Tomato and Corn Custard Pie

A few weeks ago I posted about a Tomato Fontina Torte with Rosemary Crust that was quite delicious. I got the recipe from a recent issue of Food Network Magazine, well, when I went to put the recipe back into my recipe binder (I’m one of those super-organized individuals) I noticed another recipe that I must have overlooked when I flipped through the magazine, a recipe for a Tomato and Corn Custard Pie that I knew I had to try and finally got around to it earlier this week. It ended up being the perfect combination of sweet and savory.

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To begin I baked the pie crust. I wish I had used my crust cover while baking the crust so it wouldn’t have browned as much during the final cooking with the actual pie in it.

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While the crust was in the oven I prepped all of my ingredients. I began by coring the tomatoes and slicing them into quarters. I then tossed them with kosher salt and spread them on a paper towel lined baking sheet so they could release their juices.

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Next I chopped up 6 scallions and divided them into two bowls and lightly beat three eggs. I took two major shortcuts for this recipe… I used pre-shredded sharp cheddar cheese and instead of using fresh corn I opted to use frozen corn that I steamed in the microwave.

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Following that I reserved 1/2 cup of the cooked corn in a large bowl and placed the remaining corn, about 1 1/2 cups, in a sauté pan with heavy cream and brought it to a simmer on medium heat.

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I then poured the mixture into the bowl of my food processor and blended it until it was smooth.

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I transferred the pureed corn-heavy cream mixture to the bowl with the reserved corn and whisked in the eggs, half of the cheese and scallions and some fresh ground black pepper.

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I poured this mixture into my cooked pie crust and placed it in a 350 F oven for 35 minutes until it was just set.

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While the custard was cooking in the oven I mixed the remaining scallions and cheese along with panko breadcrumbs and seasoned it with paprika, salt and pepper.

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I reserved 1/4 cup of the mixture and tossed the remaining mixture with the tomatoes.

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Once I removed the pie from the oven I increased the oven temperature to 400 F…

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And then topped the pie with the reserved mixture and placed the coated tomatoes on top of the pie and topped it with the remaining panko mixture left in the bowl. Finally I dotted the top of the pie with a tablespoon of butter.

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I placed the pie back in the oven for another 15 minutes, until the top was golden, and let it cool for a bit before slicing into it.

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Final verdict… Absolutely delicious! The custard is a tad bit sweet because of the corn and the panko breadcrumb topping is on the savory side because of the addition of the scallions, paprika and cheddar cheese. This is a definite winner I can see myself making many times to come!

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Tomato and Corn Custard Pie

Serves 6 to 8

Ingredients:

1 round refrigerated pie dough (half of a 14-ounce package)

2 beefsteak tomatoes (about 12 ounces)

Kosher salt

2 tablespoons unsalted butter

2 ears of corn, kernels cut off (1 to 1 1/2 cups) *I opted to use a 10 ounce bag of frozen corn that I steamed in the microwave)

1 cup heavy cream

3 large eggs, lightly beaten

6 scallions, chopped

1 cup grated sharp cheddar cheese (about 4 ounces)

Freshly ground black pepper

1/2 cup panko breadcrumbs

1 teaspoon chopped fresh thyme*

1/2 teaspoon paprika

Pinch of cayenne pepper*

*I omitted these two spices from my version

Directions:

1. Position racks in the middle and upper third of the oven and preheat to 350 F. Line a 9-inch pie plate with the dough, crimping the edge with your fingers. Poke the bottom of the crust all over with a fork. Line with foil and fill with pie weights or dried beans. Bake on the middle rack until golden around the edge, about 20 minutes. Remove the foil and weights; continue baking until golden all over, about 10 more minutes.

2. Meanwhile, core the tomatoes and cut into 1/2-inch wedges; toss with 1 1/2 teaspoons salt. Spread the tomatoes in a single layer on paper towels to drain until ready to use.

3. Melt 1 tablespoon butter in a medium saucepan over medium heat. Add the corn and cook stirring occasionally, until tender, about 5 minutes. Transfer 1/2 cup of the corn to a large bowl.

4. Add the heavy cream to the saucepan with the remaining corn and bring to a simmer. Carefully transfer the mixture to a blends and puree until smooth; transfer to the bowl with the corn. Whisk in the eggs, half each of the scallions and cheese, and a few grinds of black pepper; pour into the crust. Bake of the middle rack until the custards is just set, 35 to 40 minutes. Remove from the oven and increase the temperature to 400 F.

5. Mix the remaining scallions and cheese, the panko, thyme, paprika and 1/4 teaspoon each salt and pepper in a bowl. Sprinkle 1/4 cup of the mixture on top of the pie. Pat the tomato wedges with paper towels to absorb the excess moisture, then coat with the remaining panko mixture and arrange on top of the tart. Sprinkle any remaining panko on top; dot with the remaining 1 tablespoon butter. Return to the oven on the upper rack and bake until the top is golden, about 15 minutes. Let cool 30 minutes before slicing.

