corn — A Southern Fairytale

Cheesy Chipotle, Corn and Zucchini Casserole

8:14 AM ByRachelFiled UnderMouthwatering Monday, Side Dishes

cheesy chipotle, corn and zucchini casserole
This Cheesy, Chipotle, Corn and Zucchini casserole is simply, in a word ~ tonguegasmic.

I was telling Nathan what all goes into it and he looked at me with that raised eyebrow and the corner of his mouth quirked in that annoyingly smug way and said; “Well, just make sure there’s more than just that for dinner”
Mr. Skeptical ate 2 big helpings the first night and then finished off the rest for dinner the next night.

This casserole combines some of my favorite flavors and textures: crunchy sizzling bacon, the sweet snap of sauteed onions, spicy smoky-sweet chipotles, crisp sweet corn, gooey cheese and yummy zucchini.

(are you drooling yet?)

casserole ingredients

Cheesy Chipotle, Corn and Zucchini Casserole

Recipe adapted from one I found on my iFood Assistant. Can be seen here on Kraft.com

3 Tbsp Basil Parmesan Vinaigrette dressing
1 medium onion, chopped
8 slices bacon, chopped
3 medium zucchini, chopped (about 5 Cups)
1 C frozen corn, thawed (I use sweet corn)
1 to 2 C pizzeria 4 cheese blend (mozzarella, provolone, romano and parmesan)
1/2 C sour cream
4 Chipotles in adobo, chopped (start with 1, remember this is the heat aspect)

1. Preheat your oven to 350

2. Heat the dressing in a large skillet over medium-high heat

3. Add onions and bacon; cook, stirring occasionally for about 5 minutes or until the onions are just beginning to soften and you want to dive in because the smell of bacon and onions together is too tempting.

sizzling bacon

4. Stir in zucchini and cook about 10 minutes, or until the zucchini is lightly browned. Stir the mixture occasionally to ensure even browning.

zucchini and bacon

5. Remove from heat; add corn, 1 C cheese, sour cream and chipotles. Mix well.

casserole ingredients. end

6. Spoon into 2 to 2 1/2 Qt baking dish. Top with 1 C cheese and bake about 15 minutes or until the cheese on top is all melty and gooey.

cheesy chipotle, corn and zucchini casserole baked

Stir and serve.

This is one of my new favorite side dishes. Mr. Skeptical even asked me when I was making it again. I can’t even begin to describe how much I love this melty, ooey, gooey, cheesy, spicy, creamy zucchini and corn casserole.

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Taggedcasseroles, cheese, chipotles, corn, zucchini 26 Comments

Texican Hash: Mouthwatering Monday

11:45 AM ByRachelFiled UnderMain Dishes, Mouthwatering Monday

If your mouth isn’t watering just looking at that picture… well, then you’re certainly not a Texan.

This dish is easily adjustable and one of my favorites.
It is crispy and spicy and the flavors just explode on your tongue in a wonderful tonguegasmic taste fiesta.
I can crockpot it or leave it simmering on the stove for hours while I ~~blog~~ ~~read~~ clean house and teach my children to speak multiple languages.
The ingredients are simple and the recipe is a dash of this and a can of that.

So here goes.

Texican Hash

* 2 pounds of lean ground beef (I use 90/10)
* 2 packages taco seasoning
* 1 can corn (big can)
* 1 can black beans (big can)
* 1/4 C nacho sliced jalapenos, chopped
* 3 chipotles in adobo sauce, chopped
* 1 large yellow onion, chopped
* 1 (7 oz) can diced green chilies
for the topping and layering
* Shredded cheddar or Mexican Blend Cheese
* 1 bag corn tortilla chips
* Sour cream and green onions and salsa for garnish

In a very large skillet or stock pot brown Ground Beef and then cook according to taco seasoning instructions.
Now comes the fun part .
Dump all of the ingredients in with the ground beef and stir well. Bring to a lovely bubbling heat and then turn the heat down to simmer, put the lid on it and simmer for at least 30 to 45 minutes, stirring occasionally.
(You could let this simmer for hours if you so desire, just stir occasionally)

In a 9X13 (or whatever sizes you have handy) baking dish place a layer of corn tortilla chips. Top with hash. top with cheese.
Repeat until dish is full. Finish off with a layer of chips and cheese.
You could purty it up by laying sliced jalapenos on top of the cheese.

Heat in a 375 degree F oven until the cheese is all gooey and melted and bubbling like hot delicious cheesy lava.

Scoop out onto a plate or bowl, top with sour cream, salsa and green onions. Devour.

You can come back and thank me later.

This is one of those delightfully easy dishes that can be adjusted to your family’s spiciness level or you can take away or add all different kinds of ingredients to make it your own.

* you can add diced tomatoes or charro beans or whatever you want to make this your own. I use one hot and spicy taco seasoning and one original. Enjoy!!!

Don’t forget, all of October’s Ad Revenue is going towards Breast Cancer Research because Racks Rock. So come back and click click!

Taggedblack beans, corn, crock pot, dutch oven, hamburger, sour cream, southwest, taco seasoning, Texas food 31 Comments

Wamsutta

10:00 AM ByRachelFiled UnderMain Dishes, Mouthwatering Monday

This is absolutely 100% a tonguegasmically delightful recipe!

I think every family has a version of this and a name for it. In our family, it’s called ‘Wamsutta’. It’s one of our favorite dishes, it’s wholesome, hearty, filling and fun to say. I shared the recipe with her and her family gave it a thumbs up, too.

Ingredients:
2 lbs. ground beef
1 small package wide egg noodles
1 medium yellow onion, chopped
1 green bell pepper, chopped
1 sm. can water chestnuts, drained
1 sm. can mushrooms, drained
1 lg. can chopped tomatoes
1 lg. can corn, drained
1/2 C chopped, stuffed olives
1/2 lb (or more) cheddar cheese, shredded
salt, pepper, Tabasco and thyme to taste.

The What To Do:

Brown the meat, onions and bell pepper together in a large pot.
Once the meat is browned, drain the grease and then add all ingredients,but the cheese, to the pot and stir to heat.

Once everything is heated through you take the Wamsutta and place it into glass baking dishes. I use two 10X13 dishes.

At this point you can either top it with cheese and bake it at 350 for 20 minutes until all the cheese is melted and bubbly and smells like heaven, or you can freeze it and take it out to cook at a later date. Do not freeze with cheese.
I usually spread the love when I make this and take it to friends with the recipe attached and cooking instructions.