This is a very easy side dish and yummy too. I found it online and took it to a couple cook-outs this summer and everyone had seconds and thirds and so on til it was gone.
Corn Casserole
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix
8 oz sour cream
1/2 stick butter
1. Preheat oven to 350 degrees F.
2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and butter.
3. Pour into a 9 by 13-inch casserole dish.
4. Bake for 45 minutes, or until golden brown.
5. Serve and enjoy!
Sunday, October 19, 2008
Tuesday, July 8, 2008
Spinach and Jack Cheese Bread Pudding
Spinach and Jack Cheese Bread Pudding from Good Housekeeping
I am not a huge quiche fan but wanted a breakfast-type casserole for dinner so I opted for a bread pudding since I needed to use up some bread. This was very easy. I cut it in half and will add more spices or salt next time or use a more full flavored cheese.
From Good Housekeeping triple-tested at the Good Housekeeping Research Institute
INGREDIENTS
6 large eggs
2 cup(s) (1%) low-fat milk
1/4 teaspoon dried thyme
1/4 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground pepper
1 pinch(s)ground nutmeg
1 package(s)(10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup(s)(4 ounces) shredded Monterey Jack cheese
8 slice(s) firm white bread, cut into 3⁄4-inch pieces
DIRECTIONS
Preheat oven to 375 degrees F. In large bowl, with wire whisk or fork, beat eggs, milk, thyme, salt, pepper, and nutmeg until blended. With rubber spatula, stir in spinach, Monterey Jack, and bread.
Pour mixture into 13-inch by 9-inch ceramic or glass baking dish. Bake bread pudding 20 to 25 minutes or until browned and puffed and knife inserted in center comes out clean.
Remove bread pudding from oven; let stand 5 minutes before serving.
TIPS & TECHNIQUES
For a Mexican-style variation, replace Monterey Jack with pepper Jack cheese and add 4 ounces sliced pepperoni. Serve with salsa.
COOKING INFO
Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.
NUTRITIONAL INFORMATION (per serving)
Calories
280
Total Fat
13g
Saturated Fat
6g
Cholesterol
233mg
Sodium
545mg
Total Carbohydrate
22g
Dietary Fiber
2g
Sugars
--
Protein
17g
Calcium
I am not a huge quiche fan but wanted a breakfast-type casserole for dinner so I opted for a bread pudding since I needed to use up some bread. This was very easy. I cut it in half and will add more spices or salt next time or use a more full flavored cheese.
From Good Housekeeping triple-tested at the Good Housekeeping Research Institute
INGREDIENTS
6 large eggs
2 cup(s) (1%) low-fat milk
1/4 teaspoon dried thyme
1/4 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground pepper
1 pinch(s)ground nutmeg
1 package(s)(10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup(s)(4 ounces) shredded Monterey Jack cheese
8 slice(s) firm white bread, cut into 3⁄4-inch pieces
DIRECTIONS
Preheat oven to 375 degrees F. In large bowl, with wire whisk or fork, beat eggs, milk, thyme, salt, pepper, and nutmeg until blended. With rubber spatula, stir in spinach, Monterey Jack, and bread.
Pour mixture into 13-inch by 9-inch ceramic or glass baking dish. Bake bread pudding 20 to 25 minutes or until browned and puffed and knife inserted in center comes out clean.
Remove bread pudding from oven; let stand 5 minutes before serving.
TIPS & TECHNIQUES
For a Mexican-style variation, replace Monterey Jack with pepper Jack cheese and add 4 ounces sliced pepperoni. Serve with salsa.
COOKING INFO
Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.
NUTRITIONAL INFORMATION (per serving)
Calories
280
Total Fat
13g
Saturated Fat
6g
Cholesterol
233mg
Sodium
545mg
Total Carbohydrate
22g
Dietary Fiber
2g
Sugars
--
Protein
17g
Calcium
Pide with yogurt dip
Pide with yogurt dip from Cooking Light
After visiting a Persian restaurant with some friends from that area of the world and loving the food, they made me some beef tongue, prepared in a Persian style. I decided I wanted to try making a traditional Turkish appetizer at home to go along with the beef tongue, which, by the way, was delicious and very tender. I love trying food from different cultures.
Ingredients
Dip: 1 cup fat-free plain yogurt
1/2 cup minced green onions
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 (8-ounce) block
1/3-less-fat cream cheese, softened
Pide: 8 cups all-purpose flour (about 36 ounces)
2 teaspoons salt
1 package dry yeast (about 2 1/4 teaspoons)
2 1/3 cups warm water (100° to 110°)
Cooking spray
1 large egg yolk, lightly beaten
1 teaspoon nigella seeds (these you ususally have to purchase at a Turkisk/Persian market)
Preparation
To prepare dip, combine the first 8 ingredients, stirring with a whisk until blended and smooth. Cover and chill until ready to use.
To prepare pide (PEE-dah), lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and yeast in a large bowl. Add water; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour.
Preheat oven to 500°.
Place a 13 x 15-inch baking sheet in oven; heat 10 minutes.
