Glazed Julienned Carrots

My S-I-L made these for us when we went over for a meal in their new apartment last week. I am not a huge carrot fan, but these are SO delicious. They remind me of my mom's carrot recipe. I love the sweetness that they have because I think my biggest complaint about carrots is that they are sometimes NOT sweet. The best part is that these are so easy, and use ingredients I always have on hand.

Ingredients: (Laura halved the recipe and it fed 4 of us comfortably)
2 lbs. carrots, julienned
1/3 cup butter, cubed
1/4 cup sugar
1/4 cup water
1/2 tsp. salt

Directions: In a large skillet, combine all ingredients. Cover and cook over medium heat for 7-10 minutes or until carrots are crisp tender. Serve with a slotted spoon. Yields 8 servings.

Spanish Green Beans

Another favorite from the Pioneer Woman. Definitely a unique take on green beans. Not sure why they're called "Spanish" though? Plus, they're considered healthy...right?

Ingredients:
4 cans whole green beans (or 1-2 lbs. fresh)
2 cans whole tomatoes
1 medium onion
5 slices bacon
cayenne pepper

Directions:
Slice bacon into short strips. Put large sauce pan/dutch oven on med-low and throw in bacon. Cook until bacon turns brown. Dice onion. Drain off a bit of the fat and add the onion. Cook until they all turn a nice color (don't let bacon get crisp). Drain beans and throw them into the pan. Add whole tomatoes with their juices. Stir. Cover and reduce heat to low and cook for 45 minutes. Add a bit of cayenne pepper.

Mom's Amazing Baked Corn

My mom makes this for Thanksgiving and Christmas dinners every year. Maybe only having it twice a year makes it so special? Regardless, it's amazing, and everyone loves it!

Ingredients: (I have already doubled the recipe, below!)
2 pints frozen (thawed) corn
approx. 1 cup milk
4 eggs, beaten
1 tsp. salt
dash of pepper
2 cups shredded sharp white cheddar cheese (find at Weis)
4 TBSP. minced onion

Topping: 1 cup cracker/ bread crumbs mixed with 2 TBSP. melted butter

Directions:
Pour into large greased casserole dish. Top with 1 cup dried bread crumbs/cracker crumbs mixed with 2 TBSP melted butter. Bake about an hour at 350.

Roasted Asparagus with Balsamic Browned Butter

My mom got this recipe from someone at the greenhouse. Definitely my favorite way to eat asparagus so far!

Ingredients:
40 asparagus spears (about 2 lbs.)
salt and pepper
PAM
2 TBSP. butter
2 tsp. low sodium soy sauce
1 tsp. balsamic vinegar

Directions:
Preheat oven to 400. Arrange asparagus in a single layer on a baking sheet (line with foil) and coat with cooking spray. Salt and pepper. Bake at 400 for 12 minutes, or until tender.

Melt and brown butter (on High heat; move butter at all times). Stir in soy sauce and vinegar. Drizzle over asparagus. Toss well to coat. Yields 8 servings.

Carrots with Honey Mustard Sauce

Another recipe from my mom! Love it.

Ingredients: (MOM USUALLY HALVES THIS!)
baby carrots
2 TBSP. butter
1/4 cup (4 TBSP.) brown sugar
2 TBSP. mustard
1/4 tsp. salt
parsley

Directions:
Fill a small pot 1/3 full of water. Add a bit of salt. Add carrots. Bring to a boil and cook. Once booked, place in another bowl.

In the pot, cook the remaining ingredients until dissolved. Pour over carrots.

Corn on the Cob--Oven Style

If you have never had oven-roasted corn on the cob, you are missing out! This is a million times better (and easier) than boiling the ears! We get our corn fresh, and cheap, from the Corn Wagon. :) It is so delicious this way, that it doesn't even need butter or salt (my husband eats in plain).

Ingredients:
as many ears of corn as you would like

Directions:
SLIGHTLY husk the ears (get rid of the big, outer leaves, but be sure to leave the ears covered). Place husks directly on the oven rack in a 350 degree oven. Bake for 30-40 minutes. Do NOT place ears on top of one another. After you remove the ears from the oven, husking and silking will we super easy! Enjoy!