I've posted so many recipes for Corn Casserole, Corn Pudding, Corn Soup, Corn anything...... I love corn.
Here's another great Corn recipe.
Here's what you'll need:
Preheat the oven to 350 degrees.
1- 2 quart Casserole Dish sprayed with a Vegetable Cooking Spray.
1 can of Corn drained.
1 can of Creamed Corn
2 large Eggs, beaten.
8 TBS Butter, melted.
4 TBS Flour
2 TBS Sugar
1- 4 oz. can of Diced Green Chiles
1 C Half and Half
1/2 C Shredded Swiss Cheese
1/4 tsp Fresh Ground Black Pepper
Salt to taste.
Combine all ingredients in a Large Mixing Bowl.
Mix well.
Spoon into the Casserole Dish.
Bake for 1 hour/15 minutes to 1 hour/ 30 minutes. Until Golden Brown.
Enjoy!
Peace in the Kitchen!
Friday, March 25, 2016
Wednesday, March 23, 2016
Corn Soup #2
Here's another favorite Corn Soup. I love Corn Soup, Corn Chowder and any Corn Casserole or Gratin.
This one is served with a very tasty Texan Sour Cream and Chipotle Pepper Garnish.
Here's what you'll need:
1 Large Soup Pot, Stock Pot or Dutch Oven.
4 TBS Butter
1 Large Onion, chopped
3 Garlic Cloves, minced
1 tsp Cumin
1/4 tsp Chile Powder
Salt and Pepper to taste
5 C Frozen Corn, thawed.
4 C Vegetarian Chicken Broth
2 TBS Lime Juice
3/4 C Sour Cream, divided.
3 TBS Chopped Chipotle Peppers in Adobo Sauce
In the Stock Pot on Medium Heat:
Butter, heat until melted.
Add:
Onion
Garlic
Cumin
Chile Powder
Salt
Pepper
Cook, stirring often for 10 minutes.
Add:
Corn
Stir to combine well.
Bring to a boil.
Reduce Heat and Simmer for 5 minutes.
In Batches, Transfer to a Blender to Purée. Transfer to a Mixing Bowl after each batch.
Whisk in:
Lime Juice
1/4 C Sour Cream
In a small bowl:
Remaining Sour Cream
Chipotle Peppers
Whisk well.
Garnish Individual Servings.
Enjoy!
Peace in the Kitchen!
This one is served with a very tasty Texan Sour Cream and Chipotle Pepper Garnish.
Here's what you'll need:
1 Large Soup Pot, Stock Pot or Dutch Oven.
4 TBS Butter
1 Large Onion, chopped
3 Garlic Cloves, minced
1 tsp Cumin
1/4 tsp Chile Powder
Salt and Pepper to taste
5 C Frozen Corn, thawed.
4 C Vegetarian Chicken Broth
2 TBS Lime Juice
3/4 C Sour Cream, divided.
3 TBS Chopped Chipotle Peppers in Adobo Sauce
In the Stock Pot on Medium Heat:
Butter, heat until melted.
Add:
Onion
Garlic
Cumin
Chile Powder
Salt
Pepper
Cook, stirring often for 10 minutes.
Add:
Corn
Stir to combine well.
Bring to a boil.
Reduce Heat and Simmer for 5 minutes.
In Batches, Transfer to a Blender to Purée. Transfer to a Mixing Bowl after each batch.
Whisk in:
Lime Juice
1/4 C Sour Cream
In a small bowl:
Remaining Sour Cream
Chipotle Peppers
Whisk well.
Garnish Individual Servings.
Enjoy!
Peace in the Kitchen!
Tuesday, March 22, 2016
Italian Lemon Crostada
I just received this recipe and it looks yummy. I decided to copy a link to the recipe so you can see the photograph and get an idea of how delicious this looks. I love all things Lemon and I have great Lemon Pie Recipes. I haven't made this one so I don't know how it differs from our traditional Lemon Pie in America. This comes from Sweet Paul, a Blog that I follow and he got it from An Italian in My Kitchen. It was translated from Italian so that makes it authentic! I just ordered his Cookbook and it arrives this week. I'm looking forward to sharing additional recipes from him.
http://anitalianinmykitchen.com/lemon-crostata/
Enjoy!
