Beef Souvlaki

When I lived in Binghamton, spiedies were the huge staple of city dining.  They originated there as a result of a large greek community that settled in the southern tier of New York.

I imagine, though I very well could be wrong, that the inspiration behind the americanized, skewerized creation might be souvlaki.

Like spiedies, it's marinated meat barbequed on skewers.  You can go 100% authentic Greek and cook with lamb, but I usually substitute with chicken or beef.

Spiedie marinades are usually a combination of souvlaki marinade and italian seasoning.  The souvlaki itself is much more simple, incorporating traditional Greek flavors like lemon juice, garlic and oregano.  And, instead of using Italian or French bread, souvlaki is served with (what else?) pita bread.

The combination of flavors in souvlaki is powerful.  I am in absolute love with greek-style marinades and an obscene amount of oregano.

And then, you pile all that goodness into a big, fluffy pita.  Reminiscent of a big, delicious burrito.  My other favorite thing to eat.

I have a lot of favorites.

And yes, it changes every day.




Beef Souvlaki

1 lb. beef steak, cubed
1/2 cup olive oil
1/4 cup lemon juice
1 tbsp minced garlic
1 tbsp dried oregano

Pita shells
Lettuce
Tomatoes
Onions
Tzatziki Sauce



Combine the olive oil, lemon juice, garlic and oregano in a large bowl.  Marinate the meat in the mixture overnight.

Cook the meat on a grill to desired doneness.

Place the meat in a pita shell and top with lettuce, tomatoes, onions and a dollop of Tzatziki.




Listening to:   Willow Smith - Whip My Hair

Lemon Balm Lemonade

With such a heatwave in my neck of the woods, as well as a ton of holiday-related festivities and showers, I've been working hard to come up with tons of good drinks to put on ice.

I used this recipe for a baby shower recently.  I wanted to jazz up a pitcher of pink lemonade (to go with pink everything else), so I garnished the drinks with fresh lemon balm.  Now, I keep this frozen lemonade syrup in my freezer at all times.  Because I want it at all times.

So perfect on a hot day!




Lemon Balm Lemonade
(inspired by my Cilantro Limeade)

1 cup sugar

1 cup water

1 cup fresh lemon balm

1 1/2 cups lemon juice

6 cups water

Combine the sugar and 1 cup water in a saucepan on medium low.  Allow the mixture to simmer until all of the sugar is completely dissolved. 

Remove from heat and add the lemon .  Let steep until the mixture is room-temperature.

Add the lemon juice.  (At this point, the concentrate is done.  You can freeze for later.)

When ready to serve, add the concentrate and 6 cups of water in a large pitcher of ice.

Garnish with a lemon wedge and a couple sprigs of lemon grass or more lemon balm.

Listening to:   3oh!3 - Richman

Cilantro Limeade

One of the drawbacks of the foodblog era is that it's hard to come up with a 100% original idea.  Every time I think, "no one has ever tried this before", I check google and find a million search results that prove me wrong.  

Such was the case with this cilantro limeade.  At first, I was trying to figure out a way to substitute my favorite store-bought limeade concentrate can with something natural and homemade.  You know, for every recipe that I make that starts with "margarita".  Happens a lot.

Then, I got thinking about how I good cilantro and lime go together.  Cilantro lime chicken?  Rice?  Salad dressing?

The combo of sweet, but sour lime flavor with a fresh burst of cilantro is good on everything, so why should it not be good on its own?

As it turns out, I'm not the first person to make this hypothesis.

Nonetheless, I tried it for myself with outstanding results. I made a big batch of concentrated limeade syrup to freeze and use for margaritas and lime-flavored treats.  Then, I tried out a little limeade with the added cilantro.

This is an absolutely perfect, thirst-quenching compliment to a super hot day in New York.

Cilantro Limeade

1 cup sugar

1 cup water

1 cup fresh cilantro

1 1/2 cups lime juice

6 cups water

Combine the sugar and 1 cup water in a saucepan on medium low.  Allow the mixture to simmer until all of the sugar is completely dissolved. 

Remove from heat and add the cilantro.  Let steep until the mixture is room-temperature.

Add the lime juice.  (At this point, the concentrate is done.  You can freeze for later.)

When ready to serve, add the concentrate and 6 cups of water in a large pitcher of ice.

Garnish with the cilantro and lime wedges.

Listening to:   KISS - I Wanna Rock & Roll All Night

Red, White & Blue Frozen Cocktail

What do you get when you combine three of the most delicious and famous frozen drinks for a patriotic holiday celebration.

This.  You get this.

A cocktail of rum and tequila.  A fruity mixture of strawberries, lemons, limes, oranges, pineapples and coconut.  

It's almost like a big kid's fruit smoothie.

Happy Memorial Day!

Red, White & Blue Frozen Cocktail

1/2 cup Strawberry Dacquiri

1/2 cup Pina Colada

1/2 cup Blue Margarita

Whipped Cream

4th of July-themed spinkles

In a large cocktail glass, pour in blue margarita.  Follow with pina colada.  Top with strawberry dacquiri.  Try to pour slowly to keep the layers separated.

Top with whipped cream and sprinkles.

Listening to:  Katy Perry - Firework

Frozen Strawberry Dacquiris

The big fruity finale in this patriotic cocktail is a super delicious dacquiri made with real strawberries and a hint of lemon.




Frozen Strawberry Dacquiris

1 cup strawberries
3 tbsp lemon juice
3 tbsp sugar
1/3 cup rum
2 cups crushed ice


Combine all ingredients in a blender and blend until smooth.  Garnish with a sugared rim, a slice of lemon and a strawberry.




Listening to:   Baha Men - Who Let The Dogs Out?

Frozen Pina Coladas

Here's Part Two of my Memorial Day cocktail celebration!

If you like the tropical flavors of pineapple and coconut, you'll love this!



Frozen Pina Coladas

1/2 cup pineapple juice
1/3 cup rum (I like using tropical flavored rums)
1/4 cup coconut cream
1/4 cup crushed pineapple
1 tsp grenadine
2 cups crushed ice


Combine all ingredients in a blender and blend until smooth.  Garnish with a slice of pineapple and a maraschino cherry.




