Author: Mike

Grilled Shrimp Cobb Salad

When it comes to salads, Cobb salads are by far my favorite. It’s like having a mini salad buffet, with everything I love all on one plate. This grilled shrimp Cobb salad came out tasting as fantastic as it looked. The grilled shrimp have a really nice spicy kick. The spicy avocado dressing also has a kick, but it also has a cool, creamy consistency. The rest of the ingredients are up to you, but cold artichoke hearts are always a big hit in our house.

Grilled Shrimp Cobb Salad

Grilling Adds Flavor

Since I had the grill going to cook the shrimp (I actually cooked them on cedar planks, which really adds a totally different great flavor to the shrimp), I also grilled the corn and bacon for this Cobb salad. Next time, if I have my smoker going, I’ll smoke the boiled eggs. Smoked boiled eggs are a great addition to any salad.

These little sauce dipping cups are great for serving salad dressings. They keep me from over-dressing my salads, which is something I’m prone to do since I’m a dressing-aholic. They’re easy to clean up, too. And they’re also great for dipping nuggets, tenders or even chicken wings.

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Also give my delicious smoked shrimp Cobb salad a try!

Grilled Shrimp Cobb Salad
Print Pin
5 from 1 vote

Grilled Shrimp Cobb Salad

Course Main or Side
Cuisine American
Keyword grilled, salad, shrimp
Prep Time 10 minutes
Total Time 10 minutes
Author Mike

Ingredients

Your favorite Cobb salad ingredients, I used

  • red and green lettuce chopped
  • artichoke hearts canned, chilled, drained, halved
  • Cherry tomatoes
  • Diced radishes
  • Boiled eggs halved
  • avocado chopped

Instructions

  • Arrange all ingredients on a platter.
  • Serve with the dressing.

Notes

Of course you can substitute your favorite dressing and use your favorite salad ingredients!

Nutritional values are approximate.

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Teriyaki Jerky

After making homemade bacon on my Weber Smokey Mountain smoker, I figured the next logical thing to try would be making homemade Teriyaki jerky. The curing process for jerky is similar in ways to curing bacon, but it doesn’t take as long. The smoking process is different, since the jerky needs to dry out on the smoker.

Teriyaki Jerky

The Perfect Flavor-Packed Jerky

The end result was fantastic. This Teriyaki jerky has great Asian-inspired flavor. The meat was tender, with a little bit of tug, as you’d expect from jerky. We loved it. Everyone loved it.

A Few Notes

The most important thing to keep in mind when making jerky is to start with a lean cut of meat (I used a lean top round), sliced super thin, and smoke at a fairly low temperature, 150 – 175 F.

Smoked To Perfection

I lit just a handful of charcoal using my charcoal chimney. The easiest way to do that is to turn the chimney upside down, putting the charcoal where you’d normally put newspaper, and putting newspaper where you’d normally put charcoal. I put just enough unlit charcoal in the bottom of the WSM to cover the bottom grate.

To make slicing the beef easier, I sat it in the freezer for about 30 minutes first. Then I used a very sharp knife to get very thin slices.

Jerky on the Weber Smokey Mountain

To fit as much jerky on my Weber Smokey Mountain as I could, I suspended the meat on skewers. I was able to fit 3 pounds of jerky on my 18″ cooker (I made two different flavors). I could’ve probably fit 5 or so pounds on without any trouble.

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Also check out my black pepper jerky. It has a really great peppery bite to it, with a little heat.

Teriyaki Jerky
Print Pin
5 from 1 vote

Teriyaki Jerky

This Teriyaki jerky has great Asian-inspired flavor. The meat was tender, with a little bit of tug, as you’d expect from jerky. We loved it. Everyone loved it.
Course Appetizer
Cuisine American
Keyword dehydrator, jerky, nesco snackmaster pro, Teriyaki
Prep Time 2 days
Cook Time 6 hours
Total Time 2 days 6 hours
Servings 2.5 pounds
Calories 2621kcal
Author Mike

Equipment

Ingredients

Instructions

  • Note: Freeze the meat for at least 30 minutes to make slicing easier.
  • Whisk together the remaining ingredients.
  • Place the meat in a large resealable baggie or container. Add the marinade. Stir to coat well.
  • Refrigerate for 2 days, stirring occasionally to make sure the meat gets well coated.
  • Fire up your smoker for cooking 150 – 175 F. Use a light wood, such as apple or pecan.
  • Shaking off any excess marinade. Place the meat on paper towels (use lots of them) and pat dry.
  • Place meat on the smoker (I skewered ours so I could hang it, see the picture above) and smoke for 5-6 hours or until the meat is dry.
  • Let cool for an hour before devouring.

