Mexican Street Corn- Secret Recipe Club

Welcome! Today is the best day of the month... Secret Recipe Club time!  Here it is...posting time...and I'm still writing the post! Sorry! I actually had the recipe done weeks ago, but life has been crazy with school starting, PTA, Michael getting his tonsils/adenoids out...etc. But, here we are!

I'd love to introduce you to Rhubarb and Honey. Kimberly is the boss on this wonderful blog. Her pictures are amazing, and it was so hard to pick just one recipe!

I was making a Mexican feast, which is quite common around here, but with all new recipes. Kimberly had a Mexican side dish that was perfect. Mexican Street Corn! Now, you have to know that I've tried this corn before, and wasn't a fan. It was too messy, and too mayonnaise-y. But, do you know how brillant Kimberly is? She takes the corn off the cob, and serves it all mixed together. It was WONDERFUL!  I seriously thought that I would be the only one to eat and like it, but you know what? EVERY family member, including the 3 kids, LOVED it! This recipe is a keeper!


Mexican Street Corn

1 pound frozen corn (defrosted before using- or cut the corn off of fresh cobs)
2 tablespoons butter
1/4 cup mayonnaise  (I actually used sour cream. I liked the taste of it a lot better!)
1/2 cup grated cotija cheese (grated parmesan can be substituted)
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt to taste


1. Drain defrosted corn in colander; dry on papertowels, removing as much water as possible.
2. Heat large skillet over medium-high heat; add butter and melt.
3. Add corn to skillet; cook, stirring occasionally, approximately 10 minutes or until most of the kernels have browned.
4. In a large bowl, combine roasted corn, mayonnaise, cheese, and spices. Stir to combine.
5. Serve.

NOTES: For creamier street corn, increase the mayo to 1/2 cup. Want to make it a bit spicier? Add a few dashes of cayenne pepper to taste.

**Thank you so much Kimberly for creating a dish that my entire family loved! You don't know how rare that really is!

Enjoy!

Parmesan Butternut Squash Gratin

We love butternut squash in our house. Yes, it's hard to cut. Yes, it takes a long time to cook. Yes, it's worth every minute.  We usually make it sweet with cinnamon and brown sugar, but this time I decided to go savory instead. Pillsbury.com has fantastic recipes online, and that is where I found this one. I served it with Apple Cider Braised Pork Shoulder.

We liked the final results, but next time I will add more seasonings (included in this recipe!). This is a great substitution for the sweet squash!

Parmesan-Butternut Squash Gratin

Adapted from Pillsbury.com

1 butternut squash (2 1/2 lb) 

¼ cup butter or margarine 

2 large cloves garlic, finely chopped 

¼ teas salt 

1/8 teas pepper

1/2 teas chili powder (optional)

¼ cup Progresso® panko crispy bread crumbs 

1/2 cup grated Parmesan cheese 

¼ cup chopped fresh parsley

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Peel, (with a potato peeler), halve lengthwise and seed squash; cut into 1/2-inch-thick slices. Arrange with slices overlapping slightly in baking dish.
In 2-quart saucepan, melt butter over medium heat. Reduce heat to low. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is soft and butter is infused with garlic flavor. Do not let butter brown.

Pour the butter/garlic mixture over the squash. Sprinkle with salt, pepper, chilli powder, and parmesan cheese. Sprinkle the breadcrumbs over the top.

Bake uncovered 30 to 40 minutes or until squash is tender when pierced with fork. Increase oven temperature to 425°F; bake 5 to 10 minutes longer or until lightly browned. Before serving, sprinkle parsley over top.

Enjoy!

Asparagus with Cream and Almonds

How about a simple but healthy recipe today?  Asparagus in is season right now, and is such a delightful vegetable. It's very versatile , and looks super fancy! 

This recipe came from Pillsbury.com. The cream is divine; light and full of flavor. I loved this dish, and my husband who is so-so on asparagus did as well!

Asparagus with Cream and Almonds

Adapted from Pillsbury.com

From Pillsbury: "Look for fresh asparagus that is bright green with firm, unopened tips. To trim, snap off the tough ends where they break naturally." 

2 Tb sliced almonds

2 teas butter

2 teas all-purpose flour

1/2 cup half-and-half

1/8 teas salt

Dash pepper

Dash of nutmeg

2 lb fresh asparagus, trimmed

1/2 cup chopped yellow bell pepper  (optional)

1/4 cup shredded Parmesan cheese

In a skillet, cook almonds over medium-low heat 4-6 minutes, stirring frequently, until fragrant and light brown. Remove from skillet; set aside. 

