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Mocha Coconut Cake – More Birthday Deliciousness

Mocha Coconut Cake – More Birthday Deliciousness

Two days after Daughter Number 3’s birthday we get to celebrate another birthday in our house. The Hubs birthday is on August 14th.

As is tradition, he gets to choose his birthday dinner and cake. Sometimes he opts to eat out. Sometimes he opts for no cake, because we usually have cake left from Daughter Number 3’s birthday. This year, he asked me to pick up some steaks to grill and some potatoes to bake (in my new convection oven). As for the cake, he wasn’t sure I needed to make him one because we had just had a big birthday cake. I acted a bit dejected or let down at not being able to bake him a cake. He said, “Well, you can make whatever you want to make for me. You could make me ‘That Mayonnaise Cake’.”

Hmph. I had just made that cake for Daughter Number 3 for her Chocolate Caramel Cake. http://ortsofsorts.com/2014/08/16/chocolate-caramel-cake-birthday-deliciousness/  I couldn’t make the exact same cake just two days apart.

Still pouty, I started racking my brain to come up with a cake for The Hubs. He isn’t hard to please and I am fairly sure he has not met a cake he doesn’t like, but I wanted to make him something special. As I was doing my brainstorming I went in to the kitchen to make myself some brain juice (aka coffee). I pulled my DD Chocolate off of the lazy susan and noticed the K Mocha Coconut that Daughter Number 2 had purchased for her daddy as a special treat; one of his all-time favorites. I think the bells that went off in my head were loud enough that my 85 year-old neighbor could have heard them at his house. Mocha Coconut Cake.

I decided that I would use the recipe for That Mayonnaise Cake, substituting fresh, hot coffee for the warm water.

I searched for a coconut cake recipe and was disappointed in many of the recipes I found. I found one that seemed like it would work with some changes.

Coconut Cake

  • 1 cup cake flour
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 2 sticks butter, unsalted, room temperature
  • 2 cups granulated sugar
  • 3 eggs
  • ½ cup cream of coconut
  • ½ cup heavy cream
  • 1 teaspoon coconut extract
  • 2-3 Tablespoons milk, to thin batter

Preheat oven to 350 degrees. Grease and flour 2 round cake pans. Set aside. Sift into a large mixing bowl flours, baking powder, baking soda, and salt. Using an electric mixer or stand mixer cream butter until light and fluffy. Add sugar in small batches until incorporated and fluffy. Add eggs one at a time and mix thoroughly. Reduce speed to low; add in half of sifted dry ingredients. Beat in cream of coconut, cream, and extract. Add in remaining dry ingredients until just combined. If batter seems too thick, add in milk to thin. Do not over mix. Pour batter into prepared pans and bake in preheated oven for 30 minutes until a toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack for about 15 minutes. Turn out of pans onto wire racks and cool completely.

Coconut Butter Cream Frosting

  • 1 stick butter, unsalted, room temperature
  • 4 Tablespoons Cream of Coconut
  • 2 Tablespoons Heavy Cream
  • 3 cups powdered sugar
  • 1 teaspoon coconut extract

In a medium glass bowl beat butter with an electric mixer until creamy. Add in cream of coconut and heavy cream. Add in powdered sugar ½ cup at a time, until desired consistency. Mix in coconut extract.

Toasted Coconut

  • ¼ cup sweetened coconut flakes
  • ¼ cup unsweetened coconut flakes

Preheat oven to 250 degrees. Place coconut on a baking sheet. Toast for about 5 minutes until becoming golden. Remove from oven and set aside to cool.

Chocolate Ganache

  • 16 ounces chopped bittersweet chocolate
  • 16 ounces heavy cream

Place chopped chocolate in a large glass or metal bowl, free from any oil. In a large glass bowl, microwave cream for 60 seconds on medium high power. Microwave in 30 second intervals at medium high power until cream starts to bubble. Do Not Boil! Remove cream from microwave and pour over chocolate. Let stand for two minutes. Stir with a rubber spatula until completely mixed. Let stand to cool. The longer it stands, the thicker the ganache will become.

