Creamy Stovetop Corn

Yes, yes, yes!  This recipe is something I've had running around in my head for while.  My husband LOVES corn.  And I, as a child, couldn't get enough of the canned creamed corn.  So, I thought for awhile on a way to make my own kind of "creamed" corn.  Recently, I finally put it to the test by whipping it up in the kitchen.  This recipe is a lot heartier than your canned variety.  It also isn't as sweet so it feels more like a comfort-food side.  Plus, my husband LOVED it.  You can't beat that!

Creamy Stovetop Corn
1 16oz. packet of frozen corn kernels
2 1/2 tablespoons pure cane sugar
2 tablespoons all-purpose flour
2 tablespoons butter
1 cup of half and half (I only had fat free on hand)
1/4 teaspoon salt
couple dashes of pepper

Empty the frozen corn into a small bowl.  Cover with plastic wrap and let stand for about an hour.  Once corn is at least half way unthawed, sprinkle the sugar on top and stir well to combine.  Recover with plastic wrap and let sit for 30-60 minutes.  When you're ready to start cooking, stir in the flour.

 

 

 

In a medium-sized sauce pan (with a lid you will use later), melt your butter over medium-high heat.  Add your coated corn and cook for 1-2 minutes to remove flour taste.

Add your half and half and turn down the heat to medium.  Stir continuously as mixture begins to simmer.  Continue to stir for about 8-10 minutes.  Notice how the half and half is thickening up  nicely.

 

Once you get it looking like the picture above, turn off the heat and let it rest, covered for about 5 minutes.  Take off the lid, give it a stir and there you have it:

Delicious, slightly sweet, semi-crunchy creamy corn.  A perfect side dish for any southern-style meal!

ENJOY!

Resurrected- I'm back!

Hey Everyone...

It's been over three years since my last post.  Honestly, I don't know why I stopped writing.

The thought crept up in my mind to come back every once in awhile, but there was always something I decided was good enough a reason not too.

So, where am I now?

I've moved half-way across the country and currently live in California on the coast (whoa!).  I never thought I would become a "California girl", but I'm here by force, not by choice :)

My husband joined the military last year (another whoa!) and I'm here to be with him.

So, here embarks my new military wife life.  Full of food, fun, knitting, crafts, travel, and exploring.

Come on back and join me!

One Pot Mexican Rice Dinner

Mexican Rice Dinner

2 boneless, skinless chicken breasts, cut into bite-sized pieces

12 ounces medium-sized raw shrimp, peeled and deveined

3 Tablespoons coconut oil, divided

1 cup brown rice

2-15 ounce cans low-sodium chicken stock

medium onion, chopped

small red bell pepper, chopped

1/2 seeded jalapeno, finely minced

1 Tablespoon garlic, finely minced

2 Tablespoons tomato paste

1-2 teaspoons hot sauce

2 Tablespoons fresh, finely chopped cilantro

salt and pepper to taste

Heat 1 tablespoon of coconut oil over medium-high heat.  Add chicken, salt, and pepper. Cook until chicken is well done and browned.  Removed chicken from pan and set aside.

Put the pan back on the heat, add remaining 2 tablespoons of oil.  Heat up oil and add the rice.  Stir constantly for about 3 minutes.  Once rice has had time to "toast", add onion, pepper, jalapeno, and garlic.  Stir constantly and cook until vegetables become tender.  About 8-10 minutes.  Stir in tomato paste.  Add both cans of chicken stock.  Bring to a boil.  Reduce heat to medium-low and simmer for 20-25 minutes.  Place shrimp on top of simmering rice mixture, cover, and let cook for an additional 10-15 minutes.  Add chicken and fresh cilantro.  Stir thoroughly.

If you are using white rice, use 1 cup rice and 2 cups chicken stock instead of the 2 cans.

Enjoy!