Wrapped, Ready, and a Crazy Shrimp Pasta

It was a great day at The Farmer’s Market again last weekend!

Love starting my Saturday’s like this even though I am usually running on about 2.5 hours of sleep.

Wrapped & Ready!

Samples anyone??

Best selling brownie was the Peanut Butter Fudge!

We sold out of the Oatmeal Raisin Walnut AGAIN! Every week!

The Pumpkin Chocolate Chip was also a big hit!

Let’s backtrack to Friday night’s dinner, Crazy Shrimp Pasta!

I call this “crazy” because everything but the kitchen sink was thrown into this magical bowl of wonders.                                                                                              

Shrimp, shallot, garlic, marinated artichoke, spinach, olives, sun dried tomatoes, broccoli, feta cheese, salt, pepper, and parsley tossed with organic black rice noodles.

So yum.

Hope you had a great weekend! Sorry I’ve been a little MIA lately. 

Bluebird Bakery has gotten off to a busy start! Yippee!

More Farmers Market & Red Beans For Dinner

Farmers Market-Weekend 2!

We have a banner and EVERYTHING! Hanging with the big boys now…literally 🙂

Samples. Got to.

I had to mark my Dark Chocolate Pretzel Raisin Hungry Bars “low gluten” because I intended to make them a gluten free bar, but then I dumped in PRETZELS like a jerk, totally negating the gluten-free aspect.

So they were low-gluten. 

This makes sense to me.

Since the hubs was out of town, my AMAZING mother helped me out and was INCREDIBLE.

I’m completely convinced that my mom is not human.

After the FM, we packed up and headed to Pure for some lunchtime nutrition!

They specialize in organic, healthy food and I’ve always been pleased with my meal and the service. 

Fresh, delicious, and friendly! 

I opted for the Shrimp Wrap with a side of fruit and sweet potato “air-fries”. So good.

After lunch, I came home, rested for a bit, cleaned up the DISASTER that was my home, and then got to work preparing one of my all time favorite (and easy!) meals…Red Beans and Rice with Sausage and Mushrooms!

Nothing like it 🙂

Then, of course, dessert was had in the form of a BlueBell Butter Crunch Ice Cream Bar.

So, I realize that today is Tuesday and I am blogging about last Saturday, but bear with me. Things have been BLISSFULLY busy since I took the leap to start the bakery, so I’ve been a little neglectful of the blog. I will be better!

Make this RB&R! And then go to www.bluebirdbakes.com and order some goodness! And then come hang out with us on Saturday at The Grogan’s Mill Farmers Market from 8AM-12PM! 🙂

Red Beans & Rice with Sausage & Mushrooms

Ingredients:

• 2 Tbsp butter
• 1.5 lbs sausage, sliced into coins (I used spicy venison, but any smoked variety will work)
• 3 cups fresh mushrooms, sliced
• 1 large red pepper, diced
• 1 large green pepper, diced
• 1 large onion, diced
• 5 cloves garlic, minced
• 1 Tbsp salt
• 1 Tbsp dried thyme
• 2 Tbsp black pepper
• 2 Tbsp dried basil
• 2 Tbsp dried oregano
• 2 Tbsp sugar
• 3 bay leaves
• 1/3 cup red wine vinegar
• 4 (14 oz) cans red kidney beans
• rice, for serving

Directions:

1. Heat butter in a large, deep saucepan over medium high heat.
2. Add all ingredients, except for beans and rice, and saute until vegetables are soft.
3. Add beans and cook for 30 minutes over medium heat, stirring occasionally.
4. Using a masher, mash mixture until about 50% of beans are still intact.
5. Serve with rice and hot pepper sauce.

ENJOY!

Panera and a New Pasta Recipe

I had a meeting early yesterday morning and DID NOT have time to grab anything for breakfast beforehand.

Crazy talk.

So after my meeting, I ran into the Panera Bread that was across the street to tame my roaring belly.

Cinnamon Raisin Swirl bagel with peanut butter, fruit, and a much needed coffay. Simple and delicious.

Well, delicious until MY SISTER texted me this link later on that day. 

Totally inappropriate but completely hilarious.

Lunch was a serious modge podge of random food items that consisted of peanut butter crackers, a Clif bar, an apple, half of a soggy Asian wrap from Salata that was unclaimed in our company kitchen (tasty), a cupcake aaaand…I think that was it. It was a snacky lunch. I hate snacky lunch. I’m still hungry.

