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For the game yesterday (go hawks!!!), I finally made this killer corn dip that’s been sitting on my to-do list since the summer. And it turned out awesome! I can’t even put into words what a perfect mix of flavors and textures this is – and so easy! Definitely my new go-to for parties and football sundays. Particularly in the summer, when the corn will be even sweeter. Yum!

corn and cotija cheese dip

Corn & Cotija Cheese Dip
via minimalist baker

2 Tbsp olive oil, divided
3 cups fresh corn, cut off the cob (about 3-4 ears)
1 shallot, chopped
1 clove garlic, minced
1/4 cup sliced green onions
1/2 cup sour cream (or you could use plain Greek yogurt)
4 ounces cream cheese
1 cup grated cotija cheese + more for topping
1/4 tsp each sea salt and ground black pepper

Preheat oven to 375 degrees F. Heat a cast iron or oven-safe skillet over medium heat. Add 1 Tbsp olive oil and shallot. Stir constantly to prevent burning, cook for 3 minutes, until the shallot begins to turn translucent, add the garlic and cook for an additional minute. Add corn, 1/4 tsp each sea salt and pepper and stir. Cook for 5 minutes until shallots appear softened and the corn is slightly darker in color. Then remove from heat.
In a large bowl mix together sour cream, cream cheese, cotija. Add corn mixture to the bowl and stir until well combined.
Use the additional tbsp of olive oil to lightly grease the skillet, so the dip doesn’t stick. Spoon dip back into the skillet (I grated a little additional cotija on top here, about 1/4 cup) and bake 10-15 minutes or until hot and bubbly. Sprinkle the green onions on top and serve immediately.
We served it with tortilla chips, but veggies, crackers or bread slices would be great too!

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I’d been craving brussels sprouts, but I needed a break from bacon. Crazy right? I know. But I really needed to try something new when it came to these little balls of green deliciousness. Mustard and sauteed onions for just the right amount of tang? Yes, please! The original recipe called for tossing in a handful of pecans at the end too, if that’s your thing.

brussels sprouts with warm mustard dressing

Grilled Brussels Sprouts with Warm Mustard Dressing
via pbs

1 lb brussels sprouts
1 tablespoon olive oil
1/2 teaspoon coarse sea salt
1/2 teaspoon coarse black pepper
2 tablespoons olive oil
1/2 medium red onion
1 tablespoon whole grain mustard
1 teaspoon honey
1 tablespoon red wine vinegar

Remove the tough outer leaves of the Brussels sprouts and then trim and cut the the sprouts in half (top to bottom so that the core holds the leaves together). Add the Brussels sprouts to a bowl and toss with 1 tablespoon of olive oil to coat evenly. Add the salt and pepper and toss to combine. Grill the brussels sprouts cut-side down on a medium hot grill until the sprout is lightly charred and cooked through about 4-7 minutes. If you are using a broiler, broil them cut side up.
While the sprouts are grilling, add 2 tablespoons of olive oil to a saute pan and fry the onions until tender. Add the mustard and honey and continue frying until the honey starts to caramelize. Add the vinegar, stir to combine, and then pour the hot dressing over the grilled Brussels sprouts. Serve warm.

This meal is SO quick, especially with a little prep the night before. We cooked the rice the evening prior, and mixed it up while the chicken was cooking and voila! A 15 min dinner. We did only marinate the chicken for the minimum 10 minutes, and it was absolutely delicious, but next time I’m going to try marinating it overnight to see if we get a little more kick of out of the jalapeños (and we will definitely be making this again soon!).

honey jalapeno chicken avocado cilantro lime rice
Honey Jalapeño Chicken
via bookpage

¼ cup honey
3 tablespoons soy sauce
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
6 jalapeño peppers, finely chopped
1 tablespoon finely grated lemon zest
2 teaspoons kosher salt
¾ teaspoon black pepper
3 pounds chicken tenders
½ cup chopped fresh cilantro
Sour cream for serving

Preheat the grill and oil the grill rack.Whisk together the honey, soy sauce, oil, garlic, jalapeños, lemon zest, salt, and pepper. Toss the chicken in the marinade and let stand for at least 10 minutes. Grill the chicken until well browned and cooked through, 4 to 6 minutes. Serve the chicken sprinkled with the cilantro and with a dollop of sour cream on the plate.

Avocado Cilantro Lime Rice
via cooking classy

4 – 5 cups cooked brown (preferably day old)
2 medium, ripe avocados
2 Tbsp fresh lime juice
1/4 cup chopped cilantro
1/2 tsp ground cumin
1 small clove garlic, minced (optional)
Salt and freshly ground black pepper, to taste

Mash avocados in a large mixing bowl. Stir in lime juice, cilantro, cumin and garlic, then season with salt and pepper to taste. Stir in warm cooked rice and serve warm.

Well, that hiatus ended up being a bit longer than expected, but I did forget to mention that summer can last well into early October here in Seattle. I’ve also been working too much, but here are a couple of recipes we tried recently and really loved! I’m just starting to get back in the swing of cooking again, it’s been a long, wonderful, busy, crazy summer.

