Roasted Broccoli

We had this yummy dish alongside Rib-eye Steaks and Risotto for dinner tonight. The original recipe is from Barefoot Contessa: Back to Basics. Roasting broccoli and cauliflower brings out the sweetness of these vegetables and is probably my favorite technique for cooking them. The dish we had tonight called for pinenuts (which would be terrific), but the only nuts I had were macadamias. I think they worked well. Minimal effort is required. Enjoy!

Roasted Broccoli
2 stalks broccoli, cut into florets
Olive oil
Salt and pepper
Juice from 1/2 lemon
2 Tbsp. Parmesan cheese
1/4 cup macadamia nuts

1. Place broccoli on an aluminum foil-lined baking sheet. Drizzle with olive oil, and sprinkle with salt and pepper.
2. Bake at 425° for 20 minutes. Place broccoli in a serving bowl, and toss with lemon juice, cheese, and nuts. Sprinkle with additional salt and pepper to taste.

Corn Muffins

This recipe is based on my sister’s sour cream cornbread recipe. For dinner tonight, we enjoyed some of the produce from this week’s market basket—purple-hull peas, Fried Okra and Green Tomatoes, Grilled Corn on the Cob, and Mashed Potatoes. The corn muffins were a yummy addition. The sour cream makes these very moist and adds a tanginess to the batter. This makes enough for 15 to 18 muffins. Come fall, I’ll serve these with black bean soup and chili. Enjoy!

Corn Muffins
2 cups self-rising cornmeal mix
1 tsp. baking powder
16 oz. sour cream
1/2 cup butter, melted
2 eggs
4 oz. colby-Jack cheese, shredded
2 green onions, chopped
Corn kernels cut from 1 ear of corn

1. Combine cornmeal mix and baking powder. Stir in sour cream and remaining ingredients. Scoop batter into lightly greased muffin pans.
2. Bake at 400° for 25 minutes or until done.

Grilled Corn on the Cob

Here's a technique for grilling corn that I found in The Joy of Cooking. It is super easy and yields perfectly roasted corn. The one sticking point is that you have to plan ahead because the corn has to soak in water for two hours before grilling. You cook the corn in the husks, and shucking it hot off the grill makes it easier to remove the silks. Enjoy!

Grilled Corn on the Cob
Ears of corn in the husks
Water
Butter
Salt and pepper

1. Soak corn in water to cover for two hours. Grill over high heat for 10 to 15 minutes, turning to cook all sides. Remove from grill, and pull back the husks. Spread butter over the corn kernels, and sprinkle with salt and pepper to taste.

Creamy Stuffed Figs

My friend Paige and I entered a fig cooking contest in our neighborhood. We didn't win, but it was fun creating this dish. Our inspiration came from several recipes, including one in The Joy of Cooking for Figs With Ricotta. Neither of us have cooked with figs before. They are very sweet and the balsamic syrup offers a nice contrasting flavor without being overpowering. Paige is responsible for the beautiful food styling. Enjoy!

Creamy Stuffed Figs
Balsamic Syrup:
1/4 cup balsamic vinegar
1/2 cup local honey

1. Combine vinegar and honey in a saucepan, and cook, stirring occasionally, until thickened.

Figs:
1. Cut 15 figs into quarters, cutting to but not through bottom of each fig. Arrange in a baking dish, and bake at 350° for 20 minutes.

Filling:
4 oz. mascarpone cheese, softened
1 tsp. sugar
1/4 cup heavy cream

1. Stir together mascarpone, sugar, and cream until smooth. Spoon into a zip-top bag, and snip a tiny hole in one corner of bag. Store in refrigerator until ready to use.

Pecans:
1/2 cup pecan halves, cut in half
3 Tbsp. butter
2 Tbsp. brown sugar

1. Melt butter in a skillet, and stir in pecans and brown sugar. Cook until pecans are coated and sugar dissolves (about 10 minutes).

Assembly:
1. Arrange figs on a serving dish. Drizzle figs with balsamic syrup. Pipe small amount of cheese mixture into center of each fig, pinching sides to close. Place a pecan piece on top of each fig. Drizzle with additional balsamic syrup. Store in the refrigerator until 30 minutes before serving; serve at room temperature.

Watermelon and Tomato Salad

Don‘t be skeptical about this recipe—trust me, it’s delicious and the perfect flavor pair! I made this salad several summers ago and found it wonderfully refreshing at the end of a hot summer day. The sweetness of the watermelon pairs perfectly with the acidity of the vinegar. (And in the South, we like salt with our melon!) Andy refused to eat it the first time I made it, but he dutifully tried it last night and declared it “good.” Enjoy!