Listening to:  Bruce Springsteen - Born in the USA

Blue Frozen Margaritas

Ok, this may be the last time I make anything margarita-ish.

Probably not, but maybe.

Doubtful, but could be.

I feel like Memorial Day is the first official day of the real summer.  Even though it technically takes place in the spring time, the celebration is an invitation to start enjoying the sunshine.

In the community I live in, we have a big Memorial Day celebration complete with a chicken barbeque, live entertainment, marching band contests, bagpipe concerts, snow cones and a big parade of antique care shows and fire trucks.

One of my favorite things to do on Memorial Day Weekend is eat boatloads of barbequed chicken and salt potatoes, washed down with frozen cocktails.

My favorite is a three-part frozen concoction with a patriotic twist for the holiday.  Since it's a long weekend, I'm going to go easy with the recipe-making and give you some yummy drinks to help you celebrate.  Three steps in three days.

If I can wait that long!

Happy Memorial Day and enjoy your long weekend!



Blue Margaritas

1 6 oz. can frozen limeade concentrate
1/4 cup tequila
2 tbsp blue curacao
1-2 tbsp orange juice
2 cups crushed ice


Combine all ingredients into a blender and blend until smooth.  Serve in a margarita glass with a salted rim and lime slice garnish.




Listening to:  Lee Greenwood - God Bless The USA

Hazelnut Gelato with Nutella Sauce

This marks my third experience with gelato.

The first time, I was in New York City.  It was a couple years ago, and I can't remember the name of the cafe, but I do know that it was near NYU and everything on the menu was written in Italian.  My long-lost non-biological sister, Elizabeth, had come to the city to visit and we had walked what seemed like 4,000 miles (actually turned out to be closer to nine), and stopped by this shop on our way to our final destination of the day, Ground Zero.

The second time, I was in the Carousel Mall in Syracuse.  I managed to get the Hubbs out of Eastern Mountain Sports just long enough to find sustenance before he dragged me back in.  Seriously, how long does it take to pick out camping supplies?

15 minutes just to check out the collection of sporks and collapsable bowls ..  I kid you not.

The NYC gelato was chocolate.  Rich and creamy, it felt like you were breaking a law of physics with every bite of that ice cold melted chocolate.

The 'Cuse gelato was flavored with pineapple.  It was like they knew that the texture of pineapple made my skin crawl so they infused the sweet flavor into a creamy, velvety soft mass.

Needless to say, gelato trumps ice cream in my mind.  I mean, ice cream is always easier to find, but the flavor of ice cream pales in comparison to the boldness of gelato.  So, I knew if I wanted to master frozen treats, I'd need to find myself a consistent and delicious recipe for gelato.

I chose hazelnut because it's one of my all-time favorite flavors.  It's to the point where I might be tempted to drink hazelnut coffee creamer straight from the jug.  Gross to watch, but so tasty!

And nutella?

You know how I feel about that.  It's the perfect compliment to this gelato, as if it weren't flavorful enough.

I made this as a little sundae with whipped cream and toasted hazelnuts on top, but you can let your imagination run wild with this!




Hazelnut Gelato with Nutella Sauce

Hazelnut Gelato:
1 1/2 cups hazelnuts, toasted and ground
1  1/2 cups milk
1/4 cup sugar
3 egg yolks
1/4 tsp salt

Nutella Sauce:
1/2 cup Nutella spread
1/4 cup heavy cream
2 tbsp sugar


Combine the milk and hazelnuts in a saucepan over medium heat.  As soon as the milk begins to boil, remove from heat.  Let the mixture sit and cool for at least one hour.

Strain the hazelnuts out of the mixture with a cheesecloth.

In a stand mixer, combine sugar, salt and egg yolks.  Beat the mixture on medium for 5 minutes.  Slowly fold in the strained milk mixture.

Transfer the mixture into a double boiler to temper the eggs.  Once the mixture is smooth and thoroughly cooked, remove from heat and allow to cool.

Chill the mixture and place in an ice cream maker to finish the gelato.

For the sauce, combine ingredients in a saucepan over medium heat.  Allow the mixture to thicken for about 10-15 minutes.  Spoon over ice cream.

Top with chopped toasted hazelnuts and whipped cream.





Listening to:   Britney Spears - Gimme More

Banana Boats

Let me tell you a story.

My bestest friend went into the air force last year.  He shipped off clear across the country for training and we now communicate primarily over the phone across a three-hour time difference.  Since I've never been to the west coast, I'm forced to live vicariously through him as he explores everything the pacific side has to offer.  It was during a free weekend on a California beach that he texted me a photo of a banana boat.  Roasted over a bonfire, the contents of that banana peel made me instantly drool.

I was determined to try it for myself.

Now, I don't really know if this qualifies as a full-fledged recipe.  It's more of a general outline followed by my sincere permission to go nuts.  Put anything you want in these banana boats.  As long as you don't go for meat or vegetables, I don't think you could screw these bananas up.  Whatever you choose will taste absolutely fantastic.

This is going to be a staple of all of my future barbeques and bonfires.




Banana Boats

4 bananas
1/2 cup mini marshmallows
1/2 cup roughly chopped nuts
1/2 cup chocolate, peanut butter and/or butterscotch chips
1/2 cup coconut


Cut a slit in the banana peel lengthwise.  Open the peel to form a pocket over the banana.  Divide all the toppings into four portions and insert into the banana peel.

Wrap each banana in aluminum foil so that the slit is facing upward, but still exposed.  Place each banana on a grill or on a skillet over an open fire.

Cook until the marshmallows are browned and the banana peel is blackened and soft.  Eat right out of the banana peel with a spoon.





Listening to:   Lady Antebellum - Just A Kiss

Extra Sharp Baked Macaroni & Cheese

Sometimes, there's nothing more comforting and homey than mac and cheese.

Sometimes, I get really ambitious and mix in gourmet ingredients.

Sometimes, I'm tired and cranky and I just want cheese.  And more cheese.  And then a little more.

I don't really subscribe to the idea that macaroni and cheese needs a blend of four thousand artisan cheeses.  It might be because I grew up in a cheese-making community and I now crave the bite of the sharpest of cheeses.  So about 140% of the time, these gourmet cheese blends are far too bland for my tastes.

