Country Corn

Corn is one vegetable that I can get everyone in the house to eat, which means that I need to come up with different variations of it to keep it interesting.  We love corn on the cob, but sometimes we like to keep our hands clean so I cut it off the cob.  I have a great recipe for Creamed Corn this one is different because it doesn't call for any cream but it still thickens to become one of the best comfort foods that I make.

Ingredients:

• 3 Large Ears of Corn (cooked and cut off the cob)
• 1 1/2 Tablespoons of Butter
• 1 1/2 Tablespoons of Flour
• 1 teaspoon of Sugar
• 1/2 teaspoon of Salt
• 1/8 teaspoon Pepper
• 3/4 Cup of Water
• A Couple Dashes of Onion Powder

Combine flour, sugar, onion powder, salt, and pepper in a small bowl.  Whisk in water.  Melt butter in skillet.  Add in corn and flour/water mixture.  Stir.  Let mixture simmer for about 30 minutes stirring occasionally.  Mixture will thicken as it cooks creating a creamy side dish everyone will love!

I served this with Key Lime BBQ Chicken and Rice

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Simple Herb Roasted Potatoes

Whenever I buy fresh herbs for a specific recipe, I spend the rest of the week trying to come up with additional uses for the herbs before they go bad. So tonight it was Simple Herb Roasted Potatoes with fresh rosemary and thyme, one of my favorite herb combinations.

Ingredients:
-4 red potatoes
- 1 Tbsp. sea salt
- 1 tsp. fresh rosemary, finely chopped
- 1 tsp. fresh thyme, finely chopped
- 1 tsp. grated Parmesan
- olive oil

Preheat oven to 425 degrees. Cut the potatoes into bite size pieces. Throw in a microwave safe dish and cook in microwave about 5 minutes. Meanwhile, mix remaining ingredients, except oil, in a small bowl. Lay the potatoes on a baking sheet and drizzle olive oil over them. Pour the herb salt mixture and toss potatoes around to coat. Cook in oven at 425 degrees for about 20 minutes or until crisp.

Tonight I served with Buffalo Chicken Surprise

Grilled Corn on the Cob with Basil Sea Salt Butter

 I like to enjoy corn on the cob often during the season because I think it can give any dinner a summer twist.  I have made corn on the cob in the oven, on the stove, on a campfire, and on the grill.  Making it on the grill is SUPER easy and it eliminates all pots and pans!

Ingredients:

• 6 Ears of Corn on the Cob
• 2 Fresh Basil Leaves
• 4 Tablespoons of Unsalted Butter
• 1 teaspoon Lemon Juice
• Sea Salt to taste

Serves 6

Combine butter, lemon juice, basil leaves, and sea salt in small food processor.  Pulse until well combined. This works better if the butter is a LITTLE soft.  Then use a small rubber spatula to form into a log. I usually place it on a piece of plastic wrap and stick it in the freezer for a couple of minutes to harden it a little and make it easier to form.  Then I place it in fridge until I am ready to use it.  When it is cold it is easy to slice and place on top of corn.  

Soak the corn in the husks in cold water for about 15-20 minutes.  This will keep the moisture in the corn and keep the husks from burning.  

Place corn on the grill with the rest of your delicious dinner. Rotate the corn often.  Cook for about 15 minutes.  Carefully remove husks from cob, they will be HOT!

Serve immediately with the Basil Sea Salt Butter

I served this with Garlic Balsamic Flank Steak and Grilled Baked Potatoes.  

Blueberry Muffin Mousse

We are still reaping the benefits of our blueberry picking (and will be for awhile since I froze a ton of them!)  We have been using them in smoothies, Blueberry Lemonade, in pancakes, and eating them plain.  The good news is they are super good for you and we are not sick of them yet! I had some pound cake in the freezer and decided I would WHIP this up!

