Fried Corn Zucchini Medley

One of the best things about summer is getting to eat fresh corn- on-the-cob.  The next best thing is having leftovers, so I can cut the corn off the cob and made Fried Corn.  (And when I cook corn-on-the-cob, I always make extra for leftovers.)  Sometimes I just fry the corn by itself, sometimes I add other veggies.  It depends on my mood.  Since I still have zucchini to use up, I chose to make Fried Corn Zucchini Medley, a mixture of corn, onion, red pepper and zucchini.  Diced fresh tomatoes, celery, green beans, peas and other vegetables can be added or substituted.  Use what your family likes.

There is nothing earth shattering about this dish, but it is so very good.  There is a crispness about cooked, fresh corn cut off the cob that simply cannot be duplicated with either canned or frozen corn.

I used some crisp fried bacon as a garnish, but more could be used to make it part of the dish.  This could be turned into a main dish with the addition of some cooked meat or poultry.  Omit the bacon and use olive oil, and this would be a tasty vegetarian dish.
 
This is so pretty that I don’t care that hubby won't eat this.  I will just make it for myself and enjoy every bite.

This is a very fast recipe to make, taking only about 15 minutes including preparing the vegetables.

Fried Corn Zucchini Medley
2 T. butter or olive oil
1 medium zucchini, cut into about 1/4-inch dice (about 1 1/2 cups)
1/2 c. onion, cut in about 1/4-inch dice
1/2 c. red pepper, cut in about 1/4-inch dice
2 to 3 medium ears cooked corn-on-the-cob
1 slice bacon, crisp cooked and crumbled for garnish, optional
1 t. or so of your favorite seasoned salt or spice blend

Melt butter or heat olive oil in a medium to large skillet.  Stir in zucchini, onion and red pepper.  Cook over medium heat until crisp-tender, about 5 to 7 minutes.  While vegetables are cooking, cut the corn kernels from the corn-on-the-cob.  Add corn kernels and seasoned salt or spice blend to the vegetables, stir and cook until the corn is heated through, about 2 to 3 minutes.  Remove from heat, place in a serving dish and garnish with the bacon.  Makes about 4 servings or a big one just for me.

 Linking to these great parties:
Weekend Potluck
Full Plate Thursday
Thursday's Treasures
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Cumin Corn Salad

This is one of the salads that I made to take with us on our vacation.  I am a big fan of the smoky sweet flavor of cumin so wanted to play it up here.

This is similar to the corn and corn chip salad that has been around.  I just put ingredients that I like together.  I prefer to eat this with crushed corn chips added, but I do not like to add them to the entire salad in case there is some leftover.  The corn chips become soft when the salad is stored in the fridge. I serve the corn chips on the side, and let each person add as many or as few as they like.

The salad will keep two or three days well chilled in the fridge.

Cumin Corn Salad

2 (16 oz.) cans whole kernel corn, well drained or 4 cups fresh or frozen corn, cooked and drained
1/2 c. red onion, chopped
1 rib celery, chopped
1/3 c. red pepper, chopped
1/4 c. black olives, chopped
1/4 c. mayonnaise
1/4 c. picante sauce
1 1/2 t. ground cumin
1 t. garlic pepper
corn chips

Place well-drained corn in a medium mixing bowl.  Add onion, celery, red pepper, black olives and mix well.  In a small bowl combine mayonnaise, picante sauce, cumin and garlic pepper.  Stir mayonnaise mixture into corn mixture until vegetables are thoroughly coated with dressing.  Chill at least a few hours to allow flavors to blend.  Serve with corn chips to crush over the top.  Makes 4 servings.

Linking to these great parties:
Cast Party Wednesday
Show and Share Wednesday
Wow Me Wednesday
Two Girls and a Party
What's Cookin' Wednesday
Lil' Luna Link Party
Whimsy Wednesday
What's in Your Kitchen
Wicked Good Wednesday
Create and Share

Quick, Creamy Chicken Chilaquiles

I am not overly fond of spicy Mexican type dishes, especially those that use salsa.  However, every-once-in-awhile, I find one that I want to try.  This recipe came from the back of a Kraft Mexican Style Queso Quesadilla Cheese package.

