Love Food, Will Share

My Food Journal

Cheese

Creamed Corn

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I know I mentioned in a previous post that I was making Creamed Corn for a Christmas Gathering with my family. As I promised, here is the recipe. Let me just say this, in the past when someone mentioned creamed corn all that came to mind is the canned kind. A mixture of mostly cream and not much corn, not very tasty in my opinion. Now I can say if you mention creamed corn, I definitely will think of the recipe, it is THAT GOOD, seriously, you need to make this recipe and you will see how DELICIOUS it is!

Creamed Corn

Creamed Corn

You combine butter, cream cheese and heavy cream to make a decadent sauce and then you stir in corn, roasted peppers and seasonings. Pour the creamy mixture into a baking dish and slip into the oven to heat through. Honestly, I could have eaten the dish without baking it, but it is better if you do bake it.

Creamed Corn before baking.

Creamed Corn before baking.

I did add cheddar cheese to the dish the last few minutes of baking, but this is totally optional. Once it’s baked sprinkled the dish with the bacon and you are ready to dig into this delicious side dish. Enjoy!

Kay Signature

 

 

 

 

This recipe adapted from Closet Cooking.

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Creamed Corn

Yield: 6-8 Servings

Creamed Corn

Ingredients

  • 2 tablespoons butter
  • 2 ounces light cream cheese, room temperature
  • 1 cup heavy whipping cream
  • 4 cups corn (fresh or frozen)
  • 1/2 cup roasted red pepper, diced
  • Salt and pepper to taste
  • 1 cup cheddar cheese, grated, optional
  • 4 slices bacon, cooked and crumbled

Instructions

  • Preheat oven to 350 degrees.
  • Melt the butter in a pan over medium heat, add the cream cheese and cream, stir until combined.
  • Add the corn and roasted peppers, stir to combine. Spoon mixture into a greased 2.5 quart baking dish and cover with foil.
  • Bake for 20 minutes, add the cheese (optional) and cook for another 5-8 minutes, until the cheese is melted and the mixture is bubbling. Add the crumbled bacon to the top of the dish and serve.
http://www.lovefoodwillshare.com/creamed-corn/

Light Queso Dip

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I was so surprised when I posted a photo of this recipe on Facebook on Sunday before the Packer game and I had over 150 people view that post. If you are like me, when you saw the photo it made your mouth water and you had happy thoughts of dipping your own chip into the dip and enjoying it! Well, now you can enjoy because like I promised, here is the recipe.

Light Queso Dip

Light Queso Dip

 

 

 

 

 

 

This recipe comes together quickly. Chop the onions & peppers and saute. If  you like more heat, keep the membrane and/or seeds from the jalapeno. Add in some the liquids and spices and mix together.

Peppers, Onion & Spices

Peppers, Onion & Spices

 

 

 

 

 

 

 

 

Once the mixture is nice and bubbly and has thickened add in the tomatoes, juice and spices. Remove from the heat and add in the cheese and stir until cheese has melted.

Add some cheese.

Add some cheese.

 

 

 

 

 

 

 

 

The end result is this tasty dip!

Light Queso Dip

Light Queso Dip

Enjoy!

Kay Signature

 

 

 

 

 

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Light Queso Dip

Rating: 51

Yield: 2 3/4 cups

Light Queso Dip

Ingredients

  • 1 cup skim milk
  • 3 tbsp. cornstarch
  • 2 tsp. olive oil oil
  • 1 medium onion, chopped small
  • 3 garlic cloves, minced
  • 1 poblano pepper, diced
  • 1-2 jalapeños, seeded and diced
  • 1/2 cup low sodium chicken broth
  • 10 oz can Rotel tomatoes diced with chiles, drained
  • 1/4 cup fresh cilantro, optional
  • juice of 1 lime
  • salt and black pepper, to taste
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 cup reduced fat sharp cheddar cheese, shredded

