Zucchini, Corn and Almond Salad

By: Robin Donovan and Juliana Gallin, authors of The Lazy Gourmet: Magnificent Meals Made Easy

Ingredients:

1 pound zucchini, cubed

1½ cups fresh corn kernels (from about 1½ large ears)

Olive oil or olive oil spray, for roasting

2 tablespoons lemon juice (from about 1 lemon)

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

3 tablespoons olive oil

½ cup blanched, slivered almonds, lightly toasted

1 ounce grated Parmesan cheese (about ½ cup)

Directions:

Preheat oven to 400°F.

Mix zucchini and corn on a rimmed baking sheet. (Mixing well will prevent outlying corn kernels from burning.) Drizzle or spray with oil and toss until well coated. Spread out ... Read More »]]>

Zucchini, Corn and Almond Salad

By: Robin Donovan and Juliana Gallin, authors of The Lazy Gourmet: Magnificent Meals Made Easy

Ingredients:

1 pound zucchini, cubed

1½ cups fresh corn kernels (from about 1½ large ears)

Olive oil or olive oil spray, for roasting

2 tablespoons lemon juice (from about 1 lemon)

½ teaspoon kosher salt

½ teaspoon freshly ground pepper

3 tablespoons olive oil

½ cup blanched, slivered almonds, lightly toasted

1 ounce grated Parmesan cheese (about ½ cup)

Directions:

Preheat oven to 400°F.

Mix zucchini and corn on a rimmed baking sheet. (Mixing well will prevent outlying corn kernels from burning.) Drizzle or spray with oil and toss until well coated. Spread out into a single layer and roast until zucchini is tender, about 15 minutes. Let cool to warm or room temperature, 10 to 20 minutes.

In a medium serving bowl, combine lemon juice, salt, and pepper. Add olive oil and whisk vigorously until well combined. Add zucchini and corn, mixing well to coat. Add almonds and cheese. Toss lightly.

Serves 2- 4.

Robin Donovan and Juliana Gallin are the authors of The Lazy Gourmet: Magnificent Meals Made Easy —a hip, fun, and practical guide to cooking strikingly sophisticated, yet surprisingly simple dishes. With more than 125 delightfully easy recipes, the book proves that anyone—even those short on time, patience, skill, or experience—can cook impressive meals with minimal effort. You can visit the authors’ blog a twww.TwoLazyGourmets.com, like them on Facebook, and follow them on Twitter

Corn and Tomato Chowder With Fresh Basil

By: Robin Donovan and Juliana Gallin, authors of The Lazy Gourmet: Magnificent Meals Made Easy

Ingredients:

2 tablespoons olive oil

1 large onion

1 large clove garlic, minced

3 cups fresh corn kernels (from about 4 cobs)

1 red bell pepper

½ teaspoon salt

½ teaspoon coarsely ground black pepper

1/8 – ¼ teaspoon cayenne pepper (optional)

1 pound sweet tomatoes, chopped

3 cups water or vegetable broth

1 cup half-and-half

¼ cup chopped fresh basil leaves

Directions:

In a stockpot, heat oil over medium-high heat. When oil is hot but not smoking, add onion and garlic and stir until onions are soft and translucent, 5 to 7 minutes.

Add corn, ... Read More »]]>

Corn and Tomato Chowder With Fresh Basil

By: Robin Donovan and Juliana Gallin, authors of The Lazy Gourmet: Magnificent Meals Made Easy

Ingredients:

2 tablespoons olive oil

1 large onion

1 large clove garlic, minced

3 cups fresh corn kernels (from about 4 cobs)

1 red bell pepper

½ teaspoon salt

½ teaspoon coarsely ground black pepper

1/8 – ¼ teaspoon cayenne pepper (optional)

1 pound sweet tomatoes, chopped

3 cups water or vegetable broth

1 cup half-and-half

¼ cup chopped fresh basil leaves

Directions:

In a stockpot, heat oil over medium-high heat. When oil is hot but not smoking, add onion and garlic and stir until onions are soft and translucent, 5 to 7 minutes.

Add corn, bell pepper, salt, black pepper, and cayenne pepper (if using) and continue to cook, stirring occasionally, for another 3 to 5 minutes. Add tomatoes and water or broth, and bring to a boil. Reduce heat and simmer until liquid starts looking cloudy and yellow, about 10 minutes.

Using an immersion blender (or in batches in a countertop blender or food processor) purée about half of the soup until smooth. Whisk in half-and-half and basil. Taste, and adjust seasonings if needed.

Serves 4 to 6.

Robin Donovan and Juliana Gallin are the authors of The Lazy Gourmet: Magnificent Meals Made Easy —a hip, fun, and practical guide to cooking strikingly sophisticated, yet surprisingly simple dishes. With more than 125 delightfully easy recipes, the book proves that anyone—even those short on time, patience, skill, or experience—can cook impressive meals with minimal effort. You can visit the authors’ blog at www.TwoLazyGourmets.com, like them on Facebook, and follow them on Twitter

I adore Asiago cheese. It wins hands down if it’s on a menu or, apparently, in a recipe.  This recipe did not disappoint.

First you’ll want to cut your French bread loaf into 1-inch cubes.

Put milk, whipping cream, eggs, salt and pepper in a large bowl.

Whisk together.

Add bread, tossing to coat. Let stand for 30 minutes.

Preheat your oven to ... Read More »]]>

I am enamored with bread pudding recipes. I collect them, in fact, but I’ve never made one until today. Most of the recipes are sweet so it seems strange (even to me!) that the first bread pudding I would make would be savory.

