Today is the first of the month and normally that means a bonus recipe for blog subscribers only. But this month, the first falls on a regularly scheduled blog Sunday so we have a special recipe for all of our Ankarsrum USA Blog guests. This recipe will also give you a taste of what our bonus recipes are like.
Today is also special because July 4th is just a few days away and with it comes a celebration of our nation’s birth. July 4th for our family is filled with great food and tons of board games and a wonderful day spent with great friends. This coleslaw recipe will be one you will want to add to your holiday menu for sure.
Continue reading Red Cabbage and Carrot Coleslaw
Have you ever grown zucchini or yellow squash in your garden? If you have you know that by mid-summer you are begging people to take it, perhaps even stuffing a few in your neighbor’s mailbox or dropping bags on the unsuspecting doorsteps of your friends and family. I must admit that neither vegetable excites me much and I rarely buy them, except to make the occasional loaf of chocolate zucchini bread. However, for me, texture has just as much to do with liking a food as taste. And what I think I really don’t like about zucchini or yellow squash is the mushy texture they take on when cooked. If you subscribe to this blog, you saw that I shared a recipe for pickling thinly sliced zucchini (along with several other veggies) at the beginning of this month. Playing around with all those thinly sliced vegetables got me thinking about layers and casseroles and inspired me to come up with a zucchini/squash dish that I would like.
Continue reading Summer Squash and Potato Casserole
School is back in session, fall is right around the corner, and potlucks, game days and tailgating are filling up the calendar. If you are looking for a quick and tasty dish that is sure to please the hungry hordes, look no further. I came up with this recipe at the end of summer one year when I went crazy at the farmers market and bought way more fresh corn than any person could ever need. I’ve tried it with frozen corn kernels as well and it is just as good. With the Ankarsrum slicer/shredder attachment, prepping the ingredients is a breeze. Enjoy!
Sriracha Corn Dip
Prep Time: 10 minutes
Cook Time: 20-25 minutes total
1 tablespoon olive oil
5 garlic cloves, finely minced
6 cups fresh or frozen corn kernels
4 ounces smoked Gouda cheese
12 ounces sharp cheddar cheese
16 ounces cream cheese
2 tablespoons Sriracha sauce, or to taste
Preheat the oven to 350 degrees.
Add the olive oil to a large skillet over medium-high heat. Saute the garlic and corn for 8-10 minutes, until the corn kernels are just beginning to brown.
While the corn cooks, shred the Gouda and cheddar using the Ankarsrum shredder attachment.
Add the remaining ingredients, including the shredded cheeses, and reduce the heat to medium. Cook until the cream cheese is thoroughly incorporated and the Gouda and cheddar are melted.
Add the mixture to a 3 quart oven safe dish. Bake for 10-15 minutes until bubbly and then switch to broil for approximately 30 seconds to brown the top. Serve with chips, pita bread and crudité.