Shrimp and Goat Cheese Corn Cakes

To contact us Click HERE

Summertime is the perfect time for corn on the cob, and that's why Kristen chose corn and butter for this month's Improv Challenge. (At least, that's my assumption!) I can't wait to see all the creative ideas today - and I couldn't be more pleased with the recipe I tried.

I spied this dish a long time ago over at Greens and Chocolate, and this was my perfect opportunity. I added shrimp to the corn cakes to kick it up a notch, and made my new favorite dipping sauce (ranch and sriracha!) to accompany these morsels.

To start, pour half of the corn into the bowl of a food processor, then add the basil


and the shrimp.


Pulse 4-5 times until the mixture is slightly pureed, but still a bit chunky. Then add this mixture to a large mixing bowl along with the onions,


remaining corn,


baking powder,


baking soda, flour, salt and pepper and panko.


Stir this mixture well. Combine the eggs, milk and melted butter, and add it to the corn cake mixture.


Stir just until combined, but do not overmix or the batter will get too tough. Now fold in the goat cheese.


Heat about 2 tablespoons of olive oil in a large skillet over medium heat. When it's hot, drop large spoonfuls of batter onto the oil.


Cook for 2-3 minutes or until cakes are golden brown, then carefully flip over.


Cook for an additional 2-3 minutes on this side. Remove to a paper-towel lined plate and then continue with the additional batter. You may need to add more oil to the pan to ensure the cakes won't stick.


You can serve these with traditional Mexican-food fixings or with any dipping sauce that you like. Hooray for corn and butter!

One year ago: Mint Chocolate Chip Ice Cream
Two years ago: Spicy Grilled Pork Tenderloin
Three years ago: Summer Cucumber Salad

Find more great corn recipes in the linky below. For even more inspiration, visit It's A Keeper, Full Plate Thursday, Swanky Stuff, Bizzy's Recipe Box, Thursday Treasures, Tastetastic Thursday.

Shrimp and Goat Cheese Corn Cakes

2 cups cooked shrimp
1 - 14.5 oz can corn, drained
1 cup flour
1/2 cup panko breadcrumbs
1/4 cup diced red onion
1/4 cup thinly sliced basil
1 tsp. baking powder
1/2 tsp. baking soda
1/4 cup crumbled goat cheese
2 large eggs, lightly beaten
2 Tbsp. milk
2 Tbsp. butter, melted
olive oil

Place shrimp, basil and half of corn in food processor and pulse until corn is slightly pureed, but still chunky.

In a large bowl, combine corn and shrimp mixture, remaining corn, flour, breadcrumbs, onion, baking powder, baking soda, goat cheese, and salt and pepper to taste. Mix well. Add eggs, milk, and butter, and mix until just combined. Don't over mix.

In large skillet, heat about 2 Tbsp. olive oil over medium heat, making sure the oil is spread evenly among the pan. Once heated, cook about four corn cakes at a time, scooping with a 1/4 cup measuring spoon. Let cook 2-3 minutes then flip to the other side, cooking until each side is golden brown. Remove to a paper-towel lined plate. Continue until all of the batter is used, adding more olive oil to the pan as necessary. Makes about 10 corn cakes.

Recipe Source: Adapted from Greens and Chocolate

Double Chocolate Caramel Brownies

To contact us Click HERE

It's Reveal Day again! Mondays are usually a drag, but not on Secret Recipe Club Reveal Day!! This month I was assigned to Julie's Eats and Treats, and it was so fun to learn that Julie and I are practically neighbors - well, at least that we share the same great state. Too fun.

I have had an appreciation for these delicious (dangerously so) brownies since high school, when a friend of my mom's made them for the first time. I have always enjoyed eating them but (gasp) I had never made them. So, when I saw them on Julie's blog, I knew the time had come.

I shared these with my colleagues, who couldn't get enough of them. They're that good. Get yourself some caramels and make these today!

Start by melting the caramels. Place the unwrapped caramels (this is the most time consuming part - unwrapping the caramels!) in a medium saucepan and add 1/3 cup of evaporated milk.



Cook over medium-low heat, stirring really often, until the caramels are nice and melted.

Set that aside. For the brownie base, add the melted butter 
and remaining evaporated milk to the cake mix in a large mixing bowl. 

Spread half of this batter into a greased cake pan.

Bake for 6 minutes, then remove from the oven and sprinkle with the chocolate chips.


Top with the caramel mixture.

Dollop the remaining cake batter over the caramel. You can spread it out a little as I did here, or you can just leave it dolloped.

Bake for about 15 minutes. You don't want to overbake them - they'll look fluffy and loose but that's ok - the bars will set up as they cool.

Remove from the oven and let cool on a wire rack. Don't cut them until they cool - and in my opinion, they're best straight from the fridge - or even the freezer if you're not concerned about expensive dental work (ahem).

Thanks, Julie, for the inspiration!


