Tag Archives: corn

Turkey and Corn Chili {Football Food}

13 Sep

Turkey and Corn Chili
When I think of the perfect food to eat on a crisp fall day while watching football, chili automatically pops into my head. It’s warm, comforting, filling and can easily feed a crowd.

Although I love a rich, hearty and tomato-y chili, it’s still really warm around here so when the chili craving struck I went on the hunt for something lighter and a little different. This chili still has the comfort of traditional recipes but brings in flavors of the lingering summer to combine for the perfect game day meal.
Turkey and Corn Chili
The addition of barbeque sauce brings an amazing, smoky flavor that is unique and delicious with the turkey, corn and black beans.

If you are feeding a crowd, double the recipe and whip up some sweet cornbread to nibble alongside it. Perfect for cheering on your favorite team tomorrow. Go Huskers!
Turkey and Corn Chili
Turkey and Corn Chili
recipe adapted from Food Network

3 Tbsp. extra-virgin olive oil
1 lb.  ground turkey
2 Tbsp. dark chili powder
1/2 Tbsp. cumin
1 tsp. oregano
1/4 salt
1/2 pepper
2 Tbsp. Mexican spice rub
1 Tbsp. Worcestershire sauce
1 to 3 Tbsp. hot sauce
1/2 large onion, finely diced
1/2 cup beer (the alcohol cooks out)
1 (14-ounce) can tomato sauce
1/2 cup smoky barbecue sauce
11 oz. can corn
16 oz. can pinto or black beans

1. Heat a pot over medium to medium high heat. Add extra-virgin olive oil and the turkey meat. Season the meat with: chili powder, cumin, oregano, salt, pepper, Mexican spice rub, Worcestershire and hot sauce. Break up the meat with the back of a wooden spoon into small crumbles.

2. Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. Stir in corn and black beans. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve.

Corn Tortillas

12 Aug

Corn Tortillas 4
A few months back, I shared a recipe for flour tortillas with you all that changed my life. The thought of store-bought tortillas just makes me sad now (don’t get me wrong, I still buy them occasionally for convenience). Considering that I enjoy corn tortillas even more than flour, I knew I would have to try them homemade as well.
Corn Tortillas 2
And they are even easier to mix up than the flour version! I whipped up a batch of these for some unique, delicious tacos I will be sharing with you this week. While I was working on the taco filling, I placed these (wrapped in a light towel) in the oven.

The taste difference of store-bought vs. homemade in tortillas is incredible. The store version doesn’t even come close and just tastes like cardboard compared to homemade tortillas. They are incredible soft and actually taste like corn.
Corn Tortillas 3
At my last visit to the Mexican market in Omaha, I picked up a tortilla press and it makes things so much easier but if you don’t have one, no worries. You can roll them out between two pieces of parchment, just get them as thin as possible.

Corn Tortillas
recipe from Eating Rules

1 cup Masa
pinch salt
3/4 cup water

1. In a large bowl, mix masa and salt.

2. Add water and stir. If the mixture is too wet, add a little masa. If it’s too dry, add a bit more water.

3. Roll into balls a little larger than golf ball size. Cover tortilla press with plastic wrap or parchment then place a ball in the center. Press down, turn and press again.

4. Heat a griddle or cast iron skillet to medium-high heat. Cook for about 30 seconds per side, or just barely browned. Serve warm.

Cobb Salad

26 Jun

Cobb Salad 2
Now that the summer heat has set in, I have been craving cool, crisp salad all the time. The only problem here is one of those boys I live with (the big one) doesn’t think salad is a meal.
Cobb Salad 3
In comes the Cobb Salad to prove him wrong because if you know me, you know I like to be right. I even have a magnet given to me by my mom’s best friend that states: “The Happy Couple: Mr. Right and Mrs. Always Right.” It’s a problem I have. But not really…life is just easier if things are done my way.
Cobb Salad 1
How could a salad covered in grilled corn, hard boiled eggs, bacon, chicken, avocado, cucumbers and cheese then drizzled with roasted garlic vinaigrette not be deemed a meal? Well, people…it was. I knew I would convince him (if he knew what was good for him). And there were no complaints from the dinner table. I call that a success!

