Mexican Corn Salad opt

Mexican Street Corn Salad

Mexican Street Corn Salad

Who doesn't love that authentic flavor from a buttery cob of corn roasted on the open flame of the grill and smothered with chili powder, lime and, Cotija cheese? This pretty corn salad is reminiscent of a crisp bite off a cob but so much easier to make. It will be a great addition to your next summer barbecue or on a simple taco Tuesday. The recipe is below. Enjoy!

Ingredients
  

  • 2 Ears of Corn
  • 1/2 Jalapeno Finely Diced
  • 1/2 Poblano Pepper Finely Diced
  • 1/4 Cup Minced Red Onion
  • 1/3 Cup Chopped Cilantro
  • 1 Clove Minced Garlic
  • 1/4 Cup Chopped Green Onions
  • 1/3 Cup Cotija or Feta Cheese

Dressing

  • 1 Tablespoon of Mayonnaise
  • 1/2 Tablespoon of Olive Oil
  • Juice from 1 Entire Lime
  • 1/2 Tablespoon of Sour Cream
  • 1/3 Teaspoon of Chili Powder
  • 1/4 Teaspoon of Salt
  • 1/4 Teaspoon of Cayenne Pepper Optional

Instructions
 

  • Husk the corn and wash in cold water
  • Place directly on the grill grate over medium high heat
  • Roll the corn as it begins to lightly brown
  • Once the corn is charred lightly on all sides and you can easily prick it with a fork. you should still have juice from the kernel. Remove it and plunge it into an ice water bath.
  • Holding the corn stock, slice away the kernel from the cob in long strokes of your knife. I found doing this sideways was less messy than holding the cob straight up and down.
  • Break the kernels up in the bowl with your hands.
  • Add all the ingredients with the exception of the cheese. Mix, them add the cheese turning the salad with one or two turns of a spoon.
  • Mix the dressing and place in the refrigerator along side the salad until ready to serve.
Tried this recipe?Let us know how it was!
Spinach Stuffed Tomatoes

Spinach Stuffed Tomatoes

Spinach Stuffed Tomatoes

These baked tomatoes are stuffed with spinach and can be a side dish or the star of the plate. We add feta cheese and breadcrumb to ours but really the sky is the limit to what you can stuff inside these little lovelies.
Prep Time 10 minutes
Cook Time 25 minutes
Draining Time 30 minutes
Total Time 1 hour 5 minutes
Course Dinner, Lunch, Side Dish
Cuisine American, Mediterranean
Servings 2
Calories 235 kcal

Equipment

  • 1 frying pan
  • 1 Mixing Bowl
  • 1 Silicone Baking Pad
  • 1 1 Baking Sheet

Ingredients
  

  • 2 Tomatoes Very Large
  • 1 Clove Garlic
  • 2 Tsp Olive Oil
  • 2 Cups Spinach Leaves
  • 1/4 Cup Feta Cheese
  • 1/4 Cup Bread Crumbs
  • 1/4 Tsp Onion Powder
  • 1/2 Tsp Garlic Powder
  • 1 Tsp Basil
  • 2 Tsp Salt
  • 1/8 Cup Grated Parmesan Cheese

Instructions
 

  • Wash and cut the top off the stem side of each tomato
  • Core out the inside of the tomato and discard
  • Generously salt the inside of each
  • Place them face side down on a paper towel for 30 minutes
  • Drizzle 1 teaspoon of the olive oil in medium frying pan turn to low heat
  • Add the garlic
  • After 1 minute when the garlic becomes fragrant add the spinach
  • Cook until the spinach is wilted
  • Preheat the oven to 350F
  • In a bowl mix all the ingredients with the spinach and garlic
  • Stuff the tomatoes with the mixture
  • Place in a baking dish or baking sheet
  • Drizzle a bit of olive oil on top
  • Bake for 20 minutes covered and uncover for 10 minutes for a total cooking time of 30 minutes

Video

Notes

If you are on a budget, or making this as a side dish you can swap out the Beefsteak tomatoes for different less expensive tomatoes. Romas hold up quite well, just be sure to adjust cooking time for smaller tomatoes. 
 

