Creole Shrimp and Creamed Corn

I was very unsure of showing this recipe to D.  We both are not big shrimp and grits fan.  In fact, if there's a way to ruin shrimp, it would be to serve with grits.  But this seemed to have a lot of seasoning, and one bad meal every so often can't be that bad.

So D made it.  It was a lot of corn.  Because we don't have salt free Creole Seasoning, D played with the salt a little.  The Creamed Corn definitely needed a bit.  At first it was a bit too bland (the next day, the sweetness really came out).

The shrimp was very good.  Maybe a little more Creole on it.  But overall we both liked it enough to have again and play with the seasoning.

Creole Shrimp and Creamed Corn

Photo by ALB

ACTIVE TIME: 30 mins
TOTAL TIME: 30 mins
YIELD: Serves 4 (serving size: about 1 cup corn mixture and 1/2 cup shrimp mixture)- we got 3/4 shrimp mixture

In this fun twist on shrimp and grits, buttery creamed corn stands in for grits—a sweet and tasty surprise. The shrimp mixture takes on bold flavors from Creole seasoning, smoked paprika, thyme, and garlic—making for a robust mixture that’s complemented by the sweetness of the creamed corn. Aim for large shrimp here so the dish feels a little more special; we suggest 16/20 count shrimp or 10/15 count if you want them even bigger.

Ingredients 
7 ears fresh shucked corn (so much left-over corn, really only needed 6 ears)
1 1/2 cups 1% low-fat milk (used 2%)
2 tablespoons cornstarch
2 tablespoons butter, divided
3/4 teaspoon kosher salt, divided
1 pound raw large shrimp, peeled and deveined
1 teaspoon salt-free Creole seasoning (such as Tony Chachere's)(used regular)
3/4 teaspoon smoked paprika
1/2 teaspoon black pepper
2 tablespoons olive oil (used 1 TBSP)
1 cup halved grape tomatoes
1 tablespoon fresh thyme leaves
5 garlic cloves, minced
1/2 cup sliced green onions
1/4 cup dry white wine or chicken stock

Preparation 
Cut kernels from corn to equal 3 1/2 cups; reserve cobs. Set aside 1/2 cup kernels. Pulse remaining 3 cups kernels in a food processor until almost creamy, 5 or 6 times. Using dull side of a knife, scrape milk and pulp from cobs into a medium saucepan; discard cobs. Add processed kernels, milk, and cornstarch to pan. Bring to a simmer over medium, stirring often. Reduce heat to low; simmer, stirring occasionally, until thickened, about 5 minutes. Stir in 1 1/2 tablespoons butter and 1/4 teaspoon salt. Remove from heat; cover and keep warm.

Combine shrimp, Creole seasoning, paprika, and pepper. Heat a large skillet over medium-high. Add oil and remaining 1 1/2 teaspoons butter to skillet; cook until butter melts. Add shrimp; cook, without stirring, 1 minute. Add tomatoes, thyme, garlic, and remaining 1/2 teaspoon salt; cook, stirring occasionally, 3 minutes. Add onions and reserved 1/2 cup corn; cook, stirring occasionally, until shrimp are done, 1 to 2 minutes. Add wine; cook, stirring and scraping pan to loosen browned bits, 30 seconds. Serve shrimp mixture over creamed corn.

NUTRITION INFORMATION (original recipe)
Calories: 430; Fat: 17.1 g; Sat Fat: 5.9 g; Mono Fat: 7.5 g; Poly Fat: 2 g; Protein: 25 g; Carbohydrate: 47 g; Fiber: 5 g; Cholesterol: 163 mg; Iron: 2 mg; Sodium: 649 mg; Calcium: 209 mg; Sugars: 17 g; Est. Added Sugars: 0 g

Cooking Light, AUGUST 2017

11 Smart Points (my additions/subtractions at 4 servings)

Caribbean Style Corn on the Cob

So D and I were looking for a side to have with Jerk-Style Chicken the other day.  I'm kind of bored with vegetables, and we always seem to have black beans/coconut/rice combo, so we decided to look for something else.  I found a recipe for Caribbean Style Corn on the Cob on Delishplan.com.

However, there's really no way in hell, I'm making homemade aioli.  I've been trying hard to watch what I'm eating and that just didn't fit the bill.  So I went back to looking.  D looked over the recipe and said we should have it and just use low-fat mayonnaise.  That would help a lot.

Then I was in a meeting food-planning, and decided to look up the amounts used in the Elote recipe D makes.  So I got the amounts based on that.

D grilled it, because he always grills corn.  Again, we had with Jerk-Style Chicken.

