2/3 c sugar (or 1/2 c honey)
2 eggs
1/2 c butter, melted
1 c milk
2 t white vinegar
1/2 t soda
1 c cornmeal
1 c flour
1/2 t salt
Grease a muffin pan. Mix sugar (or honey), eggs, and butter. Add milk, vinegar, and soda and mix to combine. Mix in cornmeal, flour, and sugar. Divide into a dozen muffins. Bake at 350 degrees for 15-20 minutes.
Can also bake in an 8x8 pan for about 30 minutes or until center is set.
Tuesday, August 20, 2013
Wednesday, May 29, 2013
PESTO
We first started making pesto a few years ago. It has changed our lives! It is delicious on sandwiches (especially paninis), chicken, pasta, bread, etc. Try adding it to our Brunch Rolls (just spread it over the top of the cream cheese).
2 1/2 – 3 C basil leaves, gently packed
3/4 C fresh Parmesan cheese
3 garlic cloves, minced
1/3 C pinenuts, toasted
1/2-3/4C extra virgin olive oil
1/4 t kosher salt, plus more to taste
a few cracks pepper
Place everything but olive oil in a food processor. Give it a few pulses until things are chopped up.
Slowly pour in olive oil while processor is running until you reach the consistency you want. Add additional salt to taste. Eat it right away or store in the fridge or freezer.
Recipe from: Our Best Bites
2 1/2 – 3 C basil leaves, gently packed
3/4 C fresh Parmesan cheese
3 garlic cloves, minced
1/3 C pinenuts, toasted
1/2-3/4C extra virgin olive oil
1/4 t kosher salt, plus more to taste
a few cracks pepper
Place everything but olive oil in a food processor. Give it a few pulses until things are chopped up.
Slowly pour in olive oil while processor is running until you reach the consistency you want. Add additional salt to taste. Eat it right away or store in the fridge or freezer.
Recipe from: Our Best Bites
CORNMEAL PANCAKES
Whenever I don't feel like cooking dinner, I make breakfast for dinner. I really like the cornbread texture of these pancakes.
1-1/2 cup (scant) All-purpose Flour
1-1/2 cup Heaping Yellow Cornmeal
1/2 teaspoon Salt
3 Tablespoons Baking Powder
4 Tablespoons Sugar
2-1/4 cups Whole Milk (more If Needed)
2 whole Large Eggs
3 teaspoons Vanilla
4 Tablespoons Butter, Melted
1-1/2 cup (scant) All-purpose Flour
1-1/2 cup Heaping Yellow Cornmeal
1/2 teaspoon Salt
3 Tablespoons Baking Powder
4 Tablespoons Sugar
2-1/4 cups Whole Milk (more If Needed)
2 whole Large Eggs
3 teaspoons Vanilla
4 Tablespoons Butter, Melted
Mix together flour, cornmeal, salt, baking powder, and sugar in a bowl. Set aside.
In a separate bowl, mix milk, eggs, and vanilla. Pour into the dry ingredients, stirring gently.
Stir in melted butter. Set batter aside. If batter is overly thick, add a small amount of milk.
Cook on greased frying pan over medium-low heat. We served with our favorite Buttermilk Syrup.
Recipe from: Pioneer Woman
In a separate bowl, mix milk, eggs, and vanilla. Pour into the dry ingredients, stirring gently.
Stir in melted butter. Set batter aside. If batter is overly thick, add a small amount of milk.
Cook on greased frying pan over medium-low heat. We served with our favorite Buttermilk Syrup.
Recipe from: Pioneer Woman
Carrabba’s Chicken Bryan
We love Carrabba's and I like to get their Chicken Bryan. I was so excited to find this recipe online and it is oh so close to the original.
- 1 tablespoon minced garlic
- 1 tablespoon minced yellow
onion
- 2 tablespoons butter
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 2/3 cup cold butter, sliced
- 1 1/2 cups chopped sun-dried
tomatoes
- 1/4 cup chopped fresh basil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 6 boneless skinless chicken
breast halves
- extra virgin olive oil, for
brushing
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces caprino goat cheese
or 8 ounces other goat cheese, room temperature
1.
Saute garlic and onion
in 2 Tbls. butter in a large skillet over medium heat until tender.
2.
Stir wine and lemon
juice into skillet, increase heat to medium high, and simmer to reduce by half.
3.
Reduce heat to low and
stir in cold butter, one slice at a time.
4.
Stir in tomatoes,
basil, kosher salt, and white pepper; remove from heat; set aside.
5.
Brush chicken breasts
with olive oil and sprinkle with salt and black pepper.
6.
Grill chicken over hot
coals 15-20 minutes, or until cooked through.
7.
