Advertisements
RSS Feed

Tag Archives: corn

Easy White Chicken Chili


Nana D brought us a batch of her White Chicken Chili last winter when we were sleep-deprived new parents, and let me tell you, not having to cook and eating this chili was a big slice of heaven.  It’s now one of my favorite winter meals, it’s just so ridiculously over-the-top delicious.  The big bonus is that it’s so easy to make – the only prepwork is opening cans and chopping an onion. Can’t beat that!

Easy White Chicken Chili

Printable recipe
Printable recipe with picture

3 (10 oz) cans chicken chunks
1 (15 1/2 oz.) can great Northern beans, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
1 (15 oz can chickpeas, drained and rinsed
1 (15 oz.) can corn, drained
2 (4 oz.) cans chopped green chilies, undrained
1 medium onion, chopped
2 teaspoons garlic powder
2 cups chicken broth
1 teaspoon salt
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1 cup Monterrey Jack cheese, shredded
1/2 C. whipping cream
1/4 C. Pepper Jack cheese, shredded
Cilantro for garnish (optional)

In large soup pot, combine all ingredients except sour cream, whipping cream and cheeses. Bring to a boil over medium high. Reduce heat to simmer and cook for 30-40 minutes. Remove from heat and stir in sour cream, whipping cream and cheeses. Ladle into bowls and garnish with cilantro, if desired.

Serves 6

*Veronica’s notes: I use bouillon cubes plus water for the broth, which adds a little more flavor. Donna’s recipe called for 2 teaspoons chili powder, which I omitted to keep the color white (hers has an orange hue), and the flavor didn’t suffer, but it’s really good with the chili powder too if you’d like to add it. If you like things spicy like we do, you can use all Pepper Jack cheese, and half an 8 oz block is plenty, so that you can have enough to make another batch, or a double batch. :)

Recipe source: Donna B.

I served this and the Curried Red Lentil Soup with Honey Beer Bread – so delish!

Advertisements

Frito Salad

Posted on

I have an internal maniacal laugh every time I say or even think, “Frito Salad.” Saying the words “Frito” and “Salad” in the same recipe title just makes me giddy with hilarity. Reminds me of one of my favorite eCards…

This “salad” is basically my two favorite things combined. Chips and dip (and one of my all-time favorite dips at that). And it’s called a salad. WINNING! :D  To be fair, it’s a little healthier than regular chips and dip because of all the corn (and some peppers & and onion), but let’s just get honest here.  This ain’t my Momma’s kinda salad.  But it sure is mine. >:)

This salad is downright delicious and would be great to bring to any potluck you might be attending in the near or distant future. I know I will be!

Frito Salad

Printable recipe
Printable recipe with picture

3 (14.5 oz) cans of whole kernel corn, drained
1 green pepper, seeded and finely diced
1/2 of a small red onion, finely diced
1 cup (4 oz) grated cheddar cheese
1 1/4 cups mayonnaise
1 (9.25 oz) bag of Chili Cheese Fritos

Stir the corn, green pepper, onion, cheese and mayonnaise in a bowl. Cover and refrigerate until ready to serve. Just before serving, mix in Fritos, reserving a handful to lay on top as a garnish. Serve immediately.

Veronica’s Notes: The original recipe called for red pepper along with the green, so feel free to sub in half of the green for red to make it prettier. Also, if you know you will have leftovers, add the chips to the individual servings rather than all at once, because the chips will get soggy and gross.

Recipe source: adapted from Minda’s Cooking

Puppy Chow/Muddy Buddies

Posted on

Puppy Chow.  Muddy Buddies.  Monkey Munch. Reindeer Chow.  This recipe goes by a lot of names, but what it boils down to is an addictive, peanut butter & chocolate, crispy & crunchy, sweet & salty treat that abounds at parties and in gift baskets during the holiday season.  (And despite the name, it is most certainly not intended for dogs.  Please do not give this to any dogs-chocolate can kill them!)  I know most of you probably have been making this for years, but I’m sharing this for the .00001% that have never heard of it.  The added bonus is that if you  are in need of some gluten-free treats, this one fits the bill if you make it with Rice Chex.

