Out of This World Corn Dip

From Get in My Belly

In honor of Cinco de Mayo we are having a Mexican Fiesta at recipe group. My contribution was an appetizer called Out of This World Corn Dip

I changed this slightly from the original recipe.

Ingredients:

2 Cans of Corn
1 Can of Rotel
1 Small can of green chili's
1 small can of diced jalapeños (optional- I did not use these)
3/4 C May
3/4 C Sour Cream
1 t black pepper
1/2 t garlic powder
16 oz. cheddar cheese ( I used a Mexican blend of 4 cheeses)

Mix all ingredients in a bowl and mix well. Transfer to an oven safe dish and bake at 350 degrees for 15 minutes. Serve warm with crackers or tortilla chips.

Cream Cheese Corn

What You Need

1 pound of corn ( fresh or thawed)

1 Tablespoon of butter

3 oz of cream cheese

Pepper

Red Pepper Flakes *optional*

What To Do

In a medium saucepan combine – corn, butter, and cream cheese.

When it is heated through and cream cheese is melted season with pepper and red pepper flakes.

Easy Ranch Carrots

Recipe and picture courtesy of Chef-In-Training

These are super easy to make!!

INGREDIENTS:

1 (16 oz.) bag baby carrots

5 Tbsp. butter

3 Tbsp. brown sugar

1 package Hidden Valley Dip Mix, dry

INSTRUCTIONS

1. Steam carrots until soft and tender.
2. In a large bowl, combine carrots with butter, brown sugar and Hidden Valley Dip Mix until evenly mixed and combined.
3. Serve warm.

Pesto Potatoes

Pesto Potatoes Recipe:

(Makes 6-8 servings)

 

Ingredients:

5-6 medium russet potatoes

1 (10 ounce) jar Pesto sauce

3/4 cup Parmesan cheese

Directions:

Preheat oven to 450 degrees.  Scrub (but don't peel) potatoes and cut into large cubes.  Place cut potatoes in a large Ziploc bag.  Add  pesto sauce to the bag and shake until all of the potatoes are coated.  Pour contents out into a baking sheet and spread out evenly.  Sprinkle on Parmesan cheese.  Bake for 25-30 minutes, or until potatoes are golden.

Recipe and Picture Courtesy of Six Sisters Stuff

Green Beans to Die For

What you will need

* 1 bag of frozen whole green beans or 2 large handfuls of fresh whole green beans

*6 tbsp of butter

*2 tbsp minced garlic

*1/2 cup-1 cup French fried onions 

* 6 pre cooked and cut bacon strips  (opt)

*1/4- 1/2 cup Slivered Almonds  (opt.)

Heat your stovetop wok {the wok will cook your veggies to the perfect crisp tender without over cooking) or pan with 3 tbsp of butter and 2tbsp minced garlic. Dump in your green beans. Sautee' your green beans in the butter and garlic, stirring occasionally, over medium heat. Once your green beans are cooked fully add your slivered almonds, bacon, and french fried onions. Toss in your remaining 3 tbsp of butter and cooked until butter is melted. 

Wisconsin Cauliflower Soup

• 3 Tbsp. butter
• 1 medium onion chopped
• 1/4 cup flour or cornstarch
• 1/2 tsp. salt
• 1 cup half and half
• 1 cup milk
• 1 1/2 cups water
• 1 (14.5 oz) can chicken broth
• 2.5 lbs cauliflower
• 1 tsp. Dijon Mustard
• 1 1/2 cups sharp cheddar cheese shredded
• 1/2 cup pepper jack cheese shredded

1. Melt butter and chopped onion together in a large sauce pan and sauté for approximately 10 minutes over medium heat until onion gets golden in color.
2. Add flour and stir to make a roux. Heat while stirring for a couple of minutes.
3. Slowly add half and half along with the milk. Gradually add and stir the entire time. Following the milk, gradually add water and chicken broth and stir constantly.
4. Add chopped cauliflower and heat until boil.
5. Reduce heat and simmer, covered, until cauliflower is tender. This will take approximately 15 minutes.
6. Place contents of sauce pan into blender and blend until smooth. Remove center part of blender cover to allow steam to escape.
7. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and cheese until melted and smooth.
8. Serve soup topped with a little cheese and bacon bits for garnish.

