By Karen Rodgers
Southern Boiled Corn with a Kick
Shuck and clean the corn. Place the corn in a large boiling pot that has a lid and fill it enough to cover all of the corn, and turn the burner to HIGH. When the water gets warm, add the salt, honey, sliced jalapenos and half and half. Once the water comes to a boil, turn it to medium heat so it doesn’t boil over and cook for about 8-10 minutes. Turn the burner off, drop the butter in and place the lid on the pot to let the corn steep for about 15 minutes. Leave the corn in the jalapeno, honey, milk bath and serve straight from the pot. Serve with a pat of butter and salt if desired.
Simple Rustic Pizza
Use one Jiffy Pizza Crust mix, made according to box instructions…then spread out on a pizza stone. Top with about 5 tablespoons pasta sauce (don’t use too much or it will make pizza soggy). Arrange sliced seeded tomatoes, sliced mozzarella, and turkey or regular pepperoni on top. Sprinkle with dried basil. Cook at 375° for around 18 minutes. Bon Appétit!
Green Chile Sausage and Butternut Farro Skillet
Prepare 1 package of Alessi butternut & kale farro according to package instructions.
Meanwhile, slice the sausage and brown in the skillet. Add 1/2 a package of the butternut “rotini”, 1 can of corn (drained), 1 teaspoon smoked paprika, and saute it all with the sausage. Once the farro has cooked, stir it into the other ingredients in the skillet. Enjoy!
Yellow Squash Casserole
Preheat oven to 400 degrees F. Lightly steam the squash and onion in a steamer basket for 5 minutes, drain and set aside. In a medium bowl, combine cracker crumbs and cheese. In a large bowl, add drained squash and onion, then gently fold in ½ the cracker and cheese mixture. In a small bowl, whisk together the eggs and milk, then add to the squash mixture. Melt the butter and add half of it to the squash mixture. Season with salt and pepper. Spread the mixture into a 9 x 13 baking dish. Top with remaining crackers and pour the remaining butter over all. Bake for 25 minutes until lightly brown.
Creamy Vegetable Beef Soup
In an Instant Pot, brown and drain 1 package of lean ground beef. Add 3 new potatoes (diced), 1 can each (drained) of corn, peas, cut green beans, and carrots. Stir in 1 can Cream of Mushroom soup and 3 cups of water. Add 1 large Caldo de Res bouillon cube, 1 bay leaf, and 1 teaspoon black pepper. Cover and cook on manual for 15 minutes. Release steam & remove lid.
Mix 2 tablespoons flour into 1 cup of milk. Stir into soup and bring to boil, then reduce heat to keep warm.