My favorite mac and cheese, of all the variations I can find, is a pure and simple and extra sharp version.  It reminds me of the version my mom made when I was growing up.  Cheesy and gooey and perfect.  This kind of macaroni and cheese was usually found on our table with a big plate of venison, another of my favoritest of dinner choices.

If you want to know how good this is, it's 86 degrees and I'm standing over an oven eating piping hot food.  It's that good.





Extra Sharp Baked Macaroni & Cheese

1 lb. macaroni, cooked and strained
3 tbsp butter
3 tbsp flour
2 1/2 cups milk
1 cup white onion, diced
2 cups shredded extra sharp cheddar cheese
1 tsp dry mustard
1 tsp paprika

Topping:
1 cup panko bread crumbs
2 tbsp olive oil


Preheat oven 350F.

Pour the strained pasta into a baking dish.

In a large saucepan, combine butter and flour to create a roux.  Add milk and stir consistently to allow the mixture to thicken.  Add the cheese in portions.  Let melt until the mixture becomes smooth.  Stir in the onions, mustard and paprika.  Remove from heat and pour over the macaroni.

In a small bowl, combine oil and panko crumbs.  Sprinkle over the top of the cheese mixture.

Bake for 30-35 minutes or until the cheese is browned and bubbly.




Listening to:   Green Day - American Idiot

Amaretto Sour Lemon Bars

This is becoming a trend.

Like the habit I have of adding Frank's Red Hot to everything savory.  Or, that obsession I had recently to include cake batter in everything sweet.

Yeah, it's kinda like that.

I'm becoming increasing more preoccupied with the concept of booze in my food.  Boozefood.

I mean, who doesn't like wine in their pasta sauce?  Or limoncello in their cupcakes?  Tequila in their key lime bars?

The lime bars actually inspired this recipe.  I love lemon bars. I above love amaretto sours.

Combine the two?  Mmmmmm... heaven.

This recipe is similar to the lime bars, too, in that omitting the amaretto still leaves you with an out-of-this-world lemon bar.  It's like getting two recipes in one!

Booze me.



Amaretto Sour Lemon Squares
(adapted from my Margarita Key Lime Bars)

Crust:
1 cup finely crushed graham crackers
1/2 cup finely chopped toasted almonds
1/3 cup sugar
1/3 cup butter, melted

Filling:
3 eggs
1 1/2 cups sugar
1 tbsp lemon zest
2/3 cup lemon juice
1/4 cup flour
1/4 cup milk
2 tbsp amaretto
1/2 tsp salt



Preheat oven 350F.

For the crust, combine all ingredients in a bowl.  Smush mixture into the bottom of an 8x8 baking dish. Bake in the oven for 10 minutes.  Let cool.

For the filling, combine all the ingredients in the bowl until smooth.  Spread over crust.  Bake an additional 15-20 minutes.

Refrigerate overnight.  Garnish with Confectioner's sugar and toasted almond slivers.




Listening to:   Jimmy Buffet - It's 5 O'clock Somewhere

Margarita Key Lime Bars

Disclaimer: Despite what you may think, I do not own stock in tequila.

I do, however, live in Margaritaville.  And, it's magical.  Everything you thought living inside a Jimmy Buffet song would be, and should be.

Like I said before, I don't really like tequila.  But, I love margaritas.

I like margaritas in a glass.  I like margaritas in a pie plate.  Now, I like margaritas in a key lime bar.

I like them, everyday.  All day.

And, here's a bonus, like the Margarita Pie, a couple minor tweaks can give you a really stellar non-alcoholic key lime bar.

What more could you ask for?




Margarita Key Lime Bars

Crust:
1 1/3 cup finely mashed pretzels
1/3 cup sugar
1/3 cup butter

Lime Filling:
3 eggs
1 1/2 cups sugar
1 tbsp lime zest
1/2 cup key lime juice
1/4 cup flour
1/4 cup milk
2 tbsp tequila
1 tbsp triple sec
1/2 tsp salt



Preheat oven 350F.

For the crust, combine all ingredients and smush into the bottom of a 8x8 dish.  Toast in the oven for 8-10 minutes.

For the filling, combine all ingredients and spread onto the crust.  Bake an additional 15-20 minutes.

Refrigerate overnight.  Before serving, garnish with Confectioner's sugar or lime peels.

For a non-alcoholic version, omit the alcohol, add an additional 1/4 cup lime juice, and substitute graham crackers for the pretzels.




Listening to:   Jimmy Buffet - Margaritaville

Margarita Pie

Margaritassss.

I really enjoy them.

I don't like tequila per se, but when you mix it with limes, triple sec and salt, I'm a sucker.

So, when I headed over to my momma's house for a belated Mother's day celebration yesterday, I was more than overjoyed to find that she had brought home a version of this pie her coworker had made.  Non-alcoholic, of course, considering that she works with wee little children all day long.  But, it made me yearn for a real margarita, or, at least, real tequila and triple sec.

So, I immediately got to work.  And, the results... perfection.  Creamy.  Zesty.  Cool.  Sharp.  Salty.  All the best adjectives to describe a well-crafted margarita, but in pie form.

Can you resist?

Margarita Pie
(adapted from Food Network)

Crust:
1 1/2 cup crushed pretzels
1/3 cup sugar
1/3 cup butter, melted

Filling:
1 can sweetened condensed milk
1/4 cup lime juice
3 tbsp tequila
2 tbsp Triple Sec
1 container frozen whipped topping



Combine the pretzels, sugar and butter in a large bowl.  Press into the bottom of a pie pan.

In a stand mixer, combine the milk, lime juice, tequila and triple sec in a stand mixer. Fold in the whipped topping.  Pour into the pretzel crust.

Smooth out and garnish with lime slices.




Listening to:   Alice Cooper - School's Out

Batter Pudding

Pudding.. Puddingah.. Puh-ding-gah.

Is anybody else like me and tries to imitate Bill Cosby everytime the word pudding is uttered.  No?

I didn't think so.

I'm really into this recipe idea because I actually use pudding on a fairly semi-regular basis.  Hubbs loves puddin'.  Even the sugar-free kind I buy him when I feel like dieting.  He doesn't diet, but then again, he doesn't taste-test and re-taste-test every batch of pudding I make for him either.

