Fresh Corn Relish Salad

It's that time of the year to celebrate gardens.  It's also the time of year to celebrate fresh corn on the cob.   I grew up on a farm, and one thing we had in copious amounts every year was corn.    I would be sent out to pick fresh corn for dinner, but by the time I got back up to the house, I'd usually have eaten at least one cob, if not more.   From picked to a pot of boiling water, sometimes it was a matter of minutes.  

The corn I can purchase now is sometimes a few days old, but by cutting it off the cob and marinating it for a few minutes with other fresh produce, I can somewhat mimic the incredible freshness of the corn I used to pick.  And yes, there was some corn silk added to the salad, accidentally. It's totally edible though.   

This week for our Sunday Funday challenge,  Wendy of A Day in The Life on the Farm has asked us to share our favorite dish with corn. 

I accept the challenge and decided to share how I make a fresh corn salad that is full of summer veggies. No lettuce needed.    Best part: you can add more veggies and sweeten the marinade to your taste.  This easily expands to serve many people, and it just plain tastes good.    I enjoyed it alongside a pork chop and some potato cakes.

I had lots of leftover salad and decided to play with it a bit.  I kinda thought it would be a good base for pasta, and I was right.  I wavered between the Bowtie and my homemade noodles, since I'd made some the other day and wanted to use them up. 

 The Homemade noodles won.  This time around, I sauteed a chicken breast and enjoyed it alongside the Corn and Pasta salad.  I do have to say it didn't hurt the salad to let it sit in the dressing overnight.  I also cooked the homemade noodles in water with added HerbOx salt-free chicken bouillon.  I'm trying to eat salt-free (mostly) these days.  And the pasta sitting with the corn mixture in the dressing for a few hours just added another layer of flavor.  I enjoyed it alongside a sauteed chicken breast. 

Check out the awesome recipes my fellow Sunday Funday bloggers shared.   

Culinary Cam: All the Summer's Darlings Salad

Mayuri's Jikoni: Cachapas, Venezuelan Corn Pancakes

Sneha's Recipe: Corn Patties / Corn Potato Chops

Food Lust People Love: Elotes - Spicy Cheesy Grilled Corn

Sid's Sea Palm Cooking: Fresh Corn Relish Salad

Karen's Kitchen Stories: Roasted Corn and Sweet Pepper Chopped Salad with Tomatoes, Black Beans, and Summer Squash

Amy's Cooking Adventures: Smoked Paprika Cornbread Croutons

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Southwestern Corn Salad with Chives

A Day in the Life on the Farm: Succotash Salad

  

 

Fresh Corn Relish Salad

Yield: 2-4

Author: Sid's Sea Palm Cooking -

Prep time: 15 MinInactive time: 30 MinTotal time: 45 Min

Nothing beats fresh corn along with other fresh produce in the summer, and this corn salad sings with freshness. 

Ingredients

• 2 ears of fresh corn, cut off the cob or 1 cup frozen corn
• 1 whole sweet red pepper, cut into dice
• 1 shallot, finely diced
• 1 whole English or hot house cucumber, cut into slices and then into quarters

Instructions

Dressing

1. 1/4 cup rice wine vinegar
2. 1 tablespoon Maple Syrup; add more to taste if desired
3. 1 teaspoon Sweet Soy Sauce
4. juice of one orange
5. 1 tablespoon olive oil

1. Whisk the dressing together; taste for sweetness. Add more Maple syrup if needed, to your taste
2. Pour over the chopped vegetables and let marinade for an hour or so.
3. Serve alongside meat

 

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All recipes and their respective images are either original or adapted and credited, and are the sole property of Sid's Sea Palm Cooking © 2011-2026, with all rights reserved.

Check out my cookbooks on Amazon.  All are available as paperbacks or as e-books.  You can also borrow them if you're a Kindle Unlimited member and just want to check out the recipes. 
 Simple Shrimp Recipes - 25 + Appetizer, Entree, and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. 
  Hygge - Danish Food and Recipes 

Spicy Cheesy Orzo

 It's Sunday Funday time again, featuring Mac and Cheese recipes.    A few weeks back, I picked up some Orzo at the store, thinking I'd add it to soup, but then this challenge came up, and I wondered how I could do a twist on classic Mac n' Cheese.    I love pasta and cheese,  and have made many versions of Mac n' Cheese over the years. 

 We were introduced to Bahamian Style Mac n' Cheese many years ago, on a trip to the Bahamas, and I've since made it several times.   Personally, I love the blue box Mac n' Cheese and have been known to make it for myself when I wanted to indulge.    Many years ago, I cooked for our local Senior Center, and one memorable meal, I made some Mac n' Cheese, and people literally scraped the pan clean. Then I was asked to bring some to an Easter dinner, so I did.    