One year ago: Strawberry White Chocolate Ice Cream
Two years ago: Rhubarb Berry Cheesecake Pie
Three years ago: Strawberry Banana Trifle

Get more great ideas at Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), Crazy Sweet Tuesday, Tuesday Talent Show.

Double Chocolate Caramel Brownies

2/3 cup evaporated milk, divided
1 - 14 oz. package caramels
1/2 cup butter, melted
1 box German Chocolate or Devil's Food cake Mix
1 cup chocolate chips

Over low heat, melt caramels with 1/3 cup evaporated milk in a medium saucepan.

Mix cake mix, melted butter and remaining 1/3 cup evaporated milk. Spread half of the cake mixture on the bottom of a greased 9x13 pan. Bake at 350 degrees for 6 minutes.

Remove from oven and sprinkle chocolate chips over the batter. Pour the caramel mixture over chocolate chips. Dollop the remaining cake mixture in small spoonfuls over the caramel. Bake for another 15-18 minutes, but do not overbake - the brownies will be puffy and seem un-done, but do not let them cook longer.

Remove and cool on a wire rack. For best results, refrigerate before serving. Leftovers should be refrigerated.

Roasted Banana Ice Cream

To contact us Click HERE

My love of all things banana is well documented on this blog, so I couldn't not make this delicious ice cream - and not only is it banana but it's ROASTED banana - like a bananas foster ice cream. (Just this year, I've also made bananas foster bread and bananas foster souffles - must be the year of bananas foster "stuff"!)

This ice cream is absolutely delicious on its own, and absolutely spectacular paired with hot fudge sauce and strawberries...

Make some today!

Start by slicing the bananas and tossing them with brown sugar and butter in a baking dish or on a baking pan.



Roast the bananas for about 30 minutes, stirring once after 15 minutes, until the bananas are a beautiful brown and the sugar is nice and caramelized.



Transfer the bananas to a food processor, making sure you get all the good caramel and any crispy bits. Add the sugar,



lemon juice,



cream and milk,



vanilla and salt. Puree the mixture until smooth.

Transfer the mixture to a large measuring bowl and cover with plastic wrap.



Refrigerate at least 8 hours or overnight. Whisk the mixture well to help thin it slightly, (you can add a little more milk if you think it's way too thick, but it will be thicker than normal ice cream batter)



then pour into your ice cream maker and process.



Remove to a freezer safe container and freeze until firm. Yum.


One year ago: Curried Chicken Salad with Blackberries
Two years ago: Peach and Blackberry Tart
Three years ago: Strawberry Banana Trifle

Find more great stuff at Cast Party Wednesday, What's Cooking Wednesday, Whatcha Whipped Up Wednesday, It's a Keeper, Full Plate Thursday, Sweet Treats Thursday, Bizzy's Recipe Box, Thursday's Treasures, Tastetastic Thursday, Sweet Tooth Friday, Foodie Friday, Food on Fridays, Friday Food, Foodtastic Friday, Foodie Friday, Food on Friday (#2).

Roasted Banana Ice Cream

3 medium ripe bananas
1/3 cup brown sugar
1 Tbsp. butter, cut into small pieces
3/4 cup heavy cream
3/4 cup milk
2 Tbsp. sugar
1/2 tsp. vanilla
1 1/2 tsp. lemon juice
1/4 tsp. coarse salt

Peel bananas and slice them into 1/2-inch pieces. In a 2-quart baking dish or on a small baking sheet, toss the banana slices with brown sugar and butter. Bake at 400 for 30 minutes, stirring once halfway through, until the bananas are browned.

Scrape the bananas and syrup (and crispy sugary bits) from the baking dish into a blender or food processor. Add the milk, sugar, vanilla, lemon juice and salt, and purée until smooth.

Chill the mixture for at least 8 hours (or overnight) in the refrigerator. Whisk it well then pour it into your ice cream maker and process according to the manufacturer’s instructions. It will be very thick; freeze an additional couple of hours or until it reaches a desired consistency.

Recipe Source: Adapted from David Lebovitz

Poppyseed Cake

To contact us Click HERE

I've had a can of poppyseed filling in my pantry for what seems like a sweet forever, so I was really excited to find this recipe. I love poppyseed stuff, and mostly you'll find it paired with lemon flavored cakes, muffins, etc. but I like that this cake lets just the flavor of poppyseed shine through.

Start by combining the flour, sugar, salt and baking soda in a large bowl.


In another bowl, or large measuring cup, lightly beat the eggs. Then add the oil, yogurt,


poppyseed filling,


milk


and vanilla. Now pour the wet ingredients into the dry


and stir just until combined. Pour the batter into a greased bundt pan.


Bake for 50-60 minutes or until golden brown and a toothpick inserted into the cake comes out clean.


Let cool in the pan, on a wire rack, for 15 minutes or so, then carefully remove from the pan and cool completely on the rack.

