Roasted Corn and Avocado Dip

{Source: Southern Living Homestyle cookbook, pg 82.  Charlie Ward "Pepper Lovers Club Cookbook, Volume 1"}

I can never say no to avocados.  They are my love language. 

I could eat guacamole until it comes out my ears.

So I saw this recipe that is similar to guacamole but includes roasted corn.  I was intriqued.

I made it and ate as both a dip and a side dish.  And it was SO good!!!!!

And the roasted corn is YUMMY.  I have learned in the last year that you can take any vegetable and add some olive oil and roast in a hot oven and they are DELISH! 

Ingredients:

1 cup fresh or frozen whole kernel corn, thawed and patted dry (I used frozen)

2 tsp olive oil

2 ripe avocados, peeled and chopped

3/4 cup diced tomatos

3 tbls lime juice (use fresh limes)

3 tbls chopped fresh cilantro

2 tbls minced onion

2 small canned jalepeno peppers, seeded and diced (I left this out - I'm not a fan of too hot)

2 garlic cloves, minced

1/2 tsp salt

1/4 tsp cumin

(You could also leave out the last 3 items - and just use garlic salt)

Combine corn and olive oil.  Bake at 475 degrees for 15 minutes.  Cool.

Combine corn and the other ingredients and stir well.  Serve with Tortilla chips or eat as a salad. 

Chicken and Polenta Casserole

This sounded so good. I love a good polenta.  But I have to be honest ........it was kind of a 5 on a scale of 10 for me.  It depends on your taste.  It's a great choice if you are looking for something different from the usual.  My girls wouldn't eat it. I picked out the chicken for them.  They won't eat much though.  If nothing else - I may use the first part of this recipe to make simple polenta again.

If you try this - I'd love to know what you think.

Ingredients:

1 32 oz container chicken broth
2 tbls butter
1/2 tsp freshly ground black pepper
1 cup yellow cornmeal
3/4 cup shredded parmesan cheese
1 12 oz jar marinated quartered artichoke hearts, drained and coarsely chopped
1 12 oz jar roasted red peppers, drained and chopped
4 cups shredded cooked chicken
1 16 oz jar roasted garlic Alfredo sauce
1/3 cup chopped fresh basil
1 1/2 cups shredded Italian cheese blend

Bring first 3 ingredients to a boil in a large saucepan; gradually whisk in cornmeal.  Cook 4 minutes or until thickened and bubbly, stirring constantly.  Remove from heat, stir in parmesan cheese.  Spoon polenta into a baking dish.  Cool 10 minutes.

Sprinkle artichoke hearts, peppers and chicken evenly over polenta.  Pour alfredo sauce over chicken.  Sprinkle with basil; top with Italian cheese blend.  Cover and chill until ready to bake.

Before baking, place pan on center of a baking sheet.  Bake, uncovered at 350 degrees for 25 minutes or until casserole is thoroughly heated.

{Source: Christmas with Southern Living 2005, Page 167}

Chicken and Wild Rice Casserole

This picture may not look like much but I made this tonight and it was one of the BEST things I have made in FOREVER!!! It was SOOOOOOO good! I would really reccommend it. And it makes enough for two casseroles so we ate one and I am freezing one which is REALLY great!

Ingredients:

2 (6.2 oz) pkgs fast cooking long grain and wild rice mix
1/4 cup butter
4 celery ribs, chopped
2 medium onions, chopped
2 (8 oz) cans sliced water chestnuts, drained
5 cups chopped cooked chicken
4 cups shredded cheddar cheese
2 cans cream of mushroom soup
1 16 oz sour cream
1 cup milk
1/2 tsp salt
1/2 tsp pepper
2 cups soft breadcrumbs (homemade)
1 2.25 oz pkg sliced almonds, toasted  (I left these out)

Prepare rice mixes according to the package.

Meanwhile, melt butter in a large skillet over medium heat.  Add celery and onion.  Saute 10 minutes or until tender.

Combine water chestnuts, cooked rice, celery and onion, chicken, 3 cups cheese and next 5 ingredients in a very large bowl.

Spoon mixture into a lightly greased baking dish.  (or divide between two casserole dishes).  Top with bread crumbs.  Bake uncovered at 350 degrees for 35 minutes.  Sprinkle with remaining 1 cup cheese and almonds and bake 5 more minutes.

{Source: Christmas with Southern Living 2005.  Recipe by Leslie Flemister}

Easy Sugar Cookie Macaroons

I made these for our Super Bowl Party.  I love anything coconut.  These were extremely easy to make.  And I even cheated one step to make them easier.

