Not long ago, I posted a yummy “comfort food”-type side dish called Easy Corn Casserole. It’s really good and very easy to make. Being a cheese-lover, I thought I’d try making another version with some sharp cheddar cheese and a little chopped green onion added in–and I loved the result! So I just had to share it with you! When you want something warm and cheesy, this is just the comforting kind of side dish you’ll want. It would be great served with a bowl of hot chili!
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Quiche is a great way to start the day and this is a tasty one with bacon, green onions and mushrooms! I take the easy route and use a pouch of real bacon pieces, but you can always fry your own bacon and crumble it. Or, if you’re not a meat-eater, you can leave out the bacon and add in some chopped tomatoes.
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I was looking through some old recipes I’d clipped from magazines awhile ago and came across one for Shoepeg Salad. It sounded like a great side dish for summer. I found some other variations on this salad at different recipe sites and ended up making my own version. This is a sweet, crisp salad; some sites describe it as a “relish.” It’s great for potlucks, picnics, or any summer meal. And it’s so easy to make! All the recipes for this that I came across used granulated sugar as the sweetener, but I decided to use honey instead.
Shoepeg corn is one of the main ingredients in this salad, but it can be a little hard to find at the grocery store! I had to do some searching, but finally found it on the top shelf in the canned veggie section. Before I made this salad, I didn’t know exactly what shoepeg corn was. After looking on the web, I learned that, back before the Civil War, this certain type of corn was called “Shoepeg Corn” because of its peg-like shape. Shoepeg corn kernels are also smaller and sweeter than yellow corn.
If you’re having trouble finding shoepeg corn, just substitute white or yellow corn in this salad recipe–it will still taste great!
SHOEPEG CORN SALAD with HONEY DRESSING by NancyC
Makes about 8 servings
- 3 (11-ounce) cans white shoepeg corn (or substitute 2 [15-ounce] cans of white or yellow sweet corn), drained
- 1 (15-ounce) can sweet green peas, drained
- 1 medium green bell pepper, chopped
- 4 green onions, finely chopped (chop both the white onion part and the stems)
- 3 stalks of celery, chopped
- 1 (4-ounce) jar chopped pimiento, drained
For the Honey Dressing:
- 1/2 cup honey (or substitute granulated sugar)
- 1/2 cup light olive oil
- 1/2 cup distilled white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon celery seed
In large bowl, add first six ingredients (corn, peas, bell pepper, green onions, celery, pimientos); set aside.
In clean glass jar with lid, combine all the ingredients for the dressing and, with lid tightly on, shake mixture until all ingredients are blendeds together well. Pour dressing over vegetable mixture in large bowl and mix well, until all vegetables are coated with dressing.
Cover and chill in refrigerator overnight. Serve cold.
I’m glad I discovered Shoepeg Corn Salad–cool, crispy salads like this are perfect for summer! Have you made Shoepeg Salad before?
Linked to Fiesta Friday and Inspire Me Monday.
If you’re looking for a hearty breakfast idea, maybe even for Father’s Day, here’s a recipe I made with the Perfect Bacon Bowl. I received two complimentary bowls to try out and I read about them beforehand in this Good 
Housekeeping review.
It sounded like these bowls had worked well with bacon, so I thought I’d try doing something different with them: making biscuit bowls and filling them with a scrambled egg filling. It’s really easy because you use those large refrigerated buttermilk biscuits that come in a can. There are 8 biscuits to a can–and since I just had two bacon bowls I used a large muffin tin (with 6 muffin cups) to make the rest of the bowls. You just have to separate the biscuit dough and roll each one out until they’re about 1/4″ thick, then form them around the bacon bowls or muffin tins. The photos below show how the biscuits look before and after baking…
While the muffin tins works fine for this, the bacon bowls did make a nicer-looking biscuit bowl. Plus you can also use them to make those yummy bacon bowls. They have a rim where the grease from the bacon can drain, which is nice too.
While the bowls are baking, you can mix your scrambled egg filling–then just scoop the filling into the slightly-cooled bowls and serve. It’s a fun way to have biscuits and eggs! You can also use bread dough to make mini bread bowls in a similar way–and fill them with soup or salad. Have fun experimenting!
SCRAMBLED EGG BISCUIT BOWLS by NancyC
Serves 8 (you’ll need 8 bacon bowls or two 6-cup jumbo muffin pans–or some of both!)
Biscuit Bowls:
- 1 (16.3 oz.) can refrigerated biscuits (the big biscuits that come 8 to a can)
Preheat oven to 350˚F. Spray Perfect Bacon Bowls (or bottoms of jumbo muffin cups) with cooking spray. Separate the refrigerated biscuit dough into 8 biscuits.
Using a rolling pin, roll the biscuit dough out until it is about 1/4″ thick (the biscuits are easier to roll out if you lightly sprinkle them with a little flour). Place dough by hand over the Perfect Bacon Bowl and spread dough down so that the edges cover the rim (or place dough by hand over and around the bottoms and sides of the jumbo muffin cups).
Bake for 11 to 14 minutes; halfway through baking time (around 6 or 7 minutes), remove Bacon Bowl or jumbo muffin tins from oven and lightly pat dough down to eliminate any bubbles that may have formed; return to oven and finish baking for another 5 to 7 minutes. Let cool for about 5 minutes, then remove biscuits from cups. Fill with scrambled egg filling.
