As promised...
1/4 c. butter (thanks ashley for catching the omssion)
2 tbs. all-purpose flour
1/2 c. chopped onion
1 (14.75 oz.) can cream-style corn
1 (15.25 oz.) can whole kernel corn
1 c. milk
1/2 red bell pepper, diced
1/2 green bell pepper, diced
salt to taste
black pepper to taste
1/2 c. shredded Monterey Jack cheese
1 pinch ground cayenne pepper
1/2 teaspoon dried parslet
Melt butter slowly. Add onions and saute 3 minutes. Add flour, salt, pepper, cayenne, and parsley, and mix thoroughly. Add milk and cook until thick, raising heat if needed and stirring. Add cans of corn, peppers, and cheese. Let simmer on low for ~1 hour.
I'm feeling like a hypocrite from yesterdays post about obesity...but oh well, this stuff is delicious.
I usually double the recipe and use a whole onion and whole peppers. Sometimes I leave the cheese out. Like any recipe it can be modified to fit what's in the cupboards.
Ok Ashley, now how about you share the Cafe Rio pulled pork recipe you tried??
7 comments:
Hello Gardners
I will share indeed. I have been trying to figure out what my role in this blogging world will be. I am not as witty or patient at forming the most particular post ( like my spouse)so perhaps it will be children, cooking and....wait that is about the sphere of my life right now. what else could i blog about?? hmm.. i will have to get creative. or better yet steal your ideas! ha. i miss you at cardio boot camp. come back?
YUM! Can't wait to try it. Thanks for sharing.
gracias!
Considering the ethanol crisis...this seems especially valuable. And I am SO GLAD TO HAVE THIS RECIPE BECAUSE IT IS DELICIOUS. I am a total believer in all things that Erica makes.
wait, am I blind? How much butter do you add? Without the butter, it doesn't look so bad. I'd post the pulled pork, but it just wasn't close enough to the real thing to get excited about.
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