Crock Pot Stuffed Peppers

Usually when I suggest I have Stuffed Peppers for dinner, I get groans from the family.  I finally decided I was going to make them anyway.  There were gobbled up in no time.  This was a very tasty recipe that required little prep time. The peppers are stuffed with a ground beef, rice, cheese, Rotel mixture seasoned with onion, salt, pepper, and Worcestershire sauce. The peppers are cooked on low for about 6 hours in the crock pot.  About 15 minutes before serving they are topped with cheese.  Delicious.

The family really enjoyed this dish.  I see more Stuffed Peppers for dinner in our future.

CROCK POT STUFFED PEPPERS

From The Country Cook

Ingredients

6 bell peppers

1 lb lean ground beef (90/10)

1 cup cooked rice

1 (10 oz) can Rotel, or tomato sauce

1 cup pimiento cheese (or shredded cheese)

1 tsp dried minced onion

1 tsp salt

1/2 tsp black pepper

1 tsp Worcestershire sauce

shredded cheese, for topping

Instructions

1. In a large bowl combine, ground beef (uncooked), cooked rice, Rotel, Price*s Pimiento Cheese Spread, seasonings and Worcestershire sauce.

2. Cut the tops off the peppers and remove the ribs and seeds.

Add 1/4 cup water into the bottom of a 6-quart slow cooker. Place peppers into the bottom of the slow cooker (in a single layer.)

3. Then begin stuffing them with the meat mixture. It may seem like all the meat won't fit into all the peppers but it will. Just keep packing down the meat mixture and spoon a little extra on the top.

4. Cover and cook on low for about 6 hours (or high for 4 hours) until meat is completely cooked.

About 15 minutes before they are done cooking, add shredded cheese to the tops. Cover and let cheese melt.

Serves 6

Instant Pot Creamy Gnocchi Soup

Another great Instant Pot soup for the cold weather.  I loved this soup.  It had a rich velvety texture and was very hearty.  The gnocchi was a great addition.  A nice change from traditional noodles.  

Instant Pot Creamy Gnocchi Soup

From Simply Happy Foodie

Ingredients

6 slices Thick Cut Bacon, chopped in bite sized pieces

2 Tbsps Butter

1 Onion, chopped

3 large Carrots, chopped

1 Bay Leaf

2 ribs Celery, chopped

6 cloves Garlic, pressed or finely minced

1 sprig Fresh Rosemary, about 5 inches long

1/2 tsp Basil, dried

1/2 tsp Thyme, dried

1/4 tsp Poultry Seasoning

2 tsp Italian Seasoning

1/2 tsp Kosher Salt

1/2 tsp Pepper

4 cups Chicken Broth, low sodium

2 to 3 Chicken Breasts, uncooked, boneless, skinless

16 oz Gnocchi (I get the refrigerated package, or the one by the dry pasta at the store.)

1/2 cup Parmesan Cheese, grated

5 oz Baby Spinach, fresh

1 cup Heavy Cream

Instructions

1. Turn on the Sauté function (Med/Normal heat) and add the chopped bacon. Cook until mostly done.

2. Add the butter, onion, carrot, celery, and bay leaf, and cook, stirring occasionally, for 5 minutes or until onions are just starting to turn translucent.

3.Add the rosemary, basil, thyme, poultry seasoning, Italian seasoning, salt, pepper, and the garlic. Cook for about 1 minute, stirring frequently.

4.Add the chicken broth. Stir.

5. Add in the chicken breasts.

6. Put the lid on and lock in place. Set the steam release knob to the Sealing position.

Cancel the sauté function.

7. Press the Pressure Cook (or Manual) button or dial, and the + or - button or dial to select 9 minutes. High pressure. It will take several minutes to come to pressure.

When cooking cycle has ended, let the pot sit undisturbed for 10 minutes (10 minute natural release).

Next, turn the steam release knob to Venting (in short bursts until you are sure no soup spews out of the vent with the steam), and let the remaining pressure out. When the pin in the lid drops down, open the lid.

Remove the chicken breasts to a bowl and discard the bay leaf.

Turn on the sauté function again.

8. Add the gnocchi and stir. Place the glass lid, if you have one, on the pot. If you place the pressure cooker's lid on the pot, make sure it is turned to Venting.

Cook the gnocchi until it floats to the top. Just a few minutes.

Meanwhile, shred the chicken breasts.

9. When the gnocchi is finished, turn off the pot. Add the parmesan cheese and stir.

Add the chicken back in, and the spinach. Stir.

Stir in the heavy cream.

Serve hot.

Serves 8

Breadsticks

Who doesn't love breadsticks.  Tasty pieces of bread you can dip in pizza sauce, eat with salad, soup, just about anything.  And don't forget the you can just pick one up and munch.  This recipe I found on Our Best Bites, is so easy to make and they taste delicious.

Breadsticks

Ingredients:

1 1/2 cup warm (105–115 degrees) water

1 tablespoon sugar

1 tablespoon yeast

1/2 teaspoon kosher salt

3–4 1/2 cups all-purpose flour

Butter

Garlic Bread Seasoning

Instructions:

In a large bowl (the bowl of your mixer, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.

Add salt and stir. Add 1 1/2 cups of flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.

Cover and allow to rise for 45 minutes or until doubled in bulk. While the dough is rising, line a baking sheet with parchment and set aside.

Remove from bowl and place on a surface sprayed with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.

Roll out each piece of dough into a snake about 18″ long, then drape the middle of the “snake” over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it’s okay if they’re close; pulling apart hot bread is one of life’s greatest pleasures!

Cover pan and allow dough to rise for another 30 minutes.

When there’s about 15 minutes to go, preheat your oven to 425. When done rising, bake for 12-15 minutes (it will depend on your oven) or until golden brown. Rub some butter on top of the breadsticks (just put a ziploc bag on your hand, grab some softened butter, and have at it) and sprinkle with garlic bread seasoning or the powdery Parmesan cheese in a can and garlic salt.

Instant Pot Corn Chowder

I have made some of my best soups in the Instant Pot.  This recipe is no exception.  Creamy, thick, hearty, and very flavorful are just a few adjectives to describe this soup.  I have made various versions of Corn Chowder and this is hands down the best.  

