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This weekend is Memorial Day, and people will be celebrating the long weekend with barbecues, pool parties, cold beverages, and potlucks. If you’re my family, you’d be celebrating with a pool volleyball tournament gone rogue that we lovingly call ManBall. ManBall is a two-day long tournament complete with a trophy and bragging rights for the winning team Captain. Nicknames are born during ManBall–it’s why my father’s twitter handle is @JoeTheMasher and why most of his colleagues call him Masher instead of Joe. There is plenty of sun and sports and trash talking and even more food.
Unfortunately I can’t make it this year, but if I were going, I’d wear a lot of sunscreen, secure a spot in a deck chair next to the pool (I don’t play ManBall. I’m what they call a buoy.) and I would bring this creamy baked corn dip with plenty of fritos.
If you find yourself attending a party this weekend, be it of the pool volleyball variety or otherwise, you should bring this dish. It’s definitely a crowd pleaser and a cinch to throw together.
Gather your ingredients!
Frozen corn (or fresh if you can find it!), shredded cheese, stewed tomatoes with green chilies, lime, jalapeño, half an onion, cream cheese, your favorite hot sauce, and not pictured, sour cream.
Chop up the onion and add it to medium oven safe dish. Next add 2 cups of frozen corn.
Drain the stewed tomatoes and green chilies and add it to the mixture. Add the chopped and seeded jalapeño and then chopped cilantro. Cut half a block of cream cheese (about 4 ounces) into small pieces and add it to the vegetables.
Next add sour cream and gently mix together. Add a few dashes of hot sauce and lime juice, then season with salt and pepper.
Gently mix that together then top with shredded cheese in a nice even layer.
Into a 350 degree oven it goes for about 20-30 minutes, until the cheese is perfectly melted and the dip below is bubbly.
Serve hot with corn chips, which if you were me, would be fritos scoops. Regular tortilla chips work too, I guess.
The cream cheese and sour cream melt into the corn and other vegetables creating a creamy, warm dip that is completely satisfying. I brought this to a cinco de mayo party and it was gone within 30 minutes. I’m pretty sure it was dinner for some guests.
Creamy Baked Corn Dip is a perfect appetizer for a potluck. It can feed a crowd and it’s ideal for those guests who want a bite on the way to the drink table. Oh, and it couldn’t be easier to make.
Have a happy and safe Memorial Day Weekend, friends. For those affected by the heartbreak and devastation caused by the tornadoes in Oklahoma, this weekend will be spent rebuilding and recovering.
Here’s the recipe!
Creamy Baked Corn Dip
1/2 onion, chopped
2 cups frozen corn kernels
1 16-ounce can stewed tomatoes and green chilies, drained well
1 jalapeno, seeded and chopped
1/4 cup cilantro, lightly packed and chopped
Juice of 1/2 lime
4 ounces cream cheese, cut into smaller pieces
1 cup sour cream
A couple of dashes of hot sauce (your preference!)
salt and pepper
1/2 cup shredded cheese
Preheat your oven to 350 degrees. In a medium sized oven-safe baking dish, add chopped onion, corn, drained tomatoes and green chilies, chopped jalapeño, cilantro and lime juice. Stir together. Add cream cheese and sour cream and gently mix until well incorporated. The cream cheese will melt in the oven so it’s OK if it doesn’t completely break up. Season with salt and pepper and add hot sauce. Cover with shredded cheese.
Bake in the oven for 20-30 minutes, or until the cheese is melted and the corn mixture is bubbly.
Best served warm with tortilla chips but if it cools on the potluck table, people will still eat it, promise.
Evidently I can whip mayonnaise or sour cream or oil and vinegar with herbs and spices into tasty submission.
This talent of sorts comes in handy when you need something in which to dip a chip, or dress a salad, or, if you’re really lucky, to top a crab cake. I’m pretty pleased with the title, thanks very much.
By the way, crab cakes are super easy to make. I love to order them at restaurants, especially when they’re done well, and I’m happy to know that I can recreate the same experience at home.
Here we go!
First I picked through some lump crab meat to check for any stray shells.
