Corn with Cream and Bacon -Slow Cooker

28 oz. Frozen Corn

12 oz. Cream Cheese, cubed (1 1/2 pkgs)

1/4 cup 2% milk

1/4 cup Heavy Whipping cream

1/4 cup butter, Melted

1 Tablespoon Sugar

1 teaspoon Salt

1/4 teaspoon ground Black Pepper

5 strips Bacon, chopped and cooked

2 Green Onions, choppped

Combine the ingredients except for the bacon and onions, and place in a slow cooker.

Cook on high for 30 minutes, stir, then turn down to low.  Cook until thoroughly heated, but still crisp, about 1 - 1 1/2 hours, stirring occasionally.

Top with the bacon and onions just before serving.

 

Sautéed & Sauced Asparagus

 

• 
  

• 
  

• 10-14 Stalks Asparagus

• 1 Tablespoon Olive Oil

• 1 clove Garlic, sliced

• 1 Tablespoon Water
  

• 1 Tablespoon butter

• 2 teaspoons Soy Sauce*

• Black Pepper, Ground

Prepare the Asparagus by trimming the tough ends off the stalks. Then cut the stalks into 1 - 2 inch pieces, keeping the tips whole, and separate them from the stems.

On Medium, heat the Olive Oil in a large sauté pan. Use a pan that has a lid available.

Add the Garlic and cook, stirring for about 30 seconds.

Add the Asparagus stems pieces, cook and toss/stir occasionally for 2-3 minutes.

Add the Asparagus tips and the water.

Cover the skillet with the lid. 

Allow to cook and steam until bright green and tender, about 2-4 minutes.  Checking the tenderness occasionally to suit your taste.

When done, remove from heat and stir in the Butter and Soy Sauce. The butter should melt from the residual heat.

Finish with a touch of ground Black Pepper if desired. 

Serve immediately.

Broccolini -Perfect

 

Bunch of Broccolini

2 Tablespoons Olive Oil or Butter

2 Garlic cloves, thinly sliced

Pinch of Red Pepper Flakes

Pinch of Salt 

2 Tablespoons water

1 teaspoon fresh lemon juice

Prepare the Broccolini: 

Use a sharp knife to cut off the tough bottoms- an inch or two of the stems. I like to slice the stems lengthwise unless they are really thin. 

Heat the olive oil in a large lidded skillet over medium heat.

Add the garlic and red pepper flakes and cook for 30 seconds, then add the broccolini and toss.

Cook, tossing occasionally for 2-3 minutes. 

Add the water and cover.

Reduce the heat and cook for 3-4 minutes, until desired tenderness.

Remove from the heat and toss with lemon juice and salt to taste.

French Fries

Russet Potatoes

5-6 quarts Water

2 Tablespoons White Vinegar

Vegetable Oil For Frying

Salt & Pepper

Ranch, Ketchup, or  

Fry Sauce    <----  Recipe Link

Scrub your potatoes with a vegetable brush. I leave the skin on, but cut out any bad spots on the potatoes. Cut your potatoes into fry shape.  Make the fries uniform in size so they cook evenly.  I use this tool, but you can also just use a knife.

Handy Tool under $25

In a large pot of water, add 2 Tablespoons vinegar, and 1/2 teaspoon salt. Heat  to a rolling boil.

Add the cut potatoes, do not overload, and boil for 4-8 minutes, depending on their size.

They should be a little soft, but not cooked.

Remove the potatoes from the water into a strainer, and rinse with cold water.

Prepare a baking sheet covered with paper towels, and spread out the potatoes to drain and dry a little.

Heat a large pot of oil, or your fryer to 325-350 degrees.

You should try to keep the temperature at about 325 when cooking, the temperature will drop when you put the potatoes in the oil.

Fry for about 4-7 minutes or until desired crisp/golden brown.

Remove from the oil onto a  paper towel lined dish, and generously salt, and a little black Pepper.

Eat right away with Fry sauce!

Caramelized Broccoli

 2 Tablespoons Olive Oil

1 pound Broccoli

1/2 cup Chicken Broth

1 Tablespoon Butter

2 cloves Garlic, sliced

Crushed Red Pepper Flakes

Salt & Pepper

1/4 Lemon

Peel the stems of the broccoli and cut the florets in half lengthwise.

Cut the Butter into small pieces.

Heat the Oil in a large skillet over medium heat.

Place the Broccoli in the pan, cut side down, and cook then until they begin to char-about 5 minutes.

Add the Broth, and sprinkle with the butter pieces, garlic, and a pinch of red pepper flakes.

Toss and cook until the broth is evaporated, about 3 minutes.

Remove from heat and drizzle with the juice from the lemon, and salt & pepper to taste.

Roasted Carrots

 

1 Tablespoon Olive Oil

6 oz small carrots, peeled

1 Tablespoon Butter

1 teaspoon  dried Thyme-

OR -2 Sprigs fresh Thyme

1 clove Garlic, crushed

1/2 teaspoon salt

Preheat oven to 400 degrees. Heat oil in a large oven safe skillet over medium high until the oil is very hot. 

Add the carrots in a single layer and cook, turning occasionally until light char marks appear- up to 5 minutes.

Add butter, Thyme, and garlic.  Tossle for about half to one minute. 

Put the skillet in the oven and roast until fork tender -about 8-10 minutes.

Remove from oven and sprinkle with salt.

Bok Choy & Radishes

Makes 2 servings

1 Head Baby Bok Choy

1 Tablespoon Butter

3 Radishes, thinly sliced

1/2 Shallot, sliced

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1/4 Lemon

Cut off the root end of the Bok Choy and discard.

Thoroughly rinse the Bok Choy (if necessary) and pat dry.

Cut the green leaves from the stalks, and cut both in about 1 inch slices, keeping them separate.

In a large skillet, melt the butter and then saute the Bok Choy stalks on med until they start to tender up a bit, about 5 minutes.

Add the Radishes, Shallot, Salt, Pepper and the Bok Choy leaves.

Cook for about 3 minutes.

Remove from heat, and squeeze the juice of the lemon over the veggies and toss to coat evenly.

Transfer to a serving bowl and serve immediately.