Oven Roasted Corn on the Cob

You can read reviews and more specifics here. I’m posting this recipe so I don’t forget the oven temp and time needed for cooking.

Buy corn on the cob.
Preheat oven to 350.
Trim loose pieces of husk & end silks.
Place on cookie sheet (in husks); cook for 30 minutes.
Peel back husks, eat, and never go back to the work of boiling corn ever again.

Blueberry Crisp

This is a solid recipe, so I’m posting it here as a keeper. I didn’t have lemon juice on hand—vinegar (half the portion) and some lime juice did the trick just fine. Thankyouverymuch for your help, internet! I’m amazed at substitutions in recipes. Oh, I also increased the topping ingredients by about half. We like to have plenty of the crisp part to go with the fruit part.

INGREDIENTS

DIRECTIONS

  1. Set oven to 350 degrees F.
  2. Prepare an 11 x 7-inch baking dish (can use a 13 x 9-inch but it will not be as high).
  3. Spread the blueberries in the bottom of the prepared baking pan.
  4. In a small saucepan over medium heat combine the sugar, cornstarch, water and 2-3 Tbsp lemon juice; cook and stir until thick and clear, then add in the vanilla.
  5. Pour over, then gently stir in the cooked mixture with the blueberries.
  6. In a bowl combine the flour with oats, brown sugar and cinnamon.
  7. Add in the melted butter; mix until crumbly (I start mixing with a spoon then finish mixing with my hands).
  8. Sprinkle over the top of blueberries (there will be a couple of empty spots that is okay, there may seem like a lot of crumble but it will settle when baking).
  9. Bake for 30-35 minutes, or until blueberry mixture bubbles and the topping is brown.
  10. Serve with ice cream– enjoy!

Roasted Bell Peppers

I’m pretty much obsessed with roasting red peppers. I also tried yellow and orange with good results. I have not tried green. Roasting peppers is so easy that it’s barely a recipe, but I’m putting it up here so that if I need to look up the temperature, it’s handy. And so that you can enjoy the wonder of roasted peppers. I usually make about four at a time and keep them in the fridge. 

Ingredients:

  • Bell peppers (red, orange, yellow, green)

Directions:

  1. Preheat oven to 450 degrees F.
  2. Bake peppers on the middle rack for 30 minutes, or until blackened, turning every 10 minutes.
  3. Take peppers out of the oven and place in a covered pot (I use my Dutch oven) for at least 15 minutes (and up to hours).
  4. When the peppers have cooled, peel off the blackened skin and remove the seeds. Cut into strips.

Peach Whiskey Barbecue Chicken

The Pioneer Woman didn’t let me down tonight! This recipe, paired with these mashed potatoes and broccoli, made a fantastic dinner. I used drumsticks instead of thighs, about half a jar of peach preserves, and added two cans of peaches with 30 minutes left on the timer. I also browned the chicken in a large pan and then moved it to a 9×13″ pan for baking.

Ingredients

 Ingredients

  • 12 whole Chicken Thighs, Bone-in, Skin-on
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1 whole Yellow Onion, Diced
  • 1-1/2 cup Whiskey
  • 12 ounces, fluid Barbecue Sauce
  • 1 jar Peach Preserves
  • 1/2 cup Water
  • 2 Tablespoons Worcestershire Sauce
  • 4 cloves Garlic, Peeled
  • 3 whole Green Onions, Sliced Thin

Preparation Instructions

Preheat oven to 300 degrees.

Heat oil and butter in a heavy pot over medium-high heat. Place chicken thighs, four at a time, in the pot, skin side down. Brown both sides, then remove to a plate and repeat until all chicken is browned.

Pour off half the grease, then return pan to stove. Add onions to pan and stir, cooking for 2 minutes. Pour whiskey into the pot, being very careful if you’re using an open flame. Stir and scrape the bottom of the pan, allowing whiskey to reduce for a minute or two. Pour in barbecue sauce, peach preserves, water, and Worcestershire sauce. Throw in garlic cloves. Stir until combined, then return chicken to the pot, skin side up. Cover and put pot in oven.

Cook for 1 1/2 hours, then remove from oven.

Serve pieces of chicken over a big pile of smashed potatoes. Sprinkle sliced green onions over the top.

Yaksoba

I’ve been meaning to put this recipe up for a long, long time. It’s an oldie but goodie from More with Less. I didn’t make it for a long time because I had in my head that Jason didn’t like cabbage. It seems that’s still true, but he does make an exception for this recipe.