Nutrition

Calories: 235kcalCarbohydrates: 17gProtein: 10gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 37mgSodium: 2930mgPotassium: 364mgFiber: 2gSugar: 6gVitamin A: 1225IUVitamin C: 17mgCalcium: 287mgIron: 1mg
Keyword Dinner, Dinner Party, family, Healthy, side, Vegetarian
Tried this recipe?Let us know how it was!
Roasted Eggplant Caprese

Roasted Eggplant Caprese

Roasted Eggplant Caprese

This highly flavorful Italian vegetarian dish can be served as the main meal as a side or seated onto of your favorite pasta. You can eat this warm or cold as a salad. We roasted this one but it can be made on the grill as well. It is so versatile and forgiving you will want to place this one your dinner table often.
Prep Time 10 minutes
Cook Time 25 minutes
Assemble Time 5 minutes
Total Time 40 minutes
Course Dinner
Cuisine Italian
Servings 4
Calories 335 kcal

Equipment

  • 2 Sheet Pans
  • Silicone Liners

Ingredients
  

  • 1 Eggplant
  • 5 Plum Tomatoes
  • 2 Clove Garlic
  • 1/4 Cup Olive Oil
  • 1 Tbsp Salt
  • 1 Tbsp Basil
  • 1 Tsp Balsamic Vinegar
  • 1/2 lb Mozzarella fresh

Instructions
 

  • Preheat the oven to 425 F
  • Line the baking sheets with the silicone baking sheets
  • Wash and dry the eggplant and tomatoes
  • Remove the ends with the stem and belly button
  • Place a sheet of pepper towels in a baking tray over the silicone sheet
  • Add 1/3 of the salt to the towels
  • Slice the eggplant into 1/2 inch to 3/4 Inch slices
  • Place the eggplant on the paper towels
  • Sprinkle with 1/3 of the salt
  • Lay paper towel over the top of the salted eggplant
  • Slice tomatoes in half the long way
  • Make a v cuts into the ends with the stem
  • Make a small slice on the the other end so innards can be easily stopped out
  • Scoop innards out with the spoon and discard into a bowl
  • Add the last third of the salt to the tomato halves that you will be roasting
  • Place the tomatoes halves onto a baking sheet
  • Without peeling cut the very top off the garlic cloves
  • Place them in a little aluminum foil with a few drops of olive oil
  • Add the foil packet to the tomato pan
  • Remove all the paper towels from the eggplant
  • Add one half of your olive oil to the tops of the eggplant
  • Place the eggplant in the oven
  • Add the tomatoes and garlic to the oven
  • Slice the fresh mozzarella and set aside
  • The tomatoes should only take about 10 minutes you want them to be par cooked not mushy
  • Check the garlic if it is soft remove it if not leave it in until the eggplant is done. You can move it to the same baking sheet
  • Check the bottom of eggplant slices when you remove the tomatoes, they should be a light golden. If so, flip them over and add some more olive oil to each.
  • Squeeze the un opened tip of the roasted garlic into the tomato mixture
  • Using a fork and knife rough chop your tomatoes in the bowl with the roasted garlic
  • Add some of the basil into the tomato
  • Add the rest of your olive oil to the tomato mixture
  • You can add additional garlic salt or other spices if you prefer it spicy
  • Remove the eggplant from the oven do not let it get too dark
  • You will know the eggplant is fully cooked when you squeeze the sides and it has give to it. Undercooked eggplant is firm and overcooked is mushy, you want this to feel medium.
  • Top the slices with equal amounts of the tomato mixture
  • Add a slice of mozzarella cheese
  • Garnish with a tiny pinch of basil and a slight drizzle of balsamic
  • Can be eaten right away or saved in the refrigerator for a family meal prep meal for up to 3 days

Video

Notes

We factored the nutritional information and portions as two eggplant slices with toppings as a single serving as if you are eating this dish as your meal. If you are using this as a side dish or adding to pasta we suggest a single slice per serving. 

