Pan Roasted Corn

During the warm summer months I am always trying to find new ways to make corn.  A few years ago I discovered this delicious fresh corn salad and a new way to make creamed corn.  Both dishes have been crowd favorites at family gatherings and potlucks. After seeing a post on Pinterest that instructed how to roast frozen corn in the oven, I decided to start experimenting.

The final product was beyond tasty!  It was sweet, caramelized, and just a tiny bit spicy.  My family loved it, and I think it will be my new summer corn dish.  I can't say enough how much I loved it.  Honestly, I probably would have eaten most of it by myself if my family hadn't been around. Next time you need to make a side dish make this one.  ENJOY!

Pan Roasted Corn

Recipe Source: Jenn 

1 tbl. olive oil

1 tbl. butter

3-4 ears of fresh corn, kernels removed from the ears

1/2 cup chopped red onion

1/4 tsp. salt

a sprinkle of cayenne pepper (this is all about your taste here)

pepper to taste

chopped fresh parsley

In a non-stick pan, heat the olive oil and butter over medium heat.  Add the corn, red onion, garlic, salt, cayenne, and pepper. Allow the liquid to cook out of the mixture, then turn the heat down to medium-low.  Keep on eye on it, because once the liquid cooks out, the corn will burn easily.  Continue cooking until the corn begins to caramelize.  Add the fresh parsley and serve.

Chipotle Sweet Potato Fries with Garlic Aioli Dipping Sauce

I am so excited to share this recipe with all of you today!  Why, you ask?  Well two reasons.  First, because today is Secret Recipe Club reveal day and I was assigned to an AMAZING blog and second, because the AMAZING blog is packed full of healthy, but delicious recipes.

The recipe I am in love with is Baked Chipotle Sweet Potato Fries with Garlic Aioli Dipping Sauce and it comes from Laura over at The Healthy Jalapeno.  Her blog is full of recipes that are made with fresh ingredients that are good for your body.  She says she has, "no special talents," but don't believe that because her food is awesome!  Every recipe she makes for her new hubby and herself looks tasty, with a capital T!  

I first contemplated one of her many smoothie recipes , because I am always in a rush in the mornings and need a filling, healthy breakfast.  Then I spent some time on her snacks page drooling over a ton of options for my wine book club, (doesn't this Carmelized Onion Tart with Gorgonzola and Brie look heavenly ) But, I finally listened to a craving I had been having and felt inspired to make  Baked Chipotle Sweet Potato Fries with Garlic Aioli  because I wanted some french fries to pair with my oven baked chicken fingers. 

These Sweet Potato Fries were a hit with my entire family!  They were sweet and a little bit spicy.  I loved the garlic dipping sauce so much that I decided to use it as a dip for bread later in the evening.   For the sauce, I added fresh garlic instead of granulated garlic, and used reduced fat mayonnaise and sour cream to reduce the calories and fat.  I especially like that these fries are easy to make, and can take the place of a regular fry anytime.  I have found my go to healthy option with this recipe! ENJOY!!

Baked Chipotle Sweet Potato Fries 

with Garlic Aioli Dipping Sauce

Recipe Source: The Healthy Jalapeno

**Please note, I tripled the recipe so that I had enough fries for my family.  I am posting the recipe as I prepared it.  You may need to adjust your quantities depending on the serving size you need.**

Baked Chipotle Sweet Potato Fries

3 Sweet Potatoes, peeled and cut into french fries

3 tablespoons olive oil

3 egg whites

1 1/2 teaspoons salt

1 1/2 teaspoons chipotle chili powder

1 1/2 teaspoons white pepper 

3/4 paprika
additional salt if desired for sprinkling over the top after the fries are out of the oven

Garlic Aioli 
**Again, cut this down or increase depending on the amount you are serving**

3 tablespoons reduced fat mayonnaise

1/2 cup reduced fat sour cream 

3 large garlic cloves, very finely minced (you may use granulated garlic as well)

5 tablespoons fresh lemon juice

salt and pepper

Pre-heat your oven to 400 F.  While it is heating up, line your baking sheet with parchment paper.  

In a mixing bowl, combine the oil, egg whites, salt, chipotle powder, pepper, and paprika.

Add the sweet potatoes and toss to coat evenly with the coating.  

Lay the potatoes on the baking sheet in a single layer.  Bake for about 20 minutes on one side and another 20 minutes on the second side or until tender and brown on the edges.  Sprinkle with salt and serve with garlic aioli or your favorite dipping sauce.