Then I added some evaporated milk, 2 eggs, and some flour,
And mixed it all up!
I heated some vegetable oil over medium heat until it was shimmering and popped when I added a drop of water, then I put about 2 tablespoons of the crab meat into the oil and cooked until golden brown.
When one side was done, I flipped them over and cooked the other side.
When they were done I drained them on a paper towel-lined plate and started the next batch.
I served the crab cakes with some Remoulade sauce which was a crazy concoction of most everything in my refrigerator.
I also served a Romaine salad with creamy lemon dressing.
ee? Queen of sauce, baby.
Oh, and the beer bread. The beer bread!
These crab cakes were some of the best I’ve ever had. They had such a fantastic texture. They were creamy and soft on the inside with a crunch on the outside.
So delicious. If you like crab cakes, even just a little bit, you should try these. They’re easy, wonderful, and go great with sauce, of which I am the queen.
Here’s the recipe:
16 oz of jumbo lump crab
1/3 cup of evaporated milk
2 eggs lightly beaten
1/4 to 1/2 cup of flour (start with 1/4 cup, then keep adding until the crab mixture is still creamy but not too liquid-y. Trust your instincts)
salt and pepper
vegetable oil, enough to generously cover the bottom of a skillet.
Pick through the crab meat, squeezing any big pieces gently with your thumb and forefinger to look for any shells that may have gotten in there. Add the evaporated milk, eggs, flour, and salt and pepper. Mix to combine.
Heat the vegetable oil until it is shimmering and pops when you add a drop of water. Be careful with hot oil! Frying in batches of 2 or 3, depending on the size of your skillet, add about 2 tablespoons of the crab batter and fry on each side until they are golden brown. This goes fast, because the crab meat is already cooked so really you just need to crunchify the outside and warm them through. Drain on a paper towel lined plate and repeat until the crab mixture is gone.
1 cup mayonnaise
2 tablespoons of cider vinegar
1 1/2 tablespoons of hot sauce (I used Cholula)
1 1/2 tablespoons of whole grain Dijon mustard
2 tablespoons of capers, drained
1/2 teaspoon black pepper
1 teaspoon salt
2 cloves garlic, finely minced
1 tablespoon Worcestershire sauce
1 tablespoon Paprika
Mix all that mess together and taste for seasonings. This really was an experiment, so if you want to add something, you go right ahead. Let me know how it goes!
Creamy Lemon Dressing
1 tablespoon vinegar (I used cider because it’s what I had)
Zest of 1 lemon
1 tablespoon fresh lemon juice
3 tablespoons of olive oil
3 tablespoons of light cream
Whisk together the first 5 ingredients then taste for seasonings. Whisk in the olive oil and light cream. Serve atop crisp Romaine leaves. Yum
Serve this, with the Remoulade sauce and crab cakes, and wait until someone calls you the Queen of Sauce, then bask. I’ll share the title happily.
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Historically I’ve had a bittersweet relationship with these sorts of Italian American dishes. The classic “red sauce” meals that chain restaurants served in my youth were why I thought I didn’t like Italian food (not liking Italian food is crazy, I know). It wasn’t because I was a child food snob, rather it was because these dishes were so loaded up with cheese, oil, breading, and more cheese, every time I ordered them I felt terrible. Sure, they tasted good, but at what cost?
Italians serve Italian food very differently than how Americans serve Italian food. When I was still riding the wave of study-abroad-pretension, I could not be bothered with traditional, classic, Italian American dishes like the ones I’d had as a child, or the one you see above. But I was wrong, and when I’m wrong, I say I’m wrong (name that movie). Italian American dishes are just that–a unique blend of Italian culture adapted through the ages to suit an American lifestyle. They should be celebrated with as much enthusiasm as, say, meatloaf and mashed potatoes.
I was reintroduced to these beloved dishes fairly recently; we didn’t have Chicken Parmesan growing up–we had chicken enchiladas, or sometimes if Aunt Joan was in town, fried chicken and gravy. K loves Chicken Parmesan, though, and I realized that by making these dishes at home, you can control how much stuff goes into the recipe, and thus create a dish that is well balanced and doesn’t make you feel like a cheese bomb after eating. It’s not light–fried chicken rarely is–but by controlling the ingredients used, you can ensure that the only flavor you taste isn’t the melted cheese.
