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Easy Baked Corn Casserole

Surgery sucks. Let me just say that up front. Two weeks ago I had a full hysterectomy/appendectomy combo adventure, so needless to say, cooking is not high on my to-do list right now. But, life goes on, and I’m trying my best to participate, even though I’ve been warned by many that if I do too much in one day, I pay for it for three. This weekend was our friend’s annual BBQ, and we really wanted to go, so I needed to find a recipe for something to take that either I could do easily, or walk my husband through. (Who, by the way, has turned out to be a much better cook than he let on. I think he has been hiding his culinary skills from me so that I would cook all the time, but that’s another story.)

I had made this corn casserole for my mother’s birthday party a few months ago, and it was a hit, so decided since it is September, a sweet corn casserole would work well with barbeque. This is pretty much a dump and bake recipe, so it went together really quickly, and was, indeed, a huge hit. Of course, using fresh corn is the best way to approach this recipe, especially in the summer and fall, but I have found that the big bag of frozen sweet corn from Costco has amazing flavor, and you can hardly tell that it’s not fresh off the cob. Read more

Roasted Red Pepper Hummus

This is a quick and easy party dip. Just mix everything in your food processor, and you’re good go to.

  • 1 can garbanzo beans, drained
  • 1/2 cup roasted red peppers (from the jar, and patted dry)
  • 1/2 tsp granulated garlic
  • 1/2 tsp sweet paprika
  • 2-3 tsp chopped, fresh oregano
  • pinch salt (to taste)
  • pinch black pepper (to taste)
  • drizzle olive oil as the mixture combines in the food processor—you’re looking for a smooth, yet fairly thick texture

Serve with pita chips or crackers. For a gluten-free appetizer, serve with cut veggies, rice– vegetable–or potato chips.

Recipe Revamp: Green Chile Chicken Salad

I was trying to figure out what to make for dinner last night, and had an avocado to use. My Green Chile Chicken pasta dish came to mind, but since it was nearly 100 degrees yesterday, I thought it would be nice to have something lighter, so why not take the flavor profiles that I like in my pasta dish, remove the heavy cheese sauce, and translate the dish into a lighter summer salad? Thus, the Green Chile Chicken Salad was born. The recipe uses all of the same ingredients as my original recipe, only substituting the pasta base for lettuce. I still get the smoky, spiciness of the chiles and paprika, and the cooling effect of the avocado, but in a much more summer-friendly presentation.


  • 6 boneless, skinless chicken tenders, cubed
  • 1 cup button mushrooms, sliced (today I had criminis, so used those instead. Use whatever mushroom you have on hand)
  • 1 – 4 oz can diced green chilies
  • 2 garlic cloves, minced
  • 1/4 tsp salt and pepper (to taste)
  • 1/4 tsp smoked paprika
  • 2 Tbsp fresh or dried chopped parsley
  • Splash of dry white wine to deglaze the pan (optional)
  • Sprinkle grated Pepper-Jack cheese or cheese of your choice
  • 1 Tbsp sour cream
  • 1 medium avocado, diced
  • Lime juice
  • Bag of prepared salad mix


  1. Add olive oil to skillet: 2 turns around the pan, then add the chicken, green chilies and garlic, add salt and pepper, and sauté until chicken is almost cooked, then add in mushrooms and cook until done
  2. For dressing: put the sour cream and diced avocado in a food processor with a pinch of salt and pepper, and a squeeze of lime and mix until it becomes a smooth dressing
  3. Serve the chicken on top of the salad mix and top with the avocado dressing and grated cheese to your taste.

Makes 2 entree-sized salads.