Chilly Recipes, 907 S Lake Jessup Avenue, Florida City, FL (2026)

08/14/2026

Loaded Cheesy Vegetable Bake 🥦🧀

📝 Ingredients:
1 head cauliflower, cut into florets
2 medium carrots, peeled and sliced
1 zucchini, sliced
1 cup broccoli florets
1 tablespoon olive oil
50 g (3½ tablespoons) butter
50 g (⅓ cup) all-purpose flour
500 ml (2 cups) milk, warmed
1 teaspoon Dijon mustard
½ teaspoon nutmeg
1 cup grated cheddar cheese
½ cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste

🧭 Instructions:
1️⃣ Roast the Vegetables: Preheat your oven to 400°F (200°C). Place the cauliflower, carrots, zucchini, and broccoli on a baking tray. Toss with olive oil, salt, and black pepper. Roast for 15–20 minutes, until the vegetables are tender but still slightly firm.
2️⃣ Make the Béchamel Sauce: While the vegetables roast, melt the butter in a saucepan over medium heat.
3️⃣ Stir in the flour and cook for 1–2 minutes, stirring constantly, to form a smooth roux.
4️⃣ Gradually whisk in the warmed milk until smooth. Continue cooking until the sauce thickens.
5️⃣ Stir in the Dijon mustard, nutmeg, and half of the cheddar cheese. Season with salt and pepper.
6️⃣ Assemble the Bake: Transfer the roasted vegetables to a baking dish.
7️⃣ Pour the creamy béchamel sauce evenly over the vegetables.
8️⃣ Sprinkle the remaining cheddar cheese and Parmesan cheese over the top.
9️⃣ Bake: Return the dish to the oven and bake for 20–25 minutes, or until the cheese is melted, golden, and bubbling.
🔟 Serve: Let the vegetable bake cool slightly before serving. Garnish with fresh parsley if desired and serve warm.

☑️ Details:
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour
Servings: 6–8

08/14/2026

Zucchini Tomato Gratin 🥒🍅

📝 Ingredients:
3 medium zucchini, sliced
4 medium tomatoes, sliced
200 g mozzarella, sliced or grated
2 garlic cloves, finely minced
3 tablespoons olive oil
1 teaspoon dried herbes de Provence
Salt and black pepper, to taste

🧭 Instructions:
1️⃣ Prepare the Vegetables: Wash the zucchini and tomatoes thoroughly. Slice them into even rounds so they cook evenly in the oven.
2️⃣ Prepare the Garlic Oil: Brush a baking dish with a little olive oil. In a small bowl, combine the minced garlic, remaining olive oil, herbes de Provence, salt, and black pepper.
3️⃣ Layer the Vegetables: Arrange the zucchini and tomato slices in overlapping rows inside the prepared baking dish.
4️⃣ Add the Mozzarella: Place the mozzarella between the layers of vegetables, distributing it evenly throughout the dish. Drizzle the garlic and herb oil over the top.
5️⃣ Bake: Bake at 375°F (190°C) for 30–35 minutes, or until the vegetables are tender and the mozzarella is melted and lightly golden.
6️⃣ Rest and Serve: Let the gratin rest for a few minutes before serving. Enjoy warm as a side dish or light vegetarian meal.

☑️ Details:
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: About 45 minutes
Servings: 4–6

08/14/2026

Cream Cheese Corn Casserole 🌽🧀

📝 Ingredients:
2 cups whole kernel corn, drained
1 cup cream-style corn
4 oz cream cheese, softened and cubed
1/4 cup unsalted butter, melted
1/2 cup whole milk
1 large egg
1/2 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese (optional, for topping)

🧭 Instructions:
1️⃣ Prepare the Oven: Preheat the oven to 350°F (180°C). Lightly grease a medium-sized baking dish.
2️⃣ Make the Creamy Mixture: In a large bowl, whisk together the melted butter, milk, egg, and softened cream cheese until mostly smooth.
3️⃣ Add the Corn: Stir in the whole kernel corn and cream-style corn until evenly combined.
4️⃣ Add the Dry Ingredients: Add the flour, sugar, baking powder, salt, and black pepper. Stir gently until everything is just combined.
5️⃣ Transfer to the Baking Dish: Pour the corn mixture into the prepared baking dish and spread it evenly.
6️⃣ Add the Cheese: If using, sprinkle the shredded cheddar cheese evenly over the top.
7️⃣ Bake: Bake for 40–45 minutes, or until the center is set and the top is lightly golden.
8️⃣ Rest and Serve: Let the casserole rest for 5–10 minutes before serving so it can firm up slightly.

