Tag Archives: corn

Sweet Creamed Corn Pudding

IMG_8857

This warm, slightly sweet corn side dish will make your taste buds happy! Easy to make too!

Ingredients
1 (14.7oz) can creamed corn
1 TBSP corn starch
1/2 cup milk (fat free, 1%, 2%, whole milk, whatever you have)
1/2 tsp vanilla
2 eggs, beaten
1/3 cup white sugar
2 TBSP melted butter

Supplies you will need:
Mixing bowl
Small baking dish
Whisk
Cooking spray (like Pam)

Mix all ingredients together, any order. Pour into greased dish. The dish I used was 5″ x 10″ (bread pan size). 350 degree’s for 45 min, or until set. Serve as a side dish with your main course. Or top with a little whipped cream for dessert. Enjoy in good health 🙂

pouring cornpouring sugarcorn starchvanillaeggsmilkpouring mixtureplacing in ovenIMG_8851

Spinach Salad

Chicken-Spinach-Salad 10 23 2013

I was inspired to post this recipe because I had a similar salad at Disneyland, hahaha. Minus the chicken for me, the flavors of the avo, pine nuts, spinach, and feta cheese, are AMAZING! You can make this in bulk, without adding the dressing. Simply add the dressing as you serve each plate. If you use the proper firm avocado, you shouldn’t have any issues with being squishy or darkened over the course of a couple days. I might also add some chopped Anjou pear to the mix 🙂

SALAD:
8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes
1/2 cup corn (frozen, canned, or cut off the cob)
1 1/2 cups chopped cooked chicken
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese
1/4 cup toasted pine nuts

DRESSING:
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste

Directions:
1. Place spinach in a large salad bowl. add remaining salad ingredients.
2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time… as much dressing as you desire).

Life is good, eat healthy
Audrey~

http://www.recipegirl.com/2012/04/02/spinach-salad-with-chicken-avocado-and-goat-cheese/

Corn Crisps

corn crisps 10 2 2013

I love corn, any form of it!

Hands-on Time: 20 minutes
Total Time: 30 minutes
Makes: About 18

These sweet, bite-size appetizers can be made a few hours ahead of time and stored, in a single layer, on a covered baking sheet at room temperature. To reheat the crisps, simply remove their cover and slide them into the oven at 400° for 5 to 7 minutes.

by Kathy Farrell-Kingsley and Laraine Perri | Photograph by Laura Johansen

What you’ll need
1/2 cup flour
1 teaspoon kosher salt, plus more for sprinkling
3/4 teaspoon baking powder
1/2 teaspoon cumin
1/4 teaspoon sugar
1/8 teaspoon cayenne pepper
1 large egg
1/4 cup milk
1 tablespoon unsalted butter, melted
1 1/2 cups fresh or frozen corn kernels (about 3 ears, if using fresh corn; after the kernels are removed from the cob, precook them in the microwave for 3 minutes)
1/4 cup finely chopped scallions
canola or vegetable oil

How to make it
1
In a large bowl, combine the flour, salt, baking powder, cumin, sugar, and cayenne. In a medium bowl, whisk together the egg, milk, and butter. Stir the wet ingredients into the dry until they are just blended. Fold in the corn and scallions.

2
Pour oil into a large nonstick skillet (it should come about 1/4 inch up the sides of the pan) and heat it until the oil is shimmering. For each crisp, drop a slightly rounded tablespoon of batter into the oil, flattening it slightly with the back of the spoon.

Fry them in batches over medium-high heat until they are golden, about 2 to 3 minutes. Turn them over and fry them until the other side is golden, about 2 minutes more. Transfer the crisps to a paper towel–lined sheet pan, sprinkling them immediately with a bit of salt. Repeat with the remaining batter.

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Nutritional Information

Per serving (1 crisp) Calories 68, Total Fat 5 g (8%), Saturated Fat 0.8 g (4%), Cholesterol 12 mg (4%), Sodium 113 mg (5%), Total Carbohydrate 5 g (2%), Fiber 0.4 g (1%), Sugars 0.8 g, Protein 1 g (2%)

http://spoonful.com/recipes/corn-crisps