Orecchiette in Creamed Corn
It’s here, it’s here, Fresh cookbook is here! Hello again, it’s Sheena, digital food editor for bhg.com, joining in. I have not-so-patiently been waiting for this book, and warm summer-like weather to get here so I could start cooking from it. This weekend I dove in with the Orecchiette in Creamed Corn with Wilted Tomatoes and Arugula recipe. I’m here in Iowa, where, in case you haven’t heard, we have stellar sweet corn! So I grabbed my fresh-from-the-market sweet corn and got shucking. With the husks removed, I made easy work of cutting the corn off the cob with my handy Oxo Corn Peeler.
I do my best to cook healthy. This summer recipe is loaded with fresh produce, hence, lots of good-for-me vitamins, but it’s also got quite a bit of cream and cheese. I made an easy swap of fat-free half and half which saved me 49 calories and 9 g fat per serving. I didn’t touch the cheese amount. For me, the cheesier the better – and not just as it pertains to food. It might not be quite as rich, but it was darn good. If I had been willing to share this meal with anyone else, they would agree it was deliciously indulgent.