Caribbean Style Corn on the Cob

Photo by ALB

Adapted from Delishplan.com

Ingredients
3 TBSP mayo
1/2 tsp Dijon mustard
1 clove garlic
1/8 tsp sea salt
1/8 tsp ground black pepper
1 TBSP lemon juice
2 TBSP fresh parsley, finely chopped, divided
1/4 tsp Paprika
2 TBSP shredded Parmesan cheese
4 ears of corn

Preparation
Prepare grill. Combine mayonnaise through cheese in a small bowl.

Place corn on a grill rack coated with cooking spray. Grill corn 12 minutes or until tender, turning frequently. Remove corn from grill; brush with mixture.

Serve immediately.

Pinto Bean and Hominy Salad

So earlier this year I noticed I can't eat grocery store bakery cookies (think the cookies in the clear plastic containers).  I don't know what they put in them (Publix, Sam's, Kroger, Costco), but an hour after eating one, I'm doubled over in gut-wrenching pain.  The solution?  Make my own cookies and stop eating theirs. 

Well come spring, I noticed the same thing was happening with corn.  Not with HFCS, but ears of corn, frozen corn, canned corn and popcorn  (doesn't matter organic or non).  This is not good as I love corn, and a lot of foods we have involve corn.   I thought about substituting hominy in some recipes to see if it was the shell, but never got around to it. 

Lo and behold, Homesick Texan goes and posts this recipe.  And we finally got around to planning to have it.  It was really good.  I love pinto beans and all the flavors meshed well.  Definitely will have again, especially since I was left gut-pain free.

We had with left-over Jalapeno and Beer Brined Pork.

Pinto Bean and Hominy Salad

From Homesick Texan
Servings:6-8

Photo by ALB

Ingredients: 
4 cups cooked pinto beans, drained or 2 (15-ounce) cans pinto beans, drained
1 (15-ounce) can hominy, drained
1/2 red onion, diced
2 cloves garlic, minced
1 cup grape tomatoes, quartered or 2 ripe plum tomatoes, seeded and diced
1/2 cup cilantro, chopped
1 small red bell pepper, stemmed, seeded, and diced
1 jalapeño, stemmed, seeded, and diced
2 tablespoons freshly squeezed lime juice
4 tablespoons olive oil (used 3)
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/2 cup Cotija cheese, crumbled or 1/2 cup feta cheese, crumbled
Salt

Preparation
In a large bowl, add the pinto beans, hominy, red onion, garlic, tomatoes, cilantro, red bell pepper, and jalapeño. Toss until well combined.

Whisk together the lime juice, olive oil, cumin, and smoked paprika. Pour over the beans and stir until evenly distributed. Stir in the Cotija or feta cheese. Add salt to taste.

While you can serve it immediately, it tastes better if covered and chilled for at least an hour.

Nutritional Information from My Fitness Pal (6 Servings)

Calories: 237;

Carbs: 29; Fat:

9; Protein:

7; Sodium:

526; Fiber:

8

Fresh Vegetable Salad

I really like Fiesta Pasta Salad, but D wanted something slightly different.  So I went and checked my Pinteret "To Try" page and found this.  It was pretty good, albeit slightly spicy, due to D's tweaking.  He didn't like the celery in it and thinks next time we should add zucchini.  I can go with that.  Also, he forgot tomatoes in the original meal, but added them later.  They were very welcome to the salad.

We had with Beer Can Chicken.

Fresh Vegetable Salad

Photo by ALB

Prep time 10 mins
Cook time 5 mins
Total time 15 mins

Adapted from White Lights on Wednesday
Serves: 6 to 8

Ingredients
4 ears yellow corn, cooked, cooled, and cut off the cob (didn't cook the corn)
2 large tomatoes, seeded and chopped (forgot, but added halved grape tomatoes to left-overs)
(Need to add zucchini)
6 stalks celery, chopped
1 cucumber, chopped
1/2 red onion, finely chopped
1/2 cup Shamrock Farms Zesty Jalapeno sour cream (used low-fat sour cream, a jalapeno, and some Arizona Seasoning)
1/4 cup mayonnaise (used low-fat)
2 tablespoons white wine vinegar
1/4 teaspoon salt
1 teaspoon celery seed
1/4 teaspoon black pepper

Instructions
In a large bowl, mix all vegetables together.

In a medium bowl, whisk together sour cream, mayonnaise, vinegar, salt, celery seed, and pepper until smooth.

Pour dressing over vegetables and fold until well combined. Serve immediately.

