BY MELISSA TATE
Zucchini & Elote Casserole
Serves: 10 | Prep Time: 10 min. | Cook Time: 30 min. |
Total Time: 40 min.
Ingredients: 3 cans of whole kernel corn, drained | 1 large zucchini, diced | 1 Tbsp. classic seasoning *see Tips & Tricks | ½ cup mayonnaise | ¼ cup grated parmesan cheese | 1 tsp. sriracha | Juice from one lime | 2 Tbsp. butter extra sriracha and parmesan for topping | cilantro for topping
Directions: Heat oven to 350°. Place drained corn and diced zucchini in a 9×13 casserole dish. Sprinkle with classic seasoning and stir to coat all. Combine mayonnaise, parmesan, sriracha, and lime juice in a medium bowl. Pour the mixture over zucchini and corn and stir until incorporated.
Cut butter into 4 equal parts and lay it on the mixture. Bake for 30 minutes, remove from oven, stir casserole, and bake 10 more minutes. Serve warm, topped with extra sriracha, parmesan, and fresh cilantro.
Tips & Tricks: It’s always great to have a classic seasoning mix in your kitchen — something you can make yourself and use on anything. My recipe for classic seasoning is 5, 4, 3, 2, 1 parts. 5 tsp. salt, 4 tsp. pepper, 3 tsp. garlic powder, 2 tsp. onion powder, 1 tsp. red pepper flake. Mix dry ingredients in a bowl and store in an airtight container. Use as a steak seasoning, on roasted vegetables, in scrambled eggs, literally anything!
Stewed Green Beans with Bacon
Serves: 6 | Prep time: 20 min. | Cook time: 20 min. |
Total time: 40 min.
Ingredients: 1 tsp. olive oil | ½ large onion, thinly sliced | 3 slices
of bacon, cut into ½ inch pieces | 2 (28 oz.) cans Italian green beans, drained | 1 (14 oz.) can diced tomatoes & green chiles, drained | 1 tsp. classic seasoning *see Tips & Tricks from Zucchini & Elote Casserole | 1 cup chicken broth
Directions: ADD olive oil to a large pan over medium/high heat. Cook bacon for 1 to 2 minutes, then add onion and cook until bacon is done, and onions are translucent, approx. 4 minutes. Add green beans, tomatoes & green chiles, seasoning, and broth. Bring to a boil, then reduce heat and simmer for 15 minutes. Serve warm.
Tips & Tricks: Rotel™ is the most popular brand of tomatoes & green chiles. I always use mild but feel free to pick your spice level.
Big Red Cake
Serves: 6 – 10 | Prep time: 40 min. | Cook time: 34-38 min. | Cool time: 3 1/2 hours |
Total time: 4 hrs. 45 min.
Ingredients: Cake: 1 box yellow cake mix | 1 cup water | 3 eggs | 1/3 cup
vegetable oil Big Red Sauce: 1 small box cherry Jello | 1 can Big Red soda | 1 cup boiling water Whipped Frosting: 1 (3.4 oz.) box vanilla instant pudding | 1 (8 oz.) tub whipped topping |
2 cups milk
Directions: Preheat the oven to 350°. Spray 9×13 inch cake pan with non-stick spray. Combine cake mix, water, oil, and eggs in a large bowl. Beat with an electric mixer for 2 to 3 minutes. Pour into the baking pan and bake for 34-38 minutes or until done in the middle. Remove from oven. Poke holes into the warm cake about ½ inch apart and set aside to cool. Now, make Big Red Sauce. Bring 1 cup of water to a boil in a medium saucepan. Take off heat and stir in Jello. Add a can of Big Red soda and stir. Pour the mixture evenly over the cake. Cover with foil and place in refrigerator for 30 minutes or until cool. Once cool, prepare Whipped Frosting. In a large bowl, combine pudding and milk, and whisk until blended. Add whipped topping to the pudding mixture and stir well. Spread the mixture evenly over the cake. Place in refrigerator and let set for 2 to 3 hours before serving.
Tips & Tricks: For extra sweetness, make a cream cheese icing and decorate the top of the cake.