Two things made me want to try this recipe.   I had some cooked chicken on hand and also some bits and pieces of tortilla chips leftover from making nachos for hubby for lunch.  The dish  takes less than 20 minutes to prepare which makes it a great weeknight dinner.

I added onions, red peppers and frozen corn to make the recipe more of a one-dish meal.  Since I am a wimp when it comes to heat and did not have any mild salsa on hand (hubby is the salsa eater, and he likes medium), I used half medium salsa and half mild Picante Sauce.

The original recipe called for 3 c. of crushed tortilla chips.  I had only 2 c. on hand, and that amount worked fine.

To save money and calories, in the future I will use only 1 c. to 1 1/2 c. of cheese.  The full 2 cups was a bit of overkill to me.  If you cannot find the Queso Quesadilla cheese, I am sure that Mexican Blend Cheese or Cheddar cheese would work instead.  If I was making this for a potluck or just for me, I would add some sliced ripe olives (hubby doesn't like olives).

All in all, we both liked this dish, and it will go into my regular lunch/dinner rotation.

I wonder, am I the only one who still makes recipes found on food packages?

Quick, Creamy Chilaquiles
1 T. vegetable oil
1/2 c. chopped onions
1/2 c. chopped red peppers
1 c. frozen corn
1 1/2 c. salsa (I used half medium salsa and half mild Picante)
2 c. shredded, cooked chicken
2-3 c. coarsely crushed tortilla chips
1-2 c. shredded Queso Quesadilla Cheese, Mexican Cheese, or Cheddar cheese

Heat the vegetable oil in a large skillet on medium high.  Add onion, red pepper and frozen corn.  Cook until onions are tender, about 5  to 10 minutes.  Add salsa and chicken.  Cook for about 5 minutes.  Add crushed tortilla chips and mix well.  Top with cheese.  Cover, cook on medium-low heat 3 minutes until cheese is melted.  Serve topped with sour cream, green onions, and more salsa if desired.  Makes 6 servings.

Linking to these great parties:

Cast Party Wednesday

Show and Share Wednesday

Wow Me Wednesday

Work It Wednesday

Two Girls and A Party

What's Cookin Wednesday

Lil Luna Link Party

Whimsy Wednesday

Wicked Awesome Wednesday

Create and Share

Wednesday Whatsits

What's in Your Kitchen Wednesday

Wicked Good Wednesday

Ingredient Spotlight-Taco Corn and Bean Salad

Corn is the Ingredient Spotlight over at Eat at Home today.   I have always liked the so-called Frito Corn Salad that may or may not have originated with Paula Deen, but I wanted a salad that could stand in as a meatless main dish.

I added beans for more protein and taco seasoning to “up the flavor factor”.  I reduced the amount of mayonnaise and added sour cream and cream cheese.  Since I don’t like green peppers, I used red peppers and then green onions to supply the green color.  I also added chopped ripe olives.

Canned corn, cooked, frozen corn or fresh corn, cooked and removed from the cob can be used for this dish.  About 4 cups or frozen or fresh corn will be needed.

Use your favorite beans for this.  I like pinto or red beans, but black ones add a really nice color contrast.

I make my own taco seasoning to save money and avoid unwanted chemicals and preservatives, but a commercial packet may be used.  There are many recipes for homemade taco seasoning on the internet.  Just Google and keep trying them until you find one your family likes.

Although most recipes have the Fritos stirred into the salad, I find that they become soggy if there is any salad left over.  When I make this for eating at home I just set the crushed corn chips out in a bowl and let people top each serving.  If am taking this to a potluck, I sprinkle the crushed chips on top of the salad.  If there is any salad left over, I tip the bowl and let the corn chips fall into a shallow container.  I put them in a plastic bag and store them in the refrigerator.  When ready to use, I put them on a glass pie plate and microwave them a minute at a time until the corn chips are crisp again.

This salad is best made at least several hours ahead of serving.  I like to make mine the day before.

