Oops, I Ate it Again…

English: Thanksgiving Dinner, Falmouth, Maine,...
English: Thanksgiving Dinner, Falmouth, Maine, USA 2008 (Photo credit: Wikipedia)

Well, I ate my way through another Thanksgiving meal–make that two Thanksgiving meals.  Not that I didn’t thoroughly enjoy each and every bite.  But, now I’m stuffed, even more than the turkeys I ate for Thanksgiving.  Of course, there were the usual suspects, turkey(both were smoked), dressing/stuffing(a more appropriate term for this particular side), mashed potatoes, gravy and, of course, cranberry sauce.  Then, there were a couple of variations on a green bean theme.  First, we had my mom’s famous green bean casserole.  This recipe’s been around for years, but nobody makes it quite like my mom. This is my son’s personal favorite.  The second variation was more traditional green beans, made even more delectable with crispy bacon and red peppers dancing amid the buttery tender green spears my sister-in-law made.   A relatively new side dish making a dual appearance this year was corn casserole.  My corn casserole evolved from a combination of recipes I found in an old church cookbook.  Everybody knows that church ladies would give even an Iron Chef a run for the money when it comes to good eats.  You just can’t beat church lady food.  So, I took my favorite parts from different corn casserole recipes, and came up with a real winner.  It’s Chipotle Shoepeg Corn Casserole.  Here’s how I did it…

Chipotle Shoepeg Corn Casserole

-3 11 oz. cans shoepeg corn with chipotles,drained

-small can chopped green chilies

-1 8 oz pkg cream cheese

-1 stick unsalted butter

-1/4 cup heavy cream

-pinch California garlic salt(kind that has bits of parsley in it)

-sprinkle of black pepper

-1 cup Velveeta Shreds, divided

Preheat oven to 350 degrees.  Spray casserole dish with butter-flavored cooking spray.  Combine all of the ingredients in a saucepan, using only 1/2 cup of the shredded cheese.  Warm just until cream cheese is melted.  Pour corn mixture into casserole dish, and sprinkle with remaining 1/2 cup of Velveeta.   Place in oven, and cook for 25-30 minutes.  Let cool for several minutes before eating.  Enjoy!

Everyone loved my casserole.  During our second Thanksgiving dinner, my sister-in-law fixed her own version of this luscious casserole, using regular whole kernel corn, and shredded cheddar cheese.  It was equally delectable.  Any corn lover will go corn-crazy for this casserole.

In our home, Thanksgiving is a real family affair, with everyone pitching in to do his part–from perfect and spicy deviled eggs, my brother Steve’s special contribution, something I never could quite master–my peeled eggs look hideous, more like a science project gone bad,  to carving the turkey so everyone gets just the right piece, which my  brother Rich does so well.  The monumental task is not so monumental, after all.  And, the end result is a table full of simply delicious and comforting food.

I am truly thankful for the bountiful spread we’re so blessed with on our Thanksgiving table.  But, I’m even more thankful for the loved ones sitting around the Thanksgiving table.  And, that the Thanksgiving feast comes only once a year, which gives me just enough time to take off some of this weight before next Thanksgiving rolls around .

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