The basic ingredients are placed in the Instant pot and cooked on high pressure for 15 minutes.  A quick release and then the Instant Pot is set on the saute setting.  Stir in a mixture of cornstarch and cream and cook until the soup is slightly thickened.  Then you stir in some bacon and cheese and stir until the cheese is melted.  Your soup is ready to serve and enjoy.

Instant Pot Corn Chowder

Taste of Home Adapted by From My Southwest Kitchen

Ingredients:

4 medium red potatoes, peeled and cut into 1/2-inch cubes (2-1/2 cups)

2 cans (14-1/2 ounces each) chicken broth

3 cup fresh or frozen corn

1 medium onion, chopped

3 cloves of garlic, minced

1 Bay leaf

2 tablespoons butter

1 tablespoon dried parsley

3/4 teaspoon salt

3/4 teaspoon black pepper

2 tablespoons cornstarch

1 cup half and half

1 cup shredded cheddar cheese

6 bacon strips, cooked and crumbled

Instructions:

1. Place the first 10 ingredients ( stop at the cornstarch) in the Instant Pot liner.  Lock the lid and set the pressure valve too sealing.  Adjust the pressure to high for 15 minutes.  Quick-release the pressure.

2.  Open the lid carefully.  Remove the bay leaf.  Select the saute setting.  Mix the cornstarch and cream until smooth; stir in the soup.  Cook until slightly thickened.  Stir in the cheese and bacon and heat until the cheese is melted.  Serve.

Serves 6-8

Tomato Tortellini Soup

 A  delicious soup is always welcome on a chilly day.   Tomato soup is always a favorite. This recipe adds in some cheese tortellini to the soup with some fresh basil from the garden.   In addition, some balsamic vinegar is added which gives a wonderful flavor to the soup.  Sprinkle with some parmesan cheese and you have a tasty soup that is rich and creamy studded with tortellini.   This recipe is very easy and takes about 30 minutes to prepare.  

Tomato Tortellini Soup

From the kitchn

INGREDIENTS

2 tablespoons unsalted butter

1 medium yellow onion, diced

2 cloves garlic, minced

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon balsamic vinegar

4 cups (32 ounces) lochicken broth

1 (28-ounce) can crushed tomatoes

1/2 cup heavy cream

2 bay leaves

1 (14-ounce) package fresh or frozen cheese tortellini

1/2 cup fresh basil leaves, thinly sliced, plus more for garnish

Grated or shredded Parmesan cheese, for garnish (optional)

INSTRUCTIONS

1. Melt the butter in a Dutch oven over medium heat. Add the onion, garlic, salt, and pepper and cook, stirring occasionally, until tender, about 6 minutes.

2. Stir in the vinegar. Add the crushed tomatoes, broth, cream, and bay leaves, and bring to a boil. Reduce the heat to a simmer and simmer for 5 minutes. Add the tortellini and simmer until cooked through, 5 to 6 minutes more (check at 3 minutes for fresh tortellini). Remove from the heat, remove and discard the bay leaves, and stir in the basil. Ladle into bowls and top with Parmesan cheese and more basil, if desired.

Serves 4

Slow-Cooker Zucchini Casserole

 Getting my family to eat veggies at time takes some imagination.  Veggies cannot be plain.  They need to be in a sauce, have cheese, or some other combinations.   I was excited when I found this recipe for zucchini au gratin.  It combined zucchini with cheese, Ritz crackers, and sour cream.  The ingredients were cooked in a crock pot for 2 hours on high.  Afterwards, you sprinkle the toasted cracker crumb mixture over the top of the casserole.  Cook for an additional 15 minutes and serve.  

Slow-Cooker zucchini Casserole

From Betty Crocker

Ingredients:

7 cups sliced zucchini (6 small to medium zucchini)

1/3 cup diced onion

2 tablespoons butter, melted 

2 cups crushed Ritz™ crackers 

1 cup shredded Cheddar cheese (4 oz)

1 cup  chicken broth 

1/2 cup sour cream

1/2 teaspoon kosher salt

1 tablespoon chopped fresh parsley, if desired

Directions:

1. Grease inside of slow cooker with butter or cooking spray.

2. Place zucchini and onion in microwavable dish; drizzle with 1 tablespoon of the melted butter. Cover with plastic wrap; microwave on High 7 to 8 minutes or until the zucchini is just tender and has released much of its liquid. Drain; place in slow cooker.

3. Mix 1 cup of the crushed crackers with half of the cheese, the chicken broth and sour cream. Mix in salt. Pour over zucchini; gently stir to coat. Cover; cook on High heat setting 2 hours.

4 .Toward end of cooking, toss remaining cracker crumbs with remaining melted butter. Toast cracker crumbs in skillet until just golden and crisp. Stir in remaining cheese and the parsley. At end of cook time, turn off slow cooker; remove cover, and sprinkle toasted cracker crumb mixture over top of casserole. Let stand 15 minutes before serving.

Serves 10

Instant Pot Creamy Chicken Noodle Soup

On fall days nothing tastes better than a hot bowl of soup.   I made this soup in my Instant Pot and it was delicious.   A nice hearty chicken soup loaded with noodles, chicken, and veggies all in a creamy stock.  All or most of the ingredients you probably already have in your kitchen.   This soup is perfect for a nice fall lunch or light dinner.  Nothing tastes better than soup on these chilly fall days. 
 Instant Pot Creamy Chicken Noodle Soup

Adapted Slightly by From My Southwest Kitchen Ingredients:
3 medium boneless skinless chicken breasts
8 cups  chicken broth divided
2 teaspoons minced garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
3 large carrots, peeled and chopped
4 ribs of celery, chopped
2 cups heavy cream
Salt and pepper to taste
1/2 teaspoon onion powder
12 ounces egg noodles
1/3-1/2 cup flour depending on how thick you want the soup
Instructions
Instant Pot / Pressure Cooker
1. Place chicken in Instant Pot and add 7 cups chicken broth, garlic, oregano, rosemary, carrots, and celery. Add salt and pepper to taste.
2. Cover and set to pressure cook for 15 minutes if using thawed chicken, 25 if using frozen. Natural release for 10 minutes, then use quick release to let the rest of the pressure out. Uncover, set to "soup" setting and shred chicken with two forks.
3. In a medium bowl whisk flour into remaining 1 cup chicken broth. Stir in heavy cream. Pour into Instant Pot and stir in noodles.
4. Once soup is bubbling, cook for about 5 minutes longer or until noodles are tender. Taste, add salt and pepper as needed, garnish with fresh herbs if desired (such as thyme or parsley) and serve.



