Fried Corn

Cowboy Fried Corn

Handful of fresh ingredients. The corn is buttery and crisp, juicy and wonderfully sweet.

I can't wait to serve this bright colorful side dish.

Recipe found Here

Enjoy, Linda

 

Broccoli-Cauliflower Salad

 

Make this Broccoli-Cauliflower Salad ahead of time. I love the beautiful colors. It is so good for you and super easy to make.

3 cups broccoli florets

3 cups cauliflower florets

1 red pepper, cut into strips

3/4 cup prepared GOOD SEASONS Zesty Italian Dressing Mix

6 slices OSCAR MAYER Bacon, cooked, crumbled

Toss vegetables with dressing; cover.

Refrigerate several hours or until chilled.

Sprinkle with bacon just before serving.

Broccoli Yields: 1 lb. fresh yields 5 cups chopped or 6 cups florets; 1 pkg. (10 oz.) frozen yields 1-1/2 cups chopped. Cauliflower Yields: 1 lb. fresh yields 1-1/2 cups chopped or sliced; 1 pkg. (10 oz.) frozen yields 2 cups chopped or sliced.

A Good Seasons Recipe found here

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Broccoli, Grape, and Pasta Salad

 

Pasta with fresh broccoli, red onion with sweet red grapes, a little bacon, and pecans. Toss with a creamy sweet and tangy dressing and you have a delish side dish. 

1 cup chopped pecans

1 pound fresh broccoli

1 cup mayonnaise

⅓ cup sugar

⅓ cup diced red onion

⅓ cup red wine vinegar

1 teaspoon salt

8 ounces bow-tie pasta, cooked (½ of a 16-oz. package)

2 cups seedless red grapes, halved

8 cooked bacon slices, crumbled

Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.

Prepare pasta according to package directions.

Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away the tough outer layer of stems, and finely chop stems.

Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

A Southern Living Recipe found Here

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Tomato Sandwiches & Summer Sauce Recipe

 

The classic tomato sandwich is perfect for serving crowds at afternoon teas or parties, just like grandma's but better and more favorable. Serve on a 3 tier serving platter for a nice look. I personally think it goes perfectly with your favorite creamy cup of soup for a quick and simple lunch or dinner.

6 tablespoons cream cheese, softened

2 1/2 teaspoons Summer Sauce

3/4 teaspoon black pepper

3/4 teaspoon kosher salt, divided

12 thin white bread slices, toasted

1 large tomato, cut into 6 slices

1 medium-size red onion, thinly sliced (about 1 1/2 cups)

Stir together cream cheese, Summer Sauce, pepper, and 1/2 teaspoon of the salt in a small bowl until combined. Spread cream cheese mixture on 1 side of toasted bread slices. Place 1 tomato slice and about 1/4 cup onion slices on each of 6 bread slices. Sprinkle evenly with remaining 1/4 teaspoon salt. Cover with remaining 6 bread slices. Cut sandwiches in half; serve immediately.

Summer Sauce Recipe

2 cups packed fresh basil leaves

3/4 cup extra-virgin olive oil

1/2 cup loosely packed fresh flat-leaf parsley leaves

1/4 cup loosely packed fresh mint leaves

1 tablespoon lemon zest, plus 2 tsp. fresh lemon juice (from 1 lemon)

1 teaspoon kosher salt

1 garlic clove

Process all ingredients in a food processor or blender until smooth. Add additional salt or lemon juice, if desired. Cover and chill until ready to use. Use within 2 days.

A Southern Living Recipe Here

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I hope you enjoy this Southern Living Recipe

Grilled Baby Eggplant Parmesan

 

Grilled baby eggplant is a perfect healthy side dish. Baby eggplant has tender skin and less tough than the larger eggplant. Make sure both sides are evenly coated with oil so they don't stick to the grates of the grill. Eggplant is done cooking when the flesh changes from white to golden brown and is tender when you pierced it with a knife or fork.

 

4 small (10 to 12 oz. each) eggplants, halved lengthwise

1 teaspoon kosher salt, divided

2 tablespoons extra-virgin olive oil

1/4 teaspoon black pepper

1 cup jarred marinara sauce

2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

8 ounces fresh mozzarella cheese, thinly sliced

1/4 cup small fresh basil leaves

Preheat a gas grill to medium-high (400°F to 450°F) on 1 side. Sprinkle cut sides of eggplants evenly with 1/2 teaspoon of the salt, and let stand 10 minutes. Pat dry with paper towels.

