Creamed Corn

We went to Las Vegas last year and had a corn dish like this and it was fabulous. When we came home I immediately worked on making a version of it. I have come pretty close and it is great to use the fresh corn we have available now. I have also used frozen corn and it works out really well. I prefer to use a white corn but any good corn will work.

Sauteed Creamed Corn

• 4 c whole kernel corn
• 3 Tbs butter
• 1/2 tsp pepper
• salt to taste
• 1/2 c half and half or cream

In a large skillet melt the butter and saute the corn until hot through and starting to get tender. Season with the salt and pepper. Pour in the cream and let it simmer until the cream has reduced and just coats the corn.

It is really a simple dish and so easy to make but it tastes so savory and is not your gooey creamed corn you may have had before.

Shrimp Salad

I made this shrimp salad for dinner last night and it turned out really good. I liked the dinner portion but this would probably be better as a side. Would be great at a picnic or potluck and it tastes really good on a hot day. For the life of me I couldn't get this picture to load right.. Is a bit sideways but you get what it looks like.

Shrimp Salad

Dressing:
1/4 c sour cream
1/4 c may0
2 Tbs rice vinegar
1/2 tsp sugar
2 Tbs chives, chopped
1 Tbs lemon juice
salt and pepper to taste
Salad:
1-1.5 lb easy peel shrimp
1 lemon, quartered
2 Tbs seasoned salt (I used Traeger salmon shake)
1 rib of celery, chopped
1/2 of a hothouse cucumber, chopped
1 avocado, coarsely chopped
2/3 c tomato, roughly chopped
1 small carrot shredded


In a salad bowl combine the ingredients for the dressing and blend well. Set aside.
In a large saucepan 2/3 filled with water add the lemon and seasoning to the water. Bring to a boil and then add the shrimp. Allow to cook 3 or 4 minutes if frozen, 2 if fresh until they are pink and slightly firm. drain in a colander and shock with cold water to stop the cooking process.
Allow to cool completely and then peel.
Add shrimp and all of your vegetables to the bowl with the dressing and toss to coat completely. Refrigerate for an hour to chill through or longer if you have the time.
I served it for dinner on a bed of lettuce or you can eat it alone as a side.

Mason Jar Pies

A while back Jake brought home a idea sheet for using half pint mason jars and I saw this and had to try it. The site it was from was www.ourbestbites.com.

All I did was make my favorite pie crust recipe and cut it into strips. I then lined the clean half pint jars with the dough. I made up a simple filling of raspberries, blueberries, 1/2 c sugar, 1 Tbs flour and 1 Tbs cinnamon. Fill each jar with the filling and then I cut strips of dough and did a little lattice top. I brushed with milk and then baked at 375 for 45 minutes. Once they are cool put the lids on and give away to friends or keep for yourself.

It said if you don't want to bake them right then you can make them up, put the lids on and then freeze! I thought it would be fun just as a serving idea to do little cream pies for a party too. Lots of options, what a fun idea.

Shrimp Scampi

I thought I would post a recipe I did to use the compound butter I posted about. We had this for dinner on Friday night and it was really good. I served it over rice but traditionally this kind of sauce would be served over pasta like angel hair or spaghetti. Enjoy!

• 3 Tbs compound butter
• 3/4 pound medium shrimp, more or less depending on what size you buy
• 1 c roughly chopped bell pepper
• 1/2 c cherry tomatoes, halved
• 1 c dry white wine
• salt and pepper to taste
• white rice or pasta for serving

In a large skillet melt the compound butter over medium heat. Once it is hot add the bell pepper and saute until tender.
Add the shrimp and saute until they turn pink, add the tomato let cook for about 30 seconds. Add in the wine and cook until reduced slightly and the sauce in the pan is glossy and the flavors have melded a bit, about 2 minutes. Taste and season then serve over the rice or pasta.

Compound Butter

A friend works for 4B Farms near us and they raise garlic. They had a surplus this year and Nate brought a couple boxes to us at the office I work at. Thank you Nate! I decided I would make some compound butter to put in the freezer and use some of it up. It works great for garlic bread, sauteed veggies or melted on a steak. All kinds of great options! You can also change it up and add in whatever flavors you like. Here is the base recipe I use and then just use what you have to change it up.

