Creamed Corn, Spanish Style

2 Tbs olive oil
4 ears corn, kernels removed from cob
1/4 C chopped green onions or chives
1/2 tsp chipotle chili powder
1/4 tsp cayenne pepper
2 Tbs avocado oil mayo
3/4 C crumbled cotija or feta cheese
1/2 C roughly chopped cilantro
live zest & juice

Heat olive oil in large, oven safe skillet.
Add corn, chives, chili powder, cayenne & a pinch of salt.
Cook until the corn is softened, about 5 minutes.
Remove from heat & spoon corn into serving bowl.
Add mayo, cheese, & cilantro. Mix & serve.

Million Dollar Macaroni & Cheese

1 lb cellentani pasta (may sub rigatoni, penne or mararonni)
4 tbs butter
1/4 C all-purpose flour
3 C milk
1 12oz can evaporated milk
1 Tbs cornstarch
1 Tbs Dijon mustard
1 Tbs chicken bullion
1 tsp ea: onion powder, garlic powder, dried parsley, salt
1/2 tsp pepper
1/2 tsp red pepper flakes
4 C freshly grated sharp cheddar cheese
6-8 slices provolone cheese
1 C sour cream
1 C freshly grated parmesan cheese

Panko Topping (optional)
3/4 C panko breadcrumbs
2 Tbs butter
1 Tbs extra virgin olive oil

Cook pasta just until al dente according to pkg directions; strain & rinse with cold water.

Preheat oven to 350; lightly grease 9X13 baking dish; set aside

Melt 4 Tbs butter in large skillet over medium heat then whisk in four. Cook, while stirring for 2 min. turn heat to low then gradually whisk in milk. Whisk cornstarch into evaporated milk and gradually add to skillet followed by Dijon mustard and all remaining spices/seasonings.

Bring to a boil, whisking constantly then reduce heat to med & simmer, whisking occasionally until thickened (but not overly thick). Remove from head and whisk in sharp cheese until melted.  Add pasta and toss until evenly coated (it will seem like a lot of extra sauce which is a good thing.

Pour half of the macaroni & cheese into prepared baking dish. Layer macaroni evenly with provolone cheese followed by an even layer of sour cream. Pour remaining macaroni & cheese over sour cream and spread into an even layer. Sprinkle w/ 1 c parmesan cheese. (or more to taste)

Panko topping (optional) Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over macaroni & cheese.

Bake 25-30 min or unil bubbly & inside provolone is melted. If no topping w/ pankl, broil until Parmesan is golden. Cool 10 minutes to set before serving.

Really Super Awesome Salad & Dressing

Salad
12C baby spinach
1C quinoa
1C pecans
1C dried cranberries
1C sunflower seeds
2 apples

Dressing
1/2 C lemon juice
1/2 C nut oil of choice
1/4 C honey
1Tbs + 1tsp Dijon mustard

serves 8
sometimes I add chicken to make this my meal rather than a side

Corn Salad with Cilantro

2 lb bag frozen white sweet corn
6 green onions, chopped
1 bunch cilantro, chopped fine
4-7 jalapenos, chopped fine

Dressing:
1/2 C Mayonayse
1/2 C Miracle Whip
1 Tbs sugar
1 Tbs lemon juice
salt, to taste
pepper, to taste
garlic salt, to taste

Heat corn in water until almost boiling. Take out and drain.

Mix dressing ingredients together and let set. You can make this ahead of time and put in refrigerator until needed.

Mix corn and dressing and serve. This is best after it's set for a while for the flavors to meld.

Pimento cheese casserole

8 slices white bread trimmed
2 t butter
2 eggs
2 cups shredded cheese
1 small jar chopped pimentoes
Dash salt
Dash pepper

Mix all together put in greased 8X8 pan.
Bake at 350 for 30-45 mins until golden brown
Double for 9X13 pan.