Cobb Salad

1 romaine heart, chopped
1 head of butter lettuce, chopped
2 ears grilled corn
2 hard boiled eggs
1 avocado, sliced
4 strips bacon, cooked and crumbles
1 grilled chicken breast, cut into bite size pieces
1/2 english cucumber, sliced into half moons
1/4 cup bleu cheese, feta or gorgonzola
croutons 
Roasted garlic vinaigrette

Mix together the romaine and butter lettuce. Place chicken down the middle. In a line layer the avocado on one side and the cucumber on the other. Continue with the remaining items (except dressing). Serve individual portions being sure to get all the toppings. Drizzle with dressing and serve.

Mexicorn Dip

12 Jun

Mexicorn Dip 3
I have a total problem with dips. They are absolutely addicting and I can’t control myself. This is a pretty big issue since dips are usually pretty bad for you and then you have to take into account the dippers. It’s just not a good caloric day when dip is involved. Especially when it’s cucumber dip or this mexicorn dip.
Mexicorn Dip 5
I love when a dip involves just a few, simple ingredients so this one is perfect. It’s not fancy by any means but it tastes so good which is what’s important in my book. Plus, it’s easy to mix up and wonderful to take to a summer cookout. You have to try this one out!
Mexicorn Dip 4
Mexicorn Dip

2 (8 oz.) cream cheese, room temperature
1 can Rotel
2 cans Mexicorn, drained well
8 oz. shredded cheddar
Corn chip scoops

Mix all ingredients well and refrigerate overnight. Enjoy with corn chip scoops.

Chicken Enchilada Soup {Chili’s Copycat}

16 Jan

Enchilada Soup 2
I love soup. Broccoli cheese, chicken noodle, clam chowder and potato soup are some of my favorites but I also love a good enchilada soup. I will fully admit I don’t like a whole lot of veggies in my soup so I am sometimes leary about ordering enchilada soup. I have never had Chili’s version but my mom has told me it’s delish. After looking at the recipe, I knew most of my household would love it (Joel is a soup hater, boo).

Masa harina, a flour made of ground corn, is used to make tortillas, tamales and other traditional Mexican dishes. In this recipe, it not only lends that traditional enchilada taste to the soup but it also helps thicken it. Masa harina is usually found in the baking aisle by the flour or in the Mexican/ethnic food aisle. I’ve seen it at Wal-Mart so it shouldn’t be too hard to find. But if you can’t find it, or don’t wish to buy it for one recipe (although you could make this delicious dish with it), you could mince up some flour tortillas and they will dissolve into the soup for added flavor and texture.
Enchilada Soup 3
The Chili’s version does not include corn or black beans but we like them around here and they add more texture and yumminess so I decided to add them. This is a really simple, convenient meal that is quick to throw together so it would be a great option for a busy weeknight or for when you don’t feel like cooking.

This makes a huge amount of soup so I should have halved it, especially considering the whiny boy. I ate it for lunch for a few days and froze the rest in individual portions. I will have to update on how the freezing went once I try some.
Enchilada Soup 1
Chicken Enchilada Soup {Chili’s Copycat}
recipe from Lindsay’s Lucious

2 tablespoons vegetable oil
2 medium onions, diced
4 cloves garlic, minced
1 quart chicken stock
1 tablespoon chicken soup base
2 teaspoons ground cumin
2 teaspoons chili powder
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon cayenne pepper, to taste
1 (8 oz). can tomato sauce
1 (19 oz.) can enchilada sauce (or two 10 oz. cans)
1 cup masa harina (or 6 small corn tortillas, minced)
16 oz. Velveeta, cubed
1 cup colby jack cheese, shredded
1 (22 oz.) bag Tyson roasted and diced chicken, thawed
1 can whole kernel corn, drained (optional)
1 can black beans, drained (optional)
Garnishes: pico de gallo, sour cream, shredded cheese, crunchy tortilla strips

1. In a skillet, heat the olive oil over medium heat, and saute the onions until they are tender. Add the minced garlic and cook another minute or two, then scrape the onions and garlic into your crock pot.
2. Add all the other ingredients, except the chicken, corn and black beans. Cook over high heat for two hours or low for four. Whisk until smooth (you may wish to use a stick blender).
3. Add the chicken pieces, corn and black beans and heat through, maybe another 30 minutes to one hour. Check seasonings, and garnish as you like before serving.

