Mexican Street Corn

1 year ago From The Kitchen
The taste of summer!
  • 6 to 8 ears of sweet corn
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 cup cotija cheese*
  • 2 tbsp. fresh squeezed lime juice
  • 1 clove garlic, minced
  • 1/4 cup cilantro, chopped or parsley may be substituted
  • 1/4 tsp. chipotle powder
  • 1/8 tsp. ground cumin

Remove the husks from the corn. Mix together all the remaining ingredients and set aside. Grill the corn until slightly browned on all sides.  Remove from the grill to a serving platter. While still warm with a brush or spatula, spread the cheese mixture on the corn, turning the cobs to coat. Serve immediately. 

You can also serve this with some fresh lime wedges and a sprinkling of chopped cilantro or parsley.

*Cotija cheese is a traditional mexican grated cheese. If this is not available, parmesan can be substituted.

Baked, Stuffed Artichokes

1 year ago From The Kitchen
Recipe adapted from Evolvingtable.com
  • 2 lbs. artichokes, about 4 medium
  • 1 1/4 cup seasoned breadcrumbs
  • 1/2 cup shredded parmesan cheese
  • 1/3 cup extra virgin olive oil
  • 1/4 cup finely chopped fresh parsley
  • 1 clove garlic, crushed
  • 1/2 tsp. lemon zest
  • 1/2 tsp. salt and freshly ground black pepper
  • Juice from one lemon

Preheat oven to 375F.  Prepare the artichokes – cut the stem flat so artichokes sit flat. Trim the pointed end of each of the leaves with scissors so that they are flat. Trim the very top of the artichoke with a serrated knife by approx. 1 inch.  Brush the cut parts of the artichoke with a wedge of lemon to keep the artichokes from browning while being prepared.

This following step is optional – removing the choke.  Spread out the leaves to reveal the choke. Pull out all of the feathery pieces with purple-tinted edges. Remove the choke by using a spoon with a sharp edge, being sure to scrape the sides so all of the fuzzy pieces are removed.  Personally, I don’t do this step as it can be easily removed while consuming.

In a medium bowl mix together the breadcrumbs, parmesan cheese, oil, parsley, garlic, lemon zest, salt and pepper.

Pull apart the outer leaves just enough to ‘stuff’ the artichoke, pulling apart the leaves and pressing the filling in between them. 

Place the stuffed artichokes in a large Dutch oven then fill with water until it reaches the level of the first leaves. Cover with lid and bake in preheated oven for 40-45 minutes.  Remove and serve immediately with a sprinkle of finely chopped parsley.  Enjoy!

* Can be served with a side of remoulade sauce or melted butter to dip the leaves into.

 

Serving suggestion.

Cheesy Skillet Domino Potatoes

1 year ago From The Kitchen
This recipe is from @jesseszewczyk .
I found it so amazing I had to share it here!
  • 2 tbsp. unsalted butter
  • 4 pounds medium yukon gold or russet potatoes (10-12)
  • 1 cup shredded sharp cheddar cheese (or Gruyere)
  • 1 cup grated store-bought parmesan cheese
  • 5 cloves of garlic
  • 1 medium bunch fresh thyme
  • 2 1/4 cups heavy cream
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 1/4 tsp. ground nutmeg

Preheat the oven to 350F. Rub 2 tbsp. unsalted butter on the bottom and sides of a 10-inch cast-iron skillet.

Wash the potatoes. Using a mandoline or sharp knife to thinly slice the potatoes. Set aside.

To a large bowl add the cheeses. Mince the garlic and add to the cheeses. Pick the leaves from the fresh thyme and finely chop until you have approx. 4 tsps. and add to the cheese mixture. Add the heavy cream, salt, pepper and nutmeg. Stir to combine. 

Transfer about a third of the mixture to the skillet and spread to coat. Arrange a few of the potato slices in a flat spiral to cover the bottom of the skillet. Then stack bunches of the sliced potatoes vertically in the skillet so that you can see most of the edges of the slices. Continue stacking and arranging to use up all the slices.

Spoon the remaining cream mixture evenly over the potatoes. The cream should come about 1/2″ to the top of the skillet.  If you have too much, don’t use it all.  If you have too little simply add some cream to the skillet.

Place the skillet on a baking sheet. Bake until the top is deep golden brown and the potatoes are tender, 1 hour 40 minutes to 1 hour 50 minutes. You can remove a slice of potato from the center and check for doneness if you are uncertain. Check after 1 hour 15 minutes. If the top is already browned loosely cover the top with aluminum foil and continue baking. Let cool for 10 minutes before serving. Garnish with more fresh thyme if desired.

  • The potatoes arranged in the skillet.
  • The cheese mixture covering the potatoes and ready for the oven.

Individual Traditional Quiche in Phyllo Pastry

1 year ago From The Kitchen
This recipe works best in large sized muffin tins
  • 1/2 cup butter – melted
  • 12 sheets phyllo pastry
  • 7 eggs
  • 1/2 cup grated cheddar cheese
  • 3 scallions, diced
  • 1/4 cup heavy cream or half and half

*note – use a large sized muffin pan for best results. The yield will be six individual quiche.

Preheat the oven to 350F. Lay two or three of the phyllo sheets on a clean surface and brush with the melted butter. Add another one or two and brush again. Repeat with the remaining phyllo sheets. Brush the muffin cups with the melted butter. Cut the phyllo pastry into six squares. Press each square into the muffin cups.

Beat the eggs until well incorporated. Add the scallions and the cheese. Beat in the cream or half and half. Season with salt and pepper. Pour evenly into the lined muffin tin. Bake at 350F until set and puffed a bit or until egg is set, approx., 18 – 20 minutes. Time may vary depending on oven types. Remove from the oven and loosen around the edges to remove the individual quiches. Serve immediately.

