Corn

Broccoli Corn Casserole

January 6, 2015 by Kay Leave a Comment

Broccoli Corn Casserole is a comforting side dish that is creamy and cheesy. Your family will fall in love with it, even the kids!

I have a lot of frozen corn in my freezer, we had an abundance in our garden so we ended up cutting it off the cob and freezing it in pint sized bags. It’s delicious and sweet. I have been dreaming up new recipes to use up some of the frozen corn and Broccoli Corn Casserole is one of those recipes.

This recipe comes together with a sauce that starts with creaming some of the frozen corn and then you add in some eggs, flour, seasonings and cheese. You bake the Broccoli Corn Casserole until the cheese is melted and bubbly.

Enjoy!

Broccoli Corn Casserole

Ingredients

2 – 16 ounce bags frozen corn, thawed
2 – 12 ounce bags broccoli, thawed
3 eggs, beaten
4 tbsp. flour
1 teaspoon salt
1 tsp. garlic salt
½ tsp. paprika
1 ½ cups cheddar cheese, shredded

Instructions

Preheat oven to 350 degrees. Spray a 2.5 quart baking dish with cooking spray and set aside.
In a blender, add 2 cups of the thawed corn and pulse until creamed. Add the creamed corn to a bowl and add in the eggs, flour, salt, garlic salt and paprika. Stir to combine.
Add in the rest of the corn, broccoli and 1 cup of the cheddar cheese.
Spread the mixture into the baking dish. Spread the rest of the cheese on the top of the mixture.
Bake for 45 minutes and serve.

http://www.lovefoodwillshare.com/broccoli-corn-casserole/

Bake until the cheese is melted.

Broccoli Corn Casserole

Every bite is delicious.

Layers of Goodness

Broccoli Corn Casserole

Your family will love this dish!

Fiesta Fettuccine

July 30, 2014 by Kay Leave a Comment

Fiesta Fettuccine is vibrant with color from the peppers, corn and basil. Add to it some spices, pasta and cheese and you have a dish full of flavor.

I could eat pasta every day, really, I love it that much! I try to control the amount of pasta I eat, too many carbs to eat it every day. When I make a pasta dish I like to add in a fair amount of vegetables to off set the carbs. At least in my head I think I am eating healthier. 🙂

There are some wonderful spices in Fiesta Fettuccine, my favorites are paprika and cayenne pepper. These spices add some smokiness and heat to the dish. The cilantro and basil add a fresh element to the dish. Lastly, I added bacon and cheese to the recipe because everything tastes better with bacon and cheese. I’m right, aren’t I?

Enjoy!

Fiesta Fettuccine

Rating: 51

Yield: 4-6 Servings

Fiesta Fettuccine

Ingredients

1 pound fettuccine pasta
3 cups corn, fresh or frozen off the cob
4 tbsp. butter, softened
1 lime, juice of ½, ½ for garnish
½ tsp. paprika
½ tsp. chili powder
Pinch of cayenne pepper, more if you want it spicier
¼ tsp. pepper
½ tsp. salt
1 sweet pepper, seeded and sliced into strips
½ onion, sliced
¾ cup milk
¾ cup heavy cream
1/3 cup parmesan cheese, grated
½ cup sharp white cheddar cheese, shredded
2 tbsp. parsley or cilantro
1/2 cup fresh basil, chopped or julienned
6 sliced bacon, cooked & crumbled
1/2 cup queso fresco, crumbled

Instructions

Cook fettuccine according to package directions. Reserve 1 cup of the pasta water.
Add the corn to a microwave safe dish and heat for 2 minutes, set aside.
In a small bowl, mix together the butter, juice of a ½ a lime, paprika, chili powder, cayenne pepper, pepper and salt. Take ½ of the mixture and mix it in with the corn. Put the other half in a large sauce pan over medium high heat. Add the pepper and onion. Cook for 5-6 minutes, until they start to soften.
Stir in the milk and heavy cream. Cook for 5 minutes stirring often, until the mixture starts to thicken. Stir in the cup of pasta water.
Remove the pan from the heat and stir in the parmesan and cheddar cheeses. Stir to combine, return the pan to the heat. Add in the pasta, corn, parsley or cilantro, basil and bacon. Stir to combine.
Plate the pasta, garnish with queso fresco, a slice of lime and basil.

http://www.lovefoodwillshare.com/fiesta-fettuccine/

It’s almost ready to eat!

Fiesta Fettuccine

Squeeze fresh lime juice before eating.

Queso Fresco is a mild mexican cheese.

Love the color combination.

Pasta Perfection

Paprika Garlic Corn

April 23, 2014 by Kay 2 Comments

Paprika Garlic Corn is a super side dish packed full of corn, paprika, garlic salt and butter. The perfect addition to any meal.