Serves 6-8

Chicken Fricassee With Apple

 

I have always wanted to try making Chicken Fricassee, but never got around to it.    I finally did and was delighted that I made it.  This recipe was very tasty with a savory sauce enhanced by the sweetness of the apples.  This recipe is easy to make and comes together nicely.  This was a wonderful dinner I served the family.  It is on my repeat again recipe list.



Chicken Fricassee With Apples
From Cook's Country Magazine

Ingredients:

4 (6-to-8-ounce) boneless, skinless chicken breasts, trimmed
Salt and Pepper
1/4 cup all purpose flour
3 tablespoons unsalted butter
2 Fuji, Gala, or Braeburn apples, cored, and each cut into sixteen 1/2-inch thick wedges
1 onion chopped
2 teaspoon minced fresh thyme
1/2 cup apple cider
1/2 cup chicken broth
1/2 cup heavy cream
2 teaspoons cider vinegar
1 tablespoon minced fresh chives

Directions:
1. Pat chicken dry with paper towels and season with salt and pepper.  Spread flour in shallow dish.  Dredge chicken in flour to coat, shaking to remove excess; transfer to plate and set aside.
2. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat.  Season apples with salt and pepper.  Cook apples, cut side down, until browned, about 5 minutes per side, moving and redistributing apples as needed for even browning.  Transfer to second plate; set aside.
3. Melt remaining 1 tablespoon butter in now-empty skillet over medium heat.  Add chicken and cook until lightly browned, about 2 minutes per side.  Return chicken to plate.
4. Add onion, thyme,  1/4 teaspoon salt, and 1/4 teaspoon pepper to now-empty skillet and cook over medium heat until onion is softened and browned, 5 to 7 minutes.
5. Add cider and broth and bring mixture to boil.  Return chicken to skillet.  Reduce heat to medium-low, cover, and simmer until chicken registers 160 degrees, 8 to 12 minutes.
6. Transfer chicken to platter and tent with aluminum foil.  Add cream and apples to skillet.  Increase heat to medium-high, and bring to a boil.  Cook until sauce has thickened slightly, about 2 minutes.   Stir in vinegar and accumulated chicken juices.  Season with salt and pepper to taste.  Spoon sauce and apples over chicken and sprinkle with chives.  Serve.
Serves 4

Crock Pot Pulled Pork

Wondering what to make for dinner?   Why not try these Pulled Pork Sandwiches.  They are so easy to make and are delicious.  The secret ingredient is Dr. Pepper.  It makes these sandwiches extra tasty.  I served the pulled pork on a toasted bun with some coleslaw.

Crockpot Pulled Pork
From Spend With Pennies

Ingredients:
1 pork butt/pork shoulder roast 4-5lbs
salt pepper & garlic powder
1 onion sliced optional
1 can Dr. Pepper
3/4 cup barbecue sauce or to taste
Rolls & coleslaw for serving


Instructions
1. Place the onion in the bottom of the slow cooker. Rub the outside of the roast with salt, pepper and garlic powder.
2. Pour the Dr. Pepper over the pork and cook on high 4-5 hours or on low 7-8 hours.
The meat will be very tender. Using 2 forks, shred the pork and place back in the juices.
3. Add barbecue sauce to taste. Allow to cook an additional 30-60 minutes if desired.
4. Serve on crusty rolls with coleslaw.

Spanish Rice

Spanish Rice is a great side dish to serve with your meals.  Rice with a southwestern flair.  This recipe is made on the stove and is very easy.  The important thing you need to remember is to read your rice package to determine the amount of liquid you need.  Your rice will come out perfect.



Spanish Rice
Simply Recipes

INGREDIENTS
2 tablespoons extra virgin olive oil (can use up to 1/4 cup)
1 onion, finely chopped (about 1 cup)
1 garlic clove, minced (about 1 teaspoon)
2 cups of medium or long-grain white rice
3 cups* chicken stock (or vegetable stock for vegetarian version)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of dried oregano
1 teaspoon salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.


METHOD
1 Brown the rice: Heat olive oil in large skillet on medium/high heat. Add the rice and stir it so that the rice is lightly coated with the oil. Cook on medium high heat, stirring often, until much of the rice has browned.
2 Add onion, garlic: Add the onion and cook, stirring frequently another 3 minutes, until the onions begin to soften. Add the garlic and cook until the onions are translucent and softened, about a minute more.
3 Combine broth, tomato, oregano, salt, and browned rice and onions: To save time you can bring the stock to a simmer in a separate saucepan, with the tomato, oregano, and salt.
4 Combine the rice and broth mixture:  Add the browned rice to the simmering broth (or broth to the rice, depending on which pan has a cover). Or you can skip the simmering step and just add the broth and tomatoes to the rice.
5 Simmer, cover, cook until the rice has absorbed the stock: Bring everything to a simmer, cover the pot and lower the heat to barely maintain a low simmer.
Cook for 15-25 minutes, depending on the type of rice and the instructions on the rice package.
Remove from heat and let sit for 5 minutes.

Fluff with a fork or spoon to serve.

Serves 6

Cole Slaw

Cole Slaw is a quick and easy side to make.  It goes well with practically everything, cookouts, sandwiches, BBQ,  fish, poultry, etc.  I  open up a bag of cole slaw mix and toss it with a nice vinaigrette dressing.  Mmmmm delicious.

Cole Slaw

Ingredients:

3 tablespoons apple cider vinegar

4 tablespoons olive or vegetable oil

3 tablespoons white sugar

1/2 teaspoon dijon mustard

1/4 teaspoon celery seeds

Salt & pepper to taste

1 bag (16 ounce) Cole Slaw mix

Directions:

1.  Making the vinaigrette:  Whisk the first 6 ingredients together in a bowl.  

2. Making the Cole Slaw:  Open and pout the bag of Cole Slaw Mix in a large bowl.   Pour the dressing over them and toss well.  Refrigerate for an hour or more before serving.

