Jalapeño Creamed Corn
Thanksgiving has never been one of my favorite holidays. I am thankful for all the wonderful blessings in my life, but I really don’t like a lot of the Thanksgiving foods and I don’t like big meals. I’ve never cooked or done much to contribute to the meal in the past, but since I have started cooking a little bit, I decided to bring a side dish. I don’t think I will ever be as brave as my sister who has the same cooking ability as me, but managed to cook an entire turkey by herself. Not only did she cook it herself, it was one of the better turkeys I’ve ever eaten! I was really impressed!!
Everyone also seemed to be really impressed with my jalapeño cream corn dish. We were so hungry before everything was ready that people started eating it as a dip with crackers. It made for a wonderful appetizer AND side dish!! I found this recipe on my favorite website, pinterest. Thank you to Blogher for posting the recipe AND for getting pinned!
3 cans of corn (drained)
1 stick of butter (room temperature)
1 block of cream cheese (room temperature)
3 Jalapeños (Cut and cored, remove all the seeds to get rid of the kick)
2 cups of sharp cheddar cheese
Cut and core the jalapeños, get rid of all the seeds, unless you want a kick to it.
Put all of the ingredients together in a casserole dish.
Mix it all together and put in the oven at 350 for about 45 minutes.
If you get rid of the seeds from the peppers, even the kids can eat this. It’s not spicy at all!! This is a great side dish to bring to a pot luck, also!!
Mexican Chicken Casserole
I’m still trying to make a dish that I can eat when I get home from work, but the biggest problem I have is that I make all this food and then life gets in the way of me eating my creations. I made this casserole on Monday and here it is Thursday and I’ve only eaten it once. I think tomorrow I will bring some of it to lunch or maybe I will even eat it for breakfast. The one time I got to eat this, I really enjoyed it. I recommend it as a keeper recipe since it’s good and REALLY easy to make! I found this recipe on the Paula Deen website and made a few adjustments to meet my tastes.
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of cheddar cheese soup
2 cans of rotel (I drained the second can)
1 whole cooked chicken cut up in pieces, I bought a pre-made chicken at Target
6 flour tortillas
Enough cheddar cheese to cover the top of the casserole
Mix the three soups, rotel and chicken in a bowl.
Spray the pan with pam, then put tortillas down for the bottom layer
Put a layer of the soup/chicken mixture on the tortillas, then repeat tortilla then mixture ending with the tortillas on top
Put a layer of cheese on the tortillas
Cook in the oven on 350 degrees for 30 minutes or until cheese starts to brown
If you are looking for somewhere to go eat on a Tuesday night, I highly recommend Doc’s. They have a pan-fried nacho special for $5.00 and it is heavenly!! As much as I LOVE nachos, I never get them when I go out to eat. My microwave nachos are always better. I have finally found some that are worth ordering!! My friends thought I was crazy when I ordered a plate for myself because they didn’t think I could eat them all by myself. Well, they were wrong!! I ate every last bite and wanted more, they were soooo good!!! They also have $2.50 beers on Tuesday too, but the nachos make it worth the trip!!