Watermelon and Tomato Salad
1/2 watermelon, cut into chunks
3 tomatoes, cored and cut into chunks
1/2 cup olive oil
2 Tbsp. balsamic vinegar
Juice from 1 lemon
2 tsp. sugar
Salt and pepper

1. Place watermelon and tomatoes in a serving bowl. Whisk together oil and next 3 ingredients until combined. Pour over watermelon mixture, tossing to combine. Sprinkle with salt and pepper to taste. Serve with a slotted spoon.

Eggplant Napoleons

This recipe was inspired by a photo I remember seeing in Gourmet years ago. Because I have no idea what the recipe was for (except that it had eggplant layered with other ingredients), this is my take. The name “napoleon” describes the diminutive stacked nature of the dish. Andy doesn’t like eggplant, so I served this to my friend Paige when she and her husband, Brian, and newborn, Barrett, came for dinner. She described the napoleon as being ”an explosion of flavors.“ The warm eggplant softens the cheese—yummy! This would make an impressive salad course for a dinner party. Enjoy!

Eggplant Napoleons
1 eggplant, cut into slices (The one in the market basket this week was white, not purple.)
Salt
Olive oil
Fresh mozzarella, cut into slices
1/2 jar roasted red bell peppers
Fresh basil leaves (Thanks, Sallie!)
Balsamic vinegar
Pepper

1. Arrange eggplant slices in a single layer on top of a paper towel on a cutting board; sprinkle with salt. Allow to sit 15 minutes; turn eggplants over, and sprinkle with additional salt. Let stand 15 more minutes. Rinse eggplant slices, and pat dry with paper towels. Brush both sides of eggplant slices with olive oil.
2. Grill eggplant 2 minutes on each side or just until heated.
3. Layer eggplant, mozzarella slices, and next 2 ingredients. Drizzle napoleons with additional oil and balsamic vinegar; sprinkle with salt and pepper to taste.

Fried Ravioli

Tonight we had Chicken Parmesan for dinner. Instead of serving it with the usual noodles with marinara, I decided to fry ravioli. My first thought was to simply drop the ravioli in the hot oil. However I decided to look online for a recipe. The ones I found recommended dipping the ravioli in buttermilk and then dredging in Italian breadcrumbs. I tried this technique and ended up with all the breadcrumbs in the bottom of the Dutch oven. For the last batch, I simply dropped the ravioli in the oil sans dredging. This worked beautifully (and is much easier). The outside of the ravioli is crispy and the inside is puffy and soft. Andy and his dad both liked this side dish. I served the ravioli with marinara sauce on the side for dipping. This would be a good appetizer for a party. Enjoy!

Fried Ravioli
1 package frozen ravioli, partially thawed
Peanut or vegetable oil
Freshly grated Parmesan cheese

1. Heat 2 inches of oil in a Dutch oven. Drop ravioli, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on a paper towel-lined plate. Repeat with remaining ravioli. Sprinkle hot ravioli with Parmesan cheese just before serving.

Brownie Pudding

This dessert, from Barefoot Contessa Back to Basics, was a huge hit at supper club. Think of it as hot brownie batter (our friend Amy suggested renaming it “Runny Brownie”). It has a crusty top with a molten chocolate interior. You will definitely want to serve this with ice cream or a big glass of milk to cut the richness. Enjoy!

Brownie Pudding
1 cup butter
4 eggs
2 cups sugar
3/4 cup cocoa
1/2 cup all-purpose flour
1 tsp. vanilla extract

1. Lightly grease baking dish with butter. Then beat remaining butter, sugar, and eggs with an electric mixer until thick and pale. Combine cocoa and flour. Gradually beat in cocoa mixture; stir in vanilla.
2. Pour mixture into baking dish. Place baking dish in a larger pan, and pour hot tap water into larger pan to halfway up sides of baking dish.
3. Bake at 325° for 1 hour.

Summer Fruit Crostata

Thanks to our friends Jason and Lisa, we have an abundance of peaches—yummy! I decided to try a variation of this recipe from Barefoot Contessa at Home. Don't be intimidated by the name! A crostata is a free-form pie, very easy and impressive at the same time. The original calls for plums, peaches, and blueberries; I used peaches and blackberries. The dough makes enough for two crostatas, so you can freeze one disk for later. Enjoy!