After work, I came home to prepare an EASY PEASY pasta dinner.

I was craving anything doused in Alfredo sauce and this fit the bill.

I used Newman’s Own Roasted Garlic Alfredo Sauce and it was DEEELICIOUS!

I also have a serious obsession with spinach pasta. 

My sister knows what blesses me and recently surprised me with a bagful of Siggi’s and organic spinach pasta. Christmas came early this year. Love.

Make this pasta! Then go to Panera Bread for dessert! 🙂

Chicken Sausage Spinach Alfredo

Ingredients:

• 1 20 oz package chicken sausages (bratwurst size; I used the chicken spinach feta sausages)
• 1 package spinach pasta (I used penne, but any shape will do!)
• 2 Tbsp olive oil
• 2 medium shallots, sliced
• 4 cloves garlic, minced
• 1 package frozen broccoli florets
• 1 jar Alfredo sauce (Newman’s Own tastes spectacular and doesn’t contain anything dumb!)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp red pepper flakes

Directions:

1. Preheat oven to 375 degrees.
2. Place whole sausages in a 13×9 glass casserole dish and bake for 25 minutes, or until no longer pink. Remove from oven, cool, and slice into coins.
3. Cook pasta according to package directions.
4. In a large skillet, heat olive oil over medium heat.
5. Add garlic and shallots and saute until tender.
6. Add broccoli and saute until tender crisp.
7. Add sausage, Alfredo sauce, and seasonings and heat thoroughly.
8. Toss with pasta and serve!

ENJOY!

Peanut Butter Cheesecake Brownies

Yay fall! I love fall. I think fall is everyone’s favorite season.

Last night, I baked. 

I was in a hardcore baking mood, which was convenient because I wanted to A) bring something to work today for a coworker’s birthday and B) wanted something delicious and fall-y that I could top with cold vanilla ice cream and eat right before bed while watching The Cooking Channel’s Unique Sweets (love) at 11:00 PM.

No, this isn’t pumpkin bread, pecan pie, or anything close to your traditional fall dessert, but I am convinced that Reese’s Pieces make everything look like it should be nestled in a bed of fake orange and brown leaves and photographed until my heart’s content.

Not to mention that they are one of my all-time fave candies.

Oh, and I was fresh out of leaves, so the white plate had to do. Next time.

And I mean, if you prefer pumpkin bread or pecan pie over FUDGE BROWNIES TOPPED WITH PEANUT BUTTER CHEESECAKE…there is something a little off. 

You are loved and appreciated…but seriously, brownies > nutmeg.

I really hope you enjoy these, because I sure do. In fact, I think they are fantastic and will definitely score you a nice big kiss right on the smacker.

Peanut Butter Cheesecake Brownies

Ingredients:

For the brownie layer-

• 1 cup unsalted butter, melted and cooled
• 3 cups white granulated sugar
• 4 eggs
• 1 Tbsp high-quality vanilla extract
• 1 1/2 cups all purpose flour
• 1 cup unsweetened cocoa powder
• 1 tsp salt
• 1 cup semisweet chocolate chips

For the peanut butter cheesecake layer-

• 9 oz cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup white granulated sugar
• 1 egg

Topping-

• Reese’s Pieces

Directions:

1. Preheat oven to 350 degrees.
2. Butter and flour a 13×9 baking dish.
3. For brownies: In a large bowl, mix together butter, sugar, eggs, and vanilla.
4. In a separate medium bowl, sift together cocoa powder, flour, and salt.
5. Add cocoa mixture to butter mixture and mix until barely combined.
6. Fold in chocolate chips and pour batter into baking dish (batter will be very thick!).
7. For peanut butter cheesecake layer: In a separate medium bowl, beat together cream cheese, peanut butter, and sugar until smooth and combined. Beat in egg.
8. Pour cheesecake batter on top of brownie batter and spread evenly.
9. Sprinkle Reese’s Pieces over the top of batter and bake at 350 degrees for about 45 minutes, or until the top is light golden brown in color.
10. Remove from oven and place pan on a cooling rack to cool completely.

ENJOY!

Julia Love and Sweet Potato Black Bean Enchiladas

I thought I would start this post with a Julia quote that my sister texted to me the other day. 

This image is now the background on my iPhone 🙂 I love it.

Ok, now on to these enchiladas that are super easy and SO good.

