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Sunday, April 20, 2014

Texas Spinach Dip #1 and Texas Spinach Dip #2

These are two of my favorite original Spinach Dip Recipes.
In Texas, we love spicy food. We also love Dips. We eat a lot of Chile con Queso or, Cheese Dip. It can be white or yellow or ..........Spinach, Hot or Cold, your choice! Dip #1 is served cold and Dip#2 is served hot!

Texas Spinach Dip #1

1/2 C Mayonnaise
1/2 C Sour Cream
2 TBS Olive Oil
1/2 C Chopped Pecans
1/4 C diced Onion
1/2 tsp Cumin
1/2 tsp Cumin
1/2 tsp Coriander
1/2 tsp Chile Powder
1/8 tsp Cayenne Pepper
Salt to taste
2- 10oz packages of Frozen Spinach, thawed and squeezed dry.

In a skillet:
Heat Olive Oil.
Add Onion and Pecans.
Saute 5 minutes.

Add all spices including Salt to taste.

Mix all ingredients in a large mixing bowl.
Cover and refrigerate for at least 1 hour.
Serve cold with Tortilla Chips.

Peace in the Kitchen!

Texas Spinach Dip #2

8 oz. Pepper Jack Cheese, grated
4 oz. Queso Quesadilla Cheese, grated
1 4.5 oz. can of Diced Green Chiles
1/4 C diced Onion
1 Roma Tomato, seeded and diced
1/2 tsp cumin
1/2 tsp Coriander
1/2 tsp Chile Powder
2 - 10 oz. packages of Frozen Spinach, thawed and squeezed dry.

Fold all ingredients together in a large mixing bowl.
Pour into a 2 quart Casserole Dish.
Bake at 400 degrees for 10 - 12 minutes.
Serve Hot with Tortilla Chips.

Peace in the Kitchen!

Saturday, April 19, 2014

Macaroni Salad from Melissa's Southern Style Kitchen ( And my favorite recipes from my childhood memories that I still make today)

There are three salads that remind me of my Grandmother, Potato Salad, Cole Slaw and Macaroni Salad. I saw this recipe from Melissa and I simply copied her link so you can make it.
I've posted my Grandmother's recipe for Potato Salad and I still make it the way she did. I have my favorite Cole Slaw  and Macaroni Salad Recipe here too. I wanted to share this recipe so that everyone can see that all three of these salads are very personal and probably evoke a memory of your childhood. My recommendation is to continue your family traditions when it comes to all of these salads but be open to trying something new. And for those that didn't have a Grandmother that made delicious salads...... and I know there are some of you out there, maybe Melissa's or one of mine may become a tradition in your family.
Thank you again Melissa for sharing another great recipe. I will definitely make this one too!

Here are my favorites!

Macaroni Salad is one of my favorite Summer Salads. I believe my Grandmother made the best Macaroni Salad. Here's my recipe that I've been making for years.
It's very basic, sometimes that's the best recipe!

Macaroni Salad:

Whisk together in a small bowl and set aside.
1/2 C Mayonnaise
2 TBS Dill Pickle Juice
1 TBS Sugar
1 TBS Yellow Mustard
1/2 tsp Salt


2 C uncooked Elbow Macaroni ( cook according to package directions, drain)
1 tsp Olive Oil
1 C diced Onion
1/4 C chopped Celery
3 Hard Boiled Eggs, chopped
1 (2oz. jar) Pimentos, drained
1/8 C Dill Pickle Relish
1/4 C Dill Pickle Juice
Salt and Pepper to taste

Place cooked pasta in a large serving bowl.
Drizzle with the Olive Oil and stir to combine.
Pickle Juice
Toss until well combined

Add the dressing and mix well
Season to taste with Salt and Pepper
Refrigerate overnight
Toss again
Add additional Mayonnaise if needed

Peace in the Kitchen!

Potato Salad:

I had to include my recipe for Potato Salad in my Best of the Best reposts.

Summer in Michigan meant picnics at my Grandparent's house, at Aunt Faye's , in the back yard and during our summer vacations with relatives at Higgins Lake.

I want to do a segment here on traditional American Picnic recipes.
Summer is coming and so are the picnics.

