Chipotle Cherry BBQ Pulled Pork Sandwiches with Cherry-Corn Relish

I can't believe that Labor Day weekend is upon us already! That means it's almost my favorite time of year -- fall. Even though autumn won't officially be arriving for three weeks, to me, Labor Day always heralds the beginning of my favorite season.

The produce this summer has been absolutely fantastic, and I'm really going to miss summer's bounty as cooler temperatures arrive. So, today, on what is to me one of the last days of summer, I thought I'd share a recipe that celebrates the best of the season -- cherries and sweet corn. And it's a crave-worthy one.

Since I made the peach BBQ sauce last month, I've been dying to make another fruit-infused BBQ sauce. I decided to use cherries this time around, since they're so readily available. I paired the sauce with tender shredded pork and a quick sweet-tangy-spicy relish composed of cherries, sweet corn, jalapenos, and a bit of lime juice. 

These sandwiches are phenomenal. The chipotle cherry BBQ sauce is sweet, spicy, and smoky, and the juicy pork pairs perfectly with the crisp relish. The flavors are just awesome. Joe raved about these sandwiches, and the boys both gave them two thumbs up -- and even requested the leftovers for lunch the next day. These sandwiches definitely celebrate the best of summer, and they'd be perfect for your Labor Day celebrations this weekend.

I'm including my recipe for the pulled pork, because I loved the flavor and texture of it prepared this way. But feel free to use any shredded pork recipe you like.

Chipotle Cherry BBQ Pulled Pork Sandwiches with Cherry-Corn Relish
sauce adapted from Tasty Kitchen

For the pork:

2 pounds pork tenderloin
Salt and pepper
1 tablespoon olive oil
1 teaspoon apple cider vinegar
3 sprigs thyme leaves
2 whole cloves garlic
1 cup chicken stock

For the BBQ sauce:

4 strips bacon, diced
Half of a white onion, chopped
3 cloves garlic, minced
1 cup ketchup
1 1/2 cups fresh cherries, pitted, roughly chopped
1/2 cup brown sugar
1/4 cup maple syrup
1 1/2 tablespoons chipotle in adobo puree
1 tablespoon Worcestershire sauce
Salt and black pepper to taste

For the cherry-corn relish:

3 ears sweet corn, kernels removed from the cob
2 tablespoons finely chopped fresh cherries
1 jalapeno pepper, finely chopped
Juice of 1 lime
Salt to taste

For the sandwiches:

Hamburger buns
Mayonnaise

1. Place the pork in a Crock pot. Add salt, pepper, olive oil, and cider vinegar and rub the seasonings into the meat using your hands. Add thyme, garlic, and chicken stock. Cover and cook on low for 8 hours, or until the meat shreds easily with a fork. Remove the thyme leaves and drain the stock (I save it in the freezer for later use). 

2. To make the BBQ sauce, cook the bacon in a large, high-sided skillet over medium-high heat. When the bacon is nearly crisp, add the onion and cook until softened. Add the garlic cloves; cook and stir 30 seconds. Add the ketchup, cherries, brown sugar, maple syrup, chipotle in adobo puree, and Worcestershire sauce. Reduce the heat and simmer over medium-low until thickened, about 20 minutes. Taste for seasoning and add salt and black pepper to taste.

3. While the sauce is thickening, make the relish. Stir together the corn, cherries, and jalapeno in a small bowl. Add lime juice and salt and stir to combine.

4. Add the pork to the thickened BBQ sauce and mix gently to combine. Pile the pork on the bottom of a bun. Top with relish. Smear bun tops with mayonnaise, if desired.

Corn Bacon Cheddar Bake

Since I have now made this dish three separate times, all three times to rave reviews and multiple requests for the recipe, I figured it's high time that I share it with you. This is one of those recipes that everyone needs in their lives.

Basically, it's corn, bacon, and cheddar cheese, all bubbling together in a creamy sour cream sauce. It's perfectly seasoned and incredibly flavorful, with the sweet corn balancing out the smoky-salty bacon perfectly. And it's so easy to prepare, and can be served warm or at room temperature, which makes it perfect for cook-outs this summer. In fact, I think it's replaced broccoli salad as my go-to dish for family get-togethers. And that's really saying a lot, because my family is nuts over that broccoli salad. They may be even more nuts over this corn.

Corn Bacon Cheddar Bake
adapted from Taste and Tell

8 slices bacon, chopped
1 small red or white onion, chopped (I've made it with both, and think I prefer it with red onion)
2 cloves minced garlic
Salt and pepper to taste
2 tablespoons flour
1 1/2 cups sour cream
1 1/2 cups freshly-shredded cheddar cheese, divided
1 package frozen corn
Chopped chives or scallions for garnish

1. Preheat the oven to 375 degrees. Spray a 1-quart baking dish with cooking spray.

2. Cook the bacon in a large skillet over medium-high heat until crispy; using a slotted spoon, remove to a paper towel-lined plate to drain.

3. Add the onion to the bacon drippings and cook until softened. Add the garlic and season with salt and pepper to taste; cook and stir for 30 seconds. Stir in the flour until completely absorbed. Remove from heat.

