Salads, Side Dishes

Recipe—Mexican Street Corn Salad

 

Recipe—Mexican Street Corn Salad

I made this salad last month for a final end of summer hoorah BBQ and let me just tell you, it was delish! The olive oil mixed with vinegar and lime juice creates a zesty vinaigrette dressing and just pairs so nicely with the sweetness of the corn and the saltiness of the quest fresco and then don’t forget the smoky flavor from the paprika. It hits all those flavor points your mouth desires.

This recipe goes great with grilled meats or any Mexican dish. Tacos, enchiladas, you name it. It is cheap, easy, and so quick to make. Like really quick. This recipe literally took me 5 minutes from start to finish.

Note: You can make this with fresh corn on the cob or canned. It is great both ways. If you are using fresh corn you will need about 6-8 cobs of corn. Cook them as you normally would, whether that be on the grill or in a pot of water. Then allow the cobs to cool completely and cut the kernels off the cob and prepare the salad as directed. 

INGREDIENTS

3 (15.25 oz) cans whole kernel corn, drained
1 c cherry tomatoes, cut in half
1/2 c green onions, chopped
2 tbsp vinegar
2 tbsp olive oil
2 tbsp lime juice
1/2 c queso fresco, crumbled
paprika

STEPS

  • Place the corn kernels, tomatoes, and green onions into a serving bowl.
  • In a small bowl, whisk together the vinegar, olive oil, and lime juice.
  • Pour the dressing over the corn and stir to coat.
  • Top with the queso fresco and a sprinkling of paprika.
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Salads, Side Dishes

8 Must Try Summer Salads

8 Must Try Summer Salads

Summer is the season of BBQs and potlucks and that means delicious side salads are a must! I have compiled my eight favorite salad recipes from my blog including pasta, potato, and even some veggie-based ones. I could eat these for lunch or dinner all summer long. All of these salads will be having your friends and family coming back for seconds!

Asparagus and Feta Salad

Asparagus and Feta Salad
Grilled asparagus tossed in a lemon olive oil dressing and topped with feta cheese.

 

Italian Pasta Salad

Italian Pasta Salad
Rotini noodles and lots of veggies tossed in Italian dressing.

 

Classic Macaroni Salad

Classic Macaroni Salad
A summer classic! Macaroni noodles and crunchy veggies tossed in a creamy dressing.

 

Broccoli Salad

Broccoli Salad
This broccoli salad is the perfect balance of crunchy and creamy, and sweet and salty. Broccoli tossed with bacon, craisins, and sunflower seeds.

 

Crunchy Pea Salad

Crunchy Pea Salad
Peas tossed in a creamy dressing with bacon, craisins, and peanuts.

 

Orzo Pesto Pasta

Orzo Pesto Pasta
One of my all time favorites! Cooked orzo pasta tossed with pesto, cooked zucchini, cherry tomatoes, and feta.

 

Potato Salad

Potato Salad
This potato salad has the perfect amount of creaminess and best of all BACON! Sort of like a loaded baked potato but in a salad.

 

Crunchy Apple Bacon Coleslaw

Crunchy Apple Bacon Coleslaw
Sweet + Salty+Tangy + Crunchy = Delicious and Unique Coleslaw

Dinners, Side Dishes

Recipe—Jalapeño Popper Mac N’ Cheese

Jalapeño Popper Mac N’ Cheese

My name is Rebecca and I am a cheesy jalapeñoholic. I will literally devour anything with cheese and jalapeños. I HAVE NO SELF CONTROL!

If it has popper in the name, I am game. Mac n’ Cheese with a crispy top is involved. No holding me back. I will literally fall off of any diet wagon for some good mac n’ cheese. That is a universal thing, right? Like, that goes for everyone?

Come on, you start with a creamy white sauce base, add in gobs of pepper jack cheese until it is thick, and creamy, and cheesy, and then add in cooked pasta. It could be perfect as is, but no. It gets better. You add a buttery panko topping that once crisp will replicate that of the exterior of deep-fried jalapeño popper. And then the sliced jalapeños on the top is literally the icing on the cake. SO. DAMN. GOOD!

This recipe goes fantastic with any sort of grilled meat but is totally sufficient as a standalone dish. What says comfort food more than a big ol’ bowl of spiced up mac n’ cheese? Nothing. Absolutely nothing people.