You must make this!  I promise you will love it.  Unless you don’t like chocolate and peanut butter, in which case I advise you seek counseling immediately.  Or maybe you’d like to trade that dislike in for my dislike of exercise?  Because I could use a lot more exercise and a lot less Puppy Chow.  Anyone?

Puppy Chow

Printable recipe
Printable recipe with picture

1 (12 oz.) box Rice Chex or Crispix Cereal
1 (12 oz.) package semi-sweet chocolate chips
1 cup creamy peanut butter
1/2 cup (1 stick) butter
1 (1 lb.) box confectioner’s sugar

Pour cereal into a large bowl that has a lid you can snap on and set aside.  Gently melt the chocolate, peanut butter, and butter in a double boiler or in the microwave in 30-second intervals, stirring well in between and removing when almost melted to stir until the residual heat melts the chocolate completely.  Pour over the cereal and stir well until the pieces are evenly coated.  Add the confectioner’s sugar, cover bowl with lid, and shake well to coat thoroughly.  Alternately, if your bowl doesn’t have a lid, you can pour the cereal into a large paper grocery sack, pour the sugar in, fold the top, and shake until combined.  Two Ziploc gallon-size bags will do the trick as well.  Spread out onto wax paper to cool, then store in an airtight container or Ziploc bags.

Recipe source: Kim D.

Secret Recipe Club

Corn, Avocado, and Black Bean Tostadas

Posted on

For some reason, before I made these tostadas, I had an aversion to chipotle peppers that came canned in adobo sauce.  I think I made one bad dish with them that turned me off, and I was hesitant to use them in anything again.  This recipe has completely turned me around!  These are the absolute best tostadas I’ve ever made.  I love how the sweet corn balances the smoky and spicy flavor of the chiles.

I really love it when I can find vegan meals that don’t require a lot of fake ingredients, and love it even more when those meals are just as delicious as a meat-centric meal.  I have to say that these tostadas beat the pants off of any tostada I’ve made with meat to date.  Although I did put cheddar cheese on these, you can leave it off for a vegan meal because you get plenty of (healthy) fat from the avocado.

This is a great summer meal because it comes together really quickly and only requires a few minutes of heat on the stovetop.  Enjoy!

Corn, Avocado, and Black-Bean Tostadas

Printable recipe
Printable recipe with picture

1 large zucchini, diced
2 cups frozen corn kernels
2-3 medium tomatoes, diced
1/3 cup red onion, chopped
¼ cup cilantro, chopped
2-3 chipotle chiles in adobo sauce, minced
2 tablespoons fresh lime juice
½ teaspoon kosher salt
8 tostada shells
1 cup refried black beans*
Shredded lettuce
1 avocado, peeled & sliced
1 cup shredded cheddar cheese

Spray a large nonstick skilled with oil and heat over medium-high head. Add zucchini and sauté 3 minutes. Add corn and cook until heated through. Remove from heat and stir in tomatoes, onion, cilantro, chipotle chiles, lime juice, and salt. Spread each tostada shell with 2 tablespoons of heated beans and top with shredded lettuce. Spoon corn mixture over lettuce, then top with shredded cheddar and slices of avocado.

*To make your own quick refried black beans, drain a can of black beans and reserve the liquid. Place beans in a food processor fitted with the blade attachment, along with 1 teaspoon cumin, 1/2 teaspoon onion powder, and 1/4 teaspoon garlic powder. Process, adding in liquid through the feeding tube as necessary to obtain your desired texture. Taste and add salt, pepper, and additional seasonings if desired.

Makes 8 tostadas.

