green onion Archives - Page 7 of 8 - What the Forks for Dinner?

Confetti Maple Bacon Sweet Corn

Confetti Maple Bacon Sweet Corn

Sweet corn season is almost past, and I would be remiss if I did not pay tribute to the glory those beautiful golden ears are!

Confetti Maple Bacon Sweet Corn……even the name is yummy sounding!

Living in the Midwest ……….corn belt………we have the best sweet corn! Sweet juicy,delicious, bi colored nuggets of pure bliss…….did I mention we love sweet corn.

Every area in the Midwest has that one grower that everyone flocks to when corn season is here. There are several in our area, although my Uncle Russ has always grown the best sweet corn, but I may be biased………not! Everyone waits patiently for those growers to harvest that first crop.

Some things are a natural with corn……….bacon, green onions, red peppers, and butter. Well this recipe has all of those and a few special touches.

I added just a bit of maple syrup……not the pancake, Aunt jemima kind, but the real maple syrup. I normally add a bit of sugar to caramelize something I sauté, but adding the syrup was just the right touch for sautéing and for flavor. I also added a touch of brandy…….just a smig of liquor will deglaze a pan and get an additional depth of flavor.

We had this as a side dish to bratwurst and it was perfect, but any thing from the grill would be great.

Confetti Maple Bacon Sweet Corn

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Marty Boyd
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 1x
Category: Side Dish
Method: Cook
Cuisine: American

Print Recipe

Ingredients

Scale

2 slices applewood smoked bacon, chopped
1 1/2 Tablespoons, unsalted butter
2 ears sweet corn, kernels cut off cob
1/4 cup sweet onion, chopped
1/4 cup sweet red pepper, chopped
2 teaspoon brandy
1–1/2 teaspoons real maple syrup (not pancake syrup)
Salt and Pepper to taste
2 green onions, chopped, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Add bacon to a medium skillet over medium heat. Cook until crispy then remove to a paper towel-lined plate to drain and set aside. Remove all but a teaspoon of bacon grease from skillet.
Add butter to bacon grease in skillet, swirl until melted. Stir in sweet corn, sweet onion, red pepper,brandy, maple syrup, salt, and pepper then turn the heat up slightly and toss to combine. Sauté for 7-8 minutes or until corn is tender and caramelized, stirring every so often.
Add bacon back in then taste and adjust salt and pepper if necessary. Garnish with green onions.

Keywords: sweet corn, red pepper, bacon, maple syrup, side dish

All of the ingredients come together to make this a tasty tribute to the glory of sweet corn!

Penne Salmon Pasta

Penne Salmon Pasta

Every once in a while you have a recipe that you fall back on time, and time again……..such is Penne Salmon Pasta.

As I mentioned in an earlier post, I had recipes that I thought I would never see again………….I cannot thank my friend and co-worker……..or should I say miracle worker, Jeanne enough. She rescued my lost recipes from their Word Perfect prison. So, Tim and I were able to enjoy this yummy pasta dish………….and now I get to share it with all of you.

This dish has so many parts that are good for you. In addition to being super easy to prepare, it is also loaded with taste.

It has an Asian flare……….garlic, ginger, oyster sauce, rice wine vinegar, and a touch of Sriracha for spice. The salmon gives you all those good Omega’s. Spinach is high in fiber with tons of vitamins and antioxidants. Add in the shiitake mushrooms for more fiber, B vitamins, and minerals. Toss in enriched whole grain pasta, and a touch of green onion for garnish…………..it’s a healthy bowl full of bliss.

So, the next time you are craving a healthy pasta dish, give the Penne Salmon Pasta a try, your taste buds and your body will thank you!

Penne Salmon Pasta

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Marty Boyd
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 1x
Category: Pasta
Method: Cook
Cuisine: American

Print Recipe

Ingredients

Scale

8 oz. penne
¼ cup chicken broth
3 tablespoons oyster sauce
3 tablespoons rice wine vinegar
1 tablespoon soy sauce
½ teaspoon Sriracha
2 teaspoons cornstarch
1tablespoon coconut oil
3 cloves garlic, chopped
5 cups spinach, stemmed
3 green onions, separated into white & green parts each finely chopped
1tablespoon ginger, finely chopped
1 lb. salmon fillets cut in 1 by 1/4 in. strips
6oz. shiitake mushrooms

Cook Mode Prevent your screen from going dark

Instructions

Cook penne according to package directions. Drain and set aside.
Combine broth, oyster sauce, vinegar, soy sauce, Sriracha, and cornstarch in a small bowl.
Heat oil in a large nonstick wok over high heat.
Add garlic, white part of green onion, & ginger; sauté 15 seconds. Add salmon and mushrooms; cook stirring often 4-5 minutes or until salmon is cooked. Stir in cornstarch mixture along with spinach. Heat to boiling. Stir in penne heat 1 min. transfer to serving bowl. Garnish with green onion( green part)

Notes

Note; soy sauce may be substituted for oyster

Keywords: salmon, pasta, spinach, mushrooms

Fiesta Egg Skillet

Fiesta Egg Skillet

It’s Sunday……..Whoo!!! Which means a really great breakfast. Fiesta Egg Skillet is my go to recipe.

I found this recipe years ago in one of those little recipe books that they sell in the checkout lane at the grocery store. I have always been a sucker for those things. I mean after all, when you are standing in line waiting, either you look at those trash rags about celebrities……..I really do not want to see what they look like without makeup, who dumped who or who’s cheating on who……..I always go for the food mags.

I will pick up magazines about any type of food, and one of the first magazines I ever had a subscription to was Bon Appetit. I was on top of the world when I made something from that magazine and it turned out just like the pictures.Well, times have certainly changed, but I still love a good food magazine. The pictures these days almost make you able to taste the food from the pages, and that is our goal also.

I wish I could remember the little grocery store book that I got the recipe for Fiesta Egg Skillet from,so I could give credit where credit is due, but the book is long gone …….as is sometimes my memory………but this recipes has definitely made enough of an impression that I am able to share it with you!

Fiesta Egg Skillet

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Marty Boyd
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 1x
Category: Breakfast
Method: cook
Cuisine: Tex Mex

Print Recipe

Ingredients

Scale

6 corn tortillas, cut into thin strips
1/2 large onion, sliced
2 tablespoons oil – I used coconut oil, but any oil is fine
6 eggs, beaten
1 small jalapeño, minced
1 cup mexican blend cheese
For Garnish:
Salsa/Pico de Gallo
Sour Cream
Green Onions, thinly sliced, green parts only

Cook Mode Prevent your screen from going dark

Instructions

Heat oil in large skillet over medium heat. Add tortilla strips and onions. Cook until the tortilla strips are crispy and the onions are starting to brown lightly. Keep stirring the tortilla mixture so it crisps evenly.
In a medium bowl beat the eggs and stir in the jalapeño. Pour the egg mixture over the tortilla mixture in the skillet. Reduce heat to low and cover. Continue cooking over low heat until the eggs are set, about 5 minutes. Remove lid and sprinkle the cheese over the eggs. Cover again and let the cheese melt. Cut into 8 wedges to serve. Top with salsa, sour cream and green onions.

Keywords: eggs, cheese, jalapeños, corn tortillas, onion, breakfast