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Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: corn (Page 1 of 6)

Instant Pot Meatless Taco Soup

December 5, 2019 / / 0 Comments

With it being so cold lately, I’ve been craving some Taco Soup.  You know, that recipe that has been around forever?  I decided to try to make some in my Instant Pot here at work, and it turned out great!  I used this recipe as a base, leaving out the meat.  You could easily brown some beef in the IP before adding all of the other ingredients, but I was mostly craving the spices and beans.

Ingredients:

2 (15 oz) cans Black Beans
1 (15 oz) can Chili Beans w/seasoning
1 (14.5 oz) can petite Diced Tomatoes
1 can of Rotel Diced Tomatoes
1 small can Tomato Sauce (optional)
1 (15 oz) can Sweet Corn
1 (14 oz) can Chicken Broth
1 (1.25 oz) packet Taco Seasoning (I used Chili-O)
1 teaspoon ground Cumin
1 teaspoon ground Chili Powder
1 teaspoon ground Garlic Powder
1/4 teaspoon ground Black Pepper
1 teaspoon ground Smoked Paprika
1 (1 oz) packet Ranch Seasoning mix

Directions:

  1. Add all ingredients into your Instant Pot. Close the lid and make sure the knob is on sealing, NOT venting. Push the manual button, and set the timer for 4 minutes. Once the timer is done counting down, you can turn your knob to venting.
  2. Serve with shredded cheese, sour cream, diced avocados, and tortilla chips.

Note:

Makes approximately 8 servings.

This recipe turned out GREAT!  And it made so much that I shared with anyone and everyone who wanted some.  Everyone who tried it loved it, and I shared the above recipe with anyone who asked.  The one thing I messed up was that I did not add enough water.  Normally when I make this in the crockpot/slowcooker or stove top, I rinse all the cans out with a bit of water and add that to the mixture.  I didn’t do that this time.  It was a bit too thick and burned a little, so next time I will definitely add a bit more liquid.  Otherwise, it was perfect!  🙂

Slightly sweet leftovers

March 14, 2015 / / 2 Comments

One of the great things about crockpot recipes is that you can cook a decent amount of food all at once and have plenty of leftovers. Remember that Slow Cooker Sesame Chicken I made? I had about half of that left over and I found myself wondering whether to just freeze them to eat later or use them for something else. I took half of it and added some chili beans and taco seasoning for a sweet chicken burrito filling. I combined that with some sharp cheddar cheese, lettuce, fresh tomato, and sour cream. That covered another two meals and they were fantastic!

The last couple of days I’ve been craving some chili. I thought I’d try using what was left of the sesame chicken to make a slightly sweet chili. Using the Taco Soup recipe as a base, I combined the sesame chicken mix into my crockpot with a large can of diced tomatoes, two cans of chili beans, a can of black beans, about a cup of whole kernel corn (from the freezer), a packet of taco seasoning, a packet of Ranch seasoning, and a mix of the following to taste: Tabasco sauce, ground chili pepper, ground white pepper, ground cumin, garlic powder, smoked paprika, sea salt.

It was delicious! I do not have any “starting” images, but here’s the end result:

I served a bowl of the chili topped with a mix of white and mild cheddar cheese and sour cream, with cinnamon rolls which were soaked in vanilla bourbon just before baking. They were very sweet and I found complemented the meal nicely. 🙂

Creamy Cheesy White Chicken Chili

November 16, 2014 / / 0 Comments

Ok, so I ran across this recipe on one of my favorite food blogs, Yammie’s Noshery. Her pictures that accompany the recipes always look soooooo good, and this recipe sounded so tasty I just had to try it!

So here’s the recipe as she posted it:

Creamy Cheesy White Chicken Chili

Recipe Source: yammiesnoshery.com

Ingredients:

1 Rotisserie Chicken, shredded
1/2 of a white onion, chopped
5 cloves garlic, minced
1/2 of a red bell pepper, chopped
7 oz. can of green chiles
8 oz. frozen corn
2 15.5 oz. cans white kidney beans (cannellini beans)
32 oz. chicken stock
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1/2 teaspoon salt
1/2 cup sour cream
4 oz. cream cheese
1/4 cup cornstarch
2 1/2 cups shredded cheese (I used a combination of pepperjack and monterey jack)
Cilantro and limes for serving

Directions:

In a large pot, saute the onion, garlic, and red bell pepper in a little bit of oil on medium heat until softened. Add the chicken, chiles, corn, beans chicken stock, cumin, chili powder, garlic powder, salt, and pepper and continue cooking until it comes to a simmer (if you prefer a non-creamy soup, it’s great at this point too!). Add the sour cream and cream cheese. Toss together the cornstarch and cheese and add to the pot. Continue cooking and stirring until thickened. Serve with cilantro and lime wedges.

