Green Chile Creamed Corn

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Green Chile Creamed Corn

8 ears of fresh corn on the cob, divided

2 tablespoons unsalted butter

1/2 yellow onion, rough chopped

2 cups heavy cream

2 cups Hatch green chiles, (roasted, peeled and seeded) chopped

1 1/2 teaspoon kosher salt

cilantro

  1. Remove the corn from 4 corncobs.
  2. In a large flat-bottomed skillet, melt the butter over medium heat on the stovetop. Add the onions, the corn from 4 cobs and 1 cup of Hatch chiles. Cook for 10 minutes. Stir occasionally.
  3. After the 10 minutes of cooking, add the cream and salt to the corn mixture. Stir to combine. Let simmer for 5 minutes on low heat. Place this mixture into a blender or food processor and puree until smooth. Add the corn puree back to the skillet.
  4. Remove the corn from the other remaining four cobs. Add the remaining corn and 1 cup of Hatch chiles to the pureed corn mixture. Stir until combined. Bring to simmer over medium-low heat and let cook, covered, for 15-20 minutes. Stir occasionally to prevent browning.
  5. Top with fresh cilantro and serve warm.

Seafood Rice Stew

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Seafood Rice Stew

2 tablespoons extra-virgin olive oil

1/2 cup yellow onion, diced

1 green bell pepper, diced

3/4 cup long-grain rice

1 15 ounce can crushed tomatoes

1/2 teaspoon cayenne

1/2 teaspoon oregano

2 teaspoons kosher salt

5 cups low-sodium chicken stock

1 1/2 cups okra, cut into slices

1 can unsweetened coconut milk

1 pound shrimp, halved

6 ounce cod filet

2 tablespoons lemon juice

1/2 cup fresh cilantro, chopped

  1. In a large pan add the oil, onion and bell pepper and cook over medium heat until softened, about 8-10 minutes. Add the rice and stir to combine. Cook the rice for 2-3 minutes, stirring occasionally.
  2. Add the crushed tomatoes, cayenne, oregano and salt, chicken stock and okra. Bring to a simmer and cook until the rice and okra is tender, about 10 minutes. Add the coconut milk, shrimp and white fish. Bring to a simmer and cook for an additional 10 minutes, or until the fish and shrimp are cooked all the way through.
  3. Turn off the heat. Stir in the lemon juice and cilantro. Salt to taste and serve warm.

Roasted Red Pepper Dip

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There’s nothing like a summer dip to make my heart skip-a-beat!

Oh, you thought I was talking about swimming? I’m not.

Dipping chips and fresh veggies into creamy and salty combinations of ingredients is one of my favorite pastimes. And what I’ve discovered is that homemade dips increase the joy in this eating hobby of mine.Red Pepper Dip is one of my newest dipping obsessions. Creamed cheese and sour cream are combined with roasted red peppers and garlic to make a bold and creamy dip.

So if you’re anything like me and enjoy dips in the summer…follow along!For me, roasting Market Street’s organic Red Bell Peppers is the way to go on this recipe. A splash or two of olive-oil on these red orbs and a 45-minute roast in the oven yields an aromatic and delicious flavor base for this recipe. However, if you’re short on time or really have no desire to roast the veg, you’re in luck.

Market Street has a beautiful selection of jarred vegetables. From pickled beets to roasted red peppers—the selection is great for a home cook like you who has excellent “taste”. Grab a few jars of roasted red peppers from this shelf of vegetables and you will be one step ahead on this recipe when it’s time to cook.One critical part of this recipe is making sure the cream cheese has set out for at least three hours to soften. The cheese needs to be at room temperature to be thoroughly and smoothly combined with the other ingredients.

Oh—since we are talking critical components, remember to grab an ample supply of chips and pre-cut fresh veggies (in the produce section!) while at Market Street. Once you start dipping into this homemade Red Pepper Dip, there is no stopping.

Roasted Red Pepper Dip

Author note: To make this dip more unique, add 1/4 teaspoon of smoked paprika. Keep in mind that smoked paprika is quite different in taste than regular paprika. Smoked paprika adds extra depth because of its smoky flavor.

4 red bell peppers

1 tablespoon extra-virgin olive oil

8 ounces cream cheese, room temperature

3 tablespoons sour cream

1 teaspoon kosher salt

4 garlic cloves, rough chopped

fresh basil, to top

  1. Heat the oven 450 degrees.
  2. Place the bell peppers onto a foil-lined rimmed baking sheet. Coat each bell pepper with the olive oil. Place into the oven and roast for 45 minutes to 1 hour, rotating every 10 to 15 minutes.
  3. When the bell peppers are charred on all sides and the skin is well blistered, remove from the oven and let cool completely, about 30 minutes to 1 hour. Once the bell peppers are cooled to the touch, remove the stem, seeds and skin.
  4. Add the bell pepper, cream cheese, sour cream, salt and fresh garlic to the food processor. Blitz until smooth.
  5. Place into an airtight container and store in the fridge until chilled. Top with fresh basil and serve with raw vegetables and potato chips.

