Slow Cooker Green Chile Corn

3 (15.25 ounce) cans corn, drained
1 (14.75 ounce) cream of corn
1 to 2 (4 ounce) cans diced green chile
1 (8 ounce) package cream cheese, room tempature

In slow cooker, sprayed with cooking spray, add corn, cream of corn, and green chile. Mix well. spoon dollops of cream cheese over top. Cover with the lid. Cook on low 4 to 5 hours.  Mix well before serving.

This easy slow cooker recipe is a hit at potlucks!  The cream texture and green chile make a people pleasing dish.

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Elote

1 (12 ounce) package steam in the bag frozen corn
1/2 cup grated Parmesan cheese
1/4 cup butter
1/4 cup sour cream
1/4 cup water
1/4 teaspoon cayenne pepper or to taste

Prepare the corn according to package directions.  In large saucepan, combine all ingredients. Mix well. Cook over medium heat until cooked through.

This is my new favorite corn dish!  It is creamy, with just a little heat from the cayenne pepper. It is also super quick to make.

When I was in Chihuahua, Mexico last week our friend Luis took us to a little stand for Elote also known as Corn in a Cup.  It is a street food that you can customize to suit your tastes.  Instead of the sour cream I used in this recipe, they gave you the option of using mayonnaise instead.  They also added a squeeze of lime to the corn.  You can spice it up with as much cayenne pepper as your taste buds can handle.

 This is how the Elote looks when it is served to you.  You mix it before eating it.

 

My husband ordered the corn mixture on to of potato chips. You start by cutting one side of the bag of chips.  Next comes a generous amount of nacho cheese. Followed by cooked corn, and heaping amounts of grated cheese.  It is finally topped off with another layer of nacho cheese and a sprinkle of the grated cheese.  He loved it!

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Flavored Butter 3 Ways

 Chili Lime Butter

1/2 cup (1 stick) unsalted butter, softened

1 tablespoon lime juice

1 teaspoon honey

1/2 teaspoon chili powder

In medium bowl, combine all ingredients. Mix well.

Green Chile Butter

1/2 cup (1 stick) unsalted butter, softened

2 tablespoons chopped green chile

1/2 teaspoon garlic salt

In medium bowl, combine all ingredients. Mix well.

Parmesan Cheese Butter

1/2 cup (1 stick) unsalted butter, softened

1/4 cup grated Parmesan cheese

1/2 teaspoon seasoned salt

In medium bowl, combine all ingredients. Mix well.

We were invited to our friends house to grill out.  I was responsible for bringing the corn on the cob.  I write cookbooks, I can't just take plain old corn on the cob.  As I pondered different ways to make grilled corn special, I decided simple is better when it comes to feeding a crowd.

We live in New Mexico, so I made two flavored butters that had a bit of a Mexican flair to them.  The Parmesan cheese butter, is a simple flavor combination that pleased even the picky eaters at the cook out.

Check back on Tuesday, 
for Microwave tips!

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Slow Cooker Taco Soup

Slow Cooker Taco Soup

2 pounds ground beef
1 (1.25 ounce) packet taco seasoning
1 (15.25 ounce) can whole kernel corn, drained
2 (15 ounce) cans mild chili beans
2 (14.5 ounce) cans Mexican style stewed tomatoes

In a large skillet, brown the ground beef.  Drain the grease.  Add to a 4 quart slow cooker.  

Add the remaining ingredients.  Add 1 cup of water.  Mix well.  

Cover with a lid.  Cook on low 4 to 6 hours.

On Wednesday nights, I experiment, I mean I cook, for the youth group at our church.  Last week one of the kids asked me to make Taco Soup, so that is what I did.  The kids all loved the soup, and said I am going to have a hard time topping the meal next week.

This soup is mild enough for your whole family to enjoy.  The corn gives the soup the flavor of a corn tortilla.  But to make it even more like a taco, I cut corn tortillas into strips.  You can skip this step and just leave the  corn tortilla strips off, or use store bought tortilla chips instead.

I fried the corn tortilla strips in a small amount of oil until they were golden brown.

 I drained the tortilla chips on paper towel.  The strips were light and crisp.

Next, I arranged the tortilla strips on top of my Taco Soup, and sprinkled cheese over the strips, and put a dollop of sour cream on top. 

Stop back by on Tuesday, for my 

Thanksgiving Tips & Tricks post!

Visit my friends blogs!

My friends are taking some time off from blogging, but they have incredible recipes in their archives!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Mango Salad

Mango Salad

1 1/2 cups diced fresh mango
1 (15 ounce) can black beans, rinsed, drained
1 1/4 cups frozen or fresh corn kernels
1/2 cup diced red pepper
1/3 cup diced red onion
1/3 cup chopped parsley or cilantro

Dressing

1/3 cup balsamic vinegar
1/2 cup olive oil
1/4 cup water
2 tablespoons fresh lime juice
1 teaspoon cumin
1 (0.07 ounce) packet Italian dressing mix

In large bowl,combine diced mango, black beans, corn, red pepper, red onion and parsley or cilantro.

In small bowl, combine balsamic vinegar, olive oil, water, lime juice, cumin, and Italian dressing mix. Mix well

 Add dressing mixture to bowl with chopped mango and other ingredients.  Mix well.

 Chill at least one hour before serving.

This is one of my husband Stan's favorite salads.  He loves the combination of sweet mangoes with the tang of the balsamic vinegar, and the texture of the black beans.  He always goes back for seconds.

We like have the Mango Salad alone, as a side salad with a sandwich, or even spooned over chicken. 

Enter my Double Giveaway! 

Follow my blog and or Facebook for your chance to win!

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Nacho Cheese Chicken Chowder

Nacho Cheese Chicken Chowder

1 pound skinless, boneless chicken breast halves, cut into 1/2 inch pieces

2 (14.5 ounce) cans Mexican style tomatoes, undrained

1 (10 3/4 ounce) can nacho cheese soup

1 (10 ounce) package frozen whole kernel corn

Shredded Mexican style or cheddar cheese

In slow cooker, combine chicken, tomatoes, soup, and corn.  Mix well.  Cover.  Cook on low 4 to 5 hours or high 2 to 2 1/2 hours.  Sprinkle each serving with cheese. makes 6 servings. 

When I get really busy the slow cooker comes out.  Lately my slow cooker has been working overtime.  

This recipe is perfect for those days when you wake up feeling like you are already running behind.  Cut the chicken up the night before, and in the morning it will only take you 2 minutes to have it in the slow cooker.  When the kids get home from school, have them turn the slow cooker to warm, and you will have a meal waiting when you get home.

After cooking in the slow cooker for several hours, the flavor of the chowder is deep and rich, with a mild Mexican flavor that is sure to please the whole family.

Check back on Friday, when I will be posting another 

slow cooker recipe called, Meatloaf Florentine.

Giveaway! 

Enter my giveaway, for your chance to win a copy of my cookbook, 

MY KIND OF COOKING, and a kitchen plaque!  

For more details, check out my post about the Giveaway.

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully 
follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Stop by and visit Ashley, at What Does A Songbird Sing.  She posts recipes and exercise tips on her blog, and who couldn't use a little more of both!

Taco Chili

Taco Chili

1 pound lean ground beef
2 (15 ounce) cans seasoned tomato sauce with diced tomatoes
1 (15 ounce) can chili beans with chili gravy
1 (15 ounce) can hominy or whole kernel corn, undrained
1 (1.25 ounce) package taco seasoning mix

In large skillet, brown ground beef over medium heat. Drain. In 3 1/2 to 4 quart slow cooker, combine all ingredients. Mix well. Cover. Cook on low 4 to 6 hours or high 2 to 3 hours.  If desired, top with sour cream and shredded cheddar cheese.  You can also serve this chili with tortilla chips.  Makes 4 to 6 servings.

This chili is perfect for Super Bowl Sunday!  It is quick and easy and will allow you to spend time with your guests instead of in the kitchen.  

Set up a chili bar with all of your favorite chili toppings, such as shredded cheddar cheese, sliced jalapenos, diced onion, tomatoes, and of course sour cream.  I also like to put out a big bowl of Fritos corn chips. I put the chips in the bottom of my bowl, fill my bowl with chili, then top it with my favorite garnishes. 

Friday has become my favorite day of the week!  Today, I am sharing this recipe on two radio stations.  First on my weekly, Fast Food Friday's, on the Passion Radio Network.  I love doing that segment!

I will also be on my friend George's, Foodie Friday, segment on KICD AM1240.  George has invited me be a regular on his show, so once a month I will be sharing recipes and tips on his Foodie Friday segment.  Thanks George; it is always fun to be interviewed by you!  

      

 Congratulation to the winners of my monthly contests!

The winners were picked by using random.org

The winner of the drawing for the Followers of my blog is:

Diane of My Life in the Charente

Reading her blog is like taking a trip to France and the UK!  Her pictures are incredible and her writing will draw you into her adventurous life! 

The winner of my first Facebook drawing is:

Lyndsay Bennetts

Thanks Lyndsay for clicking the "Like" button on my Facebook page!

Sign up to Follow my blog for your chance to win a copy of my cookbook!

MY KIND OF COOKING 3,4,5 INGREDIENT COOKBOOK

Visit my friends blogs!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully 
follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Stop by and visit Ashley, at What Does A Songbird Sing.  She posts recipes and exercise tips on her blog, and who couldn't use a little more of both!

 

Slow Cooker Recipe: Mexi Dinner

Mexi Dinner

1 pound 85% ground beef, browned, drained

2 (15 ounce) cans Mexican style corn

1 (14 1/2 ounce) can enchilada sauce (you can use mild, medium or hot)

1 (6 ounce) can tomato sauce

1 cup shredded  Colby Jack cheese

In slow cooker, combine beef, corn, enchilada sauce, tomato sauce, and 1/2 cup cheese. Mix well. Cover. Cook on low 2 hours. Top with remaining cheese. Serve with corn chips, shredded lettuce, and sour cream if desired. Makes 6 servings.

Recipe can be found on page 147 in
MY KIND OF COOKING COOKBOOK.

Between sports practice, meetings, and activities, that our families are involved in, it is hard to sit down at the table and eat dinner together.  With this recipe your family can come and go and still get a delicious hot meal.  You feel good because they are not reheating a frozen microwave meal. And you don't have to continually be in the kitchen making dinner all night long as your family gets home at different times.