4. Stir in the sour cream and 1 cup of the cheddar cheese until melted. Stir in the corn and half of the bacon. 

5. Pour into the prepared baking dish. Top with the remaining 1/2 cup of cheese and the rest of the bacon. Bake for 20 to 25 minutes, until heated through. Sprinkle with chopped chives or scallions before serving.


 
 
 

Burger and Fries Friday: Bacon Cheddar Burgers with Corn and Bacon Relish

It's been a while since I made a recipe that I had to share with you right away, but this burger is definitely one of those recipes. After a long couple of days with Andrew, including a night in the pediatric emergency room due to a high fever (he's on the mend now), I felt like we could all use some comfort food. I made these burgers for dinner last night, and they were everything I was hoping for -- and more. 

The burgers themselves are seasoned simply with just salt and pepper, but then they're topped with cheddar cheese, bacon, and a corn and bacon relish made with jalapenos, red onion, and maple syrup. They're served on toasted buns slathered with avocado mayonnaise. SO GOOD.

The maple syrup may sound like an odd ingredient, but Joe and I both agreed that it was the star of the relish. It served to highlight the sweetness of the corn, the saltiness of the bacon, and the spiciness of the jalapenos, all at once. This relish is hands-down my new favorite condiment, and I'm now on the hunt for ways to use it in many, many other dishes.

Bacon Cheddar Burgers with Corn and Bacon Relish
adapted from Iowa Girl Eats

For the burgers:

4 burger patties
Salt and pepper
4 slices sharp cheddar cheese
4 strips of bacon
4 hamburger buns, split and toasted

For the corn and bacon relish:

4 strips of bacon, chopped
1 tablespoon butter
3 ears of fresh sweet corn, with the kernels cut off the cobs
1 jalapeno, seeded and minced
Half of a red onion, finely chopped
1 clove garlic, minced
1/2 teaspoon salt
1 teaspoon maple syrup

For the avocado mayonnaise:

1 avocado, peeled and pitted
1 teaspoon lemon juice
1/4 teaspoon salt
1/2 cup mayonnaise

1. In a large skillet, cook the four strips of bacon for the burger over medium high heat. Remove to paper towels to drain. Season the burger patties with salt and pepper and add to warm bacon drippings. Cook, turning once, until burgers are cooked to desired doneness. Turn the heat off; place cheese slices on top of burgers and one strip of the cooked bacon on top of each slice of cheese. Cover to allow the cheese to melt.

2. Heat a second large skillet over medium heat. Add chopped bacon and cook until crispy. Melt in butter, then add jalapeno and red onion to the skillet. Cook until the onion is softened, then add garlic and cook and stir for 30 seconds. Add the corn and continue to cook until corn is just tender, about 2-3 minutes. Stir in maple syrup and salt and remove the skillet from the heat.

3. Mash avocado flesh with lemon juice and salt. Add in the mayonnaise. Spread the mixture equally on the bottom of each bun. Top each bun with a cheeseburger patty and sweet corn relish.

Bacon and Cheddar Cornbread Cakes with Fried Eggs

Since our lives have been so crazy lately, I've been diligently grocery shopping as usual, but then neglecting to make so many of the things I put on our meal plan. Finally, last week, I decided to cook completely from items I already had in the pantry and fridge, and only grocery shopped for our weekly staples. I didn't even plan our meals. This taught me a couple of things: 1. I am a Planner, and I definitely prefer having at least some sort of idea of what we'll eat during the week; and 2. I am much better at making meals on a whim than I thought I was.

I never used to be able to cook by just throwing ingredients together, and I don't exactly know when I got better at this. I was talking to my mother-in-law about this just the other day, and she told me that she has never, not once, cooked from a recipe. Maybe she's rubbed off on me over the years! In any case, this meal is one of the ones that I made with just what I had on hand, and you guys. It was PHENOMENAL. All four of us gobbled up these cornbread cakes.

I don't know why I even bought a box of cornbread stuffing in the first place, but I sure was glad I had it on hand for this recipe! Cornbread is typically too dry for me, but that definitely wasn't the case with these cakes. They were crispy on the outside and moist in the center, and, as they were loaded with bacon and cheddar cheese, they had tons of flavor. I thought topping them with a velvety fried egg was the perfect touch. I definitely see a Southwestern version of these in our future...

Bacon and Cheddar Cornbread Cakes with Fried Eggs

1 box cornbread stuffing mix

1 1/2 cups water

1 egg

6 strips of bacon, diced

1 cup freshly-shredded cheddar cheese

1 cup corn kernels

2 tablespoons butter

Salt

Eggs, cooked to desired doneness

1. Add cornbread stuffing mix to a large bowl. Add 1 1/2 cups of water and 1 egg and stir to combine.

2. Cook bacon in a large skillet until crisp. Remove bacon to paper towels to drain and cool slightly, reserving the bacon drippings in the skillet.

3. Add bacon, cheddar cheese, and corn kernels to the stuffing mixture and stir to combine. Using your hands, shape the mixture into 12 equally-sized round patties.

4. Add the butter to the reserved  bacon drippings and heat over medium heat. Add the patties to the skillet in batches and cook until both sides are browned and crispy. Remove to a platter and sprinkle with salt.