Taco Corn and Bean Salad
2 cans (16 oz.) cans whole kernel corn, well drained or 4 cups cooked frozen or fresh corn kernels
1 can (16 oz.) pinto, kidney, red or black beans, well drained and rinsed
1 c. chopped red pepper
1/2 c. chopped red onion
1/3 c. sliced green onions
1 can (3.8 oz.) sliced olives, well drained and halved
1 (3 oz.) pkg. low fat cream cheese, very soft
1/2 c. Low-fat sour cream
1/2 c. low fat mayonnaise
1 T. chili powder
1/2 T. ground cumin
1 t. salt
1 t. freshly ground black pepper
1/2 t. paprika (smoked if you have it)
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. dried oregano, crushed
1/4 t. red pepper flakes (opt.)
2 c (8 oz.) shredded sharp cheddar cheese or Mexican blend
1 (10 1/2 oz.) bag Fritos, regular or Chili Cheese corn chips (I usually don’t need a whole bag)

 a large mixing bowl combine corn, beans, red pepper, red onion, green onion and olives mix well.  In a medium mixing bowl combine the very soft cream cheese, sour cream and mayonnaise.  Mix until well blend.  Add the chili powder, cumin, salt, pepper, paprika, garlic powder, onion powder, oregano and red pepper flakes, if using.  Stir until spices are well combined with the cheese/cream/mayo mixture.  Spoon mixture over the corn/bean mixture and stir until everything is coated with the dressing.  Add shredded cheese and stir until well blended.  Cover tightly and refrigerate until serving time.  Just before serving, crush enough corn chips to completely cover the top of the salad.  Sprinkle corn chip on the salad.  Serves 8 to 10.

Linking to Ingredient Spotlight

Cast Party Wednesday
Show Off Your Stuff
Wow Me Wednesday-Gingersnap Crafts
Wow Me Wednesday-Polkadots on Parade
What I Whipped Up Wednesday
Whatever Goes Wednesday

Improve Cooking Challenge-Corn on the Cob in Milk and Herb Butter Corn

The ingredients for this month’s Improve Cooking Challenge hosted by Brenda over at Frugal Antics of a Harried  Homemaker are corn and butter.  This challenge is great fun.  You can find information on joining the group here at Brenda's Improv Page.

I didn’t stray too far afield with this one.  We love corn on the cob and have it often during the summer.  Hubby would willing eat a meal of corn on the cob, deep-fried yellow squash, fresh local tomatoes and nothing else every day when it is all in season.  Unfortunately hubby cannot eat the corn on the cob so he has to cut it off.  I always cook enough corn on the cob to have leftovers. I cut the corn off the cob and add a garlic/herb butter blend to reheat the leftover corn. I make the herb butter ahead and add just a tablespoon or so when the corn is reheated it just has a nice sheen.

Today I am going to share a method that I ran across to cook corn on the cob that I really like.  I found it over at Siggy Spice.  The produces corn that is always sweet and juicy.  Siggy didn’t have a name for her method so I am calling it Corn on the Cob in Milk.  Thanks, Siggy, for a great idea.

Corn on the Cob in Milk
from Siggy Spice
6 to 8 ears of corn, husks and silk removed
water
1 c. milk (whole milk preferred)
1/3 c. sugar
1/4 c. (1/2 stick) butter (I slice it into several pieces)

Fill a  large pot with enough water to cover the corn.  Do not salt the water.  Add the milk, sugar and butter.  Bring to boil (this can take a little while depending upon the amount of water used).  Add the ears of corn.  Reduce heat to a simmer and cook for 8 to 10 minutes or until just tender.  Remove immediately and serve with butter, salt and pepper to taste.

Frugal tip:  I freeze the water/milk/butter mixture in 1 and 2 cup portions and use it instead of any water called for when I make potato or corn chowder.



Garlic Herb Butter
1/2 c. butter
1/2 t. salt
1/2 t. garlic powder
1 t. paprika
1/8 t. pepper
1/4 t. marjoram leaves
1/4 t. thyme leaves

Melt butter.  Stir in remaining ingredients.  If made ahead, store in refrigerator and remelt before using.  Makes 1/2 c.

