Quick & Easy Seasoned Corn

I love corn, but I am always on the hunt for something new -- and being quick and easy to prep is an added bonus.
This recipe fits the bill, and was pretty delicious! It wasn't a flavor profile I've had before, but it went well with a variety of things.

ingredients
16oz frozen corn
2 tbs salted butter
1/3 C parmesan cheese
1/4 tsp garlic powder
1/2 tsp pepper
1/2 tsp paprika

directions

1.  Melt butter in a medium skillet over medium heat.
2. Add frozen corn (no extra water).
3. Cook for 5-7 minutes, stirring every ~2 minutes. 
4. Add seasoning, keep stirring until all corn is coated.
5. Add cheese, stir for 10 seconds.
6. Enjoy!

Vodka Sauce

I love pasta. I also love a variety of pasta sauce.
This sauce  had slightly more of a vodka bite than I'm used to, but was delicious (with ravioli and chicken cutlets!).

ingredients
2 tbs olive oil
2 tbs salted butter
1 medium onion, chopped finely
3 cloves garlic, minced
1C vodka
1 (14oz) can tomato puree
1C heavy cream
1/8 tsp crushed red pepper flakes
1C grated Parmesan cheese

directions

1. In a large skillet over medium heat, add olive oil and butter.
2. Once butter is melted, add in onion and garlic.
3. Cook for 2 minutes, stirring occasionally.
4. Pour in vodka, stir, and cook for 3 minutes.
5. Reduce heat to low and stir in tomato puree and heavy cream.
6. Allow to simmer, stirring periodically.
7. Stir in crushed red pepper flakes.
8. Stir in cheese.
9. Let cook for 5 minutes, stirring periodically.
10. Enjoy!

3 Ingredient Chocolate Banana Pancakes

I had seen all over the internet, the phenomena of making pancakes using bananas instead of flour.
After seeing how easy this could be, I gave this recipe a try.

The verdict? Taste was great, but texture was weird. I would definitely make these again, but will just prepare myself for the eggy texture that is absent in "regular" pancakes.

yield: ~6 medium pancakes

ingredients
1 large banana
2 large eggs
1 scoop chocolate protein powder (I used Quest)

directions

1. Heat a skillet over medium heat.
2. While pan is heating, mash banana in a medium bowl. 
3. Mix eggs into the mashed banana until well combined. 
4. Add protein powder to the bowl, mixing until smooth (-ish, as smooth as you can get it).
5. Spray skillet with cooking spray.
6. Pour batter into skillet (this depends on how big you want your pancakes on the small-medium-large scale).
7. Cook until the bottom appears set (~60 seconds) and flip.
8. Cook for an additional minute.
9. Serve warm (and with butter and syrup if that's your thing).
10. Enjoy!

Sweet & Spicy Green Beans

This is another CSA recipe-- easy and delicious, with a little bit of a kick!

ingredients
3/4 lb fresh green beans, trimmed
2 tbs soy sauce
1 clove garlic, minced
1 tsp garlic chili sauce
1 tsp honey
2 tsp canola oil

directions

1. Arrange a steamer basket in a pot over boiling water; steam green beans 3-4 minutes.
2. In a small bowl, mix soy sauce, garlic, garlic chili sauce, and honey.
3. Heat canola oil in a skillet over medium heat. 
4. Add the green beans and fry for 3-5 minutes.
5. Pour in soy sauce mixture.
6. Continue cooking and stirring for 2 minutes, until liquid is nearly evaporated.
7. Enjoy!

Maple Glazed Carrots

Every week, our CSA sends out an email of recipes to go with our week's haul.
This past week we got a bunch of rainbow carrots (I'd say probably 10 medium sized carrots), and opted for their maple glazed carrot recipe as a side dish.
It was fast, simple, and delicious.

ingredients
1 bunch carrots (~10 medium sized carrots)
2 tbs salted butter
2 tbs maple syrup
1/8 tsp sea salt

directions

1. Wash carrots thoroughly (do not peel).
2. Slice thinly in rounds.
3. Melt butter in skillet over medium heat.
4. Add carrots and cover with a lid.
5. Cook for 5 minutes, stirring every so often, until carrots are just tender.
6. Remove the lid; add salt and maple syrup.
7. Cook 1 more minute, stirring.
8. Enjoy!

Fresh Tomato Sauce

I found this recipe while reading the NYT at work a while ago when I was drowning in CSA tomatoes.
I swapped the canned tomatoes out in favor of my fresh tomatoes, and employed an immersion blender which results in a frothy, creamy, thick, bright orange -- and SUPER DELICIOUS -- sauce.

yield: sauce for 1 lb of pasta

ingredients
2 lbs fresh tomatoes, diced
5 tbs salted butter, cold
1 onion, diced
2 tsp sea salt (more as needed)

directions

1. Combine tomatoes and their juices, butter, salt, and onion in a large saucepan. 
2. Bring to a simmer over medium heat.
3. Cook, uncovered, for 45 minutes; stir occasionally.
4. Puree with an immersion blender until smooth.
5. Enjoy!

