Tag: Tasty Treat

Street Corn Craze

Posted on by Olivia McTernan

Ingredients:

  • 2 tablespoons vegetable oil
  • 4 ears fresh corn, shucked (about 3 cups fresh corn kernels)
  • Kosher salt
  • 2 ounces feta or Cotija cheese, finely crumbled.
  • 1/2 cup finely sliced scallions.
  • 1/2 cup fresh cilantro leaves, finely chopped.
  • 1 jalapeno pepper, seeded and steamed, finely chopped.
  • 1 to 2 medium cloves garlic pressed or minced.
  • 1tablespoon mayonnaise 
  • 1 tablespoon fresh lime juice
  • Chili powder or hot Chili flakes, to taste. 

Directions:

  • Heat oil in a large non-stick skillet or work over high heat until simmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side. Toss corn, stir, and repeat until charred on second side. Continue tossing and charring until corn is well charred all over, about 10minutes total. Transfer to a large bowl.
  • Add cheese, scallions, cilantro, jalapeno, garlic, mayonnaise, lime juice, and Chili powder. Combine ingredients, toss, and serve!

Cranberry Harvest Butter

Posted on by Olivia McTernan

Tart and savory crock pot cranberry butter is a fall staple in Olivia’s kitchen – what better timing than to share this delicious recipe before the holidays arrive. This treat pairs well with biscuits, scones, rich cheeses, and is even a great spread to have on the table during Thanksgiving dinner. 

You’ll want to bring a jar with you to every fall get together!

Ingredients:

  • Three 12 oz bags of cranberries (rinsed)
  • 2 Cups of brown sugar
  • 1 tbsp. lemon juice
  • 2 tsp. vanilla extract
  • Dash of nutmeg
  • 2 cinnamon sticks 
  • Orange zest (half an orange)
  • 1/4 cup maple syrup

Directions:

  • Wash the cranberries and pour them into the crock pot.
  • Next, peel the zest off the orange, add it to the slow cooker. Toss in the cinnamon sticks too. 
  • Add 1/4 cup maple syrup. The flavor combination of maple, orange, cinnamon and cranberry is too good! 
  • Add remaining ingredients: lemon juice, vanilla extract, nut meg, and brown sugar. 
  • Stir and cook on low for 4 – 6 hours. 
  • Now, use an immersion blender (or regular blender) to get the perfect consistency! If too thick, add in a touch of water. 

 

Rhubarb Zucchini Bread

Posted on by Stacy Thorson

Everyone loves a recipe that is not only super easy but extremely delicious! Rhubarb Zucchini Bread has the perfect hint of tart and savory goodness. This is a favorite in the Thorson office – we’re sure it’ll be a favorite of yours!

Ingredients:

  • 1 Egg
  • 1/3 cup + 1 tablespoon white sugar
  • 1/3 cup brown sugar
  • 1/3 cup vegetable oil
  • 1/4 cup plain nonfat Greek yogurt
  • 2 teaspoons vanilla extract
  • 1 teaspoon fresh lemon zest
  • 1 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup shredded zucchini
  • 1/2 cup rhubarb (about 1 large stalk) finely chopped
  • 3 additional stalks rhubarb to top

Instructions:

  1. Preheat oven to 350 degrees F. Coat an 8.5 x 4.5-inch loaf pan with cooking spray and set aside.
  2. In a large bowl, add 1/3 cup white sugar, brown sugar, vegetable oil, yogurt, vanilla, fresh lemon zest, and whisk in egg.
  3. Add flour, baking powder, and baking soda and stir just until moistened. Don’t over mix. Gently fold in zucchini and chopped rhubarb until well combined.
  4. Transfer batter to your prepared pan and smooth evenly. Slice extra rhubarb stalks in half the long way, remove the backs, but keeping the front -facing part of the rhubarb intact. This takes some of the weight off and keep them from sinking. Lay across the top of your loaf and sprinkle with 1 tablespoon sugar.
  5. Bake 40-35 minutes or until a toothpick entered into the center comes out clean. Wet crumbs are okay if you like your moist. Let cool in the pan 10 minutes before turning out onto a wire rack to cool completely.