Healthy Mediterranean Cooking at Home

Category Archives: corn

Enchilada Sauce

1 teaspoon garlic powder
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
4 oz container chopped green chilies
2 tablespoons Instant flour
2 cups chicken broth (low sodium)
1 (15-ounce) can tomato sauce or finely chopped tomatoes (low sodium)
1 teaspoon agave syrup or honey

Enchilada Filling

2 tablespoons olive oil
1/2 cup finely chopped onion
2 lbs lean ground beef (sirloin or round)
2 garlic cloves, minced
1 teaspoon salt
1 cup corn
1 cup jarred salsa
8 flour tortillas (8-inch)
3 cups shredded cheddar cheese

For the sauce:
Combine all the ingredients for the sauce in a medium saucepan. Whisk until smooth.
Bring to a boil. Reduce the heat to low and simmer for 5 minutes

 

For the filling:
Heat oil in a large skillet. Add onion and cook until softened, about 3 minutes. Add garlic and cook, stirring, another minute. Add the ground beef and salt. Turn the heat to medium-high, break the beef up, and cook until all pink is gone from the meat. Stir in the corn and salsa and cook until all liquid has evaporated for about 15 minutes. Remove the skillet from the heat and let cool slightly. Stir in 1 cup of enchilada sauce into the beef mixture.
Preheat the oven to 375ºF. Oil a 9 ×13-inch glass baking dish.

To make the enchiladas:
Place the tortillas on kitchen towels or wax paper.

Spoon 2 cups of sauce into the prepared baking dish and spread it out on the bottom. Divide the filling evenly among the 8 tortillas. Roll up each tortilla tightly and place seam-side-down into the baking dish. Pour remaining sauce over all and sprinkle with cheese. Spray one side of a sheet of foil large enough to cover the baking den with cooking spray. Place the sprayed side down over the casserole.

Place enchiladas into the oven and bake15 minutes. Remove the foil and return the baking dish to the oven and bake for 18 more minutes until the cheese is completely melted and the sauce is bubbling.
Remove the dish from the oven, let it cool for 5 minutes before serving.

 


Corn is very plentiful and has a long growing season where I live. So when it is at its best, I freeze many quarts of this vegetable to use during the off-season. Even after spending several months in the freezer, you can taste its sweetness when using it in your cooking. You certainly can use frozen corn from the supermarket in this recipe.

Chowder

Ingredients

2 tablespoons butter

1 large onion, diced (about 2 cups) 

1 large carrot, diced

4 ribs celery with leaves, diced

1 1/2 pounds  Yukon gold potatoes, peeled and diced 

4 cups vegetable stock 

2 fresh whole sprigs of thyme  

1 teaspoon kosher salt 

¼ -½ teaspoon cayenne pepper

1to 2 tablespoons honey 

7 cups frozen sweet corn kernels, divided

2 cups whole milk 

Additional salt to taste, pepper to taste

Directions

Heat the butter in a Dutch oven or large soup pot. Add the onion, celery, carrots, and potatoes to the pot and saute for ten minutes until soft.

Add honey if the corn isn’t sweet. 

Add 4 cups of corn, vegetable stock, cayenne, salt, and thyme. Bring to a boil, lower the heat to a simmer, cover and cook for an hour. Remove the thyme branches.

Remove the pot from the heat and puree the contents with an immersion blender. Add milk, salt, and pepper to taste and the remaining 3 cups of corn.

Return the pot to the heat and simmer the soup for about 30 minutes.

Garnish the soup with cheddar cheese or toasted tortilla strips when serving, if desired.

 


Burritos

Ingredients

Marinade
1 orange
1 lime
¼ cup avocado oil
2 – 3 canned chipotle peppers in adobo sauce, finely chopped
½ teaspoons ground cumin
½ teaspoon salt
1 pound beef flank steak

Burrito
1 teaspoon vegetable oil
½ teaspoon ground cumin
Half a large sweet onion cut into thin rings and rings halved
2 medium sweet bell peppers, cut into thin strips
1 jalapeno pepper, sliced into thin strips
6-8 inch flour tortillas, warmed
¼ cup snipped fresh cilantro
1 cup of salsa

Directions

Zest the lime and orange. Juice both the orange and lime. In a large resealable plastic bag combine 1/4 cup orange juice, 1 teaspoon orange zest, 1 teaspoon lime zest, 2 tablespoons lime juice, avocado oil, chipotle peppers, cumin, and the salt. Add steak. Seal bag; turn to coat. Marinate in the refrigerator for 1 to 12 hours.

