Cauliflower Shrimp Fried Rice; AKA Cauli-Rice

Is there a more recognized American Chinese takeout dish than fried rice? I can’t think of one. Okay, well maybe Chow-Mein but today we’re talking rice.

Fried rice.

Delicious, yes. Healthy, not so much. Sadly traditional fried rice is loaded with sodium and high-carbohydrate, insulin spiking white rice. Not exactly top of the menu for anyone wishing to drop a few pounds or clean up their diet. Which is sad business if you are like me and absolutely love the stuff.

“The next time you’re at a Chinese restaurant, back away from the fried rice … many dishes are loaded with sodium, oil and carbs,” says Jayne Hurley, a senior nutritionist for the Center for Science in the Public Interest. “Those dishes are basically three quarters of a day’s calories, and you’re just getting four or five cups of white rice with oil and a sprinkling of vegetables,” Hurley says. They’re especially dangerous because they’re often served alongside people’s main orders, she says, and deliver “not much more than a smattering of vegetables or protein from the meat.” Unhealthy Chinese Food Choices,

Bummer.

But all is not lost because in steps cauli-rice to the rescue. Cauli-rice is something I have been eating a lot of lately and am absolutely loving. If cauli-rice is unfamiliar to you, I am about to expand your healthy option horizons. What is it exactly? It is “rice”, made out of cauliflower.  Or cauliflower grated to mimic rice in just about everyway.

Did you just close your eyes, sigh and shake your head in a skeptical fashion?

Okay, you may not believe it but I am asking you to trust me here and go with me on this … it looks, tastes and acts like rice; except for the fact that it doesn’t raise your blood sugar and spike your insulin. Really, it does. Still skeptical? Here, let me prove it to you.

Cauliflower Shrimp Fried Rice

Ingredients

• 1/2 large head of cauliflower, grated
• 1/4 cup low-sodium chicken broth or stock
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1 cup frozen peas
• 12 ounces shrimp, cooked, cleaned and chopped
• 6 ounces cubed lean ham
• 1 cup egg whites
• Sea salt and pepper to taste
• Scallions, chopped for garnish

Directions

Chop your shrimp into small pieces.

I thawed these pre-cooked and cleaned shrimp and then cut them into three pieces.

Use a box grater to grate raw cauliflower into “rice”.

It is a messy business but well worth it!

Sauté the cauli-rice in chicken broth for 3 to 5 minutes.

Add in the remaining ingredients, just to warm them, starting with the peas, then ham and shrimp and finally scrambling in the egg whites by making a well in the center of the rice and pouring them in. This will only take about another 5 minutes. Season to taste with sea salt and pepper.

Top with a sprinkling of chopped scallions and a splash or Bragg Liquid Aminos in place of soy sauce (it tastes the same and is far better for you) and you’ll have a healthy shrimp fried rice dish that you can fill up on – guilt free!

If you are following the THM lifestyle, you know it is not always easy to come up with truly satisfying “FP” (fuel pull) or even “E” (energizing) meals. This fried rice fits the bill perfectly. I am an “S” loving girl and this has become one of my absolute favorite meals for lunch or dinner.

If you want to make it a bit more hearty, you can fry it up in a few tablespoons of coconut oil and use whole eggs for a satisfying S meal.

My goal with this dish was to make it as “Chinese takeout” authentic as possible. Put skepticism aside, give it a try and let me know how I did.

Enjoy!

Avocado Mango Salad, a Cinco de Mayo Must!

This light and refreshing Avocado Mango Salad rounds out my Cinco de Mayo dishes for the week.

What a way to finish!

I promise, it tastes as good as it looks! The sweet mango and creamy avocado combined with the richness of the chili powder and the deep flavor of cumin give this light salad just the right amount of punch. It is a flavor party perfect for Cinco de Mayo.

Avocado Mango Salad

adapted from Avocado Salad, Quick & Easy Mexican Cooking, Cecilia Hae-Jin Lee

Ingredients

• 1/3 cup freshly squeezed lime juice
• 1/4 cup olive oil
• 1/2 tsp chili powder
• 1/4 tsp cumin
• kosher salt and freshly ground black pepper to taste
• 2 ripe avocados, cubed
• 2 ripe mangos, cubed
• 2 medium tomatoes, cubed
• 1/2 red onion, diced
• 1/4 cup fresh cilantro, chopped

Whew! That’s a lot of chopping. And a little messy.

But so, so worth it!

