GET THAT CORN OUTTA MA FACE

Sriracha Spiked Street Corn

Source:camille style

Ingredients

• 4 ears of corn, shucked and split in half to form 8 pieces
• extra-virgin olive oil
• garlic salt
• 1/3 cup mayonnaise (I prefer classic Hellmann’s)
• 1 tablespoon sriracha sauce
• a bunch of cilantro, roughly chopped
• a couple tablespoons chili powder
• 3 limes, each cut into 6 slices
• course flake salt, like Maldon

Directions

1. In a small plate, pour a bit of olive oil and roll the corn in it to evenly coat. Sprinkle all over with garlic salt.
2. Heat a grill or grill pan to high heat, and grill the corn until slightly charred, about 5 minutes. Turn occasionally to cook on all sides.
3. In a small bowl, combine the mayonnaise, sriracha and a squeeze of lime juice. Whisk to combine.
4. When the corn comes off the grill, slather it with the mayonnaise mixture, than sprinkle with cilantro, chili powder and a sprinkle of coarse salt. Roll all the corn cobs around in the mixture to get it all evenly coated, and serve with slices of lime so guests can squeeze more juice as they like.
5. Embrace the messiness… I promise, it’s worth it.

Bacon Makes Everything Better

Apple Bacon Coleslaw
Source: moms test kitchen

Ingredients

• 1 bag (1 pound) coleslaw mix
• 1 bunch green onions, diced
• 1 lunchbox sized granny smith apple, diced
• 1 container (8 ounces) sour cream
• 1/4 cup apple cider vinegar
• 1/3 cup honey
• 1 small lemon, juiced
• 1 navel orange, juiced
• 6 ounces (about 8 slices) centercut bacon, cooked crisped & crumbled

Directions

1. Add the coleslaw mix & the green onions to a large bowl with a lid. Toss in the diced green apples & half of the crumbled bacon.
2. In a small bowl, mix together the sour cream, vinegar, honey & the juice from the lemon & orange. I put it all in a tupperware bowl with a lid & gave it a really good shake.
3. Spoon the dressing over the coleslaw mix using as much or as little of the dressing to your taste ~ I used about 3/4 of the dressing mix, not all of it. Cover & refrigerate until ready to serve, preferably at least a few hours.
4. Add in the rest of the crumbled bacon right before serving. 

 **As you can tell, I stopped attempting to take beautiful food pictures... :)

Homemade Granola is. the. best.

Salted Caramel Almond Granola
inspirations: joyful healthy eats and the pioneer woman
Ingredients

granola

• 3 c old fashioned oats, toasted
• ½ c flax seeds
• 1 c almonds
• 2 Tbsp honey
• 1 Tbsp coconut oil
• ½ tsp sea salt

caramel sauce

• 1/2 c brown sugar
• 2 Tbsp butter
• 1/4 c half-and-half
• 1 tsp vanilla
• pinch of salt

Directions

caramel sauce

1. Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. 
2. Turn off heat. Serve warm or refrigerate until cold.

**If sauce is thin, just continue cooking for a few more minutes.

granola

1. Line a large baking sheet with parchment paper. Set aside. Preheat the oven to 300°F.
2. In a large bowl, toss together the toasted oats, flax seeds, and almonds. Set aside.
3. Pour the caramel over the oats and almonds and toss to coat.
4. Mix the honey and oil in a microwaveable bowl. Heat in microwave approximately 45 seconds, stir to combine. Scrape into the bowl.
5. Use a spatula to turn the mixture over a few times. Scrape onto the prepared baking sheet in an even layer. Sprinkle with the sea salt
6. Bake for about 30 minutes. Let it cool completely. The granola will scrape off the parchment in oat clusters.
7. Enjoy this most delicious treat! :)

EVEN BETTER BROWNIES

Peanut Butter Cheesecake Brownies

source: dassant.com

Ingredients

Brownie Layer

• BEST BROWNIES EVER (doubled)
• or package/recipe of your choice
  

Cheesecake Layer

• 1- 8 oz. package cream cheese
• 1/3 c creamy peanut butter
• 1 tsp vanilla extract
• 1/2 c granulated sugar
• 2 large eggs
• 2 T heavy whipping cream
• 2 T all-purpose flour
• 2 oz. bittersweet chocolate - chopped