 

 

Chicken Spaghetti Casserole

You ever have something so delicious at someone else’s house that you can’t wait to make it yourself? That’s what happened to me this week. Over the weekend I had Chicken Spaghetti casserole at a friend’s house and instantly knew I had to make it myself. So, when I had some leftover chicken from dinner the other night I knew exactly what I would be using it for.

First up I got all of my ingredients prepped and together: 2 cups of shredded cheddar cheese, 1/3 cup of diced green and red bell peppers, two cooked chicken thighs shredded, half an onion diced, a can of cream of mushroom soup and spaghetti (I used only half of this one pound box). I should note that my measurements versus the original recipe are different since I opted to halve my version.

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After cooking the spaghetti – I broke it into thirds prior to adding it to the boiling water- I mixed it with all of the ingredients minus 1 cup of the shredded cheese. Prior to draining the spaghetti I reserved about 2 cups of the water from which I added about a cup to the mixture so it wouldn’t be too dry.

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I then poured the mixture into a greased 8 x 8 baking dish and topped it with the remaining shredded cheese

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And finally after baking it for 30 minutes in a 350F pre-heated oven it was ready and just as delicious as the first time I had it!

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The original recipe…

Chicken Spaghetti

Recipe courtesy of Ree Drummond

Total Time: 1 hr. 40 min

Prep: 20 min

Cook: 1 hr. 20 min

Yield: 8 servings

Ingredients

1 whole raw chicken, cut into 8 pieces

1 pound thin spaghetti, broken into 2-inch pieces

2 1/2 cups shredded sharp Cheddar

1/4 cup finely diced green bell pepper

1/4 cup finely diced red bell pepper

1 teaspoon seasoned salt

1/8 to 1/4 teaspoon cayenne pepper

Two 10 3/4-ounce cans cream of mushroom soup

1 medium onion, finely diced

Salt and freshly ground black pepper

Directions

Preheat the oven to 350degrees F.

Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, and then turn the heat to medium-low and simmer, 30 to 45 minutes.

Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups. Discard the bones and skin.

Cook the spaghetti in the chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, 1 1/2 cups of the cheese, the green peppers, red peppers, seasoned salt, cayenne, soup and onions, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.

Place the mixture in a 9- by 13-inch casserole pan and top with the remaining 1 cup cheese. Bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too dark, cover with foil.)

Quesadilla Casserole

I was running out of ideas of what to make for dinner – I’m a much more creative baker than cook – so I turned to one of the McCormick Recipe Creations I had in my cabinet and opted for a Quesadilla Casserole. The ingredients were basic, it seemed super quick and most importantly it sounded delicious.

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To start I gathered all of my ingredients together.

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Up first I chopped the onion and cooked it with the ground beef until it was browned.

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After draining the beef and onion mixture I added in two cans of tomato sauce, a can of black beans (drained and rinsed), a can of corn (undrained), and a can of chopped green chiles (undrained).

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After mixing that together I then added in all of the spices: chili powder, ground cumin, minced garlic and oregano leaves.

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I brought the mixture to a boil and then lowered the heat from medium-high to low and let it simmer for five minutes.

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Now it was time to assemble the casserole. I began by spreading 1/2 cup of the beef mixture into a 13 x 9 x 2 inch baking dish which I sprayed with a non-stick baking spray.

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I then topped that with three 8-inch flour tortillas.

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To complete the first layer of the casserole I topped the tortillas with half of the remaining beef mixture and then one cup of shredded cheddar cheese.

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I made the second layer by repeating the tortilla, beef & cheese order.

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I baked the casserole in a 350 degrees pre-heated oven for 15 minutes and then let it rest for 5 minutes before digging in. It was a hit… This recipe is definitely a keeper and thankfully uses spices that I currently have in my cabinet so there’s no need for the recipe packet next time.

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Quesadilla Casserole

2 tsp. chili powder

1 tsp. ground cumin

1 tsp. minced garlic

1/2 tsp. oregano leaves

1 lb. ground beef

1/2 cup chopped onion

2 cans (8 oz. each) tomato sauce

1 can (15 oz.) black beans, drained and rinsed

1 can (8 3/4 oz.) whole kernel corn, undrained

1 can (4 1/2 oz.) chopped green chiles, undrained

6 flour tortillas (8-inch)

2 cups shredded Cheddar cheese

1/2 tsp. red pepper (optional)

1. Brown beef and onion in large skillet on medium-high heat; drain. Add tomato sauce, beans, corn and green chiles; mix well. Stir in all of the spices except red pepper. Bring to a boil. Reduce heat to low; simmer 5 minutes. Add red pepper to taste, if desired.

2. Spread 1/2 cup of the beef mixture on bottom of 13x9x2- inch baking dish sprayed with no-stick cooking spray. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture and cheese.

3. Bake in preheated 350F oven 15 minutes or until heated through. Let stand 5 minutes before serving.