Corn and Poblanos

 

Corn and Poblanos

Ingredients

• 4 ears corn on the cob husks and silk removed

• 2 T. olive oil

• 2 poblano peppers seeded and diced

• 1 onion chopped

• 2 T. butter

Instructions

1. Cut the corn kernels from the cobs. Heat the olive oil in a skillet over medium-high heat; add the corn and cook until slightly charred. Reduce the heat to medium then add the poblano peppers and onion and continue to cook until tender, stirring occasionally. Add the butter to the skillet and simmer for a few minutes to let the flavors combine.

   
   

   If fresh corn is not available, you can use frozen corn.

Triple Lemon Pie

 Triple Lemon Pie

 3 T. unsalted butter

2 pkg. (5.25 oz.) Lemon Thins cookies

2 T. sugar

3 T. minced lemon zest

3 large egg yolks

1 can (14 oz.) sweetened condensed milk

2⁄3 c. fresh lemon juice 

1 c. heavy cream

2 T. powdered sugar

1 tsp. vanilla extract

 

Preheat oven to 350°. Melt butter. Crush 44 Lemon Thins cookies in a food processor until fine crumbs. Transfer crumbs to a mixing bowl. Mix sugar and 1 T. lemon zest into the crumbs with a fork until combined. Add the melted butter and stir with a fork until the mixture clings together. Press the crumbs evenly onto the bottom and up the sides of a 9" pie plate. Bake the crust at 350° for 8 - 10 minutes. Remove crust from oven to a cooling rack. Cool to room temperature.

Beat the egg yolks with a hand mixer on medium-high until light and fluffy, 3 - 5 minutes. Slowly pour in condensed milk while beating the mixture on medium high until thick and creamy, about 3 minutes. Add lemon juice and 1 T. zest and continue beating on medium-low until combined. Pour filling into cooled crust. Bake pie at 350° until center is set, yet still jiggly, 10 - 12 minutes. Remove pie from oven to a cooling rack; cool to room temperature. Refrigerate pie until chilled, 3 hours or overnight.

Beat the heavy cream in a bowl with a hand mixer to soft peaks. Add powdered sugar, 1 T. lemon zest and vanilla. Continue beating until medium peaks. Serve each slice of pie with a dollop of whipped cream.

I couldn’t find lemon thin cookies the last time I made this.  So I bought Oreo Lemon thins and scraped the filling out of the cookies and set it aside at room temperature.  Use the cookies to make the crust.  Then beat the cookie filling in with the heavy whipping cream for the whipped topping.  This was delicious!

Cheddar Bacon Dip

Cheddar Bacon Dip

2/3 c. low-fat sour cream
2. T. mayonnaise
1/2 c. finely shredded Cheddar cheese
2 T. Finely chopped chives
1/2 c. real bacon bits
Freshly ground black pepper

 Combine the sour cream, mayonnaise, cheddar cheese, chives, bacon, and pepper. Stir thoroughly to combine. Refrigerate 1 hour to blend flavors.

Pickled Onion Cole Slaw

Pickled Onion Cole Slaw

1/2 c. water
2/3 c. plus 2 T. apple cider vinegar
1 T. honey
1 1/4 c. sliced red onion
2 T. extra virgin olive oil
1/2 tsp. black pepper
1/4 tsp. salt
5 c. very thinly sliced green cabbage
1/2 c. fresh flat-leaf parsley leaves

Bring the water, 2/3 c. vinegar and 2 tsp. honey to a boil.  Add the onion; cook 1 minute.  Remove pan from the heat and let stand until cool.
Meanwhile, whisk together olive oil, pepper, salt, 2 T. vinegar and 1 tsp. honey in a large bowl.  Add the cabbage and parsley; toss to coat.  Let stand 10 minutes.
Drain the onions and stir into the cabbage

I thought this tasted better after refrigerating for a few hours but you can also serve immediately.

Millionaire's Dip

Millionaire's Dip

8 oz. cream cheese
1/3 c. mayonnaise
1 1/2 c. shredded smoked cheddar
1/2 c. bacon bits
1/2 c. slivered almonds
2 T. dehydrated onions or 1/4 c. chopped shallot

Bring the cream cheese to room temperature.  Combine the cream cheese and mayonnaise using an electric mixer.  Add the remaining items and mix using a spatula until thoroughly combined. 

Peach Crunch Coffeecake

 

Peach Crunch Coffeecake

Ingredients

• 4 c. Bisquick
• 1 1/3 c. milk
• 1/2 c. sugar
• 2 large eggs
• 1/2 c. chopped pecans
• 4 c. peaches peeled and finely diced

Struesel Topping:

• 1 1/3 c. Bisquick
• 1 1/3 c. brown sugar
• 2 tsp. cinnamon
• 1/2 tsp. freshly ground nutmeg
• 1/2 c. butter

Glaze:

• 1 c. powdered sugar
• 2 - 3 T. milk

Instructions

• Preheat the oven to 350 degrees. Grease a 9” x 13” glass baking dish. Peel and dice the peaches. Make the streusel topping.
• Mix the baking mix, milk, sugar and eggs. Beat vigorously with a spoon for about 1 minute or until smooth.
• Spread half the batter into the prepared baking dish. Top with half the peaches and half the streusel topping. Repeat the layers. Sprinkle pecans over the top.
• Bake at 350 degrees for about an hour or until a toothpick inserted in the center comes out clean.
• Cool then drizzle the glaze over the top. Serve.

Streusel Topping:

• Combine the baking mix, brown sugar, cinnamon and nutmeg. Cut the butter into the ingredients using a pastry blender until well mixed.

Glaze:

• Combine the powdered sugar and milk.

Thai Basil Chicken

 

Thai Basil Chicken

Ingredients

• 2/3 c. chicken broth
• 2 T. soy sauce
• 2 tsp. fish sauce
• 1 T. brown sugar
• 4 T. vegetable oil
• 1 lb. ground chicken
• 1/2 c. sliced shallots
• 8 cloves garlic
• 4 T. minced jalapeno
• 1 1/2 c. basil leaves very thinly sliced
• 4 c. cooked rice

Instructions

• Whisk the chicken broth, soy sauce, fish sauce and brown sugar together in a bowl until well blended.
• Heat the vegetable oil in a large skillet over high heat. Add the chicken and stir fry until it loses its raw color. Stir in shallots, garlic and jalapeños. Continue cooking over medium-high heat for 3 more minutes.
• Add the sauce mixture and cook for another 2 - 3 minutes. Remove from heat and stir in the basil. Serve with rice.