Creamed Corn

http://www.delish.com/recipefinder/creamed-corn-recipe-5540?click=recipe_sr

(And Jaimee you will be so proud of me...this really is a picture that I took!) ;)

Most moms can probably relate to this... Lately I have been having a hard time getting Gavin to eat vegetables. ANY vegetables. So I've tried some sneaky recipes where you put veggie puree in food. Like cauliflower puree in scrambled eggs or mac & cheese. It worked pretty good in the mac & cheese, but the scrambled eggs were not so good (in our opinion)! I am going to try a few more of those recipes and pick our favorites, but in the meantime I found this recipe for creamed corn and wanted to share it with you all because we loved it! At the top it says, "Our take on this classic is subtly flavored and every bit as creamy as the full-fat original." I've had creamed corn before and I wasn't a huge fan. I don't know what's different about this recipe, but it was really good. I didn't grow up on creamed corn so this might be elementary for some of you, but it was new to me!

CREAMED CORN

3 cups fresh corn kernels (I used two 15.25 oz. cans of corn)
3/4 cup low-fat milk
1 tablespoon cornstarch
1/4 teaspoon salt

Place 2 cups corn, milk, cornstarch and salt in a blender; blend until smooth. Transfer the puree to a medium saucepan, and add the remaining 1 cup corn. Cook over medium-high heat, stirring constantly, until the mixture simmers and thickens and the corn is tender, 5 to 7 minutes.

Gavin really likes corn, but probably like most little kids he has a hard time chewing & digesting it ;) I made this to go with lunch today and he LOVED it! It's a rare occasion when Gavin eats all of something. Well he wanted SECONDS of this! I was so happy :)

P.S. This might be the last post you see from me for a while... we are in the process of moving to Bear Lake. :) & :(

Homemade Seasoned French Fries

I had to post this b/c when my daughter barely eats fries, ever (which isn't all a bad thing I guess) but cleans her plate of these fries, every last one then that's saying something! I wanted to get creative so I made homemade fries instead of the store bought frozen one's I have always used and it turned out so good that I'll probably never buy those again since this was so easy and way cheaper to make than buying them frozen in a grocery store! So have fun and enjoy these greasy yet scrumptious fries!


Homemade Seasoned French Fries
adapted from the Better Homes & Garden Cook Book

Serves 4 - 6

4 medium baking potatoes, 6-8 ounces each (I used red baking potatoes)
Cooking oil or shortening for deep-fat frying
Salt or seasoned salt (optional)

If desired, peel potatoes. To prevent darkening, immerse peeled potatoes in a bowl of ice water until ready to cut. Cut potatoes lengthwise into 3/8-inch-wide strips. Return strips to ice water.

In a heavy, deep, 3-quart saucepan or deep-fat fryer, heat oil to 365 degree's F. To prevent splattering, pat potatoes dry. Using a spoon, carefully add potato strips, a few at a time (about 10) to hot oil. Fry for 5 to 6 minutes or until crisp & golden brown, turning once.
Using a slotted spoon, carefully remove french fries from hot oil; drain on paper towels. If desired, sprinkle w/salt or seasoned salt. Keep french fries warm in a 300 degree oven while frying remaining potatoes.

That's it, that's all there is to it!!! So why not save money and make them homemade when they taste way better than store bought!!! That's my new motto :) To add more kick you could sprinkle w/pepper as well or melt cheese on them for cheese fries! There's so many options why not try! ~

Fried Zucchini

I have been branching out and trying different kinds of fruits and vegatebles lately (thanks to Jaimee's example!). I adapted this recipe from one I found at http://www.cooks.com/.

FRIED ZUCCHINI

3-4 Zucchini

3 Cups Flavored Bread Crumbs

2 Cloves Garlic, crushed (I didn't have fresh garlic, so I used 1/2 tsp. minced garlic)

1/4 Cup Grated Romano or Parmesan Cheese

Salt and Pepper

Vegetable Oil - for frying (I used Olive Oil, it's healthier)

2 Eggs

1/8 Cup Milk

Wash (do not peel) zucchini. Slice in circles. Beat eggs and milk together in bowl. In a separate bowl mix bread crumbs, crushed garlic, cheese, salt, and pepper. Dip zucchini in egg mixture and then in bread crumb mixture coating both sides well. Heat oil in a large frying pan and fry zucchini until golden brown. Lay on paper towels to absorb oil. Enjoy!