Corn Souffle
Ever since I discovered this Corn Souffle recipe I have been preparing it for a variety of occasions including birthdays, Thanksgiving or simply as a dinner appetizer or side. This dish is so good that some people have even told me they would have it with ice cream or honey. It's definitely worth a try and if you're not the greatest cook, there's no need to worry. Prep time is less than 10 minutes and the rest is up to the oven.
Preheat oven to 350 degrees.
Serves: 6-8 People
Ingredients:
1 can 15 oz. cream style corn
1 can condensed milk
1 stick butter or margarine - melted
2 eggs - beaten
2 tablespoons all purpose flour
1 teaspoon baking powder
Pinch of salt
Directions:
Mix all ingredients in blender
Pour in greased Pyrex or glassware (preferrably 9x12 pan)
Bake 35 minutes or until golden brown on top.
I personally enjoy serving it warm!
PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS
1 1/2 cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)
2 Skinless boneless chicken breast halves
1 pound bow tie pasts or medium shell pasta
4 garlic cloves, minced
1/2 cup chopped fresh basil
1/2 cup low salt chicken broth
1/4 cup chopped prosciutto
1/4 cup pine nuts, toasted
Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and saute until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2 inch pieces.
Cook pasta in large pot of boiling water until just tender but still firm to bite. Drain pasta, transfer to large bowl. Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; saute until tender, about 1 minute. Add sun dried tomatoes, chicken, basil, broth, cheese, and prosciutto to skillet and bring to boil.
Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.
Filet Mignon with Roquefort Cheese Sauce and Garlic Smashed PotatoesIngredients: Filet
Two 7-8 oz Filets (around 2" thick)
Montreal Steak Seasoning
Salt & Pepper
3 tbsp vegetable oil
1/4 cup Cognac or Brandy
Roquefort Cheese (4-5 tablespoons)
Heavy Whipping cream
1 tbsp of butter
Filets:
Season Filets with salt, pepper and Montreal Steak Seasoning and let stand for about 30 minutes. Preheat oven at 450F. Heat vegetable oil and sauté filets in large skillet on med-high, searing all 4 sides of each steak (around 8 minutes). Place skillet in oven for 10 minutes for medium or 6 minutes for medium rare.
Sauce:
In small skillet bring Cognac or Brandy to simmer and add the Roquefort cheese, stirring frequently until it melts. Add pepper and salt (careful with salt since Roquefort cheese is very salty already). Simmer for 4 minutes and add heavy whipping cream, stirring occasionally. Stir in butter and Voila!!!! Just pour sauce over filets.
Garlic Smashed Potatoes:
Boil 8-10 sliced Creamer or Fingerling potatoes for about 12 minutes in microwave with a tbsp of butter or margarine. In a medium sauce pan heat some olive oil and butter and add 3 tbsps of chopped fresh garlic (around 5 cloves) at medium heat. Rinse potatoes and add them to sauce pan, smashing them and adding heavy whipping cream little by little, until you get desired thickness. Add 2 more tbspn of butter and salt and pepper to taste.
LOOK OUT FOR NEW RECIPES ONLY AT GREAT MEALS MIAMI
