Recipe: Grilled Corn on the Cob

This recipe for Grilled Corn on the Cob is more like a “how to” than a recipe. It’s very easy and requires little or no work. You do,however, need to plan a little ahead….. the corn cobs need to soak in water 1-2 hours before grilling.

Grilled corn on the cob is delicious and a great addition to your grilled meal.

Serve it with plenty of butter…. hmmmm hmmmm good! Another idea is to make up a batch of Garlic Butter and serve it also…. very tasty indeed.







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Recipe: Grilled Corn on the Cob

All you need:

Fresh sweet corn with husks

All you need to do:

Remove any dry outer husks from the ears.

Carefully pull back the remaining green husks.

Remove the silk strands and discard.

Pull the husks back over the corn.

Tie the top of the husks with a string to close securely.

Soak the ears of corn in water for 1 to 2 hours.

Heat grill.

Drain corn and squeeze out excess water.

Grill ears over medium heat on a gas grill or 4 to 6 inches from medium high coals on a charcoal grill.

Cook for 15 to 25 minutes or until corn is tender, turning occasionally.

Recipe: Garlic Butter

This recipe for Garlic Butter is absolutely terrific! The butter has more than just garlic and butter flavor ….. it has a wonderful blend of flavors that will surely enhance many foods.

This Garlic Butter is fantastic on grilled vegetables, seafood, chicken and steak…. It is perfect for making garlic bread… try it on your mashed potatoes….just to name a few ways to enjoy this delicious butter ….

It takes minutes to make and is so easy…. I make it in my mini food processor… make it ahead and store it in a ramekin in the fridge….






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Recipe: Garlic Butter

All you need:

1 cup unsweetened butter, softened
¼ cup grated Parmesan cheese
2 tablespoons garlic powder
1 teaspoon Italian seasoning
¼ teaspoon ground black pepper
¼ teaspoon salt

All you need to do:

Put softened butter and parmesan cheese in a mini processor and pulse a few times until incorporated. .. or place in a small bowl and combine with a fork or a hand mixer.

Add the remaining ingredients pulse a few times to mix well.

Scrape bowl and put butter in a ramekin …cover with plastic wrap and refrigerate until ready to use.

Set butter out at room temperature to soften before serving.

Recipe: Southwestern Steak Rub

This recipe for Southwestern Steak Rub is so easy and adds so much flavor to a steak. It takes minutes to make and all you have to do is rub it on your steak and let it set for about one hour in the refrigerator.

Remember rubs add flavor and don’t tenderize… so use a good cut of meat. If you think your meat needs tenderizing…. use a marinade instead.

Enjoy!



Recipe: Southwestern Steak Rub

All you need:

1 teaspoon chili powder
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon cumin
½ teaspoon ground pepper

All you need to do:

Mix all ingredients in a small bowl.

Rub the spices on all sides of the steak.

Place steak on a plate and cover with plastic wrap.

Place in the refrigerator for one hour.

Allow steaks to return to room temperature before grilling.

Recipe: Burgers with Roasted Red Peppers and Onion with Chipotle Mayo

This recipe for Burgers with Roasted Red Peppers and Onion with Chipotle Mayo gives a southwestern spin turning an average burger into something fabulous. If you like southwestern food… you will love this recipe.

You can make your own roasted red peppers and onion either on the grill or under the broiler. Just seed and cut your red pepper into about thirds…. Slice the onion into thick slices… and grill or broil until charred.

See my previous post for the recipe for the Chipotle Mayo.








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Recipe: Burgers with Roasted Red Peppers and Onion with Chipotle Mayo

All you need:

1 pound ground beef or turkey
1 tablespoon onion powder
1 tablespoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon cumin
½ teaspoon paprika
1 red pepper
1 large onion
Pepper Jack Cheese Slices
Chipotle Mayo
Sliced Tomato
Leaf lettuce, washed, dried and chilled
Focaccia or Ciabatta rolls or buns

All you need to do:

In a bowl combine meat,onion powder, garlic powder, salt, pepper, cumin and paprika.

Make burger patties... Set aside.

Roast red peppers and onions…. set aside.

Split and grill rolls or buns until golden brown…. set aside.