Brush cut sides of eggplants evenly with oil, and sprinkle with pepper and remaining ½ teaspoon salt. Place eggplants, cut sides down, on oiled grates over lit side of grill. Grill, covered, until eggplants are tender and grill marks appear, 4 to 6 minutes. Turn eggplants. Cook, covered, 5 minutes.

Move eggplants to oiled grates over unlit side of grill, and top evenly with marinara, Parmigiano-Reggiano, and mozzarella. Grill, covered, until cheeses are melted and bubbling, 3 to 5 minutes. Transfer to a serving platter, and sprinkle evenly with basil leaves. Serve immediately.

A Southern Living Recipe Here

CREDIT: GREG DUPREE; PROP STYLING: GINNY BRANCH; FOOD STYLING: ANNA HAMPTON

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Grilled Mexican Corn Salad

This recipe is an off-the-cob play on a popular Mexican street dish.

3 limes, divided

8 large ears fresh yellow corn, husks removed

3 tablespoons mayonnaise

2/3 cup crumbled feta or Cotija cheese

1/3 cup sliced fresh chives

1. Cut 2 limes in half, and squeeze juice from lime halves to equal about 1/4 cup.

2. Preheat grill to 400° to 450° (high) heat. Brush corn with mayonnaise. Sprinkle with the desired amount of salt and pepper. Grill corn, covered with grill lid, 10 to 12 minutes or until done, turning occasionally. (Kernels may char and pop.)

3. Cut kernels from cobs into a large bowl. Stir cheese, chives, and lime juice into kernels. Cut remaining lime into 4 wedges, and serve with corn salad.

Marian Cooper Cairns, 

Southern Living

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Air Fryer Eggplant Parm

 

Eggplant Parmesan is an Italian favorite. If you are looking for a lighter version of this favorite Italian dish, how about air-frying instead of frying? It still comes out crispy and topped with tomato sauce and gooey mozzarella cheese, I think it's time for dinner. Did I mention that clean-up is a breeze?

3/4 cup all-purpose flour

Kosher salt and freshly ground black pepper

2 large eggs

1 1/4 cups panko or plain dried breadcrumbs

3/4 cup grated Parmesan, plus more for serving

2 tablespoons dried Italian herb seasoning

3 teaspoons garlic powder

One 1-pound eggplant, peeled and very thinly sliced crosswise

2 cups jarred tomato sauce

3 tablespoons chopped fresh basil leaves, plus more leaves for serving if desired

16 ounces fresh pre-sliced mozzarella

Extra-virgin olive oil, for serving, optional

Preheat a 6-quart air fryer to 375 degrees F. Line a baking sheet with parchment paper.

Whisk together the flour, 1/4 teaspoon kosher salt and a couple grinds of pepper in a shallow bowl. Whisk together the eggs and a splash of water in a second shallow bowl. Whisk together the panko, Parmesan, dried Italian herb seasoning, 2 teaspoons garlic powder, 1/4 teaspoon salt and a couple grinds of pepper in a third shallow bowl.

 
Dip the eggplant slices into the flour mixture and shake off any excess. Place into the egg wash and flip to evenly coat. Allow any excess egg to drip off, then press in the panko mixture, making sure both sides are evenly coated. Place on the prepared baking sheet.

 
Gently place half of the breaded eggplant into the air fryer basket, shingling to create a single layer. Cook, shaking the tray halfway through to separate any rounds that may have stuck together, until golden brown and crispy, 13 to 15 minutes. Place the cooked eggplant on the prepared baking sheet, then repeat with the remaining uncooked breaded eggplant.

 
Meanwhile, stir together the tomato sauce, the remaining 1 teaspoon of garlic powder and the chopped basil in a small saucepan and cook over medium-low heat until simmering and warmed through, about 5 minutes.

 
Line the air fryer basket with parchment, then add half of the cooked eggplant in a single layer. Cover the eggplant to the edges with 1 cup of the seasoned tomato sauce. Top with 8 ounces of the mozzarella. Repeat with the remaining cooked eggplant, 1 cup seasoned tomato sauce and 8 ounces mozzarella to create a second layer. Cook until the edges are deeply golden brown and the cheese melts, 5 to 7 minutes.

