Elote (Mexican Street Corn)

Sauce:
1 1/2 t. Tajin
6 T. mayo
6 T. Mexican style cream
1 t. salt
1 t. paprika
juice of 1 lime

16 cobs sweet corn, shucked
2 c. cotija cheese, crumbled
Tajin spice

Mix sauce ingredients together. Place cotija in a shallow dish.

Boil corn on the cob in salted water for about 3 minutes. Use a brush to apply the sauce to the corn. Roll corn in cotija and sprinkle with Tajin. Serve immediately.

Garlic Rice Pilaf

 This is one of our family's most frequent sides. My kids love it. It takes a bit of time to cook, but most of it is hands-off.

2 T. butter

3 cloves minced garlic

1 c white rice

2½ c chicken broth, divided

½ t. salt

1/4 t. pepper

Squeeze of lemon juice

Preheat the oven to 375° F.   Melt butter in a skillet over medium-high heat.  Add rice to the pan and cook 3 or 4 minutes until lightly toasted. Add garlic and toast for another minute.  Stir in 1 cup of the chicken broth, salt and pepper and bring to a boil.

Pour the mixture into the dutch over, cover, and bake for 25 minutes.

Stir in the remaining 1½ cups chicken broth and bake, covered, for another 30 minutes.  Stir in a squeeze of fresh lemon juice and bake for a final 15 minutes.

Recipe modified from Everyday Annie

Pina Colada Salad

 My friend made this salad for dinner when we were at their house and I LOVED it and have made it for so many of my family and friends. 

1-2 heads green leaf or Romaine lettuce, chopped
1 1/2 c. fresh pineapple, cut in chunks
1 container blueberries
1 c. strawberries, sliced
1 c. toasted coconut
1/2 c. macadamia nuts, chopped 
Assemble salad in a large bowl. 
Vinaigrette:
1/2 c. sugar
1/3 c. pina colada drink mix
1/3 c. apple cider vinegar
1 1/2 t. dijon mustard
salt and pepper to taste
1 1/4 c. vegetable oil

In a blender combine all ingredients except oil, after blended, slowly add oil until well incorporated. 

Add vinaigrette to salad and toss to combine or serve vinaigrette on the side.

*You can always add or subtract things from this recipe. I don't always add both strawberries and blueberries, sometimes just one, but always fresh pineapple. It's also good to substitute raspberries, blackberries, or sliced almonds.

Black Bean and Sweet Potato Tostadas

2 large sweet potatoes, washed, peeled and cut into small cubes
drizzle of olive oil
salt and pepper to taste
4 corn tortillas
1 can black beans
1/2 c. chopped cilantro
1 avocado, diced
1/4 c. chopped red onion
1 lime, cut into wedges
shredded cheese, salsa, hot sauce-optional

Put sweet potatoes in a gallon ziplock bag.  Drizzle with olive oil.  Close bag and shake to coat.  Spread on baking sheet lined with silpat mat.  Season with salt and pepper.  Bake at 400 degrees for 30-40 minutes until soft and tender.  Stir a couple of times while they are baking.

Heat black beans.  Stir together with sweet potatoes, cilantro, avocado, onion and lime juice.  Serve on warm corn tortilla or eat as a salad.

*recipe from twopeasandtheirpod.com

Creamy Whipped Potatoes

I got this recipe from my sister a LONG time ago and recently decided to give it a try.   I've tweaked it a bit and our family loves it.

8-10 medium potatoes
1 T. salt
1 c. heavy cream
1/2 lb. grated Colby Jack cheese (save 1/2 cup for topping)
1/2 c. butter

1 c. heavy cream--whipped

Boil potatoes (or cook in pressure cooker) until they are tender.  Drain.  Add salt, whipping cream, cheese and butter to the potatoes and beat with a hand mixer.  Spread in a 9x13 pan.  Top with whipped cream, and sprinkle with 1/2 cup grated cheese and pepper to taste.  Bake at 300 for 1 hour.

Creamed Sweet Corn

This is a family favorite recipe from my husband's side of the family.  They always serve it at Thanksgiving and other special dinners. 

16 oz. frozen corn

1 c. whipped cream

1 t. salt

1 t. pepper

2 T. butter

1 t. sugar

2 T. flour

Put corn in a saucepan with whipping cream.  Bring to just under a boil, reduce heat and simmer 5 minutes.  Stir in salt, pepper, and sugar. 