I assembled the Mocha Coconut Cake as follows. Place the cake plate on wire rack. Place an edged baking sheet under the wire rack. Lay parchment or waxed paper on the edges of the cake plate, to just under where the first layer will be. Place one mocha layer on cake platter. Spread top of cake with Coconut Buttercream Frosting, about ¼ to ½ inch thick. Do not frost to the edge or on the sides. Sprinkle with Toasted Coconut. Gently place coconut cake layer on top. Repeat the Buttercream / Toasted Coconut filling. Gently lay the 2nd Mocha layer on top of Toasted Coconut, repeat filling layer. Add the last Coconut layer. Starting at the center of the top layer, pour ganache over the top. It will flow out to the edges and down the side. Using a spoon, pour ganache over the sides to drizzle down. It will flow over the cake plate and into the baking sheet below. Continue drizzling ganache until the sides are covered. Remove parchment or waxed paper from the plate. Wipe the plate edge to remove excess ganache. Place toasted coconut on the edge of the cake plate for decoration.

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The Hubs was quite happy with the cake. He laughed a bit when he saw that I had made such a grand cake. It really was something! I have made quite a few three-layer cakes in the past but never a four-layer cake!

This cake was more than a morsel! It turned out even better than I had imagined and was an explosion of Mocha Coconut goodness! MochaCoconutHeaven is more like it! I am thrilled that I got to bake two cakes this week in my brand new oven. I am also thrilled that I don’t have any upcoming birthday to bake a cake for!

A few words of caution: this cake took quite a bit of time, with all of the different components and assembly. The ganache was delicious, but messy.

 
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Posted by on August 17, 2014 in recipe

 

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Chocolate Caramel Cake – Birthday Deliciousness

Chocolate Caramel Cake – Birthday Deliciousness

On Tuesday I shared that we were celebrating Daughter Number 3’s 12th birthday! I failed to mention that it was her Golden Birthday! She turned 12 on the 12th!

One of the family traditions that I have continued in my family is the birthday dinner. The birthday girl (or boy) gets to pick what they want to eat for their birthday dinner. They also get to choose the birthday cake. The tradition is also to make the birthday cake…as opposed to buying it. There have been times we have broken from tradition, but that is a rarity.

When I asked Daughter Number 3 what she wanted for dinner she asked for homemade Macaroni and Cheese, with a side of “Little Smokies”. I tried to explain to her that she had that backward…but that didn’t work. So I agreed to make her Macaroni and Cheese with a side of “Little Smokies”.

She also asked for an ice cream cake (from a chain whose name is somewhat royal). I told her that this year we would opt for making a cake, not buying one. She told me that she would have to think on it for a bit. A short time later she came back to me. She wanted to know if I could make a chocolate caramel cake. Well, I hadn’t ever made one, but that didn’t mean I couldn’t.

I have a go-to chocolate cake recipe. It is one of the moistest and easiest chocolate cakes to make. Ever. It is a mayonnaise cake recipe that I found more than 25 years ago when I was looking for a chocolate cake recipe for someone who has milk allergies. My dad helped me find it, and I have used it ever since. For the filling between the layers I decided to do Dulce de Leche. My plan was to cover the outside with Ganache. When I mentioned that to Daughter Number 3 she said she preferred buttercream. I asked if she wanted a chocolate buttercream and she asked for caramel buttercream. I obliged.

It was a delicious cake and I am so glad she asked for it! I have learned some new tricks that I will be using forever, and I learned a little bit more about baking, filling, and frosting cakes.

The first recipe I will share is the Dulce de Leche. I have shared before that I make caramel by cooking Sweetened Condensed Milk in the can. I realize that some people do not recommend this method for various reasons. I also know that this is such an easy way to make delicious caramel. However, I just got a brand new stove with a smooth cooktop and did not want to keep a large pan of boiling water on for hours. I had read that you can also make my delicious kind of caramel using a slow cooker. I did that.

Easy Caramel

  • 1 can  of Sweetened Condensed Milk

Remove the label from the can. Place the can in the crock of the slow cooker. Fill with water to about an inch over the top of the can. Cook on slow for up 7-8 hours. Turn off slow cooker. Remove can and cool. Open can, pour caramel into bowl, whip with an electric mixer until creamy. If you want salted caramel, grind in some sea salt. Stir.

That Mayonnaise Cake

  • 1 cup mayonnaise
  • 1 ½ cup granulated sugar
  • 1 egg
  • 1 cup cake flour
  • 1 cup all-purpose flour
  • Pinch of salt
  • ½ cup cocoa powder
  • 1 teaspoon baking soda
  • 1 cup warm water
  • 1 teaspoon vanilla

Preheat oven to 350 degrees. Grease and flour cake pans. Combine all ingredients. Beat hard 2 minutes. Pour into prepared cake pans. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven to a cooling rack. Allow to cool for about 20 minutes, and turn out of pans onto rack to cool completely. Makes 2 9-inch cakes.