Summer Fruit Crostata
2 cups all-purpose flour
1/4 cup sugar
1/2 tsp. salt
1 cup butter, diced
6 Tbsp. ice water
1 1/2 lb. peaches, peeled and sliced
1/2 pint blackberries
1 Tbsp. plus 1/4 cup all-purpose flour
1 Tbsp. plus 1/4 cup sugar
1/4 tsp. orange zest
2 Tbsp. fresh orange juice (1/2 orange)
1/4 tsp. salt
4 Tbsp. butter, softened

1. Place flour and next 2 ingredients in food processor; pulse to combine. Gradually add in diced butter, pulsing until mixture resembles wet sand. Stream in ice water until a dough forms. Remove to a floured board, and divide into two disks. Wrap disks in plastic wrap, and freeze for 1 hour.
2. Remove one disk from freezer, and roll out. Place dough on a parchment paper-lined baking sheet.
3. Combine peaches, blackberries, 1 Tbsp. flour, 1 Tbsp. sugar, and next 2 ingredients. Spoon fruit mixture over dough, leaving a border.
4. Combine remaining 1/4 cup flour and 1/4 sugar, salt, and butter. Sprinkle mixture over top of fruit mixture.
5. Bake at 450° for 20 to 25 minutes or until done. Cool and then cut into wedges. (Andy recommends serving it with ice cream.)

Blackberry-and-Goat Cheese Salad

It is blackberry summer, so I decided to make a variation of my favorite Chopped Apple-and-Blue Cheese Salad with this summer fruit and goat cheese. The blackberries provided just the right sweet-tart balance to the other ingredients. For the dressing, we had Blackberry Preserves Vinaigrette from Tables of Content (the Birmingham Junior League cookbook). Because I was making salad for a crowd, I rolled the goat cheese in breadcrumbs and cooked it ahead of time, so it wasn't oozy (how's that for a made-up word?). But it would be even better served right out of the skillet. Enjoy!

Blackberry-and-Goat Cheese Salad
1 head green leaf lettuce, chopped
1 red bell pepper, chopped
1 pint blackberries
1/4 red onion, finely chopped
1 goat cheese log
Homemade Breadcrumbs
1 Tbsp. butter
Blackberry Preserves Vinaigrette

1. Place lettuce into serving bowl. Top with bell pepper, blackberries, and onion.
2. Cut goat cheese into rounds; roll in breadcrumbs. Melt butter in skillet, and cook goat cheese rounds for 1 to 2 minutes on each side. Arrange goat cheese on top of salad. Just before serving, toss with vinaigrette.

Blackberry Preserves Vinaigrette:
1/2 (10-oz.) jar blackberry preserves
1/4 cup red wine or raspberry vinegar
6 basil leaves
1 garlic clove, chopped
1/2 tsp. salt
1/2 tsp. pepper
3/4 cup vegetable oil

1. Combine first 6 ingredients in a food processor until smooth; slowly stream in oil.

Shrimp and Grits

The main course for supper club tonight was Shrimp and Grits. I have made this dish many times and each time it's a little different. That's the great thing about the dish—it invites variations. Tonight I forgot to add bacon (shocker!), but the shrimp mixture tasted delicate and fresh, just the right counterpart to the creamy grits. I used 2 1/2 pounds shrimp, which is enough to serve 10 to 12; adjust the amounts as needed. The shrimp cook quickly, so make this as your guests arrive. Enjoy!

Shrimp and Grits
Medium (30/40 count) shrimp are the perfect size for this recipe.
1/2 cup butter
3 shallots, minced
3 garlic cloves, minced
3/4 cup white wine
3/4 cup chicken stock
2 1/2 lb. medium shrimp
1/4 cup chopped fresh parsley
Creamy Grits

1. Melt butter in a large skillet. Sauté shallots and garlic in melted butter for 5 minutes. Stir in wine, stock, and shrimp. Cook 3 to 5 minutes, just until shrimp turn pink. Stir in parsley, and serve over grits.

Creamy Grits:
2 cups milk
2 cups chicken stock
1 cup stone-ground grits
1/4 cup butter
Salt and pepper to taste

1. Bring milk and stock to a boil in large saucepan. Gradually whisk in grits. Reduce heat to low, and simmer, stirring often, for 30 minutes. Stir in butter until melted. Season with salt and pepper to taste.

