Game Day Appetizer Mexican Corn Dip

 

                                                        Mexican Corn Dip

Mexican Corn Dip is a crowd-pleaser appetizer for game day watching. It combines two cheeses, corn, chiles, sour cream, and mayonnaise in a creamy, mildly spiced mixture that’s delicious with tortilla chips and crackers.

We enjoyed it as a Thanksgiving appetizer supplied by Cathy, one of our guests. 

Cooking Tip: Grate your own cheese as it blends in more smoothly. If using frozen corn, thaw and drain. Taste test before refrigerating, as you could add more cumin or elote to up the kick for the dip.  

Ingredients:

• 3 cans Mexicorn or Green Giant Crisp Corn or frozen white corn  
• 3/4 cup mayonnaise thaw and drain it. 
• 3/4 cup full yogurt or sour cream
•  1/3 cup diced green onions
• Optional 1/4 cup cilantro chopped  
• 2 cups sharp cheddar cheese
• 1 cup pepper jack cheese
• 3/4 teaspoon lime juice 
• 1/2 teaspoon each cumin and elote seasoning
• 1 small can of diced chiles, drained and patted dry with a paper towel. 
• 3/4 cup diced cherry tomatoes
• Pinch cayenne pepper and sea salt

Directions:

• Mix well mayonnaise, sour cream, spices, green onions, cheeses, lime juice, cayenne pepper, salt, and diced chiles.
• Fold in tomatoes and corn. Refrigerate for 2 hours or until thoroughly chilled. 

Dip can be served at room temperature and will last up to 5 days if refrigerated.

Another game day food: Turkey Cranberry Sliders

   

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LOOK FOR OLD FAVORITES AS WELL AS NEW RECIPES

Parmesan Creamed Corn

November was Native American Heritage Month, established by former President George Bush Sr. in 1990. It was created to raise awareness and pay tribute to Native Americans' rich ancestry and traditions by providing a platform for Native people in the United States of America to share their culture, traditions, music, crafts, dance, and ways and concepts through special events, ceremonies, and festivals.

Corn holds a deep cultural and religious significance in Native American traditions. It's a staple food and also plays an essential role in religious ceremonies, symbolizing fertility, sustenance, and interconnectedness with the natural world. Corn is at the heart of many sacred rituals and ceremonies among Indigenous communities, reflecting its revered status as a gift from the Earth and their ancestors.

We hosted a Thanksgiving dinner this year. Two corn dishes, one as an appetizer and the other as a turkey side, were served.  

Parmesan Creamed Corn

Cook's Notes: This Parmesan Creamed Corn is layered with rich flavors and sprinkled with an irresistible crispy toasted breadcrumb topping. The recipe was adapted from gimmesomeoven.com  and is tasty as a side for any meal. 

The dish can be made ahead and refrigerated until cooking time. 

Garlicky Breadcrumbs Topping Ingredients: 

• 1-1/2 tablespoons butter
•  3 garlic cloves, minced
• 1 cup Panko breadcrumbs
• 1/4 teaspoon each of fine sea salt and pepper
•  1/2 teaspoon each of parsley flakes and Herbes de Provence
• 1/4 cup grated Parmesan cheese 

Garlicky Breadcrumbs Topping Directions: 

• Melt butter in a fry pan with high sides. Add garlic and saute on medium-low heat for 1 minute, stirring continuously. 
• Add Panko crumbs, spices, salt, pepper and Parmesan. Continue stirring until the crumbs are golden brown. Transfer to a bowl and set aside. 

Creamed Corn Ingredients: 

• 4 cups sweet corn kernels, fresh or frozen (I used 2 packages each 9 oz. of frozen Green Giant Simple Steam Honey Roasted Sweet Corn with Seasonings) 
• 1  tablespoon butter
• 1 garlic clove, minced
• 1/3 cup minced sweet onion
• 1-1/2 cups half and half or 2 % milk 
• 1-1/2 tablespoons of honey
• 1-1/2 tablespoons of cornstarch
• 1/4 teaspoon each of sea salt, pepper, parsley flakes and paprika
• 1/2 cup freshly grated Parmesan cheese

Directions:

• Whisk cornstarch and milk or half and half until smooth. Set aside.
• Use the same fry pan and saute garlic and onions in melted butter until golden on medium-low heat. 
• Add the cornstarch/milk mixture, honey, corn, and spices. Stir until thickened, then add the Parmesan cheese. Mix well and pour into a prepared 8 x 8 pan.
• Sprinkle with breadcrumb mixture. 
• Bake uncovered at 350 degrees for 25 minutes.     

Appetizer-Mexican Corn Dip

Turkey Leftovers Reruns

 

Turkey Leftovers (Rerun) 

Looking for some fresh new ideas to use up leftover turkey? Check out this previous posting for ideas.  https://sockfairies.blogspot.com/2023/11/turkey-reruns.html

Here you'll will find recipes for  

Turkey Tetrazzini 

Artichoke Divan

Turkey Mushroom Soup

Creamy Turkey Wild Rice Soup

With gratitude for life's blessings HAPPY THANKSGIVING 

Salted Caramel Pumpkin Pie

While most find the turkey to be the main attraction 

you may find this Salted Caramel Pumpkin Pie a definite showstopper coming in second to the main attraction. . 

Salted  Caramel Pumpkin Pie

Cooking tip: The caramel sauce should be a little warmed up to be pourable but not too runny when added to the filling.

Ingredients: 

1 pie crust, homemade or store-bought

Pumpkin Pie Filling:

• 1-15 ounces of pumpkin puree not pumpkin pie filling
• 3/4 cup packed dark brown sugar 
• 3 large eggs, room temperature
• 1/4 teaspoon salt 
• 1 1/4 teaspoons ground cinnamon or 1 teaspoon Saigon cinnamon 
• 2-1/2 teaspoons pumpkin pie spice mix
• 1 teaspoon pure vanilla extract 
• 1- 1/4 cups heavy cream 
• 1/3 cup salted caramel sauce (use a prepared ice cream topping)

Directions: 

• Roll out the pie dough into a 12-inch circle on a lightly floured surface. Carefully drape the dough over the rolling pin and transfer to a 9-inch pie pan that is 1-½ inches deep. Gently fit the dough into the pan. Trim the dough to 1/2-inch over the pie pan and pinch the edges using your fingers to crimp the rim. You can also use a fork to seal the edges. Line the pie dough with 2 sheets of aluminum foil for a blind bake. Place the crust in the freezer while making the filling.
  
  
  
• To make the pumpkin pie filling, combine the pumpkin puree, brown sugar, eggs, salt, cinnamon, pumpkin pie spice, and vanilla extract in a large bowl and mix well on low speed.
• Add in the heavy cream and salted caramel sauce. Whisk until smooth.
• Blind bake crust for 10 minutes at 375. Remove foil and cook 2 minutes longer.
• Pour the pumpkin filling into the partially baked pie crust. Bake for 45 to 55 minutes or until the center is almost set but still slightly jiggly. Don’t overbake.
• Cut the pie into slices and serve with whipped cream or ice cream. The piece de resistance is adding a little drizzle of caramel sauce with a sprinkle of toasted pecans over whipped cream or ice cream.
• Refrigerate any leftover pie.

Southwestern Corn Pudding

A tasty sweet corn side dish that's popular in the Southern part of the United States and in some places along the East Coast. The starch from the corn thickens a savory custard mixture of eggs and milk, creating a satisfyingly creamy, sweet-yet-savory twist on your same old way of serving corn.

Cook's Notes:
Corn pudding was most likely a simple Native American dish. It was created from a mixture of fresh sweet corn grated off the cob, water, and the milky liquid that ran from the kernels as they were grated. As the ingredients baked, the starches from the corn thickened the mixture into a custard-like pudding. When European settlers came to America, they experienced Native American foods and began adapting them to their tastes and ways of cooking.

Those settlers probably added other, richer ingredients to the pudding-like eggs, milk, and butter, bringing it closer to a European savory custard or British pudding. Over the years, some add-ins or variations to the dish have included cheese or other flavorings like onions or bacon, the heat of jalapenos or green chilies, and a bit of color with sweet red pepper. It's possible to find corn puddings in varying consistencies like creamed corn to thick and fork-ready, like a well-set custard. It's a fun dish because you can take the concept and adjust it to whatever you have on hand or to whatever texture and style you are feeling.

This side dish works well with turkey and pairs well with a meat dish. It could also be a meatless meal paired with a salad and bread. This corn pudding variation has a bit of a kick with cumin and green chiles, which adds a lot of flavor.  

Southwestern Corn Pudding-A Memorable Side
The recipe serves 6 and was adapted from BHG.
Ingredients:

• 1 teaspoon each of butter and oil
• 1 cup diced onions
• 1 cup diced mini red and orange peppers
• 2 cups fresh frozen corn kernels
• 1/2 teaspoon cumin
• 4 eggs lightly beaten
• 1/4 cup cornmeal
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1- 14.5 oz. can creamed corn
• 1 4 oz. can diced green chiles, drained and patted dry on a paper towel
• 1 cup sharp shredded cheddar or pepper Jack cheese

Directions:

• Grease an 8 x 8 glass pan and preheat the oven to 350 degrees.
• In a medium-sized fry pan, heat oil and butter. Saute the onion and peppers for 3 minutes. Add cumin and corn kernels and saute for 3 minutes more.
• In a bowl whisk eggs and add in cornmeal, salt, flour, salt, and creamed corn. chiles and cheese.
• Whisk ingredients and pour into a glass pan.
• Bake for 40 minutes or until set and bubbly.

Marry Me Ravioli

Marry Me Chicken is a dish of tender sautéed chicken in a rich and creamy sun-dried tomato sauce. The recipe gained popularity after going viral on TikTok, where it was touted as so delicious it would win the heart of anyone you cook it for. Unfortunately, even though this dish does boast a proposal-worthy name, one meal probably won't make your crush fall in love with you. It will garner plenty of compliments from whoever eats it — whether that's your significant other, friend, family member, or anyone else who has the pleasure of trying this home-cooked meal. It's quick and easy to make in just 30 minutes, making it perfect for a weeknight dinner or special occasion.

I decided it was time to "jump on the train" with the recipe for Marry Me Ravioli. The sauce was so delicious I found myself licking a few spoonfuls from the skillet.

When serving, I added toasted walnuts and crumbled bacon as a garnish for the ravioli. This meal was created for the Seasonal Plate (food column) and was adapted from juliasalbum.com

Adding a slice of Chocolate Kahlua Pecan Pie is the piece de resistance. It would be an irresistible ending to a Thanksgiving dinner.

Marry Me Ravioli

Garnish Cooking Tips: Roast walnuts ahead at 350 for 5 minutes, fry bacon until crisp and crumble it. 

The recipe serves 3-4.

Ingredients:

• Refrigerated (16 oz.) ravioli (I used a product by Rana 4 Cheeses)
• 3 slices of bacon
• Salt and pepper to taste
• 1 tablespoon butter
• 1/2 cup sweet onion, diced
• 3 garlic cloves, minced
• 1/2 cup packed sun-dried tomatoes, drained on a paper towel
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 1/3-1/2 cups chicken broth
• 1/2 teaspoon each basil and parsley flakes
•  Pinch of red pepper flakes 

 Directions: 

• Cook the ravioli according to the package directions. Drain and add them back to the saucepan; cover to keep warm while making the sauce.   
• Melt butter in a large, high-sided skillet. Saute onions, garlic cloves, and dried tomatoes on low to medium heat for 5 minutes. Add wine, allowing it to cook down slightly. 
• Pour in the cream, add spices and Parmesan cheese. Bring to a simmer on low heat and stir until Parmesan is incorporated.   
• Salt and pepper to taste. Add in cooked ravioli. Heat through. 
• If the sauce is too thick, use some chicken broth to thin out. 
• Garnish the dish with toasted walnuts and crumbled bacon.

Chocolate Kahlua Pecan Pie

Cook's Notes: 

If I were baking in the Midwest, I would have used Pappy's Pie Crust Dough, which is unavailable here in the Southwest. Making your own crust is another option. 

I used refrigerated premade Pillsbury Pie Crust. Toasting pecans is a must for this recipe. Toast at 350 degrees for 5-6 minutes. 

Preheat the oven to 350 degrees. Roll out the crust and place it in a pie dish. Cover with 2 pieces of foil and blind bake for 5 minutes.

Remove foil and bake 2 minutes longer. Proceed with the recipe. 

Ingredients:

• One unbaked pie crust
• 2 cups pecans, toasted
• 3 large eggs beaten
• 3 tablespoons melted butter, cooled
• 1 tablespoon vanilla
• 1/2 cup dark corn syrup
• 1/3 cup mini chocolate chips
• 1 cup sugar
• 2 tablespoons Kahlua

Directions: 

• Cover the bottom of the pie crust with toasted walnuts.
• In a bowl, beat eggs, butter, vanilla, corn syrup, sugar, and Kahlua. Fold in chips and pour the filling into the crust. 
• To prevent the pie from over-browning, I removed the bottom of my tart pan, placed the other piece, and turned it upside down over the pie instead of using foil.
  
• Bake at 350 degrees for 15 minutes, then turn down the heat to 325 degrees. Cook for 20 more minutes or until a knife comes out clean from the center. 
• Refrigerate leftovers.    

This is what meal prepping looks like from Paddington's view

art from “Paddington Bear” by Michael Bond, illustrated by R. W. Alley

Frito Pie Casserole

 

EVER READY IS CALLING TIME OUT ON THANKSGIVING SIDES FOR AN IMPORTANT MESSAGE: YOU NEED A BOWL OF FRITO PIE CASSEROLE TO ENJOY ON GAME DAY.