Note: If you do not have an oven safe skillet you can make this in whatever large skillet you have, and then transfer the noodles and cheese sauce to a baking dish before topping with the panko and sliced peppers. 

MACARONI INGREDIENTS
8 oz macaroni pasta, uncooked
3 tbsp butter
3 tbsp flour
3 c milk
3 c pepperjack cheese, crated
salt and pepper
1/2 tsp crushed red peppers

TOPPING INGREDIENTS
3 tbsp butter, melted
1/2 c panko
1/4 c jalapeño slices

STEPS

  • Preheat the oven to 400º.
  • Cook the pasta per the package instructions.
  • Drain and allow to sit.
  • Melt the butter in a large oven safe skillet over medium-high heat.
  • Whisk in the flour and cook it for about a minute while stirring continuously until it starts to lightly brown and is well combined.
  • Gradually whisk in the milk, about 1/2 cup at a time, making sure it is nice and creamy and starts to thicken after each addition. Continue this until the milk is finished.
  • Bring the mixture to a simmer and then reduce heat to low.
  • Whisk in the cheese, salt, pepper, and crushed red peppers and stir until it is all melted and creamy.
  • Add in the cooked pasta making sure all the noodles are evenly coated and remove skillet from heat.
  • Now for the topping!
  • In a small bowl mix together the melted butter and panko.
  • Evenly distribute the topping over the mac n’ cheese.
  • Top with sliced jalapeños.
  • Bake for 8–10 minutes or until the panko starts to turn a nice golden brown and the sauce is simmering around the edges.
  • Allow to rest for about 5 minutes.
  • Serve and enjoy!
Side Dishes

Recipe—Italian Cheese Rolls

Sometimes you just need to spruce up the ordinary with a little pizzazz. While there is nothing wrong with plain garlic bread or even simple dinner rolls but sometimes it is fun to take those sides dishes to the next level. I have seen these cheese filled Pillsbury rolls popping up all over Pinterest and decided to come up with some yummy rolls of my own. I went with an Italian version to go with all the pasta dishes I make, a great substitute for the traditional garlic bread.

INGREDIENTS
1 container of Pillsbury Grands Flaky Biscuits
block of mozzarella, cut into eight 1.5” x 1.5” cubes
1/4 c butter, melted
1/2 tsp garlic, minced
1/4 c Parmesan cheese, grated
1 tsp Italian seasoning mix
salt

STEPS

  • Preheat oven to 350º.
  • Open the tube of rolls and flatten each one using the palms of your hands.
  • Position a cheese cube in the center of each flattened roll and wrap the edges of the roll up around the cheese cube making sure they are sealed up tight.
  • Place seam side down on a parchment paper lined baking sheet.
  • Repeat until all the rolls have been assembled.
  • Mix together the melted butter and garlic.
  • Brush each roll with the garlic butter.
  • Sprinkle all the rolls with the Parmesan cheese, Italian seasoning, and a little salt.
  • Bake the rolls for 16–18 minutes or until they are golden on top.
  • Let the rolls cool for about 3 minutes before serving. That cheesy filling can be nuclear.
Brunch, Side Dishes

Recipe—Asparagus Ham Rolls

This was a side dish I recently made for Sunday brunch. It was easy, delicious, and made for a great presentation. Ham and asparagus has always been a classic combination and when you have the nice mild bite of Dijon mustard along with a creamy cheese sauce it’s suddenly even a little more fabulous. Be sure to bookmark this recipe if you are like me and always looking for brunch ideas. It is sure to be a great addition to any menu. Perhaps a Father’s Day brunch item?

Note: I prepared the asparagus rolls the night before and refrigerated them ahead of time. Then the morning of I just had to put together the sauce and bake it. One less thing to be dealing with in the morning.

INGREDIENTS
24 asparagus spears
8 slices deli ham
dijon mustard
3 tbsp butter
1 tbsp flour
1 c milk
salt and pepper
1 c cheddar cheese, shredded
3 green onions, thinly sliced
paprika

STEPS

  • Preheat oven to 350.
  • Trim off approximately 1″ from the cut ends of the asparagus.
  • Steam the asparagus for approximately 3 minutes or until crisp tender.
  • Season the asparagus with salt and pepper.
  • Spread a tad of the Dijon mustard on one side of each slice of ham.
  • Place 3 spears of asparagus on each slice of ham and roll up. As you finish each one place them seam side down in a greased baking dish.
  • Once you have prepared all the rolls get started on the sauce by melting the butter in a small sauce pan over medium heat.
  • Mix in flour until well combined.
  • Slowly whisk in milk, season with salt and pepper, and bring to a boil.
  • Cook for 2 minutes until it begins to thicken.
  • Stir in the cheese and green onions until cheese melts.
  • Pour the sauce over the asparagus rolls and sprinkle with a dash of paprika.
  • Bake for 20 minutes.
  • Remove from oven and serve.

