Lemon Garlic Roasted Broccoli

I know, I know, another post on vegetables. You think I had turned 50 years old and finally realized I needed to eat (a little) better.

I don’t know about you but I grew up eating limp and soggy boiled broccoli, tossed with butter mask the funky flavor. I graduated to steaming it but would still sometimes overcook it to a sulfuric tasting mess if I got distracted putting the rest of the meal together.

These days, I’ve found that roasting in the oven gives me more leeway before overcooking as it browns before overcooking, so your nose knows. Additionally, the roasting gives it a sweeter, almost nutty flavor.

Tossed with a little garlic and lemon and you have a very tasty side dish!

2 medium heads of broccoli
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon coarse salt
1/2 teaspoon black pepper
Zest of half a lemon
1 1/2 tablespoons lemon juice
2 tablespoons butter, melted

Preheat oven to 375 degrees F.

Cut broccoli into florets and pile onto a rimmed baking sheet.

Drizzle with olive oil and sprinkle with garlic, salt and pepper. Use your fingers to toss, then spread out over tray in a single layer.

Bake for about 20 minutes until the tips of the florets are slightly browned. The broccoli should be tender crisp and cooked through.

Remove from the oven and immediately drizzle over the lemon juice and butter. Toss to combine. Scatter lemon zest over and serve.

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Grilled Shrimp on Mashed Sweet Potatoes

It was a bit cold last night, so rethought going outdoors to cook dinner. Instead, I cooked the shrimp on the grill pan on the stove top. The timing is the same.

I used my go to cheat – a bottle of Cajun Power Garlic Sauce on the shrimp. This isn’t a hot sauce but so well seasoned that it goes well with chicken, pork, seafood and even vegetables.

It was good to have friends over to enjoy the meal. Jess, Julie and Nancy helped warm up the house with laughter and good conversation. And, thanks again to Kenny for leaving the gallon jug of margarita’s – they were a hit!

Grilled Shrimp

1.5 lb shrimp, peeled and deveined
1 cup Cajun Power Garlic Sauce

If using wood skewers, soak them in water for at least 30 minutes before grilling.

In a bowl, mix the shrimp with the Cajun Power Garlic Sauce. Toss to combine. Cover and refrigerate until ready to grill, up to 2 hours.

Skewer shrimp and place on a medium hot grill or a preheated grill pan. Grill about 3 minutes per side or until they are opaque throughout.

I placed the shrimp on a bed of mashed sweet potatoes – quite a tasty accompaniment and a switch from the pasta I would have usually served with them.

Mashed Sweet Potatoes

2 lb. sweet potatoes (roasted and peeled), warm
1 stick butter, softened
1/2 cup milk
1/2 cup light brown sugar
1 tablespoon cinnamon
Pinch salt

Roast sweet potatoes in a 350 degree F oven for 45 minutes or until done. Scoop out interiors and place in a bowl.

Mash together sweet potatoes, butter, milk, brown sugar, cinnamon and salt. Taste and add more brown sugar, cinnamon or salt, if needed. Keep warm until ready to serve.

Place warm sweet potato mixture on plates. Arrange shrimp on top.

Salty Garlicky Roasted Edamame

I’ve been making snacks all weekend (Spicy, Chili Cheesy Dip, Cocoa Cinnamon Sugar Roasted Chickpeas, Circles and Squares). I couldn’t stop there, so I grabbed the bag of shelled edamame and got to work.

1 bag frozen, shelled edamame
1 tablespoon olive oil
1 1/2 teaspoon coarse salt
1/2 teaspoon granulated garlic

Thaw bag of frozen edamame in a strainer. For a quick thaw, run frozen edamame under running water. Spread thawed edamame onto a towel to dry.

Preheat oven to 350 degrees F.

In a mixing bowl, whisk together olive oil, salt and garlic. Stir in edamame and toss to coat. Spread the edamame onto a rimmed baking sheet. Bake for 45 minutes, shaking the pan regularly. Edamame is done when it is browned and crispy.

Store in an airtight container.

Optional: toss with 2 to 3 tablespoons of grated parmesan cheese while stir warm.

