BBQ Burgers & Veggies

Ingredients
1 1/2 lb ground chuck
1 envelope onion soup mix
1 1/4 c barbecue sauce, divided
1 1/2 c sliced zucchini
1 1/2 c sliced yellow squash
1 1/2 c sliced carrots (or baby carrots)
2 tbsp. minced garlic
1/4 c Italian dressing
3 ears corn, halved

Directions
In bowl, mix beef, soup mix & 3/4 cup barbecue sauce. Shape into 6 patties. In a separate bowl, toss the next 5 ingredients. Coat 6 sheets of heavy duty foil (I use 3 layers of regular foil) with cooking spray. Add patties, top with remaining barbecue sauce. Add corn & veggies. Fold foil to enclose, double sealing seams. Grill 15-20 minutes, or until patties are done. Let sit 2-3 minutes. Carefully open & serve. I served ours right out of the tin foil pack. Easy clean-up!

 

 

 

Recipe courtesy First For Women 

Chicken Tortilla Soup

Ingredients
2-3 cups raw chicken, cut into pieces
1 can diced tomatoes with green chiles
1 8 oz can tomato sauce 
2- 14.5 oz can chicken broth
1 can cheddar cheese soup
2 cups carrots, chopped
1/2 bag frozen corn
1 large onion, chopped
2 cloves garlic, minced
1/4 tsp cumin
1/2 tbsp chili powder
Handful of cilantro handful, chopped
Salt and pepper, to taste
2 c cooked rice
Shredded cheddar cheese
Tortilla chips

Directions
Combine all ingredients in slow cooker (except garnishes). Cook on high 5-6 hours or on low for 8. Serve with shredded cheddar cheese & tortilla chips.


Recipe courtesy: Chrissy K of Ohio

Gluten Free Taco Corn Fritters

I am so thankful for Lisa sending me this family tested gluten free recipes. These corn fritters look and sound delicious. I would like to make these for my family.

Ingredients

1/2 lb ground beef, seasoned (use your favorite taco seasoning recipe)
2 c cornmeal - gluten free

1 tsp baking powder - gluten free

1/4 tsp salt

2 large eggs

3/4 c milk

1/4 c honey

1/4 c olive oil

3/4 c shredded cheese

2 c frozen corn, thawed

oil for frying

Directions
Brown hamburger meat with seasoning mix, and drain oil. In another bowl, mix together remaining ingredients, except corn and cheese until blended. Fold seasoned meat, corn and cheese into the corn batter. Heat oil for frying in a skillet (about 1/4 to 1/2 inch deep). Scoop 2 tablespoons of corn mixture into the hot oil (I like to use an ice cream scoop for uniform scoops), flattening batter to form a “patty”. Fry for 5-7 minutes on each side until cooked through. Top with your favorite salsa and a dollop of sour cream.

Variations
-Add a can of black beans, or chilies for an extra kick

-Substitute ground beef for shredded seasoned chicken

Recipe courtesy - Lisa B of Tennessee

Corn on the Cob

We love fresh picked corn on the cob. I will cook it one of two ways - boil on the stove or grill it. This is my favorite boil method. This makes the best tasting corn. The kernels pop right off the cob into your mouth. Super yummy.

Ingredients

Fresh ears of corn

1/4 c sugar

Water

Butter

Directions

Shuck the ears of corn and remove the silk. Rinse ears with cold water. Place all ears of corn in a large pot. Add water to the pot. Be sure you add enough water to allow the corn to float freely. Add sugar to water. Place pot on stove and bring to boil. Once the water boils, cover the pot and boil for 8 minutes - no longer. Remove pot, drain water and serve the corn with butter and salt.

Farmhouse Ham Chowder

I have made this soup two times. I actually thought I had already posted this recipe but when I went to look for it on here I could not find it. Now I am adding it. Whenever I make a ham I always have leftovers that I freeze for soups and beans. This soup was made from ham that I diced and saved from Christmas. It is a very quick dinner and the kids just love it too.

Ingredients
1/2 c finely chopped onion
1/2 c finely chopped celery
1/2 c chopped sweet red pepper
2 tbsp butter
1/4 c all-purpose flour
1 envelope ranch salad dressing mix
4-1/4 c milk
2 c frozen cubed hash brown potatoes, thawed
2 c frozen corn, thawed
2 c cubed fully cooked ham
1/4 tsp dried thyme
2 oz cheddar cheese, shredded

Directions
In a large saucepan, saute the onion, celery and red pepper in butter until vegetables are crisp-tender. Stir in flour and dressing mix until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the potatoes, corn, ham and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Sprinkle with cheese before serving.

