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.
Broccoli Corn Succotash
- 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
- On a cutting board, slice corn kernels off of the cob by standing the cob upright and running a sharp knife down the cob.
- 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!)
- Set the corn aside.
- Over medium-high heat, melt butter in a large skillet.
- Saute garlic and shallot until tender.
- Add broccoli florets and saute until bright green and tender crisp.
- Add corn, cashews, honey, brown sugar, salt, pepper, and cayenne pepper and mix thoroughly.
- Once corn is heated throughout, reduce heat to medium low.
- Add spinach and stir until wilted and mixed in.
- 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!