Twice Baked Potatoes

In order to get ready for my family to go back to school in a few weeks I have been trying to stock my freezer with meals and side dishes.  With my recent discovery of the perfect baked potato I decided to make twice baked potatoes, and put them in the freezer for an easy side dish.  These potatoes have been around for a long while with many variations, I am sharing with you how I prepare them for my family.

This potato is delicious with a creamy cheesy filling, flavorful skin, and brown, crispy top.  We love them with grilled meat and a light salad or even for lunch once in a while. They are easy to change and adapt depending on your family's likes and dislikes.  I hope you ENJOY!

Twice Baked Potatoes

Recipe Source: A Cook's Quest

5 Baked potatoes, cooled slightly

1 cup sour cream

2 tablespoons butter, softened

Shredded Cheese

Salt

Pepper

Seasoning Salt

**The sour cream is an estimate.  The amount you will need will depend on the moisture in  your potatoes, along with the size of your potatoes.

When your potatoes are cool enough to handle slice them in half length-wise. (I made a lot more than five for this batch.  If you decide to do so remember to adjust your other ingredients.)

With a spoon, carefully scoop out the inside of the potato and place it in a bowl.  Make sure to be careful not to puncture the skin.

Mash the potato insides, and add the salt, pepper, butter and sour cream.   You want a creamy mixture that is a little thicker than mashed potatoes.  Add the grated cheese.  If needed add more sour cream or seasonings to achieve the flavor and texture you need.  

Spoon the filling into the empty shells.

At this point, you can bake the potatoes at 350 for 15-20 minutes and broil for a few minutes to brown the tops, or freeze for later.  If you decide to freeze the potatoes, place them in a pan and cover and freeze. 

To bake from frozen:

Heat oven to 350 F.  Bake 35-45 minutes or until centers are warm.  Broil for a few minutes to get the top nice and brown.  

Baked Potatoes

I love potatoes.  Again, in case you didn't read it the first time, I LOVE them.  As starches go, they are my first pick.  They can be prepared just about any way possible, and I will devour them.  When I was in high school, and with little money, I would often eat at a fast food restaurant that served baked potatoes.  They were less than a dollar and so good.  Even better were the baked potatoes served in steak houses with crispy outsides and soft fluffy insides.  At home we ate them at least once a week, and always, always, when meatloaf was served.  But, as an adult I haven't made baked potatoes much.  The reason why is because I didn't know how to create that delicious steak house potato that I love, but now that has all changed.

As I was scanning Pinterest last week I found a pin for a potato that promised crispy skin dotted with salt.  It was the perfect potato, the kind I always eat when I go to a restaurant and order steak.  Yes, this was my potato method I was sure of it.  It was easy, so easy that when I saw it I felt rather silly for not coming up with it myself, and it was inexpensive which are two criteria I love in any recipe.  That night I decided we would have a baked potato bar for dinner.  My husband LOVED the potatoes, he said they were the best he has ever had, the kids devoured them and asked for seconds.  This method was a winner.  It was the top baked potato method ever!!  Go to your pantry, or to your store, and get some good Idaho russet potatoes and make a few for dinner tonight, ENJOY!

Perfect Baked Potatoes

Recipe Source: I Wash You Dry via Pinterest

Russet Idaho potatoes (as many as you need, but try to keep them all about the same size)

Olive oil

Sea Salt

Start by preheating your oven to 375 F.  

Scrub the potatoes and get all the dirt and grime off of them.  Dry with a paper towel.

Using a fork, poke holes in your potatoes to allow steam to release.  You don't want a potato explosion in your oven.

Rub the potatoes with olive oil, then sprinkle or roll in the the sea salt.

Bake in your hot oven for 45-60 minutes.  Times will vary by oven and the size of your potatoes.

Let the potatoes rest for about five minutes, slice down the middle and top with your favorite toppings.

Stir Fried Broccoli

It is secret recipe club time again.  My life has been a rush of finals, research papers, and of course all the running around required with baseball, dance, and other family obligations.  I have been on the look out for fast, easy and delicious side dishes to go with our slow cooker dinners.  Melanie over at Fabulously Fun Food has a lot of great side dishes that are not only tasty, but easy too.  She gives a great description of the pros and cons of each dish as well as the changes she plans on making the next time.

For this recipe I listened to her suggestions and eased up on the oil but I didn't know how much ginger to use so I just guessed.  I will probably add more next time or use thicker slices because we really like ginger in our house.  Overall though it was delicious!  Perfect to use as a side dish or to make into a vegetarian main dish with some other veggies.  I really loved the flavor of the ginger with the broccoli and nutty flavor of the sesame oil.

