Month: August 2015

Garlic Dill Spiced Pickles

Garlic Dill Spiced Pickles

Let’s face it, it’s pickle season. Everywhere I turn it seems as though a jar of pickles are out, whether for snacking on, or as a side companion to a grilled burger, or better yet a bloody mary. For the last few weeks I have […]

Korean Style Zucchini

Korean Style Zucchini

Gochujang has become my new best friend. If you are not familiar with gochujan, it is essentially a Korean condiment that is a bit spicy, lightly fermented, and one that just has this sweet and savory taste that it just gets highly addicting. Gochujang is […]

Cheesy Corn Casserole

Cheesy Corn Casserole

Summer is almost over <sigh>, but with that said, there has been some really, and I mean really good corn this year. We have tried a variety, but there is one batch that my coworker brought in from Fondy’s Farmers Market that was probably hands down the best corn I’ve had in quite some time. The texture was spot on and the sweetness just blew our mind, plus they were some of the larger types of corn I have seen in some time now. With that said, my coworker brought in two large paper bags of corn, loaded to the top and said take what you want. I probably took about 12 or so ears of corn, and this recipe was inspired not only by the corn, but a conversation my colleague and I had about a cheesy corn casserole. His idea sounded so good I was going to go out on a limb and try coming up with my own version.

Cheesy Corn Casserole Recipe
Cheesy Corn Casserole Recipe

Let’s get started.

Ingredients:

  • 2 tbsp all purpose flour
  • 2 tbsp unsalted butter
  • 2 cups of milk
  • 8 oz cream cheese, room temperature
  • 2 cups of cheddar cheese, shredded
  • 4 ears of corn, kernels removed
  • 1 lb thick cut ham, cubed
  • 2 whole banana peppers, seeds removed, chopped
  • 1 head of garlic, roasted, mashed
  • 1/2 tbsp garlic salt
  • 1 1/2 tsp cracked black pepper
  • 1 tomato, diced
  • 1 cup of seasoned bread crumbs

Start by heading a medium sized pot on medium heat. Add in the butter and let it melt until it comes to a bubble. Next, toss in the flour, and stir with a wooden spoon so that all of the butter soaks up the flour. Continue to stir for a couple of minutes to cook out the flour. Don’t let it get too dark, just a light golden, if any color at all. Now add in the milk and continue to stir. Keep stirring until the sauce thickens. This is your standard bechamel sauce.  Once the sauce thickens, add in the cream cheese and cheddar cheese, as well as the garlic salt. Lower the heat, and stir until all the cheese is melted, and you have a smooth consistency.

Cheesy Corn Casserole Ingredients
Cheesy Corn Casserole Ingredients

Preheat your oven to 350 degrees.

To a large mixing bowl, add in the corn, the cubed ham, black pepper, banana peppers, roasted garlic, and tomato. Mix to combine everything. Next, pour in the cheese sauce, and continue to stir until everything is nice and coated.

Add the mixture to your casserole dish, top with the bread crumbs. Place into the oven and cook for about 30 minutes, uncovered. The top should be nice and golden brown, and the casserole itself should be a bit bubbly. Carefully remove, and get ready to dig in.

The end result is nothing short of fantastic. You get the sweetness and the pop from the corn, the cheese blend (don’t get me started on how good that is), and the savoriness from the ham. Did I mention the garlic? Good Lord this stuff is great and is perfect for your backyard gathering, plus this one feeds a small army. Comfort all around, even in the summer. Hope you enjoy and hoping everyone has a great rest of your summer!

Cheesy Corn Casserole
Author: 
Recipe type: Casserole
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 2 tbsp all purpose flour
  • 2 tbsp unsalted butter
  • 2 cups of milk
  • 8 oz cream cheese, room temperature
  • 2 cups of cheddar cheese, shredded
  • 4 ears of corn, kernels removed
  • 1 lb thick cut ham, cubed
  • 2 whole banana peppers, seeds removed, chopped
  • 1 head of garlic, roasted, mashed
  • ½ tbsp garlic salt
  • 1½ tsp cracked black pepper
  • 1 tomato, diced
  • 1 cup of seasoned bread crumbs
Instructions
  1. Start by heading a medium sized pot on medium heat. Add in the butter and let it melt until it comes to a bubble. Next, toss in the flour, and stir with a wooden spoon so that all of the butter soaks up the flour. Continue to stir for a couple of minutes to cook out the flour. Don’t let it get too dark, just a light golden, if any color at all. Now add in the milk and continue to stir. Keep stirring until the sauce thickens. This is your standard bechamel sauce. Once the sauce thickens, add in the cream cheese and cheddar cheese, as well as the garlic salt. Lower the heat, and stir until all the cheese is melted, and you have a smooth consistency.
  2. Preheat your oven to 350 degrees.
  3. To a large mixing bowl, add in the corn, the cubed ham, black pepper, banana peppers, roasted garlic, and tomato. Mix to combine everything. Next, pour in the cheese sauce, and continue to stir until everything is nice and coated.
  4. Add the mixture to your casserole dish, top with the bread crumbs. Place into the oven and cook for about 30 minutes, uncovered. The top should be nice and golden brown, and the casserole itself should be a bit bubbly. Carefully remove, and get ready to dig in.

