So Monday is upon me and I am so unprepared! Somehow I can be totally ready for everything I want to accomplish for the weekend, but then Monday hits and it takes me all of Monday to get ready for the rest of the week! Is anyone else like that? Maybe it is because Manservant is always flying somewhere and when he's home on the weekend I need him to help me accomplish all the tasks I can't do on my own. He's really been rockin' it too. I think he feels the pressure and finally realizing that weekends are the only time he can do odd jobs around here. Plus I think he's tired of the state of things-shall we say? Finally, I have a man of action! Well, all I can say for that is that this morning both of our backs hurt!
This weekend he finished our Buddha temple. Yes, I am Jewish, but a peaceful Buddha sends good vibes. We inherited Budda from my parents, who I think were going to leave him behind and we could not tolerate that!
Manservant also hung new lights over our deck so it makes it looks like a real restaurant outside.
I even have red checked tablecloths that my Mom made when she first got married, hanging in my closet ready to use! And the swamp cooler is up and running, but the pump on the waterfall is broke! Plus I weeded, but have way more to go! You see why Monday is catch up day.
|Geordie is very good at holding the paper!|
But that is until I tasted Karen's refried beans. Now I admit to not being a refried bean girl. Manservant is though, and he was in Sweden eating fish for all I know, but I did make him Karen's refried beans over the weekend. Yes. That is how much I liked them! Now I don't know if it's exactly how she does it, but she did kind of tell me how she does it, so I will share them with you, but not today. Because today is corn puddin! And YOU WON'T BE SORRY!
Adapted From: Mary Sue Milliken and Susan Feniger
Time to Make: About 25 minutes Time to Bake: About 50-60 minutes
1 T softened butter
1/4 c corn meal
1 c cooked grits, slightly cooled
3 c cooked corn kernels or about 3 ears scraped from cob
1 c milk
6 large eggs
4 t sugar (depends on sweetness of corn)
2 t coarse salt
1 t freshly ground black pepper
1 c grated sharp cheddar cheese
1 c roasted green chilies (I use frozen Hatch chilies)
Preheat oven to 325. Place a heavy baking sheet on the lower rack of oven. Grease a 3 quart souffle dish with butter. (I used a 12" cast iron skillet.) Sprinkle with cornmeal to cover sides and bottom of pan.
Cook grits according to package directions. Cool slightly.
Using a food processor or a hand held blender, puree the corn with the milk. Process until a rough puree is formed. Transfer to a large bowl and stir in the grits. Stir in eggs, one at a time and then stir in sugar, salt and pepper, cheese and chilies.
Pour or scrape into prepared dish and set on the baking sheet in oven. Bake until firmly set in the center and beginning to brown around edges, about 50-60 minutes. Serve immediately, but this can also be served at room temperature. Garnish with cilantro, tomatoes, more corn and cheese and chilies if you'd like!
And a few more:
Corn, Bacon and Potato Hash
Corn and Green Chile Quesadillas
Avocado Corn Soup
Crispy Chipotle Shrimp and Corn
Summer Corn Pasta with Burrata
Corn and Green Chile Chowder with Smoked Salmon
Elote Corn in a Bowl
Calabacitas Tomato Sandwich with Corn