I wasn't done experimenting either; last year I was staying in a rental with a half kitchen, got a craving for Mac n' Cheese, and came up with this: Stovetop Mac n' Cheese with Asparagus.    And it was good.  

And now we are here.  I had some Edam Cheese in the fridge; I'd bought it as a BOGO, and ate one but still had another wheel in the fridge.  I also had some Tilsit Cheese, which needed to be eaten, and I decided to combine it with some grated Colby Jack cheese in a Bechamel sauce.    I added some powdered wasabi as well, and it was ok, not great, but ok.   Then I sautéed some shallots and ham, chopped a serrano pepper, and added it to the pot, and it got a lot better.  

 It actually tasted more like a cheesy risotto, and I'll probably not make it this way again.  Or maybe I will.  I do love my pasta, in pretty much any form.   

Amy of Amy's Cooking Adventures is our hostess this month.  She wanted to see what fun stuff we could do with good ol' Mac n' Cheese.  

Check out what my fellow Sunday Funday bloggers came up with: 

• Cauliflower Spinach Mac and Cheese by Food Lust People Love
• Gruyére and Emmentaler Macaroni and Cheese with Ham and Sourdough by Karen's Kitchen Stories
• Instant Pot Chicken Mac and Cheese by A Day in the Life on the Farm
• Keto Roasted Cauliflower Mac & Cheese by Sneha's Recipe
• Messy Jack Mac'N'Cheese by Culinary Cam
• Pesto Mac by Amy's Cooking Adventures
• Spicy Cheezy Orzo by Sid's Sea Palm Cooking

And here's the recipe card for how I made this dish: 

Spicy Cheesy Orzo

Yield: 4

Author: Sid's Sea Palm Cooking - Adapted from many recipes

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Orzo isn't just for soup; make this stovetop Cheesy Orzo for your family.

Ingredients

• 1 cup uncooked orzo pasta
• 1 cup water
• 1 cup chicken stock
• 1 cup grated cheese, mixture of Edam, Tilsit, and Colby Jack
• 1 tsp. cornstarch mixed in with the grated cheeses
• 1 cup bechamel sauce
• 1 serrano pepper, finely diced
• 1 shallot finely diced
• 1/2 cup diced bacon or ham
• 1/4 teaspoon powdered wasabi
• 1 tablespoon yellow mustard

Bechamel Sauce

• 1 cup milk
• 1 tablespoon flour
• 1 tablespoon butter
• Melt butter in a small saucepan, add flour, and cook over heat for 4-5 minutes to cook the flour. Whisk in milk and cook until thickened, stirring the entire time. Pour over the cooked orzo and stir in the grated cheeses.

Add ins

• 1 serrano pepper, finely minced
• 1 shallot, finely minced
• 1/2 cup bacon or ham, minced
• Saute in a pan until the shallot is translucent and the bacon is cooked through. Set aside while preparing the orzo and bechamel sauce.

Instructions

1. Cook orzo according to package directions in the water and chicken stock; do not drain. Set aside while making the bechamel sauce.
2. Add the bechamel sauce, the cheeses, and the sautéed veggies and meat to the cooked orzo. Most of the water will have been absorbed by the orzo. Continue stirring on low heat for another couple of minutes. Serve alongside meat or veggies or make a meal of it.

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All recipes and their respective images are either original or adapted and credited, and are the sole property of Sid's Sea Palm Cooking © 2011-2026, with all rights reserved.

Check out my cookbooks on Amazon.  All are available as paperbacks or as e-books. 
 Simple Shrimp Recipes - 25 + Appetizer, Entree, and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods. 
  Hygge - Danish Food and Recipes 

Roasted Radish Tart

It's time for the Baking Bloggers reveal today.   I've made this dish several times now for gatherings.  I also realized that this dish is not only delicious, but also gluten-free and keto-friendly.   This month, the theme is Baking with Spring Vegetables, and I had a great idea.  I was going to use the chive blossoms on my chive plants, and make something really good out of them, and then I realized, they're not a spring vegetable. 

 
Hello, can anyone say 'whoops, senior moment'

Actually, don't.

But I realized that one of the first vegetables you can harvest in the spring is radishes. I've enjoyed many a handful of freshly pulled radishes, washed off quickly and scarfed down almost as quickly.
Those alongside the asparagus and baby beets are some of my favorites.
And as much as I love fresh, raw radishes, they are equally brilliant, cooked.
Yes, cooked!  Well, roasted actually.  

