Cumin Summer Sweet Corn

Cumin Corn

  • 2 Tbsp minced garlic
  • 1/2 cup melted butter
  • 1 Tbsp and 1 tsp white sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 1/2 tsp ground cumin
  • 1 tsp hot sauce (your choice)
  • 1/2 tsp fresh chopped chives
  • 3 ears of corn, shucked
  1. Mix melted butter, garlic, sugar, salt, pepper, cumin, hot sauce and chives together.
  2. Preheat grill to medium high.
  3. Slather corn with cumin butter mixture and cook on the grill for about 20-30 minutes, or until the kernels are soft. Make sure to turn the corn every 5-10 minutes, adding more cumin butter until each side has a nice char!
  4. Serve with extra sauce on the side.

July 21, 2013. Tags: , , , , , . 30 Minutes or Less, Veggie Side Dish. Leave a comment.

Green Bean Casserole

I was craving the green bean casserole I used to have as a kid, but didn’t want to use condensed canned soup. This recipe is great because you add fresh mushrooms, and it still tastes delicious.

On Top:

  • 2 slices of bread
  • 1 tbsp softened butter, chopped
  • ½ tsp pepper
  • 1 ½ cup fried onions

Green Bean Mix

  • 1 lb green beans (ends cut off and halved)
  • Pinch of salt
  • 2 tbsp butter
  • 1 container of mushrooms, cleaned and sliced
  • ¾ tbsp garlic
  • 1 ½-2 tbsp flour
  • About ¾ cup chicken broth
  • About ½ cup heavy whipping cream

Serves: 4-6
Recipe adapted from Brown Eyed Baker

  1. In a food processor, pulse bread, butter, salt and pepper until crumbled. Mix in bowl with fried onions.
  2. Preheat oven to 425 degrees.
  3. Bring large pot of water to a boil. Add green beans about 5 minutes until cooked through.
  4. Drain beans and fill pot with cold water to stop cooking. Drain beans again.
  5. Add butter to pot and heat until melted. Add mushrooms and garlic. Cook about 5 minutes, or until the mushrooms are tender.
  6. Add flour and cook on medium to medium-high for about 1 minute, stirring the entire time. Add broth and bring to simmer constantly stirring. Add cream and reduce heat to medium. Simmer until sauce is thickened.
  7. Add green beans and stir to coat. Add salt and pepper if necessary.
  8. Pour green bean mixture into an oven-safe dish. Sprinkle with topping and bake until it is browned on top and mixture is bubbling, about 15 minutes. Enjoy!

November 5, 2012. Tags: , , , , , . Veggie Side Dish. Leave a comment.

Creamy Cheesy Brussels Sprouts

I used to hate Brussels sprouts but when you cook them this way they taste absolutely delicious.


  • 4 cups halved brussels sprouts
  • 1 tbsp minced garlic
  • 2 ½ tbsp olive oil
  • 3 tbsp unsalted butter
  • 2 cups sliced mushrooms
  • 2 green onions, thinly sliced
  • ¼ cup dry white wine
  • 1 cup heavy cream
  • ¼ cup parmesan cheese
  • Pepper
  • Salt

Serves: 4-6
Adapted from Fine Cooking

  1. Preheat oven to 450 degrees
  2. Mix together Brussels sprouts, olive oil, garlic and a pinch of salt and pepper. Place onto a foil-lined baking pan and place into oven until Brussels sprouts are cooked all the way through and crispy brown on top (about 25 minutes).
  3. Melt 2 tbsp of butter in a big skillet and add mushrooms. Cook on medium-low until they are brown and tender. Pour into bowl and set to the side.
  4. Add 1 tbsp of butter to skillet. Once melted add green onions. Cook for about 5 minutes on medium, or until they are softened.
  5. Add wine. Cook until ½ reduced.
  6. Add Brussels sprouts, mushrooms and cream to the skillet. Cook until thickened. Then add cheese.
  7. Salt and pepper to taste. Enjoy!

October 29, 2012. Tags: , , , , , . Veggie Side Dish. Leave a comment.