This recipe goes back aways - back to when we had fresh corn and onions on a weekly basis. I mean, its only been two weeks and I am really missing our CSA goodie bag! Having received so much corn and potatoes for a number of weeks in a row, we really were looking for meals that utilized these ingredients. Nick decided to take the lead in the kitchen on this night and wing a recipe. While not really a traditional shephard's pie in any way, the same flavor profile was there.
Using the special corn trick, Nick cut the kernels off of the ears of corn.
Meanwhile, I helped peel some potatoes, Nick cut them up and plopped them in a pot full of water and let them cook until soft.
The onions continued to cook down until they were nice and mushy.
Once the onions were done, Nick put them in a bowl and set them aside for later and added the corn to the pan to heat up.
Once the potatoes were done, Nick mashed them up, added some salt, butter and leftover sour cream that we had in our refridgerator and served them in the base of the bowls.
Nick then spooned the corn and the caramelized onions to the top of the potatoes.
In the meantime, Nick had grilled the Johnsonville Chicken Sausages easily on the Foreman Grill and placed them on top of all the yumminess in the bowls. Nick and I are big fans of this chicken sausage - flavorful and easy to cook. They have a variety of styles like three cheese Italian and apple chicken.
This dinner was easy (not necessarily quick!) and flavorful, and is definitely something more suited for the cold days ahead - in fact, I think we'll have to make something similar again with all the corn that is sitting in our freezer. With Thanksgiving ahead, there are plenty of variations to this meal that can use up plenty of leftovers!
- bunches of red onion
- the kernals from 1 or 2 ears of corn
- Johnsonville chicken sausages
|Kernels of corn...|
|Dinner is Served!|