Simon Says: No cans please!

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If you would have asked me if I liked creamed corn before this past Christmas, I would have responded with a resounding, "NO!" I came up with this recipe after a video of crockpot creamed corn ran across my Facebook feed! While it seemed simple enough, I ended up creating my own recipe that you'll find below!

As you can see, I ditched the crock pot and opted for my enameled cast iron pot that could get the job done faster, especially on a weeknight!

Ingredients

  • 1 pkg (16 oz) organic sweet corn
  • 2 oz cream cheese
  • 3/4 cup heavy whipping cream
  • 1 tsp salt
  • 1 tsp sugar (or preference)
  • 1 tsp cracked black pepper
  • 1.5 tbsp butter
  • fresh green onions

Directions

  • Place corn frozen corn in medium sauce pan or 4 quart enamel cast iron pot, warm for about 5-7 minutes on medium heat, or until corn is no longer frozen and at about room temp.
  • Add the heavy whipping cream and butter, and bring to a boil.
  • Add in salt, pepper, and cream cheese. Mix well until cream cheese is dissovled. Allow to cook for about 10 minutes.
  • Optional: remove about 1/4 of corn and liquid and puree it in a blender. I used my nutribullet.
  • Add the puree back into the pot and stir it in.
  • Cook for an additional 10 minutes on low heat.
  • Taste and adjust the seasonings as you like.
  • Top with chopped fresh green onions and a little more pepper!
  • Simon Says, EAT!

Cast Iron Skillet Potatoes

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Do you find yourself on "default" when it comes to side dishes? Maybe some steamed broccoli, warm up some corn, sauté some fresh green beans when you're feeling fancy! That get's a little old, doesn't it...I know. I find myself thinking, "How can I make this food new?'

I often start with "What do I want it to taste like?" Pick an ingredient and run with it!

Time to spice those side dishes up a bit with this recipe! 

Ingredients

  • 3 large russet potatoes 
  • 1 cup heavy whipping cream
  • 2 tbsp butter
  • 1 tbsp garlic butter
  • 1 tsp salt (to taste) 
  • 1 tbsp black pepper
  • 1 tsp dried parsley (or fresh)
  • 1 tsp lemon pepper 
  • 1 tsp garlic and herb 

Directions

  • Wash, peel, and cut potatoes into 1/4 inch slices.
  • Melt butter in your cast iron skillet and place potatoes in the skillet in a circular pattern so that they will all fit.
  • Season potatoes, cook for about 5 minutes, add heavy whipping cream.
  • Cook an additional 10 minutes on medium high heat.
  • Cover with foil and place in the oven. Cook for 35 minutes at 375 until tender. 
  • Garnish with parsley.
  •  Simon Says, Eat!

Keep in mind, you can ALWAYS adjust the seasonings based on preference. I'll be whipping up some more exciting sides if you all would care for me to share! Be sure to "like" this post if you want more!