Nutritional Information from My Fitness Pal (8 servings)
Calories: 100; Carbs: 15; Fat: 4; Protein: 3; Sodium: 261; Fiber:3

Ingredients used for Nutritional Informaton 
Corn - Sweet, yellow, raw, 4 ear, medium (6-3/4" to 7-1/2" long): 310 Calories
Tomato - Grape, 1 cup: 50 Calories
Celery - Raw, 6 stalk, medium (7-1/2" - 8" long): 34 Calories
Cucumber - Peeled, raw, 1 medium: 24 Calories
Red Onion - Chopped, 0.75 cup: 50 Calories
Kroger - Sour Cream - Low Fat, 8 TBS: 180 Calories
Peppers - Jalapeno, raw, 1 pepper: 4 Calories
Penzey's - Arizona Dreaming, 1/2 tsp: 0 Calories
Hellman's - Light Mayo, 4 Tbsp (14g): 140 Calories
Regina - White Wine Vinegar, 2 tbsp:  0 Calories
Spices - Salt, table, 0.5 tsp: 0 Calories
Spices - Celery seed, 1 tsp: 8 Calories
Spices - Pepper, black, 0.25 tsp:  1 Calories

Enchilada Casserole

So whenever something has enchilada sauce in it, I immediately want it.  I love the sauce.  We are in casserole mode because some work/exercise balancing, so this fit the bill for dinner.   D made it.

We didn't have a side, but probably should have.  The portions were not generous, although not small.  Still, I would have again.

Enchilada Casserole

Servings 6.0
Adapted from Table for Two

Ingredients
1.0 lb(s), Ground Beef (90/10)
0.5 tsp(s), Spices - Chili powder
0.25 tsp(s), Ground Cumin
4.0 oz(s), Cream Cheese Light (30g)
0.25 cup(s), Light Sour Cream
10.0 oz(s), Enchilada Sauce
1.0 cup(s), Corn - Sweet, yellow, canned, whole kernel, drained solids
1.0 container (8 tbls (30 g) ea.), Chopped Green Chiles - 4 oz Can
1.0 tsp(s), Spices - Pepper, black
1.0 oz(s), Cilantro
2.0 cup(s), 4 Cheese Mexican Blend-Correct
12.0 oz(s), Medium Egg Noodles (D actually used 10 oz of egg noodles and 2 oz of Macaroni but it doesn't make a calorie difference)

Preparation
Preheat oven to 350 degrees.

In a large pot, bring water to boil and cook egg noodles according to package instructions.

In the meantime, in a very large skillet, brown your ground beef then drain the fat. Then add the chili powder, cumin, and cayenne pepper. Stir to combine.

Add in the cream cheese until melted and combined.

In a large bowl, combine sour cream, enchilada sauce, half the cheddar cheese, half the monterey jack cheese, corn kernels, and diced green chiles. Stir to combine.

Pour mixture over the beef and let simmer for 2-3 minutes.

In the meantime, drain your pasta. After you've drained it, add the pasta to the beef mixture. Make sure everything is coated in the sauce.

In a large casserole dish, pour in the pasta mixture and top with the remaining cheese.

Bake for 15 minutes or until cheese has completely melted.

Nutrition Facts from My Fitness Pal
Calories: 596; Total Fat: 23 g; Saturated Fat: 13 g; Monounsaturated Fat: 3 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 85 g; Sodium: 945 mg; Potassium: 504 mg; Total Carbohydrate: 58 g; Dietary Fiber: 4 g; Sugars: 6 g; Protein: 34 g

Avocado and Grilled Corn Salad with Cilantro Vinaigrette

So  I have no idea who pinned this for me to see on Pinterest, but I saw it.  Corn, avocado and cilantro?  Yes, please.  D said the same thing.

The taste was good.  D asked how we missed this recipe. I said because I got it from Pinterest not CL.  He said, "Ah."  Anway, we'll have again.

We had with Herbed Chicken Breasts with Tomatillo Salsa and Queso Fresco.

Avocado and Grilled Corn Salad with Cilantro Vinaigrette

Photo by ALB

Serves 5 (you probably can make it 6)
Adapted from Authentic Suburban Gourmet

Ingredients
4 Ears Corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife
2 Avocado’s, diced and sprinkled with lemon juice to prevent browning
2 C. Tomatoes, red and yellow cherry variety or equivalent
1 Small red onion, finely diced
¾ C. Feta, crumbled
1 ½ C. English cucumber, skin on and chopped small dice (didn't use...not in the grocery bag)

Directions
Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette

Ingredients
6 T. Olive oil (used 2 T.)
1 T. Vermouth
1 T. Cider Vinegar
1 t. Garlic powder
2 T. Fresh cilantro, minced
1/2 t. Salt
1/2 t. fresh ground pepper

Instructions
Add all of the above ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.