I adore Asiago cheese. It wins hands down if it’s on a menu or, apparently, in a recipe.  This recipe did not disappoint.

First you’ll want to cut your French bread loaf into 1-inch cubes.

Put milk, whipping cream, eggs, salt and pepper in a large bowl.

Whisk together.

Add bread, tossing to coat. Let stand for 30 minutes.

Preheat your oven to 375 degrees F.  Stir the corn and cheese into the bread mixture.

Butter a 9 x 13” baking dish.

Spoon mixture into prepared dish.

Bake for 45 minutes or until set and golden brown.

I served this bread pudding as a side dish with roast chicken and green beans. I’m sure you will agree, it is Mmmm FABU!

Corn and Asiago Cheese Bread Pudding

Ingredients:

1 1/2 cups milk
1 cup whipping cream
3 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 (12-oz.) French bread loaf, cut into 1-inch cubes (8 cups)
4 cups fresh corn kernels
1 1/2 cups (6 oz.) shredded Asiago cheese

Preparation:

1. Whisk together first 5 ingredients in a large bowl; add bread, tossing to coat. Let stand 30 minutes.

2. Preheat oven to 375°. Stir corn and cheese into bread mixture; spoon into a well-buttered 13- x 9-inch baking dish. Bake at 375° for 45 minutes or until set and golden brown.

Lauri Rottmayer is the author of the FABU Highway. When she’s not traveling the Highway, Lauri directs The Mrs. Oklahoma International Pageant, a competition for married Oklahoma women from ages 21-56.

You can visit Lauri’s websites at www.FABUHighway.com andwww.TheMrsOklahomaPageant.com.

What you need:

2 tablespoons of olive oil

1lb lean ground turkey

1 package (1 ounce) reduced-sodium taco seasoning

1 can corn

1 can (15 ounces) black beans

1 can (15 ounces) northern beans

1 can (15 ounces) pinto beans

1 can (16 ounces) reduced-sodium chicken broth

2 cans (14.5 ounces) tomatoes w/ chiles

1 small onion

¼ teaspoon salt

1/8 teaspoon cinnamon

Low fat shredded cheddar cheese

Directions:

Spray a 6- to 8-quart pot with nonstick spray. Warm the oil in the pot over medium-high heat. When ... Read More »]]>

I’m here again with another feel good recipe. With the “chili” months approaching this will surely warm you up on a cold day, and again, is figure friendly!!

What you need:

2 tablespoons of olive oil

1lb lean ground turkey

1 package (1 ounce) reduced-sodium taco seasoning

1 can corn

1 can (15 ounces) black beans

1 can (15 ounces) northern beans

1 can (15 ounces) pinto beans

1 can (16 ounces) reduced-sodium chicken broth

2 cans (14.5 ounces) tomatoes w/ chiles

1 small onion

¼ teaspoon salt

1/8 teaspoon cinnamon

Low fat shredded cheddar cheese

Directions:

Spray a 6- to 8-quart pot with nonstick spray. Warm the oil in the pot over medium-high heat. When the oil’s hot, add the onion and brown, then add the ground turkey and cook for 5 minutes, or until it’s no longer pink. Add the taco seasoning and stir until the meat is well coated with the seasoning, add the corn*, beans*, broth, and tomatoes. Season with salt and cinnamon and bring to a boil. Reduce the heat to medium low and simmer, uncovered, for 20 minutes. Sprinkle some low fat cheddar cheese, instead of a spoon, serve with a side of tortilla chips and enjoy!

Nutritional Facts:

Calories – 265.6

Fat – 7.4

Saturated Fat – 0.6

Cholesterol – 22.5

Sodium – 972.5

Carbohydrates – 33.2

Total Sugars – 6.9

Dietary Fiber – 8.5

Protein – 23.7

*Note: all beans and corn should be rinsed and drained before adding to the chili

6 Potatoes, baked 1 cup onion, chopped 1 cup celery, chopped ½ cup green pepper, chopped ⅛ cup jalapeno, minced 4 cups milk 2 cups half and half 1 teaspoon garlic , minced 4 ounces cream cheese

Wash, then rub potatoes with olive oil, salt and pepper. Bake on a sheet pan until done. Saute celery, onions, peppers and garlic in olive oil for 3-4 minutes. Add Milk and bring to a simmer. Cut up baked potatoes into bite sized pieces and add to the milk. Bring to a simmer, add cream cheese and salt & pepper to taste. It’s DONE! Garnish with chives, sour cream, ... Read More »]]>

BAKED POTATO CORN CHOWDER

6 Potatoes, baked
1 cup onion, chopped
1 cup celery, chopped
½ cup green pepper, chopped
⅛ cup jalapeno, minced
4 cups milk
2 cups half and half
1 teaspoon garlic , minced
4 ounces cream cheese

Wash, then rub potatoes with olive oil, salt and pepper. Bake on a sheet pan until done. Saute celery, onions, peppers and garlic in olive oil for 3-4 minutes. Add Milk and bring to a simmer. Cut up baked potatoes into bite sized pieces and add to the milk. Bring to a simmer, add cream cheese and salt & pepper to taste. It’s DONE! Garnish with chives, sour cream, bacon bits and cheddar cheese.

NUTRITION FACTS

Servings: 8
Amount Per Serving
Calories: 347
Total Fat: 8.38g
Cholesterol: 27mg
Sodium: 114mg
Total Carbs: 57.31g
Dietary Fiber: 4.03g
Sugars: 8.87g
Protein: 11.14g