Tag: corn

Breakfast · Casseroles · New Favorite

Cheesy Sausage Grits…MMMM, MMMM, Good!

cathysmaha1 Comment

Grits and Cathy did not have the opportunity to meet until about 8 years ago when I tasted a Grits Breakfast dish at a party. They actually tasted good and weren’t just a mushy, bland bowl of nothing like I expected.  Of course, what doesn’t taste good when mixed with cheese and sausage?

A few weeks ago I bought a bag of grits at Sprouts before I found a recipe for this yummy dish for my annual Mother’s Coffee/Tea. Every recipe I came across called for ‘instant grits’ not just plain old grits.  After much searching, I found this recipe. As one Southern friend told me, instant grits aren’t as good so don’t even bother!

Grits are now like a dear, old friend (at least when cheese is involved). I plan to make this again, without the sausage, as a side dish for BBQ.  MMMM, MMMM, good!

CHEESY SAUSAGE GRITS

1 cup grits (uncooked)
1 lb. breakfast sausage (bulk, if you need to use links, finely dice the cooked links)
1 cup onion (diced)
9 oz. green chiles (drained and chopped)
1/2 cup butter
2 eggs (slightly beaten)
2 cups cheddar cheese (shredded)
10 drops Tabasco
1 tsp sweet paprika
1/4 cup fresh parsley (chopped)

  • Preheat the oven to 325°F.
  • Cook the grits in 4 cups of salted water until done (follow package directions). (I whisked the grits into boiled water and it only took me about 5-10 minutes to cook the grits)
  • Saute the sausage and onions, breaking the sausage into small pieces.
  • Drain the grease from the sausage and onions.
  • Add the chilies, butter, eggs, cheese and Tabasco to the cooked grits.
  • Combine the sausage and onions with the grits mixture.
  • Pour everything into a 9″x 13″ casserole and garnish with the paprika and parsley.
  • The mixture can be refrigerated for up to two days before baking (bring to room temperature before baking to use the same bake time).
  • Bake at 325°F for one (1) hour.
  • (The recipe states that this freezes well but I didn’t have any left to freeze!)

http://www.food.com/recipe/sausage-and-grits-casserole-92343

Family · Garden · Gluten Free · New Favorite · Vegan

Easy Summer Quinoa

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Summer vegetables and Quinoa is the perfect combination.  This recipe is from Iowa Girl Eats.  I follow her blog and love her recipes! Her blog name, alone, was enough to bring me to her blog…Iowa girls stick together!

I loved this dish and the wonderful summer vegetables.  I substituted roast red peppers for the sundried tomatoes with great results.  I hope you’ll enjoy it as much as I did!

EASY SUMMER QUINOA

1 cup chicken or vegetable broth
1/2 cup quinoa
2 Tablespoons extra virgin olive oil
1 large shallot, chopped
3 cloves garlic, minced
pinch red pepper flakes
2 cups chopped kale
1 small zucchini, chopped
salt & pepper
2 ears sweet corn kernels (about 2 cups)
1/4 cup sundried tomatoes packed in oil, cut into strips (or roasted red peppers or both!)
1/4 cup white wine
1/2 cup peas
1/4 cup chicken or vegetable broth
1/4 cup fresh basil, chopped
shaved or fresh grated parmesan cheese, for topping

  • Bring scant cup chicken (or vegetable) broth to a boil in a small saucepan. Rinse quinoa very well in a fine mesh sieve under running water (quinoa is coated in a natural, bitter coating that needs to be rinsed off) then add to saucepan, place a lid on top, turn heat down to medium-low, then cook until quinoa is tender and broth is absorbed, about 15 minutes. Set aside.
  • Heat olive oil in a very large skillet over medium heat. Add shallots then sauté until tender, about 2 minutes. Add garlic and red chili pepper flakes then sauté for 30 more seconds, stirring constantly.
  • Turn heat up to medium-high then add kale and zucchini. Season with salt and pepper then sauté for 2 minutes.
  • Add corn and sun-dried tomatoes then sauté for 2 more minutes.

  • Add white wine then scrape up brown bits from bottom of skillet with a wooden spoon. When wine is nearly gone, add peas then stir to combine. Add chicken broth and cooked quinoa then cook until broth is absorbed. Remove skillet from heat then add basil and stir to combine. Taste then add salt and pepper if necessary. Serve topped with freshly shaved or grated parmesan cheese.