Directions

Whisk together the lime juice, olive oil, chili powder, cumin, salt and pepper.

In a separate bowl, combine the avocados, mangos, tomatoes, onion and cilantro.

Add the dressing, toss carefully (don’t mush your mangos or avocados) and serve immediately.

Add it to a main dish of Tequila Lime Chicken, a delicious side of Grilled Corn Salad , blue corn tortilla chips with your favorite salsa and a Blackberry Margarita and you have the perfect menu for a delicious Cinco de Mayo Celebration.

This is the chance I’ve been waiting for to try out The Pioneer Woman’s Blackberry Margaritas that she featured on her show a few weeks back. Oh my did they look good! Lime.Salted.Rims. I’ll let you know how they turn out!

Happy Cinco de Mayo!

remember to celebrate responsibly (but eat all the Avocado Mango Salad you want) and

Enjoy!

Grilled Corn Salad

It is starting to warm up around here and my mind is quickly heading in the direction of Summer. Maybe it is heading that direction because my children only have a few weeks of school left and I am madly planning their Summer activities.

Bored kids can be unpleasant.

Moms with bored kids can be unpleasant.

Aside from the occasional bout of unpleasantness, I really love summer; and I particularly love summer cooking. To me, summer food is light and fresh and most often grilled and nothing beats dining al fresco.

If you hadn’t heard, Arizona Summers are HOT and the last thing anyone wants to do is turn on the stove or the oven. Instead we stand outside, 116 degrees, gentle breeze blowing – as if straight from a hair dryer – and grill. Truthfully, we grill all year-long and probably should be cooking inside in the air conditioning but that just isn’t very summerish now is it?

Besides, there is nothing quite like grilling in a fabulous outdoor kitchen. Would you like to see my fabulous outdoor kitchen?

So would I.

I promise, I’m not poking fun at my hard-workin’ committed DIYer husband who hasn’t had the time yet to move beyond the dry stacking stage. He is way more than capable of building the best outdoor kitchen ever … if only there were about six more hours in a day.

If anyone knows a good (reasonably priced) stone mason in the area you would be my new best friend and my husband would have the best Father’s Day gift ever.

For now, we make do with Old Bessie – I totally just made that up, we don’t really call our ancient gas grill Old Bessie but maybe now we will.

She’s not pretty but she get’s the job done.

I apologize to anyone with the name Bessie.

Back to the grilled corn salad. Crunchy refreshing salads are the best and I was very excited to give this new one a try. My way, of course.

Adapted from “Festive Corn Salad”, Quick and Easy Mexican Cooking by Cecilia Hae-Jin Lee

Ingredients

• 2 cups grilled corn kernels (cut from 3 cobs of corn depending on size)
• 1 grilled zucchini, diced
• 1 red bell pepper, diced
• 1 ripe tomato, chopped
• 1/2 cup chopped fresh cilantro
• 1/4 cup red onion, diced
• 1 jalapeno pepper, minced
• 1/4 cup olive oil
• 2 Tbsp freshly squeezed lime juice
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Directions

I wanted to try this recipe right away but sadly, I was a little early for really good fresh corn. As I couldn’t find any still in the husk, I decided to settled for the only fresh corn that I could find …

To grill them start to finish, they really need to be in the husks (we’ll talk about that when the good stuff starts showing up at the Farmer’s Market) so I had to improvise.

For corn on the cob, I bring a pot of water to a boil, put the corn in, bring it back to a boil, cover and boil for five minutes.

To get the grilled look and flavor I was after, I then misted the corn with a little olive oil and put them on a very hot grill. If you don’t have an oil mister, get one. Today. Trust me.

The grill needs to be hot because you want the char marks and flavor but you want them quickly so the corn doesn’t overcook and dry out.

Halve the zucchini, mist it with olive oil and season it with salt and pepper and then put it on the grill with the corn – just for a few minutes you don’t want it over cooked and mushy.

Perfect. Now to put the salad together.

Side note on grilled zucchini, it is a great kid veggie as it is the perfect soft texture for them to practice cutting with a knife and fork. I have a set of kid silverware with very safe knives. I start ’em early cutting soft fruits too. They love it!

This is NOT a kid safe knife but my kid is holding it for me so that I can hold the corn and the camera. Now that is trust; but I just had to show you my favorite trick for cutting corn off of the cob. Besides, he’s almost nine and is pretty handy to have around.

Just turn a small bowl upside down in a larger bowl, balance the flat end of the corn on the smaller bowl and slice down with a sharp knife. If you are not trying to photograph the process, two hands should be enough.

