Roasted Garlic Parmesan Bread

There was a time when I purchased a rather popular brand garlic bread.  After a time, the size of the garlic bread kept getting smaller and smaller while the price inched up.  Frustration and anger got the best of me and I decided to learn how to make my own garlic bread.

So I now purchase long roles that require just popping it into the oven for less than 10 minutes. I make a compound butter with roasted garlic and parmesan.  The roasted garlic is sweet and mild versus the pungent, strong raw garlic

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Roasted Corn-On-The Cob With Husk On

No grill?  No problem.  Like holding the husk while eating your corn on the cob?  No problem.  Want flavor on your corn on the cob?  That's covered here too.

This is all really quite easy to do.

baked corn on cob with husk

baked corn on cob with husk

The Recipe
Pre-heat oven 350 degrees


  • Fresh corn on cobs, husks still on.


Pull off excess corn silk at the end of the cob.  Rinse off the cobs.  Place cobs in a pan and fill with sufficient water to cover tops of the cobs. Soak cobs for at least 35-40 minutes.

Drain off water and place cobs on a baking sheet.  Place cobs in the oven on the center rack.  Bake for 35 minutes or until corn feels soft when you press on the cob.

When ready, pull the husks back.  Pull off a long husk leaf and use to bundle and tie the remaining husk leaves.  This makes a great handle while eating the corn.  Pull off all silks.  Butter, salt and pepper to taste.

You may also be interested in trying your roasted corn-on-the-cob with this finishing butter:

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Fork Smashed Red Potatoes

Fork smashed red potatoes has the wonderful textures of being lumpy and smooth with the added flavors of Vidalia onions and lots of garlic. Want more flavor?  Just add shredded sharp cheddar cheese., garnish with sour cream or as I did here, add bacon bit.

This side dish is quick and easy to make.  And it's a great escape from making labor-intensive, fluffy smooth mashed potatoes but still offers appetite satisfaction when eating potatoes. 


Leah Brakke, in her article "10 Healthy Reasons To Dig Into Red Potatoes," writes that it can lower stress levels; increase energy; is naturally fat and gluten free; and can contribute to healthy blood pressure.  You can get more details in her article at Black Gold Farms.

Leave the skin on!

Much of the nutritional value of a potato is found in its skin. Red potatoes are particularly healthy because of the thin, nutrient filled skins, which are loaded with fiber, B vitamins, iron and potassium. Half of the fiber of a potato comes from the skin. On red potatoes in particular, the skin is already super thin, so it doesn’t detract from the taste or texture.
— Leah Brakke


Just wash the potatoes, remove the little eyes and brown skin patches (if needed); cut into fourths; and throw into a heavy stock pot.  Roughly chop half a Vadalia onions; peel garlic cloves; add these to a pot; and boil until tender.  


The Recipe
Yields 6 cups


  • 6 small red potatoes, washed and quartered

  • 1/2 large Vidalia onion, roughly chopped

  • 6 whole garlic cloves

  • 2-1/2 cups of water

  • 1/4 cup butter

  • 3 Tablespoons of milk for additional moisture (optional)

  • Salt and pepper to taste

  • Suggested garnish: crisp bacon bits, shredded sharp cheddar cheese or a large dollop of sour cream. Garnish is optional


Add the first four ingredients to a heavy stock pot.  On high heat, bring water to a high rolling boil.  Lover heat to medium and continue to boil for 20 minutes or until red potatoes are fork tender.

Drain off excess water but retain just a little water, approximately 3 Tablespoons to 1/4 cup.  The retained water adds a bit more moisture.  Add the butter, salt and pepper. Using a fork, smash and gently stir the potatoes, onions and garlic.  If you decide to add shredded sharp cheese, gently stir it in after smashing the potatoes.



Almost Cream-Style Corn With Ham Bits

Why call this dish Almost Cream-Style Corn?  It's made with frozen corn.  For me, true cream-style corn is made with fresh sweet corn cut right off the cob, juice and all.  But fresh corn on the cob isn't always in season!  That's when I use frozen corn. 


Bacon adds a nice flavor to cream-style corn.  But I prefer bits and pieces cut from the shank portion of a bone-in hickory ham.  

Perhaps, this is because it's as close as I can get to those deliciously wonderful memories of my grandma's cream-style corn.  She always used the leftover scrapes of a smoked ham, a Virginia smoked ham--and of course, fresh sweet corn cut from the cob.  The steps in this recipe are the same, just a few substitutions--until fresh corn is once again in season.

The Recipe:
Serves 4.  

Ingredients for Almost Cream-Style Corn with Ham Bits:

  • 8 ounces pre-cooked ham bits and pieces (preferably cut off the shank portion of a bone-in hickory smoked ham)

  • 2 Tablespoons butter

  • 24 ounces frozen corn

  • 1 cup half and half milk

  • 2 teaspoons corn starch

  • 1/2 teaspoon fresh crushed white pepper or to taste

  • Salt to taste


On medium high heat, melt butter in a heavy skillet.  Add ham bits and pieces and brown them on both sides, about 5-6 minutes total.  Set aside several pieces for garnishing.


Mix in corn and cook for about one minutes.  Using a fork, smash 1/4 of the corn kernels to release some of its juices.  Stir in milk and bring to a boil.  Stir in corn starch.  Set heat to low and simmer for 15-20 minutes, until a medium thick sauce forms.  Stir occasionally to keep corn from sticking.  

Add the crushed white pepper and salt (to taste) during the last few minutes of cooking.




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Small White Potatoes - A Quick Side Dish

Small white potatoes is a favorite side dish.  It's quick, it's easy to make.  It's elegant enough for serving guests at a special dinner; yet, great for an every day meal.  


All you need is just butter, parsley, salt and pepper to taste and a small heavy bottom skillet:

Small Whole Potatoes Parsley-3857.jpg

The Recipe
Serves 2

Ingredients for small white potatoes:

  • 1 - 2 Tablespoons butter, preferably unsalted

  • 1 or more cans of small white potatoes

  • Fresh parsley (chopped) or dried parsley

  • Salt and pepper to taste


  1. Drain juice from can of small white potatoes.  Sprinkle with parsley on all sides.  Season with salt and pepper to taste.  

  2. Melt butter in a sauce pan.  Add potatoes, turning them over until all sides are covered with butter.  Add more parsley if needed.  Cook potatoes until brown.

Whole Small Potatoes-4050.jpg


Whole Small Potatoes Parsley-3874.jpg


What is your favorite quick side dish?


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