Mexican Corn

Mexican Corn

Prep 10m
Cook 10m
Ready in 20m

Ingredients
2 (15 oz) cans whole kernel corn, drained
1 (8 oz) package cream cheese
1/4 cup butter
10 jalapeno peppers, chopped (I used one small can of jalapenos)
1 tsp garlic salt

Directions

1. In a medium saucepan combine corn, cream cheese, butter, jalapeno peppers, and garlic salt.  Cook over medium heat for about 10 minutes or until heated through, stirring constantly after cream cheese begins to melt.

NOTES
*This is creamy and also spicy and goes well with tacos and enchiladas.  I'm sure it'd be good as a side with bbq or sliders. 
*I felt like there was too much cream cheese compared to the corn, but I don't usually like a ton of sauce.  When I make it again, I'll cut back on how much cream cheese I use.

Lemon Butter Green Beans with Cranberries, Walnuts and Feta

Ingredients

• 1 lb green beans, ends trimmed, cut into 1 1/2-inch pieces
• 3 Tbsp butter, diced into 1 Tbsp pieces
• 1 1/2 tsp minced garlic
• 1/2 cup walnuts, toasted and chopped
• 1/3 cup dried cranberries
• 2 tsp lemon juice
• Salt
• 1/3 cup crumbled feta
• 2 tsp lemon zest

Instructions

1. Bring a pot of water to a boil. Add green beans and boil 3 - 5 minutes until tender crisp. Drain then immediately rinse under cold water. Drain well. 
2. Melt butter in a large skillet over medium heat. Add garlic and saute 1 minute. Add in drained green beans and saute 1 minute or until heated through. 
3. Toss in walnuts, cranberries and lemon juice and season with salt to taste. 
4. Sprinkle in feta and lemon zest. Serve warm.
5. Recipe source: Cooking Classy

Tri-Colored Pasta Salad

12-ounce package tri-color rotini pasta, cooked and drained
2/3 cup creamy Caesar dressing
1/2 teaspoon coarse, kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
3 roma tomatoes, diced
1 (6-ounce) can black olives, drained and chopped
1/4 cup finely diced red onion (or green onions)
3/4 cup shredded parmesan cheese
6-10 fresh basil leaves, cut into strips or torn into pieces
1/4 cup basil pesto
1/2 to 1 cup sunflower seeds

1. Cook the pasta in a large pot of boiling, salted water according to package directions. Drain and coat with the Caesar dressing while still warm.
2. Add the rest of the ingredients, except for the extra basil. Toss well to combine. Add additional salt and pepper to taste, if needed.
3. Refrigerate until ready to serve (4-8 hours). If the pasta salad seems dry after refrigerating, add a little more Caesar dressing and stir to combine. 

Sesame Green Beans

Prep time: 5 minutes
Cook time: 25 minutes
Servings: 4

Ingredients:
1 tablespoon olive oil
1 tablespoon sesame seeds
1 pound fresh green beans, cut into 2 inch pieces
1/4 cup chicken broth
1/4 teaspoon salt
freshly ground black pepper to taste

Directions:
1.  Heat oil in a large skillet or wok over medium heat.  Add sesame seeds.  When seeds start to darken, stir in green beans.  Cook, stirring, until the beans turn bright green.

2.  Pour in chicken broth, salt, and pepper.  Cover and cook until beans are tender-crisp, about 10 minutes.  Uncover and cook until liquid evaporates.

Source:  Allrecipes.com
 

Stove-Top "Roasted" Yukon Gold Potatoes

Ingredients

• 6 large yukon gold potatoes
• 3/4 teaspoon dried parsley
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder1 can chicken broth

Directions

1. Wash the potatoes well, and cut into chunks.
2. In a large skillet add all ingredients and cover. Bring to a boil then reduce heat and simmer for approximately 20 minutes or until fork tender.  The chicken broth will cook out so watch carefully that it doesn't burn.
   
   Note - Loriann was telling me about how she cooks red potatoes using chicken broth and fresh rosemary.  I had yukon gold potatoes and no rosemary so I did a little searching on the internet and came across a recipe that I adapted.  It turned out great and required no butter which is a plus!

