Rosemary Cheese Straws 2 sheets puff pastry, defrosted overnight in the refrigerator 1 large egg 1/2 cup freshly grated Parmesan cheese 1 cup freshly grated white cheddar cheese 2 teaspoons finely chopped fresh rosemary 1 teaspoon kosher salt freshly ground black pepper Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone baking mats. Roll out each puff pastry sheet on a lightly floured work surface into a 10x12-inch size. Beat egg with 1 tablespoon of water and brush onto the surface of the pastry. In a small bowl combine cheeses, rosemary, salt, and a pinch of pepper. Sprinkle mixture evenly over pastry sheets. Gently press mixture into sheets. Slice sheets into thin strips using a pizza wheel or floured knife. Twist each strip and lay on prepared baking sheets.Bake 10-15 minutes, until browned and puffed. Turn each straw and bake for another 2 minutes. Cool and serve at room temperature.
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Spicy Guacamole Recipe Adapted from More PleaseIngredients:4 Haas Avocados3 chopped roma tomatoes, 2 tablespoons reserved for garnish1/2 tablespoon cilantro, plus more for garnish1/2 cup minced onion1/4 teaspoon granulated onion1/4 teaspoon dried garlic1/2 teaspoon tabasco1 teaspoon Pico Pica (hot sauce)2 small limes, juiced1/2 teaspoon salt1/4 teaspoon pepper1/2 mined jalapeno (optional)Preparation: Scoop the avocado into a medium bowl and mush.  Pour the juiced lime into the avocado and sprinkle the granulated onion, dried garlic, tabasco, pico pica salt and pepper.  Mix until well incorporated.  Add the tomatoes, cilantro, onions and jalapeno, and mix well.Serve garnished with diced tomato and cilantro.Enjoy!
29 ♥
Creamed Corn Ingredients 4 lbs. frozen sweet corn 2 8 oz blocks cream cheese, diced into 1 inch squares 1 stick (4 oz) of salted butter 3/4 cup heavy whipping cream 4 tablespoons of sugar 1 teaspoon black pepper 1/2 teaspoon salt Directions Throw all the ingredients, without any sort of ceremony or circumstance, into a crockpot on medium or low for at least 4 hours. If you need it done faster, cook it on the stove or on high in the crockpot, but be prepared to sacrifice a little of the savory goodness that results when corn is allowed to soak in dairy for hours. All of the cream cheese pieces should be completely melted and will easily break down and combine with the cream and butter to make the ‘gravy’. Do not over-salt. There is plenty of salt in the butter and cream cheese. Over-salting will ruin this dish.
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Guacamole 4 avocados, ripe 1 tomato, deseeded and minced fine 1 jalapeño, deseeded and minced fine 1/8 sweet onion, minced fine 1 clove garlic, peeled 1 lemon, juice of salt to taste Halve the avocados and remove the pits. Scoop out the flesh into a sturdy bowl. Mash the avocado to a consistency of your liking. Smash or mince the garlic clove and sprinkle the salt over the garlic. Turn the knife blade on its side and press the salt into the garlic forming a paste. Add the paste to the avocado. But the tomato along its equator and remove the seeds. Dice the tomato to a consistency o your preference. Add to the avocado. Deseed the jalapeño and mince the pepper. Add to avocado. Chop or mince the sweet onion and add to the avocado. Mix the ingredients together and then pour lemon juice to taste. Add more salt if needed. If not serving right away, wrap the guacamole in plastic wrap, pressing the wrap down to touch the surface of the dip so you minimize the amount of air between the two layers. Refrigerate.
70 ♥
Restaurant Style Hummus Ingredients 3 tablespoons lemon juice (or the juice from two lemons) 1/4 cup water 6 Tbsp Tahini 2 Tbsp olive oil, plus more for drizzling 1 15-oz can of chickpeas, drained and rinsed (a handful of chickpeas reserved) 3 garlic cloves, peeled 1/2 teaspoon course salt, plus more to taste 1/4 teaspoon cumin dash of cayenne 2 Tbsp cilantro, chopped Instructions Combine the lemon juice and water in a small bowl. In a separate bowl, whisk the Tahini and olive oil together until smooth. Process the chickpeas, garlic, salt, cumin, and cayenne in a food processor until almost fully ground, about 15 seconds. Scrape down the bowl. With the food processor running, stream in the lemon and water and process for one minute. Scrape down the bowl again. Turn the food processor on and stream in the Tahini and oil mixture and process until smooth, about another minute. Transfer the hummus to a bowl, cover and refrigerate for an hour to let flavors blend. Sprinkle with remaining whole chickpeas, chopped cilantro, a pinch of sea salt, and a drizzle of olive oil. Eat with cucumber, crackers, red bell pepper strips, or a spoon. Store in an airtight container in the refrigerator for 5 days (if it lasts that long!). Notes Yields: ~2 1/2 cups Adapted from Cook’s Illustrated Estimated time: 10 minutes
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Southern Skillet Corn 6 ears corn 3 tablespoons flour 2 teaspoons sugar 1 teaspoon salt 1/4 teaspoon pepper 1 1/2 cups water 3 tablespoons butter Shuck corn and pull off silks, then rinse under cool running water. In a large bowl, cut the corn from the cob with a sharp knife. Scrap up the cob with a spoon to get the milk. Combine flour, sugar, salt and pepper in a small bowl, then add to 1 1/2 cups of water. Stir with a fork or whisk or combine. Melt butter over medium-low heat in a large, heavy bottomed skillet. Add corn and flour mixture and cook over medium-low heat for 40-45 minutes, stirring occasionally. Makes 6 servings.
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