Creamy Corn

Kernels from 5 or 6 ears of corn

4 Tablespoons butter or other fat, divided

2 Tablespoons flour

2 cups milk

1 teaspoon salt

1 tablespoon onion powder

3 tablespoons dried chives

warm milk in a saucepan.  do not boil.  turn off heat.

melt 2 tablespoons of butter in another sauce pan.  add flour and whisk to combine.  let cook over medium heat.  stir constantly about 2 minutes, do not brown.  Gradually add milk, whisking to prevent lumps.  Whisk mixture til very smooth.  Continue whisking and add salt, onion powder, and chives.  Allow to thicken. Stir in remaining butter.   Serve hot!  You can even add a bit of cayenne pepper for a little spice.   serves 6

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Creamy Cucumber Salad

10 baby english cucumbers, sliced thin

1/2 medium purple onion sliced very thin

1 medium red bell pepper diced

3/4 cup sour cream ( or in the amount you desire)

2 Tablespoons white wine vinegar

1 teaspoon salt

toss the cucumbers with the salt and vinegar.  Add remaining ingredients tossing to coat evenly.  Chill 4 hours or preferably over night.

options:

use a flavored vinegar such as raspberry to add a bit of a zing to the flavor.

Purple Cole Slaw

These measurements are approximate.  Feel free to add or subtract from the ingredient list,  except for the cabbage 🙂  You can also use green cabbage for a traditional look

!/4 head purple cabbage, shredded

1/4 purple onion finely grated

2 carrots shredded

1 tablespoon sugar

1teaspoon salt

1/4 teaspoon black pepper

2 tablespoons balsamic vinegar

1/4 cup water

1/4 cup mayo

Mix together the sugar, salt, pepper, vinegar, and water.  Set aside

Combine cabbage, carrots, and onion.  Add liquid and toss together well.

Refrigerate over night.  Add mayo mix together.

Serve chilled.

Veggie Dip

This should be served at room temperature since cold cream cheese is very hard.

8 oz softened cream cheese

1/2 cup dried parsley

1/2 chopped scallions, mostly the green

1 teaspoon salt

With a mixer, blend all the ingredients together well.  Allow to chill in the fridge over night to blend the flavors.

serve room temp with assorted veggies like celery and carrots.

 

Beet and Sausage Meatball Soup

8 medium beets roasted, peeled and med dice

1lb hot Italian sausage, bulk

1lb ground beef

2 quarts beef stock

1 large onion peeled and sliced thin

1/4 cup celery flakes

1/2 cup sour cream (garnish)

In a soup pot, pour stock, and celery flakes.  Start heating on medium.   In a separate bowl, combine sausage and ground beef.   Form into 1 ” meatballs and drop them into the pot.  In a different pot add onions and beets and ladle broth from the first pot to just cover them.  Cover and heat through.  When heated through add to first pot and reduce to a simmer.   When hot, serve with a dollop of sour cream.

Chicken Parm

2 skinless boneless breasts

1egg plus 3 tablespoons water

1 1/2 cups bread crumbs

1 teaspoon salt

1 teaspoon dried sage

1/4 teaspoon cayenne pepper, ground

1/2 teaspoon black pepper

1/2 cup all purpose flour

Oil for pan frying

1 cup tomato sauce

1 cup grated parm cheese

slice breasts into 1 inch thick medallions.  place each between parchment paper and pound with a mallet until about 1/4 in thin making sure they are evenly pounded.

mix the bread crumbs, salt, sage, and both peppers.  You can alter the seasonings for your own individual taste.

Set up your breading station.  Flour, egg wash, bread crumbs.

Dredge the chicken in the flour.  Then coat with egg and then coat with the bread crumbs.

Heat oil in a shallow omelet type pan.  Cook on both sides until tanned and crispy.  These cook really fast since they are pounded thin.  Drain on paper towels.

To serve, top with heated sauce and a sparinkling of  cheese.  Serve while still hot.

You can also use this technique for pork.  Change your seasoning a bit.  I use 1 teaspoon cumin and 1 teaspoon cinnamon.

 

 

Creamy Mushroom Soup

1/2 cup chopped onion

1 Tablespoon garlic paste

2 Tablespoons butter

1 pound mixed rough chopped mushrooms

3 1/2 cup chicken stock, divided

1/2 cup heavy cream

1 cup  milk

salt and pepper to taste

 

Saute garlic paste and onions in butter.  Add mushrooms and saute until softening

add 1/2 cup stock and let simmer until most of the liquid has evaporated

add balance of stock  heat to boil and reduce temperature to simmer about 15 minutes.

Add cream and milk heat but do not boil, and serve.