Peace in the Kitchen!
http://anitalianinmykitchen.com/lemon-crostata/
Enjoy!
Peace in the Kitchen!
Monday, March 21, 2016
Cauliflower and Leek Gratin and another one of my favorite Cauliflower Gratin Recipes
I eat a lot of Cauliflower so I'm always looking for interesting ways to make it. I add raw Cauliflower to Salads, I make Cauliflower Soup, other Gratin recipes and Roasted. I like this addition of Leeks to a Cauliflower Gratin.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2 Quart Gratin Dish, well Buttered.
Water to cover the Florets.
1 - 3 Pound Head of Cauliflower broken into Florets.
2 Leeks, White and Light Green parts only. Trim into 1/4" slices.
2 Shallots, Peeled and Thinly Sliced.
4 TBS Butter
1 tsp Red Pepper Flakes. Additional to taste.
1 tsp Finely Chopped Fresh Thyme Leaves.
1/4 C Flour
1 1/2 C Heavy Cream
1 1/2 C Grated Gruyere Cheese. You can also use Emmental or your favorite Swiss Cheese.
Freshly Ground Black Pepper to taste.
In a large Soup Pot or Dutch Oven on Medium High Heat:
Bring Water to a Boil.
Add:
Cauliflower
Cook 2 minutes.
Drain, Rinse under Cold Water.
Transfer to a Large Mixing Bowl and set aside.
In a Saucepan on Medium Low Heat:
Butter
Heat until melted.
Add:
Leeks
Shallots
Red Pepper Flakes
Thyme
Mix well.
Cook, stirring often for 5 minutes.
Add:
Flour
Stir to combine well.
Add:
Heavy Cream, Slowly, stirring constantly just until well combined.
Increase heat to Medium High.
Bring to a Boil for 3 minutes, until it Thickens.
Remove from Heat.
Add:
3/4 C Cheese
Pepper to taste.
Stir until well combined.
Pour over Cauliflower.
Gently stir just to coat well.
Transfer to the Gratin Dish.
Sprinkle evenly with Remaining Cheese.
Bake for 25 minutes.
After Baking, Broil the top until Golden Brown (about 5 minutes).
Enjoy!
Peace in the Kitchen!
Here's my other favorite Recipe:
Cauliflower Gratin
Here's what you'll need:
Preheat the oven to 350 degrees.
A 2 Quart Gratin Dish, well buttered.
1 3 lb. Head of Cauliflower broken into Florets.
8 oz. Heavy Cream
4 oz. Milk
1 C Grated Cheddar Cheese + 1/4 C for Sprinkling prior to baking.
2 Eggs
Salt and Pepper to taste
A Pinch of Nutmeg
4 TBS Bread Crumbs ( Italian flavored if you like)
In a Saucepan with Boiling Water:
Cauliflower
Boil for 3 minutes.
Drain
Place in the Gratin Dish
In a Mixing Bowl:
Cream
Milk
1 C of the Cheese
Eggs
Whisk well.
Add:
Salt
Pepper
Nutmeg
Mix well.
Pour over the Cauliflower.
In a Mixing Bowl:
Breadcrumbs
Remaining Cheese
Mix well.
Sprinkle evenly over the Cauliflower.
Bake for 30 minutes.
It should be Golden Brown.
Enjoy!
Peace in the Kitchen!
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 2 Quart Gratin Dish, well Buttered.
Water to cover the Florets.
1 - 3 Pound Head of Cauliflower broken into Florets.
2 Leeks, White and Light Green parts only. Trim into 1/4" slices.
2 Shallots, Peeled and Thinly Sliced.
4 TBS Butter
1 tsp Red Pepper Flakes. Additional to taste.
1 tsp Finely Chopped Fresh Thyme Leaves.
1/4 C Flour
1 1/2 C Heavy Cream
1 1/2 C Grated Gruyere Cheese. You can also use Emmental or your favorite Swiss Cheese.
Freshly Ground Black Pepper to taste.
In a large Soup Pot or Dutch Oven on Medium High Heat:
Bring Water to a Boil.
Add:
Cauliflower
Cook 2 minutes.
Drain, Rinse under Cold Water.
Transfer to a Large Mixing Bowl and set aside.