Caramel Buttercream Frosting

  • 1 stick unsalted butter, room temperature
  • 1/3 can sweetened condensed milk, caramelized (see above)
  • 1 ½ cups powdered sugar, sifted
  • ½ teaspoon vanilla
  • Sea salt

Cream softened butter in a glass bowl with an electric mixer until light and fluffy. Add in the caramelized milk. Cream until well mixed. Add powdered sugar, about ½ cup at a time, mixing well between add-ins. When you have reached your desired consistency (you made want more sugar, or less) add in vanilla and sea salt. Mix until blended. Use to frost cooled cake.

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I made 3 thinner cakes out of the cake batter. After they had cooled I covered layers one and two with the Dulce de Leche. I then covered the top of the third layer and the sides of the cake with the Caramel Buttercream. The Dulce de Leche made the cake a little bit crunchy, so I may make a few adjustments to that. It was not offputting to any of the 5 of us, but it might be to some. We would definitely eat this cake, prepared exactly the same way, again. (and again)

It's so good Daughter Number 4 ate it with both hands!

It’s so good Daughter Number 4 ate it with both hands!

If you are getting ready to make a birthday cake for someone and want it to be a little bit different, you should absolutely try this combination of chocolate and caramel-y goodness! If you are simply looking for a delicious and easy to make chocolate cake, I recommend That Mayonnaise Cake above all others!

 

 
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Posted by on August 16, 2014 in Uncategorized

 

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Wonderful Waffles! (yes, homemade)

Wonderful Waffles! (yes, homemade)

Today, we are celebrating Daughter Number 3’s twelfth birthday! It’s so very exciting! I will share recipes and stories of the birthday dinner and cake later…

What I am sharing with you now is what we ate for her birthday sleepover with one of her besties!  I gave the girls a vast array of choices ranging from homemade pizza, spaghetti and meatballs or meatball sandwiches, any number of ground beef dishes (hamburgers?), chicken dishes (Chinese chicken, fried chicken, Italian chicken) and more. I guess pre-teen is the age where two girls can turn dozens of food choices into blank stares and crickets. Bueller? Bueller?

After what seemed like a very long time I said, “Waffles, pancakes, “… Ding, ding, ding. We have a winner! The young friend said, “Homemade waffles? My Mammy and Pawpaw make me homemade waffles.” I assured her they would be homemade.

I giggled as I had a quick flashback to the week prior. I had stayed with a friend in her gorgeous home with her uber gorgeous kitchen. Highlight was when she offered to let me make breakfast Sunday morning in her kitchen! I asked her what she would like, and offered to make waffles. She had been showing me to the pantry when she turned and said, “Oh. I don’t have any Bisquick”. (I am using this story with permission) I busted out laughing, and said “Oh, silly! I don’t use Bisquick”, which resulted in a little slap to the back of my arm. More laughter ensued. She pulled out the waffle iron and I set to work making homemade waffles.

I have learned that whether I am making healthy waffles or unhealthy waffles, they are fluffier and tastier if you whip the egg whites and fold them in.

http://culinaryarts.about.com/od/griddledspecialties/r/fluffywaffles.htm

I used the above recipe for the sleepover waffles.

Fluffy Waffles

  • 1 ¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 Tablespoon granulated sugar
  • 3 eggs, separated
  • 1 ¾ cups milk
  • ¼ cup canola oil
  • ½ stick unsalted butter
  • ½ teaspoon vanilla

Preheat the waffle iron. In a large bowl sift together flour, baking powder, and salt. Place the butter in a glass measuring cup and microwave at short intervals until melted. In a medium bowl, whisk the egg yolks. Stir in milk, oil, and melted butter. Set aside. In the bowl of a stand mixer beat the egg whites until stiff. Gradually add the sugar and mix until egg whites form peaks. Add liquid ingredients (not egg whites) to the sifted dry ingredients, stirring in vanilla. Do NOT overmix. Gently fold in egg whites with a rubber spatula until egg whites are incorporated into the batter. Again…do NOT overmix. Ensure that both sides of the waffle iron are sprayed with nonstick cooking spray or oiled lightly. Using a ladle or measuring cup, pour batter into the center of each ‘waffle’ on the preheated waffle iron. (Follow the instructions for your waffle iron) Cook until the waffle batter has stopped steaming. Waffles should be lightly browned and crisp, not doughy.