Notes

Store in an air-tight container.

Nutrition

Calories: 2621kcal | Carbohydrates: 62g | Protein: 168g | Fat: 185g | Saturated Fat: 70g | Trans Fat: 11g | Cholesterol: 644mg | Sodium: 7401mg | Potassium: 3171mg | Fiber: 2g | Sugar: 49g | Vitamin A: 45IU | Vitamin C: 8mg | Calcium: 293mg | Iron: 23mg

Nutritional values are approximate.

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Pickled Hot Dogs

When I made these pickled hot dogs, a little voice in the back of my head kept asking if I was making Vienna sausages. To which I replied, “No”. They may sort of look like Vienna sausages (if they came in a Mason jar). But oh my, they are something completely different.

Pickled hot dogs are just delicious. A little spicy (I added habaneros from our garden), a little garlicky, and a great hit of pickling spice and vinegar. These treats are crazy addicting. I had a problem with self-control and Vienna sausages when I was a kid. Now I seem to have graduated to having a much bigger problem with self-control and these hot dogs.

Pickled Hot Dogs

Great Snacks. Grilled Or Not.

It’s quite alright to just eat these yummy dogs right out of the jar. I certainly did. Cold. Super-cold is the way I like them. But, I admit, they are even better grilled. I grilled them just like regular ole dogs, put them on buns, and gobbled them down. You don’t want to add a bunch of toppings, though. You don’t want to bury the great pickled flavor. Honestly, a dog and a fresh bun is all you’ll need. Maybe a few onions. Or pickle relish. But go super-light on any condiments like mustard, mayonnaise (yes! try it! mayo on hot dogs is great!) and even ketchup (yes, I said ketchup too!).

The No-Heat, More-Heat Zones

Yes, you can omit the jalapenos if you’re making a non-spicy version. The hot dogs will still be fantastic. But, if you’re into a little heat like me, add more. Or hotter peppers. My habaneros were perfect. Serranos would be great too!

Get a big jug of quality white vinegar, you’re going to want a whole bunch of these hot dogs!

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Also try my spicy pickled pineapple. And while you’re at it, in pickling mode, try a quick and easy batch of grilled pickles!

Pickled Hot Dogs
Print Pin
2.75 from 8 votes

Pickled Hot Dogs

When I made these pickled hot dogs, a little voice in the back of my head kept asking if I was making Vienna sausages. To which I replied, No. They may sort of look like Vienna sausages (if they came in a jar), but oh my, they are something completely different.
Course Appetizer
Cuisine American
Keyword hot dogs, pickled
Prep Time 5 minutes
Cook Time 1 day 15 minutes
Total Time 1 day 20 minutes
Servings 2 jars
Calories 724kcal

Equipment

Ingredients

For the jars

  • 12 hot dogs or so
  • 2-4 jalapeno peppers sliced (or habaneros for more kick)
  • 4 cloves garlic sliced

For the pickling brine

Instructions

For the pickling brine

  • Combine all ingredients in a medium saucepan.
  • Bring to a boil and reduce the heat to a simmer.
  • Simmer for 10 minutes.
  • Remove from heat and let cool slightly.

For the jars

  • Pack hot dogs into jars. My hot dogs were a little long so I cut the ends off first.
  • Pour in the cooled pickling brine.
  • Add pepper slices and garlic in the empty spaces.
  • Add lids and seal.
  • Place in fridge for at least 24 hours before using.

Notes

Store in fridge until ready to serve.

Nutrition

Calories: 724kcal | Carbohydrates: 56g | Protein: 30g | Fat: 41g | Saturated Fat: 14g | Cholesterol: 122mg | Sodium: 2472mg | Potassium: 536mg | Fiber: 2g | Sugar: 1g | Vitamin A: 767IU | Vitamin C: 19mg | Calcium: 120mg | Iron: 7mg

Nutritional values are approximate.