In a Saucepan on Medium Low Heat:
Butter
Heat until melted.
Add:
Leeks
Shallots
Red Pepper Flakes
Thyme
Mix well.
Cook, stirring often for 5 minutes.
Add:
Flour
Stir to combine well.
Add:
Heavy Cream, Slowly, stirring constantly just until well combined.
Increase heat to Medium High.
Bring to a Boil for 3 minutes, until it Thickens.
Remove from Heat.
Add:
3/4 C Cheese
Pepper to taste.
Stir until well combined.
Pour over Cauliflower.
Gently stir just to coat well.
Transfer to the Gratin Dish.
Sprinkle evenly with Remaining Cheese.
Bake for 25 minutes.
After Baking, Broil the top until Golden Brown (about 5 minutes).
Enjoy!
Peace in the Kitchen!
Here's my other favorite Recipe:
Cauliflower Gratin
Here's what you'll need:
Preheat the oven to 350 degrees.
A 2 Quart Gratin Dish, well buttered.
1 3 lb. Head of Cauliflower broken into Florets.
8 oz. Heavy Cream
4 oz. Milk
1 C Grated Cheddar Cheese + 1/4 C for Sprinkling prior to baking.
2 Eggs
Salt and Pepper to taste
A Pinch of Nutmeg
4 TBS Bread Crumbs ( Italian flavored if you like)
In a Saucepan with Boiling Water:
Cauliflower
Boil for 3 minutes.
Drain
Place in the Gratin Dish
In a Mixing Bowl:
Cream
Milk
1 C of the Cheese
Eggs
Whisk well.
Add:
Salt
Pepper
Nutmeg
Mix well.
Pour over the Cauliflower.
In a Mixing Bowl:
Breadcrumbs
Remaining Cheese
Mix well.
Sprinkle evenly over the Cauliflower.
Bake for 30 minutes.
It should be Golden Brown.
Enjoy!
Peace in the Kitchen!
Sunday, March 20, 2016
Baked Sun Dried Tomato and Artichoke Dip
This is a Baked Dip that's served on Toasted Slices of French Baguette Bread. I like Fresh Bruschetta and I also like Baked Dips. I have many Dip recipes on my Blog.
Baked Sun Dried Tomato and Artichoke Dip.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Pan or 2 - 9" Round Pie Pans, sprayed with a Vegetable Spray or brushed well with Vegetable Oil.
1- 8 oz. Jar of Sun Dried Tomatoes in Olive Oil. Drain, reserve 2 TBS of the Oil and finely chop the Tomatoes.
2 - 14 oz. Cans of Artichoke Hearts, drained.
1/2 C Diced Onion
3 Cloves of Garlic, minced
2 C Shredded Swiss Cheese
1/4 C Shredded Parmesan Cheese
1 C Shredded Pecorino Romano Cheese
1/2 C Sour Cream
1/2 C Mayonnaise
1 - 10 oz. Frozen Chopped Spinach, thawed and squeezed dry in paper towels.
1 TBS Dried Oregano
1/2 tsp Fresh Ground Black Pepper
Toasted Slices of French Baguette Bread
In a Skillet on Medium High Heat:
Reserved Olive Oil, until Hot.
Add:
Onion
Sauté until translucent.
Add:
Garlic
Stir well and continue to cook for 1 minute.
Transfer to a Large Mixing Bowl.
Add:
Tomatoes
Artichokes
Swiss Cheese
Parmesan Cheese
Pecorino Romano Cheese
Sour Cream
Mayonnaise
Spinach
Oregano
Black Pepper
Mix until completely combined.
Spoon into the Casserole Dish or Pie Pans.
Bake for 30 minutes.
Serve Spread onto Toasted Slices of French Baguette Bread.
Enjoy!
Peace in the Kitchen!
Baked Sun Dried Tomato and Artichoke Dip.
Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Casserole Pan or 2 - 9" Round Pie Pans, sprayed with a Vegetable Spray or brushed well with Vegetable Oil.
1- 8 oz. Jar of Sun Dried Tomatoes in Olive Oil. Drain, reserve 2 TBS of the Oil and finely chop the Tomatoes.
2 - 14 oz. Cans of Artichoke Hearts, drained.