I've actually got quite a few recipes in my arsenal that call for pudding.  As much as I hate to admit, I am slowly but surely jumping onto the bandwagon of homemade puddings.  I do love the boxed brand, but I think that with the boxed cake mix, at least some part of this foodie adventure should involve some homemade goodness.

There are a lot of desserts that get a healthy dose of flavor from adding pudding.  You can substitute pudding for a layer of icing on a double decker cake.  You can throw it in a graham cracker crust and call it pie.  Or, you can find the biggest spoon in your kitchen and go nuts!




Batter Pudding
(adapted from Gingerbread Bagels)

3 cups milk
4 egg yolks
1/4 cup cornstarch
1/3 cup sugar
1/3 tsp salt
1 tbsp butter
1 tsp vanilla
1/2 cup boxed mix


Heat milk in a large saucepan until simmering on medium.

In a stand mixer, combine boxed mix, egg yolks, cornstarch, sugar and salt for about 5 minutes on low.

Reduce the stovetop to low and and add the yolk mixture slowly into the saucepan.  Stir constantly for up to 10 minutes until the pudding becomes thick.

Remove from heat and add butter and vanilla.  Continue to whisk until smooth.




Listening to:  Diddy - I'm Coming Home

Bananas Foster Banana Bread

Don't worry... no ice cream today.

But after making Maple Walnut ice cream bread with such splendid results, I decided I wanted to make some more bread.  Carb loading?  Why not.

I had tons of walnuts left over and I got thinking about making some more bread.  Or maybe some muffins.  Muffins would be fun, too.  Oh, wait, what's that you say?  I just made cupcakes over the weekend and haven't cleaned the tin yet?  Ooops.

So, I made a loaf of bread.  In the big loaf pan since the little ones are sitting by the sink next to the muffin pan.  No big deal.

Anyway, I should preface this by stating that I am 100% behind all things banana bread.  It's so good.  I can't put into words how I feel when I eat it.  There's just not space on this screen.

I'm 50/50 split on my feelings towards Bananas Foster.  If I had been able to find a sweep-me-off-my-feet recipe, I would have posted it first as a prelude to this bread.  Either I'm poorly trained in the ways of flambe, or it's just simply not my favorite dessert.

Interestingly enough, I find this bread to be outstanding.  Best banana bread of my life.  Check.  Walnut Streusel (again.).  Check.  Rum drizzled all over.  Check x1000.

Make this.  Wait.

Make Maple Walnut Bread.  Then make this.  Then put a slice of both on your plate.  Tell me which one is better.

Can't be done.




Bananas Foster Banana Bread
(Bread adapted from Spinning Sugar)

2 cups flour
3/4 cup sugar
3/4 cup chopped walnuts
1/2 tsp baking soda
1/2 tsp salt
3 over-ripe bananas
2 eggs
6 tbsp butter, melted
1 tsp vanilla
1/4 cup milk

Walnut Struesel

Rum Glaze:
1/2 cup packed brown sugar
1/4 cup dark rum


Preheat oven 350F.

In a large bowl, combine flour, sugar, walnuts, baking soda and salt.

In a second bowl, combine smashed bananas, eggs, butter, vanilla and milk.

Fold the wet ingredients into the dry ingredients gently to prevent overmashing the bananas.

Pour batter into a greased and floured loaf pan.  Crumble the struesel over the top.  Bake for 45 minutes.  Let cool.

In a saucepan, combine the rum and sugar over medium heat.  Let the mixture reduce by half.  It should be thick and syrupy.  Pour over the cooled loaf.




Listening to:  Bon Jovi - You Give Love A Bad Name

Maple Walnut Bread

Ok, so this might be the beginning of a very long journey we take together with ice cream bread.  I gave you the recipe a couple days ago, remember?

Of course you do!  Ice cream Carbs + Bread Carbs = UNFORGETTABLE.

Ok, my sugar high is over.  But to say the least, I was intrigued by this whole idea.  I've decided that this idea works best with some ice cream flavors, and not others.  But that's okay, because there are plenty of other recipes in the sea to choose from.

But ice cream bread is simplistic.  It's the kind of thing you can throw together quick when you find out guests are coming in an hour and you need something homemade to throw on a plate.

And, in this case, it's actually easier AND tastier than doing it from scratch.  Can you say SCORE??

Plus, the streusel and glaze on top.. well, that's a big fat bonus.



Maple Walnut Bread

Bread:
2 cups Maple Walnut flavored ice cream
1 1/2 all-purpose flour
2 tsp baking powder
1 tsp salt
1 tsp maple extract
1/2 cup chopped walnuts

Struesel:
1/2 cup flour
1/4 cup packed brown sugar
1/2 stick cold butter
1/2 cup chopped walnuts

Maple Glaze:
1/2 cup Confectioner's sugar
1/4 cup Maple Syrup


Preheat oven 350F.

For the bread, combine all ingredients into a bowl.  Pour into a greased loaf pan.

For the struesel, combine all ingredients into a separate bowl.  Crumble over batter.

Bake for 45 minutes.

For the glaze, combine the Confectioner's sugar and maple syrup.  Add a bit of water until you reach desired consistency.  Drizzle over the cooled bread.



Listening to:  Hank Williams - Country Boys Can Survive

Mississippi Sin Dip

This dip is what I assume doctors are referring to when they list foods to stay away from.

Cream cheese.
Cheddar cheese.
Sour cream.

In one?

I was recently introduced to this recipe from a friend of mine who comes from Alabama originally (Roll Tide!).  She told me that this recipe is one that she had loved since she was a kid, but was hard to find since it's apparently taboo to eat Mississippi food while standing in Alabama.

Since she's now in New York, a neutral zone, she could finally make the dip.  And she shared.

I wasn't able to get a big taste of the dip as there was ham involved.

You know how I feel about ham.

But, I decided to try this recipe my way, so I substituted the ham for chipped beef.  The result is nothing short of delicious, and I believe it's definitely comparable (if not way better) than the ham version.

But, as always, you're welcome to see for yourself.



