As much as any cook would like to use vegetables totally fresh from the garden, the farmers market, or the grocery store—this doesn’t always happen. Life does. Once in a while, a mom gets sick (summer virus, anyone?) and things like corn on the cob lie around on the kitchen cart, until she can pull herself back together and start helping to feed people once again.
Because if anyone can salvage a food that’s still in good and healthy shape to be eaten, it’s a parent who has a house of hungry boys.
My summer spiced corn recipe, no joke, came from such a place. It came from sweet corn on the cob minus much of its sweet and with the shriveling process started. The scrumptious mix of kernels with cumin, chilies, chili pepper, salsa, and other ingredients came from knowing that if you can wield oven controls well enough, and know what spices go well together, one can make a masterpiece.
Or at least a pretty good recipe…post is on CaptainMom.net
Rhonda Franz writes articles and essays for clients and to-do lists for her three lively boys. She cooks enormous batches of food and manages household operations alongside her pilot husband’s unpredictable flight schedule, using many of the adventures for writing work and website, CaptainMom.net Her Pandora radio stations include old hymns, concertos by Mozart, and Aerosmith. She hopes to soon eat, and serve, some totally fresh corn on the cob.
26 degrees. That’s what the thermometer will register tomorrow tonight. I will be hiding under two layers of covers with a belly full of spicy shrimp and corn chowder. I love curry spice so much I decided to put it in this chowder along with some smoked paprika. If you are a chowder purist, you may be disturbed by this spice combination, but one taste will change your mind. READ MORE
Nicky Omohundro: Instant Pot Easy Gumbo
Ready for some classic southern Louisiana food? This Gumbo recipe is cajun comfort food at it’s best. This stew (actually more of a soup) is full of spicy Andouille sausage and chicken served over rice. The best thing about this easy gumbo recipe is it’s made in a pressure cooker dramatically cutting cooking time. So now you can enjoy this classic cajun recipe is less time. READ MORE
Sometimes, you get a hankering for soup but don’t want the the typical chicken or beef. This creole sausage and shrimp soup brings the heartiness and warmth, but the spices and meat pairings bring a welcome change. READ MORE
Lacie Ring: Easy and Hearty Etoufee
If you like rice and you like Cajun food, this Easy and Hearty Etouffee will make your belly sing! If you like free happy mail then you must enter this giveaway!!! The free stuff you could win…oh my! Did I mention that this is the best Etouffee I’ve ever tried? You will never believe how easy it is to make and you will swoon over the taste. Pure Cajun Heaven! READ MORE
For as long as I can remember, I have had a love of seafood. Give me some restaurant options and I’ll always pick the seafood one. Put some fish, shrimp or crawfish on my plate, and I’ll eat until I simply can’t place another bite into my mouth. There was no doubt, of course, that I was going to really like this Crawfish Corn bisque.
With all that being said, the one thing I was most excited about when my brother-in-law announced his move to SouthLouisiana was getting to visit and eating some real Cajun-style seafood. Our first visit was not long after they moved, and I have to admit I was pretty disappointed in our meal options. But visit after visit our food options definitely improved.
Then on our most recent visit to Cajun country, my sister-in-law served Crawfish Corn Bisque. It was a recipe that had been given to her by a lady in their church, so I knew before I ever took my first bite that it was going to be delicious. And I was not disappointed.
I quickly jotted down the recipe for myself to bring back home to southArkansas. Of course, I’ve never been able to make it taste exactly like it does in southLouisiana, but it’s close enough to make me a happy seafood lover now and then.
1 pound frozen cooked and peeled crawfish tails, thawed
Instructions
n a large stock pot, sauté the vegetables until just tender.
Add the Rotel tomatoes, both cans of corns, the Velveeta and cream cheese; stir until fully melted.
Add remaining ingredient and season to taste (We like Cajun seasoning but salt and pepper will work.)
Simmer until desired thickness
Serve as is or over prepared rice or corn chips,
By Karen Weido of Ting's Mom
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
Getting to Know Your ARWB Foodies
Karen Weido Ting’s Mom
What food reminds you of childhood?
Fish sticks with Mac & Cheese. I’m an extremely picky eater, and growing up this is about all I would eat. So basically, this was my meal every single day.
What is your favorite international cuisine? Italian. I could eat pasta all day long. I love it!
What is always in your refrigerator at home? Milk and sweet tea
What is your most used cookbook? My own. When I got married mine and my husband’s families gave us family recipes on index cards. I put them in a photo album and I use it more than anything when I’m cooking.
What is your favorite kitchen gadget? I don’t even know what it is called, but it is a smasher thing I got from Pampered Chef. It breaks up ground meat, shreds cooked chicken, purees tomatoes, etc. I use it almost daily.
Do you have a favorite food indulgence?
Buttery breads. I just can’t stop.
What is your go-to ingredient that you use time and time again? Cajun seasoning. It doesn’t matter what I’m cooking, it gets a dash of Ccajun seasoning. I was visiting family in New Iberia and found a homemade one that I love. Every time our family gets together, I get them to bring me several bottles of it.
What is your favorite food meal to cook at home? Fried deer steak with mac & cheese and mashed potatoes. My entire family loves it and you can’t go wrong with that combo..
What is a cooking tip that you would like to share with beginning cooks? Learn by screwing up! When I got married I could only cook mac & cheese and scrambled eggs. I’ve learned from experimenting and serving some really bad meals.
When you’re not cooking, what are your favorite pastimes? Reading
What else would you like us to know about you? I’m hardly a Foodie! I don’t eat fruits or vegetables, and I’m doing good to get food on the table each night. But when I find a recipe I love, it gets added to my cookbook and then I work to make it the best I can.
