June 2022

June 12, 2022

Shrimp Po’ Boys with Roasted Corn Relish

Shrimp Po’ Boys with Roasted Corn Relish is one of our favorite summer sandwiches. I start this dish by deep frying shrimp until they’re crispy. Then, I put them on hero rolls along with a creamy remoulade sauce. Finally, I top them with a Roasted …

Uncategorized

by Sharon

June 12, 2022

Chocolate and Vanilla Ice Cream Cake

Chocolate and Vanilla Ice Cream Cake is one of our favorite summer desserts. I start this cake by making chocolate cookie crumbs. Then, I soften my ice creams and layer them in the pan along with the cookie crumbs. Finally, I top the cake with …

dessert

by Sharon

June 10, 2022

Farmstand Quesadillas with Roasted Corn Salsa

Farmstand Quesadillas with Roasted Corn Salsa are one of our favorite summer dinners. I start this dish by making my homemade Roasted Corn Salsa. Next, I cook up colorful bell peppers, fresh from the farmstand. Finally, I fill the quesadillas with the peppers, bacon, and two cheeses. I really like adding both the extra sharp cheddar and the Monterey Pepper Jack cheese. We like these quesadillas for several reasons. First of all, I think these quesadillas are a great way to use up extra veggies. For some reason, I always seem to have extra bell peppers in my refrigerator. You could also use extra zucchini or tomatoes in these quesadillas. Secondly, I like that I can prepare the components for these quesadillas ahead of time. I like to make the roasted corn salsa and peppers ahead of time. Then, I just fill and cook the quesadillas right before dinner time. And, lastly, we all love the smoky bacon flavor in these quesadillas.

The Equipment I Used

A Cast Iron Skillet- I like to use this to cook the quesadillas. You could also use a grill pan or any other skillet.

The Ingredients Needed for Farmstand Quesadillas with Roasted Corn Salsa

Cheddar- I like to use extra sharp cheddar cheese. I like the Cabot brand.
Monterey Pepper Jack Cheese- This adds extra spice to the quesadillas. You could also use regular Monterey Jack cheese. I like the Cabot brand.
Tortillas- Use flour tortillas. I like to use the medium sized fajita tortillas.
Lime Juice- Be sure to use freshly squeezed limes.

How I Made my Quesadillas

First, I roasted the corn for the salsa.
Then, I made the salsa. Be sure to taste the salsa. You may want to add extra salt, pepper, or lime juice.
Finally, I cooked the peppers and then stuffed the quesadillas and filled them and cooked them.

If you like cheese, you need to try these delicious Farmstand Quesadillas with Roasted Corn Salsa.

Farm Stand Quesadillas with Roasted Corn Salsa

Quesadillas stuffed with peppers, onions, bacon, Cheddar, and Monterey pepper jack cheese. They're topped with a Roasted Corn Salsa.

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Prep Time 10

Cook Time 30

Total Time 40

Course Appetizer

Cuisine Tex-Mex

Servings

Ingredients

1 tbsp. extra virgin olive oil
3 bell peppers, sliced (red, orange, yellow peppers)
2 tbsp. minced garlic
1 cup onion sliced
4 strips of cooked bacon, crumbled
1½ cups grated Monterey pepper jack cheese
1½ cups grated Extra Sharp Cheddar cheese
4 flour tortillas
2 tbsp. unsalted butter
1 cup sour cream

For the Roasted Corn Salsa:

2 ears of corn
4 tsp. salted butter
1 cup diced plum tomato
1 minced jalapeno
¼ cup red onion, minced
½ cup minced cilantro leaves
1 clove minced garlic
¼ cup lime juice
¼ tsp. each kosher salt and black pepper
2 tbsp. olive oil

Instructions

Begin by making the Roasted Corn Salsa: Preheat the oven to 400 degrees. Peel the husks of the corn and wrap each cob in foil, with two teaspoons of butter in each packet. Roast for thirty minutes. Cut the corn off the cobs and place the kernels in a bowl. Add the rest of the ingredients and refrigerate until serving.
While the corn roasts, prepare the quesadilla filling. Heat the olive oil on medium heat in a large skillet. Add the peppers, onions, and garlic and cook until they're crisp tender, for about 7 minutes.
Lay out your four tortillas. Place some vegetables, bacon, and cheese on half of each tortilla. Fold the tortillas in half, and cook on medium heat, on a grill pan, or in a cast iron skillet. Use some of the butter to cook each quesadilla. Just cook them long enough to melt the cheese. Serve with the salsa and sour cream.

Keyword pork

Tried this recipe?Let us know how it was!

