Parmesan Creamed Corn

Sometimes the side dishes to a meal can be the most difficult decision when making dinner. Ever notice when you go to restaurants how bland the beans or rice dishes are? Like it's just a garnish or an afterthought rather than a part of the meal? 

As a result of this phenomenon, the side dish becomes bland or overcooked and boring, and then, it gets thrown out! What a waste!  

Don't let that happen with your precious college funds! Make every part of your meal tasty and worth eating; otherwise, keep the dollars in your wallet! 

Check out this simple, cheap side dish that you can make any time of the year with a few ingredients, but alot of flavor!

(Adapted from Epicurious Cookbook)

Parmesan Creamed Corn

Equipment:

Oven-proof 8"x8" or 9"x13" dish, buttered

Medium 3-5 quart saucepan

Whisk

Ingredients:

2 Tbls butter
1 Tbls all-purpose flour
1 cup half-and-half
1/2 tsp salt
1/8 tsp cayenne red pepper
20 oz of frozen or canned corn kernels (just plain, no sauces or sugars added)
3/4 cup parmesan cheese, finely grated

Instructions:
1. Wash your hands.
2. Preheat oven 425F degrees.

3. Prep your baking dish and get your ingredients laid out.
4. In a medium saucepan, melt butter over moderate heat.

5. Whisk in the flour and stir constantly for 1 minute.

6. Add the half-and-half, salt, and cayenne, and reduce the heat.

7. Stirring occasionally, the liquid should thicken within 3-4 minutes.

8. Add corn and 50% of grated cheese, and stir.

9. Transfer to your buttered baking dish and top with remaining cheese.

10. Bake at 425F degrees x 15 minutes until golden brown.

Great addition for grilled meats. Another way to make and use corn. Alternative to Mac 'n Cheese. Better the next day!

Marshmallow Hot Fudge Sauce

How are you going to celebrate New Year's Day?  Having brunch for everyone? Or just watching the games?  I chose to celebrate with decadence after discovering this incredibly rich, silky-smooth hot fudge sauce--it's snowing in Chicago, but I figured "why not", it's the New Year!

Perfect for a large crowd.  Use this on ice cream, use it as a dipping sauce, use it to flavor your shakes, pour it on cupcakes--heck, you may just spoon-feed yourself--that's how good this stuff is. Never underestimate the value of knowing how to put a good hot fudge chocolate sauce together--even as a college student! 

I know you can buy bottled sauce but they are always "chemical"--this takes a few minutes total time to make--literally, in the time it takes for your ice cream to soften, this will be ready!

(Adapted from Epicurious 'Dinner Rush' magazine)

Equipment:

3 quart saucepan

Mixing bowls

Whisk

Spatula

Ingredients:

12 oz semisweet chocolate chips

1 tsp unsweetened cocoa powder

1/2 tsp instant espresso or coffee

1 cup plus 2 Tbls heavy whipping cream

6 Tbls marshmallow creme

Ice Cream

Fixin's of your choice

Rest is up to you

Instructions:

1. Wash your hands.

2. In a large mixing bowl, combine chocolate chips, cocoa powder, and coffee.

3. In a small saucepan, bring cream to a simmer over MEDIUM-LOW heat. Watch carefully.

4. Pour over chocolate mixture.  Let SIT FOR 30 seconds, untouched.

5. Whisk mixture until smooth and glossy.

6. Use a spatula to fold in marshmallow creme into chocolate.

7. Serve warm.

8. Can be made 3 days in advance.  Let cool, cover and chill. 

9. This is how I used my hot fudge sauce today! 

10. Happy 2014 New Year's Day!!!

Spicy BBQ Sloppy Joes

I haven't had Sloppy Joes for years.  Just never think of it.  But this recipe makes total sense as another Burger Alternative--Spicy BBQ Sloppy Joes.  It fits in line with providing simple skills with multiple variations on a theme: hamburger doesn't have to equal 'another burger night'.

See what you think.  I adapted a version from Epicurious Dinner Rush magazine called 'Sophisto Joes' but completely misread the recipe on my first attempt, adding 1 1/2 cups of brown sugar instead of 1 1/2 Tablespoons.  On remake, I adjusted the ingredients and added a few new ones.  Still simple, but with a little kick to keep things interesting!

Equipment:

Large skillet

Wooden spoon

Knife for chopping veggies

Magic-Bullet-type blender (if you don't have one you'll have to simply mash tomatoes)

Measuring spoons

Ingredients:

1 (14 1/2 oz) can whole tomatoes or diced, drained

1 large onion, chopped

4 garlic cloves, minced

2 Tablespoons butter

1 medium carrot, finely chopped

1 celery rib, finely chopped

1 1/2 lbs ground beef

1 1/2 tsp chili powder

2 Tablespoons Worchestershire Sauce

1 Tablespoon of light or dark brown sugar

Juice from 1/2 lemon or 1 teaspoon of red wine vinegar 

Pinch of cayenne (optional, if you have it)

1/2 tsp of Dijon mustard (optional if you have it)

4 Kaiser Rolls / Hamburger Rolls, toasted with or without butter.

Instructions:

1. Wash your hands.

2. Puree the tomatoes in the blender. Set aside.

3. Prep all of the veggies.

4. Heat butter over MEDIUM - HIGH heat in a large 12" skillet.

5. Saute garlic and onion until onion begins to turn golden brown, approx 4-5 minutes.

6. Add carrot, celery, 1/2 tsp of salt.  Stir and cook for until veggies soften, approx 4-5 minutes.

7. Add beef and brown, stirring occasionally, approx 5-6 minutes.

8. Add chili powder, 1/2 tsp salt, dijon mustard, and 3/4 tsp pepper.  Stir for 2 minutes.

9. Add pureed tomatoes, lemon juice, Worchestershire Sauce, and brown sugar.

10. Bring mixture to a boil, stirring occasionally, until sauce thickens, approx 6 minutes.

11. Season to taste with salt.
12. Toast your rolls for added support for the sloppiness.  Add butter or skip.