Summer Corn Edamame

Summer Corn Edamame

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*3-5 Tablespoons Extra Light Olive Oil

*2 medium Red Onions, diced

*1-2 tablespoons pressed or Grated Garlic

*3 Fresh Ears Corn, Kernels removed

*1 cup frozen Edamame Beans, rinsed with hot water

*1 teaspoon Freshly Ground Black Pepper and Sea Salt or to taste

Chopped Cilantro, Garnish, optional

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On medium heat in a skillet heat oil and then add onions and cook until almost translucent. Then add corn, edamame beans and garlic. Sauté until edamame are tender, 3-4 minutes. Serve.

Enjoy!

Lindy

Extra Creamy Queso

Extra Creamy Queso Crock Pot Style

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*1-2 Roasted Jalapeños, Finley diced (See roasted red peppers to roast jalapeños)

*10 slices of cooked Bacon, I like to use pre-cooked bacon and cut with scissors into small pieces

*3 tablespoons grated Garlic

*1 Red Onion, finely diced or grated

*3 tablespoons Extra Light Olive Oil, used for sautéing onions and garlic

*1 (13 ounce) can Rotel Tomatoes with Green Chiles

*2 cans diced Green Chiles

*2 pounds Velveta Processed Cheese, cubed

*1 cup Shredded Pepper Jack Cheese

*2 (12 ounce) cans Evaporated Milk

*Garnish with chopped Cilantro

*Tortilla Chips or Pita Chips for dipping

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Sauté grated onion, garlic in olive oil on medium heat 2-3 minutes add garlic the last minute of sautéing.

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In a crock pot on low with liner, add the above ingredients except for chips and cilantro. Cook in crock pot 1-2 hours, stir half way through melting Queso ingredients and then when completely melted, keep on warm until ready to serve.

Recipe adapted from Food Network The New Queso

Enjoy!

Lindy