Caramelized Herb Butter Corn
Cut corn from leftover corn on the cob.  (I usually have about 3 ears.)  Place corn in a skillet.  Remelt Garlic Herb Butter and add just enough (1 to 2 tablespoons) to give the corn a nice sheen.  Heat and stir until corn is hot and starts to caramelize.  Servings depend on the amount of leftover corn.

Check out the links below to see what other Improv bloggers have done with corn and butter.

Eating the Alphabet-Balsamic Green Bean Medley

A, B, C,D,E,F,G,H.  Here we are in our 4th month of Eating the Alphabet hosted by Brenda over at Meal Planning Magic.  Last month I wanted to do fennel, looked all over for it and could not find it, so I ended up sitting out April.  This month is G or H, so I bring a dish for green beans.

Mix some green beans, corn, onion, red pepper, almonds and bacon bits with some balsamic vinegar and a little sugar, and you have a dish that lifts green beans a little beyond the ordinary.

This dish is made with cooked vegetables so it can be made from fresh, frozen, or canned green beans and corn.  Hubby will really only eat canned green beans so that is what I use.  Most of the time I used frozen corn.  For myself, I would use diced, cooked carrots instead of the corn, but hubby prefers the corn.

This has a very light sweet/sour undertone, it can be made more pronounced by doubling the balsamic vinegar and sugar.

The almonds and crumbled bacon adds a nice crunch.

   

Balsamic Green Bean Medley
1 T. butter
1/2 c. diced onion
1/2 c. diced red pepper
1 can green beans, rinsed and drained or 2 c. cooked green beans
1 can whole kernel corn, rinsed and drained or 2 c. cooked corn
2 T. Balsamic vinegar
1 T. sugar
1/4 c. toasted slivered almonds
2 T. cooked, crumbled bacon

Melt the butter in a medium saucepan.  Add onion and red pepper and cook until tender.  Add green beans and corn and mix well.  Sprinkle sugar over the vegetables and mix well.  Add Balsamic vinegar, stir well and cook until vegetables are heated through.  Stir in almonds and bacon, reserving a little for a garnish on top.  Turn into a serving dish, garnish with the reserved almonds and bacon and serve immediately.  Makes 6 to 8 servings. 

If you would like to expand your veggie recipe arsenal come and join Eating the Alphabet.  You can find the details and sign up here.

Sausage Potato and Corn Chowder

Good Monday.  It appears there are no new followers to welcome this week.  I do want to say my usual thank you to all who take the time to read my blog.  I know that you all have busy lives, and I appreciate it.

Since February’s Foodie Pen Pal reveal is tomorrow and so is the start of SoupaPalooza, I decided to post a soup recipe today.  We love soup and have it often for lunch.  One type of soup that we especially love is potato soup.

When I posted the Confetti Potato and Ham Soup recipe, I said that it was one of my two favorite potato soups.  Sausage Potato and Corn Chowder is the other one.  This provides another use for breakfast sausage other than just cooking it for breakfast   If I can find it on sale, I love Jimmy Dean sausage in this, but any ground sausage will work.  I usually use a locally-made sausage that is sold for a very reasonable price.  The original recipe called for a can of low sodium chicken broth.  I have changed the recipe to use the water the potatoes are cooked in and Better than Bouillon chicken flavor.  Granulated bouillon may also be used.

This is a hearty chowder that makes a lot so it is a good choice for a “Soup Supper”.  Add some hot bread and a salad and you will be well fed at a very inexpensive price.

The chowder has a tendency to thicken up when it is refrigerated so a little more milk or water may need to be added upon reheating.  This soup actually gets better with age, so it is perfect to make ahead and reheat.

This recipe has been in the files on my computer for a very long time, and I do not know where it came from.

