Candace in the Kitchen

Archive for the ‘Vegetables’ Category

Inrgedients:

1 lb fresh green beans, trimmed

3-4 shallots, thinly sliced

4 garlic cloves, thinly sliced

2 T olive oil

salt

pepper

Directions:

Heat oven to 400 degrees.

Line a baking sheet with foil and spray with cooking spray.

Toss all other indrgedients together and put on foil lined baking sheet.

Cook for 15-20 minutes tossing occasionally.

Pretend that there is  a picture of  a spice rubbed burger with gooey cheddar cheese instead of this text. Because there would be,  if the hub hadn’t said “Can we just eat without taking a picture!?!?!”

We’ve used this on burgers and grilled chicken. It is delicious.

Adapted from Country Living

Ingerdients:

3 heaping T brown sugar

1 t smoked paprika

1/2 t garlic powder

1/2 t cumin

1/2 t chipotle powder

1/4 t kosher salt

1/4 t freshly ground pepper

Directions:

Mix all ingredients in a medium bowl.

Place burgers or chicken in the rub and gently turn to coat.

Don’t be shy with it- if you cook on an outdoor grill a lot of the rub/glaze will melt and burn off. Cooking on an indoor grill pan really keeps everything in place but can smoke up the kitchen.

Note- for the burgers- I usually put 1-2 T of the spice rub inside the burger along with 2 cloves minced garlic and a few dashes of Worcestershire.

I love these peppers. They are great as a side dish or a meal and since it’s just veggies they are pretty healthy too.

Loosely adapted from : Rachael Ray

Ingredients:

4 poblano peppers, halved and seeded*

1 T oil

1 jalapeño pepper, minced (you can seed it if you want less heat)

1 medium red onion, diced

2 cups sweet corn, fresh or frozen

1 can fire roasted tomatoes, drained

1/2 t cumin

1/4 t Mexican oregano

Salt and pepper

Directions:

Char the poblanos. You can do this on the grill or in the oven, set temp to “broil”

In a large stainless steel pan heat oil and add onions and jalapeño. Cook until onions are translucent.

Add corn and cook until it is starting to char a bit.

Add seasonings and cook about 1 minute until fragrant, stirring occasionally.

Add tomatoes and cook until heated through.

Fill charred poblanos with corn mixture.

You could top them with cheese and heat under the broiler, but I don’t think they need it.

Notes: Because the heat level of poblanos varies from pepper to pepper I sometimes get some mild ones and some super, super hot ones in the same batch.

This is a great tasting side dish that doesn’t require too much attention. It’s now in the regular rotation at our house.

Ingredients:

2 cups of sweet (Silver Queen) corn, fresh or frozen

1/2-1 red bell pepper, chopped

1 small or 1/2 of a large red onion, diced

2 T butter, divided

Kosher salt and freshly ground black pepper to taste

Directions:

In a large skillet melt 1 T butter over medium heat

Add onion and pepper and let cook, stirring occasionally, until starting to brown- about 10 minutes

Add corn and cook the mixture until it is caramelized to your taste. Give at least 10-15 minutes to cook the corn through. If it is getting too brown turn the heat to low until you are ready to serve.

Season with salt and pepper (We like LOTS of black pepper!)

Add the remaining 1 T of butter and serve warm.