corn

Cheesy Mexican Corn Dip

By in Appetizers, GF Sides, Gluten Free 6 Comments Tags: , , , , , ,

cheesy mexican corn dip

A couple nights ago I went over to one of my fantastic sister-in-laws’ house and we had a sleepover with our kids. Both of us had been without our husbands for a week and it was time for some adult interaction, with a little dash of craziness (a.k.a. children). As expected, the kids stayed up far too late. Even though we wanted them to go to bed, it was cute hearing the boys talking and playing in their room. It brought back so many memories! And, the fact that we made pizza for dinner and ate pancakes in the morning was just icing on the cake.

I’ve been craving this dip ever since my mom first pointed it out to me on Pinterest, even though I’d never had it before. I was hoping it would live up to my expectations and I figured that a sleepover was the perfect place to try it out. That way, if it was as good as I hoped, I wouldn’t end up eating it all by myself. I was smart to do that, because it ended up exceeding my expectations. I purposely left it at my sister-in-laws, because I knew if I brought it home I would not be able to resist it. And, eating a whole bowl of dip by myself, while tasty, would be regrettable.

This dip is melty, gooey, spicy and packed with flavour. I love how the corn and tomatoes add natural cooling powers. It is so darn good when it’s warm, but surprisingly I even found the leftovers super delicious, straight from the fridge. That is a dangerous thing.

Tread lightly my friends.

Cheesy Mexican Corn Dip

This dip is quite spicy. If you like things less spicy cut back on the chipotle peppers.

  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 tablespoons chipotle peppers in adobe sauce, minced
  • 1 (4 oz.) can diced green chilies
  • 1/2 cup mayonnaise
  • 1/4 teaspoon garlic powder
  • 1.5 cups corn kernels (fresh, frozen or canned)
  • 1 small tomato, chopped and seeded
  • 1 green onion, chopped
  • 2 tablespoons cilantro, chopped (optional)

Mix together cheeses, chipotle peppers, green chilies, mayonnaise, garlic powder and corn. Spread into an 8-inch baking dish. Bake at 350ºF for 20 minutes, or until cheese is bubbly and golden brown.

Let cool slightly and then top with tomato, green onion and cilantro. Serve warm.

Adapted from Gina Marie’s Kitchen.

Summer Chicken Stew

By in Main Dish, Poultry 7 Comments Tags: , , , , , ,

summer stew

I’ve struggled with knowing how to write this post. It’s hard to just act as if nothing has happened when such tragedy has hit so close to home. It’s impossible to ignore and my heart is broken.

I’m sure you’ve heard plenty about how Oslo was shaken by the violent attacks last Friday so I won’t go into detail here. If needed, a quick search of cnn.com will get you all the information you want.

I don’t like giving a platform to extremists who perform such horrible acts by talking about them too much. But at the same time I feel that we need to remember those who are hurting. We need to pray for those who are grieving; for those who survived the horror that will not so easily be forgotten.

Those of us who haven’t been personally affected have the privilege of moving on from the tragedy much faster. I can’t imagine the hardship and sorrows yet to come for others who are not so lucky. My heart goes out to them, they are often in my thoughts and prayers.

Please pray for some measure of comfort for them.

It’s hard to pick up and talk nonchalantly about food in a time like this so I will be brief. This stew is quick to prepare, comforting on a rainy day, with the flavours of summer cooked in one pot until creamy and flavourful. If you crave a little bit of comfort on a warm and rainy day, this stew will help, even if just a little.

Summer Chicken Stew

  • 4 chicken breasts
  • salt and pepper, to taste
  • 2 tablespoons flour
  • 1 tbsp olive oil
  • 8 slices bacon, chopped
  • 400ml chicken broth
  • 500g baby new potatoes, halved
  • 200g spreadable cream cheese (about 3/4 cup)
  • 200g sweetcorn (frozen, fresh or from a can)
  • 200g cherry tomatoes, halved

Season chicken with salt and pepper; coat with flour. Heat oil in a large pot over medium heat. Cook chicken on both sides just until browned. Remove from pot and set aside.

Cook bacon in the same pot until crisp. Drain off excess fat. Stir in broth, browned chicken and potatoes. Cover and cook for 20 minutes or until chicken and potatoes are cooked through.

Stir in cream cheese, corn and tomatoes. Cook, uncovered, for 5 minutes until corn is cooked and cream cheese is melted.

Serves: 4

Adapted from Good Food.