Easy Corn Casserole

 

I love this stuff.  I have been making it all my life it seems and I can never get enough of it.  I always make it for the holidays because it goes with everything.  So good. So easy.

Easy Corn Casserole 

1 (15 1/4-ounce) can whole kernel corn, drained.

1 (14 3/4-ounce) can cream-style corn.

1 (8-ounce) package Jiffy corn muffin mix

2 eggs, beaten

1 cup sour cream.

1/2 stick butter, melted.

2 tablespoons sugar

2 cups shredded Cheddar cheese (white or yellow).

 

 Preheat the oven to 350 degrees.  Spray a 9 x 13 casserole dish with non-stick cooking spray. In a large bowl, combine all the ingredients except for the cheese.

 

 

 

 

 

 

 

 

 

 

 

Pour mixture into a casserole dish. I use a 9 x 9 or you can use a round 10-12 inch round.  Bake uncovered for about 45 minutes or until center comes out clean when you put a toothpick in it. Top will be golden brown.

 

 

 

 

 

 

 

 

 

 

 

Remove from oven and top with cheese. Bake for another 10-15 minutes until golden brown and the cheese has melted.

 

 

 

 

 

 

 

 

 

 

 

Let stand for about 5 minutes before serving. You can cut it in squares or scoop it out.

 

 

 

 

Did I mention I love this stuff?

 

Photography is the property of and copyrighted to Welcome Home.

Deep Fried Deviled Eggs

Deep Fried Deviled Eggs

 

 

 

 

 

 

 

 

 

 

 

 

Deep-Fried Deviled Eggs are a fun way to up your appetizer game. Deviled eggs are one of my favorite things to eat at any picnic, holiday gathering, or for that matter, even just as a great snack. Deep-frying these beauties add a new dimension to a beloved and classic American staple. These crunchy snacks are delicious and tasty bites that are easy to make and very addictive. If you like deviled eggs as much as I do, these little bites of goodness are just the ticket. 

 

Deep Fried Deviled Eggs

 

Vegetable Oil, for frying 

12 large Eggs, hard-boiled 

½ cup All-Purpose Flour 

1 raw Egg, beaten 

1 ½ cups Panko Bread Crumbs 

½ teaspoon salt 

¼ teaspoon pepper 

½ cup Mayonnaise 

2 tablespoons Yellow Mustard 

Dill Fronds, as desired for topping 

 

 

Boil your eggs until they cooked at the hard-boiled stage. You can also purchase already made boiled eggs at your grocery store.  I place mine in a pot of cold water and bring to a boil for 7 minutes, then dump and rinse in cold water. They peel so easily with this method.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Slice the eggs in half and remove the yolks to a small bowl. Add the salt, pepper, mayo, and mustard to the bowl and mash till smooth and well combined.  Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add at least 4 inches of vegetable oil to a deep pot or skillet. Heat the oil to 350 degrees.  

 

Prepare a breading station by placing the flour in a small bowl, the beaten egg in another bowl, and the panko in a third. Season the panko with a pinch of salt and few cracks of pepper.

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dip the egg whites into the flour, then the egg, and finally into the panko. I like to do one more dip in the egg and panko before I fry but you don’t have to.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Drop the breaded egg whites into the hot oil gently. They will cook extremely quickly and only need to fry until golden, 20-30 seconds. Remove to a paper towel lines plate and let cool slightly. Salt as soon as they come out of the oil and onto the plate.

 

Dollop or pipe the filing into the fried egg whites and top with some dill and whatever topping you might choose.

   

 

 

 

 

 

 

 

 

 

 

Sometimes I top mine with paprika, either sweet or smoked. Sometimes shrimp or bacon or both! 

 

 

 

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home.

Fried Calamari

 

 

 

 

 

 

 

 

 

 

I first had Calamari about 10 years ago and decided before it was brought to my table that I probably wouldn’t like it.  But I love trying new things and have never been disappointed when I do. I love Deep fried Breaded Calamari…. I ordered it every time I visit a seafood restaurant or I make it myself at home.

 Many people think Calamari is Octopus. Absolutely not.  So, what is Calamari?

Calamari is a versatile seafood enjoyed worldwide. It is derived from the Italian word for squid. In the United States, it often refers to battered and deep-fried squid served as an appetizer. Squid is firm, white, mildly sweet, and nutty. It has a slightly tough texture that can easily turn rubbery if not prepared correctly.  Just like scallops if you overcook them. When cooking it, keep in mind that you want your calamari to retain its chewiness without crossing over into being too rubbery. 

Here's how I make mine.

 

Fried Calamari

 1/2 cup whole milk

1 1/2 teaspoons kosher salt, plus more for seasoning

1 lb. calamari, cut into rings (you can buy the rings frozen)

Vegetable oil, for frying

2 eggs, beaten

1 1/2 cups cracker meal ( I only use cracker meal for Calamari)

Lemon wedges, for serving 

 

You can buy fresh calamari at the seafood department and slice yourself or buy frozen already sliced in rings.

 

 

 

 

 

 

 

 

 

If  you have frozen calamari, thaw overnight in the refrigerator. If you have fresh calamari rings, rinse them under cold water and pat them dry with a paper towel. 

 

 

 

 

 

 

 

 

 

 

In a medium bowl, whisk the milk and 1 teaspoon of the salt. Add the calamari and refrigerate for 1 hour. 

 

 

 

 

 

 

 

 

 

 

In a large heavy bottom pan or Dutch oven, heat 2 inches of oil over medium heat to 375 degrees.  Remove the calamari from the milk and shake off excess.

 

 

 

 

 

 

 

 

 

 

Add the beaten egg to a shallow bowl. Using a slotted spoon, and working in batches, transfer the calamari to the beaten egg.

 

 

 

 

 

 

 

 

 

 

Then add them to the the cracker meal and toss to coat. Use a fork or tongs to transfer into the hot oil. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fry until golden brown, 1 to 2 minutes. Transfer to a paper towel-lined plate. Season with a sprinkle of salt and a squeeze of lemon and some cocktail sauce. Serve immediately.

NOTES:  Soak it in milk. Fry it quick.  How To Make Fried Calamari

If you’re looking for a quick and easy crash course on how to cook calamari rings, here are the basic steps. 

First, if your squid rings are frozen, be sure to thaw them out overnight by placing them in a bowl of cold milk in the refrigerator. Once they are thawed and ready to use, rinse them and dry them carefully. Season the squid rings however you choose. 

Next, create an easy three-step breading for the squid rings. Coat each one in egg and then dip the rings into a bowl of cracker meal before frying. 

To fry the rings, use a deep pan or a deep fryer with oil that has been heated to 375 degrees. Space the rings evenly, as you don’t want to overcrowd your pan. The rings should cook for only 1-2 minutes on each side and be crispy and brown when finished.

Serve as an appetizer or as a side dish, and don’t forget to squeeze some fresh lemon juice over the top of your piping hot fried squid to really enhance the flavors.

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.