Showing posts with label corn. Show all posts
Showing posts with label corn. Show all posts

Colossal Cheese Cornburger

Colossal Cheese Cornburger ~ ONE Supersized burger pattie with a delicious, creamy corn filling for 6 - 8 servings ! #Burgers #BurgerPattie

A Burger patty large enough for the whole family ! Stuffed with cheese, corn, green onions.... awesome, just awesome.Roy asked about dinner earlier that day, Dimitri, as he got home after work - both received the same answer ~~ A Burger Patty ~ to which {both} they responded, "only a burger patty?" and me "Yes, and we have to share one!" Of course I got that strange look from them both, but by now they know somethings up and I like teasing them anyway !

Simple Shepherd's Pie

Simple Shepherd's Pie

Sometimes simple, plain old-fashioned food is all we need.  Shepherd's Pie, or as some call it, Cottage Pie, is a comfort food at it's best.

All that's needed is a salad or two.  I like a thick layer of mashed potatoes, therefore no dinner rolls, but if the potato layer is, for some reason, thinnish you might want to "starch" it up by adding a roll or two.

My family would never say no to Shepherd's Pie - we all love it and it is such a versatile recipe, mine is rarely exactly the same.  Use vegetables you have in the refrigerator or even canned for when you are in a hurry.

This is one of my many versions, and I think the most popular as I usually have everything on hand. Corn and Peas - always in the freezer !


4 - 6 Servings

2 TB Butter
1 Onion
1 t Garlic, crushed
750g Lean Ground Beef  {Mince}
3 Carrots, peeled and finely grated
1/2 cup Frozen Corn, defrosted
1/2 cup Frozen Peas, defrosted
2 TB Tomato Paste
2 TB Parsley, finely chopped
2/3 cup Beef Stock
Salt & Black Pepper, to taste

3 - 4 cups Mashed Potatoes, seasoned
1/2 cup Cheddar, grated

  1. ) Melt the Butter in a large pan - saute the Onion and Garlic until soft - add the Ground Beef and cook until done - add the Carrots, Corn and Peas.
  2. ) Mix together the Tomato Paste, Parsley and Beef Stock - add to the pan - cover and simmer for 30 minutes - season to taste with Salt & Black Pepper.
  3. ) Pre-heat the oven to 200 deg C (400 deg F) about 10 minutes before the filling is done - spray a 20 x 20 cm {8 x 8 inch} oven dish with cooking spray.
  4. ) Transfer the filling to the prepared oven dish - top with the Mashed Potatoes - sprinkle over the Cheddar Cheese and lastly some Paprika - bake 10 - 15 minutes until golden brown and the Cheese has melted.
Remove from the oven - let stand for 5 minutes - slice and serve.

You can always add more vegetables if you prefer, or change with whatever you have on hand.

Ciao for now,

With A Blast

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Quick Corn Bread

Quick Corn Bread - serve warm with butter = scrumptious!    #quickbread #bread #cornbread #mixandbake #corn

Not cornmeal bread ...  Bread with actual corn ! This is a great alternative to dinner rolls {depending on the main meal of course}

It makes slicing a little difficult and as you can see the bread doesn't slice 100%, but it's best served right out of the oven with butter only.

This is another mix and bake recipe which I have made countless times before.  One thing, however, it should be eaten on the day it was baked.


1 Medium Bread

2 Extra-Large Eggs
1/2 cup + 2 TB Milk
2 TB Oil
1 t Salt
1 can (410g) Sweetcorn    {the creamed type}
3 1/2 cups Self-Raising Flour

1.) Pre-heat the oven to 180 deg C (350 deg F) - spray a medium bread loaf pan with cooking spray and line the bottom.
2.) Beat together the Eggs, Milk, Oil and Salt - stir in the can of Sweetcorn and mix.
3.) Add the Flour to the Egg mixture and stir until combined.
4.) Scoop the batter into the loaf pan and bake 50 minutes until brown on top and a tester comes out clean.

Leave to cool in the loaf pan for 2 or 3 minutes and turn out the bread.

Serve warm with butter   {and cheese if you so wish!}

Till later,

With A Blast

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Avocado & Corn Salad

With A Blast: Avocado & Corn Salad     #saladrecipes

This is my very basic go to salad recipe. Pasta, Potato and Rice salads are all starches and sometimes we have another side dish, salad or even part of the main dish, with loads of starches included.

