Recipes

Sweet corn may be enjoyed on the side but you can use it many different ways. Try these three delicious recipes, courtesy of Culinary. Sweet Corn with Southern BBQ Butter Yield: 4 servings 1/4 cup of your favorite barbecue sauce (sweet, spicy, etc.) 1/4 stick butter 4 ears fresh Florida sweet corn, shucked Kosher salt and fresh ground pepper Chives, for garnish Preheat oven broiler on high. Add barbecue sauce and butter to small saucepan. Stir over low heat until melted and smooth. Season corn lightly with salt and pepper. Place sweet corn in a medium-sized baking dish and pour barbecue mixture over sweet corn. Broil 4 inches from broiler, being sure to watch the whole time. Turn and baste for 6 to 8 minutes, or until golden. Garnish with chives. Serve warm. Top with some of these combinations: Garlic and basil butter Cilantro, lime and honey Parmesan and pesto sauce Cinnamon, sugar and butter Sweet Corn and Black Bean Enchiladas Yield: 6 to 8 servings 1 tablespoon vegetable oil 1/2 cup onion, chopped 1 cup fresh Florida sweet corn kernels 2 bell peppers, diced 1 teaspoon ground cumin 1 cup salsa 1 can low sodium black beans, rinsed and drained Kosher salt and freshly ground pepper 10 6-inch corn tortillas 2 cups shredded Monterey Jack cheese, divided 1 8-ounce can enchilada sauce Preheat oven to 350°F. Lightly spray an 11 x 7-inch (2-quart) baking dish with pan release cooking spray. Add vegetable oil to a medium pan. Cook onion, corn and bell peppers over medium high heat for 3 minutes. Add cumin, salsa and black beans, and continue to cook for two minutes, stirring occasionally. Season with salt and pepper to taste. Remove pan from heat and let cool slightly. Place an even amount of the filling mixture in each tortilla. Using 1 cup shredded cheese, evenly distribute it on top of each tortilla. Carefully roll up each tortilla, and place seam side down in sprayed baking dish. Pour enchilada sauce over rolled enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Remove from oven and let cool slightly. Serve with diced avocado, salsa and sour cream, if desired. Sweet Corn and Ricotta Fritters Yield: 4 to 6 servings 2 ears fresh Florida sweet corn, kernels removed 1/2 bunch fresh cilantro, chopped fine 4 ounces low-fat ricotta cheese 2 large eggs, beaten 1/3 cup self-rising unbleached or whole-wheat flour Kosher salt and fresh ground pepper Olive oil (for shallow pan frying) In medium-sized bowl, combine corn, cilantro, ricotta, eggs, flour and a pinch of salt and pepper. Add a small amount of olive oil to a medium-high preheated sauté pan. Carefully add spoonfuls of corn mixture to hot pan. Cook on both sides until golden brown. Test the first done fritter, and adjust seasoning with salt and pepper. Serve with low-fat sour cream if desired. Sources: Culinary.net

Ingredients: 4 large russet potatoes, about a pound each Extra virgin olive oil 1/2 cup sour cream 1/2 cup milk 2 tablespoons butter, softened 1 tablespoon cream Stuffing Option 1: Cheddar and Bacon 1 cup grated cheddar cheese 4 strips bacon 1/4 cup chopped green onion Stuffing Option 2: Blue Cheese and Chives 1 cup crumbled blue cheese 1/4 cup chopped fresh chives 1/2 teaspoon salt Directions Bake the potatoes: Preheat the oven to 400°F. Scrub the potatoes clean under running water. Poke each potato in several places with the tines of a fork so that when the potatoes are cooking they don’t explode. Rub the potatoes all over with a little olive oil. Place directly on the middle or top rack of the oven. Cook for 1 hour and 15 minutes, or until the potatoes are cooked through. They should give a little when pressed. If short on time you can bake the potatoes in the microwave, 10 minutes on high heat for 2 potatoes, 15 minutes for 4 potatoes. The skins of microwave baked potatoes aren’t nearly as crispy, so you may want to rub a little olive oil on them and finish them in a conventional oven at 400°F for 10 minutes. Cook the bacon (if using): If you are including bacon as one of your mix-ins, while the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble. Make potato “boats”: Allow the potatoes to cool to touch. Slice the top third lengthwise off the potato. Use a spoon to scoop out the insides, forming a potato “canoe”, leaving about 1/4 inch of potato on the skin. Alternatively, you can slice the potatoes in half, lengthwise. In this case you may want to bake an extra potato so that you will have more potato filling to mound into the potato boats. Mash potato insides with sour cream, milk, butter: Place the scooped out potato insides, sour cream, milk, cream, and butter into a large bowl. Mash with a potato masher. If you want a creamy texture, beat with an electric beater until desired consistency. Do not over-beat the potatoes! They can turn glue-y if you do. Stuff potato shells with filling: Mix in the extras with the potato filling. Reserve some of the extras to sprinkle on the tops of the potatoes. Spoon fillings into the potato shells. Sprinkle with extra toppings. Bake: Reduce the oven temperature to 350°F. Place potatoes on a roasting pan or baking sheet and bake 15 to 20 minutes until heated through. Sources: Simply Recipes Image: Alison Bickel

