Tag Archives: Corn

Skillet Chicken Ole

17 Jan

skillet chicken ole 2I broke out my favorite cookbook recently, Southern Living’s Easy Weeknight Favorites.  We tried some new recipes and relived some old favorites.  This one is a definite tried and true treasure.

Ingredients

  • 1 lb boneless skinless chicken breast, cut into small pieces
  • 4 cloves garlic, minced
  • 1 small onion, chopped
  • 2 T olive oil
  • 10 oz. can diced tomatoes, undrained
  • 4 oz. can green chiles, undrained
  • 10 oz. frozen whole kernel corn
  • 2 1/4 oz. can sliced black olives
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1 cup shredded colby jack cheese
  • Hot cooked rice
Cook chicken, garlic, and onion in hot oil in a large skillet over medium heat for five minutes, stirring frequently.  Add tomatoes, green chiles, corn, olives, salt and pepper.  Bring to a boil; cover, reduce heat and simmer 10 minutes.  Uncover and simmer 10 more minutes.
skillet chicken ole 1
Sprinkle with cheese and serve over rice.
Photos by me, My Little Food Spot
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Ground Turkey Mexican Lasagna

21 Sep

I served this to my husband and my mother and, upon asking them what they thought the ingredients were, they both began with “hamburger.”  The recipe called for ground chicken but I found ground turkey to be quite a bit less expensive and didn’t know if there would be much of a difference.  I still don’t know if there’s any difference, but the turkey was very good.  The texture was almost identical to ground beef and, with all the seasonings, the flavor was indistinguishable as well.  This makes a pretty big pan but I was okay with leftovers on this one.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 pounds ground turkey
  • 2 1/2-ish tablespoons chili powder
  • 1 teaspoons ground cumin
  • 1/2 sweet onion, chopped
  • 1 (15-ounce) can black beans, drained
  • 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
  • 1 cup frozen corn kernels
  • Salt
  • 8 (8 inch) spinach flour tortillas
  • 2 1/2 cups shredded Colby Jack cheese

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra virgin olive oil- twice around the pan. Add turkey and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish (I used a porcelain 9×13 pan) with remaining extra-virgin olive oil, about 1 tablespoon oil.

Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with extra Taco Bell medium taco sauce (that stuff is da bomb).

Recipe inspired by Rachael Ray.

Photos by me, My Little Food Spot

Corn and Frito Salad

4 Mar

I got this recipe from Derek’s mom.  It’s a super simple and tasty side that goes with just about anything, especially Mexican.  When we’re eating this at home and there will likely be left overs, I just throw the bag of Fritos on the table and let everyone crush what they want onto their individual servings.  Any leftovers with Fritos mixed in will get soggy.

Ingredients

  • 2 cans whole kernel corn or mexicorn, drained
  • about 1/4 cup real mayonnaise
  • about 1/2 cup shredded cheddar
  • a few handfuls of crushed chili cheese flavored Fritos

In a medium bowl, mix corn and mayo.  Add in shredded cheddar and stir until just combined.  May store, refrigerated until ready to serve.  Add crushed Fritos just before serving.

Recipe from Cathy Knorr

Photo by mylittlefoodspot

Tex-Mex Beef Tacos

14 Apr

Derek has been wanting to add more muscle-building protein into his diet so I’ve been looking for recipes that contain both meat(s) and beans.  We topped these with sour cream and tomatoes and they were very tasty.

Ingredients

  • Cooking spray
  • 1  cup  chopped onion
  • 2  garlic cloves, minced
  • 1  pound  ground sirloin
  • 1  cup  frozen whole-kernel corn
  • 1/2  cup  water
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  black pepper
  • 1  (15-ounce) can black beans, rinsed and drained
  • 1  (8-ounce) can tomato sauce
  • 1  to 3 drained canned chipotle chiles in adobo sauce, chopped
  • 10  (8-inch) fat-free flour tortillas

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic, and beef; cook 6 minutes or until browned, stirring to crumble beef. Stir in corn and next 6 ingredients (corn through chiles). Bring to a boil; reduce heat, and simmer 10 minutes. Warm tortillas according to package directions. Spoon 1/2 cup beef mixture into each tortilla.

Recipe from Southern Living

Chicken Corn Chili

11 Jul

Ingredients:

  • 1 T extra-virgin olive oil
  • 1 1/2 lb cooked chicken, diced
  • 2 T chili powder
  • 2 T ground cumin
  • 2 tsp cayenne pepper sauce
  • 2 cup frozen corn kernels
  • 32 oz can chunky style crushed tomatoes
  • 2 cup prepared chicken stock or broth

 

1.  Heat oil in a deep pot over medium high heat.
2.  Add vegetables and bay leaf and cook 5 minutes, stirring frequently, reducing heat if veggies start to stick.
3.  Stir in diced chicken and season with chili powder, cumin, and cayenne sauce. Season with a little salt, to taste.
4.  Add corn, tomatoes, and broth. Reduce heat to medium low, and simmer for 7 to 10 minutes.
5.  Garnish chili with chopped scallions.