Cheesy Green Chile Sweet🌽 Corn

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Midwest sweet corn is like Georgia peaches; it’s the absolute best. If you know, you know!

20-Minute Cheesy Green Chile Sweet Corn

★★★★★

Side dish, Vegetable

Prep Time: 10 minutes Cook Time: 10 minutes 

Servings: Yield: 5 

Source: heartbeetkitchen.com

INGREDIENTS

5 to 6 ears sweet corn, raw kernels cut off

3 tablespoons butter

1 small onion, diced

1 (4 ounce) can diced hot green chiles (I prefer the hot variety, but you can also do mild)

2 cloves garlic, minced (or 1 teaspoon garlic powder)

1 teaspoon kosher salt

2/3 cup sour cream

1/4 cup minced fresh cilantro

Juice of one large lime or two small (this is super important for brightness, do not skip)

1 cup shredded pepperjack cheese (best to shred yourself, it melts significantly better)

DESCRIPTION

Fresh sweet corn is the star of this easy, cheesy skillet dip (or side dish!) that’s made on the stovetop. The crunchy sweet corn pairs perfectly with the heat from a can of green chiles and garlic, topped with melty pepperjack cheese. Cilantro and lime juice add bold, zesty flavor! Serve with tortilla chips or as a side dish to any grilled dinner.

Other ways we’ve enjoyed this sweet corn:

it’s the perfect side dish for juicy, marinated grilled flank steak. as good as a summer meal gets!
tucked intro tortillas with shredded rotisserie chicken or beef for quick tacos
stirred into warm rice, so good.
added to scrambled eggs with fresh cherry tomato salsa
as a quesadilla filling with ground beef

DIRECTIONS

Over medium heat, melt butter in a 12-inch skillet. Then add onion and cook for 5 to 6 minutes, until translucent. Add garlic and cook for one more minute, stirring.

Add sweet corn, green chiles, and salt. Stir and cook for one minute. (Yes, just one minute as the corn will finish cooking in the next step and we don’t want to release too much moisture from it.)

Then add sour cream, lime juice, and cilantro, and stir to fully combine. Add layer of pepperjack cheese and cover.

Turn heat down to low and cook for 3 to 4 minutes just to melt the cheese. (You could also broil it here, uncovered, if you’d like.)

Remove from heat and uncover, let sit for a few minutes. Then serve with chips or eat as a side dish!

Author’s notes:

“We love eating it as a dip, straight from the skillet with tortilla chips (I know, sweet corn and chips might sound like a lot, but trust me—it works). It’s casual, cozy, and ridiculously good. Best of all, no plates needed—just bring the skillet to the table and dig in!”

Maxi’s Mom’s Summer 🍝Pasta

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It’s on repeat all summer at my house 🤍

Maxi’s Mom’s summer pasta✨

This dish is inspired by a recipe from The Silver Palate Cookbook 🤍

Maxi’s debut cookbook is officially out now!

Search for Maxi’s Kitchen wherever you like to buy books!

▪️1/2 Cup Pine Nuts▪️1 lb. Ripe Tomatoes on the Vine (~3 medium), diced small▪️2 Cups Fresh Basil Leaves, sliced in thin strips▪️6 oz. Parmigiano Reggiano (or sub regular parmesan), cut into small cubes▪️4 Garlic Cloves, minced▪️1/2 Cup Extra Virgin Olive Oil▪️1/2 tsp Kosher Salt▪️1/2 tsp Freshly Ground Pepper▪️1 lb. Linguine▪️Flaky Sea Salt, for serving▪️

1️⃣ Bring a pot of generously salted water to a boil.
2️⃣ In a small pan preheated over medium heat, toast the pine nuts for 3-5 mins, stirring constantly, until they are golden brown. Immediately transfer the toasted pine nuts from the pan to a large bowl (because they will burn easily).
3️⃣ Add the tomatoes, basil, parmigiana reggiano, garlic, olive oil, salt, and pepper. Mix to combine.
4️⃣ Boil the linguine according to the package directions (I like mine al dente), then drain it and immediately transfer it into the bowl with the sauce. Using tongs, mix the hot pasta with the sauce until all ingredients are evenly distributed.
5️⃣ Transfer to plates, finish with a sprinkle of flaky sea salt, and enjoy!

