CORN-CHICKEN SKILLET DINNER
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Finely crush the cornflakes in a resealable plastic bag using your hands. Transfer to a bowl and toss with 1 tablespoon olive oil, the lemon zest, chopped thyme, 1/2 teaspoon salt and a few grinds of pepper; set aside. Cut the corn kernels off the cob. Run the back of a knife down the cobs to remove any corn milk; reserve separately from the kernels.
- Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the zucchini, season with 1/4 teaspoon salt and cook, stirring occasionally, until softened and beginning to brown, 2 to 3 minutes. Add the remaining 1 tablespoon olive oil, the corn kernels, tomatoes, garlic, thyme sprigs and 1/4 teaspoon salt; cook, stirring occasionally, until the corn and garlic are tender, 1 to 2 minutes.
- Stir in the cream and corn milk and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook until slightly thickened, about 3 minutes. Season with salt and pepper. Remove from the heat and stir in the chicken, then stir in the cheese until melted and creamy. Sprinkle with the cornflake mixture. Broil until golden, 1 to 3 minutes. Let cool slightly before serving.
Nutrition Facts : Calories 630, Fat 53 grams, SaturatedFat 23 grams, Cholesterol 136 milligrams, Sodium 1178 milligrams, Carbohydrate 27 grams, Fiber 3 grams, Protein 25 grams, Sugar 11 grams
AU GRATIN TACO BAKE
This hearty taco bake recipe relies on a package of au gratin potatoes for simple preparation. Chock-full of beef, potatoes, corn, tomatoes and cheese, this southwestern supper is sure to be a hit in your home. -Linda Muir, Big Lake, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the potatoes and contents of sauce mix, corn, tomatoes, milk, water and taco seasoning. Transfer to a greased 2-qt. baking dish., Cover and bake at 350° for 65-70 minutes or until potatoes are tender. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 373 calories, Fat 15g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 1113mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 3g fiber), Protein 22g protein.
CORN, CHICKEN AND BEEF GRATINS
Make and share this Corn, Chicken and Beef Gratins recipe from Food.com.
Provided by Queen Dana
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°. On a large rimmed baking sheet, season the chicken with salt and pepper. Roast on the top shelf of the oven for 25 minutes, until the skin is golden and crisp and the meat is cooked through. Transfer the chicken to a platter. Increase the oven temperature to 450°.
- Meanwhile, in a medium skillet, heat the oil. Add the onion and cook over moderately high heat until softened, about 3 minutes. Add the beef, garlic, cumin and paprika and cook, breaking up the meat with a wooden spoon, until no pink remains, about 5 minutes. Season with salt and pepper.
- In a food processor, puree the corn with the basil. Scrape the puree into a large saucepan and cook over high heat, stirring, until thickened, about 4 minutes. Season the puree with salt.
- Spread the ground beef mixture in four 12-ounce gratin dishes. Set the chicken and eggs on the meat and sprinkle with the olives and raisins. Spread a 1-inch-thick layer of the corn puree on top of each dish. Bake the gratins on the top shelf of the oven for 10 minutes, until bubbling and heated through. Serve hot.
Nutrition Facts : Calories 804.9, Fat 42.4, SaturatedFat 11.1, Cholesterol 387.5, Sodium 410.8, Carbohydrate 55.8, Fiber 7.7, Sugar 18.3, Protein 55.7
CRUNCHY CORN GRATIN
We really liked this recipe from Canadian Living, because it can be made ahead. The big thing for us is having a vegetable that stays hot, so that we're not always running for the microwave to heat veggies during dinner. This one definitely serves the purpose.
Provided by roslan
Categories Cheese
Time 1h
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- In a saucepan, melt butter or oil over medium heat, cook onion, garlic, red and green peppers and thyme, stirring until onion is softened, about 3 minutes.
- Sprinkle with flour; cook stirring for 1 minute.
- Add milk; cook stirring till thick enough to coat the back of a spoon, about 3 minutes.
- Remove from heat; stir in cheese, salt and pepper.
- Mix in corn.
- Scrape all into a 4-cup casserole dish.
- Bake, covered at 400 degrees for 20 minutes.
- Meanwhile, in bowl toss together bread crumbs and butter.
- Uncover gratin and sprinkle with topping: Bake until golden and bubbly, about 20 minutes.
- MAKE AHEAD DIRECTIONS------.
- After you have put everything into the casserole dish, cool for 30 minutes, cover and refrigerate for up to 2 days.
- OR, Overwrap with heavy duty foil and freeze for up to 2 weeks.
- Thaw in the refrigerator.
- Increase the baking time by 5 to l0 minutes.
CREAMY CHICKEN WITH BACON AND CORN
Provided by Martha Stewart
Time 1h15m
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper. Heat oil in a large pot over medium-high heat. Working in batches, brown chicken until golden. Transfer to a plate; discard fat. Add bacon; cook until crisp. Drain all but 1 tablespoon fat. Add onion, garlic, and couscous; cook until couscous is golden, about 5 minutes.
- Add milk and thyme sprigs; bring to a simmer. Add chicken, skin side up. Reduce heat, cover, and simmer 30 minutes. Stir in corn and thyme leaves; cover and cook until liquid has almost evaporated, 15 to 20 minutes. Divide couscous and corn among 4 bowls. Top with chicken and arugula. Season with salt and pepper; drizzle with lemon juice and oil.
CORNED BEEF AU GRATIN
This is another recipe that my mother made for us. Mother could always make a great meal even while being very frugal.
Provided by CindiJ
Categories European
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Cut up corned beef into small cubes. Set aside.
- In sauté pan, lightly sauté onions, celery in the vegetable oil, just until soft. Let cool approximately 10-15 minutes.
- Stir together corned beef, sautéed vegetables, egg. Set aside.
- In same sauté pan, melt butter. Stir in flour and stir constantly for 1 minute. Add milk to make roux; cook until thickened. Season with ground black pepper. Remove from heat and stir into meat mixture.
- Place in greased 8x8-inch baking dish.
- Mix bread crumbs with 3 tablespoons melted butter and sprinkle over the top of corned beef mixture.
- Bake until bubbly - approximately 30 minutes.
Nutrition Facts : Calories 340.6, Fat 21.6, SaturatedFat 12.1, Cholesterol 103.8, Sodium 369.4, Carbohydrate 28.1, Fiber 1.6, Sugar 2.4, Protein 8.9
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