What's Cookin'? - Fresh Corn, Tomato, and Cheddar Pie

To those of you who read my blog posts faithfully: I apologize!

End of summer activities... mini vacation, school shopping, etc... has been keeping me busy. So busy that I didn't have the energy to even do a blog.

But I did take pictures along the way in future hopes of sharing with you!

I just can't keep this recipe to myself any longer, SO I'M BACK!

Fresh corn, tomato, and cheddar pie

I have now made this twice in the last week or so.  One time I made it for dinner and the other, because it was so good, I made it to bring to a Labor Day picnic.

My husband told me this ranks up in the top 10 of things I've cooked!

Guess he liked it!

This was a great way to use the fresh tomatoes that we had grown in our garden!

I think I had previously shared a recipe I dubbed "taste of summer pasta"...  Well, this trumps that on the "taste of summer"!

Seriously, if you are not growing corn in your garden, (we're not) just buy three ears of fresh corn on the cob at the grocery store, cook it and remove the kernels for this recipe. Don't use canned or frozen. You won't be sorry! (if you must use frozen and let it drain/thaw in a colander for an hour before assembling)

And those of you who have so many tomatoes you don't know what to do with - this is an answer!

The original recipe calls for a homemade crust. I'd given up on that years ago when I discovered that you can buy the store brand roll-out kind, and they taste just as good!

Here's the link to the original recipe:

http://www.clockworklemon.com/2011/09/corn-tomato-and-cheddar-pie.html

Just be sure to seed almost all of your tomatoes so as not to make the pie too watery! (My Beefsteak tomatoes are different from Roma tomatoes, as I couldn't just halve them and squeeze out the seeds - I had to slice them and push out the seeds with my finger!)

But this is an important step, so don't skip it! Don't want to end up with a watery pie or a mushy crust!

Before adding the top crust you add a "sauce", which is a mixture of mayonnaise and lemon juice. I know that sounds strange but it actually makes it quite tasty, just a little bit of tartness, balancing out the chives perfectly!

The best thing about this pie? (besides the flavor, that is) It is good right out of the oven, but even better at room temp! Perfect to bring to a picnic or make ahead!

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Fresh corn, tomato, and cheddar pie

• 4-5 tomatoes, sliced (3/4 of all seeded)

• 3 ears of corn cooked, kernels removed

• 1 1/2-2c shredded mild or sharp cheddar cheese

• one package of store-bought roll out pie crusts (you will use both crusts - one for top, one for bottom)

• Salt and pepper

• 2T fresh lemon juice (juice from one lemon)

• 1/3c mayonnaise 

• 3T fresh chives

• 2T butter, melted

Preheat oven to 350°.

Place bottom crust in pie plate. (I use a deep dish one for this)

Layer half of the tomato slices, half of the corn, half of the cheddar, salt and pepper, half of the chives.

(no cheese yet here on this picture- I just had to take a picture because it looked so pretty!)

Repeat with the remaining ingredients.

Whisk together lemon juice and mayonnaise. Pour evenly over top layer.

(notice in my picture that I put on the sauce before I added the cheese- I don't think that really matters!)

Top with second pie crust. Cut holes to vent.

Brush with melted butter.

Bake 25 to 35 minutes until crust is golden brown.

Try not to eat it all in one sitting!

You're welcome!

What's cookin'? - Summer pasta!

As you can probably tell by reading my posts -I love pasta!

During the summer, however, we eat less of it because it's too hot, and even too heavy, when you add sauce!

I stumbled on this recipe because I was searching for different ways to use zucchini - the ever-abundant vegetable in our garden! (it's ridiculous when I think back to when we used to plant four zucchini plants! Nowadays, one will suffice!)

Last night, I made zucchini bites -seasoned with fresh herbs and Parmesan, tossed in olive oil and baked.

Today, I made zucchini bread - the food of choice for my boys if I am going to force zucchini on them.

For dinner, I tried this light pasta dish, and it was yummy! IT'S A KEEPER! If I could find a way to incorporate tomatoes, I could rename it "Tastes of Summer"!

