vegetarian

Creamed Corn

creamed-corn

I was never a fan of creamed corn until I had Sharon’s Creamed Corn!  She made it for the annual family campout potluck and it was delicious.  This recipe is quick, easy, and inexpensive to make.  It calls for flour in the white sauce.  However, she only had Bisquick and that worked just a well (if not better because it added some extra sweetness!).

Thank you, Sharon, for sharing this recipe!

Ingredients:

2 – 16 oz. bags frozen corn (fresh or canned will work too)

4 T. butter

4 T. flour

2 cups heavy cream

2 T. sugar

1/2 tsp. cayenne pepper

Black pepper, to taste (optional)

Salt, to taste (optional)

Melt the butter in a large pot over medium heat.  Whisk in the flour and let it simmer for one minute.  Gradually whisk in the heavy cream.  Add the sugar and cayenne pepper.  Continue whisking until the white sauce is thick.  Turn the heat to low.  Stir in the corn with a wooden spoon until heated through.  If using frozen corn it will take awhile for the corn to thaw and the creamed corn to be warm, but it’ll be worth the wait.

Add optional salt and pepper, to taste.  Reheat right before serving or keep in a crockpot on the warm setting.  You’re ready for potluck time!

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Chipotle Bean Chili

Chipotle Bean Chili

You won’t miss the meat in this chili recipe!  The smokey chipotle peppers and spices combined with beans, tomatoes, corn, and cilantro make this a hearty and healthy chili with just the right amount of heat.  This recipe can also easily be made gluten free.*

Ingredients:

28 ozs. diced tomatoes

2 T. vegetable oil

3 medium onions, minced

8 garlic cloves, minced

1/4 cup chili powder

2 T. cumin

1/4 tsp. salt

1 can pinto beans, drained

1 can black beans, drained

2 cans kidney beans, drained

2 chipotle peppers and 3 T. adobo sauce (from can)

4 tsp. sugar

2 cups frozen white corn, thawed

1/2 cup cilantro, minced

Put the tomatoes in a food processor and pulse until slightly chunky.  Set aside.

Heat the oil in a non-stick skillet over medium heat.  Add the onions, garlic, chili powder, cumin, and salt.  Cook until the onions are soft.

Turn off the heat.  Add the tomatoes and stir well.  Add the tomato and onion mixture to the slow cooker.  Stir in the beans, chipotle, and sugar.

Cook on low for 7 to 8 hours.  Add the corn and cilantro and cook for another five minutes.  Turn the slow cooker on the warm setting and you’re ready for potluck time!  It’s extra good served with sour cream and cornbread on the side.

* Note: Most of the ingredients in this recipe are typically gluten-free, but make sure to double check all of your labels, to be safe!

New Photos!

Here are Potluck Time’s first photos!  Please check them out and let me know what you think!

Brownies with Peanut Butter Frosting and Salted Peanuts

Brownies with Peanut Butter Frosting and Salted Peanuts

Tater Tot Strata

Tater Tot Breakfast Strata

Vegetarian Tamale Casserole

Vegetarian Tamale Casserole

Bible Study Banana Bread

Bible Study Banana Bread

Thank you!

Tamara

Spinach Cheese Strata

I love stratas because you make them up the night before and pop them in the oven the next morning.

Ingredients:

6 slices of whole wheat bread

2 T. butter or margarine, softened

1 cup shredded cheddar cheese

1/2 cup shredded monterey jack cheese

1 1/4 cup milk

6 eggs, lightly beaten

10 oz. pkg frozen spinach, thawed and well drained

1/4 tsp. salt

1/8 tsp. pepper

Spread bread with butter.  Lay slices of bread in single layer in a greased 9 x 13″ pan.  Sprinkle bread with cheeses.  Combine milk, eggs, spinach, salt, pepper.  Pour over bread and cheese.  Cover and refrigerate for at least six hours or overnight.

Bake at 350 degrees for one hour or until puffy and lightly golden.

Vegetarian Tamale Casserole

Vegetarian Tamale Casserole

This recipe originated from the back of a Lucerne grated cheddar cheese bag.  I’ve made some modifications.  This one is so easy and is a great vegetarian main dish.

Ingredients:

2 cups frozen white corn, thawed

1 can red kidney beans with liquid

1 can black beans, drained

3 cups shredded sharp cheddar

1 cup green onions, sliced

2 T. chili powder

1/2 tsp. ground cumin

Cornbread batter

Mix the all of the above, except the cornbread batter, together and put in a greased casserole dish.  Top with your favorite cornbread batter.  Bake at 350 degrees for 35 to 40 minutes or until cornbread is completely cooked.

Serve topped with sour cream.

Portobello Burgers

These are a great replacement for burgers if you are vegetarian or if you just want a healthy, but satisfying, option.

Ingredients:

Portobello Mushrooms with stalk removed and rinsed well

Olive Oil

Balsamic Vinegar

Garlic Powder

Burger Buns

Condiments

Toppings

Drizzle portobellos generously with olive oil and balsamic vinegar.  Then, sprinkle with garlic powder.

Grill mushrooms on both sides until they are soft and cooked all the way through.  Top with your favorite cheese and melt right at the end.

Put on a really good bun with your favorite condiments and toppings (I, personally, prefer avocado and sriracha mayo!).  Then eat and enjoy!