Fresh Corn Salad

The original BC recipe can be found HERE.

Ingredients:
5 ears corn, shucked
1/2 cup small-diced red onion (1 small red onion)
3 T. cider vinegar
2 T. olive oil
1/2 t. salt
1/2 t. fresh ground black pepper
1/2 cup fresh basil leaves

Instructions:
Cook corn for 3 minutes in boiling water. Drain and dunk in cold water to stop the cooking and to set the color. When cooled, cut kernals off the cob. Mix corn, onion, vinegar, olive oil, salt and pepper. Just before serving, add the basil. Serve cold or room temperature.

Oven Roasted Maple Bacon Brussels Sprouts

Ingredients:
1 1/2 lbs fresh brussels sprouts - cleaned and halved or quartered
4 slices bacon - diced
3 T. olive oil
3-5 T. real maple syrup (NOT pancake syrup)
Salt & pepper

Instructions:
1. Preheat oven to 450 degrees.
2. In a 9x13 baking dish, combine bacon, oil, brussels sprouts, salt and pepper. Once the spouts are coated with oil, top them with 3-5 T. real maple syrup.
3. Put the entire baking dish in the oven and roast the sprouts for 40 minutes, stirring twice during the cooking time.
4. They should be fork tender and slightly caramelized from the maple syrup. Enjoy!

Slow Cooker Mexican Corn on the Cob

Original Recipe here

Ingredients:
6 ears of corn, husked
½ cup shredded Cotija cheese
¼ cup chili powder
½ cup chopped fresh cilantro
1 cup mayonnaise or unsalted butter, softened
fresh limes
salt to taste
⅓ cup water

Instructions:

1. Place one ear of corn at a time in the middle of a foil sheet. Spread the butter or mayonnaise on top of the corn. Sprinkle the top with a ½ teaspoon-1 teaspoon of chili powder. Then sprinkle with 1 Tablespoon of Cotija cheese. Top with just a small sprinkling of cilantro.
2. Tightly wrap the ear in a sheet of foil. Repeat with each ear of corn.
3. Put ⅓ cup of water in the bottom of a slow cooker. Place each foil-wrapped ear of corn into the slow cooker. Cover and cook on high for 2 hours.
4. Remove the ears with tongs. Open and sprinkle more Cotija cheese, salt to taste, and squeeze a bit of lime juice on top.

Cinnamon Applesauce

I've been using this recipe to make multiple batches of homemade applesauce with all the apples we picked a couple weeks ago. So far it's been pretty good. I think it's a keeper. I have a batch on the stove as I type.

Ingredients:
4 apples, peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 tsp. ground cinnamon

Instructions:
Combine all ingredients in a saucepan. Cover, and cook over medium heat for 15-20 minutes, or until apples are soft. Allow to cool and then mash to desired consistency. I use a food processor to make it the texture of storebought. I think the kids like it better that way.

Cilantro Lime Rice

We went to Chipolte last weekend and I got some of this yummy rice for Em. I ended up eating most of it. Yum! I looked all over the web for some copycat recipes and I made this version this morning. This will be a great side dish to some of the mexican dishes I make. I might tweek it a little bit, but here's my starting point. Maybe next time I'll use soy oil? Or vegetable oil. Hmmmm....

Ingredients:

Drizzle of oil or pat of butter

1 cup basmati rice (or long grained white rice)

1 2/3 cup water

1 bay leaf

salt

small bunch of cilantro

1 lime

Instructions:

Melt some oil or butter in a saucepan over low heat. Stir in rice. Add water and salt and bay leaf, bring to a full rolling boil. At boiling, cover and turn down to a simmer over low heat about 10-15 minutes. Fluff with fork. Drizzle with some oil of your choice (I used olive). Mix in juice from 1 lime and cilantro. Serve.

Edamame Fried Rice

This is a mixture of a couple recipes. One from the food network and another from Rachael Ray.

Ingredients:

2 cups instant brown rice
2 T. canola oil
1/2 t. minced garlic
1 medium onion or a bunch of green onions
4 oz sliced water chestnuts (optional)
1 cup frozen edamame (defrosted)
1 cup cooked chicken (optional)
2 eggs, scrambled
3 T. soy sauce

Instructions:
Cook rice according to package directions. Meanwhile heat canola oil in a large saute pan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and saute a little longer. Reduce heat to low. When rice is cooked, add to pan along with water chestnuts and edamame. Make 3 inch well in center of rice mixture. Add eggs and cook until nearly scrambled. Stir eggs into the rice mixture. Add soy sauce and blend. Serve hot.

Next time I make this I might use chicken stock to make rice and I might marinate some chicken in rice vinegar, garlic and soy sauce and then cook it and add to the fried rice. But this is a good basic fried rice recipe.

Mom's Stuffing

Serves 12-15 people

Ingredients:
3 20 oz. loaves of white bread
3 cups finely chopped onion
3 cups finely chopped celery
4 eggs well-beaten
2 cans chicken broth
1 1/3 cup butter
3 teaspoon salt
1/2 teaspoon pepper
4 teaspoons poultry seasoning
4 teaspoon sage

Instructions:
1. Cut bread into cubes and put in large mixing bowl to dry. Once bread is dry add spices (salt, pepper, poultry seasoning and sage).
2. Cook onion and celery and butter in skillet. AFTER cooled mix in beaten eggs and pour in 1/2 to 1 can broth.
3. Pour over bread crumbs/cubes and mix
4. Add broth as needed to make moist
5. Pack into bird and large cassorole dish and cover
6. Bake at 325 degrees for 50-60 minutes

Stacy's Sweet Potato

FILLING:
4 sweet potatoes baked and mashed
1 cup sugar
1/3 cup butter, melted
1/2 cup milk
2 eggs, beaten
1 teaspoon vanilla

Mix together all above ingredients and put in 2.5 quart dish.

TOPPING:
1 cup unsweetened coconut
1 cup pecans
1 cup brown sugar
1/3 cup flour
1/3 cup butter

Mix all topping ingredients with pastry cutter until crumbly. Put on top of sweet potato filling.

Bake 20 minutes on 375 degrees or until brown.

Roast Potatoes

Recipe from Frieda's Inc.

Ingredients:
2 lbs small potatoes
1/4 cup olive oil
1/4 cup butter, melted
1/3 cup mayonaise
2 T. fresh garlic, minced
2 T. fresh parsley, chopped
1 t. fresh basil, chopped
salt and pepper to taste
parmesan cheese, for garnish
fresh parsley, for garnish

Instructions:
Halve potatoes, set aside.
In a large bowl, combine the next seven ingredients (olive oil to salt and pepper).
Add potatoes and toss.
Next, place potatoes in a roasting pan, uncovered, and roast at 350 degrees for about 30 minutes, stirring often.
Once potatoes are cooked, remove from oven and garnish with parmesean cheese and parsley.