It does not make sense to serve a potato salad when you have, for instance, baked potatoes as well.  I suppose some people like it that way, but too much of even a good thing, is not good.

This salad is extremely refreshing and crunchy. You can swop and change ingredients as you wish, add more or less of something or leave out if you do not like it.

I'm not giving any quantities as that is totally up to you:


English Cucumber, cut into thick rings and then halved
Crispy Lettuce, leaves torn into smaller pieces
Tomato, center removed and chopped into small cubes
Canned Corn Kernels, drained
Mustard & Honey Dressing  {very little}
Avocado, cubed
Freshly Ground Black pepper

1.) Toss together the Cucumber, Lettuce, Tomato and Corn - add some Dressing and stir through.
2.) Add the Avocado to the Salad just before serving - season with Black Pepper.

Serve and enjoy!

{if you want to add the Avocado from the start, lightly sprinkle with Lemon Juice to avoid discoloring}


With A Blast

Tuna Fish Cakes

With A Blast: Tuna Fish Cakes #snacks #fishrecipe

These fish cakes are feather light, despite all the ingredients.  This would make a great savory snack with a dipping sauce, lunch or part of a light dinner.

Tuna is probably the fish which we eat most at home {the canned type - I am no good with fresh fish!} - it is also great for anyone on a diet ... when using the Tuna in Brine, that is.

This recipe is deliciously moist on the inside and crispy on the outside.


{makes 10 - 12 fish cakes}

2 cans (175g each) Tuna in Brine, well drained
6 Spring Onions, chopped
3/4 cup canned Corn   {not the creamy type}
Freshly ground Black Pepper, to taste
1 TB Lemon Juice
3 Eggs, beaten
2/3 cups Flour
1/2 t Salt
Oil for frying    {bake - if on diet!]

1.) Combine the Tuna, Spring Onions, Corn, Lemon Juice and season with Black Pepper.
2.) Mix the Eggs, Flour and Salt - add to the Tuna mixture - mix well.
3.) Heat a little Oil in a pan - scoop spoonfuls of the mixture into the pan - flatten slightly {the mixture is quite moist, but once in the pan, it will settle quickly} - fry both sides until golden brown and done.

Serve with salads, vegetables or a dipping sauce.



With A Blast

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All-In-One Baked Dinner

With A Blast: All-In-One Baked Dinner   #beef #quickrecipe

This is a meal by itself, but you can add a salad or two or a dinner roll even.  I usually serve this either with a dinner roll or a salad, I think both is a bit much for our family, but if you have lots of mouths to feed - add whatever sides you wish.

One can almost label this as a one-pot meal, but the meat needs some cooking beforehand. All in all, it takes around 10 minutes to prepare and 45 - 60 minutes to bake.

The sauce and the juice from the meat all flows down and into the rice, which gives the rice moisture and taste.


{6 - 8 servings}

2 TB Olive Oil
750g Lean Ground Beef  {Mince}
1/2 t Salt
1/2 t Freshly ground Black Pepper
2 TB Worcestershire Sauce
2 TB Chutney
3 TB Tomato Sauce
1 1/2 cups Rice {raw}
1 cup Frozen corn, defrosted
1 packet Thick Vegetable Soup Powder
1 cup Cold Water
2 cups boiling Water

1.) Pre-heat the oven to 180 deg C (350 deg F) - spray a large oven dish, with a lid, with cooking spray.
2.) Heat the Olive Oil and fry the Ground Beef until no more pink - remove from heat - add the Salt, Pepper, Worcestershire Sauce, Chutney and Tomato Sauce - stir through.
3.) Sprinkle the Rice over the bottom of the oven dish - spoon the Meat mixture over the rice followed by the Corn.
4.) Mix the Soup Powder with the Cold Water and add the Boiling water - stir well - pour over the Corn.
5.) Cover and bake for 45 minutes or until the Rice is cooked.


Ciao for now,

With A Blast

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Mexicali Hamburger Casserole

Mexicali Hamburger Casserole ~ Love Mexican food ? You have to try this delicious Mexicali casserole with a Cornmeal Topping #Mexican #Casserole

You can make this dish as hot or not as you wish.  I added 1 teaspoon of Dried Crushed Chilies an it was HOT!

