May 142013
 

Years ago I fell in love with Applebees’ Oriental Chicken Salad.  I don’t know if it was the crispy Napa cabbage or the unusual dijon mustardy dressing.  Or a combination of both.  But whatever, I could not get enough of it!  So imagine the thrill when I discovered a version of it on the internet.  So, made it, I did.  Again and again.  I even wrapped it in flour wraps and pretended that is was a sandwich.

I could make it weekly, except that David objects and rejects my notion that it is good enough to eat that often.  My solution?  I make it up, divy it into four servings and take it to work with me.  Sure, it looks like I am being a bit repetitious, but who cares?   I get my indulgence and David gets to escape my passion for this salad. (We all have our secret life.)

Here is what you will need.  And oops, I forgot to buy the purple cabbage to add to it.   And since it is several miles to the grocery store,  I am going to ask you to imagine that it is there.  It mostly adds color (don’t get me wrong, color is important) but it is perfectly fine without it.  Just add about 1 cup of shredded purple cabbage and it will be a pretty addition.  And if you have never tried Napa cabbage– this is your chance to fall in love again. the crispy mild flavor is  addictive.  And, like other cabbage, it keeps in the fridge for a long time.  Always a plus for those of us who live a ways from the grocery store.

Oriental Chicken Salad

 

100_2005

 

 

 

 

 

Dressing:

100_2001

 

 

 

 

 

 

 

 

3-4 T. honey

1 1/2 T.  rice wine vinegar (or white vinegar if you don’t have rice on hand)

1/4 cup mayo

1 t. dijon mustard

several dashes of sesame oil– do not omit this!  It is very important for the specific taste of this dressing.

Add all of the above and stir well.

100_2016

 

 

 

 

 

 

 

 

Note:  I like to triple or even quadruple this recipe and use it for a regular dressing also.  David does approve of this indulgence.

Salad greens:

1 cup chopped purple cabbage

1 cup chopped Napa cabbage

1 bunch of romaine lettuce, chopped

1 carrot, shredded

1 green onion, sliced thinly

100_2008

 

 

 

 

 

 

 

 

toppings:

1/3 c. sliced almonds

1/3 c. chow mein noodles

2-3 prepared breaded chicken breasts, cooked and cooled.

Place the chicken breasts into the oven and cook as directed.

Mix up the ingredients for the dressing.  Chill while preparing the other ingredients.

Combine the salad ingredients.

To serve, slice the chicken breast into bite sized pieces and toss with the lettuce salad and toppings.  Top with the salad dressing.  Serve immediately.  Also works well by doubling the chicken amounts and served inside a rolled flour wrap.

 

 

100_2023

 

 

 

 

Makes 1 large dinner salad, or 4 side salads.

Subscribe to only my BEST recipes

Oriental Chicken Salad

Oriental Chicken Salad

Ingredients

  • Dressing:
  • 3-4 T. honey
  • 1 1/2 T. rice wine vinegar (or white vinegar if you don't have rice on hand)
  • 1/4 cup mayo
  • 1 t. dijon mustard
  • several dashes of sesame oil-- do not omit this! It is very important for the specific taste of this dressing.
  • Salad greens:
  • 1 cup chopped purple cabbage
  • 1 cup chopped Napa cabbage
  • 1 bunch of romaine lettuce, chopped
  • 1 carrot, shredded
  • 1 green onion, sliced thinly
  • toppings:
  • 1/3 c. sliced almonds
  • 1/3 c. chow mein noodles
  • 2-3 prepared breaded chicken breasts, cooked and cooled.