Pasta with ricotta, zucchini and corn

• about 2 cups zucchini,  diced

• about 1 3/4 cups corn

• 12 ounces pasta

• one cup ricotta cheese

• 1/4 cup shredded Parmesan cheese 

• 1/2 cup fresh basil leaves, torn

• 2 tablespoons fresh dill, minced

• Salt and pepper, to taste

We had bought corn on the cob when it was a really good price a week or so ago. I spent an hour blanching the corn and freezing it, so I could enjoy that fresh corn taste anytime. It was well worth the effort!

Along with my many bags of frozen corn we have the prolific zucchini crop, as I mentioned!

So this was the perfect recipe - and easy too!

I used zucchini slices that we grilled (we have one of those little "George Foreman grills" so I was able to do it inside!). If you grill some zucchini and have leftovers, this is a great way to use it up! Otherwise, I would probably use sautéed zucchini in this dish. You don't really want raw... just cook it a bit.

One recommendation: don't skimp on the fresh herbs! The flavors really liven  up this dish!

• Bring a pot of salted water to a boil.

• Add your pasta (I used ziti) and cook it three minutes less than what is recommended on the package.

• While pasta is cooking, dice your zucchini.

• When the timer goes off, add your corn to the pasta and cook the final three minutes.

• Before draining, remove a little over a cup of the pasta water and set aside - you will use this for the "sauce".

• While pasta/corn is draining, prepare sauce by whisking together ricotta, Parmesan, and about 1 cup pasta water. (you should still have extra if you need it)

• Put drained pasta into a large bowl, add fresh basil and dill. Add cheese sauce, tossing to coat pasta. IT IS NOT A VERY THICK SAUCE!

•Add salt/pepper, more Parmesan and more basil to serve, if desired.

*You can always make more "sauce" if you need to with the reserved pasta water!

What's cookin'? - Spicy Fish Taco Bowls

I hate fish.

I really do.

I mean, I love shellfish clams, crab, lobster...

But regular fish is not my friend.

I know every health book/website/doctor tells you to eat more fish.

 I just can't do it.

In fact, when I do buy it (because I know it's better for us) it's always the last thing I resort to. It gets pushed aside and looked over in the freezer all the time. When it's the last thing available, I always find some reason to get out of cooking dinner! ("Darn! I forgot we had to eat...! Let's order a pizza instead!")

I mean, my family likes it. It's just me. I usually have the smallest piece available when I do cook it, and even then I have to close my eyes and just swallow.

I have prepared many different types of fish many different ways... flounder, sole, whiting, tuna steaks, haddock... Baked, broiled, fried, aluminum-packet-on-the-grill... Yuk, yuk and more yuk!

I'll have to tell you, I finally found something that makes fish palatable (for me, anyway!).

Cover the fish taste - I found a winner!

Spicy fish taco bowls

It's actually healthy and delicious!

Brown rice, corn, black beans, red bell peppers, avocados, and tilapia .

INGREDIENTS

4 tilapia fillets

2T olive oil

1T cumin

1/4 t cayenne pepper

1t chili powder

2 cloves garlic, minced

2 green onions, chopped

1 red bell pepper, chopped

1 can corn, drained

1 can black beans, drained and rinsed

1/2 avocado, cut in small pieces

1 lemon

2c cooked brown rice

DIRECTIONS

• In a small bowl mix cumin, cayenne pepper and chili powder. Rub generously on both sides of tilapia fillets.

• Heat olive oil in large skillet over medium heat. Add fish to the skillet, cook for about three minutes on each side. (You want to make sure it gets almost blackened, and that the fish is cooked through - inside it should be white.)

• Remove fish from skillet and shred, using two forks.

• In the same skillet add: garlic, green onions, corn, and red pepper. Season with salt and pepper. Cook, stirring a few times (you want the corn to start browning, looking like it is roasted)

• Add the beans and heat through.

(Isn't it pretty?)

• To serve: layer rice, corn/bean mixture, fish, avocados and sprinkle with fresh lemon juice.

A little fresh cilantro would be great as well!

Yaaa! A fish dish I finally enjoy!

What's cookin'? - Corn Pudding

One of my new favorite side dishes is corn pudding.