Creamed Corn without the cream

As much as it might surprise regular readers of my food blog, I don’t always have cream in the house. I do have whole milk, though, so I was able to do a cheat on one of my corn recipes.

Using corn that Michelle cut off the cob and frozen in pint bags, I made some delicious creamed corn. It was thick and rich and no one missed the cream.

Creamed Corn

2 cups corn off the cob (2 cans)
3 tablespoons butter
1 cup whole milk, divided
1 tablespoon flour
1 teaspoon salt
1/2 teaspoon black pepper

In a medium skillet, combine corn, butter and 1/2 cup milk. Place over medium heat. Add the flour to the remaining 1/2 milk and whisk to combine. Pour flour mixture into the corn and stir well. Add in the salt and pepper and bring to a simmer, stirring regularly, making sure to scrape the bottom so the milk doesn’t burn.

After about 10 minutes, the mixture will have thickened. Taste for seasonings and serve.

Wilted Spinach Salad Dressing

I know, I know! I’m doing a salad post. Trust me, when you see what is in it, you’ll enjoy it, too. And, if it helps, I served this with a medium rare ribeye steak.

This recipe covers enough spinach for 4 salad eaters, so I would double it if serving more.

1 teaspoons bacon grease
1 1/2 teaspoon olive oil
1 tablespoon cider vinegar
1 1/2 teaspoon white vinegar
1/2 teaspoon dry mustard
2 teaspoons sugar
1/2 teaspoon granulated garlic
1 1/2 teaspoon lemon juice

Heat together in a small saucepan and pour over salad right before tossing and serving.

For the salad itself – baby spinach leaves, 2 slices of bacon (chopped), 2 green onions (sliced), 1 hard boiled egg (chopped), 1 cup mushrooms (sliced) and 1/4 cup pecans (chopped).

Sweet Corn Latkes AKA Corn Fritters

We had a shrimp boil last night and, since corn goes well with shrimp, we decided to make corn fritters to go with the sea’s bounty. What resulted was closer to corn latkes or savory corn pancakes but they were super corny and delicious.

If you don’t have fresh corn, use frozen kernels.

Corn Fritters AKA Corn Latkes

4 ears fresh corn (about 2 cups)
1 egg, lightly beaten
1/4 cup flour
2 tablespoons whole milk
1 small onion, grated
1/2 teaspoon salt
1 teaspoon corn starch
pinch cayenne pepper

½ cup vegetable oil, or more as needed.

Using a sharp knife, cut ears of corn lengthwise through the kernels to remove them from the cob. Using the back of a knife, scrape any pulp and corn milk from cobs into the bowl.

Divide corn in half and run one of the halves through the blender to puree.  Mix all the corn back together in a medium bowl. Stir in cornmeal, egg, flour, milk, onion, salt and cayenne pepper. Mix well.

In a large, heavy-bottomed skillet, heat oil over medium-high heat until shimmering. Drop 6 tablespoons of batter into hot oil. Fry until golden brown, about 1 minute per side. Using a slotted spoon, transfer fritters to a plate lined with paper towels. If necessary, add more oil to skillet and heat until shimmering then fry remaining batter. Serve fritters immediately.

Truffled Fries

There is something deeply satisfying about elevating a common dish with a couple of uncommon ingredients. Potatoes are an awesome palate to work from, especially when you’ve got a bottle of truffle oil and some parmesan cheese just waiting to be used.

The fries come out crunchy on the outside, soft and fluffy on the inside with a flavor profile reminiscent of a top quality bistro or steakhouse.

2 russet potatoes
1 teaspoon granulated garlic
1 teaspoon dried parsley flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil

1 tablespoon truffle oil
freshly grated parmesan cheese to taste (about 1/4 cup)

Preheat oven to 450 degrees F.

Scrub and then slice potatoes into wedges. Place in a large mixing bowl.

In a small bowl mix together the spices. Coat the potatoes with olive oil and sprinkle with spice mix. Toss again to coat completely.

Spread out in a single layer on a rimmed baking sheet. Bake for 15 minutes. Use a spatula to flip the fries over. Return to oven and cook 15 minutes more or until cooked through.

Remove from oven and let sit for 5 minutes. Toss with the truffle oil and parmesan cheese and serve warm.