Corn Jalapeno and Zucchini Casserole

This casserole is a perfect side to any Sunday or Holiday dinner. It has a little bite from the jalapenos, but you can leave these out if you want or just use less. I think it is a meal all by its self. Try it. This stuff is awesome! 1 Package 8.5 ounces corn bread or corn muffin mix (I used Jiffy) 2 1/2 to 3 cups shredded zucchini 2 eggs, beaten 1/8 cup jalapeno rings (canned or jarred), minced  8 ounces shredded cheese (your choice) I used Monterrey Jack  1 can 15.25 ounce (or about) sweet yellow corn or frozen 1/4 cup sour cream 2 teaspoons Greek seasoning salt and pepper to taste Mix all ingredients together in a large bowl and pour into a sprayed or greased casserole dish. Bake in a preheated oven at 375 degrees for 30 to 35 minutes or until set in the middle and golden brown.   

 

Pumpkin Corn Chowder

This soup is one of our absolute favorites during the fall season.  We start about September of every year saying, "It's almost time for Pumpkin Corn Chowder!".  It's definitely a soup you have to try before you say you don't like pumpkin. It's very subtle and flavorful.  And the bacon just sends it to another level. The best part about this soup for me is... it's time to make it!

Serves 6

Ingredients:
1/2 pound bacon, cut into 1" pieces
1 bag frozen bell pepper mix
or 1 green and 1 red bell pepper sliced length wise
2 medium onions, sliced length wise
2 cans whole kernel corn or 2 -1 pound bags frozen corn
1 large 32 ounce box chicken stock or 4 cups homemade
1 (15 oz) can pumpkin
1 package fajita seasoning
3 cups half and half
Salt & Pepper to taste

Directions:
In a stock pot, cook bacon on medium high until crisp. Add peppers and onions and cook until tender. Stir in corn and broth. Cook for 15 minutes. Add can of pumpkin and seasoning package. Continue to cook on medium-low for 1 1/2 hours. Cool soup down so cream won't curdle. Whisk cream in slowly and begin to heat again.  Do not boil!
Season with Salt and Pepper as needed.

Serve suggestions; drizzle of balsamic or cream and rustic artisan bread.

Enjoy!

Texans like it Hot!

This is a great appetizer to serve with drinks.


Shrimp Diablo


1 14 ounce package, peeled, precooked frozen shrimp, tail on

Defrost shrimp according to package directions. Leave tail on.


Diablo Sauce:

1 to 2 large fresh jalapeno(s), washed, seeded and diced (Depending on heat desired)

1/2 large white onion, diced

2 medium tomatoes, washed and diced

1 small handful cilantro, washed, stems removed and finely chopped

1 11 ounce can green giant southwestern style corn

4 to 5 tablespoons red cocktail sauce

juice of 1/2 lime

salt and pepper to taste


Directions:

Mix all of the above ingredients together in a bowl and refrigerate until needed.


Fill stemware glass with diablo sauce and arrange shrimp around the rim of the glass. Serve with tortillas or crackers and lettuce if desired.

SERVE COLD. ENJOY!