We usually eat a lot of vegetables as side dishes. I like most everything, so it could be anything: artichokes, asparagus, beets, carrots, greens, you name it -I'll eat it! Roasted, raw, baked, steamed... any way you serve it, it's fine with me!

Getting my boys to eat vegetables? Well, that's another story!

I prepare a variety of vegetables, and in different manners hoping to find one that appeals to their immature sense of taste. I know that it's not hopeless - geez, when my husband and I first started dating he only ate corn. Now he eats anything I put in front of him! So I keep plugging away....

I don't always please both sons, but the next day I try to appeal to the other one! Like this one - three out of four of us love it - the other one doesn't like corn ! (Sigh) If he would just try it, I know he would like this one. Maybe someday....

I found this recipe on the Internet and I have made it now three times. Once was at Thanksgiving  (yes, it's special enough to make it to that meal) and the other two times, well, you know, we just needed some comfort food!

That's how I would categorize this side dish. It's definitely not your steamed veggies that you have alongside your fish every night. It's a stick-to-your-ribs kind of side dish.

Take my word for it - it's super yummy! I could just eat it out of the casserole dish with a spoon!

Soft corn bread? Better!

Corn Pudding

• 1 can cream-style corn

• 1 can whole kernel corn, drained

• 2 eggs, slightly beaten

• 1 stick butter, melted

• 1 box Jiffy brand corn muffin mix

• 1 c sour cream

Mix all ingredients well in a casserole dish. Bake 350°, 45 to 55 minutes depending on your size of dish, until edges start to turn golden brown.

Be careful not to eat it all at one sitting!

What's cookin'? - Mexican "stoup"

What is "stoup"?

It's a thick soup - almost a stew.

Tonight I made this Black Bean Chicken Chipotle Soup and we all loved it! I'm calling it a "stoup" from now on because of the thickness of it. I guess if you wanted it a little more "liquid-y", you could just add some chicken broth. 

I found the recipe on Pinterest and it was supposed to be an easy, throw together, all-day crockpot meal. It ended up being an easy, throw together, quick dinner! The best part about it is that it uses a rotisserie chicken that you just pick up from the grocery store - cooking the chicken is already done for you. It's a keeper!

It uses several canned goods so be sure to buy that BPA -free kind, so you don't have to worry about corrosion-protecting chemicals leaching into your veggies from the can liner (yuk!). Also, because it uses a lot of canned goods, those of you watching your sodium intake may not want to try this one. You use the corn and beans with their juices - no draining, no rinsing. If you're okay with that, throw caution to the wind and go for it!

The other ingredient that this "stoup" uses is chipotle peppers in adobo sauce.

They are a wonderful add-in in many recipes. If you've never used them you'll find them in your grocery store near all of the taco stuff (they are in the little half-can). Anyway, they lend a great smoky flavor and the spicy kick to this dish. Be careful to heed my directions because they are spicy! You're going to have leftover peppers, but don't worry! They keep well in the fridge for a long time. For ideas on how to use them try: chowhound.chow.com  and type in "chipotle peppers on adobo" in the search box. You're welcome.

I served this along with a corn muffin -  and it was the perfect complement! My son recommended tortilla strips (which you can find near the croutons in the produce section)- that would be good too.

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Black Bean Chicken Chipotle Stoup

* olive oil (about 1 tablespoon)

* 1 onion, chopped

* 4 cloves garlic, chopped

* 3 cans black beans

* 2 cans corn

*1 can chipotle peppers in adobo sauce

* 1/2 rotisserie chicken, shredded

* Mexican blend shredded cheese

* sour cream

* chopped fresh cilantro

Heat oil over moderately high heat. Add onion and sauté until soft. Add chopped garlic, sauté until soft.

Add whole can of chipotle peppers with sauce.

Pour the liquid from corn into pot, 

rinsing the peppers of their sauce. Remove all but one of the peppers (Trust me on this one! They smell like barbecue sauce -  yummy - but they are really spicy!)

Add the corn and the cans of unrinsed, undrained beans. 

Add chicken and cook until heated through. 

Serve with shredded cheese, a dollop of sour cream, and fresh cilantro.

Qué rico! Yum!