Remove meat from the marinade. Reserve 2 tablespoons marinade; discard any remaining marinade. Pat meat dry with paper towels. In a large grill pan, heat 1 teaspoon oil over medium-high heat. Add steak to the pan. Cook for 14 to 18 minutes or until steak reaches desired doneness, turning once halfway through cooking. (Or, for a gas or charcoal grill, grill the steak on a greased rack of a covered grill over medium heat for 17 to 21 minutes or until steak reaches desired doneness.)

Transfer meat to a cutting board. Cover and let stand 10 minutes. Cut steak across the grain into 1/4-inch-thick slices.

Heat the same grill pan over medium-high heat. Add the onion and peppers to the drippings in the pan. Cook, stirring occasionally, for 3 minutes. Stir in the zucchini. Cook 1 minute more. Add the reserved 2 tablespoons marinade and 1/2 teaspoon cumin. Cook and stir 2 minutes more.

Lay tortillas on a flat work surface. Arrange the meat on the bottom third of the tortillas. Top with cooked vegetables, and cilantro. Roll up tortillas tightly. Serve with salsa.

Tips
If using a gas or charcoal grill, use a large skillet to cook the vegetables. Use 1 tablespoon vegetable oil in place of the drippings.

Cheese Sauce

ingredients

1 cup heavy cream
1 cup sharp cheddar cheese grated
1 teaspoon dijon mustard

Directions
Combine all ingredients in a large saucepan.
Stir over medium-high heat until all cheese is melted.

Creamy Southern Succotash

Ingredients

1 recipe cooked southern field peas (see recipe), drained
2 cups fresh or frozen corn
1 teaspoon Mexican chili powder
Cheese sauce, recipe above

Directions

After the cheese sauce is complete, stir in the drained peas and corn. Add the chili powder and simmer over low heat until hot.
Serve with the burritos.


Smothered Pork Chops

Pork Chops
1 pound boneless pork chops, about 3/4-1 inch thick.
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/2 cup all-purpose flour
3 tablespoons olive oil, divided
2 tablespoons unsalted butter

Gravy
1 tablespoon unsalted butter
1 large onion, thinly sliced
Pinch of salt
2 large cloves garlic, minced
1 teaspoon poultry seasoning
1 cup chicken broth
1/2 cup buttermilk or heavy cream
Chopped fresh flat-leaf parsley, for garnish

Directions

Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, salt, pepper, and 1 tablespoon olive oil. Refrigerate for several hours.
Dredge each chop in the flour; shake off the excess and reserve the remaining flour.
Heat 2 tablespoons olive oil and 2 tablespoons of butter in a deep skillet over medium heat. When hot, sear the pork chops in a single layer on each side 2 minutes per side. Remove pork chops from the pan and keep warm.

In the same pan, heat 1 tablespoon of butter over medium heat.
Add the sliced onions and a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 8-10 minutes. Stir in the garlic and poultry seasoning; cook 30 seconds.

Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook 2 minutes.
Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy.
Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 3 minutes (or until the pork is cooked to your desired doneness). Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving.

Southern Field Peas

ingredients

4 cups fresh heirloom cowpeas
3 cups chicken stock
1 teaspoon salt
1 tablespoon butter
1/2 bell pepper finely diced
1/2 Vidalia onion, finely diced

Directions

Place cowpeas, bell pepper, onion, chicken stock, butter, and salt into a large saucepan. Bring to a boil. Once it reaches a boil, lower to a simmer, and cook for about 45 minutes. Taste the peas to be sure they are tender. If not, simmer for a few minutes more. Drain and serve.


