Grilled Coconut Corn

3/4 C unsweetened coconut milk
2 Tbsp light brown sugar
1 bay leaf
1/4 tsp salt
4 ears sweet corn, husked

Combine coconut milk, sugar, bay leaf and salt in small saucepan over medium heat. Let simmer gently until sugar dissolves, 3-5 minutes. Taste for sweetness, adding more sugar if necessary. Remove pan from heat and let mixture cool to room temperature.

Preheat grill to high. When ready to cook, brush grill grate clean and apply thin coat of oil to grate. Place corn on hot grate. Start basting with coconut milk to mixture after a few minutes. baste several times as it grills until nicely browned on all sides, 2-3 minutes per side, 8-12 minutes in all. Turn with tongs.

Baste corn one final time and serve.

(Stephanie and Christina Supper Club)

Cilantro Lime Rice

Recipe from Jamie Cooks it Up!
Yield: about 4 C cooked rice
Time: 45 minutes start to finish

2 C uncooked rice
1 T butter
2 cloves garlic minced
4 chicken bullion cubes
1 t lime zest
4 C water
2 T lime juice
1 T sugar
3 T fresh cilantro, chopped

1. In a large skillet combine rice, butter, garlic, lime zest, bullion cubes, and water. Bring to a boil and stir well.
2. Reduce heat to low. Cover and simmer for 20-30 minutes.
3. In a small bowl combine lime juice, sugar, and cilantro. Pour over the top of the hot cooked rice, and stir to incorporate. ENJOY!

(Great with Cafe Rio Sweet Pork and Cilantro Lime Dressing)

Generia's Famous Baked Beans

2 40-oz cans pork-n-beans, drained
1 lb brown sugar
1 lb bacon, diced and cooked
1 1/2 onions, diced and cooked
2 T mustard
5-6 shakes ketchup
5-6 shakes cinnamon

Combine and bake at 300 for 3-4 hours or on low in a crock pot all day. If there is too much liquid, leave lid off for part of the time.

Creamed Corn

2 (10 oz) packages frozen corn kernels, thawed
1 C heavy cream
1 tsp salt
2 T granulated sugar
1/4 tsp freshly ground black pepper
2 T butter
1 C whole milk
2 T all purpose flour
1/4 C freshly grated Parmesan cheese

In a skillet over medium heat, combine corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is heated through. Remove from heat and stir in the Parmesan cheese until melted. Serve hot.

Angel Hair Pasta with Tomatoes, Garlic and Basil

1/2 C thinly sliced garlic
7 T extra virgin olive oil
2 C tomatoes, seeded and diced (about 1 lb)
2/3 C basil leaves, roughly chopped
3/4 tsp kosher salt, or to taste
freshly ground black pepper to taste
6 oz dried angel hair pasta (capellini or capelli d/angelo)
Parmesan cheese, optional

Combine the garlic and 3 T of the oil in a skillet over medium heat. Cook slowly until the garlic is evenly lightly browned. Reduce the heat to low, add the tomatoes, basil, salt and pepper and cook until the tomatoes are heated through. Meanwhile, cook the pasta in ample salted boiling water. drain the cooked pasta and add it and the remaining oil to the skillet. Toss to coat the pasta with the oil. Serve in warmed bowls with tomatoes and basil on top. Serves 4.

Go For the Grains Casserole

Healthy and Delicious. One of our favorites.

5 medium carrots, thinly sliced
2 cup frozen corn, thawed
1 small onion, diced
1 cup quick-cooking barley
1/2 cup bulgur
1/3 cup minced fresh parsley
1/2 teaspoon garlic salt
2 cups vegetable broth
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups (6 ounces) shredded cheddar cheese

Combine all but the cheese in a 13 x 9 baking dish. Cover and bake at 350° for 50-55 minutes or until grains are tender, stirring once halfway through. Sprinkle with cheese. Cover and let stand 3-5 minutes or until cheese is melted.

Yield: 10 servings.

Original Roasted Ranch Potatoes‏

This is one of our favorites, from the Hidden Valley website. Instead of tossing in a ziplock bag I brush it on with a roasting brush. We also like to broil the potatoes at the end to crisp them up a little.

