This creamed corn is life changing! The secret is the Parmesan cheese. YES, parmesan. You can use fresh or frozen corn to make this side dish. It’s great with smoked meats, chicken, or your holiday turkey. Add to your holiday meal plans – this stuff is money!!!
- 1 lb fresh or frozen corn
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/4 tsp salt
- 1/4 tsp white pepper
- 2 TBS sugar
- 2 TBS Parmesan cheese
- 3 TBS butter
- 2 TBS flour
- In a large pot mix together first 6 ingredients. Once heated add the Parmesan.
- Make a roux with the butter and flour in a small nonstick sauté pan. When lightly brown add the roux to the pot of corn and cook until it thickens.
And, now carrots…After all my strawberry recipes, here’s something totally different. I served these with my Asian Anticuchos a few weeks ago & the hubs really liked ‘em! The tahini sauce I created for these guys is fab! What are you waiting for? Make these carrots, STAT!!
Roasted Rainbow Carrots w/Lime Tahini Sauce
- 2 lbs rainbow carrots, washed, scrubbed and trimmed
- Olive oil, salt and paper for seasoning carrots
- 1/3 cup tahini
- 2 TBS olive oil
- Juice of 2 limes
- 2 TBS honey
- 1/2 tsp coriander
- Salt & Pepper to taste
- Filtered water, if needed
- Cilantro and sunflower seeds for garnish
- Preheat oven to 425 degrees
- Line baking sheet with foil and parchment paper. Lay out prepared carrots and drizzle with olive oil, covering all carrots. Sprinkle with salt and pepper.
- Roast carrots for 20-25 minutes, until largest carrot is tender
- While carrots are roasting prepare sauce. Put all ingredients, except filtered water in a large bowl. Mix well. Add filtered water until sauce is at desired consistency. Set aside.
- Plate carrots with dollops of sauce or place sauce in a small bowl. Garnish carrots with cilantro and sunflower seeds.
Isn’t this the most vibrant dish? This is one of the side dishes I served with the Asian Anticuchos I posted about a week or so ago. It was so great with those beef kabobs. Plus, I just love the little crunch bok choy has. And, BONUS: It’s easy, super healthy & flavorful!
Baby Bok Choy in Garlic Sauce
- 6-8 baby bok choy, washed & trimmed
- 1 TBS olive oil
- 4 garlic cloves, chopped
- 1 shallot, chopped
- 3 TBS lite soy sauce
- 1 tsp sesame oil
- 1 tsp crushed red pepper
- Prepare the bok choy & set aside.
- Heat olive oil in large pan and add the garlic and shallot. Sauté until fragrant.
- Add the bok choy, sesame oil and soy sauce. Turn the bok choy several times until well coated.
- Cover and cook for about 5 minutes. Watch carefully while cooking & turn the bok choy one eor twice during the cooking process.
- When done, remove from pan and plate. Drizzle with remaining liquid, garlic and shallots. Top with red pepper flakes.
This kale recipe takes this leafy green to whole new level. The balsamic vinegar is the key. Side note about the kale – if you have been following me, you know I bought a big bag of triple washed & prepared kale at the beginning of the week. I got 3 meals out of that sucker! Back to my meal this evening – the hubs grilled a NY strip steak to go with this lovely dish. A perfect combo!
Roasted Butternut Squash Kale Sauté
Adapted from @simplyrecipes by Elise Bauer
- 4 cups of cubed butternut squash that is tossed in a tsp of balsamic vinegar & a TBS of olive oil and sprinkled with salt and pepper
- 1/2 red onion, sliced in olive oil
- 2 minced garlic cloves
- 6 cups of prepared kale
- 2 tsp of balsamic vinegar
- 1/2 cup halved pecans and the roasted butternut squash
- Preheat the oven to 425 degrees
- Toss the cubed butternut squash in the balsamic vinegar & olive oil. Sprinkle with salt and pepper.
- Roast the squash for about 15-20 minutes. You want the cubes to be slightly brown on the edges.
- In a large stock pot sauté the red onion in olive oil. Season with salt and pepper. Let cook for 7-8 minutes and add the minced garlic cloves. Cook for 1-2 minutes.
- Add the prepared kale and 2 tsp of balsamic vinegar. Let the vinegar heat up and then turn off heat and cover the pot so the kale can steam and soften.
- When ready to serve add the halved pecans and the roasted butternut squash. Toss and serve immediately.
This is a yummy side or main dish. I served this with grilled chicken (Thanks Hubs!) & jalapeño naan that I got from our local grocery store. Gotta say…this was both healthy & delish! Feeling great already!
Kale with Carmelized Onions and Red Lentils
- Trader Joe’s Split Red Lentils prepared according to package directions
- 8 cups HEB Triple Washed Kale Greens
- 1 onion, sliced, then halved
- Red pepper flakes
- 2 TBS apple cider vinegar
- 4 TBS water
- Salt & Pepper to taste
- Prepare lentils and set aside
- Cook onions in a pan w/2 TBS olive oil on medium high until carmelized. Turn off heat and add kale, vinegar and water. Cover pan and allow kale to wilt.
- After about 10 minutes take cover off the pan and turn on low heat. Toss the onions and kale until combined.
- Add 1 cup of the cooked lentils to the kale mixture and incorporate. Add desired amount of red pepper flakes.
- Serve alone with naan bread or as a side dish
My fam loves these Roasted Rainbow Carrots and so do I! So simple to make – just roast your carrots in a 425 degree oven for about 30 minutes or until tender. Drizzle with honey – my favorite is Tree Hive Maple Syrup + Honey – and pomegranate arils & pistachios. These carrots are gorgeous and yummy!