Serves 6

Broccoli Cheddar Soup

With the weather getting a little crisp, a nice bowl of hot soup is always welcome.  I made this Broccoli Cheddar Soup the other night for dinner and it was delicious.  The family said this was the best Broccoli Soup I have made.  It was very easy to make and require little time to make from start to finish 15-30 minutes.   You put the ingredients in an Instant Pot and cook for 5 minutes.   When done puree with an immersion blender. Then add cheese, milk, and a teaspoon of sugar.  Yes, sugar it does makes the flavor pop.
Note: You can omit the sugar - optional

Broccoli Cheddar Soup
From Instant Pot
INGREDIENTS
5 cups chicken broth
1 medium onion chopped
1 - 2 stalks celery thinly sliced
2 cloves garlic crushed (optional)
1  lb Broccoli cut in big chunks
1 tsp salt
1/2 tsp pepper
1 tsp dried basil or 2 tsp fresh basil (optional)
1/4  cup flour
2/3 cup Water
1 - 2 cup cups grated sharp cheddar
1/2 cup heavy cream Half & Half or milk
1 tsp sugar optional but it makes the flavour pop

INSTRUCTIONS
Put the first 8 ingredients (up to and including the basil) in the Instant Pot and close the lid. Make sure the valve is set to Sealing and push Pressure Cook (or Manual). Adjust time with the +/- buttons to 5 minutes.
While it cooks, whisk together the flour and water until completely smooth. When the IP beeps that it's done, flip the valve from Sealing to Venting and when the pin drops, press Cancel and remove the lid.
Press Saute and bring it back to a boil, stirring frequently. Give the flour/water slurry a final whisk and pour about half of it in the soup, stirring until it comes back to a boil and thickens. If you want it thicker, add a little more slurry, boiling after each addition.
Use an immersion blender to puree the soup. Or use a blender or food processor and then return it to the pot.
Press Cancel and add the cheese (add some Parmesan if you like, for an extra kick). Stir until melted and smooth. DO NOT BOIL after cheese goes in. Add the cream/milk and sugar. Taste and add salt and pepper to your liking. Serve with a sprinkle of grated cheese, broccoli florets or croutons.

Serves 6-8

Mexican Lasagne

Who doesn't like Lasagne.  Layers of goodness in one dish.  This dish is a spin off of the original Italian Lasagne.  Tortillas, seasoned ground beef, refried beans, cheese and a semi spicy sauce.  Just like the traditional lasagne only with a South of the Border  twist.

Mexican Lasagne

From Simply Recipes

INGREDIENTS

Extra virgin olive oil

1 1/4 pounds ground beef or ground turkey

1 teaspoon salt

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon ground coriander seeds

1/4 teaspoon cayenne

1 14-oz can refried pinto beans (or you can make your own refried beans)

2 medium onions, chopped (about 2 1/2 cups)

1 red bell pepper, stem and seeds removed, chopped (about 1 cup)

3 garlic cloves, peeled and minced

1 28-oz can crushed or diced tomatoes, preferably "Fire Roasted"

1 7-oz can diced green Anaheim chiles

1/2 teaspoon dried oregano

12 (6-inch) corn tortillas (choose sturdy tortillas mad with yellow corn)

2 cups coarsely grated Monterey Jack cheese (about 8 oz)

2 cups coarsely grated mild cheddar cheese (about 8 oz)

To serve:

Sour cream

Avocado

Cilantro

Iceberg lettuce

METHOD

1 Brown the ground beef: Heat 2 tablespoons olive oil in a large sauté pan or cast iron frying pan on medium high heat. Add the ground meat, breaking it up as you add it.

Sprinkle with salt. Sprinkle on the chile powder, cayenne, cumin, and coriander. Increase the heat to high. Add another 2 tablespoons of olive oil.

Do not stir the meat unnecessarily. Allow the meat to brown on one side, and then stir it so the other side can be browned.

As soon as the meat is browned, remove the pan from the burner. The meat will continue to cook in the heat of the pan.

Once you are sure that the meat is cooked through, use a slotted spoon to remove the meat from the pan to a bowl. Set aside.

2 Sauté onions, bell peppers, garlic, add tomatoes, chiles, oregano: Add another tablespoon of olive oil to the empty pan used to cook the meat and set over medium heat.

Add the onions and chopped bell peppers. Cook until onions have softened, about 5 minutes. Add the garlic, cook for an additional 1 minute.

Add the diced tomatoes, green chiles and oregano. Bring to a simmer. Simmer gently for 15-20 minutes while you prepare the tortillas.

3 Cook the tortillas: While the sauce is simmering, soften the tortillas by frying them in a little oil. In a 9-inch skillet, heat 1/2 cup olive oil on medium high heat until it is sizzling hot, but not smoking.

Cook the tortillas one at a time, for 5 seconds on each side, so that they soften, but don't get crisp.

Remove the tortillas with a metal spatula or tongs and place on a plate lined with paper towels to soak up the excess oil.

4 Preheat oven: Preheat oven to 350°F and lightly oil a 9x13-inch glass or ceramic baking dish.

5 Assemble the casserole: In baking dish, arrange 4 tortillas in one layer, overlapping slightly (tortillas will not cover bottom completely).

(If you don't have time to pre-soften the tortillas, coat the bottom of the pan with some olive oil and spread a little sauce over the bottom before adding the tortillas.)

Spread half of bean mixture evenly over tortillas in dish and top with half of meat mixture. Sprinkle one third cheese over the meat and spread half of the sauce over the cheese.

Repeat layering of tortillas, beans, meat, cheese, and sauce and top with remaining 4 tortillas. Sprinkle remaining cheese over tortillas.

6 Bake: Bake casserole on the middle rack in the oven at 350°F for 35 minutes, until the casserole is heated through and the cheese is completely melted and bubbling.

7 Cool and serve: Let the casserole stand for 10-15 minutes before serving.

Serve with sour cream, chopped avocado, chopped cilantro, and thinly sliced iceberg lettuce on which has been sprinkled vinegar and salt.

Serves 8

Cheesy Broccoli Casserole

 

Broccoli is not a veggie my family usually dislikes.  However, when I found this recipe for a broccoli bake, and sat it before them, they loved it.  Broccoli is paired with bacon (everything is good with bacon), cheese, milk, eggs, salt, and pepper.  They are all combined together and baked at 425 degrees for about 30 minutes.  

You have a tasty side that goes great with any meal. 

