Skillet Corn Off-the-Cob

Skillet corn just happened one day when Landon brought home the partially shucked corn.  We would usually place whole corn on the cob right on the grill, but having only half the husk, we had to improvise.  So I decided to cut the corn off the cob, put it in the cast iron skillet with butter, Cajun spices, and a splash of lime juice. It was so good we make it almost every time we grill.  

To "de-cob" the corn I suggest the nifty method I found on Pinterest (below).  Use the bundt pan and you won't have corn flying all over the kitchen. Genius.

What You'll Need:

 

Corn on the cob (4-6 cobs)

3/4 - 1 stick of butter cubed

2 tsp. Cajun spice

1 tsp. line juice 

1. Shuck the corn and take off the cob. Add cubed butter, corn, spices and lime juice to large cast iron skillet.  Place on hot grill over indirect heat for 30 minutes, stirring occasionally. You can also do this on the stove over medium high heat. 

ENJOY!

Spicy Sausage and Cabbage

My dad HATES cabbage.  I'm not sure why but he doesn't allow my mom to cook it in his house.  So, I didn't discover I actually like cabbage, a lot, until recently.  I think out of boredom I decided I would try to cook some fried cabbage.  And just as most of my cooking experiements start, I googled fried cabbage.  I looked at several recipes and then had in mind what I was going to do. Turns out, it was tasty.  Mom loved it as much as I did and we eat it regularly at my house when dad doesn't come with her.  

What You'll Need:  

1 head cabbage, remove outer layer and center and thinly slice or shred 

Large pot of water

Generous amount Cajun seasoning (I prefer Tony Chachere's). 

2 Tbsp. Butter

1 package smoked sausage, sliced

1/2 onion, thinly sliced

Pinch of sugar

1/4 tsp. Worchestershire sauce

Louisiana hot sauce, to taste

Black pepper, to taste

1.  Bring large pot of water to rolling boil and add generous amount of Cajun spices (sort of like a crab boil). Toss in shredded cabbage and boil for 2-3 minutes or until cabbage is barely soft.  Drain and sit aside. 

2.  Meanwhile, heat butter over medium high heat, adding sausage and onion.  Cook until sausage is nicely browned and onion is translucent.  

3.  Add drained cabbage to pan.  Add a dash of sugar and any more Cajun spice you think it needs.  Add Worchestershire, hot sauce and black pepper. Toss ingredients together. 

4. Remove from heat.  ENJOY!

Bruschetta Chicken

So I wanted to cook something that wasn't pasta for my best friend.  We were celebrating Wine Wednesday and addressing wedding invitations.  So I thought about it and bruschetta chicken was something I had seen on Pinterest a while back and I thought it sounded good.  I certainly enjoyed it and I think my friends did too, as I hope you will. 

What You'll Need:

1 package of chicken breasts ( I prefer the "organic" brand) 

1 cup Balsamic vinegar, divided

2 Tbsp. Extra Virgin Olive oil

1 tsp. molasses 

Fresh basil (generous amount) 

1.5 cups Fresh tomatoes, chopped

Minced garlic

1/2 small red onion, finely chopped

Feta cheese, optional 

1. The night before I trimmed the chicken breasts of any tendons or anything that looks gross. I put it in a large plastic bag and added 1/2 cup balsamic and 1 tablespoon extra virgin olive oil and I threw in about a teaspoon of molasses.  I admit I didn't measure any of it so add enough to generously coat the chicken. And let marinate in the refrigerator overnight or at least a few hours.

2.  Chop the tomatoes and onion and add to mixing bowl.  Add garlic and freshly cut basil. Add enough balsamic vinegar to nicely saturate everything but not make it a soup.  Add remaining olive oil and salt and pepper to taste and let sit.  I also made this the night before.  It should look like the picture below.

4.  I used my porcelain enameled cast iron Dutch oven to prepare the chicken on the stove top but you could bake it or grill it, you choose.  Just be sure to cook it until the internal temperature is 175° Fahrenheit.  Mine had a nice Carmelized color to it.  

5.  Top cooked chicken with bruschetta and feta cheese and you can drizzle a little more balsamic if you choose.  I served mine over quinoa but brown rice, orzo pasta, or whole wheat spaghetti would be good too.  Also, serve with a crusty bread and have the bruschetta on it as well. 

ENJOY! 

Pork Tenderloin

Sorry for the old (and poor quality) picture, but it will have to do.  And note the red juice isn't blood it's from the roasted red pepper and black olive sauce (recipe not included).  I don't remember how I stumbled upon this recipe but I am certainly glad I did.  I remember telling my mom I was making her pork tenderloin and her reply was "uh I don't like pork." This is typical.  She's constantly saying she doesn't like something and then I'll prover her wrong.  This was no exception. She now has this recipe and makes it a lot.  So I hope you will enjoy the recipe as much as my family does.