Ingredients:

• 1 Cup plus 3/4 Cup Heavy Whipping Cream
• 3 +2 Tablespoons Powdered Sugar
• 1/2 Cup Milk
• 3/4 Cup Fresh Blueberries
• 2 Tablespoons of Mascarpone
• 4-5 Slices of Pound Cake

Serves 4

In a medium bowl (so cream doesn't splatter) combine 3/4 cup heavy whipping cream and 2 tablespoons of powdered sugar.  Beat with electric mixer on high until peaks form and it turns to whipped cream.  It's almost like magic!  Place in refrigerator until ready to use.

In a separate bowl, smash blueberries with a fork.  Then add the remainder of ingredients and beat with  electric hand mixer until it thickens.  Cut pound cake into cubes and distribute among dessert bowls.  Pour mixture over pound cake.  Refrigerate for 30 minutes.  Top with whipped cream and additional fresh blueberries.  Serve the same day.

Blueberry Muffin Tops


Frozen Blueberry Cheesecake Bites


Blueberry Cheesecake

Garlic Parmesan Green Beans

Some people in my family are a little more picky about what vegetables they eat than others (I won't name names:) This time of year you can find fresh green beans at the farmers market or the grocery store and we are taking advantage of it.  This is one of our favorite ways to make green beans.  This recipe is so easy and can be made for a few people or for a crowd with little preparation.  

Ingredients:

• About a pound of Fresh Green Beans
• Salt 
• Pepper
• About a Tablespoon of Fresh Grated Parmesan Cheese
• About 2 tsp of Olive Oil
• 1/4 teaspoon of Garlic Powder

Serves about 6

Preheat oven to 425 degrees.  Make sure green beans are clean and dry.  

 Line a baking sheet with aluminum foil for easy clean up.  Drizzle olive oil over beans.  Lightly sprinkle with salt, pepper, and garlic powder.  (be careful not to over salt...remember you can always add more after they are cooked).  Toss green beans to coat.  Create a single layer of beans on the baking sheet.

Bake for 10 minutes, remove from oven.  Using spatula flip the green beans around and return to oven for 5 more minutes.  Remove from oven, top with Parmesan, and serve.  

I served this with Spicy Teriyaki Chicken Thighs and Honey Roasted Redskin Potatoes.  The flavors all complimented one another PERFECT!

Green Beans are a family favorite veggie so I make them often...

Grilled Green Beans

Grandma's Green Beans


B.B.B. Bacon Bean Bundles


This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus


Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.

Grilled Pound Cake with Fresh Blueberries and Whipped Cream

Blueberry season is in full swing so we are eating them all the time! The boys and I picked several pounds.  We pick at a local place call Eagletree Farm it is pretty close to us, it only takes about 20 minutes to get there and it is well worth the drive!!!  I have been making and baking all kinds of yummy treats like Blueberry Muffin Tops, Frozen Blueberry Cheesecake Bites, Blueberry Lemonade, and Frozen Yogurt Covered Berries.  Blueberries freeze great so you can have them year round.  I have lots more yummy stuff on my list to make so I will probably have to pick some more before the season comes to an end.  

Ingredients:

• 1 Loaf of Pound Cake (sliced into about 3/4 inch slices)
• About 1 1/2 Cups of Fresh Blueberries
• 1 Cup of Heavy Whipping Cream
• 2 1/2 Tablespoons of Powdered Sugar
• Sugar Crystals (optional)
• Lemon Extract (optional)

Depending on size of pound cake loaf, serves about 6

In a mixing bowl with tall sides, combine powdered sugar and heavy cream.  If you would like to flavor with an extract now would be the time.  I had planned to add a drop of lemon extract, but I realized I was out but I will try it next time.  With an electric hand mixer beat them together.  After about two minutes cream will start to thicken, continue for about 30 seconds more until it is thick and fluffy.  The very first time I made whipped cream this way, I thought I had just witnessed a magic trick.  It is pretty darn cool.  Put in fridge until ready to use.

