Roasted Sweet Corn with Chili-Lime Butter

Okay, people. Have you ever had Mirai sweet corn? It's been selling like mad at the farmer's market, and I'm hooked. It's a super sweet corn on the cob that tastes good cooked just by itself, with nothing added.


But when I think of corn on the cob, I think of salt and butter, too. So when I recently roasted some corn (in the easiest method possible...see below), I adapted a recipe for chili-lime butter from Tyler Florence. The result=delicious!


Ingredients
6 ears sweet corn, in their husks
1 1/2 sticks unsalted butter, softened to room temperature
1 tbsp. chili powder
Zest of one lime
1/2 lime, gently squeezed
Salt and black pepper, to taste


Directions
1. Preheat the oven to 350 degrees.
2. Place the corn (husks and all) on the oven rack and roast for 40 minutes.
3. Meanwhile, in a small mixing bowl, combine the butter, chili powder, lime zest and juice, salt and pepper. Mix with a fork until well combined.
4. Remove from oven with mitts or tongs and let sit for a few minutes on the counter.
5. Cut the ends off each cob and peel away the husks.
*Note: the silk will be moist, so it should peel away in chunks (much easier than peeling it raw when all those strings get stuck and you have to peel them one by one).
6. Slather the corn with the chili-lime butter and serve hot.
7. Oh, and lick your fingers! 

Don't waste all that good stuff!

Bloody Mary Tomato Salad

Summertime salads can get monotonous...tomatoes, cucumbers, onions, some fresh herbs...you catch my drift. But this salad ratches that up a few notches will some really bold flavors. It's a great accompaniment to a grilled steak or chicken dinner on a hot summer evening, adapted from smitten kitchen.


Ingredients
1/2 medium red onion, finely chopped
3 tbsp. red wine vinegar
3 pints grape tomatoes
5 celery stalks, finely chopped
1/2 cup green olives, finely chopped
2 tbsp. olive brine (from olives above)
2 tbsp. prepared horseradish
1 tbsp. Worcestershire sauce
1 tsp. hot sauce
1/2 tsp. celery seeds
1/4 cup olive oil
Salt and black pepper


Directions
1. In a large mixing bowl, combine 1 tbsp. vinegar with the chopped red onions and let sit for 10 minutes, stirring occasionally, to soften the kick of the onion a bit.
2. Meanwhile, slice the tomatoes in half, and prepare the celery and olives. 
3. In a mixing cup, whisk together the other 2 tbsp. of vinegar, olive brine, horseradish, Worcestershire, hot sauce and celery seeds.
4. Slowly add the olive oil, whisking as you go, until well combined.
5. Add the tomatoes, celery and olives to the onion mixture.
6. Cover with the olive oil mixture, and season to taste with salt and pepper.
7. Cover and set aside for up to four hours in the refrigerator prior to serving.
*Note: I recommend letting it sit for at least an hour so the flavors have time to combine.

Zucchini Crudo

You'll probably roll your eyes and think "duh!" when I share this next thought with you...but I just started to get into the idea of having a salad before dinner at home. Sometimes, dinner takes awhile to prepare...so why am I not eating a salad while it's getting ready to fend off some of those hunger pains? This is an awesome, easy "salad" type nibble from kiss my spatula. It be good.


Ingredients
1 medium yellow zucchini (or green, but the yellow ones are a tad sweeter)
2 tsp. olive oil
1/2 lemon, juiced
Salt and pepper
1/4 small red onion, very thinly sliced
Fresh sheep's milk feta cheese, crumbled
*Note: you want to use sheep's milk feta...it's much creamier and milder than Greek feta
Parsley and chives, finely minced


Directions
1. Using a mandolin slicer, thinly slice the zucchini into rounds.
*Note: you want these very thin so they can soften up under the lemon juice in the fridge. Because the zucchini will be raw, you don't want it too thick and crunchy.
2. Arrange in concentric circles on a plate, overlapping each round and layer.
3. Season generously with salt and pepper.
4. Drizzle with olive oil and lemon juice.
5. Cover and refrigerate for 30 minutes so the lemon juice can work its magic and soften up the zucchini.
6. Meanwhile, soak the onion slices in the juice of the other half of the lemon. Also, mince the fresh herbs.
7. Remove from the refrigerator and top with red onions, feta and herbs. Serve immediately.

