Thursday, July 28, 2011

Cheesy Taco Corn Chowder

I love the cheesy taco corn on the cob so much I decided to try to turn it into a soup.
8 ears corn, corn sliced from cob
1 bag frozen hashbrowns
1 can green chilis
3 tbsp taco seasoning
2 cups vegetable broth
3 limes, zested and juiced

Combine above ingredients in slow cooker. Cook on low 6 hours.

Add in:
1 cup sour cream
2 cups queso fresco, crumbled or shredded

Stir in sour cream. Use an immersion blender to blend to desired consistency. Stir in cheese. Cook an addition 1-2 hours on low.

Serve. Top with additional cheese.

Thursday, July 21, 2011

Cheesy Taco Corn on the Cob

6 ears corn, cooked
1/4 cup canola mayonnaise
1 lime, zested & juiced
1 tsp taco seasoning
1/2 block Mexican crumbling cheese, crumbled

Combine mayo, lime zest, and juice in a small bowl.

In a separate bowl (large enough to roll corn in) combine taco seasoning and cheese.

Brush cooked corn with mayo mix. Roll in cheese mix. Serve immediately.

Lauren's Texas Cavier

I went to visit my roommate from college over the weekend. She put a twist on Texas Caviar that I have never had before. It was delicious. Andrew even liked it. I made it yesterday. YUM!
1 can corn, drained
1 can black beans, drained
1 can tomatoes with chilies, drained
1 jalapeno, seeds and ribs removed, diced
1 cup Italian dressing
1 container feta cheese

Combine above ingredients in a bowl; stir. Chill until ready to serve.

Tuesday, July 19, 2011

Chilled Strawberry Soup

On our trip to Florida last week we went to dinner at 1900 Park Fare at Disney. I had chilled strawberry soup. It was DELICIOUS. Here is my lightened up version.

2 1/2 lbs Frozen Strawberries (thawed with juice)
16oz Fat Free Half & Half
2oz Light Sour Cream (Regular)
3oz Fat Free Vanilla Yogurt
1/2 lb fresh strawberries, halved

Mix frozen strawberries, half and half, sour cream, and yogurt in a blender. Blend until it has a smooth consistency. Chill and then mix well before serving. Add fresh strawberries halves as garnish.

Saturday, July 2, 2011

Ooey Gooey Coconut Lemon Bars

1 lemon cake mix
1 stick of butter
1 box powdered sugar (4 cups)
1 8 oz. bar cream cheese
4 eggs
2 cups shredded coconut

Preheat oven to 350.

Combine cake mix, butter and 1 egg until well blended. Press into the bottom of a 9 x 12 pan.

Mix softened cream cheese & eggs until smooth. Slowly add sugar until thoroughly mixed. Fold in coconut. Pour mixture over the crust in the pan.

Bake 45 minutes.

Let cool completely. Dust with powdered sugar if desired before serving.

Vegan Bean Dip

1/2 package soy cheese
1 can fire roasted diced green chilies
1 tub better than cream cheese
1 can vegetarian chili

Preheat oven to 350.

Spread cream cheese evenly in the bottom of an 8x8 dish.

Mix together diced green chilies and chili. Spread over cream cheese.

Top with soy cheese.

Bake 20 minutes.