BEAR CREEK DRY SOUP MIX RECIPES

MEXICAN STREET CORN RECIPE | RECIPE - RACHAEL RAY SHOW

Mexican Street Corn Recipe | Recipe - Rachael Ray Show image

This easy Mexican Street Corn recipe uses a tasty combination of mayonnaise, cotija cheese and lime juice.

Provided by Hunter and Robbie Shoults

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
16 ounces frozen corn
from 3-4 ears
3 tablespoons mayonnaise
3-4 ounces Cotija cheese or feta
crumbled
2 tablespoons lime juice
fresh
1 tablespoon jalapeño peppers
finely chopped
⅓ cup fresh cilantro leaves
finely chopped
2 tablespoons red onion
finely chopped
2 cloves garlic
minced
½ teaspoon chili powder
Salt and pepper
to taste

Steps:

Add olive oil to a large skillet over medium heat
Add the corn and let cook until the corn starts to char
This will take 7-8 minutes and you need to stir the corn often while it cooks
In a large bowl, mix together the mayonnaise, cheese, lime juice, peppers, cilantro, red onion, garlic, and chili powder
When the corn is done, fold it into the other ingredients
Taste for seasoning
Add salt and pepper to your taste
Serve immediately

OVEN-ROASTED TURKEY BREAST RECIPE | ALLRECIPES

Oven-Roasted Turkey Breast Recipe | Allrecipes image

Easy to make, great for dinner, leftovers and sandwiches. Adapted for our 2-person household from larger recipes for larger families with larger appetites.

Provided by takestu2tango

Categories Turkey Breasts

Total Time 1 hours 50 minutes

Prep Time 15 minutes

Cook Time 1 hours 35 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

¼ cup butter, softened
1 clove garlic, minced
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon salt-free garlic and herb seasoning blend (such as Mrs. Dash®)
salt and ground black pepper to taste
1 (3 pound) turkey breast with skin
1 teaspoon minced shallot
1 tablespoon butter
1 splash dry white wine
1 cup chicken stock
3 tablespoons all-purpose flour
2 tablespoons half-and-half

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix 1/4 cup butter, garlic, paprika, Italian seasoning, garlic and herb seasoning, salt, and black pepper in a bowl. Place turkey breast with skin side up into a roasting pan. Loosen skin with your fingers; brush half the butter mixture over the turkey breast and underneath the skin. Reserve remaining butter mixture. Tent turkey breast loosely with aluminum foil.
Roast in the preheated oven for 1 hour; baste turkey breast with remaining butter mixture. Return to oven and roast until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads 165 degrees F (65 degrees C), about 30 more minutes. Let turkey breast rest 10 to 15 minutes before serving.
While turkey is resting, transfer pan drippings to a skillet. Skim off excess grease, leaving about 1 tablespoon in skillet. Place skillet over low heat; cook and stir shallot in turkey grease until opaque, about 5 minutes. Melt 1 tablespoon butter in skillet with shallot and whisk in white wine, scraping any browned bits of food from skillet. Whisk in chicken stock and flour until smooth. Bring to a simmer, whisking constantly, until thickened. For a creamier, lighter gravy, whisk in half-and-half.

Nutrition Facts : Calories 384.6 calories, CarbohydrateContent 4.3 g, CholesterolContent 191.3 mg, FatContent 11.8 g, FiberContent 0.4 g, ProteinContent 60.3 g, SaturatedFatContent 7 g, SodiumContent 313.8 mg, SugarContent 0.3 g

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