I went shopping when I was hungry.
I unintentionally grabbed them, in fact I read the ingredients and specifically decided I wanted the plain blue corn, not the red hot ones. I had made an intentional choice. I paid, and hurried out of the store. While I hurried through the parking lot looking at the gorgeous afternoon light with weddings on my mind thinking about the bride I’d just met with and to find my car. I discretely opened that bag of chips only to realized somehow they were red hot flavored! I didn’t have time to go back in and try to explain I accidentally picked out chips that i didn’t feel like eating but had ripped the bag open and eaten some in hopes that I might like them. If I hadn’t opened them maybe…
So I made them into a casserole!
Red Hot Blues Corn chip Casserole | Gluten free sugar free dairy free
1 bag of Red Hot Blues, blue corn chips from Garden of Eatin
1/2 cup cooked corn
1/2 cup cooked lentils
1/4 cup cooked black eyed peas
1/2 cup diced tomatoes
5-6 eggs beaten
1/4 cup chopped parsley
salt and pepper to taste
In a baking pan layer in corn chips, lentils, more corn chips, tomatoes, more corn chips, corn, more corn chips. Repeat until pan is full.
In a bowl add parsley to beaten eggs and pour over casserole. Bake at 350 for 45 minutes – 1 hour.
For everyone who loves the Pull back shot here they are!
What I shot.
How I shot it.
1 light source: the window on the right
2 reflected light by a priority box unopened being held up with my toes and the bell pepper.
What I shot.
Pull back. Here you can see I’ve improved my reflector a wee bit. The priority box now has been opened and I’ve taped this silver reflective stuff to it. And it stands up on its own!