I LOVE sweet potatoes and have found that they can be enjoyed in so many other dishes that your typical Thanksgiving sugar bomb casserole.

And since these are technically vegetarian enchiladas, and I am married to a hard core CARNIVORE, I sliced two links of hot venison sausage into coin-sized pieces and sauteed them in a little bit of the enchilada sauce. 

He was appreciative. 

It was actually an INSANELY delicious addition and totally worked.

Big ‘ole simple salad on the side. Crunch.

Make these enchiladas! And eat them with a side of sausage. Or not. Whatevs.

Sweet Potato Black Bean Enchiladas

Ingredients:

• 3 medium-sized sweet potatoes, cut into 1-inch cubes
• 3 garlic cloves, minced
• 1 small onion, chopped
• 2 Tbsp olive oil
• 1/2 tsp pepper
• 1 tsp salt
• 1 can black beans, drained
• 9 whole wheat flour tortillas (soft taco sized)
• 9oz pepper jack cheese, grated
• 1 can red enchilada sauce (I used Hatch brand)
• 2 hot sausage links, sliced into coins

Directions:

1. Preheat oven to 375 degrees.
2. In a large bowl, toss sweet potato cubes with olive oil and season with salt and pepper. Place on baking sheet and bake for 30 minutes, or until soft. Let cool for 10 minutes.
3. Place cooled, baked sweet potato back in large bowl and mix with drained black beans.
4. Using a large spoon or masher, coarsely mash black beans and sweet potato together until combined.
5. Lightly grease a 13×9 baking pan with cooking spray.
6. Spoon sweet potato mixture into flour tortilla and sprinkle about 2 Tbsp cheese on top of mixture. Roll flour tortilla and place in pan. (Reserve 1/4 cup cheese for sprinkling on top).
7. Repeat 8 more times, placing enchiladas in baking pan as you go.
8. Pour 3/4 of enchilada sauce over the top of enchiladas, spreading out evenly. (Pour all of sauce over the enchiladas if you are not planning on serving sausage with them.)
9. Sprinkle remaining 1/4 cup cheese over the top of enchiladas.
10. Reduce oven heat to 350 degrees and bake for 25 minutes.
11. While enchiladas are baking, saute sausage in the remaining 1/4 cup enchilada sauce over medium heat until done.
12. Serve warm, with sausage, if desired.

ENJOY!

Serious Cinnamon Rolls Made From Scratch

During the first year of mine and Brent’s marriage, we ate Pillsbury Grands! Cinnamon Rolls almost every Sunday morning.

 It was pure bliss for a while and was a tradition that we always said we would carry on to our future kiddos, and then I looked at the ingredients list on those bad boys….

Although they were totally delicious and convenient, I always felt a little guilty feeding my health-conscious chiropractor husband artificially enhanced cinnamon rolls (who’s hands are helping me out in the rolling process in the above picture, just FYI. If my hands looked like that, I probably would have bigger priorities than rambling on about sugar, carbs, and running every day. Amiright??)

Thus, my desire to make my own, homemade cinnamon rolls was born!

 I mean, if I start making homemade cinnamon rolls NOW, I will definitely be an expert in 10 years when we can finally afford kids who will most definitely want legit cinnamon rolls! 🙂

Just kidding. I can’t imagine waiting 10 years to have a little munchkin of my own. 

Maybe 3 years?

And kids aren’t THAT expensive, right???

Riiiighhhht.

Whoever you end up feeding these rolls to, you will undoubtedly receive pats on the back, high fives, squeals of delight, a few wet kisses, and perhaps a parade…Ferris Bueller style. 

I have always been a little hesitant to make anything that included “Active Dry Yeast”, “rising”, and “kneading” in the recipe, explaining why it has taken me a decade to make homemade cinnamon rolls.

Wow. SO easy. Like, tail between my legs for being such a scaredy pants this whole time easy.

And REAL! No sissy ingredients here, mister.

Excuse the red, wrinkly, skeletor hands. I didn’t want to put hand cream on before handling this dough…sick.

Slice ’em up!

Mmmm, cinnamon swirl 🙂

At this point, I decided to cover the cinnamon rolls with plastic wrap and foil and refrigerate them overnight.

This dough may or may not have been made at 9:30 PM on Friday night. 

Yeah, the hubs was REALLY jazzed about spending his Friday night helping me make homemade cinnamon rolls.

Must be love.

