Tuesday, July 29, 2014

PEPPER-JACK CORNBREAD STICKS

  • 2 box(es) (8 1/2-ounce) Jiffy corn muffin mix
  • 3/4 cup(s) creamed corn
  • 3 ounce(s) (about 3/4 cup) pepper Jack, grated
  • 2 large eggs
  • 2 tablespoon(s) unsalted butter, melted; plus more butter for serving
  1. Preheat oven to 425 degrees F. Set 2 cast-iron cornbread-stick pans (see Note) in the top-third of oven until hot, about 15 minutes.
  2. Meanwhile, in a medium bowl, combine all ingredients except butter. Stir until batter just comes together; do not overmix.
  3. Carefully remove pans from oven and brush each cornbread-stick mold with butter. Fill each mold with about 2 tablespoons batter. Bake until sticks are golden and a toothpick inserted into center comes out clean, 12 to 15 minutes. Remove pans from oven and, using a sharpknife, release sticks. Serve warm with additional butter.

Sunday, July 27, 2014

COPYCAT PANERA STRAWBERRY CHICKEN SALAD

    Salad:
  • 12 oz grilled chicken breast, cut into strips
  • 12 cups salad greens
  • 2 cups strawberries, sliced
  • 2 cups blueberries
  • 1 cup mandarin oranges, canned, in it's own juice; drained + cut into bite-sized pieces
  • 1/2 cup slivered almonds
  • 1 cup pineapple chunks
  • Strawberry Poppy Seed Dressing:
  • 2 cups fresh strawberries, sliced
  • 1 cup balsamic vinegar
  • ¼ cup Stevia®
  • 4 tsp minced garlic
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 4 tsp poppy seeds
  1. Preheat grill to high heat.
  2. Season chicken breasts with salt and pepper. Spray grill with nonstick cooking spray. Place on hot grill, cooking 5 minutes on each side. Remove breasts from grill and set aside. Once chicken has had a chance to cool, slice into bite-sized strips.
  3. For dressing, place all ingredients except poppy seeds in a blender and blend until smooth. Add poppy seeds to dressing and pour into an air-tight jar or seal-able container and shake until the poppy seeds are well mixed. Refrigerated dressing will stay good for up to two weeks.
  4. Arrange 3 oz chicken, 3 cups salad greens, ½ cup strawberries, ½ cup blueberries, ¼ cup pineapple, ¼ cup Mandarin oranges, 2 Tbsp almonds on each plate and top with 2 Tbsp of Strawberry Poppy Seed Dressing.
For an even quicker salad, purchase pre-grilled chicken strips.

Note: This recipe from Skinny Mom


Friday, July 25, 2014

TACO MEATLOAF

While I am sitting around recovering from surgery I am bored and doing a lot of looking around on the web. I saw this recipe and thought it is something I would like to try so I am posting it here for my future reference. Perhaps some of you may want to try it, too.

TACO MEAT LOAF 
(An Ameri-Tex-Mex Fusion)

1 pound of LEAN ground beef (less than 10% fat)
½ cup of finely crushed corn chips
1 beaten egg
3 teaspoons chili powder
1 teaspoon cumin
½ cup of (your favorite) thick and chunky salsa
½ teaspoon black pepper
½ cup of Mexican blend shredded cheese

TOPPING
1 cup of refried beans
¼ cup of your favorite salsa
1 cup of Mexican blend shredded cheese

In a bowl, mix the ground beef, corn chips, egg, chili powder, cumin, salsa, black pepper and ½ cup of shredded cheese. Mix thoroughly and form into an oval on the baking sheet (not in a loaf pan).
In a small bowl, mix the refried beans with ¼ cup of salsa and frost the top of the uncooked meatloaf with it. Bake at 375° for 45 minutes. The last few minutes of baking time, sprinkle the top of the meatloaf with one cup of shredded cheese and return to oven.



Tuesday, July 15, 2014

MEXICALI QUICHE WITH AVODADO TOPPING

6 (6-inch) corn tortillas
1/2 lb bulk hot pork sausage
1/2 cup finely chopped onion
1 tsp cumin
1 tbsp chili powder
3 large eggs, slightly beaten
1 can (4-oz) chopped green chiles, divided
1/2 tsp salt
1/8 tsp black pepper
1 1/2 cups half-and-half
1 1/2 cups shredded Monterrey Jack cheese, divided
Avocado topping, recipe below

Soften tortillas in the microwave just until pliable. Place one in each of 6 lightly greased 10-oz custard cups; set aside. You can overlap the tortillas in a deep dish glass pie plate if you do not have the custard cups. Let the tortillas lay a little over the top of the rim.

In a skillet lightly brown the sausage with the onion, cumin, and chili powder, stirring to crumble. Drain well and set aside.

Combine the eggs, half the green chiles, salt, pepper, and half-and-half in a large mixing bowl; stir in the sausage mixture.

Spoon half the egg mixture into the shells, sprinkle with half the cheese. Pour the other half of the egg mixture over the cheese.

Bake at 350 degrees for 20; sprinkle the remaining cheese over all and bake another 5 minutes.

Remove from oven and let stand 5 minutes.

Remove from the custard cups and sprinkle with the green chiles.

