Good Food Corner: corn

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Sour Cream Noodle Bake

So, this definitely isn't the most glamorous looking meal you've ever seen, but it has a wonderful taste, and best of all, it's about as easy as they come to throw together. It was a quick 15-minute prep-time and 20 minutes of baking....perfect for a quick week-night meal that the whole family will enjoy! Usually at least one of my kids has a complaint about what I'm cooking each night, not that they get to say anything insulting or get anything else to eat, but still they let it be known that whatever I've made isn't their favorite. Not this though....this won 100% approval down the ranks and I especially enjoyed the fact that my husband made it completely by himself (hence fewer pictures than usual)! Serve it up with some French Peasant Bread and enjoy!

Sources: See Jane in the Kitchen and Pioneer Woman

Click here for printable recipe.

The ingredients:
1 lb. ground beef (I used ground turkey)
2 garlic cloves, minced
2 small cans (8-ounces each) tomato sauce
1 can (15-ounces) whole-kernel corn, drained

1/2 tsp. salt

fresh ground pepper
1 pkg. (12-ounces) egg noodles
1-1/4 cups cottage cheese

1/2 cup sour cream

1/2 cup green onions, sliced

1 cup shredded cheese ( I used cheddar)

Directions: Brown ground beef in skillet with garlic cloves. Drain fat and add tomato sauce, corn, salt and pepper and allow to simmer while you prepare the rest. Cook egg noodles al dente. Drain pasta and toss with the cottage cheese, sour cream, fresh ground pepper and green onions.

Add half the noodle mixture to a small baking dish (8x11-inch), top with half the ground beef, top with half the cheese. Finish with the remainder of the noodles, ground beef and top with remaining cheese.

Bake at 350 degrees for about 20 minutes until cheese is melted. Serve with crusty bread (like French Peasant Bread). Enjoy!

Tater Tot Hotdish

The quintessential church potluck dish.

Only with a twist.

Entirely from scratch.

Better for you, too.

This dish will be a hit at your dinner table.

Or church potluck.

Tater Tot Hotdish - Finding Joy in My Kitchen

1 lb. ground beef/turkey
1 medium onion, diced
Gill seasoning {we used McCormick's}, to taste
1 (14-16 oz) package frozen mixed veggies
1/2 C chicken broth
1/2 C milk
1 T corn starch
1/2 C diced celery
salt and pepper, to taste
12-24 tater tots

Begin by making a cream of celery/chicken soup. To do so, combine 1/2 C chicken broth with 1 T corn starch. Stir until dissolved. Then, pour into a pan with the diced celery.

Add in the milk, and heat to a slow boil while stirring constantly. Mixture will thicken as the temperature rises.

When the mixture is thickened and slightly boiling, remove it from the heat.

Then, brown the ground turkey or beef. Traditional tater tot hotdish is made with ground beef; but I happen to like turkey better.

Sprinkle the browning meat with onion and grill seasoning. Add salt and pepper, as needed. Drain excess grease.

Pour the ground meat into a lightly greased 9x13 baking dish. {We halved the recipe and used a 9x9 for just the two of us}

Top with frozen mixed veggies.

Then, pour the creamed soup over the mixture.

Place the tater tots on the top.

Bake at 350 for 45 minutes - 1 hour, until the dish is bubbly and tater tots are lightly browned.

Enjoy!

The recipe is linked to: Things I Love Thursday, Tasty Traditions, Fun with Food, Sundae Scoop, Slightly Indulgent Tuesday, Tempt My Tummy Tuesday.

Blueberry Cornmeal Breakfast Cookies

In the mood for something different for breakfast?

How about a cookie?

Soft, yet crunchy. Moist and delicious.

I loved the blueberry cornmeal cookies.

The cornmeal adds a nice crunch and the berries just a hint of tartness.