Boranija (Yellow Bean Soup)

As you can tell from the fact that soup has its own category on this blog, I love soup! It's easy to prepare, makes a lot and is great for leftovers. But summertime doesn't often lend itself to images of warm, hearty soup simmering on the stove for a couple hours, right?


Wrong! This Serbian yellow bean soup, courtesy of my Serbian roomie, is the perfect summer soup. I fell in love with the yellow beans stored in large piles at the market, and aside from sauteing them, I couldn't think of a thing to use them for that would still be relatively healthy. Enter boranija...and thanks to Jen and her mom, Lily (who has shared more than just one recipe with me), I now know how to put away a couple pounds of summer beans.


Ingredients
2 lbs. yellow wax beans
2 small onions
4 cloves garlic
2 tbsp. butter
1 1/2 tbsp. all-purpose flour
10-12 tsp. chicken granules
1 tbsp. paprika
Salt and black pepper
Crushed red pepper flakes
4 eggs
1 tbsp. vinegar


Directions
1. Clean, trim and cut the beans into bite-size pieces.

2. Chop the onions, and mince the garlic.

3. Melt the butter in a large Dutch oven or heavy-bottomed pot. Add the onions and garlic, as well as a pinch of salt, and saute until translucent.
4. Add the flour and paprika, and stir until flour is dissolved and onion mixture is thickened.

5. Add the beans and enough water to cover (approximately 6 cups).

6. Bring to a boil, and add 6 more cups of water.

7. Stir in the chicken granules (adjust amount to your preference), black pepper and red pepper flakes to taste.
8. Return to a boil, then reduce to a simmer. Simmer for 2 1/2 hours, covered.
9. Beat eggs in a small bowl or measuring cup.
10. Turn off the heat. Hold a fork over the soup, and pour the beaten eggs through the tines of the fork into the soup.
*Note: this ensures that the egg remains in larger pieces, rather than getting broken up throughout the broth.
10. Add 1 tbsp. of distilled vinegar, stir, and serve with a dollop of sour cream.

Apricot Upside-Down Cake

This isn't a new recipe, but I'm keeping my promise. I tried it with apricot, and it was even better than the plum version. Follow the original recipe, and just substitute 8 apricots for the 4 plums.

Sugar and Spice Salmon

Sugar and spice and everything niiiiiiice. This one is good! A slightly spicy, Asian flair, adapted from Nigella Lawson.


Must. Make. Again. Soon.


Ingredients
1 salmon filet (approximately 8 oz)
For the rub:
Equal parts (for this size salmon, about 1/2 tsp each):
ground cumin
brown sugar
salt
ground ginger
dried mustard
cinnamon
1/4 tsp. paprika
Olive oil (to form a paste, about 2 tbsp.)


For the sauce:
1/4 cup Dijon mustard
1 tbsp. granulated sugar
1/4 tsp. Hunan red chili sauce


Directions
1. Preheat your oven's broiler.
2. Combine spices and stir together. Add olive oil, and stir quickly into a paste.

 

 3. Lightly oil a small baking pan, and place salmon in it.
4. Spread spice mixture over the salmon on both sides.
5. Broil the salmon for 10 minutes or until nearly cooked through. The topping will bubble a bit - this is a good thing.

6. Meanwhile, combine the mustard, sugar and chili sauce in a small saucepan over low heat. Stir until combined and sugar is melted.
7. Remove salmon from oven and let it sit, covered with foil, for a few minutes to finish the cooking process. Drizzle some of the mustard mixture on top of the salmon, and enjoy!


I served it with honey-glazed carrots and cucumber salad, which was a great combination of salty, spicy and sweet. 