Then, after waking up at 4:30 AM on Saturday to get my run on with Woodlands Fit, I came back home, showered, and popped these lovelies in the oven!

I also made a cream cheese icing that I completely drowned these babies in.

Why yes, I would like some warm, gooey, cinnamony dough with my icing. Thanks for asking.

Ummm, yeah. These are insane. Just sayin’.

Serious cinnamon rolls with a side of scrambled eggs and bacon for our delicious Saturday morning brunch!

Make these! And get your parade on! And love your life!

Serious Cinnamon Rolls

Ingredients:

Dough-

• 1 cup warm milk (110 degrees)
• 1 packet Active Dry Yeast (7 grams)
• 1/2 white sugar (divided into two 1/4 cup portions)
• 2 eggs, room temp
• 1/3 cup unsalted butter, melted
• 4 1/2 cups all-purpose flour
• 1 tsp salt

Cinnamon Sugar Filling-

• 1 cup dark brown sugar
• 2 Tablespoons cinnamon
• 1/3 cup unsalted butter, softened

Icing-

• 6 oz cream cheese, softened
• 6 Tbsp unsalted butter, softened
• 2 1/2 cups powdered sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• Directions: Beat together cream cheese and butter until fluffy. Add powdered sugar, salt, and vanilla extract and beat until thoroughly combined.

Directions:

1. Pour warm milk into a medium sized bowl.
2. Add Active Dry Yeast and 1/4 cup of sugar to milk and let it sit for 10 minutes, or until foamy and bubbly.
3. Pour yeast mixture into bowl of electric standing mixer. Add remaining 1/4 cup sugar, eggs, melted butter, flour, and salt to yeast mixture.
4. With the dough hook attachment, knead the mixture on medium speed until it turned into a ball shape. The dough should be a little bit sticky, but dry enough to handle, and firm. (Don’t overmix!)
5. Preheat oven to 200 degrees and then turn it off.
6. Place dough in a heat-proof bowl, cover bowl with a moist towel, and place in the oven (turned off!) for 1 hour. Dough should be doubled in size after resting in the warm oven for 1 hour.
7. Plop risen dough down onto a generously floured surface and roll out into a large rectangle, about 1/2 inch thick.
8. Spread 1/3 cup softened butter on top of dough. 
9. In a small bowl, mix together brown sugar and cinnamon. Sprinkle cinnamon sugar mixture evenly over butter and pat down a bit.
10. Tightly roll dough, lenghthwise, and gently pinch the edges to secure the filling.
11. Preheat oven to 400 degrees.
12. With a serrated knife, mark dough log 11 times, then cut on the markings to make 12 cinnamon rolls.
13. Butter and flour a 13×9 baking dish or two 9 inch round baking dishes.
14. Place rolls into baking dish and bake at 400 degrees for 15-20 minutes, or until lightly golden on top (don’t overbake!)
15. While rolls are baking, prepare the icing.
16. Pour icing over the top of warm rolls and dig in!

*Note: Cinnamon roll dough can be refrigerated for up to two days if you are not planning on baking them immediately. After placing the rolls in the baking dish, cover with plastic wrap and foil and refrigerate until ready to bake.

ENJOY!

The Ultimate Comfort Food

I can seriously blow through some food on my “long run” days, so it was a good thing that I had a meal that was the epitome of comfort food planned for dinner last night.

Apart from sauteed veggies, maple pecan-crusted chicken, jalapeno ranch beans, and fluffy, buttery biscuits, my main goal was to master homemade mac n cheese!

I tweaked a recipe that I found on All Recipes, and although it was not what I expected when I think of a cheesy, creamy mac n cheese, it was still VERY VERY VERY good.

Even though I was stuffed from this delicious dinner, I somehow still had room for my ALL TIME favorite comfort food, ice cream! Blue Bell Homemade Vanilla topped with milk chocolate covered pecans. 

Nom.

Make this mac! And then sit on the couch, cover yourself with a blanket, pretend that it is snowing outside, turn on your favorite movie, and eat your mac n cheese. And then eat some ice cream. 

Mmmm, comfort food.