In same skillet, melt butter. Whisk flour into butter until blended. Stir in half-and-half, salt, pepper and nutmeg. Cook, stirring constantly, until mixture boils.  Cook 2-3 minutes longer, stirring constantly, until thickened. Remove from heat; cover to keep warm. 

In a 4-quart saucepan, place asparagus; add 1/2 cup water. Heat to boiling.  Cook uncovered 3-5 minutes or until asparagus is crisp-tender; adding bell pepper during last minute of cooking. Drain.

On a large serving platter, arrange asparagus and bell pepper. Spoon sauce over the top; sprinkle with cheese and almonds.  

Enjoy! 

Cheesy Cauliflower Soup

I hope it's not too late for soups, because I just have to share this one. It's rich and creamy, and you would never guess that it's cauliflower! This is a popular soup at a local restaurant- Zupas, and I was determined to find a copycat recipe. I found this one at Amy's Yummy Food.  Don't be afraid to try it- it's yummy!


Cheesy Cauliflower Soup
http://amysyummyfood.blogspot.com/2011/02/zupas-copy-cat-wisconsin-cauliflower.html

2 Tb Butter
1 med Onion, chopped
1/4 C Flour
1/2 teas Salt
2 Cups Milk
3 1/2 Cups Water
5 Chicken Bouillon Cubes
1 Head Fresh Cauliflower or 1 Bag Frozen Cauliflower
1 teas Dijon Mustard
1 Cups Cheddar Cheese, shredded
1 Cups Pepper Jack Cheese or Provolone or Mozzarella, shredded/ whatever you like (I used ½ cup pepper jack, and ½ cup mozzarella)
Cheese and Bacon for toppings

In a large pan saute onion in butter until soft and golden brown. Whisk in flour and salt.
Gradually stir in milk, and water.
Add bouillon cubes and cauliflower.
Bring to a boil then reduce heat, cover and simmer for about 15 minutes until cauliflower is tender.
In a blender, (with center, top part removed, so the steam can vent) blend cauliflower at low speed in small batches until very smooth.
Return cauliflower mixture to pot and heat on medium until hot.
Stir in mustard and cheese, mix until cheese is melted and smooth.
Ladle into bowls and top with cheese and bacon.

Enjoy!

Mulligatawny (Indian Curry Soup)

I love soup season! Warm, flavorful flavors that cook for hours, making your house smell so nice... mmm...

Today's soup does not take hours, but is super fragrant, and was really good!  Indian Curry soup, or Mulligatawny, is a traditional Eastern Indian Soup.

This is also a great soup for beginner Thai cooks or eaters!  It isn't very strong in flavors. You get just an introduction to curry.  Now, I know it's called "soup", but mine turned out pretty thick. I ended up making some brown rice, and eating the soup on top of that.  Also, this is a Weight Watcher's recipe, and it's full of fruit and veggies! It includes chicken, but that can easily be taken out, and you would still have a hearty meal.

I would also recommend eating this with Naan Bread! Yum! 


Mulligatawny (Indian Curry Soup)
Weight Watchers New Complete Cookbook


2 teas canola oil
1 onion, chopped finely
2 carrots, diced
2 celery, diced
1 green bell pepper, seeded and diced
2 tart apples, peeled and diced
1/4 cup flour
2 teas curry powder
1/8 teas nutmeg
1 whole clove (Next time I would use powder)
2 cups chicken broth (or veggie broth)
1 tomato, peeled, and chopped
1 teas lemon juice 
2 cups diced, cooked chicken
1/4 teas. salt

Place oil in a medium saucepan, and heat.  Add diced onion, carrots, celery, green bell pepper, and the apples.  Cook for 5 minutes, until the veggies are soft.  Stir in the flour, curry, nutmeg, and clove; stirring, 1 minute. Gradually stir in the stock.

Add the tomato and lemon juice; bring to a boil, and then simmer for 30 minutes, stirring often. 

In the meantime, cook your chicken. Add the chicken and the salt to the soup, and stir well.

Serve over brown rice, or alongside Naan Bread! Enjoy!

