Mexican-Style Corn Kernel Bake

I really like Corn! On the cob, fresh, frozen, canned and now Fire Roasted, YUM!

When we lived in Southern Arizona, I’d see many Street Carts selling Elote, here is my take on that dish.

Mexican-Style Corn Kernel Bake 

2 servings 

1 ½ C. frozen Fire Roasted Corn Kernels, de-frosted & drained 
 
2 Tbsp. Mayonnaise 
 
¼ – ½ tsp. Ground Chipotle Chili Pepper 
 
Salt to taste 
 
Freshly ground Black Pepper to taste 
 
¼ – ½ C. grated Parmesan Cheese, divided 
 
1 Green Onion, top only, thinly sliced 
 
Lime Juice, to taste 

In a smaller-sized oven proof bowl, combine the first 5 ingredients 

Cover tightly with foil 

*In an Air Fryer, set the temperature to 325° and time to 21 minutes 

Once the AF is ready, place the bowl in the center of the basket 

Bake for 13 minutes, until everything is bubbling 

Uncover and sprinkle over the top about half your grated Cheese 

Return the bowl to the AF to continue baking for another 8 minutes, until lightly brown on top 

Remove carefully and sprinkle on the remaining Cheese, a bit more Chipotle Chili Pepper, a few drops of Lime Juice and the Green Onion tops 

*Alternately: preheat the oven to 350° and bake covered dish for 20 minutes 

Uncover, sprinkle on half of your Cheese and continue to bake an additional 15-20 minutes, until lightly brown 

Finish the dish as above 

**Cook’s Note: any sort of Corn Kernels will do in this dish, I just liked that extra flavor of the Fire Roasted frozen Corn Kernels 

I made a second batch just to share with Mr&Mrs Next Door Neighbors.

I can’t even tell y’all how stinkin’ delicious this dish was! It’s great as a side or main. 

Remember, a recipe is simply someone else’s idea, take it and make it your own. 

Cook for your friends and family!  (share your food)

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.      

MAHALO! 

Never Have I Ever Made … #15

Do you remember this dish from the School Cafeteria? I really didn’t mind it at all, really!  

I had some of those bagged Carrot Matchsticks leftover from my previous blog post recipe and decided that I’d try my hand at this. 

Carrot & Raisin Salad 

1-2 Servings 
 
1 Tbsp. Mayonnaise 
1 scant Tbsp. Granulated Sugar 
1-2 tsp. Milk 
1 C. Carrot, cut into match sticks (I used those bagged ones) 
1-2 Tbsp. Raisins 
 

In a small bowl, whisk together the Mayo, Sugar and just enough Milk to thin out the dressing to the desired consistency. 
Add in the Carrots and enough Raisins to your liking; stir gently to thoroughly coat the Salad. 
Cover and refrigerate until serving 

My DH wouldn’t go anywhere near this dish, which is why I only made a small portion, FOR ME!!! 

Remember, a recipe is simply someone else’s idea, take it and make it your own. 

Cook for your friends and family (or even just for yourself) !  

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.      

MAHALO! 

Broccoli-Potato-Carrot & Cheddar Soup

I keep seeing recipes on different Social Media sites for copycat Panera Broccoli & Cheddar Soup – why can’t we knock it outta the park? 

Broccoli-Potato-Carrot & Cheddar Soup 

Serves 6 generously 

1/4 C. Butter, melted 

1/2 C. Onion, chopped 

1/4 C. Flour 

2 C. Half and Half (or just Milk will do) 

2 C. Chicken Broth 

3 C. frozen Broccoli Florets 

1 C. Potatoes, diced & just cooked (I used the canned kind) 

1 C. Carrot, cut into match sticks (I buy the bagged stuff) 

2 C. Sharp Cheddar Cheese, shredded (don’t buy the bagged kind, it doesn’t melt well)

S&P to taste 

Sauté the Onions in it until soft.

Sprinkle the Flour over the mixture. Cook and stir over medium heat for 1-2 minutes. 

Whisk in 1/2 & 1/2 and Chicken Broth. 

Add the Broccoli, Potatoes and Carrots. Cook over low heat for 10-15 minutes or everything is tender. 

Taste for seasoning at this point, add as much S&P as you like. 

If the Soup is too thick to your liking, add some more Chicken Broth to thin it out.

This is a hearty Soup. I served it with some nice warm Bread and a Salad and was stuffed!  

Remember, a recipe is simply someone else’s idea, take it and make it your own. 

Cook for your friends and family (especially homemade Soup) !  

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.      

MAHALO! 

Never Have I Ever Made … #13

In keeping with that fresh Orange theme from the previous post, let’s make something that I’ve never made before … a Smoothie. 