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Tangy Coleslaw

Fresh corn season has now just come to an end here in Indiana. Sadly. I love fresh sweet corn. Sweet corn is what makes this tangy coleslaw something special. It definitely tastes as great as it looks. There’s all sort of great crunchy veggies, from onion to bell peppers, to cabbage to carrots. And then there’s the dressing, which is a combination of sweet and tangy.

Tangy Coleslaw

The Perfect Summer Slaw

I can’t say how much we enjoyed this tangy coleslaw. It screams ‘fresh’! Oh, and if you don’t want to take the time to grill or roast the corn and cut or peel the kernels (or you can’t get fresh corn-on-the-cob), substitute canned (drained) corn kernels instead.

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Also try my Mardis Gras slaw.

Tangy Coleslaw
Print Pin
4 from 1 vote

Tangy Coleslaw

I love fresh sweet corn. Sweet corn is what makes this tangy coleslaw something special. It definitely tastes as great as it looks.
Course Side
Cuisine American
Keyword cole slaw, coleslaw, slaw, tangy
Prep Time 30 minutes
Total Time 30 minutes
Servings 10
Calories 74kcal
Author Based on a recipe from Kelsey Nixon

Equipment

Ingredients

Instructions

  • Fire up your grill or oven broiler.
  • Place the corn on the grill or under the broiler, turning occasionally, until nicely charred on all sides.
  • Remove corn and let cool, then remove the kernels using a sharp knife.
  • Place corn, slaw mix, cilantro, jalapeno, bell pepper and onion into a large bowl.
  • In a small bowl, whisk together the oil, vinegar, honey, and lime juice.
  • Pour over slaw mixture and toss to combine.
  • Season with salt and pepper to taste.

Notes

Stir before serving.

Nutrition

Calories: 74kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Sodium: 2mg | Potassium: 65mg | Fiber: 1g | Sugar: 5g | Vitamin A: 426IU | Vitamin C: 23mg | Calcium: 10mg | Iron: 1mg

Nutritional values are approximate.

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Open-Faced Turkey Sandwiches

You know how around Thanksgiving, you’re always searching the web for ideas on how to use up leftover turkey? Well, you can stop searching. The gravy over these open-faced turkey sandwiches is absolutely to die for. It’s incredible. Savory rich… with a little kick to boot. Although I used turkey I had just smoked, these sandwiches are just as great with leftovers. Maybe even better.

Open-Faced Turkey Sandwiches

Perfect Turkey Deliciousness

All I could think about when eating one of these open-faced turkey sandwiches was stuffing. That happens some times in the summer or early fall. You start to think of the holidays and in no time you’re thinking about your favorite late fall and winter dishes. It’d be ok to put a side of stuffing on the plate, don’t you think? I mean, specially if I doubled the gravy recipe. Stuffing and gravy go together like this sandwich and gravy go together!

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Save a little gravy for mashed or baked potatoes. It is also absolutely fantastic heaped over mashed cauliflower.

Also try my grilled open-faced beef, cheese and gravy sandwiches.

Open-Faced Turkey Sandwiches
Print Pin
5 from 1 vote

Open-Faced Turkey Sandwiches

The gravy over these open-faced turkey sandwiches is absolutely to die for. It’s incredible. Savory rich… with a little kick to boot.
Course Main
Cuisine American
Keyword sandwich, turkey
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 servings
Calories 526kcal
Author Based on a recipe from Emeril Lagasse

Equipment

Ingredients

For the gravy

For the sandwiches

  • 4 slices bread
  • 2 tablespoons mayonnaise
  • 10-12 ounces turkey breast roast or smoked, warmed if desired

Instructions

For the gravy

  • Melt the butter in a medium saucepan over medium-high heat.
  • Add the mushrooms, thyme, salt and pepper.
  • Saute, stirring often, until the mushrooms are soft and turning golden in color, about 5 minutes.
  • Stir in the flour and cook until it starts to brown, 5-6 minutes.
  • Add the onion and celery and cook until they start to soften.
  • Whisk in the chicken broth and Cajun seasoning.
  • Bring to a boil then reduce to a simmer and let simmer until the mixture reduces by half and reaches the desired thickness.
  • Season with more salt and pepper as desired.

