Aunt B's Skillet Fried Corn

I love corn and I thank god no one in my family has any issues with corn. I've learned over the years from some of my friends that if you are allergic to corn then you have some real problems. Did you know that corn is in paper towels? On top of that it's use in most household cleaners and these companies are not required to label the ingredients on their products. If you have a corn allergy then you have to be extra diligent in every shopping trip.  More so than any other allergy if you ask me. That's just my opinion. I know there are some bad allergies out there.  Anyway, back to the skillet corn.  I made this for the first time for my son Birthday Party/Cookout. We don't do big fancy birthday parties here, just a family get together.  LOL Okay, sometimes with my family that can be big, but for my son that is what he enjoys.  Having family around.

Yesterday at work I was telling Linda, my boss, about the skillet corn and she was saying she loves corn cooked that way. I have no idea why I haven't tried it before.  Is it because we are so use to picking up a can of corn and throwing it in a pan to cook?  I stopped buying can corn last year, because of the high salt/sodium content.  After my mother was having issues with salt I started looking at that on all of my can goods.  Holy Moly, Frozen here I come!  On top of that with frozen I decide how much I want to cook.  With can it's either a big can or a small can.  No, I don't grow corn in my garden.  I tried it once and it took up too much room.  My garden beds are raised beds done in the square foot style.  It can be done, but for me it wasn't worth the space.  Anyway, this is so easy to do and tastes so much better. No you don't need a cast iron skillet. Any skillet will work I just prefer my cast iron.

Aunt B's Skillet Fried Corn

16 oz Bag of Frozen Corn thawed
5 or 6 slices of GF Bacon chopped
1 med Onion chopped

Fry up the bacon in the skillet. I don't fry mine crispy, but if you prefer it that way go right ahead.  Once the bacon is cooked remove it to a paper towel and leave the drippings in the skillet.  Add the onion to the skillet and cooked until tender. I like mine to have a little bit of that golden brown look to it.  Add the corn and the bacon to the onion.  Cover and let it simmer for a few minutes.

A word about the frozen corn. I have added it frozen right to the skillet and I have allowed it to thaw out a little on the counter before adding it.  I think thawing it a little tastes better, but if you forget to take it out of the freezer before hand it will still taste fine. It can take 5 to 10 minutes for the corn depending on if it's frozen or thawed. Try it you might like it.

Zucchini

It looks like it's going to be a good year for my Zucchini.  Last year it rotted before I could even pick it.  I think the problem was the fact that the bed was new and the soil didn't have the right mix to it.  But that was last year and this year things are looking up.

First batch was cooked in my cast iron skillet on the grill.  I sliced the zucchini, chopped some fresh herbs (Basil, Oregano, Rosemary and Thyme).  Mixed them together in a couple of tablespoons of Olive Oil, while the skillet heated up on the grill.  My skillet has a lid that I used while cooking and it also came in handy for sitting the finished Zucchini to the side while I finish cooking chicken on the grill.

Can't wait for more zucchini and summer squash to fry up in my skillet.  You know it's summer time when the summer squash and zucchini shows up in the farmers markets, so if you don't have your own garden be sure to hit the farmers markets in your area.

More Ideas for Beets

I said I'd pull out my Grandmother's cookbook to see what else there was for Beets.  Actually there are several ideas in here, but here are a few that stood out to me. The cookbook is called New American Cook Book dated 1942.

Beet Greens

Select young beet tops, Wash carefully in several waters to remove all grit.  Put entire plants, including roots, in pan.  Cover with boiling water and boil rapidly until tender, about 1/2 hour. Season with salt during cooking. Chop coarsely. Add butter (or CF Earth Balance) and serve hot.

Diced Beets and Bacon

2 1/2  cups diced boiled beets

4 slices bacon, chopped

Salt - Pepper

Fry bacon crisp. Add beets and heat through. Season to taste with salt and pepper. Serves 4 to 6. A teaspoon of vinegar may be added if desired.

