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corn

Pasta with Shrimp, Corn, Tomatoes, and Zucchini

September 15, 2016

Summertime Pasta- A simple pasta dish with sauteed shrimp, corn, tomatoes, and zucchini. Highlighting the best that summer has to offer in a bowl of pasta.

pasta-with-shrimp-corn-tomatoes-and-zucchini

This is a great simple pasta dinner can come together in about 20 minutes. It features fresh corn, tomatoes, and zucchini that is sauteed together with big plump shrimp. Delish!

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Filed Under: Fish and Shellfish, Recipes, Rice, Pasta, and Grains, Zucchini Tagged With: corn, dinner, pasta, shrimp, tomato, zucchini

Grilled Mexican Street Corn (Elotes)

June 7, 2016

Mexican Street Corn

Our one year wedding anniversary is next week!

And we’re going to Disney World!!

 

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Filed Under: Recipes, Side Dishes Tagged With: corn, Elotes, mexican sreet corn, taco tuesday

Turkey Shepard’s Pie with Sweet Potato Mash

September 12, 2014

Sweet Potato Turkey Shepard's Pie-1

I’ve figured out the rest of the pies I am going to feature this year!!!

Sweet Potato Turkey Shepard's Pie-2

I don’t think I’ve ever been so prepared when it comes to blogging before. Woohoo!! Price and I formulated the list and I think it’s pretty awesome! It was fun to go through my Pinterest boards to come up with ideas for what to make and when.

Sweet Potato Turkey Shepard's Pie-3

I’m gonna keep the list a secret but I can share there are 4 apple pies on there. So many apple pies!!! Damn, I love apple pies. They are so good. And it’s even better when you get to use the apples that you picked right off the tree. Last week’s Deep Dish Apple Pie was pretty epic so I’m hoping that the rest are as great as I imagine them to be.

As well, I imagine you’re gonna like this one too. We realized that I didn’t make many savory pies this year so I’ve added a few of them to the list, like this one!

Sweet Potato Turkey Shepard's Pie-7 Sweet Potato Turkey Shepard's Pie-8

Sweet Potato Turkey Shepard's Pie-9 Sweet Potato Turkey Shepard's Pie-11

Shepard’s Pie is one of my favorite casseroles. Ah ha… okay… so you caught me! Shepard’s Pie is a casserole and not a pie but I am going to take some liberties with the name.

Speaking of pie stealing names… Boston Cream Pie! Whoopie Pie! Boston Cream Pie is a cake and Whoopie Pies are a cakie cookie. Totally makes sense… ha!

Sweet Potato Turkey Shepard's Pie-10 Sweet Potato Turkey Shepard's Pie-12 Sweet Potato Turkey Shepard's Pie-13 Sweet Potato Turkey Shepard's Pie-14

Anyway, I used to make this for myself ALL THE TIME when I was in high school. I loved having something ready for when I got home after my internship or after one of my babysitting jobs. It helped me not get something junky on the way home. I would have something healthy when I arrived home that I could heat up. I would always used lean ground turkey, fresh veggies, and a low fat garlicky mashed potato on top. I focused on keeping things really healthy by not loading it up with butter and cream so I would add herbs and other seasonings to amp up the flavors.

Sweet Potato Turkey Shepard's Pie-4

And I think I pulled that off with this Sweet Potato Topped Turkey Shepard’s Pie as well! I used a lean ground turkey to keep the fat down, as compared to using ground beef chuck. But this recipe is more at my life’s current pace now with frozen veggies… hello convenience! As well, with keeping things nice and easy, I didn’t peel the sweet potatoes, but you certainly can if you prefer it that way.

Sweet Potato Turkey Shepard's Pie-5

 

This is the best kind of recipe for back to school dinners and fall comfort food. It makes a big batch that is great to enjoy solo, with plenty of leftovers, or as a big family. Eat up!!

I hope everyone has a great weekend!!!

Sweet Potato Turkey Shepard's Pie-6

 Turkey Shepard’s Pie with Sweet Potato Mash

Makes 8 servings

Ingredients

  • 2 pounds sweet potatoes, cut into 1″ cubes
  • 3 Tablespoons butter
  • Coarse salt and ground pepper
  • 1 Tablespoon vegetable oil
  • 6 medium carrots, halved lengthwise, quartered if large, and thinly sliced
  • 2 pounds ground turkey
  • 8 oz frozen pearl onions
  • 8 oz frozen peas
  • 8 oz frozen corn
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 6 oz tomato paste
  • 3/4 Cup water
  • 1/4 cup Worcestershire Sauce

Process

  1. Preheat over to 400 degrees.
  2. Fill a medium sized pot with salted water, add the potatoes and bring to a boil. Boil for 15 minutes, or until the potatoes are fork tender. Drain, and return to the pot, removed from heat. Add the butter and mash together with a potato masher.
  3. In a large skillet, heat the vegetable oil over medium high heat. Add the carrots and saute for 2 minutes.
  4. Add the ground turkey to the carrots. Break apart the turkey into small pieces while browning it. Cook for 3 minutes.
  5. Add the frozen vegetables, seasonings. Saute for a 2 minutes. Move the filling to the outside of the skillet to create a clear space in the center.
  6. Add the tomato paste in the center of the skillet, break apart and cook for 1 minute. Mix the entire mixture together and add the water and Worcestershire Sauce. Cook for another 2 minutes.
  7. Evenly pour the filling into a 8 x 13 pan. Top the filling with the mashed sweet potatoes.
  8. Bake for 20-25 minutes. Let cool for 10 minutes prior to serving.