Nutrition

Calories: 335kcalCarbohydrates: 12gProtein: 14gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 45mgSodium: 2107mgPotassium: 498mgFiber: 4gSugar: 7gVitamin A: 1082IUVitamin C: 14mgCalcium: 310mgIron: 1mg
Tried this recipe?Let us know how it was!
Roasted Cubed Sweet Potatoes

Roasted Cubed Sweet Potatoes

Roasted Cubed Sweet Potatoes

These roasted bites of yum should be included in your meal prep every week. They are loaded with vitamin B6 and other nutrients. Great on salads or as a side!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 177 kcal

Equipment

  • 1 Sheet Pan
  • 1 Silicone Pad

Ingredients
  

  • 3 Sweet Potatoes
  • 1 Tbsp Olive Oil
  • 1 Tsp Salt
  • 1/2 Tsp Pepper

Instructions
 

  • Preheat the oven to 350 degrees F
  • Place the silicon mat onto your baking sheet
  • Wash the sweet potatoes
  • Peel the sweet potatoes
  • Slice the sweet potatoes
  • Cut into bite sized cubes, try to be as even as possible
  • Place onto the baking rack and add olive oil
  • Add salt, and pepper
  • Mix together with your hands or use a spatula
  • After 15 minutes turn the sweet potatoes to ensure they are all coated with the olive oil and not browning too much on one side
  • Bake for an additional 25 minutes
  • Test with a fork for softness, your fork should push all the way through without any resistance

Video

Notes

We love these in salads or just as a snack. Of course they make an easy side dish and can be reheated. Always make sure when reheating any foods that you check the temperature using a thermometer to make sure you are at at least 165 degrees F.

Nutrition

Calories: 177kcalCarbohydrates: 34gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 675mgPotassium: 575mgFiber: 5gSugar: 7gVitamin A: 24048IUVitamin C: 4mgCalcium: 52mgIron: 1mg
Keyword budget, easy, Meal Prep, side, vegetable
Tried this recipe?Let us know how it was!
Pickled Red Onion

Pickled Red Onion

Pickled Red Onion

Onions never tasted so good. These pickled onions are perfect for burgers or on a salad!
Prep Time 3 minutes
Marinate Time 4 hours
Total Time 4 hours 3 minutes
Course Condiment
Cuisine American
Servings 4
Calories 54 kcal

Equipment

  • 1 Small Mason Jar w/ Lid
  • Measuring Spoons

Ingredients
  

  • 1/2 Red Onion
  • 1/4 Tsp Salt
  • 1 Tsp Sugar
  • 1/2 Cup Hot Water
  • 1/2 Cup Mirin
  • 1 Tsp Pickling Spice

Instructions
 

  • Peel and wash the onion
  • Slice the onion thin
  • Set the sliced onions aside
  • Add the sugar to a mason jar
  • Add the salt to a mason jar
  • Add the hot water to dissolve the salt and sugar
  • Add the sliced onions to the jar
  • Add the pickling spice and the mirin
  • Place the lid on the jar and shake until all is well blended

Video

Notes

We like to add these wonderful crunchy pickled onions to salads, burgers, sandwiches and even asian noodles. They are so easy to make and are a great way to use up the rest of a red onion. 

Nutrition

Calories: 54kcalCarbohydrates: 15gProtein: 0.2gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 372mgPotassium: 25mgFiber: 0.3gSugar: 9gVitamin A: 3IUVitamin C: 1mgCalcium: 7mgIron: 0.1mg
Keyword budget, easy, Healthy, Low Calorie, topping
Tried this recipe?Let us know how it was!
Quinoa-

How to Make Quinoa

Quinoa

Love Of Food
Quinoa is a seed that comes from the goosefoot plant. It is a considered an ancient grain that originated in Peru. While it is considered a whole grain carbohydrate, Quinoa is gluten free, high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and has beneficial antioxidants. It is a healthy delicious carb that is simple to make and versatile to work with. You can use it as a side dish, add vegetables and make it the star of the meal, add it to soups or serve it in place of oatmeal for breakfast. Quinoa can be served savory or sweet.
Prep Time 3 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Course Side Dish
Servings 6
Calories 209 kcal

Equipment

  • Fine Mesh Strainer
  • Sauce Pan w Lid

Ingredients
  

  • 2 Cups Quinoa
  • 4 Cups Water
  • 1/4 Tsp Salt

Instructions
 

  • Place quinoa in the fine mesh strainer
  • Rinse the quinoa for 3-4 minutes in cool running water
  • Add to the sauce pan
  • Add the water and salt
  • Cook on a high heat with the lid off of the pan and turn down heat as it begins to boil
  • Simmer the quinoa and lower heat as needed to keep at a slow simmer
  • Stir occasionally
  • Once the water has been absorbed into the quinoa turn off the heat and put the lid on the pan
  • let it rest for 5 minutes

