Skillet Corn and Honey Glazed Carrots

 

These are two really quick and good vegetable side dishes.

 

 

Skillet Corn

 

You will need...

 

large skillet

3-4 slices of thick bacon

29 oz. can of yellow corn

3 scallions

sea salt & cracked pepper

 

 Fry 3-4 slices of thick bacon in large skillet.  Drain all but a very small amount of the bacon grease.  Add a 29 oz. can of yellow corn that has been drained very well.  Sauté of medium heat for about 8 minutes stirring often.  Slice three scallions and crumble bacon. Stir bacon and onion into corn, add dash of sea salt and cracked pepper. Cook additional 3-4 minutes and serve.

 

 

Honey Glazed Carrots

 

You will need...

 

sauce pan with lid

1 lb. bag of large carrots

sea salt & cracked pepper

2 tbs. olive oil

1/2 cup of water

1/4 cup of honey

1 tbs. red wine vinegar

1tbs. butter

 

 Wash and peel 1 lb. of large carrots.  Slice on a diagonal in 1/2 inch slices.  Heat 2 tbs. of olive oil over medium high heat in medium pan.  Once oil is hot add in carrots and a dash of sea salt and cracked pepper.  Continue cooking over medium high heat stirring frequently until carrots start to brown about 8 minutes.  Combine 1/2 cup of water or chicken stock with 1/4 cup of honey and 1 tbs. of red wine vinegar.  Stir mixture vigorously until honey is dissolved.  Pour mixture over carrots.  Turn up heat to high and bring to a boil.  Reduce to medium low and cover for about 10 minutes.  At this point the carrots should be tender.  Remove lid and turn heat back up to high and bring to boil.  Continue to boil about 3 or 4 minutes stirring frequently until liquid is reduced and forms a syrup. Stir in 1 tbs. of butter and serve.

 

 

Walnut Dressing

Please excuse the horrible lighting in this picture. Since I find myself eating my own weight in salads these days I am experimenting with salad dressings. This is a copy cat recipe for the famous walnut dressing of Water Street Seafood Co. and it has been changed** to lighten up the fat content. This is possibly better than Buttermilk Ranch, and I do not say that lightly since Ranch is one of the greatest things on earth.  This is one of those dressings that you can eat with virtually anything.

Ingredients:

1 1/2 cups light Hellman's Mayonnaise
1 1/2 cups light sour cream
1 cup buttermilk
2 cloves garlic
2 tbs. fresh parsley
1 tbs. tarragon leaves
1/2 cup chopped walnuts
3 tbs. white vinegar
2 tsp. paprika
1 tsp. salt
1/2 tsp. pepper
3 tbs. sugar

Directions:

Combine mayo, sour cream, and buttermilk. Whisk until well blended and smooth.  In food processor add parsley, minced garlic, walnuts, tarragon leaves and vinegar.  Pulse until the parsley and walnuts are well chopped scraping down sides in between pulses. It should be about the consistency of a pesto, maybe slightly chunkier.  Add the walnut/parsley mixture to the cream mixture along with the sugar, paprika, salt & pepper and beat until well combined. Refrigerate overnight if possible to let the flavors meld. 

**the original version is 3 cups Hellman's mayonnaise; no sour cream