Every holiday season, there’s nothing like relaxing and sipping on a hot chocolate to wrap up the evening. Try this recipe we’re sure you’ll love. Ingredients: 6 cups milk ¼ cup Dutch-process cocoa powder ¼ cup sugar 2 tablespoons molasses 3 teaspoons ground ginger 2 teaspoons ground cinnamon ½ teaspoon freshly grated nutmeg ¼ teaspoon allspice 7 ounces good quality milk chocolate, chopped Whipped cream, for serving Mini marshmallows, for serving Directions: Combine the milk, cocoa powder, sugar, molasses, ginger, cinnamon nutmeg and allspice in a medium saucepan. Cook over medium heat, stirring occasionally, until the sugar, cocoa powder and spices are dissolved and the milk is steaming, about 5 minutes. Do not let the mixture come to a boil. Whisk in the chopped chocolate a little at a time until smooth. Divide among 6 to 8 mugs and garnish with whipped cream and mini marshmallows. Sources: Food Network

It’s never too early to start the New Year resolutions with some healthy eating. Try this recipe for a delicious farro and watercress salad topped with fresh shrimp. Ingredients: 1 cup farro (emmer wheat) Sea salt ½ cup extra-virgin olive oil 1 ½ pounds fresh shrimp, deveined, thoroughly rinsed an patted dry Juice of ½ lime Freshly ground black pepper 2 tablespoons chopped fresh mint leaves ½ lemon, juiced, seeds removed One 15-ounce can cannellini beans, drained and rinsed well 1 bunch watercress, tough stems removed Directions: Soak the farro in warm water for about 20 minutes. Drain and rinse well. Pour into a medium saucepan with enough water to cover by 1 inch. Cover the pot and bring to a boil, and then reduce to a simmer. Add a pinch of salt and cook for about 30 minutes. The farro should be soft but have a slight chew to it. Drain to remove excess water, and then transfer to a bowl and toss with 2 tablespoons of the olive oil. Set aside. Preheat the broiler. Toss the shrimp with 2 more tablespoons olive oil, some salt, pepper and the lime juice. Spread in an even layer on a baking sheet and broil for 10 minutes, flipping halfway through. Let cool slightly. Make the salad dressing by combining the remaining 1/4 cup olive oil, the mint, lemon juice and some salt and pepper in a small jar. Cover and shake to combine. Toss together the farro, beans and watercress in a large bowl with half of the dressing. Season with salt and pepper. To plate, transfer the salad to a large platter and top with the shrimp. Serve with the remaining dressing on the side. Sources: Food Network

Try this delicious apple cake recipe for the festivities ahead. You’ll love the combination of the crisp fruit and cinnamon sugar-flavored pastry. A perfect balance without too much sweetness. Recipe courtesy of Culinary.net Ingredients: 3 cusps Honeycrisp apples, peeled, cored and diced 3 teaspoons cinnamon 6 tablespoons, plus 2 cups, sugar, divided 3 cups flour 3 teaspoons baking powder 1 teaspoon salt 1 cup oil 4 eggs, beaten ¼ cup orange juice 1 teaspoon vanilla Icing (optional) Directions: Heat oven to 350 F. In medium bowl, mix apples, cinnamon and 5 tablespoons sugar until combined. Set aside. In large bowl, mix flour, 2 cups sugar, baking powder and salt until combined. Form well in middle of mixture. Add oil, eggs, orange juice and vanilla; mix until blended. In springform pan, pour half of batter. Add apple mixture. Pour remaining batter over apple mixture. Sprinkle remaining sugar over batter. Bake 40-50 minutes, or until top is golden brown and tester comes out clean and dry. Drizzle with icing, if desired. Connect with us on Facebook and Instagram for more recipes and tips from Cosmo. Sources: Culinary

