Mexicanish Corn Pasta

Is anyone else excited about the fabulous produce showing up everywhere?!

You know it's officially spring/summer when all the veggies start to smell like they should. And I'm pretty stoked about it.

Some people are intimidated by cooking veggies, so I'm here to help. I use a bunch in this recipe and they are all cooked perfectly for me, so maybe they will be for you too.

Lately Food Network has been showing me lots of Mexican Corn recipes so thanks to Hungry Harvest for sending me some corn last week!

Mexicanish Corn Pasta

2 tbsp olive oil
2 tbsp butter
1/2 large onion, sliced thin
1 bell pepper, cut about the same size at the onions
2 ears of corn, shaved from the cob
4 cloves of garlic, minced
2 cups fresh spinach, chopped
2 tbsp parmesan cheese
1 heaping tbsp of cream cheese
2 cups pasta, any shape you like
salt, pepper, paprika, & cayenne pepper to taste

Put a pot of salted water on to boil. Follow package directions to cook pasta to al dente. Drain and set aside.
In a large skillet, melt the butter with the oil over medium heat. Add the onions and sauté for a couple minutes. Add the pepper, saute a few minutes more. Repeat with the corn, garlic, and spinach.
Add the cream cheese and parmesan and stir until they melt.
Adjust the seasonings to your desired spice and salt level. Toss the pasta in last and gently combine with the sauce.
Serve warm with a tiny bit more cheese. Enjoy with your favorite people.

xoxo Sam

Frigid Pickles

Yes, you make them in the refrigerator! That's why they are frigid.

But these little guys aren't your normal, everyday bread n' butters. They have a mean streak too- spelled SRIRACHA.

Don't get on their bad side, unless you are prepared to can them (jar them up)!

I can't stop, but I will. Because I'm the real dill.

Frigid Pickles

1/2 cup sugar
1/4 cup rice wine vinegar
1/4 cup red wine vinegar
3/4 small onion, sliced
1 heaping tbsp Sriracha
2 pickling cucumbers, peeled, defoamed,* and sliced 1/4 inch thick

Heat sugar, both vinegars, and Sriracha in a small pan over medium heat until dissolved.
Layer the cucumber slices and onions in a glass jar with a tight fitting lid. (Like a clean tomato sauce jar)
Pour the pickling brine over the pickles and onions.
Fill the jar to the top with water. Let cool for about 20 minutes, fit on the lid tightly, and then stash in the fridge for at least 2 weeks.
Enjoy!! Add these to your favorite sandwich or really any food you like to add pickles.

*Defoamed- what the heck am I talking about? Have you ever noticed that small cucumbers can have a horribly bitter taste? The internet claims that there is a chemical in cucumbers that is very basic- making the cukes taste nasty and bitter. One way to beat the bitter bite is to pickle them in vinegar, counteracting the basic chemical, but you can also do this really wacky thing- defoaming.

xoxo Sam