Country Music and Corn Dip

Sunday, October 6, 2013

I like the Pioneer Woman's show on Food Network. I enjoy sitting down on a Saturday morning, cup of coffee in hand, watching the show while the boys sleep in. It's a nice little ritual. 

Trisha Yearwood's show followed, but I got merely a glimpse, as my DVR only records the first minute or so. To make a short story long, during one such Saturday morning I was introduced Trisha's Hot Corn Dip. Anything that can be eaten off a chip is fine by us, so I printed it and put it in the must-try section of my recipe binder.

On Friday night we were feeling particularly dip-ish, so I turned to Pinterest (duh). Cowboy Corn Dip was one of the first to pop up and I followed the link to the recipe. I liked the ingredients in this recipe over Trisha's, but preferred her idea of serving it hot. And thus a hybrid recipe was born. Trisha is a country singer, and married to another country singer, and this recipe has the word "cowboy" in the title... so it was a match made in heaven, right? Just me?

I'm not a huge fan of corn. It simply wouldn't be on my dip radar, which has been newly coined my "dipdar". But this was tasty. Spicy, cheesy deliciousness. In fact, it made an encore as yesterday's breakfast. And now I have a hankering to sing about my dog. 

Cowboy Corn Dip

2 cans Mexicorn, drained
4 ounces pepper jack cheese, grated
4 ounces sharp cheddar cheese, grated
4 ounces cream cheese, room temperature
1 (4 ounce) can green chiles, drained
1 can diced jalapenos, added to taste
1/2 cup sour cream
1/2 cup mayonnaise
Salt and cayenne pepper, to taste

Add all of the ingredients in a square baking dish and mix until combined. Bake at 350 degrees until hot and bubbly around the edges. Remove from oven and allow to set for a moment. Serve with tortilla chips.

Note: The original Cowboy Corn Dip recipe called for a freshly diced jalapeno or jalapeno relish. I couldn't find the latter in my local supermarket, and this girl doesn't mess around with chopping fresh hot peppers. It never fails that I rub my eyes and ruin my evening. Husband loves anything "extra spicy", so we met halfway when adding the jalapenos to the mix. You can always top an individual serving with more if you possess the superpower to allow you to eat such things.

With a budget comes meal planning. We didn't eat out a lot before, but we also weren't great about planning ahead. Last minute trips to the grocery store lead to unintentional purchases and superfluous spending. Now we go to the store with a list and stick to it. We love eating at home... but didn't appreciate it enough before, in my opinion. That's too bad. Now we are making up for lost time with meals like the turkey dinner Mario had a hankering for Friday night. And by turkey dinner, I mean chicken with all the fixings. Because the turkeys at the local grocery store were old, scary rejects from last Thanksgiving. Eighty bucks for a freezer burned bird? Uh, no thanks. 

What I'm getting at is this: I like a home cooked meal. And now that I've mastered the planning ahead part, and have a steady flow of new and old favorites, more recipes will be making an appearance on this little corner of the internet. This is by no means a cooking blog, nor will it become one, but I write about what is going on in my life. As of late, my inner domestic goddess has been making an appearance and shall therefore be permitted to blog .

1 comment :

  1. Oh all of this looks amazing! Especially the corn dip.


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