And when you roast them, WOOHOOO!!!!  Although my mouth says, "ERMAGERD!!, give me more."

I used this recipe from Martha Stewart as an inspiration, sorta but then I went totally out of the box.

Radishes ready for roasting- this brings out a natural sweetness and a slight nutty flavor that pairs beautifully with the Gouda Cheese, but if you have another kind of cheese you like, use it.  I like Gouda but Edam works well also. 

If you see some empty space on the pan, it may be because I sampled a few pieces.

I've gotten slightly hooked on Cauliflower crusts lately.  This was spread out in a freestyle manner on parchment paper.  I made a ridge around the edges.

The roasted radishes spread on top of the cooked crust.

After the bake, just before cutting the tart. 

And since I'm the cook, I sampled. 

And realized I needed to try and get some money shots.

And so I played a little. 

As I said, I did sample a couple of slices. I was only going to eat one, but it tasted so good, I had a second before I brought the whole thing to a gathering.    BTW, this is also gluten-free as well as being low carb and keto for those who are following a different eating plan. 

Roasted Radish Tart

Yield: 8-12 Servings as an appetizer

Author: Sid's Sea Palm Cooking

prep time: 30 Mcook time: 1 hourtotal time: 1 H & 30 M

This is a fun tart to make as an appetizer, or you could also serve it as a light meal with some crusty bread to accompany it. There are a couple of steps involved but it's actually pretty easy.

ingredients:

Radishes

• 1 lb. Radishes
• 1-2 teaspoons Olive Oil
• salt
• You can also reserve a couple of radishes and slice them thinly to top the tart if desired.

Base

• 1 small head of Cauliflower, riced, cooked, and wrung dry.
• 1 1/2 eggs
• 1/2 cup shredded Gouda Cheese

Filling

• 1 1/2 Eggs- beaten lightly
• 1/2-3/4 cup shredded Gouda Cheese
• 1/2 cup cream
• 1 teaspoon fresh thyme leaves + 1/2 teaspoon for decoration if desired

instructions:

Roasting Radishes

1. Preheat oven to 450 degrees. 
2. Toss the cut radishes with the olive oil, and place in a single layer in a rimmed baking sheet.  Sprinkle with salt.
3. Bake for 15 minutes, stir and bake an additional 20 minutes or until the radishes are cooked and lightly browned. 
4. Set aside while the base cooks.

Base

1. Rice the Cauliflower, cook until tender - I micro-waved mine for 3 minutes- let cool, then place into a cheesecloth or clean tea towel and wring it dry. You want to expel as much moisture as possible. After it has cooled, mix in the egg and cheese. Spread the mixture out either into a tart pan with a removable bottom or free-style onto a rimmed baking sheet lined with parchment paper.
2. Bake at 425 degrees for about 10 minutes, then check for doneness. It should be firm to the touch and slightly browned on top. If not done, add another 3-5 minutes of cooking time.

Filling

1. Whisk together the egg, cream, cheese, and thyme leaves.

Assembly

1. Keep the oven on at 425 degrees
2. After cooking the base, remove it from the oven.  Spread the radishes evenly on top of the cauliflower crust.  Pour the egg custard filling on top and spread it out evenly.  You can also add some thinly sliced Radish on top if desired.  Bake for 10-15 minutes or until the filling is just set.   Sprinkle with the reserved thyme leaves.
3. Slice into small pieces for serving as an appetizer or larger pieces for a meal.  This goes very nicely with some crusty bread as well. 

Created using The Recipes Generator

Baking Bloggers

Baking with Spring Vegetables

• Baked Mixed Veg Pasta by Sneha's Recipe
• Baked Romaine Lettuce Chips by Our Good Life
• Chicken and Asparagus Pasta Bake by Palatable Pastime
• Rhabarberkuchen - German Rhubarb Cake by Pandemonium Noshery
• Roasted Asparagus with Shaved Fennel by Culinary Adventures with Camilla
• Roasted Radish Tart by Sid's Sea Palm Cooking
• Roasted Spring Vegetable Farro Salad by Caroline's Cooking
• Roasted Veggie Cobb Salad by Cookaholic Wife
• Spring Vegetable Gratin by A Day in the Life on the Farm
• Sweet Onion Galette with Parmesan and Mascarpone by Karen's Kitchen Stories

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking, © 2011-2026, with all rights reserved thereof. 

Pierogi

 

I posted this originally a few years ago.  I'm now updating the post, cause I can and also because I've got a lot of pierogi in the freezer.  

A few years back (20 + years ago) , we were living full-time in an RV,  a fifth wheel to be exact.   We were staying in a campground and had made quite a few friends there.  