Not that melted cheese is a bad thing.
Let’s get started.
It all starts with the chicken cutlet. We like our cutlets very, very thin, so I bought some chicken cutlets that were already sliced thin, then pounded them even thinner, a little less than 1/2 an inch. Lay a sheet of plastic wrap down on a clean countertop, then put the chicken cutlets on top. Add another sheet of plastic wrap on top, and, using a rolling pin, go to town. Pound the chicken cutlets until they are the same thickness throughout. Or thin-ness, I should say. The one on the left is just right. The one on the right needs some more work.
Once your finished pounding your chicken cutlets, set them aside.
Next, you’ll want to set up your breading station. I used a traditional breading system of flour, eggs, and seasoned bread crumbs, but a lot of people just use egg and breadcrumbs, or even just breadcrumbs.
Set up a wire rack on top of a baking sheet or a sheet of plastic, and working one at a time, coat the chicken cutlets in the flour, then dip them in the egg, and finally coat them well with bread crumbs. Once breaded, place on the wire rack so any excess breading can fall to the baking sheet.
Meanwhile, heat about 1/2 inch of oil in a cast iron skillet over medium heat. You’ll also want to have a pot of water going for the pasta, and the world’s easiest tomato sauce simmering away.
Test the oil by dropping a pinch of bread crumbs into it. If they sizzle, the oil is ready. If not, let it heat a little more. Working two at a time, or one depending on the size of your skillet, fry the chicken cutlets.
They’re so thin, they only need a couple of minutes on each side. Just enough so that each side is a deep golden brown.
Drain on a paper towel-lined plate and continue frying until all the cutlets are done.
I made an extra large batch so that we could freeze some cutlets for later, which I would highly recommend. They reheat beautifully and are great on a sub or cut up on top of a salad.
We’re making Classic Chicken Parmesan, though.
Boil your pasta according to package directions. Drain and set aside, then add a little bit of sauce so that the noodles don’t stick. Cut up some fresh mozzarella cheese and have that standing by as well.
Line a baking sheet with foil and place a chicken cutlet on top. Top that with a little bit of sauce and a couple slices of fresh mozzarella. Into the oven it goes, at 450 degrees, until the cheese is completely melted and beginning to brown. You may want to finish it under the broiler for a minute or so.
Once the cheese is melted and browned, plate it all up! Plate the chicken cutlet and some pasta with a little bit more sauce on top on the side. Generously sprinkle grated Parmesan over everything.
Alternately, you could plate the chicken over the pasta, but the effect is the same. Tender, crispy chicken, the best sauce you’ll ever taste, and melty cheese, all in perfect balance.
It doesn’t get more classic than this. There’s no crazy ingredients, no twists, no deconstruction–this meal is classic and clean and is all about comfort. You control the ingredients so you control the taste.
And anyway, I think classics are supposed to be homemade. That’s why they’re classics.
Here’s the recipe.
Classic Chicken Parmesan with Spaghetti Ingredients
1 pound thin spaghetti
1 recipe of The Easiest Tomato Sauce…Ever
4 ounces fresh mozzarella, sliced
1 pound chicken cutlets, pounded very thin, a little less than 1/2 an inch thick (place the cutlets in between two sheets of plastic wrap and pound with a rolling pin until they are even and the desired thickness)
1 cup flour
2 eggs, lightly beaten
1 cup seasoned panko breadcrumbs (or make your own: panko breadcrumbs, a little salt, a little pepper, a teaspoon of dried oregano, a teaspoon of dried parsley)
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Preheat oven to 450 degrees. Line a baking sheet with foil, set aside. Arrange a wire cooling rack over another baking sheet and set aside.
Cook spaghetti according to package instructions. Drain and toss with a little tomato sauce so it won’t stick. Set aside.
