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! 

Homemade Chunky Apple Sauce – Round Three

Have we talked about this before, I want to say that I think we did, but … let’s get into it one more time. 

As I made mention two posts ago, I got this new kitchen toy to peel stuff (it works wonders on Potatoes too!) and so with all of the 22 pounds of fresh Apples that I was given by a neighbor, I made Chunky Apple Sauce. I had to break it into two sessions, it was just so much.

😆 

I got a total of 15 half pint Mason Jars filled with Chunky Apple Sauce! 

I figured that I could not only feed my family members with this bounty, but I could also use it to Trade & Barter with it … I had a pair of slacks hemmed up for me at the cost of 4 jars. 

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! 

My Easier Roasted Butternut Squash Soup

In the Fall and Winter, hard squashes are in abundance in the markets, but have you ever tried to peel and cut up a Butternut Squash? 

WELL! 

Look what I found at Costco 

☝🏼

This recipe just could not get any easier. 

Easier Butternut Squash Soup 
 
5-6 servings 
 
2 Tbsp. Olive Oil 
1 large Yellow Onion, chopped 
1/2 tsp. Sea Salt 
4 1/2 – 5 C. Butternut Squash, frozen, prepared 
3 Garlic cloves, minced 
1 Tbsp. chopped fresh Sage 
½ Tbsp. minced fresh Rosemary 
1 tsp. grated fresh Ginger 
3 to 4 C. Chicken Broth 
Freshly ground Black Pepper to taste 
 
Preheat the oven to 450° 
Spread the frozen prepared Butternut Squash in a single layer on a sheet pan 
Roast for 25-35 minutes or until the Squash is golden brown and soft 
Heat a Dutch oven over medium high 
Add in the Oil and sauté the Onions, along with the Sea Salt, until they are translucent 
Stir in the Garlic and Ginger; cook until fragrant 
In goes the Sage and Rosemary, stir well 
Transfer the Butternut Squash to the pot, followed by 3 cups of Broth, reserving the last cup for later 
Bring to a boil, reduce to a simmer, cover and cook for anywhere from 15-30 minutes, until the Squash is fall-apart tender 
Puree using a blender or handheld stick Blender 
Add you Black Pepper to taste here 
Adjust the thickness at this point, if needed, with that reserved Broth 

I topped my bowl of soup with some roasted Pepitas, yum!!  

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! 

Never Have I Ever Made … #14

You all may recall my previous post when I made my very first batch of Scones. Well, this time around, I tried my hand at scratch-made Scones for my Mom and DH. Me, I’m not the biggest fan of them, but isn’t part of why we bake and cook for our family and friends, to show them our love? 

Cranberry & Orange Scones 

Makes 8 Scones 

2 C. all-purpose Flour 

⅓ C. granulated Sugar 

1 tsp. Baking Powder 

½ tsp. Kosher Salt 

¼ tsp. Baking Soda 

8 Tbsp. unsalted Butter, frozen 

½ C. dried Cranberries, chopped 

½ C. Sour Cream  

1 large egg 

Heaping tsp. Orange Zest 

≈ 1 Tbsp. Sanding Sugar 

Preheat the oven to 400°F 

Line a half sheet pan with parchment paper 

Mix Flour, Sugar, Baking Powder, Salt, and Baking Soda in a medium bowl

Grate the Butter into flour mixture on the large holes of a box grater

Use your fingers to work in butter until mixture resembles coarse crumbs, then toss the dried Cranberries in the mixture until well incorporated

Whisk Sour Cream, Egg and Orange Zest together in a small bowl until combined

Stir wet mixture into the dry mixture using a fork until large dough clumps form. Use your hands to shape the dough into a ball. (Dough may seem dry at first but will come together as you work it) 

Place dough on a lightly floured surface and pat into a 7- to 8-inch circle, about 3/4-inch thick

Sprinkle the top with the Sanding Sugar 

Use a sharp knife or a Pizza Wheel to cut into 8 equal triangles; place each piece on the prepared baking sheet, about 1-inch apart

Bake the scones until golden on top, about 15 to 17 minutes

Cool for 5 minutes; serve warm or at room temperature

I found this  

👇🏼  

for my Mom, she just goes crazy for Scones with Clotted Cream and Lemon Curd 

 – oh – by the way, I just happened to have some of my homemade Meyer Lemon Curd for Mom too  

😉 

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! 

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! 

Meyer Lemon Meringue Cups

Here was my thinking on this: Lemon Meringue Pie 

💡

 Why not take my Meyer Lemon Curd, a batch of Pate Brisee and make mini two-bite desserts? 

Let’s Start! 

👩🏼‍🍳

I keep Meyer Lemon Curd in the freezer at all times in a zip-top baggie. This makes distributing the stuff easier. 

If you’ve been around this blog for awhile, you already know that I use Martha Stewart’s recipe for Pate Brisee for pie crust, dead simple. 

Roll out the dough and cut out rounds to fit into a mini muffin pan. 

Press the dough, gently, into the cups. 

Prick all of them with the tines of a fork. 

Bake at 350° until golden brown 

Cool slightly. 

Carefully remove the mini crusts to a sheet pan.

**Cook’s Note – some of the cups didn’t come out as planned, too big of holes in the bottoms – oops. 

I used Meringue Powder for the topping – you do you… set aside. 

Pipe or spoon in the Meyer Lemon Filling/Curd into each cup.

Pipe or spoon some Meringue atop each filled cup 

Now comes the fun part, FIRE!  

I got this as a gift awhiles back and have only played with it ONCE before! 

CAREFULLY torch the Meringue to your desired GBD (golden brown and delicious) 

These were a huge hit at our Neighborhood Gal Pals Game Day!  Oh, and DH loved them … “these are going where?!” 😄

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!