Filed Under: Poultry, Recipes Tagged With: a year of pie, a year of pies, Carrots, corn, pearl onions, peas, shepard's pie, sweet potatoes, turkey shepard's pie

Fiesta Pasta Salad

June 26, 2014

Fiesta Pasta Salad

Olé, Olé, Olé, Olé
Olé, Olé, Olé, Olé

FIESTA!

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Filed Under: Recipes, Rice, Pasta, and Grains, Side Dishes, Summer BBQ Tagged With: black beans, canned diced tomatoes, cilantro, corn, diced tomatoes, limes, pasta salad, Red Pack, Red Pack Tomatoes, rotini pasta

Fusilli with Fresh Corn and Chicken in a Garlic Cream Sauce- SRC

June 23, 2014

Fusilli with Fresh Corn and Chicken in a Garlic Cream Sauce

Holy cow.

You guys this recipe knocked my socks off.

Fusilli with Fresh Corn and Chicken in a Garlic Cream Sauce-01

And then the dog ate them. Just kidding! He only eats the baby’s socks. And thankfully it’s summer so we’re going barefoot now. woohoo!

This recipe is simple but it hits all the right notes.

Fusilli with Fresh Corn and Chicken in a Garlic Cream Sauce-04 Fusilli with Fresh Corn and Chicken in a Garlic Cream Sauce-06

Since getting this month’s Secret Recipe Club assignment I’ve made this twice. Making a recipe again when I don’t have to is big. Especially in such a short period of time! But when you find something you love you go with it. And I loved Mary Kay’s blog called Homemade Cravings. Seriously, I had some cravings after I checked out her blog.

Fusilli with Fresh Corn and Chicken in a Garlic Cream Sauce-07 Fusilli with Fresh Corn and Chicken in a Garlic Cream Sauce-08

Check these out…  Mini Layer Nacho Bites, Panera Autumn Squash Soup, Cream Cheese and Caramel Frost Apple Cupcakes.  See, she has great taste! Check out her Pinterest account too. She pins some great dishes as well. yum!

Since I made this twice I made some alterations the second time around. Nothing too drastic but just a few things to make it my own. I increased the amount of chicken to the recipe to add more protein and increase the amount of servings this pasta dish made. (hello leftovers!) As well, I increased the amount of sauce that is made since I loved it the first time I made it so I had to have more!

Fusilli with Fresh Corn and Chicken in a Garlic Cream Sauce-09 Fusilli with Fresh Corn and Chicken in a Garlic Cream Sauce-10

It’s quick to get all of this together but my tip to you is how to get the kernels off the corn cobs easily and neatly. Take a big pan and put an upside down bowl in the middle of it. That is going to be your pedestal where you hold up your corn, bottom side down. Then you run your knife down the side of the corn, allowing the kernels to fall off into the pan.

Fusilli with Fresh Corn and Chicken in a Garlic Cream Sauce-02

Be sure to use all the great fresh corn you have at your finger tips this summer when you are making this great pasta dish. Yum! I bet this would also be great with some fresh zucchini as well.

Fusilli with Fresh Corn and Chicken in a Garlic Cream Sauce-03

Fusilli with Fresh Corn and Chicken in a Garlic Cream Sauce

Ingredients

  • 1 pound Fusilli (Rontini works well too)
  • 2 Tablespoons olive oil
  • 1 1/2  pounds chicken, chopped into bite size pieces
  • 3 cloves of garlic, minced
  • 4 ears of fresh corn on the cob, kernels cut off
  • 3/4 Cup half and half
  • 1/2 Cup freshly grated Parmesan cheese
  • 1 Tablespoon parsley, minced
  • Salt and Pepper

Process

  1. Cook the fusilli according to instructions on package. Reserve 1 Cup of the pasta water.
  2. In a large skillet, heat the olive oil over medium heat, add the chicken pieces. Brown the chicken and then move to the outer edges of the skillet.
  3. Add the garlic to the center of the skillet and saute for a minute.
  4.  Add the corn kernels to the skillet. Mix everything together and cook for another 4-5 minutes until tender, stirring every 30 seconds or so.
  5. Add the cup of pasta water, half and half, and the cheese. Allow to come to a low boil.
  6. Remove from heat and toss with the drained fusilli until all pasta is evenly coated. Toss with the minced parsley.

Adapted from Homemade Cravings

 

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Secret Recipe Club

There are so many other great posts out today. Be sure to check them out on the link below:

As well, check out my 2 years of Secret Recipe Club posts!!!!