Ingredients:

1 package refrigerated sugar cookie dough (already in cut portions)
3 cups sweetened flaked coconut
1 4 oz bittersweet chocolate baking bar, chopped
2 tbls whipping cream

Cut cookie portion into two and roll into balls. Roll the balls in coconut and  place on a lightly greased cookie sheet.  Bake at 350 for 12-14 minutes.  Cool completely.

Combine chocolate and whipping cream in a glass bowl.  Microwave on high for 30 seconds and stir.  Spoon melted chocolate into a small ziploc bag.  Snip a hole in a corner of bag and pipe on center of half of the cookies. Top with remaining half of cookies.

(I got lazy and just used chocolate fudge frosting on the cookies and they were just as delicious!)

This will make 24 cookie sandwiches.

{Source: Christmas with Southern LIving 2005, Pg 163}

Jerk Steak Tacos

This sounded pretty good so I tried it tonight. I couldn't grill the steak because it was FREEZING and snowing and I decided just to cook it inside instead. I'm sure it would have been better grilled.  These had a great flavor. I don't know if I would make it a lot but it was a good and fairly healthy meal!

Ingredients:
4 green onions, chopped
1 garlic clove
1 jalepeno pepper, seeded
1 tbls ground allspice
1 tsp dried thyme
1/2 tsp ground nutmeg
1/2 tsp ground red pepper
2 tbls lime juice
1 to 1.5 lbs flank steak
1 bunch green onions
4 large tomatos
vegetable cooking spray
1/4 tsp salt
8 flour tortillas

Process first 8 ingredients in a blender or food processor until smooth, stopping to scrape down sides.  Spread seasoning mixture evenly over steak.  Cover and chill 8 hours.

Grill steak, covered with grill lid, over medium high heat 6-7 minutes on each side or to desired degree of doneness.  Let stand 10 min.  Cute into thin slices.

Coat 1 bunch green onions and tomatoes evenly with cooking spray, sprinkle with salt.

Grill, covered, over medium heat 10-15 minutes, turning occasionally.  Coarsely chop vegetables.  Serve with steak in warm tortillas.

{Source: Southern Living Homestyle Cooking, Page 67.  Judy Carter, Winchester, TN}

Creamy Artichoke and Mushroom Penne

This recipe had four things that I love:  Mushrooms, artichokes, capers and parmesan cheese.  So I knew it was for me.  This is a great dish if you are a vegetarian.  I made this just for me because I knew two picky toddlers wouldn't like it and Scott is on a "no pasta" diet.  And I LOVED it.  It has a really great flavor - I would want to call it "rustica".  (Is that a word?)

Ingredients:

12 oz penne pasta, uncooked
1/2 small onion, minced
1 garlic clove, crushed
3 tablespoons butter, melted
1 (8 oz) pkg sliced mushrooms
1 (15 oz) can artichoke hearts, drained and chopped
1 cup whipping cream
2 tablespoons capers, drained
1/4 tsp salt
1/4 tsp ground pepper
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley

Cook Pasta according to the package and drain.

While Pasta is cooking, cook onion and garlic in butter in a medium skillet over medium-high heat, stirring constantly, until tender.  Add mushrooms and cook 5 minutes.  Add artichokes and cook 2 minutes or until thoroughly heated.  Remove from skillet and set aside.

Add whipping cream to skillet and bring to a boil.  Cook while stirring constantly until it is reduced by half.  Add artichoke mixture and the capers, salt and pepper stirring well.  Toss with pasta. Sprinkle with cheese and parsley.

{Source: Southern Living Homestyle Recipes Cookbook Pg 337.  Credit to "Stop and Smell the Rosemary: Recipes and Traditions to Remember" The Junior League of Houston, TX}

Chicken Salad

I love a good chicken salad but I rarely make it at home. 

My BFF Laurie gags at the thought of Chicken Salad.  It's her main food she can't eat.  I think we all have those.  Mine is scrambled eggs. 

I am very picky with my chicken salads.  There are very few that I actually end up liking but this one was the perfect blend of savory and sweet.  My grocery store was completely out of green grapes so I only used red grapes but that didn't seem to matter.  My girls wouldn't touch it but they are the pickiest eaters alive.  I will make this again for sure. 

Ingredients:

3 cups chopped cooked chicken

1 cup thinly sliced celery

2 tablespoons lemon juice

1 tablespoon minced onion

1/2 cup mayo

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 cup green grapes , halved

1/2 cup red grapes, halved

1 pkg (2 oz) sliced almonds (toasted)

Combine first 4 ingredients.  Cover and chill at least 1 hour.

Combine mayo, salt and pepper.  Add mayo mixture, grapes and almonds to chilled chicken mixture; toss gently.  

I put mine on croissants and served with fruit. 

{Source: Southern Living Homestyle Cooking Cookbook. Page 289}