Beet and Tomato En Casserole

2 1/2 cup diced boiled beets

2 1/2 cups stewed tomatoes

 1/2 cup grated cheese (sub with CF cheese I would think)

2 cups bread crumbs (GF)

2 tablespoons fat

Salt - Pepper

Put 1/2 beets into bottom of greased baking dish. Add half the tomatoes then half the cheese in layers. Season to taste with salt and pepper. Add 1/2 bread crumbs. Dot with 1 tablespoon fat.Repeat. Brown in moderate oven (350 degrees F) 20 minutes. Serves 6.

Note: it doesn't say what size baking dish to use.

Aunt B's Fresh Beets

For the first time I decided to try to grow beets in my garden.  I guess the reason I've never tried to grow them is because no one else in my house likes them.  Most of us seem to associate them to holidays, such as Easter.  We just don't think about eating them on a regular basis.  Did you know the tops are editable, too?  I've never given that a thought either.  I haven't done anything with the tops just yet, but I plan on pulling out my Grandmother old cookbook to see whats in there for the tops.  As it is you can google beet tops recipes and find several ideas there. I love Google! Don't you?  Anyway, here's basically what I did with my beets.

After washing them real good and cut off the tops. I peeled them just like a carrot and cut them into quarters. Oh by the way I added 1" cut carrots with my beets once, so don't just stop at beets.  I tossed them in a tablespoon of olive oil. Remember I only had about five beets here, so if you have more beets add more olive oil.  I added some fresh chopped herbs from my herbs.  This time I added Thyme and Sage.  Not too much, but enough to give it a wonderful smell. I also sprinkled a teaspoon of Kosher Salt on them.

After making sure they are coated real good I wrapped them in foil and roasted them in the oven at 400 degrees for 30 minutes.  The end results were heavenly and it was a quick & easy side dish.  Even if it's for just one.

Brussel Sprouts with Bacon

One of my boys complained to me about eating the same vegetables for dinner. Well, heck I cooked something else for him if he'd eat it! I'm always trying stuff and he turns his nose up to it. I made these one night and had to make him put them on his plate. LOL This morning I asked him if he liked them and he said they were okay. Then I asked would you eat them if I made them again. His answer "I don't know, maybe." Thank goodness I don't just cook for him or we'd never have brussel sprouts or asparagus.  As for my oldest he ate them the first time, but couldn't bring himself to eat them the second time. No that's not really true. He was trying to eat them, but was gagging on the second bite. Now he has an excuse. He's autistic and some things just don't look appealing (green or white) or they don't feel right in his mouth (soft). He'll eat green beans right out of the garden, but not cooked.  He won't eat mashed potatoes, but prefers vanilla icing (who doesn't). When it comes to him I never know until he tries it, so I always put a small amount on his plate just to see if he can eat it. You notice I didn't say will eat it. When it comes to peas I have to mix them into his rice otherwise he gags. Here's how I made the Brussel Sprouts and yes I'll make them again just for me.

Brussel Sprouts with Bacon

2 tbls Olive Oil
1 med Onion chopped
4 slices of Bacon sliced
2 tbls Maple Syrup
Salt and Pepper to taste

Heat the Olive Oil in a skillet over med-high heat. Chop the onion and add it to the skillet. Cut the Bacon into 1" slices and add that to the skillet. Cook until the onion is a golden brown. Remove the onion and bacon to a paper towel on a plate leaving the drippings in the skillet. I was using my cast iron skillet and had to add a little more oil to the drippings. If you are using a non-stick skillet you may not need to do that.  Add the brussel sprouts to the skillet and cover. Allow them to cook covered without turning for about 5 or 6 minutes. Add back the bacon and onion tossing it around and cover. Let them cook for about another five minutes stirring once in while. You want them tender not soggy. Once they are nice and tender drizzle the maple syrup stirring them to coat them real good. Salt and pepper to taste or leave it out.

Try them on your kids. If they still don't like brussel sprout then make them for yourself. I know they were good, because my brother had seconds.