Mexican Corn Dip

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:

1. In a large skillet, melt butter over high heat.
2. Add the corn and the jalapeño to the pan, and cook, stirring occasionally, until slightly charred. (About 8-10 minutes).
3. 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

• Superfood Guacamole
• Healthy Mexican Sweet Potato Skins
• Fruit Salsa

Asparagus Gruyere Tart

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:

1. Preheat the oven to 400 ˚ F, or to temperature directed on frozen dough container.
2. Roll out the dough out into a rectangle, folding the edges up slightly.
3. Place the pastry on a baking sheet, and with a sharp knife, lightly score the dough.  Bake until golden, for about 15 minutes.
4. 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.
5. 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

• Filo-Wrapped Asparagus (with Two dipping sauces!)
• Sweet Potato Pizza with Caramelized Onion, Goat Cheese, and Kale
• White Bean, Brussels Sprouts, and Pomegranate Tart

Food for the Fourth!

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:

Fruit Salsa

Crispy Black Bean Fritters with Creamy Cilantro Dipping Sauce

Healthy Honey Cornbread

Feta, “Sausage, and Tomato Stuffed Portobello Mushrooms

Graham Cracker Crumb Fruit Dip

• Crispy Black Bean Fritters with Cilantro Dipping Sauce
• Fruit Salsa
• Feta, “Sausage,” and Tomato Stuffed Portobello Mushrooms
• Graham Cracker Crumb Fruit Dip
• Healthy Honey Cornbread

Drinks:

Blueberry Mint Lemonade

Flavored Ice Cubes

Ginger Peach Sweet Tea

Homemade Ginger Ale and Variations

Lavender Lemonade

• Blueberry Mint Lemonade
• Ginger Peach Sweet Tea
• Flavored Ice Cubes
• Homemade Ginger Ale
• Lavender Lemonade

 

Entrees and Sides:

Balsamic Mushroom and Fruit Summer Salad

Garlic Hassleback Potatoes

Harvest Peach and Cherry Summer Salad

Homemade Black Bean Burger

Homemade Pigs in a Blanket

Orange and Garlic Roasted Green Beans

Oven-Roasted Corn in the Husk

Parmesan Pesto Pasta with Roasted Balsamic Cherry Tomatoes

Strawberry Balsamic Caprese Pasta Salad

Vegetarian Barbeque Baked Beans

Vegetarian Sloppy Joes

• Balsamic Mushroom and Fruit Summer Salad
• Barbeque Baked Beans
• Garlic Hassleback Potatoes
• Harvest Peach and Cherry Summer Salad
• Homemade Black Bean Burger
• Homemade Pigs in a Blanket
• Orange and Garlic Roasted Green Beans
• Oven Roasted Corn in the Husk
• Parmesan Pesto Pasta with Roasted Balsamic Cherry Tomatoes
• Strawberry Balsamic Caprese Pasta Salad
• Vegetarian Sloppy Joes

Desserts:

Apple Pie Egg Rolls with Cinnamon Cardamom Dipping Sauce

Brown Sugar Pound Cake

Fresh Fruit Dessert Tart

Homemade Cherry Pie

Ice Cream Sundae Icebox Cake

• Apple Pie Egg Rolls with Cinnamon Cardamom Dipping Sauce
• Brown Sugar Pound Cake
• Fresh Fruit Dessert Tart
• Homemade Cherry Pie
• Ice Cream Sundae Icebox Cake

Strawberry Goat Cheese Quesadillas with Mint and Caramelized Onion

The World’s Most Delicious (and EASY!) Chocolate Cake (2014)

I don’t know about you all, or if this is just a Georgia thing, but there are strawberries Everywhere! It’s awesome!

For the last few week I have been eating strawberries like they are going out of style, and I have no intention to stop.

My normal method of eating strawberries is to slice them up and put them in my morning oatmeal or on top of a bagel. However, I have grown to really love strawberries in the main course and in side dishes. People do not expect to see strawberries in their wraps or in their salad, but I have never received a complaint!

So, if you’re feeling a little springy, healthy, and like trying something new, give these delicious quesadillas a try! Strawberries on the dinner table or in the lunchbox will make everybody happy. 🙂

Come back soon!

