Charred Corn with Parmesan-Parsley Butter

This recipe is from Good Housekeeping. I choose not to grill the corn, but you could if you wanted to. 

• 8 ears Corn

  
  

  
  

  Puree:
• 1 1/2 cup Flat-leaf parsley leaves

  
  
• 1 small clove Garlic (grated)

  
  
• 1 tsp Lemon zest plus 2 tsp lemon juice

  
  

  1/2 cup Butter, unsalted (room temperature)

  
  

  2 tbsp Parmesan, grated  plus more for serving

  
  

  Salt 1/2 tsp

  
  

  Pepper, Cracked 1/4 tsp

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Bacon Crackle Corn Bake

 6 slices of bacon, cut into 1/2 inch pieces

2 TBS. all purpose flour

1/2 tsp. minced fresh garlic

1 TBS. chopped fresh parsley

1 TBS. chopped fresh chives

1/2 cup chopped onion

1/2 tsp. salt

1/2 tsp. pepper

1 cup sour cream

2 - 16 oz. pkg. frozen corn (thawed & drained)

Heat oven to 350.  In skillet cook bacon over medium-high heat stirring occasionally until partially cooked.  Add onion; continue cooking until bacon is browned.  Drain off fat except for 1 TBS; set bacon and onion aside.  Stir flour, salt, pepper and garlic into reserved 1 TBS fat.  Cook over medium heat stirring constantly until smooth and bubbly.  Stir in sour cream, corn and 1/3 of bacon and onion mixture.  Pour into 1 1/2 quart casserole dish sprinkle with remaining bacon and onion mixture.  Bake for 25-30 minutes or until heated through.  Sprinkle with parsley and chives.

Parmesan Orzo and Peas

 https://thetoastykitchen.com/parmesan-orzo-peas/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=1092835950_52582008_333579

Here is the link to the recipe I used. I doctored this recipe little and added bacon and green onions.

Twice Baked Potatoes

 Bake a russet potato (stab it and don't wrap in foil).  After its done cut an oval shape in the top of it and scrape out the meat and put in a bowl.  Add milk, dry ranch seasoning, salt, pepper, butter, sour cream.  Mash it all together then put back in the jacket of the potato add cheese on top, put back into oven and bake until cheese is melted. 

HONEY-LEMON ROASTED ASPARAGUS WITH FETA

Here is the link to the recipe I used from Inspired Edibles. 

I didn't have Herbes de Provence. I substituted with dill and onion powder. I also used pistachios instead of almonds. I also used a 500F temperature for 8 minutes. 

• For the Roasted Asparagus
• About 1 pound (450 g) asparagus, washed and trimmed (the woodsy bottoms removed)
• 1 lemon, sliced
• 3 oz (85 g) crumbled feta cheese
• ¼ cup (30 g) chopped roasted almond
  
  
• For the Honey-Lemon Dressing
• 3 Tbsp olive oil
• ⅓ cup fresh lemon juice
• 1 Tbsp lemon zest
• 2 garlic cloves, minced
• 1+1/2 Tbsp honey
• 1 round tsp Herbes de Provence
• 1 tsp salt
• a few cracks of pepper

inSTRUCTIONS

1. Heat oven to 425F.
2. In a container with fitted lid, combine: olive oil, lemon juice, half of the lemon zest (reserving other half), garlic, honey, herbs, salt and pepper. Mix well to combine (making sure the honey is integrated and not sticking to the bottom) and transfer into a dish large enough to accommodate asparagus stalks. Add the asparagus to the dish and intermingle with the dressing allowing the stalks to marinate in the flavors for 10-15 minutes.
3. Line a rimmed baking sheet with parchment and add lemon wedges along edges on either side. Spread asparagus over top (they will be cozy which is fine) and invert all of the juices, herbs and bits.
4. Top the asparagus with crumbled feta and then top the feta with remaining lemon zest and a few cracks of pepper (you could also add red pepper flakes if that's something you enjoy).
5. Roast for about 10 minutes until the asparagus develops a nice deep green color and then switch oven to broil for about 2 minutes watching carefully to add pops of color to the feta (it won't really brown).
6. Remove from oven, sprinkle with almonds and serve in the pan with tongs (for casual barbecue style) or transfer in segments with a large spatula to a serving plate or individual dishes as preferred, making sure to scoop up some of those delicious juices with every serving!

