Mexican Street Corn Pasta Salad ~ an easy summer side you won’t find at every picnic. Fresh sweet corn sautéed in bacon drippings blended with pasta, peppers, tomatoes, black beans and of course crispy bacon tossed in a delicious creamy, tangy slightly spicy dressing.
Dannnng! I’m late to the table again and just when I ditched my 8-track for a Walkman. Kidding of course, but this time it’s Mexican Street Corn ~ would you believe I just tried it?
My daughter has mentioned 2 or 10 times “we” should try making it. I know that’s code for “Mom, make this next time I’m over”. The truth is I drug my feet because it just didn’t sound appealing. Mayonnaise slathered on beautiful, fresh, sweeter than sweet summer corn is almost sacrilegious.
But practically every time I went on Pinterest I saw so many recipes for Mexican Street Corn I figured I could sacrifice a single ear of corn to try it. The only thing was, my daughter wasn’t over that day. Oops ~ but OMG the flavor had me wishing for a whole bushel of it ~ and not just Mexican Street Corn, but Mexican Street Corn ~ everything.
This Mexican Street Corn Pasta Salad is like pasta salad and Mexican Street Corn had a baby. I’ll leave you with that.
There are a few summer menu must-haves at our house, Potato Salad being one and Tuna Macaroni Salad being the other. I don’t know why, but I only make them from Memorial to Labor Day. Tuna Macaroni Salad is as simple as summertime is supposed to be (like when you were a kid) and the flavor just may take you back to that time. This was one of my first newly married recipes and like Potato Salad I can practically make it with my eyes closed. Make it a couple of times and it’ll be the same for you. I’m still holding out hope my family will learn to love peas like I do and when that happens, I’ll be adding them by the fistful, but until then. . .
Old fashioned picnic Potato Salad Recipe ~ potatoes, hard boiled eggs, ramped up with crispy bacon, blended with creamy real mayonnaise.
When spring hits we switch menus at our house ~ no more meatloaf, gravies and thick soups for a while ~ now we’re all about grilling and one of our favorites I can’t seem to make enough of, Potato Salad.
It isn’t Memorial weekend, 4th of July or Labor Day weekend without it and pretty much every couple of weeks throughout the summer. I’ve made it so many times I could whip it up with my eyes closed, but since it requires the use of a sharp knife I leave them open
If you’re here for a delicious dish that goes from breakfast to dinner ~ or brinner, you’ve found it with Bacon Sweet Potato Hash.
The combination of crispy, salty bacon and tender, browned potatoes can’t be beat ~ diners across America swear by it, but this dish also includes sweet potatoes along with russets, Applewood smoked bacon, onions and peppers and a hint of tang from apple cider vinegar for a rustic, hearty dish that’s so simple you could probably make it with your eyes closed, but because we’re using a sharp knife, that could be dangerous so I don’t recommend it.
Creamy Artichoke Lemon Risotto topped with bits of crispy prosciutto plus tips for perfect creamy risotto every time.
Do you want to know the one ingredient for the creamiest risotto ever? I just discovered it and I’m happy to share it with you.
First off, risotto is one of my favorite dishes and if it’s on the menu, it’s a pretty safe bet I’ll order it. I don’t care what it’s served with or what kind of risotto it is. I love making it at home, too like this Artichoke Lemon Risotto or Tomato Basil Risotto.
Artichoke Lemon Risotto even has bits of crispy prosciutto ~ the perfect briny topping for this creamy dish. But wait ~ that secret ingredient. . .
For some reason I always associate this creamy, lemon-herb dressed Cucumber Salad with summer, farm stands and grilling, but last week I happened to have all the ingredients in the refrigerator and was looking for an easy side so I made it with Apricot Glazed Pork Tenderloin and thought I must be crazy ~ totally crazy ~ saving this easy, tasty and yes healthy side dish just for summer.
You can make it with full fat sour cream but I’ve abandoned that ship for plain Greek yogurt in a lot of recipes, saving the calories for dessert.
I love potatoes and will eat just about any kind, prepared any ‘ol way at all, but few things are better than a pan of Au Gratin Potatoes ~ thinly sliced potatoes slathered in a creamy, silky cheese sauce with crispy golden brown edges. It’s the ultimate in comfort food; the food you make for those you love. . . and even those you just sort of like. Who’s with me?
Smoked Gouda Muffin Tin Potato Stacks: layers of thinly sliced potatoes, onions and smoked gouda cheese plus a hint of lemon ~ tender inside, crispy golden edges outside.
If you love potatoes as much as I do, you’ll be all over these Smoked Gouda Muffin Tin Potato Stacks. Layers of thinly sliced potatoes blended with creamy smoked gouda cheese and hints of fresh lemon and thyme. Tender potatoes inside and crispy golden edges outside. They’re ideal for Thanksgiving Day, but easy and quick enough to make any day. Make once and you’ll want them on redial.
It’s really easy for me to get excited about food ~ especially carbs. Salads though, really need to stand out to get my attention. Apple Harvest Salad has me on high alert. It’s a gorgeous side salad that would be ideal on your Thanksgiving table and easily converts to a delicious lunch or dinner any night of the week just by adding chicken. For dinner, I’d add a nice loaf of crusty bread too, but that’s me. It’s that carb thing again. . .
Maple Bacon Brussels Sprouts, oven roasted until tender with crispy, golden edges then tossed in a maple syrup ~ Applewood smoked bacon glaze.
For some reason, brussels sprouts used to be the vegetable people loved to hate. I told anyone that would listen (and a few that couldn’t care less) that I didn’t care for brussels sprouts when in fact, I had never actually tasted them.
In 2008 they were actually named the Most Hated Vegetable in America so for what it’s worth, I wasn’t alone, but the tides have turned and now they’re enjoying a new-found popularity. Picky eaters and faith eaters alike (those that eat anything set before them) will be won over with Maple Bacon Brussels Sprouts.
Pan sautéed until tender while infused with the flavors of Applewood smoked bacon, then tossed with a maple syrup-bacon glaze for a delicious, savory-sweet taste.