Southern Creamed Corn

My kids have ALWAYS loved corn. Always. In all forms. Even when my kids had braces - they loved corn - if we had it on the cob, I would cut it off the cob for them.

Every time we go to a steakhouse, if corn is on the menu - they order it. ESPECIALLY if it's creamed corn. Biz's current best of all time is Texas Roadhouse. Jack says Goodwood's is a great contender. So, I thought I'd try it at home.

We did a blind taste test. The recipe below (I used canned corn) OR canned creamed corn. I've never had creamed corn from a can and I can honestly say that it isn't bad. It's not amazing or anything, but none of us spit it out. It was unanimous - everyone loved this Southern Creamed Corn - even Piper (pickiest eater EVER) had seconds and said "this is so addicting."

Southern Creamed Corn
8 ears corn, husked *or 4 cans corn, drained
2+ tablespoons sugar
1 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 cup heavy cream
1/2 cup cold water
2 tablespoons butter
Sugar to taste - I added a sugar spoonful

In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.
Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix.
In a large skillet over medium heat, heat butter. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes.
Add the 2nd helping of sugar 5 minutes before serving.

Simple Corn on the Cob

Another recipe I make ALL THE TIME that I've never put on the blog. J is headed to college and asked me to include this recipe - so here goes...

I'll just tell you what I do and know that you can make adjustments regarding amount of cobs, etc.

Simple Corn on the Cob

8 Cobs of corn (shucked and cleaned)
Largest pot you own - filled 2/3 full with water
1 c milk

1 stick butter

Bring the pot of water to a boil. Turn heat down to medium and add milk and butter - simmer until butter is melted. Watch the pot carefully. The fat in the milk and the butter will cause it to foam and overflow in seconds if you turn your back.

Once the butter is melted - add the cobs. Cook for about 10 minutes. Use tongs to pull each cob out and rest on a plate to cool a bit.

The result? Sweet, buttery, perfect corn without having to slather it in butter!!

*We usually do full cobs of corn - but lately I've been breaking the cobs in half so we have 16 little servings.

Alfredo Sauce

Welp - I went to look up my recipe for alfredo sauce and waddya know? It's not there!! I wanted to make Pasta Primavera - but I can't use Alfredo Sauce from a jar bc my son is allergic to eggs. So...

Alfredo Sauce
4 t chopped or minced garlic
2 t diced shallots
1 1/2 c chicken stock
2 c heavy whipping cream
1 c grated parmesan
4 oz cream cheese
salt and pepper

*I am PARANOID about burning garlic - so I always make sure not to put myself in a position to...

Add chicken stock to warm pan. Allow to heat up a bit. Add garlic and shallots. Add heavy cream 1 cup at a time. Add grated parmesan and allow cheese to melt. When that has come up to temperature, add cream cheese - 2 oz at a time. Allow it to melt and incorporate before adding the second one. Add salt and pepper to taste.

In this case - I steamed a bunch of veggies in the microwave, and cooked pasta according to package directions on a separate burner. Once everything was ready - I added the veggies to the sauce - making sure to coat them completely - then added the fettucine. Smiles all around.

Beautiful Roasted Spring Carrots

These were beautiful and delicious when they came straight out of the oven. I will definitely make them again. 

Beautiful Roasted Spring Carrots

1 1/2 pounds medium carrots (about 12 carrots), halved lengthwise with the green tops still on
3 tablespoons unsalted butter
3 tablespoons dark brown sugar
2 tablespoons honey
3 tablespoons chopped fresh mint leaves, plus more for garnish
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the carrots on the baking sheet.
In a small saucepan, melt the butter over medium heat. When the butter has melted, remove the pan from the heat. Add the brown sugar and honey, and stir to combine.
Pour the butter mixture over the carrots. Sprinkle with the mint, salt and pepper. Toss to combine. Roast the carrots until tender and lightly golden, 20 to 25 minutes. Transfer to a platter and garnish with fresh mint.

Brussels Sprouts Mash Up

YEAH!!! After a LONG lockdown due to COVID-19 we can finally see the light at the end of the tunnel! More than half of our extended family members have the antigens against the virus because they had it, or have been vaccinated or have appointments to be vaccinated within the next 2 weeks! WE ARE THRILLED!!! 

I am hosting Easter dinner at my home - and luck would have it - the weather has been beautiful and is supposed to continue to be through the next several days - so we are able to eat outside in our back yard. My sister in law and I are collaborating and as we spoke today - she said it perfectly "I am WAY TOO excited about this!"

She is doing the ham and the salad. I (well - WE) are doing the Ham Sauce, Rolls, Brussels Sprouts and Mashed Potatoes. 