Parmesan Cilantro Corn

Ingredients
3 Tbsp butter
4 cups fresh corn kernels (approx 6 large ears) (I used 4 cups of frozen corn)
1 garlic clove, minced
1 Tbsp lime juice
1 tsp cumin
¼ tsp cayenne pepper
⅓ cup grated Parmesan cheese
⅓ cup heavy cream
½ tsp salt
¼ tsp black pepper
½ cup chopped cilantro


Instructions
In a large skillet over medium-high heat, melt butter
When butter is foamy add the garlic and corn, stirring to coat with the butter
Cook stirring frequently for 2 minutes
Add lime juice, cumin, and cayenne pepper and cook for 2 minutes more
Stir in cheese, and then add heavy cream
Continue to stir so corn won’t stick to pan
Add salt and pepper
Cook corn until most all of the cream has absorbed about 5 minutes more
Remove from heat, stir in cilantro and serve hot.

Recipe is from: Taste Tested Recipes

Roasted Cabbage

I love roasted veggies and this is definitely a favorite go to lunch or side dish.


Cabbage (sliced, diced, or wedged)
Olive oil
Salt & Pepper
Lemon

Coat your cabbage by either drizzling it on or putting it in a bag and shake until coated. Salt and pepper to taste and place in the over @ 425 degrees for 20 minutes or until tender and a little brown on the edges. Drizzle lemon before serving.

Parmesan Cilantro Skillet Corn

Another yummy Pinterest find! This was the perfect Mexican side dish! For a picture go here.

3 Tbsp butter
4 cups fresh corn kernels (approx 6 large ears)
1 garlic clove, minced
1 Tbsp lime juice
1 tsp cumin
1/4 tsp cayenne pepper
1/3 cup grated Parmesan cheese
1/3 cup heavy cream
1/2 tsp salt
1/4 tsp black pepper
1/2 cup chopped cilantro

In a large skillet over medium-high heat, melt butter. When butter is foamy add the garlic and corn, stirring to coat with the butter. Cook stirring frequently for 2 minutes. Add lime juice, cumin, and cayenne pepper and cook for 2 minutes more. Stir in cheese, and then add heavy cream. Continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more.

Remove from heat, stir in cilantro and serve hot

Roasted Broccoli

4-5 Cups of fresh broccoli
olive oil
salt & pepper
grated Parmesan cheese

Cut broccoli into florets and toss with enough olive oil to coat them. Sprinkle with kosher salt and pepper. Place on a foil lined baking sheet and roast at 425 degrees for 15 minutes or until lightly browned and crispy. Sprinkle with Parmesan cheese when it comes out of the oven.

*For a fresh twist squeeze a little fresh lemon juice on it right as it comes out of the oven then put Parmesan cheese on it.

Recipe courtesy of Our Best Bites

Asparagus Gratin

1 lb. asparagus
1 1/2 c. water
salt and pepper
1 1/2 Tbs. butter
1 Tbs. flour (*I used cornstarch and it worked just fine)
1/2 c. Parmesan cheese
1/2 c. shredded Monterey Jack cheese
1 Tbs. minced fresh parsley (opt.)

