Eating Dinner With My Family

Elote {Hot Mexican Corn Dip} 6 ears of corn 1 cup mayonnaise (or 1/2 cup mayonnaise plus 1/2 cup sour cream) 1/4 cup chicken stock 1 1/2 tablespoons Cholula hot sauce 2 1/2 tablespoons fresh lime juice, about the juice of 1 large lime 1 teaspoon sugar 1 teaspoon kosher salt 1 teaspoon fresh ground pepper 1/4 teaspoon ground red chili powder, adjust to taste 2 tablespoons chopped fresh cilantro, for topping 1/4 cup freshly grated or crumbled Cotija cheese Tortilla chips, for scooping Because this recipe is from another blog, so I won't just copy it here. I gave you the ingredients because why bother with learning more if there is an allergen or an ingredient you can’t stand. But I cannot stress enough you need this dip I your life. If none of the ingredients will kill you, just try it. Promise.  The instructions for this recipe can be found at  https://barefeetinthekitchen.com/mexican-corn-dip-recipe/

My son loves burgers. I craved them when pregnant with him so, he’s obviously loved them from the start 😂. While we all love a great regular, normal burger, trying out new kinds of burgers happens often around here. I love pimento cheese, not sure why, but I do. I am alone in this in the house 🤷‍♀️. I make my own, and happened to have some on hand when looking through my to try recipes, and this one leapt out. I was excited, so was the boy because it’s a burger, but my husband and daughter were looking glum. But not for long :)  Since this recipe for pimento cheese has gochujang and Worcestershire, and mine didn’t, I added it to the meat. I loved this burger. So did everyone else.  BACON JAM: 1/4 pound slab bacon, finely diced (1/3 cup) 1/2 small onion, finely chopped 2 tablespoons brewed coffee 1 1/2 tablespoons soy sauce 1 tablespoon apple cider vinegarO 1 tablespoon brown sugar 1 tablespoon granulated sugar Kosher salt Pepper About a cup of pimento cheese  ...

I really want to like spaghetti squash.  I haven't  been able to get a recipe that I actually enjoy eating it, until now!  It is an easy recipe to cook and the jalapeño cream sauce is a keeper even if you don't put it on spaghetti squash because really its just there as an excuse to eat the sauce ;).  I love the pepper flavor that you get in the infused milk.  I'm thinking of grilled fish, or Mac and cheese or any application that uses milk might just be amazing with the jalapeño milk.You get the heat but its tamed by the cream and it is accessible to all but the most timid of palates.   Spaghetti Squash with Jalapeño Cream 1 spaghetti squash (about 3 lbs.) 2 cups milk 2 to 3 jalapeños, stemmed, seeded, and chopped 2 tablespoons butter, plus more for pans 3 tablespoons flour 1 teaspoon salt 1 cup shredded jack cheese 1. Preheat oven to 375°. Carefully poke several holes in skin of squash with a fork and microwave it on high 10 minutes. It can releas...

Where to begin?  Should I start with the great Brussels sprout debate, or dive in to what I am really about, an unabashed love letter to these sprouts.  I can’t argue with the practice of adding  bacon and cream until you like the veg :). I happen to like Brussels Sprouts but even the die hard haters seem to enjoy this dish. Everyone insisted it become a Christmas menu regular. I could totally wax loquacious about Brussels sprouts drenched in a bacon cream sauce! 😍 I wish I could convert you as well. Sherry Cream Sauce: 1 tablespoon olive oil 1 cup double Applewood-smoked bacon, diced (cheaper ends and pieces are great for this) 1/2 yellow onion, diced  2 tablespoons sherry  2 cups heavy cream  Salt and pepper 5 sage leaves, rolled and sliced thinly into a chiffonade Brussels Sprouts: 2 pounds brussels sprouts 2 tablespoons butter 1 tablespoon olive oil Salt and pepper Sherry Cream Sauce 1. Place a medium sauté pan over...

So, I'm looking through old posts for a recipe and see a sprinkling of unfinished posts. In case anyone cares, anyone?, no, ok well I'm still going to publish these unfinished musings on recipes I've made in the last two years. :) http://www.gimmesomeoven.com/pesto-pasta-with-chicken-sausage-roasted-brussels-sprouts/ 1 lb fresh brussels sprouts, ends trimmed and any yellowed/browned outer leaves removed, then sliced in half 3 Tbsp. olive oil, divided 1/2 tsp. Kosher salt 1/2 tsp. freshly-ground black pepper 1 lb (16 oz.) orecchiette (or any pasta) 4 chicken sausage links (I used spicy Italian), sliced into 1/4" thick coins 5 cloves garlic, peeled and thinly sliced 1/3 cup pesto Parmesan cheese, for serving Preheat oven to 400 degrees F. In a large bowl, mix together brussels sprouts, 2 Tbsp. olive oil, salt and pepper. Gently stir until well-combined. Prepare a baking sheet with aluminum foil, then spread the brussels sprouts on it evenly. Roast for about 20-30 minutes...

I like this sandwich. Heck I loved it. Is is an OMG? No, but it is a very tasty way to have an easy dinner.  The inside out grilled cheese is a better way to cook the sandwich, (and a better sandwich too) but the fillings were good. Grilled Gruyère and Sweet Onion Sandwiches 3 tablespoons unsalted butter, softened 1 tablespoon extra-virgin olive oil 1 large onion, halved and thinly sliced crosswise (4 cups) Salt and freshly ground pepper Eight 1/2-inch-thick slices of whole-grain bread Dijon mustard 8 ounces imported Gruyère cheese, thinly sliced 2 half-sour pickles, thinly sliced lengthwise In a deep skillet, melt 1 tablespoon of the butter in the oil. Add the onion, cover and cook over high heat, stirring once or twice, until softened, about 5 minutes. Uncover and cook over moderate heat, stirring occasionally, until the onion is very tender and caramelized, about 25 minutes longer. Add water to the skillet as necessary, 1/4 cup at a time, to prevent the ...