Mississippi Sin Dip

1 loaf of French bread
2 cups yellow cheddar cheese
1 8oz. brick cream cheese
2 cups sour cream
1 cup chipped beef
1/3 cup green chiles, finely diced
1/3 cup green onions, finely diced
1/4 tsp tabasco sauce
1/4 tsp Worcestershire sauce


Preheat oven 350F.

Mix all of the dip ingredients together except for a 1/2 cup of the cheddar cheese.  Pour into a greased 9x9 baking dish.  Sprinkle the remaining cheese on top.  Bake for 20-25 minutes, or until the cheese is bubbling.

Cut the French bread into cubes to serve with the dip.  You can also hollow out the inside of the loaf to make a bread bowl if you prefer.




Listening to:  Nicki Minaj - Roman

Batter French Toast

Cake with breakfast?

Yes, please.  As if me cramming a bunch of colorful, sweet, batter-flavored pancakes down your throat weren't enough, I've come back with french toast.

Oh, but this is good french toast.  Believe me.

I've got enough of this boxed mix and sugary glaze lying around my kitchen, so I put it to good use on one of my favorite breakfasts.

I was hesitant at first because I didn't know what consistency the soaking mixture would come out.  Luckily, it was still wet enough to soak the bread properly and cook normally.

Plus, if you're like me, you like Confectioner's sugar sprinkled over the top of your french toast.  The glazes we made for the pancakes are a perfect fit!




Cake Batter French Toast

4 pieces of thick-sliced bread
2 eggs
1/4 milk
1/3 cup boxed mix
1/2 tsp vanilla
Sprinkles


Heat a skillet or griddle on medium heat.

Combine eggs, milk, boxed mix, sprinkles and vanilla in a shallow dish.  Dip the bread into the mixture to coat.

Place the soaked bread onto the skillet/griddle.  Cook for 2-3 minutes.  Flip, and cook for an additional 1-2 minutes.

Drizzle with appropriate glaze and and more sprinkles!





Listening to:   The Lonely Island - I'm On A Boat

Batter Rice Crispy Treats

There's not much more that I love more in this world then economical resourcefulness.

Maybe puppies.

And my mom.  (And that is not just because it's Mother's Day)

But everyone in my immediate universe knows that I am, to quote the Hubbalubba, "tighter than bark to a tree."

So it makes sense to me that rice crispy treats would be a natural go-to since I love rice cereal (covered in sugar) and I love marshmallows (covered in peanut butter cups and graham crackers) and they are always ever present in my pantry.

Plus, it's a pretty recognizable treat and nearly foolproof, so having these supplies handy when I'm on babysitter patrol.  Kids love them and love the messy assembly required to make them.

Including cake and brownie batters into the mix like an equally economical choice considering the fact that I'm sitting here in my kitchen with three open boxes that are desperate to play in some sugary treats.

Just a quick note on these squares:  I used plain Rice Krispies in the cake batter flavored treats, and Cocoa Krispies in the red velvet and brownie flavors.  You can do it however you like, but for chocolate recipes, I figured it would intensify the chocolate flavor.




Batter Rice Crispy Treats
(adapted from Kellogg's)

3 tbsp butter
1 10oz. package of marshmallows
6 cups Rice Krispies cereal
1/3 cup boxed mix
1/2 tsp vanilla
Sprinkles!


Melt butter in a large pan over low heat.  Add the marshmallows and stir continuously.  Stir in the cake batter and vanilla as the marshmallows melt and the mixture becomes smooth.  Remove from heat.

Stir in rice cereal and sprinkles until everything is coated in the marshmallow mixture.  Press the rice mixture into a greased 9x13 pan.  Let cool.

Drizzle with the appropriate glaze and add a few more sprinkles.

Cut into squares and serve.





Listening to:  Lady Gaga - Poker Face  (because my momma loves Gaga!)

Batter Truffles

I need help.

I've been actively trying to ignore the cake batter craze for as long as I could stand it, but it's just not happening anymore.  I indulged in a small (or medium to large) bowl of cake batter ice cream last night.  I don't usually keep it in the house because, well... i know me.

And if you recall, a couple weeks ago, I was perusing through some other blogs and came across this cake batter-laden blog entry by Pizzazzerie.  I was floored.  The creativity of some folks is just overwhelming.  It makes me want to eat cake batter desserts all week long.

And so I shall.

If you're not a fan of cake batter flavors, then I think we should see other people.  At least for a few days. Then come back to me.  Please.

If you do like cake batter, stick around for a while.  I'm going to spend the week on a mission, hunting down new and creative ideas.

First, it was pancakes.  Now, I'm onto truffles.  My dearest frenemy.

I love truffles.  Like, love love.

But with my poor teeth, terrorized for years by sugar, soda and whitening strips (never again.. ouch!), cannot handle more than one truffle at a time.  Luckily, neither can the waistband of my jeans.  So, I guess limiting my truffle intake is not such a bad thing after all.

I got this recipe idea from The Girl Who Ate Everything because A) Pizzazzerie told me to, and B) out of all the recipes I looked at for inspiration, this was the only one that did not ask me to bake a whole cake, then mash it like a 2-year-old with my bare hands, then roll into a ball.

In my opinion, it defeats the point of the "cake batter" flavor when bake it.  Then it's just "cake" flavored.

Anyway, here it is... batter truffles.




Batter Truffles
(inspired by The Girl Who Ate Everything)

1 cup flour
1 cup boxed mix
1/2 cup sugar
1/4 cup butter
1/2 tsp vanilla
1/2 tsp salt
1-3 tbsp water

Combine everything but the water in a large bowl.  If the dough mixture is too dry, add a tbsp of water and mix.  Add water in tablespoons until you get the desired consistency.

Roll the dough into 1" balls and place onto a cookie sheet.  Chill in the refrigerator for 30 minutes.

Once they have chilled, roll them in a bowl of melted chocolate and top with sprinkles.

I recommend milk chocolate for the brownie batter, white chocolate for the red velvet, and almond bark for the cake batter.  You'll need about 8 squares of each (16 oz.) to coat all of the truffles.




Listening to:  Nirvana - Smells Like Teen Spirit

Batter Pancakes

You're going to hate me.

I'm going to do that thing I do sometimes where I include commercially available products into a homemade meal.  And you're probably thinking that I'm going to do it with products containing harmful chemicals and weird artificial flavors and whatnot.