⏲ 20 min prep time / 30 min total time

Serves 4

Peach 🍑 Pancakes

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Peach Pancakes

Breakfast, Pancakes

Prep Time: 10 mins Cook Time: 5 mins Servings: 16 4-inch pancakes Source: chocolatewithgrace.com

INGREDIENTS

2½ cups all-purpose flour

¼ cup sugar

2 tablespoons baking powder

1 teaspoon kosher salt

½ teaspoon ground cinnamon

2 cups milk

2 eggs

1 teaspoon vanilla extract

2 tablespoons butter melted

2 large peaches diced very small, about ¼-½” pieces, about 2½ cups

Toppings

butter

maple syrup

whipped cream

fresh peaches

DIRECTIONS

Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. Add the milk and the eggs, whisk to combine, and then add the melted butter. Whisk once more and then let the batter rest while the griddle or pan heats.

Be careful not to overbeat the pancake batter, lumps are fine. This is a very thick batter and the pancakes will thin out as they cook on the griddle. Stir in the peaches.

Heat a flat-bottom nonstick skillet or electric griddle (this is my favorite griddle) over medium heat. Oil the skillet or griddle generously (using about a tablespoon of oil) and then pour about a ⅓ cup of batter onto the griddle for each pancake.

Let cook until the pancakes begin to bubble on top and they are lightly browned on the bottom, about 2-3 minutes. Flip and cook the second side until golden brown. Serve warm with the toppings of your choice.

NUTRITION

Calories: 131 kcal | Carbohydrates: 22 g | Protein: 4 g | Fat: 3 g | Saturated Fat: 2 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Trans Fat: 0.1 g | Cholesterol: 28 mg | Sodium: 338 mg | Potassium: 99 mg | Fiber: 1 g | Sugar: 6 g | Vitamin A: 184 IU | Vitamin C: 1 mg | Calcium: 134 mg | Iron: 1 mg

Basil 🌿 Oil

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Making basil oil is so simple, you’ll want to drizzle it all over your chicken, fish, tomatoes, vegetables or with some crusty bread 🥖!

Skinnytaste’s Basil 🌿 Oil


Basil Oil

★★★★★

Dressing, TRIED & TRUE

Prep Time: 15 mins Cook Time: 0 minsServings: Serving size: 1 tbsp Source: skinnytaste.com

INGREDIENTS

1/2 cup packed fresh basil leaves, stemmed and washed

1/4 cup DeLallo extra virgin olive oil

1 tablespoon water

2 cloves garlic

1/2 teaspoon kosher salt

1/8 teaspoon crushed red pepper flakes

DIRECTIONS

Place the basil, water, garlic, salt and red pepper flakes in a mini-food processor and pulse a few times. Add the olive oil and blend until you have smooth sauce.

Use immediately or refrigerate. Flavors are even more intense the next day. Refrigerate for up to 2 to 3 days.

NUTRITION

3 Cals: 82 Protein: 0.5 Carbs: 0.5 Fats: 9 Fiber: 0.5
Fiber: 0.5
Serving: 1 Tbsp, Calories: 82 kcal, Carbohydrates: 0.5 g, Protein: 0.5 g, Fat: 9 g, Saturated Fat: 1 g, Sodium: 93.5 mg, Fiber: 0.5 g

𝕀𝕗 𝕪𝕠𝕦 💛🌽 𝕥𝕙𝕚𝕤 𝕣𝕖𝕔𝕚𝕡𝕖’𝕤 𝕗𝕠𝕣 𝕐𝕆𝕌

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Sauteed Fresh Corn

★★★★★
Quick & Easy, Summer, TRIED & TRUE, Vegetable
Prep Time: 10 min Cook Time: 10 min Difficulty: Easy Servings: Yield: 6 to 8 servings Source: foodnetwork.com
INGREDIENTS

8 to 10 ears of corn on the cob (yellow or white corn)
3 tablespoons unsalted butter
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
DIRECTIONS

Remove the husks and the silk from the corn and cut the kernels off as close to the husk as possible without removing any of the husk. You should have about 7 cups of kernels.

