Cream Corn Casserole

I'm back! Sorry for the lack of posting, been down and out and busy but I have been taking photos of what I've been making in the kitchen, I won't let you down!

I can not take any credit for the dish you are about to see.

I was given the recipe by my good friend Jill who is out by Philly. I've always been a fan of cream corn and I think this makes it 100 times better - as if that is even possible to make cream corn better...



You start this really simple side dish with one can of cream corn (you favorite kind, I just use the kind of Aldi)



Then you take anywhere from 18-21 Ritz type crackers, put them in a plastic bag...



And squish them all up with a rolling pin.



Put your cream corn in a bowl for mixing...





Add the crushed crackers to the cream corn and mix it together.



Then pour it in a small baking dish that has been sprayed with non stick spray.



Top it all off with some grated cheddar cheese (or you can mix it in as Jill suggests, so everyone gets some cheese)



Bake it for 15 minutes at 350 degrees.



What you get is a wonderful ooey gooey corny cheesy thing. mmmm.



And it scoops out nice too!



You can serve this with just about anything, even chicken nuggets.

Thanks to Jill for the delicious recipe, something that I'm going to keep and treasure for a very long time.

Eggplant Tikka

NOTE! I DID NOT like this dish. I made it to try something new and was completely disgusted. I want to make it clear that I hate eggplant except when it is breaded, fried and smothered in cheese. I'm posting this in the hopes that some eggplant lover out there will love it and accept it - for the rest of you, leave this one alone.



I'm alone in the tiny ass kicthen today because no one is really thrilled with eggplant.



Start by cutting off the ends of the eggplant and halving it.



Then cut it into chunks.



Place them in a bowl...



And squeeze a lemon over them along with drizzling some olive oil on them



Then your going to place them in a large skillet to brown them up just slightly, not fully cook them.



While the eggplant is browning take a cup of non fat plain yogurt and place it into a mixing bowl. Make sure it's a large one since you'll be putting the eggplant in here later.



To that add some garlic to taste (I love garlic)and about an inch worth of peeled finely chopped ginger.

Then for some spices - today you'll be adding to this...



A table spoon of ground coriander...



A teaspoon of Cumin



A teaspoon of Garam Masala.



And finally a teaspoon of Paprika.



After that add the juice of one lime and mix together the marinade.



At this point you add in your browned eggplant.



And mix it all together to sit and marinade for at least 2 hours or as long as overnight. I did it for 3-4 hours.



When I was ready to cook it (and this is where the recipe may have gone wrong) I decided to broil it all together instead of placing the pieces of eggplant on kabob sticks....



Oh and the second mistake was I forgot I put it in the broiler... and it got a little... charred. I tried a piece that wasn't burnt but I hated the taste of it - next time I'll stick to fried and smothered in cheese. If anyone tries this one and likes it - let me know!

Swedish Oatmeal Pancakes

While I was away with Danny, Jess and Chris in Vermont we made a trip to Deerfield Massachusetts to a wonderful place called Bridge Side Grill for breakfast. Although I got my standard Eggs Benedict, but Danny got some Swedish Oatmeal pancakes which were so amazing. I decided I'd have to try making it instead of spending 8.95 for a small package of their mix.

My version ended up turning out extremely well, not as good as Bridge Side, but still good.



Everyone in this tiny ass kitchen loves pancakes.



You start by mixing 3 cups of old fashion oats (NOT quick oats) with 3 cups of buttermilk. Let the oats soak for 30 minutes in the buttermilk. Don't skip this step. Just do it.



Then sift in 3/4 of a cup of flour.



Add in... 3 tablespoons of sugar



1 1/2 teaspoons of baking powder



And the same of baking soda.



Crack three whole eggs into the bowl



And also add 4 tablespoons of melted butter (or margarine, either is fine)



Then mix it all together, if it is to thick, then add a little more buttermilk.



Then you need to heat up your frying pan, and begin frying.



These take longer then other pancakes, about 3-4 minutes on the first side,



then about 2 minutes on the other. Since this batter makes a lot of pancakes you can keep them nice and warm in the oven that is turned on to about 200 degrees.



When you're done with all the pancakes, serve them up with some fresh fruit and some maple syrup!

Enjoy, and here is the recipe!

3 Cups Old Fashioned Oats
3 Cups buttermilk
3/4 cup all purpose flour
3 table spoon sugar
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
3 eggs
5 tablespoons melted butter

Soak the oats for 30 minutes in the butter milk, then add all other ingredients and cook!

Balsamic Marinated Grilled Portebellos

I have to give Jessica the credit for this recipe, this is something that she taught me at her house over the weekend. I don't have prep pictures but I do have it of the final product.

You'll put your portebellos in a piece of Tupperware where you will pour the balsamic vinegar over them, give them a toss and let the marinade for about 10-15 minutes.

In that time heat up your grill or George Forman.

When it's all ready and hot place your mushroom on it. On the grill it should only take 3-4 minutes per side on the mushroom. When it's done it looks something like this:





Delish. Thanks Jess!

Swedish Style Salmon with Baked Potato

My husband was nice enough to get me a treat this week by bringing home some fresh salmon he bought at work.



They are indeed beautiful cuts of fish.



It even was perking Bella's interest.



I started the dinner by placing my two potatoes in the oven at 400 degrees for about an hour.

When they were about 10 minutes from being done, it’s when I started my fish. I placed it, skin side up. I let the fish cook, about 3 minutes, maybe a bit more since these were rather thick pieces of fish.



When the fish starts to turn color about midway up the fish, I flip it onto it’s other side, getting the skin nice and brown.



When you think the fish has become fully cooked, give it a small cut and make sure the color of the fish is consistent the whole way through. If it is, it’s ready to plate.



Now you may be asking what makes this “Swedish Style” Salmon – and the trick is Lingonberries. Lingonberries are something you get up in the Scandinavian countries. It’s tricky to find, but you can get it in places like Wegmans, Whole Foods, or Ikea. My preserves are from Ikea (You DON’T want jelly).



The preserves have whole berries in it and you just put a generous amount on top. Don’t turn your nose at mixing fruit with fish, because it’s a wonderful combination. Fruit makes the sweet taste of salmon come out in a cleaner way, and it just tastes wonderful. So give it a shot before you condemn it.

I serve it up with a lovely baked potato – a wonderful, healthy and filling meal.

Yum!