We have a portable picnic table that we keep in the trunk of our car in the summer so we can enjoy picnics on the side of the road as we travel. We took this idea from our friends in the South of France.

The most popular Picnic dish would have to be Potato Salad.
I believe that my Grandmother made the best!

She never had a recipe for it, nor do I.
We knew it had to have Potatoes, Hard Boiled Eggs, Onion, Celery, Pickle Relish, Mustard Mayonnaise, Paprika, Salt and Pepper.
She would boil peeled potatoes, cool them completely, hold one in her hand and begin randomly cutting them with a paring knife over a large crock bowl.

One rule was that for as many boiled potatoes she made, she made an equal number of hard boiled eggs She always mixed the "dressing" separately and added it at the end. The amount of ingredients depended on how many people there were for lunch and that determined how many potatoes and eggs.

I also know that she would refrigerate the large bowl of prepared salad before she served it because it would soak up the dressing in the refrigerator and then she would have to add additional mayonnaise.

Here's my attempt to create my Best of the Best recipe for Potato Salad.

8 Potatoes that are peeled, boiled and then randomly cut with a paring knife over the bowl.
8 Hard Boiled Eggs cut with a paring knife, into the Potatoes.

The Sauce or Dressing consists of ( these amounts are approximate)
In a separate bowl, combine:
1 C of diced Celery
1 C of diced Onion
1/2 C of Pickle Relish
2 or more TBS of Yellow Mustard ( we always refer to this as Kid Mustard) , nothing fancy like Dijon
2 C of real Mayonnaise, additional as need at the end

Fold the Sauce into the bowl with the Potatoes and Eggs
Add Additional Mayonnaise as desired
Sprinkle with Paprika just before serving.

Peace in the Kitchen!

Cole Slaw, 2 recipes:

Cole Slaw is another dish that has a million recipes.
Everyone has a favorite.

There are as many Dressing recipes as there are Slaw recipes.
The list is endless.

Here's my favorite Slaw and Dressing recipe.
There's another recipe at the end of this one.....

1 head of Green Cabbage, thinly sliced or shredded
1 Onion, chopped
2 large Carrots, shredded
Prepare and mix together in a large serving bowl.


I use a homemade Ranch Dressing.
You can double or triple the recipe , store it in a jar in the refrigerator for other salads.

1 C Mayonnaise
1/2 C Sour Cream
1/2 tsp Vinegar
1 tsp Worcestershire Sauce
1/4 tsp Salt
1/2 tsp Pepper
1/4 tsp Paprika
1/8 tsp Cayenne Pepper
1/4 tsp Garlic Powder
1/4 C Parsley, minced
2 TBS fresh Dill, minced
1 TBS fresh Chives, minced
1/2 C Buttermilk ( add at the end)

Combine all ingredients .
Add the Buttermilk at the end to desired consistency.
Place in a jar, store in the refrigerator until chilled.

I wanted to talk about the difference between Shredded and Grated.
Many people are confused by these two processes.

Shredding and Grating are two completely different processes that create different results.
There are many types of Graters and Shredders available, but having one that gives you both surfaces is the best.
I've posted a picture of a Box Shredder/Grater.
The front is for Shredding, the back is for Grating.
You can see that the end result will be completely different.

Shredded food results in a thread like shape, grated creates  smaller, finer pieces.
Think about grated Parmesan Cheese that has a powder like texture.

Shredded Carrots are fine for Cole Slaw where Grated Carrots would not create the desired texture.

Here's another recipe.....
who can have just one recipe for Cole Slaw?

1/2 C Mayonnaise
1/3 C Sugar
1/4 C Milk
1/4 C Buttermilk
2 1/2 TBS Lemon Juice
1 1/2 TBS White Vinegar
1/2 tsp Salt
1/8 tsp Black Pepper
8 C finely chopped Cabbage (approx. 1 medium head)
1/4 C shredded Carrot (approx. 1 medium Carrot)
2 TBS minced Onion

In a large Mixing Bowl:
Lemon Juice
Black Pepper
Whisk well.

Mix until well combined.

Cover and refrigerate at least 2 hours, or overnight.
Mix well just before serving.