Video

Nutrition

Calories: 209kcalCarbohydrates: 36gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 108mgPotassium: 319mgFiber: 4gVitamin A: 8IUCalcium: 31mgIron: 3mg
Tried this recipe?Let us know how it was!
Greek-Orzo-Salad-

Greek Orzo Salad

Greek Orzo Salad

This greek orzo salad is so delicious your friends and family will ask you to make it for every get-together. This makes for a great workday lunch since it travels well. If you plan to use it over several days just omit the red onion.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Entertaining, Lunch, Side Dish
Servings 12
Calories 455 kcal

Ingredients
  

  • 2 Lbs Orzo Pasta
  • 1.5 Cups Tomatoes
  • 3/4 Cup Red Onion
  • 1 Cucumber
  • 1/2 Red Bell Pepper
  • 1/2 Green Bell Pepper
  • 1/4 Cup Black Olives
  • 1/4 Cup Green Olives
  • 10 Ounces Feta Cheese
  • 16 Ounces Greek Salad Dressing
  • 1.5 Tbps Dried Sumac
  • Salt and Pepper to Taste

Instructions
 

  • Cook the Orzo as directed on the package
  • Rinse and drain well.
  • Set aside to cool
  • Chop and prepare all the vegetables
  • Add in the vegetables to the cooled pasta
  • Add the Feta cheese
  • Stir in the Greek salad dressing
  • Add the Sumac

Notes

The servings in this recipe are estimated assuming you are eating this for your entire meal. 

Nutrition

Calories: 455kcalCarbohydrates: 65gProtein: 14gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 21mgSodium: 733mgPotassium: 329mgFiber: 3gSugar: 9gVitamin A: 482IUVitamin C: 15mgCalcium: 149mgIron: 1mg
Tried this recipe?Let us know how it was!
Blueberry Apple Breakfast Salad

Apple Blueberry Breakfast Salad

Apple Blueberry Breakfast Salad

We fell in love with this breakfast salad -once we added the dressing we decided this is an amazing way to get in your greens at the start of the day!
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 80 kcal

Equipment

  • 1 Cutting Board
  • 1 Chef's Knife

Ingredients
  

  • 4 Cup Lettuce We used romaine
  • 1 Ea Avocado sliced
  • 4 tbsp Blueberries
  • 1 Ea Apple we used granny smith
  • 4 tsp Dried Cranberries
  • 4 tsp Pumpkin seeds
  • 2 tsp Chia Seeds
  • 1 Ounce Dried Apricots

Instructions
 

  • Wash and dry the lettuce
  • Wash and dry the blueberries
  • Slice the avocado
  • Place the lettuce in your dish
  • Add the avocado
  • Add the apple
  • Add the dried cranberries
  • Add the apricots
  • Add pumpkin seeds
  • Add the chia seeds
  • Add your preferred dressing. We recommend our homemade blueberry balsamic dressing, however any sweet dressing would pair well.

Video

Notes

You can omit the apricot and or replace with another dried fruit such as dates-nutritional values may change. 
Nutritional data calculated without dressing 
Cost to make calculated without dressing 

Nutrition

Calories: 80kcalCarbohydrates: 14gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 9mgPotassium: 234mgFiber: 3gSugar: 10gVitamin A: 627IUVitamin C: 4mgCalcium: 32mgIron: 1mg
Keyword breakfast, easy, Lunch
Tried this recipe?Let us know how it was!
Roasted Cherry Tomato Caprese opt

Roasted Cherry Tomato Caprese Salad

Roasted Cherry Tomato Caprese Salad

This colorful dish will be a crowd-pleaser at your next summer outing. This recipe is versatile since it can be served warm or cold. What a great way to put a new spin on an old favorite. What attracted me to this salad is that it looks more rustic than a traditional Caprese salad. The tomatoes show off their own style with some darker and lighter some bursting and some just slightly wrinkled. Its jagged mozzarella cheese chunks just sit in and among the little red cherry tomatoes.
I like it because it is simple with very few ingredients, just what summer calls for! There is an abundance of fresh, garden cherry tomatoes this time of year. Even if you do not grow them yourself, the local farmer's markets are flush with them. The fresh basil is also easily acquired from either your own herb garden or the farmer's market.