Spicy Dilly Beans

2 years ago From The Kitchen
These add just the right amount of crunch to a salad or just eat them right out of the jar – a great addition to a classic charcuterie.

Approximate yield is 5 pint jars

3 pounds green beans, washed and stem end snipped off

2 1/2 cups white vinegar

1 1/2 cups water

4 tbsp. pickling salt

5 medium whole cloves of garlic, peeled

5 tsp. dill seed

5 tsp. red chile flakes

5 tsp. celery seed

Place the prepared beans into clean pint jars. To each jar add the one clove of garlic and the dill seed, chili flakes and celery seed. Prepare a brine by combining the vinegar, water and salt in a medium saucepan. Bring to a boil over medium high heat. Distribute the hot brine among the jars. Seal and refrigerate. The beans should be ready to eat in about one week.  They should keep several weeks in the refrigerator.

Note – I added small peppers (similar to pepperoncini) that my daughter had growing in her garden just for some added flavor. I also experimented by adding fresh dill as well. There is a margin for practicing with your own additions here. Enjoy!

Pickled Red Onions

2 years ago From The Kitchen
Pickled Red Onions are probably one of the easiest things to make. This recipe does not call for traditional “canning” as in using a water bath. Instead these will keep in the refrigerator for easily a month or so due to the vinegar brine.

  • 2 cups distilled white vinegar
  • 6 tbsp. granulated sugar
  • 3 tbsp. kosher or regular salt
  • 2 tsps. black peppercorns
  • 4 red onions, peeled and thinly sliced and separated

Divide the sliced onions among 4 pint size canning jars. Add the peppercorns evenly between the 4 jars.  In a small saucepan, combine the vinegar, sugar and salt. Bring to a boil over medium high heat.  Pour the hot brine over the onions. Seal and refrigerate. The onions will be ready to eat in a few days. Great on salads and sandwiches!

Mustard Potato Salad

2 years ago From The Kitchen
  • 2 1/2 lbs. white potatoes
  • 1/2 cup chopped celery
  • 1/3 cup chopped sweet onion
  • 1-2 medium dill pickles diced
  • 1/4 cup fresh parsley – roughly chopped
  • 1 tbsp. finely chopped fresh dill
  • salt and freshly ground pepper to taste
  • 1/2 cup mayonnaise
  • 1/4 cup yellow mustard
  • approx. 1 tbsp. juice from the dill pickles

Boil the potatoes until fork tender. Drain and set aside to cool. When completely cooled, peel and cut the potatoes into bite-size cubes. Add the celery, onion, pickles, herbs and salt and pepper. Lightly toss together. Mix together the mayonnaise, mustard and pickle juice in a small bowl. Add to the potato mixture and toss to completely coat. More mayo/mustard can be added if you prefer a heavier coating. Chill and serve.

Zucchini Squares

3 years ago From The Kitchen

1 cup Bisquick

1/2 cup chopped onion

1/2 cup grated parmesan cheese

2 tbsp. chopped fresh parsley*

Salt and Pepper to taste

1 tbsp. chopped fresh oregano*

1/8 tsp. garlic powder

1/2 cup vegetable oil

4 eggs, slightly beaten

2 small zucchini, thinly sliced

Preheat oven to 350F. Mix all ingredients together in bowl. Spread into 9x 13″ glass casserole dish coated with cooking spray. Bake for 25 minutes or until golden brown. Cool slightly and cut into squares.

*Dried parsley and oregano may be substituted if fresh is not available.

 

 

Zucchini Patties

3 years ago From The Kitchen
Photo credit goes to “An Italian in My Kitchen”

2 cups grated zucchini

2 eggs, beaten

1/4 cup chopped onion

1/2 cup all purpose flour

1/2 cup grated parmesan cheese

1/2 cup shredded mozzarella cheese

salt and pepper to taste

In a medium bowl combine all the ingredients except the oil. Stir and mix well to incorporate. Heat oil in a medium fry pan. Drop rounded large spoonfuls into the pan and fry until browned on both sides. Serve warm with a dallop of sour cream or with a light summer red sauce. Enjoy!

 

 

Crispy Buffalo Style Cauliflower Bites

3 years ago From The Kitchen
photo credit to lecremedelacrumb.com

Ingredients – for the cauliflower

1 head of cauliflower, broken into florets

1 tsp. garlic powder

1 tsp. sweet paprika

1/4 tsp. black pepper

3/4 cup buttermilk (regular milk can also be used, but I feel the buttermilk coats the cauliflower better)

Ingredients – for the buffalo sauce

1/2 cup buffalo wing sauce

3 tbsp. butter

2 tbsp. honey

Blue cheese dressing for dipping when serving – optional

Preheat oven to 450 degrees. Grease a baking sheet. Break the cauliflower into medium size pieces, discarding any large stem pieces. Set aside. In a medium bowl, stir together the garlic powder, paprika and pepper. Stir in the buttermilk. Add the cauliflower florets to the milk mixture and toss to coat. Use a slotted spoon to arrange in a single layer on a prepared baking sheet. Bake for 10-15 minutes, turn over the cauliflower pieces and bake another 10 minutes.

While the cauliflower is baking, prepare the buffalo sauce. Combine the buffalo wing sauce, butter and honey in a sauce pan. Bring to a low boil over medium heat and cook for 2-3 minutes. Remove from heat and pour into a medium bowl. Remove the cauliflower from the oven and place in the bowl with the sauce and toss to coat. return to the oven and bake for another 10 minutes. You may also broil for the last few minutes if you’d like a crisper texture. Be careful not to burn. Serve immediately with a side of blue cheese for dipping if desired.