A couple of minutes
before chicken is done, place equal amounts of cheese on each breast Spoon
prepared sun-dried tomato sauce over chicken.
Recipe from: Food.com
GRANDMA EVADEAN'S SEMI-HOMEMADE ICE CREAM
This is a light, refreshingly fruity ice cream dessert. Our Grandma Evadean makes this for us when we visit and serves it with Pirouette wafer cookie sticks.
1/2 gallon Pineapple sherbet, slightly softened
1/2 gallon Vanilla ice cream, slightly softened
12 oz. Frozen raspberries, thawed
Place ingredients in a Bosch or Kitchenaid mixer with the paddle attachment. You may have to do this in 2 batches. Mix to combine. Resembles soft-serve ice cream if served immediately. You can also freeze until ready to scoop and serve.
1/2 gallon Pineapple sherbet, slightly softened
1/2 gallon Vanilla ice cream, slightly softened
12 oz. Frozen raspberries, thawed
Place ingredients in a Bosch or Kitchenaid mixer with the paddle attachment. You may have to do this in 2 batches. Mix to combine. Resembles soft-serve ice cream if served immediately. You can also freeze until ready to scoop and serve.
Lemon Ricotta Blueberry Muffins
This is my new favorite muffin recipe. I love the combination of blueberries and lemons and the ricotta leaves these very moist.
Yield: Makes 18-24 muffins
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
Zest of 2 lemons
1/2 cup unsalted butter, at room temperature
1 cup ricotta cheese (whole or low-fat is fine)
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh blueberries or blackberries
Turbinado sugar-for sprinkling on muffin tops (love this addition)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
Zest of 2 lemons
1/2 cup unsalted butter, at room temperature
1 cup ricotta cheese (whole or low-fat is fine)
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh blueberries or blackberries
Turbinado sugar-for sprinkling on muffin tops (love this addition)
1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a small bowl, add the sugar and lemon zest. Rub the lemon zest and sugar together with your fingers. Using an electric mixer, beat the butter and sugar and lemon zest mixture together until light and fluffy, about two minutes. Add the ricotta cheese and beat until smooth. Beat in the egg, lemon juice, and vanilla extract.
3. Add the dry ingredients and mix until just blended. Using an ice cream scoop or large spoon, fill each muffin cup half way with batter. Add three blackberries to each muffin cup. Top the muffins with remaining batter so blackberries are covered. Generously sprinkle turbinado sugar over each muffin top.
4. Bake muffins for about 20 minutes, or until the tops are slightly golden brown. Let muffins cool for five minutes and serve.
Recipe from: Two Peas & Their Pod
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a small bowl, add the sugar and lemon zest. Rub the lemon zest and sugar together with your fingers. Using an electric mixer, beat the butter and sugar and lemon zest mixture together until light and fluffy, about two minutes. Add the ricotta cheese and beat until smooth. Beat in the egg, lemon juice, and vanilla extract.
3. Add the dry ingredients and mix until just blended. Using an ice cream scoop or large spoon, fill each muffin cup half way with batter. Add three blackberries to each muffin cup. Top the muffins with remaining batter so blackberries are covered. Generously sprinkle turbinado sugar over each muffin top.
4. Bake muffins for about 20 minutes, or until the tops are slightly golden brown. Let muffins cool for five minutes and serve.
Recipe from: Two Peas & Their Pod
GARLIC RICE PILAF
This is one of my family's favorite sides. It must bake for quite a while, but it doesn't require a lot of hands-on preparation. We serve it with salmon.
2 tbsp. butter
3 cloves garlic, minced or pressed
1 cup long-grain white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Squeeze of lemon juice
Preheat
the oven to 375° F. Have ready a covered casserole dish. In a
saucepan or skillet, melt the butter over medium-high heat. Add the
garlic and rice to the pan and cook until both are golden brown, about
3-4 minutes. Stir in 1 cup of the chicken broth, salt and pepper and
bring to a boil.2 tbsp. butter
3 cloves garlic, minced or pressed
1 cup long-grain white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Squeeze of lemon juice
Pour the mixture into the casserole dish, cover, and bake for 25 minutes.
Stir in the remaining 1½ cups chicken broth and bake, covered, for another 45 minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.
RECIPE FROM: ANNIE'S EATS
BBQ Pork Tenderloin
We LOVED this recipe and will make it again and again. The rub really made it extra special. I went to WinCo and made a big batch of rub so that when I make this it will be a quick meal. Buying spices in the bulk section is such an expensive way to do it. Recipe is at the bottom.