 
Remove to a serving platter. Drizzle with olive oil and garnish with fresh basil leaves if desired. Serve immediately, although it will be even better the next day!

A Southern Living Recipe by Dana Beninati

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Collard-Artichoke-and-Mushroom Strata

A strata is essentially a cross between a bread pudding and a casserole; there are many sweet stratas but it's the savory stratas that steal our hearts. The prep work can be done the day before or let sit for an hour before baking to soak up all the goodness. This can be a main dish or served as a side dish. I'm planning on making it for Easter Brunch.

1 (12-oz.) rustic baguette, cut into 1-inch cubes (about 8 cups)

3 tablespoons unsalted butter, plus more for greasing baking dish

1 up chopped sweet onion (from 1 small onion)

1 (8-oz.) pkg. sliced fresh button mushrooms

6 cups chopped stemmed collard greens (from 1 [11-oz.] bunch)

1 teaspoon kosher salt, divided

1 teaspoon black pepper, divided

2 cups coarsely chopped thawed frozen artichoke hearts (about 8 oz.)

8 large eggs

2 cups half-and-half

1 (5.2-oz.) container garlic-and-herb spreadable cheese (such as Boursin)

8 ounces Swiss cheese, shredded (about 2 cups), divided

Preheat oven to 375°F. Arrange bread pieces in a single layer on a large rimmed baking sheet. Bake 10 minutes. Turn off oven; let bread stand in oven until crisp and dry on the outside and chewy on the inside, 5 minutes.

Meanwhile, melt butter in a large skillet over medium. Add onion and mushrooms. Cook, stirring occasionally, until onion is slightly softened, about 4 minutes. Add collards and ½ teaspoon each of the salt and pepper. Cover and cook, stirring occasionally, until collards are wilted, about 5 minutes. Stir in artichoke hearts; cover and cook 3 minutes. Uncover; let cool slightly, about 5 minutes.

Whisk eggs in a large bowl until lightly beaten. Add half-and-half, spreadable cheese, 1 cup of the Swiss cheese, and remaining ½ teaspoon each salt and pepper. Whisk until well blended. Add toasted bread and collard mixture; toss well to combine. Spoon into a 13- x 9-inch baking dish greased with butter. Sprinkle evenly with remaining 1 cup Swiss cheese. Cover with aluminum foil; chill at least 7 hours or up to 12 hours.

Preheat oven to 350°F. Let the casserole stand at room temperature 30 minutes. Uncover; bake until cheese is browned in spots and filling is set, about 45 minutes. Let stand 5 minutes before serving.

A Southern Living Recipe By Ann Taylor Pittman

Photo CREDIT: GREG DUPREE; FOOD STYLING: TORIE COX; PROP STYLING: GINNY BRANCH

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Corn Pudding

Family favorite. Creamy sweet corn casserole is perfect for all special occasions. It will be your most requested item to make.  It took me years to find the perfect recipe for Corn Pudding.  Simple & few ingredients. Recipe is published in Filled With Love Cookbook created by my daughter's class.

1 (10 oz.) can cream corn

1 (10 oz.) can whole kernel corn - drain

2 eggs

1 (8 0z.) sour cream

1 stick melted butter

1/3 c. sugar

1 box Jiffy corn bread mix

Mix all ingredients together. Pour into greased casserole. Bake at 350 for 1 hour.

Picture and similar recipe from Southern Living

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Fried Green Tomatoes

 

Make sure your oil has reached the desired temperature before you put in the battered green tomatoes. The right temp is what makes them crisp and beautifully golden. If the oil is not hot enough, you end up with soggy-crusted, limp green tomatoes. If the oil is too hot, the outside will brown too quickly and your tomatoes won't be cooked all the way through. Keep your oil level shallow – you don't want to completely submerge the slices in the oil. For added flavor, add two to three tablespoons of bacon grease. When fried, remove the green tomato slices with a slotted spatula, drain on a double layer of paper towels, then transfer to a rack on a baking sheet. Some people like to salt the tomatoes once again at this point. Keep the fried green tomatoes warm in the oven while frying the rest. Do not cover the tomatoes or the crust will soften and become soggy. And do not stack the tomatoes on top of each other until they have cooled about 10 minutes, otherwise, the ones on the bottom will become soggy.