1/2 C Diced Onion
3 Cloves of Garlic, minced
2 C Shredded Swiss Cheese
1/4 C Shredded Parmesan Cheese
1 C Shredded Pecorino Romano Cheese
1/2 C Sour Cream
1/2 C Mayonnaise
1 - 10 oz. Frozen Chopped Spinach, thawed and squeezed dry in paper towels.
1 TBS Dried Oregano
1/2 tsp Fresh Ground Black Pepper
Toasted Slices of French Baguette Bread
In a Skillet on Medium High Heat:
Reserved Olive Oil, until Hot.
Add:
Onion
Sauté until translucent.
Add:
Garlic
Stir well and continue to cook for 1 minute.
Transfer to a Large Mixing Bowl.
Add:
Tomatoes
Artichokes
Swiss Cheese
Parmesan Cheese
Pecorino Romano Cheese
Sour Cream
Mayonnaise
Spinach
Oregano
Black Pepper
Mix until completely combined.
Spoon into the Casserole Dish or Pie Pans.
Bake for 30 minutes.
Serve Spread onto Toasted Slices of French Baguette Bread.
Enjoy!
Peace in the Kitchen!
Baking Pan Conversion
I was working on a recipe this morning and I wasn't quite sure what size pan I would bake it in. I did some research and decided to consolidate this information on measurements to convert Cups to Pan Sizes. I think it's great information. You can figure out the size of the pan based on the amount of Cups you have. This may be very common knowledge but I've never had it in one place where I can use it as a reference. I did an entire post on the Iconic 9" X 13" Casserole dish in America. The pan was probably created when America started producing Boxed Cake Mixes. In the end, I discovered that my recipe would fit in 1 - 9" X 13" X 2" Casserole Pan or (2) 9" Pie Pans.
Volume vs. Pan Size:
3 C = 8" X 1 1/4" Round Cake Pan
4 C = 8 1/2" X 1 1/2" Round Cake Pan
8" X 4" X 2 1/2" Round Pie Pan
9" X 1 1/2" Round Pie Pan
11" X 1" Round Tart Pan
6 C = 8" Round Cake Pan
7 1/2" X 3" Bundt Tube Pan
8"X 8" X 2" Square Pan
8 1/2" X 4 1/2" X 2" Loaf Pan
9" X 1 1/2" Round Cake Pan
9" X 2" Round Deep Dish Pie Pan
9" X 9" X 1/2" Square Pan
10" X 1 1/2" Round Pie Pan
11" X 7" X 2" Rectangular Pan
7 C = 8" X 2" Round Cake Pan
9" X 9" Square Pan
8 C = 8" X 8" Square Pan
9" X 2" Round Cake Pan
9" X 5" X 3" Loaf Pan
9" X 9" X 1 1/2" Square Pan
9 1/4" X 3 1/4" Brioche Pan
11" X 7" X 1 1/2" Casserole Pan
9 C = 8" X 3" Bundt Pan
9" X 3" Tube Pan
10 C = 8" X 2 1/2" Springform Pan
9" X 9" X 2" Square Pan
11 3/4" X 7 1/2" X 1 3/4" Casserole Pan
9" X 13" X 2" Casserole Pan
15" X 10 1/2" X 1" Jellyroll Pan
10" X 2" Round Cake Pan
11 C = 9" X 3" Springform Pan
10" X 2" Round Cake Pan
12C = (2) - 9" Round Cake Pans
9" X 3" Angel Food or Tube Pan
10" X 2 1/2" Springform Pan
10" X 3 1/2" Bundt Pan
9" X 13" X 2" Metal Baking Pan
14" X 10 1/2" X 2 1/2" Roasting Pan
15 C = 9" X 13" X 2" Casserole Pan
16 C = 9" X 3 1/2" Springform Pan
10 " X 4" Tube Pan
18 C = 10" X 4" Angel Food or Tube Pan
9" X 13" X 2" = (2) 8" Round Pie Pans
Here's another bit of information that I think is helpful when considering what size Baking Pan can be subsituted for a 2 Quart Casserole.
Enjoy!
Peace in the Kitchen!
