Tag: corn

Homemade Salmon Stew

Few things go better with a cool, rainy night than stew of some kind. Salmon stew is one that we haven’t made for a while – so that is what we landed on.

There are just a few simple ingredients – milk, butter, potatoes, corn and of course canned salmon. Speaking of canned salmon, have I just been out of the loop or has canned salmon gone up in price, tremendously? I think it was like $4.50 a can.

I didn’t get pictures throughout the process, but I’ll just walk you through it. You’ll want to start by prepping your potatoes and onions. When choosing your potatoes – you need to decide if you want a starchy potato (it will make the stew a little thicker), like a russet or a waxy potato (it will hold his shape more), like a red potato. I, personally, prefer a more starchy potato – but, to get rid of the red potatoes we had – we used those in this stew.

In order to amp up the fragrance and flavor of the onions, they were sauteed in 1tbsp of the butter and set aside, while the cubed potatoes were being boiled. This is also a good time to pick the bones and skin out of your salmon.

Once the potatoes were nearly done, they were drained and added back into the pot – along with the remaining ingredients. At this point, in order to keep the milk from scorching, you’ll want to ensure that you’re not on high heat and that you’re stirring constantly.

Once the stew has been brought up to a boil, without scorching your milk, you’ll want to turn the heat off, cover the pot and let it sit for about 30 minutes. This will finish cooking the potatoes and ensure that everything is perfectly warmed through.

Serve with saltines or oyster crackers and a little hot sauce, if you like!

Homemade Salmon Stew

2 cans salmon (remove any bones and skin)
2 cans corn, drained
3-4 medium potatoes (Russet potatoes are best, as they are more startchy)
1 small onion, chopped
5 tbsp butter
3 tsp salt
1/2 tsp pepper
2/3 gallon of milk

  • Dice potatoes
  • Cut up onions
  • Boil potatoes until nearly done
  • Saute onions in 1 tbsp butter, set aside
  • Drain potatoes and return to pot
  • Add remaining ingredients to potatoes, bring to a boil – over medium heat – stir constantly so the milk doesn’t scorch
  • Turn off heat, cover and allow to sit for about 30 minutes
by Michelle

Mexican Casserole (Taco bake?! What should I call this, really?)

This dish was a huge hit! It will definitely go into our regular rotation.

It really started as a result of having lean ground beef in the refrigerator and a package of corn tortillas, which I accidentally bought (thinking I grabbed flour). What a happy, happy surprise! It was loved by all!!

As already noted, it has lean ground beef, corn tortillas, black beans (which I always have on hand!), corn and tomatoes (and the requisite onions and garlic). Luckily, I had a packet of taco seasoning in the pantry (otherwise, you could certainly use chili powder, garlic powder, onion powder, paprika, cumin, salt and pepper that you have on hand – or whatever combination of those spices you like!).

I started by rough chopping the onions and then I cooked the onions and garlic, in a small amount of oil in a hot skillet.

After the onions were translucent, I added in the ground beef and cooked until browned. Then, added in the taco seasoning.

The next step was to add in the corn, black beans, tomatoes, etc. I did hold off on adding the jalapenos, as I wanted to taste the meat mixture first to determine how much to add. Spoiler alert – I added the whole can.

Once everything was well mixed, I allowed it to simmer for 15-20 minutes.

This gave me plenty of time to grate the cheese and pre-heat the oven.

Then I started putting the casserole together – starting with a layer of tortillas. I ended up with 3 layers of tortillas – but, you can do as many layers as you like (next time I make this, I intend to add more of the tortillas, I only used 4 per layer as I prepared this today).

Once all the layers are in (end with the meat mixture on top), top with the grated cheese and put in the oven (400 degrees) for 20-25 minutes. I did turn the broiler on briefly, at the end, to get a little bit of browning on the top.

I topped it with a little bit of sour cream – and it was DELICIOUS! I definitely went back for seconds!

Mexican Casserole

2 lbs lean ground beef
1 can black beans (drained)
1 can corn (drained)
1 large can diced tomatoes (drained)
1 small can tomato paste
1 packet taco seasoning
1 tbsp garlic
1 onion (chopped)
Small corn tortillas (number will depend on size of casserole dish)
1 tsp oil
1 – 1 1/2 cups grated cheese (depends on size of casserole dish)
Salt to taste
1 can jalapeno peppers (optional)
Sour cream for garnish

  • Chop onion
  • Add oil, onion and garlic to hot skillet – cook until onion is translucent
  • Add in ground beef, cook until browned
  • Add taco seasoning and mix completely
  • Add tomatoes, tomato paste, b lack beans and corn, mix well
  • Add salt, as needed, after tasting mixture
  • If desired, add jalapenos (I used a 11 oz can of picked jalapenos with carrots and onions by San Marcos) and mix well
  • Simmer mixture for 15-20 minutes
  • Start with a layer of corn tortillas in the bottom of an oven safe dish
  • Alternate with the meat mixture, until all meat mixture is one – ending with meat mixture on top. For my casserole, this was 3 layers of corn tortillas.
  • Top with cheese and bake @ 400 degrees – for 30 minutes
by Michelle