Mexican Street Corn Casserole

I created this recipe after having Mexican Street Corn in a Cup for the first time, and loving everything about it.

I add this with the Mexican Crema because of the different thickness.

This is Chili Powder not Chile Powder.
They are completely different.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 9" X 13" Baking Pan or a Disposable Foil Pan with a Lid for a Block Party.

2 - 16 oz. Bags of Frozen Corn, thawed.
2 TBS Butter, melted
1/2 C Mexican Crema
1/2 C Sour Cream
2 TBS Lime Juice
1 1/2 tsp Chili Powder + additional for Garnish
1/2 tsp Garlic Powder
1/2 tsp Salt
1/4 tsp Cayenne Pepper
1 C Crumbled Cotija Cheese, divided.

In the Casserole Pan:
Corn
Butter
Stir to combine well.

Add:
Crema
Sour Cream
Lime Juice Evenly distributed over the Sour Cream.
Chili Powder
Garlic Powder
Salt
Cayenne Pepper
Half of the Cheese
Mix to Combine Well.
Bake 30 - 40 minutes.
Sprinkle with remaining Cheese.


Serve Hot.

Enjoy!
Peace in the Kitchen!

Apple Pie Without a Crust

I love this simplicity of this delicious Apple Pie.

This is definitely a Best of the Best Recipe. 

Jonagold is one of my favorite Baking Apples.

This is an adaptation of an Amish/Mennonite Recipe from one of my family's vintage recipe books.

It's one of my favorite Apple recipes. It's easy and absolutely delicious.

Apple Pie without a Crust:

1/2C White Sugar

1/4 C Brown Sugar

1/2 C Flour

1 Egg, unbeaten

1 tsp Baking Powder

1/4 tsp Salt

1/2 tsp Vanilla Extract

1 C Chopped Apples ( core and peel the Apple) I used a Jonagold, it only took 1/2 of a large Apple)

The next time I made it I used a small apple and it was a cup!

1C Chopped Pecans ( I used 1/2 of Regular Pecans and 1/2C of Cinnamon Frosted Pecans)

Combine, in a bowl:

Sugars ( White and Brown)

Flour

Egg

Combine, in a bowl

Baking Powder

Salt

Vanilla

Mix Well

Add to Dry Ingredients

Stir in :

Nuts

Apples

I use a blending fork, a wooden spoon would be just fine, to mix all of the ingredients together.

The dough will be very thick.

Press the dough, using your fingers, in a Pie Pan that's been prepared with my Pan Release Recipe ( search under Tips, Hints and More)

Bake at 350 degrees for 30 minutes.

Serve with Whipped Cream , or Vanilla Ice Cream.

I made this and we took it to some friends for dinner last night. It is definitely a "Best of the Best" recipe. I will keep making this one!

Since I first posted this recipe, I've made it many times. It's our new favorite dessert. I've made it with apple and walnuts or you could use slivered almonds. I'll also make it with pear and walnuts. It's simple to make, only 30 minutes and most people have the ingredients in their pantry except for an apple or a pear. 

Enjoy!

Peace in the Kitchen! ( The Kitchen smells amazing)

Meatless recipes by Ree Drummond.

I recently watched a series of Meatless Recipes on The Pioneer Woman. I decided to share the videos instead of re writing them for the Blog. I love all of these recipes.

Ree Drummond has stocked her kitchen with all the ingredients to make some of her favorite meatless meals, and she's whipping up Broccoli Cheese Baked Potatoes, Greek Grilled Eggplant Steaks and Roasted Vegetable Panzanella. More meat-free goodness comes with Italian Cornbread and Tofu Lettuce Wraps.

Enjoy!
Peace in the Kitchen!

                                                                   Greek Grilled Eggplant Steaks 
                                                                                                                                                                                                                                                                                                                                                   
                                                                   Broccoli Cheese Baked Potatoes 
                                                                                                                                                                                                                                                                                                                                                   
                                                                   Italian Cornbread 
                                                                                                                                                                                                                                                                                                                                                   
                                                                   Roasted Vegetable Panzanella                                                                                                                                                                                                                                                                                                                                                    

                                                                   Tofu Lettuce Wraps                                                                                                                                                                                                                                                                                                                                                    

Roasted Poblano Jack Cheese Grits

I love Grits of any kind and this is just 1 more recipe to add to my collection, This may be my favorite recipe.

These are my favorite Grist Mill Grits.
George Washington's Grist Mill Grits.

This is another Company that makes Grist Mill Grits.
Homestead Grist Mill Grits.

Here's what you'll need:
Preheat the Oven to 400 degrees.
A Sheet Pan lined with Foil.