Instructions

  1. For detailed and pictures directions, go to: [http://www.onlymybestrecipes.com/oriental-chicken-salad-crispy-crunchy-and-addictive]
  2. Measure the honey, vinegar, mayo, mustard and sesame oil and stir well.
  3. Place the chicken breasts into the oven and cook as directed.
  4. Mix up the ingredients for the dressing. Chill while preparing the other ingredients.
  5. Combine the salad ingredients.
  6. To serve, slice the chicken breast into bite sized pieces and toss with the lettuce salad and toppings. Top with the salad dressing. Serve immediately. Also works well by doubling the chicken amounts and served inside a rolled flour wrap.
  7. Makes 1 large dinner salad, or 4 side salads.
http://www.onlymybestrecipes.com/oriental-chicken-salad-crispy-crunchy-and-addictive/

Apr 272013
 

100_1968

This interesting recipe comes from several sources.  I first saw it in Costco’s magazine.  I didn’t try it because quite honestly, the combination of ingredients seemed too strange.  Really?  Watermelon and jalapeños?  Too weird.

But then my friend, Nina, made it and brought it to work.  I was smitten!   I bought the ingredients that week and made it for my family, who proceeded to devour a whole bowl of it in lightning speed.

So, although it is not the kind of ingredients that you can keep on hand so that you can just throw it together, it is worth a special trip to the grocery store to make it.   And it is super simple, whether you use a chopper, as I have, or simply chop with your trusty knife.  Whatever way you go with it, it is fast and easy—and usually disappears about as quickly as it takes to make it.

I have seen several variations of it online, so you can make it however you think you would desire.   I made it this time with the amounts as listed.  Feel free to double up on jalapeños or cut way back, depending on your bravery for hot peppers.

I especially LOVE it on fish tacos.  On chips, on broiled chicken breasts.  I am hopeless in its presence.  Sometimes I just grab a spoon and eat a bowl of it.  Which is perfectly alright for you too!

Subscribe to only my BEST recipes

3 green onions, sliced thinly

1 green pepper, chopped

¼ cup jalapeños (I used the “sliced in the jar” variation, but you can use fresh)

About 3 cups of seedless watermelon, chopped into small cubes

¼ lime, squeezed

Cilantro, as desired (or not, if you don’t love it)

Dash of garlic salt—more or less as desired

Thinly slice the green onions.

Chop the watermelon, jalepenos and green pepper.

Squeeze one quarter of a fresh lime.

Chop a few sprigs of fresh cilantro– or not, if you don’t like it.

Sprinkle with about 1/4 t. of garlic salt, more or less to taste.

Mix all the ingredients and chill.  Or, can be served immediately.  It is better if given time to meld the flavors and chill, but you may not be able to wait.  I can’t.

Serve as salsa or as an appetizer.  Makes about four cups.

Watermelon Salsa (AKA Fire and Ice)

Watermelon Salsa (AKA Fire and Ice)

Ingredients

  • 3 green onions, sliced thinly
  • 1 green pepper, chopped
  • ¼ cup jalapeños (I used the “sliced in the jar” variation, but you can use fresh)
  • About 3 cups of seedless watermelon, chopped into small cubes
  • ¼ lime, squeezed
  • Cilantro, as desired (or not, if you don’t love it)
  • Dash of garlic salt—more or less as desired

Instructions

  1. For detailed pictured directions, go to: [http://www.onlymybestrecipes.com/watermelon-salsa-aka-fire-and-ice/]
  2. Thinly slice the green onions.
  3. Chop the watermelon, jalepenos and green pepper.
  4. Squeeze one quarter of a fresh lime.
  5. Chop a few sprigs of fresh cilantro-- or not, if you don't like it.
  6. Sprinkle with about 1/4 t. of garlic salt, more or less to taste.
  7. Mix all the ingredients and chill. Or, can be served immediately. It is better if given time to meld the flavors and chill, but you may not be able to wait. I can’t.
  8. Serve as salsa or as an appetizer. Makes about four cups.
http://www.onlymybestrecipes.com/watermelon-salsa-aka-fire-and-ice/

 Posted by at 9:25 pm
Mar 092013
 

Sumi Salad—a marriage of ramen noodles, cabbage and almonds.

Subscribe to only my BEST recipes

Countless years ago, I tried this sweet crunchy cabbage concoction at a potluck.  I fell in love.  I munched way more than my share, passing over the spaghetti and Jell-O salad in favor of this Chinese coleslaw.

