Mexican Corn, by Sarah Jane B.

4 ears fresh corn on the cob
1 cup shredded Cotija cheese (it's sometimes hard to find, so you can use shredded parm too)
2 T mayo
2 T sour cream
Lime zest
Juice from 1 lime
1/4 tsp. chilli powder
1/4 tsp. cumin

1. Cook corn as desired (boiling is fine and tastes great, but if you're grilling, I say grill!)
2. Grate cheese onto a plate big enough to roll the corn around on.
3. Mix mayo and sour cream in a small bowl. Add lime zest and juice. Stir in chilli powder and cumin.
4. When corn is finished and still hot, spread some sauce on the corn (I like to use a pastry brush to get it covered evenly). Roll corn in the shredded cheese. If you want you can sprinkle with a little extra chilli powder, or squeeze some more lime on top.

Jalapeno Rice

Jalapeno Rice by Cherie P.

2 Tblsp. olive oil
1 onion, chopped
2 jalapeno peppers, deseeded and chopped
heaping tablespoon of garlic, chopped (I use Costco's jar) or any type you like
2 14 oz. cans chicken broth
1 1/2 tsp. cumin powder
dash salt and pepper
2 cups brown rice
1/2 - 3/4 cup chopped cilantro (one medium bunch)
3-4 Tblsp. lime juice

Fry your onions and jalapenos in the oil till a bit browned. Add garlic, chicken broth, cumin, salt, pepper and rice. Cover and cook on low until rice is done. Or, you can put in a pressure cooker for 15 minutes on high pressure if you like. When cooked, stir in your cilantro and lime juice just before serving. Good the next day, too.
Makes about 12 servings or 6 hearty servings

Black Bean Salsa

Black Bean Salsa - by Lori S. found on TrainerMomma.com

3 cans black beans, drained and rinsed
1 17-ounce bag frozen corn, thawed
½ red onion, finely chopped
½ - 1 red pepper, finely chopped (can use any color pepper, and use more if you want)
3-4 tomatoes, chopped
2 avocado, chopped
¼ cup chopped cilantro
1 lime – squeeze lime juice all over the salad
Salt and pepper as needed to season
Mix up all ingredients in a large bowl. Add low fat Italian dressing to taste. Chill about 1 hour.
Serve with baked tortilla chips. Can also be served with grilled chicken or salmon.
You could also add chopped cucumber or diced mango.
(I used a homemade Italian Dressing mix as follows – I didn’t need to use it all)
Dry Italian Seasoning Mix:
1 Tblsp garlic salt
1 Tblsp onion powder
1 Tblsp white sugar
1 Tblsp dried oregano
1 tsp. ground black pepper
¼ tsp. dried thyme
1 tsp. dried basil
1 Tblsp dried parsley
¼ tsp. celery salt
In a small bowl, mix together all ingredients.

For salad dressing, whisk together ¼ cup apple cider vinegar, 2/3 cup canola oil, 2 Tblsp water, and 2 Tblsp of the dry Italian mix.
Picture from here

Rosemary Polenta

Rosemary Polenta, by Teresa B.

2002, Barefoot Contessa Family Style

Serves: 12 to 18 servings

Ingredients
1/4 pound (1 stick) unsalted butter
1/4 cup olive oil
1 tablespoon minced garlic (3 cloves)
1 teaspoon crushed red pepper flakes
1 teaspoon minced fresh rosemary leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 cups chicken stock, preferably homemade
2 cups half-and-half
2 cups milk
2 cups cornmeal
1/2 cup good grated Parmesan
Flour, olive oil, and butter, for frying

Directions

Heat the butter and olive oil in a large saucepan. Add the garlic, red pepper flakes, rosemary, salt, and pepper and saute for 1 minute. Add the chicken stock, half-and-half, and milk and bring to a boil. Remove from the heat and slowly sprinkle the cornmeal into the hot milk while stirring constantly with a whisk. Cook over low heat, stirring constantly, for a few minutes, until thickened and bubbly. Off the heat, stir in the Parmesan. Pour into a 9 by 13 by 2-inch pan, smooth the top, and refrigerate until firm and cold.

Cut the chilled polenta into 12 squares, as you would with brownies. Lift each one out with a spatula and cut diagonally into triangles. Dust each triangle lightly in flour. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large saute pan and cook the triangles in batches over medium heat for 3 to 5 minutes, turning once, until browned on the outside and heated inside. Add more butter and oil, as needed. Serve immediately.

Applesauce

Applesauce - Tracy W.

3 Golden Delicious apples, peeled, cored, and quartered
3 Fuji apples, peeled, cored, and quartered
1 cup unfiltered apple juice
2 tablespoons cognac or brandy
2 tablespoons butter
3 tablespoons honey
1/2 teaspoon ground cinnamon

In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes.
Using a hand blender or potato masher, blend to desired consistency. Serve hot immediately or chill for later use.

Parmesan Potatoes

Parmesan Potatoes - Lynne H.
6 tablespoons butter, softened
1-30 oz pkg frozen country-style hash brown potatoes, thawed
1 large yellow onion, chopped
1 cup heavy whipping cream
2 teaspoons kosher salt
¼ teaspoon black pepper
½ cup shredded Parmesan cheese
2 tablespoons chopped fresh herbs (thyme, parsley, chives)

Pre-heat oven to 350 degrees.