Well, you're half right.

I am inviting you into the world of cake batter, brownie batter and red velvet batter.  Specifically.

But here's my defense.  I really did try long and hard to figure out a way to bring you these recipe sans boxed mix.  Maybe it's my tastebuds, or a product of growing up on boxed cake, but nothing, in my opinion, gives you the genuine cake batter taste like boxed mix.  It works.

And, it's convenience.  Diehard foodies may disagree, but I think that sometimes, when you're making a fun, frivolous dish like brownie batter pancakes (a recipe you should definitely not make a part of your daily breakfast), it's okay to skip a couple steps.  In my experience, people are generally more impressed that you combined red velvet cake and pancakes to worry about whether the red velvet is from scratch.  As long as your actual red velvet cakes aren't boxed, you should be fine.

On a side note, I did use boxed mix from a local whole foods store.  I think the results came out pretty much to my expectations so if you feel more comfortable using more natural mixes than traditional name brands, go for it.  You may even find that you like it better.

Now, back to the pancakes.

Even though I am 100% certain that I could make these with any boxed mix and they would be equally fantastic.  Lemon?  Butter pecan?  Strawberry?  Spice?  The ideas are endless.

I chose the three above for distinct reasons.  The cake batter is an obvious choice because people are becoming increasingly more crazed with the flavor of raw cake batter combined with rainbow sprinkles.  Red velvet was a winner because A) it's my favorite, and B) I really wanted to know if the vibrant color from a boxed mix would come through.  And brownie batter was picked because the ratio of wet to dry ingredients is different in brownies than in cake, so I wanted to see if brownie batter would require a different recipe.

This blog is turning into a research paper with every stroke on the keyboard.

Anyway, here are the results from my first experiment of the week.  Batter flavored pancakes.

Check it out!



Batter Pancakes

1 cup flour
1 cup boxed mix
1 cup milk
2 eggs
2 tbsp butter
2 tbsp baking powder
1/2 tsp vanilla
1/2 tsp salt
Sprinkles!  (optional)




Mix all of the ingredients in a large bowl until smooth.  Ladle the mixture onto a hot skillet or griddle on medium heat.

Watch for bubbles to form at the edge of the pancakes.  When you see this, attempt to flip the pancakes.  Cook the other side until they are completely done.

For best results, use one of the glazes below:

Cake Batter Glaze:
1 cup Confectioner's sugar
2 tbsp milk
1/2 tsp vanilla

Brownie Batter Glaze:
1 cup Confectioner's sugar
2 tbsp cocoa powder
1/4 cup milk

Red Velvet Glaze:
1/4 brick Cream Cheese, softened
1/2 cup Confectioner's sugar
1 tbsp milk
1/2 tsp vanilla




Listening to:  Righteous Brothers - Unchained Melody

Wild Leek, Tomato and Asiago Macaroni & Cheese

Today, I made some macaroni and cheese with some wild leeks, and some cherry tomatoes (even though I'm still not 100% sure I like them).  To top it off, I threw in some asiago cheese.  I'm feeling daring.

I got the idea while we were picking wild leeks for pickling.  If you've never had pickled leeks, you are missing out.  It's a yearly tradition in our household to spend a warm afternoon collecting leeks and canning them in the most delicious bread and butter brine ever invented.  I'm not biased or anything.

A friend suggested that leeks would be a tasty substitute to onion in a macaroni and cheese recipe, and from there, my mind got spinning.  I've always wanted to try asiago cheese in this dish as I'd tried in a restaurant a few years back and remember it being quite good.

I was definitely impressed with the results this time around, too.  Something about the asiago and vegetables really sets this apart from a standard cheddar version, but I can't tell what it is exactly.  Don't worry, I know how crazy that sounds, but it's true.  It's almost like this version is lighter, but more flavorful.  It's kind of like the difference between eating a big juicy burger and a deli sandwich on ciabatta.  Both are delicious, but in different, equally satisfying ways.

This mac and cheese doesn't really give off a homey, comfort food feel like your mom's might.  But, instead, it makes you feel like you're eating out at a fancy schmancy place while sitting at your own table.

Or in my case, a recliner.  In the living room.  With no TV tray.  And no napkin, either.  And a cat.  With no manners.  She likes cheese.  Apparently, even asiago cheese.

Oh, and if you can't find wild leeks, you can use the bigger leeks from any produce department.  I recommend caramelizing about 3 cups of the bigger leeks to get enough for the mac and cheese.



Wild Leek, Tomato and Asiago Macaroni & Cheese

1 lb. macaroni noodles, cooked
2 cups wild leeks, diced
2 cups cherry tomatoes, diced
2 tbsp minced garlic
2 tbsp olive oil
3 tbsp butter
3 tbsp flour
3 cups milk
2 cups Asiago cheese, shredded
1/2 tsp dry mustard
1/2 cup bread crumbs
2 tbsp olive oil



Preheat oven 350F.

In a large pan, caramelize the leeks in olive oil over medium.  This can take anywhere from 15-30 minutes.  Add the garlic and saute for an additional 1-2 minutes.

While the leeks caramelize, create a roux using the butter and flour.  Slowly stir in milk and allow it to thicken.  Next add the asiago cheese slowly and let it melt.  Add the dry mustard and stir until the mixture is completely smooth.

Mix the leek mixture into the cream sauce.  Pour into a greased 9x13 baking dish.

Combine the olive oil and breadcrumbs in a small bowl and sprinkle over the top of the mixture.

Bake for 20-25 minutes, or until the cheese is bubbly and the bread crumbs are browned.




Listening to:   Mariah Carey - Fantasy

Pretzel Ale Caramels

Fate.

Fate is when you take the wrong turn and head frantically down the opposite direction of a one-way street into oncoming traffic and hastily pull into the first available parking lot to ensure your own safety.

Fate is when you pull into said parking lot and find a mysterious and foreboding store that reminds you of a Bed, Bath and Beyond, if Bed, Bath and Beyond was privately owned and operated out of a creepy one-story cinder-block nightmare in desperate need of new paint, and possibly code enforcement.