Jason and I are doing another Whole 30 this month, so we left out the noodles (I guess that essentially makes this “Yak,” since “soba” refers to the noodles) and when serving passed the coconut aminos instead of soy sauce.

Ingredients:

  • 1 cup thin noodles (leftover noodles or spaghetti may be used; skip for Whole 30)
  • 2 tablespoons oil
  • 1–1 1/2 pounds beef sliced very thin (I buy what’s on sale)
  • 2 medium onions, cut in thin wedges
  • 2 medium carrots, sliced thin
  • 1/4 head cabbage, sliced in strips
  • 2 cups fresh bean sprouts (or 1 cup canned bean sprouts, drained; I sometimes use green beans instead of bean sprouts)

Directions:

1. Cook and noodles according to package directions.

2. Heat oil in skillet.

3. Brown meat.

4. Add vegetables in order given, stir-frying each a few minutes and adding salt and pepper with each addition. Vegetables should be crisp-tender.

5. Add noodles last and cook just long enough to heat through.

6. Serve on rice (not on Whole 30) or alone. Pass soy sauce (or coconut aminos).

Pan-Seared Salmon with Arugula Grapefruit Salad

IMG_4137

Okay, I’ll admit I was pretty impressed with myself for this one. I think this is one of my favorite things I’ve ever made: it’s light, flavorful, bright, and beautiful to boot. Plus! So easy. Keep, keep, keep. Win, win, win. (Recipe followed exactly from the whole30recipes Instagram feed, except I accidentally cooked it skin side down first. No problem, though.)

Ingredients:

  • 2 cups arugula
  • 1 medium grapefruit, peeled and cut into sections
  • 1/2 small shallot, thinly sliced
  • 1/4 cup shaved fennel (I chopped because I didn’t know how to shave fennel?)
  • 2 salmon filets
  • 1 tablespoon ghee or coconut oil
  • 1/4 teaspoon white balsamic vinegar
  • 2 teaspoons extra virgin olive oil (EVOO)
  • salt and pepper to taste

Directions:

In a small bowl, combine arugula, grapefruit, shallot, and fennel. Set aside.

Heat skillet over medium high heat. Add ghee or coconut oil.

Season salmon with salt and pepper and place in pan, skin side up. Cook for 3–4 minutes.

Season skin side with salt and pepper, and turn fish over. Cook an additional 2–3 minutes, or until opaque and flaky.

Place salmon on plates.

Whisk oil and vinegar together. Pour over arugula salad. Season with salt and pepper and toss. Pile on top of fish and serve.

Irish Potato Pie

I admit that when I got out of bed this morning, I had no plan to celebrate St. Patrick’s Day at all, but something about the tantrums my kids threw over not having and/or not wanting to wear and/or not having the right color green got me in the spirit.

This meal was at first much lamented by kids who didn’t even want to try a bite and then praised, second-helping-ed, and requested to be our St. Patrick’s Day tradition for all the years to come. I’ll take that as a win.

Now in case you can’t tell by the fact that the recipe starts out with frying bacon in butter and ends with heavy cream, this is comfort food. We ate it tonight with Irish Soda Bread and a Guinness for the adults. In the future I might try to add a vegetable (maybe in the dish, but on the side at least) just to lighten things up a bit.

Ingredients:

  • 1 sheet frozen puff pastry, thawed
  • 4 tablespoons butter
  • 7 slices thick-sliced bacon, chopped
  • 5 potatoes (4 large), peeled and sliced thin
  • 1 onion, peeled and sliced thin
  • 1 tablespoon fresh dill (I left this out, per family preference)
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • chives for garnish

Directions:

  1. Preheat the oven to 350 degrees. Place the thawed puff pastry in a 8-9 inch tart pan and crimp the edges. Remove the excess dough and piece it along the rim if needed to make the rim even in some places. Refrigerate the crust until ready to fill. (I don’t have a tart pan; it worked just fine in my 7×9 rectangle pan, and I’m sure it would be delicious in a regular pie plate too.)
  2. Place the butter and bacon in a large skillet over medium-high heat. Saute until the bacon is crispy then toss in the onions, followed by the potatoes and dill. Season with salt and pepper. Gently stir 3-5 minutes,to mix the onions and potatoes and coat in fat. The potatoes don’t need to be cooked through. Then spoon the mixture into the crust and drizzle with heavy cream.
  3. Bake on the low rack for 35-45 minutes, until the potatoes are fork-tender and the crust is golden. Rest for 10 minutes, then sprinkle with chopped chive and cut.
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