Mexican Street Corn Salad

Sweet and with just a hint of spice, this street corn salad is perfect at the dinner table, parties, potlucks, and even barbecues. Servings: 10

Source:  4sonsrus

  • 2 14 oz bags of frozen corn
  • 1 tbsp olive oil
  • ¼ cup mayonnaise
  • 8 oz cotija cheese crumbled
  • ½ jalapeno diced, seeds removed
  • ½ cup finely chopped cilantro
  • dash of cayenne pepper
  • 3 cloves of garlic minced
  • juice of one lime
  • sea salt
  • Pinch of smoked paprika
  • Pinch of chili powder


  1. In a large skillet, over medium heat, add the olive oil and toast the corn– cooking the corn for 10-12 minutes, stirring occasionally.
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Roasted Radishes


  • 1 lb with tops and ends trimmed, then sliced in half.
  • 1 T olive oil
  • Salt
  • Pepper
  • Finely chopped garlic clove
  • Minced parsley


Trim the top and stem ends off a pound of radishes, then slice them in half.  Toss with about 1 tablespoon of olive oil and some salt and pepper.  Arrange them cut-side down on a sheet pan and roast at 450°F for about 10 to 12 minutes. … Read More » “Roasted Radishes”

Roasted Cauliflower


  • 1 pound cauliflower, about 1 medium-large head, trimmed and cut into 1/4-inch-thick slices (Go ahead and cook all the loose pieces that will fall away when you slice!)
  • Extra virgin olive oil, to coat
  • Sea salt
  • Coarsely ground black pepper


Preheat oven to 400 degrees. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons).… Read More » “Roasted Cauliflower”

Missy’s Marinated Tomatoes

Source: The Pioneer Woman


  • 1 cup Canola Oil
  • 1/4 cup Balsamic Vinegar
  • 4 Tablespoons Sugar
  • 1 teaspoon Salt
  • Freshly Ground Black Pepper
  • 3 whole Green Onions, Sliced
  • 1/4 cup Chopped Parsley
  • 18 whole Basil Leaves (chiffonade)
  • 1/4 teaspoon Ground Thyme
  • 2 cloves Garlic, Minced Finely
  • 2 pounds Tomatoes, Cut Into Quarters (if Big) Or Halves (if Small)
  • 1 whole Baguette, Sliced
  • 1 clove Garlic, Peeled


Combine all ingredients except tomatoes in a large glass bowl.… Read More » “Missy’s Marinated Tomatoes”

Red, White, and Blue Potato Salad



  • 2 cups fingerling potatoes, halved lengthwise (about 10 ounces)
  • 2 cups small red potatoes, quartered (about 10 ounces)
  • 2 cups small blue potatoes, halved lengthwise (about 10 ounces)
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • 3 hard-cooked large eggs, finely chopped
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • 1 1/4 teaspoons salt
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1 garlic clove, minced


Place fingerling and red potatoes in a saucepan; cover with water.… Read More » “Red, White, and Blue Potato Salad”

Crockpot Macaroni and Cheese

My friend. DeAnn H. made this for a group of friends recently after getting us all hungry talking about it at a PCMS baseball game.  I haven’t made it yet but I ate some and it was yummilicious!  Yes I ate the pasta!  DeAnn is so awesome…she made it with gluten free pasta for me!  It was soooo good we all raved about it and everyone plans to make it for our kids!… Read More » “Crockpot Macaroni and Cheese”

Bone Broth: Toasted Garlic Beef Stock

Source: Epicurious

Yield Makes about 2 1/2 quarts

Roasting the bones develops rich, long-cooked flavor and lends a dark golden color.

  • 4 pounds beef bones
  • 1/2 bunch celery, coarsely chopped
  • 1 medium onion, coarsely chopped
  • 4 medium carrots, scrubbed, coarsely chopped
  • 1 tablespoon tomato paste
  • 1/2 cup olive oil
  • 1 head of garlic, cloves thinly sliced
  • 1 bunch herb stems (such as parsley, cilantro, and/or thyme)
  • 4 bay leaves
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon coriander seeds

Preheat oven to 450°F.… Read More » “Bone Broth: Toasted Garlic Beef Stock”

Garlic Snap Peas

Submitted by Matt Wright


  • 2 lbs. Sugar Snap Peas
  • 3 cloves fresh garlic (minced)
  • 2 tsp. Kosher Salt
  • 3 Tbs. Canola Oil


Heat canola oil in a sauté pan until almost smoking. Add peas and stir so they don’t burn, wait 2 or 3 minutes. Add garlic and salt and stir for 2 or 3 minutes.

Wasabi Mashed Potatoes:

Submitted by Matt Wright


  • 2 lbs Yukon Gold Potatoes
  • 3 Tbs. Butter
  • 4 oz. Half Half
  • 1 Tbs Kosher salt
  • 1 Tbs. Wasabi


Wash peel and cube potatoes. Boil in salted water until fork tender. Put through a potato ricer (if available). Add butter and half and half. Mix.  Add remaining ingredients. Cover and keep warm.

Sautéed Green Beans


  • ¾ – 1lb of Fresh Breen Beans, trimmed
  • ¼ cub of chicken broth
  • 1-2 tablespoons of olive oil
  • Kosher Salt & Pepper
  • 2 garlic cloves, whole


Add the Green Beans to a mid-depth large sauté pan.  Add the chicken broth and cover at high heat…for about 5 minutes.

Remove the cover, drain the broth, season the beans with salt, pepper, and add about 1 tbsp of olive oil and both garlic cloves (smashed).… Read More » “Sautéed Green Beans”

Garlic Roasted Brussel Sprouts

Submitted by Josh Nazarian


  • 1 bag of Brussel Sprouts (1-2 lbs)
  • 2-3 tablespoons of olive oil
  • Kosher Salt & Pepper
  • 3 garlic cloves, whole


If you like Brussel Sprouts, you can’t beat this easy dish to prepare.  Especially if you’re roasting in a hot oven, this will accompany your main dish in one oven together.… Read More » “Garlic Roasted Brussel Sprouts”

Beans & Kale

Submitted by Mike Casey

Prep time – 5-10 minutes

Cook time – 20-25 minutes

Serves 4-6


  • 2 Tbsp Olive Oil
  • ¼ cup shallots (chopped fine)
  • 1 clove garlic (minced)
  • ½ cup chicken broth
  • ¼ cup champagne vinegar
  • ¼ cup dry white wine
  • Salt & pepper (to taste)
  • 1/8 cup sugar
  • 16-oz bag of chopped kale
  • 15.5 oz.
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