Mexican Corn Dip

October 27, 2015Leave a comment

This time last year: Crispy Butterfinger Cookies (2012)

Sometimes it is cold outside and you just need something warm and delicious in your belly.

Today is one of those days.

The leaves have turned here in Atlanta, and fall has officially made its’ appearance. However, fall was ushered in along with two straight days of cold rain, chilling all of us southerners to the bone.

Thus, my weekly lunch needed a little pick-me up, and this recipe is the perfect amount of warmth and kick to make your head-down, windy, rain soaked walk a little bit warmer 🙂

Happy cooking, and come back soon!

Love, A Rented Kitchen

Ingredients:

2 tablespoons unsalted butter
5 ears corn, shucked and rinsed
1 jalapeño, seeded and diced
3 tablespoons mayonnaise
2 tablespoons crumbled cotija cheese
2 tablespoons chopped fresh cilantro leaves
1 teaspoon chili powder, or more, to taste
1 clove garlic, pressed
Juice of 1 lime

Directions:

In a large skillet, melt butter over high heat.
Add the corn and the jalapeño to the pan, and cook, stirring occasionally, until slightly charred. (About 8-10 minutes).
Add the remaining ingredients, stir, and serve warm!

Notes and Tips!:

Source: Damn Delicious
Yield: 4 servings
Like this recipe? Try these other delicious dishes from A Rented Kitchen (Recipe links found below):

Superfood Guacamole

Healthy Mexican Sweet Potato Skins

Fruit Salsa

Oven Roasted Balsamic Caprese Kabobs

October 12, 2015October 12, 20151 Comment

This time last year: Vegan Sweet Potato Quinoa Chili with Homemade Tortilla Chips (2012)

Leonardo Da Vinci said that “simplicity is the ultimate sophistication.” I think this recipe can attest to that.

With only five ingredients, probably 75% of which you already have in your kitchen, you will be amazed at how delicious such a simple recipe is. And if you’re like me, you’re likely to be amazed that this incredible and delicious possibility has been living in your kitchen all along and you are just now discovering it! Sneaky recipe!

The flavor combination is simple. You’ve had it before. However, as Di Vinci said, there is something about simplicity that can be so beautiful, so delicious, and so right; so give it a try!

In addition to being 100% delicious, this recipe is not going to break the bank, take up too much of your time, and can keep for several days in the fridge! Win-win-win.

SO, what are you waiting for? Get cooking! Something simply delicious is waiting.

Ingredients:

8 ounces of mozzarella balls (I used Bel Giosio Mozzarella balls!)
2 pints cherry tomatoes
2 Tablespoons Balsamic Vinegar
1 Tablespoon olive oil + more for the pan
Salt and/or garlic powder (as desired)
1 teaspoon finely chopped basil (fresh or from your spice rack!)

Directions:

Preheat the oven to 350˚ F, and brush a baking sheet with a light layer of olive oil.
Toss the cherry tomatoes with the remaining olive oil and balsamic vinegar (add a dash of salt and/or garlic powder if desired!)
Arrange the tomatoes on the baking sheet and cook for 10 minutes, or until soft, wrinkly, and plump, but not yet popped.
Once cooked, remove the tomatoes from the heat and allow them to cool for 10 minutes. Then arrange them on skewers, alternating between tomatoes and mozzarella balls. Sprinkle with basil and serve warm!

Notes and Tips!:

Source: A Rented Kitchen
Like this recipe? Try these other delicious dishes from A Rented Kitchen!

Mozzarella and Basil Stuffed Eggplant Slices

Strawberry Caprese Salad

Tabouli Stuffed Tomatoes

Asparagus Gruyere Tart

October 11, 2015October 11, 20151 Comment

This time last year: Oatmeal Chocolate Chip Cookie Pancakes (2012)

Less is more.

You’ve heard it before- “Less is more.”

However, how often do we actually remember that?’

I have a hunch, that more often than not, the wish for less work and more yummies comes to mind around the dinner hour, when we find ourselves hungry and not in the mood to spend hours in the kitchen.

I feel you there, and thus am very happy to share this simple and scrumptious meal!

This recipe, is a perfect example of less is more, done perfectly. With only four ingredients, and one baking sheet, you can have a scrumptious meal or appetizer on you hands in mere minutes.

Not a fan of asparagus? Feel free to switch out these veggies with something else, such as sliced tomato, mushroom, or onion. You can’t go wrong, but remember, sometimes, less is more 🙂

Happy eating, and come back soon!