Since my first taste, it has been a well-liked addition to our family feasts.  In fact, loved so much that we served it at our oldest daughter’s wedding: slicing and sautéing enough for 125 guests.  And this we did a full two days ahead of the big day!

(And speaking of weddings, you will want to read about how my paraplegic husband, David “carried” his daughters down the aisle.    It is no longer readable on the web, but you can read the essay that appeared in the February 2003 issue of Paraplegia News by clicking here:  The Wedding Chair   or order here:  February 2003 issue of Paraplegia News.)

PN News article
Article as it appeared in Paraplegia News

Sumi Salad makes the cut for Only My Best Recipes because it is:

  1. Simple, and
  2.  uses common ingredients, (who doesn’t keep Ramen noodles on hand?)
  3. is quick to make, and
  4. Satisfies the criteria that it must be a recipe that gets requested,

and that, it does.

Another plus to this recipe is that it is supremely  inexpensive to make.  That’s an agreeable way to say that it is cheap to serve. Whatever—you can determine why you like it—but like it, you will.  I promise.  Or at least I am relatively confident that you will be in agreement with the tasting committee that I feed.

One suggestion:  if you are not going to eat it all in one sitting, portion it off before adding the dressing and serve only enough to eat that day.  Although my husband will eat it the next day, the crunch will be gone and the noodles will have soaked up the dressing. Not altogether disappointing to the taste, but certainly a whole new blend of textures.

One other suggestion for this recipe:  cook up some breaded chicken strips or fish fillets, chop into chunks and stir into the salad. Top with the dressing.  Serve as a main dish salad entrée, or scoop it onto a sandwich wrap. This idea serves especially well if you have leftover “mixed” salad to use up.

Definitely a celebration of sweet and savory flavors – yummy would be too childish to describe the piquancy flavor of this yummy side dish.  Oops.

I guess I am just at a loss for words for how much I like this salad.

100_1464

 

Sumi Salad

Place in small fry pan:

1 T. oil

1/4 c. sliced almonds

1/4 c. sesame seeds

100_1401

 

Sauté  over medium heat, stirring constantly.  Remove from pan as soon as they start to brown.  They will continue to brown even after removing from the heat source.  Watch carefully—I have burned them way more times than I care to confess. Allow to cool.

Combine the following for the dressing and then chill in the fridge:

6 T. rice vinegar (you may use other types, but rice is preferable)

¼ c. sugar

1 t. salt

dash of pepper

1 c. oil – you pick, but Canola is likely the best to use here.

100_1414

Slice one head of green cabbage, slicing as thinly as possible.   I prefer the thin slices because the dressing will soak in more consistently.  Bonus round:  if you have some, a bit of purple cabbage will go a long way to “prettify” this dish.

100_1423

Diagonally slice the three- to six green onions—you decide how much you care about your breath–  I use three.  I slice diagonally, and make relatively large chunks for the family members who don’t like to bite into green onion. (Okay, I confess—it is me—I love the flavor of green onions, but don’t like the “bite” experience.)  It is perfectly okay with me if you pass on this ingredient altogether.  You may like it better!

100_1416

Now, if you are delaying serving, place the cabbage in a bowl, top with onions. Cover with plastic wrap.

100_1426100_1429

Place the Ramen noodles in a baggie (save the flavor packets for another day) and hammer them a bit to break apart.  Place in the almonds and sesame seeds into the bag.  Put the bowl and baggie into the fridge until your meal is ready.

100_1430100_1431

100_1432100_1433

Then, at the last minute, marry your dressing with the cabbage with crunchy components.  Serve post haste!

Leftovers will work in that sandwich wrap that I mentioned above… or for the husband who likes a soggy cabbage leftover on the side… surprisingly, some even prefer it the second day!

Here is the Ziplist version for you!

 

Sumi Salad—a marriage of ramen noodles, cabbage and almonds.

Prep Time: 10 minutes

Sumi Salad—a marriage of ramen noodles, cabbage and almonds.