The corn kernels fall off into the larger bowl. No mess.

Genius.

I wish I could say I thought of it but I picked it up somewhere on the Food Network.

Next, chop and add the zucchini, bell pepper, tomato, cilantro, onion and jalapeno.

When a fine dice or mince are called for, just cut small strips (julienne) and then make perfect little pieces.

With jalapeno or other hot peppers, most of the heat is in the veins and seeds so remove those with a paring knife before you dice the pepper. I don’t mind the heat but I don’t want the little seeds in my salad.

Next add the olive oil, lime juice, salt and pepper and mix well.

Serve at room temperature or chilled from the fridge.

You can make it a day ahead and it will keep fine.

I have made this salad a few times now and served it above with tequila lime chicken.

Oh, I’ll tell you about that tomorrow.

And that, over there on the side, peeking over the chicken, that is an avocado salad; watch for that one too.

When I made corn salad last weekend to take to a luncheon, I did it a little differently. I didn’t have time to grill the corn or zucchini so I used 2 cans of corn (drained) and sautéed them and the diced zucchini in a few tablespoons of butter for five minutes. As a last-minute add, I also diced up two mangos and tossed those in the salad for a sweet touch that was very well received.

Play around with your favorite ingredients. Make it your own and enjoy!

Irish Side Dishes, Not Just for St. Patrick’s Day

So sorry I didn’t get this published yesterday but the masses of weeds in my front yard, nurtured by the spring rains and then gorgeous sunshine we’ve had, were demanding my attention and the day just got away from me.

So, continuing on with the results of my culinary “St. Patrick’s Day Project”, today I am sharing with you the side dishes. Sides don’t often get the attention they deserve. They are the back-up singers. The best supporting actor and actress. Humbly taking a back-seat to the entrée. Both of these sides, however, deserve their moment in the spotlight.

Sweet and Sour Red Cabbage and Colcannon.

Both are traditional Irish dishes, which many of us seek out only when preparing a St. Patrick’s Day feast. After selecting these dishes from the Irish Pub Cooking cookbook that inspired me and preparing them on St. Patty’s Day, I am here to tell you I will be making them again soon. These are not just for St. Patrick’s Day. In fact, I will be making the cabbage for Easter dinner and can hardly wait to share it with the friends and family who will join us. It is fresh and bright and the color is beautiful. This cabbage was one of my absolute favorite dishes of the St. Patrick’s Day meal. Sweet with apples, brown sugar and spices and just a little bit tart and tangy with a touch of vinegar, it will be a most welcome addition to Easter dinner.

Here’s how you make it …

Sweet & Sour Red Cabbage from “Irish Pub Cooking”, Parragon Books

Modifications I made will be in italics.

Ingredients

• 1 medium head of red cabbage
• 2 Tbsp olive oil
• 2 onions, finely sliced
• 1 garlic clove, chopped
• 2 small baking apples, peeled, cored and sliced
• 2 Tbsp light brown sugar
• 1/2 tsp ground cinnamon
• 1 tsp crushed juniper berries – I left these out
• whole nutmeg, for grating
• 2 Tbsp red wine vinegar
• grated rind and juice of 1 orange
• 2 Tbsp cranberry jelly – I used jellied cranberry sauce
• Kosher salt and pepper

Directions

Cut the cabbage into quarters, remove and discard the central stalk, and shred finely. I just thinly sliced it.

Heat the oil in a large pan and add the cabbage, onions, garlic, and apples (I used Granny Smith). Sprinkle over the sugar, cinnamon, and juniper berries and grate a quarter of the nutmeg into the pan.

Pour over the vinegar (I was out of red wine vinegar and used apple cider vinegar) and orange juice and add the orange rind (zest). Stir well and season to taste with salt and pepper.

Cook over medium heat, stirring occasionally, until the cabbage is just tender but still has “bite”. This will take 10-15 minutes, depending on how finely the cabbage is sliced.

Stir in the cranberry jelly and add more salt and pepper if necessary. Serve hot.

Colcannon

What in the world is colcannon? It is simply mashed potatoes with cabbage or kale and leeks or scallions mixed in. I did mine with kale and scallions and it was delicious.

You may have noticed that I served the colcannon with a plain mashed potatoes option. My husband may be of Irish descent but he is a mid-western American boy who doesn’t want anything green in his mashed potatoes.