Love, Sarah

Ingredients*:

• 1 yellow onion
• 1 box of button mushrooms
• 1 Tablespoon olive oil
• 1 Tablespoon Black Cherry Balsamic Vinegar (or regular BV)*
• 1 pint of strawberries, rinsed and sliced thin
• 5 sprigs of mint leaves, rinsed and diced
• 6 ounces honey goat cheese
• 10 whole wheat tortillas* (Use gluten free quesadillas if needed!)

Directions:

1. Slice the onion and mushrooms into small strips/ bite size pieces.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and mushrooms and sauté, stirring frequently, until the onions are soft and beginning to brown. Stir in the balsamic vinegar, and cook for another few minutes until the onions look slightly caramelized. Remove from heat.
3. Assemble the quesadillas by spreading a layer of goat cheese on a tortillas. Top with sliced strawberries, diced mint leaves, and a hearty spoonful of the onion/mushroom mixture.
4. Place in a large frying pan over medium heat, and top with another goat-cheese spread tortilla. (Do not use oil or non-stick spray! The oil will make the tortilla soggy and ruin the quesadilla!). Cook for a few minutes on each side, remove from the skillet, and cut with a pizza cutter.
5. Serve warm and enjoy!

 

Notes and Tips!:

• I made these quesadillas for a potluck, which is why there are 10 tortillas listed. Feel free to half the ingredient list to fit your own serving needs!
• Looking for Black Cherry Balsamic Vinegar? I got mine at a specialty Balsamic Vinegar and Olive Oil store in Kansas City, however grocery stores such as Whole Foods also carry a variety of vinegars, and any fruit flavored balsamic vinegar will have a similar affect! If all else fails, regular BV will also work well!
• Like this recipe? Try these other spring dishes from ‘A Rented Kitchen’ (recipe links found below photos!):

Tangy Strawberry Tempeh Balsamic Sandwich

Chocolate Covered Strawberry Overnight Oats

Strawberry Poppy Seed Kale Salad

• Tangy Strawberry Balsamic Tempeh Sandwich
• Chocolate Covered Strawberry Overnight Oats
• Strawberry Poppy Seed Kale Salad

Honey-Roasted Pears With Lavender

So this dish is delicious. Seriously and dangerously delicious.

I know I say that about a lot of things, which I hold to be true, but THIS! This is good.

There is something really special about this dish. The pairing of the zesty lemon juice with the fragrant herb, and the sweet savory mascarpone cheese- yes please. I promise you will love it.

One additional pro, (I could go on, but I will spare you!), is that this dish is very simple to prepare, but is very elegant in presentation and appearance. Bookmark this one for the next time you have company, and come back tomorrow for one more lavender recipe!

 

Lavender Week

Day One- Lavender Hot Chocolate with Homemade Whipped Cream

Day Two- Roasted Yukon Potatoes with Lavender

Day Three- Lemon Lavender Loaf

Day Four- Roasted Brussels Sprouts with Toasted Hazelnuts and Lavender

 

Ingredients

• ½ Tablespoon unsalted butter
• 4 large, ripe pears, halved
• ¼ cup local honey
• 2 sprigs fresh lavender
• ½ teaspoon lemon zest
• 2 Tablespoons plus 2 teaspoons mascarpone cheese

Directions:

1. Preheat the oven to 350˚F, and smooth a thin layer of butter on a 7 x 11 inch baking dish.
2. Arrange the pears, cut side up, in the baking dish. Drizzle with honey, and then sprinkle the lemon zest and lavender over top.
3. Bake for 15 minutes, remove from the oven, and spoon the honey from the dish back over the pears. Bake an additional 15-20 minutes, or until the pears are soft and golden.
4. Remove from the oven and top with 1 teaspoon of mascarpone cheese, drizzle the remaining honey in the baking pan, serve warm and enjoy!

 

Notes and Tips!:

• Adapted from: Health
• Like this recipe? Try these other delicious dishes from A Rented Kitchen! (Recipe links below):

Baked Grapefruit

Cranberry Orange Sauce

Harvest Peach and Cherry Summer Salad

• Baked Grapefruit
• Cranberry Orange Sauce
• Harvest Peach and Cherry Summer Salad