 

Cheesy Broccoli Casserole

From Simply Recipes

INGREDIENTS

2 pounds (900g) broccoli, stems removed (can use vegetable peeler to peel, then slice and eat like celery) and crowns cut into florets (about 8 cups of broccoli florets)

2 strips thick-cut bacon (about 2 ounces), cut crosswise into 1/4-inch wide strips

5 large eggs, beaten

1/3 cup (43g) all-purpose flour

1/2 cup (118 ml) heavy cream

1 cup (236 ml) whole milk

2 to 3 teaspoons freshly ground black pepper (1 to 2 teaspoons if using fine ground black pepper)

1/2 teaspoon salt

2 teaspoons Dijon mustard

8 ounces (225g) cheddar cheese, grated

METHOD

1 Blanch the broccoli florets: Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water). Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking.

2 Cook the bacon: While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.

3 Make the egg mixture: Preheat oven to 425°F (220°C). Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt, and mustard. Mix in about a third of the cheese.

4 Assemble the casserole: Place the blanched broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli.

Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese.

5 Bake for 25 to 40 minutes, or until set. Once the top has browned, you may want to tent with aluminum foil to keep from burning.

Serves 6

Texas Sheet Cake

Texas sheet cake is a tasty chocolate cake that is about 1-inch thick topped with a chocolate cooked frosting.  This cake is easy to make and doesn't take a lot of time.  The cake batter is made and poured into a half-sheet cake pan.  Bake the cake and when done remove from the oven.  While the cake is cooling (about 5-10 minutes), you make the frosting.   The frosting is then poured on top of the cake and spread evenly.  You can scatter pecans on top of the cake, if you wish.  Let the cake cool before serving.



Texas Sheet Cake
From Simply Recipes

Ingredients:

For the cake:

2 cups (8.8 ounces) all-purpose flour

2 cups (14 ounces) granulated sugar

1/2 teaspoon kosher salt

1 cup (8 ounces) unsalted butter

1 cup water

1/4 cup (1 ounce) natural unsweetened cocoa powder

1/2 cup buttermilk

2 large eggs

2 teaspoons vanilla extract

1/2 teaspoon baking soda

For the frosting:

3/4 cup (6 ounces) unsalted butter

5 tablespoons natural cocoa powder

1/2 cup milk, whole or 2 percent

1 teaspoon vanilla extract

Pinch of kosher salt

3 cups (15 ounces) powdered sugar, sifted

1 cup chopped pecans (4.5 ounces)

Special equipment:

Half-sheet pan

METHOD

1 Preheat the oven and prep the pan: Preheat the oven to 350°F. Spray or butter a half-sheet pan (13x18 inches) and line the bottom with parchment.

2 Combine the dry ingredients: Whisk the flour, sugar, and salt together in a large mixing bowl.

3 Make the batter: In a saucepan over medium-low heat, combine the butter, water, and cocoa powder. Whisk until melted and smooth, and then bring to a simmer. Once simmering, remove from the heat.

Using a whisk or electric mixer, beat the hot cocoa mixture into the dry ingredients until combined. Beat in the buttermilk, eggs, and vanilla, followed by the baking soda, until combined.

4 Bake the cake: Spread the batter into the prepared pan and bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and set the pan on a wire rack to cool briefly, about 5 to 10 minutes, while you make the frosting.

5 Frost the cake: As soon as the cake is done baking and on the cooling rack, combine the butter, cocoa, and milk for the frosting together in a saucepan and bring to a boil. Remove from the heat and stir in the salt and vanilla. Beat in the powdered sugar with an electric mixer or by hand.

Pour the hot frosting over the still-warm cake and spread evenly. Sprinkle the top with chopped pecans or other topping.

Allow to set, then serve immediately or cool completely and cover to serve later. You can also wrap the cake well in foil or plastic wrap and freeze.

Serves 36

Air Fried Zucchini Fries

Fried zucchini dipped in Ranch dressing is so good.  I found a great recipe for Air Fried zucchini.   It is amazing how good this zucchini is.  The zucchini fries are coated in a breadcrumb cheese mixture, flour  and an egg batter.  They are then placed  in the air fryer at 425 degrees for 12 minutes.  Serve with some ranch dip an you have an amazing side.  These   air fried zucchini  fries are delicious.

Air Fried Zucchini Fries

From Breville

Ingredients:

2 medium zucchini (about 8 ounces/225g each)

2 teaspoons kosher salt, divided

1 cup (55g) panko breadcrumbs

1 cup (60g) finely grated Parmesan cheese 

1 teaspoon Italian seasoning

Pinch cayenne pepper

1⁄4 cup (35g) all-purpose flour

2 egg whites

Ranch Dressing

Directions:

1. Cut the zucchini in half crosswise and then cut each half lengthwise into wedges 1⁄2-inch (1cm) thick. Toss zucchini with 11⁄2 teaspoons kosher salt and place in a strainer or colander set over a bowl. Let drain for 30 minutes. Rinse well under cold running water to get rid of excess salt. Use paper towels or a clean dish towel to dry the zucchini well.

2 . Pre heat Air Fryer to 425 degrees.  Combine panko, Parmesan, Italian seasoning, cayenne and 1⁄2 teaspoon kosher salt in the bowl of a food processor. Pulse until ingredients are well combined and slightly finer in texture, 5–7 pulses. Transfer panko mixture to a shallow dish.

3. Place flour and egg whites in two additional shallow dishes.

4.Working in batches, toss zucchini in flour and shake off any excess. Dip zucchini in egg whites and allow excess to drain off. Dredge zucchini in panko mixture, ensuring all sides are well crusted.

5.Arrange zucchini in a single layer on the airfry basket, leaving space between each piece.

6. Cook in Airfryer  at 425 degrees for12 minutes.

7. Cook until brown and crispy, about 12 minutes.

8. Serve immediately with Ranch Dressing.

Serves 4

Beef Braciole (Stuffed Italian Beef Roll)

 The family loved this recipe.  Flank steak stuffed with breadcrumbs, herbs, cheeses, salt, pepper; cooked in a delicious sauce.  This sauce was truly delicious.  Very flavorful and not overpowering - paired well with the flank steak.
It is somewhat time consuming to prepare but well worth it.  Be sure to pound the steak until it is 1/4- inch thick otherwise the steak could be a little tough.