Herbed Ricotta Dip

I needed a no-fuss and new appetizer to serve at supper club. This one was inspired by Marie's Herbed Cottage Cheese Dip in Frank Stitt’s Southern Table cookbook. I used ricotta instead of cottage cheese because the chunks gross me out. Serve the dip with crudités (red bell pepper, cucumber, and carrots); bagel chips would also be tasty. I plan to use the leftovers in lasagna. Enjoy!

Herbed Ricotta Dip
2 cups ricotta
2 Tbsp. mayonnaise
1 Tbsp. Dijon mustard
1 Tbsp. red wine vinegar
Black pepper to taste
1 Tbsp. chopped fresh chives
1 Tbsp. chopped fresh dill
1 Tbsp. chopped fresh flat-leaf parsley
2 green onions, finely chopped
1 cucumber, peeled and diced
2 small carrots, diced
1/2 red bell pepper, diced

1. Combine all ingredients in a bowl. Season with additional pepper and salt to taste.

Stuffed Cubanelle Peppers

There were some cubanelles in my farmers market basket this week and I wasn’t sure what to do with them or even what they tasted like. On Monday, I was watching the Food Network and saw Sunny Anderson preparing stuffed cubanelles. She compared them to bell peppers. So tonight I decided to try her recipe (with a few tweaks). The peppers smell sharper than bells as they bake, but once done, the flavor was very mellow. Both Andy and I really liked this dish—and hope there are more cubanelles to come in the basket. Enjoy!

Stuffed Cubanelle Peppers
This makes enough stuffing for eight peppers. I only had two peppers, so I froze the remaining stuffing.
Olive oil
1/2 onion, chopped
1/2 red bell pepper, chopped
1 jalapeño, seeded and chopped
1/4 cup long-grain rice
2 garlic cloves, minced
1 tsp. cumin
Salt and pepper
1 (15-oz.) can diced tomatoes (The original recipe calls for tomato sauce, but I didn't have any on hand.)
1 lb. ground beef
8 cubanelle peppers, tops and seeds removed

1. Sauté onions and next 2 ingredients in hot oil until softened. Stir in rice and garlic, and cook 1 minute. Stir in cumin and salt and pepper to taste. Cook for 3 more minutes. Remove from heat, and stir in 1/2 cup diced tomatoes. Allow mixture to cool for about 5 minutes. Transfer to a bowl, and add ground beef, stirring until combined.
2. Stuff peppers with beef mixture, using a wooden spoon handle to tightly pack mixture. Drizzle peppers with olive oil, and sprinkle with additional salt and pepper. Pour remaining diced tomatoes into a baking dish; place peppers in dish.
3. Bake at 350° for 1 hour or until stuffing is done.

Summer Griddle Cakes

This recipe is in the July issue of SL. I decided to make them tonight, but instead of the okra the recipe calls for, I used fresh corn instead (there is a surplus from the market basket). I seasoned London broil with grill seasoning, Worchestershire sauce, and a small can of tomato sauce and cooked it in the slow cooker. Then I shredded the beef and served it on top of the griddle cakes along with Blue Cheese Coleslaw. Andy and his dad really liked the combination. Enjoy!

Chicken, Spinach, and Potato Hash

Granted, this photo doesn’t look that appetizing, but don’t judge the recipe by my photography skills! This recipe, from Everyday Food, puts a Greek spin on American hash. I made a few tweaks to the original, adding some lemon zest and serving it with Tzaziki Sauce and pita chips. Next time, I'll cut the potatoes into smaller cubes to allow them to crisp up a bit more. This go-around, the texture was similar to chunky mashed potatoes. If you don't want to roast the chicken, you could use a rotisserie chicken from the grocery store instead. Andy really liked it, so we'll definitely have hash again. Enjoy!

Chicken, Spinach, and Potato Hash
2 bone-in, skin-on chicken breasts
Olive oil
Salt
Pepper
Dried or fresh thyme
1 1/2 lb. potatoes (I used a combination of Yukon Gold and red potatoes.)
1/2 onion, finely chopped
2 garlic cloves, minced
6 oz. baby spinach
Zest from 1 lemon
Juice from 2 lemons

1. Place chicken on an aluminum foil-lined baking sheet. Drizzle with olive oil; sprinkle with salt, pepper, and thyme.
2. Bake at 450° for 35 minutes or until done. Remove from oven, and cool slightly. Shred chicken.
3. Meanwhile, cut potatoes into small cubes. Place in a Dutch oven, and cover with water. Bring to a boil, and cook 15 minutes or until softened. Drain.
3. Sauté onions in hot oil until softened. Add in garlic, and sauté 1 minute. Add in potatoes, and cook 7 minutes or until slightly crispy. Stir in spinach, shredded chicken, lemon zest, and lemon juice; cook 5 more minutes. Serve immediately.

