Ma Whats For Dinner?» corn

Clam & Corn Chowdah Soup Week

Alex aka Ma, What's For Dinner — Sat, 18 Feb 2012 11:00:47 +0000

It’s Soup Week here at Ma, What’s For Dinner.

It’s a cool cloudy day around here.

We’re expecting a boat load of rain this weekend.

This yummy soup will hit the spot!

Serves: 6 Prep Time: 15 minutes Cook Time: 30 minutes

WHAT YOU NEED:

2 T butter

1 T Olive Oil

4 slices thick cut bacon, chopped

1 medium onion, chopped

2 stalks celery, chopped

1 T fresh thyme

S&P

2 T flour

2 cups half-and-half

2 cups chicken stock

1 bag diced potato (near the hash browns in the meat section)

2 cans whole clams and their juice

1 10 oz bag frozen corn

WHAT TO DO:

In a medium pot over medium high heat sauté bacon with 1 T olive oil. When just crispy add in butter and onions, celery and thyme. Season with S&P and cook 5-7 minutes. Add flour and cook for two more minutes.

Add half-and-half and stock and bring to a bubble, then stir in potatoes and clams. Season again with S&P. Bring soup back to a boil, reduce heat and simmer 20 minutes, until potatoes are cooked and soup has thickened up nicely. Stir in frozen corn and cook for an additional 5 minutes. Serve with garlic bread and salad.

Grillin’ & Chillin’ Week – Grill ‘em all

Alex aka Ma, What's For Dinner — Fri, 05 Aug 2011 12:45:30 +0000

To paraphrase Metallica…

Grill ‘em all!

All the veggies that is.

We’re grilling all the sides around here these days!

Everything in our box from our awesome Stone Gardens Farm CSA

Check it out…

Cabbage tossed in olive oil and S&P then grilled.

Then drizzle with your favorite salad dressing or just balsamic and extra virgin olive oil.

Grilled potatoes and onions tossed with garlic, olive oil, S&P, parmesan cheese and chives.

Grilled kohlrabi, yellow squash, and zucchini…

Tossed in olive oil & S&P before I put them on the grill.

And finally our favorite…

I loooooove grilled corn.

Check out our recipe for how to do it and the awesome chili lime butter that goes with it!

So get on out and light the grill this weekend!

Mexican Fiesta Week – Cheesy Corn Rice

Alex aka Ma, What's For Dinner — Mon, 02 May 2011 11:00:26 +0000

It’s May!

I can’t believe it…

It’s actually May.

Hopefully that means we’ll be warming up here in the Northeast soon.

Want to know why I love May?

First, it’s my wedding anniversary tomorrow…

8 years! Seems like yesterday.

It’s also my son Brady’s birthday later this month…

Can’t believe he’s going to be 5!

But want to know what I really really really love about May?

Well other than remembering my wedding day and the birth of my child…of course.

CINCO DE MAYO!!!!

You all know about this So. Cal girl living in the Northeast with terrible mexican food so I know must take it upon myself to get my fix.

So I hereby dub this…

Mexican Fiesta Week!

First up…

Cheesy Corn Rice

Back in LA, growing up one of my brother’s good friend’s family owned this great chicken restaurant called Chick’s.

If you’re in the west San Fernando Valley you know it and love it…

If you don’t…GO CHECK IT OUT!

Anyway, Josh’s friend created this dish called Cheesy Corn.

It was insane!

Literally, corn, cheese, mayo and spices.

It was hardly good for you, but man was it worth it.

This is an ode to the cheesy corn!

All hail the cheesy corn!

WHAT YOU NEED:

2 cups cooked rice (white or brown)

1 T butter

1 small onion diced

2 cups corn kernels (either fresh or frozen)

1 cup mayonnaise

1 cup shredded white cheddar cheese

1 small can mild diced green chiles

1 1/2 t chili powder

1 t cumin

S&P

WHAT TO DO:

In a medium sized saucepan heat butter over medium high heat. Toss in your onion and let them cook for a few minutes. Then toss in your corn kernels and let them sizzle a bit til they start to soften. Season with S&P.

Turn the heat down to low and add in your mayo, cheese, chiles and spices. Stir to allow everything to come together and melt. Fold in your rice and season with more S&P if necessary.

Best thing about this dish is LEFTOVERS!

Use some grilled or rotisserie chicken the next day for an amazing two night meal a ala Dinners On A Dime.

