Layered Enchilada Bake is deliciously easy. You get all the goodness and flavor of an enchilada without wrapping and tucking tortillas. And – IF – there are any left overs they are even better than the serving you had when they were freshly made! Begin by browning the ground beef. Drain excess grease and push the meat to one side to lightly saute the chopped onion. Stir in the can of corn and the enchilada sauce (mild or to your taste), plus the Taco seasoning mix. Bring to boil, stirring occasionally. Remove from heat when mixture reaches a boil. In the meantime, place two tortillas end to end in a 9x13 pan sprayed with cooking spray. Cut a third tortilla into 2 inch wide strips and place around the edges so that the bottom is fully covered. Spread half the sour ... [Read More]
Corn
Cowboy Beef Hash
Cowboy Beef Hash is a meat and ‘taters meal that is ready in about 30 minutes. It is a quick and easy, stick to the ribs meal that everyone in the family will love. You probably have the ingredients on hand in the pantry/freezer right now. Add it to the rotation and your family will thank you!! The recipe is also easily adjusted to individual taste. Instead of adding the entire 16 ounce jar of salsa to the meat mixture, I only add half and then serve the remainder on the side for those who want more kick. (You know – my wimpy taste buds!) I like the shredded frozen hash browns, because you can cook them crispy. Bytes and Wheels like their potatoes so they prefer Potatoes Obrien for heartiness -- and that's what I use. I had not heard of Frozen Roasted Sweet Corn until I saw ... [Read More]
Wicked Good Unusual Baked Corn Chowder
Last spring, my niece graduated college so we did the family thing and threw a day of eating to celebrate. Her dad (my brother) Gene, and wife Deb drove all the way from North Carolina to the middle of the Great Plains where we live. Deb dashed out to the local store and grabbed a bunch of groceries to put together their contribution to the celebration. Unusual Corn Chowder was one of the dishes she prepared. Now y’all know Deb is from New England. She said it’s also called Corn Pudding up in the northeastern corner of this big country. Here in the Great Plains it’s sometimes called Scalloped Corn. Although my elderly aunt once scoffed at that because “everyone knows if you scallop something, it’s got crackers in it and this doesn’t”. She called it Corn Casserole. My sister Bee ... [Read More]
Cheesy Chicken Enchilada Dip
The first time I made Cheesy Chicken Enchilada Dip, I wasn’t so sure anyone would like it. They didn’t just LIKE it, they thought it was fantastic! Black beans, corn and spicy (sort of!) enchilada sauce and all. The creamy melty cheese didn’t hurt either! It is just as good the second day, too, though I had to hide a sample so I could check that out. :-) Sprinkle a little extra cheese on top before running it through the microwave to reheat. Rotisserie chicken works well for this, as does leftover chicken or turkey. Dice the meat on the small side for easier eating and so it won’t break the chips. I used mild enchilada sauce, but if your family likes the spicier versions go right ahead. I did add the cumin for a bit more kick so you might want to adjust that or even use a ... [Read More]
Bacon Corn Chowder
Bacon Corn Chowder is a quick meal. It takes about half an hour to make it from start to finish. The word chowder comes from the French word “chaudiere”, meaning a three-legged cauldron used by fishermen to make seafood stews. When the fishermen returned from sea, each village had a large chaudiere waiting for a portion of each man's catch. The resulting stew was served during the community's welcoming celebration. Although a chowder originally always included seafood, Americans began substituting other handy ingredients, often with potatoes as the base. Today chowder refers to any thick, rich soup with chunky ingredients that is cooked quickly without prolonged simmering. This dish is a lesson in multi tasking! Cut the bacon into pieces before browning. I usually cut the whole package ... [Read More]
Garlic Citrus Butter for Corn on the Cob
My dad loved corn. Especially a white and yellow mix called Country Gentleman. He always had a huge garden, a part of which was dedicated to his corn. Mom would freeze nearly 200 hundred packages every year so he (and the 7-10 other hungry mouths at the table) could have a corn fix during the winter. During the summer, we had “Roastin' Ears” every day. Every single day. Sometimes twice a day. Slathered with lots of butter and a smidge of salt. Love it! When you eat that much corn, though, sometimes a little flavor change up keeps the love affair alive! Citrus butter provides a flavor twist to corn. It’s simple to make and can have some variation, depending on what citrus fruit is available. Keep the 2 teaspoons of lemon zest, but you can use all orange or lime for the ... [Read More]