Melt the butter in a large, heavy saute pan. Add the corn, salt, and pepper and saute uncovered on medium-low heat for 8 to 10 minutes, stirring occasionally, until all the starchiness in the corn is gone. Taste, for salt and pepper, and serve.

NOTES

The older the corn, the starchier it becomes. When I’ve had corn from the farmer’s market in my fridge for a few days, I make this recipe. As Ina says in the recipe, 8 to 10 minutes over medium low heat cooks off the starch, leaving only sweetness. It’s fantastic.

NUTRITION

1 of 8 servings
Calories: 212
Total Fat: 8
Saturated Fat: 5
Carbohydrates: 36
Dietary Fiber: 0
Sugar: 0
Protein: 5
Cholesterol: 18
Sodium: 269

Fresh off the cob is best IMOHO but this recipe is next level 😋

Air Fried Pork Tenderloin

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What a game changer. It’s absolute perfection.

Air Fryer Pork Tenderloin

★★★★★

Air fryer, Meats, TRIED & TRUE

Prep Time: 5 min 

Cook Time: 21 minutes 

Servings: Yield: 4 servings 

Source: recipeteacher.com

INGREDIENTS

Pork tenderloin (1.25lbs – 1.75lbs)

2 tbs brown sugar

1 tbs smoked paprika

1.5 tsp salt

1 tsp ground mustard

½ tsp onion powder

½ tsp ground black pepper

¼ tsp garlic powder

¼ tsp cayenne powder (optional)

½ tbs olive oil

DIRECTIONS

Mix all dry ingredients in a bowl.

Trim the pork tenderloin of any excess fat/silver skin. Coat with a ½ tablespoon olive oil. Rub spice mixture on entire pork tenderloin.

Preheat air fryer to 400° F for 5 minutes. After 5 minutes, carefully place pork tenderloin into air fryer and air fry at 400° F for 20-22 minutes. Internal temp should be 145°F.

When air fryer cycle is complete, carefully remove pork tenderloin to a cutting board and let rest for 5 minutes before slicing. Save any juices to serve over sliced meat.

🎄 Mini Christmas Charcuterie Wreath Board 🎄

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Ingredients:

  • 🌿 1/2 cup fresh basil leaves
  • 🌿 6 sprigs fresh rosemary
  • 🍅 1/2 pint grape tomatoes
  • 🫒 1/2 (10-oz.) jar green olives, drained
  • 🧀 1/2 lb. bocconcini (small mozzarella balls)
  • 🥓 2 oz. thinly sliced prosciutto
  • 🥓 2 oz. thinly sliced salami

Instructions:

  1. Base Layer: Arrange the rosemary sprigs in a small wreath shape on your board. Tuck in basil leaves to add green throughout. 🌿✨
  2. Arrange Bocconcini: Place bocconcini around the wreath, adding basil leaves on small wooden picks for style. 🧀🌿
  3. Add Prosciutto and Salami: Fold each slice into loose rolls or ruffles and nestle around the rosemary. 🥓🌹
  4. Tomatoes and Olives: Evenly place grape tomatoes and olives to add festive red and green color. 🍅🫒
  5. Finishing Touches: Adjust any gaps with basil leaves, and fluff to give it a full, festive look.

#MiniChristmasCharcuterie #HolidayAppetizers #FestiveWreath

Frozen Peach 🍑 Lemonade

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4 Ingredient Frozen Peach Lemonade 🍑🍋 The most refreshing drink to enjoy poolside or after a hot day in the sun. I love making fun lemonades in the summer.

PREP TIME

5 MINUTES

SERVES

5

PIN RECIPE

INGREDIENTS

2 cups frozen peaches 

1/4 cup honey 

1 cup fresh lemon juice (about 7 lemons squeezed) 

1/2 cup water (Add ice if needed for texture)

METHOD

Add all of the ingredients to a blender & blend until smooth.

Enjoy! 

