*The Ritz* Creamed Corn Recipe

I had this at church last week and it was so delicious. The friend who made it, used to work as a server at The Ritz Carlton and she brought a recipe card for every one in our group. I thought I'd put it on my blog for back up and to share with y'all!

Ingredients:
2 (20 oz) packages of frozen kernel corn
8 oz. (1/2 pint) whipping cream
8 oz. whole milk
1 tsp. salt
6 tsp. sugar
pinch of white pepper
2 Tbsp. melted butter
2 Tbsp. flour
1/2 cup parmesan cheese

Directions:
1. Combine all ingredients (except butter & flour) into a pot and bring to boil for 5 mins.
2. Add flour and butter.
3. Pour into baking dish, sprinle with parmesan cheese.
4. Broil until brown.

Pumpkin Pie Milkshakes

I made pumpkin milkshakes the other night for everyone after dinner and they were so delicious and so easy. I like pumpkin pie but other than that, I didn't think I was a big pumpkin fan BUT we ALL wanted more and will probably make them again this weekend.

All you need are the following ingredients and a blender (or a bullet)...

Ingredients:

2 cups of vanilla reduced-fat ice cream (I actually ended up needing a little more)

1 cup fat-free milk

2/3 cup canned pumpkin

1/4 cup packed brown sugar

3/4 teaspoon pumpkin pie spice (I didn't have any so this can be optional)

3 tablespoons frozen fat-free whipped topping, thawed

Pumpkin-pie spice or cinnamon for sprinkleing as a garnish (optional)

Directions:

Combine first 5 ingredients in a blender, process until smooth. Pour into glasses (should make about 4 glasses). Top each with a dollop of whipped topping and sprinkle some cinnamon to garnish, if desired.

Spinach and Black Bean Enchiladas

Spinach and black bean enchiladas...major hit! Packed with spinach and black beans make this a good, nutritous meal. Hearty, healthy and homey all at the same time. Enjoy!

Ingredients:
10-12 small flour or corn tortillas
10 oz. package of chopped frozen spinach (thaw and pat dry)
15 oz. can black beans, drained
14.5 oz. can Rotel (or any can of diced tomatoes and green chiles)
19 oz. can of Green enchilada sauce
3 cups of shredded monterey jack cheese
1 cup of Ricotta cheese
1 cup sour cream
1 tablespoon butter
2 cloves garlic, minced



Directions:
Preheat oven to 375 degrees and get out 9x13 inch baking pan.
Melt butter in a saucepan over medium heat. Add the garlic, cook for a few minutes until fragrant, not brown. Stir in spinach and cook for about 5 more minutes. Remove from heat and mix in the ricotta cheese, sour cream and 1 cup of the monterey jack cheese.
In a skillet over medium heat, warm the tortillas one at a time until flexible (about 15 seconds).
Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up and place seam side down in the 9x13 inch baking dish. Poor enchilada sauce over the top and sprinkle the remaining cup of Monterey Jack cheese.
Bake for 15-20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Quinoa Pudding

A little less than a year ago, I read about quinoa (pronounced "keen-wah")- considered to be one of nature's superfoods, quinoa is actually a seed closely related to spinach and beets. It is an ancient food but recently, I've been seeing and hearing about it in all health food/vegetarian blogs, diets and recipes. It is a complete protein, easy to digest, gluten-free and hypo-glycemic and also lower in carbohydrates. Since learning about this food, I've been hooked and try to make it on the reg.

I usually make it into a side dish for dinners but it is also good as a breakfast meal! I'd never tried it as a dessert or breakfast before until this week. The hubby, decided to get creative and found a "dessert" recipe made with quinoa. It was so good that the kids ate it for dessert and then requested it for breakfast the next morning and ate 2 huge bowls.

Ingredients:
1 1/2 cups of water
3/4 cup quinoa
2 cups milk
2 ripe bananas
2 tablespoons white sugar
salt to taste
1/2 tablespoon of butter
1/2 teaspoon vanilla extract

Directions:
Rinse and drain quinoa. Bring water and quinoa to boil in saucepan over high heat, stirring occasionally. Reduce heat, cover and simmer for 15 minutes. Remove from the heat.
Blend together the milk, sugar, banana and salt in the bowl of a blender or food processor until smooth. Pour the milk mixture into the saucepan and mix with the quinoa.
Place pan over medium heat, cook and stir until mixture becomes thick and creamy, 5-10 minutes.
Remove from the heat. Stir in the butter and vanilla and serve warm.

Cream of Asparagus Soup

I know it seems strange to want soup in the middle of Summer but I've been in the mood for it! I've been wanting to make this one for awhile and I'm glad I did. I love finding soup recipes that are good and simple enough to make again. Much to my surprise and delight, the kids couldn't get enough of it and they loved dipping the asparagus spears (used for garnish) in the soup.