1 egg, lightly beaten

4 tablespoons + 4 tablespoons all-purpose flour, divided

1/2 cup buttermilk

1/2 cup cornmeal

1 teaspoon salt

1/2 teaspoon pepper

3 green tomatoes, cut into 1/3-inch slices

Vegetable oil

Mix together egg and buttermilk; set aside. Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.


Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

Wondering what goes good with fried green tomatoes? Fried green tomatoes make an excellent addition to the classic summer dish, the Southern vegetable plate. They also make really nice appetizers, served with ranch dressing. And of course, you just can't beat the Fried Green Tomato BLT. Frying gets a really bad rap, but if you eat fried foods in moderation, you can enjoy a serving of fried green tomatoes without the guilt.

A Southern Living Recipe

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Spring Vegetable Fettuccine Alfredo

Spring vegetables brighten up classic pasta Alfredo, while lemon zest and chives cut the rich creaminess.

Kosher salt

One 9-ounce package fresh fettuccine

Extra-virgin olive oil, for tossing

2 cups shiitake mushrooms (about 4 ounces), stems removed and discarded

1 bunch thin asparagus, about 1 pound

1 stick (8 tablespoons) unsalted butter

1/2 cup frozen peas

Freshly ground black pepper

2 cups heavy cream

1 1/2 cups freshly grated Parmigiano-Reggiano cheese

1 tablespoon chopped chives

Finely grated zest of 1/2 lemon

Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.

Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Cut the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.

Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.

Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.

Food Network Recipe

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Spinach-and-Broccoli Breakfast Bread Pudding Recipe

The slow-cooker does all the work for this light and cheesy bread pudding. Prep the ingredients the night before and assemble in the next day. Don't skimp on the cheese topping. Allow 3 hours for cooking. Serve for brunch or serve it for dinner with a salad. Serves about 10. 

1 (10-oz.) package fresh baby spinach

Vegetable Cooking Spray

1 pound loaf Cuban bread, cut into 1-inch cubes

1 (10-oz.) package frozen broccoli florets, thawed

1/4 cup chopped fresh chives

1 cup freshly grated Parmesan cheese

1 (12-oz.) can evaporated milk

1 cup milk

12 large eggs

3 tablespoons Dijon mustard

1 teaspoon kosher salt

1/4 teaspoon ground red pepper

2 cups (8-oz.) shredded sharp Cheddar cheese

Place spinach and 1 Tbsp. water in a large microwave-safe bowl. Cover with plastic wrap. Microwave at HIGH for 1 minute and let stand, covered, until spinach is wilted. Drain well and chop.

Lightly grease a 6-qt. slow cooker with cooking spray. Layer half of bread and all spinach, broccoli, and chives in slow cooker. Sprinkle with Parmesan cheese. Top with remaining bread cubes, pressing down gently to fit.

Whisk together evaporated milk and next 5 ingredients until frothy. Pour evenly over bread. Top with shredded cheese. Cover and cook on Low for 3 to 4 hours or until set. Remove lid, and cook 10 minutes.

A Southern Living Recipe

 

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Broccoli Cheese Stromboli

 

Broccoli, Cheese and pesto rolled up in frozen bread dough. Bake until golden brown. Great dinner for meatless Tuesday or fun Friday dinners.

2 tablespoons olive oil

2 tablespoons salted butter

1/2 large yellow onion, sliced thin

2 cloves garlic, minced

1 head broccoli, cut into small florets

Kosher salt and freshly ground black pepper

All-purpose flour, for rolling out the dough

One 1-pound loaf frozen bread dough, thawed

2 tablespoons sun-dried tomato pesto

1 cup shredded Cheddar

8 slices mozzarella

8 fresh basil leaves, plus more for garnish

1/2 cup grated Parmesan

One 24-ounce jar marinara, warmed

Preheat the oven to 400 degrees F. Oil a baking sheet with 1 tablespoon olive oil and set aside.

Heat the butter in a large skillet over medium heat. 

Add the onion and garlic and cook for 2 minutes. Add the broccoli and season to taste with salt and pepper. Cook until the broccoli has softened slightly and become bright green, about 1 minute. Remove from the heat and set aside.

