MEXICAN CORN ON THE COB

 

From here.

Roasted Corn with Queso, Cilantro and Chile 
(Mexican Street Corn)

(adapted from Saveur)

4 large ears corn

butter

sea or kosher salt and freshly ground black pepper, to taste

1/2 cup mayonnaise

1 + 1/2 cups Queso Fresco, crumbled or Cotija or Parmesan cheese, grated

4 tablespoons fresh cilantro, minced

4 teaspoons chile powder

1 lime, cut into four wedges

1. Preheat oven to 400 degrees F. Brush corn lightly with butter and sprinkle with salt and pepper. Roast 20-25 minutes.

2. Working with one ear of corn at time brush with mayonnaise, sprinkle with cheese, cilantro and chile powder, pressing it onto the corn to help it stick. Sprinkle with salt and pepper. Serve with lime wedges.

BUTTERMILK RANCH CHICKEN

1 cup buttermilk
1/2 cup mayonnaise
1/2 tsp dried mustard
1 tablespoon chopped fresh chives
1/2 teaspoon dried dill
salt and pepper
4 thin-cut chicken breast cutlets

Combine all ingredients up to oil.  Marinate 45 minutes (or overnight).  Grill until cooked through.

CHICKEN WITH BASIL ARTICHOKE SAUCE

From here.

    4 boneless skinless chicken breast halves (4 ounces each)
    1/4 teaspoon salt
    1/4 teaspoon pepper
    1 tablespoon canola oil
    2 tablespoons lemon juice
    SAUCE:
    3-1/2 teaspoons cornstarch
    1-1/2 cups milk
    1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
    3 tablespoons grated Parmesan cheese
    2 tablespoons minced fresh basil
    2 tablespoons white wine or chicken broth
    2 teaspoons lemon juice
    1/4 teaspoon salt
    1/4 teaspoon pepper

    Rub chicken with salt and pepper. In a large skillet, brown chicken in oil on both sides. Transfer to a greased 13-in. x 9-in. baking dish. Drizzle with lemon juice. Bake, uncovered, at 375° for 20–25 minutes or until chicken juices run clear.
    Meanwhile, in a small heavy saucepan, whisk cornstarch and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients; heat through. Serve sauce with chicken. Yield: 4 servings.

TWICE-BAKED POTATOES WITH ROSEMARY AND FETA

You know when you see a picture of a recipe on Pinterest and then you fall in love?  And then you try it and are disappointed?  I was afraid that would happen with this one, but NO.  I fell even further in love.  These are dynamite good.


From here.

10-15 tiny or 6-8 medium red potatoes
olive oil
1/2 c crumbled feta cheese
3 T fresh rosemary leaves
salt and pepper, to taste

To bake: Preheat oven to 450F. Scrub potatoes and poke 2-3 holes in each with a fork. Place hole side up, in a single layer, on a baking sheet. Drizzle 2-3 T olive oil over potatoes. Bake 45-50 minutes until fork can be inserted easily. Remove baking sheet from oven, and cut an X in each potato with a sharp knife. With a clean kitchen towel, push the top of each potato until it opens (it will look messy). Drizzle each potato with a substantial amount of olive oil. Sprinkle with feta cheese, rosemary leaves, salt and pepper. Return to oven and bake 15-20 minutes until edges and cheese are golden-brown and crunchy.

To grill: Heat grill to medium-high. Scrub potatoes and poke 2-3 holes in each with a fork. Place hole side up, in a single layer, on tin foil. Drizzle 2-3 T olive oil over potatoes. Place another sheet of tin foil on top, and fold in sides to seal. Grill 25-30 minutes until fork can be inserted easily. Remove foil packets from grill, place on a flat surface and open foil carefully. Cut an X in each potato with a sharp knife. With a clean kitchen towel, push the top of each potato until it opens (it will look messy). Drizzle each potato with a substantial amount of olive oil. Sprinkle with feta cheese, rosemary leaves, salt and pepper. Return to grill (in unsealed packets) 5 minutes until edges and cheese are golden-brown and crunchy.

WISCONSIN CAULIFLOWER SOUP

From http://www.utahdealdiva.com/2011/01/wisconsin-cauliflower-soup.html

2 tablespoon butter or margarine
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk**
1 1/2 cups water**
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch chunks
1 teaspoon Dijon mustard
1 cup sharp cheddar cheese, shredded
1 cup Pepper Jack cheese, shredded

**Can substitute 1 can {12 oz} evaporated milk and 2 cups water for the 2 cups milk and 1 1/2 cups water.

In a large saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Whisk in flour and salt. Gradually stir in milk, chicken broth, and water.

Add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 15 minutes. 

In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth.

Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Serve soup with remaining cheese as a garnish.