Curry Ramen

This is super simple and you can make any change that you really need.
The original recipe used Shiitake mushrooms and snap peas. This is what I did, but seriously just do whatever you have and it will be good.

 1 Tbsp Oil
1/2-1 C Shredded Carrots
1 Bell Pepper, diced
1/2 C Peas
1-3 Tbsp Red Curry Paste (I used 1 and it wasn't spicy at all, good for the boys)
2 tsp curry powder
1/2 Tbsp Garlic, minced
1/4 tsp powdered ginger
4-6 C Chicken Broth (I did 4, just depends on how much broth you want or if you want more noodles)
3 Packages Ramen, seasoning packet not used (If you use more broth you could add more noodles)
1 (13.5 oz) Coconut Milk (I did not have this and used soy milk)
Juice of a Lime
Salt and Pepper

Optional Toppings:
Cilantro
Lime Wedges
Sliced Jalapenos

Heat oil in large pot over medium heat. Add your vegetables (whatever you choose will work) and some salt and pepper. Cook for about 3 minutes or until slightly tender. Stir occasionally. Add the curry paste, curry powder, garlic, and ginger. Stir and cook for 1 minute. Add the broth and coconut milk. Season it will salt and pepper. (This is when you can taste it and see if you want to add more curry paste to spice it up.) Add the Ramen noddles. Cook until they are soft. Squeeze the lime in the curry. Top with cilantro, lime wedges, or jalapeno. Add extra lime juice if you like.

Mexican Street Corn Pasta Salad

This one is for you Jen! This is the salad I brought to Dad's birthday.

2 C Mini Bowtie Pasta, uncooked (I used regular Bow Tie)
2 (15 oz cans) corn OR 3-4 Corn Cobs
1 Avocado
3 Green Onions
1/2 Bunch Cilantro
1 Tbsp Finely Chopped Jalapeno
6-8 Pieces Bacon, crumbled
1/2 C Cotija Cheese or Queso Fresco

Dressing
1/2 C Mayo (I used a little less than this)
3 Tbsp Fresh Lime Juice
1/8 tsp ground Cumin
1/4 tsp Paprika
1/2 tsp Chili Powder
1 tsp Sriracha or Hot Sauce
Salt and Pepper to taste

Cook the pasta according to package. Drain and rinse in cold water. Dry the pasta.

CORN: If you are using the cobs, Pull back the husks and clean the corn, then fold the husks back over the cob. Put corn in water with 1 Tbsp of salt for 10 minutes. Shake the corn cobs and then grill. Grill for 15-20 minutes turning the corn every 5 minutes.
OR canned corn. Drain the corn. In a cast iron skillet, heat a little oil on medium high heat. Pour corn in a single layer and cook for about 5 minutes stirring only once. This should brown the corn. Keep doing this until all corn is blackened.
Chop the avocado into small pieces, chop the green onion and cilantro. Finely chop the jalapeno. Cook and crumble the bacon. Crumble the cheese. In a large bowl combine the cooled, dry pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon and cheese. Wait to add the avocado, cheese, and bacon until ready to eat. Toss the salad.
In a small bowl, combine all the dressing ingredients and whisk together until combined. Toss over salad.

Onion Fritters

These taste like onion rings, but are a million times easier to make and the onion doesn't just pull out of the ring as you bite it.

3/4 C Flour
1/2 Tbsp Sugar
1 Tbsp Cornmeal
2 tsp baking powder
1 tsp Salt
3/4 C Milk
2 1/2 C Chopped Onion (One large onion or 2 smaller onions)
Shortening or Oil to fry

In a bowl, mix flour, sugar, salt, cornmeal, and baking powder. Stir. Add milk and stir. Then add the onions and mix. Heat 1/2 inch of oil in a pan over medium high heat. Drop the batter into the oil with a Tablespoon or however big you want them. Let them crisp and them flip over. Flatten with the back of the spatula. Just make sure the batter is all fried before taking them out and they are nice and crispy! Enjoy!