Compound Butter

• 1 lb unsalted butter, room temperature
  
• 1 head elephant garlic, skins removed and cut into chunks
• 4 Tbs fresh herbs
• 1/2 tsp black pepper
• 1 tsp kosher salt

In a food processor place the garlic in the bowl and chop finely. Add the herbs and salt and pepper and mix until diced and well combined. Add in the butter and pulse until things mix together well and it pulls away from the side of the bowl. This can also be done by hand if you like.

Lay out 4 pieces of plastic wrap on the counter and divide the butter mixture evenly between them. Roll into a log shape and twist the ends to seal the air out. Label if you like and place in the freezer or refrigerator to store.

Lemon Pistachio Cake

This is one of my favorites and I think I can say it is a favorite of Jake's as well. It is a super moist cake and is a lighter version to a chocolate cake. I normally do it in a bundt cake pan but I decided to do a 13X9 this time and it worked really well. You get more coverage of the glaze so that is a plus!

Lemon Pistachio Cake

• Lemon Cake Mix
• 1 1/4 c water
• 1/3 c vegetable oil
• 3 eggs
• 1 small box pistachio pudding mix
• 1/4 tsp lemon extract
• 2 drops green food coloring

Preheat oven to 350 degrees. Spray your baking pan well with non stick spray. In a large mixing bowl combine all ingredients and beat with an electric mixer for 2-3 minutes until well combined and not lumpy. Spread in prepared pan and cook for 35 minutes for 9X13 or 45 for a bundt pan or until toothpick comes out clean.

Cool slightly and in the mean time combine 1 cup powdered sugar and 2 Tbs lemon juice in a small bowl. Mix until well blended and then spread over slightly warm cake. Let cool from this point and then enjoy. Keeps well for several days.

Steak and Pear Salad

Jake and I really like this salad. It is part of the rotation of dinners in our house and it is a great lighter dinner but still has a lot of substance. We had a salad similar to this at a restaurant that had no meat in it and we have since tweaked it a bit and made it a dinner salad. This recipe can be multiplied easily to accommodate more servings. I use Girard's raspberry vinaigrette on this salad and it is really well balanced with the other ingredients.

Steak and Pear Salad

• 1 rib eye or New York strip steak
• 2 Tbs soy Sauce
• 1/2 tsp cracked black pepper
• 1 Tbs olive oil
  
• 1/2 lb spring salad mix
• 1 ripe pear, cored and sliced
• 1/2 c pecan pieces
• 1/2 c blue cheese crumbles
• 3 Tbs Raspberry vinaigrette

In a shallow dish marinate the steak in the soy sauce and black pepper for 30 minutes at room temperature. The meat should be close to room temp when you cook it.
Once your steak is marinated, preheat a grill pan or skillet to medium high heat. Remove the steak from the marinade to dry a bit and drizzle with the olive oil. Put in the pan and cook to your desired doneness. While the steak is cooking toast your pecan pieces in a dry skillet over medium low heat. Make sure you keep them moving in the pan so that you don't burn them, the fat in them makes them burn very quickly! You will know when they are toasted because the smell of them changes. Once they smell toasted remove to cool on a saucer. It takes around 5 minutes to toast them but can take less depending on your pan and stove. While the steak is cooking prepare the other ingredients. In a salad bowl place the greens, blue cheese, cooled pecans and slice pear. Right before you are going to serve, toss with 2 Tbs of the raspberry vinaigrette. Divide between two dinner plates or can be 4 side salads.
Once the steak has finished cooking let it rest for about 10 minutes and then slice in thin strips and drizzle with 1 Tbs of the dressing. Toss to cover and then divide between the servings of salad. You can sprinkle with additional blue cheese if you like and cracked pepper.

Baked Tortilla Chips

So I am kind of in love with these tortilla chips. I am generally not into chips that much or I try not to be I guess I should say. These chips make me feel a lot better about eating them! I have been playing around with a baked tortilla chip for a while because we often want them to go with meals and the ones we have are opened and a bit stale and that is terribly disappointing. Hope you enjoy them as much as I have.

Baked Tortilla Chips

• 6-8 medium sized flour tortillas
• salt and pepper to taste
• Canola oil cooking spray

Preheat oven to 375. Cut each tortilla into 8 wedges. Scatter out on a Silpat lined baking sheet and spray with cooking spray. Sprinkle fairly liberally with salt and pepper. Toss around to coat and then spray with a little more spray.

