Creamed Corn With Spinach Food

SPINACH CORN CASSEROLE

Steps:

• Preheat oven to 400 degrees. Warm frozen spinach in a saucepan over medium heat. Drain excess liquid. Combine spinach, onion, and creamed corn in casserole dish. Melt 1 tbsp margarine and add to casserole dish. Add vinegar, salt, and black pepper. Mix ingredients together. Spread 1/2 cup of bread crumbs and 2 tbsp Parmesan cheese over top of casserole. Melt remaining margarine and drizzle over topping. Bake for 20 to 30 minutes.

CREAMED SPINACH CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a medium saucepan over medium heat. Add the garlic and onion and cook, stirring occasionally, until softened, about 6 minutes. Add the heavy cream, nutmeg and cayenne and bring to a simmer. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Mix in the spinach, 1/2 teaspoon salt and 1/4 cup of the Parmesan. Add the cream cheese and stir until melted. Season with salt and pepper to taste.
• Transfer the mixture to a 1 1/2- to 2-quart baking dish and sprinkle with the panko and remaining 1/4 cup Parmesan. Bake until bubbling and light golden on top, about 15 minutes.

PEPPERCORN-CRUSTED STEAK WITH PIMIENTO CREAMED SPINACH

Steps:

• Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft but not browned, about 5 minutes. Add the garlic and cook for 30 seconds.
• Add the spinach to the skillet in handfuls, stirring after each addition. Cook until all the spinach is wilted, about 12 minutes. Push the spinach to one side of the skillet. Add the cream cheese and heavy cream to the other side and smash it until mostly melted, about 2 minutes. Add the pimientos and stir into the spinach. Stir in 1/4 teaspoon salt, a few grinds of pepper and the nutmeg. Keep warm.
• Put the peppercorns and sugar in a resealable plastic bag and crush using a rolling pin or skillet. Sprinkle the steaks with the remaining teaspoon salt, then coat both sides with the peppercorn mixture, pressing to adhere.
• Heat a large cast-iron skillet over high heat. Swirl the olive oil in the skillet. Add the steaks and cook until well browned and cooked to your desired temperature, about 6 minutes per side for medium-rare.
• Transfer the steaks to a cutting board and let rest 10 minutes. Thinly slice the steaks against the grain and serve with the creamed spinach.

CREAMED CORN

Steps:

• Cut the kernels off the corn and place in a bowl. Use the back of a knife or a butter knife to "milk" the cobs. (This means applying pressure to remove any of the juice left from the kernels being cut off.)
• Melt the butter in a large nonstick skillet over medium heat. Add the shallot and cook until softened and translucent, 2 to 3 minutes. Pour in the corn and any liquid scraped from the cobs. Cook until the kernels are bright yellow, shiny and softened, 2 to 3 minutes. Sprinkle with the salt and pepper. Stir in the cream cheese until it is melted and combined into the corn, another 2 to 3 minutes. Taste for seasoning. Transfer the corn to a serving dish and sprinkle with the chives. Serve immediately.

CREAMY CORN AND SPINACH ENCHILADAS

Steps:

• Position a rack in the bottom third of the oven and preheat the oven to 350 degrees F. Lightly coat a 13 by 9-inch pan and a piece of foil large enough to cover the pan with nonstick cooking spray.
• To make the filling: Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until it is clear, about 4 minutes. Add the chicken, chiles and chili powder, and cook for 2 minutes, stirring constantly. Remove from the heat and stir in the corn, spinach, sour cream, cheese, and salt.
• Place a stack of 6 tortillas between damp paper towels and microwave on high power until the tortillas are hot and soft enough to roll, about 1 minute. Cover with a cloth towel to keep warm. Remove 1 tortilla at a time, keeping the other tortillas covered, and place a rounded 1/3 cup of the filling down to the center. Roll into a cylinder and place in the prepared pan, seam side down and close enough to touch. Repeat with the remaining tortillas. Cover the pan tightly with foil and bake until the enchiladas are hot, about 30 minutes.
• To make the sauce: Meanwhile, stir the taco sauce and sour cream together in a small bowl. Uncover the pan and spread the sauce over the hot enchiladas. Sprinkle cheese and cilantro over the top. Return to the oven, uncovered, and bake until the cheese melts and the sauce is bubbly, about 10 minutes.

SPINACH WITH CORN

Steps:

• Wash spinach and chop coarsely.
• Melt butter in large skillet, add garlic and shallot and cook over low heat until softened but not browned.
• Add corn, cover skillet, raise heat to medium and cook 3 minutes.
• Add spinach, basil (or other seasonings) and salt, cover skillet and cook until spinach is wilted (2-3 minutes.)

CREAMED CORN

Steps:

• Cook corn according to package directions; I use the microwave.
• Melt butter in saucepan, stir in flour and blend well.
• Add milk, about 1/2 cup at a time, and blend with whisk.
• Cook over medium heat until thickened.
• Stir in sugar, salt and pepper.
• Add cooked, drained corn.
• Hint: sometimes I use part milk, part cream.

CREAMY CORN AND SPINACH ENCHILADAS WITH CHICKEN

Steps:

• Filling: Heat oil in large nonstick skillet over medium-high heat. Add onion and cook until clear.
• Add chicken, chilies, cayenne and cumin, and cook for 2 minutes, stirring constantly.
• Remove from heat and stir in corn, spinach, sour cream, 1 cup monterey jack cheese and salt. Adjust seasonings if necessary.
• Lightly spray a 13x9 inch pan and a piece of aluminum foil big enough to cover it with non-stick spray.
• Microwave 6 tortillas wrapped in damp paper towels on high about 1 minute, until soft enough to roll. Keep warm during assembly by covering with clean kitchen towel. Place a rounded 1/3 cup filling down each tortilla, roll into a cylinder and place seam side down in pan. Repeat with all 12 tortillas. You will probably have two layers of enchiladas in the pan.
• For sauce: stir the taco sauce and sour cream together in a small bowl. Pour evenly over enchiladas in pan. Bake, covered with foil for 30 minutes at 350 degrees, sprinkle with cheese and cilantro, and bake uncovered 10 minutes more or until cheese is melted.

CREAMY CORN-AND-SPINACH PASTA

Steps:

• Strip corn kernels from cobs (you should have about 2 cups); reserve. Place cobs in a large pot filled with water, season generously with salt, and bring to a boil. Add pasta; cook 2 minutes less than package directions. Reserve 1 1/2 cups pasta water, remove and discard corncobs, and drain.
• Return pot to medium-high heat; swirl in butter. Add scallion whites and light-greens and corn kernels, season with salt and pepper, and cook, stirring occasionally, until tender, 4 to 5 minutes. Reduce heat to medium-low; add spinach, both cheeses, and 1/2 cup reserved pasta water and stir until spinach wilts and cheeses melt.
• Return pasta to pot; cook 1 minute more, adding more pasta water as needed to create a silky sauce. Serve, sprinkled with scallion tops, more pecorino, and pepper.