Slow Cooker Creamed Corn

Slow cooker/crock pot recipes always lure me in. They are usually quick and easy to put together and most of the time do not require much prep. This recipe I found on Pinterest from here fits that bill perfectly.

I adapted this recipe by using Husk corn.

SLOW COOKER CREAMED CORN

Prep Time 10 minutes

Cook Time 3 hours, 15 minutes

Total Time 3 hours, 25 minutes

Yield 6 servings

INGREDIENTS
3 cups Husk sweet corn
1 cup milk
1 tablespoon sugar
1/4 teaspoon pepper
8 ounces cream cheese, cubed
1/2 cup (1 stick) unsalted butter, cut into thin slices

INSTRUCTIONS
Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours.
Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes.
Serve immediately.

Ease:

Super easy and quick to throw in to the crock pot. My kind of recipe.

The Family Test:

The girls and I liked it a lot. Adam thinks anything with butter and cream cheese is pure fat so I am pretty sure he didn't even taste it. I had a friend try some and she liked it too. 

Will I make it again?

Yes! I liked the creamy taste better than normal creamed corn and honestly I loved the Husk sweet corn taste over normal canned corn or freezer corn. My only negative thought was that it had too much liquid. Even as I was making it, I thought that this. Husk corn is froze in it's milk so I knew that it would add more liquid to the pot as it cooked. Next time I make this, I will just cut back to maybe 1/2 a cup of milk in the recipe so it won't be as runny.

Let me know if you try it! 

May Mingle

May is coming and I am a bit excited about this.

During May I am going to have several guest bloggers. And you are going to love all of them! I am looking forward to reading what each of them have to share and cannot wait to share these blogs with each of you.

Keep a look out for them! 

Burritos With Poblano-Corn Salsa

The other day when I was skimming Pinterest, I found this amazing looking recipe for burritos that taste like Chipotle's. They looked super yummy so I was guessing that they probably are pretty yummy. But I had to taste them for myself. (The links for the other recipes are there, but I added the rice one below because I used it when making my burritos.)

This recipe is from Tide and Thyme adapted by me.


Carnitas Burritos with Poblano-Corn Salsa

1 lb carnitas or pulled pork, warmed (I used pulled pork)
2 cups cooked cilantro lime rice
1 (15) oz can black beans (I just used a can, I did not make the recipe)
2 cups frozen Husk corn kernels, thawed
2 poblano peppers
1 jalapeno pepper
1/2 red onion, chopped
juice of 1 lime
1/4 cup cilantro, chopped
salt, to taste
4 large (12-14 inch) tortillas
sour cream

Poblano-Corn Ingredients

To make the salsa, roast the poblano peppers on a grill, an open flame, or in the broiler until charred all over. Place in a bowl and seal with plastic wrap. Let sit 10 minutes. Meanwhile combine the corn, onion, cilantro, lime juice, and salt. Once peppers have “steamed”, remove as much charred skin as you can. Dice the peppers and add to the bowl with the other ingredients. Toss to combine, season to taste with salt, and set aside.

Cilantro-Lime Rice

1 Tbsp butter or olive oil
1 cup long-grain white rice (basmati or jasmine)
2 cups water
2 Tbsp fresh cilantro, chopped
2 Tbsp fresh lime juice
salt, to taste

Heat butter in medium saucepan over medium-high heat. Add rice to pan and saute for 1 minute, add water, cover, and bring to a boil. Reduce heat to low and simmer for 18 minutes. Remove cover and fluff rice with fork. Remove from heat and let sit for 5 minutes. Add in the lime juice, cilantro, and salt and toss lightly to combine.

To assemble the burritos, warm the tortillas on a plate covered with a damp paper towel in the microwave for about 40 seconds. Lay one tortilla on a flat work surface. Place 1/2 cup rice, 1/4 cup black beans, 1/2 cup pork, and 1/4 cup salsa, and a dollop of sour cream on the burrito. Fold the two sides over onto the top or the filling, then fold the bottom up and under the filling, and roll all the way up. Wrap burrito in a small sheet of aluminum foil to serve.

Ease:

These were a little time consuming because of the roasting of the peppers. The rice took a little longer than usual as well with having to cut up extra cilantro. The recipe was easy to follow otherwise.

The Family Test:

Adam and I really enjoyed them. I made them with pulled pork instead of the carnitas. We agreed that we would both rather have them with chicken next time though. (Maybe grilled?) My favorite part was the mix of the cilantro-lime rice with the sweetness of the Husk corn and the salty flavor of the black beans. Kaylee and Ella did not like them at all, but I think Kaylee would have liked them if I had put them in a bowl with Doritos instead of with the flour burrito tortilla since that is how she enjoys her tacos. In general, neither one of them enjoy tortillas.

Will I make them again?

I think so. Again, I will probably make them with grilled chicken next time. I also will probably do the salsa without the peppers just to make it easier. The flavor of the peppers really didn't increase the taste of the burrito to me and since that was the most time consuming part of all of it, I will skip it next time and see how it tastes. I absolutely LOVED the rice. The rice definitely made the burritos taste like Chipotle. It was worth the extra little bit of time it took to make.

Unglued

My best friend Meggan gave me a book called Unglued by Lysa TerKeurst probably 3 years ago. I am not certain of the time frame, but that is my guess. Honestly, I am not sure why I never read the book. Maybe I was little offended that she thought I needed the book? I started reading it at some point because I had a spot marked where I left off, but hadn't gotten very far. Blah, blah, blah. Haha. The point is that I am finally reading it.

So far, it has been super interesting. I am learning so much about myself and the way that I respond to others in situations. She has you take this little quiz to determine what kind of reaction type you are and with who. The who makes a difference in how you respond. So for me, when it comes to Adam, most family, and probably friends, I tend to internally process and internally suppress which makes me a stuffer that builds barriers. However, with my girls, I am the exact opposite. I externally process and externally express which makes me an exploder that blames others. With Adam, I tend to keep my frustrations to myself and with my girls I tend to get so frustrated that I explode. I yell. And I hate both reactions.

This book was/is definitely something I needed. (Good call, Meggan.)

One thing that I love about it so far is her thought of "imperfect progress" because when you are trying to change something about yourself it is difficult to see that you actually are changing. It's such a slow a grueling process and it is not perfect in any way. But at least it is progress.

Take her assessment online. It's not the same as the one in the book, but it gave me the same result.

What kind of reaction type are you and who do you react that way to?

Want to make imperfect progress? Read the book.