For the sandwiches

  • Toast bread, if desired.
  • Spread mayonnaise on one side of each slice of bread.
  • Top bread with turkey.
  • Divide the gravy between the sandwiches and serve.
  • To assemble the sandwiches, spread about 1 1/2 teaspoons of the mayonnaise on each slice of bread.
  • Arrange equal amounts of the turkey on top.
  • Ladle equal amounts of the mushroom gravy (almost 1/2 cup each) over each open-faced sandwich.
  • Serve immediately.

Notes

The gravy is great over mashed potatoes, too.

Nutrition

Calories: 526kcal | Carbohydrates: 43g | Protein: 11g | Fat: 36g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 1267mg | Potassium: 551mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1227IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 4mg

Nutritional values are approximate.

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Buffalo Chicken Flatbread Pizza

Oh my goodness. I was so happy with these Buffalo chicken flatbread pizzas. Fantastic flavors all around, from the spicy chicken to the tangy cheese to the creamy Ranch and fresh cilantro. All served on low-carb flatbread pizza crusts that take only a few minutes to bake. It really doesn’t get any easier than these pizzas. And it really doesn’t get any more flavorful.

Buffalo Chicken Flatbread Pizza

One Great Pizza

Thin flatbread pizza crusts are quickly becoming a staple in our home. They help make a Buffalo chicken flatbread pizza great. I keep homemade pizza sauce on hand in the freezer, so I can whip together a quick dinner by just adding some cooked sausage or chicken or whatever I have on hand. They’re also a great way to use up leftovers, from tomato slices to turkey.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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You can leave off the blue cheese crumbles and Ranch dressing and instead drizzle these pizzas with blue cheese salad dressing.

Also try some Buffalo chicken burgers.

Buffalo Chicken Flatbread Pizza
Print Pin
5 from 1 vote

Buffalo Chicken Flatbread Pizza

Oh my goodness. I was so happy with these Buffalo chicken flatbread pizzas. Fantastic flavors all around, from the spicy chicken to the tangy cheese to the creamy Ranch and fresh cilantro. 
Course Main
Cuisine American
Keyword Buffalo, chicken, flatbread, pizza
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 119kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Place pizza crusts on baking sheets and bake for 2-3 minutes. Remove.
  • Spread pizza sauce out evenly onto the crusts.
  • Sprinkle with chicken, mozzarella and blue cheese crumbles.
  • Bake for 4-5 minutes or until mozzarella has melted.
  • Drizzle with Ranch dressing and garnish with cilantro.
  • Cut each crust into 4 slices and serve.

Notes

Substitute blue cheese dressing for the ranch for even more blue cheese greatness!

Nutrition

Calories: 119kcal | Carbohydrates: 14g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 1646mg | Potassium: 183mg | Fiber: 2g | Sugar: 2g | Vitamin A: 303IU | Vitamin C: 3mg | Calcium: 103mg | Iron: 1mg

Nutritional values are approximate.

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Chipotle Bacon

This is the first year that I’ve been experimenting with curing my own meats to make bacon and jerky. I’ve found the processes to be much easier than I had expected, and the end results to be far, far better than I could’ve ever dreamed. It all started when I bought a small pork belly and made homemade applewood-smoked maple bacon. After that success, I contacted my local butcher at Moody’s Butcher Shop and ordered two pork sides. As I soon found out, a pork side (seen below) is like a pork belly but oh so much bigger and thicker and perfect. It screams bacon. It screams chipotle bacon.

Chipotle Bacon

Subtle, But Fantastic

This chipotle bacon had a mild chipotle flavor. The first time I made it I was way too shy with the chipotle, and although it was fantastic, it didn’t have much of that great smoky chipotle flavor. I recommend you be quite liberal with the chipotle peppers. We aren’t making cheesecake here. Use a lot of chipotle.

Blows Store-Bought Bacon Away

I am so hooked on homemade bacon I know I’ll never go back to store-bought. Not only is homemade tastier, I can make whatever flavor combination I want. I usually do a few big batches all at once, freezing any leftovers for later use.

