Showing posts with label Corn. Show all posts
Showing posts with label Corn. Show all posts

Friday, June 10, 2016

Pasta Salad with Corn, Tomatoes, and Avocados



As promised, a few recipes about food.  This salad is delightful.  Each bite is creamy and packed full of flavor. I love the combination of avocado, corn and tomato.  You also have a lot of freedom with this recipe.  If you need to use gluten free pasta you can.  The sauce is pretty basic but feel free to mess with the flavor profile. Use fresh herbs or dried.  I will always encourage my readers to alter any recipe to fit into their family's comfort zone.

A side note, if you will.  Typing with single space and not double space is so WEIRD!  I have been in school these past six months and everything is double spaced with size 12 font.  I feel like such a rebel typing in single space.  Honestly, I kind of like it.

Thank you friends who took the time with my last post to send me messages (public and private).  It meant so much to myself and to my husband.  I didn't know how Cory would react with me sharing such a personal story and experience with the world.  His comment to me was one of relief.  He said it felt good to finally let everyone know that we are not perfect and that our marriage is fragile at times.  We make mistakes and try to learn from them.  I had to agree.  I felt a release too.  Cory said we weren't hiding the fact that we had a dip in our relationship, we just never openly talked about it.  Twenty-eight years is a long time to be married.  If in that time we did not have a few hiccups along the way, I believe, we would never grow as a couple.



Again, thank you for the support and kind words.  I appreciate each comment. They always touch me more than you know.  The private messages tug at my heart.  I believe with all my heart that we are each living and doing our very best at any given time.  Could we be better? Absoultely.  That's not the issue though.  Now is our only reality and it's now that we must live.  Now is how we will shape our future and deal with our past.  Now is sometimes easier than others.  Staying present and living the best NOW that I know is keeping me positive and on track.  Allowing myself to have a down moment is okay too.  It's easier to work my way through those feelings or disappointments instead of harboring them.  When they say to push through your each moment, good or bad,  I really do believe this.

Living an authentic life is raw and complicated.  Living an authentic life will make you more free than anything else.  Being the real you is better than trying to be something you are not.  A lesson that took me a few decades to figure out.

Love you.  It's okay.  Give yourself permission to be okay with yourself.

Oh, and make some pasta salad.


Pasta Salad with Corn, Tomatoes, and Avocados

1 package of your favorite pasta, cooked according to directions
1-2 avocado, diced small
1-2 tomato, diced small
1 cup of corn (frozen or canned) 
1/2 cup cubed cheese (omit if vegan or use vegan cheese)
1/4 cup mayonnaise or Vegannaise 
1 tablespoon chopped green onion
1/4-1/2 teaspoon paprika
1/2 teaspoon garlic
salt and pepper to taste
garnish--Chow Mein Noodles (if these fit into your diet plan)
garnish--fresh curly parsley

1.  Prepare ingredients.  Toss together in a large bowl.  Taste and adjust.  You can always add more seasoning but it's hard to adjust if you add to much.  Top with garnishes.

2.  Refrigerate any leftovers.  Good for 3-5 days.


Recipe and Photo's by Sherron Watson

Monday, May 13, 2013

Bacon Potato Pancake with Toasted Corn Salsa



Imagine my excitement when I received a huge box delivered to my doorstep.  It was like Christmas all over again.  I opened it up to discover that I had been sent some pretty amazing things: an assortment of potatoes from Potatoes Goodness Unearthed and supplies from OXO to help me with my amazing potato appetizer.

At the end of this month I will be attending my first conference in Philadelphia, Eat Write Retreat. As part of the participants we have a variety of opportunities before the conference to get involved.  This was one such event: a mystery ingredient used to create an amazing appetizer recipe.

It took me about two weeks to finalize what I would be making.  I had a few ideas but kept coming back to a potato pancake.  I wanted to make something that I would want for an appetizer and this is something that I love.  I have topped my bacon potato pancake with a creamy avocado sauce and toasted corn salsa.

All I can say is that my family thought it was pretty amazing!

The bacon and potato paired together is always a home run in my book.  I love avocados and thought the green highlighted the corn relish and was an excellent sauce for the pancake.  The corn salsa offers a bit of crunch and texture to the appetizer.

When I make mashed potatoes at home, my kids always want corn to go along with them.  They enjoy the combination of corn and potatoes together and in some way, this was how the dish came together.

My kids are a huge influence in how I cook.  They have strong opinions about flavors and textures.  They have never been afraid to share their thoughts on any dish I have created.

My favorite part about the box I received in the mail was a nifty sheet of facts about the varieties of potatoes on the market.  I always knew that certain potatoes tasted better with certain dishes but I never went in search of this information.  I was pleasantly surprised to see a laminated sheet that gave me hints and ideas, along with a recipe, that would better assist me in finding the perfect potato to use in any recipe.