Volume vs. Pan Size:
3 C = 8" X 1 1/4" Round Cake Pan
4 C = 8 1/2" X 1 1/2" Round Cake Pan
8" X 4" X 2 1/2" Round Pie Pan
9" X 1 1/2" Round Pie Pan
11" X 1" Round Tart Pan
6 C = 8" Round Cake Pan
7 1/2" X 3" Bundt Tube Pan
8"X 8" X 2" Square Pan
8 1/2" X 4 1/2" X 2" Loaf Pan
9" X 1 1/2" Round Cake Pan
9" X 2" Round Deep Dish Pie Pan
9" X 9" X 1/2" Square Pan
10" X 1 1/2" Round Pie Pan
11" X 7" X 2" Rectangular Pan
7 C = 8" X 2" Round Cake Pan
9" X 9" Square Pan
8 C = 8" X 8" Square Pan
9" X 2" Round Cake Pan
9" X 5" X 3" Loaf Pan
9" X 9" X 1 1/2" Square Pan
9 1/4" X 3 1/4" Brioche Pan
11" X 7" X 1 1/2" Casserole Pan
9 C = 8" X 3" Bundt Pan
9" X 3" Tube Pan
10 C = 8" X 2 1/2" Springform Pan
9" X 9" X 2" Square Pan
11 3/4" X 7 1/2" X 1 3/4" Casserole Pan
9" X 13" X 2" Casserole Pan
15" X 10 1/2" X 1" Jellyroll Pan
10" X 2" Round Cake Pan
11 C = 9" X 3" Springform Pan
10" X 2" Round Cake Pan
12C = (2) - 9" Round Cake Pans
9" X 3" Angel Food or Tube Pan
10" X 2 1/2" Springform Pan
10" X 3 1/2" Bundt Pan
9" X 13" X 2" Metal Baking Pan
14" X 10 1/2" X 2 1/2" Roasting Pan
15 C = 9" X 13" X 2" Casserole Pan
16 C = 9" X 3 1/2" Springform Pan
10 " X 4" Tube Pan
18 C = 10" X 4" Angel Food or Tube Pan
9" X 13" X 2" = (2) 8" Round Pie Pans
Here's another bit of information that I think is helpful when considering what size Baking Pan can be subsituted for a 2 Quart Casserole.
2 quarts
Casserole Substitutions
Peace in the Kitchen!
Friday, March 18, 2016
Cream of Corn Soup
I love Soup and I have a lot of Soup Recipes on the Blog. I make Soup during the entire year. In the Winter I make it every weekend.
I was surprised to see that I've never posted my recipe for Cream of Corn Soup.
Cream of Corn Soup
4 TBS Butter
1/2 C Diced Onion
1 C Diced Celery
2 1/2 C Water
2 C Cubed Raw Potato
2 C Frozen Corn
1 - 14 oz. Can of Creamed Corn
1 tsp Salt
1 tsp Pepper
3 TBS Flour
3 C Half and Half
In a Large Soup pot on Medium Heat:
Butter
Heat until melted.
Ad:
Flour
Whisk well until completely incorporated.
Add:
Onion
Celery
Cook and additional 5 minutes. Stir often.
Add:
Water
Potato
Corn
Creamed Corn
Salt
Pepper
Whisk well.
Cover and simmer 30 minutes.
Add:
Half and Half.
Simmer uncovered for 30 minutes. Stir often as it thickens.
Enjoy!
Peace in the Kitchen!
I was surprised to see that I've never posted my recipe for Cream of Corn Soup.
Cream of Corn Soup
4 TBS Butter
1/2 C Diced Onion
1 C Diced Celery
2 1/2 C Water
2 C Cubed Raw Potato
2 C Frozen Corn
1 - 14 oz. Can of Creamed Corn
1 tsp Salt
1 tsp Pepper
3 TBS Flour
3 C Half and Half
In a Large Soup pot on Medium Heat:
Butter
Heat until melted.
Ad:
Flour
Whisk well until completely incorporated.
Add:
Onion
Celery
Cook and additional 5 minutes. Stir often.
Add:
Water
Potato
Corn
Creamed Corn
Salt
Pepper
Whisk well.
Cover and simmer 30 minutes.
Add:
Half and Half.
Simmer uncovered for 30 minutes. Stir often as it thickens.
Enjoy!
Peace in the Kitchen!
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