Sausage Potato and Corn Chowder
5 to 6 medium potatoes, peeled and cubed
1 lb. pork sausage
1 medium onion, chopped
1/3 to 1/2 c. diced red pepper
1 large clove garlic, minced
1/2 c. flour
2 t. Better than Bouillon Chicken Flavor or granulated chicken bouillon
5 to 6 cups milk
1 (1 lb.) cans cream style corn
salt and pepper to taste

Place potatoes in a saucepan and cover with water.  Bring to a boil and cook until just crisp/tender, about 8 to 10 minutes.  Meanwhile brown sausage, onion, red pepper and garlic in a large cooking pot.  Do not drain.  Stir flour into sausage and cook for 1 to 2 minutes.  Add milk, 2 cups of the potato cooking water, and the Better than Bouillon.  Bring to a boil, stirring often to prevent scorching.  Boil 1 minute.  Remove from heat and add drained potatoes and the cream corn.  Return to heat and cook on low until ingredients are heated through.  Makes 6 to 8 servings.

Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid, Red Star Yeast, and Le Creuset” 

Linking to:  SoupaPalooza

Southwestern Chicken Corn Chowder

The other day I could not decide what to make for lunch.  In my continuing effort to clear my panty of some older food, I decided to check out some recipes I had stored on my computer.  This recipe caught my eye as it is a “pantry shelf” recipe, and I had all the ingredients to make it.

I wasn’t sure how well I would like it as I am not a fan of chilies.  Turns out I loved it and will be making it again.

This is one of those recipes that, if you can open a can, you can “cook”.  So simple and easy to do.  I have added the chopped red pepper for color and nutrition, but it can be left out. This is a good time to use any red pepper that might be on hand in the freezer if there is not a fresh one available.

The recipe calls for evaporated milk, and I had half a large can I needed to use up.  Regular milk can be used instead.  The soup just may not be quite as creamy.  I also grabbed a can of condensed cheese soup instead of the cream of chicken one called for.  I was out of my homemade soup mix.

I always have 1 cup bags of chicken in my freezer frozen with 1 cup homemade broth.  I just use the whole bag and adjust the liquid elsewhere in the recipe.  More or less liquid usually doesn't matter with soup.

The recipe is supposed to have come from a Desperation Dinners newspaper column, but I got it off the internet somewhere.

Southwest Chicken Corn Chowder
1 t. olive oil
1 c. chopped onion
1/2 c. chopped red pepper
1 clove, garlic minced
1 (14 1/2 oz.) can fat-free chicken broth
1 (10 3/4 oz.) can reduced-fat cream of chicken soup (or cheddar cheese soup)
1 (4 oz.) can diced green chilies, drained
1 (10 oz.) can chicken or 2 c. diced, cooked chicken
1 (16 oz.) can cream-style corn
1 (16 oz.) can whole kernel corn, undrained
1/2 t. or more chili powder (I used 1 t.)
1/2 t. ground cumin
1 (5 oz.) can fat-free evaporated milk or 2/3 c. (regular milk can be used)

Heat olive oil in a 4 1/2 qt. pot over medium heat.  Add onion and red pepper and cook until soft, about 5 minutes, watching closely and stirring often.  Stir in garlic and cook an additional minute or so.  Stir in chicken broth, saving a little to rinse out soup can.  Add soup, rinse out can with reserved chicken broth and add.  Stir with a whisk to blend well.  Bring soup to a boil.  Add well-drained chilies.  Reduce heat to low.  Add chicken, corn, chili powder, and cumin.  Stir to mix well.  Heat 10 min.  Remove from heat and stir in milk.  Serve at once.  Makes 6 to 8 servings.

If serving small children, leave out chilies, chili powder and cumin.  Add 1/2 c. shredded cheese to soup.

Linking to:  Hunk of Meat Monday

Green Beans and Corn with Bacon, Onion and Garlic

I always like to dress up my side dishes a little bit.  Here is a combination that I put together back in July.  This has been sitting in drafts for a while, and I thought that I should post it before it gets lost.

This is certainly simple and easy and can hardly be called a recipe, but maybe it will spark an idea for someone.  I used frozen corn and drained, canned green beans  (my hubby's preference).  Frozen cooked or fresh cooked green beans can be also used.