Ingredients
  

  • 1 Pint oCherry Tomatoes
  • 1 Ball of Mozzarella Cheese
  • 1 Handful of Basil
  • 1/2 Cup Olive Oil
  • 1/4 Tablespoon Dry Thyme
  • Salt to Taste
  • 1/8 Cup Balsamic Vinegar Optional

Instructions
 

  • Wash and dry the tomatoes
  • Add in a bowl or plastic bag the tomatoes, a pinch or two of salt, the thyme, and the olive oil
  • Let them sit in the fridge 30 minutes to an hour moving them around occasionally to coat
  • Preheat the oven to 400 F
  • Pour onto a baking sheet lined with a Silpat mat
  • Rip or jaggedly cut the Mozzarella cheese and place it in the serving dish
  • Roast for 15- 20 minutes until tomatoes start to wrinkle
  • Pour the entire contents of the baking sheet oil and all over the Mozzarella
  • Garnish with the fresh basil
  • Add the balsamic vinegar if desired
  • Salt to taste

Notes

I love tomatoes and this time of the year I find myself eating them often, however when I eat too many of them raw my tummy rebels. Tomatoes can be acid especially the red ones, so by cooking them you actually help cut down on the acidity. One more reason to love this recipe.
I am excited for my yellow cherry tomato plants to start producing so that I can incorporate them into this recipe, however, these red beauties worked out just fine. I served this dish with some fun cheesy bread however you can also try it with some dark pumpernickel or crusty Italian bread.
Enjoy!
 
Tried this recipe?Let us know how it was!

This colorful dish will be a crowd-pleaser at your next summer outing. This recipe is versatile since it can be served warm or cold. What a great way to put a new spin on an old favorite. What attracted me to this salad is that it looks more rustic than a traditional Caprese salad. The tomatoes show off their own style with some darker and lighter some bursting and some just slightly wrinkled. Its jagged mozzarella cheese chunks just sit in and among the little red cherry tomatoes.

I like it because it is simple with very few ingredients, just what summer calls for! There is an abundance of fresh, garden cherry tomatoes this time of year. Even if you do not grow them yourself, the local farmer’s markets are flush with them. The fresh basil is also easily acquired from either your own herb garden or the farmer’s market.

I love tomatoes and this time of the year I find myself eating them often, however when I eat too many of them raw my tummy rebels. Tomatoes can be acid especially the red ones, so by cooking them you actually help cut down on the acidity. One more reason to love this recipe.

I am excited for my yellow cherry tomato plants to start producing so that I can incorporate them into this recipe, however, these red beauties worked out just fine. I served this dish with some fun cheesy bread however you can also try it with some dark pumpernickel or crusty Italian bread.

Enjoy!

Ingredients

  • 1 Pint of Cherry Tomatoes
  • 1 Ball of Mozzarella Cheese
  • 1 Handful of Basil
  • 1/2 Cup of Olive Oil
  • 1/4 Tablespoon of Dry Thyme
  • Salt to Taste
  • 1/8 of a Cup of Balsamic Vinegar Optional

Instructions

  1. Wash and dry the tomatoes
  2. Add in a bowl or plastic bag the tomatoes, a pinch or two of salt, the thyme, and the olive oil
  3. Let them sit in the fridge 30 minutes to an hour moving them around occasionally to coat
  4. Preheat the oven to 400 F
  5. Pour onto a baking sheet lined with a Silpat mat
  6. Rip or jaggedly cut the Mozzarella cheese and place it in the serving dish
  7. Roast for 15- 20 minutes until tomatoes start to wrinkle
  8. Pour the entire contents of the baking sheet oil and all over the Mozzarella
  9. Garnish with the fresh basil
  10. Add the balsamic vinegar if desired
  11. Salt to taste
Untitled design (11)

We Make Mexican Street Corn Multiple Ways

Who doesn’t love that authentic flavor from a buttery cob of corn roasted on the open flame of the grill and smothered with chili powder, lime and, Cotija cheese? The light char from the grill adds a depth of flavor you could not achieve in a pot of steaming water.

The last time we grilled corn, my dear friend Ana, who just so happens to be an amazing chef, rolled up her sleeves and properly dressed this corn on the cob for me. It was delicious and we loved the spicy flavor she created. When I cook, I simply can not justify the messiness of it all. Usually, by the time I am plating the corn on the cob, it is a signal that the rest of the meal is ready and I am rushing just to place the dish on the table. I do not have time to start rubbing the ears of corn down with chili butter and cheese. So what’s a girl to do?