Melt butter in small pan and sitr in flour, but do not brown.  Add to corn and cook until slightly thickened.

Serve or pour into slow-cooker to keep warm. 
Optional: sprinkle with parmesan cheese and dots of butter.

GARLIC RICE PILAF

This is one of my family's favorite sides.  It must bake for quite a while, but it doesn't require a lot of hands-on preparation. We serve it with salmon.

2 tbsp. butter
3 cloves garlic, minced or pressed
1 cup long-grain white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Squeeze of lemon juice

Preheat the oven to 375° F.  Have ready a covered casserole dish.  In a saucepan or skillet, melt the butter over medium-high heat.  Add the garlic and rice to the pan and cook until both are golden brown, about 3-4 minutes.  Stir in 1 cup of the chicken broth, salt and pepper and bring to a boil.

Pour the mixture into the casserole dish, cover, and bake for 25 minutes.

Stir in the remaining 1½ cups chicken broth and bake, covered, for another 45 minutes.  About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.

RECIPE FROM: ANNIE'S EATS

Orange Thai Beef Skewers with Thai Peanut Noodles

 I don't have a favorite meal.  I have 3.  I can't pick any one over the other.  Want to know what they are? Lemon Basil Zuchini Alfredo, Spicy Honey Chicken (you MUST make those using chicken thighs, not breasts), and this.  Mmmm.  This is delicious! For lunch or a really quick meal, you can just make the noodles.  If you try the beef, it will take longer, but you're going to want to make it over and over again.

 Orange Thai Beef Skewers
1 orange
1/4 C soy sauce
1/4 C seasoned rice wine vinegar
1 T honey
1T sesame oil
1 t ground ginger
1 t coriander
4 cloves garlic
2-4 t Sriracha chili sauce
1 1/2 lb flank steak
skewers (soak in water for at least 30 minutes first if using wood/bamboo.  I prefer metal.)


Zest and juice orange. To the orange mixture, add soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic. Then add Sriracha. Whisk the marinade so everything is combined.
Take the flank steak and slice it across the grain into about 1/4″ slices. It helps to pop the steak into the freezer for 20 minutes or so before hand. Place steak in a zip-lock bag and pour the marinade in. Swish it all around and pop the bag in the fridge. It’s best if it can sit for at least 4 hours.

Preheat your grill. Thread on the strips of meat, just like you’re stitching. Place them on the grill. These cook really fast. Overcooked flank steak will be tough and chewy, so don’t over do it! I usually make my husband do it.  Then they're perfectly cooked.  I tend to overcook them.  They should only take about 3-4 minutes on each side. Flip half way through.


Thai Peanut Noodles
1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles (I use angel hair pasta because it cooks fast and I always have it in my pantry)
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts

Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

Recipes: Our Best Bites

Pear & Pomegranate Christmas Salad

Several years ago, my husband and I went to a fancy dinner where they served a delicious spinach salad with pears on it. I LOVED IT! I found this recipe for a Christmas salad (red and green from the pomegranates and pears). I made this salad for a couple of Christmas dinners this year. We loved it!

1 bag Spinach
¼ red onion, thinly sliced
2 whole green pears, thinly sliced
1/4 c bleu cheese, crumbled
arils from one pomegranate
2 Tablespoons candied nuts (almonds, pecans, or walnuts) roughly chopped

Combine ingredients. Serve with your favorite vinaigrette. We used Newman's Own Balsamic Vinaigrette, but it would also be good with raspberry or pomegranate vinaigrette.

Recipe modified from Tasty Kitchen

Spinach Mandarin Poppy Seed Salad

While I was going to school, I had a salad very similar to this at various activities because the school's catering service makes it. I adapted a recipe I found from Our Best Bites to come up with this great salad.
6-8 oz. bag of baby spinach

1 bag Romaine lettuce, chopped

1/4 thinly sliced small red onion

8 oz. mozzarella, freshly shredded

8-10 oz. Hormel Real Crumbled Bacon (found at most grocery stores and big bags found at Sam's Club.)

