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  • The Low Fat Chick 2:40 pm on March 17, 2012 Permalink | Reply
    Tags: , , corn,   

    Taco Pizza Roll 

    It’s Taste and Create time again!  This month Taste & Create, a foodie website who brings together food bloggers to try out each others recipes, paired me up with No Reason Needed for the second time.  I had previously made Chipotle Veggie Capellini last time I participated and it was so tasty I thought I would take the same creative approach again.  My approach was choosing a recipe and adapting my own ideas and flavors. With this in mind, I chose to make Pizza On a Roll, but my version is a southwestern inspired taco roll.  When cooking the filling, I did not make it spicy, as this recipe is a good family recipe. But, if I was only serving myself, I would have added more chili powder for a hotter kick. You can adjust the meat filling to whatever hottness suites your taste.  This is a 6 servings dish and each slice initially does not look large, but is very filling because of the meat.

    Ingredients

    1 lb pizza dough
    1/2 lb ground sirloin
    1/2 cup tomato sauce
    2 tsp fresh oregano, chopped
    1/2 tsp garlic powder
    1 tsp cumin
    2 tsp chili powder
    1 tsp Worcestershire sauce
    1/2 cup onion, chopped
    1/4 cup frozen corn kernels
    5 oz sharp cheddar cheese, shredded
    2 Tbsp cornmeal
    1/2 Tbsp olive oil, for brushing
    1/4 tsp sea salt
    1 cup lettuce, shredded
    1/2 cup salsa

    Preparation

    Roll pizza dough out into a 12 x 9 in rectangle. Set aside.  Preheat oven to 375°F.

    In a skillet on medium heat, brown sirloin for 2 minutes. Add tomato sauce, oregano, garlic powder, cumin, chili powder, Worcestershire sauce, onion, and corn. Stir and continue to cook for 5 minutes.

    Top dough with sirloin mixture and spread evenly. Top with cheese. Roll dough up like a jelly roll from the long side. Seal edges well.

    Sprinkle corn meal on baking sheet. Place roll on baking sheet, seam side down. Brush the top with olive oil and and sprinkle with salt. Make three slashes across the top of roll.

    Bake for 30 minutes or until light brown. Slice into 6 pieces. Serve each piece topped with lettuce and salsa.

    Nutrition Facts

    Servings: 6
    Serving size: 1/6 of recipe (7.7 ounces).
    Calories 412.45

    % Daily Value
    Calories From Fat  152.25  37%
    Total Fat 16.96g  26%
    Saturated Fat 7.7g  39%

     
    • NO REASON NEEDED 7:03 pm on March 18, 2012 Permalink | Reply

      Fantastic adaptation.

    • Corina 1:18 pm on March 21, 2012 Permalink | Reply

      I love rolled up pizza but have never made it before. I love Taste and Create and of ten try to make something I’ve never done before and this sounds like a great choice.

      • The Low Fat Chick 1:53 pm on March 26, 2012 Permalink | Reply

        Thanks Corina! Just be sure to use white pizza crust. Wheat would be too strong of a flavor combined with the taco flavor. I hope you like it! 🙂

  • The Low Fat Chick 9:48 am on January 3, 2011 Permalink | Reply
    Tags: , , corn, , , ,   

    Bean and Tortilla Casserole 

    Wanna make something that is delicious and makes a large quantity for your family?  Well, this recipe will fit the bill. Not only does it make a lot but it is also very easy on the wallet. Feed many and spend less, while eating healthy without even knowing it. One spoonful of this casserole and you will not be able to believe it is healthy, as it contains many vegetables. While I am a fan of making my enchilada sauce from scratch, I opted to buy canned for time savings. But, I bought an organic sauce with lower sodium, so if you can find this go for it, otherwise use what your grocer has.  This is now one of my favorites. This recipe is spicy so substitute mild enchilada sauce and omit the jalapenos if you do not like spicy foods.

    Ingredients

    1 tablespoon vegetable oil
    1 medium onion, diced
    1 medium zucchini, grated
    19 ounces of canned non-fat refried beans
    1 14.5 ounce can diced tomatoes, drained
    1 12-ounce package corn, frozen (thawed)
    2 jalapenos, finely diced
    2 teaspoons cumin
    1/2 teaspoon sea salt
    12 corn tortillas, quartered
    19 ounces of medium or hot red enchilada sauce
    3 cups shredded reduced-fat Cheddar cheese
    lettuce, shredded

    Preparation  
    • Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
    • Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, jalapenos, cumin and salt. Cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
    • Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
    • Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.
    • Cool slightly before cutting and serving. Serve on a bed of lettuce.

    Servings: 12

    Calories: About 350 per serving.

     
  • The Low Fat Chick 10:54 pm on July 29, 2010 Permalink | Reply
    Tags: corn   

    Five-Spice White Corn on the Cob 

    I was watching this cool, new show on the cooking channel and while the host was making a long-winded, complicated dish (and was quite the cutie pie), I perked up when I saw him make corn on the cob.  So, I attempted to replicate (without using a grill and omitting the lime) what he did and I can honestly say it was finger lickin’ good. This is the simplest recipe ever! While it is simple, the flavors of the naturally sweet white corn and the five-spice powder in your mouth will make you never eat corn with butter again. 

    Ingredients

    4 ears white corn, husked
    1 tablespoon five-spice powder*
    Sea salt
    Canola Oil spray

    Preparation
    • Bring a pot of water to a boil. Lightly salt the water.
    • Break each corn ear into two cobblets. 
    • Add cobblets to the boiling water and boil for 8 minutes.
    • Remove from water and drain on paper towels. Once dry, transfer to a plate.
    • Lightly spray each cobblet with canola oil spray, and sprinkle with five-spice powder and sea salt.
    • Serve immediately**.

    *Five-spice powder is a traditional Chinese seasoning. It used to be difficult to find, but now it can be found in most grocery stores.
    **Corn goes fabulously with Spicy Peach Chicken Breasts.

    Servings:  4 servings
    Calories: About 77 per serving.

     
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