simple recipe – Page 2

Slow Cooker Corn Dip

October 27, 2015 by Asharae 2 Comments

Football season is in full swing y’all. That means gathering all your people to cheer on your favorite team and eat delicious food together. At least. That’s what it means to me.

The two teams we cheer for, the Packers and the Panthers, are both 6-0, so we’re feeling pretty great about football in our house these days.

Whether your team is at the top, or you’ve resigned yourself to a losing season already, this corn dip is a perfect addition to your next football get-together. It’s got a kick from the jalapeño and spices, includes a variety of cheeses of your choosing, and gets finished off with a squeeze of fresh lime.

Throw it all together in a slow cooker a couple hours before the game starts and you’ll be all set. Fair warning though: this corn dip is addicting. If you find yourself headed back for seconds, thirds, and fourths… Well. I’ll say I told you so.

My version of this recipe was heavily adapted from Chungah’s recipe over on Damn Delicious – her method works great, I just wanted to add a lot more flavor to the finished product! You’re welcome to adapt this recipe – add more spice or leave it out, add different peppers, try different kinds of cheese. Experiment and see what you like best!

Slow Cooker Corn Dip

Inspired by Damn Delicious

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Prep Time 10 mins

Cook Time 2 hrs 15 mins

Total Time 2 hrs 25 mins

Servings 6 -8 as a side or appetizer

Ingredients

4 c frozen corn
2 jalapeños seeded and diced
1 1/4 c shredded cheese your choice - my favorite combination is pepper jack, cheddar, and a little feta
1/2 tsp cumin
1/8 tsp garlic powder
1/8 tsp onion powder
dash of paprika
Kosher salt and pepper to taste
8 oz cream cheese cubed
Juice of 1 lime

Instructions

Combine all ingredients except cream cheese and lime juice in a small slow cooker, stir to combine well. Place cubed cream cheese on top of corn mixture, set slow cooker to low, and let cook for 2 hours.
Stir in the cream cheese, add the lime juice, cover and set to high for 15 more minutes. Serve with tortilla chips, tacos, quesadillas, or a spoon.

Notes

I use a tiny slow cooker for this recipe and it works perfectly! It's just the right size for all the ingredients and works well as a serving bowl too. If you're using a larger slow cooker, you may be able to shorten the cooking time a bit. If you try it - let me know how it goes!!

Mojito Melon Salad

September 1, 2015 by Asharae 6 Comments

This mojito melon salad is probably the simplest recipe I’ve ever posted here. At this point in the summer, when school is starting back, and you’re not quite ready to get back in the kitchen full-time, this is a perfect side dish to toss together and throw in the fridge till you’re ready to serve it.

This salad was part of my summer suppers collaboration with Tag & Tibby, Twin Stripe, and Feast + West. Be sure to check out my intro post for more photos and visit each of these lovely ladies’ blogs for some more fabulous recipes this week! Come back here on Thursday for a fun DIY feature as well!

If you’re feeling a little extra fancy, try using a melon baller to scoop out the watermelon – it makes the dish extra pretty! This was actually the first time I’d ever used a melon baller, and I found it worked much better on the juicy watermelon than the other melon I used for this recipe. Feel free to adjust the flavors to suit your taste, and try it with and without feta to see which you like better!

Mojito Melon Salad

Asharae Kroll

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Prep Time 15 mins

Total Time 15 mins

Ingredients

1 small watermelon cut into small pieces
1 small melon honeydew or other melon
Juice of 1-2 limes
Handful of mint chopped
Pinch of salt
Handful of feta optional

Instructions

Combine all ingredients except the feta. Let rest in the fridge for a half hour or so to allow the flavors to combine
Adjust lime, mint, and salt to taste
Serve topped with feta (optional)

I’ll be updating the links below as each new blog post from our summer supper collaboration goes up! Be sure to check back soon for more great recipes! You can also follow along on Instagram and other social media with the hashtag #sweetsummersupper

Appetizer

Smoked Salmon and Cucumber Bites // Twin Stripe

Entree

Bader Hill Farm Citrus Herb Roasted Chicken

Sides

Cathead Biscuits // Feast + West

Grilled Mexican Corn // Feast + West

Mojito Melon Salad // This Wild Season

Heirloom Tomato Caprese Salad // Tag & Tibby

Drinks

Honey Lavender Gin + Tonics // Twin Stripe

Watermelon Orange Margarita Punch // Feast + West

Dessert

Oatmeal Peach Crisp // Tag & Tibby

Mango Salsa

August 26, 2015 by Asharae Leave a Comment

You guys. Where did summer go? Somehow we’re here, at the end of August, and my Facebook feed is filled with photos of kids going off to their first day of school. I was shocked a few weeks ago when we were walking around Target and found that the whole back corner of the store was filled with school supplies. Between our traveling and shooting weddings every weekend this summer, the months have slipped past me and I barely noticed. If I woke up tomorrow and someone told me it was still April, I would honestly believe them.

We’re traveling in and around Chicago the next couple weeks and the chill in the air here is much more noticeable than it was back in North Carolina. There’s a distinct fall-ish feel which I really do love. That doesn’t mean that I’m ready to relinquish summer foods though. This recipe for mango salsa is one of our favorites to make in the summertime! It’s actually a recipe that my husband Tim created when we lived in Seattle several years ago. It was the perfect colorful dish to combat the dreary summer we had while we lived there.

This salsa goes great with chips, fish tacos, on top of a quesadilla, or even over grilled chicken. Try adding more jalapeño to give it more of a kick, and feel free to adjust the lime, sweet chili sauce, and cilantro to taste.

Mango Salsa

Tim Kroll

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Ingredients

1 large ripe mango pitted, peel removed, diced
2 roma tomatoes diced
1/4 c red onion diced
1 small jalapeño seeds removed (optional), diced
1 Tbs sweet chili sauce
1/2 tsp salt
Juice of 1/2 lime
1 Tbs fresh cilantro chopped

Instructions

Combine all ingredients in a large bowl, let rest in the fridge for at least 30 minutes before serving.
Enjoy with chips, on fish tacos, or over a quesadilla!

Oven-Roasted Parmesan Garlic Broccoli

April 8, 2015 by Asharae 2 Comments

You guys. This recipe is a little treasure. Recently a friend of mine shared that she had tried roasting broccoli in the oven one day and never looked back. I took her advice and tried it myself and even though I loved broccoli before, this takes it to a whole other level.

The little broccoli stalks get nice and tender, and the “leaves” get crispy and delicious. With a little salt and pepper, a couple cloves of garlic, and some olive oil, this simple side dish couldn’t get much easier. Squeeze some lemon and grate a little fresh parmesan over the top and you’re ready to enjoy!

I adapted this recipe from one called “Magic Broccoli” over on Recipe Tin Eats – I just discovered her blog and imagine I’ll be spending lots of time combing through her delicious looking recipes soon! Hop over there to she what she’s cooking up!

Oven-Roasted Parmesan Garlic Broccoli

Adapted from Recipe Tin Eats

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Ingredients

1 bunch broccoli washed and cut into florets
2 cloves garlic sliced
1/4 tsp kosher salt
1/4 tsp black pepper
2 Tbs olive oil
Fresh squeezed lemon juice
Freshly grated parmesan

Instructions

Preheat oven to 350.
Toss broccoli and garlic together on a rimmed baking sheet with 2 Tbs olive oil. Sprinkle with salt and pepper. Roast for about 10 minutes, remove from oven and flip broccoli. Roast for 10 more minutes, or until stalks are tender and tops start to get crispy.
Remove from oven, sprinkle with fresh lemon juice and parmesan. Serve immediately.