Makes about 4-5 servings

https://choosingbalance.com/frozen-peach-lemonade/

Air Fryer Salmon Patties

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These Air Fryer Salmon Patties are great for using leftover salmon or canned salmon and turning it into something delicious.

PREP TIME: 5 minutes 

COOK TIME: 10 minutes 

FREEZE TIME: 10 minutes 

TOTAL TIME: 25 minutes 

YIELD: 3 servings

COURSE: Dinner, Lunch, Meal Prep

CUISINE: American

Source: Skinnytaste.com

Ingredients

  • 2 large eggs
  • 1/4 cup chopped red onion
  • 1/4 cup chopped dill
  • 2 tablespoons mayo (I like Sir Kensington)
  • 2 teaspoon Dijon mustard
  • 1 teaspoon Old Bay seasoning
  • 12 ounces cooked or canned wild salmon (flaked (from 1 lb salmon or 2 6-ounce cans))
  • 1/2 cup panko (plain or gluten-free)
  • olive oil spray
  • lemon wedges (for serving)

Instructions

  • Place a piece of air fryer parchment in the air fryer basket, or spray with oil.
  • In a medium bowl combine the egg, onion, dill, mayo, mustard and Old Bay spice and mix. Add the salmon and panko and mix to combine.
  • Freeze for 10 minutes, to help the mixture hold together. (If it’s too wet you can add another tablespoon panko)
  • Form into 6 patties, tightly and transfer to the air fryer basket.
  • Air fry them at 400F 8 to 10 minutes, flipping halfway until golden brown.
  • Serve over a bed of greens, on potato buns or in bowls with a squeeze of lemon over the top. Makes 6 patties.

Notes

Optional, to take this over the top make a remoulade sauce: combine mayo,lemon juice and capers and serve over salmon patties.

Nutrition

Serving: 2patties, Calories: 314kcal, Carbohydrates: 9.5g, Protein: 33.5g, Fat: 14.5g, Saturated Fat: 2.5g, Cholesterol: 225mg, Sodium: 842mg, Fiber: 0.5g, Sugar: 1.5g

– WW Points: 4

Pasta Fagioli (Pasta and Beans)

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★★★★★

Healthy, Italian, Soups & Stews

Prep Time: 10 mins Cook Time: 25 mins Servings: Yield: 5 servings Source: skinnytaste.com

INGREDIENTS

1 tbsp olive oil

1/2 onion, chopped

3 cloves garlic, chopped

1 medium celery stalk, chopped

1 medium carrot, finely chopped

15 ounce can cannellini beans, not drained

15 ounce can tomato sauce or crushed tomatoes, I love Tuttorosso

1 large bay leaf

1 tbsp dried basil, or 2 tbsp fresh

1 tbsp dried parsley, or 2 tbsp fresh

1 tsp dried oregano, or 2 tbsp fresh

2 14 ounce cans chicken or vegetable broth

2 cups water

kosher salt and pepper to taste

6 oz dry Ditalini pasta or other small pasta, gf pasta for gluten-free

grated parmesan cheese for topping (optional

fresh basil, for serving

DIRECTIONS

In a large heavy pot or Dutch oven, sauté the onion and garlic in olive oil over medium heat.

Blend the beans with one cup water in electric blender until almost smooth.

Add blended beans to pan then add the can of tomato sauce, celery, carrots, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper.

Add 1 cup water and bring to a boil. Simmer, covered for 20 minutes stirring occasionally.

Add pasta and cook uncovered until pasta is al dente, according to pasta directions.

Ladle soup into bowls and top with grated cheese (extra), if desired.

NOTES

If you want to make this more of a bean soup and omit the pasta, add another can of whole beans and omit the pasta.

Meal Prep Tip: Cook the pasta separate if you want to make this ahead. If you refrigerate with the pasta, it will soak up the liquid.

NUTRITION

Serving: 1 1/2 cups, Calories: 262.5 kcal, Carbohydrates: 46 g, Protein: 10 g, Fat: 4 g, Saturated Fat: 0.5 g, Cholesterol: 46 mg, Sodium: 623 mg, Fiber: 5.5 g, Sugar: 6 g