Cheesy Corn Souffle

From Foodnetwork.com

3T unsalted butter, plus more for coating
2 medium garlic cloves, finely chopped
1/2 white onion, finely diced
Salt and freshly ground black pepper
3 large eggs
1 cup half and half
1/4 t ground nutmeg
3 cups frozen or fresh sweet corn kernels
3 cups shredded Gruyere (about 4 ounces)
1/4 cup all purpose flour

1. Preheat oven to 400 degrees and arrange rack on bottom rim. Coat a 2 qt baking dish with butter and set aside. Bring a large pot of water, over low heat, to a simmer.

2. Melt 3T butter in a medium frying pan over medium heat. When it foams, add the garlic, onions, salt, and black pepper. Cook until softened, about 5 minutes. Set aside to cool slightly.

3. Separate egg yolks and whites. In a large bowl, whisk the egg yolks, half and half and nutmeg. Stir in the corn, cheese and cooled onion mixture. Finally mix in the flour and combine well.

4. Beat the egg whites until they just hold onto the whisk. Stir in about 1/3 of whites into the batter, then gently fold in the rest of the whites. Transfer the batter into the prepared dish and set inside a roasting pan or baking dish. Fill the pan halfway with simmering water and put in the oven. Bake until the pudding is golden brown and set in center, about 30-45 minutes.

Sweet Potato and Chipotle Soup

Courtesy of Martha Stewart (.com)

2T Olive oil
1 medium white onion
Coarse salt and black pepper
2t ground cumin
2 garlic cloves, minced
2t ground cumin
4-5 sweet potatoes (2 lbs total), peeled and cut
1 chipotle chile in adobo, chopped
7 cups low-sodium chicken broth
Sour cream, for serving

1. In a large Dutch oven or heavy pot, heat 1 T oil over medium high heat. Add onion, season with salt and pepper, and cook until beginning to brown around edges, about 7 minutes. Add cumin and garlic and cook, stirring, until fragrant, about 1 minute. Stir in sweet potatoes, chile, and broth. Bring to a boil; reduce to a rapid simmer, partially cover, and cook until sweet potatoes can be mashed easily with a spoon, 20-25 minutes.

2. Let soup cool slightly. Working in batches, transfer soup to a blender and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot over low heat and season with salt and pepper. Top soup with sour cream, if desired.

Green Bean Casserole from Scratch

Found for thanksgiving on www.thegalleygourmet.net

***Note: Blogger won’t let me edit the directions but don’t miss this important step which I left out before. When you add the heavy cream, also add the chicken stock. Cook down, then whisk in the flour to thicken. Very important or you will have green bean soup! Which I realized at 7:00 am the day of 2018 Thanksgiving.

Green Bean Casserole from Scratch

Topping:

1 cup Panko bread crumbs
2 T unsalted butter, softened
3 cups of canned fried onions
Salt and Pepper

Beans and Sauce:

2 lbs fresh green beans, trimmed and halved
3T unsalted butter
8 oz. white button mushrooms, finely diced
2 small shallots, finely diced
4 medium garlic cloves, minced
3 T unbleached all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups heavy cream
1/2 cup grated Gruyere cheese
2 teaspoons soy sauce (optional)

1. For the topping, In a bowl of a food processor, combine the butter and panko. Add the fried onions, salt, and pepper and pulse just until coarse crumbs form, set aside.

2. With oven rack in middle position, preheat the oven to 425. Fill a large bowl with cold water and ice, set aside. Bring water to a boil in a large pot. Add salt and beans. Cook until beans are bright green and tender about 6-9 minutes. Drain beans and immediately plunge into the ice water to stop cooking process. Drain completely.

3. Melt butter over medium-high heat until foaming subsides. Add mushrooms, shallots and garlic. Saute until mushrooms release moisture and liquid evaporates, about 6 minutes. Add cream, reduce heat to medium, and simmer until sauce has thickened, about 10 minutes. Add cheese and stir until melted, about 1 minute. Stir in the soy sauce. Season with salt and pepper.

4. Add the green beans to the sauce and gently toss to coat. Transfer to a 9x13 baking dish. Sprinkle the topping over the beans and bake until the top is golden and the sauce is bubbling, about 15 minutes. Allow to cool for 5 minutes.

Tequila Sangria by Bobby Flay

Mostly a Bobby Flay recipe but I added some strawberries and blueberries. 🍹

2 lemons

2 limes

1 orange

Strawberries

Grapes

12 large fresh mint leaves

2/3 cup agave nectar

1/2 cup silver tequila

1/2cup fresh lime juice

2 bottles white wine, I use Sauvignon blanc

2 cups sprite

Place fruit, mint, tequila and agave in container and muddle really well. Add remaining liquids and mix well. Serve chilled.