Ingredients

  • 1 T. oil
  • 1/4 c. sliced almonds
  • 1/4 c. sesame seeds
  • 6 T. rice vinegar (you may use other types, but rice is preferable)
  • ¼ c. sugar
  • 1 t. salt
  • dash of pepper
  • 3 green onions
  • 1 head cabbage
  • 1 package Ramen noodles, sans the seasoning packet

Instructions

  1. [For detailed and pictured directions, go to: /http://www.onlymybestrecipes.com/category/recipes/side-dishes/]
  2. Sauté almonds and sesame seeds and oil over medium heat, stirring constantly.
  3. Remove from pan as soon as they start to brown. They will continue to brown even after removing from the heat source. Watch carefully—I have burned them way more times than I care to confess. Allow to cool.
  4. Combine the vinegar, sugar, salt, and pepper for the dressing:
  5. Chill.
  6. Slice one head of green cabbage, slicing as thinly as possible. I prefer the thin slices because the dressing will soak in more consistently. Bonus round: if you have some, a bit of purple cabbage will go a long way to “prettify” this dish
  7. Diagonally slice the three- to six green onions—you decide how much you care about your breath-- I use three. I slice diagonally, and make relatively large chunks for the family members who don’t like to bite into green onion.
  8. Now, if you are delaying serving, place the cabbage in a bowl, top with onions. Cover with plastic wrap.
  9. Place the Ramen noodles in a baggie (save the flavor packets for another day) and hammer them a bit to break apart. Place in the almonds and sesame seeds into the bag. Put the bowl and baggie into the fridge until your meal is ready.
  10. Then, at the last minute, marry your dressing with the cabbage with crunchy components. Serve post haste!
  11. Leftovers will work in that sandwich wrap that I mentioned above... or for the husband who likes a soggy cabbage leftover on the side… surprisingly, some even prefer it the second day!

Notes

Be sure to wait until the last minute to add the dressing.

http://www.onlymybestrecipes.com/sumi-salad-a-marriage-of-ramen-noodles-cabbage-and-almonds/
S

Mar 052013
 

Subscribe to only my BEST recipes

Blue, Green and Purple Salad   (Blueberry Spinach Salad)

– A salad for the winter blues.

100_1373
before adding poppy seed dressing
100_1384
With chicken and poppy seed dressing– pretty as a picture

Many years ago, all the rage was a colorful and wonderful Spinach  Strawberry Salad.  I liked it—so much so that my family began to protest that “mom was in a rut” again.  Yes, I made it because I loved it, but also, because buying the spinach and strawberries for it meant that I had to use them expeditiously!  Strawberries are easy to eat … but spinach?  I was constantly conflicted:  happy that the bag of greens had created a green tea mixture, so I could toss it without remorse, or upset that I still had not figured out how to use that huge bag of baby spinach and now I had squandered precious grocery dollars.

So, I have re-engineered the spinach salad.  Instead of strawberries, I popped in blueberries – a fruit that seems to keep better.  To add more color, a bit of purple cabbage (which, by the way, lasts FOREVER in the veggie drawer).  Add to the green and blue, some red onion(which really is purple), an unpeeled  sliced cuke and top with lemon zest and sliced almonds.  The net effect is a salubrious repast, or in English—a tasty green salad.  The dressing est tres’ delicieux, aussi.  (French for lickalicious, also)

Now the ingredients for this requires some foreplanning- a specific plan and a grocery list.  But it is well worth it.  Add some chicken in any form, and it can pass as a main entrée, unless your man won’t let it qualify—in which case, you might be a redneck.

You still have to figure out what to do with the excess greenery.  Let me know your particular inspiration.  I just have to tell myself that next time, I will buy a bag and share it with Popeye.  I just don’t know if he lives in Montana.  After all, he is a sailorman

100_1367

Dressing
1 Lemon
2 tablespoons White wine vinegar

2Tablespoons Balsamic vinegar
1/2 cup Sugar
2 tablespoons Vegetable oil
2 teaspoons Poppy seeds

For dressing, zest 1/2 teaspoon zest. Juice lemon to measure 4 tablespoons juice. Combine zest, juice, vinegars, sugar, oil and poppy seeds. Whisk until well blended. Cover; refrigerate until ready to use.  Harvest and save the rest of the zest so you can add it to the greens.