I didn't link a Brussels Sprouts recipe because I'm doing a mash-up. My 18 year old son (YES! I said 18! I have an actual adult son!!) requested Brussels Sprouts specifically for this dinner. I was shopping when he called with his request and I said "there isn't another kid that would request Brussels sprouts - other than your sisters" and everyone within ear shot turned to look at me. If that isn't a testament to how good they can be - I don't know what is!!

My mash up is going to be these 2 tried and true recipes - Tina's Sprouts and Ina Garten's Roasted Sprouts  HERE'S my plan...

Mash-Up

4-5 lbs Brussels sprouts, 2 1/2 lbs halved  1/2 lbs shaved on your mandolin on the thinnest setting

3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 lb uncooked bacon, cut into bite sized pieces

Preheat oven to 400 degrees F. Halve the sprouts, cut off the brown ends and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 20 minutes (or more depending on your oven), until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt.

Put the sprouts in to bake and start the bacon in a sautee pan until nice and crispy. Remove with a slotted spoon. Fry the shaved sprouts in the bacon fat until almost tender. Mix the bacon, bacon fat and shaved sprouts with the roasted sprouts.

My plan is to do this as close to dinner time as possible. I plan to serve them on a ceramic plate kept warm on my electric buffet server.

Crossing my fingers - and licking my lips!!

I'll be posting updates on how things went - if I tweaked anything - and pictures FOR SURE!!

*I wrote my tweaks into the recipe above... AND... there's a bit of a story to tell - so check out the next post - Hosting Easter Dinner - what NOT to do! YIPES!!

Piper's Favorite Cucumber Salad

Piper's Favorite Cucumber Salad

4 cucumbers (about 2 1/2 pounds), peeled and sliced into 1/4-inch rounds
Kosher salt
1/2 cup sour cream
1/4 cup chopped fresh dill (or 1/8 dried)
2 tablespoons white vinegar
Freshly cracked black pepper
Slice your cucumbers and set them in a colander and salt - leave for about 20 minutes to bleed some of the water out.

If you don't have time to let the cucumbers sit - at least let the rest of the ingredients sit overnight

*We also use this sauce on top of fish - salmon or halibut are our faves!

5-Ingred Lemon & Cheese Peas

I saw this on the Food Network's show The Kitchen. This is Sunny Anderson's recipe.

I'm getting antsy for Spring. It has been snowing for the last 2 days and I'm OVER IT! So - I'm going to will Spring up in this house!!! How am I going to do that? Two words. SPRING. PEAS. Because as I said - it's snowing here - I'm going to use frozen peas. They are frozen at the peak of freshness and are a great substitute when you don't have fresh. THE VERDICT: Mr V - out of town, Me - 100 loved it - strong flavors but liked it. Mr. 15 - meh - he's not a fan of cheese (seriously?!), Ms. 14 - YES! Ms. 11 and her friend - YES and YES. Ms. 7 had a "no thank you bite" and said "no thank you." I have to say - I'm not a fan of peas - but I try them every spring for good measure - and to encourage my kids to love their seasonal veg. This is my most favorite way to eat peas. In a pan on medium-low heat, add evoo (or butter), garlic and lemon zest. Cook, stirring, so the garlic and zest can steep without browning, about 5 minutes. Add the lemon juice, thyme, pinch of salt and a little more pepper than you usually would. Stir a few times until thyme is darker and the pan is fragrant - about 5 minutes.

Add the peas and toss to warm and coat, about 4 minutes. Pour into a serving dish and top with cheese.

8 Tbsp evoo (extra virgin olive oil) or salted butter

2 cloves garlic, minced

Zest and juice of 1 lemon

4 Tbsp fresh thyme leaves, gently chopped

Kosher salt and freshly ground black pepper

4 cups fresh spring, English or snow peas

8 to 12 ounces shaved or grated Pecorino-Romano cheese

Pics and rating to come tomorrow!!!

Garden Bounty

Our family loves having a garden. We've had one for the last 10 years or so. We try a few new things every year. The kids love to help plant and pick our bounty. They also help weed because they know that the weeds are taking the water and nutrients from our garden plants - so they are totally into it. Plus - pulling weeds - SO SATISFYING!!! And Mr. 15 is the till master around here - we don't even have to ask him to till the front and back yards before he has it done once a week.

This year, we planted: one beef steak tomato plant, one jalapeno, one Anaheim, 2 groups of yellow beets and 2 groups of red beets, 2 kinds of watermelon, pumpkin, cucumber, strawberry and hula berry plants. We also planted cilantro, dill, parsley, basil, oregano, thyme, lavender, sage and 3 kinds of mint.