Peace in the Kitchen!

Friday, April 18, 2014

Corn, a collection of recipes all in one place! 19 recipes

I decided to add another collection to my series. This one is all of my favorite corn recipes in one post.
I've stated before that I could write a cookbook about corn. You'll see why as you read this collection.

Creamed Corn:

I've mentioned that we have some incredible cooks that live on our Cul de Sac.
We have a Dinner Club on the block every month.
Each month a different family hosts the dinner club.
In addition to the dinner club, we have  an October Block Party where everyone contributes to the meal.
That's where the best recipes show up. Occasionally recipes are shared.

We all host parties through out the year and we eat well!
I've posted several recipes that have been shared by the neighbors and here's another one of my favorites.
This one has become a Thanksgiving tradition in our house since 2007.

Thank you Jane for sharing this great corn recipe.

Creamed Corn:

10" cast iron skillet
1/2 pint whipping cream or heavy cream
1 stick butter
3 TBS flour
3 cans ( 11 oz. each) Shoe Peg Corn, drained
Salt and Pepper to taste

Melt butter in the skillet
Stir in flour and cook well ( cooking the roux well, removes the flour taste, cook until pale golden brown)
Whisk in the cream
Add the corn
Season to taste with salt and pepper
Mix well

Bake at 350 degrees for 30 minutes until edges are browned and bubbling

Peace in the Kitchen!

Tex - French Corn, Cheese and Green Chile Souffle:

I don't think this would be considered a healthy recipe, but I sure do like it!
It's a combination of my Texas and French cooking background.
There are several options for the Cheese, (Swiss Gruyere, French Comte or P'tit Basque)

Preheat the oven to 400 degrees.

Heavily Butter a 2 quart Souffle Dish or Charlotte Mold, sprinkle the bottom and sides with a light coating of Cornmeal.

2 TBS Butter
2 TBS Flour
1 C Whole Milk
3 C grated Gruyere
3 Eggs, separated
2 C Corn
1/2 Red Bell Pepper, diced
1 - 4oz. can of Diced Green Chiles
1/8 tsp Paprika
Salt and Pepper to taste

In a medium saucepan on low heat:
Melt Butter
Stir in Flour
Gradually whisk in Milk
Stir until thick and creamy
Remove from heat
Fold in Cheese

By hand, beat in yolks, one at a time.
Fold in Corn, Bell Pepper, Chiles, Paprika, Salt and Pepper.

In a separate bowl, beat egg whites until stiff and gently fold into batter.
Pour batter into the prepared dish.
Bake for 20 minutes.
Without opening the oven door - lower the temperature to 350 and continue baking for 5 minutes.
Serve immediately.

Peace in the Kitchen!

Cornbread in a Cast Iron Skillet, 2 versions:

Cornbread In A Skillet:
10" cast iron skillet
375 degree oven

2 TBS vegetable oil & 2 TBS butter
3 C ( Marie Callender's Cornbread Mix) or a mix of your choice. ( I know there are those who don't
believe in a prepared mix, but believe me this makes a great cornbread and easier than creating a batter from scratch)

1 1/2 C water
1 C creamed corn
1 sm. onion, chopped
2 C shredded cheddar cheese
3-4 jalapenos, seeded and minced. ( or 1 small can of chopped chile peppers)

Melt butter and oil in the skillet, in the pre heated oven.

In a bowl:
Mix  cornbread mix & water, blend well
Add corn, onion, cheese and jalapenos

Pour batter onto the heated skillet and bake for 45 minutes.

cut left over bread into cubes and bake  on a cookie sheet in a single layer at 400 degrees for 15
minutes to make croutons!

Here's another option:

Jalapeno Cranberry Skillet Cornbread:
It's basically the same preparation as the above recipe.
10" Cast Iron Skillet
375 degree oven

2 TBS Vegetable Oil and 2 TBS Butter
3 C Marie Callender's Cornbread Mix
1 1/2 C Water
3 Jalapeno's seeded and minced and combined with 2 TBS of Fresh Cilantro, chopped and placed in a Mortar and Pestle to create a paste.
1/2 C Dried Cranberries

Melt Butter and Oil in the skillet in the preheated oven.
In a bowl:
mix cornbread mix and water, blend well.
Fold in the Jalapeno/Cilantro Paste and Cranberries.

