Search Results for: corn and peas

Sweet Corn & Snap Peas

May 22, 2019 by Tamara Giebel Leave a Comment

We all need one quick side dish. Simple, fresh corn and snap peas are gently sauteed for the perfect summer side dish that’s ready in about 5 minutes. That means you have more time outside at the grill!

Not many dishes made in just 5 minutes are this simply elegant. Fresh corn cut off the cob is gently sauteed together with minced garlic and sweet snap peas. I like to top with very thinly sliced fresh sage from the garden. It just adds an earthy flavor to the garden fresh side dish.

During the summer months, this is my go-to dish. Borrowed from my mother and slightly adapted (I like more garlic and pepper). My mother is THE BEST cook around. She always made home cooked meals for our family and they always had: meat, vegetable and starch (o.k. sometimes there were two starches). There were no frozen dinners. We ate out on special occasions, but mostly she cooked everything we ate. Of course my dad was always bringing home fresh salmon, crab, clams and shrimp, which made eating at home fun.

Sweet Corn & Snap Peas

Simple, fresh corn and peas lightly sauteed are the perfect summer side dish

Course Side Dish

Cuisine Vegetarian

Keyword Easy Side Dish, Memorial Day Recipes, Summer Side Dish

Prep Time 5 minutes

Cook Time 5 minutes

Ingredients

4 oz fresh sugar peas cut diagonally in half
2 ears corn cut off the cob
1 clove garlic minced
1 tbsp olive oil
salt and pepper to taste
1 tsp fresh sage thinly sliced (optional)

Instructions

Heat olive oil in a medium saute pan over medium heat. Add garlic and stir. Add corn and cook for about 2 minutes. Add peas and cook another 2 minutes. Remove from heat and season with salt and pepper. Top with thinly sliced fresh sage, if using.

Out West’s Lemon Arugula Pasta Salad

July 30, 2021 by Tamara Giebel Leave a Comment

Out West’s Lemon Arugula Pasta Salad combines cellentani pasta, arugula, pine nuts and cherry tomatoes in a light lemon vinaigrette dressing.

This fresh and flavorful pasta salad skips the mayo and gets tossed in a light vinaigrette. The lemon juice in the dressing makes this salad light and refreshing and the cherry tomatoes add a pop of sweetness. Making it the perfect side dish for those Summer potluck parties.

This Lemon Arugula Pasta Salad is a take on one of my favorite pasta salad’s from the local grocery store. Originally with just spinach, pine nuts and parmesan. I added spicy arugula, sweet cherry tomatoes and lemon zest to make this pasta salad shine. It’s perfect served right away and even better served the next day.

Make this pasta salad a meal by adding protein. Grilled chicken or shrimp would be the perfect choice. If planning on adding a protein to the pasta salad, make a little extra dressing. You want to make sure every bit gets coated with that lemony dressing – no dry bites here! In fact, this dressing is my go-to dressing for most of my salads. Sometimes I add a little finely minced shallot and omit the parmesan. Make extra and store it in the refrigerator.

Ingredients in Out West’s Lemon Arugula Pasta Salad

Cellentani Pasta – Cork-screw shaped pasta that’s super fun to eat.
Arugula – A mix of arugula and spinach works well.
Pine Nuts – Crunchy, yet buttery, they add a nice bite to this pasta salad.
Cherry Tomatoes – Cherry or grape tomatoes cut in half for a burst of sweetness.
Lemon – Pick a nice and juicy lemon for the zest and juice.
Parmesan – Fresh grated parmesan in the dressing and more for garnish.
Pantry Items – Dijon mustard, olive oil, minced garlic, agave syrup and salt/pepper.

Related Recipes

Mexican Street Corn Pasta Salad with fresh corn, tomatoes, chilies, bacon, cilantro, cotija cheese and orecchiette pasta in a creamy Tajin dressing. — Mexican Street Corn Pasta Salad

Sweet & Sticky Ribs with Peach Salsa pairs with Chipotle Potato Salad. Creamy new potaotes dressed in a smoky chipotle mayonnaise with pickled red onions, thinly sliced boiled eggs and cilantro. — Mexican Street Corn Pasta Salad

Out West’s Lemon Arugula Pasta Salad

Out West's Lemon Arugula Pasta Salad combines cellentani pasta, arugula, pine nuts and cherry tomatoes in a light lemon vinaigrette dressing.