One of those friends was of Slavic descent, and one day she offered to show us how to make pierogi, but we needed room to do it in.  So I offered her my kitchen to play in. 

I don't remember how many of us there were that day, but I think we had 4 or 5 women in there, in rapt attention as Marge made the dough.   

I had my Kitchenaid stand mixer out on the counter, and we made use of it. 

I'm not too sure how many potatoes we ended up peeling and cooking, but it was a few, and as I seem to recall, one of the group had to run over to her RV and grab some more potatoes for the filling and the dough.

I made some more pierogi the other day, but only made a small batch this time, but a small batch is still a lot.

Especially when you are the only one who eats pierogi.   But they do freeze, amazingly well.  

I personally love filling them with mashed potatoes, cheese, and onions, but feel free to play with the fillings, adding or deleting any part of them.  

Be aware, though, they do tend to shrink a little after being cut.   I used a new-to-me cutter, and it worked well.  I also used my new pasta machine to roll out the sheets of pierogi dough. I cannot tell you how happy I am with it.  

However you do it, having one of these little presses does make it a little easier.  I would cut them out a little bit larger than the diameter of the press.  They do tend to shrink a little, but they still work.   

I also discovered that you can take them straight out of the freezer and stick them into an air fryer. I used my combo air fryer toaster oven for this.  They came out beautifully.  The edges were lovely and crisp, and tasted so good with some sour cream and butter.  I mean, everything is better with butter, I think. 

Fill them with whatever you like. I've mostly done the classic Ruskie style, which is potatoes and twarog cheese, though I use Colby Jack.    I'm going to experiment a little.  I've never had sauerkraut inside, but I may give that a whirl, and Mushrooms sauteed with a little seasoning is also mentioned.  You can even fill them with some fruit, if you like.  I have lots of shells from my latest foray into Pierogi making, and will utilize them in future endeavors, ok, so they'll be cooking adventures.  

 

Print

Pierogi

 

 

 

 

 

 

Yield: Makes about 4 doz.

Author: Sid's Sea Palm Cooking - adapted from several recipes

Prep time: 30 MinCook time: 10 Mininactive time: 30 MinTotal time: 1 H & 10 M

You can make a quick and hearty meal when you keep a few dozen in the freezer.

Ingredients

Dough

• 3 1/2 cups flour mixture of AP flour and Bread Flour (add more if needed) + more flour for rolling out.
• 1 large potato- cooked and riced
• 3/4-1 cup potato water (from the boiled potatoes)
• 1 egg
• 1 1/2 tsp. salt

Filling

• 1 Cup Cooked mashed potatoes, with no added butter or milk
• 1/2 cup grated Cheddar cheese
• 1 small onion, finely chopped and sauteed in 1 teaspoon butter (optional)

Instructions

Dough

1. Cook the potatoes in salted water until done. Drain the potatoes, but keep the potato water. Set aside til cool. Rice up one potato, and place it into the bowl of a stand mixer. Add the flour and 3/4 cups of the cooled, reserved potato water, salt, and the egg. Mix together for a few minutes. If it looks too dry, add more water, 1 tablespoon at a time, or if it looks too sticky, add more flour, 1 tablespoon at a time. The dough will be sticky. Let mix for a couple of minutes and turn out onto a piece of plastic wrap. Wrap well to keep from drying out and let rest for a few minutes while you prepare the filling.
2. Take a small portion of the dough and roll it out on a well-floured surface. The dough will be sticky to handle. Keep the remaining dough covered. Cut out circles with a floured glass or cookie cutter, whichever size you like. I used a 3-inch wide cutter. Add a teaspoon of the prepared filling to the center of the circle of dough and fold over to make a pocket, squeezing out the excess air, and making sure that the edges are pressed down firmly to seal. Use a fork here if you like, or if you have a dumpling press, use that. I did. It was easier. Do not overfill. You will probably only use a teaspoon of filling per pierogi. I used a melon baller to dip out the correct amount.
3. When rolling out the dough, you need to get it thin, about 1/8th thick. If you tear it, just moosh it back up and re-roll the dough.
4. When you've used up all the dough or filling, place the filled pierogi in a single layer on a freezer-safe cookie sheet or stiff cutting board and freeze. When frozen, place the pierogi into a plastic bag and put them back into the freezer until ready to use.
5. You can cook some up fresh, or wait til later.
6. When cooking perogies, fresh or frozen. Add to gently simmering water and cook them just until the pierogi float to the top. Serve with some fresh butter and sour cream.
7. You can also brown them in a pan after cooking, and serve with more butter, sauteed onions and of course sour cream or Créme Fräiche.. I like using my own homemade Créme Fräiche. and some homemade butter.