Bake in the oven for about 8-10 minutes until they have started to brown. Turn over and bake for another 5 minutes or until evenly browned. I will generally try and do 2 batches if they are overlapping too much. Remove from oven and eat warm or at room temperature. I love this with Guacamole!

Spring Quiche

This is a yummy option for breakfast or a brunch and of course you could use a number of options for the filling. I chose a combination that has a nice savory flavor and is very seasonal for this time of year.

Spring Quiche

• 1 blind baked single pie crust

• 6 slices bacon, cooked and crumbled

• 1/4 lb brussel sprouts, sliced

• 1/4 bunch asparagus, cut up into 2 inch pieces

• 6-8 crimini mushrooms, sliced

• 3 eggs

• 1 1/2 c milk

• 1/2 c sharp white cheddar cheese

• salt and pepper to taste

• 1-2 Tbs butter, cut up
  

Preheat oven to 400. Place veggies on a baking sheet and toss with olive oil and season with salt and pepper. Bake for 20 minutes until tender and slightly browned. Cool and set aside. In a medium bowl beat together the eggs and milk until blended. Stir in the salt, pepper and cheese then fold in the bacon and veggies. Pour into prepared pie crust and bake at 375 degrees for 25 minutes until set and just jiggles in the middle.
Let cool completely before slicing.

Bailey's Fudge Cake

In honor of St Patrick's Day I decided to make the Bailey's Fudge Cake from Not Quite June Cleaver. I left out the nuts and we actually ate it while it was still warm and it was delicious! Kind of boozy but if you like Bailey's it was perfect. Follow the link if you want, I think it is a must try:)

Marmalade

I love marmalade, it can't be just any marmalade though it has to have finer bits of peel and a real acidic flavor. I don't admire the jarringly sweet heavily laden peel versions and this is a great one. I have always relied on my step mom Mary to donate her citrus marmalade to my cause and I have never made the jump to making it on my own but this time I did and it turned out really good.

I used a recipe off of the pectin box but changed it to using 3 oranges, 2 grapefruits and 2 lemons and I made up the measurements they call for with those instead. I also chopped the peal in my food processor so it is nice and fine and when I peeled it off I used my peeler so it made thin translucent strips of peel. Not only a aromatic exercise of pretty as well. It is great warm and glazed on white meats but yummy on toast in the morning with coffee!

Sweet and Sour Meatballs

Sweet and Sour Meatballs

• 1/2 lb ground beef
• 1 Tbs Dijon mustard
• 1 egg yolk
• 1/4 tsp salt and pepper
• 1 tsp Italian seasoning
• 1/2 c rolled oats
• 2 Tbs olive oil

In a small bowl combine all ingredients until just combined. Form into 1 inch meatballs and fry in a large skillet in the olive oil until all sides are golden. Remove and set aside.

• 1/2 c sliced carrots
• 1/2 c red bell peppers, sliced
• 8 oz can pineapple chunks, juice reserved
• 1 c orange juice
• 2 Tbs soy sauce
• 2 Tbs corn starch
• 1/4 tsp ground black pepper

In the hot skillet with the remaining oil left from cooking the meat saute the carrot and peppers until almost tender. While that is cooking stir together the juices, soy sauce, corn starch and pepper, set aside. Once the veggies are cooked put in the meatballs and the pineapple and warm through together for a minute. Stir in the sauce and continue stirring until it is thickened and glossy. Serve over white rice.

Birthday Cake

So I had to post a picture of my pretty cake. I made it for a pre-birthday party and it was a box cake and I filled it with cherry pie filling and then frosted it and poured a ganache over the top but it was very tasty and just what I was wanting! Pie filling is a great way to go especially with a chocolate cake to keep it moist and help lighten things up. I am a Black Forest Cake fan and this was a good riff on that.

Hand Pies and an Easy Tart

I decided to make a batch of pie crust and use all of it up to make a couple different recipes. A great way to use up leftovers and for me I always have jam around the house I can use up.

Pie Crust

• 2 1/2 c flour
• 1 tsp salt
• 1 tsp sugar
• 2 sticks cold butter, cubed
• 1/2 c very cold water

Mix the flour, salt and sugar in a food processor. Put in the butter and pulse until it is a sandy texture. Then as you keep pulsing add the water until it forms a bit of a ball and holds together when squeezed. Make into a disk and wrap in plastic wrap. Chill in the refrigerator for at least an hour then roll out.