Comforting Mac N Cheese

Ingredients:

• 8 oz short pasta
• 8 oz sour cream
• 16 oz cottage cheese
• 9 oz sharp cheese cheese, grated
• 1/2 cup Parmesan cheese, grated
• 1/2 cup milk
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup unsalted butter, melted
• 1 cup Italian bread crumbs

Directions:

1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions.
3. Drain pasta and set aside.
4. In a large bowl, mix sour cream, cottage cheese, cheddar cheese, Parmesan cheese, milk, salt, and pepper together. 
5. Toss cheese mixture with pasta and pour into a glass 13×9 baking dish.
6. In a small bowl, toss bread crumbs with melted butter.
7. Sprinkle bread crumbs evenly over the top of pasta.
8. Bake for 35 minutes, or until golden brown and bubbly.
9. Serve warm.

ENJOY!

Oreo-Stuffed Chocolate Chip Cookies

So, something happened. 

My sweet friend, Tara, recently surprised me with an enormous bottle of amazing Mexican vanilla extract, so I felt the need to make cookies that were equal in size…or at least close.

And apparently Kroger was having a BOGO sale on Oreos going on the other day, so MY MOM felt the need to buy me these while grocery shopping.

Ugh…thanks mom.

So what do you do with a tremendous amount of Mexican vanilla extract and Oreos? 

You make Oreo-Stuffed Chocolate Chip Cookies, of course!

My inspiration for this cookie came from Jenny’s blog, Picky Palate. She is the creative genius behind The Original Oreo-Stuffed Chocolate Chip Cookie, so I tweaked her recipe just a tad to suite my taste.

But whichever recipe you choose to use (mine or Jenny’s), you will indefinitely end up with an incredible, mouthwatering cookie.

And enormous. For the theme’s sake.

Smooooshhh.

These were actually a blast to make / tested my willpower to not devour before baking.

I literally almost took a bite out of this doughy ball of insanity like it was an apple.

Torture.

Hot, golden, and gooey…even worse.

And THIS is what happens when you don’t pack the dough firmly enough around the cookie.

Honestly though, I like the messed up ones the best. They are the ones that you HAVE to eat right then and there. You can’t just have subpar baking evidence lying around the kitchen like that. No sir. 

Yes, I realize that I started out with 24 dough balls but only have 18 cookies, what are you, a cookie…accountant… ???

You see that gooey, glistening little pod of half-baked cookie dough sitting on top of that OREO? Yeah, that can be all yours…

Make these! And LOVE your life!

Oreo-Stuffed Chocolate Chip Cookies

(makes 18-24 cookies)

Ingredients:

• 2 sticks unsalted butter, at room temperature
• 1 cup white sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 Tbsp Mexican vanilla extract
• 3 1/2 cups all-purpose flour
• 1 1/2 tsp salt
• 1 tsp baking soda
• 1 cup semi-sweet chocolate chips
• 1 cup dark chocolate chips
• 18-24 Oreos

Directions:

1. Preheat oven to 350 degrees.
2. Line 2 large baking sheets with parchment paper.
3. Cream butter and sugars together until fluffy.
4. Mix in eggs and vanilla extract.
5. In a separate small bowl, sift together flour, salt, and baking soda.
6. Gradually add flour mixture to butter mixture until barely incorporated.
7. Fold in chocolate chips.
8. Using an ice cream scoop, scoop 18-24 dough balls onto baking sheet.
9. Top with an Oreo.
10. Scoop another ball of dough on top of the Oreo.
11. Using your hands, press down on the dough and mold around the Oreo, sealing any cracks or lines.
12. Gently, but firmly, pack the dough around the cookie, giving it a tight squeeze at the end.
13. Bake for 8-10 minutes, or until barely golden on top.
14. Serve warm with milk or ice cream!

ENJOY!

Back To Babbo

Lately, I have had this overwhelming desire to drop everything and hop on the next flight that is NYC-bound.

I have a crazy love for that amazing, chaotic, terrifyingly wonderful city.

Without a doubt, one of the best restaurants in New York is Babbo. It is everything that you want New York to be: pretentious, caloric, rude, delicious, inviting, interesting, random, and keeps you up until the wee hours of the morning because you couldn’t get a dinner reservation until 10:45 PM on a Wednesday.

When the hubs and I ate there this past September, I ordered the Black Spaghetti with Rock Shrimp and ohhhmaaawwwgaaawww it was to.die.for.

So since I was not able to jump on a plane yesterday morning and have my dinner at Babbo, I decided to try my hand at recreating this amazing dish.

And because squid ink noodles are not your normal grocery store item, I settled for black rice noodles.

Not the same thing, but still totally delicious.

