One of my grandma's cooks this at just about all of our family get togethers. This has become one of my favorite ways to eat corn!
Find recipe at AllRecipes.com Ingredients:
1 (8oz) container sour cream
1/2 c unsalted butter, softened
15 oz can creamed corn
15 oz can whole kernel corn
8.5 oz package corn bread mix
Directions:
1. Preheat oven to 350 degrees F.
2. Mix ingredients together and bake 40 minutes.
Ingredients:
8 medium red potatoes, cubed
3 tbsp melted butter
1 tbsp chopped dill (use half if you are not using fresh dill)
2 tsp minced garlic
1/2 tsp salt
Directions:
1. Boil potatoes in a pot of water (if you have a steamer basket you can set it in a pan over an inch of boiling water, cover, and steam). Cook until tender not mushy.
2. Mix butter, dill, garlic, and salt together. Transfer potatoes to a serving bowl, and pour seasoned butter over them. Toss gently until well coated.
I was in a search for a stir-fry recipe that I could use some fresh sugar snap peas in, and this is what I found. My horticulture class had started sugar snap peas by seeds in the Fall of 2013. I promised them a celebration where they could bring some food and I would cook the peas for them. This wasn't as good as a Chinese stir-fry that I am used to, but it was certainly good and I would cook this again! I did find this recipe at AllRecipes.com. (You can click there for the original recipe.) Since I was cooking for kids from the ages of 14 to 18 (and since I can be a little picky at times as well), the veggies of my choice were carrots and sugar snap peas. The original recipe had mushrooms, cabbage, celery, peppers, etc. I also think broccoli would have been pretty good in this as well. Ingredients:
2 lbs beef sirloin or top round steaks
3 tbsp cornstarch
1 (10.5 oz) can of Condensed Beef Broth
1/2 c soy sauce
2 tbsp sugar
2 tbsp vegetable oil
Choice of veggies
Directions:
1. Slice beef into thin strips
2. Mix cornstarch, broth, soy sauce, and sugar until smooth
3. In large skillet or wok, heat 1 tbsp oil over high heat. Add beef in 2 batches and stir-fry. Set aside.
4. Add 1 tbsp oil over medium heat. Add veggies in 2 batches and stir-fry until tender-crisp. Set aside.
5. Stir cornstarch mixture and add to skillet. Cook until mixture boils and thickens, stirring constantly. Return beef and veggies. Heat through. Serve over rice.
It's been a while since I have made this chicken, but I remember it being tasty and easy to make!
4 Servings
179 Calories
Ingredients:
1/2 c Honey
2 tbsp soy sauce
1/2 tsp red pepper flakes
1 1/2 tbsp olive oil
2 chicken breasts, cut into bite-size pieces
Directions:
1. Whisk honey, soy sauce, and red pepper in a bowl.
2. Heat oil in skillet; cook & stir chicken in oil until lightly brown (about 5 minutes). Pour in honey mixture and cook until chicken has no pink left in middle and sauce is thick (about 5 minutes).
I think keeping an actual recipe box is a "lost art." Now everyone looks online for recipes (that's where I find almost all of my recipes that I use), or they look through a cookbook. A few years ago I decided to actually keep a recipe box. I decided that a recipe box would hold only recipes that I actually enjoyed eating! (What a thought right?) I get tired of flipping through a cookbook when half the recipes I don't like, or things that I don't think I would ever cook.
Something I learned from one of my grandmothers was to write on the recipe if you liked the dish, when you cooked it, and if you would make it again. I have taken her idea into practice. Since I only put recipes in my box that I like, I use it mainly to write ideas as to what to pair the dish with. Now ideally I would go back and write the next few times I make it and what I made it with to give myself some ideas later down the road, but I don't do that like I should.
Who doesn't love broccoli?! It can be one of those side dishes that is either very plain, or we can change it to have a lot of flavor! It's hard when you're eating healthy sometimes to find things that taste good enough to make you want to eat them again. This broccoli recipe is one of those that I will be making again! It definitely has a Chinese flavor to it, and would be great with rice and terriyaki chicken. When I made this though I cooked it along side of the Parmesan Crusted Tilapia; I also did not add the cashews originally simply because I forgot to buy them. Ingredients:
1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup butter
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews
Directions:
1. Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.
I have been trying to find a great way to east asparagus for a few years now. I have had friends who made it and it was great, but I was never able to make it to where it was any good. I finally found this recipe at AllRecipes.com, and I think I can become an asparagus eater! I paired this up with the Parmesan Crusted Tilapia. Ingredients:
1 bunch fresh asparagus, trimmed
Cooking spray
salt & pepper to taste
2tbsp butter
1tbsp soy sauce
1tsp balsamic vinegar
Directions:
1. Preheat oven to 400 degrees F
2. Arrange asparagus on baking sheet and coat with cooking spray; season with salt and pepper.
3. Bake 12 minutes, or until tender
4. Melt butter in sauce pan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over baked asparagus to serve. Nutritional Information
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 77
Calories from Fat: 53
% Daily Value *
Total Fat: 5.9g
** Saturated Fat: 3.7g
Cholesterol: 15mg
Sodium: 366mg
** Potassium: 241mg
Total Carbohydrates: 4.9g
Dietary Fiber: 2.4g
Protein: 2.8g
Sugars: 2.3g
Vitamin A: 21 %
Vitamin C: 11 %
Calcium: 4 %
Iron: 25 %
Ingredients:
3/4 cup grated parmesan cheese
2 tsp paprika
1tbsp chopped parsley (use 1/2tbsp if not using fresh parsley)
salt & pepper
4 tilapia fillets
olive oil
Directions:
1. Preheat oven to 400 degrees F. Line baking sheet with foil.
2. Mix parmesan, paprika, & parsley in a bowl; season with salt and pepper.
3. Drizzle tilapia with olive oil & dredge in parmesan cheese mixture. Place onto prepared baking sheet.
4. Bake until flaky (about 10-12 minutes)
I have certainly learned to like squash! I was looking for a recipe similar to one that my mom makes every now and then; this is what I ran across.
Servings: 10
Calories: 195
Ingredients:
4c sliced yellow squash
1/2c chopped onion
35 buttery round crackers, crushed (1 sleeve of Ritz crackers)
1c shredded Cheddar cheese
2 eggs, beaten
3/4c milk
1/4c butter, melted
1tsp salt
ground black pepper to taste
2tbsp butter
Directions:
1. Preheat oven to 400 degrees F.
2. Place squash and onion in a large skillet over medium heat. Pour in a small amount of
water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and place
in a large bowl.
3. In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker
mixture into the cooked squash and onions. In a small bowl, mix together eggs and
milk, then add to squash mixture. Stir in 1/4c melted butter, and season with salt and
pepper. Spread into a 9x13 inch baking dish. Sprinkle with remaining cracker mixture
and dot with 2tbsp butter.
4. Bake in preheated over for 25 minutes or until lightly browned.
I made this the other night with steamed broccoli and carrots, and roasted potatoes. This would be really good with rice instead, as it is very much a chinese flavored recipe. I used a low sodim soy sauce, and I made it on chicken breasts. After reading the reviews on this receipe before I made it; I lined the baking dish in foil to prevent stuck on juices.
Servings: 6
Calories: 271
Ingredients:
1tbsp cornstarch
1tbsp cold water
1/2c white sugar
1/2c soy sauce
1/4c cider vinegar
1 clove garlic, minced
1/2tsp ground ginger
1/4tsp ground black pepper
12 skinless chicken thighs
Directions:
1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic,
ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Prehat over to 425 degrees F
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces
over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turnn pieces over, and bake for another 30 minutes; until no
longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
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