Pour the batter into the heated skillet and bake for 45 minutes.

Peace in the Kitchen!

Farmhouse Corn Pudding:
Nancy Fuller.

I love corn pudding. I have so many recipes on the blog for corn pudding. Just when I think I have enough, I find another one. I've adapted this one just a bit .

Butter, softened
1- 9"X 13" casserole dish
Heavily butter the dish.

2 eggs , beaten
1 C shredded white cheddar cheese
1 C whipped cream cheese spread with chives (photo to follow)
1 C heavy cream
1/2 C plain bread crumbs
2 TBS of local honey
1 TBS fresh chopped marjoram
2 shallots, diced
4 C corn kernels
4 TBS butter, melted
Salt and Pepper to taste

In a large mixing bowl:
cheddar cheese
whipped cream cheese
heavy cream
bread crumbs
Mix well with your hands.

Add corn, mix again with your hands.
Add melted butter and continue to mix with your hands.

Pour into the prepared casserole dish.
Sprinkle with Salt and Pepper to taste.
Bake at 350 degrees for 45 minutes.

This is the whipped cream cheese .

Peace in the Kitchen!

I follow many blogs and cooking sites, I'm constantly introduced to new recipes. Some of them I simply  re post and others, I adapt and give credit to the original post. I realize that thousands of recipes trade hands and are re posted. There are still chefs and cooks that create original recipes. I happen to enjoy creating original them and I note that on any of mine that are posted on my blog.

I loved this recipe when I was first introduced to it, but I chose to adapt it. Sometimes I do that to make a recipe vegetarian, but I never claim them as my own. I made some changes to this one, but kept the integrity of the original recipe. I'm sure it's been passed around  many times. But thank you to I Love Texas Recipes, again, for posting another great recipe that I like. This one came from Recipe Girl via I Love Texas Recipes.

Corn Griddle Cakes:

2 Tbs of vegetable oil, divided
1 C diced onion
1 C flour
3 TBS diced fresh chive
1 tsp baking powder
1/2 tsp salt
1/8 tsp cayenne pepper
2/3 C whole milk
1 egg, beaten
1 (4oz) can of  Hatch peeled and diced green chiles, or 1/2 C of diced Roasted Hatch Chiles.
1 C corn (frozen, fresh or canned) If using frozen, thaw first!
1/2 C shredded Pepper Jack Cheese
Warm Maple syrup

You need a 10" Cast Iron Skillet

In the skillet, heat 1 TBS of oil over medium high heat.
Cook the onions until they begin to turn golden brown.
Transfer onions to a small bowl and set aside.
Keep the skillet ready to cook the corn cakes, don't wipe it clean.

In a medium mixing bowl. Whisk together:
baking powder
cayenne pepper

Stir in:
Just to moisten.
Fold in, onion, corn, cheese and green chiles.

Heat the remaining 1 TBS of oil in the skillet.
Pour 1/4 C of batter into the heated skillet for each corn cake.
Cook on each side for 3 - 4 minutes.
The cakes can also be prepared in a Cast Iron Griddle.

Serve each cake with warm Maple Syrup, Bacon and Sausage.
I serve mine with Vegetarian Bacon and Sausage.

Peace in the Kitchen!

I have 3 versions of this Best of the Best Dip!

The Original Recipe ( I entered this in the 2001 Hellman's Mayonnaise Picnic Recipe Contest)
The Creamy Version
Hatch Chile Version ( I created this one for our local, Annual Hatch Chile Competition)

Tex - Mex Corn Dip / Original Recipe:

350 degree oven
Bake in a 1.6 liter casserole, a 2 quart casserole or a 10" cast iron skillet.
Optional, add 1 - 10 oz. can of Ro-Tel tomatoes.

2 - 15.25 oz. cans of Mexi Corn, drained.
2 - 4 oz. cans of green chiles, drained.
2 C Shredded Monterey Jack Cheese.
1 C Grated Parmesan Cheese.
1 C Mayonnaise.

Mix all ingredients together .
Bake 1 hour, uncovered.