Set up your breading station. Flour goes in a shallow dish or plate, eggs in a bowl, and bread crumbs in a shallow dish or plate, in that order. Coat the chicken cutlets on each side with flour, then dip in the egg, then coat well with breadcrumbs. Transfer the breaded cutlets to the wire rack and continue until all the cutlets are breaded.
Heat about 1/2 inch of vegetable oil in a large cast iron skillet. Heat over medium heat until the oil sizzles when you drop a breadcrumb in. Shallow-fry the breaded cutlets on each side for about 3-4 minutes, or until each side is deeply golden brown. Drain on a paper-towel lined plate and continue working until all cutlets are fried. (Cutlets freeze well if you let them cool completely and store them in a freezer bag. Reheat by thawing in the microwave and crisping them up in a 450 degree oven.)
Assemble your Chicken Parmesan by placing cutlets on the foil-lined baking sheet. Top with some sauce, then slices of fresh mozzarella. Bake until the cheese is melted and beginning to brown, about 5 minutes. You may need to finish them under the broiler. Plate with pasta, sauce, and the Chicken Parmesan.
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I’m not into gazpacho–cold soup weirds me out. However, Anthony Bourdain said in his book Kitchen Confidential that he could pinpoint the moment he fell in love with food. He was on vacation with his family in France and tasted vichyssoise, which is traditionally served cold, and his whole world opened up. Cold soup? he thought. If that rule could be broken, what else could happen in the world of food? For me it was pear tortelinni in Florence. The sweet-salty-pasta combination is something I still think about.
Summer soup aren’t words you usually hear, or want to hear, together. However when you add incredibly beautiful, ripe avocados, fresh tomatoes, and fresh cilantro to chicken stock, and serve it hot, the result is soup. It’s a fresh, summery soup. If that’s even possible. (It is).
It’s very simple, really, which is my numero uno rule for Summer meals.
Start with chopped onions and olive oil.
Add the onions to the olive oil and cook for about 5 minutes on medium heat, until translucent. Add minced garlic and quartered grape tomatoes.
Let that cook for a minute more, then add 1 small can of diced green chilies. Do the hokey pokey and stir it all around.
Chop up a bundle of fresh cilantro and add it to the mix. Let that cook for a couple of minutes, then add 4 cups of chicken stock and 2 cups of water.
Bring mixture to a boil then reduce heat and simmer for at least 20 minutes. In the meantime, procure some chicken.
I baked four chicken breasts, two of which I used, with my favorite way to bake chicken. I took two of them and instead of shredding them, I diced them up fairly fine. You could obviously use rotisserie chicken, or leftover roast chicken, or any other mode of chicken you like.
Add the diced chicken to the soup and simmer for 5 more minutes.
To serve, cube an avocado and add to a bowl.
Ladle the hot soup over the fresh avocado, making sure to get plenty of chicken and other goodness. Serve with a cold beer, because it’s summer, and also with some tortilla chips, because that makes sense.
So, yes, it’s Summer. I feel like that’s all I’ve been talking about lately. However, I love soup and I’ve been missing it! This is the perfect fix for a Summer craving. It’s fresh, zippy, and light.
The fresh herbs and fresh tomatoes make this soup completely appropriate for the season, and while K chose to eat tacos in a more traditional sense, that was mainly because he has an aversion to most soups and not because this wasn’t good.
Best part is, it makes leftovers, which are only better the next day. I’m asking a lot to get you to make soup in July (AUGUST!) but I think you’ll like it. I hope you will!
Here’s the recipe.
Chicken and Avocado Soup Ingredients
1 medium onion, diced
2 tablespoons olive oil
3 cloves garlic, minced
1/2 pint grape tomatoes, quartered
1 small can of diced green chilies
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
4 cups chicken stock
2 cups water
1 bunch fresh cilantro, chopped
2 cups diced cooked chicken
1 avocado per serving, cubed
lime wedges, for serving
hot sauce, for serving
In a large pot, add olive oil over medium heat. Add onions and cook for 5 minutes until translucent. Add tomatoes and garlic and cook for one minute more. Add green chilies, chili powder, cumin, cayenne pepper, salt, pepper, and fresh cilantro. Stir to combine.