Taco Night at the Beach

Beef Carnitas with Avocado and Corn Tortillas

I have been assigned taco night at the beach. Bring it!

2 lbs flank steak

1 onion, chopped

2 bell peppers, chopped (I don't do green so will be doing red and orange)

2 serranos, chopped

2 t chili powder

1 t cumin

1/4 t onion powder

1/4 t garlic powder

1/4 t cayenne powder

Salt and pepper

Mix chili powder through salt and pepper in a bowl. Rub all over flank steak. Place in crockpot. 

Cover steak with onions, peppers and heat on low for 8 hours.

When finished, remove and shred. Serve with corn tortillas, salsa, sour cream, avocado, cilantro, and lime.

Veggie and Quinoa Salad with Honey Lemon Vinaigrette

I am also on a salad kick...

1 3/4 cups chicken broth

1 cup quinoa

1 T olive oil

2 cloves garlic, minced

1 zucchini, chopped

1 small eggplant, chopped 

2 ears sweet white corn, cut off of the cob

2 green onions, chopped

Cherry tomatoes, cut in half

1/2 cup feta

2 T chopped basil

Salt and pepper

For the dressing:

1 T lemon zest

2 T lemon juice

1 1/2 T honey

1 garlic clove, microplaned/minced

Salt and pepper

Bring chicken broth to boil and cook quinoa, covered, until broth is absorbed, about 25 minutes. 

Combine the dressing ingredients in a bowl and whisk together.

Heat oil in large skillet over medium heat. Add garlic and sauté for about 30 seconds. Add zucchini, egg plant, corn and green onions, season with salt and pepper and sauté until tender for about 5 minutes. Add cooked quinoa and half of vinaigrette and stir and cook for one minute.

In a bowl, place quinoa mixture, add remaining vinaigrette, tomatoes, basil and feta cheese. Stir well and refrigerate.

Veggie Crustless Quiche

I am on a zucchini kick...

Olive oil

1 small yellow squash, sliced

1 large zucchini, sliced

1 tomato, sliced

2 cloves garlic, chopped

1 t dried thyme

1 t dries oregano

Salt and pepper to taste 

3 eggs

3 egg whites

3/4 cup milk

Cheese - whatever you have around, cheddar, feta, goat cheese

Grated Parmesan

Spray a casserole dish with non stick spray and set to the side. Preheat oven to 350 degrees.

Coat large skillet with olive oil and heat over medium high heat. Season zucchini and squash with thyme and oregano, salt and pepper and add to skillet. Stir frequently for five minutes. Add minced garlic and continue stirring for another minute or two. Layer in casserole dish to cool.

In large bowl, whisk the eggs, egg whites, milk, salt and pepper together. 

Place sliced tomatoes on top of zucchini and squash in the casserole dish. Layer your choice of cheeses (I used feta and goat cheese because that is what was in my fridge) on top of veggies. Pour egg mixture over everything. Sprinkle Parmesan cheese on top.

Bake for 45 minutes. Cool for 5-10 minutes before slicing and eating. 

Greek cucumber and avocado salad

2 avocados, chopped

2 cucumbers, chopped

1 cup walnuts, chopped

1 cup feta cheese

Tomatoes, chopped

Small red onion, chopped

Cavenders Greek seasoning

Mix it all together with seasoning to taste and refrigerate for at least two hours. The juices from the veggies will mix with the seasoning to make its own dressing!

My Version of Tortilla Factory Salsa

This joint in Herndon, Virginia had the best salsa I have ever had. Insane in the membrane good. Need to have it sober, drunk, hungover, football days good. It will make you happy good. I miss you, Tortilla Factory. I added serranos and adapted from versions I found on the internet.

My Version of Tortilla Factory Salsa

28 oz can crushed tomatoes
Medium onion, chopped
3-4 cloves garlic, minced
2 serranos, seeded and chopped
2 tsp Mexican Oregano
1 T crushed red pepper
Salt and pepper to taste
1bunch cilantro leaves, stems removed
1/2 cup red wine vinegar
1/2 cup vegetable oil

Throw in food processor and mix until smooth. Wow.

My Version of Queso

I am making this up and haven't tried it yet. But I loved and miss the Fancy Mexican place in Fort Myers and their Queso. I am determined to figure this out.

My Version of Fancy Queso

Vegetable oil
1/2 lb Spicy ground sausage
Half red onion, chopped
2 jalapeños, chopped
Velveeta cheese
Monterey Jack cheese, shredded.
A little beer

1. In a skillet, heat oil and add the onion and jalapeno and cook for 5 minutes. Add the sausage and brown. Drain fat and place in crockpot.

2. Cut Velveeta into squares and add to crockpot along with shredded Monterey Jack cheese and about a quarter can of beer. Cook on low until melted and serve hot.