Ingredients:

1 rectangular pizza dough or frozen puff pastry
2 cups (5 1/2 ounces) Gruyere cheese, shredded
1 1/2 pounds asparagus, rinsed and trimmed
1 Tablespoon olive oil
Salt and pepper, to taste

Directions:

Preheat the oven to 400 ˚ F, or to temperature directed on frozen dough container.
Roll out the dough out into a rectangle, folding the edges up slightly.
Place the pastry on a baking sheet, and with a sharp knife, lightly score the dough. Bake until golden, for about 15 minutes.
Remove the pastry dough from the oven, and evenly sprinkle with Gruyere. Arrange the asparagus spears across the tart shell, alternating ends and tips. Brush the asparagus with oil, and season with salt and pepper.
Bake for an additional 20-25 minutes, serve warm and enjoy!

Notes and Tips!:

Source: Martha Stewart
Like this recipe? Try these other delicious treats from A Rented Kitchen! (Recipe links below photos):

Sweet Potato Pizza with Caramelized Onion, Goat Cheese, and Kale

Fil-Wrapped Asparagus (with Two dipping sauces!)

White Bean, Brussels Sprouts, and Pomegranate Tart

Fried Plantains: Sweet and Salty

July 3, 2015September 5, 20152 Comments

This time last year: Pudding Pops (2012)

There was this perfect little Cuban restaurant just down the street from my apartment in Richmond.

I would run by it early in the morning and smell the freshly brewed Café con Leche. My friends and I would roll into it late at night- snag a booth and split some fresh warm cornbread, a beer, and fried plantains. It was perfect.

It was there, in that tiny neighborhood corner restaurant that I learned to love fried plantains.

I have had the privilege of enjoying fried plantains prior to that Cuban restaurant, however it was the many nights in those warm booths that caused me to appreciate fried plantains in a new way- as dessert, a salty appetizer, a warm crunchy salad topper, the perfect side dish, my snack craving on the go- the list goes on, and my appreciation runs deep!

Fast forward many moons, and I am missing those warm Richmond nights with the strong sweet smell of Cuban food floating through the neighborhood. Therefore, I did the only thing my nostalgia would let me do. I decided to try my hand at this classic recipe myself.

There are a few different ways to approach plantains- sweet and salty. I tried my hand at both, and have to say- you truly can’t go wrong! So, go ahead, try your hand at both, and let me know your favorite!

You have nothing to lose, and sweet new memories to gain.

Happy snacking!

Love, A Rented Kitchen

Ingredients:

2 Tablespoons olive oil + more for frying as needed
Two large plantains
Freshly cracked Sea Salt
1 1/2 teaspoons Cinnamon
1 cup Sugar

Directions:

1. Line a large plate with paper towels and set aside.

2. Peel the plantains and slice into 1/4-inch thick pieces.

3. Heat the oil in a large saucepan over medium heat. Once hot, add the plantains to the oil, flipping occasionally, and frying 2-4 minutes- or until a golden brown color. (The longer you fry the plantains, the sweeter they are)

4. Remove the plantains from the frying pan with a slotted spoon and drain on the paper towels.

For salty plantains– sprinkle the tops of each piece with a generous dose of sea salt.

For sweet plantains– combine the sugar and cinnamon in a small bowl. Dredge the plantain slice through the bowl until coated with cinnamon sugar. Repeat with remaining slices.

For salty sweet plantains– dredge the plantain in the cinnamon sugar mix and then sprinkle with sea salt.

Enjoy!

Notes and Tips!:

Adapted from: The Food Network
Ways to enjoy plantains:
- The perfect crunchy and warm salad topping
- Appetizer snack!
- Serve them with whipped cream, ice cream, or drizzled with caramel sauce
- Enjoy as a delicious side dish
- Add them to your lunch box for a perfect office snack
Like this recipe? Try these other delicious snacks from A Rented Kitchen! (Recipe links found below photos)

Spiced Rice and Beans

Vegan Skillet Cornbread

Fruit Salsa

Food for the Fourth!

July 2, 2015September 5, 2015Leave a comment

Saturday will be here before we know it, and that means the Fourth of July – fireworks, family, friends, starry nights, jeans, bare feet and food. Lots of food.

For all of you out there brainstorming what to bring to your neighborhood potluck, what to cook for your relatives, or how to celebrate this holiday in a more environmentally friendly way by going vegetarian- look no further.

Below I have compiled a list of scrumptious foods perfect for this summer holiday. Check it out, and let me know what you try!

Happy cooking, and an even happier Fourth of July 🙂

With lots of love, Sarah

Appetizers: