@newsfromtengrrl for 2010-08-12

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Corn Fritters (Pancakes)

In our family, corn fritters are breakfast nirvana. My grandmother started the tradition of adding corn to pancakes. We’re not sure where she got the idea. As much as Daddy loved corn, he readily agreed to this pancake makeover when Mom prepared them for him the first time.
 
For some, the word
fritter means more of a fried pastry or beignet. Don’t be confused. While everyone in my family calls these corn fritters, they are really pancakes with corn. Think more the cousin of blueberry pancakes, rather than the cousin of an apple fritter.

Ingredients

  • 1 1/4 cups sifted all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp. sugar
  • 1/2 tsp salt
  • 1 beaten egg
  • 1 cup milk
  • 1 (15 1/4-ounce) cans whole kernel corn, drained
         or 1 12–16 oz bag of frozen corn, thawed
  • 1 tbsp cooking oil

Directions

  1. Spray griddle with nonstick spray, and place on medium-high burner to warm.
  2. Sift together dry ingredients.
  3. Combine egg, milk and salad oil, then add to dry ingredients, stirring just till flour is moistened. (Batter will be lumpy)
  4. Fold in corn kernels. Be careful not to over stir.
  5. Test griddle for heat by dripping a few drops of water over the surface. It should bubble and evaporate almost immediately. If not, increase heat until correct temperature reached.
  6. Ladle out in 3″ to 4″ pancakes.
  7. When edges are cooked and bubbles begin forming in the middle, flip pancake and continue cooking until lightly brown.
  8. Serve with butter and syrup or jelly.

Variations

  • Eliminate the corn for a great batch of regular pancakes.
  • Make your own variety by substituting in the add-in of your choice in place of the corn. The recipe works with everything from blueberries to chocolate chips!
  • Leftovers can be refrigerated or frozen. Warm in the microwave for a minute or two. Because they reheat well, make a double batch during the weekend, and freeze the extras for a fast breakfast during the next week.

Time Required: 20 mins

Servings: 4

Rating: 5 stars (★★★★★)

@newsfromtengrrl for 2010-08-11

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Lasagna Soup

Decided I was in the mood for a bowl of soup, but wanted to try something different. I knew my search was over when I found Paula Deen’s Tastes Like Lasagna Soup. Everyone in the family loves lasagna, and Paula’s recipe sounded like a fun, new variarion. My version uses a few alternative ingredients, but it’s very close to the original.

Ingredients

  • Lasagna Soup, before cheese garnish2 pounds ground beef
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3/4 tsp granulated garlic
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 tsp thyme
  • 1 tbsp firmly packed brown sugar
  • 4 cups water
  • 4 cubes chicken bouillion
  • 2 (14.5-oz) cans diced tomatoes
  • 1 (15-oz) can tomato sauce
  • 2 tsp Italian seasoning
  • 1 (16 oz.) box lasagna noodles, broken into 1″ to 2″ pieces
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Directions

  1. Crumble ground beef in a large soup pan. Season with salt, pepper, and granulated garlic. Cook over medium heat for 3 to 5 mins.
  2. Add chopped onion and bell pepper, and continue to cook until beef is browned and vegetables are cooked. Stir occasionally.
  3. Add thyme, Italian seasoning, brown sugar, water and chicken bouillon. Stir to combine.
  4. Add diced tomatoes and tomato sauce. Allow pot to continue simmering over medium heat.
  5. While pot simmers, break lasagna noodles into small pieces, approximately 2″ long or less. The pieces will look rustic and uneven.
  6. Bring to a boil, and then add broken lasagna noodles, stirring thoroughly.
  7. Reduce to low and simmer 20 to 30 mins, or until noodles are cooked. Soup will be thick, almost stew-like.
  8. Stir in Parmesan cheese and allow to simmer another 3 to 5 minutes.
  9. Spoon portions into bowls and garnish with a generous portion of mozzarella cheese.

Variations

  • Follow Paula Deen’s instructions to top the soup with broiled cheese before serving. Preheat the broiler, and scoop soup into ovenproof bowls. Sprinkle each bowl generously with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until melted and bubbly.
  • Add mozzarella cheese with Parmesan. Serve with a healthy dollop of ricotta and chopped green onion or parsley.
  • Vary the ingredients to suit your favorite lasagna ingredients. You might substitute some Italian sausage for some or all of the ground beef, or add some veggies like chopped carrot, spinach, or zucchini.
  • To make a vegetarian version, use vegetarian crumbles for the ground beef, vegetable broth for the water and bouillon, and add your favorite chopped veggies.

Time Required: 50 mins

Servings: 6–8

Rating: 5 stars (★★★★★)

@newsfromtengrrl for 2010-08-10

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@newsfromtengrrl for 2010-08-09

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Easy Cheesy Chicken Divan

Looking for an easy, go-to comfort food? This casserole will do the trick. Easily prepared from ingredients I usually have in the pantry, this satisfying dish always sees family going back for seconds.

Ingredients

  • 2 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
  • 2 16 oz. cans chicken breast, drained
  • 1 large onion, diced
  • 1 pkg. (12.5 oz.) frozen broccoli florets
  • 1 cup frozen sliced carrots
  • 2 cans (10-3/4 oz.) cream of chicken soup
  • 2 cups shredded Cheddar cheese

Directions

  1. Preheat oven to 400 º F.
  2. Spray 13 x 9″ baking dish with nonstick cooking spray and set aside.
  3. Combine broccoli and carrots in a bowl, and microwave 6 minutes (until thawed and slightly warm).
  4. Spray skillet with nonstick cooking spray.
  5. Saute onion on medium heat till tender.
  6. Add drained chicken to the skillet.
  7. Stir in cream of chicken soup, and allow to simmer.
  8. Prepare stuffing according to directions on the package.
  9. Add cooked broccoli and carrots to chicken mixture in skillet. Stir together.
  10. Spoon prepared stuffing to the skillet and stir together until well mixed.
  11. Transfer to 13 x 9″ baking dish.
  12. Bake 40 min.
  13. Remove from oven and top with shredded Cheddar cheese.
  14. Bake an additional 5 minutes, or until cheese is melted. Allow to stand 5 minutes before serving.

Variations

  • Substitute cream of chicken and mushroom soup or cream of mushroom soup, if desired.
  • If you have no broccoli, try cauliflower. The end result will not be quite as colorful, but still makes everyone happy.
  • After Thanksgiving, create your own variation with leftover turkey and stuffing.

Time Required: 60 mins

Servings: 6–8

Rating: 5 stars (★★★★★)

@newsfromtengrrl for 2010-08-09

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Corn Casserole

When I saw Paula Deen make this side dish, I knew it would become a family favorite. Every time I make it, someone remarks, “Your father would have loved this.” He would indeed have gobbled this casserole up and asked for more.
 
Similar to a corn souffle but much less fussy, versions of this recipe have been circulating for at least as long as they’ve been making Jiffy Corn Muffin Mix. This particular recipe is adapted from Paula’s Home Cooking, episode “Country Cooking—Southern Sides.”

Ingredients

  • 2 (15 1/4-ounce) cans whole kernel corn, drained
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
  • 1 cup sour cream
  • 1/2 cup (1 stick) butter, melted
  • 1 1/2 to 2 cups shredded Cheddar

Directions

  1. Preheat oven to 350 º F.
  2. Grease 9 by 13-inch casserole dish.
  3. In a large bowl, stir together the 3 cans of corn, corn muffin mix, sour cream, and melted butter.
  4. Stir in 1 to 1 1/2 cups of Cheddar.
  5. Pour into a greased 9 by 13-inch casserole dish.
  6. Bake for 45 minutes, or until golden brown.
  7. Remove from oven and top with remaining Cheddar.
  8. Return to oven for 5 to 10 minutes, or until cheese is melted.
  9. Let stand for at least 5 minutes and then serve warm.

Variations

  • If you’re short on canned corn, thawed frozen corn can be substituted.
  • To add a bit of color, add a cup of sliced carrots with the cans of corn. If you’re using frozen carrots, allow them to thaw beforehand.
  • To make the casserole a main dish, add sliced kielbasa, cubed ham or little smokies. Lightly brown the meat, and allow to cool 5 minutes. Add with the corn and other ingredients. Mix and bake as usual.
  • Like things a little spicier? Substitute Green Giant Mexicorn for the whole kernel corn, and add 1/2 cup of diced jalapenos.

Time Required: 75 mins

Servings: 6–8

Rating: 5 stars (★★★★★)

Searching for an Organization System that Clicks

Stack of Papers by quinn.anyaA pile of papers has slowly taken over my desk. Like a vicious mold, it started with a small bit, and it’s grown larger and larger until it seems like there’s no clear area left.

Hidden in this pile I found expired coupons, a couple of shopping lists, some recipes, a couple of articles pulled from magazines, and a very large number of web pages that I’ve printed out over the last year.

Why? I can’t seem to find the right way to organize things. I print them out and try to lie them in useful places so that I can return to them when I need them. Digging through that pile today, however, showed me that things I thought I would need in August of last year were sitting untouched at the bottom of the various collections of paper.

No system seems to click. Nothing gives me that perfect “this is RIGHT” feeling. So I’ve gone through the lists and tried to find a new way to deal with them, a way that doesn’t result in a lot of dusty piles of paper. Here’s what’s evolved:

Gmail for registration information: I have a reginfo folder in Gmail and every email with a serial number, registration information and the like goes in that folder. I don’t try to organize them any further than that. If I need anything, a search of the folder can find it quickly. This system has actually been working for me for years. Previously, it was a folder in Eudora or one in Pine, but Gmail is nicer because of the search and the easy access from anywhere.

Google Tasks for writing ideas: Right now, most of my writing ideas are in a massive to-do list in Google Tasks. I got this idea from Ryan Cordell’s guest post on Profhacker. Ryan was actually talking about Cultured Code’s Things, but I wanted a cross-platform, free solution. Tasks seemed like a great idea back in January when I dumped everything in there, but it’s just not working. I have more than a page of ideas and no easy way to organize them. There’s not even an easy way to count them. There are no printouts involved, but it’s not working.

Evernote for writing ideas: The elephant icon has been up there in my toolbar staring at me for a while, nagging at me to look at Evernote again. When I glanced at it Thursday, I thought it might be a handy way to store ideas I wanted to come back to. I poked a few things in there, but that was about it. Today, however, as I unearthed printouts that I needed, I realized that Evernote might be quite useful. As I found the corresponding pages online, I added them to the proper folder in Evernote and tossed the paper in the recycling bin. Maybe Evernote can work for the majority of things I was printing out:

Recipes? Recipes are my biggest confusion. There must have been 20 printouts, clippings, or jotted out recipes in the piles I’ve gone through so far. I’ve been trying to figure out what to do with recipes for months now. I tried creating a Wiki for them, but it’s not getting very far. I wish there were plug-in templates for different kind of Wikis, but having to figure out the layout and setup is just more work than I’ve had time to do. Tonight, as I found the recipes in the pile, I added them as private Delicious bookmarks. I’m not really happy with that solution either. I don’t want them out in the public, because everything else in my Delicious account is work-related.

Dropbox? I have a Dropbox account, but there’s nothing useful in it. I’m not sure it’s helpful in this great printout organization effort, but I did diligently follow Lifehacker’s instructions to get an extra 250MB of space yesterday. And hey, if you don’t have a Dropbox account yet, sign up with my link and we’ll both get another 250MB of free space!

So that’s what I’m trying right now. Do you have a good solution? Know some way to keep online resources ready and easy to find without printing them out? Let me know in the comments. Please. I need all the help I can get.

 

[Creative Commons licensed Flickr photo by quinn.anya]