Serve with butter, syrup, peanut butter (my favorite), fresh fruit, jam or your own favorite topping.

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It doesn’t really take all of that to whip up a delicious waffle, though. It can be very quick and easy…even without the mix!

Basic Waffles

  • 1 cup all-purpose flour
  • 2 Tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup milk
  • ¼ cup canola oil
  • ½ teaspoon vanilla
  • 2 eggs, separated (or whites only)

Preheat waffle iron. In a large mixing bowl, or measuring bowl sift together flour, baking powder, salt, and sugar. In a small bowl combine egg yolks, milk, oil, and vanilla. Set aside. In a small bowl whisk egg whites until light and fluffy, or forming soft peaks. Add liquid ingredients into dry ingredients. Be careful not to overmix. Some lumps can still be visible. With a rubber spatula fold in egg whites gently. Do NOT overmix. Pour batter into the middle of the waffle sections in the preheated waffle iron, being careful not to overfill. Batter should not come to the edge of the iron. Cook waffles until iron stops steaming. Waffles should be lightly browned and crisp when done.

So, if you don’t have the extra time to make the longer, richer version you can make this quick and easy Certainly don’t be afraid of trying homemade waffles yourself! It may take a few tries at getting the right amount of batter in the iron or cooking them to your version of perfection (not too gooey, not too crisp).

Definitely…enjoy!

 

 

 

 

 
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Posted by on August 12, 2014 in Uncategorized

 

In the Kitchen with Kate Homemade Pizza Edition

ortsofsorts:

It’s exciting to see how every recipe can be morphed into a new one!

Originally posted on Did That Just Happen Blog:

I can’t decide between In the Kitchen with Kate or Cooking with Kate.  They both have the “kha” sound, and I like the shorter Cooking with Kate, but like the look of the two “K”s in In the Kitchen with Kate.

cooking from scratch

Obviously I’m not that good at naming thing, not very inventive.  And apparently I’m a bit self-centered.

I think we knew that latter bit already, though.

Anyway – if you have any suggestions, I’m open to them.

Sort-of.

I’ll try to be open to them.

But I’ll be really open to someone who wants to make me a cute little jpeg that I can use for these episodes!

Moving on.

I’m currently obsessed with pizza.

Specifically, homemade pizza!

I’ve made a couple lately, from spinach feta to chicken broccoli, and I have no plans of stopping as they are turning out so very yummy, and so much better for…

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Posted by on August 10, 2014 in Uncategorized

 

Pizza Perfection – Re-post

Pizza Perfection – Re-post

I posted this previously, but a friend is wanting a good pizza crust recipe so I told her I would share mine (again)!

 

Pizza is another one of those things that I’ve grown up with. I can remember my dad making homemade pizza when I was a very young girl, and before homemade pizza was “cool”. At that age, my job was helping my mom make the sauce and getting to spread it on the pizza dough.

Pizza is still a very integral part of my family’s life and tradition. (No, I’m still not Italian). Our traditional Christmas dinner at my parents’ house is homemade pizza. Our pizza skills have grown considerably and so have our palates. I really like veggies on my pizza but don’t care for greasy meats. No pepperonis or sausages for me, please!

The older brother with the mad cooking skills actually makes homemade pizza weekly for his family. They love being able to whip up their favorite basic pizza and he loves being able to try new toppings for himself.

Pizza is so amazing for that reason. It lends itself to so many awesome toppings.

Yesterday was the last day of school for my girls this year. I made homemade pizza. They all love it, so even though it’s not an unusual occurrence, it’s still a treat for them. They like it with cheese and cheese – light on the sauce, but heavy on the cheese.

I have been trying out new pizza dough recipes lately. I just wasn’t thrilled with the one I had been making (for most of my life). It wasn’t as flavorful or as crisp as I like. I have tried several whole wheat crust recipes, thinking that would give me the flavor and crunch I wanted. They did not. So, I kept searching. I talked to my aforementioned brother about pizza dough, and he said the key is better flour. As I was looking at pizza dough recipes yesterday I came across one from Jamie Oliver, the naked chef. I liked it; well, most of it. I also read several different things about pizza making that had eluded my previously. So, with recipe in hand and tips to try out, I was excited to try it all out.