Double Take Stir Fried Broccoli
Recipe source: Fabulously Fun Food

1 pound of broccoli
1 Tbl vegetable oil
10 thin slices ginger (use less if you aren't a huge fan)
1/4 cup chicken broth
sprinkle of salt
sesame oil
sesame seeds

Add oil and ginger to the pan over medium heat.  Allow ginger to infuse into the oil for just a minute.  Toss in the broccoli and cook a few minutes until it is bright green but still firm.  Add the chicken broth and salt continue cooking a few minutes until just fork tender. Don't cover the pan or you will end up with steamed soggy broccoli.  Remove from pan, drizzle with a small amount (remember this stuff is very strong so a little goes a long way!) of sesame oil and some sesame seeds.

Honey Mustard Roasted Potatoes

 

It is time again for the monthly Secret Recipe Club.  I love participating in this group because I get to try recipes and visit blogs that I probably wouldn't get to otherwise.  My family loves it to because this forces me to try recipes that I maybe would try.

This month I was assigned to Veggie Whiz a vegetarian blog with tons of great recipes.  I couldn't have received this blog to research at a better time than now.  Lent started last week and I am always on the lookout for delicious dishes without meat in them.  I ended up choosing a side dish instead of a main dish to make for the Secret Recipe Club, but I have many other recipes marked to try very soon.

These honey mustard roasted potatoes are delicious!  Slightly sweet and tangy but not over bearing.  The potatoes seemed to absorb the flavors without losing that potato taste that my family loves.  I left out the lemon zest simply because I tossed the lemon out without thinking to zest it.  Mine didn't get as dark as the original recipe, but the flavor was great!

Honey Mustard Roasted Potatoes
Recipe Source: Veggie Whiz


1 1/2 pounds baby Potatoes
3 tablespoons Extra Virgin Olive Oil
1/2 cup Old style Dijon Mustard
1/3 cup Honey
2 tablespoons Parsley, finely chopped
1 teaspoon Lemon juice
1/2 teaspoon each Salt and Pepper
2 teaspoons Lemon zest


Preheat your oven to 425 F. 

Clean and cut potatoes in half or quarters depending on the size you have.

Place potatoes in a big bowl and toss with olive oil, salt and pepper. Arrange on baking sheet in a single layer and roast for 15 minutes. 

Combine mustard, honey, lemon juice and parsley in small bowl. Toss potatoes with honey-parsley mustard in large bowl until evenly coated. Arrange potatoes on baking sheet again and roast until potato edges begin to brown. Remove from oven and let cool a bit before garnishing with lemon zest.

Reader Recipe! Creamed Corn

My only eating encounters with this version of corn preparation have always come from a can, and always tasted like sweet gooey corn.  Not surprising considering the ingredients in commercially made cream style corn. One name brand Cream Style White Corn contains corn, water, sugar, modified food starch and salt. Did you notice what I noticed? There is no cream on the ingredient list! hence why it is only called cream style corn.  It was never a side dish I asked for, nor is it one I make on my own now as a grown up cook.  But, here I am posting a recipe for creamed corn  because my friend and co-worker, who is a creamed corn convert, told me how utterly wonderful this version is.

When I say creamed corn I mean made with cream, not mashed up corn to make a creamy consistency.  There is no added sugar.  I have not added extra food starch.  And there is no added water.  I made this recipe from all things good and wonderful.  Corn, half and half, and butter.  Really just try to convince me it isn't good.  I am now a creamed corn convert too.  I love this recipe.  It is simple, rich, and perfectly lovely as a side dish for almost any meal.  I am thinking of starting a club, Creamed Corn Converts so try this recipe and join me in the happy land of creamed corn, made with real cream!

Creamed Corn
Recipe source: My friend Cindy

6 ears of fresh corn
1/2 stick of butter cubed
3/4 c half and half
Salt and Pepper to taste

Shuck your corn and cut the kernels off the cobs.

 Gently, using the back of a knife scrape the cob to release the starchy milk inside the cob.

 Add the half and half and cubed butter.  Place in a baking dish, covered and bake at 375 F for 1 hour or so. 

Enjoy!

**After this dish is cooled you can place in baggies or containers for your freezer.  A great way to enjoy fresh creamed corn all year round!

Total Cost $1.64 this makes more than what is in a 15 oz can for about the same price.
Corn $.75 (Farmer's markets ROCK)
Half and Half $.64
Butter $.25

Fresh Corn Salad

I've said it before, but I'm going to say it again I love the produce in the area I live.  Not only is there fresh vegetables to be found all summer long, but people love to share their harvests with friends.  My most recent score was a huge box of corn from one of the customers from my work.  He grew the corn himself then brought some into the bank for all of us.  Much like the cherries from earlier in the year my co-workers took what they wanted from the box and I got the rest.