Place oven rack in the upper middle position of the over and preheat broiler to high. Trim woody ends of asparagus. In a saute pan (with lid), bring the water to a simmer. Add the woody asparagus ends plus 1/4 tsp. salt to the water and cook 5 minutes. Using slotted spoon, remove and discard the woody asparagus ends. Return water to a simmer. Add the asparagus to the water, cover and cook for 2 minutes, until just nearly tender. With slotted spoon, remove the asparagus and reserve. Pour 1/2 cut of the asparagus water into a measuring cup and discard the rest. Wipe the saute pan dry and return to stove on medium heat. Melt the butter in the pan and with whisk or spoon, stir in the flour. Reduce heat to medium-low add asparagus broth and cook until thickened. Turn off the heat and stir in most of the cheese, reserving a little for the top. Taste then season with salt and pepper. Pour the thickened cheesy sauce into oven-safe casserole dish. Place the asparagus on top of the sauce. Sprinkle remaining cheese on top. Broil for 6-8 minutes and top with parsley. Serves 4

Cheesy Cauliflower Casserole

2 slices white or wheat bread, torn into peices

1 cup shredded cheddar cheese

2 TBS butter, melted

2 cloves garlic, minced

pinch of salt and pepper

1 TBS all-purpose flour

1/2 cup heavy cream

1/3 cup chicken broth

1 large head cauliflower, trimmed andcut into 3/4-inch florets (about 6 cups)

1 tsp dry mustard

1/2 tsp dried thyme

Preheat the over to 450 degrees. In a blender or food prossessor, pulse the bread, 2 TBS cheese and 1 TBS melted butter, 1 clove minced garlic, pinch of salt and pepper until coarsely ground.

Heat the remaining butter, remaining garlic and flour in a medium saucepan over medium heat, stirring constantly, until golden, about 1 min. Slowly whisk in the cream and broth, then whisk in the dry mustard, thyme, 1/4 tsp salt and 1/2 tsp pepper. Stir in cauliflower. Bring to a boil. Reduce heat to medium-low and simmer covered, stirring occasionally, until the cauliflower is nearly tender- about 8-9 mins. Remove from heat and stir in the remaining cheese.

Pour into an 8x8 baking dish and top with bread crumbs. Cover with foil and bake for about 10 mins. Remove the foil and bake an additional 10 mins or until the crumbs are golden and crips.

Green Bean Casserole

Yield: 10 to 12 servings

Prep Time: 40 minutes | Bake Time: 15 minutes

For the Topping:
4 slices white bread, each slices torn into quarters
2 tablespoons unsalted butter, softened
¼ teaspoon salt
1/8 teaspoon ground black pepper
3 cups canned fried onions (about 6 ounces)

For the Beans and Sauce:
2 tablespoons salt
2 pounds green beans, ends trimmed, and halved
3 tablespoons unsalted butter
3 cloves garlic, minced (about 1 tablespoon)
Salt and pepper, to taste
3 tablespoons all-purpose flour
1½ cups chicken broth
1½ cups heavy cream

1. For the Topping: Pulse bread, butter, salt and pepper in food processor until mixture resembles coarse crumbs, about ten 1-second pulses. Transfer to a large bowl and toss with onions; set aside.

2. For the Beans and Sauce: Adjust oven rack to middle position and heat oven to 425 degrees F. Fill a large bowl with ice water. Bring 4 quarts of water to a boil in a large pot or Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes. Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper towel-lined baking sheet to drain.

3. Add butter to now-empty pot and melt over medium-high heat until foaming subsides. Add garlic, ¾ teaspoon salt, and 1/8 teaspoon pepper; cook about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium, and simmer until sauce is thickened and reduced to 3½ cups, about 12 minutes. Season with salt and pepper to taste.

4. Add green beans to sauce and stir until evenly coated. Arrange in an even layer in 3-quart (or 9×13-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.

Gourmet Sweet Potatoes

"Once you taste this, you won't ever go back to the marshmallow-topped variety! I have peeled and cooked the sweet potatoes in the microwave, boiled, or baked them in the oven. They taste the same no matter how you cook them. So, use the technique that works best for you!"

5 sweet potatoes

1/4 teaspoon salt

1/4 cup butter

2 eggs

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 cup white sugar

2 tablespoons heavy cream

Topping:

1/4 cup butter, softened

3 tablespoons all-purpose flour

3/4 cup packed light brown sugar

1/2 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.Bake sweet potatoes 1 hour to 1 1/2 hours in the oven, or until they begin to soften. Cool slightly, peel, and mash.In a large bowl, mix the mashed sweet potatoes, salt, 1/4 cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream. Transfer to the prepared baking dish. In a medium bowl, combine 1/4 cup butter, flour, brown sugar, and chopped pecans. Mix with a pastry blender or your fingers to the consistency of course meal. Sprinkle over the sweet potato mixture. Bake 30 minutes in the preheated oven, until topping is crisp and lightly browned.