The second the weather starts to turn, I’m ready for soup season! This one is hearty and delicious, but still bright enough to feel good on a warmish day.

lemon-chicken-soup

Lemony Chicken & Spring Vegetable Soup
View the full recipe here via The Cozy Apron.

Also this fabulous potato salad, which was so packed with flavor and so filling, we ate it as a meal all on it’s own.

potato salad with sausage and fennel

Potato Salad with Italian Sausage and Fennel
View the full recipe here via Cook the Story.

Hope you enjoy these! More recipes and fun stuff to come soon!
I hope your summer has been fabulous too! xoxo.

I’m assuming you all know how I feel about quick and easy meals at this point –  they’re my favorite! Long work hours can sometimes put a damper on my desire to cook when I get home, but it’s meals like this that not only get us through the week, but wow us a little! Besides the time to cook the rice, this took mere minutes and is slightly spicy, super flavorful, and perfectly protein-packed. The original recipe said it makes 3-4 servings, but the husband and I definitely put it down in one sitting that night! I think we might 1 1/2x the recipe next time, so we have a little bit of leftovers for lunch. I can see mixing this up with different veggies, like broccolini too. Yum! It would also be easy to make this paleo friendly. throwing it over some cauliflower rice and substituting a couple things in the sauce too.

spicy green beans

Spicy Green Bean & Turkey Ricebowl
via the weary chef

1 c. medium grain rice, uncooked
1 tbsp. sesame oil
1 small bunch green onions, sliced thin
2 cloves garlic, minced or crushed
1 lb. ground turkey
2 tbsp. chili garlic sauce
2 tbsp. hoisin sauce
1 tsp. crushed ginger
1 lb. washed and trimmed green beans (or Chinese long beans if available)
1 tbsp. soy sauce (or tamari sauce)
1 tbsp. seasoned rice vinegar

Cook the rice as directed.
When rice is about 15 minutes from done, heat large skillet over high heat. Add sesame oil, and sauté green onions and garlic for about 2 minutes. Stir in ground turkey and sauté 3-5 minutes, until meat is mostly cooked. Crumble meat as much as possible.
Stir in chili garlic sauce, hoisin sauce, and ginger. Add green beans and soy sauce, and stir to coat. Continue cooking over high heat for 7-9 minutes longer, stirring frequently, until beans are slightly tender. Stir in rice vinegar, and cook one minute longer. Serve over cooked rice.

Yum! This salad is so simple and so tasty. I love the crunch and the sweetness of fresh peas this time of the year. With delicious salty bacon and the bite of sharp cheddar, I don’t know what there isn’t to love about this. It’s the perfect side for a summer of barbecues and get-togethers. I’m thrilled to have a new favorite to share!

spring pea and bacon salad

Spring Pea & Bacon Salad
via foodie with family

1 pound of bacon, cooked, drained and crumbled or finely chopped
2 pounds fresh peas, blanched and chilled
3/4 cup coarsely grated sharp Cheddar cheese
1/2 small red onion, peeled, and finely chopped
1/2 cup of mayonnaise
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper (plus more to taste)
1/4 teaspoon paprika

To blanch the peas, drop them in boiling water for 3 minutes, then move to an ice water bath. Once chilled, drain and stir together all of the ingredients. Serve immediately, or (preferably) put in a tightly covered container in the refrigerator, to give the flavors a chance to meld, for an hour but up to three days prior to serving. Give it a gentle stir from top to bottom before serving.

This weekend we celebrated my lovely mother’s birthday with a little family brunch. I broke out my savory french toast recipe and revamped the crustless quiche with new flavors. I think it’s my favorite version yet. The sausage made it a super hearty version, while the bell peppers added just the right sweetness to balance the salty bite.  Happy brunching!

crustless quiche part 2 italian

Crustless Quiche Part 2, Italian Style
via mrs. harding cooks

10 eggs
1/2 c. flour
1 tsp. baking powder
1/2 tsp. salt
1 lb. shredded cheese (I used white cheddar this time)
1 lb. cottage cheese
1 cube (1/2 cup) butter, melted and slightly cooled
3 green onions, chopped
1 lb sweet italian sausage
2 cups chopped fresh spinach
1 large red bell pepper, diced
1 clove garlic, minced
1/4 small onion, finely diced

Preheat the oven to 400 degrees and grease a 9×13 pan. In a large bowl, beat eggs lightly. Whisk in flour, baking powder, and salt until well combined and no lumps remain. With a wooden spoon, stir in cottage cheese, 3/4 of the shredded cheese, melted butter, and green onions.
In a large skillet over medium heat, brown the sausage and break into small crumbles. Remove to a paper towel and let cool slightly before adding to egg mixture. Leave the grease in the pan over heat, add bell pepper and onion, and saute a few minutes until soft and tender. Add the garlic and saute a minute or so more. Add chopped spinach and cook a few minutes, until wilted. Add cooked vegetable and spinach to egg mixture and stir to combine.
Pour into a 9×13 pan, bake at 400 degrees for 15 minutes. Lower the heat to 350 degrees and bake an additional 20-25 minutes, or until browned around the edges and lightly browned in the middle. Serve hot! Or not – this reheats well.