Preheat oven to 375 degrees F. Heat a cast iron or oven-safe skillet over medium heat. Add 1 Tbsp. olive oil, shallot and garlic. Stir constantly to prevent burning. Add corn, 1/4 tsp each sea salt and pepper and stir. Cook for 5 minutes until shallots appear softened and the corn is slightly darker in color. Then remove from heat. In a large bowl mix together sour cream, cream cheese, cotija and stir. Add corn mixture to the bowl and stir until well combined. Use additional tbsp. olive oil to lightly grease the cast iron so the dip doesn’t stick. Spoon dip back into the skillet and bake at 375 for 11-13 minutes or until hot and bubbly. Serve with veggies, tortilla chips, crackers or baguette bread.
https://www.justfarmed.com/wp-content/uploads/2015/07/Corn-and-Cotija-Cheese-Dip-Simple-ingredients-BIG-flavor.jpg1019680meredith353@gmail.comhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgmeredith353@gmail.com2022-06-28 20:16:352022-06-28 20:16:35Cotija Cheese and Corn Dip
(from Taste of Home, Featuring: Alderfer Eggs, Balthazar Bread, Abundantly Good Cheese, Eagle Road Spring Onions, Ronnybrook Butter, Fifer Tomatoes)
2 slices multigrain bread, toasted
2 teaspoons butter
1/2 medium ripe avocado, peeled and thinly sliced
4 thin slices tomato
2 thin slices red spring onion
2 large eggs
1/8 teaspoon seasoned salt
2 tablespoons shredded cheddar cheese
2 bacon strips, cooked and crumbled
Spread each slice of toast with butter; place on a plate. Top with avocado; mash gently with a fork. Top with tomato and onion.
To poach each egg, place 1/2 cup water in a small microwave-safe bowl or glass measuring cup; break an egg into the water. Microwave, covered, on high 1 minute. Microwave in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute. Using a slotted spoon, place egg over sandwich.
Sprinkle eggs with seasoned salt. Top with cheese and bacon.
https://www.justfarmed.com/wp-content/uploads/2022/06/Egg-Topped-Avocado-Toasts_EXPS_SDAM18_193200_B12_01_7b-6.jpg700700meredith353@gmail.comhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgmeredith353@gmail.com2022-06-22 09:31:322022-06-22 09:37:41Egg Topped Avocado Toast with Spring Onions
In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes, until light and fluffy. Add in eggs, vanilla, sour cream, salt, and baking powder, and mix for an additional minute until smooth, scraping the sides of the bowl as necessary.
Turn mixer to low and mix until the flour until just combined.
Fold in the blueberries.
Coat a 9-10 inch bundt pan with baking spray. Spread the cake batter in the pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15 minutes and then invert the pan onto a wire rack to cool completely.
Icing
In a medium bowl whisk together the butter, powdered sugar, vanilla, and 1 tablespoon of milk. Add an additional tablespoon of milk if you would like a thinner icing.
Drizzle the icing on the cake when mostly cooled.
Cotija Cheese and Corn Dip
There’s a reason we share this recipe every year!
Preheat oven to 375 degrees F. Heat a cast iron or oven-safe skillet over medium heat. Add 1 Tbsp. olive oil, shallot and garlic. Stir constantly to prevent burning. Add corn, 1/4 tsp each sea salt and pepper and stir. Cook for 5 minutes until shallots appear softened and the corn is slightly darker in color. Then remove from heat. In a large bowl mix together sour cream, cream cheese, cotija and stir. Add corn mixture to the bowl and stir until well combined. Use additional tbsp. olive oil to lightly grease the cast iron so the dip doesn’t stick. Spoon dip back into the skillet and bake at 375 for 11-13 minutes or until hot and bubbly. Serve with veggies, tortilla chips, crackers or baguette bread.
Egg Topped Avocado Toast with Spring Onions
(from Taste of Home, Featuring: Alderfer Eggs, Balthazar Bread, Abundantly Good Cheese, Eagle Road Spring Onions, Ronnybrook Butter, Fifer Tomatoes)
2 slices multigrain bread, toasted
2 teaspoons butter
1/2 medium ripe avocado, peeled and thinly sliced
4 thin slices tomato
2 thin slices red spring onion
2 large eggs
1/8 teaspoon seasoned salt
2 tablespoons shredded cheddar cheese
2 bacon strips, cooked and crumbled
Spread each slice of toast with butter; place on a plate. Top with avocado; mash gently with a fork. Top with tomato and onion.
To poach each egg, place 1/2 cup water in a small microwave-safe bowl or glass measuring cup; break an egg into the water. Microwave, covered, on high 1 minute. Microwave in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute. Using a slotted spoon, place egg over sandwich.
Sprinkle eggs with seasoned salt. Top with cheese and bacon.
Blueberry Sour Cream Bundt Cake
1 cup butter, room temperature
1 1/2 cups granulated sugar
2 eggs
2 teaspoons vanilla
3/4 cup sour cream
1/2 teaspoon kosher salt
1 teaspoon baking powder
1 2/3 cups flour
1 1/2 cups blueberries (fresh or frozen and thawed)
Icing
2 tablespoons butter, melted
1 1/2 cups powdered sugar
1/2 teaspoon vanilla
1–2 tablespoons milk
Instructions
Preheat oven to 350°F.
In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes, until light and fluffy. Add in eggs, vanilla, sour cream, salt, and baking powder, and mix for an additional minute until smooth, scraping the sides of the bowl as necessary.
Turn mixer to low and mix until the flour until just combined.
Fold in the blueberries.
Coat a 9-10 inch bundt pan with baking spray. Spread the cake batter in the pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15 minutes and then invert the pan onto a wire rack to cool completely.
Icing
In a medium bowl whisk together the butter, powdered sugar, vanilla, and 1 tablespoon of milk. Add an additional tablespoon of milk if you would like a thinner icing.
Drizzle the icing on the cake when mostly cooled.