Vanilla Bean Cupcakes

A mix and match of a cupcake recipe and a buttercream recipe, these are simple in flavor but defintiely not plain.

yield:  24 cupcakes

ingredients
for cupcakes
2 ½ C all-purpose flour
3 tsp baking powder
1 ½ C sugar
12 tbs salted butter, room temperature
2 eggs + 2 egg white, room temperature
2 tsp vanilla bean paste
1 C milk

for vanilla bean buttercream
3 ½ sticks salted butter, room temperature
3 ½ C powdered sugar
3 tbs milk
1 tbs vanilla bean paste

directions

1.  for cupcakes: Preheat oven to 350°.
2. Line muffin pan with cupcake liners.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat sugar and eggs together on medium high speed for 2 minutes, until light and fluffy.
4. Reduce speed to low and add eggs and egg whites one at a time, scraping the bowl after each addition.
5. Add flour in 3 additions, alternating with the milk; scrape down the bowl as needed.
6. Add vanilla and baking powder.
7. Increase speed to medium-high and beat for ~30 seconds until well combined.
8. Fill cupcake liners 2/3 full.
9. Bake for 18-20 minutes, until a toothpick comes out clean.
10. Let cupcakes cool completely.
11. for buttercream: In the bowl of a stand mixer fitted with a paddle attachment, beat butter for 8 minutes on medium speed until pale and creamy.
12. Reduce speed to low and add remaining ingredients slowly.
13. Increase speed to medium and beat for 6 minutes until light and fluffy.
14. Pipe or spread onto cooled cupcakes.
15. Enjoy!

Honey Sriracha Oven Baked Wings

Football and wings are just two things that always go together for me.
This recipe is delicious, and while the wings didn't have the crispy crunchy outside of a fried wing they (and especially the sauce) were delicious.

I bought a 10 lb bag of pre-separated frozen wings from Costco and used 4 different kinds of sauce (3 bottled + this honey sriracha sauce)-- this homemade sauce was the favorite by far.

yield: ~30 wing pieces

ingredients
~30 chicken wing pieces, thawed if frozen
sea salt
black pepper
¼ C extra virgin olive oil

for honey sriracha sauce
½ C sriracha
½ C honey (I used raw buckwheat honey)
1 tbs olive oil 
3 tbs molasses
3 cloves garlic, minced
2 tbs onion flakes (I used Tastefully Simple Onion Onion) 

directions

1. Preheat oven to 350°.
2. Put the wings in a bowl, season liberally with salt and pepper.
3. Drizzle with olive oil, mix around to make sure all wings are coated.
4. In a large rectangle baking dish (I used my pyrex), add enough aluminum foil to completely cover the wings (you are going to make an aluminum foil pouch of wings). Use more than one dish if you need to.
5. Add the wings in a single layer to the prepared dish.
6. Close and seal all sides of the aluminum foil around the wings.
7. Bake for 50 minutes.
8. for honey sriracha sauce: Combine all ingredients into a large bowl, whisk well to combine.
9. Cover sauce and place in the refrigerator until the wings are done cooking.
10. When the wings are done cooking, remove from the oven and carefully open the foil pouch.
11. Carefully pour off the juices.
12. Place wings into sauce bowl (I used tongs to pick them up and put them in there).
13. Make sure all of the wings are coated.
14. Place wings back into the aluminum foil lined baking dish, but don't close the pouch.
15. Turn the broiler on low.
16. Place wings under the broiler for 4 minutes.
17. Remove the baking dish from the oven and carefully flip each wing.
18. Place wings back under the broiler for 4 minutes.
19. Toss wings in any remaining sauce before serving.
20. Enjoy!

Raw Pad Thai

I have been on the hunt lately for recipes that are new and delicious, but also better for me.
This recipe fit the bill and was also a healthier option for my football snacking yesterday.

ingredients
for salad
1 medium zucchini, spiralized
2 large carrots, grated
1 red pepper, thinly sliced
1 C thinly sliced red cabbage
1 1/2 C shelled edamame (if frozen, make sure to thaw)
3 green onion, thinly sliced
2 tbs sesame seeds

for dressing
1 clove garlic, minced
1/4 C peanut butter
2 tbs lime juice
2 tbs tamari
2 tbs water
2 1/2 tsp maple syrup
1/2 tsp toasted sesame oil
1 tsp freshly grated ginger

directions

1. Combine zucchini, carrots, red pepper, cabbage, edamame, and green onion in a large bowl.
2. for dressing: Add all ingredients to a food processor (or whisk by hand in a medium bowl) and process until smooth and combined.
3. Add dressing to the bowl of vegetables and toss to coat evenly.
4. Sprinkle sesame seeds on top.
5. Enjoy!

Loaded Baked Potato Nachos

Though my Denver Broncos lost yesterday, I did try out three new recipes. 

This one was an easy and delicious crow pleaser!

ingredients

2 lbs russet potatoes

1 tbs cumin

1 tbs chili powder

4 tbs olive oil 

3 C shredded cheddar cheese (I used Kraft Triple Cheddar)

1 lb bacon, crispy & cut into small strips

3 scallions, diced

directions

1. Peel and slice potatoes into 1/4" thick slices.
2. Add potatoes, olive oil, cumin, and chili powder into a gallon size ziploc bag.
3. Close the bag and shake until all potato slices are evenly coated.
4. Heat a griddle to 400° (or use a frying pan over medium-high heat).
5. Grill potatoes until they are golden brown on each side, about 4 minutes per side.
6. Preheat oven to 350°.
7. Place single layer of potatoes into a large round baking dish (I used my Le Creuset braiser).
8. Add some of the cheese and bacon on top of the potatoes.
9. Keep layering potatoes and cheese/bacon until you run out of both (I ended up with 3 layers but my pan was very large).
10. Bake for 10-15 minutes, until the potatoes are hot and the cheese has melted.
11. Top with scallions.
12. Serve with sour cream for dipping.
13. Enjoy!