Fate is when you throw caution to the wind and step back into the 1970s for a bit as you walk into the store and scuff your feet on that nasty orange welcome mat.  Are the walls painted a soft yellow on purpose or is that just time and sunshine ruining perfectly good white walls?  It smells musty, like an attic. And, perfume.  Lots of perfume.  You know the kind you can smell at church on Sunday.  100 different grandmas wearing 100 different outdated brands in one enclosed space...

At 24, I am clearly the youngest person in this place.  And, looking around, I can tell that the luxury kitchen equipment and down comforters I would normally hunt for are not going to be found here.  Nope, brands like KitchenAid and Cuisinart are not going to be found on any shelf here.

It's almost like an antique fair.  And, I'm not into antiquing.

As I head for the door, feeling utterly embarrassed, I came across these rubber (maybe rubber?) candy molds.  I actually stopped for a minute to ponder whether this would be a good purchase or not.  I mean, I don't make candy.  The last time I did, I attempted to make maple candy using intuition instead of a candy thermometer.  That was brilliant.

But still, I had an overwhelming urge to pick them up.  There weren't any cool shapes or designs.  It kind of looked like ice cube trays of different sizes really.  But, in that moment, I decided to give candy-making another shot.

I walked to the counter like a teenager at a liquor store.  I almost thought they'd card me for being so young in such a store.  I know that's lame, but I really just wanted to make the purchase and get out of dodge.

I chose Pretzel Ale Caramels as my first candy-making adventure out of necessity.  I had pretzels and beer on hand.  So, I went for it.  They taste... weird.  But, in a surprisingly good way.  I mean, I just don't think I had a clear notion of what these would taste like, but they're really, really good.

Try 'em and see for yourself.



Pretzel Ale Caramels
(adapted from SprinkleBakes)

1 12 oz. bottle of ale (your choice)
2 cups sugar
1 cup packed brown sugar
1 cup butter
1 cup milk
1 cup light corn syrup
1 cup pretzel sticks, cut into 2-3 pieces each


Bring 1 cup of ale to a boil on medium, then reduce to a simmer for 20 minutes to concentrate.  Set aside.

Combine 1/2 cup ale, sugars, butter, milk and corn syrup in a large pot.  Cook on medium until a candy thermometer reaches 244F.  Stir in the ale syrup and pretzels.  Remove from heat.

Pour into greased molds.  You can also pour into a greased 9x9 pan.  You'll just have to cut them into individual pieces when they've cooled.

Refrigerate and let them firm up.  Make sure to wrap your caramels in plastic or wax paper to keep their shape.



Listening to:   Bobby Brown - My Prerogative

Ice Cream Bread

Why, yes, you did read that correctly.

When I first found out about this recipe a couple months ago, I was intrigued to say the least.  It's a pretty standard format for the recipe, but with all of the different ice cream flavors out there, the possibilities seem pretty endless.  And I'm a big fan of endless possibilities.

For my ice cream bread experiment, I decided to break out the mini loaf pans.  I love these pans because they make me feel like I'm good at portion control, even though I know I'm really not.  If it's a big family get together, then sure, I'll dish out the bread from the big kid loaf pan.  But if it's just me and the Hubbs, I like having one out in plain view, and two loaves in the freezer where I can immediately get them.

Anyway, I tried this out with three flavors.  One Maple Walnut, one Moose Tracks, and one Heavenly Hash.

Here are the results of my experiment:

1) This recipe is incredibly easy.  Most recipes call for 1 1/2 cups of self-rising flour.  I didn't have this on hand, so I substituted the ingredients below to get the same result.  I basically limit my flour purchases to white all-purpose and whole wheat, and didn't see the need to break into the piggy bank for another kind.

2) The Ice Cream Bread, while easy and tasty, can be somewhat bland.  It all really depends on the flavor of ice cream you use.  I've been experimenting lately with constructing my own homemade extracts, so next time, I think I may try including 1 tsp of flavor extract for a boost.

3) Along the same line, I think throwing in some additional ingredients where you see fit might also work to your benefit.  For example, the Maple Walnut could have used more walnuts, so I think I'd chop up a few extra next time.  You could also try sprucing up the flavor with a glaze, syrup or struesel.

4) I didn't notice a difference between the low-fat and full-fat ice creams in terms of texture.  I do recommend using store-bought ice cream, but that's a personal preference to me.  I can't see wasting 2 cups of fresh ice cream if you like making your own at home.

All in all, this was a really neat recipe to try.  I can't wait to start work on some more interesting and creative ice cream breads!



Ice Cream Bread
(adapted from The Hungry Housewife)

2 cups ice cream, melted
1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
Any additional fillings or flavor extracts

Preheat oven 350F.

Grease one large loaf pan, or three smaller loaf pans.

Mix all of the ingredients together in a large bowl.  Pour into the loaf pans.

Bake for 45 minutes.  Let cool.  Garnish with toppings as desired.




Listening to:  Lil Wayne - Ice Cream Paint Job

Ten Compound Butters

I like butter.

Maybe not as much as southern cooking generally calls for, but I can't think of much better than smearing a healthy dose of butter over a hot english muffin or scone.  Or, how about in the summer, when you plop a sizeable portion directly onto a hot ear of corn on the cob and watch it melt in between the kernels.

And popcorn.

Forget it.

The buttery, the better.

That being said, I prefer to skimp out on the portions of butter most recipes call for because it's usually too much.  I make up for it when I make food as mentioned above.

A lot can be said for jazzing up your everyday snack foods with a gourmet butter spread.  Just imagine how much tastier something sounds when you add the words, "orange butter" or "garlic butter".  Am I right?

So, here it is, another compilation of ten easy breezy recipes made specifically to help you show off your gourmet skills.