Frito pie is a Tex-Mex classic and one of the best comfort foods ever. This casserole is inspired by the original Frito pie recipe, which is also known as a walking taco chili, cheese, and other toppings ladled into a split-open bag of Fritos. This recipe delivers those flavors in casserole form, with a thick layer of crunchy Fritos corn chips, ground beef, spiced beans, and lots of melted cheese. Whip up a Frito pie casserole to treat everyone for dinner or at your next big game day gathering.

Where did Frito pie originate? Like many classic dishes, the origins of Frito pie are disputed. New Mexico claims the dish was invented by Woolworth’s department store employee Teresa Hernandez in the 1960s. However, Texans say the recipe was invented in their state a decade or two earlier, crediting Daisy Doolin, mother of Fritos inventor Charles Elmer Doolin, with the recipe. Others credit Katherine Doolin, Charles’s wife. Frito pies are also called Frito chili pies. Another variation is Walking Tacos, a moniker that highlights the dish's portability and is a mainstay for many campouts. 

No matter who came up with the recipe, the most innovative part of the original Frito pie was that the bag served as the bowl—no plate necessary. However, since our recipe feeds more than one person, it’s served in a baking dish. 
A package of Fritos brand corn chips is the quintessential base for Frito Pie. The chili is topped with various toppings: shredded cheese and chopped onions are traditional, but anything that would go on a bowl of chili would be a good option, such as shredded lettuce, diced tomatoes, chopped scallions, black olives, or sour cream. The chili soaks into the chips, making a delicious juxtaposition of crunchy and chewy.

Ingredients:

• 1 cup diced sweet onions 
• 1 lb. hamburger (80-85%) 
• 1 tablespoon dry taco seasoning mix
• 1 (10 oz.) can of Rotel diced tomatoes and green chiles
• 1 (10 oz.) can of red enchilada sauce
• 1 can Ranch style beans ( pinto beans in seasoned tomato sauce)
• 1/2 package of frozen Honey Roasted Corn or 1 can of Mexicorn
• 1/2 teaspoon of sugar  
• 1 (9 oz.) package of Frito Chips 
• 2-1/2 cups shredded Mexican cheese, divided   
• Optional 1/2 can refried beans

Directions:

• In a fry pan on medium heat, brown hamburgers with onions. Crumble and drain the grease from the pan. Wipe the pan clean.
• In the frying pan, add the meat, onions, sugar, seasoning mix, diced tomatoes, enchilada sauce, beans, and corn. Cook on medium-low heat uncovered for 10 minutes. 

• Crush Frito chips to cover the bottom of the casserole dish. I used a dish that was 12 x 8. Sprinkle 1 cup of cheese evenly over the chips. Use a slotted spoon to drain some of the liquid before adding it to the casserole dish. 

• On top of this meat mixture, crush more chips and the rest of the cheese. 

• Bake at 350 degrees for 25 minutes. 

• Serve the casserole warm in a bowl, adding in your favorite toppings. I added tomatoes, lettuce, and sour cream. Avocado slices would be another option. 

The crunchy cheese topping is just the best!

Thanksgiving Sides

Salads and Desserts

Bring On The Sides

TICKING DOWN- Can the Internet Save the Day? 

BRING IN MORE SIDES

Appetizer Ideas While Waiting for the Main Event  

Caramel Apple Grapes

Directions:

Cover a baking sheet with parchment paper. Wash and dry grapes, placing a toothpick in the center. Chop nuts and place in a bowl. Thin out the caramel sauce with a little cream and stir to make it smooth. Dip each grape into caramel sauce and then into chopped nuts. Refrigerate until serving. 

Turkey Cheese Ball

Turkey Meat Cheese Plate

Fall Charcuterie Board

Turkey Fruit (pear, grapes and blueberries) 

Turkey Fruit Kabobs with Cheese 

Cranberry Cosmopolitan

Make Ahead Cosmos
A Cosmopolitan is the perfect drink to make ahead. Instead of making each cocktail individually in a shaker, make a large batch in a pitcher and then chill it in the fridge. To make a pitcher that serves 4, you will need 1 cup (8oz) vodka, 1/4 cup (2oz) Cointreau, 6 tablespoons (3oz) cranberry juice, and 2 tablespoons (1oz) lime juice.

This recipe below serves one using a cocktail shaker. 
Ingredients: 

• 2 ounces vodka
• 1 ounce simple syrup
• ¾ ounces lime juice fresh squeezed
• ½ ounce triple sec
• ¼ ounce cranberry juice

Directions:

• Add the vodka, syrup, lime juice, triple sec, and cranberry juice into a cocktail shaker with ice and shake vigorously for 15 seconds.
• Strain into a martini glass and serve with garnishes of your choice such as fresh cranberries and lime peels.

You can easily substitute triple sec for Cointreau! Cointreau is also an orange liqueur but has an alcohol content of 40% while triple sec’s content is 15-30%