Scrambled Egg Filling: (or use your favorite scrambled egg recipe, using 12 eggs)
- 12 large eggs
- 2 1/2 Tablespoons milk (or if you want them a little creamier, use sour cream)
- 1/4 teaspoon salt
- 1 (2.5 oz.) package real bacon pieces
- 1 Tablespoon butter for frying
- 1/3 cup finely chopped onion
- 1/3 cup finely chopped green pepper
- 1 1/2 to 2 cups shredded cheddar cheese
- additional shredded cheddar cheese or bacon pieces for garnish, if desired
In large mixing bowl, whisk eggs with milk and salt. Beat vigorously for 2 minutes. Stir in bacon pieces, stirring until evenly distributed in mixture.
Heat a large non-stick frying pan over medium heat. Melt butter in pan. After butter is melted, add chopped onion and green pepper, cooking several minutes until slightly tender. Add egg mixture. Let egg mixture set for a few minutes, then start scrambling, tilting skillet so runny parts will cook. When eggs are cooked and scrambled, stir in cheddar cheese, stirring until cheese is melted; add salt and pepper to taste if desired.
Spoon scrambled eggs into baked biscuit cups and garnish with additional shredded cheese or bacon pieces on top, if desired (you can pop into microwave for 10-20 seconds to reheat biscuit cups if they have cooled off too much). Serve immediately.
These Scrambled Egg Biscuit Bowls make a great dish for breakfast or brunch! Are you making a special breakfast for Father’s Day?
Linked to Inspire Me Monday.
One of the things I enjoy most about cooking and baking is taking a recipe and “making it my own.” And that’s exactly what I was asked to do with a few recipes from Ragù! It was fun creating this 
“New Tra-Dish” Fiesta Chili Mac using Ragù® Old World Style® Traditional Pasta Sauce. Each jar of this pasta sauce is made with 11 juicy tomatoes, making it Ragù’s richest, thickest recipe.
I decided to put my own spin on Ragù’s Family Favorite Chili Mac–which you’ll find it on their site, along with other great tasting, quick and easy recipes. I decided to do a Fiesta-flavored version of it, adding in some onion and green bell pepper to the ground beef when it was almost done cooking. Then I mixed some cheddar cheese in with the meat mixture, pasta sauce, and macaroni to make it nice and cheesy. And of course you need Fiesta toppings, so I used a little more cheese, sour cream, green onion, and tomato to top this dish. I also used chopped fresh cilantro as a garnish, which is optional. Chopped or sliced black olives would be another great topping, also optional.
This turned out to be a very yummy and filling dish! It’s very cheesy, with lots of rich tomato taste from the Ragù pasta sauce. I really liked the addition of the extra veggies and toppings, too. If you like these Fiesta flavors, then I’m sure you and your family will really enjoy this!
FIESTA CHILI MAC by NancyCreative, adapted from Ragù’s Family Favorite Chili Mac
Makes 6 to 8 servings in a 9″ deep dish microwave-safe pie plate (or you can use an 8×8″ or 9×9″ square microwave-safe baking dish)
- 1 lb. lean ground beef
- 1 small yellow onion, finely chopped
- 1 medium green bell pepper, finely chopped
- 1 jar (1 lb. 8 oz.) Ragù® Old World Style® Traditional Pasta Sauce
- 1 1/2 Tablespoons chili powder
- 8 ounces elbow macaroni, cooked and drained
- 2 cups (8 ounces) shredded sharp cheddar cheese, divided
- 1/3 cup sour cream, plus a dollop for the top
- 2 green onion stems, finely chopped
- 1/3 cup chopped tomato
- Optional: 2 to 3 Tablespoons finely chopped fresh cilantro, 2 Tablespoons chopped or sliced black olives
Grease or spray a 9″ deep dish microwave-safe pie plate (or similar-sized microwave-safe baking dish, like a square 8×8″ or 9×9″ dish); set aside. Note: It helps if you have all your veggies chopped before you begin cooking! You can cook your macaroni beforehand too, or cook it while your ground beef is cooking.
Cook ground beef in a large nonstick skillet over medium-high heat, stirring occasionally, until almost done. Add chopped onion and green bell pepper and cook a few minutes longer until they are slightly tender and ground beef is done.
Stir in pasta sauce and chili powder. Bring to a boil over high heat. Reduce heat to low, cover skillet, and simmer 10 minutes.
Stir in cooked macaroni , blending ingredients well, then add in 1 cup of the shredded cheddar cheese, blending cheese evenly into the mixture.
Spoon this mixture into your greased 9″ deep dish pie plate (or similar-size baking dish), mounding up mixture toward the center (if you use an 8×8″ or 9×9″ baking dish, the mixture will be more level). Sprinkle another 1/2 cup of cheddar cheese evenly over the mixture (leave the other 1/2 cup cheese for the garnish). It will look like this in a pie plate–quite a hefty mound!
Microwave on HIGH for 1 1/2 to 2 minutes, until the cheese on top is thoroughly melted.
Remove from microwave and top center area of pie with the remaining 1/2 cup cheddar cheese, 1/3 cup sour cream, chopped green onion, chopped cilantro (optional), chopped tomato, and chopped or sliced olives (optional). Add an extra dollop of sour cream in the center, then serve. Note: You’ll want to add your toppings quickly so you can serve this dish while it’s nice and hot!
When serving, if you’ve used a pie plate, you can cut “slices” as if you were cutting a pie, but as you can see, the “slices” probably won’t hold their shape on your plates–since it tastes so good though, I don’t think anyone will mind! 🙂 If you make this in a square baking dish, you can cut into squares and serve or just spoon out with a large serving spoon.
You can find more quick and easy recipe ideas from Ragù at Facebook.com/RaguSauce.
This post was sponsored by Ragù and Yummly, but the opinions expressed are mine.
Sharing this recipe at Foodie Friday and Meal Plan Monday.
NancyC 