Beef Braciole (Stuffed Italian Beef Roll)

From Tasty

Ingredients:

½ cup bread crumbs

1 cup shredded pecorino romano cheese, plus more for serving

½ cup fresh basil, chopped

⅓ cup shredded provolone cheese

½ cup fresh italian parsley, chopped

8 cloves garlic, minced, divided

kosher salt, to taste

freshly ground black pepper, to taste

¼ cup olive oil

1 lb flank steak

2 tablespoons canola oil

1 tablespoon butter

1 medium carrot, chopped

1 small onion, chopped

1 stalk celery, chopped

1 cup dry white wine

28 oz crushed tomato, 1 can

2 dried bay leaves

1 tablespoon dried oregano

½ teaspoon red pepper flakes

1 lb  pasta, or polenta, cooked, for serving, optional

¼ cup fresh basil, cut into ribbons, for serving

Preparation
1. In a medium bowl, combine the bread crumbs, pecorino Romano, ½ cup (20 g) chopped basil, provolone, parsley, 5 minced cloves of garlic, salt, pepper, and the olive oil. Stir and set aside.
Lay the flank steak on a cutting board. Season both sides with salt and pepper. Cover the the meat with a sheet of parchment paper. Using a meat mallet or rolling pin, pound the steak until it’s ¼ inch (6 mm) thick.
2. Remove the parchment and sprinkle the bread crumb mixture evenly over the steak.
Starting from the bottom, roll the meat into a log. Using butcher’s twine, tie up the roll so it holds its shape while cooking. Season with salt and pepper.
3. Heat the canola oil in a large Dutch oven over high heat. When the oil is shimmering, add the steak roll and, without moving it, cook until a dark brown crust forms on one side, about 3 minutes. Turn the roll and repeat until all sides and the ends have been seared. Remove the roll from the pan and set aside.
4. Preheat the oven to 350°F (180°C).
5. Add the butter, carrot, onion, celery, remaining 3 cloves of garlic, salt, and pepper to the pan and cook until caramelized, about 5 minutes.
6. Add the white wine and stir to loosen any brown bits from the bottom of the pot. Cook until the wine reduces and the pan is slightly dry again.
7. Add the tomatoes, bay leaves, oregano, and red pepper flakes. Stir to combine.
8. Return the beef roll to the pot. Cover and bake for 1 hour, flipping the roll halfway through (if the sauce is drying up too much, add more crushed tomatoes or water), until the beef is tender.
9.Slice the braciole and arrange on a serving platter with the sauce. Serve the braciole with orecchiette or polenta. Garnish with grated pecorino Romano and fresh basil.
Enjoy!

Serves 8

Beef and Cheese Crunch Wraps

These  Crunch Wraps are perfect for when you don't know what to make for dinner or you are running short on time.  Start by taking a large flour tortilla and in the center place some cheese, the taco meat and bean mixture, avocados, more cheese.  Fold and place on a baking sheet.  Bake until golden brown, flip, brown, and serve.  You can serve them with salsa, sour cream, lettuce, tomatoes, or simply eat them as they are.  Either way, they are delicious.

Beef and Cheese Crunch Wraps

From Our Best Bites

Ingredients

1 lb ground beef
1 packet taco seasoning, OR homemade taco seasoning
1 can black beans, drained and rinsed
2 cups shredded Pepperjack cheese (or Jack or Cheddar), more if desired!
2 medium-large avocados (or you can sub store-bought guac)
8 burrito-size tortillas
oil or cooking spray

Instructions

Place a sheet pan in the oven and preheat oven to 400 degrees.

Preheat large skillet to medium heat.  Brown ground beef and drain fat if necessary (shouldn’t be necessary if using lean ground beef).  Add taco seasoning and stir to combine . If you’re using store-bought taco seasoning sometimes it requires a little water in the pan as well, just make it according to the packet instructions.

Add black beans and stir to combine.

Lay out 8 tortillas on large work surface.  Place a small handful of cheese in the center of each tortilla, spreading it out in about a 3-inch circle in the center.  You can make these as cheesy as you like!  At minimum, use about 1/4 cup shredded cheese on each crunch wrap.  You’ll use half of that amount on the bottom layer of the filling, and place the other half on top.

 Divide the beef and bean mixture between the tortillas, spooning it on top of the cheese.  Slice or dice your avocado and place on top of the beef mixture.

Top with another little handful of cheese.

Wrap each crunch wrap: Fold the top of a tortilla down over the filling to the center. Holding that piece down and working clockwise, continue folding the rest of the tortilla towards the middle until the filling is completely covered (you will have 5 to 6 folds). Flip the crunchwrap over and repeat with the remaining tortillas.

Drizzle oil of choice  on each one and use clean hands to gently massage on both sides of wraps.

Remove sheet pan from oven and place crunch wraps seam-side down on pan. (Be careful, it’s hot!).  Bake for 10 minutes and then flip wraps over and cook for another 10 minutes or until toasty and golden on the outside.

If desired, cut in half and add toppings before eating (shredded lettuce, onions, fresh tomatoes, etc.) . Or simply eat as-is!  These are also amazing dipped in Lime-Cilantro Ranch, or Plain Ranch or simply sour cream.

Skillet Directions:  Simply heat a large skillet or griddle to medium heat.  Instead of brushing crunch wraps with oil, simply add some to the pan (or non-stick spray works great here as well) and cook on both sides until toasted and golden.
FREEZER INSTRUCTIONS:  After brushing with oil, place Crunch Wraps on a parchment-lined pan in a single layer and freeze until solid.  After frozen, they can be stacked in a container or zip top bag.  You can separate the crunch wraps with parchment to ensure they don’t stick together.  To bake from frozen, don’t worry about preheating your pan, simply preheat the oven to 400 and bake for about 15 minutes on first side (check to see if they’re browned before you flip) and 10-15 on the second.  You can eyeball it, you just want them toasted on both sides!

Serves 8

Au Gratin Potatoes

Who doesn't love potatoes.  When I was growing up, I used to love having Au Gratin Potatoes for dinner.  I tried various potato recipes which were all good but recentlyI went back to making Au Gratin Potatoes.  I found this recipe on the  Taste of Home website and it brought back great food memories.
Tender potatoes baked in a creamy cheese sauce with a hint of onion.  I love it when they come out of the oven all bubbly and smelling wonderful.  A great side for any meal.



Au Gratin Potatoes
From Taste of Home

Ingredients
3 tablespoons butter
3 tablespoons all-purpose flour
1-1/2 teaspoons salt
1/8 teaspoon pepper
2 cups whole milk
1 cup shredded cheddar cheese
5 cups thinly sliced peeled potatoes (about 6 medium)
1/2 cup chopped onion
Additional pepper, optional

Directions

1. Preheat oven to 350°. In a large saucepan, melt butter over low heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes and onion.
2. Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender. If desired, top with additional pepper.