Blending a margarita to the correct balance of frozen and slushy brings an utterly refreshing drink. However, a poorly mixed one can be a runny mess. Here’s some of the steps you can take to ensure a delicious margarita every time. The order you place your cocktail ingredients in a blender makes a difference in taste and texture. Begin by adding all the liquids first such as liquors, juice and mixers. Follow this up with the ice and fruit, if you’re using it. Do your blender and drink a favor by using crushed or cracked ice instead of large cubes. The crushed ice will incorporate into the margarita faster without melting. When blending, start with a low speed then gradually build speed as needed. Be careful to not blend for too long as this will make the drink too thin. Be sure to drink responsibly and send us your cocktail masterpieces on Facebook and Instagram. Sources: The Kitchnn

‘Tis the season to put your baking skills to the test with holiday cookies. Whether you’re a seasoned baker or never touched an oven in your life, these tips from professional chefs are sure to help you make the perfect cookies this holiday season. Before even placing your cookies in the oven, probably one of the most important things you can do is allocate time for the dough to properly sit. Try letting the dough sit for at least two hours before baking. On the other end, let your cookies sit for five minutes before transferring them from the baking sheet. This will allow the cookies to “set up”. Let your dough firm up in the freezer or fridge. Scoop and freeze the dough before baking. Chilled dough is always best but it may be more difficult to scoop. The amount of time required will vary depending on the dough and the cookies you’re trying to make, so do research beforehand on what is best. When it comes to making the cookies themselves, less is more sometimes. Cut back on the different kinds of cookies you are trying to tackle at once. There are many varieties you can make with the same dough base to make things less complicated. Having the right tools in the kitchen can make all the difference. A bench knife can be used to slice dough and cut butter into flour. Try obtaining different sized cookie scoops, a small offset spatula and a baking mat. Sources: Insider

You can never go wrong with a classic mac and cheese for the cold winter days ahead. Try out this quick and simple recipe to indulge in a childhood favorite the entire family will love. Recipe courtesy of Culinary.net . Servings: 4-6 Ingredients: 12 ounces dry elbow macaroni ¼ cup butter ¼ cup flour 2 cups milk 1 cup heavy whipping cream ½ teaspoon dry mustard 1 teaspoon onion powder ½ teaspoon salt ⅛ teaspoon pepper 4 cups shredded sharp cheddar cheese, divided 1 cup shredded Parmesan cheese Directions: Heat oven to 425 F. Cook macaroni according to package directions. Drain and set aside. In large saucepan, melt butter over medium heat. Whisk in flour and cook 2 minutes, stirring continuously. Slowly whisk in milk, cream, mustard, onion powder, salt and pepper. Whisk and cook until thickened. Remove from heat and stir in cheeses until melted. In large bowl, add cooked macaroni and cheese sauce. Mix well and pour into greased 9-by-13-inch baking pan. Bake 18-24 minutes, or until bubbly. Cool slightly before serving. For more from Cosmo be sure to follow us on our Facebook and Instagram.

