Pasta Ceasar Salad

 Delicious Hearty Salad for main or side dish!

Dressing: 

2 tsp dijon

2Tbls fresh lemon juice

2tsp Worcestershire sauce

3/4 C Mayo

2 tsp minced garlic

1 tsp anchovy paste (i've left this out and it's still delicious)

1/3 C finely grated Parmesan

Salad:

8 oz uncooked pasta (I like rotini but penne is also good)

2 Hearts of romaine or a head of red leaf

Shredded or chopped rotisserie chicken

croutons

Parmesan to taste

Whisk dressing ingredients adding parmesan and pepper at the very end. 

cook the noodles al dente and add everything together. Serve immediately or refrigerate 

Skillet Sizzled Cornbread

 1 C cornmeal

1 C all purpose flour

1 Tbls baking powder

1/4 tsp salt

1/4 tsp soda

1 1/4 C buttermilk + sour cream

1 large egg

4 Tbls sugar

1/4 C oil

4 Tbls butter

Preheat oven to 376. Combine cornmeal, flour, baking powder and salt. In a 2nd bowl, stir the baking soda into the buttermilk mixture. 

In a separate bowl, whisk together the egg, sugar, oil, and buttermilk mixture. Spray an 8-9” cast iron skillet with PAM. Put the skillet on med-high heat, add the butter, and heat until butter melts and just starts to sizzle.

Tilt the pan to coat the bottom and sides. Add the wet ingredients to the dry and quickly stir together, using only as many strokes as needed to combine. Scrape the batter into the hot, buttery skillet. Immediately put the skillet in the oven and bake until golden brown, about 25 minutes. Cut into wedges and serve. 

Parmesan Lemon Orzo

 

INGREDIENTS

• 1 cup orzo
• 2 tablespoons butter
• 2 cloves garlic minced
• 2 cups water or chicken broth
• 3 tablespoons lemon juice fresh, about 1 lemon
• zest of 1 lemon
• 1/4 cup parmesan cheese shaved or grated
• 2 tablespoons parsley chopped, garnish

INSTRUCTIONS

• Heat butter in a saucepan over medium heat. 
• Add orzo, and cook for 3-5 minutes or until browned. Add garlic, and cook for an additional minute or until garlic is fragrant.
• Add water. Cover, and cook for 20-25 minutes or until orzo is cooked.
• Fluff with a fork. Stir in parmesan cheese, lemon juice, and lemon zest. Garnish with parsley.
  A great side dish for almond crusted halibut!

Street Corn

Served by Paselly- Cocoa's friend
Ingredients:

• 3 Cans of corn, broiled until it gets a bit charred. 
• 1 1/2 Tbsp olive oil
• 2 Tbsp mayonaisse
• 3 Tbsp sour cream
• 3/4 C freshly grated parmesan cheese
• 1 Tbsp jalapeno, deseeded and finely chopped
• 2 Tbsp of Trader Joe's Everything but the Elote seasoning blend
• 1/2 Red onion, finely chopped
• Juice of 1/2 to 1 lime
• Cotija or Feta, to crumble

Directions:

1. Drain canned corn and toss in olive oil. Spread out on a baking sheet and broil in oven until a but charred. 
2. Transfer corn into a bowl and while still warm, add mayonnaise, sour cream, and parmesan. Stir to combine. This will create a dressing on the corn. 
3. Add remaining ingredients. 
4. Adjust lime juice and salt to taste. Serve warm or at room temperature. 

Thanksgiving stuffing

1 loaf of bread torn into small pieces
1 large onion diced
2 stalks of celery diced
2 carrots grated
1 large apple grated (I used granny smith)
1 Tbl sage
1/2 tsp thyme
1 Tbl parsley
1 tsp salt
2 eggs beaten
1 cup butter melted

Combine all the dry ingredients together in a large bowl. Add the beaten eggs and then the melted butter. Mix together until well combined. Refrigerate until ready to use. You may either stuff the turkey with it or put into a covered casserole dish and bake at 350 for 30-45 minutes.

Sweet Potato Casserole

3 cups sweet potatoes mashed (6-8 large)
1/2 cup sugar
1 egg
2 Tbl Butter
3/4 tsp vanilla

Scrub dirt from potatoes and boil them whole (with skin on) in a large pot for approx 1 hour, until fork-tender.  Drain water from pot and peel skins from potatoes (they should come off easily).  Put sweet potatoes, sugar, egg, butter and vanilla in a Bosch and mix.  Spread potatoes into 9x13 pan.

Topping:
1/2 cup butter
1/3 cup self-rising flour
1 cup brown sugar
1 cup chopped nuts (pecans)
1 cup coconut

Melt butter into flour.  Mix together brown sugar, nuts and coconut and add to butter/flour mixture.  Spread topping over potatoes and bake at 350 degrees until done (about 45 min)

Cafe Rio Lime-Cilantro Rice

2 Tbsp. oil
4 c. long grain rice (6 c. water)
1 bunch cilantro, finely chopped
juice of 2 limes
2 tsp. crushed garlic

Heat oil in a large skillet. Add rice, cilantro, and garlic. Saute 3-5 minutes, stirring frequently. Add water and lime juice and bring to boil. Then reduce heat and simmer until all the liquid is absorbed by the rice (about 20 minutes). You can also use a rice cooker if you have one.  Great to serve with Cafe Rio pulled pork and dressing.