Fresh Corn

This is going to be a combination of two recipes to make using fresh corn on the cob

First is a corn salsa

• 4 ears corn on the cob-corn kernels sliced off (or 1 lb frozen corn)
• 3 small avocados-diced
• 3 diced tomato-chopped
• 1 bunch of green onion-chopped
• 1 bunch of cilantro-chopped
• 2 can black beans
• 4 lime-juiced
• 3 tbs apple cider vinegar
• salt and pepper
• 2 cloves garlic, minced
• 1/2 red onion-diced
• 1/2 jalapeno diced (more if you want it spicier)
• 1 bell pepper-diced

Mix everything together in a bowl and serve as a salsa with chips or a side salad.

Recipe number 2- Taco Soup

• 1 lbs. ground beef
• 2 ears corn-corn kernels sliced off
• 1/2 can black beans
• reserved green onion
• 1 packet taco seasoning
• 1 avocado, diced
• reserved cilantro
• 1 lime, cut into wedges

Start by taking the corn cobs (without the corn) and simmer them in a pot of water just big enough to hold them all. After about 30-45 minutes, you can throw away the cobs. Keep the corn broth.

Brown the ground beef. in a pot.

 Drain the fat then put the meat back in the pot. Add in the corn broth, corn, green onions, black beans, and taco seasoning. If there isn't enough liquid, add in a can of broth.

Simmer together for about 1/2 an hour. 

Serve up and top with fresh cilantro and avocado and fresh squeezed lime. 

The corn broth adds the flavor of corn throughout the soup. This method also provides a great base for a corn chowder. 

Brownies

These brownies are one of the few things that my dad says my mom makes better than what he ate growing up. I absolutely love them and they aren't really any harder than a box mix.

• 1 stick of melted butter (1/2 cup)
• 6 TBS. Cocoa powder
• 1 cup sugar
• 2 eggs
• 1/2 cup flour
• 1 tsp vanilla
• 1/2 tsp. salt
• 1/2 tsp baking powder

Mix together the butter and cocoa powder, then stir in the sugar and eggs. Mix in the remaining ingredients until smooth and bake in a greased glass 9x9 pan at 350 for 25 minutes.

Best served warm with ice cream or whipped cream and berries. 

As you can see, I couldn't wait long enough to take a picture before eating some. 

Spaghetti bolognese

This is not your typical spaghetti sauce.

• ·         1 medium bell pepper
• ·         5 tomatoes
• ·         1.5 lbs ground meat- I like to use pork sausage but beef or even chicken or turkey will work well
• ·         1 TBS oil
• ·         1 large carrot- diced into small pieces
• ·         8 oz mushrooms- diced into small pieces
• ·         1 medium onion- diced into small pieces
• ·         2 cans broth (chicken unless you are using ground beef as the meat, then use beef)
• ·         1 tbs garlic
• ·         1 tbs rosemary
• ·         1 tbs thyme
• ·         ¼ cup cream
• ·         Parmesan to garnish

Start by roasting the tomatoes and pepper in the oven on 350 for about half an hour.

While this is happening, brown the ground meat with a little salt and pepper. Do your best to break up the meat into the smallest pieces you can. Drain off the fat and reserve the browned meat.

In your medium sized pot, heat up the oil and add in the diced veggies. Sautee until the onions have softened and everything has started to brown. Then add back in the meat, and add in the broth, garlic and herbs.

At this point you can take the roasted veggies, peel off the skin and dice them into small chunks. Add these with all the juices that have come out into the pot. Simmer for 2-3 hours on low.

Once everything has simmered for a while, add in the cream and cook for about 5 more minute.

Serve over pasta with Parmesan cheese on top.

Pork Won Tons

·         1 lbs. ground pork (turkey, chicken or beef will also work)

·         1 bunch green onion finely chopped

·         1 medium carrot grated finely

·         ½  Tbs chopped garlic

·         1 Tbs, grated ginger

·         2 Tbs soy sauce

·         1 tsp rice wine vinegar

·         1 tsp. sesame oil

·         1 package round won ton skins

·         Oil for frying

Mix the first set of ingredients together in a bowl. Fill the won ton skills by placing about a teaspoon of filling in the center. Wet the edges with just a little bit of water to help them stick together. Then fold the skin in half over the filling and pinch the middle together then fold in each side. See the pictures for an example.

In a pan, head about ½ inch of oil on medium heat. Then place the filled won tons in leaving room in between. When one side has browned, flip to the other. When they are browned all over, place on a paper towel to drain and then serve. 

Dipping sauce:

2 parts soy sauce

1 part rice wine vinegar

1 part sesame oil

Alternative filling: Avocado Butterflies.

This recipe is based off one from Frost Me Sweet which I reviewed in this post.

·         3 avocados

·         1 package cream cheese

·         1 tbs. soy sauce

·         1 green onion, chopped finely.

Fill and cook just like the other won tons.