Street-Style South American Corncob

 Ingredients

 2 medium Corn Cob  

2 tbsp Butter

1.05 tbsp Chopped Parsley  

2 tsp Paprika

1/4  tsp Garlic Powder  

1/4 Cup Grated Cheddar Cheese

1 medium Lime Juice  

1/4 Cup Milk Cream

1 tbsp Chilled Vegetable Oil 

1/4 tsp Mustard Seeds

1/4 tsp Salt

 

Preparations

Open the corn, pull back the husk, remove all silks, keep the husk intact.

Tie the husk on the other end.

Boil the corns in salted water for 8-10 minutes.

Drain the corns and keep aside.

In a mixer jar, blend chilled milk cream, chilled vegetable oil, 1 tsp lemon juice, salt and mustard seeds, together.

Blend the mixture into a thick paste. If it isn't thick enough, refrigerate it after blending.

Apply soft butter over both the corns, entirely.

Afterwards apply a thick coat of mayonnaise over it.

Sprinkle few chopped parsley over the corn cobs.

Sprinkle smoked paprika and garlic powder.

Sprinkle grated cheddar cheese all over it.

Lastly, squeeze lemon juice over each cob.

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Savory Cheese and Chives Pancakes

  

Chives are bulb-forming plants, and therefore their medicinal properties are similar to the medicinal properties of garlic, such as being antibacterial and having a positive effect on the vascular system. It’s very rich in vitamins A and C. chives serve as mildly flavored spice and therefore can be used as a main raw ingredient and also as a garnish. In the past, it was believed that bunches of dried chives would ward off diseases if hung around one’s person, but I think that these pancakes are enough to make you feel good.

Ingredients

Butter - 8 oz. 

Cheddar cheese - 3 cups (grated) 

Flour - 2 cups 

Chives - 1/4 cup (sliced) 

Salt - as needed 

Garlic - 1 clove (minced) 

Rice puffs - 2 cups (optional) 

Spicy chili sauce - as needed

Preparations

In a large bowl, mix the butter and cheese. Add flour, chives, salt, chili sauce, and crushed garlic and mix until you reach a uniform texture. At this stage, you can mix in the rice puffs. 

Divide the mixture into 4 pieces, roll each part to a length of 6'' (15 cm, wrap in plastic wrap and put in the refrigerator for an hour.

Preheat the oven to 325°F (165°C). Remove the rolls from the refrigerator and cut 1'' (3 cm) thick circles. 

Place on a baking sheet in a baking pan 1'' (3 cm) apart from each other. 

Bake for 20-25 minutes, until the edges become crisp and the patties turn a golden brown. 

Chef's Tip: These pancakes make a great side dish, but  can also be served on their own with some sour cream.

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Slow Cooked Macaroni and Cheese

 Ingredients 

18 ounces (500 grams) elbow macaroni, uncooked 

 3 cups shredded cheddar cheese 

8 ounces (250 grams) cream cheese 

2 1/2 cups milk

12 ounce (375 ml) can evaporated milk 

Salt and pepper (to taste)

Preparations

Add all the ingredients into the slow cooker and stir. 

Put the setting on LOW and let it slow cook for 2 and half hours, approximately.   

After 2 hours take the lid off and give it another stir.  

Add milk now if it seems a little too thick for your liking. 

This is such an easy and delicious recipe to make. Furthermore, you can get a lot of your chores done while the slow cooker takes care of the cooking. Comfort food has never been as straightforward and satisfying as this!

 

 

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Rice, Cheddar & Spinach Pie

 INGREDIENTS

3 tbsp extra-virgin olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 10-ounce package frozen chopped spinach, thawed and squeezed dry

3 cups cooked instant or quick-cooking brown rice

1 cup diced extra-sharp Cheddar cheese

½ tsp freshly ground pepper

¼ tsp salt

4 large eggs

¼ cup nonfat milk

Preparations 

Preheat oven to 425 degrees F. Generously coat a 9-inch pie pan with cooking spray.

Heat oil in a large skillet over medium heat. Add onion and cook, stirring frequently, until beginning to brown, about 5 minutes. Add garlic and spinach; cook, stirring, 1 minute more. Transfer to a large bowl. Add rice, cheese, pepper and salt to the bowl and stir to combine.

Whisk eggs and milk in a medium bowl. Stir into the spinach-rice mixture. Transfer to the prepared pan and smooth the top with a spatula.

Bake the pie until lightly browned in spots, about 25 minutes. Let stand for 5 minutes before cutting into wedges.

 

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Two-Bean Enchilada Casserole

 Ingredients

1 tbsp butter 

1 tbsp all-purpose flour

1 (8 ounce) can can no-salt-added tomato sauce 

¾ cup low-sodium vegetable broth

1 tbsp chili powder or to taste 

1 tsp cumin pdr 

1 tsp dried oregano, crushed 

⅛ tsp cinnamon pdr 

1 (15 ounce) can no-salt-added black beans, rinsed and drained 

1 (15 ounce) can no-salt-added pinto beans, rinsed and drained 

¾ cup chopped green sweet pepper (1 medium) 

½ cup chopped onion (1 medium)

1 4-ounce can diced green chili peppers, undrained 

Nonstick cooking spray

9 (6 inch) corn tortillas, cut into wedges

2 cups shredded reduced-fat cheddar cheese (8 ounces)

Shredded lettuce, sliced ripe olives and chopped tomato (optional)

 

Preparations 

Preheat oven to 350 degrees F. In a small saucepan melt butter over medium heat. Add flour, stirring until smooth. Stir in tomato sauce, broth, chili powder, cumin, oregano and cinnamon. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more; set aside.