That’s right. I’ve never done this before, but I needed to figure it out, quick!  

My poor Mom had to have some not pleasant dental work done. I insisted that she stay with us for a few days to recover, plus, I could be sure to get some nutritious soft types of foods in her. 

I kind of winged it here, so these will be measurements subject to your taste. 

Orange Smoothie 

Serves 1 

1 large Orange, peeled and supremed 

½ – 1 whole Banana (I used frozen, `cuz that’s what I had) 

1 container of Vanilla Yogurt (I always have Yoplait in the house) 

¼ – ½ C. Milk, to your thickness desired 

½ – 1 Tbsp. Honey, to taste 

Blend all the ingredients until smooth, using a stick blender, small food processor, which ever you have 

Serve in a chilled glass 

Now that straw was not for Mom but DH so that he could taste-test it 

😉

As I always say, a recipe is simply someone else’s idea, take it and make it your own. 

Cook for your friends and family!      

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.      

MAHALO! 

OH!

And Happy Valentines Day to one and all!!!

Spring Is Right Around The Corner

Yup! But for now, we’re still getting Winter Fruits, such as fresh Oranges.  

(And yes, Oranges are at their peak during the Winter months) 

Having visited many, many farms, particularly in Orange Cove California, not far from where my Mom is from/lived, I adore any kind of citrus fruit. 

For some reason though, this recipe makes me think of Spring. I suppose it’s because of the freshness.  

Orange Sherbet (or Sherbert, however) 

Makes 1 quart 

7 oz. granulated Sugar 

1 1/2 Tbsp. finely grated Orange Zest 

1/4 tsp. Kosher Salt 

2 C. freshly squeezed Orange Juice, approximately 2 to 3 pounds worth of Oranges 

1 Tbsp. freshly squeezed Lemon Juice, about ½ of a Lemon 

1 tsp. Vanilla Extract 

1 1/2 C. very cold Whole Milk 

In the bowl of a food processor combine all the ingredients except the Milk and process until the sugar is dissolved, approximately 1 minute.  

Transfer the mixture to a mixing bowl and whisk in the Milk.  

Cover the bowl and place in the refrigerator until the mixture reaches 40°F or below, approximately 1 hour. 

Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream.  

You can serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours. 

Cook’s Notes:

I used Cara Cara Oranges, they’re a little sweeter than a Navel Orange. 

Before Zesting my Oranges, I rolled them on the counter with the heel of my hand to soften the fruit inside, this makes for much better juicing.  

Could you use Orange Juice from concentrate, sure, but fresh tastes better. 

Also, fresh or bottled Lemon Juice, that’s up to you – I find now difference there. 

As I always say, a recipe is simply someone else’s idea, take it and make it your own. 

Cook for your friends and family!      

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.      

MAHALO! 

Do You Remember …

… Bisquick™ brand Impossible Pies from the 1970’s?  

They were a huge hit at my house growing up. It was easy and quick; my Mother was never an adventurous cook.  

Not long ago, I saw a coupla these sorts of dishes (please visit my post on Impossible Taco Pie) floating around the different Social Media platforms. I’ve tried a few different recipes, but I knew that this one would go over well with my Dearest Husband. 

Ham & Cheese Impossible Pie 

Serves 6 

1 Tbsp. softened Butter 

1 C. shredded Cheese, any cheese you like (I used Sharp Cheddar in this Pie)

1/3 C. chopped Green Onions  

1 1/2 C. fully cooked smoked boneless Ham, cubed 

1/2 C. Original Bisquick™ mix 

1/8 tsp. Black Pepper 

2 eggs, beaten 

1 C. Milk 

Pre-heat oven to 400°F 

Grease 9-inch pie plate with the Butter 

Sprinkle the Cheese, Onions and Ham into the pie plate 

Combine Bisquick™ mix, Pepper, Eggs and Milk with a stick blender or handheld mixer, until smooth 

Pour into pie plate 

Bake 25-30 minutes or until knife inserted in center comes out clean

Cool 5 minutes and serve 

See how it creates its own crust? 

I shared some with my Mom and she was in heaven, “where did you get this?” 

I made it Mom. 

I adapted this recipe from BettyCrocker.com. 

As I always say, a recipe is simply someone else’s idea, take it and make it your own. 

Cook for your friends and family!      

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.      

MAHALO! 

Never Have I Ever Made … #12

… Couscous … I love the stuff. Now DH on the other hand is not a fan, at all. 

I can’t remember where I got this idea, but I never follow a recipe, well, at least not all the time. I like to use someone else’s recipe as a jumping off point. Are there ingredients called for that 

a) I don’t care for

b) Are they something I don’t already have on hand – `cuz I don’t like to buy stuff for just one dish

I keep a pretty well supplied pantry, freezer and `fridge. I’ll look around and try something new-to-us with what I have on hand.