5. In another skillet, cook eggs to desired doneness. Serve the patties with an egg on top.

Chicken Tacos with Mashed Black Beans and Avocado-Sweet Corn Relish

Sorry for disappearing for the past week and a half! I've been busy planning a fifth birthday party for Andrew, which was (nearly) flawlessly executed this past Saturday. Between soccer, birthdays and birthday parties, preschool graduation, and kindergarten orientation, my oldest son has kept me extremely busy this month. But he's more than worth it, obviously, and we've had so much fun this entire month, even as busy as we've been.

Let's talk tacos today. I was originally going to pile all of this stuff on a tostada shell, but guess who turned off the oven when the tortillas were finished crisping, and then forgot to actually take said tortillas out of the oven, resulting in tortillas that were blackened and inedible? That's right, this girl!As delicious as a crispy tostada would have been, flour tortillas were a nice stand-in.

Honestly, I think I would eat this combination of ingredients on just about anything, though. I can't say enough good things about this recipe. The mashed black beans and chicken are so flavorful, and that relish! Seriously, it's only five ingredients (and one of them is just salt!), and I think it's probably one of the most delicious things I've ever eaten. Ever. I can't wait to make it again later in the summer, when sweet corn is at its peak. This was such a delicious, light, and refreshing late spring meal, and one that I'll be making a lot going forward.

Chicken Tacos with Mashed Black Beans and Avocado-Sweet Corn Relish

For the chicken:

1 pound boneless skinless chicken breast tenders

1 teaspoon each salt and chili powder

1/2 teaspoon cumin

1/4 teaspoon each garlic powder and oregano

For the mashed black beans:

1 onion, finely diced

Salt to taste

3 cloves garlic, minced

1 can black beans, partially drained

1 teaspoon chili powder

1/2 teaspoon cumin

For the avocado-sweet corn relish:

6 ears fresh sweet corn

2 roma tomatoes, diced

1 avocado, diced

Salt to taste

Juice of 2 limes

For the tacos:

Flour or corn tortillas, warmed

Queso fresco cheese, crumbled

Sour cream, if desired

1. Heat about a tablespoon of olive or vegetable oil in a large skillet. Coat chicken tenders evenly with spices. Add to skillet and cook, turning once, until browned and cooked through. Move chicken to a plate and cover with foil to stay warm.

2. In the same skillet, add the onion and season with salt (you can add a bit more oil if needed). When onion is softened, add garlic and cook and stir for 30 seconds. Add black beans, chili powder and cumin and heat to bubbling. Mash beans roughly with a potato masher. If they look too dry or thick, you can thin them out with a bit of water or chicken stock. Remove from heat.

3. To make the relish, cut kernels from ears of corn. Add kernels to a bowl along with diced tomato and avocado. Season with salt and sprinkle with lime juice.

4. To serve, spoon some of the black beans into the center of a tortilla. Top with chopped chicken, the avocado-sweet corn relish, and a sprinkling of queso fresco. Serve with sour cream.

Southwestern Shrimp Pasta

It's Monday, and it is my belief that every Monday should start with a luscious, creamy pasta. This is not my waistline's belief, but nevertheless. This particular pasta was inspired by a dish I ate at Applebee's, of all places, when out for lunch with my best friend. We mostly just had the actual lunch part as an excuse to drink strawberry margaritas and have chocolate lava cake for dessert, but it just so happened that the lunch we split turned out to be pretty darn delicious -- so delicious that I had to recreate it at home. I actually think my version is better than theirs...probably because mine uses a cream sauce, and theirs doesn't. Hey, I have to be me.

This pasta is just incredible -- spicy, creamy, cheesy, and slightly sweet from the shrimp and corn. I think you'll love it.

Southwestern Shrimp Pasta

inspired by Applebee's

1 pound fettuccine or linguine

1 pound medium shrimp, peeled, tails removed, and deveined

1 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon cayenne pepper

1 tablespoon olive oil

2 tablespoons butter, divided

1 red onion, finely diced

1 green pepper, chopped

1 roasted red pepper, chopped

4 cloves garlic, minced

1 can corn, drained

1 can black beans, drained and rinsed

1 can diced tomatoes, drained

2 cups half and half

Salt and pepper to taste

2 tablespoons cilantro, divided

1 cup shredded pepper-jack cheese, divided

1. Cook fettuccine according to package directions in boiling salted water; drain.

2. Meanwhile, pat shrimp dry and season with chili powder, cumin, and cayenne. Heat the olive oil and 1 tablespoon of butter in a large skillet. Add shrimp and cook, stirring occasionally, until shrimp are opaque (2 to 3 minutes). Remove shrimp to a plate and cover with foil to keep warm.

3. Add remaining tablespoon of butter to the same skillet and saute onion and green bell pepper until softened. Season with salt and pepper. Add garlic and roasted red pepper; cook and stir for 30 seconds. Add corn, black beans, and diced tomatoes.

4. Stir in the half and half and heat to bubbling, then lower heat and simmer until it's slightly reduced. Stir in 1 tablespoon of the chopped cilantro.

5. Add the sauce to the reserved pasta and stir gently to combine. Portion into bowls and top each bowl with about 1/4 cup shredded cheese, some of the shrimp, and another sprinkling of cilantro. Serve immediately.