Ingredients
2 pounds small red potatoes, quartered
¼ cup vegetable oil
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix


Instructions
Place potatoes in a gallon-size Glad® Food Storage Bag and add oil; seal bag. Toss to coat. Add salad dressing mix and toss again until coated. Bake in ungreased baking pan at 450°F for 30 to 35 minutes or until potatoes are brown and crisp.

Alfredo Sauce

1 3/4 cup heavy cream

6 Tbsp unsalted butter

1 cup freshly grated Parmesan cheese

3/4 cup grated fontina cheese

1 lb pasta of choice (fettuccine is suggested)

1 tsp cracked black pepper

salt and pepper to taste

In a saucepan, heat cream and butter until almost boiling. Using a small whisk, stir in Parmesan and then add fontina cheese into mixture and stir until thick and smooth. Salt and pepper to taste.

Bring a large pot of salted water to boil and cook pasta until al dente. Drain and pour into sauce mixture. Serve immediately, topped with shaved Parmesan and cracked pepper.

Serves 4

Puttanesca Sauce

1 can chopped tomatoes (approx. 2.14 oz)

3 cloves garlic, crushed

1/4 c olive oil

1/2 cup large pitted black olives

3 pieces anchovies, rinsed and sliced

2 Tbsp capers

2 Tbsp tomato paste

1/2 tsp red pepper flakes

3 Tbsp chopped parsley

1 lb pasta of choice (spaghetti suggested)

salt and pepper to taste

Heat olive oil in a medium saucepan and saute garlic until golden brown. Drain and quarter black olives (Kalamata olives may be substituted). Thinly slice anchovies. Add chopped tomatoes, olives, anchovies, tomato paste and capers to the oil and garlic. Stir until blended. Season to taste with salt, pepper and red pepper flakes. Bring water to boil with 1 Tbsp of oil and a pinch of salt in a large pot and cook pasta until al dente. Drain, mix with sauce and top with chopped parsley and serve.

Serves 4

Tomato Sauce

6 lbs fresh ripe tomatoes

2/3 cup olive oil

1 cup chopped onion

2 Tbsp butter

1/2 cup fresh chopped basil

1/4 cup fresh oregano

1 1/2 tsp salt

1/2 cup Parmesan cheese

fresh ground pepper to taste

Pierce each tomato with a sharp knife on the bottom, and then blanch to loosen their skins. Peel and remove core after tomatoes have cooled, then chop. Heat oil in a large saucepan and cook onions until translucent.

Raise heat and add tomatoes, basil and oregano. Cook 10-15 min or until sauce thickens. Salt and pepper to taste. Add parmesan cheese, if desired.

Makes about 2 quarts.

Angel Hair Pasta w/Cilantro, sun-dried tomatoes and feta

We have this really cute pasta dish set that has some good sauce recipes on the box. I'm finally going to get rid of the box, but want to keep the recipe's so here they are! Along with some tips.

Angel Hair Pasta w/Cilantro, sun-dried tomatoes and feta

10 oz sun-dried tomatoes in oil, coarsely chopped

2 Tbsp olive oil from tomatoes

8 oz feta cheese, crumbled (herbed feta optional)

1 bunch fresh basil, coarsely chopped

4 oz angel hair pasta, cooked

Combine the first 3 ingredients and set aside. Cook pasta according to directions. Drain and toss with tomato mixture and basil. Top with cracked pepper. Serve hot or cold.

Serves 4

Ok, I just noticed that the title says cilantro but the recipe calls for basil. Perhaps you can use cilantro instead, or else the title should say basil. Guess we'll just have to try either one. :)

Chicken Croissant Sandwhich/ Potato Salad

Here is a most delicious recipe from Neil's mom. Yummy! :)

Getting the recipe I found out the dressing is goof for Chicken Croissant Sandwiches or Potato Salad

Dressing:
1 c mayo
1 Tbs sugar (or more if desired)
1 tsp salt
2 tsp prepared mustard
1 tsp vinegar
thin with pickle juice or milk

for Potato Salad use 6-7 potatoes

for Chicken Salad Sandwich, if you like it really mayoish use 3-4 chicken breasts, cut into chunks and pressure cook, boil or steam until cooked (15 min?) then season with salt and pepper or season salt. Add the dressing in a bit at a time (you can always add more, can't add less).