NOTES

Nuts: you can use any variety of nut you like here (preferably leaving your family members out of it) or skip the nuts all together. Other choices that would work well: pine nuts and pistachio. You could also add some chewy, thin-sliced dried apricot or dried cherries - both would be delicious.
Feta: I don't overdo it on the feta - just enough to add interest to the dish without overwhelming - if you prefer, you can use a different crumbly cheese - a mild goat cheese would also be nice here. I would stay away from overly fragrant/strong cheeses for this dish - you really want the honey-lemon dressing to be the star.
Herbes de Provence: I use the one made by Organics which includes lavender. It's a fragrant bouquet of herbs that works beautifully here and I strongly recommend it in this recipe (you don't want to skip it!)

Honey Mustard Brussel Sprout Salad

 1.5 lbs shredded Brussel Sprouts (raw and stems cut off)

1/2 cup dried cranberries

1/2 cup crushed candied pecans

1/2 cup pine nuts

1/2 cup shredded Parmesan Cheese

4-5 Slices of cooked Bacon (chopped)

Dressing:

1/4 cup olive oil

1/4 cup honey

1/4 cup of dijon mustard

zest from 1 whole lemon

 juice from 1/2 lemon

Salt and pepper to taste

Dress the salad just before serving for a crunchier salad. 

This is also good the next day or made ahead of time, the dressing will wilt the brussel sprouts and changes the texture (still really good)

You can swap out the fruit, nuts, and cheese with anything you have on hand. Make sure the fruit is a sweet one and your cheese is strong and salty to balance out the bitterness of the Brussel Sprouts. 

Sausage stuffed acorn squash

2 medium acorn squash
1 pound bulk spicy pork sausage
1/2 c chopped onion
1 egg
2 Tbs milk
1 c fresh baby spinach, finely chopped
1-1/2 c soft bread crumbs
1/2 c dried cranberries

Cut squash in half; remove and discard seeds. Place the squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 min or until tender.

Meanwhile, crumble sausage into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. In a large bowl, beat egg and milk; stir in the spinach, bread crumbs, cranberries and sausage mixture.

Turn the squash cut side up. Stuff with sausage mixture. Cover and microwave on high for 2-3 min or until a thermometer reads 160*

Brussels Sprouts Bake

Brussels Sprouts Bake

Ingredients:

3 T. butter

1/4 cup sliced shallots

2 cloves garlic, minced

32 oz bag of frozen Brussels sprouts, or fresh

1/4 tsp. salt

pinch of pepper

1/4 tsp paprika

3/4 cup cream (or half and half, or milk)

1 1/4 cup grated sharp white cheddar cheese

6 slices cooked bacon, crumbled

Instructions:

Preheat oven to 375 degrees.  Melt butter in oven safe pan, add Brussels sprouts, shallots, garlic, seasonings, salt and pepper.  Saute for 5-8 minutes.  Remove pan from heat, pour in heavy cream, shredded cheese and stir.  Top with crumbled bacon and bake for 12 minutes till cheese is melted and bubbly.  

Ann White

Roasted Maple Bacon Sweet potatoes and Brussel Sprouts

Ingredients:

1 very large (or 2 small) Sweet potatoes peeled and cut into bite sized cubes

1 pound of Brussel Sprouts with the bottom cut off and cut in half

drizzle of olive oil. 

Salt and pepper to taste

1/2 pound bacon cooked and chopped

1/3 cup raw pumpkin seeds

1/2 cup dried cranberries

Glaze:

2 TBS butter

1 TBS reserved bacon grease

1/2 cup maple syrup

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

Place chopped sweet potatoes and brussel sprouts in a zip-lock bag and drizzle with enough olive oil to barely coat veggies. Shake the bag and lay out on a lined cookie sheet. Salt and pepper to taste. 

Bake in oven at 500 degrees for 10-15 minutes until slightly charred and fork tender. 

Don't be afraid of the black crispy leaves that fall off the sprouts. They add an amazing deep flavor to your dish. My kids fight over those pieces. 

While your veggies are roasting cook your slices of bacon until crispy. Then chop into small bite sized pieces. Set aside. 

Use the same pan to make your glaze. Discard all but about a TBS of the bacon grease in your pan. Add the butter, syrup, cinnamon, nutmeg and salt. Cook on medium heat for a few minutes until thick and bubbly. Set aside. 