Corn Cakes

Makes 9-10 cakes

Ingredients

3/4 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon black pepper
1/8 – 1/4 teaspoon cayenne pepper
1 tablespoon melted butter
1 cup whole milk
1 large egg
1 tablespoon honey
1 cup fresh corn kernels
1/2 cup shredded white cheddar cheese
2 tablespoons olive oil

Directions

Whisk together the flour, cornmeal, baking powder, salt, pepper, and cayenne in a medium bowl. Whisk together the wet ingredients in a separate bowl. Make a well in the center of the dry ingredients and incorporate the wet ingredients (do not over mix). Fold in the corn and cheese.

Heat the oil in a large nonstick skillet over medium heat. Working in batches, drop heaping ¼-cup portions of the batter into the skillet and cook until golden brown and cooked through, 2 to 3 minutes per side. Serve immediately.


Freezing Corn

Whole Cobs.
Blanching is not necessary to successfully freeze corn.
This is the easiest and quickest method if you have room in your freezer.
Shuck the corn and place the cobs in large freezer bags and freeze
The best way to cook frozen whole cobs:
Bring a large pot of water to boil.
Drop frozen ears of corn into boiling water.
Cook for 5 minutes or until done to your liking.

 


Corn Kernels
Shuck the corn and cut the kernels off the cob into a large bowl.
Spoon kernels into freezer bags or containers, remove as much air as possible, seal and freeze.
The best way to cook frozen corn kernels:
Sauté in butter with the additions of chopped onions or peppers.
Add to soups and stews.

Freezing Cooked Corn

Creamed Corn
Place the creamed corn from this recipe in a freezer container and save for a side dish at your Thanksgiving Day dinner. This recipe is also good for stuffing vegetables, such as tomatoes or bell peppers.

Ingredients

4 ears corn, husked
1 tablespoon honey
2 tablespoons all-purpose flour or Wondra flour
Salt and freshly ground black pepper
1 cup heavy cream
1 cup of corn broth
2 tablespoons butter

Directions

Cut the kernels from the cobs with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid.

Place the corn husks in a large pan and cover with 2 cups of water. Bring to a boil, reduce heat, and simmer until the liquid is reduced by half about 45 minutes. Discard the cobs and save the broth.
Whisk together honey, flour, ½ teaspoon salt, and ¼ teaspoon pepper. Add the corn kernels. Add the heavy cream and water. Mix.
In a large skillet over medium heat, melt the butter. Add the corn mixture and turn the heat down to medium-low, stirring until it becomes creamy about 15-20 minutes.


Sea Bass

Ingredients

1 teaspoon salt
1 teaspoon pepper
1 lb sea bass fillets, ½-inch thick, cut into smaller portions

Caper Sauce
3 tablespoons lime juice
3 tablespoons avocado oil
2 teaspoons red wine vinegar
1 tablespoon chopped fresh thyme
1 scallion, minced
1 tablespoon capers, drained and chopped
1 seeded jalapeno pepper, minced
1 garlic clove, minced
1/4 teaspoon pepper

Directions

Combine the sauce ingredients in a small bowl and set aside.
Season the fish with salt and pepper and brush the fillets with some of the sauce.

Heat a medium skillet and sear the fish on both sides about 2 minutes on each side. Reduce the heat to low and pour the sauce over the fish and simmer for 5-6 minutes until the fish flakes easily with a fork.


Serve immediately.

Creamy Corn Stuffed Tomatoes

Ingredients

4 firm, medium-sized tomatoes

Filling
2 cups fresh corn kernels (cut from 4 ears)
4 tablespoons mayonnaise
3 tablespoons minced scallion
Kosher salt and black pepper to taste
1 cup shredded cheddar cheese
1 tablespoon chopped fresh parsley

Directions

Preheat oven to 400°F.

Cut off tops of tomatoes; remove seeds and pulp with a spoon. Leave a 1/2-inch wall of flesh around the inside of the tomato. Invert tomatoes on a paper towel to drain while preparing the filling.

Combine the corn with the rest of the filling ingredients in a medium bowl. Season the inside of the tomatoes with salt and black pepper and fill with a generous amount of corn filling (amount will vary depending on the size of the tomatoes). Arrange stuffed tomatoes in a baking dish.

Bake tomatoes until the filling is hot and the cheese has melted 15–20 minutes.

Sweet Potato Patties

The potato cakes can bake in the oven along with the tomatoes in this dinner menu.