Lemon Butter Rice

Time: 30 minutes Yield: 2 1/2 cups Recipe from Mary Ehrhart 4 T butter 1 1/4 C rice (long grain or Jasmine Rice works best) 3 C water 4 tsp bullion granules 2 Tb lemon juice (bottled is best) 3/4 tsp salt 1. Heat a large, deep skillet over medium high heat. 2. Add 4 tablespoons of butter and let it melt down. 3. Grab 1 1/4 cup rice. Long grain or Jasmine rice works best for this recipe. 4. Pour the rice into the melted butter. Saute it for 4-5 minutes or until the rice is slightly golden. 5. Dissolve 4 teaspoons chicken bullion granules into 3 cups hot water. Pour it into the skillet. 6. Add 2 tablespoons lemon juice. Bottled juice works best here, guys. Fresh juice can turn bitter if it is left to simmer too long. 7. Add 3/4 teaspoon salt and give it a nice stir. 8. Bring the mixture to a simmer, cover and let it cook over medium low heat for 20-25 minutes. 9. Stir it up and give it a taste to be sure it has cooked through and is soft. If it's still crunchy allow it to cook a bit longer. Fluff it with a fork and serve!

Guacamole

3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

In a medium bowl, mash together the avocados, lime juice, and salt.  Mix in onion, cilantro, tomatoes, and garlic, Stir in cayenne pepper.  Refrigerate 1 hour for best flavor, or serve immediately.

Celery Casserole

1/3 cup almonds, slivered

4 1/2 cups celery, in 1/8" slices

1 T butter, melted

1/2 teaspoon salt

1/2 cup water

1 can (10 oz) cream of chicken soup

1 cup canned mushrooms, sliced

1 can (6 oz) water chestnuts, sliced

1 can (2 oz) pimento

1/2 cup bread crumbs

2 T butter, in pieces

Toss almonds and melted butter.  Bake at 350 just until golden.  Set aside.

Simmer celery in salt water for 6 minutes (until crispy tender).  Drain.  Put in buttered 2 quart casserole dish.

Combine soup concentrate, mushrooms, water chestnuts, and pimento.  Pour over celery.

Sprinkle with bread crumbs and almonds.  Dot with butter.

Bake at 350 for 20 minutes (until bubbling and brown).

Fresh Green Bean Salad with Balsamic Dressing

From Mel's Kitchen Cafe

YIELD: SERVES 4-6 AS A SIDE DISH

The desired tenderness of the green beans is a personal preference so check them often while cooking to make sure they don't overcook (or stay too crunchy). Even though the leftovers of this salad don't look quite as appealing (the dressing softens everything up and cold bacon looks a little gnarly), it definitely ranks up there with my favorite leftovers to snatch at lunchtime.

INGREDIENTS

• 2 pounds fresh green beans, ends trimmed if desired
• 1 pint cherry or grape tomatoes, halved
• 1/4 cup olive oil
• 3 tablespoons freshly squeezed lemon juice (from about 2-3 lemons)
• 3 tablespoons balsamic vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon pepper
• 4 ounces feta cheese
• 6-8 strips bacon, cooked and crumbled

DIRECTIONS

1. Bring a large pot of water to a boil. Add 1 teaspoon salt. Cook green beans until tender, 5-10 minutes. While they cook, prepare a large bowl with an ice water bath. Immediately drain the beans into a colander (or scoop them out with a slotted spoon) and place the drained beans in the ice water for a few minutes to stop the cooking. This will keep them bright green and perfectly tender.
2. Drain the beans and pat them dry. Toss them in a bowl with the tomatoes.
3. For the dressing, whisk together the olive oil, lemon juice, vinegar, salt, garlic powder, and pepper. Pour the mixture over the green beans and toss to coat. Cover the bowl and chill for at least an hour or up to 3 hours before ready to serve.
4. Stir in the feta cheese and bacon right before serving. Serve chilled or at room temperature.

Maria's notes:  Yum!  I was determined that this year I would do something with my green beans besides canning them.  I decided to scour the garden to see if I could find enough to try out this salad, and I did.  I LOVE IT!  Haven't tried it on any of my family yet as it just finished chilling, but I'm willing to eat it all myself.  I think I will keep the bacon separate and just sprinkle it on top of each serving so it stays crisp.

Orzo with Parmesan and Basil

Ingredients: 2 tablespoons butter (I don't use that much. Just enough to sauté the orzo.) 1 cup uncooked orzo pasta 1 (14.5 ounce) can chicken broth 1/2 cup grated Parmesan cheese

1/4 cup chopped fresh basil salt and pepper to taste 2 tablespoons chopped fresh basil

DIRECTIONS:

1.	Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
2.	Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes. (Closer to 15)
3.	Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs. from Loriann

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Golden Skillet Potatoes

INGREDIENTS

• 2 pounds Yukon gold or red potatoes (peeled if using Yukon gold potatoes), cut into 1-inch pieces
• 2 tablespoons plus 1 teaspoon olive oil
• Salt and pepper
• 2 garlic cloves, finely minced
• 2 teaspoons minced fresh rosemary