Add chicken stock and water and bring mixture to a boil. Reduce heat to a simmer and simmer for at least 20 minutes. After 20 minutes, add diced chicken and cook for 5 minutes more.
To serve, add cubed avocado to a bowl. Ladle chicken soup over the avocado. Garnish with lime wedges and some hot sauce. Some tortilla chips wouldn’t hurt, nor would some cheese. Just saying.
Every couple of weeks or so, our little group here in PA has a game night. We’re all pretty big gamers; I personally come from a long line of card sharks. My grandmother didn’t love much more than she loved playing cards. So every once in a while we’ll set up some tables, bring out the paper plates, and call everyone in. I shouldn’t say “we,” as I’ve never personally hosted one, however it’s up to everyone to bring their favorite dish and beverage, so it’s somewhat of a group effort.
There’s always a beautiful cheese plate complete with grapes, nuts and a variety of cheese with crackers. Someone usually brings wings and/or pizza. Someone always bakes a cake. And I usually bring the dip and chips. It’s a hodgepodge of a meal, but that’s the best part about potlucks.
We set up the food, have a couple of bites, then get down to business. There’s always money on the line, which never works out in my favor, but we have fun nonetheless. Conversation, food, music, and friendly competition is really what it’s all about.
This past weekend when the bat signal went out in the form of a group text, I opened up my refrigerator and set to creating something with what I already had on hand. I didn’t have time nor did I want to go to the grocery store on a Saturday afternoon, so I’d have to wing this one. I saw some fresh Summer corn that didn’t quite make it into the weekly dinner rotation, some grape tomatoes that needed to be used, a bell pepper that K was planning on using for a salad until I commandeered it, a couple avocados that were just ripe, and a few of other pantry staples (re: fritos).
For me, nothing is better than fresh, charred corn on the cob in the summertime, so I set to create a charred corn salad-turned-salsa. Minimal cooking, maximum flavor–that’s the name of the game on a Saturday afternoon. Turns out, this throw-together dish was a huge hit. It’s summery, fresh, and bright. There wasn’t a bite left at the end of the evening.
And it’s as easy as turning on your oven and throwing some ingredients in a bowl! Let’s go!
Turn on your oven to broil and husk the corn. Set your oven rack to the highest point in the oven (right under the broiler), and place the corn directly on the rack. Broil, turning occasionally, until the outsides are slightly charred, about 5-10 minutes, depending on your oven. Watch closely! You don’t want to burn, just char. Once the corn is nice and brown, remove it from the oven and let it cool.
That one on the left got a little more “charred” than the others, but that’s OK!
Meanwhile, In a medium bowl, begin combining your ingredients. Add 1 small can of diced green chilies, well drained.
Then add half a pint of chopped grape tomatoes and one orange bell pepper that has been medium diced. You want everything to be about the same size.
Add half an onion, medium diced, about a tablespoon of chopped fresh cilantro, and some spices. I seasoned with salt, pepper, and my favorite Mexican spice blend, which is really just a combination of paprika, cumin, cayenne, and chili powder. Taco seasoning would probably be comparable.
Add the juice of one lime and toss to combine.
Once the corn is cool, carefully cut the corn off the cob. Do you know the trick to this? Stand the corn up in a shallow bowl and cut it right in the bowl, that way the kernels don’t fly off into unknown corners of your kitchen. They’ll stay right where they’re supposed to. Add the charred corn to the salsa and toss.
Finally, when you are just about to serve, or in my case, just about to leave for game night, cube up two ripe avocados. You’ll want to wait until the last minute so they don’t brown.
Squeeze the juice of another lime right on top and add a bit more salt. Wait to squeeze the second lime directly over the avocado, instead of earlier with the first one, to slow the browning process. Toss it all together, taste for seasonings with a chip to get the salt right, and serve!
It’s bright, colorful, fresh, and incredibly tasty. The lime juice and the green chilies give it just enough moisture to call it a salsa, and just enough acidity and mild spice.