What’s your favorite mexican dish?

And in other news…

Anything interesting happening lately?

What a remarkable day.

What a service of justice.

Thank you to our special forces…

Thank you to all our military serving, past and present, far away from loved ones to keep us safe.

What a day to be an American.

What a day to be a human.

To witness the destruction of a monster.

Mark and Erica, and the thousands of others who were murdered on 9/11…I hope you’re in a better place and raising a glass today that your deaths will never be forgotten but I’m thrilled that Bin Laden was brought to justice.

photo credits: Tina Fineberg/AP and American Special Ops.com

Corn glorious corn!

Alex aka Ma, What's For Dinner — Mon, 13 Sep 2010 12:37:43 +0000

Oh it’s that time of year!

The corn is absolutely amazing!

We’ve been eating a ton of it.

We’ve grilled it…

We’ve steamed it…

We’ve sauteed it…

Ok, can’t find my sauteed corn pic but just go with me…we have…

And now we’re making some chowder….or chowdah depending on who you’re talking to.

The kids love it, the hubs loves it, I love it…the whole neighborhood loves it. It’s sweet, easy, and chock full of good for you veggies. And it warms the belly and makes it feel like fall. We serve it up with some crusty garlic bread and a nice salad. Gotta make the most of this glorious corn season!

Ma’s Glorious Corn Chowder

1/2 pound thick cut bacon
2 cups diced sweet onion
2 large carrots diced
2 celery stalks diced
1 large russet potato diced
S&P
dash of hot sauce
1/4 cup wine
4 cups chicken stock
2 fresh thyme sprigs
3 cups corn about 6 ears, kernels removed
1 1/2 cups heavy cream

Cook bacon in a wide heavy pot over moderate heat, stirring frequently, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain. Set aside. Add onion, carrots and celery to bacon fat and cook, stirring, until onion is softened, 8 to 10 minutes. Season with S&P.

When the veggies are cooked toss in your white wine and scrape up all that good stuff stuck to the bottom of your pan. Then toss in your potatoes, stock, thyme and hot sauce and let it simmer, covered, until potatoes are tender, about 15 minutes.

Next add in your corn and cream and simmer, uncovered, for about 10 minutes. Season with more S&P. Stir in your bacon and serve!

What’s your favorite corn recipe?

Come on baby light my fire, we’re grilling corn

Alex aka Ma, What's For Dinner — Fri, 11 Jun 2010 11:22:51 +0000

Oh, Tyler Florence, how I love thee. You’ve been my constant cooking companion for years. You make the best quacamole, by far, your chimichurri sauce is to die for, and once again, you’ve raised common street fair food to an art. Oh yes, I’m talking about the grilled corn with chili lime butter. I was inspired walking around a street fair on the upper west side of Manhattan this weekend by all the scrumptious smelling grilled corn. I love it, because it’s sort of like food on a stick, but slightly higher brow. It’s like the aristocrat of corn dogs. So I ran home to fire up the grill and make one of my favorite all time summer bbq staples. Try Tyler’s recipe, it’s delicious. Love ya, Ty!

12 ears fresh corn, unshucked

1/2 pound (2 sticks) unsalted butter, room temperature

3 limes, zest finely grated

1 bunch fresh chervil, chopped

Salt and freshly ground black pepper

1/2 pound queso fresco, finely grated

1/4 cup chili powder

Soak the corn in a large container of water for 1 hour. Prepare the grill. Put the soaked cobs on the hot grill and cook for 30 to 40 minutes, turning frequently. The corn is done when it feels soft when you press on it.

While the corn is grilling make the lime butter: In a small bowl add the butter, lime zest, chervil, chili powder and salt and pepper, to taste. Mix well and spread onto a large plate.

Take the corn off the grill and carefully peel back the husks (it will be hot). Remove the corn silk and tie the husks in a knot so you can hold on to it like a handle. Roll in the lime butter. Place on a large platter and serve immediately.

Clean out the fridge chicken pot pie

Alex aka Ma, What's For Dinner — Thu, 13 May 2010 20:47:33 +0000

What do you do when you have a bunch of stuff clogging up your fridge and freezer drawers? Toss them in a pot, stir ‘em up and cover them with some straight from the freezer pastry dough! My Ma used to make stew, I make a creamy version then cover it and bake it till it bubbly good and the hubs and kids are in hog heaven. Give this one a try.