☑️ Details:
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8

08/14/2026

Poor Man’s Husband Casserole 🍝

📝 Ingredients:

For the Meat Sauce:
1 lb ground beef
1 small onion, chopped
2 cloves garlic, minced
1 (15 oz) can tomato sauce
1 (15 oz) can diced tomatoes, optional
1 teaspoon Italian seasoning
Salt and pepper, to taste

For the Casserole:
8 oz pasta, such as elbow macaroni or shells
1 cup sour cream
1 cup cottage cheese
2 cups shredded cheddar cheese

🧭 Instructions:
1️⃣ Prepare the Oven: Preheat your oven to 350°F (175°C). Lightly grease a medium casserole dish.
2️⃣ Cook the Pasta: Cook the pasta according to the package directions until al dente. Drain well and set aside.
3️⃣ Brown the Beef: Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Add the chopped onion and minced garlic. Cook until the onion is softened. Drain any excess fat.
4️⃣ Make the Meat Sauce: Stir in the tomato sauce, diced tomatoes if using, Italian seasoning, salt, and pepper. Simmer for about 5 minutes, stirring occasionally, so the flavors can blend.
5️⃣ Prepare the Creamy Layer: In a small bowl, mix the sour cream and cottage cheese until well combined and creamy.
6️⃣ Assemble the Casserole: Spread half of the cooked pasta across the bottom of the prepared casserole dish. Spoon half of the meat sauce over the pasta. Spread the sour cream and cottage cheese mixture evenly over the meat sauce. Add the remaining pasta, followed by the remaining meat sauce.
7️⃣ Add the Cheese: Sprinkle the shredded cheddar cheese evenly over the top.
8️⃣ Bake: Cover the casserole with foil and bake for 20 minutes. Remove the foil and continue baking for another 10–15 minutes, until the cheese is melted, bubbly, and lightly golden.
9️⃣ Rest and Serve: Let the casserole cool for a few minutes before serving.

☑️ Details:
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: About 50–55 minutes
Servings: 6–8

08/13/2026

Zucchini Cornbread Casserole 🌽🥒

📝 Ingredients:
3 1/2 cups shredded zucchini, well drained
1 white onion, diced
16 oz shredded cheddar cheese, divided
1 cup frozen corn, thawed
1 jalapeño, diced (remove seeds for less heat)
2 large eggs
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 (8.5 oz) box corn muffin mix

🧭 Instructions:
1️⃣ Prepare the Oven: Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish.
2️⃣ Combine the Ingredients: In a large mixing bowl, combine the drained zucchini, diced onion, half of the shredded cheddar cheese, thawed corn, jalapeño, eggs, garlic powder, cumin, salt, and black pepper.
3️⃣ Add the Corn Muffin Mix: Gradually stir in the corn muffin mix until everything is evenly combined. Avoid overmixing.
4️⃣ Assemble: Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining cheddar cheese over the top.
5️⃣ Bake: Bake for 50–55 minutes, or until the center is fully cooked and the top is golden and bubbly.
6️⃣ Serve: Let the casserole rest for a few minutes, then serve warm.

☑️ Details:
Prep Time: 15 minutes
Cook Time: 50–55 minutes
Total Time: About 1 hour 10 minutes
Yield: 8–10 servings

08/13/2026

Pickled Corn Recipe 🌽

📝 Ingredients:

For the Corn:
6–8 ears fresh corn
1/2 cup pickling salt
1/2 gallon water

🧭 Instructions:
1️⃣ Prepare the Corn: Shuck the corn and remove all the silk. Rinse the ears thoroughly under cold water.
2️⃣ Steam the corn for about 10 minutes, until tender but still slightly crisp. Allow the corn to cool completely.
3️⃣ Make the Brine: In a large food-safe container, dissolve the 1/2 cup pickling salt in 1/2 gallon of water. Stir until the salt has completely dissolved.
4️⃣ Brine the Corn: Place the cooled corn into the brine. Make sure the ears remain fully submerged.
5️⃣ Cover the container and keep it in a cool place for 10–14 days.
6️⃣ Transfer and Store: After brining, transfer the corn to clean Mason jars. You can leave the corn on the cob or cut the kernels from the cob before storing.
7️⃣ Refrigerate and use within the recommended storage period.

☑️ Details:
Prep Time: 15 minutes
Brining Time: 10–14 days
Total Time: About 10–14 days
Yield: 6–8 ears

08/13/2026

Flourless Lemon Zucchini Cake 🍋

📝 Ingredients:
2 cups grated zucchini
1 cup almond flour
1/2 cup coconut sugar
1/4 cup honey
3 large eggs
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract

🧭 Instructions:
1️⃣ Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
2️⃣ In a large mixing bowl, combine the grated zucchini, almond flour, coconut sugar, and honey. Stir until evenly mixed.
3️⃣ Add the eggs, lemon juice, lemon zest, baking soda, salt, and vanilla extract. Stir until everything is thoroughly combined and the batter is smooth.
4️⃣ Pour the batter into the prepared cake pan and smooth the surface with a spatula.
5️⃣ Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
6️⃣ Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack and allow it to cool completely before slicing.