Three Delicious Mexican Sides

I have three delicious recipes to share with you today. I think it's apparent by now how much I love Mexican food, but I always struggle with what, if any, side dishes to make to go along with my quesadillas/tacos/enchiladas/burritos/etc. My default choice is always this Mexican sour cream rice, which my entire family loves, but I've been wanting to branch out for a while. Here are three side dishes I've tried recently that I think would be perfect with any Mexican-themed meal.

I'm a huge fan of the rice served at Mexican restaurants, but I've never been able to duplicate it successfully at home -- and forget trying the packets from the store, which don't even remotely come close. This recipe for Mexican rice is as close as I've ever come to the flavor of Mexican restaurant rice. It has just the right texture and almost the perfect flavor. I did think the tomato flavor was just a little bit too strong, so I've reflected a reduced amount in the recipe below.

I've seen recipes for elote (Mexican streeet corn) all over the internet for a long time now, so I finally decided to try it. I'm only sorry I waited so long to try it! My family all loved this corn. The salty, pungent cheese was perfect with the sweet corn and the creamy sauce.



And finally, I'm not trying to be bossy, but I'm going to tell you right now to TRY THIS BREAD. You need it in your life. It's basically a Mexican version of garlic bread, kicked up a few notches with some sour cream and cilantro. It's so good, I just...I can't even. There are no words.

The next time you're making a Mexican meal, try one (or some, or all) of these recipes out. I think you'll really like all of them!

Mexican Rice

adapted from Mel's Kitchen Cafe

1 cup of long grain white rice

2 cups of low-sodium chicken broth

1 tablespoon vegetable oil

1 small yellow onion, diced

4 cloves of garlic, finely minced

2 tablespoons of tomato paste

1 tablespoon of lime juice, from about 1 lime

2 teaspoons cumin

Salt to taste

1. In a medium-sized pot, add rice and chicken broth. Bring to a boil over high heat. Stir. Cover the pot, lower the heat to low and simmer for 17 to 20 minutes. Remove from heat and keep the pot covered for 5 more minutes.

2. While the rice is cooking, heat the oil in a large nonstick skillet over medium heat. Cook the onions in the hot oil for 10 minutes, until translucent and starting to brown. Add the garlic to the skillet and cook for one minute, stirring constantly. Stir in the tomato paste and cumin and cook for another minute or two. Mix in hot, cooked rice and lime juice. Mix until well combined. Season to taste with salt. Serve immediately.

Elote
adapted from Our Best Bites

4 ears corn
3 tablespoons mayonnaise
2 tablespoons sour cream
1/2 teaspoon lime zest
1/2 teaspoon fresh lime juice
1/4 teaspoon chili powder
Pinch of salt
1 cup crumbled cotija cheese 

1. Cook corn by method of choice. While it’s cooking, combine mayo, sour cream, lime zest, lime juice, chili powder, and pinch of salt. Store in the fridge until ready to use.

2. Grate cotija cheese with a fine-hole cheese grater and place on a plate.

3. When corn is finished cooking, immediately spread sauce all over it and then roll corn cob in grated cheese. Serve with lime wedges for squeezing and extra chili powder or cayenne sprinkled on top if desired.

Mexican Cheesy Bread
Cassie Craves recipe

4 bolillo or hoagie rolls, split
4 tablespoons butter, softened
4 tablespoons sour cream
1/4 cup shredded cheddar cheese
1 teaspoon garlic powder
1/2 teaspoon cumin
Salt and pepper to taste
1 tablespoon finely chopped cilantro

1. Slice rolls in half and place cut side up on a baking sheet. Broil until toasted.

2. Combine butter, sour cream, cheese, garlic powder, cumin, salt and pepper, and cilantro. Slather the mixture on toasted rolls, edge to edge, and return to broiler until the topping is heated through. Serve immediately.

Southwestern BBQ Shredded Chicken Sandwiches

Ever since I made this sandwich, I have been thinking about it constantly. I realize that sounds pretty pathetic, but there you have it. I was literally laying in bed last night before I went to sleep, thinking about all of the things I love about this sandwich. The smoky-sweet-spicy BBQ sauce, the gooey cheese, the crisp corn relish and the soft avocado...ah. It's just an amazing sandwich, with the perfect balance of flavors and textures.

These sandwiches are endlessly adaptable, and they can take as much or as little time as fits your lifestyle. Use a rotisserie chicken and they're ready in minutes. Or cook the chicken and BBQ sauce in a Crock pot and shred the chicken before serving. Either way, these sandwiches are absolutely delicious. For me, it's the incredible corn relish that just takes them over the top. The relish is even good on tortilla chips, as I can personally attest. I could eat it every single day!

Southwestern BBQ Chicken Sandwiches

corn relish adapted from A Taste of Home Cooking

For the chicken:

4 strips bacon, chopped

1 medium red onion, diced

1 bottle of your favorite BBQ sauce

1 tablespoon brown sugar

1 tablespoon chopped chipotle in adobo

1 teaspoon cumin

Salt and pepper to taste

3 cups cooked and shredded chicken

For the corn relish:

2 cups corn kernels (I used canned, and it was fine)

1 jalapeno, seeds and ribs removed, finely chopped

1 roasted red pepper, chopped

2 tablespoons cilantro, finely chopped

Juice of 1 lime

1 teaspoon honey

Salt and pepper to taste

For the sandwiches:

4 slices jalapeno havarti or pepperjack cheese

1 avocado, pitted and thinly sliced

4 sandwich buns

Mayonnaise

1. Preheat a large, high-sided skillet over medium heat. Add bacon and cook until nearly crisp. Add onion and continue to cook until onion is softened. Add BBQ sauce, brown sugar, chipotle in adobo, and cumin. Taste for seasoning and add salt and pepper to taste. Once the mixture is bubbling, stir in the chicken and reduce the heat and let simmer while you prepare the corn relish.

