Posts Tagged ‘corn’
For The Secret Recipe Club this month, I was assigned to Baking and Creating with Avril. She actually had my blog in March of 2012 and she made my Fluffernutter Blondies, so I was excited to explore her blog this time. Initially I was drawn to her Crescent Chicken Packages and Chunky Monkey Oatmeal Cookies, but with Cinco de Mayo coming up in combination with the spring weather, I had to make this salsa.
This salsa was incredibly easy to throw together and disappeared even faster. If you are serving this to more than 2-3 people you might want to consider doubling it. My friend Maggie and I nearly killed the entire thing while watching Hustle and Flow (figured we should watch it since we live in Memphis).
Two years ago: Funfetti Month Recipe Round-Up
15.25 oz. can sweet corn
2-3 Roma tomatoes, chopped
1 ripe avocado, peeled and chopped
1/4 cup red onion, finely chopped
1 lemon, juiced
Salt and pepper
1/4 cup cilantro, finely chopped
- Combine all ingredients except cilantro, adding salt and pepper to taste. Refrigerate at least 1 hour before serving.
- Stir in cilantro just before serving with your favorite tortilla chips.
Remember when I told you all the good things about The Laughing Cow’s Smooth Sensations Cream Cheese Spread? Well here are the waffles I made using the garden vegetable variety! They reminded me of the bacon-corn fritters I made, but with a lot more going on.
Vegetable Cream Cheese + Whole Wheat + Bacon + Corn + Onions + Cheese = Savory waffle overload! They are basically manly waffles. Man-waffles. Maffles maybe? Oh who am I kidding I am a woman and these waffles were definitely meant for my belly. Back off men.
GARDEN VEGETABLE CREAM CHEESE, CORN, AND BACON WAFFLES
Makes 8 waffles (depending on you waffle iron size)
8 slices uncooked bacon, chopped
1/3 cup chopped onion
1 cup all-purpose flour
3/4 cup 100% whole wheat flour
2 Tbsp chopped fresh chives
1 Tbsp baking powder
1/2 tsp salt
1/8 tsp cayenne pepper
3 oz. Laughing Cow garden vegetable cream cheese spread, room temperature
2 eggs, separated
1-1/2 cups milk
2 Tbsp vegetable oil
1 cup fresh, frozen, or canned corn kernels
1/2 cup shredded Monterey jack cheese
- In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping upon serving and set it aside.
- While the bacon is cooking, sift together the flour, chives, baking powder, salt, and cayenne pepper in a medium bowl. Set aside.
- In a large bowl, mix the cream cheese and 2 egg yolks together until smooth; stir in milk, and vegetable oil. Add the dry ingredients and stir just until combined. In a separate medium bowl, beat 2 egg whites until stiff peaks form and then fold them gently into the batter (don’t over mix). Cook in waffle iron.
- Serve topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.
Frequent flyer miles irritate me. I have been flying all over the place this year on Delta, including to Europe, and I still have not stocked up enough to be bumped up to whatever the next level is from the bottom. I sometimes think that frequent flyer mile programs are only meant for business folks who travel for their jobs. Which seems unfair since their job is paying for all of it anyway. And speaking of frequent flyer miles, assuming it wouldn’t be as much of a pain to stock up on how about frequent driver miles? My time in the car has greatly increased as of late and I feel like there should be some compensation for it. I’d take even a free CD of my choice to keep me entertained and awake. Music provides safety.
But I digress. Let’s talk about soup. Yes soup in the middle of this hot, gross summer. For some reason when you call it “chowder” it becomes summer appropriate and sounds more appealing. This corn chowder uses corn freshly cut from the cob and there’s even a mix of zucchini and orzo to top it off. This was one batch of leftovers I didn’t mind eating for a few days in a row.
CORN CHOWDER WITH ZUCCHINI AND ORZO
2 Tbsp unsalted butter, divided (I used Melt)
1 medium zucchini, medium diced
1/4 lb cooked whole wheat orzo
1 bunch scallions, white and green parts separated and thinly sliced
2 cups vegetable stock
1 cup water
Salt and pepper
3 cups corn kernels (from 4 ears), cobs reserved
- In a medium saucepan, melt 1 tablespoon butter over medium-high. Add zucchini and saute until crisp-tender, 4 minutes. Stir in orzo and heat until warmed through. Transfer to a bowl and toss with scallions greens; season with salt and pepper.
- Melt remaining 1 tablespoon butter in the same saucepan over medium-high. Ass scallion whites and saute until tender, 3 minutes. Add corn kernels and cook until tender, 3 minutes. Add vegetable stock, water, and corncobs and bring to a boil. Reduce to a simmer and cook until chowder thickens slightly, about 8 minutes.
- Remove from heat and discard cobs and season with salt and pepper. In batched, fill a blender halfway with chowder and puree, or use an immersion blender. Serve chowder topped with zucchini mixture.
Source: Adapted slightly from Everyday Food, July/August 2012
This recipe is the reason why I made a double batch of chili just for me. It also comes in handy if you like to jazz up leftovers into a new meal (I happen to fall into that category). I know this from experience as I was attempting to eat everything in my fridge before the holidays arrived. Normally this would have resulted in creating even more leftovers but I brought this dish to a potluck and it was a huge success! Which means no more leftovers, hooray!
…but now what am I supposed to eat?
Don’t forgot to enter the giveaway going on right now for an adorable cookie spatula!
CHEDDAR CHILI CORNBREAD PASTA BAKE
1-1/2 cups uncooked whole wheat elbow noodles
3/4 cup freshly grated cheddar cheese
2-1/2 – 3 cups of leftover chili
1 batch of your favorite cornbread (I used half of this recipe and baked the other half as muffins)
- Preheat oven to 425 degrees.
- Boil water and prepare pasta according to directions, shaving 1-2 minutes off the cooking time since the noodles are going into the oven. While the pasta is boiling, mix up a batch of your favorite cornbread and grate cheese. Drain pasta.
- Spray an 8×8-inch baking dish with non-stick spray. Add pasta to the bottom of the dish, then layer on the cheese and chili. Top with your cornbread batter, spreading gently with a spoon. Don’t worry if it doesn’t reach the edges.
- Bake for 30-35 minutes, or until cornbread is golden on top and cooked underneath*. Serve immediately. Leftovers are good for 3-4 days.
*Note: depending on what cornbread mixture you use, your cooking time may differ. Just make sure to check it after 30 minutes or so. The cooking time will increase for the bread since it has “wet” layers underneath.
Source: How Sweet It Is
First order of business today, the winner of the Inedible Spiffy Cookie Jewelry has been announced! Check the giveaway page to see if you have won and then check your e-mail. If you arn’t the fabulous winner and are very upset (I wouldn’t blame you), never fear! You can still order your own through Inedible Jewelry.
Now, here is the cornbread I made to accompany my dad’s chili which I shared with you yesterday. I thought it was a perfect match-up since this cornbread recipe I got from my mom, who got it from a friend in Texas back in the day. And since it’s from Texas, you know it has to be good! But if somehow Texas isn’t reason enough, there’s also a whole can of cream style corn, cheddar cheese, and jalapeno in the mix. Yum!
This recipe produces a moist cornbread, which is how I like it. So I apologize if you’re a dry cornbread person because you’re missing out! And it’s incredibly easy to throw together. You literally mix all the ingredients in one bowl, pour into a greased pan and bake. Of course you could also make them into muffins if you so desire (which would require a shorter baking time).
One year ago: Bretzel Rolls
Makes approximately 32-2″ square pieces
2 cups yellow corn meal
1 cup whole wheat flour
1-14.75 oz can cream style corn
1 tsp sugar
1 cup onion, chopped
1-1/3 cup shredded cheddar cheese
1-1/2 tsp baking powder
1 cup vegetable oil
3 eggs, beaten
1-3/4 cup milk (I used 2%)
1/2 cup chopped, seeded jalapeno (or leave the seeds in for an extra kick)
- Preheat oven to 350 degrees. Grease a 9×16-inch pan; set aside.
- In a large bowl, thoroughly mix all ingredients together. Pour mixture into the prepared pan and bake for 50-60 minutes, or until toothpick inserting in the middle comes out with moist crumbs.
Source: Adapted slightly from my mom’s friend, 1982
Guess what? I have money in my bank account again (for now)! First thing I bought? The ingredients for this meal and my shopping list consisted of: cream cheese, enchilada sauce, green chiles, scallions, and tortillas. Yes, that was all I had to buy. I never realized until the past two weeks how stocked my kitchen is before going to the grocery store. And how many different and delicious things I could make without leaving home.
But regardless of what your pantry looks like, buy whatever ingredients you do not already have and make this. Very easy to prepare and it cooked while I got ready to meet up with friends for drinks. I definitely took a moment to slow down and enjoy this delicious thing that I put on my plate before going off into the night with a full and happy belly!
5 oz. reduced fat cream cheese, softened
1/4 cup light sour cream
10 oz. can of enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)
4 oz. can diced green chiles
1/2 tsp chili powder
1/4 tsp cumin
Salt and pepper
4 scallions, thinly sliced
8 (8-inch) whole wheat tortillas
- Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.
- In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.
- In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.
- Spread about half of the remaining enchilada sauce in the bottom of the baking dish.
- Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.
Source: Buns In My Oven
Sometimes I eat fried things for Breakfast, and love every bite. Food like this is the #1 reason I work out – that way I feel less guilty. After spin last night with the extra hills and sprints she threw at us, I thought a treat was deserved this morning. These fried golden morsels are sweet and crunchy, and fit my morning craving perfectly.
My mom used to cook corn fritters for my brother and I during our weekends with her (we stayed with her every other weekend, but lived with our dad). Next to the raw sugar cookie dough cake she let me have for a birthday one year, this was the best thing she fed to me. And I got to pour syrup all over it too! MmMmm sweet & salty.
Love you, Mom.
1/4 cup milk
1 cup pancake mix (I used Krusteaz)
4 strips cooked bacon, crumbled
14.75 oz. can cream style corn
Cooking oil to depth of 1 inch
- In a medium bowl, blend egg and milk. Add pancake mix and bacon, stir until mixed. Fold in corn (to insure lightness, don’t overbeat).
- Heat oil to 350 degrees (or test by dropping a small bit of batter into the oil, it should sizzle immediately). Drop by spoonfuls and cook until golden, about 2 minutes then flip to cook the other side. Drain on paper towel-lined plate.
- Serve immediately with syrup.
Source: Adapted from my Mom