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4 ears corn (shucked)
1/4 cup mayo
1/4 cup mexican crema (or sour cream thinned)
1/2 cup crumbled cotija cheese
1/2 tsp chili powder
1/2 tsp garlic powder
1/4 cup cilantro, optional
1 lime, wedged

Grill corn on medium until lightly charred.  Mix all ingredients in bowl, spread over cooked corn, squeeze lime on top.  Add extra cheese & chili powder

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2 lbs root vegetables (cut in 1" pieces)
1 onion
2 tbsp oil
Salt
1 head garlic, cloves peeled
Herbs or balsamic vinegar

Toss veggies with oil, salt, & herbs. Roast at 400 degrees for 45-50 minutes - stirring often

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1-2 mashed bananas
1 box yellow cake mix
1 small box banana or vanilla pudding mix
1 cup water
1/4 cup oil
4 eggs

Mix and pour into a greased bunt pan. Bake at 350 degrees for 50 minutes. Let sit 10 minutes, then invert bunt pan on a plate. Cool completely before cutting.

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Chop & saute:
1/2 cube butter, 1 onion, 1 green pepper

Mix:
2 beaten eggs, 1 can corn, 1 can creamed corn, 1pkg. corn muffin mix.

Put egg mixture in greased pan - veggies on top - 1 pint sour cream & a cup of shredded cheddar.

Bake at 400 degrees for 30 minutes

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4 bone-in chicken breasts
1 1/2 tsp salt

Heat oven to 350 degrees
Poke 6-8 holes in fatty areas of skin. Sprinkle salt between skin & breast meat.  Roast until 160 degree,, 35-45 minutes.

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2 lbs premium ground beef
1 tbsp Dijon
3 tbsp olive oil
1 tsp chopped thyme
3 tsp chopped garlic
1 tsp salt
1 tsp black pepper
6 oz grated Gruyere
12 small buns
4 oz arugula
Tomatoes
Slice onions, optional
Ketchup

Heat Grill.

Combine first sevven ingredients. Combine using a fork & light hand. Shape into 12 2" patties.  Careful not to compress.
Brush grill with oil cook sliders 4min per side. Place Gruyere on at end to melt.
Assemble with remaining ingredients.

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1/4 c. soy sauce
2 tbsp water
1 tbsp sesame oil
2 tbsp brown sugar
2 tbsp rice vinegar
1 tbsp grated ginger
2 cloves garlic, minced
2 tbsp sesame seeds
1 tbsp cornstarch

Mix all ingredients except for 1tbsp water and cornstarch into small sauce pot and heat to near boil. While mixture is heating, mix 1 tbsp cold water with cornstarch until cornstarch is dissolved. Add cornstarch slurry to pot, bring to boil, then drop heat to low.  Done!

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All measurements are estimates, all ingredients are swappable with your favorite things, adjust as you feel comfortable. Serves 2
Ingredients:
• 4 eggs
• 4 corn tortillas
• 1/2 cup chopped Red Pepper
• 1/2 cup Green Pepper
• 1/3 cup Yellow Onion
• 1 1/2 tbsp vegetable oil
• 1 tbsp Cilantro
• 1/2 cup Black Beans
• Shredded Cheddar Cheese
• Salt

Salsa: Add 1tbsp oil to skillet over medium heat. Add Peppers, Onion and Jalapeño and a pinch of salt. Saute until softened.  Add can of diced tomatoes and cook for roughly 5 minutes. Add salt and pepper to taste.

Juevos Rogellos:
In another skillet, add 1/2 tbsp of oil over medium high heat.  Once skillet is hot add eggs and fry egg on one side for 1.5 minutes, flip and cook for another 1.5 minutes (until egg is cooked but yoke is still runny).
While eggs are cooking heat up tortillas and place 2 tortillas per plate. Split the 1/4 cup black beans between the 2 plates on top of tortillas, add cheddar on top of beans.  Once eggs are done add them on top of the cheese (cheese should melt under the fried egg).  Add your salsa on top of the eggs.  Sprinkle with chopped cilantro.  Eat

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Ingredients:
• 1 cup plain yogurt, whisked until smooth
• 3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks
• 2 teaspoons olive oil
• 3 tablespoons butter
• 1/3 cup Ginger-Garlic Paste, recipe follows (or 6 cloves garlic and 2-inch thumb ginger minced)
• 2 serrano peppers, minced (seeds removed if you don't want it spicy)
• 2 tablespoons tomato paste
• 1 teaspoon garam masala
• 2 teaspoons paprika
• 8 Roma tomatoes, diced
• 1 1/2 teaspoons kosher salt
• 1 to 2 cups water
• Oil, for grilling
• 1 tablespoon dried fenugreek leaves (optional)
• 1/2 cup heavy cream
• Minced fresh cilantro, for garnish
• Cooked rice, naan, or crusty piece of bread, for serving
• 1/2 cup cloves garlic, whole
• 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
1/4 cup canola oil

1. Watch how to make this recipe.
2. For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight.
3. For the sauce: When you're ready to make the curry, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the Ginger-Garlic Paste and serrano peppers. Saute until lightly browned around the edges. Add the tomato paste and cook until the tomato has darkened in color, about 3 minutes. Add the garam masala and the paprika and saute for about 1 minute to draw out their flavors.
4. Add the tomatoes, salt, and 1 cup water. Bring to a boil, turn down to a simmer, and cook until thickened, about 20 minutes. You may need more water depending on how much liquid the tomatoes give off.
5. Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce).
6. Pour the sauce into a blender or food processor, or use an immersion blender, and process until smooth. Pour back into the skillet and bring back up to a boil. Add the chicken and fenugreek leaves, if using. Take the heat down to a simmer and cook for about 10 minutes. Add the cream and stir through. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread!
7. Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

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Make Indian takeout at home with Aarti Sequeira's Chicken in Creamy Tomato Curry: Chicken Tikka Masala, from Aarti Party on Food Network.