Creamed Corn

I've never made creamed corn before, but I definitely will make it again in the future because it was so simple! Best 5 minute veggie ever!

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, chopped
• 4 cups corn
• 1 Tbs water if using frozen corn
  
• 1 cup half-and-half
• kosher salt and black pepper

Directions

1. Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until beginning to soften, 4 to 5 minutes.
2. Add the corn, half-and-half, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer until the corn is tender and the half-and-half is slightly thickened, 5 to 8 minutes.

From Real Simple

Red Pepper Risotto

Ingredients

• 8 cups Chicken Broth, Low-Sodium
• 3 Tablespoons Olive Oil
• ½ whole Medium Onion, Diced
• 2 whole Red Bell Peppers, Diced
• 1-¾ cup Arborio Rice
• ¾ cups Dry White Wine
• Salt To Taste
• 5 ounces, fluid Goat Cheese
• ½ cups Grated Parmesan
• ½ teaspoons Turmeric (optional)

Preparation Instructions

Bring broth to a simmer in a medium pan. In a large skillet or dutch oven, heat olive oil over medium to medium-low heat. Add diced onions and cook until translucent, about 1 to 2 minutes. Add red peppers and cook for 8 to 10 minutes. Add uncooked rice and stir for a minute or two, allowing it to be coated with the other ingredients.
Pour in wine and cook for a minute or two.
Now, start adding broth a cup to a cup and a half at a time, stirring gently and allowing each addition to absorb into the rice. Repeat for 25 to 30 minutes, or until rice is al dente. (You might not need to use all the broth.)
At the end, stir in a little more liquid and turn off heat. Stir in turmeric if desired.
Add cheeses and stir. Serve immediately!

Spicy Mexican Style Zucchini Casserole

Ingredients

2 tablespoons olive oil
3 pounds zucchini, cubed
1 cup chopped onion
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon cayenne pepper, or to taste
1 cup cooked long-grain rice
1 cup cooked pinto beans
2 1/2 cups salsa
1 1/2 cups shredded Cheddar cheese

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).

Heat the oil in a large skillet over medium-high heat. Add zucchini and onions; cook and stir until tender, about 10 minutes. Season with garlic salt, paprika, oregano and cayenne pepper, and continue cooking and stirring until fragrant. Mix in the rice, beans and salsa and cook just until heated through. Mix in 1 cup of Cheddar cheese until well blended.

Transfer to a 9x13 inch baking dish and top with remaining Cheddar cheese. Cover the dish with a lid or aluminum foil.

Bake for 20 minutes in the preheated oven, or until cheese is melted and bubbly.

From Allrecipies

Parmesan Crusted Green Beans

Ingredients:
· ¾ Cup prepared Ranch Dressing
· 1 egg, beaten
· 1 ½ Cups panko bread crumbs
· ½ Cup grated parmesan cheese
· A shake or two of Italian Seasoning
· ½ lb washed and trimmed fresh green beans

Directions
Preheat oven to 450 degrees F. Combine ranch dressing and egg together in a shallow dish. Combine panko, parmesan, salt and pepper in a separate shallow dish. Lightly dip beans into ranch dressing. Press into crumb mixture then place onto a parchment lined baking sheet (they’ll stick to the pan if not, even if sprayed with cooking spray). Do this process until all beans have been coated. Bake for 15 minutes or until crust is crispy and golden. Let cool for 3 minutes then serve.

Autumn Potato Gratin

Ingredients
4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings
2 cups heavy cream, plus some to cover
4 tablespoons butter (1/2 stick)
2 sprigs each fresh thyme, sage, and rosemary
2 garlic cloves, cracked Salt and pepper
1/2 cup grated Parmesan

Directions:
Preheat the oven to 400 degrees F.

Halve the potatoes and toss them into a large baking dish and season with salt and pepper. Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper.

Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve.

I also use sweet potatoes in this recipe, and thinly slice them instead of halving. Fat free half and half makes a good low-fat option to the heavy cream.

From Food Network

Crushed Potatoes

Ingredients
potatoes

olive oil

kosher salt

black pepper

garlic, mincedItalian seasoning

Directions
Bring a pot of salted water to a boil. Add potatoes and cook until fork-tender.

Preheat oven to 450 degrees.

Line a rimmed cookie-sheet with foil (for easy clean-up). Drizzle a cookie-sheet with olive oil. Put cooked potatoes onto cookie sheet.

Using a potato masher, gently press down on each potato twice until slightly mashed.

Drizzle more olive oil on the potatoes.

Sprinkle potatoes with salt, pepper, minced garlic, and Italian seasonings.

Bake at 450 for 20-25 minutes until nice and crisp. Enjoy!

From Better Together