I do not have time to start rubbing the ears of corn down with chili butter and cheese. So what’s a girl to do?

The problem was solved when I came across a recipe for a summer corn salad. I thought I would give it a try using the spices that made Ana’s corn so delish. I simply grilled the cobs making sure to brown the kernels just a bit using medium-high heat. I was careful not to dry the kernels out, I pricked one with the tine of a fork and when the kernel gave away slightly is when I removed it. The corn will continue to cook as it starts to cool down so don’t worry if you think it is not done.

Once the corn was cool enough to handle. I took a kitchen knife and sliced the kernels from the cob in long strips. I could have dropped it in a cool ice water bath if I was in a hurry. I then broke up the kernels in the bowl and added the chopped red onion, the jalapeno, the poblano pepper, the cilantro, green onion, garlic, salt, and the most important ingredient, the cheese. Truth be told, I did not have Cojita cheese on hand so I substituted feta cheese, it is a great alternative since it is salty and has the same crumbly texture.

In a separate bowl, I mixed the dressing for the salad using sour cream, lime, olive oil, and chili powder. You could use mayo instead of olive oil, however, I had company coming and one of my guests is allergic to eggs. By substituting all the mayo for olive oil it worked out just fine.

We all enjoyed the street corn salad that evening. Because this salad has red onion, I do not recommend it as leftovers. You can however make this salad a day in advance to save time by simply keeping the onion and dressing separate until just before serving.

Look how beautiful it is the colors pop as does its fresh taste. It will be a great addition to your next summer barbeque or on a simple taco Tuesday. The recipe is below. Enjoy!

Ingredients

  • 2 Ears of Corn
  • 1/2 Jalapeno Finely Diced
  • 1/2 Poblano Pepper Finely Diced
  • 1/4 Cup of Minced Red Onion
  • 1/3 Cup of Chopped Cilantro
  • 1 Clove of Minced Garlic
  • 1/4 Cup of Chopped Green Onions
  • 1/3 Cup of Cotija or Feta Cheese
Dressing
  • 1 Tablespoon of Mayonnaise
  • 1/2 Tablespoon of Olive Oil
  • Juice from 1 Entire Lime
  • 1/2 Tablespoon of Sour Cream
  • 1/3 Teaspoon of Chili Powder
  • 1/4 Teaspoon of Salt
  • 1/4 Teaspoon of Cayenne Pepper Optional

Instructions

  1. Husk the corn and wash in cold water
  2. Place directly on the grill grate over medium high heat
  3. Roll the corn as it begins to lightly brown
  4. Once the corn is charred lightly on all sides and you can easily prick it with a fork. you should still have juice from the kernel. Remove it and plunge it into an ice water bath.
  5. Holding the corn stock, slice away the kernel from the cob in long strokes of your knife. I found doing this sideways was less messy than holding the cob straight up and down.
  6. Break the kernels up in the bowl with your hands.
  7. Add all the ingredients with the exception of the cheese. Mix, them add the cheese turning the salad with one or two turns of a spoon.
  8. Mix the dressing and place in the refrigerator along side the salad until ready to serve.
Jans Duchess-Potatoes

Real Life Duchess Style Potatoes

Real Life Duchess Style Potatoes

I am calling these Real Life Duchess Style Potatoes because the way they are traditionally made in a restaurant is piped out onto a baking sheet and then served. Since that is not the reality in most households, I am making them in a casserole dish, using the ingredients that would normally be added in the traditional Duchess potato recipe. 

Ingredients
  

  • 6 Medium Potatoes preferably Yukon Gold but if all you have is Russet by all means used them
  • ¼ Cup Cream Cheese
  • ¼ Cup Sour Cream
  • ¼ Cup Parmigiano Reggiano plus a bit more for sprinkling on top
  • 2 Egg Yolks
  • A Splash of Cream
  • 1 Garlic Clove minced fine
  • ½ Stick of Butter
  • 1 Tablespoon Chopped Chives a bit more for the top
  • Salt and Pepper to Taste
  • Paprika for the Top