Green Beans and Corn with Bacon, Onion and Garlic
2 slices bacon
1/4 c. onion, finely chopped
1 clove garlic, minced
1 can (16 oz.) canned green beans, drained (or use about 1 1/2 c. cooked fresh or frozen)
1 1/4 c. cooked corn, fresh or frozen (can use 1 can (16 oz.) whole kernel corn, drained)

Fry bacon in a medium skillet until crisp.  Remove to paper towel to drain.  Drain off bacon grease,  leaving just a film in the bottom of the skillet.  Add the onion and garlic to the skillet.  Cook about 5 minutes or until tender.  Add green beans and corn.  Heat through.  Just before serving, crumble bacon and scatter over green beans and corn.  Makes about 4 servings.

Linking to Side Dish Saturday

Cooking with the Journal-Corn 'N' Bacon Dip

Here is a handy little recipe for a great dip to use with vegetables, crackers, or chips.  It has a wonderful corn, garlic, bacon flavor and is made with ingredients one usually had in the pantry and refrigerator.  It was originally called a “chip” dip, but we rarely eat that kind of snack around here any more.  I usually serve it with various veggies and/or crackers.

I now use Greek Yogurt for half the sour cream to make the dip a little healthier.  I like more garlic, so usually use at least three cloves.  The original recipe called for an 8 oz. can of whole kernel corn.  I don’t buy that size so I just use a 16 oz. can of either whole kernel or cream-style corn instead.  I think that it has more corn flavor with the cream-style corn.   Cooked, frozen corn can also be used.  This means there is more corn (and it’s a veggie, remember?) in the dip.    If made with whole kernel or frozen corn and half sour cream/half Greek yogurt, the dip will be stiffer, almost a spread consistency.  If made with all Greek yogurt and cream-style corn, the dip will be "gloppier".  (Is that a real word? )  The precooked, crumbled bacon bits seem to hold up better in the dip if it will be stored for a few days.  I always fry up some fresh bacon and crumble it for a garnish on the top.

Corn ‘N” Bacon Chip Dip
Cooking for Company
Farm Journal Books, 1968

1 (8 oz.) pkg. cream cheese, softened
1 c. dairy sour cream, low fat is fine (can use half to all Greek yogurt)
1/4 c. mayonnaise, low fat is fine
2 cloves  or more garlic, minced
1/2-1 t. Tabasco sauce or Sriracha Hot Chili Sauce
8 slices bacon, crisp fried and crumbled or about 1/2 c. precooked, crumbled bacon bits
1 16 oz. can whole kernel corn, drained or 1 1/2 c. frozen corn, cooked or 1 can (16 oz.) can cream-style corn

Gradually blend sour cream and mayonnaise into softened cream cheese.  Mix together very well.  Stir in remaining ingredients.  Chill at least 1 hour to blend the flavors.  Makes 3-4 c.  This will keep for a week or so in the fridge unless I have gone at it with a spoon.

Linking to Tuesday Time-Out Link Party
Totally Tasty Tuesdays
Tuesday Talent Show
Tasty Tuesday

Cumin Corn

Last Sunday our daughter went to the produce stand and brought us 6 ears of lovely bi-color corn.  We would never eat six ears in one meal, but I cooked all six so that I could do something with the leftovers.  We often just throw the leftover ears in the microwave and heat them, but I am always trying to think of  interesting things to do with side dishes

My hubby has to cut his corn off the cob, so last night I just decided to make something with all the corn cut off the cob.  I happen to like cumin a lot so thus Cumin Corn.  Another spice or herb could be used, but then it wouldn't be Cumin Corn.  Two cups or so of frozen corn could be used in place of the fresh, but there is nothing quite like the subtle crunch of fresh cooked corn cut from the cob and heated in some butter

Cumin Corn

2 ears cooked corn, kernels cut off the cub
2 T. butter
1/2 c. chopped onion
1/3 to 1/2 c. chopped red pepper (could be green if preferred)
1 clove garlic, minced
1/2 t. or more ground cumin

Melt butter in a medium size skillet.  Add onion, red pepper, and garlic.  Cook until vegetables are tender, stirring often.  Add corn kernels and cumin.  Stir well.  Cook until corn is heated through.  Makes about 3 servings.  Recipe is easily doubled.

Taco-Macaroni Supper Skillet

 Here is a quick, good one-dish dinner that can be on the table in the amount of time it would take to cook Hamburger Helper and with none of the additives.  I used my "Ready Ground Beef" from the freezer and a homemade taco seasoning.

