Two Heads (Brains) are Better than One!

This has been a very busy week for me and my church family.  We hosted our denomination’s ministers’ week of prayer, and I was in charge of planning all the activities for the children for 3 days.  This also included planning lunches, organizing drivers, and lots of other details.  If it weren’t for my small army of volunteers, it would have been a very trying week.  However, the ladies in my church are absolutely amazing and willingly give of their time and energy to make things happen!  It was a wonderful week.

It is tradition for us to have a church supper on the Thursday evening of our week of prayer.  After having been out and about with the children all day and not getting home until after 3:00 and needing to be back at the church by 6:30 with a full supper in tow, I knew I needed help with getting my meal together.  Thankfully, the hubby very willingly browned the meat and made (yes, made) the spaghetti sauce for crockpot spaghetti.  And my dear sister, who was in town with her hubby and son for the week, helped me create the side dish I took.

When I got home at 3:00, I realized that the lettuce from the garden wasn’t quite enough to make a large salad.  I needed to come up with something else.  Barb  (the best sister on the planet) and I talked through what I had in the cupboard and freezer and worked together to make an amazing corn casserole.  We took a recipe that I already had and made variations since I didn’t have all the ingredients.  We didn’t write down what we did, but I will try to get it here for you.

1-1/2 bags frozen corn

1 stick butter

1/2 c. milk

1 c. sour cream

2 eggs

seasoned bread crumbs (I used Japanese style Panko)

salt/pepper to taste

Thaw frozen corn in microwave.  In a large mixing bowl, combine 1 bag of corn, 1/2 stick melted butter, sour cream, eggs, and about 3/4 c. bread crumbs.  Add salt and pepper to taste.   Take the 1/2 bag of thawed corn and milk and gently pulse in a food processor until it looks like creamed corn.  Stir this into first mixture.  Pour into a greased casserole dish.  Melt remaining butter and stir in more bread crumbs. Sprinkle on top of corn.  Bake at 350 for about 45 minutes.

Chicken Burritos

This is a wonderfully easy recipe for chicken burritos.  I made it up as I went along after seeing a recipe for fajitas.    It is a great way to use up extra chicken you might have! Sorry that I don’t have a picture…they all got eaten before I remembered to snap a pic!

2 tbsp. olive oil

1 small onion,  minced

1 tsp. minced garlic

1 hot pepper, minced (or more to taste)

3-4 cups cooked chicken in bite-sized pieces

11 oz. can southwestern style corn

1 pkg. taco seasoning

3/4 c. water

1-1/2 c. grated cheddar cheese

6 soft shell tortillas

In a skillet heat the olive oil.  Add the onion, garlic, and hot pepper. Stir and saute until tender.  Add chicken and corn. Stir and cook until chicken is lightly browned.  Add taco seasoning and water.  Stir and cook for about 8 minutes.  Spoon meat mixture onto the tortilla shells. Top with grated cheese and roll up.  Serve with sour cream and salsa.  If you desire, you can also add about 1 c. of black beans to the mixture.