everyday food made simple

chipotle hot corn dip

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Posted by :Amy On : September 8, 2013

Category: Appetizers/Munchies

Tags:, ,

Today I’ve got another football game-day-friendly appetizer for you guys (because who likes to eat the same game day foods week after week?!).

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One of Brian’s favorite game day foods is nachos with cheese. Whether he’s at the game or watching the game at home, he always has to have tortilla chips with some sort of artifically-flavored-factory-processed liquid cheese to go with it. I, on the other hand, am not a big fan of this liquid cheese thing. There’s just something wrong about eating cheese that can sit in a glass jar for years and still remain liquid-y.

Ugh. Yuck.

So this week, we’ve gone fancy in the dip department. Rather than cheap, processed liquid cheese, I made a hot chipotle corn dip. It’s got corn, green chiles, two kinds of cheeses, mayo, garlic powder, and chipotle peppers for a kick. It’s creamy and spicy, and because it’s homemade and served fresh out of the oven, it elevates the traditional game day nachos up a notch. If you’re big on spicy foods, you can add a bit more of the chipotle peppers. This recipe can also easily be turned into a kid-friendly appetizer by eliminating the hot peppers altogether.

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chipotle hot corn chip
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Ingredients
  1. 2 cups shredded chedder cheese
  2. 1 cup shredded Montery Jack cheese
  3. 2 tablespoons chipotle peppers in adobo sauce, diced (or to desired spiciness)
  4. One 4 oz can diced green chiles, undrained
  5. 1/2 cup light mayonnaise
  6. 1/4 teaspoon garlic powder
  7. One 15 oz can of corn, drained
  8. Additional toppings as desired (diced tomatoes, diced onions, cilantro, green onions...)
  9. Tortilla chips
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium-sized bowl, combine the two cheeses, chipotle peppers, green chiles, mayonnaise, garlic powder, and corn. Stir until combined. Pour into two 18-oz oven safe baking dishes or one big dish.
  3. Bake for 20 minutes or until brown and bubbly.
  4. Top with additional toppings, if desired. Serve hot with tortilla chips.
Adapted from Gina Marie's Kitchen
Adapted from Gina Marie's Kitchen
Simple Everyday Food https://www.simpleeverydayfood.com/
Wordpress Recipe Plugin by Recipe Card
After it gets brown and bubbly from the oven, you can top it with all sorts of toppings. I chose to keep it simple and only added diced tomatoes and green onions to mine. I’m sure some diced onions, cilantro, and more cheese would be pretty dang good, too.

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It’s perfect for when you have a crowd over for game day – I divided ours up into two-18oz portions, one for me and one for Brian. If you have a couple friends over, you can even divide the recipe up into several ramekins or mini serving dishes so each guest can have their own!

Enjoy!

Recipe from Gina Marie’s Kitchen

© Simple Everyday Food. All images & content are copyright protected. Please do not use any of my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.

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sweet corn bucatini

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Posted by :Amy On : August 14, 2013

Category: Pasta

Tags:,

I wasn’t going to share this recipe with you guys until later this week (or even this weekend), but I posted a picture of this on Instagram the night we had this for dinner, and my friend Christy asked me today when I was going to put it on my blog… so here it is, a few days early.

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There is never a shortage of corn in our house. In the winter we have bags of frozen corn in our freezer, but then during the summer months, it’s all about taking advantage of fresh sweet corn on the cob.

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When I saw this recipe, I just knew I had to make it. Not only do we like sweet corn, we also loooooove pasta. Anything that involves pasta is 99% of the time guaranteed a thumbs-up. I sure wasn’t disappointed, because this pasta was a huge hit at the dinner table a few nights ago!

The “roasted” sweet corn that had a nice char on the outside. The spicy kick from Chipotle peppers. The creaminess of the sauce. The pasta cooked just al dente all played an important part in making this a quick summery dinner. I like my pasta sauce a little bit on the runny side, so if you’re like me, add a little bit more Greek yogurt and pasta water.

You place the corn cobs into a pot of boiling water to get the cooking process started (promptly remove from heat and cover as soon as you add the corn to the water). Although this isn’t a required step, I do recommend it! It makes your job a lot easier later, I promise.

We chose to use bucatini pasta rather than fettuccine. The reason behind it is simple: the straw-like noodles will be able to “trap” some of that yummy creamy sauce in it, so every bite you take, you get pasta with a burst of spicy sauce. Whoever thought of putting a hole through spaghetti is a genius.

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Of course, this can easily be tweaked into a kid-friendly dish by eliminating the peppers. And if you can’t find bucatini noodles, use whatever you can find – fettuccine, thin spaghetti, or regular spaghetti noodles would all work just fine.

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sweet corn bucatini
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Ingredients
  1. 4 ears of fresh sweet corn
  2. 1 lb bucatini noodles
  3. 3 tablespoons butter
  4. 2 cloves garlic, minced
  5. ¼ cup flour
  6. 1 cup milk
  7. ½ cup fat-free half and half
  8. ½ teaspoon salt
  9. ½ cup plain Greek yogurt
  10. 1 chipotle pepper in adobo sauce, minced
Instructions
  1. Fill a large pot with water. Bring to a boil. Place the sweet corn in the pot, cover, and remove from heat. Let the ears of corn "cook" in the hot water for a few minutes. Remove from the water and let cool. Reserve 3/4 cup of the water. Once cooled, cut the corn kernels off the ears.
  2. Place the corn kernels in a large skillet without any butter or oil in a single layer (the best you can). Resist the urge to stir them. Let them sit for a few minutes, Stir them around, and let them sit some more until they start getting roast-y looking. Turn off heat, transfer to a bowl and set aside.
  3. Cook the pasta according to package directions. Drain, while reserving a cup of pasta water for later.
  4. In a large wok (or skillet), melt the butter over medium-low heat, then add the garlic. Stir, making sure you don't burn the garlic. Add the flour and stir some more.
  5. Combine the milk and half-and-half to the flour mixture, whisk until there are no more lumps. Then add in the Greek yogurt and minced chipotle pepper.
  6. Once everything is thoroughly combined, combine the corn kernels and pasta. Stir until everything is mixed well.
  7. Serves 4
  8. If you like your pasta sauce a little bit runnier, add in more Greek yogurt and reserved pasta water until it reaches your desired consistency.
Adapted from Pinch of Yum
Adapted from Pinch of Yum
Simple Everyday Food https://www.simpleeverydayfood.com/
Wordpress Recipe Plugin by Recipe Card
The sweet corn was probably my favorite part of this dish. By putting them in the boiling water and removing the corn after slightly “roasting” them, it prevents you from overcooking it later on. As a result, as you’re eating your pasta, the corn kernels are so fresh and perfectly cooked that they literally burst and pop in your mouth… it’s amazing.

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So next time when you invite your vegetarian friends over, make this for them! It’s filling, delicious, and flavorful.

Enjoy!

Recipe adapted from Pinch of Yum

© Simple Everyday Food. All images & content are copyright protected. Please do not use any of my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.

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