☑️ Details:
Prep Time: 15 minutes
Bake Time: 25–30 minutes
Total Time: About 45 minutes
Yield: 8 servings

08/12/2026

Caramelized Garlic Roasted Summer Squash 🧄

📝 Ingredients:
2 lbs summer squash
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
3 tablespoons extra virgin olive oil
4 cloves garlic, finely minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 cup grated Parmesan cheese
1 tablespoon fresh lemon juice
1 tablespoon fresh parsley, chopped

🧭 Instructions:
1️⃣ Wash and dry the summer squash thoroughly. Cut it into uniform 3/4-inch thick halves or rounds so the pieces cook evenly.
2️⃣ In a large bowl, whisk together the olive oil, minced garlic, thyme, oregano, and smoked paprika.
3️⃣ Add the squash to the bowl and toss until evenly coated with the garlic and herb mixture. Season with salt and cracked black pepper.
4️⃣ Spread the seasoned squash in a single layer on a prepared baking sheet. Make sure the pieces aren't overlapping so they roast and caramelize properly.
5️⃣ Preheat the oven to 425°F (218°C). Roast the squash for 15–20 minutes, flipping the pieces halfway through, until tender with deeply caramelized, mahogany-colored edges.
6️⃣ Immediately sprinkle the hot squash with grated Parmesan and drizzle with fresh lemon juice.
7️⃣ Garnish with chopped fresh parsley and serve warm.

☑️ Details:
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: About 30 minutes
Servings: 4

08/12/2026

Mom Corn Fritters 🌽

📝 Ingredients:
1 can (15.25 oz) whole kernel corn, drained well
1 tablespoon baking powder
2 heaping tablespoons sugar or sugar substitute
2 heaping tablespoons all-purpose flour
1 large egg
1/2 teaspoon salt
Oil, for frying
Butter, as needed

🧭 Instructions:
1️⃣ Drain the corn thoroughly and place it in a large mixing bowl.
2️⃣ Add the baking powder, sugar, flour, egg, and salt. Mix everything well until evenly combined. Let the batter stand for about 15 minutes.
3️⃣ Heat a large skillet, griddle, or cast-iron pan over medium heat. Add about 1/2 inch of oil along with a small pat of butter to coat the bottom of the pan.
4️⃣ Once the oil and butter are hot and beginning to sizzle, drop heaping tablespoons of batter into the pan, leaving space between each fritter.
5️⃣ Fry until the edges become golden brown and the center begins to firm up like a pancake.
6️⃣ Carefully flip each fritter and continue cooking until the second side is golden brown and cooked through.
7️⃣ Transfer the fritters to a paper towel-lined plate to drain any excess oil.
8️⃣ Serve warm and enjoy!

☑️ Details:
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

08/12/2026

Summer Garden Crustless Zucchini Pie 🥒

📝 Ingredients:
2 cups shredded zucchini
1/2 teaspoon salt
1 tablespoon olive oil
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
3 large eggs, lightly beaten
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup milk
1/4 cup chopped fresh parsley

🧭 Instructions:
1️⃣ Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish with cooking spray or a little olive oil.
2️⃣ Place the shredded zucchini in a colander and sprinkle with salt. Let it drain for about 10 minutes, then squeeze out as much excess moisture as possible using a clean kitchen towel.
3️⃣ Heat the olive oil in a medium skillet over medium heat. Add the chopped onion and sauté for about 4 minutes, until softened and translucent.
4️⃣ Add the minced garlic and cook for another 1 minute, stirring frequently. Remove from the heat.
5️⃣ In a large bowl, whisk together the flour, baking powder, oregano, basil, and black pepper.
6️⃣ Add the drained zucchini, sautéed onion and garlic, beaten eggs, mozzarella, Parmesan, milk, and fresh parsley.
7️⃣ Stir gently until all the ingredients are evenly combined.
8️⃣ Pour the mixture into the prepared pie dish and spread it into an even layer.
9️⃣ Bake for 25–30 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
🔟 Remove from the oven and let the pie rest for about 10 minutes before slicing and serving.

☑️ Details:
Prep Time: 15 minutes
Cook Time: 30 minutes
Rest Time: 10 minutes
Total Time: 55 minutes
Servings: About 6

Chilly Recipes

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