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Also try my Sriracha bacon and my black pepper bacon.

Chipotle Bacon
Print Pin
5 from 1 vote

Chipotle Bacon

This chipotle bacon had a mild chipotle flavor. The first time I made it I was way too shy with the chipotle, and although it was fantastic, it didn’t have much of that great smoky chipotle flavor.
Course Side
Cuisine American
Keyword bacon, homemade, spicy
Prep Time 7 days
Cook Time 2 hours
Total Time 7 days 2 hours
Servings 1 pound
Calories 4780kcal
Author Based on a recipe from Amazing Ribs

Equipment

Ingredients

Instructions

  • Put the belly into a large resealable bag.
  • Whisk together the remaining ingredients in a medium bowl. Add to the baggie.
  • Seal the bag, trying to remove as much air as possible. Place in to a deep flat pan (in case the bag leaks) in the fridge for 7 days, flipping over twice a day.
  • The day you are ready to smoke, fire up your smoker for 225 F cooking over a light wood such as apple.
  • Remove belly from the bag and rinse well with cold water.
  • Place belly onto smoker and smoke for 1 1/2-2 hours or until the meat reaches 150 F.
  • Remove belly from smoker and let cool slightly before placing in the fridge for an hour.
  • Slice bacon as desired. Bake, pan fry, or use however you wish!
  • Store smoked bacon in a plastic bag or container in the fridge for up to 2 weeks.

Notes

Scale the recipe for your pork belly. The recipe below is for a 2 pound belly.

Nutrition

Calories: 4780kcal | Carbohydrates: 20g | Protein: 85g | Fat: 481g | Saturated Fat: 175g | Cholesterol: 653mg | Sodium: 8522mg | Potassium: 1759mg | Fiber: 11g | Sugar: 7g | Vitamin A: 5074IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 8mg

Nutritional values are approximate.

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Bourbon Street Sauce

There’s no doubt in our house that this Bourbon Street sauce has quickly become our favorite sauce. We used the first batch of sauce on chicken wings, and they were absolutely fantastic. A bit of sweet, a bit of heat, a hint of bourbon, and a ton of flavor. The very next time I slathered some Bourbon Street sauce on grilled burgers (and on the bacon I put on the burgers). They were just as insanely good as the wings.

Bourbon Street Sauce

The Perfect Sauce For Darn Near Everything

From wings, to burgers, to smoked ribs, to pulled pork sandwiches, to grilled chicken, to hot dogs, to whatever you are cooking, this sauce is fantastic. It’s nice and thick, but not so thick to be gloppy. Perfect for brushing on anything. Or squirting for that matter.

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Squeeze some of this sauce on some ribs!

Bourbon Street Sauce
Print Pin
5 from 1 vote

Bourbon Street Sauce

There’s no doubt in our house that this Bourbon Street sauce has quickly become our favorite sauce. A bit of sweet, a bit of heat, a hint of bourbon, and a ton of flavor.
Course Sauce
Cuisine American
Keyword barbecue, BBQ, sauce
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 cups
Calories 931kcal
Author Based on a recipe from The Food Network

Equipment

Ingredients

Instructions

  • Melt the butter in a medium saucepan.
  • Add the onion and saute for 3 minutes.
  • Add the garlic and saute for 1 more minute.
  • Add remaining ingredients. Stir and bring to a boil. Reduce heat to a simmer and simmer for 10 minutes.

Notes

For a smoother sauce let the sauce cool slightly and puree in a blender, or use a hand blender to make the sauce super smooth.

Nutrition

Calories: 931kcal | Carbohydrates: 196g | Protein: 5g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 4008mg | Potassium: 861mg | Fiber: 8g | Sugar: 175g | Vitamin A: 1583IU | Vitamin C: 21mg | Calcium: 124mg | Iron: 3mg

Nutritional values are approximate.

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Marinated Cheese

My wife told me that her sister was coming over to spend the night. No way was I gonna serve something out-of-a-box. Nope. I had to pull out the big guns. No shortcuts. This marinated cheese was it. And truth be told, it was easy.

Marinated Cheese

A Big Party Hit

Everyone absolutely loved this marinated cheese. It’s hard to stop eating it. The combination of the soft, smooth cream cheese and sturdy, tangy extra sharp cheddar is great by itself. Add in some fresh herbs and a few spices and a wonderful vinegar and oil dressing and you have a great appetizer. The peppers in our garden were ripe. I grabbed one and used it in this cheese instead of opening a jar of pimentos.

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Also try my easy marinated mushrooms.

Marinated Cheese
Print Pin
5 from 1 vote

Marinated Cheese

My wife told me that her sister was coming over to spend the night. No way was I gonna serve some something out-of-a-box. Nope. I had to pull out the big guns. No shortcuts. This marinated cheese was it. And truth be told, it was easy.
Course Appetizer
Cuisine American
Keyword cheese, marinated
Prep Time 30 minutes
Cook Time 12 hours
Total Time 12 hours 30 minutes
Servings 8
Calories 21kcal
Author Mike

Equipment

Ingredients

For the cheeses

  • 1 8 ounce sharp cheddar cheese block
  • 1 8 ounce cream cheese

For the marinade

Instructions

  • Unwrap the cheeses and place on a plate in the freezer for 15-30 minutes.
  • Meanwhile, combine all of the marinade ingredients and whisk well.
  • Cut both cheese blocks in half lengthwise.
  • Slice the cheeses into 1/4″ thick squares.
  • Place cheeses into a resealable container, standing them on edge (think dominoes).
  • Add the marinade.
  • Cover and refrigerate 8-12 hours.

Notes

You can use a sugar substitute if you wish.

Nutrition

Calories: 21kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 280mg | Potassium: 28mg | Fiber: 1g | Sugar: 1g | Vitamin A: 190IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg

Nutritional values are approximate.

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Spicy Tasso and Corn Casserole

Fresh corn season continues to wind down here in Indiana. Time for my end-of-summer push to devour as much sweet corn as I can! And what better way to make corn than to add in some spicy Tasso ham and make a spicy Tasso and corn casserole! I so love Tasso ham. So tender, so tasty, and definitely so spicy. I made my own Tasso on my smoker, and it came out fantastic. It was so easy to make!

This creamy corn casserole is sweet and also spicy. I found the original recipe in Louisiana Cookin’, one of my favorite Louisiana-themed magazines. Not only is each issue full of great Creole and Cajun dishes, there are also articles about the food and happenings in the area.

Spicy Tasso and Corn Casserole

A Truly Special Corn Dish

The original recipe for spicy tasso and corn casserole called for topping the casserole with crushed potato chips. I decided to skip that and just enjoy the great vegetables and spice in this dish. True, adding chips would definitely add a nice crunch. I bet crushed tortilla chips would be outstanding, so feel free to add them if you like! Either way it bakes up delicious!

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Also try my crispy shrimp in tasso sauce.

Spicy Tasso and Corn Casserole
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3 from 2 votes

Spicy Tasso and Corn Casserole

This creamy corn casserole is sweet and also spicy.
Course Side
Cuisine Cajun
Keyword casserole, corn, spicy, tasso
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Calories 193kcal
Author Based on a recipe from Louisiana Cookin’

Equipment

Ingredients

Instructions

  • Preheat oven to 350° F.
  • Spray a 9″ x 9″ baking dish with non-stick spray.
  • Heat oil in a large skillet over medium-high heat.
  • Add the corn, pepper, green onion, and tasso and cook 5-8 minutes until the vegetables are soft.
  • Add the cream cheese and stir until it melts.
  • Remove from heat and stir in the Cajun seasoning, sour cream, parsley, salt, and cayenne pepper.
  • Spoon into the baking dish and bake 20 minutes.

Notes

The original recipe called for sprinkling the casserole with crumbled potato chips (2 cups) before baking. I omitted that ingredient to keep the casserole a little lower in carbohydrates. Feel free to add the chips, or Panko breadcrumbs if you like.

Nutrition

Calories: 193kcal | Carbohydrates: 20g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 455mg | Potassium: 399mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1240IU | Vitamin C: 22mg | Calcium: 29mg | Iron: 1mg

Nutritional values are approximate.

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