Weight Watchers points: 1/4 of soup= 4 points (Does not include rice or bread) 

Summer Veggie Skillet

Do you still have squash and zucchini growing like crazy? This is a fabulous, and fast, recipe to use up those garden favorites! I have made this simple dish 3 times in the last month. Enjoy!


Summer Veggie Skillet
Recipe by The Double Dipped Life


2 TB oil
2 garlic cloves
1 teas red pepper flakes
1/4 cup chopped onions
1 large squash- sliced thin
1 large zucchini- sliced thin
2 tomatoes- chopped
fresh parsley
salt and pepper 


Heat oil in a large skillet. Add garlic, onion, and red pepper flakes; stir to cook 3-5 minutes. Add sliced squash and zucchini, stir, cover, and cook 5 minutes.  Add chopped tomatoes, salt and pepper to skillet. Cover, and cook until veggies are soft.  Add parsley. Serve hot.

Black Beans and Rice

Well, it's Tuesday. And this is obviously not a Thai recipe. I apologize for that, but it was unavoidable this week. I did make 2 Thai meals this past week, but with sick kids I was unable to get the pictures touched up and downloaded. If I can get to it, I'll post a new Thai recipe on Thursday!

I Love Mexican food. I mean Love with a capital "L". I could literally eat it every day. So, the other night when I was making chicken, I came across this recipe, had all of the ingredients, so I decided to whip it up. It was fast, and delicious! The best part is that it's a healthy side dish.

Black Beans and Rice
6-7 servings as a side dish
from: Bush's Best Black Beans can

1 TB olive Oil
3/4 cups onion, chopped fine
1/2 cup green pepper, chopped fine
1 cup tomatoes, diced
1 can (15oz) Low Sodium Bush's Black Beans- drain, but reserve juice
1/2 teas thyme
1 teas garlic salt
3 TB cider vinegar (I used red wine vinegar)
1/2 teas hot pepper sauce (I didn't have this- added some dried chili flakes)
2 cups cooked rice
Lime wedge or sliced mango (optional)

In a large skillet, heat olive oil; cook onion and green pepper until tender. Stir in tomatoes, beans, thyme, and garlic salt. Cook for 3 minutes; add vinegar, pepper sauce, and reserved juice. Continue to cook 5 minutes.
Serve over rice. Garnish with lime wedges or sliced mango.

Veggie Omelette Thai Soup

I have to admit that I tried this recipe because it had an omelet in it. I've just recently learned how to make an omelet, and have developed a little obsession with them...

I also wanted a Thai dish that was a bit healthier. This soup is all Veggies and has amazing flavor. Well, that is, it had amazing flavor once I was done with it! I added a lot of spices and different vegetables that weren't called for in the original recipe. The nice thing about this soup is that you can change up the vegetables and use what you have in the house. Also, it doesn't really have any "hard to find" Thai ingredients. The only thing you might have to search for is the Savoy Cabbage. I found some in my regular grocery store, but you might have to visit the Oriental shop again! This is Savoy Cabbage:


So, shall we proceed? Get out your soup pan and let's make some dinner!

Veggie Omelette Thai Soup

2 cans (14oz) Vegetable stock (3 3/4 cups)
2 carrots, finely diced
4 outer leaves Savoy Cabbage, shredded
1/2 onion, diced
1 cup sliced mushrooms
1 clove garlic, chopped
1/4 teas ginger
14 teas cumin
1/4 teas red pepper flakes
1/4 teas salt
1 egg
1 TB peanut oil
2 TB Soy Sauce
1/2 teas white sugar
1/2 teas ground black pepper
fresh cilantro to garnish

1. Put the stock in a large pan. Add vegetables and all the spices to the salt, and bring to a boil. Reduce the heat and simmer for 5 minutes.

In the meantime, crack the egg in a bowl, and beat lightly with a fork. Heat the oil in a small frying pan until hot, but not smoking. Pour in the egg and swirl the pan so that it coats the base evenly. Cook over a medium heat, flipping once, until the omelet has set, and the underside is golden brown. Slide it out of the pan and roll it up. Slice into 1/4in. rounds and set aside for garnish.


When the soup has simmered for 5 minutes, add the soy sauce, sugar, and pepper.


Stir well, then pour into bowls. Top with omelette rounds and cilantro garnish.

Enjoy! This is a very light soup, but packs a punch with the crunchy cabbage, soft carrots and mushrooms, and the spices.


For desert serve fresh fruit! Thai desserts are mainly fruit, and the flavor of the fruit works well in cleansing your palette.