Serves 8

Happy Labor Day

Baked Pasta with Chicken and Creamy Ranch Sauce

This is a perfect dish to make when you need something quick, easy, and delicious for dinner.  I have had a lot of pasta bakes, but this pasta bake has the flavor kicked up a notch.  Not only is it  rich and creamy; it has a wonderful ranch flavor to it that takes it to a whole new level.  The bacon also adds some delicious flavor.

Baked Pasta with Chicken and Creamy Ranch Sauce
From Southern Living

Ingredients:
8 ounces uncooked mini penne pasta
4 bacon slices, chopped
1 tablespoon minced garlic (about 3 garlic cloves)
3/4 cup heavy whipping cream
1 (8-oz.) pkg. cream cheese, cubed and softened
2 ounces Parmesan cheese, grated (about 1/2 cup)
2 tablespoons ranch dressing and seasoning mix (from 1 [1-oz.] pkg.)
1/4 teaspoon black pepper
3 cups shredded, cooked chicken (from 1 rotisserie chicken)
8 ounces low-moisture part skim mozzarella cheese, shredded (about 2 cups) divided
Cooking spray
2 tablespoons chopped fresh flat-leaf parsley

 Directions:
 Step 1
Preheat oven to 375°F. Cook penne according to package directions; drain, reserving 1 cup cooking water. Place pasta in a large bowl, and set aside.

 Step 2
Heat a large skillet over medium. Add bacon, and cook, stirring often, until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a plate lined with paper towels. Reserve drippings in skillet.

 Step 3
Add garlic to hot drippings in skillet over medium, and cook, stirring constantly, until fragrant, about 1 minute. Whisk in whipping cream and cream cheese; cook, whisking often, until cream cheese is melted and mixture is smooth, about 2 minutes. Remove from heat, and stir in Parmesan, ranch dressing mix, pepper, and reserved 1 cup cooking water. Pour over pasta. Fold in chicken and 1 cup of the mozzarella cheese. Pour mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Top with bacon and remaining 1 cup cheese.

 Step 4
Bake in preheated oven until golden and bubbly, about 20 minutes. Sprinkle with parsley, and serve hot.

Steak Stir Fry

Stir Fry is a quick and nutritious meal to make.   This recipe comes together quickly and is very easy to make. Slice  some carrots, peppers, steak, onions; add some garlic and ginger.  Cook the ingredients separately, and then add to a stiry fry sauce and serve with rice.  Your dinner is ready to enjoy with your family.
Note:  I threw in about 4 ounces of mushrooms because I had them on hand.
Steak Stir Fry
Taste of Home Ingredients:
1 teaspoon beef bouillon granules
1 cup boiling water
2 tablespoons cornstarch
1/3 cup soy sauce
1 pound beef top sirloin steak, cut into thin strips
1 garlic clove, minced
1 teaspoon ground ginger
1/4 teaspoon pepper
2 tablespoons canola oil, divided
1 large green pepper, julienned
1 cup julienned carrots or sliced celery
5 green onions, cut into 1-inch pieces
Hot cooked rice

Directions:

1. Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside. Toss beef with garlic, ginger and pepper. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until meat is no longer pink; remove and keep warm.
2. Heat remaining 1 tablespoon oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve with rice.

Makes 4 servings

Banana Pudding

Banana Pudding is the ideal comfort dessert.  Everyone in the family loves it, I wondered why I don't make it more often.  It is not hard to make and takes minimal time to make.   Basically, you make a custard, slice up some bananas, and make layers of vanilla wafers, custard, bananas and repeat.  The top of the pudding is covered with beaten egg whites.  Bake for about 10 minutes and your dessert is done.
A rich creamy pudding with a tasty combination of bananas and vanilla wafers.

Banana Pudding
From Southern Living Adapted Slightly by From My Southwest Kitchen 

Ingredients:
1/2 cup sugar
2 tablespoons cornstarch
Dash Salt
2 1/4 cups whole milk
4 large eggs, separated
2 tablespoons unsalted butter
1 teaspoon vanilla extract
3 1/3 cups vanilla wafers
4-5 ripe bananas
3 tablespoons sugar

 Directions: 
 Step 1
Preheat oven to 375°. Whisk together first 3 ingredients in a small bowl. Whisk together sugar mixture, milk, and 4 egg yolks in a medium-size heavy saucepan until well blended. Cook over medium heat, stirring constantly, 6 to 8 minutes or until thickened. Remove from heat; stir in butter and vanilla.

 Step 2
Layer half of vanilla wafers in an 8-inch square baking dish. Top with half of banana slices and half of pudding. Repeat procedure with remaining wafers, banana slices, and pudding.

 Step 3
Beat egg whites at high speed with an electric mixer until foamy. Gradually add 3 Tbsp. sugar, beating until sugar dissolves and stiff peaks form. Spread meringue over pudding, sealing to edge of dish.

 Step 4
Bake at 375° for 7 to 10 minutes or until golden. Let cool 30 minutes, and serve warm; or chill an additional hour, and serve cold.

Makes 8-10 servings

All-Purpose Seasoned Salt Blend

You can find seasoned salts at your local supermarket.  Did you know you can make your own at home for a lot less money.  Seasoned salts are also very easy to make.  This recipe is for an All-Purpose Seasoned Salt Blend.  The suggested use for this salt is a rub for raw chicken or pork.  Sprinkle it onto steamed vegetables or raw avocado, tomato, and cucumber.  Use it at the table  to season cooked meats, vegetables, eggs, rice, and pasta.

All-Purpose Seasoned Salt Blend
From Cook's Country Magazine

Ingredients:
1/4 cup kosher salt
1 tablespoon pepper
1 teaspoon granulated garlic
1 teaspoon onion flakes
1/4 teaspoon red pepper flakes

Directions:
Combine all ingredients in a small bowl.

Makes about 1/4 cup

Store the salt blend for up to six weeks

Instant Pot Cream of Potato Soup

Potato Soup is a family favorite.  I was excited when I found a recipe made in my Instant Pot.  I love my Instant Pot.  Back to the recipe.   This is the best Potato Soup recipe yet.  The bacon drippings and the cream cheese add a wonderful flavor and texture to the soup.  You can top the soup with bacon and cheese and scallions.  It is delicious.