2. To make the relish, combine corn, jalapeno, roasted red pepper, and cilantro in a medium bowl. In a separate bowl, stir together the honey and lime juice. Pour the lime juice mixture over the other ingredients and toss together. Taste for seasoning and add salt and pepper if needed.

3. To make the sandwiches, top the bottom half of each bun with some of the BBQ chicken mixture. Top with a slice of cheese, a spoonful of the corn relish, and sliced avocado. Spread the top of the buns with mayonnaise and serve.

Creamy Succotash with Bacon and Thyme

I think lima beans are one of those vegetables that just get a bad rap. Most people just don't like them, for either their texture or taste. Take my husband, for instance. When I told him we were having succotash for dinner, he definitely made a face. He denied it later (after he tasted how delicious this was), but I saw it. He definitely wrinkled his nose in distaste. I guess I never bought into the lima bean disdain, since I used to eat them all the time at my grandma's house, sauteed with onion, butter, and lots of salt and pepper. This was the first time I'd ever made succotash at home, though, so I wasn't sure how it would turn out.

It turned out amazing. Even the boys devoured it, and Joe completely forgot about his dislike of lima beans the minute he tried it. The thyme and bacon definitely add some delicious flavorful elements to the succotash, and I loved the addition of  the cream -- not too much, just enough to give the whole dish a silky texture. This will be a staple summer side in our house from now on.

Creamy Succotash with Bacon and Thyme

adapted from Allrecipes

4 strips bacon, chopped

1 tablespoon butter

1 medium onion, chopped

1 small red bell pepper, diced

1 10-ounce package frozen baby lima beans

Salt and pepper to taste

1/2 cup water

1 10-ounce package frozen sweet corn

1/2 cup heavy cream

1 1/2 teaspoons fresh thyme leaves

1. Cook bacon in a large skillet over medium-high heat until crisp. Remove to paper towels to drain. Reserve 1 tablespoon of bacon grease and discard the rest.

2. Melt the butter with the remaining bacon grease in the same skillet. Add onion and bell pepper, season with salt and pepper, and cook until the vegetables are softened.

3. Stir in the lima beans and water and bring to a boil. Reduce heat and simmer, partially covered, for 7 minutes. Add corn, heavy cream, and thyme leaves and cook for 5 more minutes. Stir in reserved bacon and serve.

Cheesy Corn Bites

I’ve had my eye on these succulent little bites ever since Deborah posted the recipe over the summer. I finally had the opportunity to make them recently, when I was expecting my stepmom and sister to come over for one of our evenings of girl TV. But I guess there’d been a break in our communication, because while I thought they were coming over, neither of them actually was planning to on this particular night. That would have been fine, if I’d known that before I’d put an entire batch of these corn bites in the oven.

I knew it would be dangerous to have an entire batch of these to myself, and I wasn’t wrong. They are so addictive. I finally had to force myself to stop eating them after I’d eaten nearly half a batch all on my own (I KNOW. THE SHAME). These are dangerous not only because they’re compulsively eatable, but also because they’re so darn simple to make, and require only four ingredients. Did you know you were that close to cheesy corn bite Heaven? I bet not.

These are delicious as-is, and they’re also great with a bit of pico de gallo on top (which is how I served them at Will’s birthday party earlier this month). If you serve them for the Super Bowl this weekend, you should probably make a triple batch.

Cheesy Corn Bites
adapted from Taste and Tell and originally from Every Day with Rachael Ray

8 ounces cream cheese, at room temperature
1 cup shredded Mexican blend cheese
1/2 cup frozen corn kernels
Salt and pepper
48 scoop-shaped tortilla chips
Chopped cilantro, for sprinkling, if desired

1. Preheat the oven to 350 degrees. Set the chips out on a baking sheet.

2. In a bowl, combine the cream cheese, shredded cheese, corn, and a sprinkling of salt and pepper; mix completely. Place 1 teaspoon of the mixture into each corn chip. Bake until the filling sets, about 20 minutes.

3. Sprinkle the corn bites with the cilantro and serve warm.

Slow Cooker Cheesy Chicken and Rice

I am the sort of person who really, really values sleep. After having two boys in 20 months, both with their own set of sleeping issues (especially the second one), I have come to fully appreciate the importance of a good night’s sleep. Because I love sleep so much, it is so hard for me to get out of bed in the mornings.

I know this about myself, so I try to plan things accordingly to make my typically rushed mornings go more smoothly. I lay out my clothes the night before, and have the boys pick their outfits the night before. I make their breakfast and their lunches. If I’m making a Crock pot meal for dinner the following night, I make sure it’s prepped and ready to go the night before so all I have to do in the morning is turn it on.