Ingredients:
2 lbs. green asparagus
1 large onion, chopped
3 tablespoons unsalted butter
5 to 6 cups chicken broth
1/2 cup heavy cream
1/4 teaspoon fresh lemon juice, or to taste

Directions:
Cut tips from 12 asparagus
1 1/2 inches from top and halve tips lengthwise if thick and reserve for garnish.
Cut stalks and all remaining asparagus into 1/2 -inch pieces.
Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring 5 minutes. Add 5 cups of broth then simmer, covered, until asparagus is very tender, 15-20 minutes. While soup simmers, cook reserved asparagus tips in boiling, salted water, until just tender, 3-4 minutes, then drain. Puree soup in batches in a blender until smooth, transferring to a bowl, then return to pan. Stir in heavy cream, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk remaining tablespoon butter.
Add lemon juice and garnish with asparagus tips!

Who Doesn't Like Broccoli?

My daughter, that's who! I never buy it because of this and secretly, because I'm not so much a fan, either. I mean, who craves broccoli? Anyway, I broke down and bought it because it's good for you and even though my kids eat a good amount of other veggies, broccoli is one of those super veggies that I feel they need to learn to like and we should eat more. While googleing "broccoli recipes that kids will enjoy", I came across this recipe and made it tonight. It was so good! Both our kids gobbled it down and asked for more. It is broccoli with cheddar cheese sauce. Doesn't sound too original and sure, you could just go to the store and buy Velveeta but this was so much better in taste and making it from scratch allows you to modify the recipe to your liking and also to make it a little healthier since you know all the ingredients. I also learned that by roasting the broccoli, it totally makes a difference in taste. The hubby and I thought the cheese sauce would make for an amazing fondue sauce too and couldn't get enough. I'll be hitting the gym tomorrow extra hard. :)

Ingredients
4 cups broccoli florets
1 teaspoon kosher salt
3 tablespoons olive oil

For the sauce
2 tablespoons of butter or margarine
2 tablespoons flour
1/2 teaspoon dry mustard powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper
2 cups milk
2 cups cheddar cheese, shredded

Directions
1.Preheat the oven to 400 degrees. Toss broccoli florets, olive oil and salt together. Spread on a cookie sheet in a single layer. Bake for 15-20 minutes or just until color is vibrant.
2. Melt butter in skillet, and whisk flour. Add spices. Whisk well and cook for 2-3 minutes while constantly whisking. Add milk and bring to a boil while whisking. After it boils, let it thicken and turn burner off. Add cheese and whisk in to melt. Remove from burner or turn it off.
3. Spoon over broccoli before serving.

Tahini Bowl

WOW! This dish is soooooo good! So easy, so tasty and so healthy. Do yourself a favor and make this for dinner. Tonight! The following is the recipe the way I was given it (no idea what it is called by the way, someone posted it on Facebook). Under that will be the way I made it and I'm pretty sure I like my way a little better. BTW, kids loved it too!

Ingredients:
1/2 cup tahini sauce
3 cloves garlic, crushed
1/2 teaspoon kosher salt
2 tablespoons sesame oil
1/4 cup lemon juice
1 cup kale, chopped
1 teaspoon parsley, finely chopped (optional)
brown rice
black beans (1 can)

Directions:
In a food processor or mortar and pestle, combine garlic and tahini sauce and salt. In a bowl whisk the lemon juice and sesame oil then add the tahini mixture to the bowl and mix. Pour over a big bowl of brown rice, black beans and raw, chopped kale. Top with some parsley and dig in!

*The Jo Way:
Bought my Tahini sauce from Trader Joe's (near the hummus) since the grocery store only sells Tahini paste. Tahini paste is not the same thing and if you don't live by a Trader Joe's or store that sells Tahini SAUCE then there are plenty of recipes on-line for actual Tahini sauce that are simple. Trust me, it makes a difference and you need the sauce not the plain paste. I've tried it with the paste and the consistency was like peanut butter and not that great. I don't have a mortar and pestle or a food processor, only a blender and a Magic Bullet. I used our Bullet and added way more garlic then recipe calls for, about half the amount of tahini sauce (I probably used about 1/4 cup of tahini sauce), 1 tablespoon sesame oil, 1 diced jalapeno (didn't give the jalapeno mixture to the kids) and mixed in the bullet. Then for the lemon mixture I used 1/2 cup instead of 1/4 cup of lemon. Really good meatless meal. My husband even told me he wouldn't mind eating it 2 nights in a row if we have leftovers. :)