Now, I love corn on the cob but a girl can only eat so much. And aside from the typical, shuck, boil, cut off the cob and freeze method I didn't know what else I was going to do with all this corn.  Then, by mere accident I stumbled onto this corn salad recipe while I was browsing recipes at The Sister's Cafe.  The original came from Ina Garten, and like the sisters I didn't alter it other than reducing the amount of salt. 

Something about the sweet corn, the bite of the onion and the tanginess of the vinegar combining with the fresh basil makes for such a light and refreshing, yet hardy side dish.  We ate it at a family BBQ and the corn paired fabulously with the burgers and brats.  Tomorrow I will post a reader recipe, from one of my co-workers for homemade cream corn.  YUM!

Ina Garten's Fresh Corn Salad
Recipe Source: Ina Garten

5 ears of corn, shucked

1/2 cup small diced red onion (one small onion)
3 Tb cider vinegar
3 Tb good olive oil
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup julienned fresh basil leaves

In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. I boiled the corn for this salad and also for the freezer all in one pot, hence why I have so many ears.

Drain and immerse it in ice water to stop cooking and set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

**Cook's Note-This salad doesn't look like much, but trust me it is dense.  Next time I'm going to grill a few of the ears of corn to add some extra flavor.

Total Cost $.59 If I had to buy the corn it may have cost me a little over a dollar
Corn-Free
Onion-$.33
Basil-Free from my garden
Vinegar-$.01
Olive Oil-$.25

Calico Beans

I don't think any backyard BBQ is complete without beans.  Now I love homemade baked beans but I had never tried to make them.  I had, until now, been content with eating canned beans that I doctor up a little bit, or even better the homemade versions that others so kindly bring.  That is until I found this recipe posted by Heather at Gourmet Meals For Less, when she guest blogged over at Eatin' on the Cheap.  These beans are hearty, sweet, and utterly delicious with any food cooked on a grill, not to mention easy easy easy on the budget! 

**Cook's Note-I am posting this exactly as Heather posted it originally. No changes or alterations were need by this cook!  Her pricing is close to what mine would be, check out the total at the bottom--I love a good deal!

Calico Beans

Recipe Source: Heather from Gourmet Meals For Less

Serves 12

3-4 medium onions, halved and sliced 1.00
5 bacon strips, diced 1.00
2 garlic cloves, minced .08
1 cup packed dark brown sugar .20
1/2 cup cider vinegar .10
1/2 teaspoon ground mustard PI
2 cans (15-1/4 ounces each) lima beans, rinsed and drained .50 (I used dried I cooked ½ of 1 lb. bag)
2 cans (15 ounces each) pork and beans 1.38
1 can (16 ounces) kidney beans, rinsed and drained .69
Salt and Pepper to taste PI

PI (Pantry Item)
In a Dutch oven, saute the onions, bacon and garlic until onions are tender.

Add the brown sugar, vinegar and mustard; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes.

Stir in beans. Transfer to a large baking dish. Cover and bake at 350° for 1 to 1/12 hours or until heated through and beans are tender.

Total Cost: $4.95 (.41 a serving)

**Cook's Note-Lima Beans can also be labeled butter beans.

Crash Hot Potatoes

I would bet money that there isn't a potato dish that I haven't loved.  You know what I adore about potatoes?  There are so many ways to prepare them so they never get boring and they are so inexpensive to make.  You can dice them, shred them and slice them; you can boil, bake, and my personal favorite method, fry them; you can add any variety of ingredients and 99.9999% of the time the result is something that is mouth wateringly delicious. 

I am constantly on the lookout for potato recipes because potatoes are insanely cheap.  I usually go for a Russet or Yukon Gold because they are easy to find in the potato state that I reside and usually in my budget.  But, my favorite by far is a small red potato such as the Klondike Rose.  Red potatoes are low in starch which makes them perfect for boiling and roasting, not to mention the sweet flavor they have.  Pair a red potato up with a little salt, pepper and butter and I am in starch heaven!  So needless to say, when I first saw this Crash Potato recipe I knew it was a recipe that would be gracing my table as soon as red potatoes were on sale!  It looks interesting, the method is easy and the flavor can be modified for any meal.  I liked this recipe so much I made it two nights in a row and it was all I could do not to take thirds. 

