Forgot to post this one...
Sweet memories of the 4th in Uganda a couple summers ago. This year's holiday was so fun! Full of lounging by the pool, hanging out with friends, grilling and eating great food (bacon wrapped steak tips anyone?!), and, of course, my all-time favorite- fireworks!!!
I made a by-the-pool snack, a dinner side, and attempted a cheesecake. Attempted. While it tasted good, the brownie crust did not set in the middle, so there was gooey brownie everywhere when you cut into it. I need some more practice on that one!
Lauren's Fresh Bean and Corn Salsa
- 1 can white corn
- 1 can black beans
- 1 green pepper, diced
- 1 red pepper, diced
- 1 red onion, diced
- 1 small container Feta cheese (star ingredient!)
- 1/4 C white vinegar
- 1/4 C vegetable oil
- 1/4 C sugar
Mix all of the ingredients together, store in the refrigerator for 2 hours, and enjoy!
My dinner side was Pioneer Woman's spicy creamed corn casserole. While it was a little on the spicy side for me, that can be easily fixed by cutting down or cutting out the jalapenos, and there was not much left so my friends apparently enjoy spice!
Fresh Corn Casserole with Red Peppers and Jalapenos courtesy of Pioneer Woman
- 8 ears corn (still in husk)
- 2 red bell peppers, diced
- 2 fresh jalapenos, diced
- 1 C heavy cream
- salt and pepper
- 1 stick salted butter, cut into pieces (I only used about 3 Tbs and it was plenty!)
1. Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrap e the cob all the way down to remove all the bits of kernel and creamy milk inside.
~This is an essential step! These bits and milky liquid are what make the casserole so creamy! Along with the heavy cream of course....
2. Add the red bell peppers, jalapenos, heavy cream, salt and pepper to taste.
3. Pour into a 9x13 baking dish and scatter the chunks of butter across the top of the casserole. Bake at 350* for 30-45 minutes.
No comments:
Post a Comment