The results were phenomenal! The crust was thin and crisp with fantastic flavor. It was the perfect foundation for building a delicious pizza. Which I did. The hubs and I both agreed that the pizza I made for us (remember the girls just like cheese) was the best I have ever made. I even took a piece down to my mother, who seemed skeptical at the sight of it. She agreed that it was very good. On the grown up pizza I used a very, very light amount of pizza sauce followed by Ricotta Cheese and Mozzarella. I added some thinly sliced chicken breast that I had marinated and cooked in my grill pan. I followed that with caramelized onions and finished with some grated Parmigiano Reggiano.

Other than the new recipe I did a couple of things differently. Even these slight differences were noticeable. First, I turned my oven to a hotter temperature. I cranked my oven up to between 450 and 500 degrees F. The next thing was the use of parchment paper. My usual style is to use my pizza stone dusted with corn meal. I came across a couple of suggestions to use parchment paper in the bottom of pizza pans and a discussion board talking about using parchment on the stone. The transfer of the pizza to the stone has always been a struggle for me. I don’t own a paddle, and even with a paddle (which I have used at my parents house) I struggle. I rolled out the dough on the parchment, topped the pizza, and scooted the parchment onto the back (upside down bottom) of a baking sheet, then carefully sliding the parchment onto the stone. Voila! It worked like a dream. It was just as simple to take off of the stone using the parchment onto the back of the baking sheet and then cooling a few minutes on that before removing to the cutting board.

Here is the recipe that I used, with the changes that I made. I also halved the recipe from its original. I got 4 crusts out of the recipe I made. It was perfect! I also used my Kitchen Aid with dough hook to make the dough. Mwah.

Pizza Crust

  • 3 ½ cups bread flour
  • 1 ½ to 2 teaspoons sea salt
  • 1 packet active dry yeast
  • 1 ½ teaspoons sugar
  • 2 tablespoons extra-virgin olive oil
  • 1 ¼ cups lukewarm water

Add the flour and salt to the bowl of the mixer, making a well in the middle. Heat the water to lukewarm in a large microwave proof measuring cup, add the yeast, sugar, and olive oil and leave for a few minutes. Gently mix the ingredients in the measuring cup with a fork, the pour gently into the middle of the flour. Mix at a slow speed until the liquid starts to incorporate into the flour. Increase the speed on the mixer gradually. Once all of the ingredients have become mixed, turn the speed up to medium and mix for 5-7 minutes. The dough will pull away from the sides and bottom of the bowl and become smooth and springy. Lightly oil the bottom of the bowl with olive oil and cover with plastic wrap. Let it sit in a warm area until doubled in size.

When the dough has doubled in size, dump it onto a floured surface and punch down the dough. This is a quick kneading to get the air bubbles out of the dough. Form the dough into a large ball. Using a sharp knife, cut the dough into fourths (I was able to get 4 good sized pizzas using this recipe). Make balls of the cut dough, placing 3 back into the bowl. Cover with the plastic wrap.

On a well-floured surface, roll out the dough to desired thickness. For yesterday’s pizzas I started on a well floured surface, then put down my parchment on the floured surface and finished rolling on the parchment.

Top your pizza dough with sauce, cheese, and any wonderful things that you desire. Bake at a very hot oven for 6-10 minutes, until the edges of the crust are lightly browned and the cheese is melty.

 

For a full description of the original recipe go to

http://www.foodnetwork.com/recipes/jamie-oliver/pizza-dough-recipe/index.html.

 

Have fun with your pizza building and pizza EATING! Mangia!

 

 
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Posted by on July 26, 2014 in Uncategorized

 

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Clean Eating – Banana Muffins, Chicken Nuggets

Clean Eating – Banana Muffins, Chicken Nuggets

One of the recipes I came across during my week of clean eating a few months back was a banana muffin recipe. Last week, I made it again, and made some with the addition of blueberries. Not only were my children fans of these healthified muffins, but so did The Hubs. This muffin recipe is definitely going to make it into rotation!

http://www.thegraciouspantry.com/clean-eating-banana-muffins/

I used the above recipe the first go-round, and modified it only slightly for the 2nd batch of banana muffins and the banana-blueberry muffins. My changes include using one more muffin per batch than the recipe calls for, and using ½ cup of fresh blueberries, folded in gently.