 

Kale and Mushroom Open Faced Quesadilla

Kale and Mushroom Open Faced Quesadilla

It seems like we are always consuming tortillas in my house, whether that be flour or corn tortillas. Maybe because we have the usual taco Tuesday, or taco Thursday for that matter. One of my son’s favorite lunch time meals is probably a cheese quesadilla, […]

Kale Chips with Parmesan Cheese

Kale Chips with Parmesan Cheese

Kale chips are one of those awesome snacks, that amazingly enough, that all of my kids eat. I’ve always been surprised that my kids love them, probably because it has the word chip in it, and trust me, my kids love chips. As I normally […]

Corn and Zucchini Pizza

Corn and Zucchini Pizza

I swear I think we ate pizza all weekend long. This is not a bad thing, trust me. I think we had thrown in a couple of frozen pizzas on Saturday night, and I ended up eating leftover frozen pizza from a few batches back for breakfast on Sunday, and then I had two batches of pizza dough, only to be used on the KettlePizza. Yep, it was that kind of weekend, but I was definitely OK with that. Have I mentioned that I could probably live off pizza, or heck tacos for that matter? This was actually great timing as I was able to cook down a lot of my tomatoes and make a great pizza sauce, use up more of my zucchini, and use up some leftover corn that we received from some farmer. I’m not sure why I decided to come up with this corn and zucchini pizza, but am I glad I did! Both my wife and I kind of giggled as it had so much flavor and the pop from the corn really made this pizza shine. It was so good, I ended up making three of them!

Corn and Zucchini Pizza Recipe
Corn and Zucchini Pizza Recipe

Let’s get started.

Ingredients:

  • 1 batch of your favorite pizza dough, tossed into about a 14″ round
  • 1 cup of your favorite pizza sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup of sliced zucchini
  • 1 cob of cooked corn, kernels reserved
  • 1 shallot, thinly sliced, optional
  • 1/2 cup portabella mushrooms, sliced, optional
  • 1/2 tsp salt, to taste
  • 1/4 tsp garlic powder, optional

I use a KettlePizza, however if you are not using this, heat your oven to the highest temperature with the pizza stone in there for preheating.

During this time, make the pizza.

Once the dough is formed, lightly dust a pizza paddle with the light corn meal so that it will slide off easily, and then add the formed pizza dough.

Next, top with the sauce, and then with cheese. Layer on the corn, and zucchini, along with the shallots and mushrooms if you are going that route. Sprinkle with the salt and garlic powder, and place into your KettlePizza, or oven, and cook until the crust is nice and golden and everything has cooked through.

How to make a corn and zucchini pizza
How to make a corn and zucchini pizza

 

Seriously, this was one of the better pizzas I have made. My wife and I could not stop eating it. We would slice it, then walk away from it thinking we were done, then slice more, and well that pretty much continued until the pizza was all done.

Corn and Zucchini Pizza Recipe
Corn and Zucchini Pizza Recipe

If you are looking something beyond meat lover’s style pizza, give this one a shot. To be honest, I did not miss the meat on this pizza, it was that great. Hope you enjoy!

Corn and Zucchini Pizza
Author: 
Recipe type: Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 batch of your favorite pizza dough, tossed into about a 14" round
  • 1 cup of your favorite pizza sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup of sliced zucchini
  • 1 cob of cooked corn, kernels reserved
  • 1 shallot, thinly sliced, optional
  • ½ cup portabella mushrooms, sliced, optional
  • ½ tsp salt, to taste
  • ¼ tsp garlic powder, optional
Instructions
  1. I use a KettlePizza, however if you are not using this, heat your oven to the highest temperature with the pizza stone in there for preheating.
  2. During this time, make the pizza.
  3. Once the dough is formed, lightly dust a pizza paddle with the light corn meal so that it will slide off easily, and then add the formed pizza dough.
  4. Next, top with the sauce, and then with cheese. Layer on the corn, and zucchini, along with the shallots and mushrooms if you are going that route. Sprinkle with the salt and garlic powder, and place into your KettlePizza, or oven, and cook until the crust is nice and golden and everything has cooked through.