Lightly flour a clean work surface and stretch or roll the dough into a large rectangle, about 11-by-13 inches.

 With the long side closest to you, spread the pesto on the dough, leaving about a 1-inch border on all sides. (You'll want to maintain the 1-inch border when adding the remaining toppings.) Top the pesto with the broccoli mixture and sprinkle over the Cheddar. Shingle the mozzarella slices over the Cheddar. Sprinkle on the basil leaves.

Fold the short sides in, then roll the dough into a log. 

Place the stromboli seam-side down on the prepared baking sheet. Using a sharp knife, make 5 to 6 diagonal slits on top of the dough. Brush the top with the remaining tablespoon olive oil and sprinkle with the grated Parmesan.

Bake until golden brown, about 20 minutes.

Allow to cool for about 5 minutes before slicing and serving.

Serve the warmed marinara alongside and top each serving with some more fresh basil.

A Ree Drummon Recipe 

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Buffalo Cauliflower Bites Air-Fried

 

I love cauliflower and this is a new and unexpected twist on cauliflower. Air-Fried a little cayenne pepper and ranch dressing for dipping. 

1 large head cauliflower, cut into 1½-inch florets

8 tbsp. melted butter

1/2 c. cayenne pepper sauce (like Frank's Wing Sauce), plus more for dipping

1 1/2 c. almond flour or breadcrumbs

2 tsp. no-salt seasoning (optional)

1 c. ranch dressing, for dipping or as needed

Preheat the oven to the lowest temperature and then turn it off. Alternatively, turn it to a “keep warm” setting.

Place the cauliflower florets in a large bowl.

In a small bowl, mix the melted butter and cayenne pepper sauce to combine, then pour the sauce over the cauliflower. Mix everything together well.

 
In a separate large bowl or large resealable plastic bag, combine the almond flour or breadcrumbs and seasoning (if using). Transfer the cauliflower to the bowl or bag with the breading. Use tongs or a slotted spoon so you don’t end up pouring in extra sauce. Toss (or shake) the cauliflower to coat it in the breading.
Transfer half of the coated cauliflower to your air fryer, using both the bottom and upper racks to avoid overcrowding.

Set the air fryer to 350º and cook for 12 to 15 minutes, until the cauliflower is golden brown and cooked through, but not mushy.

Place the cooked cauliflower on a sheet pan in the oven to keep warm. Continue to cook the remaining cauliflower in the air fryer.

 
To make the buffalo ranch dipping sauce, add your desired amount of wing sauce to the ranch dressing, to taste. Serve the buffalo cauliflower with the dipping sauce.

A Pioneer Recipe

By Natalie Perry

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Creamy Kale and Pasta Bake

 

A comforting dish filled with creamy cheese-baked pasta will convince kids and adults to fall in love with this leafy green. Easy to make. Serve as a main meal or as a hearty side dish alongside a protein. Tip buy pre-chopped, pre-washed bagged kale and pre-shredded cheese to save prep time.

4 quarts water

¼ cup plus 1 1⁄2 tsp. kosher salt, divided

1 (16-oz.) package chopped fresh kale

4 cups whole milk

6 tablespoons cold salted butter, cut into pieces

1 cup chopped yellow onion (from 1 onion)

6 tablespoons all-purpose flour

1 (8-oz.) package preshredded Monterey Jack cheese (about 2 cups)

1 teaspoon hot sauce (such as Tabasco)

½ teaspoon black pepper

8 ounces uncooked medium-size shell pasta, cooked according to package directions

½ cup panko (Japanese-style breadcrumbs)

1 tablespoon olive oil

Bring 4 quarts water and ¼ cup of the salt to a boil in a Dutch oven over high. Add chopped kale; cook until tender, 5 to 7 minutes. Drain and pat dry with paper towels. Cool 10 minutes.

Meanwhile, place milk in a 1-quart glass measuring cup. Cover with plastic wrap, and microwave on HIGH 3 minutes.