DIRECTIONS

1. In a large microwave-safe bowl, toss the potatoes with 1 tablespoon oil and 1/4 teaspoon salt. Microwave uncovered for 10 minutes, stirring every 1-2 minutes, until the potatoes soften but still hold their shape. It is really important to stir every couple of minutes or the potatoes might not cook evenly and you'll end up with some pieces that are super tender and others that are hard. Drain any excess liquid from the potatoes.
2. Heat 1 tablespoon oil in a large 12-inch nonstick skillet over medium heat until very hot. Don't add the potatoes until the oil is sizzling. Add the potatoes (cut side down if using red potatoes with the skins on) in a single layer and cook them without stirring for 5-6 minutes until they are golden brown on the first side.
3. Gently stir the potatoes, rearranging them again into a single layer and flipping so the unbrowned side is down. Cook until the potatoes are golden brown on the second side, another 5-6 minutes. Season with salt and pepper to taste.
4. Combine 1 teaspoon oil, minced garlic and rosemary. Clear the center of the pan and add the mixture, cooking and mashing the garlic into the pan for about 30 seconds. Take care not to let the garlic burn. Stir the potatoes with the garlic/rosemary mixture. Serve.

Maria's notes:  Used red potatoes and we loved them.  I also used thyme in place of the rosemary because that's what I had on hand.

Corn Bread Pudding

Corn Bread Pudding

1 egg

1 c. sour cream

1 can whole kernel corn, drained

1 can cream style corn

½  cup better, melted

1 package corn bread/ muffin mix

Mix all ingredients together and pour in a greased 9x12 casserole dish.  Bake at 350 for 40-45 min or until it is golden brown. 

 

Green Beans with Caramelized Onions and Bacon

INGREDIENTS

• 8 ounces bacon, chopped into 1 inch pieces
• 12 ounces green beans
• 1/2 onion, sliced thinly
• 3 tablespoons sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons apple cider vinegar

• PREPARATION

  1. Cook bacon until crisp in skillet, drain bacon, and set aside, reserving bacon grease.
  2. In skillet with bacon grease, sauté onions with sugar, salt, pepper, and apple cider vinegar until tender. Set aside.
  3. Steam or blanch green beans until tender, and toss with onion mixture and reserved bacon pieces. Serve warm or at room temperature.

Zucchini Explosion

Here are a few zucchini recipes I have pinned on Pinterest.  Our garden is exploding with yellow summer squash, so I am trying new recipes.  I tried this first recipes Zucchini Bites last night and really loved it.  In all the recipes I am substituting yellow summer squash for zucchini because that is what we have right now.

Zucchini Bites

1 c. zucchini, grated
1 egg
1/4 yellow onion, diced
1/4 c. cheese (cheddar or Parmesan work the best)
1/4 c. Italian sytle bread crumbs
Salt and Pepper

1. Preheat oven to 400F. Spray a mini-muffin tin with non-stick spray, set aside.
2. Grate the zucchini and then place in a dish towel to squeeze out the excess water- like when using frozen spinach; if you skip this part, the middle of the zucchini tots will be really soggy while the outside gets crispy and no one wants that.
3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.
4. Using a spoon or a cookie scoop, fill the muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set.

Note:  I quadrupled this recipe using yellow summer squash and used regular muffin tins and it still turned out yummy.

Easy Zucchini Parmesan

1 c. zucchini sliced
1 tbsp. Parmesan Cheese, grated
10 sprays "I Can't Believe It's Not Butter", Original Buttery Spray,
Non-stick cooking spray

Line a cookie sheet with aluminum foil, then coat with some non-stick cooking spray. Place the zucchini slices out on the pan, then spritz with them with the butter spray. Sprinkle on the parmesan cheese and then pop it in the oven. Broil for a few minutes - until the cheese starts to brown. Enjoy it while it's warm!

Stuffed Zucchini Boats

1 tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder
1/2 tomato
1 tsp thyme
2 zucchinis
1 onion
cheese
pepper
Optional: bacon

Preheat your oven to 400 F. Slice them in half length-ways. Spoon out the guts. Leave about 1/2 an inch in until you end up with boat like shells. Now give the zucchini pulp a good chop, also chop a small onion and 1/2 a tomato. Saute the onions in one tbsp oil or butter. When the onions are almost done, add 1/4 tsp curry powder and cook everything for an additional 30 seconds. No longer or the curry powder will turn bitter. When they’re done, transfer them to a big bowl.

