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Fried Corn with peppers

Fresh Summer Fried Corn

Fried Corn with Peppers

Fried Corn with Peppers

Early  summer we begin to looking  forward to  eating corn on the cob.  When available at the Farmer’s Market, we made sure we had plenty of fresh corn, green beans and tomatoes.  For a change of taste, I made Fried Corn with Peppers.  It was delicious, the corn was filled out with  milk in the kernels.

It takes 3 large ears of corn to yield 2 cups.  This is also the same amount of Savory Baked Corn and also the quantity for creamed corn. Fresh corn is much tastier when you cut off the kernels of corn and scrape the ear to press out the milky liquid.  When making the Fried Corn, the corn was cut off and scraped before frying.

Fresh Corn

Fresh Corn

 

Fried Corn with Peppers

Fried Corn with peppers

Julia Ann
A hearty vegetable dish to serve with your barbecues and patio dinners, an alternative side dish to serve in place of corn on the cob and yet have the delicious fresh flavors.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Vegetable
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cups of corn 3-4 ears of corn
  • 1/4 cup red bell pepper finely diced
  • 1 tablespoon of jalapeno pepper finely diced
  • 2 teaspoons of olive oil
  • 1 teaspoon sugar
  • Salt and pepper to taste

Instructions
 

  • Remove the husks off the corn, use soon after.
  • Wash to remove any remaining silk strands.
  • Cut uncooked corn off the ear, scrape to get the milky liquid.
  • Dice the red pepper and jalapeno pepper.
  • Heat the olive oil in a 10 inch skillet.
  • Add corn, peppers and sugar.
  • Season with salt and pepper.
  • Cook slowly, occasionally stir.
  • Cover and heat 15 minutes, or heated thoroughly. 

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.
Tried this recipe?Let us know how it was!

 

Other Corn Casseroles you will enjoy.

Collard Greens, Corn and Tortilla Strata Collard Greens, Corn and Tortilla Strata

 

 

 

 

 

Corn and Mushroom Chowder

 

 

 

Corn and Mushroom Chowder

Savory Baked Sweet Corn Savory Baked Sweet Corn

 

 

 

 

 

 

 

 Southern Creamed Corn   Food Network Recipe courtesy of Patrick and Gina Neely

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.  2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

 

Yukon Gold Potato Salad

Summer time for picnics and favorite foods:  Potato Salad

Summer is the time to bring out the salads and serve food we do not cook all winter when we are hungry for comfort foods.  Let’s call potato salad as the summer time comfort food.  What else goes with hot dogs, hamburgers, bratwursts, and barbecues and picnic? 

I usually use Russet potatoes for potato salad, however, while at the Farmer’s Market there were fresh Yukon Gold Potatoes.  I had to try them; successfully using the same recipe, I marinated the cooked hot peeled potatoes with the sweet pickle relish to add more sweet and distinctive flavor.

Yukon Gold Potato Salad

Yukon Gold Potato Salad

Yukon Gold Potato Salad

Julia Ann
Yukon Gold potatoes are used to make a flavorful potato salad to serve at picnics, family, and company dinners.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Salad
Cuisine American
Servings 6 servings

Ingredients
  

  • 5 Yukon Gold potatoes medium size
  • Water to cover
  • 1 teaspoon of salt
  • 1/4 cup sweet pickle relish more if needed to flavor potatoes
  • 1/4 cup onion finely chopped
  • 1/4 cup celery finely chopped
  • 1 hard boiled egg diced
  • 1/2-3/4 cup low-fat mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon celery seed
  • salt and pepper to taste
  • dash paprika

Instructions
 

  • Boil the washed, unpeeled potatoes in the water and salt, until tender, 20-25 minutes.
  • Drain off water
  • Peel potatoes
  • Dice in 1/2 inch sizes, use potatoes that crumble into pieces or somewhat mashed
  • Add the pickle relish to absorb into the potatoes to add flavor, more or less as needed for taste.
  • Add the vegetables and egg to the potatoes
  • Combine mayonnaise, prepared mustard and celery seed.
  • Add salt and pepper to taste.
  • Carefully stir dressing into the potatoes, vegetables and egg.
  • Refrigerate overnight.

Notes

My preference is mashed potato salad, so having crumbles or broken bits of potato pieces is not a problem. A firmer potato will result by not cooking it as long if preference is for a bigger bite of the potato.
Tried this recipe?Let us know how it was!