Salad

Lemon zest – get all that you can off of the juiced lemon

1/2 cup finely shredded purple cabbage

1/4 cup Sliced natural almonds
1 cup blueberries

1/2 Medium cucumber, sliced and cut in half
1/4 Small red onion, sliced into thin slices, or, 3 green onions, sliced diagonally

Approximately 6 ounces baby spinach

Assemble the salad ingredients in a large bowl.  Toss well.  Add dressing and toss to coat the spinach.  Serve on chilled plates.  Add sliced chicken breast or tenders to make it a meal.  Thinly sliced leftover steak  works well, and if it is a bit rare, the color is fabulous (provided you like rare steak.)

100_1384

Enjoy.  Even if you don’t use up all the big bad bag of spinach.  It is soooo worth it.

Here is the Ziplist version:

Blue, Green and Purple Salad-(Spinach Blueberry salad)

Prep Time: 10 minutes

Total Time: 10 minutes

Blue, Green and Purple Salad-(Spinach Blueberry salad)

Ingredients

  • 1 Lemon
  • 2 tablespoons White wine vinegar
  • 2 tablespoons Balsamic vinegar
  • 1/2 cup Sugar
  • 2 tablespoons Vegetable oil
  • 2 teaspoons Poppy seeds
  • Juice of one lemon
  • Lemon zest – get all that you can off of the juiced lemon
  • 1/2 cup finely shredded purple cabbage
  • Baby Spinach, about 4 cups
  • 1/4 cup Sliced natural almonds
  • 1 cup blueberries
  • 1/2 Medium cucumber, sliced and cut in half
  • 1/4 Small red onion, sliced into thin slices, or, 3 green onions, sliced diagonally

Instructions

  1. [For detailed pictured directions, go to: /http://www.onlymybestrecipes.com/blue-green-and-purple-salad-spinach-blueberry-salad/]
  2. Combine lemon juice, vinegars, sugar, oil and poppy seeds.
  3. combine cabbage, spinach, blueberries, cukes and onion.
  4. Top with dressing and serve immediately.

Notes

A colorful winter salad that if pleasing to your eyes and mouth!

http://www.onlymybestrecipes.com/blue-green-and-purple-salad-spinach-blueberry-salad/

Subscribe to only my BEST recipes

 

 Posted by at 5:05 pm
Mar 022013
 

Subscribe to only my BEST recipes

100_1319

Texas Salsa recipe  -Or Salsa a la’ Montana- a delightfully sweet and sour combination of beans, corn and veggies.

This salsa recipe is not your typical “pile-it–on-your-chip” style salsa recipe.  In fact, I’m not really sure why it is called a salsa.  Just is.  And the fact that I think that it is misnamed doesn’t really matter.  We just know that when it shows up at our family gatherings, it gets more than passing interest.  It gets what I call, “seconds attention.”

Easy to make – this is more like a side dish that complements any All-American fare.  I got it from my sweet daughter in law, Mindy, who got it from her sister, Andrea, who lives in Wisconsin.  (Where they say “salad” kind of like this: SE-yalad.)    So where she got it, I haven’t a clue.  But I really don’t care.  Nor do you, I suppose.

 

082
Mindy and her sister, Andrea

Anyway, it qualifies for “only my best recipes” because it is:

  1. Simple, and
  2. It uses common ingredients, and
  3. It is quick to make, and
  4. It satisfies the criteria that it must be a recipe that gets requested,

and that it does.

One added bonus for me (since the grocery store is a trek away) is that the ingredients can be kept in my pantry and are instantly ready to be assembled.  The only requisite is that I have a can opener that works, which most of us do, and that  you have the fresh ingredients are common ones that most of us keep on hand—onions, green pepper and celery.

100_1293

In other words, I don’t have to make a specific sortie to put this together.

I will say this—it is better if it gets to sleep overnight in your fridge.  But that being said, the slumber party is not an absolute necessity.  Just chill it if you have the time.