Since the new year started, I’ve been making an effort to get up earlier in the mornings, so I’m not rushing around trying to make it out the door on time. I’ve been getting up at 5:30 every morning, and I think my body is finally adjusting to the change. Now I have time for all kinds of things in the mornings and I’m not nearly as rushed. If I wanted to, I could prep Crock pot meals in the morning instead of the night before. Who knew getting up earlier would add so much time to my day?

No matter if you prep this the night before or the morning of the day you’re making it, this slow cooker chicken and rice is definitely a recipe you should try this winter. It’s like the perfect comfort food. Chicken, rice, cheese, corn, a creamy sauce…Mmm. Absolutely delicious. All you have to do before you serve it is cook the rice. You could even cook the rice the night before, or, if you’re into the whole “getting up early” thing, the morning of the day you’re serving this.

Slow Cooker Cheesy Chicken and Rice
adapted from Southern Plate

2 to 3 boneless skinless chicken breasts
Salt and pepper to taste
2 to 3 tablespoons butter
1 medium onion, chopped (I think scallions would also work great)
1 10.5-ounce can cream of chicken soup
1 cup sour cream
1 cup cheddar cheese
1 15-ounce can whole kernel corn, drained
1 8-ounce box Zatarain's Yellow Rice Mix, cooked according to directions

1. Season chicken with salt and pepper and place in bottom of slow cooker. Top each breast with 1 tablespoon of butter. Scatter chopped onion over top.

2. Combine cream of chicken soup and sour cream and pour over chicken.

3. Cover and cook on low 7 to 8 hours or on high 3 to 4 hours.

4. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

Summer Squash and Corn Chowder

 

Chowder (or soup in general) is not a traditional choice for a summer meal. But this chowder is actually perfect for summer, since it’s loaded with the season’s bounty: summer squash and corn. It’s hearty and satisfying, but still so fresh and light.

What I love most about this chowder is that it relies on the corn itself to thicken it, rather than a roux or heavy cream. The corn is pureed with milk, then added to the soup to heat through. It’s a great way to save on calories, and really serves to imbue every single bite with the flavor of corn. We had impromptu dinner guests the night I put this on the menu, and they loved it just as much as we did. I topped each bowl with a square of baked puffed pastry, and we really liked the crunchy texture it added to the soup. I will definitely make this again. I’ll probably even double it next time, since Joe couldn’t get enough.

Summer Squash and Corn Chowder
slightly adapted from Cooking Light

4 slices bacon, chopped
1 tablespoon butter
3/4 cup sliced green onions, divided
1/4 cup chopped celery
1 pound yellow summer squash, chopped
1 pound frozen white and yellow baby corn kernels, thawed and divided
2 1/4 cups 2% milk
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1/4 cup shredded extra-sharp cheddar cheese

1. Cook bacon in a large Dutch oven over medium-high heat until crisp. Set bacon aside on paper towels to drain. Reserve 2 teaspoons of drippings in pan.

2. Add butter to pan, then add 1/2 cup onions, celery, and squash to pan; sauté 8 minutes or until vegetables are tender.

3. Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined.

4. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.

One year ago: Summer vegetable and pesto tart

Corn and Tomato Risotto

Risotto is something I usually think of as a fall and winter sort of dish, since it involves standing over a hot pan and stirring constantly. But I just couldn’t resist this recipe when I saw it, and I put it on the menu in hopes that the time spent over a hot stove would be worth it.

It was.

This risotto had the perfect balance of sweet and savory elements, and since part of the cooking liquid is milk, it’s even creamier than risotto usually is. There’s something so magical and wonderfully summery about the combination of corn, tomatoes, and basil. I have to be honest and tell you that I used a can of corn rather than fresh, which feels like blasphemy (for various reasons that aren’t really all that important, I wasn’t able to get to the store to get fresh corn on the cob) – but this was still delicious. Next time I’ll use fresh corn for sure, and also replace the chopped tomato with halved cherry tomatoes since they’re so sweet this time of year. I served this alongside rosemary ranch chicken kabobs, and it’ll definitely be a go-to summer side for me from now on.

Corn and Tomato Risotto
adapted from Taste of Home

3 cups chicken stock
2 cups whole milk
1 large onion, finely chopped
2 tablespoons butter
2 garlic cloves, minced
3/4 cup uncooked arborio rice
1 1/3 cups fresh corn (about 5 ears of corn)(or 1 can of corn, drained)
1 medium tomato, peeled, seeded and chopped
1/2 cup grated parmesan cheese
1/2 cup fresh basil leaves, thinly sliced
1/2 teaspoon salt
Pepper to taste

1. In a large saucepan, heat the stock and milk; keep warm.

2. In a large skillet, saute onion in butter until tender.

3. Add garlic; cook 1 minute longer. Add rice; cook and stir for 2 to 3 minutes. Stir in 1 cup stock/milk mixture. Cook and stir until all liquid is absorbed.

4. Add remaining stock/milk mixture, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes.) Stir in the remaining ingredients; heat through.

Hot Corn Dip

Most of the country is being pounded with a massive winter storm right now, and Ohio is no exception. We woke up to ice, ice, and more ice -- and some sleet and freezing rain thrown in for good measure. The drive to work was harrowing, to say the least. And the snow moves in tonight, so I’m sure tomorrow’s going to be even worse.