 

Yukon Gold Potato Salad

Yukon Gold Potato Salad

Summer time meals are so easy to fix without getting into sandwiches and chips.  We are having plenty of green beans, , sauteed yellow squash, zucchinis, fried corn and tomatoes with our potato salad.  Next comes the fresh fruits of fall.

Summer Garden Vegetables

Summer Garden Vegetables

Summer Dinner

Summer Dinner

 

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®Netta Belle's Choice cookbookinabox bring you great recipes for your cooking experience ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Sesame Cookies, The Dipping Cookie

Copy of Sesame Cookies_489

Always ready for a cookie to have and share.  Sesame Cookies were a surprising good crisp and crunchy cookie, great for dunking in coffee, cocoa and tea. They are perfect for dipping because the cookie absorbs the liquid, softens and holds together to be eaten without falling into your cup.

  Sesame Cookies, The Dipping Cookie

The Dipping Cookie into cup of coffee

Sesame Cooking, The Dipping Cookies

and re-dipping cookie into coffee

and re-dipping….

This is not my recipe, it is from Cooking Light’s Quick Baking Special.  I had not tried them until I realized I had some tahini left over from making hummus and also some roasted sesame oil.  When cooking I want to use all ingredients completely and not discard the littlest left over. Sesame Cookies  did not sound appealing – no chocolate – though looked very tasty.  And they were very tasty!  Soon called for another batch of cookies.

Smaller plate of Sesame Cookies

Disappearing Sesame Cookies

Sesame Cookies, cookies with roasted sesame seed paste and oil.

The Dipping Cookie into cup of coffee

Sesame Cookies

Cooking Light, Quick Baking
A crisp and crunchy cookies with a great nutty flavor great to dip into your coffee or cocoa for a snack or break time.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 3 dozen

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup packed light brown sugar
  • 1/3 cup tahini roasted sesame seed paste
  • 2 tablespoons dark sesame oil
  • 1 tablespoon light-colored corn syrup
  • 2 teaspoons vanilla extract
  • 1 large egg
  • cooking spray
  • 2 tablespoons granulated sugar

Instructions
 

  • Preheat over to 375 F.
  • Combine flour, cornstarch, baking powder, soda and salt, blend with a whisk.
  • Set dry ingredients aside.
  • Place brown sugar, tahini and oil in a large bowl.
  • Bead with mixer at medium speed until well blended.
  • Add syrup, vanilla extract and egg; beat well.
  • Gradually add flour mixture to the sugar mixture, beating at low speed just until combined.
  • Lightly coat hands with cooking spray. Shape dough into 36 balls (about 1 inch each).
  • Place granulated sugar in a shallow bowl.
  • Roll dough balls in granulated sugar.
  • Place 2 inches apart on baking sheets lined with parchment paper.
  • Flatted balls with bottom of aa glass.
  • Bake 375 F for 10 minutes or until lightly browned.
  • Cool on pans 2 minutes; remove cookies to a wire rack to cool completely.

Notes

Recipe taken from Cooking Light: Quick Baking Special pp 52-53. 2010.
Tried this recipe?Let us know how it was!

 

While I followed the recipe exactly, or meant to, I inadvertently added 2 tablespoons of vanilla instead of 2 teaspoons.  Interruptions can be a disaster, however I was not going to stop at that; so  with 2 tablespoons of vanilla, I finished and baked the cookies.  They were such tasty, nutty flavored cookies, almost like a hint of peanut butter. As quoted from Cooking Light, “A touch of corn syrup and cornstarch ensures crispness.”  The tahini gives the Sesame Cookies a subtle nutty flavor. 

3 Sesame Cookies on plate

You can’t eat just one Sesame Cookie

https://cookbookinabox.com/oatmeal-coconut-crispies/

 

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice bring you great recipes for your cooking experience.   ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.  All rights reserved.

Putting Maple Mesquite Bar-B-Que Sauce into canning jar.

Canning Maple Mesquite Bar-B-Que Sauce

Putting Maple Mesquite Bar-B-Que Sauce into canning jar.

Canning Maple Mesquite Bar-B-Que Sauce

Canning a quantity of Maple Mesquite Bar-B-Que Sauce gets you ready for the season. The weather gets warmer, sunshine and schools on Spring Break and the feeling of winter is over. We look for fun foods to eat and go or share with friends in the backyard. 

Maple Mesquite Bar-B-Que Sauce ingredients.

Maple Mesquite Bar-B-Que Sauce ingredients.

This recipe has many ingredients which makes about 3 pints.  I like to store in the refrigerator to have available for barbecuing or adding to foods such as in meatloaf.