Peace in the Kitchen!

Tex - Mex Corn Dip / Creamy Version:

350 degree oven
Bake in a 1.6 liter casserole, a 2 quart casserole or a 10" cast iron skillet.

1- 15.25 oz can of creamed corn
2 - 11oz. cans of Mexi- Corn, drained.
1 - 4 oz. can of green chiles, not drained
1 C mayonnaise.
2 C Shredded Cheddar Cheese
1 C grated Parmesan Cheese.

Mix all ingredients together.
Bake 1 hour, uncovered.

Peace in the Kitchen!

Tex - Mex Corn Dip Hatch Chile Version:

350 degree oven.
Bake in a 1.6 liter casserole , a 2 quart casserole or a 10" cast iron skillet.

1 - 15.25 oz. can of Creamed Corn.
2 - 11 oz. cans of White Shoe-peg Corn, drained.
3 Hatch Chiles, seeded,finely chopped. ( about 1 1/4C)
1 C Mayonnaise.
1 C Grated Parmesan Cheese.
2 C Grated Hatch Jack Cheese.

Mix all ingredients together.
Bake 1 hour, uncovered.

Peace in the Kitchen!

Corn Maque Choux:

Another Corn dish, just can't get enough. There are many recipes for this Cajun dish. I like this one the best. I've tried to find a translation. I speak French and I know that Choux is Cabbage, I have no idea what Maque means or what Cabbage has to do with a Corn dish, oh well, it looks good! This recipe comes from Emeril Lagasse.

2 TBS (1/4 stick) butter
4 C corn (6 ears)
1 C diced onion
1 C diced red pepper
1 TBS minced jalapeno
2 tsp Cajun Spice (recipe to follow)
1 tsp salt
1/2 C heavy cream

Heat a 10" cast iron skillet over medium high heat.
Melt butter
Reduce heat to medium
bell pepper
Cook for 10 minutes, stirring
Add cream , stir well and cook 2 minutes
Serve hot

Cajun Seasoning:

2 1/2 TBS paprika
2 TBS salt
2 TBS garlic powder
1 TBS onion powder
1 TBS cayenne pepper
1 TBS dried oregano
1 TBS dried thyme
1 TBS black pepper

Mix all ingredients in a jar, shake well and store in the pantry.
I always have a jar available.

Peace in the Kitchen!

Corn Muffins:

Another great Texas recipe from Rebecca Rather.

3/4 C (1 1/2 sticks) butter, melted
3 C heavy cream
3 large eggs
3 1/2 C all purpose flour
1 1/2 C coarse cornmeal plus extra for topping
1 C sugar
2 TBS baking powder
1/2 tsp salt
1 C corn kernels, fresh, frozen(thawed) or canned(drained).

Preheat oven to 350 degrees
Generously grease or spray 24 standard muffin cups or line them with muffin liners.

In a stand mixer with a paddle attachment, pour in the butter, cream, eggs into the bowl of the mixer.
Add flour, cornmeal sugar baking powder and salt on top.

Mix at medium speed just until the ingredients are combined and not lumpy.
Stir the corn into the batter.

Use a cookie scoop and fill the muffin cups 2/3's full of batter.
Sprinkle the tops with cornmeal.

Bake for 12 - 15 minutes, until lightly brown. They should spring back when you touch the tops lightly with your fingertips.
Serve warm

Peace in the Kitchen!

Best Ever Corn Casserole:

This is a vintage Amish/Mennonite recipe from one of my many cookbooks from the Mennonite Relief Sale in Kansas.

1 Can of Whole Kernel Corn, drained.
1 Can of Cream Style Corn
8 oz. of Sour Cream
1 Egg
1 package of Jiffy Corn Muffin Mix
1 small Onion
Salt and Pepper to taste
Dried Parsley

Combine all ingredients in a large mixing bowl.
Salt and Pepper to taste.
Dried Parsley to taste.

Heavily butter an 8"X8" casserole dish.
Bake at 350 degrees for 45 minutes.

