Tag Archives: Green onion

Shoepeg Corn Salad with Honey Dressing

ncShoepegCornSalnm

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.

Advertisements

Scrambled Egg Biscuit Bowls

ncBiscBowls4nm

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 BaconBowlHousekeeping 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…

BiscCups3

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.

Fiesta Chili Mac

ncFiestaChilMacPie3nm

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 tradish_logo_300x300“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!

FiestChMcPienm

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!

ncFiestaChilMacPie4nm

ncFiestaChilMacPie5nm

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.

Easy Cheesy Salsa Potatoes

nclrCheesySalsaPot1nm

I had some extra salsa after making Salsa Roll-Ups, so I decided to look for another recipe using salsa, and found these Easy Cheesy Salsa Potatoes from the Pillsbury website. I made a few simple changes, using green onion instead of regular onion, shredded Fiesta/Mexican blend cheese instead of cheddar, and a little more bread crumbs in my topping to make it more crumbly. If you don’t have bread crumbs, you could substitute crushed corn flakes or crushed French Fried Onions.

If you like potato casseroles, I’m sure you’ll like this. The potatoes are cheesy and creamy, with a little salsa spiciness that’s hard to resist! It’s comfort food, Fiesta-style! 🙂

EASY CHEESY SALSA POTATOES by NancyC, adapted from Pillsbury.com

Makes a 9 x 13″ pan

  • 8 ounces (2 cups) shredded Fiesta/Mexican Blend (or use sharp cheddar cheese)
  • 1 cup of your favorite salsa
  • 2/3 cup finely chopped green onion (or use regular onion)
  • 1/2 cup light or regular sour cream
  • 1 (10 3/4-ounce) can condensed Fiesta Nacho Cheese soup (or Cheddar Cheese soup)
  • 1/4 to 1/2 teaspoon pepper
  • 1 (24 to 26-ounce) package (about 8 cups) frozen hash brown potatoes, thawed
  • 3/4 cup plain bread crumbs (or substitute crushed cornflakes or French Fried onions)
  • 1/4 cup butter, melted

Preheat oven to 350˚F. Grease a 13×9″ (or 3-quart) baking dish or pan; set aside.

In large bowl, combine cheese, salsa, green onion, sour cream, condensed soup, and pepper; mix well. Add thawed hash browns and mix well. Spread evenly in greased baking dish or pan.

In small bowl, combine bread crumbs and butter; mix well and sprinkle over potatoes.

Bake at 350˚F for 45 to 55 minutes or until cheese is melted and potatoes are tender. Cut into squares and serve.

nclrCheesySalsaPot2nm

I  love cheesy potato side dishes like this, especially in the winter months! What’s your favorite potato side dish?

Sharing this at Meal Plan Monday.

Cheddar and Green Onion Cornbread

ncChGrOnCnbrd1nm

This may be hard to believe, but I didn’t have my first piece of cornbread until I was in my twenties! I’m originally from the north, and my mother never made cornbread (actually, I don’t think there were any moms in our entire neighborhood who made cornbread :)). After college, I moved south and was introduced to southern classics like biscuits and gravy, grits, chicken fried steak, and, of course, cornbread. There was a soup and salad place I would often eat lunch at that had really good cornbread. So cornbread was a happy discovery for me as I became acquainted with Southern food. I’ve tried several basic cornbread recipes here and there, and they’ve turned out okay. But I was thinking it would be nice to make a savory cornbread with cheese and green onions. I am a cheese and green onion fan, and those two ingredients sounded like they would be a great addition to cornbread. So I tried it out and here’s what I ended up with…

CHEDDAR AND GREEN ONION CORNBREAD by NancyCreative, adapted from Epicurious

Makes a 9″ round pan of cornbread

  • 1 1/4 cup yellow cornmeal
  • 3/4 cup all-purpose unbleached flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 Tablespoon sugar
  • 2 1/2 cups sharp or extra-sharp shredded Cheddar cheese
  • 3 green onions, thinly sliced (you can slice both the onion head and the stems)
  • 2/3 cup half and half
  • 2/3 cup buttermilk (or you can omit the half and half and use 1 1/3 cup buttermilk)
  • 2 large eggs
  • 3 Tablespoons butter, melted
  • NOTE: If you want to give your cornbread a little more “kick,” add 2 Tablespoons finely chopped jalapenos, seeds removed, when you are adding the green onions into the mixture.

Preheat oven to 425 degrees. Grease a round 9″ cake pan; set aside. In a large bowl, blend the cornmeal, flour, baking powder, baking soda, salt, and sugar. Gently fold in the shredded Cheddar cheese and green onions (and the jalapenos, if desired), mixing until everything is combined. In a medium bowl, whisk the half and half, buttermilk, eggs, and melted butter until well-blended. Then add the egg mixture to the dry ingredients, mixing until just combined. Bake at 425 degrees for 18 to 20 minutes, or until a toothpick inserted in center of cornbread comes out clean. Let cool for a few minutes, then cut into wedges and serve warm.

ncChGrOnCnbrd3nm

This tastes great with or without butter, but it definitely needs to be warm! If you’re making it much earlier before serving time, just reheat the wedges in the microwave before serving. This is great for breakfast, served with eggs and bacon or sausage, and it’s also great for lunch or dinner with chili or soup…try serving it with The Pioneer Woman’s Chili or super-easy Three-Bean Veggie Chili! Linked to Foodie Friday, I’m Lovin’ It!.