For this recipe, based on what I read, I used the YELLOWS.   They are buttery and creamy.  Two words that I definitely wanted to use in describing my Bacon Potato Pancake.

I hope that you will enjoy this appetizer as much as we did--the kids are already asking me for it again!

**Disclosure: I was provided with an assortment of potatoes to try along with a variety of OXO products.  My opinions are my own and I have willing given honest feed back to both products.

Bacon Potato Pancake with Toasted Corn Salsa

Makes 12-2inch pancakes

5 slices of bacon, cooked
1.5 lbs. of yellow potatoes, diced
1/4 cup green onions, diced
1/2 cup Gruyere cheese, grated
1 egg
1/4 cup all purpose flour (white rice flour for gluten free)
1/4 teaspoon pepper
salt to taste (1-2 teaspoons)
Avocado Cream--recipe below
Grilled Corn Salsa--recipe below

In a large pot add diced potatoes and fill with water until just above potatoes.  You do not need to peel them unless you don't want the peel on your potatoes. When potatoes are done (they can be split with a fork) DRAIN the water.  Let potatoes dry out for a minute or two.

Fry up your bacon and cut into small pieces.  Save the grease and use this for frying up the potato pancakes.  I always keep my bacon grease so I do have extra if I need more while frying up the pancakes.

In a medium size bowl, combine bacon pieces, green onion, cheese, egg, flour, salt and pepper.

Using a potato ricer, rice the potatoes into the bowl with the other ingredients.  Stir to combine. The consistency will be very thick. I used an ice cream scoop to portion my pancakes.

Using the bacon grease, add this to a new frying pan and fry your potato pancakes until they are golden brown.  Remove to a wire rack.

Top with avocado cream and grilled corn salsa.

Avocado Cream

Makes 2 cups

2 ripe avocados
1/2 lime
1/2 cup sour cream
salt to taste
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Combine avocado, sour cream, juice of half a lime, salt, garlic powder and onion powder into a small bowl.  Mash with fork, and then whip until smooth with wire whisk.  You can use a food processor if your kitchen has one, mine does not.

Toasted Corn Salsa

**Fresh grilled corn can be used if you prefer

1(14.5) can yellow corn, drained well
1/4 cup chopped cilantro
2 tablespoons orange bell pepper, diced small
1/4 cup red onion, diced small
1 teaspoon light olive oil
1 lime
salt to taste

To grill canned corn I used my small cast iron pan.  Heat pan until very hot.  Add corn and toast on all sides, stirring frequently so it does not burn.

Remove once it has a nice brown color.

In a medium bowl, add corn and the remaining ingredients.

Serve hot or cold.


Written by Sherron Watson











Thursday, December 20, 2012

Gluten Free Cornbread



Some days I just want comfort food.  Something warm, and filling.  I want to feel and taste my blues away.

Why does food have the ability to offer comfort when sometimes a hug or a kind word does not?

I think of corn bread as comfort food because it reminds me of days spent with my family growing up in California.   It stirs a memory of my family being snowed in to our home in Utah during a winter storm.  I am instantly thinking of the chili recipe that my brother n law shared with me last year.  He was so proud that he created a dish that won first place.  I was able to recreate it for my family and make this cornbread to go with it.

This past week we have, as a nation and country, felt great sorrow and pain.  We see ourselves in the shoes of those parents that lost loved ones.  We remember a time that fear was felt in our spines.  I, for the first time, thought about my safety and that of my family, in greater detail.

I became more aware of my surroundings.  I noticed every person in line.  I watched with an uneasy eye as I entered the grocery store.

I cried.  I tried to reason in my mind why something of this nature could and would take place.  I was at a loss for words.  It hurt to my core.

All this emotion and I was someone on the outside looking in through the media, internet and personal stories being shared with friends.   I cannot even begin to understand the emotion and loss that the town in CT felt or those affected by the Clackamas Town Center shooting in Oregon.

Clackamas Town Center is a place that I worked when I graduated from high school, I sat numerous times on Santa's lap, I enjoyed ice skating with my family and friends on weekends, I visited See's Candy more than was necessary; this was my neck of the woods growing up, and yet, I have not lived there for many years and the shock of what happened still confuses me.

I never heard of Sandy Hook Elementary before Friday but I can guarantee to you that I will never forget the school or the poster of those that lost their lives.

This week has left me questioning everything.

With this questioning I know some things for certain.  I know that I love my family.  I know that there are many many good people in this world.  My hope is that I and my family will not live by the fear that is so easy to feel at times like this.  I want my kids to understand that bad things happen but from them we must learn and see the good.  I know that the loss and heartache will ease with time.  Never forgotten, not buried but put into a special place that can be visited with fond memories and joy deep within our souls.

Our world is changing.  I would hope for the better but I don't know.