This cake is wonderful unadorned, or you can make a simple glaze for it by whisking together the powdered sugar and milk and adding a drop or two of almond extract. Pour the glaze over the cake


until it is completely covered and the glaze drips wonderfully down the sides of the cake!


You can slice this cake kind of thinly cause it is rich!


One year ago: Basmati Rice and Chicken Salad
Two years ago: Canteloupe Sorbet
Three years ago: Oat Waffles

Find more great stuff at Mangia Monday, Mouthwatering Monday, Mop it Up Monday, Seasonal Inspiration, Mix it up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), Crazy Sweet Tuesday, Tuesday Talent Show.

Poppyseed Cake

3 C flour
1/4 tsp. salt
1 1/2 tsp. baking soda
1 3/4 C sugar
4 eggs
2/3 cup vegetable oil
2/3 cup plain or vanilla yogurt
1 (12 oz.) can evaporated milk
1 tsp. vanilla
1 can or jar poppyseed filling

Glaze:
1/2 cup powdered sugar
2-3 tsp. milk
a couple drops almond extract

Mix together the flour, salt, baking soda and sugar; set aside. In a large bowl, lightly beat eggs. Stir in the oil, yogurt, vanilla and evaporated milk. Add the dry ingredients to the wet and stir just until combined.

Mix in the poppyseed filling. Pour batter into a greased bundt pan and bake at 350 for 50-60 minutes or until a toothpick inserted into the center comes out clean.

Cool in the pan on a wire rack for 15 minutes, then carefully remove from the pan and cool completely on a wire rack.

For the glaze, whisk together powdered sugar with the milk, one teaspoon at a time, until a nice glaze (thick pouring) consistency. Add the almond extract and stir well. Pour over cool cake. Serves 12-16.

Recipe Source: Adapted from Flour me with Love

Pesto Pasta with Roasted Brussels Sprouts and Smoked Sausage

To contact us Click HERE

I'll now take a break from all the pumpkin and apple goodness to bring you this great autumn main dish. I love taking advantage of seasonal produce, and brussels sprouts are one of my favorite vegetables. Roasting the sprouts brings out wonderful flavor, not to mention nice crispy leaves. Combine them with smoked sausage and pesto-laced pasta, and this is a wonderful dish with which to welcome fall.

Start by preparing the brussels sprouts. You'll want to wash them, then cut off the ends, and remove any wilted outer leaves. Mine were in pretty good shape. They were large, so I trimmed the ends and then quartered them.


Place the sprouts in a large bowl, the drizzle with olive oil


and season with salt and pepper. Stir them up to make sure all the sprouts get coated with the oil, then transfer them to a large baking sheet.


Roast the veggies for 20-30 minutes, stirring once halfway through. In the meantime, put the pasta water on to boil, and when it's ready, add the pasta.


Cut up the smoked sausage and then add it to a skillet that has been heated to medium high.


Cook the sausage, stirring often, until it is lightly browned, then add the garlic and cook an additional 2-3 minutes. When the sprouts are done, add them to the sausage pan.


Drain the pasta, reserving a little bit of liquid, and then return the pasta to the pot. Stir in the pesto,


then add the pasta to the skillet. Stir it up well and then top with parmesan cheese.


Serve warm and enjoy!


One year ago: Goat Cheese Stuffed Mushrooms
Two years ago: Goat Cheese and Apple Bruschetta
Three years ago: Spiced Pear Muffins

Get more great ideas at Mangia Monday, Mop it Up Monday, Mix it Up Monday, Melt in your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tuesday at the Table, Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tuesday Talent Show, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Whatcha Whipped Up Wednesday.

Pesto Pasta with Roasted Brussels Sprouts and Smoked Sausage

1 lb fresh brussels sprouts, quartered
2 Tbsp. olive oil
8 oz. small pasta shape (like campanelle or orecchiette)
2 smoked sausage links, cut in half lengthwise then into crosswise slices
3 Tbsp. pesto
3 Tbsp. Parmesan cheese

Cook the pasta according to the package directions.

In a large bowl, mix together brussels sprouts and olive oil, then season with salt and pepper. Gently stir until well-combined.

Pour brussels onto a large baking sheet, then roast at 400 for about 20-30 minutes, stirring once partway through, or until they are crispy on the outside and cooked on the inside.

Meanwhile, heat the a skillet over medium-high heat. Add the sausage and cook, turning occasionally, until nearly-browned, about 3-4 minutes. Add the garlic, and continue cooking for another 1-2 minutes until the garlic is fragrant and the sausage is browned.

Once the pasta is cooked, drain (reserving 1/4 cup pasta water), and then toss together the pasta with the pesto. Add the roasted sprouts to the cooked sausage and garlic, then toss in the pasta. Add in some of the reserved pasta water if needed for extra moisture. Sprinkle with Parmesan cheese before serving warm. Serves 4-6.

Recipe Source: Adapted from Gimme Some Oven