Place your seeds in a frying pan and toast them dry until slightly brown and puffed up. Set aside. 

Once your veggies are cooked put all your ingredients together in a dish just before serving. 

This dish was surprisingly good as a leftover the next day. The seeds lost some of their crispness and texture but the flavors were amazing. 

Crunchy Parmesan Cauliflower Bites

Ingredients:

• 1/2 head of cauliflower, cut into bite sized florets
• 1 1/2 cups panko bread crumbs
• 3/4 cup finely ground Parmesan cheese
• 2 large eggs, whisked
• marinara sauce for dipping
• 1 tbsp fresh parsley, finely chopped (optional, for garnish)

Directions:

1. Preheat oven to 400F. Line a large baking sheet with parchment paper.
2. Add panko and cheese to a large bowl and then mix together until thoroughly combined. Dip cauliflower in egg mixture and then shake a few times so that excess egg drips off. You don't want to dampen your breadcrumbs with excess egg because then they won't stick to the cauliflower. Then roll in bread crumb mixture until fully coated and place on a baking sheet lined with parchment paper. You may need to press on the coating to help get it to stick to the cauliflower bites. Repeat until all cauliflower is coated.   
3. Bake for about 20-25 minutes until coating is a dark golden brown and crunchy. Sprinkle with parsley. Serve with marinara sauce. 

Tiffany 2018

Pizza Quinoa

Pizza Quinoa

(adapted from "Master the electric pressure cooker")

2 cups uncooked quinoa (rinse if it's not pre-rinsed)

2 cups pizza sauce

2 cups chicken broth

1 tsp. salt

Pizza toppings: pepperoni, canadian bacon, olives, green peppers, etc.

shredded cheese

Put the quinoa, pizza sauce, chicken broth, and salt in a saucepan.  follow the quinoa directions and cook on the stove.  When it's done, mix in any pizza toppings, and top with cheese.  You could also add toppings to individual servings.

Ann

Baked Beans

This is my Grandma Gailey's Baked Bean recipe that has been in our family for several decades. This version of baked beans has been brought to many a family barbecue or party and been a huge hit. For a big crowd, ward party, or family reunion you can triple or quadruple this recipe very easily. If you don't have a pan large enough for your oven you can use a roasting pan. You can also substitute different kinds of beans in this recipe. I also like to use red or yellow peppers instead of green peppers. It is sweet and a little Tangy. The chili sauce adds a unique spice that makes this so special.

Baked Cauliflower

I doubled the recipe for Recipe Club!

1 large head cauliflower, cut into florets
1 tablespoon extra-virgin olive oil
Salt and ground fresh black pepper to taste
¼ teaspoon black pepper
1 tablespoon garlic clove, minced
1 teaspoon paprika
½ cup grated Parmesan cheese
Fresh parsley, chopped
Directions:
Preheat oven to 400 degrees F.
Line a baking sheet with foil.
In a large bowl, add cauliflower florets, olive oil, salt, pepper, garlic and paprika and mix everything well to combine.
Transfer everything to the prepared baking sheet. The florets should be in a single layer.
Bake the cauliflower for 15 minutes.
Turn the florets to the other side, sprinkle with the Parmesan cheese and bake 15 more minutes.
Serve in a casserole and garnish with parsley

Mashed Cauliflower

Mashed Cauliflower

2 heads of cauliflower cut up into pieces.  Boil till soft.  Drain as much water from the cauliflower as you can.  I used a strainer and a towel.  Put back in your pan and mash.  Add whatever you want with it like you would mashed potatoes.  Some ideas could be: butter, sour cream, cream, chives, garlic, salt and pepper.  I also put the mashed cauliflower into a 9x9 pan and added cheddar cheese and crumbled bacon on top.  I put it in a 350 degree oven till warm and melted.  You don't have to do this.  

Ann White

Homemade Spaetzle

2 c. flour
1 tsp ground nutmeg
1 tsp salt
1/8 tsp pepper
4 eggs
1/2 c. milk

Beat eggs in medium bowl. Mix all dry ingredients in a small bowl.  To the egg bowl, alternately mix in dry ingredients and milk until the batter is smooth and just slightly thicker than typical pancake batter.  Set aside at room temperature for 30 min. ( this relaxes the gluten in the batter).