Spray a 9x13 baking pan with Pam or grease with a little of the butter. In a large bowl mix thawed hash brown potatoes and chopped onion together. In a small bowl, whisk the cream, salt and pepper together, and quickly pour over the potato mixture. Gently but thoroughly mix until well incorporated. Spoon about a third of the mixture evenly into the pan, smoothing as necessary. Dot the surface with about 2 tablespoons of butter. Repeat with 2 more layers of potato mixture and butter. (be sure to scrape every bit of the cream from the sides of the bowl into the last layer!) Smooth mixture before topping last layer with butter. Sprinkle the Parmesan cheese evenly over the top.

Bake uncovered for 55-60 minutes, until the Parmesan cheese is golden. Sprinkle herbs on top just before serving.

*This recipe is a modified scalloped potato recipe. For scalloped potatoes, use 8 medium potatoes, peeled and sliced 1/8 inch thick, and follow recipe as above.

Tequila Rice

Tequila Rice - Tahne L.

4 cups white rice
7 cups water
1 small yellow onion, chopped
2 garlic cloves
1/2 cups tequila or citrus juice (The alcohol cooks out. Tahne used lime juice)
2 tsp. cumin seeds, toasted
2 Tblsp. lard or olive oil
2 tsp. salt
Limes, for garnish

Saute onion and garlic in lard or olive oil. Add toasted cumin seeds, tequila or citrus juice, rice, water and salt. Pressure cook on high for 6 minutes, natural release. Or cook as you would normally cook rice. Serve with black beans and limes, as garnish

Recipe from Chef Brad

Roasted Holiday Potatoes

Roasted Holiday Potatoes - Tracy W.

Peel and cube russet potatoes, sweet potatoes, yams and butternut squash. Add chunks of red onion and garlic cloves. Add rosemary. Toss with olive oil to coat. Place on baking sheet and roast at 425 for about an hour until fork tender.

(served at MP1 progressive dinner)

Skillet Apples

Skillet Apples - Tracy W.

Peel, core, and slice a variety (granny smith, mackintosh, golden delicious, fuji) of apples (about five). In a skillet melt a few tablespoons of butter. Add some sugar. Less is best. Add cinnamon, a cinnamon stick and freshly grated ginger. Add craisins. Sauté about 10 minutes until apples are soft, but not falling apart. Serve hot or cold. The craisins will plump. If you make ahead and want to serve hot, just microwave for a couple of minutes.

(served at MP1 progressive dinner)

Asian Noodle Salad

Asian Noodle Salad – Lori S.
- From Pioneer Woman Cooks
adapted from Jamie Oliver

SALAD INGREDIENTS:

1 packages linguine noodles, cooked, rinsed, and cooled

1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions (green onions)
3 peeled, sliced cucumbers
chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet

DRESSING:

Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapeños, chopped
More chopped cilantro

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.

This makes a TON of salad. If you won’t be eating it all right away, only add the dressing to part of the salad, and save the rest of the salad without dressing.

*Dressing keeps up to three days before serving, WITHOUT cilantro.

Baked Beans

Baked Beans – Cynthia R. (from Rachael Ray)

6 C prepared bbq baked beans, any brand (the large can)
3 slices bacon, chopped into 1/2 inch pieces
1 med. red onion, finely chopped
1/4 C brown sugar
1 tsp pepper
2 Tb chopped parsley leaves (optional)

Pour beans into casserole dish and place in oven.

In a small nonstick skillet, cook bacon over medium high heat 2-3 minutes. Add onions and cook 3 minutes longer. Slide the beans out of the oven. Scatter the onions and bacon around the beans. Sprinkle brown sugar and black pepper over the onions.

Bake beans with toppings 10 minutes longer. Garnish with parsley and serve.

Mac and Cheese

Mac and Cheese – Laura L.
3 1/3 C cooked macaroni (1 3/4 raw)
1 tbsp butter
1 tbsp flour (Wondra brand is much less gritty for this)
1 tsp salt
1/4 tsp pepper
1 1/4 C milk
1 tbsp. instant minced onion
2 tbsp dry mustard
1 tsp. Worcestershire sauce
2 C shredded cheddar cheese

Melt butter in 2 quart skillet over low heat. Stir in flour, salt and pepper until smooth. Remove from heat. Gradually stir in milk. Add onion, mustard and Worcestershire sauce. Cook over medium heat until thickened. Stir in cheese until melted.

Combine cooked macaroni and cheese sauce, place in 1 1/2 quart greased baking dish. Bake in oven at 350 for 30-35 minutes.

Corn Salad

Corn Salad – Cynthia R. (from Summer)
2 cans corn, drained
1 bell pepper, chopped
1 small red onion, chopped
1 ½ cups cheddar cheese, shredded
1 Tblsp. Mayonnaise
1 bag chili cheese Fritos, crushed

Mix everything except the Fritos together. Add the chips just before serving.

Baked Beans

Baked Beans - Julie C.

1 lb 13 oz can of baked beans
3 slices cut bacon
1/2 medium chopped onion
3/4 cup catsup
1/4 cup brown sugar
1 tsp mustard
1/2 tsp liquid smoke
1/2 8 oz crushed pineapple and juice

Brown bacon and onion until tender. Add remaining ingredients. Stir well. Pour in baking dish. Bake for 30-40 minutes at 375. I just put it all in the crock pot to cook for a few hours.