Colcannon is simple and a nice twist on plain old (albeit much-loved) mashed potatoes. First, make a standard batch of mashed potatoes, the amount depending on the number of people you will be feeding. This particular recipe recommends the following for 1 pound of potatoes, which will serve 4, …

• 1/2 small head of cabbage (about 2 cups of chopped kale)
• 6 scallions, cut into 1/4 inch slices

Remove and discard the central stalk from the cabbage or kale and shred finely. Cook in a large pot of boiling salted water for 1-2 minutes (blanching) until it is soft. Drain thoroughly.

Mix the cabbage or kale and mashed potatoes together, then stir in the scallions. Season well with salt and pepper. Serve immediately. I recommend eyeballing it and adding in as much or as little kale and onions as you like. You really can’t go wrong.

Both of these dishes were delicious and added wonderful color to the plate.

I hope you’ll try them and as always, I’d love to know what you think. Enjoy!

Tomorrow, the main dish – Beef in Stout. Heavenly.

 

Family Dinner Favorites: Easy Parmesan “Risotto”, the Perfect Side

Yesterday, I promised to tell you about the “Risotto” I served with Barefoot Contessa’s Lemon Chicken Breast. I would NEVER want to disappoint you so here is the scoop on this incredibly easy and delicious side dish that you MUST have in your culinary arsenal. This is also a Barefoot Contessa Recipe – of course, the woman is a genius – and comes from the “How Easy is That?” cookbook; here’s the link …

Easy Parmesan “Risotto”

“Risotto” is in quotes because the end result is a creamy rice dish but the preparation is nothing like a risotto; that is why it is easy.

Put the arborio rice in a dutch oven with chicken or vegetable stock and cook it in the oven for about 50 minutes. No ladling stock, no standing over the stove.

Play around with how you finish it. Change up the vegetables or cheese. You may need to reduce the cooking time slightly and add a little more “finishing” stock than it calls for to make sure it is creamy and not sticky.

“Nathan, what do you have in your hand?”

“Peas mommy, I yike dem!”

Frozen Peas, the perfect snack for a five-year-old. Who knew?

The only thing I can’t tell you is how the Easy Parmesan “Risotto” in Ina’s cookbook picture is white as cooking the rice in stock makes the dish a creamy, buttery color. Which I think is very attractive.

I have a lot of recipes I love. This is one I will never be without!

A Few of my Favorite Sides

Thanksgiving is one of my favorite Holidays. Which is not surprising considering how much I love food and feeding people.

Each year, even though I promise myself I won’t, I usually buy at least three magazines (okay five) with Thanksgiving recipes. I already have more recipes than I will ever need, use or even read all the way through. And, truth be told, I usually end up making the same things every year anyway because, well, I love them, they are family recipes and they are … tradition. But I still buy the magazines because you just never know and because I have a serious magazine problem.

Here are a few of my favorite family sides, tried and true, made year after year (despite my intention of trying something new).

Sausage & Herb Dressing/Stuffing

This stuffing (or dressing because I like it baked separately, not stuffed into the turkey cavity) recipe is really the one recipe I never deviate from. I can’t. Thanksgiving wouldn’t be Thanksgiving without it. I have changed it up a little from my mom’s original recipe (a fresh herb option, etc.) but for the most part this is the stuffing I have had every year for as long as I can remember.

• 3 Quarts Diced White Bread (I like crusty artisan bread but I trim off a little of the outer crust if it is too chewy or hard. You can use any white bread).
• 2 1/2 tsp. Kosher Salt
• 1 1/2 tsp. Paprika
• 1/4 tsp. Nutmeg
• 1/4 tsp. Black Pepper
• 1 1/2 tsp. Rubbed Sage (or 10 fresh sage leaves, thinly sliced)
• 2 tsp. Dried Thyme (or 2 Tbsp. fresh thyme leaves)
• 1/2 Cup Chopped Fresh Flat Leaf Italian Parsley
• 3 eggs
• 3/4 Cup Butter + 2 Tbsp. to dot the top of the stuffing
• 1 Cup Chopped Onion
• 3 Cups Chopped Celery
• 1-2 Cups Low-Sodium Chicken Stock
• 1 pound of sausage – browned and cooled (you can use hot or sweet Italian sausage or a half pound of each or whatever sausage you like).

The night before: dice the bread and let it sit out on a baking sheet to “dry-out” over night, or you can toast it in a 350 degree oven for 10-15 minutes the next day. However you do it, it needs to be dry (not hard but dry).