As easy as baking the muffins was, the journey to baking them was not. Life Happens. Over the weekend, it happened to my years old oven. I was getting ready to start the baking, turned on the oven to preheat it, and heard a loud pop inside the oven. The element burst. No baking at my house. So, I loaded up all of my ingredients and muffin tins and headed the long three blocks to my mom’s house to use her oven. I think the girls and I had a much better time baking at G’s than she did! We did enjoy trying out the fun new way to separate eggs that one of my brothers had shown us. You may have seen it on Facebook…using a clean plastic water bottle. It worked for us and was quite entertaining!

egg separator

Another recipe that we have had twice now, is Cornmeal Crusted Chicken. It is a very easy, healthy way to make ‘chicken nuggets’. This is by far the easiest chicken nugget recipe I have made in my entire life, and the fact that it is healthy and clean makes it even better!

http://www.eatingwell.com/recipes/chicken_nuggets_blackberry_mustard.html

I did not make the blackberry mustard that went with this recipe, but rather made honey mustard using Dijon and honey. It was good, and am not sure the girls would have liked the blackberry version.

Whether I make clean eating my standard or not, I think eating healthy is a positive step for me and my family. Especially when the healthy recipes are as good as these two! Don’t just take my word for it, try these for yourself and see if you don’t add these easy, delicious recipe to your own recipe file!

 

 
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Posted by on July 24, 2014 in recipe

 

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Fresh Summer Sweet Corn

Fresh Summer Sweet Corn

If I could capture the smell in my house and share it right now, I would. It is the smell of summer. It is the smell of fresh sweet corn and butter.

This is our second delicious fresh corn experience this season. One of the best things about living in a town in rural Kansas is the fresh sweet corn. It epitomizes summer.

Our first cooking of corn this year we made on the grill while we were grilling chicken breast. I served a side dish of crispy potatoes with homemade ketchup. The potatoes reminded me of patatas bravas, my favorite Spanish dish.

Today I did something different with the corn. I made a Mexican dinner of pork tacos and thought the corn would be great sautéed with some red pepper. I was right. If I could bottle this smell and then open it on a snowy winter day. It was easy enough to make that I think I’ll make some more the next time I grab some fresh ears of sweet corn.

Sautéed Fresh Sweet Corn

  • 2 Tablespoons unsalted butter
  • 6 ears fresh sweet corn
  • 2 Tablespoons fresh red pepper, diced
  • Salt and pepper

Shuck corn and remove silks. Wash thoroughly. Cut corn kernels from cobs. Melt butter in a large skillet. Toss red pepper into butter and cook for a minute. Add corn to the skillet and toss to coat with butter. Sauté corn and pepper over medium heat until the corn is tender, about 15 minutes. Stir occasionally to prevent burning or sticking. Remove to serving dish and sprinkle with freshly ground salt and pepper.

Pork Tacos

  • 3 pound pork roast or pork butt
  • 1 teaspoon garlic powder
  • 2 teaspoons chili powder
  • ½ teaspoon cumin
  • ½ teaspoon ground red pepper
  • ½ teaspoon oregano
  • ¼ teaspoon cocoa powder
  • 1 Tablespoon tomato paste
  • 2 cups vegetable broth or chicken broth

Place pork in slow cooker. Sprinkle spices over the top of the pork, ending with cocoa powder. Drizzle tomato paste over the top of the spices. Pour broth gently over the top of the pork, careful not to wash off the spices or tomato paste. Cook on low for 6-10 hours, until pork is tender. Turn off and allow to cool. Remove the pork and shred. Serve in warmed tortillas with your favorite taco toppings.

I served mine with homemade guacamole, diced tomatoes, grated cheese, green onion, cilantro, and sour cream. I served a side of rice and the delicious Sautéed Corn. Did I mention it was delicious?

Now, I’ll share the recipe I got (thanks to Daughter Number Two for finding it) for the previous nights potatoes. I’m posting the link, as I followed it to the letter, except for swapping out 1 Tablespoon of the olive oil for safflower.

http://www.eatingwell.com/recipes/potatoes_spicy_tomato_sauce.html

I hope you enjoy these delightful recipes as much as I did!

I would love to know what your favorite summer corn recipe is. I have my order in for another dozen!

 

 
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Posted by on July 14, 2014 in recipe

 

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