Words are hurtful and mean or they can be comforting and caring.

I have seen the hurtful words a few times this past week and it makes me sad especially during such a sorrowful time.  We all have opinions and ideas of what should be the change to come and how it should manifest itself; we all have varying ideas that make discussing these items challenging.  We all come from different experiences and lives.

So it is because of the events of the last few weeks that I needed some comfort food.  I wanted to escape for a few minutes into a few memories that brought a smile to my heart.

Enjoy this easy cornbread recipe the next time you make chili or beef stew.  It would also make a great brunch item served with honey and butter.

Enjoy


Recipe:  Gluten Free Cornbread

1 cup of corn meal
1/3 cup of sorghum flour
1/3 cup of tapioca starch
1/3 cup white rice flour
1.5 tablespoons baking powder
1 teaspoon of salt
3/4 cup of milk
1/3 cup of oil, I used sunflower oil
2 whole eggs
1/2 cup of corn, drained

Preheat oven to 400 degrees.  If using a cast iron pan, put into oven now with 2 tablespoons of butter.

While your pan and oven are preheating, combine the dry ingredients in one bowl.  Whisk to blend.

In a small bowl, combine wet ingredients.

Add the wet ingredients to the dry ingredients, fold in the corn.

Remove hot pan from oven and add cornbread batter.

Bake for 15 minutes or until lightly brown on top.  the middle should be firm to the touch.

Written by Sherron Watson


Wednesday, December 12, 2012

Bacon and Corn Griddle Cakes, gluten free


Bacon and corn, enough said!

I am pretty sure you already know my love and passion for this combination.  If you need a gentle reminder, check out this recipe I make with corn and bacon.

The two flavors just work and make my belly super happy.

I saw this recipe from Recipe Girl for her bacon and corn griddle cakes and fell in love.  

As is usually the case with most recipes, I have to convert them to a gluten free version and so for the original please visit her site.  To get to the original recipe go HERE.  The pictures that she has shared with this recipe are enough to make you lick your screen, or maybe that was just me…LOL

Do you remember as a kid having a glass jar under the sink that was layered with all different colors and layers of grease?

No? Yes?

I sure did.  It was bacon grease. My grandmother and Mom both saved the grease after every batch of bacon they made.  They would use it for everything.  I don't remember when my Mom stopped doing this but one day the jar was gone.

I have read recently where this is coming back into fashion.  I don't know how I feel about storing bacon grease for weeks and using it often BUT I do know that for this recipe having the bacon grease readily available to cook these cakes in, makes them that much better.

I don't mind using bacon grease in moderation.  

Oh the things we remember from our childhood.  I love the memories I have with my kitchen and the food I ate way back then and the memories I am making for my kids today.  

It makes me smile. 

I cannot wait to make these again nor can my family. ENJOY



Recipe:  Bacon and Corn Griddle Cakes, gluten free
Adapted from Recipe Girl

4 slices of bacon, cooked crispy and cut into small squares
1 cup of corn kernels, drained
2 tablespoons of green onion, diced
1/4 teaspoon of salt
1/2 teaspoon of baking powder
1/2 cup of  brown rice flour
1/4 cup of corn meal
1/4 cup of tapioca starch
1/4 cup of almond meal
1/4 cup of milk

Bacon grease or oil to fry cakes 

In a medium fry pan with heat set to medium high, heat oil or bacon grease until hot.  

In a large bowl, combine all of the above ingredients and stir to combine.

I used a cookie scoop and placed 6 scoops in my pan.  Fry on both sides until golden brown.  (3-5 minutes).

Remove to a wire rack and let cool slightly.  Serve with your favorite sauce or eat as is.

See pictures below for steps to frying griddle cakes.





Written by Sherron Watson

  

Wednesday, October 3, 2012

Creamy Parmesan Corn


I love this side dish.

I have always been a huge fan of corn and this dish is by far my favorite corn dish.  I used to make this without bacon, but then we all know that bacon makes everything taste that much better.

I like this recipe best cooked in a slow cooker for a few hours verses heating it up on the stove top.

In the slow cooker it gets nice and creamy and the corn has a chance to drink in the flavors of the parmesan and cream cheese.

Leftovers, if there are any, are the best.  The parmesan really shines the next day along with the smokiness of the bacon.  I make it a priority to have left overs of this dish.

I have only used canned corn to prepare it, so if you try to use fresh corn please let me know. I would love to hear how that turns out too.

A simple side dish of corn turned into a gourmet treat for your family.

ENJOY!

Recipe:  Creamy Parmesan Corn

3 cans of corn, drained
1 (8oz.) package of cream cheese, soft
1/2 stick of butter, soft
1 cup of parmesan cheese, finely grated
1/2 pound of bacon, cooked crispy
Salt and Pepper to taste

In a slow cooker add the above ingredients.