Place egg yolk in a small bowl; set aside. Remove baking sheet from oven; lightly coat with cooking spray. Quickly turn dough out onto preheated baking sheet. Pat or roll dough to edges of pan, being careful not to touch hot pan. Brush dough with egg yolk; sprinkle with nigella seeds.
Bake at 500° for 18 minutes or until golden brown. Remove from oven; release pide from baking sheet with a thin spatula. Place on a wire rack. Using a serrated knife, divide bread by making 4 lengthwise cuts and 3 crosswise cuts to form 20 equal portions. Serve warm or at room temperature with dip.
Yield
20 servings (serving size: 1 piece pide and about 1 1/2 tablespoons dip)
writeNutrient();
Nutritional Information
CALORIES 224(14% from fat); FAT 3.4g (sat 1.9g,mono 0.9g,poly 0.3g); IRON 2.5mg; CHOLESTEROL 19mg; CALCIUM 44mg; CARBOHYDRATE 40.1g; SODIUM 353mg; PROTEIN 7.3g; FIBER 1.6g
Sabine Zempleni, Lincoln, Nebraska ,
writePublicationAppearance();
Cooking Light, JANUARY 2006
After visiting a Persian restaurant with some friends from that area of the world and loving the food, they made me some beef tongue, prepared in a Persian style. I decided I wanted to try making a traditional Turkish appetizer at home to go along with the beef tongue, which, by the way, was delicious and very tender. I love trying food from different cultures.
Ingredients
Dip: 1 cup fat-free plain yogurt
1/2 cup minced green onions
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 (8-ounce) block
1/3-less-fat cream cheese, softened
Pide: 8 cups all-purpose flour (about 36 ounces)
2 teaspoons salt
1 package dry yeast (about 2 1/4 teaspoons)
2 1/3 cups warm water (100° to 110°)
Cooking spray
1 large egg yolk, lightly beaten
1 teaspoon nigella seeds (these you ususally have to purchase at a Turkisk/Persian market)
Preparation
To prepare dip, combine the first 8 ingredients, stirring with a whisk until blended and smooth. Cover and chill until ready to use.
To prepare pide (PEE-dah), lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and yeast in a large bowl. Add water; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour.
Preheat oven to 500°.
Place a 13 x 15-inch baking sheet in oven; heat 10 minutes.
Place egg yolk in a small bowl; set aside. Remove baking sheet from oven; lightly coat with cooking spray. Quickly turn dough out onto preheated baking sheet. Pat or roll dough to edges of pan, being careful not to touch hot pan. Brush dough with egg yolk; sprinkle with nigella seeds.
Bake at 500° for 18 minutes or until golden brown. Remove from oven; release pide from baking sheet with a thin spatula. Place on a wire rack. Using a serrated knife, divide bread by making 4 lengthwise cuts and 3 crosswise cuts to form 20 equal portions. Serve warm or at room temperature with dip.
Yield
20 servings (serving size: 1 piece pide and about 1 1/2 tablespoons dip)
writeNutrient();
Nutritional Information
CALORIES 224(14% from fat); FAT 3.4g (sat 1.9g,mono 0.9g,poly 0.3g); IRON 2.5mg; CHOLESTEROL 19mg; CALCIUM 44mg; CARBOHYDRATE 40.1g; SODIUM 353mg; PROTEIN 7.3g; FIBER 1.6g
Sabine Zempleni, Lincoln, Nebraska ,
writePublicationAppearance();
Cooking Light, JANUARY 2006
Tuesday, June 10, 2008
Tomato, Potato, Cucumber & Green Bean Salad
I really don't have a recipe for this; it's just one of those summer salads that I love and I add whatever I want to eat when I'm making it.
Tomato, Potato, Cucumber & Green Bean Salad
White Potatoes 2-4, depending on how much you want to make
Fresh Green Beans, 1/2 to 1 pound
Onions 1-2, depending on how big (I use one small because I prefer less onion)
Roma Tomatoes 2-4
Cucumbers 1-2 large
Olive Oil (I used maybe 1 - 1 1/2 tbsp.)
White Vinegar (I used about 1 tbsp.)
Salt and Pepper
Dill (to taste, optional)
Oregano (to taste, optional)
1. Boil potatoes then peel skin off and cut into quarters or sixths then place in bowl.
2. Boil green beans (cut in half if they are long ones) then place in bowl.
3. Cut up onions and tomatoes place in bowl.
4. Add olive oil, just regular white vinegar (I use white wine vinegar if I have it.), salt and pepper to taste (I prefer sea salt and fresh ground pepper), add dill and oregano to taste if you want.
5. Mix and then taste to find out if it needs more of the olive oil, vinegar, etc.
The theory is less is more, you don't want to drench it with the oil and vinegar unless that's the way you like it.
Tomato, Potato, Cucumber & Green Bean Salad
White Potatoes 2-4, depending on how much you want to make
Fresh Green Beans, 1/2 to 1 pound
Onions 1-2, depending on how big (I use one small because I prefer less onion)
Roma Tomatoes 2-4
Cucumbers 1-2 large
Olive Oil (I used maybe 1 - 1 1/2 tbsp.)
White Vinegar (I used about 1 tbsp.)