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

Filed Under: Recipes, Rice, Pasta, and Grains Tagged With: chicken, corn, cream sauce, dinner, fusilli, garlic, half and half, how to cut corn off the cob, parsley, pasta, pasta and chicken, pasta dinner, recipe, Secret Recipe Club, SRC

Bacon Jalapeno Cornbread

April 19, 2013

Bacon Jalapeno Cornbread_A

You know who loves bacon? Our dog! Well, he loves the smell of it and sits in the kitchen desperately hoping he will get it. I see his little squish nose smelling the air frantically taking it all in. I’m sure he’s hoping that I’d use that to train him to ‘come’, ‘sit’ or ‘gimme paw’ but no way Jose!

Poor little Kempers had to endure while I made this Bacon Jalapeno Cornbread. Those poor little puppy eyes. But I didn’t crack! That bacon was for our cornbread!

Bacon Jalapeno Cornbread_01 Bacon Jalapeno Cornbread_02

Bacon Jalapeno Cornbread_03 Bacon Jalapeno Cornbread_04

And man, this cornbread is so good! It’s a very nice texture and of course the flavor is great. While I love sweet, dense cornbread this is savory and very light in density. The jalapeno gives it a nice little spicy edge. And of course anything with bacon kicks ass.

So, how did I pick cornbread for this week’s Sprint Cup Snack for this weekend’s race in Kansas? Well, Kansas is located in the bread basket and is known for their corn production. Well didn’t that just work out perfectly?

Bacon Jalapeno Cornbread_B

Eat ’em up!

Bacon Jalapeno Cornbread

Makes 6 servings

Ingredients

  • 2 tablespoons canola oil
  • 2 cups corn meal
  • 1 cup flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 cup sugar
  • 2 cups buttermilk
  • 2 large eggs, lightly beaten
  • 1/2 stick of butter, melted and cooled
  • 2 jalapenos, minced
  • 6 strips of cooked bacon, diced

Process

  1. Cover the surface of the 10-inch cast iron skillet with the canola oil. 
  2. Place the skillet in the oven while preheating the oven to 400 degrees.
  3. Combine the corn meal, flour, baking soda, salt, and sugar in a large bowl.
  4. Combine the buttermilk, eggs, and butter together.
  5. Gently mix the wet ingredients into the dry ingredients. Do not over mix.
  6. Carefully remove the hot skillet from the oven and pour the batter into the skillet. Bake for 25-30 minutes, until golden brown.

*I used a Scone & Cornbread Pan so I had some extra batter that I used to make 12 additional mini muffins, that I cooked for about 7 minutes. 

adapted from The Comfort Table by Katie Lee Joel

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{Sprint Cup Snacks Track Facts}

This is just the 3rd STP400 being held. When NASCAR changed up their schedule in 2011 this race was added to the schedule, in addition to the fall race at Kansas Motor Speedway. The speedway was built in 2001 to fulfill the need to have another Midwest track. Since then the economy in the area has been booming with new shopping center developments and hotels.

Track: 1.5 miles

Shape: D-Shaped Tri-Oval

Banking: 10.4-11 degree banking in the front stretch, 5 degree in the back stretch, and 17-20 degrees in the turns.

Surface: Asphalt

Capacity: 81,687 seats

Race: 267 laps for 400.5 miles

2012 winner:  Denny Hamlin

This site contains affiliate links

Filed Under: Uncategorized Tagged With: bacon, Bacon Jalapeno Cornbread, corn, cornbread, jalapeno, katie lee joel, sprint cup snacks, The comfort table cookbook

Vegetable Enchiladas with Easy Homemade Sauce

November 28, 2011

These Vegetable Enchiladas are packed of flavor from the colorful vegetable filling and an easy homemade enchilada sauce that will knock your socks off!

Original post from 11/28/11, pictures updated 1/16/19

Post Contains Affiliate Links. Read my full disclosure HERE 

I love making healthy comfort food. It makes enjoying a big filling meal, less guilt inducing. Cozy without the conflict, which is perfect for me.

Really, who doesn’t love hearty meals!?!? I want to enjoy them, but I don’t want it to impact my waist line. Sure, salads are crave-able, but really, let’s focus on what we really want: some yummy enchiladas! 

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Filed Under: Meatless Main Dishes, Recipes Tagged With: avocado, corn, Enchiladas, mexican, Vegetable Enchiladas, vegetables, vegetarian

Gazpacho

August 29, 2011

We live during a time when everything is available 24/7/365. Just because I can get a tomato or corn during freezing January, doesn’t mean I should. Over the last few years I have become much more aware of when I purchase food seasonally. I have gotten extremely picky over tomatoes. I think tomatoes really should only be purchased when they are fresh to your region. I admit that I can’t stop myself from buying grape tomatoes all year (I just need them) but I can promise you that I will NOT purchase some watery large tomato just to slap it on top of a burger.

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Filed Under: Recipes, Soups, Stews, Chili Tagged With: avocado, corn, gazpacho, grape tomatoes, soup, summer, tomatoes

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