Print Recipe Pin Recipe

Prep Time 15 mins

Course Salad, Side Dish

Cuisine American, Farmer’s Market

Servings 8

Ingredients

4 cups Cellentani pasta
2 cups arugula / spinach mix
1/2 cups pine nuts
10-15 cherry tomatoes halved
1 lemon zested
1/4 cup Parmesan grated

Dressing

1/2 cup olive oil
1/2 cup lemon juice
1 tsp. minced garlic
1 tsp. Dijon mustard
2 tsp. agave syrup
1/4 cup Parmesan grated
1 pinch salt and pepper

Instructions

Prepare the Cellentani pasta according to package directions. Rinse with cold water until completely cold. Drain well and pat dry, if necessary. Place in large mixing bowl.
Prepare dressing by whisking all dressing ingredients together. Coat the prepared Cellentani pasta with all of the dressing.
Fold in arugula/spinach mix, pine nuts and cherry tomatoes. Top with lemon zest and parmesan. Serve right away or refrigerate overnight for even more flavor.

Keyword No Mayo Pasta Salad

Sweet & Sticky Ribs with Peach Salsa

May 24, 2021 by Tamara Giebel Leave a Comment

Sweet & Sticky Ribs with Peach Salsa are dry rubbed, slow cooked, then slathered with sauce and grilled to perfection, then topped with juicy peach salsa.

Are you ready for the official grilling season kickoff? Memorial Day is a little over a week away and we have the B E S T recipes to fire up that grill! From mouth watering ribs to juicy burgers and fresh sides. Make sure you check out these sides that pair perfectly with these Sweet & Sticky Ribs

These mouth watering ribs get cooked low and slow then slathered in my favorite barbecue sauce and finished off on the grill…but that’s not it! They’re topped with fresh, juicy peach salsa that can double as a dip.

Here’s a few tips for the best Sweet & Sticky Ribs.

Always remove the membrane on the back of the rack of ribs. If you buy your ribs at Costco, the membrane is usually already removed. Just do a quick check and see. Turn your rack of ribs over to the ‘non-meat’ side and look for a very thin white layer covering the length of the rack of ribs. Starting at the end of the rack, slide a dinner knife over the bone and under the membrane to get it started. Then pull to remove. It’s slippery, so you may need to use a paper towel for this step.
Always cover your rack of ribs while cooking. Essentially you are “steaming” the ribs in their own fat and juices. You want to keep all that moisture contained so your ribs won’t dry out.
Don’t try and speed up the cooking process. Low and slow is the best cooking method and perfection takes time. This method allows the fat and connective tissue to break down and literally melt, softening up the meat into tender, fall apart yumminess.

Sweet & Sticky Baby Back Ribs with Peach Salsa

Sweet & sticky, fall off the bone baby back ribs topped with fresh peach salsa.

Course Main Course

Cuisine Pork

Keyword Fourth of July Recipes, Memorial Day Recipes, Party Food

Prep Time 10 minutes

Cook Time 3 hours

Ingredients

Ribs:

2 racks baby back ribs membrane removed
6 oz. Dijon mustard
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne
½ cup light brown sugar
1 tsp salt
1 tsp pepper
1 18 oz bottle Stubb's Sweet & Sticky Barbecue Sauce

Peach Salsa:

2 large Costco size peaches, peeled and diced
1 tbsp cilantro chopped
¼ red onion minced
½ serrano pepper minced
½ lime squeezed
salt and pepper to taste

Instructions

Preheat oven to 450 degrees.
Rub mustard all sides of both racks of ribs.
In a small bowl combine smoked paprika, garlic powder, onion powder, cayenne, light brown sugar and salt and pepper.
Rub mixture over all sides of racks of ribs.
Place racks of ribs on large sheet pan and cover with foil.
Place ribs in the pre-heated oven. Reduce heat to 225 degrees.
Bake for about 3 hours or until fork tender.
While racks of ribs are cooking prepare peach salsa by combining all the ingredients together in a small bowl. Set aside until racks of ribs are ready.
Remove foil and coat racks of ribs with Stubb's Sweet & Sticky Barbeque Sauce.
Place under broiler or on grill for about 5 minutes until starting to bubble and caramelize.
Remove from oven and top with peach salsa.

Serrano & Potato Gratin

April 8, 2020 by Tamara Giebel 2 Comments

Serrano & Potato Gratin combines the creaminess of traditional gratin with red potatoes and an added kick of spicy serrano peppers.

