Cheese on the Cob

Corn on the Cob is a classic usually topped with some good ‘ol butter. When corn is in season you just can’t beat the taste and freshness. When corn is not in season or I am using frozen corn I like to season it up and bring in new flavors. The use of chili powder brings in a spicy kick, mixed together with freshly ground black pepper and parmesan cheese it takes on a whole new flavor combination. Try it out and let me know what you think!

Cheese on the Cob

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2 to 3 ears corn, husks and silk removed

1/2 cup shredded Parmesan

Mayonnaise

Chili Powder

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Prepare grill or grill pan.

Brush a thin layer of mayonnaise on corn, or whatever you want to use in order to make the cheese and spices stick. Sprinkle corn with cheese, chili powder, salt and pepper. Wrap each corn with foil, sprayed with cooking spray, and place on grill, or in my case a grill pan. Turn occasionally and cook for about 10 minutes or until kernels begin to brown. Serve warm.


Source adapted from: www.foodnetwork.com/Paula’s Home Cooking

Onion-Smothered Italian Burgers

Every now and then I get in the mood to switch things up and find a version of a dish that I haven’t made before. When I found this recipe for an Italian spin on a burger, I knew I had to try it. Michael and I are also a big caramelized onion fans, so I was also happy to see lots of onion for a topping! The Italian seasonings mixed into the beef patty bring in the flavors similar to a meatball. Not to worry though, the overall feel is still that of a burger! I used our grill pan in order to cook the burgers, but a normal pan would work fine as well. Overall, I still prefer the taste of a regular burger, but I will definitely be making this burger again when I want to switch things up.

Onion – Smothered Italian Burgers

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1 teaspoon olive oil

2 cups thinly sliced Vidalia onion

2 teaspoons sugar

1/4 teaspoon salt

1/8 teaspoon black pepper

1 tablespoon balsamic vinegar

3 tablespoons shredded parmesan cheese

2 tablespoons tomato paste

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1/4 teaspoon dried basil

1 pound ground beef, extra lean

Cooking spray

4 hamburger buns

Heat oil in a large nonstick skillet over medium-high heat. Add onion, sugar, salt, and pepper to pan. Cook 6 minutes or until lightly browned, stirring occasionally. Add vinegar to the pan; cook 30 seconds, stirring constantly.

Combine cheese, tomato paste, oregano, garlic powder, dried basil and ground beef in a medium bowl; shape meat mixture into 4 patties. Heat grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan. Cook 5 minutes on each side or until desired doneness. Place 1 patty on the bottom half of each bun; top each patty with 1/4 cup onion mixture and top half of each bun.


Source: www.myreciepes.com

Pumpkin Pie Bars

I have been in a pumpkin mood lately, which is good since I have so many new pumpkin recipes marked to try. This recipe comes from Joy the Baker and it is fabulous. A few weeks ago I posted a cute Pumpkin chocolate chip Bundt cake, I mentioned that the combination of pumpkin and chocolate chips were not my favorite, but I'm happy to report that the chocolate chips paired well with the pumpkin bars! Another combination that I never would have thought to put together is butterscotch with pumpkin, which is actually really good together. Overall, I was really happy with the combinations and flavors and happy to have a quick pumpkin dessert without the fuss of an actual pumpkin pie.

Pumpkin Pie Bars

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1 and 1/3 cup flour

3/4 cup sugar, divided

1/2 cup packed brown sugar

1 and 1/2 sticks cold butter, unsalted

1 cup old-fashioned or quick-cooking oats, uncooked

1/2 cup chopped walnuts

8 oz package cream cheese, softened

3 eggs

15 oz can pumpkin

1 tablespoon pumpkin pie spice

1 teaspoon vanilla extract

2 teaspoons bourbon (optional)

a handful of butterscotch and/or chocolate chips (optional)

Preheat oven to 350 degrees. Line a 13 x 9 inch pan with foil, leaving enough foil to wrap over the edges; grease or spray foil.

Mix flour, 1/4 cup sugar, and brown sugar in a medium bowl; cut in butter with a pastry blender or 2 forks until mixture resembles course crumbs. Stir in oats and nuts. Reserve 1 cup of oat mixture, set to the side.
Press remaining oat mixture onto bottom or prepared pan. Bake 15 minutes. In the meantime, beat cream cheese, remaining 1/2 cup sugar, eggs, vanilla, pumpkin, pumpkin pie spice and bourbon, if using, with mixer until well blended. Pour over crust; sprinkle with reserved oat mixture and a handful of butterscotch and or chocolate chips, if using.

Bake 25 minutes. Cool on wire rack until cooled completely.

Source: www.joythebaker.com, originally from Kraft

French Toast Casserole

Who doesn’t love to wake up in the morning and start your day with a piece of French toast? One of my complaints about making French toast is that, in general, you can only make a few slices at a time, so if feeding a crowd you are not all eating at the same time. This recipes allows you to cook and serve each slice all at once. I found this recipe a while back and have made it each time we have company stay overnight. Everyone seems to really enjoy it, and I enjoy being able to prep everything the night before. This is a must try dish for anyone that loves French toast!

French Toast Casserole

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4 tablespoons unsalted butter, melted

3/4 cup firmly packed brown sugar

1 loaf brioche or challah bread, sliced 1 1/2 inches thick (about 1 1/2 pounds)

8 large eggs, lightly beaten

1 cup whole milk

1 tablespoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon salt

1/2 cup chopped pecans

Confectioners’ sugar

Sorghum, cane, or maple syrup (optional)

In a 13 x 9 inch baking dish, combine melted butter and brown sugar. Arrange bread slices evenly in baking dish.

In a medium bowl, whisk together eggs, milk, vanilla, cinnamon, ginger, and salt. Pour over bread, letting egg mixture soak in. Top evenly with pecans. Cover and refrigerate for at least 3 hours or up to 12 hours.

Preheat oven to 350 degrees.

Let chilled casserole stand at room temperature for 20 minutes. Bake until browned and set, about 30 to 45 minutes. Remove to a wire rack to cool slightly. Sift confectioners’ sugar over casserole. Serve hot or warm with sorghum, cane, or maple syrup, if desired.


Source: Bon Appétit, Y’all by Virginia Willis, Ten Speed Press, 2008

Potato Soup

This is another favorite soup recipe that is both convenient and simple to make, yet so comforting to eat. There are many different potato soup recipes out there, but I keep coming back to this one. The use of frozen hash browns makes prep super simple and as I have said before the crock pot is my best friend so I enjoy not having to labor over the stove. Add in bacon, green onions, and more cheese and I am in potato heaven!

Jane’s Potato Soup

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1 (30 oz) bag frozen shredded hash brown potatoes

3 (14 oz) cans chicken broth

1 (10.75 oz) can cream of chicken soup

1/2 cup chopped onion

1/4 teaspoon ground black pepper

1 (8 oz) package cream cheese, softened

Garnish: cooked and crumbled bacon, minced green onion, shredded cheddar cheese

In a 6 quart electric slow cooker, combine potatoes, chicken broth, soup, onion, and pepper. Cover and cook on low for 5 hours. Stir in cream cheese; cook 30 minutes stirring occasionally, until combined.

Garnish with desired toppings.


Source: Cooking with Paula Deen magazine, January/February 2008