It’s time to whip out the air fryer again to enjoy these delicious and healthy foods. Air frying is among the most popular trends at the moment for its quick cooking and lesser oil content compared to traditional frying. You can never go wrong with these recipes for the whole family. Photo By: Renee Comet Air Fryer Chicken Tenders Yield: about 8 pieces Time: 1 hr 45 min Active: 25 min Ingredients Chicken: ¾ cup buttermilk 2 teaspoons Worcestershire sauce ½ teaspoon paprika 1 pound chicken tenders 1 ½ cups panko ¼ cup grated Parmesan 1 tablespoon olive oil Kosher salt Dipping Sauce: ¼ cup mayonnaise 3 tablespoons yellow mustard 2 tablespoons honey 1 tablespoon Dijon mustard Directions: For the chicken: Combine the buttermilk, Worcestershire sauce and paprika in a resealable plastic bag. Add the chicken, making sure it is completely coated. Seal the bag and place in a bowl. Let marinate at room temperature for 1 hour. Meanwhile, stir together the panko with the Parmesan, olive oil and 1 teaspoon salt in a shallow baking dish or pie plate. For the dipping sauce: Stir together the mayonnaise, yellow mustard, honey and Dijon in a small bowl and set aside. Preheat a 3.5-quart air fryer to 390 degrees F. Remove 1 piece of chicken at a time from the bag, shaking off excess buttermilk. Place in the panko and press gently with your hands to adhere the panko evenly. Gently shake to remove the excess and place in the air fryer basket. Repeat with enough chicken to fill the basket (about 4 pieces) and cook until golden brown and cooked through, about 7 minutes on each side. Repeat with the remaining chicken and serve warm with the dipping sauce. Photo By: Renee Comet Air Fryer French Fries Yield: 2 servings Total: 25 min Active: 10 min Ingredients: Nonstick cooking spray, for the basket 1 medium russet potato (about 6 ounces), unpeeled 1 teaspoon olive oil Kosher salt and freshly ground black pepper Directions: Preheat an air fryer to 380 degrees F and spray the basket with nonstick spray. Cut the potato in half lengthwise, then into 1/4-inch slices. Cut the slices into 1/4-inch sticks. Put the fries in a medium bowl and rinse them well with cold water, then drain and pat dry with paper towels. Toss the fries with the oil in a medium bowl, then sprinkle with 1/2 teaspoon salt and several grinds of pepper. Working in batches if necessary, put the fries in an even layer in the air fryer basket with no overlapping and cook, turning them halfway through, until golden brown and crisp, 14 to 16 minutes. Remove and season with salt. Sources: Food Network

Bake this delicious cinnamon roll recipe with a caramel glaze for a traditional dessert the whole family will love. Be sure to add this to your holiday to-do list. Recipe courtesy of Wilton. Servings: 1 dozen rolls Rolls: 1 1/3 cups warm milk (105°F) 2 packages (1/4-ounce each) active dry yeast 1/4 cup granulated sugar, divided 1/2 cup (1 stick) butter, softened 2 egg yolks 1 teaspoon Vanilla Extract 3/4 teaspoon salt 4 cups bread flour, plus more for dusting Filling: 1/2 cup (1 stick) butter, softened 1/3 cup granulated sugar 2 tablespoons bread flour 2 tablespoons ground cinnamon Glaze: 1/4 cup (1/2 stick) butter 1/2 cup lightly-packed light brown sugar 1/2 cup heavy whipping cream 1 teaspoon vanilla extract 1/4 teaspoon salt 1 cup confectioners’ sugar (about 1/4 pound) Instructions For rolls, stir together warm milk, yeast and 1 tablespoon sugar in large bowl. Let stand 5-10 minutes or until foamy. Add butter, remaining 3 tablespoons sugar, egg yolks, vanilla and salt. Mix with electric mixer using dough hook on medium speed until combined. Gradually add flour, 1 cup at a time, and mix on medium speed until smooth, elastic dough forms, about 5 minutes. Spray large bowl with vegetable pan spray. Form dough into ball, place into bowl and cover with plastic wrap. Let stand in warm place for 45 minutes or until doubled in size. For filling, stir together butter, sugar, flour and cinnamon in medium bowl until well-combined. Prepare 13-by-9-inch pan with vegetable pan spray. Punch dough down and roll out to 18-by-14-inch rectangle on floured surface. Spread filling onto dough and roll up from long end, like a jelly roll. Pinch seam to seal, trim ends and cut into 12 equally-sized pieces. Place rolls into prepared pan; cover with plastic wrap and let rise 25-30 minutes or until doubled in size. Meanwhile, heat oven to 350°F. Remove plastic wrap from rolls and bake 25-29 minutes or until golden brown. Cool in pan on wire rack while preparing glaze. For glaze, melt butter in saucepan over medium heat. Add brown sugar and cream. Cook over medium-high heat until mixture reaches a simmer; cook for 1 minute, stirring constantly. Remove from heat and stir in vanilla and salt. Whisk in confectioners’ sugar until smooth. Pour glaze over warm rolls. Serve warm. Source: Wilton