Uncategorized

by Sharon

June 8, 2022

Crispy Fish Tacos with Cilantro Aioli

Crispy Fish Tacos with Cilantro Aioli are one of our favorite summer dinners. I start this dish by making a creamy cilantro aioli and a fresh tomato salsa. Then, I dip my Mahi Mahi in seasoned flour, eggs, and crispy panko crumbs. Finally, I fry …

seafood

by Sharon

June 7, 2022

Steak Tacos with Gochujang Mayonnaise

Steak Tacos with Gochujang Mayonnaise are one of our favorite summer dinners. I start this dinner by cooking some tender skirt steak. Then, I make an easy gochujang mayonnaise and a quick pickled slaw. I fill the tortillas with all of these and add avocado, …

beef

by Sharon

June 4, 2022

Buffalo Chicken Salad with Herby Ranch Dressing

Buffalo Chicken Salad with Herby Ranch Dressing is one of our favorite summer dinners. I start this salad by baking some boneless chicken breast. Then I slice it and brush it with my homemade Buffalo sauce. I serve this chicken on top of mixed salad greens, along with tomatoes, peppers, avocado, and blue cheese. Finally, I top it all with my homemade Herby Ranch Dressing. We like this salad for several reasons. First of all, I like that I can make this whole meal in about thirty minutes. Secondly, I like that I can make this whole salad ahead of time. And, finally, we all love the spicy chicken, fresh veggies and creamy dressing.

The Equipment I Used

A Food Processor- I use this to make the dressing. But, you could also mix the ingredients with a spoon.

The Ingredients Needed for Buffalo Chicken Salad with Herby Ranch Dressing

Chicken- Use boneless, skinless chicken breasts. I always use Bell and Evans chicken because it’s so tender.
Hot Sauce- I use Frank’s Hot Sauce.
Ketchup- We always use Heinz Organic ketchup.
Mayonnaise- I always use Hellman’s full fat mayonnaise.
Buttermilk- My preference is to use a full fat buttermilk.
Herbs- Dill, parsley, and chives add so much fresh flavor to this dressing.
Garlic- I like to buy the peeled cloves and store them in my freezer.
Butter- My favorite is Kerry Gold Irish butter.
Vinegar- Use apple cider vinegar to make the dressing.

How I Make my Salad

First, I bake the chicken.
Next, while the chicken bakes, I make the dressing and the Buffalo sauce. Check your chicken in the thickest part to make sure it’s no longer pink in the middle.
Finally, I top the lettuce with vegetables, chicken, blue cheese, and dressing.

If you like Buffalo sauce, you need to try this spicy Buffalo Chicken Salad with Herby Ranch Dressing.

Buffalo Chicken Salad with Herby Ranch Dressing

Spring Greens topped with Buffalo chicken, blue cheese, cherry tomatoes, orange and yellow bell peppers, avocado, and an herby ranch dressing.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings

Calories 567 kcal

Equipment

a Food Processor

Ingredients

For the Buffalo Chicken:

2 boneless, skinless chicken breasts
2 tbsp. unsalted butter, sliced
½ tsp. paprika
4 diced garlic cloves
2 tbsp. extra virgin olive oil
¼ tsp. each kosher salt and pepper

For the Buffalo Sauce:

4 tbsp. unsalted butter
2 tbsp. hot sauce
¼ cup ketchup
1 tbsp. honey

For the Herby Ranch Dressing:

¾ cup mayonnaise
¼ cup buttermilk
1 tbsp. minced garlic
1 tbsp. apple cider vinegar
2 tbsp. each minced dill, parsley, and chives
¼ tsp. black pepper

For the Salad:

4 cups mixed Spring salad greens
1 cup halved cherry tomatoes
1 cup chopped yellow and orange bell peppers
1 avocado, sliced
½ cup crumbled blue cheese

Instructions

Begin by preparing the chicken: Preheat the oven to 450 degrees. Place the chicken in a casserole dish. Top with two tablespoons of the butter, the oil, the garlic, the paprika and salt and pepper.
Bake for twenty minutes or until they reach an internal temperature of 165 degrees. Let sit for ten minutes and then slice in half inch pieces. Brush each slice with some Buffalo sauce.
While the chicken bakes, make the Herby Ranch Dressing: Simply combine all the ingredients in a food processor.
Also, make the Buffalo Sauce: Melt four tablespoons of butter in a three quart saucepan on low heat. Add the rest of the ingredients and stir until combined. Stir in the cooked chicken cubes.
Place the mixed greens on a salad platter. Top with the peppers, tomatoes, chicken, blue cheese, and avocado. Drizzle with the dressing.

Nutrition

Calories: 567kcal

Keyword Chicken

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Uncategorized

by Sharon

June 4, 2022

Summer Strawberries and Cream Muffins

Summer Strawberries and Cream Muffins are one of our favorite muffins. I start this recipe by making a vanilla muffin batter. Then, I stir up a strawberries and cream filling, which I’ll put in the middle of the muffins. Finally, I bake the muffins and …

breads

by Sharon

June 2, 2022

Garlic Cheddar Lobster Chowder

Garlic Cheddar Lobster Chowder is one of our favorite summer soups. I start this chowder by cooking carrots, celery, and leeks until they are tender. Then, I add in homemade chicken stock and red potatoes. Finally, I add cream and cooked lobster. We like this …

soup

by Sharon