Salt and Pepper
Dill (to taste, optional)
Oregano (to taste, optional)
1. Boil potatoes then peel skin off and cut into quarters or sixths then place in bowl.
2. Boil green beans (cut in half if they are long ones) then place in bowl.
3. Cut up onions and tomatoes place in bowl.
4. Add olive oil, just regular white vinegar (I use white wine vinegar if I have it.), salt and pepper to taste (I prefer sea salt and fresh ground pepper), add dill and oregano to taste if you want.
5. Mix and then taste to find out if it needs more of the olive oil, vinegar, etc.
The theory is less is more, you don't want to drench it with the oil and vinegar unless that's the way you like it.
Chicken Salad
I was craving some chicken salad, it definitely is a summer staple! There are many different variations but this is the recipe I used and it can be altered to whatever works for you:
Chicken Salad
Ingredients
1 large cooked chicken breast, diced (about 1 cup)
1 stalked celery, diced
1/2 teaspoon sugar (optional)
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup grapes, sliced or diced
1/4 - 1/2 cup mayonnaise (or miracle whip)
1/4 c. almonds, sliced or slivered
Directions
1Pull apart the chicken into large chunks and either cut it into a small dice or process in a mini food processor.
2Place chicken in a large mixing bowl and add all remaining ingredients (except bread).
3Mix well.
Chicken Salad
Ingredients
1 large cooked chicken breast, diced (about 1 cup)
1 stalked celery, diced
1/2 teaspoon sugar (optional)
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup grapes, sliced or diced
1/4 - 1/2 cup mayonnaise (or miracle whip)
1/4 c. almonds, sliced or slivered
Directions
1Pull apart the chicken into large chunks and either cut it into a small dice or process in a mini food processor.
2Place chicken in a large mixing bowl and add all remaining ingredients (except bread).
3Mix well.
Thursday, June 5, 2008
Easy Key Lime Pie
I've been craving something tangy and this pie is very tart. It didn't firm up as much as I thought it would, though I am not sure why. I may try it frozen too because that would be delicious as well.
Easy Key Lime Pie
from Real Simple
1 14-ounce can sweetened condensed milk
1 6-ounce can frozen limeade concentrate (not thawed)
1 cup heavy cream
1 6-ounce graham cracker pie crust
Zest of 1 lime
1. Place the condensed milk, limeade concentrate, and cream in the bowl of an electric mixer fitted with the whisk attachment. Beat until fluffy and soft peaks form.
2. Pour the filling into the pie crust and smooth the top.
3. Refrigerate until chilled and loosely set, at least 4 hours (and up to overnight).
4. Sprinkle the pie with the zest before serving.
Easy Key Lime Pie
from Real Simple
1 14-ounce can sweetened condensed milk
1 6-ounce can frozen limeade concentrate (not thawed)
1 cup heavy cream
1 6-ounce graham cracker pie crust
Zest of 1 lime
1. Place the condensed milk, limeade concentrate, and cream in the bowl of an electric mixer fitted with the whisk attachment. Beat until fluffy and soft peaks form.
2. Pour the filling into the pie crust and smooth the top.
3. Refrigerate until chilled and loosely set, at least 4 hours (and up to overnight).
4. Sprinkle the pie with the zest before serving.
Roasted Chickpeas
Sometimes I crave something crunchy and this is a more healthy alternative to chips or even crackers as a snack. Next time I'm going to use some creole seasoning in place of the garlic salt to give it an extra kick.
Roasted Chickpeas
1 (12 ounce) can chickpeas (garbanzo beans), drained
2 tablespoons olive oil (I used a tsp. at the end.)
salt (optional)
(1 tsp.) garlic salt (optional)
(1/2 tsp.) cayenne pepper (optional) (Just a dash.)
Curry powder (dash)
Directions
1. Preheat oven to 450 degrees F (230 degrees C).
2. Blot chickpeas with a paper towel to dry them. (I rinsed well and then dried in paper towels.)
3. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. (I did not toss them with anything until they came out, I put them on the baking sheet dry.)
4. Spread on a baking sheet, and bake for 30 to 40 minutes (I only cooked mine for about 17 minutes or so, and they were perfect for me.), until browned and crunchy.
5. Watch carefully the last few minutes to avoid burning.
6. After taking out, toss with olive oil and seasonings. Enjoy!
Roasted Chickpeas
1 (12 ounce) can chickpeas (garbanzo beans), drained
2 tablespoons olive oil (I used a tsp. at the end.)
salt (optional)
(1 tsp.) garlic salt (optional)
(1/2 tsp.) cayenne pepper (optional) (Just a dash.)
Curry powder (dash)
Directions
1. Preheat oven to 450 degrees F (230 degrees C).
2. Blot chickpeas with a paper towel to dry them. (I rinsed well and then dried in paper towels.)
3. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. (I did not toss them with anything until they came out, I put them on the baking sheet dry.)
4. Spread on a baking sheet, and bake for 30 to 40 minutes (I only cooked mine for about 17 minutes or so, and they were perfect for me.), until browned and crunchy.
5. Watch carefully the last few minutes to avoid burning.
6. After taking out, toss with olive oil and seasonings. Enjoy!
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