I don’t know what it’s like where you live, but here, when a massive winter weather system is predicted, people go absolutely crazy. Last night Joe went to the store to get some essentials --bottled water, diapers, and ice cream, of course -- and they were completely out of milk...all types and sizes of milk, including almond, rice and soy (he checked). I’m glad we have little ones and we’re never short of milk!

Anyway, if you weren’t able to make it to the store before the Snowpocalypse hit, this is definitely a snack you can still make for yourself while the weather rages outside. Its ingredients are pantry staples (at least for me), and best of all, it’s so incredibly delicious. This was great with tortilla chips, but it was equally as delicious on top of the Mexican biscuit pizzas I served it with (recipe coming tomorrow). The only thing I’d do differently next time would be to use half pepper-jack cheese or add a dash of hot sauce to give this just a little bit more of a kick. Some cilantro would be nice in here too.

Hot Corn Dip
adapted from Mommy’s Kitchen, originally from Home Cooking with Trisha Yearwood

2 11-ounce cans corn with red and green peppers, drained
2 4-ounce can chopped green chilies, drained
2 cups grated Monterey jack cheese
1/2 cup grated parmesan cheese
1/2 cup mayonnaise
1/2 cup sour cream
Salt and pepper to taste

1. Preheat the oven to 350 degrees. Grease a casserole dish.

2. In a medium bowl, mix together the corn, chilies, cheeses, mayonnaise, sour cream, and salt and pepper. Spread the mixture in the prepared casserole dish.

3. Bake, uncovered, 30 to 40 minutes or until hot and bubbly.

Creamy Vegetable Enchiladas

Well this has been quite a week so far, and it’s only Tuesday. Yesterday I felt like a hamster in a wheel all day long, running and running and running and getting absolutely nowhere, and today hasn’t proven to be much better. So I’m sorry for not posting yesterday, but I only had time for one blog post, and writing about my baby boy’s first word (his brother's name, swoon) seemed just a little bit more important than these enchiladas.

That’s not to say these enchiladas aren’t delicious, though, because they are. They’re stuffed with vegetables and cheese, and they’re incredibly satisfying, even without any meat. You can customize them to your preferences, using any veggies you like and whatever cheese suits your fancy.

Do you want to hear something funny? I actually had to go back in my Twitter stream to see exactly what ingredients I used for these. According to Twitter, I made these 59 days ago. I mentioned them in a tweet and someone asked for the recipe, and I replied to her with the ingredients. Thank goodness for Twitter! I make so many different recipes, and I’m so far behind in posting them, that I really do need to jot down what I do as I’m doing it. Lesson learned!

Anyway, give these a shot. I think you’ll love them. The recipe does make a lot, so I ended up freezing 5 or 6 enchiladas for a later meal. I can't wait to enjoy these again on a night I just don't feel like cooking!

Creamy Vegetable Enchiladas

1 medium zucchini, cubed
1 red bell pepper, chopped
1 8-ounce can sliced mushrooms, drained
1 bunch green onions, sliced
2 garlic cloves, minced
1 can corn, drained
1 can black beans, rinsed and drained
1 10-ounce package chopped frozen spinach, thawed and well-drained
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
1 8-ounce package cream cheese, softened
2 cups shredded colby cheese, divided
1 1/2 cups sour cream, divided
1 jar salsa, divided
6- or 8-inch flour tortillas

1. Preheat oven to 425 degrees.

2. Heat a small amount of olive oil in a large skillet over medium high heat. Add zucchini, bell pepper, and mushrooms and sauté until vegetables begin to soften. Stir in green onions and garlic; cook and stir 30 seconds.

3. Stir in corn, black beans, spinach, chili powder, cumin, and salt and pepper to taste. Transfer mixture to a large bowl.

4. Mix vegetables with cream cheese, 1 cup shredded cheese, 1/2 cup sour cream, and 1/2 cup salsa. Divide evenly among flour tortillas and roll up. Place seam-side down in a greased 9 x 13-inch baking dish.

5. In a separate bowl, combine remaining salsa with 1 cup sour cream. Pour over enchiladas in pan and top with remaining 1 cup cheese. Bake uncovered for 25 minutes or until enchiladas are heated through and cheese is melted.

Summer Vegetable and Pesto Tart

Summer is really slipping away from me this year. There are so many things I wanted to do that we haven’t had a chance to -- mostly because of the hot, humid, downright miserable weather we’ve been having in our part of the country. So I haven’t been able to take advantage of summer in the spending-all-day-outside, relishing-the-sun sort of way, but I have been enjoying this summer’s bounty of produce. I don’t know what it is (maybe it’s the humidity I just got done cursing), but this summer’s produce has been some of the best I can remember in recent memory. The sweet corn is so sweet, the tomatoes are so juicy, the zucchini is so...abundant. (Well. To be fair, zucchini is pretty much always abundant, right?)

This easy tart is the perfect dish to highlight summer’s bounty. Sauteed vegetables are tossed with pesto and piled on top of creamy goat cheese in a store-bought pie crust, then the whole thing is topped with tomatoes, a little bit of cheese, and fresh basil. There’s nothing not to love about this seasonal, fresh, flavorful tart. This meal is the perfect way to begin saying farewell to summer.