What You'll Need:

Pork tenderloin

Extra virgin olive oil 

McCormick Montreal Steak Seasoning 

1.  Coat the tenderloin with olive oil and add a liberal amount of the Montreal steak seasoning.

2.  Refrigerate overnight if possible.

3.  Preheat oven to highest temp (500°F).  Place tenderloins on rack in baking sheet and add about a 1/4 inch of water.  Cook tenderloin on highest heat for 15 minutes.  It's critical not to open the oven during this time.

4. After the 15 minutes, drop oven temperature to 350°F.  Continue cooking for 30-45 minutes or until the internal meat temperature is 165°.  

5.  Remove from oven and let rest about 10 minutes so the juices can redistribute.  Slice and serve. 

ENJOY!

Original recipe - adapted 

http://www.foodnetwork.com/recipes/rachael-ray/roasted-beef-tenderloin-with-roasted-pepper-and-black-olive-sauce-recipe.html#! 

Penne alla Vodka

Probably my first really successful pasta dish that really got me interested in cooking with out-of-the-box ingredients.  I was in high school and watching Oprah after school, Rachel Ray was her guest star and she was making her You Won't Be Single for Long Vodka Cream Pasta. I think I googled the recipe and made it that night and it was an instant hit.  Except my dad threw a fit over the fact I used his grey goose to cook pasta (which he doesn't eat).  So he bought me my own Heaven Hill just to cook with.  How many high schoolers are getting liquor to cook with instead of drink?  

This weekend is my best friend, Cate's, bachelorette party/camping weekend.  She request her favorite, vodka cream.  I hope everyone else enjoys it as much as Cate & I do!

What You'll Need:

1 box penne rigate pasta 

3 Tbsp extra virgin olive oil 

1 Tbsp butter

2 shallots, minced

2 tsp garlic, minced

1 cup vodka

1 cup chicken stock 

1 can (32oz) crushed tomatoes

1/2 cup heavy whipping cream

Fresh chopped basil

Crushed red pepper flakes, to taste

Salt

Pepper

1.  Add oil and butter to skillet over medium high heat.  When oil is hot add shallot and garlic, sauté for 3-5 minutes until garlic is getting fragrant and dark.  

2.  Add vodka and wait to reduce by half. Add chicken stock and tomatoes and simmer.

3.  Being water to boil (always add some salt), and cook penne about 7 minutes until al dente. Drain.

4.  Whisk in cream to tomato sauce and remove from heat.  Add basil, crushed pepper and any seasoning you'd like.  Toss with pasta.

ENJOY! 

  

Southern Caviar Dip

AKA Texas Caviar... But I'm an Arkansan and I'll rename it as I like.  It could even be Woo Pig Sooie Dip.  Whatever you call it, it's ALWAYS a huge hit at potluck or parties.  

What You'll Need

1 can Shoepeg corn

1 can black beans

1 can Rotel

1 can purple hull peas (or blackeyed)

Drain all except the Rotel 

1 bell pepper, chopped

1/2 cup purple onion, chopped 

1 tsp. minced garlic

1/2 bottle Italian dressing

1 Tbsp McCormick salad supreme seasoning 

Mix everything and chill overnight for best results.

ENJOY

Go-to Pasta Salad

Pasta salad, one of my absolute favorite weekend/summer side dishes (or meal if you love it as much as I do).  You can make it your own by adding any fresh veggies that you love or what's in season.

What You'll Need

1 box Multi-colored spiral pasta (I love the garden delight brand)

1/2 purple onion, chopped

Your color choice of Bell Pepper, chopped 

Black olives, sliced or whole pitted 

Fresh tomatoes, chopped 

Cucumber, cubed

Radish, halved and sliced 

Parmesan cheese or feta cheese

House Italian Dressing, or store bought

House Italian Dressing

1/4 cup extra virgin olive oil 

1/4 cup apple cider vinegar 

1/4 cup red wine vinegar

1 Tbsp sugar

1 tsp sea salt 

Fresh cracked pepper to taste

1/8 tsp red pepper flake

1/2 tsp garlic powder

1/2 Tbsp. Italian seasoning or combination or fresh herbs (basil, thyme, oregano) 

1.  Cook pasta as package directs.  Drain.  Toss with a bit of olive oil. 

2. Chop veggies and add to drained pasta. 

3.  Mix dressing ingredients and pour over pasta & veggies.  Toss all ingredients with Parmesan cheese.

4.  Refrigerate overnight for best results but at least 4 hours.

ENJOY!