Black Bean Soup

15 oz can beans, drained and rinced
1 tsp oregano
salt to taste
2 1/2 C water
1 Tbs butter
1 onion, chopped
2 garlic cloves, chopped

Heat black beans in water with oregano and salt.
In separate pan saute the onion and garlic.
Mix together in blender and serve hot.

Green Beans with Caramelized Shallots

s2 pounds haricots verts (tiny green beans), trimmed
3 tablespoons butter
1 tablespoon light brown sugar
1 tablespoon olive oil
1 pound shallots, halved lengthwise and peeled
2 tablespoons red wine vinegar
Preparation

1. Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.
2. Melt butter and brown sugar with olive oil in a large skillet over medium-high heat; add shallots, and sauté 2 minutes. Reduce heat to medium-low, add vinegar, and sauté 10 minutes or until shallots are golden brown and tender.
3. Increase heat to medium-high; add green beans, and sauté 5 minutes or until thoroughly heated. Season with salt and freshly ground pepper to taste.
Southern Living
NOVEMBER 2011

Chicken and Avocado Soup

2 tsp olive oil

1 ½ C scallions, chopped fine
2 cloves garlic, minced
1 tomato, diced
5 C chicken broth
Pinch cumin
Pinch chili powder (optional)
Salt to taste
Pepper to taste
2 C shredded chicken breast
2 ripe Hass avocados, diced
½ C cilantro, chopped fine
4 lime wedges

In a large pot, heat oil over medium heat. Add 1 C of scallions and garlic. Sauté about 2 minutes then add tomatoes and sauté another minute, until soft. Add chicken broth, cumin chili powder, salt, and pepper. Bring to a boil. Simmer, covered on low for about 15 minutes.

In four bowls, fill each with ½ c chicken, ½ avocado, remainder of scallions, and cilantro. Ladle 1 C chicken broth over the chicken and serve with a lime wedge

Baked Sweet Potato and Chili Fries

3 ½ lbs sweet potatoes (5-6 sweet potatoes)

2 Tbs olive oil
1 tsp sea salt or ¾ tsp salt
¼ tsp pepper
½ C orange juice
3 ½ tsp chili powder
1 Tbs honey
1 8 oz carton sour cream
1/3 C snipped fresh cilantro


Pre heat oven to 450. Cut each unpeeled sweet potato into 1 in thick slices. In a large ziploc bag toss with oil, salt, and pepper. Arrange in 2 9X13 pans. In small bowl combine OJ, 3 tsp chili powder, honey. Set aside. Bake potatoes uncovered 25-30 min or until tender. Brushing 3 times with OJ mix and shaking pan occasionally. In another small bowl mix sour cream, cilantro, and remaining chili powder for dip.

*note*  I like to add more than the reccomended amout of chili to give my fries a little more kick.  Three tsp of chili powder give it a very subtle flavor.

Sweet Potato Casserole

3 C. mashed sweet potato (2 cans)
1 1/2 C. sugar
2 eggs
1t. vanilla
Combine all ingredients and pour into dish (8x8) and sprinkle with topping.

Topping:
1/3 c. butter, room temp.
1/3 c. flour
2/3 c. sugar
1 c. chopped pecans
cut butter into flour and sugar and add pecans

Bake at 350 degrees for 30-35 mins.

Roasted Broccoli

1 head broccoli, cut into spears
2 garlic cloves, chopped
1 tablespoon olive oil
salt and pepper to taste

Preheat oven to 450 degrees
Toss broccoli with garlic, oil, salt and pepper, then spread in one layer on a baking sheet. Roast for 15 minutes.

Potato Cheese Bake

2 lbs frozen hash brown potatoes
1/2 C melted oleo
2 cartons sour cream
1 tsp salt
1 tsp pepper
2 Tbs dried minced onion
1 can Cream of Chicken soup
2 C grated cheese
2 C cornflakes or onion strings

Mix 1/4 C melted oleo, sour cream, spices, soup and cheese together. Pour mixture into hash browns in large bowl. Pour into 9 X 13 baking dish. Mix together rest of melted oleo and cornflakes or onion strings. Pour on top of potato mixture and bake at 350 for 45 minutes.