When ready to serve salad, add the dressing and gently toss.

Nutritional Information (from My Fitness Pal)
Doesn't include the cucumber
Calories: 270; Carbs: 40; Fat: 19; Protein: 5; Sodium: 442; Fiber: 7

Ingredients from My Fitness Pal
Avocado - Fresh Plain Avocado, 2 container (1 th of an avocado (1 oz) ea.) 500 calories
Tomatoes - Veggie - Fresh, Red, Golden, Cherry, Grape, 1 container (24 tomatoes ea.) 50 calories
Onion - Red, Yellow Onion, Sweet, Raw, 1 cup 60 calories
Cheese (Generic) - Feta Cheese - Crumbled, 3/4 cup (28g) 210 calories
Oil - Olive, 2 tablespoon 239 calories
White House - Apple Cider Vinegar All Natural, 1 Tbsp (15mL) 2 calories
Martini + Rossi - Extra Dry Vermouth, 0.5 oz 16 calories
Spices - Garlic powder, 1 tsp 9 calories
Cilantro - 1 Cup, 0.13 Cup 1 calories
Morton - Iodized Table Salt, 0.5 teaspoon 0 calories
Spices - Pepper, black, 0.5 tsp 3 calories calories
Generic Large Ear 5 1/2oz - Corn on the Cob, 4 ear 260  calories

Jalapeno Popper Chicken Chili

So my friend Jen posted this recipe on Facebook last week.  I decided I must have it.  She got it from SweetTreatsMore.com.

So D looked at the recipe.  He decided to double the recipe.  Except for some parts.  So this is the recipe he made (adapted from STM.com). It was really good. You should make it.

Jalapeno Popper Chicken Chili

Photo by ALB

Makes 13 Cups

Ingredients
2 tbsp extra virgin olive oil
2 small onion, diced
8 jalapeno peppers diced, seeds removed (leave some seeds for extra heat)
6 cloves garlic, minced
salt and fresh ground black pepper
2 pound boneless chicken thighs, cut into bite-sized pieces
4 teaspoons chile powder
2 teaspoon ground cumin
2 teaspoon oregano
1/4 teaspoon of crushed red pepper
2 (10 oz) can dice tomatoes with green chiles
3 cups chicken broth
2 (14 oz) can cannelloni or navy beans, drained
1 (14 oz) can corn, drained
16 ounces cream cheese
3/4 pound bacon, cooked crispy and crumbled, divided

Instructions
In a large saucepan (deep enough for soup) heat 2 tbsp extra virgin olive oil over medium heat and sauté onion, jalepeno, and garlic until tender.

Season the chicken pieces with salt and pepper, then add to the saucepan adding another tablespoon of olive oil as well. Add cumin, chili powder, oregano, and crushed red pepper. Toss chicken and seasonings together and lightly brown chicken on all sides.

Stir in can of diced tomatoes, chicken broth, corn, and cannelloni beans and increase heat to bring to a simmer. Let simmer for 30 minutes.

Stir in cream cheese and stir until completely melted. Stir in 1/2 of the crumbled bacon. Remove from heat. Season with salt and pepper as needed. **Add more chicken broth if too thick.

Serve and garnish with cheddar cheese and the rest of the crumbled bacon.

Nutritional Information (from MyFitnessPal.com)
Calories: 323; Carbs: 22; Fat:18; Protein:24; Sodium:855; Fiber: 6

Used for NI
Kroger - Extra Virgin Olive Oil, 2 tbsp.
Onions - Raw, 2 small
Generic - Jalapeño Pepper-raw, 8 qty
Garlic - Garlic (1 Clove, Raw) Net Carbs, 6 clove (3g)
Kroger - Boneless Skinless Chicken Thighs, 32 oz (112g)
Spices - Chili powder, 4 tsp
Spices - Cumin, 2 tsp
Spice Islands - Leaf Oregano, 2 tsp
Mccormick - Crushed Red Pepper Flakes, 0.25 tsp
Rotel - Original Diced Tomatoes & Green Chilies, 2 container (312.5 g (1/2 cup) ea.)
(Aldi) Fit & Active - Chicken Broth All Natural No Msg, 3 cup
Bush's - Cannelloni Beans, 2 container (1 4/5 cups ea.)
Kroger Whole Kernel - Canned Sweet Golden Corn (15.25oz Can)

Aldi - Fit & Active - Light Cream Cheese, 16 oz
Aldi's Appleton Farms - Premium Sliced Bacon, 14 Pan Fried Slices

Spicy Fried Corn with Bacon and Chipotle

So this is really good. Not sure why it took us so long to have, but we need to have again.

