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

EASY RANCH CARROTS

 

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These carrots are SO simple to make and are absolutely delicious!

Recipe type: Side Dish

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.

From Chef In Training

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.

Sweet and Spicy Thai Cucumber Noodles

What you will need

1-1/2 lbs cucumber (about 3 medium), peeled, and spiralized. (Can be sliced too)

2 tsp kosher salt

1/2 c rice vinegar, seasoned or regular

1/2 c water

3 Tbs sugar

1/4 tsp red pepper flakes

2 Tbs minced red onion

Sesame Seeds (opt)

Place cucumber noodles in a colander sitting over a bowl, sprinkle with salt and toss well.  Let sit for 1 hour refrigerated.  While cucumber slices are draining, prepare marinade below.

Combine vinegar, water, sugar and red pepper in a small saucepan; bring to a boil. Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes).  If for some reason you boil for too long, just add a little water until you have 1/3 C. Remove reduction from heat and add onion.  Let mixture cool to room temp.

When cucumbers are done resting, pat them dry with a few paper towels and then combine with the vinegar reduction.  This can be served immediately, but for best results refrigerate until well chilled. Top with sesame seeds .

Parmesan Garlic Noodles

I found this YUMMY recipe and picture at Happily Unprocessed.

3 teaspoons olive oil
5-6 cloves fresh garlic, minced
3 cups chicken broth
1/2 box angel hair pasta (small normal sized box)
1 cup freshly grated Parmesan cheese
3/4 cup half and half
1-2 Tbs. fresh parsley, chopped fine
Salt and Pepper to taste
In a large saucepan, heat the olive oil and butter over medium heat.  Add the garlic and stir for 1 minute.  Add the chicken broth.  Turn the heat up to high and let it come to a boil.  Add the pasta and cook according to directions.  Take the saucepan off the heat and add the Parmesan cheese and stir until completely melted. Add the half and half and parsley.  It will thicken as it cools.  Serve immediately.
*I made this will Barilla gluten free noodles and it was delicious!

Quick Brazilian Cheese Rolls (Pao De Queijo)

I found this recipe on Our Best Bites after eating something similar at Tucanos.  I really like how easy and tasty they are and gluten free!!

1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese
*you can play around with the cheese.  I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar.  All great!

Optional:  extra cheese to sprinkle on top and any herbs/flavorings you’d like to add.  Try rosemary and or garlic powder, my favorites!

Preheat oven to 400 degrees.  Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth.  Add cheeses and pulse 2 times.  Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less.  If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.

Bake for 15-20 minutes until puffed and golden.  Remove from oven and cool for a few minutes before removing rolls from pan.  Serve warm.

These actually don’t re-heat well so I recommend making and eating fresh.

Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill  mine pretty full (a good 3/4 full) and I generally get about 16-18
*picture courtesy of Our Best Bites.

Zucchini Pizza Bites

• 
  
• 1 tablespoon olive oil
• 3 zucchini, cut into 1/4-inch thick rounds
• Sea salt and freshy ground black pepper, to taste
• 1/3 cup marinara sauce
• 1/2 cup finely grated mozzarella
  1/4 cup pepperoni minis
• 1 tablespoon Italian seasoning
•  garlic powder

INSTRUCTIONS

• Preheat oven to broil.
• Heat olive oil in a large skillet over medium high heat. Working in batches, add zucchini and cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper and garlic powder to taste.
• Place zucchini rounds onto a large baking sheet. Top each zucchini round with marinara, mozzarella and pepperoni minis. Sprinkle with Italian seasoning.
• Place into oven and cook until the cheese has melted, about 1-2 minutes.

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

Lemon Cheese Snow Salad

What you will need

3 oz. pkg lemon Jell-O

1 c. boiling water

8 oz. can crushed pineapple (undrained)

1/2 pint cool whip

1/2 cup pecans or walnuts

1 cup grated cheddar cheese

~Bring your water to a boil. Dissolve Jell-O in water, add pineapple and refrigerate until jell stage. When your jello is set, dump it into a bowl. Add your cool whip, nuts, and cheese into your jello. Mix to blend and refrigerate until serving!

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. 