Instant Pot Cream of Potato Soup
From the kitchn

INGREDIENTS

4 ounces full-fat cream cheese
1 medium yellow onion
2 medium stalks celery
3 cloves garlic
2 to 2 1/2 pounds russet potatoes (about 4 medium)
4 slices bacon (about 4 ounces)
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 (32-ounce) box low-sodium chicken broth (4 cups)
1 cup whole milk
2 tablespoons cornstarch
4 ounces sharp cheddar cheese, shredded (about 1 cup)
2 medium scallions

INSTRUCTIONS

1. Cut 4 ounces cream cheese into 16 pieces and let it soften at room temperature while you prepare the soup.
2. Prepare the following, placing them all in the same medium bowl: Dice 1 medium onion and 2 medium celery stalks, and mince 3 garlic cloves. Peel 2 to 2 1/2 pounds russet potatoes, cut into 1/2-inch cubes, and place in a separate bowl.
3. Tear 4 slices bacon in half crosswise and place in a 6-quart or larger electric pressure cooker or Instant Pot in a single layer. Cook with the Sauté function until the bacon fat is rendered and the bacon is browned, flipping halfway through, 6 to 8 minutes total. Transfer the bacon to a paper towel-lined plate. Drain all but 2 tablespoons of the rendered bacon fat.
4. Add the onion, celery, garlic,1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper to the pot. Cook on the Sauté function, stirring occasionally, until softened, about 5 minutes. Turn the pressure cooker off. Add the potatoes and 1 box chicken broth.
5. Lock on the lid and make sure the pressure valve is set to seal. Set to cook for 10 minutes under HIGH pressure. It should take about 15 minutes to come up to pressure. Meanwhile, place 1 cup whole milk and 2 tablespoons cornstarch in a small bowl and whisk until the cornstarch is dissolved. 6. Shred 4 ounces sharp cheddar cheese (about 1 cup) on the large holes of a box grater, thinly slice 2 medium scallions, and crumble the bacon.
7. When the cook time is up, let the pressure naturally release for 10 minutes. Quick release any remaining pressure.
8. Turn on the Sauté function. When the soup is simmering, whisk the milk again to dissolve the cornstarch. Stir the milk and cream cheese cubes into the soup, and simmer until the soup is thickened and the cream cheese is melted, about 4 minutes.
9. Turn off the cooker and let the soup cool 10 minutes before serving so that it can thicken. Divide the soup between bowls and top with the crumbled bacon, cheddar cheese, and scallions.

Cream of Asparagus Soup

My youngest got his wisdom teeth pulled  so I have been making lots of soup for him.  Rich and creamy soups and some light broth ones.  This recipe is for a rich and creamy soup.   I had some asparagus on hand so I  got to work.  Asparagus are cooked in chicken broth (you can use vegetable broth) with some onions, garlic and seasonings.   Once the asparagus are tender, puree the soup.  You can use a stand blender or an immersion blender.  Add some milk and cream, heat through and your soup is done.    It is thick and has a mild asparagus flavor- not too over powering.  A nice soup for  lunch or dinner.

Cream of Asparagus Soup
From Taste of Home Adapted Slightly by From My Southwest Kitchen

Ingredients:
1 teaspoon olive oil
1 small onion, chopped
1 garlic clove, minced
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces (about 5 cups)
1 can (14-1/2 ounces) chicken broth
4 tablespoons all-purpose flour, divided
2-1/2 cups whole milk, divided
2 tablespoons butter
3/4 teaspoon salt
1/8 teaspoon dried thyme
1/8 teaspoon pepper
1/2 cup half-and-half cream
2 tablespoons white wine
1 tablespoon lemon juice
Minced fresh chives, optional

Directions
1. In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add asparagus and broth; bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until asparagus is tender. Remove from heat; cool slightly.
 2. Transfer to a blender; cover and process until smooth.
3. In a small bowl, mix 2 tablespoons flour and 1/4 cup milk until smooth; set aside. In same saucepan, heat butter over medium heat. Stir in seasonings and remaining flour until smooth; cook and stir 45-60 seconds or until light golden brown. Gradually whisk in cream, remaining milk and reserved flour mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in wine, lemon juice and asparagus mixture; heat through. If desired, top each serving with chives.

Serves 6-8

Mexican Street Corn

This is my favorite summer recipe for eating corn on the cob.  Instead of buttering the corn, a mixtures of sour cream, mayonnaise, and seasonings, with some lime juice is spread over the corn.  If you wish you can roll the corn in some Cotija cheese crumbles.  I recommend doing this.  It takes the flavor to a whole new level.

Mexican Street Corn
From Our Best Bites 

Ingredients

4 ears fresh corn on the cob, cooked and warm
3 tablespoons mayonnaise
2 tablespoons sour cream
1/4–1/2 teaspoons lime zest
1/2 teaspoon fresh lime juice
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon chili powder
tiny pinch kosher salt
1 cup crumbled Cotija Cheese* (use fresh parmesan or queso fresco if you can’t find Cotija)

Instructions
1. While corn is cooking, combine mayo, sour cream, lime zest and juice, cayenne pepper, chili powder and salt.
2. Spread mixture on warm corn and then roll or sprinkle with cheese.

Instant Pot Corn On The Cob

Sweet Corn trucks are popping up everywhere here.  This makes me smile.  I love eating corn on the cob.  There are many ways to prepare it.  I found a quick and tasty method using my Instant Pot.  I am truly amazed at what you can do with an Instant Pot.
It is very easy.   You add about 1 cup of water to the Instant Pot liner, place a trivet in to hold the corn.  Put in your clean ears of corn, lock the lid, be sure to seal the vent and cook on high pressure for about 2 minutes.  Do a quick release and your corn is ready to enjoy.  I told you it was simple.

Instant Pot Corn On The Cob
From Pressure Cook Recipes


Ingredients:
4 ears corn on the cob, husks and silk removed

Directions:
Pressure Cook Corn on the Cob: Pour 1 cup of cold water in Instant Pot. Place a trivet in the Instant Pot, then place 4 ears of corn on the cob on the trivet.
Close the lid and Pressure Cook at High Pressure for 1 - 2 minutes + Quick Release. Open the lid carefully.


Serve: Serve immediately with butter, your favorite sauce or topping.