Adapted from Iowa Girl Eats

 

Family Favorites

Salsa Chicken ala Crockpot

cathysmaha1 Comment

Salsa Chicken in the crockpot is a simple, hearty dish and perfect to serve for a crowd. You can easily modify the recipe to match your taste, adding more vegetables, hotter chiles, etc.

I’m trying to avoid simple carbs so I served over quinoa with sliced fresh tomatoes. It would be fun to serve the chicken in a buffet with a variety of serving options (outlined below) to allow the guest to make their own finished product.

SALSA CHICKEN IN THE CROCKPOT

2 pounds chicken breasts (if large, cut in half)
1 can whole kernel corn, drained
1 can black beans, drained
7 oz. can diced green chiles
16 ounce jar of salsa
1 teaspoon dried cilantro
salt and pepper

  • Place chicken breasts in bottom of crock pot and season with salt and pepper.
  • Add corn, beans, chiles and salsa.  Sprinkle with cilantro.
  • Cover and cook on high for 5-6 hours or 8 hours on low.
  • About an hour before serving, shred the chicken in the crockpot and let simmer until ready to serve.

  • Serve with fresh tomatoes, avocado, sour cream, shredded cheese, or salsa as you like.
  • Serving options:  Use as filling in burritos or tacos.  Serve over quinoa, baked potato, rice or noodles.
New Favorite

Corn Chile Cheese Pie

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Corn Chile Cheese Pie has been in my recipe file for years without credit to anyone. This weekend I had the ingredients and decided to try it.  I especially like the addition or corn meal to give a little texture to the pie.  While this recipe indicates no crust, I think it would be wonderful with a crust as well.

I served mine topped with slices of avocado and a side of fresh tomatoes.  Yummy for breakfast, lunch, dinner…anytime!

CORN, CHEESE, CHILE PIE

3 large eggs
16 ounce can whole kernel corn (blenderized)
2/3 stick butter
1/2 cup yellow cornmeal
1 cup sour cream
4 ounces Monterey Jack cheese, shredded
4 ounces Cheddar cheese, shredded
4 ounces can diced green chiles
1/2 teaspoon salt
1/4 teaspoon Worcestershire sauce

  • Preheat oven to 350 degrees.
  • Grease 9 1/2″ pie plate with butter.
  • Beat eggs.
  • Add all ingredients and stir.
  • Pour into dish and bake 45 minutes to 1 hour. Center will be firm and top will be brown.
  • Cool 10 minutes before cutting and serving.

  • Serve with sliced avocado and/or tomatoes.
New Favorite

Mini Corn Dog Muffins…addictive finger food

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This past weekend my older daughter, Megan, and I hosted a baby shower for younger daughter, Sarah, due April 27.  Megan did all of the planning and the food was to be ‘baby size’.  One of the recipes that we chose was Mini Corn Dog Muffins.   Served with mustard and ketchup they were a big hit for the little ones and grown-ups alike.  Let me warn you…they are addictive!

MINI CORN DOG MUFFINS

1/2 cup melted butter
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal (yellow)
1 cup flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1/2 inch pieces

  • Preheat oven to 375 degrees.  
  • Combine butter and sugar in a bowl and whisk to combine.  Add eggs and whisk to incorporate.  Add buttermilk and whisk again.
  • In a separate bowl, combine baking soda, cornmeal, flour and salt.  Stir to combine. Whisk into wet ingredients.
  • Spray mini muffin tins with non-stick spray.  Spoon 1 tablespoon of batter into each mini muffin cup.  Place one hot dog bite into the middle of each cup.
  • Bake for 8-12 minutes (oven temperatures may vary) or until cornbread is golden brown.  Cool in mini muffin tin for 5 minutes before removing and serving. I found using a small bamboo skewer was the perfect way to loosen the edges of the muffins to remove from the muffin tin.
  • Serve with sides of mustard and ketchup.
  • Store leftovers in the refrigerator and re-heat for 20-30 seconds in the microwave before serving.

Adapted recipe from Iowagirleats.com

For Snickerdoodle mini-cupcakes, see post Friday, March 22.

New Favorite · Skinny · Vegan · Vegetarian

Summer’s Harvest Salad

cathysmaha2 Comments

Every two months a group of great friends meet for a themed potluck before our book club gathering.  This month, an hour before our meeting, I had nothing.  It had been a busy day and I was fresh out of ideas and time.  After writing about food it seemed tacky to run to the grocery store and buy something…God forbid!

