Diana's Mexican Street Corn

So SO good!   

Photo and Recipe from Dessert Now Dinner Later

INGREDIENTS

•  2 Tbsp unsalted butter
•  4 cups corn kernels (fresh or frozen)
•  1 tsp minced garlic
•  1/3 cup mayonnaise
•  1/2 tsp chili powder
•  1/2 cup cotija cheese
•  1 Tbsp lime juice, fresh squeezed
•  1-2 Tbsp chopped cilantro (optional)
•  kosher salt, to taste

INSTRUCTIONS

1. Melt butter in a large skillet (preferably cast iron) over medium-high heat. Add corn kernels and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes. Add the garlic the last 2 minutes of cooking.
2. Allow corn to cool slightly. Stir in mayonnaise, chili powder, cotija cheese, lime juice, and chopped cilantro. Season to taste with salt.
3. Serve warm or cold. Store leftovers in an airtight container in the refrigerator.

Symona's Refried Beans

 

1.5 lbs pinto beans sorted and rinsed (you may find rocks)

about 5 cups water

about 5 cups chicken stock

1 thick slice onion (1/2 white onion)

2-3 cloves garlic, minced

1 TBSP chili powder

1.5 tsp salt

1 tsp cumin

1/2 tsp paprika

black pepper to taste

Cook in crock pot on high 6-8 hours adding water if needed.  Mash with potato masher or puree with immersion blender for smooth, lump-free beans.  Remove onion before mashing for a more subtle onion flavor.  Add cheddar cheese on top, let melt before serving.  

Symona's Salsa

1 can diced tomatoes

1 can Rotel (mild)

Roma tomatoes, chopped (added 1 or so to the tomatoes above, can also use instead of diced tomatoes)

1 bunch cilantro, chopped

1 medium onion, chopped

1-2 limes to taste (I used 2 last time)

minced garlic, 1-2 tsp (I used about 1 last time)

salt, 1 tsp

pepper, about 1/2-3/4 tsp

cumin, about 1 tsp

1 jalapeño, diced

Chop and mix!  Super delicious!

Shonk's Green Bean Casserole

 

Makes one large 8 x 10 pan big enough for leftovers

Can half recipe if serving a smaller group

2 cans (10 1/2 oz) Campbell's Condensed Cream of Mushroom Soup

1 C milk

2 tsp soy sauce

dash of black pepper

8 cups cooked cut green beans (I like French cut beans from the freezer section)

2 containers French's French Fried Onions

about 1 cup shredded cheddar cheese (optional but makes it yum!)

Step 1:  Stir the soup, milk, soy sauce, black pepper, thawed green beans and cheese in an 8x10 casserole dish.  Cover with aluminum foil.  

Step 2: Bake at 350 degrees for 40ish minutes or until the bean mixture is hot and bubbling.  If halving the recipe, only 25ish minutes are needed for baking.  

Step 3: Uncover.  Add second container of French Fried Onions on top.  Bake for 5 minutes or until the onions are golden brown.  

Recipe source: Campbells.com

Cilantro Lime Rice

Just like Cafe Rio!  My kids love this rice!

Cilantro Lime Rice
 
1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth (about 2 C)
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

The Stay at Home Chef

Ginger & Honey Glazed Carrots

For Thanksgiving this year, we did a potluck with a bunch of friends.  I was so excited to eat this simple, yet very tasty carrot recipe.  My baby loved them too!  

Ginger and Honey Glazed Carrots--

Steam sliced carrots in a little water till almost cooked, drain and put back in sauté pan, add butter, ground ginger, and honey. Cook until done to your liking. Then top with a little fresh parsley. 

Recipe Source:  My friend Allie C.

Photo Source: My Recipes

Fried Rice

A lady in a mumu gave me this recipe....so its totally legit.....even if she is a haole ;)  The measurements are not exact, as I was told how to make the recipe and it wasn't a written down thang.  I haven't converted my kids to fried rice yet, so I left some white rice out and added the veggies to the side. I will add that this recipe is really easy! 



White sticky Japanese rice, made according to package directions
(2 C water for 1 1/2 C dry rice, made 4 C cooked rice)

After cooking rice, transfer hot rice to a 9X13 pan or large bowl. 
Drizzle a few TBSP Oyster Sauce over rice.
Drizzle a few tsp Soy Sauce over rice.
Stir together and taste.  Add more Oyster and Soy Sauce until you get the right saltiness level and flavor level you like. 

Add the following ingredients to the rice:
-any cooked and chopped meat you like (bacon, ham, Spam-optional, can leave meat out)
-2 scrambled eggs, chopped
-green onions
-frozen peas, carrots and corn (thawed in microwave)

Serve warm. 

Recipe Source: Kathy H.
Picture Source: Rice Simply Rice

Tropical Salsa

Tropical Salsa

1 C chunky salsa (I like Pace's)

1 can (8 oz) pineapple tidbits, drained

1 medium firm ripe mango, peeled, pitted and chopped

Mix salsa, pineapple and mango. Serve with tortilla chips. Enjoy!

Fruit Salsa w/ Cinnamon Chips

 This yummy side dish has been served at Cinco de Mayo, Superbowl and Book Club parties. It is delicious. Trust me :)



Fruit Salsa

1 apple peeled and diced
1 banana peeled and diced
4-5 large strawberries diced
1 can mandarin oranges drained and crushed
3 Tbsp crushed pineapple
3 Tbsp jam (I used raspberry)
1 Tbsp brown sugar
1 Tbsp white sugar

Cinnamon Chips
Brush one side of tortilla with melted butter. Sprinkle with cinnamon and sugar mixture. Cut into slices with pizza cutter. Bake at 350 degrees for 8-9 minutes.

Photo Source: Things That Make You Say Mmmmm

Potato Salad

Do your best to make this at least a few hours a head of time and let it chill in the fridge. 

Potato Salad
INGREDIENTS:
5 potatos
4 eggs, boiled and chopped
¼ C onion
½ C relish
celery (1 stalk is sufficient)

Dressing:
1 C mayonnaise
1 tsp mustard
2 TBS sugar
¼ C milk
1 tsp salt
few turns of freshly ground pepper
DIRECTIONS:

1. Mix ingredients for dressing. Refrigerate.

2. Peel (optional) and cut potatoes into small bite-sized pieces. Boil until tender.

3. Mix all other ingredients together in a large bowl.

4. When potatoes are cooked, drain and put them into the large bowl and mix.

5. Add dressing and refrigerate. Best when given at least a few hours to chill and set up.

Photo Source: Please Your Man In The Kitchen....Yes, that is really the name of the website.....

Garlic 'N' Onions Greenbeans

Ahhhhh.....Its that time of year for FRESH greenbeans. Can life really get ANY better than that?? I have been splitting Bountiful Baskets (a fresh farmers market program, google it for more info) with a friend and these delicious green beans were in there. This is one side dish I sometimes just forget about, so I'm posting it haha. Don't judge me :)

Garlic 'N' Onions Greenbeans

2 cloves garlic, minced

1/2 onion, sliced thinly

fresh greenbeans, washed and ends trimmed

Extra Virgin Olive Oil

Saute garlic and onions for a few minutes in hot EVOO. Add greenbeans and saute few minutes more. Add a tiny bit of water to the pan and place lid on top until the beans are the desired tenderness. The steam from the water will steam cook the rest of the greenbeans. Add salt, pepper and enjoy!