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Side Dishes

in Food

Corn Pudding Muffins

Corn Pudding Muffins

I love side dishes. It might have something to do with not eating meat, but even when I did, I always felt like the protein was just a vehicle for its sauce or the accompaniment it came with. Eating steak? The best part is the mashed potatoes or creamed spinach. Wings? It’s definitely the sauce and blue cheese, and usually, the beer. So, for holidays like Thanksgiving and Christmas (and friendsgiving and friendsmas…) I’m usually looking forward to the delicious, so-not-good-for-you creamy and cheesy side dishes. One of my favorites has always been corn pudding. For my version, I mix whole corn, pureed corn and cream corn with pepper jack cheese to make individual sized corn puddings that are creamy, cheesy and perfect for the holidays.

Corn Pudding Muffins

Makes 18-20 muffins

Ingredients

  • 24 ounces Frozen Corn, Thawed
  • 14 3/4ounces Can of Sweet Corn Cream Style
  • 1 tablespoon Olive Oil
  • 1/2 cup Red Pepper Finely Diced (about one small pepper)
  • 6-8 ounces Pepper Jack Cheese Grated
  • 3 tablespoons Flour (or 3 tablespoons cornmeal for a gluten-free version)
  • 5 large Eggs
  • 2/3 cup heavy cream
  • 1 teaspoon Coarse Sea Salt
  • 1/8 teaspoon Black Pepper (or a couple good twists of a grinder)

Instructions

  1. Preheat oven to 350 degrees F. Add 1 teaspoon of oil to a pan on medium high heat. Add the finely diced red pepper, saute till lightly browned, about 10 minutes. Add up to a tablespoon oil as needed.
  2. Add one cup of thawed corn to a large bowl. Puree the remaining corn and transfer to the same bowl. Mix in the can of sweet corn, the sauteed red pepper, 1/2 of the cheese, the flour and the salt and pepper.
  3. In a separate bowl, whisk the eggs and cream. Add to the first bowl of ingredients and mix till well combined.
  4. Spray muffin tins with olive oil spray* and fill with corn mixture. Sprinkle tops with remaining cheese and place in preheated oven. Be sure to place a cookie sheet under your muffin tins in case the mixture bubbles over. Bake until golden brown about 45 minutes. Cool 15 minutes and serve.

*You can also add a little melted butter to each muffin tin instead of the olive oil spray

in Food

Triple Potato Baked Home Fries

Yum.

The only word coming out of your mouth will be yum (or some sound that resembles that) when you taste these potatoes. They come out crispy on the outside and soft and creamy on the inside. Since they’re baked, they’re a little healthier than fried potatoes and you don’t have to stand there watching them the whole time.

I introduced these on Saturday for brunch and they were so amazing. Served with a chipotle crab dip quiche (coming soon!) and a side of mixed greens, it made for an easy and delicious brunch party. Make these for your next party (or a smaller portion just for yourself!) and you’ll be getting some serious compliments.

Triple Potato Baked Home Fries

Serves 6

1 Large Sweet Potato

2 Large Red Potatoes

2 Large White Potatoes

1/2 Large Onion

1 & 1/2 cup Diced Pepper ( I used red and yellow)

Salt, Pepper, Garlic Powder, Oil

Preheat your oven to 425°F

Cut your potatoes into even sized cubes, right into a large pot of water. Bring the potatoes to a boil, and let boil for about a minute or two. Remove the potatoes from the pot and drop them into a large bowl of cold water. After a minute, drain the potatoes into a large bowl and toss with a couple tablespoons oil, sprinkling with salt, freshly ground pepper and garlic powder. Spray a baking sheet with pam/olive oil, and move your potatoes to the baking sheet. Bake for 30 – 45 minutes, until crispy.

While your potatoes are baking, heat a tablespoon of olive or grape seed oil in pan on medium low heat. Dice your pepper, and cut your onion into thin, medium sized strips. Add the onion to the pan, and stirring occasionly, cook for about 25- 30 minutes, or until just browned. At that time, add the pepper, season with salt and pepper and cook for about another 10 minutes until browning and tender.

Once your potatoes are done, transfer to a serving dish and toss with your onions and peppers.

Serve warm.

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