We've been out of town a lot this summer - so our garden hasn't gotten the love it really needs - BUT we are harvesting like crazy.

I'm going to post some of my favorite garden bounty recipes - some may really surprise you!

Summer Squash Gratin
Roasted Summer Veggies
Jack's Favorite Salsa - we sub the canned tomatoes, jalapenos, cumin and garlic for fresh
Watermelon Salsa
Tomato Pie
Spinach Pie
Avocado Salsa
Patty's Beet Salad
Mary's Salsa
Onion Beet Salad

  Enjoy the harvest!!!

Roasted Carrots

I saw these rainbow carrots at my local grocery store and HAD to have them. My kids love roasted carrots - but these make this simple side dish special...

Roasted Carrots
Carrots (cut into match sticks)
Kosher Salt
Fresh cracked black pepper
EVOO

Cut carrots and drizzle with EVOO, sprinkle generously with salt and pepper. Place in a 400 degree oven and bake for 20 minutes.

Simple. Delicious.

Brussels Sprouts That Your Kids WIll Devour!!

I had the amazing opportunity to go to High School In Brussels, Belgium. My entire family moved there and man o man did we have the experience of our lives. 

I went to the International School of Brussels. English was the primary language but other languages were taught and many cultures were incorporated into our education.

I had the rare opportunity to have dinner with one of my awesome friends from ISB last month in Santa Fe while she was here on business. She looks more amazing than ever and told me that she is in the midst of a brussels sprout obsession.

Tonight at the grocery store I tapped into that obsession and texted her for her fav reciepe and she came through...

Tonight we had grilled pork tenderloin, brussels sprouts and rice - pork tenderloin and rice are faves amongst our children in this house.

We had a bigger crowd than usual last night - the usual 6 of us + my 10 year old had a friend over. They were a hit with EVERYONE adults and kids from 11 - 2. The Brussels sprouts were gone first - and I made a TON of them. Delicious recipe - one we'll eat again and again!!

Sautéed Brussels Sprouts & Bacon via Christina Fiorenza Davis
1 lb bacon - cut into small strips fried
5 lb brussels sprouts
EVOO
Fresh cracked black pepper
Kosher salt

Once bacon is fried - use a slotted spoon to drain the bacon on paper towels

Add thinly sliced brussels sprouts into the bacon fat and sauté until tender. Course salt and fresh black pepper as needed.

Garnish with bacon and toasted pine nuts!

Enjoy!

Dill Pickles

Dill Pickles
2 large cucumbers (or 4-6 pickling cucumbers), cut into spears or sliced


16 sprigs fresh dill, divided


4 garlic cloves, smashed, divided


4 tsp black peppercorns, divided


4 pinches red pepper flakes, divided

For the Brine:
4 cups water
8 tablespoons white vinegar
3 tablespoons kosher salt

Add 1 crushed garlic clove, 1 teaspoon of peppercorns, 1 pinch of red pepper flakes and 2 springs of dill to the bottom of four pint-size canning jars.

Add the cut cucumbers to the jars, packing them tightly and adding as many as you can without forcing them into the jars.

In a 4-cup measuring cup or small bowl, stir together the water, vinegar and salt until the salt has completely dissolved. Pour the brine mixture into each jar, completely covering the cucumbers. Add 2 additional sprigs of dill to each jar and affix the lids.

Refrigerate for at least 12 hours, but preferably up to 2 days before eating (this allows the flavors to fully absorb). If you remember, give the jars a gentle shake every now and then during this initial chilling time. The pickles will last up to 2 months in the refrigerator.

Bread and Butter Pickles

I decided that I wanted to show my girls how to make pickles - but I've never made them before. I did a little research and came up with these - and man o man are they delicious!!

Bread and Butter Pickles

5½ c (about 1½ pounds) thinly sliced pickling cucumbers


1½ T kosher salt


1 c thinly sliced sweet onion


1 c granulated sugar


1 c white vinegar


½ c apple cider vinegar


¼ c light brown sugar


2 tsp Ball mixed pickling spice

Combine cucumbers and salt in a large, shallow bowl; cover and chill 1½ hours. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well, and return cucumbers to bowl. Add onion to the bowl and toss with the cucumbers.

Combine the granulated sugar, white vinegar, apple cider vinegar, brown sugar and Ball mixed pickling spice in a medium saucepan; bring to a simmer over medium heat, stirring until the sugar dissolves. Pour the hot vinegar mixture over cucumber mixture; let stand at room temperature 1 hour. Cover and refrigerate 24 hours. Store in an airtight container in refrigerator up to 2 weeks.