Blueberry Cornmeal Breakfast Cookies - Adapted from Out of the Box and into the Kitchen
{Print Recipe}

1 1/3 C wheat flour
2/3 C cornmeal
3 T honey
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/3 C applesauce
1/2 C buttermilk (or, 1 tsp. lemon juice + 1/2 C milk)
1 egg
1 1/2 tsp. lemon zest (zest of 1 lemon)
1 C frozen blueberries

Glaze (optional)
3-4 tsp. lemon juice
1 C powdered sugar

Mix together the dry ingredients in a large bowl.

Then, cut in honey and applesauce until the mixture is crumbly.

Add buttermilk, egg and zest and stir until just moist.

Toss in the frozen blueberries. Stir gently.

Then, lightly grease two cookie sheets (or 12 muffin cups).

Drop dough by the spoonful onto the cookie sheet.

Makes about 12 cookies.

Bake at 450 for 13-15 minutes, until cookies are lightly browned and set.

If desired, make up the glaze by combining the lemon juice and powdered sugar.

Drizzle on top of cookies.

If you wish to make muffins, fill muffin tins 2/3 of the way full and bake a little longer,

until a toothpick comes out clean.

Enjoy!

This recipe is linked to:

Colleen's Kitchen Recipe Swap

Barbcue Turkey Meatloaf

My mom made this when I was a little kid and loved it! I'm not so much a fan of meatloaf, but the veggies and yummy flavors in this one make it a repeat favorite at our place.

I'm posting two versions of the ingredients for this recipe -- the original, as my mom used to make it, and my "from-scratch" version! Both are excellent, but the original uses more processed ingredients than we do now.

BBQ Turkey Meatloaf - Mom

2 C Stove Top - chicken flavor (low sodium) stuffing mix
1 C frozen mixed vegetables (peas, corn, carrots, etc.), thawed
1/2 C water
1 T butter, melted (may omit)
1 lb. ground turkey
2 eggs
1/2 C BBQ sauce - we love Famous Dave's BBQ
2 slices American Cheese (KRAFT slices work well)

From Scratch BBQ Turkey Meatloaf - Adapted from Mom

2 C Coarse Italian Herb Bread Crumbs*
1 C frozen mixed veggies, thawed
1/2 C water
1 lb. ground turkey
1 T butter, if desired
2 eggs
1/2 C homemade BBQ sauce
4 oz. sliced Extra Sharp Cheddar Cheese

*Or, you can use coarse wheat bread crumbs, seasoned with basil, garlic, oregano, onion, and poultry seasoning

Combine 1 C stuffing/crumbs, veggies, water and butter. Let stand for 5 minutes.

Combine remaining stuffing, turkey, eggs and 1/4 C BBQ sauce, mix well.

Spoon 1/3 of turkey mixture into loaf pan.

Cover with half of the cheese. Spoon veggie mixture in the center.
Cover with remaining cheese.

Pat remaining turkey mixture on the top and shape into a loaf.

Brush with remaining BBQ sauce.

Bake at 350 for 45 minutes until internal temperature is done.

Serve with extra BBQ sauce, if desired.

Squash and Wild Rice Soup

In cleaning out my pantry yesterday, I stumbled upon a butternut squash that I figured I should use up. I was also hungry for a comforting soup to use it in. I thought the combination of wild rice, sausage and squash sounded pretty yummy.

I adapted the recipe to be made in the crockpot since I needed to be gone until dinner time, and I think it worked out well. I didn't have smoked sausage, so I just used turkey Italian sausage -- but I do think the smoked sausage would be a better compliment to the flavors. And, I think next time I'd add some green veggies -- maybe peas, or green beans, or even spinach, to add additional flavor.

It was a nice, warm, comfy-cozy soup to enjoy on a chilly night.

Squash and Wild Rice Soup - Adapted from Emeril Lagasse

1 large butternut squash
6 C chicken stock
1 large onion, chopped
1 C wild rice, prepared
2 C corn
3/4 lb. smoked sausage (we used Italian Turkey sausage)
1 C half and half, or milk
salt and pepper to taste
1 tsp. parsley

Begin by roasting the butternut squash in the oven. Cut the squash in half, poke with a fork a few times, and then cover and roast in the oven at 350-400 for 1 hour, until tender. Alternatively, you can "roast" in the microwave as well.