Per tostada: 235 calories; 11.6 g fat; 27.5 g carbohydrates; 5.4 g fiber; 8.6 g protein; 6 Points Plus

Recipe source: adapted from Redbook, October 2010

Secret Recipe ClubThis recipe has actually been recreated twice by the SRC. Here is the first blogger who made it (click the box above for the second): Thru the Bugs on My Windshield

Crispy Caramel Puffed Corn

Posted on

When I stopped in on a friend this summer, I couldn’t help but notice her kitchen counter was covered with drying caramel corn. I mean, I tried not to notice (because I’m trying to lose weight, dagnabbit!), but caramel corn is just not a thing I can ignore. I looked closer at it, and then got really close.

“Where in the world did you find popcorn that pops up so large?” I asked.

Her boyfriend piped up. “It’s not popcorn–I used puffed corn.”

I’m pretty sure an exclamation mark went off over my head. I loved this idea. He urged me to try it and as soon as I did, I knew I had to make some. He didn’t share his recipe but I just went with the recipe I always use, omitting the salt, halving it and using the puffed corn instead of popcorn. It was a hit at a family reunion and got devoured pretty quickly.

While I prefer caramel corn made with real popcorn, this is more of a snacky treat that is particularly appealing to kids and teens. It has a light coating of caramel and has a nice, salty taste and airy, crispy crunch from the puffed corn. That salty-sweet-puffy crunch can get pretty addicting! Try it out at a children’s Halloween party or pass it out to guests at a holiday party. Just try not to nibble on it while it’s cooling or you’ll have to make a second batch! I may or may not know this from experience.


CRISPY CARAMEL PUFFED CORN
Printable recipe
Printable recipe with picture

1 (8 oz) bag butter flavored puffed corn
1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
¼ cup light corn syrup
½ teaspoon baking soda

Preheat oven to 200 degrees F. Pour puffed corn into a large bowl. Melt butter over medium heat, then stir in brown sugar and corn syrup. Bring to a boil over medium heat and boil, without stirring, for 5 minutes. Remove from heat; stir in baking soda. Stir well. Pour over the puffed corn and stir to coat well. Bake in a roaster or two jelly roll pans for 1 hour, stirring every 15 minutes. Spread on waxed paper to dry, separating pieces with a silicon spatula as you go. Serve once cool or store in an airtight container.

Recipe by Veronica Miller, inspired by Gary R.

Fresh Corn Chowder

Posted on

Take advantage of the abundant fresh corn available and cook up a double batch of this delicious chowder, freezing half for a simple meal this chilly fall or winter.

Fresh Corn Chowder
Serves 6

8 medium-sized ears of corn
4 slices thick-cut bacon, cut into 1/2 inch pieces
1 medium-sized onion, finely chopped
2 cloves garlic, minced
3 tbsp all-purpose flour
3 cups chicken broth
2 medium-size red skin potatoes (about 3/4 pound), cut into 1/4-inch pieces
2 tsp minced fresh thyme or 1 tsp dried
2 cups milk
1 cup heavy cream
1 tsp salt
1/4 tsp black pepper
1 1/2 cups shredded cheddar cheese

Directions

1. Cut kernels from 4 ears of corn (about 3 cups of kernels); set aside.  Working over a bowl, grate remaining 4 ears of corn on the large holes of a box grater.  Scrape pulp from cobs (about 3/4 cup) using the dull side of a knife; set aside.

2.  In a large pot over medium-high heat, cook bacon for about 6 minutes or until crisp.  Remove with a slotted spoon and drain on a paper-towel-lined plate.

3.  Add onion to pot and cook for about 4 minutes, stirring occasionally, or until golden brown.  Add garlic and cook for 1 minute.  Add flour and stir constantly for 2 minutes.

4.  Whisk in chicken broth.  Add potatoes, thyme, milk and grated corn and pulp.  Bring to a boil.  Reduce heat to medium-low and simmer for about 10 minutes or until potatoes are tender.  Using a potato masher, press down on the chowder about ten times.

5.  Add whole corn kernels, bacon and heavy cream and cook an additional 5 minutes or until corn is tender but still crunchy.  Stir in salt and pepper.  Ladle chowder into bowls.  Top each serving with 1/4 cup shredded cheddar.

%d bloggers like this: