How to Make Homemade Corndogs – Master this Easy, Summertime Classic

On June 27, 2014, by Glenda Embree- BusyAtHome
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I’m pretty sure your kids will do chores for these.  Just sayin’.  :)  What is it about meat on a stick that fascinates young and old?  And then when you wrap it in sweet cornbread, well there’s just no getting around it…sometimes, you just have to make corndogs. It’s a rule. As busy as I […]

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I’m pretty sure your kids will do chores for these.  Just sayin’.  :)  What is it about meat on a stick that fascinates young and old?  And then when you wrap it in sweet cornbread, well there’s just no getting around it…sometimes, you just have to make corndogs. It’s a rule.

As busy as I get creating recipes, doing photo shoots and writing posts, there are still three, maybe four, food blogs I still visit on a regular basis. I love the creativity, the textures and flavors and family appeal of their recipes, and I can’t help drooling over their extraordinary photography.  Their pictures are so gorgeous that I always want a bite of whatever they present. One of those blogs is Chef in Training and the inspiration for these corndogs came from her.  All I changed was to switch sugar for honey and added a little more milk to thin the batter.  Nikki’s recipes never disappoint!

 

Easy Homemade Corndogs  - You'll feel like you were just handed a fresh corndog at a county fair when you taste these yummy treats! There is simply no comparison to the frozen variety and no way I want to serve my family anything but these fresh and delicious skewered beauties, now that I know how simple they are to make. | Busy-at-Home

You’ll feel like you were transported to a county fair in the summertime, from the very first bite! Lunch on a stick was never so simple or delicious!

 

We eat corndogs in our house – not every week, but I’m guessing at least once a month.  I have always cringed at the price, and then looked the other way, as I grabbed the boxes of frozen ones at the grocery store. It, literally, never occurred to me that this would be a dish that is so easy to make at home. I can’t believe you didn’t tell me!  :)

The good news is that homemade corndogs are also SOOOO much less expensive than their freezer cousins.  I calculated that I save about $4.00 for every 8 corndogs I make from scratch. If I can get the hotdogs on sale, I save even more! If you filter it, when you’re done, and store it in the fridge, you can reuse the oil you fry them in, too.

And, the taste? Oooohhhh, the taste! (Seriously, you REALLY should have told me!) The texture and flavor is so superior to pre-fab frozen that there really are no words of comparison that seem adequate. Trust me.  These will transport you to the county fairs of your childhood and you will want another…and probably another. I also have to tell the truth from the start. If you serve these to your family, they will no longer accept frozen corndogs as an option. When you say corndog, from now into perpetuity, this WILL be the only corndog that they envision. You’ve been warned. lol

Enjoy!

Easy Homemade Corndogs  - You'll feel like you were just handed a fresh corndog at a county fair when you taste these yummy treats! There is simply no comparison to the frozen variety and no way I want to serve my family anything but these fresh and delicious skewered beauties, now that I know how simple they are to make. | Busy-at-Home

The cornbread batter is crispy, outside, and tender inside, but not as thick and “cakey” as commercial brands. The flavor is extraordinary!

Easy Homemade Corndogs

Rating: 51

16 corndogs

I had never made homemade corndogs, until now. My family FLIPPED for these and I don't see how we could ever go back to buying the pre-made ones in the freezer section, again. These are so simple and the flavor is fantastic, plus I can make them for a fraction of the cost of store-bought!

Ingredients

  • 1 cup cornmeal
  • 1 cup flour
  • 1/4 cup raw honey
  • 4 tsp. baking powder
  • 1 egg
  • 1 1/4 cups milk
  • 2 (16 oz) packages hot dogs
  • 16 wooden skewers
  • 4 cups oil for frying (I used half coconut oil and half olive oil, but any vegetable oil will work)

Instructions

  1. Mix cornmeal, baking powder and flour in a deep container. (A one quart wide mouth canning jar works great for this.)
  2. Add honey, egg, and milk.
  3. Stir to thoroughly combine.
  4. Heat oil in a deep pot on the stove until it reaches 350 degrees. I attached my candy thermometer to the side of the pan to monitor my oil temperature. (Be sure to leave enough head room between the oil and the top of the pot. When you add the first corndog, the oil may foam up a little and you don't want it to overflow out of the pan.)
  5. Insert the wooden skewers into the hotdogs.
  6. Dip a hotdog into the batter, completely coating the outside and then allowing the excess to drip back into the jar.
  7. Carefully place the dipped corndog into the hot oil and allow it to cook until the cornbread is a beautiful golden color -- 2 or 3 minutes.
  8. Remove corndog from oil and drain on paper towels while you repeat the process with all the other corndogs.
  9. If your pot is big enough, it's possible to cook more than one corndog at at time. Just remember to leave enough room so they don't touch one another and to keep your oil at 350 degrees. Having too many corndogs in the pan at one time can bring the oil temperature down, substantially, so you'll want to keep an eye on that if you try to cook multiples.
  10. Serve with your family's favorite condiments.
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#ad – Chicken and Spinach Mexican Lasagna Recipe and My Exciting News!

On May 6, 2014, by Glenda Embree- BusyAtHome
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Did you know that bloggers have networks…communities…professional organizations?  Well, we do!  I work with hundreds of fabulously talented bloggers, as well as marketing and media professionals and corporate executives, from around the country. I communicate, work and collaborate with them all through the Internet. Occasionally, those connections are made on my own, and sometimes, they are made […]

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Chicken and Spinach Mexican Lasagna

Chicken and Spinach Mexican Lasagna is a comfort food “hug” with a spicy kick! Layers of creamy filling with veggies, Tyson roasted chicken and ooey, gooey melted cheese. What’s not to love? DELISH!

Did you know that bloggers have networks…communities…professional organizations?  Well, we do!  I work with hundreds of fabulously talented bloggers, as well as marketing and media professionals and corporate executives, from around the country. I communicate, work and collaborate with them all through the Internet. Occasionally, those connections are made on my own, and sometimes, they are made through one of my favorite blogging communities, Social Fabric, which is the blogger side of a marketing organization called #Collective Bias.  Through Social Fabric, I’ve had the opportunity to work with Tyson Foods, creating several recipes and writing posts for them.  It’s been one of my favorite connections, since chicken is a primary staple in all my family menu plans and I love the challenge of thinking outside the box to develop a new dish that will be perfect for family dinner.

Chicken and Spinach Mexican Lasagna

This Oven-Roasted Diced Chicken Breast was perfect for my Chicken and Spinach Mexican Lasagna and saved me tons of cooking time!

Tyson Chicken is a freezer staple for me. I pretty much use it all, from the 10 lb bag of flash frozen chicken breasts, that I buy at Sam’s Club, to all the great varieties of “Grilled and Ready” pre-cooked options in the freezer case at my local Walmart. I’ve come to rely on the quality, quick-fix choices I have with Tyson to put together great meals for my family.  The Oven-Roasted Diced Chicken Breast, above, was exactly what I needed to make my Chicken and Spinach Mexican Lasagna and to save me time in the kitchen, so I could focus on packing.  And I’m not talking about packing the house for our move.  :)  Did you guess it?  I’m taking a trip!

About two weeks ago, I received an invitation from Tyson, through Social Fabric, to attend SoFabCon as a Tyson VIP!   Woot!  What’s SoFabCon, you ask?  And why am I so excited?  It’s only THE hottest annual blogging conference, for working bloggers, and it’s organized by…you guessed it…Social Fabric – thus, So.Fab.Con.  Attending this event in Bentonville, Arkansas has been a dream of mine since the very first SoFabCon.  While most of you get to see the people you work with face-to-face on a daily basis, I have never laid eyes on my co-workers, many of whom have become friends through our years of collaboration. This conference is a way to finally meet them and that is one of several reasons that attending, this year, really is a dream-come-true.  I can’t wait to get to visit with people who are not only blogging professionals, whose work I respect, but that I also count among my friends.  I’m only just a LITTLE bit excited!  lol


I'm attending SoFabCon

Two days of corporate networking, blogger training sessions and some of the most knowledgeable speakers in the business are other reasons I can’t wait to attend.  I can select from sessions on photography, writing great content, boosting SEO and using video in my blogging, to name just a few.  The training encompasses more opportunities than I am able to highlight in this one post, but I can tell you, it will only make Busy-at-Home better and more informative, for you.  I’ll be excited to share some of the things I learn.

Last, and one of the most spectacular things about attending as a Tyson VIP, is that I will get to visit the Tyson Foods National Headquarters, tour the facility, visit with the people, there, and visit one of their farms.  Who knows?  I may even get to stick my wooden spoon into the test kitchens!  I’ll let you know all the details, when I get back home, but be sure to watch my Facebook and Twitter accounts, during the conference (May 8-11) for quick updates about everything I’m doing.

Besides the “work”, (I have the BEST job anywhere…just sayin’ ),   I will also be attending a cocktail party at Crystal Bridges Art Museum, participating in a #MealsTogether night out with my blogging friends, (also sponsored by Tyson Foods), going to a slumber party, and even donning a festive mask for a masquerade ball to celebrate Social Fabric’s 5th birthday!  I know, I know…it’s a rough life.

I also have a secret partner who will travel with me and attend all these fabulous events.  Be watching the blog and my social media for surprise appearances!

Chicken and Spinach Mexican Lasagna | Busy-at-Home

This tasty, layered casserole will be a hit with the entire family! It’s hearty, loaded with flavor and gluten-free!  It’s one dish I’m preparing ahead to keep my husband and kids fed while I’m on the road.

In the meantime, my family will be fending for themselves while I am gone for four days.  Of course, I’m not going to leave them totally in the lurch.  I’m prepping all kinds of delicious dishes to make their “roughing it” easier to bear.  It will be no work at all for them to get hot and tasty meals on the table when I’m gone and I’m betting they won’t miss me, too much, at all.  One dish that I’m leaving them is Chicken and Spinach Mexican Lasagna.  Not only is it scrumptious, it’s also gluten-free!  Enjoy!

Chicken and Spinach Mexican Lasagna

Chicken and Spinach Mexican Lasagna

Ingredients

  • 1 (22 oz) bag Tyson Grilled and Ready Oven Roasted Diced Chicken Breast
  • 3 cups fresh spinach, finely chopped
  • 1 medium red bell pepper, fine diced
  • 4 large green onions, sliced
  • 1 (24 oz) carton small curd cottage cheese
  • 1 cup sour cream
  • 2 (10 oz) cans diced tomatoes with chiles, undrained
  • 1/2 cup chicken stock
  • 1 Tablespoon fresh garlic, minced
  • 1 Tablespoon cumin powder
  • 2 Tablespoons fresh cilantro, minced
  • 4 1/2 cups Monterey Jack, Cheddar or Colby cheese, shredded
  • 15 (6 inch) corn tortillas, gluten-free
  • sea salt and fresh black pepper, to taste
  • optional, for garnish, sour cream, diced tomatoes, chopped cilantro, avocado slices, black olives

Instructions

  1. Mince and chop the vegetables and cilantro. combine in a large mixing bowl.
  2. Add cumin and garlic to diced veggies.
  3. Stir vegetables and spices together, then season to taste with sea salt and fresh black pepper.
  4. Add the cottage cheese and sour cream to the vegetable mixture. Stir well.
  5. Add the chicken stock and both cans of diced tomatoes with chiles to the cottage cheese vegetable filling.
  6. Stir to combine.
  7. Grate 4 1/2 cups of your favorite cheeses. You can use all one kind or a combination. I used Colby and Monterey Jack.
  8. Lightly spray a 9x13 baking pan to prevent sticking.
  9. Cut the tortillas in half.
  10. Begin layering tortillas in the bottom of your prepared pan.
  11. I started with the corners of my pan and worked toward the center, tearing pieces of tortilla to fill in "holes" in the layer. Use 5 tortillas in the first layer, arranging them to completely cover the bottom of the pan.
  12. Spoon 1/3 of the cottage cheese and veggie filling over the tortilla layer.
  13. Sprinkle 1/3 of the diced chicken over the chicken.
  14. Sprinkle 1 1/2 cups of shredded cheese over the chicken layer.
  15. Repeat all layers two more times.
  16. Bake in a 350 degree oven for 45 minutes or until casserole is hot and bubbly around the edges.
  17. We served ours with sour cream, diced tomatoes and chopped cilantro. Avocado slices or black olives would also be good.
  18. Enjoy!
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Chicken and Spinach Mexican Lasagna | Busy-at-Home

So satisfying, spicy and scrumptious!

 

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Easy Cottage Cheese Salad

On August 2, 2011, by Glenda Embree- BusyAtHome
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When you were first married and budgets were tight (yes, even tighter than now), did you have favorite go-to recipes that you made and enjoyed often, but have somehow been weeded out of your menu rotations over the years?  This simple, cottage cheese salad is one of mine.  As newlyweds, it was one of David’s […]

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When you were first married and budgets were tight (yes, even tighter than now), did you have favorite go-to recipes that you made and enjoyed often, but have somehow been weeded out of your menu rotations over the years?  This simple, cottage cheese salad is one of mine.  As newlyweds, it was one of David’s favorites and he always asked me to make it when we were having company.  Back then, company dinners usually consisted of meatloaf and potatoes, this salad and green beans.  It was good.  Why don’t we serve that to company anymore?  :)  Anyway, I made this salad for him, again last week, and the reaction was just the same.  I love that smile!

our portrait

Doesn't he have the best smile? How could you not want to cook for him?

 …

Hope you enjoy this salad as much as we do!

Easy Cottage Cheese Salad

Rating: 51

5 minutes

5 minutes

8-10 servings

Easy, easy, easy! Back in the day, bananas were the only fruit I ever used, but I had some frozen strawberries when I made this, last week. They were awesome!

Also, as you can see, the Cool Whip I was sure I had on hand, wasn't. :( No worries, I had real whipped cream in a can! I sprayed out what looked like a Cool Whip tubful and it was PERFECT! See how flexible this recipe is? You could change up the fruit and gelatin to make lots of different flavors.

We served this with a favorite family supper - fried chicken, mashed potatoes and pan gravy, cottage cheese salad and cucumbers from the garden. Delish!

Ingredients

  • 1 large carton small curd cottage cheese
  • 1 small box strawberry gelatin (use your favorite flavor)
  • 2 sliced bananas (or fruit of your choice to coordinate with gelatin flavor)
  • 1 small tub of Cool Whip (as you will see below, any whipped cream substitutions ARE possible)

Instructions

  1. Mix gelatin powder into cottage cheese.
  2. Stir in Cool Whip.
  3. Add fruit.
  4. Refrigerate until serving time.
  5. Serve.
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The Stocked Kitchen: Review & Giveaway PLUS Recipe for Cinnamon Chips! (@AtriaBooks @thestockedkitch)

On July 29, 2011, by Glenda Embree- BusyAtHome
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About 10 pm on Friday night, I started reading The Stocked Kitchen, by Sarah Kallio and Stacy Krastins.  By midnight, I was finished.  Seriously, I read a cookbook cover to cover and was so excited, I couldn’t go to sleep.  It seems a little silly to call this just a cookbook.  It’s more like “kitchen […]

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About 10 pm on Friday night, I started reading The Stocked Kitchen, by Sarah Kallio and Stacy Krastins.  By midnight, I was finished.  Seriously, I read a cookbook cover to cover and was so excited, I couldn’t go to sleep.  It seems a little silly to call this just a cookbook.  It’s more like “kitchen curriculum”.  I’ve been cooking for at least 40 years, and I would venture to say I’m fairly good at it.  Yet, I learned so much from The Stocked Kitchen that I had never previously considered.  I can’t wait to share it.  It is going to take a busy woman’s view of her kitchen, and cooking, and literally turn it upside down.  I will venture to say that you have never seen another cookbook like it and though there will probably be many who will try to copy this ingenious concept, you get to hear about the one and only original, right here, on Busy-at-Home.  (Enter to win a copy for yourself, at the end of this post!)

cookbook

The first two “chapters” of the book are made up of a total of only three pages.  After reading them, however, I was hooked.  I felt a kinship with these women who knew exactly what the challenges are in a busy woman’s kitchen, day-to-day — you know, that 4:30 or 5:00 standing and staring into an open refrigerator or pantry and feeling like you have nothing to make for dinner challenge?  They’ve  been there, done that, AND they have a solution.  The difference between understanding a dilemma, and solving a dilemma, is action.  Sarah and Stacy’s actions are going to rock your cooking world!  The system and recipes they have developed are going to save you time  — they’re going to save you money — and they’re going to give you a confidence in the kitchen that will leave smiles on the faces of your family and guests at every meal.  (I’m just a little stoked about this cookbook:) )  Frugal, fast and made from scratch — everything we love at Busy-at-Home!

tortilla

I have made several recipes from The Stocked Kitchen, already. One of them is their Taco Meat. It's delicious, cheaper than seasoning packets and this is definitely one I would cook in bulk and freeze in 1 lb packages. Taco meat is used as a base for several recipes, like Beef Enchiladas.

The short and sweet of the premise behind this book is one awesomely simple, yet comprehensive grocery list.  Keep your fridge, freezer and pantry stocked with these items and you will always have what you need to create ANY of the more than 300 recipes in this book.  The grocery list is included in tear-out pages in the back of this wonderful, hard cover cookbook.  Stick it to the fridge, check off items as they are used (and train others in your house to do the same), so you know it needs to be replenished and then carry the list to the store with you every 7-10 days to restock your kitchen with the few items you need.  You could easily just make copies of the page to have one for each week, or even simpler, visit The Stocked Pantry website and print the list on your printer at home.  Do you realize how this will revolutionize the way you shop — how many “extra” things you will not be buying — how much time and money that can save?  It boggles the mind.

enchilada

Have I ever shown you how to roll a nice, tight burrito or enchilada? To make the beef enchiladas from The Stocked Kitchen, roll the taco meat in a flour tortilla. Fold the side edges in first.

So, what’s the secret to this grocery list?  What makes it so magical and special?  Have you ever seen a recipe online or in a magazine and thought it sounded amazing and decided to make it, only to find you needed some exotic ingredient that you have never purchased in your life, much less have sitting in your pantry?  Have you made an extra trip to the store to get that item, and a few others you find along the way, just to bring it home, make the recipe and have the rest of that product sit untouched on your shelves for months or even years?  I definitely have.  The secret to The Stocked Kitchen grocery list is that all the items are everyday, normal food that you probably keep in your kitchen most of the time.  When I first glanced at the list, I thought, “That’s a LOT of groceries!”, but after taking the time to read through it, I already had about 85-90% of those items in my kitchen.  The few things that aren’t on your normal list of staples, will quickly become familiar to you, because they are so commonly used in these recipes.  You won’t be buying exotic, but you WILL be buying cost-effective, common ingredients that can be used to create delicious, nutritious meals and that will save you money on 1) pre-packaged, processed food and 2) going out to eat at the last minute because you “don’t have anything to cook at home”.

rolling a burrito

Once the ends are folded in, roll tightly.

These recipes are certainly family-friendly, but they will be equally great for entertaining.  There are options for every palate and quite a few vegetarian options, as well.  That was actually one of my biggest concerns before reading the book — “Won’t we get tired of having the same old dishes day in and day out?  How can there be enough variety, with only one shopping list?”  Let me ask you a question.  In a 30-day span, are there any of your family’s favorite dishes that you prepare more than once?  We sure do and sometimes it’s because we want it, sometimes it’s because I can’t think of anything else to make.  The Stocked Kitchen has enough soup, pasta, and meat main dish recipes that you would be able to eat a different dinner (no repeats) every night for more than two months.  I know, because I counted.  :)  Our family is not huge on seafood, (though I may try incorporating it more often with these recipes), so I counted how many meals I would be able to make if I never used ANY of the seafood recipes.  There were over two months worth and that doesn’t count the times we will eat breakfast for supper or have a baked potato bar, etc.  This grocery list doesn’t limit you, it uses ingredients you typically keep on hand, anyway, and provides you with the recipes to help you create a delicious, expanded repertoire of meals for your family without needing to run to the store before you cook each night.  If you’re like me (and I know you are ;) ), you’ll immediately recognize how many of your family’s own recipes fit the grocery list, which expands your possibilities even further.  I don’t know about you, but that’s exciting to me.  What has become a drudgery and a chore –  grocery shopping — will become streamlined, simple and quick.  Happy, happy mama!

rolled enchilada

enchiladas

There you have it! This method works well for burritos, enchiladas and chimichangas. This is an enchilada from The Stocked Kitchen. Now, all it needs is a half dozen more and the sauce and cheese. You'll love their recipe! This is the point at which I would take advantage of a simple freezer-cooking technique. You could easily make and roll these in bulk, flash freeze them and then store in gallon Zip-loc bags in the freezer. Pull out the number you need when a "quick fix" dinner or lunch is in order. Put them in the pan with sauce and cheese and bake. All the prep work being done ahead of time makes this a cinch to prepare and the oooohs and aaahs over how good they taste will make you feel like a master chef in your own kitchen!

I also believe there are many recipes in the Stocked Kitchen that would lend themselves well to freezer cooking, another of my favorite time and money savers.  The Stocked Kitchen has recipes for main dishes and soups, pasta dishes, appetizers, desserts, pizzas, breakfasts and brunches, salads, breads, beans, potatoes, rice and veggies!  Plus, you’ll learn to make your own sauces, salsas, dressings and condiments from ingredients on the list, saving money and space in the fridge.  What’s left?  What’s not to love?  It’s pure genius!

salad dressing

This Cucumber Dressing is another recipe I tried. (See all the yummy minced cucumber and dill flecks? Mmmmm!) It took about 3 minutes to whip up, using ingredients right out of my kitchen. Fabulous! It was great on salad and we are going to try it as a veggie dip and a spread on wraps, as well.

You’ve read a lot of my reviews, so you know I take pretty seriously what I recommend.  It’s one thing to be able to like and recommend a product.  It’s another to say you need it.  We have a pretty clear understanding of the difference between wants and needs in our house.  So, understand I am not speaking lightly when I say, “You NEED this book.”  I seriously believe it will save you time and money, help your family to eat healthier and take the panic out of mealtime preparation.  You will do your job more efficiently, effectively and happily because you have the tools you need to pull it off.  I will be giving this book as a wedding or bridal shower gift each time I receive an invitation.  If it were the only cookbook a new bride owned, she’d be set.  Seriously!  Yes, it’s a cookbook, but it’s also a tool, it’s a plan for being successful in the kitchen.  It equips you to masterfully prepare tasty meals, from ingredients you already have in your kitchen and enjoy doing it.  I wish I had had it years ago.  You’re going to love it!

Here’s one recipe, I’ve been given permission to reprint for you.  You need to put a batch of this in the oven every time you are going to have company, because your house smells AMAZING while it is baking!

Cinnamon Chips (from "The Stocked Kitchen")

Rating: 51

5 minutes

40 minutes

45 minutes

Cinnamon Chips (from

These are DELISH! I had trouble not just eating them, instead of saving them for recipes. They are part of a recipe for Cinnamon Chip Scones, in "The Stocked Kitchen", but I can't wait to add them to a batch of Snickerdoodle Cookies! Yum! Oooh! and biscuits! lol

Ingredients

  • 3 Tablespoons sugar
  • 1 Tablespoon cinnamon
  • 2 teaspoons unsalted butter
  • 2 teaspoons honey

Instructions

  1. Preheat the oven to 250 degrees. (In my oven, this worked better at 275 degrees)
  2. Cover a jellyroll pan (cookie sheet with sides) with aluminum foil.
  3. In a bowl, combine all ingredients with a fork until crumbly and evenly blended.
  4. Spread onto the jelly roll pan.
  5. Bake for 30 - 40 minutes, until melted and bubbly.
  6. Cool completely on the pan.
  7. Break into small pieces.
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THE GIVEAWAY!!!  The Stocked Kitchen publisher, Atria Books (a division of Simon & Schuster), has generously sponsored a giveaway of one copy of the book for a Busy-at-Home reader.

GIVEAWAY RULES: 

You must be 18 or older and a US resident to enter.  Mandatory entry must be completed before any optional entries will be counted.  Winner will be selected in a random drawing using random.org.  Deadline for entry is midnight (CST), Sunday, August 7, 2011.

MANDATORY ENTRY:

In a comment below, share how The Stocked Kitchen would benefit you and your family.

OPTIONAL ADDITIONAL ENTRIES:

  1. Like The Stocked Kitchen on Facebook.   Leave a comment letting me know you’ve done it.
  2. Follow The Stocked Kitchen on Twitter.  Leave a comment letting me know you’ve done it.
  3. Follow Busy-at-Home on Twitter.  Leave a comment letting me know you’ve done it.
  4. Like Busy-at-Home on Facebook. Leave a comment letting me know you’ve done it.
  5. Follow Busy-at-Home on Google Friends Connect by clicking  the Join Button in the right-hand side bar.  Leave a comment letting me know you’ve done it.
  6. Subscribe to the Busy-at-Home Newsletter with this link or in the right-hand sidebar.  You will receive an email confirmation with a link that must be clicked to confirm your subscription.  Once you click the email link to confirm your subscription, leave me a comment to let me know you’ve done it.
  7. Tweet this giveaway (maximum of 1x per day, please).  Win “The Stocked Kitchen” and revolutionize the way you shop & cook! @busyathome @AtriaBooks @thestockedkitch http://ow.ly/5Qi1i   Leave a comment below with a link to your tweet.
  8. Post this giveaway on your Facebook page.  Win “The Stocked Kitchen” and revolutionize the way you shop & cook! @busyathome @AtriaBooks @thestockedkitch http://ow.ly/5Qi1i   Leave a comment below with a link to your post.

I received a copy of The Stocked Kitchen, in order to test recipes and conduct this review.  No monetary compensation was received and a positive review was not required.  As always at Busy-at-Home, the views and opinions expressed are wholly my own.

Spicy Corn Relish: Quick & Simple Party Appetizer

On November 30, 2010, by Glenda Embree- BusyAtHome
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This time of year, there are all kinds of parties and gatherings where we will contribute at least one item, if not more, to the buffet table.  Appetizers are a popular and simple way of providing a little somethin’ somethin’ for all your guests without the work and fuss of a full meal.  I love […]

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This time of year, there are all kinds of parties and gatherings where we will contribute at least one item, if not more, to the buffet table.  Appetizers are a popular and simple way of providing a little somethin’ somethin’ for all your guests without the work and fuss of a full meal.  I love doing appetizer buffets, because they offer so much variety and will invariably have at least an item or two to suit everyone’s tastes.  Plus, if you are asking guests to contribute, appetizers are often less intimidating than a full-fledged potluck dish for the non-cookers on your guest list.

I threw this relish together while preparing for a fun visit with our Four Square group from church.  This will satisfy the palates of friends who enjoy a spicy bite in their hors d’oeuvres.  Mine was on the hot side and you can tame it down in two ways if you prefer milder heat -  1) remove the veins and seeds from the jalapeno before mincing and 2) only use half the jalapeno.  Regardless of the heat level you like, this simple relish is DELICIOUS on crackers spread with cream cheese and the colors are festive and inviting.

This would be another great item to put in canning jars with a decorative lid and ribbon and add to your list of frugal and well-received gift ideas.  This recipe made about 6 cups, so you could probably get six of the cute half-pint jars made and it would be so inexpensive per jar.  Wouldn’t it be gorgeous in a basket with some home baked bread and other holiday goodies!!??!!

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Glenda’s Corn Relish

Ingredients:

  • 16 oz bag of frozen sweet corn, thawed
  • 1 red bell pepper, diced fine
  • 1/3 cup white or red onion, minced
  • 1 jalapeno, minced fine (remove seeds and veins for less heat)
  • ½ cup fresh parsley, chopped fine
  • 1/3 cup red wine vinegar
  • 1/4 cup olive oil
  • 3 Tablespoons of sugar, more or less, to taste

Directions:

Tasty ingredients for a simple appetizer.

I mince the onion and jalapeno very fine and I do a small dice on the red pepper.  This is going to be more a matter of preference, but normally you will not want BIG chunks of any one vegetable topping your crackers.  You want these flavors to meld and be one, letting the veggies be the texture, but the combination of all of them to be the flavor.

Veggies chopped and ready to be mixed in my Pampered Chef Batter Bowl.

Once all the vegetables are chopped, I mix them in my Pampered Chef Batter Bowl.  Because I can snap the lid on and slide it right into the fridge, it’s the perfect choice for allowing this yummy relish to marinate for a few hours, before serving.

Corn Relish ready for the dressing/marinade.

Chop the parsley and stir it into the veggies.  (I think you could just as easily substitute cilantro and then use lime juice in place of the vinegar.  This recipe leaves lots of room for variations, so be creative.  I can imagine it with some chopped avocado, too.)

Whisk the oil, vinegar and sugar together to make the dressing. I love these Easy Read Measuring Cups from Pampered Chef!

Whisk the oil, red wine vinegar and sugar together to make the dressing/marinade.  Pour over the veggies.  Salt and pepper to taste.  Cover and refrigerate until ready to serve.

Corn Relish at Busy-at-Home

I served it as one of several appetizers and desserts for our little gathering.  I wish I had gotten a picture of it on the crackers with cream cheese, because it’s so pretty, but we were just to busy gobbling it.  :)   This picture shows several of the items on our appetizer buffet.  You’re going to love the homemade summer sausage.  But that’s another post.

Think fun, frugal and tasty when you’re planning treats for your holiday spread or for gifts.  This corn relish should be on your list!

Printable Version of Corn Relish Recipe

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This recipe is linked to Tasty Tuesday.

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