Corn Pudding

Corn pudding is comfort food at its best. This creamy corn casserole is easy to make with both whole kernel and cream-style corn, resulting in a custardy pudding that will be a welcome addition to your dinner table.

Ingredients

• 5 large eggs

• ⅓ cup butter, melted and slightly cooled

• ¼ cup white sugar

• ½ cup milk

• ¼ cup cornstarch

• 1 (15.25 ounce) can whole kernel corn, drained

• 2 (14.75 ounce) cans cream-style corn

Directions

1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish.

2. Whisk eggs lightly in a large bowl. Add milk, melted butter, sugar, and cornstarch; whisk until well combined. Stir in drained corn and cream-style corn until fully blended. Pour mixture into the prepared casserole dish.

3. Bake in the preheated oven until golden brown, about 1 hour.

Greek Green Beans

A nice mix of green beans, onion, and tomatoes simmered until soft and delicious!

Ingredients

• ¾ cup olive oil

• 2 cups chopped onions

• 1 clove garlic, minced

• 2 pounds fresh green beans, rinsed and trimmed

• 3 large tomatoes, diced

• 2 teaspoons sugar

• salt to taste

Directions

1. Heat the olive oil in a large skillet over medium heat.

2. Cook and stir the onions and garlic in the skillet until tender.

3. Mix the green beans, tomatoes, sugar, and salt into the skillet.

4. Reduce heat to low, and continue cooking 45 minutes, or until beans are soft.

Grilled Stuffed Poblanos

Fire up dinnertime with these grilled vegetarian stuffed poblano peppers that benefit from charred, smoky flavors.

Ingredients

• 8 poblano peppers

• 5 ears corn, husks and silks removed

• 1 (15-ounce can) no-salt-added black beans, drained and rinsed

• 1/4 cup chopped fresh cilantro

• 1 tablespoon chopped fresh oregano

• 2 cloves garlic, minced

• 1 teaspoon salt

• 1 teaspoon ground cumin

• 1/4 teaspoon black pepper

• 2 tablespoons butter

• 2 tablespoons flour

• 1 cup milk

• 1 cup shredded pepper Jack cheese

• 1 cup pico de gallo

• cilantro leaves, lime wedges, and/or radish slices, for serving (optional)

• chili powder, for garnish

Directions

1. Prepare an outdoor grill for indirect grilling, lighting burners on just one side or pushing lit coals to one side. Preheat to medium-high heat (375 to 400 degrees F (180 to 200 degrees C)). Lightly oil grill grates over lit side.

2. Grill poblanos and corn, covered, turning occasionally, until poblano
   skins and corn are charred, about 10 minutes. Keep grill lit.

3. Transfer poblanos to a large bowl, cover, and let stand for 10 minutes. Meanwhile, let corn stand until cool enough to handle; cut kernels from cobs.

4. Remove and discard poblano skins, keeping stems intact. Make a lengthwise slit down one side of each poblano, starting at stem and being careful not to cut through to other side. Remove and discard
   seeds and membranes.

5. Stir together beans, corn kernels, cilantro, oregano, garlic, salt, cumin, and black pepper in a large bowl. Spoon about 1/2 cup bean mixture into each pepper, enclosing pepper around the filling.

6. For the cheese sauce, melt butter in a small saucepan over medium-low heat; whisk in flour. Cook, stirring until lightly browned, 1 to 2 minutes. Whisk in milk; simmer, stirring, until slightly thickened, 2 to 3 minutes. Gradually whisk in cheese until melted. Remove from heat and keep warm, stirring occasionally.

7. Lightly oil grill grate over unlit side of grill. Grill stuffed poblanos, covered, until filling is heated through, 5 to 7 minutes.

8. Serve immediately with cheese sauce; pico de gallo; and (if using) cilantro, lime wedges, and/or radishes. Garnish with chili powder.

Air Fryer Green Bean Fries

Green bean fries get extra crispy when cooked in the air fryer. Fresh green beans are first parboiled, then seasoned, air fried, and served with a special sauce.