Instructions

  • In a small bowl, whisk together 1/4 cup of the milk with 3 tbsp. of cornstarch to create a thick sauce .
  • Heat a saucepan on medium heat; add the oil. Add the onions, garlic, poblano, and jalapeno and cook until soft, about 5-7 minutes.
  • Add the broth and the rest of the milk, bring mixture to a boil and add the cornstarch mixture, stir to combine. When the mixture starts to bubble and thicken, reduce heat to low and add in the tomatoes, lime juice and seasonings. Remove from heat and stir in the cheese. Serve immediately.
http://www.lovefoodwillshare.com/light-queso-dip/

 Adapted from Skinny Taste

Potato Soup

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What makes a great potato soup besides the potaotes? The addition of carrots and celery and the chicken broth that is added in. They add a couple layers of flavor to this soup. This soup only gets better when you add bacon and cheddar cheese. A great comfort food all around. Serve it with some crusty bread for dipping, you won’t be disappointed!

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Potato Soup

Potato Soup

Ingredients

  • 8 slices bacon, diced
  • 1 medium onion, diced
  • 4 Carrots, Diced
  • 3 stalks celery, diced
  • 6 medium to large potatoes, peeled & diced, I used red potatoes, approx. 5-6 cups of potatoes
  • 8 cups chicken broth
  • 3 Tbsp. flour
  • 1 cup milk
  • 1/2 cup sour cream
  • Salt & Pepper to taste
  • 1 cup sharp cheddar cheese, grated

Instructions

  • Cook bacon in a large pot over medium high heat until bacon is crisp. Place bacon on a plate lined with paper towel to soak up the fat, set aside. Leave 2-3 tbsp. of the bacon fat in the pan.
  • Add the onions, carrots, and celery to the pot, stir and cook for 5 minutes, then add the diced potatoes. Cook for 8 minutes, seasoning with salt and pepper.
  • Pour in the broth and bring it to a boil. Cook for 15 minutes, until the potatoes are fork tender. Whisk together the flour, milk and sour cream, add to the soup and allow to cook for 5 minutes.
  • Blend the soup in a blender/food processor in small batches until completely smooth. Pour it back into the soup pot and stir to combine. Let it heat back up as you taste for seasonings, adding more salt and pepper if needed.
  • Serve in bowls and top with cheese and bacon.
http://www.lovefoodwillshare.com/potato-soup-2/

 

Potato Soup

Potato Soup

 

 

 

Potato Soup

Potato Soup

 

 

Potato Soup

Potato Soup

 

Stuffed Chicken Caesar Sandwich

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When I came across this recipe, I knew I would need to make it, as I have a love of Caeser Salads and I was looking for a way to incorporate the ever popular pretzel buns into a recipe. This is a fast and simple recipe that packs a lot of flavor. Serve with a fresh fruit salad and you have a refreshing lunch or buy the small pretzel buns and they would be great for a pot luck get together. If you are in a hurry, you can always use store bought Caeser Dressing. Fresh parmesan cheese is really key in this recipe.

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Stuffed Chicken Caesar Sandwich

Stuffed Chicken Caesar Sandwich

Ingredients

  • 1 loaf French bread, or 6 small loaves
  • 1 large head Romaine lettuce, torn into pieces
  • 1/4 cup grated Parmesan cheese
  • 2 cups chopped skinless rotisserie chicken breast
  • 1/2 cup plain nonfat yogurt
  • 1/2 teaspoon minced garlic
  • 2 tablespoons lemon juice
  • 1 teaspoon vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard

Instructions

  • If using large French bread, cut into 6 sections. Hollow out the inside and discard any extra bread. Toast the hollowed out bread until light brown.
  • In bowl, combine the lettuce, cheese, and chicken.
  • In small bowl, whisk together the remaining ingredients. Toss with the chicken mixture; stuff into each hollow toasted bread section. Serve.
  • Tip: The Caesar dressing may be used on a salad.
http://www.lovefoodwillshare.com/stuffed-chicken-caesar-sandwich/

This recipe was adapted from The Daily Meal

Stuffed Chicken Caeser Sandwich

Stuffed Chicken Caeser Sandwich

 

 

Stuffed Chicken Caeser Sandwich

Stuffed Chicken Caeser Sandwich