Mexican Corn with Cream

Tessa once again had to make a dish for Spanish class. (Remember her Holy Week Donuts?)
She forgot until this morning - typical child -
anyhow thankfully I have a recipe book addiction and happened to have one aptly named "The Complete Book of Mexican Cooking" by Jane Milton. Tessa desperately looked through it hoping to find a recipe with the following criteria:
1. Authentic-ish
2. Easy
3. Portable
4. We had the ingredients
5. Not a lot of steps

I think we came up with a winner - so much so that I am going to start making this as a regular dish in our meals - and certainly something to take to a potluck. This is a winner people - trust me. It reminds me of the corn on the cob you can buy from street vendors in Mexico - only better!

Mexican Corn with Cream

4 ears of corn (or 2 cans, drained;or 1 bag frozen)

1/4 cup butter (I used part coconut oil)

1 small onion finely chopped

1/2 small can (4oz can) of fire roasted chilis - more or less to taste

4 oz cream cheese (1/2 a brick)

1/3 cup freshly grated Parmesan cheese

salt and pepper to taste.

Strip off the husks from the corm and pull off the silks. Place the ears in a bowl of water and use a vegetable brush to remove any remaining silks. Stand each ear in turn on a board and slice off the kernels, cutting as close to the cob as possible. OR open and drain your 2 cans, OR simply open the bag.

Melt the butter in a saucepan, add the chopped onion and saute' for 4-5 minutes, stirring occasionally until the onion has softened.

Add the corn kernels and cook for 4-5 min. until they are just tender (if using fresh) add the chilis and stir.

Stir in the cream cheese and parmesan cheese. Cook over low heat until both cheeses have melted and the corn is coated in the loveliness of the cream. Season with salt and pepper. This is best served either immediately or use a small crock pot.

I am linking this to the Hearth and Soul Hop!

Happy Mother's Day

I am abundantly blessed.

I have 8 awesome living children (our sweet baby Luke and 4 children we never met in heaven) and one beautiful granddaughter, a loving husband and an incredible extended family. 

I thank God every day for these blessings and so many more. 

I do not take for granted the gift of fertility that I have been given. 

When I was young I had two dreams - I either wanted to be a nun or the mother of a large family.

I always assumed I would have eight children, never any less. 

A mom of a large family because that is what I knew - I am one of 10 - and I thought that was wonderful.

A nun because I wanted to be a saint and all saints it seems were nuns! LOL
I know now that there are many mothers who must be saints, because I  know so many incredibly holy mothers who pray and sacrifice daily for their families.

 While I have the utmost respect and gratitude for all the women who give their lives to Christ in a religious order I am grateful that this is the life God has called me to.

I am thankful for dirty dishes - it means we have plenty to eat.
I am thankful for laundry - it means we have plenty to wear.
I am thankful for bathrooms to clean and groceries to put away.
I am thankful for dandelion bouquets and sticky kisses.
I am thankful for babies and toddlers - they grow up too fast.
I am thankful for grade schooler's and the crazy things they do.
I am thankful for teenagers - I know my time with them is so short and they are so interesting!
I am thankful for young adults and the new and wonderful relationship we have.

I know that Mother's Day is a day in which Mom's everywhere know that they are truly blessed!

I am off to thank Mimi - for all of  her unseen and unknown sacrifices she has made for me.
We will be putting flowers on my Mother-in-law's grave today.
Join me won't you and thank the mothers in your life?

Beef Enchilada Lasagna

Tonight for dinner I combined two recipes - I took the sauce from my Amazing Chicken Enchiladas and layered it like Taco Enchilada Lasagna  but I used shredded beef from a pot roast I had cooked in the crockpot and had in the freezer to add to a meal. I loved it. My husband thought it was too spicy. My daughter's boyfriend added Louisiana hot sauce. Spice is so personal.

I think this is another winner - I will just tone down the spiciness (I didn't have a jalapeno so I added a TBS of homemade  fermented hot sauce - that is what put it over the edge I think).

I have no picture but it was sure tasty.

1. cook a pot roast in the crockpot till it falls apart. (put in roast, sprinkle some onion powder, garlic powder, cumin and pepper on top, then add water just to the top - you don't want the spices in the water. When done let cool a bit and then shred it with two forks or your fingers. I put it in small containers and froze.)

2. Make the Enchilada sauce.

3. Put a small amount of sauce in large pan.

4. Add a cup and a half of sauce to meat plus a small can of black olives diced. Heat.

5. Dip corn tortillas in sauce and put down a layer in your pan.

6. Put a layer of the meat sauce.

7. I forgot to tell you to shred some cheddar cheese - do that and spread some on top of the meat.

8. Add another layer of the sauced tortillas, meat and cheese.

9. Top with a final layer of sauced tortillas, any leftover sauce and cheese.

10. Heat in a 350 degree oven for about 15 minutes.

11. Let stand 5 minutes. Cut and serve with sour cream and more hot sauce if needed.

Submitted to Ann Kroeker's Food on Friday and EKat's Kitchen's   Friday Potluck.

Hearth and Soul Hop # 46

 

HEARTH and SOUL HOP!

Welcome to the Hearth and Soul Hop #46!!

Hello foodie friends - I want to thank everyone who participates in the Hearth and Soul Hop - especially those who have linked up through my blog. 

I have been praying about my hostessing the Hop and have come to the realization that I can no longer be a hostess. Without going into the whole story I just know I need to focus on my family a bit more. -

 I have 8 children, 21, 20, 18, 17, 15, 14, 13,12 and 6.(and a beautiful 2 year old grandbaby)

 They have all complained of my computer time and I must respect that - they will only be around a short time more. They grow up so stinkin' fast!

Next week link up at one of my wonderful co-hosts - all the links are below. 

Please know that I leave a little piece of my heart with the Hearth and Soul Hop - I have been doing this for almost a year and have met so many wonderful people.

Love to you all!

Christy

Take a few minutes to read our mission and the "rules" if you haven't in awhile - lots of thought and love went into making them.

The hop has become my favorite place to find new recipes and to share in all the lovely stories that come from your hearth and soul! 

Thank you for letting me have a peak into your kitchen.

Mission:

Food from your hearth, to feed your soul. Food that follows your intuition. Preparing food from scratch to nourish your family…body, mind AND soul! Food made with your own hands…infused with energy and passion and intent. Real food made by real people to feed real families (big and small, in blood or spirit). Ingredients from scratch, be it something grown in your garden or raised on your land…food foraged in the field or woods…food from local farms, farmers, or farmers markets…or even ingredients chosen by you from      your local market that will be turned into something that feeds your soul. Tapping the food memory that each of us has stored inside; letting it guide and influence our own time in the kitchen.

We hope to embrace not only the “expected” areas of real food, but also those who want to incorporate healthier choices without sacrificing their love of food…how it tastes, the memories it conjures up, the comfort  it brings. Yes, we’re trying to steer clear of packaged, processed, and boxed foods in favor of real foods….without absolutely excluding the sometimes frowned upon white sugar or flour (because the body craves what it craves…and sometimes things just don’t taste the same when you replace these). Making conscious choices and being present in the now with what your body needs…and taking steps towards exploring and enjoying healthier choices. If you take the time to listen, your body will tell you what it needs.

The warm comfort of the home hearth…stories, anecdotes, lessons, adventures, journeys, recipes, meals, beverages…we want to share the “why” of how food feeds more than just our bodies…how it also feeds our       souls. After all, aren’t these the essential ingredients in defining real food? Please share links from your Hearth and Soul Hop with us each week.* Each time you link to the hop, you will get exposure over 5 blogs and receive feedback in the way of a high quality comment on your linked post, because this is personal for us…we want you to know that we appreciate that you’ve taken the time to create a post, add a link back to the hop, and add your link! We’ll be sure to acknowledge this with a comment and a tweet on Twitter (using hashtag #hsoul).

Rules for linking:

-One link per week, please-Must include a link back to one/any of the host sites (through worded link or badge) in individual post, not on sidebar…although we love having links on your page, as well (this benefits all of us). You will be sent a gentle reminder if no link is added to your post, we understand that sometimes people forget…but if it becomes a regular occurrence, (even though we don’t like to do it) your post may be removed. It’s just not fair to those who do take the time and show the grace to link back.

-Try to link a post that you think fits into the mission. You don’t have to link up every week…link up when you can. We welcome posts that are shared in other events. If you have an older, archived post that you want to add, we welcome that…as long as you go in and add a link back to Hearth and Soul.