Melt butter in Dutch oven over medium. Add onion, and cook, stirring occasionally, until tender, about 6 minutes. Add flour, and cook, whisking constantly, 2 minutes. Whisk in hot milk. Increase heat to medium-high, and bring to a low boil, whisking often. Cook, whisking often, until thickened, about 6 minutes. Remove from heat; whisk in cheese, hot sauce, pepper, and remaining 1 ½ teaspoons salt. Roughly chop kale. Fold kale and cooked pasta into cheese sauce. Pour into a greased 11- x 7-inch baking dish.

Stir together panko and 1 tablespoon olive oil; sprinkle over pasta mixture. Broil until panko is golden brown, 1 to 2 minutes. Serve immediately.

A Southern Living Recipe Here

By Robby Melvin

Tenderize hardy greens like kale by blanching them in a large stockpot of boiling water. Cook the kale in salted water until tender, and then drain the kale and pat dry with paper towels.

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Penne with Asparagus and Cherry Tomatoes

 

Flavorful dish easy to toss together any week night.

8 ounces penne pasta

3 tablespoons olive oil

2 garlic cloves, minced

1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces

Salt and freshly ground black pepper

2 cups (about 9 ounces) cherry tomatoes

1 cup shelled fresh peas

1/2 cup low-sodium chicken stock

1 cup grated Parmesan

2 tablespoons chopped fresh basil leaves

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.

In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.

Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.

Recipe Giada De Laurentiis 

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Roasted Asparagus

You only need olive oil, salt, and freshly ground black pepper to bring out their full flavor of asparagus.

2 pounds fresh asparagus

Good olive oil 

Kosher salt, plus extra for sprinkling 

Freshly ground black pepper 

Preheat the oven to 400 degrees F. 

Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.

2005, Ina Garten

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Grilled Corn On The Cob

 

Corn on the cob is always a favorite, but when you can have buttery moist corn on the cob off the grill, summer grilling just got better.

1 cup butter

1/4 cup minced fresh cilantro

1 teaspoon salt

1/2 teaspoon ground black pepper

8 ears shucked and cut in half corn

Spray a grill rack with nonstick nonflammable cooking spray. Preheat the grill to medium-high heat, 350 to 400 °F.

Beat the butter, cilantro, salt and pepper in a small bowl with a fork until smooth. Spread about 1 tablespoon of the butter mixture over each half ear of corn. Wrap the corn in heavy-duty aluminum foil. Grill, turning frequently, until the corn is tender, 18 to 20 minutes. Serve immediately.

A Paula Deen Recipe 

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Mashed Butternut Squash

 

Warm and creamy 5 ingredients foolproof side dish. This Autumn and Winter Squash will surely elevate your holiday spread.

3 butternut squashes

4 1/2 teaspoons olive oil

3 tablespoons butter 

Kosher salt

Freshly ground black pepper

Preheat oven to 400°. Halve squash lengthwise; remove seeds. Brush with oil; place, cut sides down, on a foil-lined baking sheet. Bake 45 minutes or until tender. Cool 30 minutes. Scoop out pulp; discard shells.

Melt butter in a saucepan over medium-high heat. Stir in squash; cook 6 minutes or until thoroughly heated, mashing with a wooden spoon to desired consistency. Add salt and pepper to taste.

A Southern Living Recipe and Photo Credit Alison Miksch HERE

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Asparagus Fettuccine Carbonara

Asparagus, bacon, crushed red pepper flakes, and creamy fettuccine. 

Kosher salt and freshly ground black pepper

1 cup grated Parmesan, plus more for serving, optional

3 large egg yolks

1 pound jumbo asparagus

8 ounces fettuccine

6 slices thick-cut bacon, cut into 1/2-inch pieces 

1/4 teaspoon crushed red pepper flakes

1 clove garlic, minced

1/4 cup fresh parsley leaves, chopped

Bring a large pot of salted water to a boil. Mix the Parmesan, egg yolks, 1/2 teaspoon salt and a generous amount of black pepper together in a medium bowl; set aside.

Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside.

Cook the fettuccine in the boiling water according to the package instructions for al dente. Reserve 1/2 cup of the pasta water, then drain.

Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 2 tablespoons bacon fat from the skillet. Add the crushed red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to medium-low, add the drained pasta and asparagus and toss until well coated and mixed with the bacon. 

Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed, 1 tablespoon at a time. Divide among 4 bowls and garnish with the parsley and more Parmesan if desired.

Food Network Recipe found HERE

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