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.

Manchego Sliders

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Manchego Sliders

Author note: This recipe is perfect for leftover meats. Whether it’s steak (click here for recipe), roasted chicken (click here for recipe) or braised pork (click here for recipe) the combination of a beloved condiment and Manchego cheese is a sure-fire win. This recipe comes in handy when one is looking for leftover Thanksgiving turkey or Easter ham options.

leftover meat, chopped or sliced

leftover dinner rolls, sliced in half

Sir Kensington’s Special Sauce (this is not a paid ad, it’s simply one of my favorites) or your favorite condiment (Caesar dressing, wasabi mayo, buffalo sauce etc.)

Manchego cheese, sliced

unsalted butter, melted

cooking spray

  1. Heat the oven to 350 degrees.
  2. Spray the interior of a baking dish or rimmed baking sheet with cooking spray.
  3. Spread a thick layer of the condiment onto the bottom half of the dinner roll.
  4. Line the baking dish with the dinner roll bottoms.
  5. Add the turkey to the dinner roll halves, then top the turkey with Manchego cheese slices.
  6. Place the tops of the rolls onto each bottom half. Brush the tops of the rolls with the melted butter.
  7. Place in the oven and bake until the rolls are golden and the cheese melted. Serve warm.

Strawberry Bellini

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Strawberry Bellini

Author note: Be sure to taste the strawberry mixture once it’s pureed. If the strawberries need a bit more sugar, add one teaspoon at a time and continue to puree to incorporate. The sweetness of the strawberry will depend on its ripeness. Feel free to use thawed frozen strawberries.

16 ounces strawberries, caps removed and halved

2 teaspoons orange juice

1 teaspoon sugar

prosecco

1-2 tablespoons orange liqueur (I use Grand Marnier)

  1. Place strawberries, sugar, orange juice, Grand Marnier into a bowl. Toss to combine. Place inside fridge to chill, about 3-4 hours.
  2. Once the mixture is cold and the strawberries have released some of their juices, puree the strawberry mixture in a food processor or blender.
  3. Place a spoonful of strawberry puree into the bottom of serving glasses. Top with prosecco and stir. Serve immediately.

It’s Hot Outside. Make Cold Food.

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Cold Harissa Shrimp Salad with Goat Cheese

Strawberry S’mores Tart

Chilled Avocado Cucumber Soup

Asparagus and Bell Pepper Couscous Salad

Shrimp and Avocado Cucumber Salad

Tea Limeade Jar SlushMozzarella Pesto Salad

Powdered Doughnut Ice Cream Sandwiches

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Powdered Doughnut Ice Cream Sandwiches

Author note: The amount of the powdered donuts and ice cream used is dependent upon how many people you intend to serve. I have noticed that my small children like eating 2 of these sandwiches, while my husband could eat 3-4. Your fingers and hands will get messy when making these sweet treats. Have a dish towel handy to help control the mess.

vanilla ice cream

white powdered donuts

2 bottles of red, white and blue sprinkles

blue and red cupcake frosting

  1. Remove the ice cream from the freezer and let sit at room temperature for about 5 minutes.
  2. Pour half of one bottle of sprinkles onto a small plate. Create an even layer of sprinkles.
  3. Meanwhile, slice the donuts in half (hamburger style) and set aside. Place a parchment-lined rimmed baking sheet into the freezer.
  4. Working with one donut at a time, place a small scoop of ice cream into the sprinkles. Roll the ice cream with a spoon or your fingers to thoroughly coat.
  5. Place the sprinkled ice cream scoop on top of one sliced donut half. Place a second donut half on top of the ice cream. Gently press the down on the donut. Immediately place into the freezer. Repeat these steps until all donuts are filled. Remember to work quickly. If the ice cream begins to melt, place back into the freezer to harden.
  6. Let the ice cream harden in the freezer for about 2 hours. Pipe blue and red frosting onto the top of the donut and place back into the freezer until service time.

Creamy Cucumber Dill Salad

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Creamy Cucumber Dill Salad

Author note: Do not plan to make this salad and serve it immediately. This salad needs 24 hours to marinade to allow the vinegar to slightly pickle the cucumbers. If you must serve the salad immediately, diners may need a touch more salt to help bring out the flavors. If you love dill, increase the dill measurement to 3/4 cup.