I deviated a bit from the recipe:

  • I had only one can of cannellini beans, so I drained and rinsed a can of black beans too. I figured this would give it a bit more color, and I love them so. 🙂
  • I added 1/2 can of petite diced tomatoes that I had saved in the freezer from the last time I made chili. Doing this made it a bit darker in color, so it wasn’t really a true ‘white’ chili, but I love tomatoes and I was making this for me! 🙂
  • I used not quite all of the 32 oz. container of chicken stock so that the chili will be a bit thicker.
  • I omitted the onion, bell pepper, and chiles. I have weird food issues, this is one of them. 😛
  • I didn’t have any fresh garlic, so I doubled up on the garlic powder — this made it a bit TOO garlicky. I love the taste of garlic, but it was very strong.
  • Lastly, I omitted the cream cheese. It probably would have added to the “creamy factor” but I hate the taste. I may try substituting some velveeta next time.

This was my result:

All in all, this was a very good recipe. Leaving the chiles out left me wanting more kick, so I added some hot sauce when I served my bowl. The flavor was very good, I will try a bit more chili powder and add some white pepper next time to give it a bit more heat.

This was a nice thick chili. In fact, I’ve had its leftovers for breakfast this morning, and over tortilla chips as a snack! I think I may pair it with some refried beans in a chicken burrito for lunch tomorrow. This is definitely a chili I will fix again soon!

Ricotash

April 24, 2008 / / 1 Comment

This recipe was originally based on a friend’s arroz con pollo recipe, it has since evolved into a pseudo-succotash and chicken mixture served over steamed rice, which became affectionately referred to as “Ricotash”

Note: Adjust the measurements as needed. This recipe as-is serves 3-4.

Ingredients:

1 cup of each:
tomato sauce
sweet whole kernel corn (drained if from a can)
kidney beans (drained if from a can)
uncooked rice

1 1/2 to 2 cups cooked chicken

Adjust the following to taste:
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp paprika
1/4 tsp Cajun or Creole seasoning (low salt preferred!)

Directions:

First get your rice going. I use a rice cooker and leave it to cook while I cook my chicken.

In a small saucepan mix tomato sauce, chicken, corn, and beans. Next, add your spices. Mix thoroughly and simmer about 10-15 minutes over medium/low heat.

Serve sauce mix over rice.

Note: unfortunately I didn’t take pictures the last time I made this, but I do have a picture of leftovers. 😉

Poblano Corn Chowder

June 22, 2007 / / 0 Comments

Recipe Source: Naiveray / allrecipes.com

Prep/Cooking Time: approx 1 hour

Ingredients:

1/2 cup chopped onion
3 stalks celery, chopped
2 tablespoons margarine
1 fresh poblano chile pepper, seeded and diced
1 quart heavy cream
1 quart half-and-half cream
1/3 cup white sugar
1 tablespoon lobster base (optional)
1 pinch ground dried chile de arbol
1 teaspoon ground black pepper
1/2 cup margarine
1/2 cup all-purpose flour
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn, drained
1/2 pound shrimp, peeled, deveined, and diced
salt to taste
white sugar to taste

Directions:

In a blender or food processor, puree the onion and celery; drain.

Melt 2 tablespoons margarine in a large saucepan over medium heat. Stir in the onion and celery puree and the poblano chile pepper. Stirring constantly, cook about 5 minutes, until tender. Mix in heavy cream, half-and-half cream, sugar, and lobster base. Season with chile de arbol and black pepper. Stirring often, bring to a gentle boil.

Melt 1/2 cup margarine in a medium saucepan over medium heat. Mix in the flour, and stir constantly until thickened. Remove from heat, and gradually mix into the large saucepan. Cook and stir until the mixture is well blended and thickened.

Mix cream-style corn and whole kernel corn into the large saucepan mixture. Stir in the shrimp, and cook 2 minutes, or until opaque. Season with salt and sugar.