Voila!

I could probably give Babbo owner, Mario Batali, a run for his money with this dish 🙂

With a large salad on the side.

And something not-so-culinary for dessert…another Drumstick.

These things are going to be the end of me.

Yum! Make this! And then let’s all go to Babbo!

Black Rice Noodles with Shrimp

Ingredients:

• 250g King Soba black rice noodles
• 3 Tbsp unsalted butter
• 2 Tbsp olive oil
• 1 medium shallot, sliced
• 4 garlic cloves, minced
• 1 cup fresh broccoli florets, chopped
• 2 tsp dried parsley
• 1 tsp salt
• 1/2 tsp freshly grated black pepper
• 1/4 tsp red pepper flakes
• 1 lb raw shrimp, peeled and deveined
• 5 slices bacon, cooked and crumbled
• 1/4 cup green olives, sliced
• 1/4 cup Kalamata olives, sliced
• 1/2 cup marinated mushrooms, sliced
• Zest from 1 small lemon
• 1/3 cup fresh lemon juice (about 3 small lemons)

Directions:

1. Bring a large pot of water to a rolling boil and cook noodles according to package directions.
2. While noodles cook, melt butter and oil in a large skillet.
3. Saute garlic, shallot, and broccoli in butter/oil over medium-high heat until broccoli is bright green and tender-crisp.
4. Add the remaining ingredients and cook over medium-low heat.
5. While the remaining ingredients are cooking, drain noodles and rinse with cool water.
6. Once shrimp are light pink in color, add noodles to the skillet, toss and heat thoroughly.
7. Serve warm with salad and crusty bread.

ENJOY!

Master Mixologist of All Things Mixable

My sister and I both LOVE to cook.

My love of cooking began the week Brent and I got back from our honeymoon 🙂

My SISTER, however, was the only thing that kept my cousin and me from eating mac ‘n cheese with a side of Poptarts for dinner every night when we all shared an apartment together at Baylor.

She cooked delicious and nutritious meals for us while we were off shopping and having romper-induced photo shoots.

She made us eat our greens. She made us go to bed. She was our WendyBird.

But on a serious note, I have always dubbed my sister as “Master Mixologist of All Things Mixable”. 

She can take the most RANDOM food items and make an incredibly delicious mish-mash of greatness. 

When we were little, she would make us these crazy delicious bowls of ice cream, mixed with lord knows what, and call it “mush mush souffle”.

To this day, my bowls still do not match up to her mush mush souffle. I miss.

I may not be able to recreate her delicious souffle, but I DID borrow her title of “Master Mixologist of All Things Mixable” after whipping up this very delicious succotash for dinner tonight!

Don’t you just love it when you throw everything into a pan that you need to use before it expires, add a touch of this and a little of that and it is actually GOOD?

I love that. 

That just happened…with a side of teriyaki salmon and cornbread.

NOM!

Broccoli Corn Succotash

Ingredients:

• 2 Tbsp butter
• 4 cloves garlic, minced
• 1 large shallot, sliced
• 2 large broccoli crowns, florets removed
• 4 ears fresh corn, husks removed
• 1/2 cup cashews
• 1/4 tsp fresh ground black pepper
• 1 1/2 tsp salt
• 1/2 tsp cayenne pepper
• 1 Tbsp honey
• 1 Tbsp brown sugar
• 3 cups fresh spinach leaves

Directions:

1. On a cutting board, slice corn kernels off of the cob by standing the cob upright and running a sharp knife down the cob.
2. After the kernels are removed, take a spoon and scrape it down the cob to remove all of the milk and excess kernels from the cob. (this is a MUST!)
3. Set the corn aside.
4. Over medium-high heat, melt butter in a large skillet.
5. Saute garlic and shallot until tender.
6. Add broccoli florets and saute until bright green and tender crisp.
7. Add corn, cashews, honey, brown sugar, salt, pepper, and cayenne pepper and mix thoroughly.
8. Once corn is heated throughout, reduce heat to medium low.
9. Add spinach and stir until wilted and mixed in.
10. Serve warm and ENJOY!

For the teriyaki salmon, I preheated the oven to 400 degrees, placed two large salmon fillets in a glass baking dish, seasoned them with a pinch of salt and pepper, then poured about 1/3 cup of Kikkoman Teriyaki sauce over the top of the salmon. Baked at 400 degrees for 15 minutes. 

Easy and delicious!