Ingredients

• 1 lb. fresh green beans, trimmed

• 1/2 cup water

• 1 cup flour

• 1 large egg

• 1/3 cup milk

• 2 cups seasoned fine dry bread crumbs

• 1 teaspoon chili powder

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/4 teaspoon salt

• cooking spray

• lemon wedges for serving

Special Sauce:

• 1/2 cup mayonnaise

• 1/4 cup ketchup

• 2 teaspoons mustard

• 1 teaspoons minced sweet or dill pickle

• 1 teaspoon steak seasoning

• 1/8 teaspoon cayenne pepper

Directions

1. Combine beans and water in a saucepan, cover, and bring to a boil. Cook until beans are bright green and crisp-tender, about 4 minutes. Drain and transfer to a bowl of ice water.

2. Preheat air fryer to 375 degrees F.

3. Put flour in a bowl. In another bowl, whisk together egg and milk. In a third bowl, stir together bread crumbs, chili powder, garlic powder, onion powder, and salt. Drain beans and pat dry with paper towels. Toss beans with flour to coat, shaking off excess. Dip into egg mixture and then into bread crumbs to coat, shaking off excess.

4. Working in batches if needed, arrange beans in an even layer in the air fryer basket and lightly coat with cooking spray. Cook, turning once halfway through, until golden brown, about 4 minutes. (If you like, keep fries warm in a 250 degrees F (95 degrees C) oven.)

5. Meanwhile, stir together mayonnaise, ketchup, mustard, minced pickle, steak seasoning, and cayenne pepper in a small bowl for Special Sauce.

6. Serve green bean fries with Special Sauce and lemon wedges.

Smashburgers

This smash burger recipe makes super juicy burgers with crispy edges. Don't use meat that is leaner than 80/20 for best results, and make sure the meat is very cold. If you recently got a new griddle-style grill, these are perfect for grilling outside. These grill up very fast because of the high heat, so make sure you have everything ready to go!

Ingredients

• 4 hamburger buns

• 2 tablespoons butter, softened, or as needed

• 1 pound ground chuck beef (80% lean)

• 4 6-inch squares parchment paper

• salt to taste

• 4 slices American cheese

• burger toppings of choice

Directions

1. Preheat an outdoor grill for high heat and lightly oil the grate. Set a cast iron flat-top griddle or large cast iron skillet onto the grill and preheat until smoking.

2. Spread butter on the inside of the buns and toast on the flat-top until lightly browned. Set aside.

3. Form meat into 8 loosely-packed balls, 2 ounces each. Do not pack the meat tightly, as this will prevent it from smashing properly. Place each ball on the hot flat-top, cover with a piece of parchment (to prevent sticking to the spatula; re-use each parchment square on a second patty) and immediately smash down to a 1/4 inch thickness using 2 stiff, sturdy spatulas that are criss-crossed to get proper leverage as you press down. You may also use the bottom of small skillet. Sprinkle the meat with salt.

4. Grill for about 45 seconds, until the edges are dark brown and the centers are a light pink color. Using a bench scraper or firm spatula, gently scrape up the patties, flip over and immediately cover 4 of them with cheese. Grill an additional 15 to 20 seconds; stack the plain patties over the cheese-covered patties so you have 4 stacks. Move each stack to a bun and serve with your favorite toppings.

Tomato Mozzarella Salad

With fresh tomatoes and basil in your garden now, this dish is the perfect summer treat.

Ingredients

• 3 large tomatoes, sliced

• 8 ounces mozzarella cheese, sliced

• ¼ cup olive oil

• ¼ cup balsamic vinegar

• ¼ teaspoon salt

• ⅛ teaspoon ground black pepper

• ¼ cup minced fresh basil

Directions

1. Gather all ingredients.

2. Place tomato slices, alternating with mozzarella slices, on a large serving platter.

3. Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well.

4. Drizzle over tomatoes and mozzarella; sprinkle with basil.