When I plugged it into myfitnesspal, I got vastly different NI than what Amy got.  So I'll post both.  We had with Beer Can Chicken.

Spicy Fried Corn with Bacon and Chipotle

Photo by ALB

Originally from the New York Times.
Servings; 4
Posted by Aimster04 (Amy)
Amy's Notes: I have made this recipe with fresh and frozen corn and it was excellent both ways. I only used 3 pieces of bacon, and extra chipotle, we like the heat. The serving size is small (about 1/2 cup). I doubled the recipe and it still went quickly.

Ingredients
4 ears corn, shucked
1/4 pound bacon (5 slices), roughly chopped (Al used 7 slices)
1 teaspoon chipotle in adobo sauce, seeded if desired, and finely chopped
1/2 teaspoon kosher salt  (Al's note- didn't use)
3 tablespoons fresh chopped cilantro (Al used 1/4 C)
Sour cream, for serving (optional) (Al used 4 TBSP, low fat)

Preparation
1. Slice corn kernels off cob. Fry bacon in a large skillet over medium-high heat until crisp, about 5 minutes. If pan looks very greasy, spoon off some bacon fat if desired.

2. Stir corn into skillet and cook for 3 minutes. Stir in chipotle and salt. Add 2 tablespoons water and cook, scraping up browned bits from bottom of pan, and simmering until thickened. Stir in cilantro and serve, topped with a dollop of sour cream if you like.

Amy's Nutritional Information
270 Calories; 20g Fat (65.2% calories from fat); 6g Protein; 18g Carbohydrate; 3g Dietary Fiber; 25mg Cholesterol; 470mg Sodium. Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat. The above is as written with 1T sour cream per serving

Al's Nutritional Information
Per Serving: Calories: 159; Carbs: 30; Fat: 8; Protein: 6; Sodium: 349; Fiber: 0

Ingredients Al Used:
Generic Large Ear 5 1/2oz - Corn on the Cob, 4 ears
Aldi's Appleton Farms - Premium Sliced Bacon, 7 Pan Fried Slices (15g)
Embasa - Chipotle Peppers In Adobe Sauce, 2 tbsp (31g) with sauce
Cilantro - 1 Cup, 0.25 Cup
Friendly Farms (Aldi - Light Sour Cream, 4 tbsp

4 Smart Points (my additions/subtractions at 4 servings)

Corn and Shrimp Bisque

So D and I were on vacation and I had crab bisque.  He said I should find a bisque recipe.  So I did.

I showed him this one.  He said that he would make it for Monday. I thought it was a little labor intensive but he said it was fine.  He said the hardest part of the recipe was not throwing the shrimp shells in the trash. And that a lot of bowls were involved. 

He added some more sherry to get it more bisque-y tasting.  It was really good.  Would have again. 

We had with Basic Beer Cheese Bread.

Corn and Shrimp Bisque

Photo by ALB

Nothing goes to waste in this recipe, since the shrimp shells and corn cobs make a delicate stock for the soup.

Yield: 6 servings (serving size: 1 1/4 cups)

Ingredients
2 pounds unpeeled large shrimp
4 ears corn
Cooking spray
2 cups coarsely chopped onion
5 cups water
1 bay leaf
1 fresh thyme sprig
1 tablespoon butter
2 tablespoons tomato paste
1/4 cup dry sherry (used 1/3 C)
3 tablespoons all-purpose flour
1 1/4 teaspoons salt
1/4 teaspoon white pepper
1 cup half-and-half

Preparation
Peel and devein shrimp, reserving shells. Coarsely chop shrimp. Cover shrimp and chill.

Remove kernels from ears of corn to measure 2 cups, and set aside. Reserve the corn cobs.

Heat a stockpot coated with cooking spray over medium-high heat. Add the shrimp shells and onion to pan; sauté 5 minutes or until shells turn pink. Add corn cobs, water, bay leaf, and thyme; bring to a boil. Reduce heat, and simmer 30 minutes. Drain the shrimp stock into a sieve over a bowl; discard solids.

Melt butter in a large nonstick skillet over medium heat. Add corn kernels; cook 2 minutes, stirring frequently. Add tomato paste; cook 2 minutes, stirring frequently. Combine sherry and flour, stirring with a whisk to form a slurry. Add slurry to pan; cook 1 minute, stirring constantly. Add shrimp stock, salt, and pepper; bring to a simmer. Cook 4 minutes or until bisque starts to thicken, stirring frequently. Add shrimp; cook 3 minutes or until shrimp are done. Stir in half-and-half; serve immediately.

