Friday, June 19, 2015

Mexican Corn

One of my favorite things to do is food truck hopping, but with a new baby, a job, and very very short weekends, I now have no opportunity to indulge myself. Since I missed Mexican Corn with a passion, I thought I'd put together my own version.  

Mexican Corn is super delicious and surprisingly easy to make.  It only takes a few ingredients and can easily be the star of a meal or simply a side dish.  I only like that there's the option of cutting the corn off the cobs and making a corn salad too.  The version I've made here is the "skinny" version. Don't be fooled, there's still lots of calories, but maybe a tiny bit less fat. I also added some paprika for a hint of smokiness.

Mexican Corn

10 minutes of Prep
10 minutes of Grill time
4 Servings

·       4 Corn Cobs
·       1/4 Cup Low Fat Yogurt
·       1/4 Cup Low Far Sour Cream
·       2 tsp. Paprika (divided)
·       1 tsp. Chili Powder
·       4 Tbsp. Olive Oil
·      4 Tbsp. Fresh Cilantro chopped
·      2 Tbsp. Parmesan Cheese
·       2 tsp. Salt (divided)
·       2 tsp. Pepper (divided)

Start your grill.  I used charcoal and let it heat up for about 25-30 minutes.  You're welcome to use propane. 

Shuck your corn but leave as much as the stalk on as you can.  Take a container, lay the corn in it and drizzle the stalks with the olive oil.  Then take a brush, and evenly coat the corn. Sprinkle 1 tsp. salt and 1 tsp. pepper on the corn.

Prepare the topping. Mix up the sour cream, yogurt, 1 tsp. paprika, 1 tsp. chili powder, 1 tsp. salt, 1 tsp. pepper, and cilantro in a small bowl.  Set aside so it becomes room temperature.

When the grill is prepared, grill the corn for about 10 minutes, constantly turning it so it doesn't brown too much.  Mine took about 2-3 minutes a side.

When corn is browned and ready, pull it from the grill.  Brush the cobs with the sour cream mixture and then sprinkle the Parmesan cheese and remaining paprika on top.

Friday, June 12, 2015

Enchilada Casserole

I'm back!!!! After a wonderful maternity leave with our new baby girl, I've returned to attempt to simultaneously cook, work, blog, and mommy. Wish me luck. 

I'm also learning the benefits of finding recipes that are wonderful to freeze and cook ahead of time. So it's easy to pop out of the fridge, bake for 25-30 minutes, and then serve for dinner.  This recipe is an easy, make ahead meal, which can be served the day after.

A couple of notes about this recipe.  I typically make most of my sauces from scratch, but frankly didn't have time to make and prep the enchilada sauce, so I used canned.  You can also substitute a different kind of ground meat if you so choose. I also split this recipe up and froze one portion for later.

Enchilada Casserole

45 minutes of Prep/Stove time
30 minutes in the oven
12 Servings

·       1 lbs of ground Turkey
·       8-10 Medium Corn Tortillas
·       1 Large White Onion (chopped)
·       2 Cups of Carrots (chopped)
·       1 Cup of Celery (chopped)
·       1 Garlic Clove minced
·       2 Cups Shredded Mexican Cheese
·       1 Can of Black Beans
·       4 Tbsp. Vegetable Oil
·       2 Cloves Garlic (minced)
·       2 tsp. Salt (divided)
·       2 tsp. Pepper (divided)
·       1 Can Enchilada Sauce
·       2 tsp. Cayenne Pepper (divided)
·       Sour Cream (for serving)
·       Lettuce (for serving)
·       Chopped Tomatoes (for serving)
·       Chopped Avocado (for serving

Add 2 Tbsp. Oil to a large oven safe skillet and heat up under medium heat. Add Chopped onion, carrots, and celery. Add in 1 tsp. salt, 1 tsp. pepper, 1 tsp. cayenne pepper. Saute for 8-10 minutes until onions are translucent. Set aside.

Using the same skillet, add the last of the oil and heat up. Saute the ground meat.  This takes about 10-15 minutes under medium heat. Add salt, pepper, cayenne pepper, and garlic to meat while it's browning. Turn off heat when completed.

Drain can of black beans and add to browned meat.

Now it's time to start building your casserole. Take enchilada sauce and pour a small amount in the bottom of a baking pan.  You can either use a 13 x 9 baking pan, or a 9 x 9 baking pan and 5 x 9 pan.

Place corn tortillas on bottom of pan, cover completely. Break up the tortillas so they evenly cover the area.  Add mixture of meat and beans as first layer, spread out evenly over tortillas.  Sprinkle some of the cheese on top of this layer.

Add more corn tortillas on top of meat and bean layer.  Cover evenly. Drizzle some more of the enchilada sauce on top of tortillas.  Keep most of sauce for top of casserole.

Add veggies as top layer, spread out evenly.  Add more corn tortillas for top.

Pour remaining sauce evenly over the casserole. Then cover the top with the shredded cheese.

Bake at 350 for 30 minutes or until the cheese has melted.

Serve with lettuce, tomato, and sour cream. I also made some rice to accompany it.