Corn, Avocado, and Tomato Salad

A delicious summer side dish!

-Family Fun

2 Tbsp. olive oil
1 Tbsp. fresh lime juice
1/4 cup chopped cilantro
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 1/2 cups fresh corn kernels (from about 5 ears) *I like to blanch the corn first
1 1/2 cups diced avocado (1/2-inch pieces)
1 pint cherry tomatoes, quartered
1/2 cup finely diced red onion

In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.

Add the corn, avocado, tomatoes and onion and toss to mix. Serve at room temperature. Serves 4 to 6

Hatch Chile Potato Casserole

Such a yummy way to use the Hatch chiles from our Bountiful Basket!

-Chowhound, modified

1 medium yellow onion diced

2 Hatch chiles, roasted, skinned and diced (Can use Anaheim chiles if Hatch chiles are unavailable)

2 tablespoons of butter

2 cloves of garlic, minced

1 teaspoon cumin

2 teaspoons salt (or to taste)

1 teaspoon black pepper (or to taste)

A pinch of Cayenne pepper

2 pounds of Russet potatoes, peeled and cut into small dice

1 cup heavy cream

Monterrey Jack Cheese, shredded

Preheat oven to 350 degrees.

In a large cast-iron skillet set on medium-low heat, melt two tablespoons of butter and then cook onion and chiles until onions start to brown a bit, about fifteen minutes, stir in garlic. Turn off the heat.

Add spices and diced potatoes to the skillet and mix with the onions and peppers. 

Pour the cream over the potatoes and cover skillet with foil. Bake for one hour.

Remove foil and sprinkle with shredded cheese. Let cool for a couple minutes before serving. 

Carmelized Butternut Squash

A yummy side dish for fall! If your squash is large, split the cubes between two sheet pans.

- Deals to Meals

1 butternut squash

3 T. butter, melted

2-3 T. brown sugar

1/2-3/4 t. salt

1/4 t. black pepper

Preheat the oven to 400 degrees F.

Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 35-40 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula,to be sure it browns evenly. Taste for seasonings and serve hot.

Orzo with Parmesan and Basil

I thought I'd branch out and try a different side dish and tried this recipe from allrecipes.com. It was yummy and a great way to use some of the basil from our garden!

-Allrecipes.com

2 Tbsp. butter

1 cup uncooked Orzo pasta

1 (14.5 oz) can chicken broth

1/2 cup grated Parmesan cheese

1/4 cup chopped fresh basil

salt, pepper (and garlic salt), to taste

Fresh basil sprigs for garnish

Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned. 

Stir in chicken broth and bring to boil. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15-20 minutes.

Mix in Parmesan cheese and basil. season with salt and pepper (and garlic salt). Transfer to shallow bowl. Garnish with basil sprigs.

Chipotle Sweet Potatoes

I've always loved sweet potatoes, just not the ones covered with marshmallows and sugar. :) This is a new spin that Brandon and I really enjoyed!

-Taste of Home

3 large sweet potatoes (about 2 1/2 lbs), peeled and cut into 1/2" cubes
1 cup balsamic vinaigrette, divided*
1/4 tsp. salt
1/4 tsp. pepper
1/3 cup minced fresh cilantro
3 Tbsp. honey
2 chipotle peppers in adobo sauce, minced (I used 1 and it was plenty spicy!)

Place sweet potatoes in two greased 15"x10"x1" baking pans. Drizzle with 1/2 cup vinaigrette and sprinkle with salt and pepper; toss to coat. Bake at 400 for 25-30 minutes or until tender, stirring once. Cool slightly; transfer to large bowl.

In a small bowl, whisk the remaining vinaigrette with the cilantro, honey and chipotle peppers. Pour over potatoes and gently stir to coat.

*For homemade vinaigrette: (from allrecipes.com)
1/2 cup extra virgin olive oil
1/2 cup white balsamic vinegar
1 clove crushed garlic
1 teaspoon ground mustard
1 pinch salt
ground black pepper to taste

Cheese Sauce over Cauliflower

For some people, comfort food is mac & cheese or fried chicken. For me, nothing makes me feel warm and fuzzy inside like a good meatloaf served with cheese sauce over cauliflower and a fresh garden salad. Brandon was not too crazy about this one making the food blog, but I looove this - maybe you will too.

-Mom Pulsipher

1 large head cauliflower
3 Tbsp. butter
3 Tbsp. flour
1-1/2 to 2 cups milk
2 cups shredded cheddar cheese
1/4 tsp. white pepper
salt

Cut cauliflower florets and steam until tender. Salt lightly.

Meanwhile, melt the butter in a small saucepan. Add flour and stir until blended. Slowly whisk in milk and continue whisking until thickened. Add cheese and stir until melted. Season with additional salt and pepper as needed.

Place cauliflower in serving dish and top with cheese sauce.