Grill burgers…. about 30 seconds before removing burgers from the grill… place roasted red pepper and roasted onion slice on top…. top with a slice of pepper jack cheese.

Cover with lid to allow the heat to melt the cheese.

Evenly spread about 2 tablespoons of chipotle mayo on each roll.

Place lettuce and tomato slices on rolls or buns.

Place burgers on roll bottoms. Cover with roll top.

Serve.

Adding Zip With Mayo

Tip of the Day

You can add zip to your foods with mayo…not just ordinary mayo…. mayo flavored with herbs, spices and many other ingredients. These mayos enhance the natural flavors of your foods….

You can zip by adding seasonings such as Italian seasoning, chipotle peppers, adobo sauce and horseradish…. For a lighter taste…lemon and tarragon are great additions. Sun-Dried tomatoes are also a tasty addition. The sky is the limit for possibilities.

There are limitless things you can add to mayo to make a more flavorful condiment …. Try experimenting with the foods you like and the seasonings and flavors that go well with those foods.

Today I’m giving you four distinctive recipes for mayonnaise….. they’re quick to make and are wonderful additions to sandwiches, burgers, grilled meats and seafood.

Recipe: Chipotle Mayo

This recipe for Chipotle Mayo is a fantastic way to dress up sandwiches, subs and burgers. It’s also fabulous in tuna or chicken salad… just use it in place of plain mayo. It’s super easy to make and requires only a few ingredients.

I use Hellman’s Mayonnaise… I think it produces the best results… you can use another brand, but I would recommend that you don’t use Miracle Whip or other salad dressings… the results are usually runny and the taste isn’t the same. Since there are few ingredients… you want them to be a good quality so you get the best result.

This mayo is a bit spicy… if you prefer foods less spicy… start with one chipotle chili and ½ tablespoon adobo sauce… and taste it… add more to your taste.

You can find chipotle chilies in adobo sauce in jars or cans in the international aisle in the supermarket.

I use my mini food processor for this… it’s perfect for whipping up a batch quickly.







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Recipe: Chipotle Mayo

All you need:

½ cup Hellman’s Mayonnaise
2 cloves of garlic
3 teaspoons fresh lime juice
2 chipotle chilies in adobo sauce
1 tablespoon adobo sauce (from chipotle chili peppers)
Fresh cilantro to taste

All you need to do:

Combine all ingredients in a food processor and pulse until well blended and smooth.

Recipe: Horseradish Mayo

This recipe for Horseradish Mayo is so delicious and easy and will make a wonderful addition to many beef meals. It’s excellent on roast beef sandwiches and steak. It also goes well with crab cakes and other fried seafood. However you serve it… it will be sure to enhance your meal.

You can find prepared horseradish in the dairy or deli section of your grocery store.

Enjoy!



Recipe: Horseradish Mayo

All you need:

½ cup mayo
2 tablespoons sour cream
3 tablespoons prepared horseradish
¼ teaspoon salt
1/8 teaspoon pepper

All you need to do:

Place all ingredients in a glass bowl and stir until all ingredients are well incorporated.

Recipe: Lemon Tarragon Mayo

This recipe for Lemon Tarragon Mayo is a terrific and quick way to enhance chicken and seafood. It adds a light refreshing taste to your dishes. .. perfect for light summer meals.

It also is wonderful on sandwiches… add this to your chicken salad instead of regular mayo and you have a new spin on chicken salad that will turn an ordinary sandwich into something special… having a lunch guest… this is a perfect idea that will be sure to impress your guest.

I use Hellman’s Mayonnaise…. It really is the best…. do not use Miracle Whip as this will change the consistency and taste of the recipe.

Enjoy!



Recipe: Lemon Tarragon Mayo

All you need:

½ cup Hellman’s Mayonnaise
4 tablespoons sour cream
The zest of 1 lemon
2 tablespoons fresh tarragon, chopped
Salt and Pepper to taste

All you need to do:

Place all ingredients in a glass bowl and stir until all ingredients are well incorporated.

Recipe: Sun-Dried Tomato Mayo

This recipe for Sun-Dried Tomato Mayo is from a magazine I copied into my recipe box years ago… unfortunately I have no idea of the source. This is terrific on all kinds of sandwiches and subs…. It’s excellent on burgers as well.