Then add whatever fruits and veggies you like: i.e. almonds or cashews, onions, celery, grapes


*I love grapes, so I add a ton. I also shredded the chicken a little bit as I stirred. I had chicken tenderloins instead of breasts and used 7 or 8. We don't like it super mayo and we had extra dressing left over. For how much chicken I cooked, it makes about 8 croissant sandwiches. Bring on the leftovers! :)

Garlic Cheese Bread

My step-mom Judy showed me how she makes her garlic cheese bread, and it is DELICIOUS! :) We are such fans!

Before placing in oven

Directions:

Place however many slices you want on a cookie sheet.
Butter the top sides of each
Sprinkle with garlic salt, then parsley flakes, then Parmesan cheese*
Place cookie sheet on the top shelf in oven and broil until lightly golden brown**

*I use the dry kind that is in the bottle. You can also use the kind that is grated in the bag, or I've also tried it with grated Mozzarella and that was good too.
**Make sure to give it your full attention! It doesn't take long, and they go from perfect to black in a blink of an eye! ;)

And this is what you have! Yum!


Neil likes his more crunchy.

Enjoy! :)

Frog Eyes Salad

I LOVE this salad! So yummy! Just note: you do have to start a day in advance.

1/2 c sugar
1 Tbs flour
1 tsp salt
1 c pineapple juice
1 egg, beaten
2 tsp lemon juice
3 quarts water
1/2 Tbs oil
half of a 16 oz pkg Acini de Pepe (found w/the noodles/pasta in the store)

10 oz can crushed pineapple, drained
11 oz can mandarin oranges, drained
20 oz can pineapple chunks, drained (I use tidbits and they work fine)
9 oz carton cool whip
1/2 c miniature marshmallows

Combine sugar, flour and salt. Gradually stir in pineapple juice and egg. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature.
Bring water and oil to a boil. Add Acini de Pepe; mix lightly but thoroughly. Refrigerate over night in air-tight container.

Add remaining ingredients, mix lightly but thoroughly. Refrigerate until chilled in air-tight container. Salad may be refrigerated for 1 week in air-tight container. Makes 12 servings.

243 calories and 7 fat grams per serving

NOTE: Double this recipe to feed a crowd!




******** I looked in probably 20 cook books before I found a recipe for it. I guess I could have checked online. Oh well. So all of you who are my like and have forgetful spells of the internet, here it is (even though it's still on the internet. ;) Oh well.) ENJOY!

Mixed Grain Casserole

2 medium carrots, halved lengthwise and thinly chopped
1 C fresh small mushrooms, quartered
1 C canned black beans, drained and rinsed
1 can corn or 1 C frozen corn
1 C vegetable broth
1/2 C pearl barley
1/3 C snipped parsley
1/4 C bulgar
1/4 C chopped onion
1/4 tsp garlic salt
1/2 C shredded cheddar cheese

Combine all but cheese in 1.5 quart casserole. Bake covered at 350 for 1 hour, stirring once halfway through. Sprinkle with cheese and serve.

California Salsa

1/4 C fresh cilantro, chopped
1/3 medium onion, diced small
1 tsp fresh lemon juice
6 tomatoes, diced
1 serrano chile pepper, diced small
1 tsp cider vinegar
1 tsp salt

We add:
1/2 can black beans, rinsed
1/2 C frozen corn, rinsed with warm water
1 avacado, chunked

Chop and combine all ingredients, and chill to blend flavors. We usually add more salt. It is super delicious.

Cranberry-Port Relish

Cranberry-Port Relish

If desired, you can add nuts to this relish, but it must be eaten right away so the nuts stay crisp.

3 cups fresh or frozen cranberries
1 1/2 cups tawny port or cranberry-raspberry
juice
1 1/4 cups sugar
1 cup golden raisins
1 medium onion, finely chopped
2 tablespoons cider vinegar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

1. Combine all ingredients in large saucepan; bring to a boil over medium-high heat, stirring occasionally.

2. Reduce heat to medium-low; simmer, uncovered, 30 minutes or until cranberries have popped and liquid has slightly thickened. Cool to room temperature. Store in refrigerator.

3 1/2 cups

PER 1/4 CUP: 135 calories, 0 g total fat (0 g saturated fat), .5 g protein, 33 g carbohydrate, 0 mg cholesterol, 5 mg sodium, 1.5 g fiber