I stood in my kitchen and contemplated my next move when suddenly I saw a bowl of sun gold tomatoes from my garden and an avocado.  Hmmmm.  I quickly looked up a few recipes using those ingredients and then decided, ‘what the heck’, I’ll just through a bunch of vegetables in a bowl and toss with Greek Dressing (or vinaigrette) and call it good.

What resulted was a yummy refreshing summer’s harvest salad.  It’s a keeper!

SUMMER’S HARVEST SALAD

Sun Gold (or cherry tomatoes) halved
Fresh Sweet corn, cooked and cut from the cob
Chopped Avocado
Chopped green or sweet white onion
Chopped fresh basil
Salt & Pepper
Balsamic vinaigrette (or Greek Dressing)

Cowboy Caviar
Family Favorites · Vegan · Vegetarian

Cowboy Caviar

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When I was a little girl, I wanted to grow up to be a rootin’, tootin’ cowgirl just like I saw on TV…Sky King, Roy Rogers, Gunsmoke and so many more. I really have dated myself. My parents indulged my desire, with my dreamy cowgirl outfit and boots. Smokin’ hot, right?

Cowgirl Cathy 1957

Now, the closest I get to being a cowgirl is 1) taking my once a decade horse ride or 2) making Cowboy Caviar.  I feel so rustic, and healthy, when I eat it, aside from the chips that are a ‘must serve’.  Ordinary tortilla chips are good but my new favorite, Food Should Taste Good Multigrain Chips, are the best! Even better, they are gluten-free.

COWBOY CAVIAR

2 tablespoons red wine vinegar
1 1/2 to 2 teaspoons hot sauce
1 1/2 teaspoons salad oil
1 clove garlic, minced
1/8 teaspoon pepper
1 firm-ripe avocado
15 ounce can black-eyed peas
11 ounce can corn kernels
2/3 cup thinly sliced green onions
1/2 pound Roma tomatoes, coarsely chopped
salt chopped
fresh cilantro to taste
1 bag tortilla chips (or 2 cups finely shredded cabbage for salad)

  • In a large bowl, mix vinegar, hot sauce, oil, garlic, and pepper. Peel, pit and cut avocado into 1/2 inch cubes. Add to vinegar mixture and mix gently to coat.
  • Drain and rinse peas and corn. Add peas, corn, onions, cilantro and tomatoes to avocado, mix gently to coat. Add salt to taste.
  • Serve pea mixture with chips as an appetizer or add cabbage to make a salad.
Nicaragua · Vegan · Vegetarian

Nicaragua … lunch and tortilla making!

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As we hiked back up the hill to the dining lodge, I was anxious for fresh fruit juice and a delightful lunch. Today, we enjoyed fresh juice and salad, and chicken/vegetable curry over rice.  Notice the gorgeous fresh flowers that graced our tables.

Fresh salad for lunch

Chicken curry over rice

Our afternoon activity was right up my alley. We were making corn tortillas with the staff over a wood stove as well as roasting and grinding coffee beans from the farm (coffee grinding to be covered in a future post of my full coffee experience).  I will never take corn tortilla making for granted!

Step one for authentic corn tortillas involves Masa, Spanish for dough. Masa is made from field corn which is dried and treated with a lime water solution.

Dried Corn prepared for Masa

Next, we ground the corn by hand with a grinder.  If we Americans did this every day, there would no more flabby upper arms…this is hard work!

Grinding the corn for Masa

After the corn was ground it was time to make the tortillas.  Our teacher was a pro but this virgin tortilla maker failed miserably.  I’ll spare you a photo of my alien-shaped wonder.

Cooking the tortilla over a wood stove

The final step was the taste test. The packaged corn tortillas from the grocery store don’t stand a chance compared to the real thing.

The women of Nicaragua are amazing.  Many do not enjoy the modern conveniences that we take for granted, yet are full of joy working hard to serve their families and guests wonderful food and hospitality.  I feel so blessed to experience this with our wonderful teacher.  I yearn for more!

Next week…more from Nicaragua!

