This is an excellent, mouth-watering recipe from Chef Alli, and published by “From The Land of Kansas.” The cheesy mixture in this recipe is filled generously with just the right amounts of spice, such as Jalapeños and scallions (feel free to use garlic, too!), and the right amount of fat and dairy. Add in some crumbled bacon on top for some extra flavor! Be sure to get your artisan French bread from Long View Farm. Enjoy!
Now You’re Cookin’,
Recipe adapted from/courtesy of: https://fromthelandofkansas.com/blog-categories/savor-season?page=2
While in New York City for the Fancy Food Show recently, we enjoyed a late meal at a local Cuban restaurant not far from Time Square. The mojitos (a traditional Cuban cocktail made with fresh muddled mint and rum) were refreshingly authentic, the food was delicious, and the live band simply MADE the entire experience for us. We ordered several rounds of appetizers, and found the grilled corn to be our stand-out favorite; this recipe is as close to their creation as I could get!
Get your Sweet Corn from Jirak Family Produce at the Market, Wednesday afternoons and Saturday mornings!
- 8 ears sweet corn
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup grated Parmesan cheese
- kosher salt, to taste
- 1/4-1/2 tsp. red pepper flakes
- 1 tsp. Chili powder
- In a small bowl, combine sour cream and mayonnaise; set aside.
- Grill ears of corn over medium heat on an oiled grill or grill pan until kernels begin to char and blacken, approx. 8-10 minutes.
- Or, cook corn in an electric pressure cooker! Add 1 cup water combined with 1/4 cup sugar to bottom of pressure cooker pot; add 6-8 ears of cleaned corn and lock pressure cooker lid into place. Choose HIGH setting for 3 minutes. When timer goes off, use a quick release to remove all pressure from pressure cooker.
- Liberally brush prepared mayo mixture onto hot ears of corn.
- Meanwhile, place Parmesan, salt, chili powder, red pepper flakes, and lime zest into a shallow dish; toss to combine.
- Roll slathered ears of corn in Parmesan mixture until well-coated. Serve at once.
Now You’re Cookin’,
Recipe adapted from/courtesy of: https://chefallisfarmfreshkitchen.com/
If you’re dishing it up for weeknight dinner, use the ingredients you have on hand. Feel free to skip the pineapple, pecans or grapes. Get your apples from St. Andre Orchard at the Market tomorrow (Wednesday) from 2:30 – 5:30 PM!
Here’s what you’ll need:
I like to use several different types of apples when I make this. I usually use a Granny Smith, along with a few Golden Delicious and some type of red apple. But if I’m making it for a weeknight dinner, I use whatever type apple is in the fruit bowl. No rules, no worries.
- 5 apples, cored and chopped
- 1 cup grapes, cut in half
- ½ cup pecan pieces
- 8 oz pineapple tidbits, drained
- ¾ cup marshmallows
- ½ cup sour cream
- ⅓ cup mayonnaise
- Put apples, grapes, pecans, pineapple and marshmallows in a large bowl.
- In a smaller bowl, stir together sour cream and mayonnaise.
- Pour over fruit and toss until coated.
Recipe adapted from/courtesy of: https://eatathomecooks.com/easy-apple-salad/
Packed with Creole and Cajun flavors, this easy gumbo recipe is sure to please. Not just easy this is healthy too being both whole30 and paleo compliant.
- 2-3 lbs chicken thighs (boneless, skinless)
- 1 lb shrimp
- 1/2 lb sausage, cut into rounds
- 1 bell pepper, diced
- 1 onion, diced
- 2 celery stalks, sliced
- 4 garlic cloves
- 2 bay leaves
- 1 cup frozen okra
- 6 ounces tomato paste
- 15 ounces diced tomatoes
- 1 tbsp, 1 tsp cajun seasoning (see blog post for homemade recipe)
- 1/2 tsp pepper
- 1/2 tsp cayenne
- 1/2 tsp thyme
- 1/2 tsp oregano
- Add all the gumbo ingredients EXCEPT the shrimp to the slow cooker. Stir to mix well.
- Cook HIGH 3-4 or LOW 6–7.
- In the last 15-20 minutes of minutes cook time, add gently stir in the shrimp.
- Keep warm until ready to serve. Remove bay leave prior to serving.
Recipe adapted from/courtesy of: https://fitslowcookerqueen.com/slow-cooker-gumbo/