Filling

1. Sauté onions, grate cheddar cheese, and add to the cooled, riced mashed potatoes. Mix well and set aside.

Created using The Recipes Generator

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking, © 2011-2026, with all rights reserved thereof. 

Sour Cream Noodles

Did you know it's National Noodle Month?  Well, neither did I until Wendy of A Day In the Life of the Farm told us, and this week, the Sunday Funday bloggers are celebrating that fact, with all kinds of delicious noodle recipes.  And I had to get in on the fun.   

I love noodles, well, pretty much any kind of pasta.  I'm good with it all.   Fresh, dried, artisan...  

I've been making my own noodles for years, from the basic egg noodle recipe, one egg, one cup of flour, salt, and cook.    I made some for a blogging event a few years ago, and they ended up in this dish, Rakott Teszta, a Hungarian noodle dish.   It was so good, I brought it to a potluck, and it disappeared quickly.  I've made Gyoza wrappers, aka wonton wrappers.   And used them in some Wonton Soup.  And they were amazing.   

I was complaining to a friend that I was missing my pasta machine, which is in storage, and she said she had one and gifted it to me, so I'm all set to make pasta this week.  Although I did use it for my Pierogi dough the other day.   My back didn't like all that rolling-out business, so I made the machine do the work.  And life is good.  

I decided to make some egg noodles again, but did a little twist on them.   These were cut using the fettuccine setting.    I sprinkled some semolina over the top to keep them from sticking to each other. 

I added some semolina to the basic dough.  I let them dry for a bit, then cooked some up, well, I par-cooked them.  BTW, if using freshly-made noodles, they need hardly any cooking at all.  Just enough to 'set' the egg and flour.   I layered them in a small casserole dish and made what I'm calling sour cream noodles.   

I blitzed the sour cream and cottage cheese in the blender along with some grated parmesan cheese.  Tossed the par-cooked noodles in the 'sauce' and then put them into a casserole dish and baked them, just long enough for the noodles to finish cooking and the sour cream/cottage cheese/parmesan to envelop the noodles and make the sauce. 

 Perfect for a Meatless Monday, if needed.  There's lots of protein from the cottage cheese, the parmesan, and the other cheeses as well.   I'm also thinking it would be nice with some lovely shrimp in there, or maybe even some cooked chicken... if you need meat.   I'm also thinking you could add all kinds of veggies to it as well. And I may just do so in the future.  Some asparagus, mushrooms maybe, along with some sliced cooked chicken...  So many delicious possibilities...  

Check out what my fellow Sunday Funday bloggers made: 

• Culinary Cam: Chamomile Soba Noodles 
• A Messy Kitchen: Garlic Lover's Pasta
• Karen's Kitchen Stories: Kung Pao Noodles
• Mayuri's Jikoni: Manchow Soup 
• A Day in the Life on the Farm: Protein Packed Noodle Bowl 
• Food Lust People Love: Savory Garlic Rice Noodles 
• Sid's Sea Palm Cooking: Sour Cream Noodles 
• Sneha's Recipe: Vegan Thai Peanut Butter Noodles 
• Our Good Life: Winter Comfort Food: Butter Noodles 

And for those who would like my recipe: 

Sour Cream Noodles

Yield: 3-4

Author: Sid's Sea Palm Cooking - Adapted from many recipes

These noodles are bathed in a sour cream sauce and baked to perfection.

Ingredients

• 1 cup fresh noodles or 1 1/2 cups parcooked Egg Noodles.  Cook the fresh noodles for about 1 minute or the commercial egg noodles for 5 minutes. 
• 1 cup sour cream
• 1 cup Cottage Cheese
• 1/2 cup parmesan cheese
• 1 tsp. Onion Powder
• 1 tsp. Garlic Powder
• 1 cup finely shredded Italian cheese mix, divided

Instructions

1. Place the sour cream, cottage cheese, parmesan cheese, spices, and 1/2 of the shredded cheese mixture in a blender or food processor to break up the cottage cheese curds and process to a smooth sauce.
2. In a bowl, mix the sauce with the noodles and place them into an oven-safe dish that has been sprayed with non-stick spray. Sprinkle the reserved cheese evenly over the top of the noodles.
3. Bake in a 350-degree oven for 15 to 20 minutes or until the cheese melts over the top of the dish and it has been warmed through. I like it to get some color on top.
4. Remove from oven and serve while hot.

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All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking, © 2011-2026, with all rights reserved thereof.