So here goes it …  

Curried Couscous Salad  

Serves 8 

For the Salad:  

1 10-ounce box Couscous 

1 ½ C. shredded Carrots 

½ C. chopped Celery 

½ C. chopped Green Onion 

½ C. Craisins 

½ C. Pumpkins Seeds or Pepitas 

½ C. chopped fresh Parsley 

For the dressing: 

¼ C. Apple Cider Vinegar 

¼ C. Olive Oil 

3 tbsp. Honey 

1 tbsp. Lime Juice 

2 tbsp. Curry Powder 

1 tbsp. Turmeric 

1 tsp. Salt 

¼ tsp. Black Pepper 

Cook the Couscous according to the directions on the package. Cool completely and fluff with a fork. 

Add the Salad ingredients to a large bowl and mix well. 

Add the Dressing ingredients to a mason jar or another container that tightly seals. Shake it well until blended and pour over the Salad.  

Mix again and serve. 

That ☝🏼 was DANG DELICIOUS!!!

Now, could you use other ingredients for this Salad?

Of course you could!

I was just thinking that some grilled Shrimp would be nice, maybe serve it all over a bed of mixed Greens, dressed in some of the same dressing that you make for the Couscous.

The possibilities are endless.

As I’ve said many times in the past,

Remember, a recipe is simply someone else’s idea, take it and make it your own.

Cook for your friends and family!    

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.    

MAHALO! 

A Tasty Breakfast Sandwich

Not so long ago, our local Kroger’s/Fry’s Supermarket started carrying Cheesecake Factory Brown Bread. 

👏🏼

They have them in mini-Baguettes, Dinner Rolls and Sandwich Bread, they’re all good!  

I bought a bag of Dinner Rolls to go with our entrée salads and then thought, heh, that would make a great breakfast sandwich!

YUP! 

They sure do… MMM! 

😋

I simply made a batch of soft scrambled Eggs with some diced Ham, topped that with some shredded Cheese to melt. Warm the rolls per the instructions on the bag, slice ‘em open and stuff ‘em. 

Cook for your friends and family!    

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.    

MAHALO! 

Cacio e Pepe, Pasta With Cheese And Black Pepper

Yup, that’s it!  

This is such a simple, delicious dish that comes together in no time. 

I had watched a video on this dish years ago, done by a chef in Italy but it just slipped my mind, until recently. 

I was in the market for a new and easy lunch plate and in walks this 

Cacio e Peppe 

Serves 1

56g of your favorite long Pasta, I always have Barilla® brand Thick Spaghetti 

+/- ½ C. grated Cheese – Parmesan, Pecorino, the kind of hard cheese you like 

Freshly cracked Black Pepper, as much as you want 

Cook the pasta according to the directions on the box with a bit of Salt. 

Once the Pasta is cooked to your preference, reserve about 1 cup of that starchy water and drain the Pasta. 

Place the Pasta back into the pot and return it to a very low heat. 

Stir in your Black Pepper to taste, next pour in about 1/3-1/2 cup of the reserved water to start. 

Sprinkle in the Cheese and stir well until it melts in and makes a lovely, creamy sauce. Does it need more water? Add as much as you feel is best. 

Serve in a warmed bowl with more Cheese on top and maybe some Flat Leaf Parsley for eye-appeal.

Now you can gild the lily as I did in the photo above and top everything with some Anchovy Fillets if you like, and my dearest Husband does … so …  

Mangiamo!  

Let’s Eat!!!  

Remember, a recipe is simply someone else’s idea, take it and make it your own. 

Cook for your friends and family!    

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.    

MAHALO! 

Olive Salad 2.0 …

After making the Tortellini Olive Salad, I thought, how can we morph this into another salad?

💡

Why not take that basic recipe and use a different Pasta?

YUP!

👩‍🍳

I used Barilla® brand Cellentani or Cavatappi, cooked to just past al dente.

I also added in some diced Sweet White Onion, Carrot, Celery and Sweet Bell Pepper (any color you like), maybe a 1/2 cup or so of each – you decide what’s enough – I “eyeball” alot of my dishes.

This go around, I had already on hand pre-sliced Hard Dry Salami and cut them in half, meh. We liked the chunkier pieces better.

This also made for a lovely light meal, very tasty.

Remember, a recipe is simply someone else’s idea, take it and make it your own.

Cook for your friends and family!    

… and if you could, hit that ‘like’ button, leave a comment below maybe just to say ALOHA; subscribe to my blog if you like what you’re reading and get an email when a new post has been uploaded.    

MAHALO!