Jalapeño Popper Grilled Corn Salad

Jalapeño Popper Grilled Corn SaladIngredients

  • 8 Ears of Corn (olive oil, salt, pepper)
  • 2 Jalapeños – seeds & stems removed, finely chopped
  • 1 Cup Chopped Cooked Bacon
  • 2 ounces Cream Cheese – softened
  • 1/4 Cup Sour Cream
  • 1 Cup Grated Cheddar Cheese
  • Salt/Pepper To Taste


  1. Preheat grill.
  2. Coat each ear of corn with olive oil, salt, and pepper.
  3. Place the ears on the grill and cover. Grill 15-20 minutes, rotating every 2-3 minutes.  Remove from the grill and allow to cool for 10 minutes.
  4. When the ears are cool enough to handle, cut the kernels off into a large bowl. Eight ears should yield about 6 cups of corn.
  5. In a small bowl, combine the cream cheese with the sour cream. When blended, stir the creamy mixture into the corn.
  6. Add the chopped jalapenos, bacon pieces, and cheese. Stir to combine.
  7. Serve immediately or chill and serve later.


Yield:  about 8 cups of salad

Almond Chicken Casserole

Almond Chicken Casserole2Ingredients

2 cups cubed cooked chicken

1 can condensed cream of chicken soup, undiluted

1 cup sour cream

¾ cup mayonnaise

2 celery ribs, chopped

3 hard-cooked eggs, chopped

1 8-oz. can water chestnuts, drained and chopped

1 4-oz. can mushroom stems and pieces, drained

1 tablespoon finely chopped onion

2 teaspoon lemon juice

½ teaspoon salt

¼ teaspoon pepper *

1 cup shredded cheddar cheese

½ cup crushed cornflakes

2 tablespoons butter, melted

½ cup sliced almonds



  1. In a large bowl, combine the first 12 ingredients (through *)
  2. Transfer to a greased 13” x 9” x 2” baking dish; sprinkle with cheese.
  3. Toss cornflakes with butter; sprinkle over the cheese. Top with almonds.
  4. Bake uncovered at 350º for 25-30 minutes or until heated through.


Yield: 6-8 servings

Recipe source: Taste of Home Magazine

Cheddar Green Bean Casserole

Cheddar Green Bean Casserole2Ingredients

6 cups fresh green beans, cut into 1-inch pieces (use canned green beans if you must)

4 ½ teaspoons olive oil, divided

1 tablespoon unsalted butter

½ cup finely minced onion

8-ounces white mushrooms, finely chopped

2 teaspoons chopped fresh thyme

½ teaspoon salt

¼ teaspoon pepper

1/3 cup all-purpose flour

1 cup reduced-sodium chicken broth or vegetable broth

1 cup low-fat milk

2 cups (8 oz.) sharp cheddar cheese, shredded and divided

3 tablespoons dry bread crumbs

½ teaspoon paprika

¼ teaspoon onion powder



  1. Preheat oven to 425º. Coat a 2-quart baking dish with cooking spray.
  2. Meanwhile, in a large saucepan cook the fresh beans until crisp tender (about 4 minutes) or cook by steaming if possible. Drain off all liquid.
  3. Heat 4 teaspoons oil and butter in a large skillet over medium-high heat. Add onions and cook until just starting to brown, 2-3 minutes. Add mushrooms, thyme, salt, and pepper. Cook, stirring occasionally until the mushrooms have released their juices and the liquid has evaporated.
  4. Sprinkle flour over the mushroom mixture and stir to coat. Add broth and milk and bring to a simmer stirring oftn until the sauce is thickened, about 5 minutes. Remove from the heat and stir in 1 ½ cups shredded cheese. Add the green beans and stir to combine.
  5. Transfer the mixture to the prepared casserole dish. Top with the remaining ½ cup shredded cheese.
  6. In a small bowl, stir together the bread crumbs and the remaining ½ teaspoon oil. Add paprika and onion powder and stir until the breadcrumbs are evenly moist and bright orange. Sprinkle over the casserole.
  7. Bake the casserole for 20-25 minutes until bubbling and golden brown on top. Allow to cool slightly before serving.


Yield: 10 servings

Recipe source: healthyseasonal recipes.com

Omelet Bites

Pg A5 - Recipes- Omelete bitesIngredients

8 eggs
¼ cup milk
salt and pepper
¼ cup each of “add-ins” such as peppers, green onions, mushrooms, zucchini, your favorite breakfast meat
2 oz. shredded cheddar cheese



1. Preheat oven to 350º. Spray 12-cup muffin tin generously with cooking spray.
2. Crack eggs into large liquid measuring cup (one that has a pouring lip). Add milk, salt, and pepper and beat vigorously.
3. Divide “add-ins” among the 12 muffin cups.
4. Pour egg mixture over “add-ins”.
5. Sprinkle cheese over each omelet.
6. Bake for 20 minutes.
7. Run a knife around each cup to loosen the omelet. Serve immediately.
8. Omelets may be frozen for later use. Thaw in the microwave.


Chicken Alfredo Roll Ups

Pg A5 - chicken alfredo roll upsIngredients

2-3 cups of shredded chicken breast
1 (8 oz.) package cream cheese, softened
¼ cup freshly grated Parmesan cheese
2 tablespoons chopped chives
½ teaspoon garlic powder
Salt and pepper to taste
1 (8 oz.) tube crescent rolls
½ cup Italian style bread crumbs (or ½ cup regular crumbs plus ½ teaspoon Italian season)

Optional Cheese Sauce

1 tablespoon butter
1 tablespoon flour
½ cup milk
Salt and pepper to taste
½ cup shredded cheddar cheese



1. Preheat oven to 375º. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. In large bowl, combine chicken, cream cheese, Parmesan cheese, chives, garlic powder. Add salt and pepper to taste.
3. Separate crescent rolls into eight triangles. Top each triangle with about 1/8
of the chicken mixture (3-4 tablespoons).
4. Starting with the wide end, roll up each triangle, wrapping the chicken mixture inside and tucking the ends underneath. 5. Dredge in bread crumbs, press to coat. Place seam-side down onto baking sheet. 6. Bake until golden brown, about 12-15 minutes.
7. To make the cheese sauce, melt butter in a small saucepan over medium high heat. Whisk in flour until lightly browned, about 1 minute.
8. Gradually whisk in milk, stirring constantly, until slightly thickened.
9. Stir in cheese until melted and sauce is smooth. Salt and pepper to taste.


Serve immediately | Yield: 8-12 servings

Courtesy: damndelicious.net

Easy as Tamale Pie

With this recipe, you can use leftover shredded pork, beef or chicken.Recipe - Easy as Tamale Pie


1 cup cornmeal

3/4 cup flour

1 tablespoon sugar

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons butter or margarine, melted

2 large eggs, lightly beaten

1 1/2 cups buttermilk

1 can enchilada sauce

2 cups shredded pork (or chicken, or beef)

1 tablespoon taco seasoning

2 tablespoons chipotle peppers in adobo sauce, optional

1 cup shredded cheddar cheese

chopped cilantro, flat leafed parsley, or chives for garnish



1. Preheat the oven to 400 degrees. Lightly grease a 9″x9″ pan or a 10″ cast iron skillet.

2. In a large bowl, mix together the cornmeal, flour, sugar, salt, baking powder and baking soda.

3. In a medium bowl, whisk together melted butter, eggs and buttermilk. Pout the milk mixture into the flour mixture and stir until combined. Your batter will be lumpy.

4. Pour the batter into your baking dish/skillet.

5. Bake for 20 minutes, then remove pan/skillet from the oven and reduce hear to 350 degrees. Using a fork, poke holes all over the top of the cornbread (it won’t be quite set in the center.) Pour the enchilada sauce over the cornbread.

6. Combine shredded meat with taco seasoning and optional chipotle peppers and spread this mixture over the top of the cornbread.

7. Top with shredded cheese.

9. Cover the dish or skillet with foil and place in the over for an additional 20 minutes or until the cheese is melted. If your cheese isn’t quite melted, removed the foil and bake for another 5 mintues.

9. Top with cilantro, parsley or chives and allow to cool for 5-10 minutes before slicing.


Yield: 6 Servings