Linky will stay open from 10 pm Monday to 11:59 pm Wednesday (Eastern time).

Your Hosts:

Alex of A Moderate Life

Christy of Frugality and Crunchiness with Christy 

Jason of Alternative Health and Nutrition News

April of The 21st Century Housewife

Swathi of Zesty South Indian Kitchen

Alea of Premeditated Leftovers

Michelle of Fit Foodista

Kankana of Sunshine and Smile

If you'd like to use a badge, please feel free!

here

Hearth and Soul Blog Hop vol. 45

 
HEARTH and SOUL HOP!

Welcome to the Hearth and Soul Hop #45!!
Hello friends - my trip was amazing - I want to move there! 
One of the exciting things we did was going on a foodie tour - it is called "The Hole in the Wall Tour"  
I would recommend it to anyone visiting Oahu - great fun!
Please  link up and visit all the great foody love that is linked to the Hop!
Aloha!!!!
Thanks for stopping by and linking up and/or just checking out the great real food, soul loving links!

I am looking forward to another great Hop!

Take a few minutes to read our mission and the "rules" if you haven't in awhile - lots of thought and love went into making them.

The hop has become my favorite place to find new recipes and to share in all the lovely stories that come from your hearth and soul! 
Thank you for letting me have a peak into your kitchen.

Mission:

Food from your hearth, to feed your soul. Food that follows your intuition. Preparing food from scratch to nourish your family…body, mind AND soul! Food made with your own hands…infused with energy and passion and intent. Real food made by real people to feed real families (big and small, in blood or spirit). Ingredients from scratch, be it something grown in your garden or raised on your land…food foraged in the field or woods…food from local farms, farmers, or farmers markets…or even ingredients chosen by you from your local market that will be turned into something that feeds your soul. Tapping the food memory that each of us has stored inside; letting it guide and influence our own time in the kitchen.

We hope to embrace not only the “expected” areas of real food, but also those who want to incorporate healthier choices without sacrificing their love of food…how it tastes, the memories it conjures up, the comfort it brings. Yes, we’re trying to steer clear of packaged, processed, and boxed foods in favor of real foods….without absolutely excluding the sometimes frowned upon white sugar or flour (because the body craves what it craves…and sometimes things just don’t taste the same when you replace these). Making conscious choices and being present in the now with what your body needs…and taking steps towards exploring and enjoying healthier choices. If you take the time to listen, your body will tell you what it needs.

The warm comfort of the home hearth…stories, anecdotes, lessons, adventures, journeys, recipes, meals, beverages…we want to share the “why” of how food feeds more than just our bodies…how it also feeds our souls. After all, aren’t these the essential ingredients in defining real food? Please share links from your Hearth and Soul Hop with us each week.* Each time you link to the hop, you will get exposure over 5 blogs and receive feedback in the way of a high quality comment on your linked post, because this is personal for us…we want you to know that we appreciate that you’ve taken the time to create a post, add a link back to the hop, and add your link! We’ll be sure to acknowledge this with a comment and a tweet on Twitter (using hashtag #hsoul).

Rules for linking:

-One link per week, please-Must include a link back to one/any of the host sites (through worded link or badge) in individual post, not on sidebar…although we love having links on your page, as well (this benefits all of us). You will be sent a gentle reminder if no link is added to your post, we understand that sometimes people forget…but if it becomes a regular occurrence, (even though we don’t like to do it) your post may be removed. It’s just not fair to those who do take the time and show the grace to link back.

-Try to link a post that you think fits into the mission. You don’t have to link up every week…link up when you can. We welcome posts that are shared in other events. If you have an older, archived post that you want to add, we welcome that…as long as you go in and add a link back to Hearth and Soul.

Linky will stay open from 10 pm Monday to 11:59 pm Wednesday (Eastern time).

Your Hosts:

Alex of A Moderate Life

Christy of Frugality and Crunchiness with Christy 
Jason of Alternative Health and Nutrition News
April of The 21st Century Housewife
Swathi of Zesty South Indian Kitchen
Alea of Premeditated Leftovers
Michelle of Fit Foodista
Kankana of Sunshine and Smile


If you'd like to use a badge, please feel free!
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