Viennese Cucumber Salad

All I really need are three simple words: cucumbers + salt + vinegar. Yup, that equals summer salad heaven. I found this twist on the salty, crunchy salad I love so much...it's just a tad sweeter due to the sugar, and the dill adds a nice depth of flavor. I'll be making this again, for sure.


Ingredients
2 lbs. baby cucumbers
1 tbsp. salt
1/3 cup white wine vinegar
1/4 cup water
2 tsp. granulated sugar
1 garlic clove, finely minced
2 tbsp. fresh dill, lightly chopped


Directions
1. Score cucumber skins with a zester (or a fork if you don't have this particular kitchen gadget).
*Note: you can also skip this step, but it makes the salad look a whole lot prettier.

2. Thinly slice the cucumbers. You can use a mandolin or slicing blade on a food processor. But I find it somewhat soothing to slice and dice vegetables (yes, I'm a bit obsessive and crazy, I know) so I did this one by hand with a sharp knife.
*Note: the original recipe calls for them to be very, very thinly sliced, but I kept them just a tad thicker (okay, so just one "very") so they don't get too flimsy under the drying pressure of salt.
3. Place cucumber slices in a medium mixing bowl and toss with 1 tbsp. salt. Let stand for one hour so the water drains out of the cucumbers.

4. Meanwhile, in a small saucepan, combine the vinegar, water, sugar, garlic and fresh dill and heat to combine, stirring until the sugar dissolves.

5. Remove from heat and set aside to cool.
6. Drain cucumbers in a colander and press down with a paper towel to ensure as much extra water drains out as possible. Return to the mixing bowl.
7. When the vinegar marinade is cooled completely, pour over cucumbers. Let them marinate in the refrigerator for at least 1 hour but up to 6 hours.
*Note: after 2 hours, you'll notice the cucumbers discoloring to yellow a bit, but the flavor won't be impacted.

Honey Glazed Carrots

I have this mild obsession with wanting to cook new (baby) carrots whenever I see them at the farmer's market. And we're not talking the baby carrots that I grew up with from a plastic bag to be dunked in ranch dressing. They're petite and bright orange with a vibrant green stalk, and they're so aesthetically pleasing it almost doesn't matter that they taste so good. But they do, and add a little butter and honey to create a nice, smooth glaze...just go ahead and try it. I know you'll like 'em.


Ingredients
1 bunch new carrots
1 tbsp. butter
1 tbsp. honey
Salt


Directions
1. Shave carrots with a vegetable peeler and cut stalks, leaving just a little bit on top. Wash thoroughly to ensure all the dirt is gone.
2. Place carrots in a pot filled with enough salted water to cover them.
3. Bring to a boil over medium-high heat, and boil for five minutes.

4. Drain carrots and return to pot.
5. Add butter and honey. Saute for another five minutes or until butter and honey have coated carrots and begun to thicken.
6. Remove from heat and serve.

Smushed Potato Babies

I love potatoes. (Twice) baked, mashed, whipped...tater tots, french fries, wedges...you name it, I love it. And I can't control myself if there's a plate of them, in any form, sitting in front of me. I saw Rachael Ray make these little guys one morning while I was surfing through the channels, thought it a good idea to make them, then got distracted and forgot about them. But as many recipes do, it came to mind at a most random time when I wasn't thinking about anything to do with potatoes. But boy, am I glad it did. These little potato babies are the p.e.r.f.e.c.t potato combination - salty, crunchy on the outside/soft on the inside, nearly bite-sized perfections...oh, and they're quick to make, too! How's that for potato nirvana?


Ingredients
1 lb. baby potatoes
Olive oil
Salt and black pepper
Onion powder
Crushed red pepper


Directions
1. Place potatoes in a medium pot with enough generously salted water to cover.
2. Bring water to a boil over medium-high heat, and boil for five minutes.
3. Meanwhile, heat 1/4 cup olive oil in a large skillet.
4. Drain potatoes and set aside.
5. Place one potato at  time on a cutting board, and with the side of a large knife, gently push down on the potato until it crushes into a flat disc.
6. Once olive oil is beginning to smoke, place potatoes in the skillet and season generously with salt, black pepper, onion powder and a pinch of crushed red pepper.