Turkey and Sausage Meatloaf

Turkey and Sausage Meatloaf with Maple Mesquite Bar-B-Que Sauce as a  condiment.

 

Make the sauce is easy after measuring all the ingredients into a large kettle, it is just letting it cook until well blended and heated through.

Kettle of cooking Mesquite Bar-B-Que Sauce

Whisk to blend ingredients, simmer 30 minutes.

Canning Maple Mesquite Bar-B-Que Sauce

6 cups of bar-b-que sauce can be refrigerated, ready for use.

6 cups of bar-b-que sauce can be refrigerated, ready for use.

Enjoy Maple Mesquite Bar-B-Que Sauce over a recipe of  slow cooked Chicken Wings.

Kettle of cookbookinabox Bar-B-Que Sauce

Spring Time: Maple Mesquite Bar-B-Que Sauce

Julia Ann
A savory sauce to use for barbecuing on chicken, beef, pork or lamb. A sweet piquant sauce to use as a condiment on sandwiches, eggs or fried potatoes, kick up sloppy joes a notch.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course sauce/condiment
Cuisine American
Servings 6 cups

Ingredients
  

  • 4 cups ketchup
  • 1/2 cup maple syrup
  • 1/2 cup lemon juice
  • 1/2 cup dark brown sugar
  • 6 tablespoons soy sauce light sodium
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon onion powder
  • 2 tablespoon Worcestershire sauce
  • 2 tablespoon mesquite liquid smoke

Instructions
 

  • Put all ingredients in a large kettle, with a wire whisk, blend together.
  • Cover and heat the sauce on medium heat to boiling.
  • Simmer for 30 minutes.
  • Whisk frequently to prevent sticking or burning. The sauce will become thicker and darker in color.
  • Wipe the underside of the lid to prevent some of the moisture from dropping into the sauce.
  • Remove from heat.

Notes

The maple syrup and/or mesquite liquid smoke could be omitted for a milder flavored barbecue sauce is preferred. Putting the hot sauce in 3 pint jars will seal the lids. Allow to cool to room temperature and store in the refrigerator.   
Tried this recipe?Let us know how it was!

 

What goes with a plate of Maple Mesquite Bar-B-Que Sauce Chicken

Plate of Roasted Red Pepper Deviled Eggs

Roasted Red Pepper Deviled Eggs

Green Beans, Red Potatoes and Pasta

Green Beans, Red Potatoes and Pasta

Ready to serve Platte County Pie

Ready to serve Platte County Pie

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice  bring you great recipes for your cooking experience.  ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®  cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

Platte County Pie

 

 Have you  been to Platte County, MO?  Try one of their favorites, Platte County Pie.

It is fun to go through my archives of recipe books that I have made  by writing recipes out of magazines.  I came across the recipe for Platte County Pie.  The recipe I use was out of  Bon Appetit, 1978, from the Frolics Restaurant in Kansas City, Missouri.    

Platte County Pie

A slice of Platte County Pie

 

 

 

 

 

 

Is it a pie or cookie?

Everyone likes to indulge in chocolate and pecans, this is one soft pie that is like a big cookie, thick and sweet with a flaky pastry dough holding it together.  Who can refuse such a pie?

Platte County Pie

Platte County Pie

Platte County Pie

Platte County Pie

Julia Ann
A rich and sweet pie of chocolate chips and pecans, one thick cookie. It becomes everyone's favorite indulgence.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 large eggs
  • 1/2 cup all purpose flour
  • 1 cup white sugar
  • 1 teaspoon vanilla
  • 1/2 cup melted butter
  • 1 cup chopped pecans
  • 1 cup semisweet chocolate chips
  • 1 9 inch unbaked pie shell

Instructions
 

  • Beat eggs in a medium mixing bowl.
  • Add flour and sugar, beat 2 minutes.
  • Add, vanilla, butter, pecans and chocolate chips.
  • Blend well.
  • Pour in pie shell.
  • Bake 60 minutes.
  • Serve warm or at room temperature.

Notes

Platte County Pie from Bon Appetit, 1978, from the Frolics Restaurant, Kansas, Missouri.
Tried this recipe?Let us know how it was!

 

Ready to serve Platte County Pie

Ready to serve Platte County Pie

There are many Platte County Pie recipes on the internet; there are similarities to the Kentucky Derby Pie which has an interesting story.

 

Logo 2016Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. 2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery®
cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®
All rights reserved.