Now add 1 tsp dried thyme, 1/4 to 1/2 tsp salt, 1 heaping tbsp sour cream, a good pinch of pepper, the zucchini pulp, the tomato and crumble the bacon if desired. Lightly butter a baking dish and put the zucchini boats in. Grab a spoon and fill the shells with the mix. Sprinkle some aged cheese on top.

Put them in a preheated oven for about 20 minutes and then broil until the top is golden brown. Sprinkle some coarsely chopped curly leaf parsley and serve.

Gingered Carrots

2 T unsalted butter

1 tsp grated fresh ginger

2 T light brown sugar

1/2 C Chicken broth

1 1/2 pounds carrots, peeled and cut into 1/2 inch rounds

1. Melt the butter in the pressure cooker over medium-high heat. Add the ginger and saute for 2 minutes, until fragrant. Add the sugar and stock, stirring to combine. Stir in the carrots. Lock the lid in place and cook at high pressure for 4 minutes.

2. Quick release the pressure and remove the lid. Serve immediately.

Mushroom Wild Rice

2 1/4 cups water
1 (10.5 ounce) can condensed beef consomme, undiluted
1 (10.5 ounce) can condensed French onion soup, undiluted
3 (4 ounce) cans mushroom stems and pieces, drained (I only use two and I chop them up nice and small so the kids don't know they are in there!)
1/2 cup butter or margarine, melted
1 cup uncooked brown rice
1 cup uncooked wild rice

In a slow cooker, combine all ingredients; stir well. Cover and cook on low for 7-8 hours or until rice is tender.

by Loriann

Squash and Pepper Saute

Also, from the lady in my Elk Grove ward.

2 medium yellow squash, sliced

2 medium zucchini, sliced

1 medium red pepper, julienned

1/4 cup olive or vegetable oil

1 envelope (.7 oz.) Italian salad dressing mix

3 Tbsp. red wine vinegar

In a skillet over medium-high, stir-fry the vegetables in oil until crisp-tender, about 3-4 minutes. Sprinkle with salad dressing mix; toss. Stir in vinegar; mix well. Yield: 6 servings

Zucchini Santa Fe

This recipe came from a lady in my Elk Grove ward.

3 cups sliced zucchini

1/2 cup chopped onion

1 Tbsp. cooking

1 can (4 oz.) chopped green chilies, drained

1 medium tomato, chopped

1/2 tsp. salt, optional

1/4 tsp. pepper

1/4 tsp. garlic powder

1/2 cup shredded cheddar cheese

In a large skillet, saute the zucchini and onion in oil for 3-4 minutes or until crisp-tender. Add chilies, tomato, salt if desired, pepper and garlic powder. Cook and stir for 3-4 minutes. Spoon into a serving bowl and sprinkle with cheese. Yield: 6 servings.

Summer Corn Pasta

from Rachel Ray
Serves 4 as a main dish
Serves 6-8 as a side dish

Ingredients:
1 pound dry pasta
6 slices smoky bacon, chopped
6 ears of corn on the cob, shucked
3 shallots, finely chopped
1 small red bell pepper, seeded and chopped
1 cup half-and-half cream (whole milk or cream works too)
1/2 cup chicken stock
2 Tbs. chopped fresh thyme leaves
A few dashes of hot sauce or 1-2 pinches of cayenne pepper (optional)
1 cup grated Parmigiano-Reggiano cheese
1/2 cup torn sweet basil leaves

Directions:

1. Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.

2. Meanwhile, heat a large skillet with a drizzle of extra-virgin olive oil over medium to medium-high heat. Add the bacon and cook a few minutes until rendered and crisp. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add 3/4 of the scraped corn and any corn liquid to the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5 to 6 minutes.

3. Add the remaining corn and half-and-half to a food processor and puree until smooth.

4. Pour the stock or wine into the corn and vegetables, and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne and season with salt and pepper, to taste.

5. Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple of handfuls of cheese, about 1/2 cup and toss. Top with torn basil and pass the remaining cheese at the table.

Cheesy Au Gratin Potatoes

Serves 6-8

Potatoes:
3 T butter
1 large yellow onion, chopped
1/4 C flour
1 1/2 C low-sodium chicken broth
1 C milk
1 1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
2 C shredded sharp cheddar cheese (8 ounces)
26-oz bag frozen shredded hash browns
1/2 C light sour cream

Topping:
3 C cornflakes, lightly crushed
2 T butter, melted

Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent about 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measuring cup and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.

Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.

In a medium bowl, toss the lgithly crushed cornflakes with the butter util evenly combined. Scoop out the potato mixture into a 9X13 inch baking dish and top with the buttered cornflakes. Bake at 350 degrees for 45 minutes, until hot and bubbly around the edges. Let the potatoes rest for 10 minutes before serving.