New Favorite · Nicaragua

Nicaraguan Perrerreque (Corn Cake)

cathysmaha7 Comments

During my trip to Nicaragua, I had the opportunity to stay with a host family in San Ramon. My roommate, Sally, and I had the great pleasure of staying with Neyda and her family. We enjoyed many wonderful meals at Neyda’s home. One evening our ecotour group were treated to an evening of native Nicaraguan food and music. It was wonderful and highlighted by a light shower and a gorgeous rainbow.

Rainbow over San Ramon Nicaragua

The food served that evening included an unusual, sweet yet savory corn cake, baked in an outdoor wood-fired oven. The cake was baking when we arrived and like hungry baby birds, we all flocked to see what was in the oven. Our hostesses were kind enough to share the cake while it was still warm.  Heavenly! The three photos below were taken the night of our dinner in San Ramon.

Our Nicaraguan hostess serving corn cake
Nicaraguan Corn Cake

Once returning home, the hunt was on for corn cake.  My sister-in-law, Betty, discovered a similar recipe and shared it with our ecotour group.  I baked the corn cake to share with my gal pals.  By chance, I also brought a bowl of fresh pineapple and found it to be a wonderful side dish to serve with the bread.  This recipe is slightly sweeter than the cake in Nicaragua, but delicious.  A winner!  However, I will continue my search to match the exact experience of our memorable Nicaraguan dinner.

NOTE: During our special evening in San Ramon we were also served the traditional Nicaraguan Nacatamal, a steamed corn cake filled with meat and vegetables, steamed in banana leaves. They, too, were fabulous and will be covered in a separate post at a later date.  Stay tuned!

Cathy’s Nicaraguan Corn Cake

PERERREQUE (CORN CAKE)

1 pound fine white corn meal  (I used regular white corn meal and ground again with the food processor)
1 pound crumbly cheese, grated finely (try Monterey Jack or Wensleydale)
1 cup sugar
2 tablespoons margarine
½ teaspoon baking soda
2 ½ cups milk

  • Heat oven to 350 degrees.  Mix the corn meal with the cheese and sugar. Cut/crumble in the margarine.   Mix the baking soda into a little of the milk and pour into the dry ingredients.   Add the remaining milk until the mixture is well blended.
Corn Cake: Adding milk to cheese and dry ingredients
  • Place the cake mixture into a greased baking pan. The mixture should be about 1 inch thick.
Corn Cake batter ready for the oven
  • Bake for 30 to 40 minutes until the cake is golden brown. After this time, remove it from the oven, allow to cool and then cut into small pieces or squares before serving. I found the bread to be at it’s best when served warm, about an hour after baking.
Baked Corn Cake

Adapted from The New Internationalist Food Book

New Favorite · Skinny · Vegan

Mexican Quinoa Casserole…Vegan/Vegetarian OR not!

cathysmaha2 Comments

I love quinoa! There, I’ve said it. I love quinoa salad and always looking for new ways to cook with this protein-rich, healthy grain. This Mexican Quinoa Casserole is now an honored member of my recipe collection. I made the recipe without the ground beef and taco seasoning, enjoying every wonderful bite! If you are vegan, make it without the ground beef and substitute a vegan cheese. If you’re a meat lover, go for the whole enchilada…um, I mean casserole!

Colorful ingredients for Mexican Quinoa Casserole

MEXICAN QUINOA CASSEROLE

Mexican Quinoa Casserole served with sour cream

1 14.5 ounce can diced tomatoes
1 14.5 ounce can black beans, drained and rinsed
1 cup canned corn
1/4 cup green chiles
1/4 cup salsa
1/3 cup broth (vegetable or chicken)
1 cup toasted quinoa
1 pound lean ground beef (optional)
2 tablespoons taco seasoning mix (optional)
3/4 cup water (optional)
1 cup cheddar cheese, grated
sour cream
chopped fresh cilantro
wedge of fresh limes

  • Preheat oven to 400 degrees.
  • Mix together the tomatoes, black beans, corn, chiles, salsa, broth, and quinoa. Pour into a greased 2 quart baking dish and cover with baking lid or foil.
  • Bake for 30 minutes. Remove and stir and bake another 30 minutes.
  • While the quinoa is baking, brown the ground beef. Add taco seasoning and water. Simmer until water has evaporated. Stir in beef mixture with quinoa mixture. Top with grated cheese and brown under the broiler.
  • Serve with sides of sour cream, fresh cilantro and lime wedges.

Adapted from food.com by Captain’s Lady