1 pork tenderloins (about 2 pounds)
1 teaspoon salt
1 teaspoon pepper
2 teaspoons smoked paprika
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup BBQ Sauce
1 teaspoon salt
1 teaspoon pepper
2 teaspoons smoked paprika
1 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup BBQ Sauce
(If you made a big batch, use about 2
T rub).
Heat grill to 375° - 400°. Pat pork
tenderloin dry. Combine all dry spices and and sprinkle and rub over pork
tenderloin. Spray pork tenderloin with non-stick cooking spray and place on hot
grill.
Grill tenderloin, turning once during
the cooking process. When pork tenderloin is almost done, bast with BBQ sauce.
Cook until internal temperature has reached 145°, and the outside of the
tenderloin has good grill marks. (This took about 15-20 on my grill.)
You can also follow these same directions and cook in the oven for about 30 minutes or until the pork reaches 145°.
Let pork tenderloin rest for 5 - 10
minutes before slicing to serve.
Big batch rub:
1/3 cup + 1 T(heaping) salt, pepper, and cumin
¾ cup + 1 T extra smoked paprika
3 T + 1 t. onion powder and garlic
powder
*This makes enough for 20 pork
tenderloins.
Recipe from: Eclectic Recipes
Rachael Ray's Stir Fry
My family loves this recipe every time I make it. It comes from Rachael Ray's Just In Time cookbook.
1 package rice pilaf such as Zatarain's
2 leeks
3 T. vegetable oil
1 1/2 pounds boneless, skinless chicken
2 inch piece of fresh ginger, peeled and grated
3 large garlic cloves, grated
1-2 red bell peppers, cut into bite-size pieces
1 (8 oz.) can sliced water chestnuts, drained and chopped if desired.
1/4 t. pepper
1/2 c. chicken broth
1/4 c. tamari (aged soy sauce) or soy sauce
1 c. cashews or walnuts, toasted if desired (don't leave out nuts, they are yummy)
3-4 T. chopped fresh chives or 1-2 T. dried
Cook the rice according to package, I like to do this in my rice cooker.
Trim the leeks of rough tops and root ends. Cut the leeks length-wise, then slice into 1/2-inch-thick half-moons. Swish the leeks in a bowl of water, then drain well.
Heat the oil in a large skillet over high heat. Add the chicken and brown the meat on all sides, 4-5 minutes. Add the giner, garlic, leeks, and bell peppers and saute for another 3-4 minutes, tossing frequently. Add the water chestnuts, black pepper, and chicken brother and cook for a minute, then add tamari to taste and the nuts. Season with pepper.
Fluff the rice with a forks and stir in the chives. Serve with the chicken.
1 package rice pilaf such as Zatarain's
2 leeks
3 T. vegetable oil
1 1/2 pounds boneless, skinless chicken
2 inch piece of fresh ginger, peeled and grated
3 large garlic cloves, grated
1-2 red bell peppers, cut into bite-size pieces
1 (8 oz.) can sliced water chestnuts, drained and chopped if desired.
1/4 t. pepper
1/2 c. chicken broth
1/4 c. tamari (aged soy sauce) or soy sauce
1 c. cashews or walnuts, toasted if desired (don't leave out nuts, they are yummy)
3-4 T. chopped fresh chives or 1-2 T. dried
Cook the rice according to package, I like to do this in my rice cooker.
Trim the leeks of rough tops and root ends. Cut the leeks length-wise, then slice into 1/2-inch-thick half-moons. Swish the leeks in a bowl of water, then drain well.
Heat the oil in a large skillet over high heat. Add the chicken and brown the meat on all sides, 4-5 minutes. Add the giner, garlic, leeks, and bell peppers and saute for another 3-4 minutes, tossing frequently. Add the water chestnuts, black pepper, and chicken brother and cook for a minute, then add tamari to taste and the nuts. Season with pepper.
Fluff the rice with a forks and stir in the chives. Serve with the chicken.
Monday, February 4, 2013
Marshmallow Popcorn
I love this popcorn! The marshmallows are added to the popcorn, rather than melted into the syrup, resulting in ooey gooey pockets of marshmallowy deliciousness.
1 bag miniature marshmallows
6 quarts popcorn (1 full batch in smaller Stir Crazy Popcorn Popper) (1 cup unpopped kernels and 3 T oil)
2 c sugar
3/4 c corn syrup
3 cubes butter
2 t vanilla
Combine marshmallows and popcorn in a large bowl and set aside.
Combine butter, corn syrup, and sugar in medium saucepan. Bring to boil. Cook for 3 minutes, stirring frequently. Do not overcook. It will get hard. Remove from heat. Add vanilla and stir for 1 minute while cooling.
Pour syrup over popcorn. Stir to coat.
Recipe source: Dawn Thompson, slightly adapted
Subscribe to:
Comments (Atom)