Day 18- Simple Summer Fare

I tried two new recipes tonight for supper, and I was pleasantly surprised with both. I thought I would share them tonight. Jalapeno Pepper Corn Casserole 2 tsp. chopped jalapeno pepper 8 oz. cream cheese 1/2 stick margarine 1/2 c. milk 1 pint frozen fresh corn (recipe called for 2 cans whole grain corn, drained, but I used fresh corn that my grandmother put up and froze) shredded cheese Combine first 4 ingredients in heavy saucepan and heat until well mixed. Add corn. Pour in greased casserole dish and sprinkle with grated cheese. Bake 20 minutes at 350.
Michael's cousin actually shared this dish with us, and we are so glad she did! This recipe was so simple but tasted gourmet. It is certainly a new favorite. The casserole was creamy and rich with just the right amount of heat from the jalapenos to contrast the sweetness of the cream cheese and corn. As an afterthought, I went outside and plucked a few sprigs of basil from my little yellow pot, chopped them, and then sprinkled them on top of the casserole after I brought it out of the oven. The green on the top of the casserole is not the jalapenos, it's actually the basil. The basil just perfumed the entire dish, and I'm glad that I added it at the end instead of cooking it with the rest of the dish in the oven. The warmth from the casserole was just the right amount to release the flavor from the herb. Stuffed Tomatoes 6 tomatoes 3 stalks celery 3 sprigs parsley (I used about 1 tsp. dried) 2 small carrots 1 1/2 c. raw spinach (I used a spinach/arugula mix) 1/4 onion 1/4 green bell pepper 3 tbsp margarine 3/4 c. bread crumbs (I used Italian) 1/3 c. milk 1 beaten egg Mozzarella cheese Cut thin slice from tops of tomatoes and scoop out seeds and pulp. Salt shells and invert to drain for 15 mins. Put celery, parsley, carrots, spinach, onion, and pepper through food processor(I used my Giada one and it was so easy!). Then saute these veggies in butter until onion is golden brown. Stir in bread crumbs, milk, egg, salt, and pepper. Let cool. Pack ingredients into tomatoes and sprinkle with cheese. Place in buttered baking dish and bake 20 mins at 400. I got this recipe from a good friend of my sister who gave us an elegant little box full of her favorite recipes as a wedding present (good idea, right?). I ended up liking the filling of the tomatoes better than the whole dish. I think the tomatoes would have tasted better if they were fresh from the garden ( I swear I'm going to grow my own tomatoes one day) instead of the supermarket. Overall the dish was a success. And since I was using one oven for two dishes that had to be baked, I compromised and baked them both at 375 degrees for 20 minutes to make my life easier and the cooking time shorter. I added a tossed green salad (with homemade croutons, of course!) and a glass of sweet tea to round out the meal. It was simple summer fare, and the recipes are sure to be used again.