Pimento Cheese

1 3 oz. pkg. cream cheese, softened
1 cup grated sharp Cheddar cheese
1 cup grated Monetary Jack cheese
1/2 cup mayonnaise
1/2 teaspoon seasoning (recipe below)
2 Tablespoons mashed pimentos

Seasoning
I keep a shaker filled with 1 cup salt, 1/4 cup black pepper, and 1/4 cup garlic powder

Mix all ingredients and refrigerate.



Note: I will not touch bought Pimento Cheese, however, this is the best you will ever put in your mouth. Absolutely scrumptious.

Black Eyed Pea Salsa

Dressing:
1/2 cup olive oil
1/3 cup white wine (or regular) vinegar
2 to 3 tablespoons sugar
1 teaspoon celery seed
1/2 teaspoon dry mustard
1/2 teaspoon salt
Freshly ground pepper
Veggies:
3 stalks celery,
finely chopped 3 green onions,
sliced1 red bell pepper,
chopped1 cucumber,
peeled, seeded, and chopped1 jalapeno (optional),
seeded and chopped1 cup (more if desired) chopped cilantro
2 cans black eyed peas, drained.
Mix together dressing ingredients. Set aside.Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently.Cover and refrigerate for at least an hour.

Rich and Creamy Tomato Basil Soup

Andrea made this for me and it was sooooo good that I am posting it here so that I don't forget it. Enjoy!!!

4 tomatoes - peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste

Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

"The secret to the richness of this soup is to use real butter, fresh basil leaves, and heavy cream. Please do not substitute, or you will not have the same high quality end result."

PREP TIME: 10 Min
COOK TIME: 35 Min

Red Cabbage with Apple

3 bacon strips, diced
1 med. onion, chopped
1 med. apple, peeled and chopped
1 small head red cabbage, chopped
1 c. water
1/4 c. white wine vinegar
1 T. sugar
1 t. salt

In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.

In the drippings, saute onion and apple until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 mins. or until tender. Stir in reserved bacon.

Portabella Mushroom Gravy

2 Portabella Mushrooms , chopped
2 T. butter

saute mushrooms with butter and then add:

3/4 c whipping cream
7 T. Vermouth Wine
2 pkg. peppercorn gravy mix
2 c. chicken broth

Bring to a soft boil

Serve with Meat!!! Thanks to Teresa for this recipe!

Meat Balls

3 lbs Hamburger meat
1 can evaporated milk
1 c oatmeal
1 c cracker crumbs
1/2 c onion
2 minced garlic cloves
2 tsp. salt
1/2 tsp. pepper
2 tsp. chili powder
2 eggs

Mix together and form into balls. Put on a cookie sheet and either freeze them or bake them. If you freeze them, put them in a freezer bag or container once they are frozen.

Sauce for meatballs:
2 c ketchup
1 c brown sugar
1/2 tsp garlic powder
1/4 onion

Bake at 350 for 45 minutes then pour sauce over and bake 15 more minutes.

On the meatballs I do 1 lb of hambuger meat and 2 lb of ground turkey meat.

Asian Noodle Salad

Salad Ingredients
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers
chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet

Dressing
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
chopped cilantro—LOTS

Mix together salad ingredients.
Whisk together dressing ingredients and pour over salad.
Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.

Macaroni & Cheese

8 oz small elbow macaroni
2 C lg curd cottage cheese
1 C sour cream
1 egg lightly beaten
3/4 tsp black pepper
2 tsp Dijon mustard
2 1/2 C sharp cheddar cheese

Cook macaroni according to package instructions.
Meanwhile, in large bowl combine remaining ingredients except 1/2 C of cheese.
Drain macaroni thoroughly and toss with cheese mixture in bowl.
Turn evenly into buttered 8X8X2 baking dish.
Top with remaining cheese and bake uncovered at 400 for 30-35 minutes.