Summer Vegetable and Pesto Tart
source: adapted from Family Fun

1 refrigerated piecrust (half a 14.1-ounce package), at room temperature
2 teaspoons olive oil
2 small zucchini, sliced crosswise into 1/4-inch-thick rounds
2 small yellow squash, sliced crosswise into 1/4-inch-thick rounds
1 small red onion, thinly sliced
Kernels cut from 1 ear of sweet corn
Coarse salt and pepper
2 tablespoons basil pesto
2 ounces fresh goat cheese, at room temperature
1 large egg
10 grape tomatoes, halved
1/2 cup shredded Italian-blend cheese
5 basil leaves, thinly sliced

1. Heat the oven to 450 degrees. Line a baking sheet with parchment paper or use a nonstick silicone baking sheet. Place the piecrust on the prepared baking sheet. Fold and pinch a 1/2-inch rim around the edges of the dough, then set it aside.

2. Heat the oil in a large skillet over medium-high heat. Add the zucchini, yellow squash, red onion, and corn and season with salt and pepper. Cook the vegetables until they're lightly browned, about 5 minutes. Transfer them to a bowl to cool, then toss them with the pesto.

3. In a small bowl, whisk together the goat cheese and the egg until almost smooth. Season with salt and pepper.

4. Use a spatula or the back of a spoon to spread the egg and cheese mixture over the piecrust. Spread the cooked vegetables on top, then evenly scatter the tomatoes and cheese over the vegetables.

5. Bake the tart until the crust is golden brown, about 20 minutes. Let it cool slightly on a wire rack. Sprinkle it with basil before serving.

Saturdays with Rachael Ray: Summer Sweet Corn Fettucine

This week for Taste and Tell's Saturdays with Rachael Ray, I'm sharing a really yummy pasta dish. I saw Rachael make this on a recent episode of 30 Minute Meals, and I knew immediately that I wanted to try it. It looked and sounded incredible, and really intriguing too. Corn is not typically an ingredient you see in that much in pasta dishes, but I was definitely pleasantly surprised. We all loved this!

This has all the flavors of corn chowder, but the ingredients are all mixed up in pasta instead of soup. I got some really sweet corn from the farmer’s market, and I loved how the sweetness of it and the red bell pepper balanced out the salty bacon and cheese. And then, of course, there was the fresh basil:

If that doesn’t scream summer, I don’t know what does.

In summary (or “summery,” ha ha): this was very good, very simple, and will definitely be in the regular rotation at our house.

Summer Sweet Corn Fettucine
source: slightly adapted from Rachael Ray

Salt
1 pound fettuccine
6 slices bacon, chopped
6 ears corn on the cob, shucked
1 onion, finely chopped
1 small red bell pepper, seeded and chopped
Freshly ground black pepper
1 cup half-and-half
1/2 cup chicken stock
2 tablespoons fresh thyme leaves, chopped
A few dashes of hot sauce
1 cup grated parmesan cheese, divided
1/2 cup sweet basil leaves, cut in a chiffonade

1. Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.

2. Meanwhile, heat a large skillet with a drizzle of olive oil over medium to medium-high heat. Add the bacon and cook for a few minutes until rendered and crisp.

3. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add three-quarters of the scraped corn and any corn liquid to the pan with the bacon. Add the onions and red pepper and liberally season with salt and pepper to taste. Cook until the vegetables are tender, 5 to 6 minutes.

4. Add the remaining corn and half-and-half to a food processor or blender and puree until smooth.

5. Pour the stock into the corn and vegetables and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce and season with salt and pepper to taste.

6. Drain the pasta and add it to a large serving bowl. Pour in the sauce, add about 1/2 cup of parmesan cheese, and toss. Top with basil and pass the remaining cheese at the table.

Southwest Chicken Corn Chowder

I know, I know, two soup posts in a row. But it is winter time, and there's absolutely nothing I'd rather eat in the cold months than a big bowl of comforting, soul-feeding soup. I actually made this chowder late last fall, but for some reason we didn't eat it then -- I think we all got sick and weren't hungry. For whatever reason, I decided to freeze the entire batch to eat when the baby came, and we had it for dinner tonight along with some simple cheddar cheese quesadillas for dipping.

We liked this chowder a lot. It relies heavily on canned cream-style corn and cream of chicken soup, so if that's not really your thing you may want to pass on this. But it is really good: thick and rich and just slightly spicy. Combine everything in the Crock pot in the morning, and when you get home dinner's ready. You just can't beat the convenience of that any night of the week. Next time I make this I'll add some black beans, but that's the only thing I would change about this recipe.

Southwest Chicken Corn Chowder
source: slightly adapted from Another Potful of Recipes by JoAnna M. Lund

2 cups chicken stock
1 10.75-ounce can cream of chicken soup
3/4 cup chunky salsa
2 cups (1 16-ounce can) cream-style corn
2 cups cooked shredded chicken
1/2 cup frozen whole-kernel corn
1 cup diced raw potatoes
Sour cream, shredded cheese, and chopped cilantro, if desired

1. Spray a slow cooker container with cooking spray. In prepared container, combine chicken broth, chicken soup, and salsa. Stir in remaining ingredients and mix well to combine.

2. Cover and cook on low 6 to 8 hours. Mix well before serving. Top each serving with sour cream, shredded cheese, and cilantro, if desired.