MEXICAN CORN DIP

 Yield: 4 Servings    Prep: 5 Minutes    cook: 10 minutes    total: 15 minutes

The traditional Mexican street corn is turned into the best dip ever. It’s so good, you won’t even need the chips. Just grab a spoon!

Ingredients

• 2 tablespoons unsalted butter
• 4 cups corn kernels, frozen, canned or roasted
• 1 jalapeño, seeded and diced
• 3 tablespoons mayonnaise
• 2 tablespoons crumbled cotija cheese
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 teaspoon chili powder
• 1 clove garlic, pressed
• Juice of 1 lime

Instructions

1. Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.

2. Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.

3. Serve immediately.

Quick Note: I will typically add the directed ingredients for the sauce and adjust for taste. I also use Paprika to top after the dip is finished. Enjoy! 

Savory Butternut Squash Side Dish

 Savory Butternut Squash Side Dish

1 Small Butternut Squash

1 lb. of Brussels Sprouts 

2 Tablespoons Olive Oil 

1/2 teaspoons nutmeg

1/2 teaspoons cinnamon 

2 Tablespoons butter

2 Tablespoons maple syrup 

1 teaspoon soy sauce

1/3 cup of pecans

1/4 cup of dried cranberries

Air Fryer set to 390 degrees

In a bowl toss butternut squash, Brussels sprouts, olive oil, cinnamon, and nutmeg. Toss in the Air Fryer for 10 min stirring halfway through. Veggies should be tender but crisp when done.

In a frying pan melt butter and then add maple syrup, sauce, pecans and dried cranberries. When fully coated pour over the veggie mix and serve.

Spanish Rice

 

• 2 cups long grain rice
• 1/8 cup oil
• 8 oz tomato sauce
• 6 stems cilantro (optional)
• 1 tsp salt
• 1 tsp minced garlic
• 4 cups water (or 4 cups chicken lower sodium chicken broth - and no bouillon)
• 1 cube chicken flavored bouillon
• dash cumin
• dash garlic pepper

Instructions

 

• Heat oil in large frying pan on medium heat.
• Add rice and cook until golden brown.
• Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
• When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
• Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving.

*This makes a very large batch.  I split it into 4,  place the other 3 batches in ziplock bags and freeze.  Then works perfect when I need a side dish in the future.  To reheat I dump into a frying pan and warm on medium-high heat.

Yummy Rice (Cafe Rio Copy Cat)

Ingredients:
1 cup rice
2 cups water
3 cubes chicken boullion
1/2 tsp dired onion
1/4 bunch cilantro
1 tbsp oil
1 fresh lime

Cook rice with all ingredients in pot or rice cooker except lime.

Squeeze fresh lime juice over rice and mix lightly before serving.

Carolyn Roberts Spaghetti Salad

The perfect pasta salad for summer barbecues!! 

Ingredients:

1 package of angel hair pasta (cooked as per directed on packaging, and cooled)

1 to 1 1-2 bottles of zesty Italian dressing

1 red onion, diced

2 to 3 celery sticks, diced

2 to 3 carrots, peeled and diced

1 to 2 cucumbers, peeled and cubed

2 to 3 Roma tomatoes, diced

1 tbsp Salad Supreme (add more depending on your choice of flavor) 

Mix all ingredients together, tasting often for desired flavor. Cool and marinade a few hours before serving. 

Christys pork fried rice GF

Jasmine Rice, eggs, bacon, cabbage, peas, fresh minced Onion. Cook rice (I use rice cooker),  cut up and fry bacon in deep pot add minced onion, cook eggs separately, cut cabbage into small shreds, dump all together in big pot where you fried bacon. Add frozen peas and summer on low until peas are unfrozen. Use however much you want of each ingredients. I use about 3 cups cooked rice, one package of bacon, dozen eggs, 1/2 head cabbage, 1/2 bag frozen peas, 1 small onion.

You can mix things up and add different stuff it's hard to mess up with the bacon flavor. I like to use think cut bacon.