Directions

1. Prepare brownies as directed, without baking.

Cheesecake Layer

1. Beat cream cheese, peanut butter, and vanilla in medium bowl using electric mixer until smooth. Gradually add sugar, beating until fluffy. Beat in eggs one at a time. Add cream, then flour. Transfer 1/3 cup cheesecake batter to small bowl and reserve. Spread remaining batter over brownie layer.
2. Microwave chocolate in bowl on low power in 10-second intervals until melted, then stir until smooth. Mix chocolate into reserved cheesecake batter and drop by heaping spoonfuls atop cheesecake layer. Using the tip of a knife or toothpick, swirl chocolate batter in figure-eight pattern through white cheesecake layer for a decorative look.
3. Bake brownies until center feels set and edges of cheesecake are puffed, about 45 minutes. Cool brownies in pan on rack. Cover and chill at least 1 hour before cutting and serving.

OH MY GOSH BEST BROWNIES EVER

Deep Dish Brownies

source: jenny rambles 
Ingredients

• 3/4 cup butter, melted and cooled (if you don’t melt the butter you will not be able to spread the batter around the dish)
• 2 eggs (if you double, use 5)
• 1 1/2 cups sugar
• 1 1/2 teaspoon vanilla
• 3/4 cup cocoa powder
• 3/4 cup flour
• 1/2 teaspoon salt

Add ins

• 1 cup bittersweet chocolate chips
• semi-sweet chocolate chips
• nuts

 Directions

1. Melt butter and set aside to cool (so you don’t scramble your eggs). Mix flour, cocoa and salt in bowl and set aside. Please note, if you have the time, it is totally worth it to brown the butter first.
2. Cream together butter and sugar, mixing well. Add vanilla. Add eggs, one at a time, mixing well after each addition.
3. Add flour/cocoa mixture in three separate additions, making sure all the flour is incorporated before adding more. Tip: start your mixer slowly! Cocoa powder flies everywhere. Hand mix in any nuts or chips.
4. Line a 8×8 baking dish with parchment paper, spray parchment with cooking spray. Using a spatula or knife, spread the batter evenly in the dish. Tap twice on counter to release air bubbles. Tip: It can be hard to get the batter even because it is thick, so after 10 minutes of cooking you can take the dish out and give it a little jiggle to even things out.
5. Bake at 350 for 40-45 minutes, until a toothpick inserted in the middle comes out with only a few crumbs. Tip: It’s ok if there are crumbs or batter on the toothpick! It means the brownies will be a little gooey and moist. With 3/4 cups butter, you’d have to bake them until they were bricks to get that toothpick clean.
6. Let cool for 20 minutes. Then, remove brownies from pan and let cool for at least one hour before cutting. If you can stand it.

Multi-layered flavor = delish

CPK’s Kung Pao Spaghetti

Source: DANG Delicious ;)
Ingredients

• 1 pound rice noodles
• 2 tablespoons vegetable oil
• 3 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 4 cloves garlic, minced
• 1/2 cup dry roasted peanuts
• 2 green onions, thinly sliced
sauce
• 2/3 cup soy sauce
• 1/2 cup chicken broth
• 1/2 cup dry sherry(1/2 c. chicken broth, 1 T rice wine vinegar, 1/2 tsp. vanilla)
• 2 tablespoons red chili paste with garlic, or more, to taste
• 3 T sugar
• 2 tablespoons red wine vinegar
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil

Instructions

1. In a small bowl, whisk together soy sauce, chicken broth, dry sherry, red chili paste, sugar, red wine vinegar, cornstarch and sesame oil; set aside.
2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
3. Heat vegetable oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside.
4. Add garlic to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened, about 1-2 minutes. Stir in pasta, chicken, peanuts and green onions.
5. Serve immediately.

Korean Beef

Korean Beef

Source: Six Sisters Stuff

Ingredients

• 1 lb lean ground beef
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1 Tablespoon sesame oil
• 3 cloves garlic, minced
• 1/4 teaspoon ground ginger
• 1/2 - 1 teaspoon crushed red peppers (depending on how spicy you like it)
• salt and pepper
• 1 bunch green onions, diced
• Rice, cooked

Directions

1. Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. 
2. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. 
3. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.