I use Hellman’s Mayonnaise… since there are few ingredients and this ingredient will dominate the Mayo… you want to use the best ingredients. Do not use Miracle Whip as this will change the taste and texture significantly.

Enjoy!



Recipe: Sun-Dried Tomato Mayo

All you need:

½ cup Hellman's Mayonnaise
2 teaspoons sun-dried tomatoes, minced
1 teaspoon sugar
1 teaspoon Italian seasoning
1 teaspoon lemon juice
½ teaspoon garlic powder

All you need to do:

Place all ingredients in a glass bowl and stir until well blended.

Refrigerate 30 minutes or more before using.

Recipe: Cheesy Chicken Enchiladas

Updated 05-30-11

This recipe for Cheesy Chicken Enchiladas is slightly adapted from a recipe that comes from the folks at Sargento. For those of you that aren’t familiar with Sargento…. They make wonderful cheeses. A family owned company, they pride themselves on being “persnickety” and making the exceptional cheeses. I always buy their cheeses. Recently I discovered recipes on their website… and this is one of them.

The original recipe calls for packaged Taco Seasoning… but I recommend you make your own… I have a link to my Taco Seasoning recipe… homemade Taco Seasoning is better… it doesn’t contain MSG..and you can control the amount of salt and heat … it takes minutes to make.

The original recipe also calls for jarred salsa…. I think fresh salsa is much better… you can find a good fresh salsa in the produce section of the grocery store or make your own.

Make your own Enchilada Sauce... it's really very quick and easy... and you know there are no preservatives or ingredients you can't pronounce in it.. here is a great recipe for Enchilada Sauce.

If you love Mexican food and love great cheese… you need to try this recipe. …and be sure to use Sargento's Fancy Shredded 4 Cheese Mexican Cheese.

Enjoy!



Recipe: Cheesy Chicken Enchiladas

All you need:

1 pound boneless, skinless chicken breast halves, cut into ½ inch pieces
2 tablespoons extra virgin olive oil
3 tablespoons Taco Seasoning (see my previous recipe for Taco Seasoning)
2 cups fresh salsa
1 can (15 oz.) black beans, rinsed and drained
1 can (8 oz.) whole kernel corn, drained
2 cups Sargento Fancy Shredded 4 Cheese Mexican Cheese, divided
1 can (15 oz.) mild enchilada sauce or Easy Homemade Enchilada Sauce
8 (6-inch) flour tortillas
2 tablespoons sliced black olives
2 tablespoons sliced green onions

All you need to do:

Preheat the oven to 375 degrees F.

In a large skillet, heat 2 tablespoons olive oil over medium high heat.

Add the chicken.

Brown the chicken slightly.

Sprinkle the taco seasoning over the chicken. Stir to coat evenly.

Add 2/3 of a cup of water. Stir to completely mix.

Bring to a simmer, cover and cook until chicken is cooked through.

Remove from heat.

Cool 10 minutes.

Stir in salsa, beans and corn and 1 cup cheese.

Spread ¼ cup enchilada sauce on the bottom of a 13 x 9 inch baking dish.

Soften tortillas by placing them between a damp paper towel and microwave on high 30 seconds.

Place 2/3 cup chicken mixture down the center of each tortilla and roll up.

Place in the baking dish, seam side down.

Pour the remaining enchilada sauce over the tortillas.

Sprinkle with the remaining cheese, olives and green onions.

Bake at 375 degrees F for 20 minutes or until cheese is melted and filling is hot.

Recipe: Spinach, Ham and Cheese Strata

This recipe for Spinach, Ham and Cheese Strata is a delicious easy to make versatile dish that everyone will love. It’s perfect for breakfast or brunch and lunch or supper as well.

I adapted this recipe from a basic Cheese Strata recipe I’ve made for years.

You can use any bread you like…. white bread will make a softer textured Strata and will have a more custard like inner center. If you use a hearty bread such as an Italian bread the texture will also be heartier, also very delicious.

I use either leftover ham from a baked ham meal or I buy those single ham slices in the meat section of the grocery store.

This recipe is a wonderful dish to bring to a work food day or a pot luck supper. I hope you try it!

Enjoy!