Next, heat cast iron grill pan, place pound cake in skillet and "grill" until slightly browned.  My pound cake was pretty buttery so I didn't place any additional butter on the bread or in the skillet and it browned nicely.  But you may want to lightly butter both sides before grilling to get the nice carmelized texture.  

While you are "grilling" the pound cake, mash about a cup of blueberries with a fork making a blueberry smash sauce.  Top grilled cake slices with blueberry sauce, whipped cream, and additional fresh blueberries. Sprinkle a little crystal sugar and ENJOY!

If you are looking for some other recipes using blueberries check out the recipes below
Blueberry Muffin Tops


Frozen Blueberry Cheesecake Bites


Blueberry Muffin Mousse

HOT and Spicy Chicken Fajita Piles

Fajitas, Tacos, burritos, enchiladas- you name it we LOVE it!  In order to eat these things on a weekly basis, they have to be changed up a little bit.  This alternative eliminates the tortilla shell and just piles the same stuff onto a bed of Cilantro Brown Rice.  The flavor of the chicken is awesome!  The lime and chipotle peppers are a perfect combination.

Ingredients:

• 2 Chicken Breasts
• Peppers
• Sliced Mushrooms
• Onion
• Lettuce
• Diced Tomatoes
• Fat Free Sour Cream
• Cilantro Brown Rice

Marinade

• 2 Chipotle Peppers in Adobo Sauce
• 1/4 Teaspoon Minced Garlic
• 3 teaspoons Lime Juice
• 2 Tablespoons water

Combine Marinade ingredients in small food processor until well blended.  Place chicken in zippered storage bag and pour marinade in.  Place in fridge for at least 30 minutes.

 Grill chicken breasts until cooked through.

 Removed chicken from grill and thinly slice.

 While chicken is cooking, begin steaming peppers and onions.  They will take the longest.  Add the mushrooms last as they will take just a couple of minutes.

Place Cilantro Brown Rice on plate and pile on the chicken and veggies and top with lettuce, sour cream, tomatoes, salsa, or cheese.


This recipe was featured on the Marvelous May Menu, be sure to check out the rest of the May Menu.

Henderson Hummus {Updated Version}

Here's another great version of Henderson Hummus. I love hummus so I enjoy experimenting and trying with different ingredients. This one just subs sundries tomatoes for the cucumbers and adds pine nuts. 

• 1 can garbanzo beans
• 1/4 cup tahini sauce
• juice of 1 lemon
• 1/4 cup good olive oil (I like to use some that my mother-in-law bought for me in Italy)
• 1/2 cup fresh cilantro leaves
• 1/4 cup sun-dried tomatoes (I bought one with pine nuts in it, but you can just add a handful of them)
• 1 tsp. garlic powder
• dashes of salt and pepper
• 1/2 tsp. pickle juice
  

Put all ingredients in food processor and mix until well blended. Serve with pita chips or tortilla chips. Tonight we're serving alongside our Athenian Chicken.

Blueberry Muffin Tops

Nathan's playgroup is coming over today. The kids are always hoping there will be something yummy to snack on.  These Muffin Tops are the perfect muffin/cookie combination for everyone to enjoy!

Ingredients:

• 1 cup blueberries
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup salted butter (softened)
• 1 egg
• 1/3 cup milk
• 1 teaspoon almond extract
• 2 teaspoons lemon zest
• Crystal Sugar Sprinkles
• 1 cup Sugar

Makes about 30 Muffin Tops

 First combine baking powder, salt, and flour in a bowl and set aside.  Next cream together butter and sugar then add in egg.  After that is mixed well add lemon zest, milk, and almond extract.

After that is mixed well slowly add in dry ingredients.  Gently stir in blueberries by hand.

Refrigerate dough for about 30 minutes.  Preheat oven to 375, then form dough into balls and sprinkle tops with Crystal Sugar Sprinkles and bake 11-13 minutes.

Now you will be able to enjoy the best part of the muffin!

Here are some other blueberry recipes that my family loves!

Frozen Blueberry Cheesecake Bites


Blueberry Muffin Mousse