Place the bread in a LARGE mixing bowl. Mix the salt, paprika, nutmeg, pepper, sage, thyme and parsley together and then sprinkle over the dried bread cubes. Beat the eggs and add them to the mixture. Stir and set aside. Saute’ the onion and celery in the butter until soft and transparent (5-8 minutes), add a pinch of salt to help “sweat” the onions & celery rather than brown them. Cool slightly and then add to the bread mixture. Add enough stock to generously moisten the bread (approximately 1 cup – but it may need more depending on the bread you use). Add the browned and cooled sausage to the mixture. Stir until everything is well incorporated. Put your mixture in a buttered 9×13 casserole dish, dot the top with the remaining 2 Tbsp. butter, cover with foil and bake at 350 for 45 minutes. Remove the foil and bake another 20 minutes until golden brown and crusty on top. Serves 8-10

Sweet Potatoes and Walnuts

Forget the marshmallows! If you love an ooey gooey sweet potato dish then this one is for you. All of my childhood Thanksgivings included this dish and I love it but I have to be honest, I really LOVE roasted vegetables and this year, I am going to serve a roasted sweet potato and butternut squash combo. But here’s the ooey gooey one in case you want to try it, I promise you won’t be sorry (but you will need to work-out the next day).

• 2 1/2 Pounds of Sweet Potatoes (or yams)
• 1/2 Cup Broken Nut Meats (walnuts or pecans, whichever you prefer)
• 1/2 Cup Brown Sugar
• 1/4 tsp. Nutmeg
• 1 tsp. Cinnamon
• 1/2 tsp. Kosher Salt
• 1/2 Cup Butter, melted
• 1/2 Cup Orange Juice

Steam the sweet potatoes until just fork tender (20-30 minutes) and let them cool completely so you can handle them. Peel and cube the sweet potatoes into bite-sized pieces. Place the sweet potatoes into a buttered 2 quart baking dish. Scatter the broken nut meats over the sweet potatoes. In a small bowl, combine the brown sugar, nutmeg, cinnamon and salt and sprinkle over the sweet potatoes. Combine the melted butter and orange juice and pour over the sweet potatoes. Bake at 350 degrees for 45 to 50 minutes. Serves 6-8

Zesty Carrots

Warning: my husband hates these; but that is just because he’s weird and doesn’t like any sort of casserole. Have you ever heard of a mid-western boy who doesn’t like casserole? I know, crazy. His idea of a Thanksgiving vegetable is a can of corn warmed up in the microwave – where’s the fun in that? Unless you leave it in the can when you warm it in the microwave – that could cause a little bit of “fun”. I am not recommending that, I’m just saying it would be interesting.

• 6 large carrots – cut into quarters or thick “pennys”
• 1/4 cup water reserved from cooking the carrots
• 2 Tbsp. grated onion (or 1 small grated onion)
• 2 Tbsp. Prepared Horseradish
• 1/2 Cup Mayonnaise (or May Mays as my son says)
• Salt and Pepper to taste

Crumb Topping:

• 1/4 cup dry bread crumbs (I use Panko)
• 2 Tbsp. Melted Butter
• Paprika

Cook Carrots in water until they are tender crisp (about 8-10 minutes). Drain the carrots, reserving 1/4 of the cooking water. Arrange the carrots in a shallow baking dish. Combine the onion, horseradish, mayonnaise, reserved carrot water, salt and pepper and pour over the carrots. In a small bowl, combine the bread crumbs and butter and sprinkle over the carrots. Lightly sprinkle the top with paprika. Bake at 375 degrees for 15 to 20 minutes. Serves 4-6

So there you have it. Three amazing side dishes my mom spoiled us with. I apologize that I don’t have pictures – I will post them after Thanksgiving when I’ve made the recipes (I guess I’ll have to make the sweet potatoes after all – oh, darn). Give them a try and let me know how you like them. And don’t forget about Aunt Peggy’s Corn Casserole that I posted yesterday.

Since you were kind enough to read all the way through, I am going to let you in on a little secret. The BEST green beans EVER are at Target. The Archer Farm’s steam in the bag green beans. Throw them in the microwave for sixish minutes, toss them with some olive oil and a good pinch of kosher salt and you will be a star! Fresh tasting, crunchy, perfect green beans just like that – or use them in your green bean casserole; if you don’t have a weird mid-western non-casserole eating husband.

Happy Thanksgiving!