7. Fry on each side about five minutes or until golden brown and crisp.

Thai Chicken

I have grown to love chicken (yes, there was a time where it totally grossed me out), but it can get pretty boring if you're not careful. I came across a recipe for thai chicken legs while perusing through smitten kitchen and fudged it a bit to fit with what I had my own kitchen (and to incorporate garlic scapes, of course!)...and wow. It's de-lish.


Ingredients
2 boneless, skinless chicken breasts (cut in half lengthwise)
1/8 cup soy sauce
3 tbsp. hoisin sauce
1/4 cup vegetable oil
5 cloves garlic
1/4 cup garlic scapes
1-2 tbsp. coriander seeds
1 tsp. salt
1 tsp. black pepper


Directions
1. In a large freezer bag, combine the vegetable oil, soy sauce and hoisin sauce. Close bag and shake to combine.
2. Mince the garlic and thinly slice the garlic scapes. Add to the sauce mixture.
3. Crush the coriander seeds with a mortar and pestle. This allows you to crush it as small as you like, though I chose not to crush them too finely. I like the texture.

4. Add the seeds, as well as the salt and pepper, and add to the sauce mixture.
5. Close the bag again and shake well to combine. The sauce will be pretty thick.
6. Add the chicken to the bag and rub to cover with marinade.
7. Place in refrigerator, cover with foil and marinate at least three hours or overnight. Turn the chicken over and move it around in the bag every so often to allow it to marinate evenly.


8. Preheat the oven to 450 degrees. Lightly grease a baking dish just large enough to fit the chicken breasts.
9. Place the chicken breasts in the dish and top with any extra marinade.

10. Cover and bake for 25 minutes.
11. Let stand for 10 minutes to allow any juices to re-distribute and to allow sauce to thicken a little.

Roasted Beet Salad with Honey Vinaigrette

I was recently out to dinner and had a delicious citrus salad with goat cheese...we're talking grilled watermelon, orange slices and a tangy but sweet vinaigrette. So when I found myself at home later in the week craving that exact combination...and realizing I had no watermelon (or a grill), I resorted to digging through the refrigerator and coming up with my own combination. I know this is pretty standard, but I was really pleased when I made it myself at home and it turned out. And the vinaigrette was a total guess, but it actually turned out to be a perfect complement to the spicy arugula, sweet roasted beets and tangy goat cheese. 


Oh, and I made it again the next day!


Ingredients
2 medium red beets
2 medium yellow beets
Herb goat cheese
Arugula
3 garlic scapes
1 cup olive oil
1/3 cup apple cider vinegar
3 tbsp. honey
2 cloves garlic, minced
1 small shallot, minced


Directions
1. Preheat the oven to 425 degrees.
2. Roast the beets. Here's how.
3. Wash and dry arugula in a salad spinner. Place in a large salad bowl.
4. Crumble desired amount of goat cheese onto arugula.
5. Dice the garlic scapes into thin slices and sprinkle into bowl.
6. Combine the shallot, garlic, vinegar and honey in a measuring cup. Slowly whisk olive oil into mixture to make the vinaigrette. Set aside.
7. Once beets are roasted, cooled and peeled, slice them into bite-size pieces and add into salad.
8. Pour vinaigrette over salad and toss.

Pesto Chicken with Tomato Salad

Ingredients
2 boneless, skinless chicken breasts
Homemade garlic scape pesto
1 large, ripe tomato
1/4 spring onion
Olive oil and balsamic vinegar
Salt and pepper
Onion powder


Directions
1. Preheat your oven's broiler.
2. *Optional: cut the chicken breasts in half lengthwise to make four thinner portions.
3. Season chicken on both sides with salt, pepper and onion powder.
4. Heat olive oil in a large skillet, and saute chicken for a few minutes on each side until golden brown but not cooked through.

5. Remove chicken from skillet, and spread pesto on top of each chicken breast.
6. Broil for five minutes or until pesto is browning on top.


