corn

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? The Daily Special: Zippy Stuffed Peppers! I can hardly wait for my garden peppers to grow large enough for this tasty Italian-style meal. It is traditional, yet impressive, when serving to our dinner guests. And the presentation is phenomenal. When serving, place each stuffed pepper in a shallow bowl with a side of buttery bicolor sweet corn, cobs removed. Add crusty bread and everyone will sing your praises thinking you slaved all day to make such a five-star entrée. Live it up!
ZIPPY STUFFED PEPPERS
Ingredients:

6 large green bell peppers

1 pound Italian sausage, ground

2 tablespoons olive oil

2 tablespoons onion, chopped 

1 garlic clove, minced

1 teaspoon sea salt

I teaspoon fennel

1/8 teaspoon oregano 

1/8 teaspoon basil

1/8 teaspoon marjoram

1/8 teaspoon crushed red pepper flakes (optional)

1 cup cooked brown rice

1/4 cup corn

1 1/2 cups diced tomatoes in sauce 

3/4 cup mozzarella cheese, shredded
Instructions:

Preheat the oven to 350°. Cut off the top of each pepper and remove the insides. Rinse and drain. Brown the Italian sausage, garlic, and onion in olive oil. Drain and stir in the spices. Add cooked rice, corn, and half the tomatoes. Mix gently and heat through. Stand peppers upright in ungreased baking dish. Put a scant spoonful of sauce in the bottom of each pepper. Sprinkle in a little cheese. Then stuff each pepper with the meat mixture. Pour remaining sauce over stuffed peppers. Cover with foil and bake for 45 minutes. Remove foil, sprinkle with cheese, and bake 15 minutes longer. 

Eating My Way Through the Alphabet; Letter S

What’s Cooking in Gail’s Kitchen? The Daily Special: Shish Kabobs! It’s dinner-on-a-stick! Each skewer provides a vibrant color wheel of your favorite edible combinations. Warm or cool, dark or light. All you need to do is assemble a combination that will have your family singing your praises! Grab the apron, fire up the grill, and let the serious eating begin. 
SHISH KABOBS
Ingredients:

1-pound smoked sausage, cut up into 8 pieces

2 ears corn, cut into thirds

2 red potatoes, quartered

1 Vidalia onion, cut into wedges

1 green pepper, cut up and seeds removed

1 zucchini, sliced 1/2″ thick with skin on

Seasoned salt to taste

Cracked blacked pepper to taste

Mrs Dash Garlic & Herb seasoning to taste
Instructions:

Wash, cut-up, and prepare meat and vegetables. Thread pieces of smoked sausage, corn, potatoes, onion, green pepper, and zucchini onto metal skewers alternating color for variation and eye-appeal. Repeat until all ingredients are skewered. Preheat grill to medium-high heat. Lightly spray each skewer of meat and vegetables with non-stick oil. Sprinkle with seasonings. Grill 5-6 minutes per side. The natural flavors will burst forth with a touch of smokiness. The edges of the sausage will char. Avoid excess charring. Keep turning for even grilling. Watch for slight blistering to indicate when done. 

Eating My Way Through the Alphabet; Letter I

What’s Cooking in Gail’s Kitchen? Home Cooking: Indiana Sweet Corn! With July on the horizon, already the taste buds begin yearning for that extra juicy sweet corn freshly picked straight from the farmer’s field. After all, it’s best eaten the day it’s picked. There’s no taste quite like it. Get connected to the Farmers Market in your area for the best produce. 
INDIANA SWEET CORN
Ingredients:

4 ears of Indiana sweet corn

Sea salt to taste

Butter for slathering
Instructions by Boiling:

Fill a stock pot with enough water to cover the corn. Bring it to a boil. Dissolve a tablespoon of salt in the water. Remove outer husk and silk from corn. Rinse corn. Carefully drop each ear into boiling water. Cover with lid and lower heat to medium. Cook 3-5 minutes. Remove with tongs and serve immediately with butter and sea salt. 
Instructions for Microwaving:

I cook one ear at a time when I’m only preparing a few ears for a meal. Leave corn in husk. With a sharp knife, cut off the pointed end of the corn cob. Rinse under running water. While the ear of corn is wet, wrap a paper towel around it. The water will moisten the paper towel. Place the ear of corn in the microwave and cook on 100% power for 2-3 minutes. The husk will trap and steam the corn. Watch! Remove from microwave and let sit for a couple minutes. Use the paper towel to carefully shuck the corn. The silks come off easily. 
Whichever method you choose, the reward is a taste of sugary-sweet Indiana heaven. Enjoy!