Ingredients

Olive oil cooking spray
1 large egg
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon honey
1/4 cup minced scallions
1/4 cup blanched finely ground almond flour (1 oz)
Cooked and mashed sweet potato (2 sweet potatoes)

Directions

Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and spray it with oil.

In a medium bowl, whisk together the egg, sea salt, black pepper, honey, scallions, and thyme. Mix in the almond flour. Add the mashed sweet potato to the egg mixture. Mix well.

 

Using a ¼ cup scoop or measuring cup, form six mounds of the mixture onto the prepared baking sheet. Flatten with a spatula. Spray with oil.

Bake the sweet potato cakes for 15 minutes. Turn them over, spray with more oil and bake until browned and set, 10 more minutes. Serve immediately.


Roasting a turkey breast is a very economical dinner choice. There is little waste and a 5 lb roast will give you several meals later in the week. I was able to use the meat from this roast to make Turkey Tetrazzini, Pot Pie, Turkey Salad and sandwiches. I also made turkey broth from the breast bones.

Herb Roasted Turkey Breast

Ingredients

1 bone-in turkey breast (4½ to 5 pounds)
2 tablespoons olive oil
1 tablespoon minced garlic (3 cloves)
1 tablespoon freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup dry white wine

Directions

Preheat the oven to 350 degrees F.
Place the turkey breast on a rack in a roasting pan, skin side up.

In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 1/2 to 2 hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. If the skin is browning too quickly, cover it loosely with aluminum foil.

When the turkey is done, remove the pan from the oven and cover the pan with aluminum foil. Let the turkey rest at room temperature for 15 minutes. Slice and serve warm with the pan juices.

Corn Cakes

Fresh corn is ideal but frozen and canned works well in this recipe.

Ingredients

1 ½ cups cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons sugar or sugar substitute
1 ½ cups buttermilk
2 eggs, lightly beaten
6 tablespoons melted butter, plus more for greasing the griddle
3 cups freshly shucked corn kernels, from about 4 ears
1 small jalapeño chile, finely chopped
3 tablespoons finely diced scallions

Directions

Stir together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar in a large mixing bowl. In a separate bowl, whisk together buttermilk, eggs, and 6 tablespoons melted butter. Add buttermilk mixture to the cornmeal mixture and mix briefly with a wooden spoon or whisk to obtain a thick batter. Add corn kernels, jalapeño, and scallions and stir to combine.

Place a griddle or large skillet over medium heat. When the griddle is hot, grease lightly with butter, using a folded paper towel or pastry brush. Spoon 1/4 cup batter onto the griddle. Adjust heat as necessary to keep griddle cakes from browning too quickly. Cook for about 1 1/2 minutes, then carefully flip with a spatula and cook for another 1 1/2 minutes.
Serve immediately or keep warm in a low oven until all the batter is used.

To serve with the roasted turkey, put 2 griddle cakes on an individual plate, top with sliced turkey and pan juices.

Broccoli and Mushroom Casserole

Ingredients

2 tablespoons butter
4 oz sliced mushrooms
1 1/2 tablespoons all-purpose flour ( I use Wondra)
1 cup whole milk
1/4 teaspoon kosher salt
1/4 teaspoon white pepper
1 head fresh broccoli cut into small pieces

Directions

Steam or boil the broccoli for 3 minutes and set aside in a colander to drain.
Melt butter in a saute pan over medium-high heat until bubbling.
Place sliced mushrooms in the pan with the salt and white pepper. Saute until browned, about 5 minutes.
Add the flour and stir until dissolved. Slowly add milk and cook until thickened.
Stir in drained broccoli and heat for a few minutes.
Pour into a serving dish.


Tortilla Soup

The tortilla strips and the garnishes are best prepared on the day of serving. The rest of the soup can easily be prepared ahead by several days.
I make my own chipotles en adobo, so I included the recipe at the end of the post. Canned chipotles can also be used.