Recipe adapted from a Taste of Home.

Salads, Side Dishes

Recipe—Asparagus and Feta Salad

California is one of the leading producers of asparagus in the United Stated. Asparagus is so big in California that the city of Stockton even throws an entire festival in honor of asparagus. True story! I grew up eating asparagus on a regular basis. (By the way, I am 33 and still crack up that it gives you stinky pee. I don’t think I will ever grow up.) I could eat asparagus every day. There are just so many ways to prepare it but I think I have found my favorite way to eat the lovely green spears, grilled asparagus and feta salad. Man this was awesome! My husband and I devoured the whole bowl so if you are cooking for more than 2 people just go ahead and double or triple the recipe. Trust me you will eat it all! There was just so much flavor in the salad and it was so light and refreshing. Perfect for spring or summer. We just served it with a simple grilled chicken breast seasoned with nothing more than salt and pepper and it was the perfect complement. This my friends, is good eating.

Want to know more about asparagus? Then check out this old post and you will be an asparagus pro!

INGREDIENTS
1 bunch thick asparagus, ends trimmed
3 tbsp olive oil, divided
1/4 tsp kosher salt
1/4 tsp pepper
zest from one lemon
1 tablespoon freshly squeezed lemon juice
1/2 c crumbled feta cheese

STEPS

  • Preheat the grill to about 325º.
  • Place the asparagus in a baking dish and coat with 2 tablespoons of the olive oil and then season with salt and pepper.
  • Place the asparagus on the grille making sure that they are perpendicular to the grates so that they don’t slip through.
  • Close the grill and cook for 3 minutes.
  • roll the asparagus over and cook for another 3 minutes.
  • Remove the asparagus and transfer to a cutting board.
  • Allow the asparagus to cool for 5–10 minutes.
  • Cut the spears into 1–2” pieces.
  • Place the cut asparagus into a medium bowl and toss with the remaining tablespoon of olive oil, lemon zest, lemon juice, and half of the feta.
  • Top the salad with the remaining asparagus and serve warm or at room temperature.

Recipe adapted from Once Upon a Chef.

Side Dishes, Soups

Recipe—Sweet Potato and Black Bean Chili

I’ve said it before and I will say it again. My hubby is not a big fan of sweet potatoes. However, we get them pretty frequently in our weekly organic produce delivery so I am always looking for creative new ways to prepare the sweet tasting tuberous root. When I saw this recipe I knew I had to try it. It was the perfect balance of spicy and sweet. Even thought there is no actual meat in it you can certainly fool yourself into thinking there is. It is delicious, thick, hearty, and filling. We served it with a grilled tri-tip and my husband ended up chopping up his tri tip and mixing it in. He is truly a meat and potatoes kind of guy. Give this a try next time you are looking for a super food side dish to warm you up.

Note: For a completely vegan version of this recipe sub vegetable broth for beef broth.

INGREDIENTS
1 tbsp olive oil
1 lb sweet potatoes, peeled and diced
1 yellow onion, chopped
1 green bell pepper, chopped
1 tbsp garlic, minced
2 tbsp chili powder
1 tsp cumin
1 tsp dried oregano
1/4–1/2 tsp cayenne (depends on how much kick you like)
2 (14.5 oz cans) diced tomatoes with chiles, undrained
2 (15 oz cans) black beans, drained
2 c beef broth

STEPS

  • In a large pot heat the olive oil over medium-high heat.
  • Add the sweet potatoes, onion, and bell pepper until the onions become translucent, about 8–10 minutes.
  • Stir in the garlic, chili powder, cumin, oregano, and cayenne.
  • Sauté for about 1 minute.
  • Add the tomatoes, beans, and broth stirring until well combined.
  • Bring to a boil and then simmer for 30–35 minutes or until potatoes are tender and the chili is the desired consistency.

Recipe adapted from Alida’s Kitchen