In a medium bowl combine black beans, pinto beans, sweet pepper, onion and chili peppers; set aside.

Coat a 2-quart rectangular baking dish with cooking spray. Spread 1/3 cup of the tomato sauce mixture on the bottom of the prepared baking dish. Layer one-third of the tortillas on top of the sauce. Top with one-third of the bean mixture. Spread one-third of the remaining sauce over all. Sprinkle with 2/3 cup of the cheese. Repeat layers twice, starting with tortillas and setting aside the final 2/3 cup cheese.

Cover with foil. Bake for 35 minutes. Sprinkle with the reserved 2/3 cup cheese. Bake, uncovered, about 10 minutes more or until cheese melts. Top with lettuce, olives and/or chopped tomato, if desired.

 

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Tofu & Vegetable Scramble

  

Ingredients

1 ½ tsp extra-virgin olive oil

5 ounces extra-firm tofu, drained and cubed

1 cup chopped vegetables, such as zucchini, mushrooms and onions

½ tsp spice of choice, such as chili powder or cumin pdr

Pinch of  pepper pdr

⅓ cup canned chickpeas, rinsed

¼ cup  salsa

¼ cup shredded Cheddar cheese, preferably sharp (1 oz.)

1 dash Hot sauce and chopped coriander leaves to taste

Preparations

Heat oil in a large nonstick skillet over medium-high heat. Add tofu, vegetables, spice and pepper; cook, stirring often, until the vegetables are softened, 5 to 7 minutes.  

Add chickpeas and salsa and heat through, 1 to 2 minutes.  

Remove from heat, gather the scramble into one section of the pan, top with Cheddar cheese and let melt off the heat. Serve with hot sauce and cilantro, if desired.  

 

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Broccoli-Cheddar Butter Beans

  

 Ingredients

1 tbsp unsalted butter

½ cup finely chopped yellow onion

3 medium cloves garlic, finely chopped (about 1 tablespoon)

12 ounces fresh broccoli florets, cut into ½-inch pieces (about 4 cups)

⅓ cup lower-sodium vegetable broth

1 (15-ounce) can no-salt-added butter beans, rinsed

¾ cup half-and-half

½ tsp pepper pdr

½ tsp dry mustard

½ tsp salt

1 cup shredded sharp Cheddar cheese, divided

8 (½-inch) slices crusty whole-wheat baguette, toasted

 Method

Melt 1 tablespoon butter in a large skillet over medium heat. Add ½ cup onion and the chopped garlic; cook, stirring occasionally, until softened, about 2 minutes. Add cut broccoli, stirring until well combined. Pour in ⅓ cup broth; cover and cook, stirring occasionally, until the broccoli is tender-crisp and bright green, 3 to 4 minutes. 

Stir in rinsed beans, ¾ cup half-and-half and ½ teaspoon each pepper, dry mustard and salt. Bring to a lively simmer over medium-high heat. Simmer, uncovered, stirring occasionally, until the beans are warmed through and the sauce has thickened slightly, about 2 minutes. Let cool for 2 minutes, then stir in ¾ cup Cheddar until melted. Sprinkle with the remaining ¼ cup Cheddar. Serve with toasted baguette slices.  

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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Pear-Pecan Cheese Ball

  

Ingredients

8 ounces reduced-fat cream cheese, softened

1¼ cups shredded extra-sharp Cheddar cheese

1 medium firm ripe pear, finely chopped

1 scallion, white and green separated, finely chopped

½ tsp salt

¼ tsp pepper pdr

⅓ cup finely chopped toasted pecans / any nut of your choice

Preparations

Stir cream cheese, Cheddar, pear, scallion white, salt and pepper together in a medium bowl.

Coat a large piece of plastic wrap with cooking spray. Scoop the cheese mixture onto it. Using the plastic wrap to help you, form the cheese mixture into a ball, then completely wrap in plastic. Refrigerate for at least 1 hour and up to 2 days.

Just before serving, combine pecans and the reserved scallion greens in a shallow dish. Roll the cheese ball in the mixture, pressing to adhere.

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Homemade Baked Mac and Cheese

Ingredients

• 16 oz elbow macaroni, cooked (or other tubular pasta)
• 1 tbsp extra virgin olive oil
• 6 tbsp unsalted butter
• 1/3 cup all purpose flour
• 3 cups whole milk
• 1 cup heavy whipping cream
• 4 cups sharp cheddar cheese shredded
• 2 cups Gruyere cheese shredded
• salt and pepper to taste
• 1 1/2 cups breadcrumbs
• 4 tbsp butter melted
• 1/2 cup Parmesan cheese shredded
• 1/4 tsp paprika

Instructions

• Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
• Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
• Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
• Melt butter in a deep saucepan, dutch oven, or stock pot.
• Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
• Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
• Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
• Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
• Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
• In a small bowl, combine breadcrumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs