Lemon-Garlic Glazed Corn on the Cob

From EatingWell:  July/August 2010

 

Ingredients

• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, minced
• 4 ears corn, husked
• 1/3 cup water
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Preparation

1. Heat butter and oil in a large skillet over medium heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add corn, water, lemon juice, salt and pepper. Cover and cook, gently shaking the pan occasionally to turn the cobs, for 5 minutes. Uncover and continue cooking, turning the cobs occasionally, until all but a few tablespoons of liquid has evaporated, 2 to 4 minutes more. Serve the corn drizzled with the lemon-garlic pan sauce.

Mexican Biscuit Casserole/Midwest Living

This looked so good when i saw it. Of course i had to add a twist with the tomatoes and green chilies.

ingredients

• 1 1/2 pounds lean ground beef
• 1 1 1/4 - ounce package taco-seasoning mix
• 1 can diced tomatoes with green chilies
• 1/4 cup water
• 1 16 - ounce can kidney beans
• 1 11 - ounce can whole-kernel corn with sweet peppers, drained
• 3 1/4 cups packaged biscuit mix
• 1 cup milk
• 3 cups shredded cheddar cheese (12 ounces)

directions

1. In a large skillet, cook ground beef until brown. Drain off fat.
2. Add taco-seasoning mix according to package directions, except use the 3/4 cup water. Add the undrained kidney beans and the drained corn; bring to boiling.
3. Meanwhile, combine the biscuit mix and milk. Stir until all is moistened. Beat for 30 seconds more.
4. Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut with a 2-inch round biscuit cutter, making 10 biscuits.
5. Spoon hot meat mixture into a 13x9x2-inch (3-quart rectangular) baking dish and top with some of the cheese.
6. Immediately place biscuits on top and bake in a 350 degree F oven for 20 minutes or until biscuits are done. Sprinkle with remaining cheese. Let stand for 5 minutes. Makes 8 to 10 servings.

beef goulash

Ingredients

• 1 lb ground beef
• 1 large onion, chopped fine
• 1 package frozen corn
• 1 clove garlic, chopped
• 1 can diced tomatoes
• 1 can (15 oz) tomato soup
• 1 Tbsp Worcestershire sauce
• 1 tsp salt (or more to taste)
• 3 Tbls paprika
• 2 Tbls mustard
• pepper to taste
• 2 cups egg noodles

Preparation

1. Brown ground beef.
2. Add onion and corn. Cook over medium heat until soft (10-15 min).
3. Add paprika, tomatoes, tomato soup, Worcestershire sauce, salt and pepper to the beef mixture. Reduce heat and simmer 20 minutes.
4. While the beef mixture cooks, boil the egg noodles dente, drain.
5. Add the egg noodles to the beef mixture, stir well, and simmer another 20 minutes, covered.

Corn Salad

Ingredients
1 can black beans, rinsed, drained
10 oz frozen corn kernels, thawed, drained (or fresh corn; about 1 3/4 cups)
1 medium sweet red pepper(s), chopped
1 medium orange bell pepper, chopped
1 medium yellow pepper(s), chopped
1 medium uncooked red onion(s), minced
1/2 cup(s) cilantro, fresh, minced
2 large tomatoes, chopped
1/2 cup green onions, minced. green part only.
Vinaigrette

3 Tbsp fresh lime juice
3 Tbsp olive oil
1 Tbsp lime zest
1 Tbsp kosher salt
2 tsp sugar
1 tsp cumin seeds


Instructions

In a large bowl, combine black beans,  corn, peppers, onion and cilantro.

In a small bowl, whisk together vinaigrette ingredients.

Drizzle vinaigrette over bean mixture and toss to coat. Serve chilled or at room temperature. Yields about 1 cup per serving.

Best Ever Chicken Salad

I couldn't make up my mind today: whether to to chicken soup or chicken salad. The I looked at the thermomater-- and this is salas weather. Like fer sure.
Too hot for soup. I'll wait till fall.

Ok, bragging -- I love my chicken salad. There's lots of goodies in it. This one goes great with BBQ

1 lb box of macaroni, or other pasta cooked and cooled.
1/2 lb cooked chicken breast, cubed small
2 ribs of celery chopped fine
1/8 cup onion minced
1/2 Tbs minced garlic
1 cup fresh cooked corn
1 diced tomato (optional)
3 tbs chopped bacon
1/2 cup mayo
2 tbs ranch dressing
2 tbs bbq sauce.

Mix all ingredents together. If it seems a little dry add another tablespoon or t wo of mayo. Chill for at least an hour before serving.

Kickin Cream Corn

Ingredients

3 bags (12 oz each) Green Giant® Valley Fresh Steamers® Niblets® frozen whole kernel corn

4 packages (3 oz each) cream cheese, cut into cubes

1 cup milk

2 jalapeños, seeded, and chopped

1/2 cup butter or margarine, melted

2 teaspoons sugar

1/4 teaspoon pepper

1 teaspoon salt

Directions

1. Spread corn over bottom of 3- to 4-quart slow cooker. Top with cream cheese cubes. In small bowl, stir together remaining ingredients; pour over corn and cream cheese.
2. Cover; cook on High heat setting 2 to 3 hours.
3. Stir well before serving. Corn will hold on Low heat setting up to 2 hours; stir occasionally.

Sent from my iPad

A Healthy Taco Salad.

Ingredients


2 tablespoons extra-virgin olive oil
1 large onion, chopped
1 1/2 cups fresh corn kernels (see Tip) or frozen, thawed
4 large tomatoes
1 1/2 cups cooked long-grain brown rice (see Tip)
1 15-ounce can black, kidney or pinto beans, rinsed
1 tablespoon chili powder
1 1/2 teaspoons dried oregano, divided
1/4 teaspoon salt
1/2 cup chopped fresh cilantro
1/3 cup prepared salsa
2 cups shredded iceberg or romaine lettuce
1 cup shredded pepper Jack cheese
2 1/2 cups coarsely crumbled tortilla chips
Lime wedges for garnish

Preparation

1.Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 teaspoon oregano and 1/4 teaspoon salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly.

2.Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining 1/2 teaspoon oregano in a medium bowl.

3.Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips and the remaining cheese, passing lime wedges and the remaining fresh salsa at the table.

 

http://www.eatingwell.com/

Taco Soup

I love a good hardy soup on a cold day. Don't you?  and we all love Paula!


Recipe courtesy Paula Deen



 

.Prep Time:15 minInactive Prep Time:-- Cook Time:6 hr 0 minLevel:


EasyServes:


12 to 16 servings.Ingredients


2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish


Directions


Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.






.Copyright 2012 Television Food Network G.P.


All Rights Reserved

Creamy Corn Chowder

There is something about comforting about soup on a cold day. This is a good recipe, but I'm going to change it a bit. I don't have all the ingredients tonight, but it will still be good.
I'm going to use smoky ham instead of bacon, no carrots,  and no onion, so I'll add some celery and chives, and I;m going to mix cream corn and frozen corn kernels.  so this will be more a like a meal.
Enjoy!

Corn Chowder


Ingredients

1 Tbsp unsalted butter
1 strip of bacon or 1 teaspoon of bacon fat (substitute 1/2 Tbsp of butter for vegetarian option)
1/2 large yellow onion, chopped (about 1/2 cup)
1/2 large carrot, chopped (about 1/3 cup)
1/2 celery stalk, chopped (about 1/3 cup)
3 ears of sweet corn, kernels removed from the cobs (about 2 cups), cobs reserved (see steps for taking corn off the cob)
1 bay leaf
3 1/2 cups milk, whole or low fat
1 medium Yukon Gold potato, or Russet, peeled and diced
1/4 red bell pepper, chopped (about 1/4 cup)
Kosher salt and fresh ground pepper
1/2 teaspoon fresh thyme leaves

Method

1 In a large saucepan, melt the butter over medium heat. Add the bacon strip (skip this step for vegetarian option, just add more butter) and fry until the bacon renders its fat, but doesn't begin to brown, 3 or 4 minutes. Add the onion and saute for 4 to 5 minutes, until soft. Add the carrot and celery and cook for 4 or 5 more minutes.

2 Break the corn cobs in half and add them to the saucepan. Add the milk and bay leaf. Bring to a boil and reduce heat to a bare simmer. Cover the pot and cook for 30 minutes. Make sure the heat is as low as can be and still maintain a gentle simmer (on our stove we had to use the "warm" setting) to prevent scalding the milk on the bottom of the pan.

3 Discard the cobs, the bacon strip, and the bay leaf. Raise the heat, add the potatoes, red pepper, 1 teaspoon of salt, fresh ground pepper to taste, bring to a simmer and reduce the heat to maintain a simmer for 15 minutes, or until the potatoes are almost fork tender.

4 Raise the heat, add the corn kernels and the thyme. Bring to a boil, reduce the heat, and simmer for 5 minutes.



Serves 4.

Corn Pudding

Ingredients


5 eggs
1/3 cup butter, melted
1/4 cup white sugar
1/2 cup milk
4 tablespoons cornstarch
1 (15.25 ounce) can whole kernel corn
2 (14.75 ounce) cans cream-style corn

Directions

1.Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.

2.In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.

3.Bake for 1 hour.

Lemon Baisl Pasta with Chicken

This recepie is easy and pretty Serve as romantic dinner for two, or take to work, and wow the co-workers.

8 oz farfalle pasta (bowtie)
1 lemon
1/4 cup shredded  fresh basil leaves
1/2 cup sour cream
1/3 chicken stock
1/4 cup Parmesan cheese
1 cup cherry tomatoes
2 4-oz chicken breast cutlets.
2 Tablespoons pine nuts
2 Tablespoons  butter
1/2 cup whole kernel corn
salt and pepper
flour for dredging
dried Italian seasoning


Mix flour, salt, pepper and Italian seasoning together. Dredge the chicken cutlets. Fry the cutlets  in the butter, 5 minutes on each side. set a side, and keep warm.

Zest the lemon then squeeze tout the juice.

Boil the pasta in salted water.

Cut the tomatoes in half, cut the basil in small strips if not already.

in a small sauce pan add the sour cream, corn, tomatoes stock, lemon juice and pine nuts. As soon as the cream starts to simmer, add the cheese and the pasta.

Serve with the chicken. Garnish with the basil and lemon zest.