Nutritional Information
Calories: 302; Calories from fat: 27%; Fat: 9.1g; Saturated fat: 4.4g; Monounsaturated fat: 2.4g; Polyunsaturated fat: 1.4g; Protein: 34.5g; Carbohydrate: 17.1g; Fiber: 1.8g; Cholesterol: 255mg; Iron: 4.3mg; Sodium: 764mg; Calcium: 136mg

Cooking Light AUGUST 2003

Panko-Crusted Chicken with Roasted Corn Hash and Buttermilk Dressing

So I wasn't really impressed with the chicken part of this but I liked the hash. The chicken was just bland.  D thought so as well.  I would definitely have the side again. Probably the chicken if it was easy.

Panko-Crusted Chicken with Roasted Corn Hash and Buttermilk Dressing

Chicken breast halves have ballooned beyond reasonable portion size, so just use 2 (8-ouncers), and cut each in half lengthwise to form 4 uniform cutlets. Bread all of your cutlets and get them in the pan in rapid succession so that they soak up fairly equal amounts of bacon flavor.

Yield: Serves 4 (serving size: 3/4 cup corn mixture, 1 chicken cutlet, and 1 tablespoon dressing)
Hands-on:20 Minutes
Total:50 Minutes

Ingredients
1 1/4 cups low-fat buttermilk, divided
1/2 teaspoon paprika, divided

1/2 teaspoon ground red pepper, divided
2 (8-ounce) skinless, boneless chicken breast halves, each cut in half lengthwise
4 ears yellow corn with husks
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
1 cup panko (Japanese breadcrumbs)
3/8 teaspoon kosher salt, divided
3 center-cut bacon slices, chopped
1 tablespoon olive oil
3 thinly sliced green onions
2 bottled roasted red bell peppers, chopped (about 4 ounces)
1 tablespoon bottled roasted red bell pepper liquid

Preparation
1. Preheat oven to 400°.

2. Combine 1 cup buttermilk, 1/4 teaspoon paprika, and 1/4 teaspoon ground red pepper in a large zip-top plastic bag. Add chicken; seal bag, and marinate in refrigerator 30 minutes, turning bag occasionally.

3. Place corn directly on oven rack. Bake at 400° for 30 minutes. Cool slightly; remove husks and silks. Cut kernels from ears of corn, and place in a large bowl; discard corn cobs.

4. Combine remaining 1/4 cup buttermilk, parsley, and lemon juice in a bowl.

5. Combine remaining 1/4 teaspoon paprika, remaining 1/4 teaspoon ground red pepper, and panko in a shallow dish. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Dredge chicken in panko mixture.

6. Place bacon in a large nonstick skillet over medium heat; cook 8 minutes or until crisp. Remove bacon from pan with a slotted spoon; set aside. Add oil to drippings in pan. Add chicken; cook 4 minutes on each side or until golden brown and done.

7. Combine remaining 1/8 teaspoon salt, corn, bacon, green onions, roasted red peppers, and red pepper liquid in a large bowl. Divide corn mixture evenly among 4 plates; top each with 1 chicken cutlet. Drizzle with buttermilk dressing.

Nutritional Information
Calories: 375; Fat: 11.8g; Saturated fat: 3.4g; Monounsaturated fat: 4.2g; Polyunsaturated fat: 2.5g; Protein: 33.7g; Carbohydrate: 35.2g; Fiber: 3g; Cholesterol: 87mg; Iron: 1.3mg; Sodium: 558mg; Calcium: 18mg

Cooking Light JULY 2013

Outside-In Turkey Tamale Pie

So awhile ago, I wrote a review for Chipotle Tamale Pie, and someone told me I should try this one.  I wrote it down, and when D was making a menu, he decided we should try it.

It was ok, but it was dry. He did use ground chicken because of my turkey allergy, and skipped the olives. The taste was good, but it had that over all dryness taste that I'm afraid to get when I order tamales in general.

D cooked it on low for 7 hours.

I think we'll stick to the Chipotle Tamale Pie.  It was just better.  We had with Refried Pinto Beans with Chipotle.

Outside-In Turkey Tamale Pie

From Hungry Girl website
Get ready for an amazingly comforting, scoopable, Mexican-inspired dish, because HERE... IT... IS!!! Just a warning: This stuff is hauntingly delicious!