Aztec Chicken Salad

May 6, 2007 / / 0 Comments

Recipe Source: From the Cookbook, “Cajun Clark’s One Inch from the Top”

Notes:

Like most recipes, the amount of ingredients you need is in direct proportion to the number and size servings you want to wind up with, including any leftovers. This once again being the case, you can estimate how far the following amounts will go. But, do yourself a favor and cook the entire package at one time; you can then make a larger salad or have what you don’t use for another meal the next day. Makes sense to da ol’ mon Caj, especially if you’re cookin’ One Inch From the Top.

Ingredients:

2 boneless chicken breasts, seasoned to your liking, cooked–broiled, fried, grilled, you name it; it’s your decision–and sliced in 1 inch chunks.
1 can black beans, drained and rinsed
1 can whole kernel corn, drained
1/2 head iceberg lettuce, chopped
1/3 cup finely chopped red onion
1 medium to large tomato, chopped
1/2 bottle Catalina dressing
Tabasco: brand Pepper Sauce
Tortilla chips

Directions:

Mix chicken, beans, corn, lettuce, onion and tomato together. Add Catalina dressing and hot sauce to taste. Serve over Tortilla chips. Can’t get much easier than this, no way.

Frogmore Stew

April 5, 2007 / / 0 Comments

Also known as “Lowcountry Stew” and “Beaufort Boil”

Recipe Source: www.co.beaufort.sc.us

Ingredients:

2-3 long links smoked beef sausage
3-4 dozen ears shucked, cleaned corn on the cob (best if cut in half)
1 1/2 pound shrimp, headed
Several heaping tablespoons of seafood seasoning (to taste)

Directions:

Fill a big pot halfway with water. Add seafood seasoning, cover pot and bring water to a boil. Add corn, cover pot and cook for ten minutes at full boil. Cut sausage into 2″ pieces and add to corn in the pot. Cook for five minutes at full boil. Add shrimp all at once. Cover pot and bring back to full boil. Cook until shrimp are reddish and completely done (sample one).

Pour contents pot into a colander and let the liquid drain into a sink for a minute. Put cooked sausage, corn, and shrimp on plates and serve hot!

NOTE: Some people like to add potatoes to the recipe. If you do, add several medium potatoes, unpeeled and quartered, five minutes after the corn.

Serves 3-4 people.

Classic Pecan Pie

April 5, 2007 / / 0 Comments

Recipe Source: bluegatco.com

Prep/Cooking Time: Total Prep Time 20 min.

Ingredients:

3 Eggs
1½ cup Roasted Pecans
1 cup Brown Sugar
1 cup Corn Syrup
2 tbl melted Butter
1 teaspoon Vanilla extract
1 unbaked 9-inch Pie Shell

Directions:

Beat eggs with a wire whisk or fork. Add butter, syrup, sugar and vanilla; mix well. Chop 1 1/4 Cup Pecans and Stir in. Pour into Pie Crust. Arrange rest of whole pecans on top of pie.

Bake at 350° for 50-55 min.

King Ranch Chicken

March 25, 2007 / / 0 Comments

Recipe Source: thatsmyhome.com

Ingredients:

1 green bell pepper, chopped
1/2 medium onion, chopped
1 can Healthy Request Condensed Cream of Mushroom or Chicken Soup
1 10 oz. can Rotel tomatoes
6 oz. cubed chicken, cooked
4 corn tortillas, torn in pieces
1/3 cup shredded Mexican cheese

Directions:

Saute pepper and onion in skillet with Pam. Add soup, Rotel tomatoes and chicken. Alternate layers of tortillas and soup mix. Sprinkle cheese on top.

Bake at 325° F. for 40 minutes or until hot and bubbly.

Serves 4.

Cornbread Dressing

March 25, 2007 / / 0 Comments

Recipe Source: mom

Ingredients:

6 cups crumbled cornbread
4 cups crumbled light bread
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon sage
1/2 teaspoon pepper
1/2 teaspoon celery salt
1/2 teaspoon thyme
1/2 cup bell pepper
1/2 cup chopped onion
3 hard-cooked eggs, chipped
2 to 2 1/2 cups chicken or turkey broth

Directions:

Sautee onion, bell pepper, celery in 2 Tbsp. butter while preparing the ingredients. Them mix all ingredients and pour broth of chicken or turkey giblets and add cooked meat pieces that have been boiled. Stuff turkey or place in a greased roaster pan. Bake at 350° F. for 45 minutes or until done.

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