2 English cucumbers (about 2 pounds), thinly sliced

1/2 cup fresh dill, chopped

1 1/4 cup plain whole milk yogurt

1/2 cup sour cream

1/4 red onion, thinly sliced

4 tablespoons white wine vinegar

1 1/4 teaspoons kosher salt

  1. Place the cucumbers and fresh dill into a large mixing bowl. Stir to combine and set aside.
  2. Place the yogurt, sour cream, onion, vinegar and salt into a bowl. Whisk until combined. Pour the combination over the cucumbers and dill mixture. Thoroughly stir to coat and combine these ingredients. Covers and place into the fridge to marinade for 24 hours.
  3. Serve cold and salt to taste.

Food to Cook When You’re Gathering Outside

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The time has arrived to start planning a 4th of July grilling session. Here’s a bit of inspiration to get you started for this upcoming holiday full of outdoor fun.

Pick one or all eight, and remember– have fun!

Best,

Rebecca

Balsamic Peaches

Cucumbers and Vinegar

Pickled Shrimp with Mississippi Comeback Sauce

Old Bay Grilled Pork Tenderloin and Beans

 

Smashed Burgers

Chimichurri Smashed Potatoes

Cherry Sage Sangria

Red, White and Blue Mini Cakes

Welsh Rarebit

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One of the most flavorful and unique sandwiches is one you’ve probably never heard of: Welsh rarebit.

A Welsh Rarebit is a traditional British cheddar and mustard opened-faced sandwich. What makes these sandwiches so delicious is the combination of white cheddar, mustard, Worcestershire, Stout beer and egg yolks. The flavors are bold and the bites are addictive.Not only do I have fun making this sandwich but I also have fun shopping for the ingredients at Market Street.

To truly make a quality sandwich, one needs delicious bread. That’s a quick and easy find at Market Street. The bakery is full of freshly baked breads ready to satisfy your sandwich cravings. I prefer a crusty white bread for this sandwich, but you may like a sour dough! Get creative!The cheese department is full of cheddars to try. From Wisconsin to Irish, Market Street has not just a phenomenal stateside selection but also a nice offering of world-wide cheeses.The next ingredient to have fun with is the mustard. I’ve made Welsh Rarebit using Dijon or liquid based mustards. I have found that powdered mustard’s give the cheese mixture the biggest, brightest bite.  For this British sandwich I like to go with a powdered mustard, which makes the mustard choice obvious: Coleman’s Mustard.

Lastly, the beer selected for this sandwich is important. Some recipes may direct you to any type of beer, but to be authentic go for a Stout. A stroll down the beer aisle will deliver a great selection for you to choose from! Remember, the Wine and Beer Steward is available to answer any questions you may have.The combination of these warm and bold ingredients make for a delicious and quick sandwich. Make your first batch of sandwiches today and you’ll feel like you’re experiencing a vacation in London and sampling the goods at a local pub!

Welsh Rarebit

Author note: I prefer Welsh Rarebit to have a mustardy, sharp bite. If you prefer a more Stout-forward bite, decrease the amount of mustard to 1 1/2 teaspoons and the white cheddar to 1/2 cup.

6-8 quality white bread slices

3 tablespoons unsalted butter, melted

2 tablespoons unsalted butter

1 tablespoon flour

2 1/2 teaspoons dry mustard

1/3 cup Stout beer

3 heaping teaspoons Worcestershire

1 cup Irish White Cheddar cheese, grated

2 egg yolks

1/4 teaspoon kosher salt

  1. Place one oven rack in the top position. Place another oven rack in the middle position. Heat the oven to 350 degrees.
  2. Place the bread on a sheet pan. Brush the melted butter onto the slices of bread. Place into the oven and toast at 350 degrees for 4-6 minutes. Remove from the oven.
  3. In a saucepan melt the 2 tablespoons of butter. Whisk in the flour and let cook for 2 minutes. Add the dry mustard and salt. Whisk to combine.
  4. Add the stout and Worcestershire to the mixture and continue to whisk until combined. Add the cheese and let melt, stirring occasionally about 2-3 minutes.
  5. Remove from the heat and while whisking constantly, add the egg yolk one at a time. Continue to whisk until all ingredients are incorporated. Spread the sauce onto the toasted bread. Place back into the oven and broil for 1-2 minutes, or until bubbly and browned. Serve warm.

Disclosure: This is a sponsored post on behalf of Market Street. All opinions are my own.

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