Tuesday, 27 December 2016

Cheesy Corn Casserole

Sometimes I try to sneak a new dish into our traditional family turkey dinners.  This Christmas I gave my nephew G and my Hubby the recipe for Cheesy Corn Casserole.  It was pretty easy to make and was a hit with quite a few of our dinner companions.

Image result for Cheesy corn casserole

Preparation Time: 2 minutes
Total Time: 52 minutes
Serves: 8
Ingredients
3 cups frozen corn
1 medium tomato, chopped
1 medium green bell pepper, chopped
2 jalapeno peppers, seeds removed and finely diced
1 1/2 cups milk
5 tablespoons butter, melted
5 eggs, whisked
6 tablespoons flour
1 cup shredded cheddar cheese
1 teaspoon salt
Directions
1. Preheat oven to 350 degrees.
2. In an 8-by-12 casserole baking dish, add all the ingredients.
3. Stir with a spoon to mix everything up.
4. Bake for 50 minutes.
5. Let sit on counter for 5 minutes to set.
Serve warm, enjoy.

Wednesday, 14 December 2016

Chicken Chop Suey

Image result for Chicken Chop Suey ingredients


4 tbsp oil
2 medium onions, chopped
4 stalks celery, sliced fine
6 mushrooms, sliced
1/2 cup boiling chicken stock or bean sprout liquid
salt
pepper
2 cups cooked chicken, cut into slivers
1 can bean sprouts, drained (save liquid)
2 tbsp cornstarch
1 tsp sugar
1/2 cup cold bean sprout liquid
2 tbsp soy sauce
steamed rice

Heat oil in wok or skillet over low heat.  Add onions, celery and mushrooms/  Cover and cook about 10 minutes.  Add boiling liquid, salt and pepper; simmer 5 minutes.  Add chicken and sprouts.

Mix cornstarch and sugar with cold liquid.  Add soy sauce.  Add 1/2 cup hot chicken mixture and mix well; then pour back into wok.

Cook stirring constantly until mixture thickens.  Serve with steamed rice.

Makes 6 servings.

Tuesday, 13 December 2016

Pam's No Name Chili

Image result for no name chili powder


1 lb lean ground beef
1 onion, sliced
6 large mushrooms, sliced (or use no name canned mushrooms)
1 cup chopped celery
1 10 oz can no name dark red kidney beans
1 12 oz can no name corn
1 19 oz can no name beans in tomato sauce
1 14 oz can no name tomato sauce
1 28 oz can no name tomatoes (whole, stewed, diced or whatever)
splashes of no name hot sauce
12 splashes of no name Worchestershire sauce
1 - 2 tsp (or to your taste) no name chili powder

Put all ingredients in a large pot.  Cook slowly over medium or lower heat, stirring frequently for a minimum of 2 hours.  You can also cook in the oven or crock pot.  The longer it is cooked, the better it tastes.

You can serve with rice and top with a daub of sour cream and grated cheese.

You can use brand name products if you want to . . . LOL . . .

Risotto with Strawberries




2 servings

1 stalk celery, finely chopped
1/2 onion, finely chopped
3/4 cup strawberries
1 cup chicken broth
1/2 tbsp unsalted butter
1 tbsp olive oil
3/4 cup arborio rice
1/3 cup white wine
salt and ground pepper

Finely chop the onion and celery.  Clean the strawberries, then put them in a blender, setting a few strawberries aside as a garnish.  Mix 1-2 minutes, until a red puree is obtained.

Heat the broth in a small saucepan on the stove or in a microwave oven.  Keep it warm while cooking the risotto (about 20 minutes).

Melt the butter and olive oil in a large skillet or saucepan.  Saute the onion and celery 2-3 minutes, until the onion becomes translucent.  Add the rice, then cook 1-2 minutes, with constant stirring, until the rice grains are well toasted and translucent.  Stir in the strawberry puree.  Pour in the white wine.

Cook the risotto, using the warmed broth until the rice is creamy but still al dente.  Remove from the heat and let stand for 2 minutes.  Season with salt and pepper to taste.  Garnish with the reserved strawberries, then serve.

Thursday, 1 December 2016

Salad Caprese




2 servings

2 tomatoes
2 bocconcini or fresh mozzarella 110g
2 tbsp extra virgin olive oil
6 fresh basil leaves
salt and pepper

Cut the tomatoes into slices approximately 5mm thick and arrange them on a flat dish.  Sprinkle with salt and let stand for 15 minutes to allow excess liquids to drain off.

Cut the bocconcini into slices with the same thickness as the tomatoes.  Arrange the cheese and tomato slices on a serving plate so that they alternate and overlap slightly.

Garnish with small fresh basil leaves on top, drizzle with oil, season with salt and pepper.  Serve.

(Hal liked it once he added ranch dressing . . . LOL . . . that man puts sauce on everything!)