Skillet Corn With Basil

3 tablespoons unsalted butter, divided
½ cup thinly sliced green onions (scallions), white and light-green parts
Pinch red pepper flakes (optional)

1/2 each of a small red bell pepper and a small green bell pepper, diced small or minced
Kosher or sea salt
3½ cups fresh corn kernels (from 7 to 8 medium ears), plus any corn “milk”* (24oz frozen corn, thawed and drained and 1t each of water & milk)
2 tablespoons water
½ cup fresh basil leaves, cut into thin ribbons (Gourmet Garden's Basil Stir in Paste to taste. Start with 1t and go from there)
Freshly ground black pepper

*To cut the kernels from an ear of corn, stand a shucked ear of corn, tip end up, firmly on a cutting board (or inside a shallow bowl if using a smaller cutting board). Using a sharp knife and a sawing motion, slice the kernels from the ear, removing a few rows at a time. Be careful not to include the fibrous base of the kernels or cut into the woody core. Once you’ve removed all the kernels, use the back of the knife to scrape the ear and extract a few teaspoons of corn “milk”.

Heat half of the butter in a large skillet over medium heat. Add the green onions, the red pepper flakes, bell peppers, and a pinch of salt. Sauté, stirring occasionally, until the onions are soft, about three minutes.
Add the remaining butter and the corn along with any corn “milk”. Season with a good pinch of salt, and increase the heat to medium-high. Sauté, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender and beginning to caramelize, about 4 minutes.
Remove the pan from the heat, add the water and stir to scrape up the caramelized corn sugars from the bottom of the pan. Cover and let sit for 2 minutes. Stir in the basil (basil paste) and plenty of black pepper. Taste for salt. Serve warm.

Original recipe and picture from piedmontese.com

Favorite Baked Beans

Ingredients
1/2lb ground beef
2 slices bacon, diced (optional)
1 small sweet onion, diced
1 bell pepper, diced (1/2 each of a red and green bell pepper, minced)
2 garlic cloves, minced
1 tablespoon smoked paprika
1/4 TO 1/2 teaspoon chipotle chili powder (optional)
¼ teaspoon salt
¼ teaspoon freshly cracked black pepper
2 tablespoons apple cider vinegar
2 tablespoons BBQ sauce 
2 tablespoons ketchup 
1 tablespoon dijon mustard 
1 tablespoon brown sugar 
2 (22 ounce) cans baked beans (I love Bush’s Grillin’ Beans for this recipe)
2 slices bacon, for topping (optional)

Instructions 
Preheat the oven to 400 degrees F.

1. Brown and drain ground beef, set aside
2. Heat a large (oven safe, if you don’t want to transfer) skillet over medium-low heat and add the bacon. Cook until it’s brown and crisp and most of the fat is rendered.
3. Stir in the onion, pepper and garlic. Cook, stirring often, until everything softens, about 5 minutes. Stir in the minced bell peppers, paprika, chili powder, salt and pepper. Cook for 1 to 2 minutes. Stir in the vinegar, BBQ sauce, ketchup, mustard and brown sugar until combined.
4. Stir baked beans directly from the can. Stir in ground beef. Bring the mixture to a boil, then turn off the heat. I suggest tasting the beans here and adding more salt, pepper or heat if desired. If you'd like, you can lay a few strips of bacon on top of the beans here too!
5. Place the skillet (or transfer to an oven-safe dish) in the oven and bake for 30 to 35 minutes, or until bubbly and syrupy. Remove and let cool slightly before serving.

Crockpot cooking: Use a skillet for steps 1-3, pour beans into the crockpot, stir in skillet contents and ground beef. Set crockpot on low for a few hours, stir occasionally. Check flavor when stirring and adjust as needed.

You can make these ahead of time - cook them in the skillet then let cook to room temperature and cover, placing in the fridge. Bake the next day (or whenever you’re ready!).

These also freeze well!
Original recipe and picture from howsweeteats.com

Cream Cheese Mashed Potatoes

Ingredients 
5 Pounds Russet Potatoes 
8 Ounces Cream Cheese 
1 Stick Butter 
1/2 - 1 Cup Milk 
1 Teaspoon Salt 
1 Teaspoon Garlic Powder 
1/2 Teaspoon Pepper 
Chives for serving, Optional 

Instructions 

• Wash and peel potatoes, then cut into 1 inch cubes.  Place the potatoes into a large stockpot and cover with cold water.  Bring the potatoes to a gentle boil and cook for 15-20 minutes until tender.  Drain the potatoes and return to the warm pot, or to a mixing bowl. 
• Add the cream cheese, butter, milk, and seasonings to the potatoes.  Mash slightly to break the large potatoes up.  Beat the potatoes with an electric mixer on medium speed until smooth and fluffy.   
• Serve immediately garnished with chives if desired.  

3. 
   Original recipe and picture from the saltymarshmallow.com 

 

Creamy Homemade Baked Mac and Cheese

Ingredients 

• 1 lb. dried elbow pasta 

• 1/2 cup unsalted butter 

• 1/2 cup all purpose flour 

• 1 1/2 cups whole milk 

• 2 1/2 cups half and half 

• 4 cups grated medium sharp cheddar cheese divided (measured after grating) 

• 2 cups grated Gruyere cheese divided (measured after grating) 

• 1/2 Tbsp. salt 

• 1/2 tsp. black pepper 

• 1/4 tsp. paprika 

Instructions 

• Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13").  Set aside. 
• Bring a large pot of salted water to a boil.  When boiling, add dried pasta and cook 1 minute less than the package directs for al dente.  Drain and drizzle with a little bit of olive oil to keep from sticking. 
• While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles.  Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping. 
• Melt butter in a large saucepan over MED heat.  Sprinkle in flour and whisk to combine.  Mixture will look like very wet sand.  Cook for approximately 1 minute, whisking often.  Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth.  Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth. 
• Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency.  It should almost be the consistency of a semi thinned out condensed soup. 
• Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine.  Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth. 
• In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.  Pour half of the pasta mixture into the prepared baking dish.  Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture. 
• Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.   

Original recipe and picture from thechunkychef.com  

Garlic Butter Rice

4 tablespoons butter, divided
5 cloves garlic, minced
1 1/2 cups uncooked white rice, long gran, Basmati or Jasmine
2 1/2 cups chicken broth, or vegetable stock
1 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon fresh cracked black pepper
2 tablespoons fresh chopped parsley, plus extra to garnish
Instructions
Melt 2 tablespoons butter in a medium-sized pot over medium heat. Add garlic and stir until fragrant, about 1 minute.
Stir in rice to coat with the garlic butter.
Add broth, dried parsley, salt and pepper. Stir well and bring to a boil.
Cover with lid and reduce heat to low so the liquid is simmering very gently. Cook until all liquid has been absorbed, about 15 minutes.
Uncover and stir through fresh parsley.
Remove from heat, cover with lid and let stand 5-10 minutes, until soft.
Fluff rice with a fork. Stir through remaining butter and season with a little extra salt, pepper and dried parsley.
Garnish with some fresh chopped parsley.

original recipe and picture from craveitall.com