Makes about 9 cups, serving 6

Tortilla Strips
8 corn tortillas (6-inch), cut into 1/2-inch-wide strips
1 tablespoon avocado or vegetable oil
Table salt

Soup
2 bone-in, skin-on chicken breasts (total about 1 1/2 pounds)
8 cups low-sodium chicken broth
2 medium onions (total about 1 pound), peeled, 1 cut in half and the other onion finely diced
2 cups corn kernels
4 medium cloves garlic, peeled, 2 cut in half and the other two minced
2 sprigs fresh epazote or 2 teaspoons dried ( or 8 to 10 sprigs fresh cilantro plus 1 sprig fresh oregano if you don’t have epazote)
Table salt
2 cups chopped tomatoes
1 medium jalapeño chile, chopped
1 chipotle chile en adobo with 1 tablespoon adobo sauce, finely chopped

Garnishes
1 lime, cut into wedges
1 Hass avocado diced fine
8 ounces shredded cheddar or Monterey Jack cheese
Mexican crema or sour cream

Note on Epazote
Epazote is a Mexican herb with an acidic lemony flavor.
I use the dried version since fresh is not easy to find in my area.

FOR THE TORTILLA STRIPS: Adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until the strips are deep golden brown and crisp, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through the baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels. Set aside.

FOR THE SOUP: Bring the chicken breasts, broth, 1 onion halved, 2 garlic cloves cut in half, epazote, and 1/2 teaspoon salt to boiling over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through about 20 minutes. Using tongs, transfer chicken to a large plate. With a spider or slotted spoon remove the onion and garlic halves and discard them. When cool enough to handle, shred chicken into bite-sized pieces; discard bones.

To the broth add the tomatoes, the chopped onion, 2 minced garlic cloves, jalapeño, corn, 1/2 teaspoon salt, chipotle chile, and 1 tablespoon adobo sauce. Bring to a boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Add shredded chicken and simmer until heated through about 5 minutes. To serve, place portions of tortilla strips in the bottom of individual bowls and ladle soup into bowls; pass garnishes separately.

 

Loaded Nacho Platter

I save leftover steak in the freezer for making dishes like nachos.

2 servings

Ingredients

1/2 pound leftover steak or lean ground beef, cooked
1 cup chopped bell peppers
3 cups tortilla chips
1 tomato, diced
1/2 cup sliced jarred pickled jalapenos
2 cups Cheddar cheese, shredded
1 cup salsa or pico de gallo

Directions

Shred the cooked steak.
Preheat your oven to 375 F, or you can use your broiler.

Spread the 3 cups of chips over the bottom an ovenproof platter so that you can’t see the bottom of the plate.
Sprinkle1 cup cheese over the top of the chips. Evenly distribute the toppings so that every chip has some toppings.
Top with the remaining cheese. Place the platter into the oven or under the broiler.
When the cheese is melted, remove the platter from the oven and use a metal spatula to put nachos onto individual serving plates.

Homemade Chipotle Chiles en Adobo

Ingredients

12-14 dried Chipotle Chiles
3 cups of water
1/2 medium onion finely diced
6 tablespoons ketchup
1/2 teaspoon salt
2 cloves garlic, minced
1/3 cup apple cider vinegar

Directions

 

Simmer all the ingredients in a covered pan for one hour, stirring occasionally or until the liquid reduces to about a cup.
I store the chilies in snack bags in the freezer for when I need them-1 pepper and 1 tablespoon sauce in each snack bag. They defrost very quickly. when you need them.


Soft Beef and Cheese Tacos

Ingredients

1 large onion, chopped
1 tablespoon olive oil
1 lb. ground beef
1 (15-oz.) jar salsa (I used Tostitos Chunky Salsa Medium)
2 cups fresh corn
2 tablespoons taco seasoning
½ cup of water
2 cups shredded cheddar cheese
4-6 medium flour tortillas, warmed
Sliced pickled jalapenos and sour cream, for serving

Directions

In a large skillet over medium-high heat, cook onion in oil until soft, 5 minutes. Add beef and cook until no longer pink, 5 to 7 minutes more, then add salsa, corn, taco seasoning, and water. Simmer until reduced and thickened about 15 minutes. Remove pan from the heat and let sit for 5 minutes.


Spoon mixture into warm flour tortilla and top with cheese. Place in the microwave for 30 seconds. Top with jalapenos and sour cream and fold in half. Serve with a green salad with a store-bought or homemade ranch dressing. Recipe below.

