“A Jeanne in the Kitchen” has a new video out. This one was inspired by my alter ego, “The Queen of Leftovers”. This time I made some empanadas and cookies, using, you guessed it ….. leftovers. The empanadas were made with some of my leftover wild rice with chorizo, Colorado in the Kitchen that I served with my peach salsa Palisade Peach Salsa. I served it with corn salad, that is one of our summertime favorites. I thought I had made a post about my corn and tomato salad, but apparently, I didn’t. It is super easy and simple to make. Here is the recipe for it.
Corn and Tomato Salad
1 package frozen corn, thawed and drained
1-1 1/2 cup grape tomatoes, cut in half
1/4 red onion, sliced very thin
2 TBSP fresh basil, chiffonade
2 TBSP fresh lemon verbena, chiffonade, optional
2-3 TBSP balsamic vinegar
1/4 cup olive oil
1-2 tsp black pepper
a dash of salt
Toss everything together and chill in the refrigerator for at least an hour before serving.
And here is my latest video. If you like it, please, subscribe to my YouTube page and share it with your friends and family.
Stay safe and stay well Everyone. ‘Til next time.