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Monthly Archives: June 2015

Baked Buffalo Buttered “Corn on the Cob” with 5 spice blend. 

    

Corn on the cob is one of my favorite “Summer” time favs to enjoy! Whether grilled,steamed,baked, boiled, it’s just one of those summer staples that you never wanna run out of. 

6 ears of corn

4 tablespoons butter

4 tablespoons hot sauce

2 teaspoons smoked paprika

2 teaspoons cumin

2 teaspoons coriander 

2 teaspoons garlic powder

2 teaspoons Chili powder

Salt and pepper

Melt butter and hot sauce in a small pot. Combine, smoked paprika,cumin,coriander, garlic powder,chili powder in a bowl. After removing husks from corn, spinkle each ear with blended spices. Place each ear of corn in a 1 piece of tin foil. Drizzle butter and hot sauce mixture over each, wrap and put into a 400 degree oven for 45 mins.  Remove, open, sprinkle salt and pepper and enjoy.

Note: This is a dish that is just as good grilled as it is baked in the oven. Another great tip is instead of using “butter” you can also use olive oil or coconut oil for a wonderful “vegan” option. 

Cooking time: 45 mins 

Prep: 8 mins

Serves 6 peeps

EDF,VEG,

Country peach and Plum salad with Strawberries. 

  
I really couldn’t go wrong with combining 3 of my favorite fruits to make this beautiful and delicious salad. Usually in the warmer months, You’ll find me outside grilling these types of fruits but, with all the rain we accumulated throughout the day yesterday I decided to take the indoor approach. Beautiful peaches, plums and sweet strawberries made this the perfect “inside” summer dish. 

3 Southern golden peaches 

3 red plums

2 cups strawberries halved

3 tablespoons plum preserves 

3 tablespoons champagne wine vinegar

2 tablespoons lime juice

In a bowl, whisk together plum preserves , lime juice and vinegar. Set aside

Slice peaches and plums and remove pits. Remove tops of strawberries and cut in half. Add all fruit to a bowl and toss. Drizzle plum and lime dressing over top and serve. 

Note: to add some extra flavor, try adding some fresh chopped mint or basil 

Prep time: 5 mins

Serves 4 peeps

EDF,FF,LF,LC,VEG,GF,KF

Baked Whole Wheat Salami and Swiss “Pita” pinwheels

    

I absolutely love these little things. I make these for my kids all the time because they’re quick easy and take no time at all. I love using pita bread for a standard pizza crust( less mess) and using pita bread for a pizza crust gives it a nice thin crust that I totally love. These, I sort of compare to a really thin “Calzone” with a nice little crunch. These being only 3 ingredients and will totally please the kiddies and even the “Bigger” kiddies alike. 

4 whole whole wheat pita breads 

16 slices of hard salami ( 4 to 1 ratio) 

8 slices of Swiss cheese ( 2 to 1 ratio)

Cut each pita about 3/4 of the way from the top. Place 2 slices of salami on bottom, then 2 slices of Swiss, and another 2 slices of salami. Roll pita inward as you would like rolling a sandwich wrap( do this for each pita). Place on to a baking sheet and bake in a preheated 350 degree oven for  about 10 mins. Remove and slice each pita into about a 2 inch pinwheel. Serve with your favorite condiment such as mustards, mayos, even a little warm marinara on the side. 😉 

Cooking time: approx 10 mins

Serves 4 peeps

EDF,KF,DF

Mascarpone and Sour cream  Mashed potatoes. 

  

I’m one of those people who just has to change things up every so often. Just like with everything else, my food is one of the top change ups I enjoy the most.  Mashed potatoes are one of those things that most families have one their dinner tables at least once or if not twice a week so why not change it up a little and give it that extra creamy flavor boost every once and while. Italian cream cheese and tangy sour cream makes this perfect and common side dish a total winner. 

8 large red potatoes halved and quartered 

6 ounces Mascarpone cream cheese 

8 ounces Low fat sour cream

1/2 cup heavy cream 

1/4 cup chicken stock 

2 tablespoons butter 

Salt and pepper

In a large pot of cold water add your halved and quarters potatoes and some salt. Boil over med high heat till tender and a fork pokes easily through. Drain. Add back to pot. Break up potatoes using  a standard mixer or potato masher, add in heavy cream, chicken stock,butter and sour cream. Mash or Mix. Next add in mascarpone. Mix till you have your  own mashed potato consistency ( I like mine a little chunky so I tend to use a mashed rather than a mixer) . Add in salt and pepper and taste for seasoning.  Scoop into a dish, add some dry, chopped fresh parsley or dill and serve. 

