the UGC: Yet Another Recipe Round-Up

Yet Another Recipe Round-Up
September 25, 2011

Food! I made some this weekend! I feel like I was in the kitchen a lot. But for all the time I spent in there, I don't think that much came out of it. However, the things that I made? Worth raving about.

I'm going to start with the Broccoli, Beef & Potato Hotdish. Out of everything I'm going to tell you about, it's lowest on the totem pole. Which doesn't mean it's bad, it just means the other stuff was that much better!

I need to do a whole post about making my lunch, but since I don't want to go into that now, here's the short version: I've been trying to find "one dish" meals that I can make on Sunday nights that will provide me lunch for the rest of the week. This hotdish is in that category. In fact, I think it might be the first thing I've made that almost covers all the food groups: protein (beef), vegetable (broccoli), starch (potato), dairy (cheese sauce)! (I guess if I bring an apple with me I'll have 'em all covered). It took a few pots and pans to get this one done because you cook almost everything separately and then layer it in the final dish. Overall though, it wasn't too bad. I even tried some for dinner tonight and I'm looking forward to it as my lunch this week (the other requirement: it has to be GOOD, or I won't eat it).

I've been really into corn recently. It's not that I didn't like it before, but for some reason this summer, I can't get enough. So when Molly posted this simple recipe for sauteed corn, I knew I had to try it. I actually made this on Thursday night and it was so easy and so good, I made it again tonight. I used frozen corn both times and it was delicious. I leave out the jalapeno because I'm a spice wimp, but even if I could handle the heat, I don't think I'd miss it. The combination of the slightly sweet caramelized corn with the kick of lime juice is just perfect. In fact, I'm going to keep frozen corn, scallions, and lime in the house at all times, just so I can make this whenever I want.

And finally, this brings us to ice cream. And actually, while I'm thinking about it, the ice cream probably deserves it's own post. Basically, I'd been looking for a good ice cream cook book and after seeing a couple of people mention the Jeni's Splendid Ice Cream book, I decided to order it. I kind of wanted to go right for the goat cheese and roasted cherry ice cream, but decided to keep it simple and went with Backyard Mint (her base ice cream recipe plus some mint leaves). You guys, this is the best ice cream I have ever made at home. EVER. Which is why it deserves its own post. I have so much more to tell you about this ice cream, I just don't have a good picture to go with it. Yet. (Oh darn, I guess I need to make some more ice cream!)

$\"Broccoli,$ \n\n\nFood! I made some this weekend! I feel like I was in the kitchen a lot. But for all the time I spent in there, I don't think that much came out of it. However, the things that I made? Worth raving about.\n\nI'm going to start with the Broccoli, Beef & Potato Hotdish. Out of everything I'm going to tell you about, it's lowest on the totem pole. Which doesn't mean it's bad, it just means the other stuff was that much better!\n\nI need to do a whole post about making my lunch, but since I don't want to go into that now, here's the short version: I've been trying to find \"one dish\" meals that I can make on Sunday nights that will provide me lunch for the rest of the week. This hotdish is in that category. In fact, I think it might be the first thing I've made that almost covers all the food groups: protein (beef), vegetable (broccoli), starch (potato), dairy (cheese sauce)! (I guess if I bring an apple with me I'll have 'em all covered). It took a few pots and pans to get this one done because you cook almost everything separately and then layer it in the final dish. Overall though, it wasn't too bad. I even tried some for dinner tonight and I'm looking forward to it as my lunch this week (the other requirement: it has to be GOOD, or I won't eat it).\n\nI've been really into corn recently. It's not that I didn't like it before, but for some reason this summer, I can't get enough. So when Molly posted this simple recipe for sauteed corn, I knew I had to try it. I actually made this on Thursday night and it was so easy and so good, I made it again tonight. I used frozen corn both times and it was delicious. I leave out the jalapeno because I'm a spice wimp, but even if I could handle the heat, I don't think I'd miss it. The combination of the slightly sweet caramelized corn with the kick of lime juice is just perfect. In fact, I'm going to keep frozen corn, scallions, and lime in the house at all times, just so I can make this whenever I want.\n\nAnd finally, this brings us to ice cream. And actually, while I'm thinking about it, the ice cream probably deserves it's own post. Basically, I'd been looking for a good ice cream cook book and after seeing a couple of people mention the Jeni's Splendid Ice Cream book, I decided to order it. I kind of wanted to go right for the goat cheese and roasted cherry ice cream, but decided to keep it simple and went with Backyard Mint (her base ice cream recipe plus some mint leaves). You guys, this is the best ice cream I have ever made at home. EVER. Which is why it deserves its own post. I have so much more to tell you about this ice cream, I just don't have a good picture to go with it. Yet. (Oh darn, I guess I need to make some more ice cream!)

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