3 Poblano Peppers, cut lengthwise, stemmed and seeded.
2 C Vegetarian Chicken Broth ( I use Better Than Bouillon Chicken Base)
2 1/2 C Heavy Cream, divided.
1 C Grist Mill Grits ( it's important to get the Grist Mill Grits)
4 TBS Butter
2 TBS Toasted Garlic Purée
1 1/2 C Shredded Monteray Jack Cheese
1/2 tsp Salt
1.4 tsp pepper

Poblano Peppers:
Arrange them cut side down on the Sheet Pan.
Bake 15 - 20 minutes.
Remove Pan to a Rack to Cool Completely.
Remove and Roughly Dice them into 1/2" Square Pieces.
Transfer to a Bowl and Set Aside.

In a Large Saucepan on Medium High Heat:
Broth
2 C of the Cream
Bring to a Boil.

Slowly Add:
Grits, while constantly stirring.
Reduce Heat to Low and continue cooking for 20 minutes, stirring often.

Add:
Butter
Stir until incorporated.

Slowly Add:
Remaining 1/2 C Cream.
Continue stirring until incorporated.

Cover and Cook, stirring for an additional 15 - 20 minutes.
Remove from Heat.

Add:
Peppers
Cheese
Salt
Pepper
Stir to Combine Well.

Enjoy!
Peace in the Kitchen!

Fish and Chips

No recipe required!

Apple Pie Cookie Cups

This is great way to have individual servings of Pie in an Oatmeal Crust. You can use any Flavor of Pie Filling.  Apple is perfect for Fall and Winter along with Pear, Cranberry and Mincemeat.  Berry fillings would be nice for Summer.

This would be a great filling for Thanksgiving.

This is my Medium Cookie Scoop.
2" in Diameter
1.5 oz.

I have this pan and it's another option for making the cups.

Shot Glass

Here's what you'll need:
Preheat the Oven to 350 degrees.
A Full Size Muffin Tin, coated with Vegetable Cooking Spray.
A (medium)  2" diameter Cookie Scoop. I've marked mine with 1.5 oz.
A Shot Glass for creating the Wells.



16 TBS Butter, room temperature.
1 C Brown Sugar
1/2 C Granulated Sugar
2 Eggs
1 tsp Vanilla
1 1/4 C Rolled Oats
1 tsp Baking Powder
1/2 tsp Cinnamon
1/2 tsp Salt
Fruit Pie Filling

In a Large Mixing Bowl with a Hand Mixer or in a Stand Mixer with a Paddle Attachment:
Butter
Brown Sugar
Granulated Sugar
Beat until Creamy Smooth.

Add:
Eggs
Vanilla
Mix just until incorporated.

Gradually Add:
Flour
Oats
Baking Powder
Cinnamon
Salt
Mix just until Well Combined.

Scoop Dough, using the Cookie Scoop, into each well of the Muffin Tin.
Press to slightly flatten.
Bake 18 - 20 minutes, until Golden Brown.

Remove Pan to a Rack.
Immediately Create the Wells by gently Pressing the Shot Glass (sprayed with Vegetable Cooking Spray) into the Dough.

Leave the Pan on the Rack to Cool for 10 minutes.
Transfer the Cups to a Rack to Cool Completely.

Fill with your favorite Pie Filling.

Enjoy!
Peace in the Kitchen!

Mexican Street Corn in a Cup

I recently ate at an authentic Mexican Street Taco Restaurant, TacosYMas. The Tacos were amazing but my favorite dish was the Mexican Street Corn in a Cup. It was the first time I had eaten it and it was delicious. I talked to one of the Chefs and he explained the ingredients and how it was layered.  I'll serve it at our Thanksgiving Dinner this year.

This recipe makes 10 individual servings of 3/4 of a Cup of Corn.

These are 8.4oz. Ramekins.
You can also use Plastic Cups from a Party Store or Liquor Store
as long as they are at least 8 oz.

Mexican Cream

Mexican Hot Sauce

This is Chili Powder not Chile Powder.
There is a difference.

This is the Sea Salt I use.

Here's what you'll need
10 - 1 C  Cups or Ramekins.
A Large Saucepan.

7 1/2 C of Corn Kernels. You can use Frozen, thawed or Canned, or Scraped from Fresh Corn Cobs.
20 TBS Butter, softened.
2 1/2 C Lime Juice + 3 Whole Limes to cut into Wedges.
2 1/2  C Mexican Cream/Crema Mexicana
Chili Powder
Sea Salt to Taste
1 1/4 C Crumbled Mexican Cotija Cheese
Mexican Hot Sauce

In a Saucepan on Medium High Heat:
Corn
Enough Water to Completely Cover the Corn.
Bring to a Boil
Reduce Heat to Medium Low and Simmer 2 - 3 Minutes.
Drain Well.
Transfer to a Bowl.

In each Cup, layer the ingredients in the following order:
3/4 C Corn
2 TBS Softened Butter
4 TBS Lime Juice
4 TBS Crema
A Sprinkle of Chili Powder.
Salt to Taste
2 TBS Cheese
A Dash of Hot Sauce to Taste.
Garnish with a Lime wedge and Squeeze it on top.

Enjoy!
Peace in the Kitchen!