Corn Pudding:

1 can of corn, drained
1 can of creamed corn
2 C shredded cheddar cheese
1 box (8oz.) cornmeal
1 C sour cream
1/2 C butter, melted
2 eggs, beaten
2 green onions, chopped, entire onion

1 - 10" cast iron skillet sprayed with a vegetable cooking spray or rubbed with vegetable oil.
Or an 8"X11" glass baking dish

Mix all ingredients in a large bowl.
Pour into the prepared skillet or pan.
Bake at 350 degrees for 45 minutes.

Peace in the Kitchen!

I loved this soup when I saw Ree Drummond prepare it on The Pioneer Woman.
I've adapted it to make it vegetarian.

4 TBS (1/2 stick) butter
1 whole onion, chopped
3 whole bell peppers, finely diced (Red, Yellow, Orange)
5 ears of corn, kernels cut off.  (each ear is about 3/4 C so 3 3/4 C of corn on 5 ears). I used more, 32 oz. or 2 pounds.
1/4 C flour ( I used 3/4 C or more)
3 C vegetarian chicken broth (I use Better Than Bouillon, No Chicken)
2 C half and half
1 heaping cup of grated Monterey Jack or Swiss Cheese ( I used 2 C)
1 heaping cup of grated Pepper Jack Cheese  (I used 3/4 C)
1/3 C sliced green onions (I used about 6 green onions)
1 - 14 oz. can of diced green chiles (I added these because we live in Texas and everything tastes better with chiles)
Bacon Bits

 In  a large soup pot over medium high heat, saute the onion, in butter for a couple of minutes until translucent.
Add bell peppers and continue to cook for 2 minutes.
Add corn and cook for another minute.

Sprinkle flour evenly over the vegetables and stir well.
Add broth and stir until it begins to thicken , about 3 - 4 minutes.
Stir in half and half , cover and simmer for 15 minutes.

Add both cheeses, green onions and diced green chiles, continue stirring until cheese melts.
When the cheese is melted, salt and pepper to taste.

Serve in individual soup bowls and top with vegetarian bacon bits.

Peace in the Kitchen!

Texans love Tex - Mex cuisine and that includes any recipe made with corn.
I've been researching Street Corn. I've eaten it in Mexico and it's delicious. It's typically a roasted ear of corn with the shuck attached and used as a handle. The hot roasted corn is slathered with mayonnaise or Mexican sour cream, cheese and chile powder, salt and lime juice.
You can also enjoy it in individual ramekins, cups or small bowls.
I've adapted several recipes to make it easy.

Mexican Street Corn Cups:

1 ear of corn or 1 cup of kernels per person.  ( I have an easy method for cooking and shucking ears of corn, on the blog, under Tips, Hints and More). The ears of corn can also be roasted or grilled.

If the cob method is used, remove the kernels.

Place the kernels in individual dishes.
Top each serving with the following:

1 TBS of mayonnaise
1 TBS butter, softened
Shredded Queso Quesadilla or Crumbled Cotija Cheese
Sprinkle with:
Chile Powder

Serve each serving with Lime wedges.

Peace in the Kitchen!

Corn Soup with Roasted Chiles and Smoked Gouda Cheese:

It's Soup season for me. It's Hatch Chile Season too. I love Smoked Gouda Cheese.
Here's the recipe that combines them all well:

4 TBS butter
1 medium onion, roughly chopped
1 pound of red potatoes, skin on, sliced
1 TBS fresh thyme
6 C water
4 C frozen corn
3 roasted hatch chiles, seeded, peeled, diced ( you can use 1 (4oz) cans of diced green chiles, well drained, if you don't have access to Roasted Hatch Chiles.
1 C half and half
1 C grated smoked gouda cheese
salt , to taste
chopped chives for garnish

in a large saute pan on medium heat:
saute for 10 minutes
transfer to a slow cooker and add potatoes, thyme,water
Cove and cook on low for 4 hours

Use an immersion blender and blend some of the potatoes, not all of them, just enough to thicken it

half and half
continue cooking for 30 minutes more

Serve garnished with chives

Peace in the Kitchen!

Corn Pudding (Original Recipe):

I love corn. I've talked about this many times on the blog. I can't seem to get enough recipes with corn. I have Corn Pudding , Corn Timbale, Creamed Corn, Texas Creamed Corn, Texas Spoon Bread and Sweet Corn Pudding from Farmhouse Rules.
This is an original recipe. I was making changes as I was putting it together. We had it last night for dinner and it was everything I hoped it would be.