Aunt Peggy’s Corn Casserole

When I got married in January of 1996, I was not only blessed with a terrific husband but also with an incredible new family. He comes from some really great people. One of those people is Aunt Peggy. I fell in love with Aunt Peggy when I first met her when she flew in from Oklahoma (I just had to pause and sing the song in my head for the correct spelling … where the wind comes da da da da da) for our wedding.

Aunt Peggy

I felt at ease and connected with her from the start. She has “a way about her” and is just one of those people who makes you feel loved and special. She is beautiful inside and out. She is a true lady, classy and always fabulously pulled together and she is warm and welcoming. I so enjoyed the time I got to spend with her then even amongst the wedding craziness and busy festivities, I got to know her a little bit and was (am) very happy to have her in my life.

Shortly after our wedding, my husband learned that the Air Force was transferring us to Altus, Oklahoma. That fall, I would be leaving everything that was familiar and everyone (almost everyone) that I loved. I remember being excited about the new adventure but apprehensive about moving away from my family.

I had a hard time at first as we settled into our new home (our first fixer upper – I’ll tell you all about it sometime). I loved being married, I loved working on our home and I was making some really great new friends. But I missed my mom and my sisters and my old friends. Thankfully, Aunt Peggy and her husband Uncle Milt were only about 45 minutes away and they became my “home away from home”. But, I haven’t told you about Uncle Milt yet.

Uncle Milt is the best and I took a shine to him right away. He always called me “that girl”. I would walk in the front door and he would say “oh, here comes that girl” but he said it in a way that was endearing and let me know he was happy to see me. He caught on that I love banana pudding – the kind with the vanilla wafers, chunks of bananas and mounds of whipped cream … heaven! – and would always run over to the all you can eat buffet in town and pick some up so there would be a styrofoam container of affection waiting for me in the fridge.

Some of the best memories I have of our time in Oklahoma are of the cribbage matches between Aunt Peggy and I and Gary (or Doug as his family calls him) and Uncle Milt; girls against boys. Gary and I always had fun going out to the Officer’s Club or two-stepping at “Boot Scooters” with friends. But I had just as much fun (if not more) spending a Saturday night around the dining room table whipping the pants off of those boys – well that’s how I remember it anyway.

I also remember that first Thanksgiving in Oklahoma, my first Thanksgiving as a married lady and my first Thanksgiving away from my family and traditions. It could have been hard. But instead, it was a Thanksgiving with the new family I was coming to love so much and the beginning of new traditions and it was wonderful. It was also the first time I had Aunt Peggy’s corn casserole.

She called it “Mickey’s Corn Casserole” at least that is how I have it written down but I don’t know “Mickey” or why it might be called that. I think of it as Aunt Peggy’s. She made it for me, well she made it for everyone but it felt like she made it just for me, and it made me feel happy and loved. So I am calling it “Aunt Peggy’s Corn Casserole”.

I can’t share my Aunt Peggy with you, I wish I could and I hope that you have an “Aunt Peggy” of your own, but I can share this simple but wonderful recipe with you.

Aunt Peggy’s Corn Casserole

• 2 – 15 oz. Cans Creamed Corn
• 4 Eggs
• 1 Cup Vegetable Oil
• 1 Box Jiffy Cornbread Mix
• 1 Tbsp (or 1 small) Grated Onion
• 1 Cup Grated Cheddar Cheese

Mix all of the ingredients together, pour into a buttered casserole dish (9×13) and bake at 350 degrees for 45 minutes. The casserole will be slightly soft to the touch. Let it rest and “set-up” for at least 15 minutes before serving. Scrumptious! The consistency is somewhere between cornbread and polenta and grits – although I am a Northwestern girl and am somewhat confused by grits so I might be a little off here. Regardless, it is soft and creamy but just firm enough to hold its own.

Aunt Peggy’s Corn Casserole Printable Version

Just a few days ago, I made ribs and served them with the corn casserole and my favorite green beans (I’ll tell you about those some other time).

Oh, that was a happy day! Delicious!

Aunt Peggy and Uncle Milt

Come January, Aunt Peggy and Uncle Milt will celebrate their 56th wedding anniversary. Their love story is an inspiration, as is the family they have built. They have four kids (three sons and a daughter) who, along with their spouses, kids and grandkids, are a testament to the bonds of family. This casserole is a family recipe and is part of a legacy (Jiffy Cornbread Mix and all). I hope you will try it and that you will feel happy and loved too! Let me know what you think and please, someone explain grits to me.