Vegetable Fried Rice

You can throw whatever vegetables you have in your refrigerator. Here is the recipe with some of my favorites.

Ingredients
3 c cooked minute brown rice (you can use the white rice or even cook regular rice)
1/2 c diced onion
2 eggs, beaten
2 zucchini, halved & sliced
2 c frozen broccoli spears, thawed (I just sit mine out on a plate while I prep everything)
1 can baby corn
1 can sliced water chestnuts
Pepper & soy sauce, to taste

Directions
Cook minute rice (or regular rice if you are using it). Heat large pan or wok (medium to medium high heat) with about 2 tablespoons of olive oil. Add onion, zucchini & broccoli spears. Cook until tender. Push to side. Add beaten egg. Cook until done. Add rice, baby corn & water chestnuts. Season with soy sauce & pepper. Cook until all is heated through.

Black Bean Enchiladas

Ingredients
1 tbsp vegetable oil
1/2 c onion, chopped
1 tsp ground cumin
1 c frozen whole kernel corn, thawed
3/4 c salsa
1 can (15 oz) black beans, rinsed and drained
2 c shredded Monterey Jack cheese
10 corn tortillas (6 inch)
1 can (10 oz) enchilada sauce
Chopped avocado, black olives, sour cream and cilantro, if desired

Directions
Heat oven to 350°F. Spray large baking dish with cooking spray. In skillet, heat oil over medium heat. Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender. Stir in corn, salsa, beans and 1 cup of the cheese. Remove from heat. On microwavable plate, stack tortillas and cover with paper towel; microwave on high 1 minute to soften. Place 1/4 cup bean mixture along center of each tortilla. Roll up tightly, and place seam sides down in baking dish; spoon remaining bean mixture on top. Pour enchilada sauce over enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Garnish with remaining ingredients.

Little Slugger Chili Mac

This time of year (with the start of Little League baseball) it can be so busy. Between homework, practices & games there is little time to prepare dinner. I named this version of chili mac after my little slugger. He ate 2 plates of this after batting practice one night. I think it was a home run!

Ingredients

1 1/4 c uncooked elbow macaroni

1 # ground chuck

1/2 c green pepper, chopped

1/2 c onion, chopped

2 cans chili with beans

1 can corn, drained

1 1/2 c shredded cheddar cheese

Directions

Cook macaroni according to package directions. In a large skillet cook ground chuck, green pepper & onion until no longer pink. Drain. Stir in chili & corn. Drain macaroni. Add macaroni to skillet & heat through. Turn off heat. Sprinkle with cheese. Cover until cheese is melted.

Vegetable Soup

I love cool days & a big crock pot of vegetable soup! With this recipe you can add whatever vegetables you want. If you use anything canned just remember to add it towards the end of the cooking period.

Ingredients
2 Tbsp canola oil
1 1/2 - 2 # stew meat or round steak cut into bite size pieces
1 onion, chopped
1 large can tomato juice
1/2 head of green cabbage, chopped
4-6 potatoes, diced
1 # fresh green beans, snapped into bite size pieces
1 can dark red kidney beans
1 can yellow corn

Directions
Saute onions in oil for about 2 minutes. Add meat. Cook a few minutes until meat is browned. Pour tomato juice into crock pot. Add meat & onions. At this point add all fresh vegetables. In this recipe you would add cabbage, potatoes & green beans. Add 2 cups of water. Cook on high for 4-5 hours. Add canned vegetables. In this recipe you would add kidney beans & corn. Cook on low for an additional 1-2 hours.

Mexican Corn Dip

One of my favorite dips. I love it so much I could just eat it by the spoonful.

Ingredients
2 cans Mexicorn, drained
2 c mayonnaise
2 c shredded Monterrey Jack or cheddar cheese
1 c Parmesan cheese
Tortilla chips

Directions
Mix all ingredients. Place in a greased 9x13 baking dish. Bake at 350 degrees for 40 minutes or until lightly browned & bubbly. Serve with tortilla chips.

Corn Souffle

I made this on Christmas Eve. It was introduced to us, by my mom, last Thanksgiving. It is super simple & so yummy. You can pair this side dish with just about anything.

Ingredients
16 oz. can whole corn, drained
16 oz. can cream corn
8 1/2 oz. box Jiffy corn muffin mix
1/2 c. corn oil
2 beaten eggs
8 oz. sour cream

Directions
Mix all ingredients together (muffin mix last) in a large mixing bowl. Mix well. Pour mixture in a greased souffle dish (I use a tall square Corningware dish). Bake at 350 for 1 hour.