Golden browned red potato gratin with warm and spicy Serrano peppers

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Serrano & Potato Gratin

Golden browned red potato gratin with warm and spicy Serrano peppers

Course Side Dish

Cuisine Mexican, Vegetarian

Keyword Easter side dish, Spicy Potato Dish

Prep Time 10 minutes

Cook Time 1 hour 40 minutes

Servings 6

Ingredients

1 tbsp butter
1 small yellow onion thinly sliced
1 tsp olive oil
4 cups red potatoes thinly sliced
2 cups cheese (such as Monterrey Jack, Swiss or Gruyere)
2 cup heavy cream
1/2 tsp salt
1/4 tsp pepper
4-5 Serrano peppers halved, remove seeds if desired for less spicy

Instructions

Preheat oven to 325 degrees. Butter a medium baking dish (10" x 6") NOTE: This is a little smaller than your standard casserole dish. Higher heat causes cheese to curdle.
In a small pan over medium heat, saute onion in olive oil until just softened.
In a large mixing bowl, combine sauteed onion, potato slices, cheese, heavy cream, salt pepper and Serrano peppers together. Pour into prepared baking dish. Cover with foil. Bake for about 90 minutes. Remove foil and bake another 10 minutes or until potatoes are fork tender and top is browned.

Serrano peppers are just a tad bit hotter than your jalapeno pepper and in this dish, they pair perfectly with the creamy, mild flavor of traditional gratin. Control the level of heat by removing the seeds.

If you are looking for a potato gratin that stands out from the rest, Serrano & Potato Gratin is the dish for you.

Customize your Dish

Use a variety of potatoes, such as Yukon Gold or Russet. Just remember to make uniform slices so they cook properly.
Try using different types of cheese, such as Pepper Jack.
Do’t have Serrano peppers? Use Jalapeno peppers.

This recipe requires very little prep. Just mix the sliced potatoes, cooked onions, cheese, cream, salt, pepper and Serrano peppers in a bowl. Pour everything in a greased baking dish – I like cast iron for this dish. Bake until browned and cooked through, about an hour. THAT’S IT – so easy!

Pair This Dish With:

Simple, fresh corn and peas lightly sauteed are the perfect summer side dish — 5 Ingredients – Ready in 20 minutes

Herb Crusted Eye of Round Roast

November 29, 2018 by Tamara Giebel Leave a Comment

Herb Crusted Eye of Round Roast is tender and pink on the inside and packed with a flavorful crust on the outside.

Herb Roast — Herb crusted eye of round roast is tender inside and packed with a flavorful crust outside

Look how beautiful this roast is! The aroma of sage, leeks and thyme has taken over my kitchen as they cover this Eye of Round roast creating a flavorful crust. If your entertaining this holiday season and are on a budget or just want a simple roast, this Herb Crusted Eye of Round Roast is the perfect recipe for you.

It’s so easy to make and the best thing is that it’s a fairly inexpensive cut of meat. I would say it’s right in between a prime rib and a pot roast. It comes out juicy, pink in the middle with a nice golden herb crust.

Slice it thinly, letting it soak up all those juices and make this your go-to roast!

Thinly sliced herb crusted eye of round roast — Tender thinly sliced eye of round roast is budget friendly

Print Recipe

Herb Crusted Eye of Round Roast

Prep Time10 mins

Cook Time1 hr 30 mins

Total Time1 hr 40 mins

Course: Main Course

Cuisine: Beef

Keyword: budget roastbeef, easy roast beef, herb crusted beef

Servings: 8

Ingredients

3 lb. eye of round beef roast
1 cup fresh herbs chopped (such as sage, thyme, rosemary)
1 tbsp. olive oil
1 tbsp. salt
½ tbsp. cracked black pepper

Instructions

Preheat oven to 500 degrees.
Place roast in a baking dish, coat with olive oil on all sides, sprinkle with salt and pepper, press mixed chopped herbs all over roast.
Place roast in oven, reduce heat to 475 degrees.
Cook roast 7 minutes per pound at 475 degrees (that’s 21 minutes for a 3 lb roast).
Do not open the oven door. Turn off the oven and continue to cook for 2 ½ hours, making sure to not open the oven door at all during this entire time.
After the 2 ½ hours, remove from oven, placing a piece of foil over the top and let rest for about 10 minutes.

Serving Ideas:

Make it a meal with side dishes like Classic Potato Gratin, Northern Winter Salad or Sweet Corn and Snap Peas: