What’s Cooking Wednesday with Amanda Usen

Aug 8, 2018 by

 

 

Here at Entangled, we like to read.

(Bet you would never have guessed that.)

 

So we also love quick-n-easy recipes that free up more time for us to indulge in our favorite past time.

Each week we’re sharing some of our favorite recipes to help you find a few extra minutes in your day to enjoy your next favorite book!

 

This week a special guest:

Cheddar Sweet Corn Pie from Natural Comfort Kitchen with Amanda Usen

 

 

 

 

Who tried it: Amanda Usen, author of Into the Fire

 

Why she likes it: 

It’s a summery way to enjoy CHEESE! I have one kid who loves pigs (and refuses to eat pork) and one kid who has recently become a pescetarian, so I’m always looking for a dish everyone in the family will eat. Plus, this “pie” reminds me of the Thanksgiving corn pudding recipe that I love, but it’s a whole lot lighter—except for the CHEESE, of course. It’s a bonus that this dish requires seven minutes of actual cooking, and then you stir everything up, put it in the oven, and go back to your book!

 

Ingredients:

2 T butter (plus extra for the dish)

1 C finely chopped yellow onion

1 medium garlic clove, minced

4 C fresh or thawed corn kernels (I used half fresh and half frozen)

⅔ C milk  (I used skim)

2 C (about 8 oz.) grated soft cheese  (I used some institutional cheddar we had hanging out in the fridge)

¾ C panko bread crumbs

1 t kosher or sea salt

¾ t ground white pepper (I subbed black pepper)

3 T chopped fresh chives, optional

3 eggs

Paprika (optional)

 

Directions:

Preheat oven to 375 (F) and move rack above middle position. Lightly butter or spray a standard sized pie plate. (I used a 10-inch stainless steel sauté pan.)

Melt 1½ tablespoons butter in a medium skillet over medium high heat. Add onion and cook about 4 minutes, until slightly browned at edges. Turn heat down to medium, add garlic, and cook 2 to 3 minutes, until garlic is fragrant but not browned. Combine onion/garlic mixture in a medium mixing bowl with corn, milk, 1½ cup cheese, ½ cup panko, salt and pepper, and chives. After stirring, add eggs and mix well. Pour mixture into prepared pan.

Melt remaining ½ tablespoon butter, let cool slightly, then combine with ¼ cup panko, ½ cup cheese, ½ tablespoon chives, and a pinch of salt and pepper. Sprinkle over the pie filling. Bake (on a rimmed baking sheet for easier handling) about 35 minutes, until slightly puffed, set, and beginning to brown. Cool 5 to 10 minutes before serving, topped with a dash of paprika and more chives, if desired.

 

 

With all that extra time not spent in the kitchen, what’s Amanda currently reading?

What Happens in Vegas by Shana Gray. It’s the first book in the Girls Weekend Away series—female cop meets professional poker player. Sexy hijinx ensue! I can’t resist a good fling story, and this one is pure fun.

 

 

Grab your copy of Into the Fire for FREE!

 

 

 

 

She’s cooking up a recipe for revenge…

Heir to the Calabrese restaurant empire, Jackson Calabrese can buy whatever he wants—except creativity. He can craft perfect paella, but if his new restaurant is going to take New York by storm, he’ll need help. And there’s only one chef with the culinary creativity to reinvent their menu: former rival—and lover—Lila Grant. The one woman with all the right ingredients to drive Jackson wild. And damned if he doesn’t want another taste.

During their time at the culinary Academy, Lila brought the heat in the kitchen and between Jackson’s sheets. Seducing her back into his bed—and his kitchen—should be easy. But after the way things ended between them, Lila isn’t giving anything away for free. Jackson may have made her an offer she can’t refuse, but she wants revenge, and she’ll take it served hot…one delicious bite at a time.

 

 

 

 

 


Amanda Usen knows two things for certain: chocolate cheesecake is good for breakfast, and a hot chef can steal your heart. Her husband stole hers the first day of class at the Culinary Institute of America. They live in Western New York with their three children, one crawfish, two guinea pigs, a tortoise, and a beagle. Amanda spends her days teaching pastry arts classes and her nights writing romance. If she isn’t baking or writing, she can usually be found reading a book and trying to get out of cooking dinner.

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