Salted Toffee-Chocolate Squares

This recipe came from a recent issue of Everyday Food. I added it to my recipe binder immediately and bought the necessary ingredients but didn't make it until today. It’s delicious and is ready in less than 30 minutes. I streamlined the original by making the sugar-butter syrup in the microwave instead of on the stove. Also, it's not necessary to coarsely chop the almonds; it's a matter of preference. The graham cracker crust definitely contributes to the ease factor, but next time I will make the recipe using this shortbread crust recipe. The flavor is buttery, salty, and sweet at the same time—how can you lose? Enjoy!

Salted Toffee-Chocolate Squares
13 to 15 graham crackers
1 (8-oz.) bag toffee chips
1 1/2 cups natural almonds
1/2 cup sugar
1 cup butter
1/2 (11.5-oz.) bag bittersweet chocolate chips
3/4 tsp. coarse salt

1. Line a half-sheet pan with aluminum foil. Place graham crackers in a single layer in pan, breaking to cover surface. Sprinkle toffee chips and almonds over graham crackers.
2. Microwave butter and sugar in a microwave-safe bowl for 4 minutes, stirring at 1-minute intervals, or until mixture resembles syrup. Pour over top of graham cracker mixture.
3. Bake at 350° for 12 minutes. Remove from oven, and sprinkle with chocolate chips and salt. Cut into squares. Allow to cool completely before removing to an airtight container.

Blackberry-Peach Cornmeal Cake

This is one of my favorite desserts of all time! (The original is from Martha Stewart Everyday Food.) I love the crunch the cornmeal gives the buttery batter and the fruit makes you feel like it’s a healthy choice. The cake is yummy with ice cream for dessert or by itself for breakfast. You can substitute any combination of berries. (Note: The peaches add more liquid than berries, so it will need to bake a little longer.)

Blackberry-Peach Cornmeal Cake
1 Tbsp. butter
1 1/4 cup all-purpose flour
1/2 cup cornmeal
1 cup plus 2 Tbsp. sugar
2 tsp. baking powder
1 tsp. salt
1/2 cup butter, melted
1/2 cup buttermilk
2 eggs, lightly beaten
1 tsp. vanilla
1 pint fresh blackberries
4 peaches, peeled and chopped
1/4 cup sugar

1. Preheat oven to 375°. Place 1 Tbsp. butter in cast-iron skillet, and place skillet in oven to melt the butter.
2. Combine flour and next 4 ingredients in a mixing bowl. In a separate bowl, combine melted butter and next 3 ingredients. Add wet ingredients to dry ingredients, stirring to combine.
3. Pour mixture into hot skillet. Sprinkle blackberries and peaches on top; sprinkle with 1/4 cup sugar. Place a baking sheet under skillet.
4. Bake at 375° for 45 minutes. Allow cake to cool, and then invert onto a serving plate.

Corn-and-Tomato Salsa

This easy salsa showcases the best produce of the season. I threw the ingredients together and really liked the results. Black beans and chopped avocado would also be nice additions. The salsa perfectly complemented the pork tacos and homemade tortilla chips. Enjoy!


Corn-and-Tomato Salsa
5 tomatoes, seeded and chopped
2 ears corn, cut off the cob
1 jalapeño, seeded and minced
2 minced garlic cloves
1/4 red onion, finely chopped
Juice from 2 limes
Salt and pepper to taste
1/2 cup chopped fresh cilantro

1. Combine tomatoes and next 5 ingredients. Season with salt and pepper to taste. Stir in cilantro.

Fourth of July

Our annual Fourth of July party was so much fun! (Isn’t it nice that we had the kids eat by the doghouse?) Instead of our usual grilled hamburgers and hot dogs, I decided we would celebrate America with Mexican food. We shredded a smoked Boston butt for pork tacos served with all the fixin's: Easy Queso, Corn-and-Tomato Salsa, Guacamole, shredded lettuce, chopped fresh cilantro, and Homemade Tortilla Chips. (The kids had pizza.) For dessert, we enjoyed Julie's blueberry cobbler, Blackberry-Peach Cornmeal Cake, and Nutter Butter Banana Pudding. The weather was beautiful for an evening outside—low humidity (unusual for this neck of the woods) and a light breeze. We capped off the evening with a trip closer to downtown to watch fireworks. We are so thankful our friends made the trek to our new house for the festivities!