Instructions
 

  • Peel the potatoes and cut them into eighths
  • Drop them into cold water as you work
  • Cook for 30 minutes or until the potatoes are soft when poked with a fork
  • Preheat the oven to 350F
  • Drain the water and once the steam has evaporated, put the potatoes back in the pan
  • Add in the butter and all the ingredients adding the egg yolk last
  • Mash with a hand masher and fork taking out as much of the lumps as possible
  • Transfer the mixture to your casserole dish
  • Take your fork and touch the potatoes and lift up to form peaks these will brown the best in the oven
  • Top with the chives, salt, pepper, and cheese
  • Cook for 35 minutes until potatoes are browned ( If you are making a larger amount or if you are taking from the refrigerator to the oven make sure to add in extra time)

Notes

 
These are my new favorite way to have mashed potatoes, and why not? These really kick up everyday mashed potatoes.
This is what they typically look like in a restaurant. Maybe you have had them?  
Yukon Gold are the best potatoes for mashing, but if you're like me, the ones that I have on hand are always Russets. The trick with Russets is not to whip too hard or too long or they get all gluttony on you. I like this Duchess style mashed potato recipe for the following reasons:

The Advantage to These Potatoes

    • They taste so much better than simple mashed potatoes, there is something more appealing about how the flavors come together when baked.
    • The dairy products and egg add an extra creaminess to the entire experience
    • The crispy peaks on the top add an extra bit of texture when you take a bite.
    • They can be made in advance as much as a whole day ahead. On a holiday or a dinner party day that is really a time-saver.
    •  They travel well- Sitting in your casserole dish they do not spill, leak, or smash. If you have one of those zip-up thermal casserole cozies then they will even stay warm until you arrive at your destination.
    • This recipe is quite versatile, meaning you can add or omit flavors to please your family or guests
    • Expanding this recipe to meet the needs of a larger gathering is simple
Tried this recipe?Let us know how it was!

These are my new favorite way to have mashed potatoes, and why not? These really kick up everyday mashed potatoes.

I am calling these duchess “style” potatoes because the way they are really made in a restaurant is piped out onto a baking sheet and then served. Since that is not the reality in most households, I am making them in a casserole dish, using the ingredients that would normally be added in the traditional Duchess potato recipe. 

Yukon Gold are the best potatoes for mashing, but if you’re like me, the ones that I have on hand are always Russets. The trick with Russets is not to whip too hard or too long or they get all gluttony on you. I like this Duchess style mashed potato recipe for the following reasons:

The Advantage to These Potatoes

  • They taste so much better than simple mashed potatoes, there is something more appealing about how the flavors come together when baked.
  • The dairy products and egg add an extra creaminess to the entire experience
  • The crispy peaks on the top add an extra bit of texture when you take a bite.
  • They can be made in advance as much as a whole day ahead. On a holiday or a dinner party day that is really a time-saver.
  •  They travel well- Sitting in your casserole dish they do not spill, leak, or smash. If you have one of those zip-up thermal casserole cozies then they will even stay warm until you arrive at your destination.
  • This recipe is quite versatile, meaning you can add or omit flavors to please your family or guests
  • Expanding this recipe to meet the needs of a larger gathering is simple

I made this one for my small family and it makes a small casserole 6×6, If you were serving this for a Thanksgiving crowd you will want to double or triple the ingredients and the pan size.

Ingredients

  • 6 Medium Potatoes (preferably Yukon Gold but if all you have is Russet by all means used them)
  • ¼ Cup of Cream Cheese
  • ¼ Cup of Sour Cream
  • ¼ Cup of Parmigiano Reggiano (plus a bit more for sprinkling on top)
  • 2 Egg Yolks
  • A Splash of Cream
  • 1 Garlic Clove (minced fine)
  • ½ Stick of Butter
  • 1 Tablespoon of Chopped Chives (a bit more for the top)
  • Salt and Pepper to Taste
  • Paprika for the Top

Instructions

  1. Peel the potatoes and cut them into eighths
  2. Drop them into cold water as you work
  3. Cook for 30 minutes or until the potatoes are soft when poked with a fork
  4. Preheat the oven to 350F
  5. Drain the water and once the steam has evaporated, put the potatoes back in the pan
  6. Add in the butter and all the ingredients adding the egg yolk last
  7. Mash with a hand masher and fork taking out as much of the lumps as possible
  8. Transfer the mixture to your casserole dish
  9. Take your fork and touch the potatoes and lift up to form peaks these will brown the best in the oven
  10. Top with the chives, salt, pepper, and cheese
  11.  Cook for 35 minutes until potatoes are browned ( If you are making a larger amount or if you are taking from the refrigerator to the oven make sure to add in extra time)

Notes: Cheddar cheese can be added as an option

Kale and Spinach Au Gratin Opt

Kale and Spinach Au Gratin

Kale and Spinach Au Gratin

We love a creamy cheesy vegetable dish, especially on a holiday. This Kale and Spinach Au Gratin dish can be made up a day ahead so you can enjoy more of the day with family and friends.