Summer Squash Gratin

I asked for recipes for squash and zucchini from friends on fb and this is one response I got. It's from HERE She calls it "Summer Squash Gratin with Salsa Verde" Having lived in New Mexico for the last 6 years, I have been SCHOOLED in the ways and of the importance of Salsa Verde. Salsa Verde - this is not - not even close. 

I've made a few changes and liked what I came up with! 

Summer Squash Gratin
2 pounds summer squash (or zucchini - whatever you have!)

1 1/2 c panko
3 Tbsp butter
3/4 c thinly sliced shallots
1 c grated gruyere cheese (I always add more cheese)
1/4 c dressing (below)
Salt & pepper

Dressing
1 T thyme leaves
1 t oregano leaves
1/4 c coarsely chopped mint leaves
1 c coarsely chopped flat-leaf parsley
2 small cloves garlic
1 salt-packed anchovy, rinsed and bones removed (or 2 t anchovy paste)
1 T capers, drained
1/2 cup olive oil
1/2 lemon, or more to taste

Heat your oven to 400°F. 

Place breadcrumbs in a small bowl. In a small skillet or saucepan, melt butter and keep cooking it over medium heat until it browns and smells nutty. Carefully pour (in a small drizzle at first) over breadcrumbs and be sure to scrape out any brown bits from the pot. Toss crumbs to evenly coat.

Make the dressing by blending the herbs in a food processor or blender with garlic, anchovy and capers until it forms a paste, scraping down as needed. With the machine running, stream in the olive oil in a drizzle. Season with salt and black pepper. Add lemon juice to taste.

Add shallots, gruyere, half the breadcrumbs, 1/4 cup dressing and some freshly ground black pepper to the bowl with the summer squash and toss. Transfer to a 9×9-inch baking dish. Scatter remaining breadcrumbs over the top and bake 35 to 40 minutes, until the squash is tender and the crumbs are crisp.

Fried Zucchini and Dipping Sauce

We planted a garden this year - we have zucchini, summer squash, butternut squash, calabacita squash, pumpkins, watermelons, tomatoes, bell peppers, jalapeños and herbs coming out of our ears.

I've come up with some pretty creative ways to eat these items - and yesterday I broke down and bought a deep fryer. A deep fryer. I know. When my husband saw it he said "uh. We really don't eat deep fried food - what are you going to use that for?" hahaha. We'll see how this kitchen accessory fares here.

Most of my recipes are a combination of at least 2 recipes or have been inspired by something I read or saw. I saw this recipe on the Food Network "Neely's Fried Zucchini"but had to make changes bc of our egg and peanut allergies. I also make the dipping sauce - which was good but not fantastic - still on the search for a perfect compliment to this fried zucchini...

Fried Zucchini
Canola oil, for frying
3 large zucchini, cut into 1/2-inch rounds
1/2 cup all-purpose flour
1 1/2 cups panko bread crumbs
1/4 cup finely grated Parmesan
2 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
1 1/2 c milk

1/2 c sour cream

Dipping Sauce
Ranch dressing
1 cup sour cream
1 medium shallot, finely chopped
1 tablespoon chopped chives
1/4 teaspoon cayenne pepper

Preheat oil in a deep-fryer to 350 degrees F.

Measure flour into a pie plate. In another pie plate combine panko, Parmesan, parsley, red pepper flakes and salt and pepper, to taste. In a third plate add sour cream and milk. Whisk the sour cream and milk together to get a good consistency (this is where you would normally use eggs). Dredge the zucchini in the flour, followed by the milk and finally in the panko.

Working in batches, place the breaded zucchini slices in the hot oil and fry until golden brown, 2 minutes. Drain on a paper towel lined sheet tray and immediately season with salt and pepper.

For the sauce:

Add all the ingredients into a serving bowl and mix until incorporated. Cover with plastic wrap and let flavors marinate for at least 1 hour.

Grilled Stuffed Mushrooms

These are AMAZING!!! My husband picked up some stuffed mushrooms at our local grocery store a few days ago. They were so good - they were the first thing gone - and the favorite of the night. Considering we had both chicken and steak kabobs with onions and assorted peppers along side roasted potatoes - that is really saying something.

I made these a few days later and the kids couldn't get enough. Next time I am going to use big portabella mushrooms and serve them like steaks… drooling…

Grilled Stuffed Mushrooms

1 medium prepackaged container of baby bella mushrooms
Fresh spinach, roughly chopped
Mozzarella cheese, shredded
Salt, pepper, garlic powder to taste

Wipe mushrooms with a damp towel. Add spinach to each mushroom. Top with mozzarella, sprinkle with salt, pepper & garlic powder. Grill on medium heat for about 15 minutes - until the cheese is all melty and the mushroom gives when you pick it up with tongs.

