Ba'Corn Cheese

Finally...finally Diners, Drive-Ins, and Dives has included one of the recipes I want to try on their webpage.  I see using this as an appetizer when we have or company or made over the fire when camping.

Ingredients:

• 2 tablespoons unsalted butter
• 2 strips bacon, chopped 
• 1/2 jalapeno, seeded and minced 
• 2 cups canned sweet corn 
• Kosher salt and freshly ground black pepper
• 1 clove garlic, minced 
• 2 scallions, thinly sliced 
• 2 tablespoons condensed milk 
• 2 tablespoons mayonnaise 
• 1/2 cup mozzarella cheese 

Directions:

• Place a 5-inch cast-iron skillet in the oven; preheat the oven to broil.
• Heat a wok or saute pan over high heat. 
• Add the butter and bacon and cook until the bacon is crisp, about 20 seconds. 
• Toss in the jalapeno and corn, season with a pinch of salt and pepper and cook until the corn kernels start to char a little bit, 20 to 30 seconds. 
• Add the garlic and half of the scallions. 
• Add the condensed milk, mayonnaise and 1/4 cup of the mozzarella and cook until the cheese is melted and the ingredients are well mixed, another 20 seconds. 
• With a towel, grab your hot skillet from the broiler and carefully pour in the corn-cheese mixture. 
• Sprinkle the remaining 1/4 cup mozzarella over the top and set under the broiler until golden brown, 30 to 45 seconds. 
• Garnish with the remaining scallions.

Slow Cooker Jambalaya

This recipe comes from Pinterest, via my wife who actually found it first.  Spicy and flavorful slow cooker jambalaya is instant family favorite comfort food you will fix again and again.  I have already made it twice in a week.

Ingredients:

• 1 package andouille sausage
• ½ pound uncooked shrimp (peeled and de-veined)
• 1 large boneless skinless chicken breasts, pounded to even thickness
• 3 bell peppers (one each of green, red, and yellow or orange), diced
• 1 white or yellow onion, diced
• 2-3 jalapeños (see note), seeds and stems removed
• 1½ cups uncooked white rice
• 2 cups low sodium chicken broth
• 1 30-ounce can crushed tomatoes
• 1 tablespoon minced garlic
• 3 tablespoons cajun seasoning
• ½ teaspoon each salt and pepper, or to taste
• cilantro or parsley, for topping (optional)

Directions:

• Slice sausage into sections (about ¼ inch thick slices). 
• Remove tails from shrimp (if they are still on). 
• Chop chicken into 1-inch pieces.
• Add sausage, chicken, bell peppers, jalapeños, chicken broth, tomatoes, minced garlic, cajun seasoning, and salt and pepper to greased slow cooker and stir to combine. 
• Cover and cook for 3-4 hours on low. 
• Stir in rice and cook another 1-2 hours until rice is fully cooked and tender
• About 20 minutes before serving, uncover slow cooker, stir in shrimp, re-cover and cook for another 15-20 minutes. 
• Stir contents of slow cooker, sprinkle with chopped cilantro or parsley if desired, and serve hot.

Notes:

Two jalapeños will not make this dish real spicy. If you want more of a kick I recommend adding a third jalapeño.

I made it with no jalapeños and found it spicy enough

BBQ-Style Meatloaf Minis

I selected this recipe because my wife happens to love Cheez Whiz.  What's marvelous about these mini loaves is that using a muffin pan cuts the baking time in half.  As Always...Kraft recipe, Kraft Ingredients.

Ingredients:

• 1 lb. extra-lean ground beef
• 1 pkg. Stove Top Stuffing Mix for Chicken
• 1 cup water
• 1 tsp. garlic powder
• 1/2 cup Kraft Original BBQ Sauce
• 1/4 cup Cheez Whiz Cheese Spread

Directions:

• Heat oven to 375°F.
• Mix meat, stuffing mix, water and garlic powder until blended. 
• Press into 8 muffin cups sprayed with cooking spray.
• Make indentation in center of each with back of spoon; fill with sauce.
• Bake 30 min. or until done. 
• Top with Cheez Whiz; bake 5 min. or until melted.

Substitutions:

Italian-Style Meatloaf Minis: Prepare as directed, substituting Italian seasoning for the garlic powder and pasta sauce for the barbecue sauce.

Mexican-Style Meatloaf Minis: Prepare as directed, substituting 2 tsp. chili powder for the garlic powder and salsa for the barbecue sauce.

BBQ Pot Roast

This simple pot roast is braised in the oven and produces a very tender and flavorful result.  As always...Kraft recipe, Kraft Ingredients.

Ingredients:

• 1 Tbsp. brown sugar
• 2 tsp. garlic powder
• 1/2 tsp. ground black pepper
• 1 boneless beef pot roast (2-1/2 lb)
• 1 tsp. oil
• 1-1/2 lb. red new potatoes
• 1-1/2 lb. carrots with trimmed tops, cut diagonally in half
• 1/2 cup chopped sweet onions (1-inch pieces)
• 3/4 cup 25%-less-sodium beef broth
• 1/2 cup Kraft Original BBQ Sauce
• 4 sprigs fresh thyme

Directions:

• Heat oven to 450ºF.
• Place ovenproof Dutch oven or large deep skillet in oven 15 min. 
• Meanwhile, mix sugar, garlic powder and pepper until blended. 
• Sprinkle meat with rub; rub onto meat.
• Remove pan from oven. 
• Add oil and meat to pan; return to oven. 
• Bake 20 min. turning meat after 10 min.
• Add vegetables to pan. 
• Mix broth and barbecue sauce; pour over ingredients in pan. 
• Add thyme; cover. 
• Reduce oven temperature to 350ºF; bake 2-1/2 to 3 hours or until meat is tender.
• Transfer meat and vegetables to platter, reserving drippings in pan. 
• Discard thyme. 
• Cook drippings on stove top on medium-high heat 5 min. or until reduced to about 2 cups. 
• Cut meat across the grain into thin slices. 
• Serve with vegetables and gravy.