2 TBS butter
1 medium onion, chopped
2 cloves of garlic, minced
2 C corn
1/4 C flour
2 C milk
1/2 C corn meal
1 (4oz.) can of diced green chiles
1/2 tsp salt
1/2 tsp pepper
6 eggs, well beaten
Chimayo Chile Powder (or what ever Chile Powder you have)

In a large skillet:
Heat butter
Saute 3 minutes
Add corn, cook 3 minutes
Add flour, stir well
Add milk and simmer stirring constantly
Don't allow to boil

Add corn meal and chiles
Mix well
Remove from heat
Add salt and pepper

Process the mixture in a blender
Pour into a large bowl and allow to cool a bit before adding the eggs.
Whisk in the eggs.

Pour into a deep dish pie pan sprayed with a vegetable cooking spray.
Bake at 400 degrees for 30 minutes.
Sprinkle with Chile Powder just before serving.

Peace in the Kitchen!

Scalloped Corn in a Slow Cooker:

I am a huge fan of corn. I have so many variations of what can be done with corn. Here's my latest obsession, Slow Cooker and Corn. What a great idea!
I included this recipe in a post called Slow Cooker Thanksgiving Recipes.

2/3 C flour
1/3 C butter
4 eggs
3/4 C evaporated milk
1 TBS sugar
1/2 tsp salt
1/8 tsp pepper
1 - (14oz.) can of creamed corn
2 C frozen corn, thawed and drained

Spray a 3-4 quart slow cooker with a vegetable cooking spray
Combine all ingredients in a large bowl and pout into the cooker.
Cover and cook on high 2-3 hours.

Peace in the Kitchen!

Cream of Poblano Pepper and Corn Soup:

The Poblano Chile Pepper is typically milder that other Chile Peppers. I comes to us from Puebla, Mexico.
Texans eat a lot of Chile Peppers. We use them is many recipes in Mexican and Tex - Mex Cuisine.

1 large Poblano Chile Pepper
1 small onion, chopped
2 cloves of garlic, chopped
3 TBS butter
1 1/2 C heavy cream
1 Vegetable Bouillon cube
1 1/2 tsp cumin
1 small can of creamed corn
2 TBS chopped fresh cilantro
Tabasco to taste

Remove the stem of Poblano Pepper, cut it in half lengthwise , remove seeds and ribs.
Chop coarsely

In a saute pan on low heat:
poblano pepper
Saute for 10 minutes, stir occasionally

heavy cream
bouillon cube
1 TBS chopped cilantro

Continue cooking just until heated through. Do not boil
Salt and Tabasco to taste
Garnish each bowl with remaining cilantro

Peace in the Kitchen!

Fall Corn Pudding with White Cheddar and Thyme:

  1. 4 tablespoons unsalted butter, plus more for greasing
  2. 1 onion, finely chopped
  3. 2 teaspoons minced thyme
  4. 4 cups frozen corn kernels (about 20 ounces), thawed
  5. 1/2 cup stone-ground cornmeal
  6. Kosher salt and freshly ground pepper
  7. 5 large eggs
  8. 3 cups half-and-half
  9. 1 cup shredded sharp white cheddar cheese

  1. Preheat the oven to 350°. Butter a 9-by-13-inch shallow ceramic baking dish. In a large skillet, melt the butter. Add the onion and thyme and cook over moderate heat until the onion is softened, about 8 minutes. Remove from the heat. Add the corn and cornmeal and toss to combine. Season with salt and pepper and let cool.
  2. In a large bowl, whisk the eggs with the half-and-half. In a blender or food processor, combine 1 cup of the custard with 1 cup of the corn mixture and puree until smooth. Whisk the puree into the custard. Then stir in the corn mixture, cheese, 2 teaspoons of salt and 1/2 teaspoon of pepper until well blended.
  3. Spread the mixture in the prepared baking dish and bake for about 40 minutes, until the pudding is slightly puffed and just starting to brown. Let stand for 10 minutes before serving.