Buttermilk Ranch Dressing

Ingredients

1/2 cup buttermilk
1/4 cup mayonnaise
1 tablespoon white wine vinegar
1 small clove garlic, grated
1 tablespoon fresh basil, finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
Pinch of onion powder
Pinch of paprika
Sea salt and freshly cracked pepper, to taste

Directions

Combine the buttermilk, mayonnaise, vinegar, garlic, chopped herbs, onion powder, paprika, sea salt, and freshly cracked pepper, to taste. Mix until well combined then cover and place into a refrigerator for at least 30 before serving so the flavors have time to mingle.


My CSA share has been very generous this summer with peppers, eggplant, and corn. Here are a few ways to use these wonderful summer vegetables.

Italian Fried Peppers

These peppers make an excellent antipasto and also go well as a side dish.

Ingredients

6 Italian frying (sweet banana) peppers
2 tablespoons extra virgin olive oil
1 large garlic clove smashed and cut in half
1 teaspoon dried Italian seasoning.
Pinch of salt and crushed red pepper flakes

Directions

Heat oil and garlic in a saute pan. Lower the heat and add the whole peppers. Sprinkle with the Italian seasoning, salt, and crushed red pepper. Saute slowly until lightly brown on all sides. Serve at room temperature but store in the refrigerator.

Eggplant Parmigiana

For each 1 lb eggplant, you will need:

4 tablespoons olive oil
Salt, black pepper and dried Italian seasoning
1/4 cup panko style breadcrumbs
Large plastic ziplock bag
Cooking spray

Directions

Preheat oven to 375°F. Cover two large baking pans with parchment paper. Spray each with cooking spray.

Peel eggplant and slice the eggplant lengthwise into 1/4-inch-thick slices (no thicker). You want them to be thin. Put the oil in the ziplock bag and then the eggplant slices. Close the bag and shake to evenly distribute the oil.

Place the eggplant slices on the prepared baking pans. Sprinkle eggplant evenly with salt, black pepper, and Italian seasoning. Sprinkle the panko crumbs over the eggplant slices and spray with cooking spray.

Bake for 20 minutes, then reverse the pans on the oven shelves and bake for 15-20 minutes more or until golden brown. Do not let the eggplant burn or get too dark.

To assemble the casserole, you will need:

Spray an 8 inch or 9 inch or 8-by-11 1/2-inch baking dish with olive oil cooking spray.
Preheat the oven to 375 °F.
2 ½ cups Marinara (pasta) sauce
8-ounces sliced mozzarella cheese
Baked eggplant slices

Directions

Spread 1/2 cup of the sauce in the bottom of the prepared baking dish. Arrange a layer of the eggplant slices over the sauce, overlapping slightly. Spoon some of the sauce over the eggplant and layer with slices of mozzarella cheese. Continue layering eggplant slices, sauce and cheese until all is used. Cover the dish with foil and bake until the sauce bubbles, about 25 to 30 minutes. Let rest ten minutes before cutting.

Fresh Corn Griddle Cakes

Ingredients

1 ½ cups cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons sugar or sugar substitute
1 ½ cups buttermilk
2 eggs, lightly beaten
6 tablespoons melted butter, plus more for greasing the griddle
3 cups freshly shucked corn kernels, from about 4 ears
1 small jalapeño chile, finely chopped, or to taste
3 tablespoons finely sliced scallions
Salsa or Sour Cream, for serving

Directions

Stir together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar in a large mixing bowl. In a separate bowl, whisk together buttermilk, eggs, and 6 tablespoons melted butter. Add buttermilk mixture to the cornmeal mixture and mix briefly with a wooden spoon or whisk to obtain a thick batter. Add corn kernels, jalapeño, and scallions and stir to combine.

Set griddle or large cast-iron pan over medium heat. When the griddle is hot, grease lightly with butter, using a folded paper towel or pastry brush. Spoon 1/4 cup batter onto the griddle. Adjust heat as necessary to keep griddle cakes from browning too quickly. Cook for about 1 1/2 minutes, then carefully flip with a spatula and cook for another 1 1/2 minutes.
Serve immediately as soon as griddle cakes are ready or keep warm in a low oven until all the batter is used. To serve, put 3 griddle cakes on a plate. Top with a generous spoonful of salsa or sour cream.

 



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