Recipes of the Week –October 4, 2016

 

14 Very Best Ways to Enjoy the Last Sweet Corn of Summer from: http://www.thedailymeal.com/cook/13-very-best-ways-enjoy-last-sweet-corn-summer

 

Grilled Corn Mac and Cheese

From: http://www.thedailymeal.com/recipes/grilled-corn-mac-and-cheese-recipe

3  Cups  large shell pasta, uncooked (6 cups cooked)

2  Tablespoons  unsalted butter (I used Kerrygold)

3  Tablespoons  flour

1  Tablespoon  fresh thyme, chopped

1  Cup  (4 ounces) Kerrygold Aged Cheddar, shredded

1  box of Kerrygold Dubliner Cheese Wedges

2  ears of corn, grilled and removed from cob

salt and pepper to taste

Cook pasta in salted water according to package directions. Drain and set aside.

While pasta is cooking, make cheese sauce. Over medium high heat, melt butter in large sauce pan and whisk in flour. Whisk for about 2 minutes. Add milk and continue to whisk to avoid any clumps. Cook until mixture thickens and begins to bubble, stirring often. Remove from heat and stir cheese and thyme. Add corn and mix well. Season with salt and pepper to taste. Serve.

 

Sweet & Spicy Roasted Kabocha Squash

From: http://www.food.com/recipe/sweet-spicy-roasted-kabocha-squash-454300

¹⁄₂ small kabocha squash

3 tablespoons light brown sugar (plus more for sprinkling)

¹⁄₄ teaspoon cayenne (or hot chili powder)

¹⁄₂ teaspoon cumin

¹⁄₄ teaspoon cinnamon

¹⁄₄ teaspoon nutmeg

¹⁄₄ teaspoon salt

1 ¹⁄₂ teaspoons soy sauce

1 tablespoon sesame oil

Preheat the oven to 400°F Line a baking sheet with a silicon baking liner or parchment paper.

De-seed and cut the squash into slices about 1/4 inch thick.

Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again.

Spread the slices in a singler layer on the baking sheet and drizzle them with the oil.

Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes.

Serve hot or at room temperature.

 

Chicken with Green Onion Sauce

from: http://www.myrecipes.com/recipe/chicken-with-green-onion-sauce

1 (14-ounce) can fat-free, less-sodium chicken broth

2 tablespoons all-purpose flour

2 garlic cloves, minced

1/4 teaspoon dried thyme

Cooking spray

4 (4-ounce) skinless, boneless chicken breast halves

1/3 cup finely chopped green onions, divided

1/8 teaspoon salt

1/8 teaspoon pepper

Combine 1/4 cup broth and flour in a small bowl, stirring with a whisk until smooth. Add remaining broth, garlic, and thyme; set aside.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken, and cook 4 to 5 minutes or until lightly browned. Turn chicken; add 2 tablespoons green onions. Pour broth mixture over chicken; sprinkle with salt and pepper. Reduce heat, and simmer, uncovered, 15 to 20 minutes or until chicken is done, basting often.

Remove chicken from pan; keep warm. Bring sauce to a boil over medium-high heat. Scrape bottom and sides of pan, using a rubber spatula. Cook 2 minutes or until sauce is reduced to 3/4 cup. Pour sauce evenly over chicken, and top with remaining green onions.