Creamy avocado, crunchy pepper, juicy tomato, charred sweet corn–this is the perfect combination of texture and because everything is roughly the same size, nothing overpowers anything else. It’s wonderfully balanced.
I served this with salty corn chips but I think it would be just as good as a topping for grilled fish or chicken. Heck, even add it to a burger for a fresh take on a Summer classic. It’s strong enough to stand alone but versatile enough to compliment a whole host of other dishes.
It’s summer in a bowl!
Here’s the recipe.
Charred Fresh Corn Salsa with Avocado Ingredients
3 ears of fresh corn, husked
1 small can of diced green chilies, drained well
1/2 pint of grape tomatoes, diced
1 orange bell pepper, medium diced
1/2 yellow onion, medium diced
1 tablespoon chopped fresh cilantro
1 teaspoon salt, plus more if needed
1/2 teaspoon black pepper
1 teaspoon Mexican spice blend (some version of paprika, chili powder, cumin, cayenne)
2 ripe avocados, cubed
2 limes, juiced and divided
Heat your broiler and arrange an oven rack to the highest point. Place your corn directly on the rack and let it broil, turning frequently, until slightly charred. Watch it carefully so it doesn’t burn. Remove corn from the oven and let cool.
Meanwhile, in a medium bowl combine drained diced green chilies, diced tomatoes, diced bell pepper, diced onion, cilantro, salt, pepper, and Mexican seasoning. Add the juice of one lime. Toss to combine. Once the corn is cooled, cut the kernels off the cob and add them to the bowl. Toss again.
Just before serving, add cubed avocado and top with the juice of the other lime. Toss then taste for seasonings and add a bit more salt if needed. Serve immediately with chips or as a topping for fish, chicken, burgers or a salad!
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Whoops, Cousin Tommy’s had way too much to beverages. Now what? Who is delegated to assist you ensure that drivers don’t leave your reception while illegally the particular influence? This is not a trifling matter. Significant legal and financial penalties could occur under the circumstances for protecting your self.
Electric pressure cookers supplies with tasty meals that are healthy and full of vitamins and minerals. A pot of stew or soup can be cooked inside thirty minutes, while still giving you tender meat and vegetables. This is a great feature for cold winter days, or following a long work day. Meats can be well prepared very quickly too and does not dry out.
One of the largest benefits is that you simply will save a great deal of time with cooking. By simply throwing your ingredients in the History of power pressure cookers and setting the programmable timer, your meal will begin while happen to your way home and you’ll be able to be in a position to serve when you are getting home. Most pressure cookers, these days also suggest to a warm decision. The history of power pressure cookers will automatically switch over to a warm setting when your program is complete, which means meal will remain warm before are for you to serve the program. This is especially great for many days when your meetings run over, or you get stuck in rush hour readers.
After own seared your meat, each one of the cooking that remains does n’t need a regarding your understanding. That is, unless you need to the sauce or gravy. Once include reduced the heat, obtain do other cooking or move on to other doing errands. Braising is plus a stylish smart choice when you need to guests. It not require every moment of your attention, as well as can concentrate on your people.
Electric pressure cooking highly easy for many people feel the preparing more meals at home, instead of grabbing fast food or takeout on method home from work. A strong electrical pressure cooker is an awesome way to save money to check out your calories. The Presto electric pressure cooker is an unique addition to any kitchen. Clothes airer amount dollars you spend to 30 seconds this handy appliance can certainly up helping you save money the actual planet long control.
He prescribed some tablets, that have been nothing but tranquilizers to calm my rampaging anxiety. The muse has published a “Grieving Persons Bill of Rights” on its website. They can a person which ones are worth buying.
I am a Joe C. Grose and 45 years old and I am a traveler for tasting food in all over the world. Last 10 years I traveled all over the world. First I was visit in Malaysia in 2005. I was in 38 years old. I remembered that fist landing on kalalampur international airport. and ride on sky train and gone to salak salatan. I was nice place and took a hotel room. And from my hotel room view the ocean where were always visiting viewer day and night. So I took rest on the bed.
Joe C. Grose
Address : 4892 Columbia Mine Road
Charleston, WV 25301, North Liverpool, UK