Tuesday, June 18, 2019

Fiesta Confetti Corn

A mixture of fresh corn, cut from the cob, sauteed with Vidalia onion, sweet and hot peppers, and finished with southwestern seasonings.
A mixture of fresh corn, cut from the cob, sauteed with Vidalia onion, sweet and hot peppers, and finished with southwestern seasonings.

Fiesta Confetti Corn

You've probably seen this version of canned corn at the grocery market, though it has gone through several renames. Once referred to as Mexicorn, it then became Fiesta Corn and I think now, is mostly referred to as a Southwestern style corn.

It's basically just a mixture of corn with onions and peppers - both sweet and hot - finished with some southwestern seasonings. I use some version of this corn in quite a few recipes, but it's also good as a simple side dish, and even better when it's homemade. Here's how to make it.


Bookmark and Share

Tuesday, June 4, 2019

Chicken Florentine with Mushrooms

Chicken breasts, pan seared or grilled, atop a bed of pasta with a mushroom and spinach in a cheesy Mornay cream sauce.
Chicken breasts, pan seared or grilled, atop a bed of pasta with a mushroom and spinach in a cheesy Mornay cream sauce.

Chicken Florentine

You've probably seen Chicken Florentine recipes before, though there sure seems to be a wide variation on how it's made. While chicken and spinach are typically involved, sometimes seafood or even eggs, in a version similar to eggs Benedict, are substituted.

Some serve the chicken in layers over a bed of spinach with a Mornay sauce poured over that, topped with cheese and baked. More often it's simply cooked in the skillet. Some add pasta or mashed potatoes and top it off with sliced, cooked chicken and spoon the sauce on top. Some include mushrooms and some are prepared with a tomato based sauce. Some are creamy, and some even shortcut the sauce with cream soup, typically cream of mushroom.


Bookmark and Share
 
Related Posts with Thumbnails