I am sure from my recipes lately, you can see I am on a Mexican roll here - that happens a lot when I am cooking and as I mentioned in a previous post, most of the recipes, which I have made the last couple of weeks days, have been found on-line.

The original recipe, here, was a little confusing in the ingredient part, and also, I could not find Yellow Cornmeal, apparently not a big thing in SA!

Here is my version:

Mexicali Hamburger Casserole

{6 servings}
{source - BHG - adapted by me}

1.2kg Lean Ground Beef
2 cans (410g each) Mexican Style Tomatoes   {I used the Onion and Pepper}
1 1/2 cups Frozen Corn, defrosted
1 t Dried Crushed Chilies   {optional or use less}
1 cup Cheddar Cheese, grated
1/2 cup Flour
1/2 cup Polenta    {or Yellow Cornmeal}
1 TB Sugar
1/2 t Salt
1 1/2 t Baking Powder
1 Egg, beaten
2/3 cup Milk
2 TB Oil
1 cup Cherry Tomatoes, halved
1/4 cup Parsley, chopped
1/2 cup Frozen Corn, defrosted
1/4 cup Black Olives, chopped   {optional}

1.) Pre-heat oven to 180 deg C (350 deg F) - spray a large oven dish with Spray 'N Cook.
2.) Brown the Ground Beef in a large pan until done - add the Tomatoes, Dried Chilies {if using} and Corn - heat through.
3.) Transfer the meat mixture to the oven dish.
Mexicali Hamburger Casserole ~ Love Mexican food ? You have to try this delicious Mexicali casserole with a Cornmeal Topping #Mexican #Casserole
4.) Top with the Cheddar Cheese. {keep 2 - 3 TB aside}
Mexicali Hamburger Casserole ~ Love Mexican food ? You have to try this delicious Mexicali casserole with a Cornmeal Topping #Mexican #Casserole
5.) Combine the Flour, Polenta, Sugar, Salt and Baking Powder in a medium mixing bowl - add the Egg, Milk and Oil - stir well and pour over the Cheddar Cheese.
Mexicali Hamburger Casserole ~ Love Mexican food ? You have to try this delicious Mexicali casserole with a Cornmeal Topping #Mexican #Casserole
6.) Sprinkle with the remaining grated Cheddar Cheese - bake uncovered for 25 - 30 minutes until the topping has set.
7.) Remove from oven, wait 5 minutes.
8.) In a separate bowl, mix the Tomatoes, Parsley, Corn and Olives {if using}
Serve the casserole with the Tomato mixture.

Hope you enjoy!

Corn & Cheese Side Dish

This is such a nice side dish and as it is baked, it is not like your usual vegetable side.  When I serve corn as a side, it is mostly corn-on-the-cob, mini corns or corn kernels drenched in butter and black Pepper.

Don't get me wrong, I love all the above, but everyone wants something different now and then.  This is a very nice accompaniment to braai's {BBQ's} as well.

This is another one of those dishes which  puffs up so nicely and as soon as it is removed from the oven it deflates.  Not that it does anything to the flavor though!

***Note: be sure to use the creamed style corn in the can as you need the moisture as well***

Corn & Cheese Side Dish

1 cup Milk
3 TB Butter
1 can (410g) Creamed style Corn {Sweetcorn}
1 1/2 cups Cheddar cheese, grated
1 1/2 cups Fresh White Bread Crumbs
1/2 t Salt
Pinch Cayenne Pepper
3 Extra-Large Eggs, separated

1.) Pre-heat the oven to 180 deg C (350 deg F) - Spray a 20 x 20cm oven dish with Spray 'N Cook.
2.) Heat the Milk and Butter in a small pot until it reaches boiling point - remove from heat - add the Corn, Cheddar, Bread Crumbs, Salt, Cayenne Pepper and the Egg Yolks - stir and mix well.
3.) Beat the Egg Whites until stiff - fold gently in with the mixture - transfer to the prepared oven dish.
4.) Bake 45 minutes until puffed and golden brown.

Remove from the oven - let it rest for 5 minutes and serve!

Enjoy and let me know what you served it with ...?


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