Recipe: Spinach, Ham and Cheese Strata

All you need:

1 loaf of bread, ripped into small pieces
2 cups thick sliced baked ham, cubed
1 cup cheddar cheese, divided
4 tablespoons butter, divided
1 small onion, finely chopped
8 eggs
2 ½ cups milk
2 teaspoons garlic powder
1 teaspoon salt
½ teaspoon ground black pepper
1 box frozen spinach, thawed, and squeezed dry

All you have to do:

Butter a 13 x 9 inch baking dish. Arrange the bread in the bottom of the dish. Add the cubed ham and ½ cup of the cheddar cheese. Toss until the ham, cheese and bread are evenly mixed. Set aside.

In a large bowl, beat together the eggs, milk, garlic powder, salt and pepper until well mixed. Set aside.

Heat a large skillet over medium heat.

Add 2 tablespoons butter until it melts.

Add the onion until onions are translucent.

Add the spinach and sauté for about 5 minutes.

Add the spinach mixture to the bread mixture. Mix until evenly mixed through out.

Pour the egg mixture over the bread pieces.

Dot the top of the casserole with the remaining 2 tablespoons of butter.

Cover with foil, pressing down on top of the mixture. Refrigerate overnight.

The next morning put the casserole with the foil still on it into a cold oven set for 350 degrees and bake for 25 minutes. Gently remove the foil and sprinkle the remaining ½ cup of the cheddar cheese over the top.

Bake for an additional 20 minutes. The casserole will puff up. It is best to serve it immediately. You can also take it to work and serve it warm, the casserole just won’t be puffy but it will still be delicious.

Recipe: Pan Seared Margarita Shrimp

This recipe for Pan Seared Margarita Shrimp is simply delicious… serve it with rice pilaf and a crisp salad and you have a wonderful dinner in no time.

I adapted this recipe from a Pillsbury recipe I found years ago….. I liked the marinade recipe … and adapted the cooking method for terrific results. I hope you try it.

The shrimp are marinated in a citrus marinade for several hours then pan seared in olive oil for wonderful refreshing taste and the hot pepper sauce adds a little kick. The shrimp cook in minutes, so this is perfect for that busy night after work.

Enjoy!

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Recipe: Pan Seared Margarita Shrimp

All you need:

Margarita Marinade:

1 tablespoon finely chopped parsley
2 tablespoons fresh lime juice
1 teaspoon honey
2 tablespoons olive oil
1 teaspoon grated orange peel
several drops hot pepper sauce
¼ cup tequila

Other Ingredients:

1 ½- 2 lbs. jumbo shrimp, peeled (tails removed) and deveined
2 medium limes, cut into wedges
Chopped fresh cilantro
2 tablespoons olive oil

All you need to do:

In a non-metal (glass preferred) large dish, a 9 x13 baking dish works well for this… combine all the marinade ingredients and blend well.

Add the shrimp and turn to coat the shrimp completely coat them with the marninade.
Cover the dish with plastic wrap and refrigerate for 3 or more hours.

When ready to cook the shrimp, remove them from the refrigerator and let them sit at room temperature for 30 minutes.

Slice one lime into ½ inch slices then quarter each slice.

Heat a large skillet with 2 tablespoons olive oil.

Add the shrimp to the skillet in one layer (you will need to cook in batches). Add some of the lime (quartered slices) over the shrimp... be sure to have enough for each batch.

Saute the shrimp until just cooked through (they will be pink)… turning once (about 2 minutes on the first side and 1-2 minutes on the second side).

Remove the shrimp and serve over rice. Discard the limes quarters.

Sprinkle with cilantro and garnish with lime wedges from 1 lime.

TIP: Keep batches warm on a oven proof plate in a 200 degree F oven.

Recipe: Taco Seasoning

This recipe for Taco Seasoning is very close to the packaged kind you can find in the grocery store.

Tacos have become an American standard meal…. Kids, as well as, adults scarf them down… most cooks use packaged taco seasoning… I did too… until I realized I could do better by making my own seasoning…. By making my own seasoning, I could eliminate the MSG and control the amount of salt in my tacos. I also liked the idea of controlling the heat too.

TIPS

It’s super easy to make up…. use 3 tablespoons for every pound of ground beef you use… if using with ground turkey or chicken… you may want to add more since turkey and chicken are bland…

The recipe makes a little more than 3 tablespoons... I would recommend you triple the recipe and save the leftovers for the next time... just store in a Ziploc bag... this way you're good to go at a moments notice!