7. Seed and dice the tomato and slice the onion. Place in a medium mixing bowl.
8. Season with salt and pepper to taste. Drizzle lightly with olive oil and a good balsamic vinegar (in a 1:1 ratio).
9. Toss and serve alongside the broiled pesto chicken.

Garlic Scape Pesto

If you go to your local farmer's market, you may have seen boxes of what looked like curly green stems all over the stands. What is a garlic scape, you may ask? It's the green shoot of a garlic plant that emerges from the soil as garlic matures. These shoots are delicate, allowing them to grow up from the soil and curl like tendrils as they toughen. Farmers (or garlic home-growers) clip them back, because it allows the garlic bulbs to grow bigger and better. So what's good for garlic...is also good for us garlic lovers!


There seem to have been more than usual this year, but maybe I'm just noticing them more because I have literally fallen in love with these guys this summer. They have the flavor of garlic, but on the softer side without the harsh bite of traditional garlic, and they're crunchy, so you can use them as a garnish. You can cook them, eat them raw...man, the possibilities are endless. 


And rather than buying basil and parsley, toasting walnuts and adding lots of cheeses..the garlic scape is enough to flavor this entire dish of pesto. So it's easier, too!


Ingredients
10 garlic scapes
1/2 cup freshly grated parmesan or Romano cheese
1/3 cup slivered almonds
1/2 cup olive oil
1 tsp. freshly squeezed lemon juice
Salt and pepper


Directions
1. Dice garlic scapes into small pieces that will fit in your food processor.

2. Toast slivered almonds in a dry saucepan until golden.
*Note: you can buy packages of slivered almonds or, if you have raw almonds on hand, you can blanch them and toast them.

3. Place toasted almonds, grated cheese and lemon juice into the food processor along with the garlic scapes.

4. Add olive oil, salt and pepper and process until smooth.


Enjoy this as a dip, spread or even broiled on top of some chicken.

Egg Nests

An ordinary breakfast for me consists of some cottage cheese or greek yogurt, maybe some fruit...so I revel in the times when there are guests over and I can make something extra delicious...like a breakfast quiche or casserole...or a sweet cinnamon-roll like treat. So when I found this very easy yet totally cute-on-the-presentation recipe from Simply Recipes, I was sold on trying it. A weekend at my mom's house was the perfect time. It's a recipe easily doubled, or tripled, or however big you need to make it. Or you can make it for one...either way, you'll enjoy it, and it will only take you a bit to put together.


Ingredients
4 eggs
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup grated cheese (anything will work...but I like cheddar, gruyere or parmesan the most for this one)


Directions
1. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
*Note: this is essential. Otherwise, these little suckers will stick.
2. Separate the egg yolks from the egg whites. Place the egg whites in a medium mixing bowl and keep the egg yolks in a half of their broken shells. I found setting them aside in the egg carton they came in to be the best way to keep them "safe" from breakage.
*Note: be very gentle here not to break the yolks, or your final product won't look as pretty. If it happens, you can still use it, because it's certainly going to taste just fine!

3. Add the salt to the egg whites and whip with a stand- or hand-mixer on high speed until the mixture forms stiff peaks.

4. Meanwhile, grate the cheese. When the egg whites are whipped into stiff peaks, gently fold in the cheese.
*Note: do this very gently to avoid deflating the egg whites. Start by putting the cheese in the center and, with a spatula, gently turning the egg whites into the center from the bottom up, outside to inside. This will ensure that the egg whites stay fluffy.

5. Divide the mixture into four equal piles on the baking sheet and, with a spoon, create a hole in the middle (but don't go all the way through to the baking sheet).

6. Bake for three minutes.

7. Remove from the oven and place one egg yolk in the center of each mound (they'll look like little fluffy clouds).

8. Return to the oven and cook for three more minutes, or until the egg whites are browning on the top.
*Note: your egg yolks should still be runny, and the whites will be much stiffer.
9. Sprinkle with freshly cracked black pepper.
10. Serve with some bacon and hearty bread or bagels to soak up the extra yolk.
*Note: next time, I'll set them on top of a sausage patty and sliced tomato to serve for a more well-rounded option and an even prettier presentation.