*You can also cook these in the oven at 350 degrees for about 20 minutes.

Eggless Zucchini Bread

We planted a garden this year - it has been so fun watching everything grow! I'll post pictures of it soon. We planted a few varieties of squash, zucchini and pumpkins. Lots of herbs and of course tomatoes.

The first to grow were the zucchinis!! Some of them great big! One of my kids is allergic to eggs, so I searched for a recipe that didn't include eggs - found one!

Eggless Zucchini Bread

1/2 cup unsweetened applesauce
1 cup vegetable oil
2 cups granulated white sugar
2 cups shredded zucchini (peeled or unpeeled)
1 Tbsp vanilla extract
3 cups all-purpose flour
1 tsp each baking powder, baking soda, and salt
1 Tbsp pumpkin pie spice

Combine all ingredients in order in large mixing bowl. (If desired, add in 1-1/2 cups chocolate chips coated with flour to prevent sinking.) Pour into 2 large greased loaf pans. Bake 45 to 50 minutes in 375 degree oven. Cool 10 minutes in pan then remove to wire rack to cool completely.

Quinoa Stuffed Bell Peppers

I saw this on Pinterest - of course - I've made a few variations of quinoa salad many times - we love it. See my regulars HERE & HERE but I haven't tried it this way yet!

Just before I took this picture - this raggedy little 6 year old said "Mom - I luuuuv quinoa!"

Quinoa Stuffed Bell Peppers
3 cups cooked quinoa
1 (4-ounce) can green chiles
1 cup corn kernels
1/2 cup canned black beans, drained and rinsed
1/2 cup petite diced tomatoes
1/2 cup shredded pepper jack cheese
3 tablespoons chopped fresh cilantro leaves
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder, or more to taste
Kosher salt and freshly ground black pepper, to taste
6 bell peppers, tops cut, stemmed and seeded

INSTRUCTIONS
Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheese, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
Spoon the filling each each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.

Roasted Cabbage Steaks

Yes people, this is a thing - and they will blow your mind. My kids aged 11, 9, 6 and 2 AND my husband all LOVED these and asked for more. 

4 ingredients to a delicious, inexpensive, delicious meal - or side...

Roasted Cabbage Steaks
Garlic
Pepper
Salt
Olive oil
Cabbage

Cut the cabbage in one inch slices with the root side down.

Use a basting brush to evenly distribute the olive oil on every piece of cabbage. Salt and pepper one side. Carefully turn (I used good tongs) to flip the steaks over. Then, I brushed olive oil on the other side, seasoned the second side with garlic powder (bc I wanted the kids to eat it) salt and pepper.

Cook at 400 degrees for 60 minutes - carefully turning 30 minutes in. I used my trusty tongs to do the job.

We generally eat "meat free" bc my husband travels so much and he is the "meat eater" but he is in town this week and he LOVED our meat free meal. I served these "steaks" with our favorite salad - Patty's Beet Salad and I used goat cheese tonight bc that is what I had on hand. My kids eat roasted beets like candy. When I tell them I'm making this salad they all cheer!!!  http://breakingthereciperut.blogspot.com/2009/05/pattys-beet-salad.html

Best Corn on the Cob EVER

I forgot to take a picture of mine - and they were gobbled up so fast I didn't have much of a chance.

This isn't a "recipe" per say - but an awesome idea. I served the corn without butter or salt and it was the best corn on the cob we've ever had. EVER.

Fill a pot with water. Add a stick of butter (if unsalted - add a couple pinches of salt) and a cup of milk. Bring to a boil. Add corn cobs and boil them for 5-8 minutes. Then prepare to be smacked - because this corn is so good - it's slap your Mama good!!

Maple Glazed Carrots

I made these tonight for dinner and they were gobbled up in no time. Simple, easy side dish.

Maple Glazed Carrots
2 lbs carrots, peeled and sliced on a bias
1 T evoo
1/2 c chicken stock
2 T Maple syrup
1 T butter

Put the sliced carrots and evoo in a sautee pan and cook for about 8 minutes - you want the carrots to get a bit of color on the edges. Then add chicken stock and a pinch of salt. Bring to a boil. After it comes to a boil, turn down the heat, cover and simmer for 5-10 minutes.* Remove lid and turn up the heat so the excess liquid evaporates.

Add maple syrup and butter. Salt and pepper to taste.

*I actually had to pick up my daughter for ballet while the carrots were simmering - I was probably gone 15 minutes and they turned out great!!