The great thing about making your own seasoning mix… season to your taste… use more seasoning if that is what suits your taste.

If you like your tacos with a kick… add crushed red pepper flakes… start with a ¼ teaspoon and taste… add more to adjust to taste as necessary.

I also included in the picture below... 2 kinds of McCormick Chili Powder... one is the regular chili powder the other is the Mexican Hot Chili Powder... you may want to use some of both or just one or the other.









Recipe: Taco Seasoning

All you need:


1 tablespoon chili powder
2 tablespoons cornstarch
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon onion powder
½ teaspoon paprika
1 ½ teaspoons cumin
¼ teaspoon cayenne

All you need to do:

Combine all ingredients in a small bowl, mix thoroughly.

Store in an airtight container.

Directions for use:

Brown 1 pound ground meat in a large skillet.

Drain fat.

Add 3 tablespoons Taco Seasoning.

Add 2/3 cup water and stir to completely mix seasoning into meat.

Simmer for approximately 10 minutes or until meat is correct consistency.

Recipe: Salmon and Vegetable Kabobs

This recipe for salmon kabobs is so easy …. And so delicious… you have to try it. If you don’t have a grill you can make these in the broiler. Serve over rice and with a salad…. all I can say is yummmm.

If using wooden or bamboo skewers be sure to soak them in water for 10 minutes before using. Also… make sure you buy your skewers from a food specialty store or grocery store… DO NOT use skewers used in making crafts and found in craft stores as they are not meant for food and eating food cooked with them may be harmful.

I used red and yellow peppers…. You can use a green pepper if you prefer. Zucchini cut into chunks would also be very good.

I hope you enjoy this recipe!



Recipe: Salmon and Vegetable Kabobs

All you need:

1 pound salmon fillet
Lemon pepper
Garlic powder
1 sweet onion, cut into chunks
1 red pepper cut into chunks
1 yellow pepper cut into chunks
2 pints cherry or grape tomatoes
Salt

For the Marinade:

¼ cup extra virgin olive oil
1/3 cup soy sauce
1/3 cup water
1/3 soy sauce

All you need to do:

In a medium bowl, whisk together all the marinade ingredients and set aside.

Cut the salmon filet into chunks and place in a glass baking dish (a 9x13 would work well).

Add the vegetables to the baking dish.

Pour the marinade over the salmon and vegetables.

Cover the dish with plastic wrap and place in the refrigerator for 2-3 hours.

If using wooden or bamboo skewers, soak your skewers for 10 minutes in water just before assembling your kabobs.

Preheat your grill.

Assemble your kabobs by alternating the salmon and vegetables.

Discard your marinade.

Place the kabobs on the preheated grill for approximately 7-8 minutes , turning once until the salmon is cooked through and the vegetables are tender.

Serve over rice.

Grilling with Charcoal

Tip of the Day

I thought it would be a good idea to include some grilling basics since this time of year just screams cook on the grill!

If you’re planning to grill outdoors with charcoal you need to plan your time accordingly. You will need to light your charcoal 30 to 45 minutes before cooking.

When coals are covered in a light gray ash, you’re ready to grill.

Be sure to arrange your hot coals in a single layer so they just touch. Position your rack approximately 4-6 inches above the coals.

If you need to reduce the heat, spread coals farther apart using an oven mitt and long tongs.

If your recipe calls for indirect heat, using an oven mitt and long tongs, spread your coals to in half to each side.

Recipe: Buttery Garlic Spaghetti with Parmesan and Basil

This recipe for Buttery Garlic Spaghetti with Parmesan and Basil barely qualifies as a recipe…. it’s so easy to make… it’s so delicious that I just had to share this with you.

I love pasta…. I must have hundreds of pasta recipes… we have a pasta night about once a week…. sometimes we keep it simple…. Warren will have his with tomato sauce and I will butter my spaghetti with a little garlic and chopped basil…finished off with parmesan cheese… and I’m in heaven…. It’s absolutely delicious!

Fresh chopped basil is best… but sometimes I do use the dried if I don’t have any fresh in the fridge. If you don’t like basil you can substitute chopped fresh parsley (or dried)….