1 thawed sheet of pastry dough

3 large chicken breasts

3 tablespoons olive oil

2 T butter

4 cups chicken stock

2 yellow onions, chopped

1/4 cup all-purpose flour

1/4 cup heavy cream

1 cup medium-diced carrots

1 10 oz package frozen peas

1 10 oz package frozen corn

1 zucchini, diced

2 celery stalks, diced

S&P

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with 1 T olive oil. Sprinkle generously with salt and pepper. Roast for 30 minutes, or until cooked through. Cut the chicken into large dice. Turn up the oven to 375 degrees.

In a large pot or Dutch oven, melt the butter and remaining oil and saute the onions over medium low heat until soft, about 10 minutes. Toss in carrots, zucchini, and celery and cook for two more minutes. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add S&P and heavy cream. Add the cubed chicken, peas and corn. Mix well. Pour into a 13×9 baking dish. Cover with pastry dough. Cut a few slits into the dough to allow steam to escape. I like to sprinkle the top with a bit of fleur de sel (or any other course salt) but you can use whatever you like. Bake at 375 for 1 hour. Serve with a side salad. I dare you not to lick the plate!

Cottage Pie

Alex aka Ma, What's For Dinner — Fri, 26 Feb 2010 18:00:49 +0000

Serves: 8 Prep time: 20 minutes Cook time: 40 minutes

2 lb russet potatoes peeled and cubed

2 lb ground beef

1 large onion, chopped

1 c mushrooms, sliced

½ T garlic powder

¼ c ketchup

2 T Worcestershire sauce

½ jar mushroom gravy, store bought

½ 10 oz can Light cream of mushroom soup

¾ c frozen corn

¾ c frozen peas

½ c milk

3 T sour cream

2 T butter

1 large egg

S&P

Preheat your oven to 425 degrees. Place your peeled cubed potatoes in large pot of cold water over high heat. Bring to a boil and cook until fork tender (about 8-10 minutes after water boils depending on the size of your cubes).

In a large skillet brown your ground beef over medium high heat. Once the meat has browned push it to the sides of the pan creating a well in the middle. If the meat has given off enough oil add in your onions and mushrooms, if it’s a bit dry you can add a tablespoon of olive oil. Let the mushrooms and onions soften for 3-4 minutes then stir to combine with meat. Season with garlic powder and S&P. Add in ketchup, Worcestershire sauce, gravy and soup. Let simmer for 5 mintues. Stir in frozen corn and peas. Stir to combine and remove from heat.

Drain your potatoes and return to pan. Pour in your milk, sour cream, butter, and egg and season with S&P. Using a hand mixer whip your potatoes until smooth and set aside to cool a bit.

Pour your meat mixture into a 13×9 inch baking dish and pat down into a flat layer. Spoon your mashed potatoes over the top of the meat covering it completely. Cover with shredded cheddar cheese. Spray a piece of tin foil with cooking spray and cover your baking dish. Bake at 425 for 30 minutes. Remove foil and bake uncovered for an additional 5-10 minutes.

Little Bo Peep Pie

Alex aka Ma, What's For Dinner — Fri, 12 Feb 2010 17:00:21 +0000

Little Bo Peep Pie

Serves: 4 Prep time: 10 minutes Cook time: 40 minutes

1 lb russet potatoes peeled and cubed

1 lb ground beef

1 small onion, chopped

1 c mushrooms, sliced

½ T garlic powder

¼ c ketchup

2 T Worcestershire sauce

½ jar mushroom gravy, store bought

½ 10 oz can Light cream of mushroom soup

¾ c frozen corn

¾ c frozen peas

½ c milk

3 T sour cream

2 T butter

1 large egg

S&P

Special Equipment needed: 8 small ramekins or 4 medium sized ramekins.

Drain your potatoes and return to pan. Pour in your milk, sour cream, butter, and egg and season with S&P. Using a hand mixer whip your potatoes until smooth and set aside to cool a bit.

Spoon your meat mixure into ramekins filling them half way. Take a large plastic Ziploc bag (or a pastry bag if you have one) and cut a small hole in the bottom corner. Spoon your mashed potatoes into the bag then pipe out the potato on top of the meat mixture in the ramekins covering it completely. Place your ramekins on a cookie sheet and bake at 425 for 20 minutes. Serve with some veggies roasted alongside your pies!

Tasty Tidbit: Try topping these with shredded cheese and broil for 3 minutes…so good!