Serve with the following Avocado Topping:

1 ripe avocado, peeled and mashed
1 tomato, peeled, seeded, chopped
1 garlic clove, minced
1 to 2 tablespoons lime juice

Combine all topping ingredients in a small bowl until well blended.






Monday, July 14, 2014

BACON TOMATO CUPS

8 slices bacon, cooked crisp and drained
1 medium tomato, chopped
3-oz Mozzarella cheese, grated
1/2 cup mayonnaise
1 tsp dried basil
1 tsp garlic powder
1 tsp thyme
1/2 tsp oregano
1 can refrigerated flaky biscuits

Preheat oven to 375 degrees.
Spray mini muffin pan/s (24 cups needed) with nonstick cooking spray.

Mix all ingredients, except biscuits, together in a medium bowl.

Separate each biscuit into 2 or 3 and place in the prepared mini muffin pan/s.  Press each down into the cup. Fill the cups with the bacon mixture and bake 12 minutes at 375 degrees or until browned.


PECAN AND CHEESE CRESCENT BITES



1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

1/4
cup plum jam
1/2
cup diced dried fruit and raisin mixture, chopped
4
oz Cambozola cheese, cut into 24 small slices
24
pecan halves

Heat oven to 375°F. 
Line cookie sheet with parchment paper, or spray lightly with cooking spray.


  • Unroll dough into 1 long rectangle. Gently press perforations to seal.
  • Stir jam to soften; spread over dough. Sprinkle with dried fruits. Starting with one long side, roll up dough. With serrated knife, cut into 24 slices; place, cut side down, on paper-lined cookie sheet.
  • Bake 13 to 15 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Cool slightly, about 2 minutes.
  • Top each with slice of Cambozola cheese and pecan half. Serve warm or at room temperature.

  • Notes: This is an old recipe from Pillsbury. 
  • Cambozola cheese is a German cheese similar to Gorgonzola and Camembert. If you prefer, you can crumble blue cheese over these rather than use the Cambozola.
  • Also good with a very thin slice of fresh apple or pear added before the cheese and pecan.


Friday, July 11, 2014

MICROWAVE CARAMEL NUT CREAM PIE

1 can (14-oz) sweetened condensed milk
1 cup chopped pecans
2 tbsp milk
1/2 tsp ground cinnamon
1 cup whipping cream, whipped
1 graham cracker pie crust

Pour the sweetened condensed milk into a 2-quart class measuring cup and microwave on medium power 4 minutes, stirring briskly after 2 minutes until smooth.  Cook on medium-low power 12 to 18 minutes until very thick and caramel-colored, stirring briskly every 2 minutes until smooth.

Stir the nuts, milk, and cinnamon into the warm caramelized mixture; cool to room temperature.  Fold in the whipped cream.

Pour filling into the pie crust and chill at least 3 hours until set.

Garnish pie wedges as desired with whipped cream, nuts, etc.

Leftovers must be refrigerated.


Tuesday, July 8, 2014

HOMEMADE COFFEE CREAMER

This is a recipe I got from a friend. Did you know that the most popular refrigerated coffee creamer has 15 chemicals among it's ingredients?

14 oz sweetened condensed milk
2 cups milk

optional flavors
1/3 cup flavored syrup
Cocoa Powder
Vanilla Extract
Almond Extract
Cinnamon

Other flavor ideas:
French Vanilla - 2 teaspoons vanilla extract

Chocolate Almond - Cocoa Powder and Almond Extract

Strudel Cake - 1 Tblsp Cinnamon, Vanilla, and Almond Extract
Cinnamon Cake - 2 Tsp Cinnamon, 2 Tsp Vanilla Ex

You can experiment to come up with your own favorite flavors.


Friday, July 4, 2014

SISTERS CHICKEN SALAD

3 cups cooked chicken, diced
1 cup celery, thinly sliced
1/2 cup onion, minced
1 teaspoon salt
2 tablespoons lemon juice
1 cup seedless grapes, sliced
1/4 cup mayonnaise (can sub greek yogurt)
1 (11 ounce) cans mandarin oranges, drained
1/2 cup toasted almond
romaine lettuce or boston lettuce

In a large salad bowl blend together chicken, celery, onions, salt, lemon juice, and grapes. Refrigerate 4 hours or overnight.
Just prior to serving add mayonnaise, oranges, and almonds, tossing gently to avoid breaking the oranges.
Serve on leaves of Romaine or Boston lettuce or scoop generously into a avocado half.


Serves 4 large portions or 8 smaller ones.



Notes: Anyone who follows my blogs knows I don't eat chicken but my family loves it. I hear this is great but I have not tasted it.  I got this recipe from a friend.

Requires 4 hours chill time but goes together quickly making it a 'Quick Fix Recipe'.

Tuesday, July 1, 2014

EASY CRUSTY BREAD

I got this recipe from my cousin. It has to sit overnight or 12 to 18 hours but I am posting it here because other than sitting, it goes together in a couple of minutes and bakes quickly. If you like homemade bread but don't want to knead, rest, etc this is a recipe that doesn't require much of your attention.

This is insanely easy - it literally took 2 minutes to stir together the dough - let it sit overnight and then bake.
Crusty Bread (simplysogood)
3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.