One side note:  if I were to name this recipe—I would call it Montana salsa, or Salsa a la’ Montana…

or….

maybe just plain Bean and Corn Salad.  You can name it what you please—but plan to share it with others, ‘cause if you eat it all by yourself, that is exactly what you’ll be – ALL BY YOURSELF.  You know, like I said  earlier; it gets more than passing interest….

So, consider yourself warned (and dangerous.)

Texas Salsa ( Or, Salsa a la’ Montana)

1 15 oz. can of Pinto beans

1 15 oz can of Black-eyed peas (which really aren’t peas at all)

1 11 oz. can of Green Giant Extra Sweet Niblets

1 c. chopped green pepper

1 c. chopped celery

1 c. chopped red onion or green onions, whichever you fancy.

1 small can slice black olives (optional, especially if you don’t like them,  because I think that they are pricey)

Dressing:

1 c. oil (Canola is preferable, but not required)

½ c apple cider vinegar

¼ t. pepper

½ c. sugar

Open, drain and rinse the beans and peas.

100_1310

Chop the celery, onion and green pepper – I love the Vidalia Onion chopper shown here!  It gives you quick and consistently sized  results!

100_1302100_1303

 

100_1305100_1306

Place these in a large bowl.

100_1309

Next, combine the liquid ingredients in a small saucepan.  Heat and stir over medium heat until sugar is dissolved.

100_1297100_1298100_1301

Pour over your beans and veggies and stir well.  Add the black olives (if you want to – they do add color even if you don’t like them.  I navigate around them when I serve myself.)

100_1315100_1317100_1318

Cover and place in the fridge overnight.

To serve, drain off the dressing and add salt to taste.

This will keep for a long time in your fridge.  Consider topping a plain jane toss salad (SEE-yalad_ with a spoonful.   Or just help yourself to a spoonful here and there…

Just remember my warning.

Texas Salsa recipe – Or Salsa a la’ Montana- a delightfully sweet and sour combination of beans, corn and veggies.

Prep Time: 8 minutes

Cook Time: 2 minutes

Total Time: 10 minutes

12 servings

Texas Salsa recipe  – Or Salsa a la’ Montana- a delightfully sweet and sour combination of beans, corn and veggies.

Ingredients

  • 1 15 oz. can of Pinto beans
  • 1 15 oz can of Black-eyed peas (which really aren’t peas at all)
  • 1 11 oz. can of Green Giant Extra Sweet Niblets
  • 1 c. chopped green pepper
  • 1 c. chopped celery
  • 1 c. chopped red onion or green onions, whichever you fancy.
  • 1 small can slice black olives (optional, especially if you don’t like them, because I think that they are pricey)
  • 1 c. oil (Canola is preferable, but not required)
  • ½ c apple cider vinegar
  • ¼ t. pepper
  • ½ c. sugar

Instructions

  1. For detailed and pictured directions, go to: [/http://www.onlymybestrecipes.com/texas-salsa-recipe-a-delightfully-sweet-and-sour-combination-of-beans-corn-and-veggies/]
  2. Open, drain and rinse the beans and peas.
  3. Chop the celery, onion and green pepper – I love the Vidalia Onion chopper
  4. Place these in a large bowl. Add the black olives (if you want to – they do add color even if you don’t like them)
  5. Next, combine the liquid ingredients in a small saucepan.
  6. Heat and stir over medium heat until sugar is dissolved.
  7. Pour over your beans and veggies and stir well.
  8. Cover and place in the fridge overnight.
  9. To serve, drain off the dressing and add salt to taste.

Notes

Keeps for a long time!

http://www.onlymybestrecipes.com/texas-salsa-recipe-a-delightfully-sweet-and-sour-combination-of-beans-corn-and-veggies/

Subscribe to only my BEST recipes

 

Feb 252013
 

100_1278

 

 

 

 

 

 

 

 

 

Subscribe to only my BEST recipes

A Favorite from my primer cookbook, (1978,1969) Betty Crocker’s COOKBOOK. New York Publisher’s City: Golden Press . page 176.

