3 large ears corn, grilled
1/2 red onion, diced OR grilled white onion
2 ripe tomatoes, seeds slightly removed and diced
1 serrano or jalapeño pepper, seeded and minced
sea salt and ground black pepper, to taste
juice of one lime
1/3 cup fresh cilantro, chopped
1. To grill corn (preferably over charcoal for best flavor), leave the husk on and grill it first until charred. Then remove the husk and strings and put it back on the grill for a little color – 2-3 minutes – rolling to heat all sides.
2. Once grilled, slice corn off of the cob and add to bowl with remaining ingredients and stir.
3. Taste and adjust seasonings as needed, adding more salt, pepper or lime juice for added flavor.
4. Chill and let the flavors marinade. Will keep covered in the fridge for several days, but is best when fresh.
Pair this up with a cheap cut steak. Yum!
4oz Mayo (or 2oz Mayo and 2oz Sour Cream)
6~7oz Smoked Salmon (Silver Lining)
Green Onions, chopped
Lemon Juice, To Taste
Paprika, To Taste
Salt and Pepper, To Taste
Blend cream cheese with sour cream or mayonnaise until smooth
Stir onions with the above mixture
Fold in Salmon
Refrigerate 2 hours to blend flavors.
Could add chopped parsley, Tabasco
1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
6 whole Carrots (Up To 8 Carrots)
Salt To Taste
Pepper To Taste
1 cup Red Wine (optional, You Can Use Beef Broth Instead)
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme, or more to taste
3 sprigs Fresh Rosemary, or more to taste
First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/4 to 1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2. In a medium bowl, whisk together the sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.
3. In a large bowl, combine the spinach with the toasted almonds, cranberries, sesame seeds, and poppy seeds.
Spicy Thai Chicken Wings
10-12 chicken wings
1.5 tbsp Olive Oil
Salt and Pepper
1/4 cup Brown Sugar
Zest of one lime
1.5 tsp Soy Sauce
1.5 tsp Cilantro
0.5 tsp Salt
0.5 tsp Worcestershire Suace
Juice from Lime
1 Garlic Clove
1 tsp chili flakes ( YOU NEED THIS! )
0.5 tsp black pepper
Rinse and pay dry chicken wings
Place in ziplock bag
Season with Olive Oil, salt, and pepper.
Seal and store.
Preheat oven to 375
Fully line a baking sheet with wings on parchment paper. Baking with a rack is BEST. Drain the fat and let the chicken crisp up.
Place the wings on the baking sheet.
Cook until golden and crispy.
Toss with sauce.
How to make the sauce thicker?? bake the sauce into the chicken?? brine the chicken wings?
1/2 cup olive oil
1/3 cup sugar (see notes)
1/3 cup white wine vinegar
1 teaspoon chili powder
1 teaspoon salt
1 pound Roma tomatoes, seeded and diced
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can super sweet corn, drained (see notes)
1 red onion, diced
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 cup chopped cilantro (1 bunch)
1) In a large bowl, whisk together the olive oil, sugar, white wine vinegar, chili powder, and salt. Add tomatoes, black-eyed peas, beans, corn, red onion, and bell peppers. Stir to combine.
Stir in cilantro. Cover and chill at least 1 hour or overnight to blend flavors. Serve chilled or at room temperature.
1) Regular canned sweet corn or frozen corn may be substituted for the extra sweet corn. The closest measurement for either option is 3/4 cup, but feel free to use the whole 15-ounce can of corn.
2) 1 sweet onion or a bunch of green onions may be substituted for the red onion.
3) A single bell pepper may be substituted for the 1/2 cup each of chopped red and green bell peppers.
4) In the Midwest, we like the sugar in this recipe. I personally think it tastes great. BUT. If you think 1/3 cup sugar sounds like too much, feel free to use less. Perhaps add 1 tablespoon at a time. A couple of readers have suggested this is way too sweet and they were disappointed. It breaks my heart. You can always add more vinegar and salt if you want to try to save your batch. But I swear, this is how we eat it in America’s Dairyland. And we love it.
1/4 cup red wine vinegar
1 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup extra-virgin olive oil
1 small cucumber, peeled
1/2 small red onion
3 heirloom tomatoes (about 12oz total), cut into bite-sized chunks
3.5 cups watermelon, peeled, seeded and cut into bite-sized chunks
1 red bell pepper, cored, seeded and cut into bite-sized chunks
7 oz feta cheese cut into 1/2 inch cubes
1 cup fresh mint leaves thinly sliced
Whisk the vinegar, salt and pepper in a medium bowl to blend. Gradually whisk in the oil to blend well. Set aside.
Cut the cucumber in half lengthwise, then, using a spoon, scrape out the seeds. Cut the cucumber halves crosswise into thin half-moon slices. Using a mandoline or a sharp knife, cut the onion into 1-inch-long paper-thin slices. Toss the sliced cucumber, onion, tomatoes, watermelon, bell peppers, cheese, and mint in a large bowl with enough vinaigrette to coat. Serve immediately. Refrigerate leftovers.
Serves 6 to 8
1/4 cup unsalted butter
2 large onions, diced
2 large Granny Smith apples, peeled, cored and diced
1 tsp nutmeg, ground
1/2 tsp allspice, ground
1/2 tsp cinnamon, ground
4 butternut squash, peeled, halved lengthwise and seeds removed, diced into 1 inch cubes
3 quarts chicken stock
salt and freshly ground pepper, to taste
1) Melt the butter in a large pot over medium heat. Add the diced onions and apples, and cook until tender, about 10 minutes.
2) Stir in the spices, cook for 1 minute, and then add the squash and chicken stock.
3) Bring to a boil; reduce heat and simmer, uncovered, until the squash is tender, about 20 to 30 minutes.
4) Puree and serve. Add additional stock, if necessary, to the desired thickness. Season with salt and freshly ground pepper. Refrigerate any leftovers.
1.5 cup of heavy cream
1 can (14oz) sweetened condensed milk
6 cups of milk
1 tsp vanilla
2 cups of semi-sweet chocolate chips
1) In a slow cooker, stir together heavy cream, milk, vanilla, and chocolate chips.
2) Cover and cook on low for 2 hours, stirring occasionally, until mixture is hot and chocolate chips are melted. Stir again before serving. Top with your favorite fixings and enjoy.
3) Refrigerate any leftovers!