As I’ve talked about before, my husband plants a large garden, really large. This summer I promise to take pictures of the garden so you can see what I am talking about. There is always plenty of sweet corn in the garden. There is no way we would be able to eat it all as it’s picked, so, we roast the corn, cut it off the cob and freeze it to use all year long.

When I went to my freezer the other day, I noticed I had way more corn than I remembered. I also needed to bring a vegetable to Easter dinner, so I was on a mission to come up with a tasty corn dish and I came up with Paprika Garlic Corn.

If you don’t have corn in your freezer from your garden, you can easily buy some frozen corn and it will work in this recipe. My family really liked this dish, you will too!

Enjoy!

Paprika Garlic Corn

Rating: 41

Yield: 8 Servings

Paprika Garlic Corn

Ingredients

4 cups or 2 - 16 oz. bags of frozen corn
3 tbsp. butter
1 tsp. paprika
1 tsp. garlic salt

Instructions

Defrost the corn, this can be done in the microwave if you are short on time.
Once defrosted, strain the corn in a strainer and using some paper towel, press down on the top of the corn to drain the corn as much as possible.
In a pan, over medium heat, add the butter. Once the butter is melted, turn the up to medium high and add the corn. Toss to coat the corn in the butter. Add the paprika and garlic salt, stir to combine. Continue to heat on the stove for 3-5 minutes, until the corn is heated through.

Notes

You can easily cut this recipe in half or double if needed.

http://www.lovefoodwillshare.com/paprika-garlic-corn/

Paprika Garlic Corn

The sweetness and the garlic taste wonderful.

The paprika adds a nice color.

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Skinny Gorgonzola Pasta

April 13, 2014 by Kay 3 Comments

Skinny Gorgonzola Pasta is rich in flavor and not in calories and has the addition of roasted corn and tomatoes to make a mouth watering dish.

This recipe starts with roasting corn and grape tomatoes which gives them both a sweeter flavor. I guarantee you will love the flavor of both in this recipe.

Gorgonzola cheese is an Italian Blue Cheese, buttery in texture and has a strong pungent flavor. I recommend using a good quality gorgonzola cheese for this recipe, it will make a difference.

The gorgonzola sauce starts with an olive oil, garlic and flour mixture which chicken broth is added to. Using olive oil and chicken broth reduces the calories in this recipe. Add in the gorgonzola cheese to the sauce and you are ready to serve this with pasta and top it with the corn and tomatoes.

Add the corn and tomatoes to baking sheets and toss with olive oil.

This is what the corn and tomatoes look like after roasting.

Pour the sauce over the pasta and some of the corn.

Add some corn and tomatoes to the top of the pasta before serving.

Twirl some pasta on your fork and make sure to get some corn and tomatoes in with it.

Creamy goodness.

Enjoy!

Skinny Gorgonzola Pasta with Roasted Corn & Tomatoes

Rating: 51

Yield: 4 Servings

Skinny Gorgonzola Pasta with Roasted Corn & Tomatoes

Ingredients

2 cups frozen corn, thawed
1 pint grape tomatoes
12 ounces linguine
2 Tbsp. olive oil, plus more for roasting
4 cloves garlic, minced
4 Tbsp. flour
1 ½ cups chicken broth
1 cup low-fat milk (I used skim)
3/4 cup crumbled Gorgonzola Cheese, plus more for serving
½ tsp. dried basil
1/2 tsp. salt
1/4 tsp. black pepper

Instructions

Preheat the oven to 375 degrees.
Add foil to two baking sheets. Toss the tomatoes on one of the baking sheets and sprinkle with oil, toss to coat the tomatoes. Lightly salt & pepper the tomatoes. Spray the second baking dish with cooking spray and add the thawed corn. Pat the corn with paper towel to soak up some of the moisture. Lightly salt & pepper the corn. Roast the tomatoes and corn for 15 minutes. The tomatoes may take a couple extra minutes, the skins should be wrinkled when done.
Cook pasta according to package directions.
Meanwhile, heat olive oil in a large pan over medium heat. Add garlic and saute one minute, stirring occasionally, until fragrant. Sprinkle with flour, and whisk to combine. Saute for an additional minute to cook the flour, whisking occasionally.
Slowly add chicken broth, whisking to combine until smooth. Whisk in milk, and bring the mixture to a simmer. Let cook for a couple of minutes or until sauce has thickened, then whisk in the Gorgonzola cheese until melted. Add in the spices and whisk to combine. Reduce heat to low until pasta is finished cooking.
Drain pasta and return it to the pan and add 1 ½ cups of the corn. Pour the gorgonzola sauce over the pasta and corn and toss to combine.
To serve, add the pasta mixture to a bowl and top it off with the roasted tomatoes and the rest of the corn. Add more gorgonzola on the top if you would like.

http://www.lovefoodwillshare.com/skinny-gorgonzola-pasta/

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