Creamed Corn

I love creamed corn - especially with mashed potatoes. It's one of those comfort foods from my childhood. I've been wanting to try this recipe for awhile now, but wanted to use fresh corn instead of frozen, and have been patiently waiting for fresh corn to make an appearance at the grocery store. It's still a little early in the season, but keep this one handy for your summer BBQs!

4 ears corn, shucked
1/2 cup whipping cream
1 cup whole milk
1 tsp. salt
2 Tbsp. sugar
1/8 tsp. white pepper (regular will work too)
2 Tbsp. melted butter
2 Tbsp. flour

Cook corn in boiling water for approximately 5 minutes. Cool slightly and cut corn off ears. Combine corn, cream, milk, salt, sugar and pepper on stove top. Simmer 5 minutes. Blend butter and flour together in a small bowl; add to corn to thicken. Mix well. Remove from heat.

Boursin Cheese Potatoes

This recipe is certainly not fat-free or low-cal, but it's a big step up from the cream of chicken/sour cream varieties and has become our favorite potato recipe for holidays and special occasions.

-Annie Earl

2 c. whipping cream
5 oz. Boursin cheese (found with Deli cheeses) I used Boursin with Fine Herbs
3 lb. large, red potatoes, thinly sliced
Bunch of parsley, chopped
Salt & Pepper
Shredded cheddar cheese

Preheat oven to 400; butter a 9x13 inch baking dish. Toss potatoes with parsley, reserving a bit of parsley to sprinkle on top. in a pan over the stove, melt Boursin cheese in whipping cream. Spread half of potatoes in baking dish and season with salt and pepper. Pour half of cheese and cream mix over potatoes. Repeat with the second half of potatoes and cheese mix. Top with Cheddar cheese and sprinkle remaining parsley on top. Cover and bake for 30 minutes. Uncover and cook another 30 minutes.

Stuffing

-Suzie Irwin

12 cups ½ inch cubes white bread (1 lb. French loaf)
1 cup chopped onion
1 cup chopped celery
6 Tbsp butter
1 tsp rubbed sage
1 tsp dried thyme
1 tsp salt
½ tsp ground pepper
1-½ cups chicken broth

In a preheated 400° oven, toast bread cubes 5 to 7 minutes or until barely golden. In a large skillet, melt butter and cook onion and celery over medium heat for 3 minutes, or until softened. Transfer to a large bowl and add bread cubes, herbs, salt and pepper and chicken broth. Toss well. Transfer to baking dish and bake at 325° for 20 minutes until heated through and crust forms on top.

Green Beans Almondine

-Suzie Irwin

1 lb fresh green beans, trimmed
1 Tbsp butter
2 Tbsp olive oil
2 cloves garlic, minced
¼ cup sliced almonds
1 tsp lemon juice
¼ tsp salt
1/8 tsp white pepper

Trim and rinse beans. Place beans in a pot, cover with cold water and bring to a boil. Reduce heat and simmer for 8 – 10 minutes until tender crisp. Drain beans and set aside. Melt butter in a saucepan with olive oil. Add garlic and almonds and sauté on medium heat until almonds begin to brown. Add beans, lemon juice, salt and pepper and toss gently to coat.

Yam and Apple Casserole

-Mom Pulsipher

6 medium yams or 2 large cans yams
3 or 4 green apples, cored and sliced or canned, sliced apples
1/2 cup margarine
3 Tbsp. cornstarch
1/2 cup white sugar
1/2 cup brown sugar
1 tsp. salt
2 cups water
2 Tbsp. orange juice
1 tsp. orange zest

Parboil yams about 20 minutes. Cool, peel, and slice in layers in a buttered casserole dish, alternating yam slices with apple slices. Melt butter in small saucepan. Add cornstarch, sugars and salt and blend well. Add water. Cook and stir until sauce thickens. Add orange juice and zest, then pour sauce over yams and apples. Bake at 350 for 1 hour. If using canned yams and apple, you can warm in the microwave until bubbly. Makes 8 servings.

Cranberry Sauce & Relish

Cranberry Sauce

1 cup sugar
1 cup water
12 oz. fresh cranberries

Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst. Take 1/2 mixture and reserve for traditional cranberry sauce. Chill before serving.

Cranberry Relish
-Thomalee Abraham

Take remaining 1/2 sauce and add:
1 small tomato, finely diced
1/4 cup finely chopped onion
1-2 Tablespoons snipped cilantro
Minced Jalapeno, if desired

Macaroni Salad

I've always loved macaroni salad - a perfect combination of sweet and tang, crunch of vegetables and the texture of the pasta - yum! When I was pregnant with Paige I had major cravings for the macaroni salad from Ned's subs. If you make this salad and let it sit overnight, there won't be many people who can tell this apart from a good deli salad. Mayo fans beware - this is on the sweet side!