Eating My Way Through the Alphabet; Letter N

What’s Cooking in Gail’s Kitchen? A Second Helping of Nacho Macho Supreme! Get ready for the most amazing loaded nacho platter for those warm summer nights on the back porch. The music is playing, the conversation is flowing, and the margaritas are going down real slow. These are the nights that are made for us.  
NACHO MACHO SUPREME 
Ingredients:

1 large bag of corn tortilla chips, café style

1 pound ground Mexican chorizo 

1/8 teaspoon garlic powder

1/4 teaspoon cumin powder

1/2 cup frozen sweet corn, thawed

1/2 cup black beans, drained

1/4 cup sliced jalapeño peppers 

4 green onions, sliced

2 tomatoes, diced

2 cups sharp cheddar cheese, shredded 

1 cup mozzarella cheese, shredded

1 cup salsa

1 cup sour cream
Instructions:

Preheat oven to 400°. Spray a pizza pan with nonstick oil. Lightly salt. Set aside. 

In a shallow skillet, cook chorizo, garlic, and cumin until meat is brown. Drain on paper towels. Assemble nachos by dividing into three or more layers to form a pyramid—chips, chorizo, corn, beans, jalapeños, green onion, tomatoes, cheddar cheese, and mozzarella cheese. Bake for 15-20 minutes. Watch! Serve with salsa, sour cream, and cilantro garnish. 

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? Zucchini Boats! Now before you roll your eyes and take the day off, promise me you’ll be open-minded. After all, you have to take the veggies along with the cake. My husband does, and he was pleasantly surprised. (Love him!❤️)

ZUCCHINI BOATS
Ingredients:
4 mini zucchini, cut lengthwise 
1/2 pound Mexican chorizo, mild
2 tablespoons onion, chopped 
1/8 teaspoon garlic powder 
1/8 teaspoon cumin powder
1/4 teaspoon crushed red pepper 
Dash of sea salt
1/2 cup black beans, rinsed
1/2 cup frozen corn, thawed
1 tablespoon diced pimento
1 green onion, cut up
1 tablespoon lime juice
1 cup pepper jack or white cheddar cheese
Fresh cilantro to taste
Instructions:
Scoop out seeds and flesh from center of zucchini, leaving a shell to hold filling. Discard flesh and seeds. Absorb moisture with paper towel. Place boats in a casserole dish. Divide half the cheese into the bottom of the boats. Set aside. In a medium skillet, fry chorizo, onion, garlic, cumin, red pepper flakes and salt. Cook until done, stirring frequently. In a small bowl, combine corn, black beans, pimento, cilantro leaves, and green onion. Squeeze lime juice over all. Top cheese-filled zucchini boats with chorizo mixture. Add a teaspoon of corn/bean salsa on top of meat. Cover with remaining cheese. Bake at 350° for 25-30 minutes. Serve with extra corn salsa on the side. Add more cilantro to taste. 

Eating My Way Through the Alphabet; Letter J

What’s Cooking in Gail’s Kitchen? Jalapeño Corn Stix. Cornbread is always the right accompaniment to dried bean dishes. Serve it hot, right out of the oven. Leftovers can be warmed in the microwave nicely. Go south of the border!  Jalapeño peppers give these golden stix the right amount of gusto to compliment the creamy cheddar center. 

JALAPEÑO CORN STIX
Ingredients:
1 1/2 cups yellow cornmeal 
1 1/2 cups sifted flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup sugar
1/2 cup olive oil
2 eggs, beaten
1 1/4 cup skim milk
1/4 cup jalapeños, diced
1 cup sharp cheddar cheese, shredded
Instructions:
Sift dry ingredients into medium-size mixing bowl. Blend beaten eggs and oil; add milk. Add liquid ingredients to dry ingredients and stir until just blended. Gently fold in jalapeños and cheddar cheese. Pour into a molded corn stick pan or an 8 by 8-inch pan which has been sprayed with a non-stick spray. Bake in 400° oven for 25-30 minutes or until golden brown.