Mexican Corn

This corn salad goes great with tacos, burritos, enchiladas, you name it.
It is quick and simple so you can make it anytime.  I didn't have jalepenos and it was still delicious.

Ingredients

• 2 tablespoons butter
• 3 cups corn (about 4 ears), cut from the cob
• 1/2 jalapeno, seeded and finely diced
• 3 tablespoons mayonnaise
• 1 glove garlic, grated
• 2 green onions, sliced
• 1 handful cilantro, chopped
• 1 lime, juice
• 2 tablespoons cotija (or feta), crumbled
• chili powder to taste

Directions

1. Melt the butter in a heavy skillet over medium-high heat.
2. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
3. Add the jalapeno, saute for a minute and remove from heat.
4. Mix everything and serve warm or at room temperature.

http://www.closetcooking.com/2012/08/esquites-mexican-corn-salad.html?m=1

Corn Salad

During the summer we love making this corn salad recipe.  It is a great side to take to a bbq, potlock, whatever.  It is simple and yummy... a great combination.  I can't believe summer is almost over!

For this receip, I like to use fresh corn off the cob but have used frozen corn many time and it is still delicious. I don't have exact measurments.  You just put in the amount that you would like and what looks pretty :)


Corn Salad Recipe

Corn-- approx taken from 6 ears of corn
chopped  purple onion
chopped fresh basil
equal parts oil and balsalmic vinegar
tiny bit of lime juice
tiny bit of hot sauce
feta cheese

mix all together.  Let sit for awhile so flavors soak in.  Serve cold

Oven Baked Parmesan Fries

These are delicious. Make them and don't feel guilty. I even got my little guy to eat them. Just be careful if you let you kids help. Mine dumped the entire bottle of thyme on them!


Ingredients
4 large unpeeled russet potatoes, cut into 1/4-inch strips
1/4 cup olive oil
3 cloves garlic, minced
1/2 teaspoon ground dried thyme
1/4 teaspoon seasoned salt
1/2 cup grated Parmesan cheese, divided
1/4 cup chopped fresh parsley

1/4 cup grated Parmesan cheese
1/4 teaspoon seasoned salt (optional)
Directions
1.Preheat an oven to 425 degrees F (220 degrees C).
2.Place the potatoes in a mixing bowl and drizzle with olive oil. Season with garlic, thyme, and 1/4 teaspoon seasoned salt. Toss until evenly coated. Lift the fries out of the bowl and spread onto a nonstick baking sheet in a single layer. Save the remaining oil in the bowl.
3.Bake in the preheated oven 30 minutes, flipping the fries halfway through baking. Return the fries to the bowl with the olive oil, sprinkle with 1/2 cup Parmesan cheese and parsley. Toss to coat, then spread again onto the baking sheet. Return to the oven, and bake until the Parmesan cheese melts, about 10 minutes. Sprinkle the fries with the remaining 1/4 cup Parmesan cheese and 1/4 teaspoon seasoned salt to serve.

Recipe from Allrecipes.com

Oven Roasted Potatoes

We had chicken with garlic cream sauce the other night with broccoli and cauliflower. I had some left over potatoes from when we made potato soup (I will have to post that recipe later) so I was looking for a way to use them. I found this recipe at all recipes.

I would think you can use whatever seasonings you want. These had a tiny kick to them b/c of the red pepper flakes. We liked that, but if I was making them for company I would maybe leave them out since not everybody likes that.

Ingredients
1/8 cup olive oil
1 tablespoon minced garlic
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
4 large potatoes, peeled and cubed
Directions
1.Preheat oven to 475 degrees F (245 degrees C).
2.In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
3.Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Happy Memorial Day... Grilled Corn on the Cob

Happy Memorial Day! Since everyone is usually grilling today here is a yummy simple recipe for corn on the cob. Mike makes this all of the time. We got the recipe from one of Steven Raichlen's books. His books on grilling are the best. He gives step by step directions and has tons of great recipes. He started the beer can chicken craze.

Here is the recipe:

Ingredients

1. 6 tablespoons unsalted butter, softened
2. 1/2 cup freshly grated Parmesan cheese (2 ounces)
3. 1 garlic clove, minced
4. Salt and freshly ground pepper
5. 4 ears of corn
6. Vegetable oil, for the grill

Directions

1. Light a grill. In a bowl, mix the butter with the Parmesan and garlic. Season with salt and pepper.

2. Strip the husks from each ear of corn and remove the silks. Using kitchen string, tie the husks together at the end of each ear to form a handle.

3. Lightly brush the grate with oil. Grill the corn over a medium-hot fire, turning, until partially cooked, about 5 minutes. Brush the corn with the Parmesan butter and continue grilling, turning frequently and brushing with more butter, until deeply browned and tender, about 5 minutes longer. Serve at once with the remaining Parmesan butter.

Enjoy!

Grilled Broccoli & Cauliflower Parmesan

I have been trying to incorporate more vegetables into our meals. I don't really like vegetables. I have always eaten potatoes and corn. You can add broccoli to the list starting in my late 20's. It has to be cooked though. I can tolerate cooked carrots and cooked cauliflower. No raw veggies for me. That might just be about it. Hopefully Hayden does not get my eating habits/preferences. So far he likes a few more veggies then me. But again cooked, almost mushy.

Anyways, here is a recipe for broccoli and cauliflower that I made the other day. I thought it was ok. But you can't go by me since I don't like veggies. Mike really enjoyed it. We made it on the grill but you can make it in the oven also.

Here is the recipe: (which I cut in half and left out the sun dried tomatoes)

1 sheet (18x24-inches) Non-Stick Foil

4 cups broccoli florets

2 1/2cups cauliflower

1/2 cup sun-dried tomatoes

3 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried basil

1/3 cup grated Parmesan cheese

4 ice cubes

PREHEAT oven to 450°F or grill to medium-high. Combine broccoli, cauliflower sun-dried tomatoes, olive oil, garlic and basil.

CENTER vegetable mixture on sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Sprinkle with Parmesan cheese; top with ice cubes.

BRING up foil sides. Double fold top and ends to seal making one large packet, leaving room for heat circulation inside.

BAKE 20 to 25 minutes on a cookie sheet in oven OR

GRILL 12 to 15 minutes in covered grill.

I got the recipe from a grilling cookbook but you can also see it here