One of my first cookbooks, Betty Crocker’s Cookbook, was my “go-to” resource for the basics of cooking.  You know, like:  See Dick run.  See Jane run.  See Spot run.    It was my best resource on how to boil noodles and measure flour.   The front says:  “Including Microwave Recipes”  something that was rocket science to most of us in the 70’s.  Here is a pic of it; note my Reub-Goldberg repair to the binding.  It is obvious that Betty helped to take me from: “See Dick run” to….

“Observe Richard perambulate expeditiously.”

100_1286

 

100_1292

Can you tell that I love Betty???

Because I was so “first grader” to cooking, I thought this corn recipe was worth a trial because I liked the recipe title.

It was a hit from the beginning:

1.  because it was so simple

2.  I had all the ingredients in my “6 miles from town kitchen”

3. and because the buttery sesame corn combination was a palate pleaser!

100_1291

 

Okay… I did use frozen corn instead of the corn off of the cob (as was recommended by Betty.)  I suppose that if you had fresh corn, it would be especially tantalizing. Fast forward 35 years– This is such a great corn recipe, that I served it alongside fried chicken for my son’s wedding rehearsal dinner.   I did the math and made enough for 35 people, using my crock pot to slow cook it and to keep it hot, too.  Its presence was immediately evident when my guests stepped inside our Montana ranch home—   the aroma of the basil and garlic is wonderful, but not overpowering like an unwelcome relative…

100_1269

7  ingredients (8, if you add salt)

A favorite aspect of this corn recipe?  I can have these ingredients on hand at all times—it does not require fresh produce (although you can use it) or a lot of freezer space or cupboard real estate.  Use it as part of a usual family dinner, or for that fried chicken feast for fifty, too.  Me thinks this easy and quick corn recipe is just about impossible to ruin … a point of comfort for all  “See Dick run” cooks.

So here is my favorite corn recipe that qualifies for:  Only My Best Recipes (by way of Betty)

Corn Sesame Saute’

2 c. frozen corn

3 T. margarine or butter

1 clove garlic, or ½ t. prepared minced garlic ( I do like this– I never have to throw out dried out garlic bulbs!)

2 T. sesame seeds

2 T. chopped green pepper

½ t. salt or salt to taste (always my method)

¼ t. dried basil leaves

1/8 t. pepper

Place all the ingredients into a saucepan. Cook and stir over medium heat until all the butter has melted. Reduce heat and simmer for about 5 minutes. I tend to under cook this because I like the corn kernels to be a bit firm.

Another trick to try – saute’ all but the corn first. Makes for a more intense flavor.

Makes 4 servings.

100_1271

 

100_1274

100_1274

100_1278

 

Here is the Ziplist version for you:

Corn Sesame Saute’ – A jazzed up corn recipe you’ll love as a side dish –

Prep Time: 3 minutes

Cook Time: 10 minutes

Total Time: 13 minutes

Corn Sesame Saute’ – A jazzed up corn recipe you’ll love as a side dish –

Ingredients

  • 2 c. frozen corn
  • 3 T. margarine or butter
  • 1 clove garlic, or ½ t. prepared minced garlic ( I do like this– I never have to throw out dried out garlic bulbs!)
  • 2 T. sesame seeds
  • 2 T. chopped green pepper
  • ½ t. salt or salt to taste (always my method)
  • ¼ t. dried basil leaves
  • 1/8 t. pepper

Instructions

  1. [For detailed and pictured directions, go to: /http://www.onlymybestrecipes.com/corn-sesame-saute-a-jazzed-up-corn-recipe-youll-love-as-a-side-dish/]
  2. Place all the ingredients into a saucepan.
  3. Cook and stir over medium heat until all the butter has melted.
  4. Reduce heat and simmer for about 5 minutes. I tend to under cook this because I like the corn kernels to be a bit firm.
  5. Another trick to try – saute’ all but the corn first. Makes for a more intense flavor.
http://www.onlymybestrecipes.com/corn-sesame-saute-a-jazzed-up-corn-recipe-youll-love-as-a-side-dish/

 

 

Follow

Get every new post delivered to your Inbox

Join other followers