Crash Hot Potatoes
Recipe Source: The Pioneer Woman and modified by A Cook's Quest

Red Potatoes (as many as you need to feed your crew)
Olive Oil
1/4-1/2 c Butter (depending on how many potatoes you have)
Salt and Pepper
Fresh Herbs, Seasonings, Cheese if desired
Garlic

Boil your potatoes until fork tender and very soft.  Turn oven on to broil and drizzle olive oil on the bottom of a broiler proof pan.  Place potatoes on the pan and gently smash them with a potato masher or large serving fork.  Rotate the masher 90 degrees and mash a again.  You should have a flattened potato.

Melt 1/4 c butter  with a smash garlic clove (you can use garlic powder too if you wish) and brush on potatoes.  Sprinkle potatoes with salt, pepper, herbs and the seasonings you prefer.  I LOVE this McCormick Steak Seasoning on potatoes...YUM! So I add that as well. 

Put the potatoes under the broiler until they turn crispy and brown (I wasn't very patient at this point so mine didn't get a crsipy as they could have.)  You can top them with additional toppings if you so desire, but I love them simple.  Pair them up with any meat of your choice or eat them all by themselves if you wish...either way you will be so happy you made them!

**For beautiful photos of this recipe check out The Pioneer Woman's website.

Total Cost about $1.40
Potatoes I am estimating about $1.00 (the bag cost me $2.00 and I used about 1/2 each night)
Butter and Oil $.25
Seasonings/Garlic $.15

Green Bean Rice Pilaf

Rice-a-Roni, a San Francisco Treat!  You know the jingle, it began airing on TVs across the country in the late 1950's and may still be going to this day.  It promoted an easy rice side dish for families who needed something fast and easy to put on the table.  I grew up eating this stuff, and I must say I really do like it.  I remember standing next to my mom watching her brown the vermicelli or orzo in butter, then adding water and the little packet of seasonings then thinking it was going to be the most delicious meal ever. (I know, most kids don't get excited about rice a roni, but my love of food started very early.)  What I don't like is the ingredient list, I just get a little weirded out by ingredients that are listed as "natural flavorings," what is that supposed to mean? Or ingredients that are too hard for me to pronounce, if it sounds like a chemical used in a science lab should we really be eating it?

With my picky nature towards un-natural ingredients I knew the only way I was going to experience one of my childhood treasts was to make my own.  I got my inspiration from Rachel Ray's magazine yet again and used her idea of adding green beans with hopes that my four year old would think it was incredibly cool to have beans in rice.  The results were successful all around.  The rice turned out tasty, moist, and flavorful and most importantly B3, the pickiest of my children, devoured the rice. 

Many of you know that I like recipes that can be easily changed.  This rice recipe is exactly the perfect recipe to serve with a variety of flavors.  Substitute different spices and herbs to achieve many different flavor profiles.  Now that I have the stamp of approval from my picky eater, I will be making this rice often.

Green Bean Rice Pilaf
Recipe Source: A Cook's Quest, inspired by Rachel Ray

1 tsp olive oil
1/2 c La Moderna*, broken vermicelli, or orzo
2 3/4 c chicken broth
2 tsp garlic powder
1 1/2 tsp onion powder
1 tsp dry parsley
salt and pepper to taste
1 cup french cut green beans (frozen or canned, well drained)

In a medium saucepan, heat the tsp of olive oil over medium high heat.  Add the pasta of your choice and toast until light golden brown, stirring often.  (If you are using the La Moderna brand of noodles, do not walk away because they brown very quickly.)  Add the rice, chicken broth, and seasonings.  (Make sure to taste at this point, whatever your broth and seasonings taste like is what your rice pilaf will taste like!)  Bring everything to a boil, cover and reduce the heat to low.  Cook about 18 minutes.  When the rice is firm, but tender add the green beans.  Cook an additional 5 minutes.

*La Moderna is a thin short pasta that can be found in the ethnic food section of your grocery store.

Alternative Flavor Combinations
Saute onions and chopped carrot until soft.  Toast pasta as directed above and use, 1-2 tsp chili powder, 1/2-1 tsp cumin and 1 tsp garlic powder along with the chicken broth

Substitue 1/2 c dry white wine for part of the chicken broth and use fresh herbs such as rosemary and thyme

Substitute, beef broth, vegetable broth, or chicken boullion for the chicken broth

Add any vegetable your family enjoys.  If it is a hard vegetable I would reccomend cooking it before adding the liquid to the pan.

Total Cost-Depends on what you add, but overall it is a very, very inexpensive dish.  I would put my total cost for the whole dish at less than $1.00. My friend Shandra gave me the noodles to try, but she tells me they only cost about .50,  I have no clue what I paid for the rice and the beans were cheap.