Foodie Friday -- Fiesta Corn Casserole

This summer has been fantastic! The weather has been hot, but not drought/desert heat of the previous two summers, which makes it enjoyable to lay outside and read. And I have been reading lots and lots of books. Bliss!

Along with reading, we've had a couple of pool parties. I've tried a couple of new recipes, and have tweaked, a few of those recipes. This recipe is for a 13 x 9 inch pan, but it needs to be very deep (3-inches) pan instead of the normal 2-inch deep pan. Of course, you can cut the recipe in half or even one quarter of the amounts given here. Be sure to check out the tips and tricks at the bottom of the recipe.

Fiesta Corn Casserole

4 8 oz. packages of cream cheese, softened

2 tsp. cumin

1 tsp. black pepper

1 tsp. salt

1/2 jar (2 oz.) chopped pimentos, drained

1 7 oz. can green chilies, drained

1 poblano chili, seeded, deveined, chopped

2 Serrano chilies, seeded, deveined, chopped

3 jalapeno peppers, seeded, deveined, chopped

2 36 oz. packages frozen corn, thawed

Preheat oven to 350 degrees. 

Spray oil in 13 X 9 inch pan. 

Thoroughly mix softened cream cheese with spices. Taste for flavor. One ingredient at a time, add the next five ingredients, mixing in thoroughly until incorporated. Mix in corn. Place in a corn mixture in prepared pan, smooth top. 

Bake for about 45-60 minutes until hot and slightly brown on the edges. 

Enjoy!

Tips & Tricks

• You could probably use the 1/3 less fat cream cheese. Let me know how it works. 
• All the spices can be adjusted to your family's personal tastes. I would probably add a touch more salt to this mix the next time I make it. 
• I added only a half jar of pimentos because that was all I happened to have on hand. A 4 oz. jar would add a bit more red color to brighten up the mix.
• I seeded and deveined the peppers because I didn't want the casserole to have too much heat. In hindsight, I probably would add the seeds and leave in the veins of one Jalapeno to give it a little more kick. 
• If you decide to half this recipe, don't forget to decrease the baking time. I'd start checking on it at the 30 minute mark.  

Later, Peeps!

Foodie Friday -- Herbed Veg Medley

Quick and easy recipe today! This is the time of year when everyone has too many zucchini and yellow squash, so try this recipe, or some variation using different herbs.

I have about 6 months worth of cooking magazines to go through, plus some oldie, but goody Weight Watchers recipes that I'd like to share. School starts next week and I hope to be really back into the swing of things and back on a good writing/blogging schedule after I clean up my blog, linking my posts to their appropriate spots, and organizing my crazy documents folder.

I have three projects that I'd like to do, but the question is whether or not I can do them simultaneously!

Herbed Veg Medley

2 zucchini

2 yellow squash

2 carrots

thyme

lemon pepper

salt

Julienne the vegetables. Julienne? What the heck is that??

If you have a mandolin, use it to julienne, but watch your fingers. Grating the vegetables will also work, but I like the texture of the julienne better.

For years, I had to manually prepare the vegetables. Cut the vegetables into 2-inch lengths. Trim one side flat so the darn things don't roll on you, and slice them lengthwise into 1/8-inch widths. Lay flat and cut them into 1/8-inch again. You should have a pile of matchstick veg. Repeat with all the vegetables.

Toss with lemon pepper, thyme and salt in microwave safe bowl and cover. Nuke it for a minute or two until soft, but not mushy and serve.

Or add lemon thyme, lemon juice, salt, and a touch of white pepper.

Or any combination of  herbs you have in your cabinet.

Or toss with herbs, place in foil packet and put on top shelf of grill to steam while cooking chicken/steaks/etc.

See? Easy-peasy!