Ingredients
1 1/4 lbs. raw lean ground turkey (used 1 lb of chicken)
3/4 cup yellow cornmeal
1 cup fat-free chicken or vegetable broth
One 14.5-oz. can diced tomatoes with chiles
1 small onion, chopped
3/4 cup canned sweet corn, drained
1/2 cup canned kidney beans, drained
1/2 cup sliced black olives, drained (didn't use)
2 tsp. chili powder
1 tsp. ground cumin
Optional toppings: fat-free shredded cheddar cheese, fat-free sour cream

Directions:
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add turkey and spread it around to break it up a bit. Cook and crumble until meat is brown and cooked through, about 6 minutes. Drain any excess liquid and add turkey to the crock pot.

In a bowl, combine cornmeal with broth and whisk thoroughly. Let stand for 5 minutes.

Add cornmeal mixture to the crock pot along with all other ingredients. Mix thoroughly.

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

Serve and, if you like, top each serving with cheese and/or sour cream. Mmmmmm!!!

MAKES 7 SERVINGS

Nutritional Information 
Per Serving (1 cup): 230 calories, 7.5g fat, 481mg sodium, 21g carbs, 3g fiber, 3g sugars, 19g protein

Spicy Chicken with Poblano Peppers and Cheese

So D and I both liked this one. The portions were big and there was a lot of flavor/spice. The corn was really good, and I liked all the vegetables.  They stayed crispy even baked. The only thing D thought was to put the peppers on top or just chop them up, since it was more of a casserole (it would make it easier to get out of the pan).

We had with refried pinto beans.

Spicy Chicken with Poblano Peppers and Cheese

Photo by ALB

Yield: 4 servings (serving size: 2 chile halves)

Course: Main Dishes

Ingredients

4 poblano chiles, halved and seeded
2 cups chopped cooked chicken breast
1 cup (4 ounces) shredded cheddar cheese
1 cup fresh corn kernels (about 2 ears)
1/2 cup chopped onion
1/2 cup chopped zucchini
1/2 cup chopped red bell pepper (used green pepper)
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon bottled minced garlic
1/4 cup bottled salsa
Added in 1 can black beans
Cooking spray
3/4 cup crushed baked tortilla chips, divided (we used taco shells) 

Preparation
Preheat broiler.
Place poblano chile halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 8 minutes or until blackened. Place peppers in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins.
(Chop them up). Reduce oven temperature to 375°.
Combine chicken and next 11 ingredients (through garlic) in a large bowl; stir in salsa, stirring until well combined.
Place poblano peppers, cut sides up, in an 11 x 7-inch baking dish coated with cooking spray; top evenly with 1/4 cup chips. Spoon the chicken mixture evenly over chips; sprinkle with remaining 1/2 cup chips. Lightly coat chips with cooking spray. Bake at 375° for 20 minutes or until cheese melts and casserole is heated through.

Nutritional Information

Calories: 331; Fat: 11.1g (Saturated fat: 4.9g; Monounsaturated fat: 1.5g; Polyunsaturated fat: 1.5g); Protein: 32.4g; Carbohydrate: 25.2g; Fiber: 4.2g; Cholesterol: 80mg; Iron: 2mg; Sodium: 688mg; Calcium: 256mg 

Cooking Light JULY 2005

5 Smart Points (my additions/subtractions at 4 servings)

Zucchini with Corn and Cilantro

So this was pretty good. Kind of a different take on corn and zucchini. I just wish it had been cold. It will be for lunch tomorrow! D said it was easy.

We had with Cumin-Dusted Chicken with Guacamole Sauce.

Zucchini with Corn and Cilantro

Photo by ALB

Prep: 6 minutes
Cook: 7 minutes

Use this vegetable medley as a fresh substitute for salsa or guacamole salad on a Tex-Mex fiesta plate.

Yield: 4 servings (serving size: 3/4 cup)

1 teaspoon olive oil
3 1/2 cups cubed zucchini (about 1 pound)
1 cup frozen whole-kernel corn
1 tablespoon chopped fresh cilantro
1 teaspoon fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add zucchini and corn; cook, stirring occasionally, 7 to 8 minutes or until zucchini is crisp-tender.
Remove from heat, and stir in cilantro and remaining ingredients.
CALORIES 62 (23% from fat); FAT 1.6g (sat 0.2g,mono 0.9g,poly 0.3g); IRON 0.7mg; CHOLESTEROL 0.0mg; CALCIUM 19mg; CARBOHYDRATE 12g; SODIUM 152mg; PROTEIN 2.6g; FIBER 2.4g

Oxmoor House, JANUARY 2003 (Cooking Light Superfast)

Chili Corn Mashed Potatoes

Made this a lot of times, but I haven't made it as of late. Usually it only makes 3 servings, but that is because the size of the potatoes is always different. It isn't like you can measure cups of potatoes in the grocery store.

