There’s a Quiltathon coming up July 17 & 18, which is Thursday and Friday. Get some extra chores done between now and Thursday if you want to have some extra time on the 17th & 18th. Even if you’re working those days and can’t do it during the day, there’s always the evenings. What?? You have a life?? You have other things to do in the evenings?? Congratulations! I’ll be quilting during the days, evenings and nights but that’s what I like to do so just go ahead . . enjoy whatever you’re doing. I’ll be here using my stash! 🙂
Sometimes when I really don’t have time (or the desire) to cook . . mostly I always have the desire but don’t always have the time, I’ll make something really easy and outstanding and Vince and Chad, poor guys, think I’ve outdone myself! I’m going to share a couple of those “fake outdo yourself” recipes today.
The first one is Corn & Onion Spoonbread. (Notice I’m playing with Photoshop!)
In the early 80’s I got this recipe from a co-worker and made it for years. Every time I needed a covered dish, it was Corn & Onion Spoonbread. Then, somewhere in the past 10 or so years, I lost the recipe and just never made the effort to find it. I came across it last week and made it again and it was a huge hit! Since I previously made it “pre-Vince”, he’d never had it. Chad didn’t start eating onions til a couple of years ago so he’d never had it. They both thought I was the best cook in the whole world when they popped this into their mouths! They didn’t say that but I could tell they were thinking it.
Corn & Onion Spoonbread
1/2 tsp. dill weed 4 drops Tabasco 1/2 c. butter 2 onions (I love to use Vidalias and if I have a big one, I’ll only use one) 1/4 tsp. salt 1 c. sour cream 1 – 14.75 oz. can cream style corn 1 egg, slightly beaten 1/2 c. milk 2 c. shredded Cheddar cheese, divided 1 – 8.5 oz. package cornbread mixIn a large skillet, saute onions in butter til clear. In a small bowl, combine the sour cream, milk, dilk weed and salt. Stir in 1 cup of cheese. Stir in the onions. Set aside.
In a bowl, combine the egg, corn, cornbread mix and Tabasco. Pour into a greased 12″ x 9″ baking dish. Spoon onion mixture over top. Bake uncovered at 350 for 20 minutes. Sprinkle remaining cup of cheese on top and continue baking another 25 – 30 minutes until the top is set and lightly brown. Let stand 10 minutes before cutting.
A few weeks ago, I came across the Crockpot 365 Blog. She’s making and critiquing a crockpot recipe every day! I made the Creme Brulee and it is fantastic. Forget the calories, save the egg whites and make an Angel Food cake . . just don’t think about anything but the taste! If you like creme brulee, you must try this recipe.
This recipe was super quick. I’d rate it about a 6 (out of 10) but Chad and Vince loved it. I’ll make it again because it was so quick and only messed up one pot!
I added more cumin and left off the chili powder because I just don’t like chili powder too much.
Southwestern Chicken with Pasta
4 boneless, skinless chicken breasts, each 4 ounces, cut into cubes 1/2 stick butter 1/4 cup olive oil1 cup salsa
1 1/2 cups tomato sauce
1/4 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon chili powder
1 can black beans, rinsed and drained
1 cup fresh or canned corn
shredded cheese (Colby or Monterey Jack) cheese
Melt butter and olive oil together. Cook chicken til brown and done – about 10 minutes.
Stir in the salsa, tomato sauce, garlic powder, cumin, chili powder, black beans and corn. Stir thoroughly and cook until heated through. Add the pasta and gently toss to mix evenly.
Serve over pasta (I used elbow macaroni). Sprinkle with cheese.
Start planning ahead so you’ll have lots of time for quilting on Thursday and Friday!