Ingredients
  

  • 1 Bundle of Kale washed and stripped from the stem
  • 1 Large Bag of Spinach
  • 2 Medium Vidalia Onions Rough cut
  • 6 Tablespoons Butter
  • 3 Tablespoons Flour
  • 1 Cup White Wine
  • 1.5 Cups Heavy Cream
  • 2 Cups Parmesan Cheese
  • 1 Cup Milk
  • 1 Teaspoon Lemon Zest
  • 1/2 Teaspoon Nutmeg
  • 1 Teaspoon Cayenne Pepper
  • Salt and Pepper to Taste

Instructions
 

  • Blanch the kale and spinach in boiling water for 30 seconds, this keeps its green color and prevents is from looking brown
  • Transfer to a bowl of ice water
  • When cooled strain the greens and squeeze out all the excess water
  • Melt the butter in a saucepan
  • Add the onions and some salt and pepper
  • Cook over medium-low heat until onions are translucent and caramelized (25-30 minutes)
  • Roughly chop the drained greens and set aside
  • Preheat the oven to 350 degrees F
  • In a bowl mix together the cream, milk, nutmeg, cayenne, and lemon zest (set aside)
  • When the onions are caramelized add in the flour stirring
  • Add in the wine stirring well and increase the heat to medium
  • Add in the cream mixture and let simmer for 2-3 minutes stirring often
  • Add in 3/4 of the parmesan cheese reserving 1/4 for the top
  • Place the greens in a casserole dish open and release them from their squeezed state no one wants to eat. a wadded ball of greens
  • Pour the creamy mixture over the greens and stir with a wooden spoon or rubber spatula so you don't scratch your casserole dish
  • Sprinkle the remaining cheese on top add salt and pepper to taste
  • Bake covered for 30 minutes then uncover for another 10 -15 minutes until brown on top
Tried this recipe?Let us know how it was!

I love a creamy cheesy vegetable dish, especially on a holiday. This Kale and Spinach Au Gratin dish can be made up a day ahead so you can enjoy more of the day with family and friends.

Ingredients

  • 1 Bundle of Kale (washed and stripped from the stem)
  • 1 Large Bag of Spinach
  • 2 Medium Vidalia Onions (Rough cut)
  • 6 Tablespoons of Butter
  • 3 Tablespoons of Flour
  • 1 Cup of White Wine
  • 1 and 1./2 Cup of Heavy Cream
  • 2 Cups of Parmesan Cheese
  • 1 Cup of Milk
  • 1 Teaspoon of Lemon Zest
  • 1/2 Teaspoon of Nutmeg
  • 1 Teaspoon of Cayenne Pepper
  • Salt and Pepper to Taste

Instructions

  1. Blanch the kale and spinach in boiling water for 30 seconds
  2. Transfer to a bowl of ice water
  3. When cooled strain the greens and squeeze out all the excess water
  4. Melt the butter in a saucepan
  5. Add the onions and some salt and pepper
  6. Cook over medium-low heat until onions are translucent and caramelized (25-30 minutes)
  7. Roughly chop the drained greens and set aside
  8. Preheat the oven to 350 degrees F
  9. In a bowl mix together the cream, milk, nutmeg, cayenne, and lemon zest (set aside)
  10. When the onions are caramelized add in the flour stirring
  11. Add in the wine stirring well and increase the heat to medium
  12. Add in the cream mixture and let simmer for 2-3 minutes stirring often
  13. Add in 3/4 of the parmesan cheese reserving 1/4 for the top
  14. Place the greens in a casserole dish open and release them from their squeezed state no one wants to eat. a wadded ball of greens
  15. Pour the creamy mixture over the greens and stir with a wooden spoon or rubber spatula so you don’t scratch your casserole dish
  16. Sprinkle the remaining cheese on top add salt and pepper to taste
  17. Bake covered for 30 minutes then uncover for another 10 -15 minutes until brown on top