Strawberry Jam-Stuffed French Toast

This idea of this dish is very simple, but the flavor is fantastic! For breakfast, I spread homemade strawberry jam from my farmers market basket between slices of Italian bread, dipped the sandwiches in an egg mixture (1 egg, 1/2 cup milk, 1 tsp. vanilla), and then grilled them in melted butter in a cast-iron skillet. A little warm maple syrup finished them off. Enjoy!

Cornmeal-Crusted Onion Rings

This recipe is from Barefoot Contessa. My friend Jen made them for supper club last Saturday, which inspired me to make them. Usually I make Beer-Battered Onion Rings, which have a thick crust. These are much lighter tasting and are a great accompaniment to heavier foods, such as burgers. Madeline is an expert onion ring maker! I'll definitely make these again. Enjoy!

Cornmeal-Crusted Onion Rings
3 or 4 Vidalia onions
3 cups buttermilk
Salt and pepper
2 cups all-purpose flour
1/2 cup cornmeal
Peanut oil

1. Slice onions, and separate into rings. Combine buttermilk, 2 tsp. salt, and 1 1/2 tsp. pepper in a large bowl. Place onion rings in buttermilk mixture to soak for 30 minutes. In another bowl, combine flour, cornmeal, 1 tsp. salt, and 1/2 tsp. pepper.
2. Use a fork to remove onion rings from buttermilk mixture and coat with flour mixture.
3. Heat peanut oil in a large Dutch oven. Fry onion rings, in batches, until golden brown. Sprinkle with additional salt and pepper before serving.

Birthday Party Menu

Tonight we celebrated the birthdays of our nieces Madeline (12) and Emma (4) who, along with sister Molly (5), are visiting from Virginia. Madeline wanted to help me cook, so that's what we did all afternoon. It was so much fun to spend time with Mad, and I was so impressed at her proficiency in the kitchen. Our menu included: Ground Beef and Ground Turkey Sliders, Cornmeal-Crusted Onion Rings, Chopped Apple Salad, grilled corn on the cob, birthday cake from Olexa’s, and Vanilla Custard Ice Cream. Madeline diligently stirred the custard for the ice cream and battered all the onion rings. During the party, the scene at our house was wild! There were four little girls under the age of 6 plus Mad and our niece Cameron (11). A good time was had by all. Enjoy!

Vanilla Custard Ice Cream
This recipe is from Ad Hoc by Thomas Keller.
2 cups whole milk
2 cups heavy cream
1/2 cup sugar
2 tsp. vanilla paste or vanilla extract
10 egg yolks
6 Tbsp. sugar
Pinch of salt

1. Heat milk and next 3 ingredients over medium-low heat, stirring constantly, until sugar dissolves and mixture is thoroughly heated (about 20 minutes).
2. Whisk egg yolks and 6 Tbsp. sugar until combined. Gradually add 1/2 cup milk mixture to egg yolk mixture, whisking constantly. Stir in remaining milk mixture. Pour mixture through a wire mesh strainer into a bowl. Return mixture to saucepan, and cook over low heat, stirring constantly, until mixture thickens and coats the back of a wooden spoon. Strain mixture into a bowl. Place bowl of custard into a larger bowl filled with ice. Stir occasionally to help mixture cool down; place custard in fridge to chill completely.
3. Pour custard into bowl of ice-cream maker and freeze according to manufacturer’s instructions.

Creamed Corn

You are probably tired of hearing about the contents of my market basket—unfortunately we have 15 more weeks to go! This week we had five ears of corn. Rather than the expected corn on the cob, I decided to make creamed corn. This recipe reminds me of summers at Grannie’s. It’s very simple to pull together once you cut the corn off the cob. Creamed corn was the perfect complement to our veggie plate dinner. Enjoy!

Creamed Corn
2 bacon slices, chopped
5 ears corn, cut off the cob
4 Tbsp. butter
1/2 cup skim milk
1/2 cup half-and-half
1 1/2 tsp. salt
1 tsp. black pepper

1. Cook bacon slices in a skillet until done; drain on paper towels, and wipe out skillet. Melt butter in skillet, and add corn and next 4 ingredients. Cook, stirring often, until mixture begins to thicken slightly. Sprinkle with bacon before serving.