Cook on high for 3 hours, stirring occasionally or on low for 6 hours.

Serve immediately.



  

Wednesday, July 18, 2012

Messy Corn on the Cob



Last summer I went to DC to meet my cousin for dinner and we ate at Founding Farmers restaurant in Georgetown.  

I loved the concept of the restaurant.  They source their food from local farms in the area.  

Our food was memorable to say the least.  

I have wanted to try this style of corn for a very long time.  Some refer to it as Mexican Style Corn. 

I am just going to admit this now, when I eat something really good I tend to make noises that cause my family to turn their heads.  This was one of those occasions.  I could not help myself, the flavors were fantastic.  I think I said, " mmmmm, this is so good" about a 100 times and then ordered two more.  

I actually dreamed about that corn.  TRUE STORY!

I woke up and ran to the store to buy some more corn on the cob.

When I returned home I wanted to do my own twist on this corn on the cob.  I have recently fallen in love with smoked paprika.  The light went off in my head and this is how my corn became a monthly staple in our home.

Quite honestly I would eat this weekly if my family would allow it.  The best part is the mayonnaise and paprika leave a great mess on your face.  It's hilarious to watch others eat the corn.   We always warn our guest that it will require extra napkins.

This is just another example of how you can take something as simple as corn on the cob and "JAZZ that puppy up" into a gourmet side dish.  

Recipe:  Messy Corn on the Cob

ears of corn, I usually do at least one per person then add 4 more
mayonnaise
grated parmesan cheese
green onions, finely sliced
Smoky Paprika Spice Mix (recipe below)

To prepare corn:  

In a large pot, bring your water to a rapid boil.  Add corn for 3 minutes to blanch it.  

On your grill, let the corn get nice and grilled, usually takes 8 -10 minutes.  This offers great flavor to the corn kernels.


When corn is done, remove to a plate.

This is the messy part, slather mayonnaise onto each piece of corn, sprinkle with the smoky paprika spice mix, add your parm cheese and then add a few slices of green onion.

Serve with lots of napkins and corn picks, if you have them.  Your friends will thank you later.

Recipe: Smoky Paprika Spice Mix

1 tablespoon of Smoked  Paprika
1 teaspoon of each of these spices: garlic powder, onion powder and salt
1/2 teaspoon of cumin
1/4 teaspoon of each:  chili powder and pepper

To add spice:  add red cayenne pepper (just be careful and warn people first)

Combine together and store in sealed jar or container.



Thursday, July 21, 2011

Corn Casserole


I visited my sister-n-law, Amy, a few years ago and she made this casserole that was so delicious!  It was warm, creamy and full of corn.  I tried really hard to not eat the whole thing, let alone lick the plate clean.  I had to have the recipe and she shared.  The original recipe was from Jiffy and can be found here.

I have not had this recipe in almost 2 years because of the fact that I cannot eat wheat.  Jiffy is made with wheat.  While at the Fancy Food Show in DC, I met Bob Hodgson from Hodgson Mill.  They have a great line of gluten free mixes and flours.  I was so excited when they loaded me up with samples and mixes.  That made for a heavy trip home on the Metro...LOL and some rather strange looks.

I have used several of the products and they all have exceeded my expectation.  I made Flank Steak in the morning and I needed something yummy to go with it.  I saw the cans of corn and thought to myself, "I wonder if I could duplicate the corn casserole that I had ate in Idaho?".

I started looking around my house to see what I had and it hit me.  I had a yellow cake mix from Hodgson Mill.  Now, this is the great thing about gluten free products.  The ingredients are all listed and you KNOW what the ingredients are.  I know how they function together when combined.  This yellow cake mix was perfect!

So the adventure began and my fingers were crossed.  I can tell you that it was wonderful and had the same texture and taste as the original.  Thanks Hodgson Mill for making versatile product.


Corn Casserole...it's also Gluten-Free.

2 cans of corn, drained
1/2 cup of cream or milk
2 eggs, beaten
2 cups of GF Yellow Cake Mix ( I used Hodgson Mill)
1 stick of butter
1/2 c. plain yogurt
1/2 c. sour cream
1/2 tsp. garlic powder

Preheat oven to 375.

I make my own cream of corn.  Take one can of drained corn and the 1/2 cup of milk or cream.  Blend in a blender.  It does not have to be smooth just combined very well.

Add creamed corn and the remaining ingredients in a large bowl. Spray cooking oil into a 9X13 pan.  Bake for 30-40 minutes.  Use a tooth pick to decide if the center is cooked all the way through.

NOTE: I used a deep dish pizza pan to make my corn casserole.  I had enough mix that I could also make 6 cupcakes. These make great snacks for the kids.

This is not a paid advertisement for Hodgson Mill, I just really like their products.  ENJOY>





Donut Breakfast Casserole

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