Barbecue Hand Pies

• 1/2 of a pie crust recipe divided into two balls
• 2 cups cooked meat, cubed ( I used leftover pork)
• 1/2 c barbecue sauce
• 1/4 c milk
  

Preheat oven to 400 degrees. Roll out pie crust and cut into a even circle. Place half of the meat on one side of each circle and top with 1/4 c barbecue sauce. With a brush put the milk around the edge of the dough and fold over to make a half circle. Press out the air from under the dough and seal closed and crimp the edges. But vents in the top and bake for 20-30 minutes until browned.

Strawberry Blueberry Tart

• 1/2 recipe of the pie dough split into two pieces one a bit bigger than the other
• 1/2 pint jam or jelly
• 1/2 c blueberries
  

With the larger piece of rolled out dough line a small 6-8 inch tart pan. Spread the jam or jelly in the pie crust and spread out to cover it evenly. Sprinkle with the fruit and then top with lattice crust. This is done by rolling out your smaller ball of dough and then cutting into 1/2 inch strips. I lay all of the strips going one direction and then fold back every other one and place a strip in the opposite direction to form the lattice. Then repeat until the whole top is covered. Cut the excess off and press gently to seal around the edge. with a pastry brush brush the top with milk and then sprinkle with a little granulated sugar to give color and texture.

Bake in a 400 degree oven for 15 minutes and then lower to 350 for another 15 to 20 minuted until brown and filling is bubbly. Serve with a scoop of vanilla ice cream.

Chicken and Manicotti

1. I was very excited to make some recipes out of my new "Mastering the Art of French Cooking" I got for Christmas. Thank you Jared! I started with a roasted chicken and it was very yummy basted with cream! With the leftovers I made the manicotti below and it turned out very tasty both times.

Chicken and Cheese

• 1 box manicotti shells
• 4 c marinara sauce or a jar of your favorite
• 1 pint cottage cheese
• 1 1/2 c chopped cooked chicken
• 1 c sliced mushrooms
• 1 Tbs olive oil
• 1/2 tsp basil
• 1/2 tsp oregano
• 1/4 tsp black pepper
• 1/2 tsp salt or to taste
• 1/2 tsp granulated garlic
• 1/4 c grated Parmesan
• 2 c shredded mozzarella

In a large pot of boiling salted water cook the pasta being careful not to stir too much or they will break. Cook until al dente and drain and rinse in a colander until cool.

In a medium skillet heat the olive oil and saute the mushrooms until browned and tender and set aside to cool slightly. In a medium bowl stir together the cottage cheese, chicken, mushrooms, seasonings, Parmesan and 1/2 cup of the mozzarella.

In a 13X9 baking dish place 1/2 c marinara in the bottom of the pan and spread around. Take a manicotti and stuff using a teaspoon with the filling mixture. Place on the bed of marinara and keep filling and lining your pan. Once you have them all stuffed and in the pan top with remaining sauce and sprinkle with last 1 1/2 cups of mozzarella.

Cover with foil and bake for 30 minutes until heated through and cheese is melted. If you like you can remove foil and bake another 5 to 10 minutes to brown the top.

Serve with salad and bread and it is a very hearty meal.

Cream of Potato Soup

I was under the weather a while back and this soup always sounds good when it is cold outside or your not feeling great. It is creamy and rich and very tasty!

Cream of Potato Soup

• 6 strips of bacon, chopped
• 1/2 medium onion, chopped
• 4 large baking potatoes, 1/2 inch cubes
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp dried basil
• 1/4 tsp garlic powder
• 2 cups good quality stock
• 1 c cream
• Sour cream, cheese for garnish

In a large soup pot cook the chopped bacon on medium until crispy. Remove the bacon with a slotted spoon to some paper towels and save for the garnish. Into the bacon fat saute the onions until slightly soft and then put in the potato. Cook until they are softened on the outside and they have a gloss to them. Season with the salt, pepper, basil, garlic and stir to combine. Let saute for a minute or two more and then pour in the stock. Bring to a simmer and them cover and lower heat to medium low for about 30 minutes until the flavors are blended and all of the ingredients are very cooked and soft.

Remove from heat and blend up. I use an immersion blender but you can do it in batches in a food processor or blender. (Make sure you only fill the blender or food processor half full or it will overflow hot liquid.) Once you have it blended return it to your pan and stir in the milk. Warm through a bit on medium low.

Serve with sour cream, cheese and bacon bits on the top.