Summer Veggie Mac and Cheese

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I know it’s not quite the season yet but I couldn’t pass up the zucchini and corn in the grocery store this week. Zucchini is probably my all time favorite vegetable, actually they might tie with tomatoes I’m not sure I can pick one over the other. Anyway, I had this idea of roasting all these vegetables together and adding them to a mac and cheese. You know me, I love a good mac and cheese so why not add some vegetables to it??

After roasting the vegetables they looked and smelled so good I was tempted to skip the rest and just eat them right out of the dish. I continued with the plan though and I’m glad I did. I debated over which cheese to use and ended up deciding on a cheddar and gruyere mix. The sweetness of the corn really makes this dish.  Now I have a feeling I’ll be making similar mac and cheese dishes for every season.

And of course I’m bringing this dish to Fiesta Friday! I had a great time co-hosting last week’s Fiesta Friday with Angie, Jhuls and Selma. I can’t wait to see what everyone else brings today!

Summer Veggie Mac and Cheese
2 ears of corn
2 zucchini
1 red bell pepper
1 onion
1 Tablespoon olive oil
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon black pepper
3/4 box medium shells pasta
3 Tablespoons butter
3 Tablespoons flour
2 cups of milk
1 cup shredded cheddar cheese
1 cup shredded gruyere cheese
1/2 cup breadcrumbs

1. Preheat oven to 375 degrees. Carefully cut the sides of the corn to remove the kernels and place them in a bowl. Cut the zucchini, pepper and onion into bite sized pieces and add them to the bowl with the corn. Toss the vegetables with the olive oil, salt, paprika and pepper. Pour the vegetable mixture into a large baking dish and bake for 35-40 minutes until the vegetables have softened.

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2. Bring a pot of water to a boil and add the pasta and cook until al dente. Drain the pasta into a strainer.

3. Add the butter to the pot on low heat. Once the butter has melted add the flour and whisk until combined. Next add the milk. When the milk begins to warm up, turn up the heat slightly, to about medium. Then add the cheeses and stir constantly until the cheese melts and you have a thick sauce.

4. When the vegetables are done take them out and add the cooked pasta to baking dish. Then add the cheese sauce on top. Combine the sauce with the pasta and vegetables until everything is combined. Add the breadcrumbs on top.

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5. Turn the oven down to 350 and bake the mac n cheese for about 25 minutes, until the top has browned. Enjoy!

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Corn Dip

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I’m almost embarrassed to admit that in my household of only two people, who generally consider themselves to be pretty healthy, this dip barely lasts 24 hours. It’s that good. It’s the perfect mix of the sweet corn, creamy cheese and tiniest bit of spice. I’m a real whimp when it comes to spicy things so I usually only add a tiny bit of cayenne and add some paprika instead. But, if you’re a spice lover you can certainly up the heat or add a diced jalepeno. I also somehow only had about half an onion, so I added some green onion to to this batch. I used canned corn because that’s what I had, but fresh would be great!

I’m bringing this dip toAngie’s Fiesta Friday party! Hopefully everyone there likes it as much as I do (or maybe hopefully not so I can eat it all myself..eek)photo(83)!

Corn Dip
2 cans sweet corn
1 small onion diced
1 red bell pepper diced
8 oz cheddar cheese shredded or cubed
4 oz softened cream cheese
2 tablespoons sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1/2 teaspoon paprika

1. Preheat oven to 375 degrees

2. Drain the corn and place in a bowl. Combine the corn with the rest of the ingredients until it’s all mixed together well. Place in an even layer in a baking dish.

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3. Bake at 375 degrees for about 45 minutes, until it begins to brown on top, enjoy!

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Corn and Cheddar Biscuits

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You know when you make something so good that you never want to eat the last bite?  Well, that’s how I feel about these biscuits.  We ate all but one of them the night I made them, and the next night I made them again, they are that good.  Best of all, they’re really quick to make, so you can throw them together as often as you want!  They also make for great breakfast sandwiches!

I don’t know about you, but whenever I end up making something with cheese, I can’t help but indulge myself along the way.  While cutting up the cheese for these, it went something like, one slice for me, one slice to add to the biscuits.  Oh well, that’s the best part of baking right?

In my second batch I added some chopped leeks that I had to the batter.  You could also try some green onions or very finely chopped red onion.  Also, feel free to switch up the cheeses and use fresh corn if you have it.

ImageCorn and Cheddar Biscuits adapted from Food Network

1 1/2 cup flour
1/2 cup cornmeal
2 teaspoons baking powder
1 teaspoon salt
1/3 cold butter cut into cubes
1/4 cup sharp cheddar cheese chopped into cubes or shredded
1/4 cup monterrey jack with jalapenos cheese chopped into cubes or shredded
1 teaspoon chopped thyme
3/4 cup milk
1 teaspoon cayenne
3/4 cup canned corn

1. Preheat oven to 350 degrees photo (38)

2. Combine flour, cornmeal, baking powder, salt and butter in a bowl. Add in the butter and either work it in with your fingers or use the paddle attachment of a stand mixer until it forms small clumps.

3. Add the cheese, thyme, cayenne and corn. Slowly add the milk until combined into a dough.

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4. Roll the dough out on a floured surface until it’s about 1/2 inch thick. Use a biscuit cutter to cut out rounds. Don’t have a biscuit cutter – me either! Just use the top of a round cup, that works just as well.

5. Continue rolling out dough and cutting out rounds until you’ve used all the dough you can.

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6. Whisk the egg in a small bowl and brush a little over each round.

6. Place the rounds on a baking sheet and bake for about 15-20 minutes, until they just begin to brown.

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