Bring lightly salted water to a boil in a large pot.  Load about 1/2 c. of batter into your spatzle maker/cheese grater and press/drop the batter into boiling water.  The noodles will first sink and then float to the surface when they are done (10-15 seconds).  Fish out the finished noodles with a slotted spoon into a colander placed inside a separate bowl.

Finished spaetzle can be served with a quick toss of butter in a skillet as a side dish.

thyme2gardennow.blogspot.com

Cold Asian Peanut Noodle Salad

Ingredients:

1 package of cooked and cooled linguini noodles, drizzled with a touch of olive oil to prevent sticking                                                                                                                                      1 small package of shredded cole slaw cabbage mix (or half the Sams club size one)        1/2 bunch of chopped green onion                                                                                        1/2 cup peanuts                                                                                                                       1 bunch of cilantro leaves, chopped                                                                                            1 small package of matchstick carrots

• Sweet-Spicy Peanut Sauce 

Sweet Peanut Sauce ingredients:

1/3 cup honey
1/3 cup tablespoons rice vinegar
1/3 tablespoons soy sauce
1/3 peanut or vegetable oil
1/3 cup peanut butter 
1 clove garlic, pressed through garlic press
splashes of sriracha sauce (optional...this is spicy, so use to your liking or taste. I omitted it for club lunch but I usually add it)

Put all ingredients in the blender until creamy and smooth

Combine all ingredients and pour dressing and toss just before serving. 

You can also add cooked chicken to make it more like a meal instead of a side dish.

Chipolte Lime Corn on The Cob

6 large ears sweet corn

2 tablespoons butter, melted

1/2 cup mayonnaise

1 chipotle pepper in adobo sauce, finely chopped

2 tablespoons minced fresh cilantro

2 tablespoons lime juice

1 1/2 teaspoons grated lime peel

1 teaspoon salt

1/2 cup grated Asiago cheese

Preheat oven to 300 degrees. Remove husks and silk from corn and place in a 13″ x 9″ baking dish sprayed with cooking spray. Brush each ear with melted butter and cover the dish with foil. Cook corn for 30 minutes covered, then remove the foil and cook for 15 minutes more. In a small bowl, combine the mayonnaise, chipotle pepper, cilantro, lime juice, lime peel, and salt. Spread one heaping tablespoon over each ear of corn and sprinkle with Asiago cheese.

Adapted from a Taste of Home recipe.

Creamy Lemon Rice

CREAMY LEMON RICE

1/2 cup butter

2 cups uncooked, white rice

the grated zest of 2 lemons

3 cups boiling chicken broth

1 tsp. salt

2 T. fresh lemon juice

1 cup cream

freshly ground black pepper to taste

chopped parsley to garnish

Melt the butter in a saucepan over low heat.  Stir in the rice and lemon zest.  Cook, stirring, until the rice becomes opaque, about five minutes.  Add the chicken stock and the salt, cover and simmer for about 20 minutes, or until all of the liquid has been absorbed.  Stir in the lemon juice.  Slowly stir in the cream, continuing to stir over low heat until all of the cream has been absorbed.  Season to taste and serve immediately.   

Ann White

Chinese Ham Fried Rice

3 TBS sesame oil
1 Cup frozen peas and carrots, thawed
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
4 cups cooked white rice
1/3 cup soy sauce.
1 cup cooked ham

On medium-high heat, heat the oil in a large skillet or  wok (I used and electric frying pan).  Add the peas and carrots mix, oinion, and garlic.  Stir-fry until tender. Add ham.  Lower the heat to medium-low and push the mixture off to one side; pour beaten eggs on the other side of skillet and stir-fry until scrambeld.  Now add the rice and soy sauce and blend all together.  Stir-fry until thoroughly heated.
Makes 6-8 servings.

Scalloped Potatoes

6 to 8 medium potatoes, peeled and cubed or sliced thin
2 TBS butter
1 large onion minced
1 tsp salt
1/2 tsp paprika
1/2 tsp dry mustard
1/4 cup flour
2 cups 1% milk
1 2-ounce bottle diced pimento, drained
1/2 cup finely grated cheese (Optional)

To prepare sauce: melt butter, add onion and cook one minute. Stir in salt, paprika, dry mustard, and flour. Add milk and pimento; cook until thick. stirring constantly. Pour sauce over potatoes, and mix gently. Put in large covered casserole and bake at 325 for 1 1/2 hours or until potatoes are tender. Sprinkle with cheese and serve.