Loaded Baked Potato Salad:

4 large russet potatoes
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded extra sharp cheddar
1/4 cup chopped green onions
8 strips thick cut bacon, cooked crisp and chopped
Salt and fresh cracked black pepper

In a medium bowl whisk together the mayonnaise and sour cream until well mixed.  Add 3/4 of the chopped chives along with some salt and pepper.  Whisk to mix. Fold in the cheese and bacon.  Cover and chill for thirty minutes.

 Peel and cube the potatoes into 1/2″ pieces.  Cook the potatoes in salted water until fork tender.  Drain and cool slightly.  Fold the cooked potatoes into the chilled dressing.  Garnish with the remaining chives.  I recommend serving this warm or at room temperature because it’s not as good cold. 

Serves 6-8

The original recipe called for chives but I used green onions and liked it a lot. I also used bacon pieces instead of cooking fresh bacon. I just crisped the bacon bits in the microwave for a few seconds before adding them to the dish. 

Picture & Recipe courtesy of Veronicas Cornucopia

Grilled Chicken Caesar Pasta Salad

Ingredients:
3 cups grilled chicken, cut into bite-size pieces
6 oz (about 1/2 box) penne pasta, cooked and cooled*
4 cups Romaine lettuce, cut into small pieces
1 cucumber, diced
1/4 cup fresh basil, thinly sliced
1/4 cup green onions, thinly sliced
2 cups cherry tomatoes, cut in half
1/2 cup shredded Parmesan cheese (we used pre-shredded cheese that you buy in a bag)
1 bottle of your favorite Caesar salad dressing (I used Cardini's)

Directions:
Mix together all ingredients EXCEPT for the dressing. Pour desired amount of dressing on top (we used about half a bottle) and serve immediately (the salad starts to go soggy if you pour the dressing on ahead of time).

Makes 4 large servings.

To make this gluten-free I used some Gluten-Free pasta that I found at Wal-Mart.

Picture and recipe courtesy of http://sixsistersstuff.com

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

Oven Roasted Potatoes

Oven Roasted Potatoes
1 Tbsp olive oil
1/2 lb hickory smoked, thick sliced bacon
3 1/2 lbs Yukon Gold Potatoes
2 cloves garlic, minced
1/4 cup Parmigiano-Reggiano, freshly grated
coarse salt
fresh ground pepper
fresh parsley
Directions:
Scrub potatoes and place in a large pot. Fill pot with water until potatoes are covered by 2-3 inches of water. Bring water to a boil and cook for 12-15 minutes or until potatoes are fork tender. My potatoes were fairly large, so this took close to 15 minutes.
Meanwhile, partially freeze bacon for easier cutter. (Ten minutes in the freezer works well.) Slice bacon strips in half, then cut into 1/2-inch pieces. I like to cut my bacon prior to cooking. It’s easier to work with in the skillet and easy to drain with slotted spoon

recipe from myadventuresinthecountry.com

Three Cheese Potatoes

• 3 large potatoes, peeled and cut into 1-inch cubes
• 1 medium onion, chopped
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon minced chives
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 1/2 cup crumbled cooked bacon
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup shredded cheddar cheese

Directions

• In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter.
• Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender.
• Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape. Yield: 4-6 servings.

**picture and recipe from Taste of Home.

Mozzarella, Tomato and Avocado Salad

Ingredients:

1 container cherry tomatoes, cut in half

1 carton fresh mozzarella cheese pearls, drained

1 avocado, peeled and diced

1/3 cup basil, julienned (I used my frozen basil I had on hand, it was perfection)

2 tablespoons fresh parsley

1/4 cup lemon juice

1/4 cup olive oil

salt and pepper to taste

Baguette - optional

In large bowl combing tomatoes, mozzarella (I couldn't find pearls so I used a fresh block and cut it into small cubes), basil and parsley.

In separate bowl whisk together lemon juice, olive oil and salt and pepper. Pour over tomato mixture and cover and refrigerate for one hour. Just prior to serving add diced avocado.

Three Cheese Potatoes

3 large potatoes, peeled and cut into 1-inch cubes
1 medium onion, chopped
3 tablespoons grated Parmesan cheese
1 tablespoon minced chives
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons butter
1/2 cup crumbled cooked bacon
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese

 In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender. Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape. Yield: 4-6 servings

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