1 large can Mandarin oranges, drained

3/4 c. candied walnuts

poppy seed dressing to taste

Combine all ingredients except dressing in a large bowl. When ready to serve, toss with desired amount of salad dressing and serve immediately. If you anticipate leftovers, just let your eaters dress their own salads because the dressing will make the salad wilt.

Poppy Seed Dressing

1/3 c. white vinegar

1 t. Kosher salt

A few turns of freshly ground black pepper

3/4 c. sugar

1 t. mustard

1 green onion, both ends removed

1/2 c. vegetable oil

1 t. poppy seeds

In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion, Continue running the blender and add the oil. Whisk in the poppy seeds. Serve over salad.

Brasilian Beans

1 lb dry beans (black or small red)
1 lb. pork stew meat

Place beans and pork stew meat in small pressure cooker (5 qt or so) fill ½ - 2/3 with water. Bring to pressure and cook for about 45-60 min over med heat. Cool immediately. (if pressure cooker is not available, soak beans and cook like you would for chili).

Heat 1 T. oil in sauce pan; add about 1 T. of Brasilian Seasoning. Once it is hot, add beans and let simmer for at least 10 minutes. Make sure the beans have plenty of water, add more if needed.

Brasilian Rice

1 T. cooking oil (not olive oil)

1 T. Brasilian Seasoning

2 c. rice

4 c. HOT water

Heat oil over med-high heat in sauce pan. Add seasoning (this will splatter a bit- have your rice ready). Add rice and toast it for about two minutes. Add hot water; turn it to med-low heat and simmer for about 20 minutes, checking it occasionaly. If it dries too fast (dry before rice is done), add more hot water, about ¼ cup, and simmer until done. This makes 4 c of rice; adjust recipe to amount needed.

Roasted Rosemary Red Potatoes

1 1/2 lb. red potatoes, washed and chopped
2 1/2 Tbsp. extra-virgin olive oil (plus a little extra for the pan)
2 1/2 Tbsp. coarse-grain or Dijon mustard
2 1/2 Tbsp. chopped fresh Rosemary (or about 1 T dried, but fresh is better)
About 5 cloves of garlic, minced or pressed
Coarsely-ground black pepper
Kosher salt

Cover baking pan with aluminum foil. Drizzle with olive oil. Preheat oven to 400 degrees. Combine olive oil, mustard, rosemary, garlic, and pepper. Pour over chopped potatoes and stir until well coated. Spread out on baking pan. Sprinkle generously with Kosher salt. Bake for about 40 minutes or until tender.

Chinese Chicken Salad

I have always loved this salad, and everyone that tries it loves it too.
Marinade 2 cut up cooked chicken breasts in:
1 cup water
1/2 cup sugar
1 cup soy sauce
*I marinaded mine for a few hours and it was perfect.

Dressing:
1 cup vegetable oil
3 T. sugar
6 T. rice vinegar
1 t. pepper
2 t. salt
2 t. Accent
Mix dressing ingredients together.

1 head cabbage-chopped
1/2 cup slices almonds
green onions-just use as many as you like, but not too many or it will be very strong.
1/4 cup sesame seeds (optional)
2 pkg. dry ramen noodles (without seasoning packet
Mix all ingredients together. If you're making this salad a day before serving, add the noodles the day of so that they will be crunchier. Yum!

PRALINE YAMS

29 oz can cut yams, drained
1/3 c chopped pecans
1/3 c coconut
1/3 c firmly packed brown sugar
3 T flour
3 T butter, melted

Heat oven to 350 degrees. Place drained yams in ungreased 1 ½ quart casserole or baking dish. In small bowl, combine remaining ingredients; blend well. Sprinkle over yams. Bake at 350 degrees for 35 to 40 minutes or until bubbly. 7 servings.

LAMAR'S STUFFING

1/2 bunch green onions, chopped
1 cup carrots, grated
1 cup celery, chopped
8 oz Mushrooms, chopped
1 can water chestnuts with water-chopped
Turkey neck, drum, or thigh
1 lb. sausage
Slivered almonds
Garlic salt, pepper and seasoning mix for stuffing mix (if separate)


Saute onions, carrots, and celery with sausage. Season to taste. Cook turkey with water in pressure cooker until meat falls away from the bone. Remove meat and discard bone. Prepare stuffing using water and broth from turkey. Combine all ingredients and add slivered almonds.