**For gluten free just omit the flour in the topping and it works just great!

Garlicky Green Beans

1 lb. fresh green beans
1/2 c. water
2-3 garlic coves, minced
3 Tbs. butter
1/8 tsp. salt
pepper

In a saucepan bring beans and water to a boil, cook 10-15 minutes until crisp-tender. Saute' garlic in butter until it is brown 1 minute, then add beans. Add Salt and pepper to taste.

Creamed Corn with Bacon

Ingredients
1 small onion, finely chopped
1 tablespoon butter
4 cups fresh or frozen corn, thawed (1 ear of corn is approx 3/4 cup)
1 cup heavy whipping cream
1/4 cup chicken broth
4 bacon strips, cooked and crumbled
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley

Directions:
In a large skillet, saute onion in butter for 3 minutes. Add corn; saute 1-2 minutes longer or until onion and corn are tender.

Stir in the cream, broth, bacon and pepper. Cook and stir for 5-7 minutes or until slightly thickened. Stir in cheese and parsley. Yield: 6 servings.

*courtesy of Taste of Home

Stuffed Zucchini

5 Medium Zucchinis cut length-wise
2 Tbs. Olive Oil
3/4 tsp. salt
1/4 tsp. black pepper
2 Tbs. butter
1/2 c. diced onion
1 c. chicken flavored stuffing mix
1 (9 oz.) pkg of frozen, chopped spinach, thawed and squeezed dry
1/2 c. sour cream
1 c. shredded cheddar

Brush Zucchini with olive oil and sprinkle with salt and pepper. Place zucchini cut-side down on a baking sheet. Bake @ 400 degrees for 15 mins. or until tender. Scoop pulp out of zucchini being careful to keep the shell whole, reserve pulp for stuffing. Turn the heat down to 350 degrees.

In a skillet melt butter, add onions and cook them until they are transparent. Then add pulp, stuffing mix, spinach, sour cream, and cheese to the skillet. Mix and salt and pepper to taste. Cook mixture for 3 minutes. Spoon stuffing mixture into zucchini shells. Bake for 15 to 20 minutes or until they are heated through.

Cheesy Broccoli

20 oz Bag chopped broccoli
3/4 cube butter
1 jar kraft old english cheese (5 oz)
1 sleeve ritz crackers mixed with 1 cube melted butter



Cook and drain Broccoli according to package directions.
Stir in 3/4 cube of butter and jar of cheese.
Put into casserole dish and top with ritz/butter mixture.
Bake uncovered @ 350 for 20 mins

Grilled Veggies

1 head cauliflower
2 broccoli florets
1 small bag petite carrots
1 small onion
bacon bits (real bacon pieces)
butter, salt, and pepper to taste

Cut up all your veggies into bite size peices, place them in tinfoil packet and grill on each side for 10-12 minutes.

Tasty Zucchini Bake

Our ward has a recipe contest and this was the all around best recipe. I must admit if I hadn't tasted it first I probably wouldn't have made it but it is YUMMY!

3 c. zucchini, grated
1/2 c. margarine or butter
1 small onion
3/4 c. diced celery
2 small carrots, grated
1 pkg stove top stuffing
1 can cream of mushroom soup
1 small container sour cream
1/2 c. grated cheese

Mix bread cubes with stuffing mix. Pour half of the stuffing into a 9x13 in baking dish. Cook zucchini, carrots, celery, onions together until tender. Mix soup with sour cream and add to vegetables. Pour over stuffing in baking dish. Sprinkle with cheese. Melt butter and mix with remaining stuffing and sprinkle over top of casserole. Bake 350 for 30 minutes.