It is from Southern Living Comfort Foods (it may be Light Comfort Foods...I don't remember).

Chili Corn Mashed Potatoes

POINTS® Value: 2 Servings: 4

Ingredients

• 3/4 cup frozen corn kernels
• 2 1/2 cup potato(es)
• 3 Tbsp fat-free sour cream
• 3 Tbsp fat-free skim milk
• 1 Tbsp reduced-calorie margarine
• 1/2 tsp chili powder
• 1/4 tsp table salt
• 1/8 tsp ground cumin

Instructions

Potato should be cubed peeled baking potato

1. Cook corn according to package, omitting salt; drain and set aside.

2. Place potato in medium sauce pan; bring to a boil. Cover, reduce heat and simmer 10 minutes or until tender; drain. Return potato to pan; beat at medium speed of a mixer for 1 minute. (I use potato masher, not a mixer. I have put the seasonings (chili powder, salt, cumin) in to taste, so you might have to adjust them.) Add sour cream and next 5 ingredients. Beat until smooth. Stir in Corn.

Serving Size = 3/4 Cup

Elote

I'm not sure why we tried this dish, however I'm glad we did. It is now easy to see why the Mexicans are catching up to the US in terms of obesity. I mean, it never occurred to me to put mayo on corn.

It really sounds gross, but it is oh so good!

Elote

Photo by ALB

Grilled corn on the cob is a popular street food in Oaxaca, Mexico.

Ingredients
3 tablespoons fat-free mayonnaise
2 teaspoons fresh lime juice
2 tablespoons finely grated Parmesan cheese
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt
4 ears shucked corn
Cooking spray

Preparation
Prepare grill. Combine mayonnaise and juice in a small bowl. Combine cheese and next 4 ingredients (through salt) in another small bowl. (We combine everything (Mayo through salt) in 1 bowl.)
Place corn on a grill rack coated with cooking spray. Grill corn 12 minutes or until tender, turning frequently. Remove corn from grill; brush with mayonnaise mixture, and sprinkle with cheese mixture. Serve immediately.

Yield: 4 servings (serving size: 1 ear of corn)

CALORIES 145 (17% from fat); FAT 2.8g (sat 0.8g,mono 0.8g,poly 0.9g); PROTEIN 5.7g; CHOLESTEROL 3mg; CALCIUM 34mg; SODIUM 227mg; FIBER 4.3g; IRON 0.9mg; CARBOHYDRATE 29g

Cooking Light, JUNE 2006

Chicken with Corn and Cheese Sauce

We LOVE this recipe. Definitely use fresh corn. It makes a huge difference. We buy the precut potatoes (Simply Potatoes) and use some of the sauce on that. There is a lot of cheese in this dish.

Flavor the potatoes with SW Seasoning (from Penzey's).

Chicken with Corn and Cheese Sauce

Photo by ALB

Sauce:
1 teaspoon butter
2 cups fresh corn kernels (about 3 ears)
1 cup finely chopped red onion
2 teaspoons chili powder
1 cup coarsely chopped peeled tomato (we don't use)
1/2 cup 2% reduced-fat milk
1/2 cup (4 ounces) block-style fat-free cream cheese
2 cups (8 ounces) shredded extrasharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon hot pepper sauce (such as Tabasco)

Chicken:
8 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/4 cup chopped fresh chives Prepare grill.
To prepare sauce, melt butter in a large saucepan over medium heat. Add corn and onion. Cover and cook 10 minutes or until onion is tender, stirring occasionally. Stir in chili powder; cook 1 minute. Stir in tomato; cook 2 minutes. Stir in milk and cream cheese; cook 6 minutes over low heat, stirring frequently. Stir in cheddar cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, and hot pepper sauce; cook 4 minutes or until melted, stirring frequently. Cover and keep warm.
To prepare chicken, sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until chicken is done. Serve chicken with sauce; sprinkle with chives.


Yield: 8 servings (serving size: 1 chicken breast half, 1/3 cup sauce, and 1 1/2 teaspoons chives)

CALORIES 371 (31% from fat); FAT 12.6g (sat 6.3g,mono 3.7g,poly 1g); PROTEIN 50.3g; CHOLESTEROL 132mg; CALCIUM 275mg; SODIUM 696mg; FIBER 1.6g; IRON 1.7mg; CARBOHYDRATE 13.6g

Cooking Light, JUNE 2006