BBQ Chicken Quesadillas

8 Oct

BBQ Quesadillas
We love quesadillas so I am always thinking of different varieties to mix it up and this has got to be one of my favorite combinations yet. Joel grew up in Kansas City and I lived in the south for several years so we are big fans of barbeque. And Noah totally loves corn and black beans. He asks for them for lunch (with rice) on a regular basis. So with all that considered, I knew this would be a winning meal in our house. And it’s relatively healthy so that’s a big plus too! I suppose you could use reduced fat cheese to make it even better for you but that’s kind of where I draw the line. You just don’t mess with cheese. I would rather just enjoy it in moderation.
BBQ Quesadillas
Serve these with extra barbeque on the side if you are feeling saucy.

BBQ Chicken Quesadillas

4 chicken breasts
1 (15 oz.) can black beans
1 (15 oz.) can corn
2 cups cheese, shredded (I used a mixture of cheddar and mozzarella)
Green onion, thinly sliced
8 whole wheat tortillas
BBQ sauce

1. Preheat grill to medium-high heat. Meanwhile, rinse and drain black beans. Once grill is heated, place chicken on grill and cook for about 6 minutes per side, basting with BBQ sauce occasionally. Remove from grill and allow to cool slightly.

2. Heat a large skillet over medium-high heat. Dice chicken into bite size pieces. Place one tortilla into skillet then sprinkle with 1/4 cup cheese, corn, black beans, chicken, green onion and another 1/4 cup cheese. Top with second tortilla. Cook until golden and cheese has melted then carefully flip and cook until golden on the second side. Remove to plate and repeat process with remaining ingredients. Slice into 6 pieces using a pizza cutter. Serve with additional BBQ sauce for dipping.

Brown Butter Corn

5 Sep

One of Noah’s favorite foods right now is corn. When I ask him what he wants for lunch it’s always tacos, pizza or corn. He indeed is his father’s son!
Brown Butter Corn
Although we all like corn, it can get a little old after awhile so I am always looking for ways to change it up. We of course love Sweet Corn Cake, Corn Casserole and Smoked Corn but I was in need of a simple and quick weeknight side. When I came across this recipe I knew it would be a winner in our house. What’s better than fresh, buttery corn?

Brown Butter Skillet Corn
recipe from Barefeet in the Kitchen

3 tablespoons butter, room temperature
4 ears fresh corn, kernels removed from the cob
1 teaspoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1. In a large thick bottomed skillet, over medium heat, melt the butter. Let it cook until it foams and then a few moments past that it will turn a light brown color. Be careful not to let it overcook, as burnt butter, with light brown specks that will turn black, is not at all the same.

2. Add the corn to the skillet and stir to coat all the pieces. Sprinkle with sugar, salt and pepper and stir again. Cook, stirring frequently, for about 5 minutes, or until the corn is hot and still crisp. Enjoy!

Catalina Taco Salad

24 Aug

Catalina Taco Salad
Ever since I was a child I have loved Catalina dressing. Like a dip my chicken nuggets in Catalina while other normal kids dipped in ketchup kind of love. I even liked to drizzle a little on my cottage cheese. Strange, I know. I still love it today, but just on my salad (although I may just have to try the cottage cheese thing again).
Catalina Taco Salad
So when I saw this salad I knew I had to try it. The salt and crunch of the fritos is a nice contrast to the rest of the salad. And the warm ground beef makes it extra yummy and filling.

