Monday, January 31, 2011

Hello Down Home Goodness

I love cream style corn. I love cornbread. Mix together, get my FAVORITE corn/cornbread casserole. Thank you Paula Deen! I love to make this when I make chili. Oh.The.Goodness.

Corn Casserole

1 (15 1/4 oz.) can whole kernel corn, drained

1 (14 3/4 oz) can cream-style corn

1 8oz. pkg. corn muffiin mix (JIFFY!!!)

1 cup sour cream

1/2 cup (1 stick) butter, melted

1 to 1 1/2 cups shredded Chedder

1. Preheat oven to 350.

2. In a large bowl stir together 2 cans corn, corn muffin mix, sour cream and melted butter. Pour into a greased 9x13 casserole dish. Bake for 45 mins. or until golden brown. Remove from oven and top with cheese. Return to oven for 5-10 more minutes or until cheese is melted. Let stand for 5 mins and serve warm.

**I’ve also mixed my cheese in with the other ingredients and just baked for about an hour (I like mine to be more “done” so it’s not quite so mushy, so I bake this for longer than what is in the recipe)


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Wednesday, January 26, 2011

Yes. This type of dish DOES exist!

This dish has it all. Are you ready for a recipe that will change your life?!?!

EXTREMELY Healthy. Easy. Delicious. (Generally) kid friendly **. Can be a side dish or a main meal.

**Unless your child is named Reid who has an aversion to a mix of foods touching.

Are you sold? Here it is: Quinoa with black beans and salsa. I found it here. Read all about quinoa here. So this recipe is great as a side dish, and it makes a lot so I have leftovers and will make it a lunch (or even dinner) for the next day or few days (depending on if I halve the recipe or not….and, really I’m the only one in my family who eats this because my husband has the same aversion to foods that Reid does. Genetic?!?!)

Quinoa with Black Beans and Salsa (I sometimes halve this)

2 T Olive oil

1 c dry quinoa (the only place that I haven’t found quinoa is Target. I like the Bob Red Mill’s Organic Whole Grain Quinoa – it’s a little expensive (I think $10) but it lasts for several makings of this dish)

1 c salsa (I always use Pace Picante Chunky)

2 c water

1 can black beans, rinsed and drained

1. Heat the oil and brown the quinoa (just make sure and watch because it seems like nothing’s happening and then all of a sudden the quinoa starts to brown and then it moves fast)

2. Mix in salsa and water and bring to a boil. Add beans, cover and simmer for about 20 mins. or until quinoa is tender and most of the liquid is absorbed.

It’s now ready to eat! I’ll just eat it like this if it’s a side dish, but if I make it a meal, I add it to Spinach salad and add whatever I have and like – cucumbers, avocado, chick peas, anything! I don’t add any dressing, but I’m sure you could (the quinoa acts as a dressing). When I eat this meal, I feel so good about myself that I ate so healthy!!!! I think that deserves a cookie afterwards, right?? ;)