Cooking time: approx 25-30 mins

Serves 8-10 peeps

EDV,GF,KF

Bacon and smoked paprika “French” onion soup with melted Gruyere cheese. 

    

Oh yeah, it’s good,it’s cheesy,it’s gooey, it’s probably the “BEST” French onion soup I have ever created and or tasted?? Oh yes, and Bacon, yep, BAAAACONNN!!! 

2 large Vidalla onions thinly sliced

8 pieces of thin cut bacon chopped

3 1/2 cups Beef stock

2 teaspoons Smoked paprika

2 cloves garlic grated 

1 teaspoon Dry Thyme 

2 tsp flour 

2 cups Shredded Gruyere cheese 

4 tablespoons butter

Salt and pepper

In a med size pan on med high heat, Add chopped Un-cooked Bacon. Render and cook till is crispy. Next, add butter and melt. Next add sliced onion and garlic.  Cook till onions are soft and translucent. Add flour, salt, pepper, Thyme and smoked paprika. Stir for about a Minute and add beef stock. Stir and reduce heat to med. Simmer for 12 mins stirring every few minutes or so. Remove and portion out soup into 4 ramikan dishes. Add about 1/2 cup shredded Gruyere on top of each . Broil for about 4-5 mins till cheese is nicely golden and brown on top. Remove and serve with toasted or grill bread sticks. 

Cooking time: approx 25 mins

Serves 4 peeps

EDF

Baked Cheddar and Buffalo Chicken Tortilla dip with Bacon. 

    

This I actually made a few years ago for a 4th of July party and it was a total hit. My kids aren’t big fans of “Blue Cheese” so by adding some mild cheddar it balances out the strong intense flavor of the Blue. Topped with some Bacon, this dish was a total flavor overload of gooey goodness. 

1 lb lean ground chicken

1 16 oz container of low fat sour cream

2 cups shredded mild cheddar

2 cups crumbled Danish blue cheese

4 tablespoons hot sauce 

8 pieces of cooked and chopped Peppered Bacon 

4 tablespoons melted butter

Salt pepper

Chopped green onion of garnish

1 1/2 cups Crushed Tortilla chips 

In a skillet, brown ground chicken. Melt butter in a small pan and add hot sauce, mix. Once chicken had browned, pour hot sauce and butter mix over chicken and combine. 

Next, in a glass baking dish, on the bottom, layer “half” of the container of sour cream. Next add 1 cup of both blue cheese and cheddar, then top with chicken. Add another layer of sour cream and both cheeses. Bake in a preheat 350 degree oven for 25 mins till melted and bubbly. Remove and sprinkle chopped cooked bacon and chopped green onion and crushed Tortilla chips and serve. 
Cooking time: approx 25 mins

Serves a TON!! 

GF,KF,EDV

Spicy tuna salad with Warm Pita. 

  

Super quick, super easy and super GOOD!! This tuna salad is not only easy to make but, awakens your taste buds with just a little bit of a kick. 

1 can solid white tuna ( drained)

1/4 cup mayo

1/2 cup golden and cherry tomatoes sliced 

1/4 cup green onion chopped 

1 tsp red pepper flakes 

1 tsp Adobo seasoning 

1/4 cup diced pickles ( which ever you choose)

4 pita pockets 

Drain tuna and add to a med bowl. Add Mayo, green onion, pickles, tomatoes and combine. Next add adobo and pepper flakes . Taste for seasoning. ( you can add a little bit of salt and pepper but, the “Adobo” seasoning pretty much had all the flavor components you’ll need for this. 

Warm Pita pockets in a 350 degree oven for 5 mins. Remove and cut into quarters making triangles.  Place a scoop of tuna salad in the middle of your plate and arrange your pita triangles around tuna. Scoop, eat and enjoy. 

Cooking time: 5 mins

Prep time 5 mins 

Serves 4 peeps

EDF