Bacon

Corn Potato Bacon Chowder

8:21 AM




Corn Potato Bacon Chowder

2 large carrots, chopped
1 large onion, chopped
4 potatoes, chopped
2 (16 oz ) cans of corn, drained (or one 10-12oz. bag of frozen corn) 
2 (16 oz ) cans of creamed corn
4 cups of water chicken broth
1 lb bacon cooked and crumbled
1/2 teaspoon thyme
1 teaspoon dried parsley
1/2 teaspoon garlic powder
salt & pepper to taste
1 (12 oz) can of evaporated milk
2 tablespoons cornstarch
3 tablespoons of butter, optional

Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker. Add just enough water or chicken stock to cover the ingredients. Cook on high 5 hours or low 7-8 hours until vegetables are softened. Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving. Taste and adjust seasoning with salt and pepper to taste.



Chili

Cornbread Chili Dip

8:24 AM



Cornbread Chili Dip

1 package (8-1/2 ounces) cornbread/muffin mix
1 can (4 ounces) chopped green chiles, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese

Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.



Avocado

Mexican Street Corn Salad

8:21 AM




Mexican Street Corn Salad

4 cups corn (about 5 ears), cut from the cob
1 tbsp olive oil
1/2 red bell pepper chopped
1/2 small red onion finely chopped
1/2 cup fresh cilantro chopped
6 green onions chopped
1 jalapeno pepper diced
1/2 avocado chopped
4 tbsp lime juice (from about 2 limes)
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp black pepper ground
1/4 tsp salt
2 tbsp sour cream (or yogurt)
2 tbsp mayonnaise 
1/2 cup cotija cheese (or feta), crumbled

Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out. Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we're using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits. Transfer the corn to a large bowl and let it cool for a couple minutes. To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary. Serve cold garnished with additional cheese and cilantro, if desired.