Ready Ground Beef
I brown 3 lbs. of 15% ground beef with 1 1/2 c. each chopped onion, celery, red pepper and 3 cloves garlic.  When it is cooked, I drain it and rinse it with hot water.  I divide it into 4-5 packages and freeze.  When I am ready to use it, I thaw in the microwave for casseroles or just put in soups still frozen.  I use this anywhere 1 lb. browned ground beef is called for.  I do not worry that the amount is not a whole pound.  It doesn't really make a difference in casseroles and soups.

Taco-Macaroni Supper Skillet
1/2 to 1 lb. lean ground beef (If using Ready Ground Beef, omit onion, pepper, and celery)
1/4 c. chopped onion
1/4 c. chopped red pepper
1/4 c. chopped celery
1 pkg. taco seasoning mix (or homemade-see below)
1 can (8 oz.) tomato sauce
1 1/4 c. water
1 1/2 c. uncooked elbow macaroni
1 1/2 c. frozen corn or 1 can (16 oz.) whole kernel corn, drained
1 can (15 oz.) pinto or kidney beans, rinsed and drained or 1 can (15 oz.) chili beans, undrained
1/2 c. sour cream
1 c. (4 oz.) shredded Cheddar cheese or Mexican Blend

In large skillet brown ground beef, add onion, pepper, and celery and cook for 5-6 minutes.  Drain.  If using Ready Ground Beef start here.  Add taco seasoning mix, tomato sauce, water (use part of measured-out water to rinse tomato sauce can), corn and beans.  Bring to a boil.  Stir.  Reduce heat to medium-low.  Cover, cook 8-12 minutes or until macaroni is of desired doneness, stirring occasionally.  Top with dollops of sour cream.  Sprinkle with cheese.  Cover; let stand 2-3 minutes or until cheese is melted.  Makes 6 servings.

Taco Seasoning
1 T. chili powder
1/4 t. garlic powder
1/4 t. onion powder
1/4 t. cayenne pepper
1/4 t. oregano
1/2 t. paprika
1 1/2 t. cumin
1 t. salt
1 t. black pepper

 Mix together well.  Makes about 2 1/2 T. mix.  Use in above recipe, starting with half of mixture and increasing to taste.  It may be too spicy for children if all the mix is used.

Linking to Ingredient Spotlight

Ingredient Spotlight-Bacon and Corn Scramble

Aw, peppers, kind of a love/hate relationship here.  I don’t like the green ones, but discovered a couple of years ago that I do like the red ones.  Also found out that they are very good for you.  I like the yellow and orange one, too; but don't buy them often since they are more expensive.  Now I put red peppers in as many things as I can get away with.  So far hubby hasn’t said anything about it

Here is my contribution to today’s spotlight.  Although I am calling this Bacon and Corn Scramble, it is more of an idea than a recipe; and I use other vegetables:  carrots, peas, green beans, mixed vegetables, etc. to make this side dish also.  I change the herbs/spices up all the time so this dish is very versatile.  I like to use green onions for color if I have them, otherwise I just use regular ones (can be yellow, white or red ).

Bacon and Corn Scramble

2 slices bacon
1 clove garlic, minced
1 bunch green onions, sliced with some of the green part used
1/3-1/2 c. red pepper, chopped
1/3-1/2 c. finely chopped celery
1 can (16 oz.) corn, well drained or 2 c. fresh or frozen corn, cooked
1/4-1/2 t.  herb or spice of your choice (try curry powder, rosemary, basil, thyme, oregano, blends)
salt and pepper to taste

Cook bacon in frying pan until crisp.  Crumble and set aside.  Drain bacon fat from the pan into glass measuring cup.  Wipe skillet with a paper towel to remove residue.  Return 1 T. bacon fat to the skillet.  Heat and add garlic, green onions, red pepper, and celery.  Cook, stirring often, until tender.  Add corn and herb or spice of your choice.  Heat and stir until corn is heated through.  Put in a serving dish and top with the crumbled bacon.  Makes 3-4 servings

Linking up to Ingredient Spotlight at Eat at Home.