-Adapted from 'Amish macaroni salad' on Allrecipes.com

2 cups uncooked elbow macaroni
2 hard-boiled eggs, chopped
1/4 to 1/3 cup minced onion
2 or 3 stalks celery, finely diced
1 small red bell pepper, seeded and finely diced
1 tablespoons sweet pickle relish
1 cup Miracle Whip
1-1/2 tablespoons yellow mustard
1/4 cup sugar
1 teaspoons white vinegar
1/4 teaspoon salt
1/4 teaspoon celery seed

Cook macaroni to al dente, 10-12 minutes, drain and rinse with cold water to cool. Mix Miracle Whip, mustard, sugar, vinegar, salt & celery seed. Stir in egg, vegetables, relish and cooled macaroni. Cover and refrigerate for at least 12 hours.

Easy Baked Beans

-Anna Hampton

3 slices bacon
½ c. chopped onion
1 31 ounce can pork and beans (Van Camps)
¼ c. catsup
2 T. brown sugar
2 t. mustard
1 t. Worcestershire

1. In a skillet, cook bacon till crisp. Remove bacon, reserving drippings. Drain and crumble bacon and set aside.
2. Cook onion in reserved drippings until tender.
3. Add pork and beans, catsup, brown sugar, mustard, and Worcestershire sauce.
4. Bake in a 350 oven for about 1 hour or cook on low in Crock Pot.

Potato Salad with Sour Cream and Scallions

Photo: Everyday Food

-Stacey VanTassel - (Everyday Food)

2 lbs. white new potatoes, cut into 3/4 in chunks
salt and ground pepper
3/4 C reduced-fat sour cream
1/4 C light mayonnaise
1/2 C thinly sliced scallions, plus more for garnish
4 slices bacon, cooked and crumbled

In a large pot, cover potatoes with salted water. Bring to a boil, reduce heat. Simmer until potatoes are tender when pierced with a sharp knife, 12-15 min. Drain well. Meanwhile, in a large bowl, whisk together sour cream and mayonnaise; add warm potatoes, and gently fold to combine. Season with salt and pepper. Cover; refrigerate at least one hour and up to one day. To serve, season salad again with salt and pepper, if needed. Fold in scallions. Garnish with bacon and more scallions, if desired.

BBQ Beans

-Annie Earl, Dry Creek Ward Cookbook, 35

1 lb. ground beef
1/2 c. chopped onion
1/2 tsp. salt
1 large (appx 53 oz.) can pork and beans
1 Tbsp. Worcestershire sauce
1/4 tsp. Tabasco sauce
1/2 c. Ketchup
1 Tbsp. vinegar
2 Tbsp. brown sugar

Brown ground beef with onion, salt, and pepper. Add the other ingredients and simmer. Serve right away or place in casserole dish and simmer in oven at 325 for 30 minutes. Tastes better if ingredients have some time to blend.

Garlic New Potatoes

-Taste of Home, Simple & Delicious (modified)

16 small red potatoes
3-4 T. butter
1-1/2 tsp. minced garlic
1-1/2 tsp. dried parsley flakes
Salt & Pepper, to taste

Steam potatoes 10-15 minutes. Saute garlic in butter. Cut potatoes in half and add to butter mixture. Season with salt, pepper and parsley.

Potato Salad

I never follow an exact recipe for my potato salad, just do everything to taste, but here are some approximations.


-Mom Pulsipher/ Grandma Carling

3 lbs russet potatoes - Boil, peel and dice
2 eggs - hard boil, peel and dice
1/3 cup chopped dill pickles

1 cup Miracle Whip
1 Tbsp. Mustard
1 Tbsp. dill pickle juice
1/2 tsp. onion powder
3/4 tsp. salt - plus more as needed

Pizza Pasta Salad

-Rachael Ray, slightly modified

1 lb. wagon wheel pasta, cooked al dente

Mix and add to pasta mixture while it is still hot:
1 1/2 tsp. garlic salt
1 tsp. dried oregano
1 tsp. dried basil
2 Tbsp. tomato paste
2 Tbsp. red wine vinegar
1/3 to 1/4 cup olive oil
Freshly ground pepper, to taste

Cool to room temperature, then add:

2 plum tomatoes, seeded & chopped

½ medium red onion, chopped

1 small green bell pepper, seeded & chopped

2 sticks pepperoni, casing removed & cut into small dice (or 5 oz. pepperoni minis)

1/2 to 1 lb. Fresh mozzarella cheese, diced

Onion Rings

-Rachael Ray

Oil for frying
1 large Vidalia onion, sliced
1 15-oz can evaporated milk
2 c. flour
1 tsp. dry mustard
1 tsp. cayenne pepper
½ tsp. paprika
Salt

Dip onion rings in milk, then in flour mixture. Repeat. Fry in hot oil. Salt while hot.