Catalina Taco Salad
recipe slightly adapted from Jennifer Cooks

8 cups torn romaine lettuce or lettuce blend
1 ½ pounds ground beef
2 cups grated cheddar cheese
1 (15 ounce) can black beans, rinsed & drained thoroughly
1 (15 ounce) can corn, drained thoroughly
1 cup cherry tomatoes halved
1 bunch green onions, sliced
1/2 English cucumber, peeled and thinly sliced into half moons
1 (14 ounce) bag Fritos corn chips
1 (24 ounce) bottle Catalina salad dressing

1. In a large skillet, cook beef over medium heat until no longer pink; drain.  Set aside and cool slightly while preparing other ingredients.

2. In a very large serving bowl, combine lettuce, grated cheese, beans, tomatoes, olives, and onions.  Toss gently to blend.

3. Just before serving, add cooked ground beef and corn chips; toss gently to combine with salad ingredients.  Begin drizzling salad dressing over salad mixture and lightly toss salad until the desired amount of dressing is used.

Chicken Enchilada Salad

17 Aug

Chicken Enchilada Salad
Remember the enchilada sauce from Wednesday? I told you I would be bringing you a unique meal idea to use the sauce with and this is it! I have been eating a lot of salads this summer and this recipe was at the top of my list to try. I changed up the ingredients a bit to suit our taste and add even more variety and texture throughout the salad. I totally have a thing for black beans and corn together so I had to add those to the lineup.
Chicken Enchilada Salad
This salad has creaminess from the avocado and black beans, crunch from the tortilla strips and corn and spice from the enchilada sauce. The chicken (which you could replace with ground beef if you prefer) completes the salad and keeps you full for much longer.
Chicken Enchilada Salad
As you can see, I had my little sous chef helping. He also loves corn and black beans so he kept sneaking those cute little hands in the bowls.

Chicken Enchilada Salad
recipe adapted from Fresh Express

1 head iceburg lettuce, washed and cut into bite-sized pieces
1 cucumber, cut into small cubes
1 avocado, diced
1 basket cherry tomatoes, cut in half
1/2 cup corn
1/2 cup black beans, drained and rinsed
1 cup mixed yellow and white cheese, grated
2 green onions, sliced thinly
2 chicken breasts, cooked and hand-shredded
1/2 cup enchilada sauce
Tortilla strips, cripsy onions or crispy jalapenos, to taste
Your favorite creamy Ranch or Buttermilk dressingChicken Enchilada Salad

1. In separate bowl, toss chicken with enchilada sauce. Set aside for 10 minutes.

2. Place lettuce into large salad bowl. Add in tomatoes, cucumber, avocado, green onions and toss together.

3. Place mixed salad onto 4 individual plates.

4. Top the salad with the enchilada chicken and sprinkle 1/4 cup cheese on top of each salad.

5. Drizzle on your favorite creamy dressing.

Smoked Corn on the Cob

20 Jun

Smoked Corn on the Cob
We recently had some friends over for dinner to catch up and break out the smoker. We made delicious pulled pork and planned on grilling some corn on the cob for one of the sides. Well, unfortunately the Minnesota wind had a different plan for us. It was ridiculously windy that day which meant no grilling and smoking the meat in the garage red neck style. I didn’t want to just boil the corn so Joel suggested throwing it in the smoker. I searched the internet a bit and found that it is possible to smoke corn.
Smoked Corn on the Cob
Turns out it was super delicious! Joel, who normally doesn’t eat corn on the cob, devoured it. The corn had a slightly smoky flavor and was great slathered in butter and sprinkled with salt and pepper. This was a simple recipe and the part that took the longest was shucking the corn and removing the silk…..ugh, I hate that part.

Smoked Corn on the Cob

6 ears of corn
6 Tbsp. olive oil
Salt and Pepper
Butter

1. Peel back husks of corn but do not remove them from the corn; remove all the silk. Soak the ears of corn in water for several hours.

2. Dry corn then brush lightly with olive oil. Sprinkle with salt and pepper to taste. Pull husks back over the corn then place in a smoker heated to 225 degrees F. Cook for about an hour and a half. Remove from smoker and remove husks. Serve with butter.

Recipe linked to Mangia Monday, Totally Tasty Tuesday, Tasty Tuesday, Cast Party Wednesday and Full Plate Thursday.

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