Cheesy Corn Casserole

This is a new addition to my barbecue side rotation.

Ingredients:
4 slices bacon, finely chopped
6 tbsp. unsalted butter, cubed
4 cloves garlic, finely chopped
½ cup all purpose flour
3 cups milk
4 oz. cream cheese, cubed
2 oz. Velveeta, cubed
2 cups grated extra-sharp cheddar cheese
1 tsp. paprika
3 lb. fresh or frozen corn kernels Kosher salt and freshly ground black pepper, to taste

Preheat the oven to 375°. Heat bacon in a 6-qt. saucepan over medium heat, and cook, stirring, until browned, about 8 minutes. Add butter and garlic, and cook until fragrant, about 1 minute. Add flour, and cook, stirring, for 1 minute. Whisk in milk, and bring to a boil; cook, stirring constantly, until thickened, about 2 minutes. Add cream cheese, Velveeta, cheddar, and paprika, and cook until smooth. Remove from heat and stir in corn; season with salt and pepper. Transfer mixture to a 9″ × 13″ baking dish and bake until top is golden brown and bubbling, about 40 minutes. Let cool before serving.

Crispy Salt & Vinegar Potatoes

If you love salt and vinegar chips, these potatoes will be no different

Ingredients:

• 2 pounds baby Yukon Gold potatoes, halved, quartered if large
• 1 cup plus 2 Tbsp. distilled white vinegar
• 1 tablespoon kosher salt, plus more
• 2 tablespoons unsalted butter
• Freshly ground black pepper
• 2 tablespoons chopped fresh chives
• Flaky sea salt (such as Maldon)

Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan; add water to cover by 1”. Bring to a boil, reduce heat, and simmer until potatoes are tender, 20–25 minutes; drain and pat dry.

Heat butter in a large skillet over medium-high heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with remaining 2 Tbsp. vinegar. Serve topped with chives and sea salt.

from bon apetite 

Roasted Califlower

Ingredients:
3 tablespoons vegetable oil
4 cloves garlic, chopped
1 tablespoon cumin seeds, coarsely ground in a mortar and pestle
1 head cauliflower, cut into florets
Kosher salt and freshly ground black pepper
1 tablespoon butter, quartered
1/4 cup panko (Japanese bread crumbs)

Preheat the oven to 425 degrees F.
In a bowl, toss the oil, garlic, cumin, cauliflower and toss to incorporate. Adjust the seasonings with salt and black pepper. Transfer the mixture to a baking dish, and dollop the top with little pats of the butter. Sprinkle the panko bread crumbs over the cauliflower. Roast the baking dish in the oven for approximately 20 to 30 minutes, or until the cauliflower is golden brown, and tender.

Buttered Mushrooms

Another quick weeknight side dish.  These go great with a nice steak.

Ingredients:
8 ounces medium button mushrooms
1/2 medium yellow onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoon unsalted butter
1/2 teaspoon oregano
salt
fresh cracked black pepper


Wash the mushrooms and dry with a paper towel.  Cut off stems and slice into quarters.  Heat olive oil in a sauté pan over medium high heat.  Add onion and sauté until soft and translucent, about 5-7 minutes.  Add the remaining ingredients and stir to combine.  Cover, reduce heat to low and simmer for 20-30 minutes until mushrooms are  soft.