This is also delicious if you have left over chicken ….just reheat it and chop it and add it in…. a terrific meal in minutes… a great weeknight meal.

This recipe is for 4 servings…if you are making less servings… adjust the ingredient amounts to your taste.

Enjoy!



Recipe: Buttery Garlic Spaghetti with Parmesan and Basil

All you need:

1 lb. spaghetti
3 tablespoons butter (at room temperature)
1 tablespoon garlic powder
4 tablespoons fresh basil, finely chopped or 4 teaspoons dried
¼ cup Parmesan cheese, grated

All you need to do:

Cook spaghetti according to package directions (al dente).

Before draining the spaghetti, reserve ¼ cup water from pasta pot.

Drain the spaghetti.

Put the butter in the bottom of a large serving bowl.

Sprinkle the garlic powder on the butter.

Add the spaghetti and sprinkle with chopped basil.

Toss to evenly coat the garlic butter and basil on the spaghetti.

Add the pasta water and toss.

Sprinkle the Parmesan cheese on the spaghetti and toss again.

Serve immediately.

Recipe: Breakfast Sausage and Grits and Eggs

This recipe for Breakfast Sausage and Grits and Eggs is one of Warren’s specialties…. we have it often on the weekends… it’s easy and so gooood!

I have always loved grits… but have come to love them even more since moving south… Southerners love grits and make them so many different ways… endless recipes… and I haven’t had one I didn’t like yet.

For those of you that are unsure of what grits are… I did a post about grits last year that you may want to read…. So Just What Are Grits?

You can make this with fried eggs, over easy or poached…. We make it occasionally with scrambled eggs also…. the choice is yours. We make 2 eggs per person…

This recipe uses quick cooking grits… if you use regular grits (those grits cook much longer)… follow package directions.

Enjoy!



Recipe: Breakfast Sausage and Grits and Eggs

All you need:

1 cup quick cooking grits
3 cups water
¼ teaspoon salt
Eggs (quantities based on personal preference)
2-3 tablespoons butter or margarine
1 lb. breakfast sausage

All you need to do:

Heat a large skillet over medium high heat.

Drop small pieces of the breakfast sausage into the hot skillet and brown until cooked thoroughly. If using sausage patties, cook patties and cut them into small pieces after cooking.

Remove the sausage and drain on paper towels. Set aside.

While the sausage is cooking… put the grits, water and salt in a microwaveable bowl.

Microwave the grits on high for approximately 8 minutes…. until the grits are cooked and not watery. Stir occasionally.

Add the butter to the grits and stir.

Add the sausage to the grits and mix thoroughly.

If frying your eggs, remove most of the sausage grease from the skillet and fry your eggs.

If not frying the eggs…make them the desired way.

Place a large serving spoonful of sausage and grits on the plate and serve the eggs on top.

If making scrambled eggs…make the eggs in the same skillet (after removing most of the sausage grease...leave just enough to flavor the eggs)as the sausage was so it picks up the flavor of the sausage.

Break the eggs into small pieces and mix into the grits mixture.

Makes 4 servings.

Recipe: Bacon and Cheddar Potato Pancakes

This recipe for bacon and cheddar potato pancakes was adapted from my German potato pancake recipe. It gives a little different spin on a potato pancake…. It’s absolutely delicious… and very easy to make….. best of all, it’s perfect for left over mashed potatoes.

If you use left over mashed potatoes, simply omit the part of the recipe that makes the mashed potatoes.

Enjoy!

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Recipe: Bacon and Cheddar Potato Pancakes

All you need:

4 medium sized potatoes, peeled and diced
½ cup milk
3 tablespoons finely chopped shallots or onion
1 egg, slightly beaten
4 tablespoons flour
3 slices thick sliced bacon
½ cup shredded cheddar cheese
Freshly ground pepper and salt to taste
2 tablespoons finely chopped fresh parsley
3 tablespoons butter
4 tablespoons olive oil, divided

All you need to do:

Put the peeled and diced potatoes into a large pot and cover with water.

Bring to a boil, lower heat and simmer until potatoes are tender. Drain.

In a skillet add 2 tablespoons olive oil over medium heat.

Add the chopped bacon and cook until crisp.

Remove bacon from skillet and drain on paper towel.

Remove all the bacon grease from the skillet, leaving only a little to coat the skillet (about ½ tablespoon).

Add the chopped shallots or onions.

Cook until they are translucent… about 3-4 minutes. Remove from heat.

Return the potatoes to the pot and mash them with a potato masher.

Add the shallots or onions, milk, flour, parsley, onions, bacon, cheddar cheese, salt and pepper, mix thoroughly.

Heat a large skillet with 2 tablespoons butter and 2 tablespoons oil.

When skillet is hot, drop spoonfuls of the mashed potato mixture into the skillet…about the size of a serving spoon… flatten with the back of the spatula.

Turn when the bottom side is golden brown.

*TIP: Do not turn until bottom is a little crusty and golden… only turn once otherwise your pancake may not hold together well.

Cook until the other side is golden brown.

Drain on a paper towel.

Makes 4 servings…. About 2-3 pancakes per person.

Recipe: Green Beans with Onion and Bacon

This recipe for Green Beans with Onion and Bacon is from my childhood….this delicious side dish is a very popular German way to dress up green beans…. and I love it….. it’s a great accompaniment to many main dishes… and is sure to be a winner for your family and guests.

It’s a great side dish to steaks and other grilled meats… and with the grilling season in full swing, I thought it would be a good time to share this quick and easy recipe with you.

TIPS

Fresh green beans are best…but you can also use frozen green beans…. while the recipe will also work with canned green beans it just doesn’t have the wonderful green bean flavor as fresh and it just doesn’t do justice to the bacon and onions.

You may want to use shallots instead of an onion… they have a wonderful light flavor and will make this dish even better.

As for quantities…. make your usual amount of green beans for the number of people… figure on about 3 thick slices of bacon and 1 small onion or 3-4 shallots for every 4servings.







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Recipe: Green Beans with Onion and Bacon

All you need:

Green beans
Onion or shallots, finely diced
Thick sliced bacon, chopped

All you need to do:

Cook your green beans by either steaming fresh ones until they are cooked but still slightly crisp or cook frozen green beans (whole not French cut) according to package directions. Set aside.

In a medium skillet over medium high heat, cook the diced bacon until desired crispness (this can be up to your personal preference…. I cook mine until fairly crisp…. You may prefer very crisp and that would be fine also.

Remove the bacon from the skillet and drain on paper towels.

Remove all but about 2 tablespoons of the rendered fat from the bacon.

Add the diced onion or shallots to the skillet and cook over medium heat until translucent. Do not let the onions brown.

Add the green beans and toss to completely coat the green beans and mix the onions in.

Cook over medium heat until hot.

Add the bacon and toss to completely mix and serve.

Recipe: Classic Baked Egg Custard

This recipe for baked egg custard is a simple classic… made by Mothers and Grandmothers for generations… there is nothing new or exotic about it… just a few ingredients…. I can’t take credit for the recipe and I didn’t adapt it…. this is a recipe much like most comfort foods with unknown origins… it’s simply the classic custard I’ve made for years…. and one of our family’s favorite desserts.

I would recommend that you use whole milk… I find that the lower fat milks don’t set-up as well.

It really is simple to make and adults as well as kids love it….. I hope you try it.

Enjoy!

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Recipe: Classic Baked Egg Custard

All you need:

3 eggs
¼ cup sugar
Pinch of salt
2 cups whole milk
1 teaspoon vanilla
Nutmeg

All you need to do:

Preheat oven to 325 degrees F.

Put the custard cups or ramekins into a deep dish baking dish and set aside.

In a tea kettle, bring about 4 cups of water to a boil (for the water bath)… when water boils turn off the heat and leave the kettle until needed.

In a large mixing bowl, beat together the milk, eggs, vanilla, salt and sugar.

Pour milk mixture into custard cups.

Sprinkle each custard cup with a little nutmeg.

Place the baking dish with the custard cups into the preheated oven.

Carefully pour the hot water from the kettle into the baking dish so the water comes to the about 2/3 of the custard cups.

Bake for 45-55 minutes or until the custard is set (a knife inserted into the center should come out clean).

Chill in the refrigerator for at least 2 hours.

Makes 4-6 servings depending on the size of the custard cups.

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Cappuccino Custard