Ten Butters

Base:
1 stick butter


1. Orange Butter
1/4 cup sugar
1 tbsp grated orange zest
1 tbsp orange juice

2. Garlic Butter
2 tbsp finely minced garlic
1 tsp dried parsley

3. Sun-dried Tomato and Rosemary Butter
2 tbsp minced sun-dried tomatoes
1 tsp dried rosemary, finely chopped

4. Strawberry Butter
1/4 cup strawberry jam

5. Lemon Chive Butter
1 tbsp lemon zest
2 tsp lemon juice
1 tbsp fresh chives, finely chopped

6. Cinnamon Butter
1 tbsp cinnamon
1 tbsp honey
1 tbsp Confectioner's sugar

7. Greek Butter
1 tbsp minced kalamata olives
1 tsp dried mint, minced

8. Horseradish Butter
2 tbsp prepared horseradish
1 tbsp parsley

9. Chipotle Lime Butter
1 tbsp minced chipotle peppers
2 tsp lime juice
2 tsp fresh cilantro, finely diced

10. Vanilla Butter
1/2 cup Confectioner's sugar
1 tbsp vanilla extract




Listening to:  Bryan Adams - Heaven

Oatmeal Carmelitas

Oatmeal. Chocolate. Caramel.

Maybe I'm just naive because I've never been southwest of Ohio, but these three things do not, in my mind, conjure up images of raucous and rowdy Cinco de Mayo celebrations.  However, the name "Carmelita" is literally enough for me to add this to Mexican-themed festivities.  Once you have one, you'll understand why.

These literally have all the best things a dessert bar needs.  And, I know my desserts well.

I brushed with Sensodyne toothpaste for, like, two weeks just so I could defend my pearlies against the incoming invasion of overly sweet and on-the-brink-of-too-rich richness.  There really is no drawback to this dessert, other than the chief complaint of every dessert which is, usually, the Shrinking Pants Syndrome.

They are pretty efficient in terms of ingredients.  They have oatmeal in them, which is pretty much like a health food.  Chocolate.

I mean, need I say more to convince you?



Oatmeal Carmelitas
(adapted from Lulu The Baker)

32 caramel squares
1/2 cup milk
3/4 cup butter, melted
3/4 cup brown sugar
3/4 cup semisweet chocolate chips
1 cup flour
1 cup rolled oats
1 tsp baking soda


Preheat oven 350F.

Combine the caramels and milk in a saucepan on low.  Let the caramels melt until the mixture is smooth.  Remove from heat and set aside.

In another bowl, combine butter, sugar, flour, oats and baking soda.  Take half of the mixture and pat down into a greased 8x8 pan.  Bake for 10 minutes.

Out of the oven, sprinkle chocolate chips and drizzle the caramel.  Crumble the remaining half of oatmeal mixture over the top.  Bake an additional 20 minutes.

Let cool.




Listening to:  Justin Bieber - Boyfriend

Chicken Quesadillas

I don't know if it's the Cinco de Mayo celebrating or not, but I am definitely hankering for some Tex-Mex flavored food this week.

One of the things I've been trying to do lately is recreate the spicy sauce from Taco Bell.  And yes, I know what you're thinking.  And I see the shivers of apprehension and disgust crawling down your back.

But, for anyone who's been to college and/or lived primarily on take-out for an extended period of time knows that among fast food chains, there are a few diamonds in the rough.  Such as...

Big Mac Secret Sauce (you may now divert your attention to the Thousand Islands Burger)

Olive Garden's Salad and Breadsticks

Outback Steakhouse's Bloomin' Onion Dip

Texas Roadhouse's Sweet Butter

But I digress...

When you're trying to make a name for yourself as a true foodie, one of the skills you must master is the art of adapting your favorite take-out goodies into homemade treats that are always 100% healthier and more delicious.  Wax on... wax off...

One of the sauces on my to-do list was this spicy sauce.  In fact, the focus of my day was truly on this sauce alone, but I felt that at least a small dose of my time should include making dinner, so I rolled out some quesadillas in order to test-drive this mix.  Dinner accomplished.



Chicken Quesadillas
(adapted from Food.com)

Sauce:
1/4 cup mayonnaise
2 tsp minced jalapeno
1/2 tsp cumin
1/2 tsp paprika
1/8 tsp cayenne pepper
1/8 tsp garlic powder
Salt & Pepper to taste

Quesadilla:
4 tortillas
2 cups shredded chicken, cooked
2 cups Cheddar cheese

Additional Toppings:
Salsa
Sour Cream
Finely chopped Cilantro


For the sauce, combine all ingredients until smooth.

Slather the sauce onto a tortilla.  Cover half of the tortilla with 1/2 cup each of chicken and cheese.  Fold the tortilla over to cover the filling.

Cook in a skillet over medium until the tortilla is browned.  Garnish with toppings.




Listening to:  Rihanna - Birthday Cake

Spiedie Pizza

I am in love with spiedies... again.

While on temporary assignment in the Southern Tier of New York, I happened upon another Speidie recipe I had to try.

Don't get me wrong.  There is something beautiful and simplistic about marinating meat and vegetables, grilling kabob-style and soaking up each bite of tender tangy goodness with a piece of crusty bread.  The no plate, no fork makes it feel primitive and not the least bit pretentious.

So, as I drive through Binghamton, I decide to stop off for a bite.  Bing holds my culinary heart in two things: Spiedies and Honey Mustard Pizza.  As soon as I figure out that honey mustard sauce, I will be sure to pass it along.

But imagine my delight when I find that Speidies are now available on pizza...

Yes.  I ate it.  I ate a lot of it.  I stuffed myself to the hilt, and to the guilt.

That tangy, almost sour sauce.  The incredible blend of herbs.  The charred chicken.  The puffy, chew bread.  The onions.  The peppers.

Speidie heaven.

Make this, please.




Speidie Pizza

1 batch of Pizza Dough
1 cup of Speidie Sauce
1 lb. chicken breast
1/4 white onion, thinly sliced
1/4 red pepper, diced
1 tbsp olive oil
2 cups Mozzarella cheese


Preheat oven 375F.

Saute onions and peppers over medium heat in olive oil.  Add chicken and cook thoroughly.  For authentic speidie taste, use a grill to blacken the chicken.

Roll out pizza dough and spread on the sauce.  Cover with 1 cup cheese.  Add the chicken, peppers and onions.  Cover with the second cup of cheese.

Cook for 20-25 minutes.




Listening to:  Manfred Mann - Blinded By The Light

Cheddar Jalapeno Cornbread

I overcompensated in cornmeal.

Turns out, you only really need like a cup of the stuff for a single batch of cornbread.

Well, as you noticed, that means I'm making lots more than a single batch.

There's a BBQ joint chain in New York (it's not an oxymoron, I promise) called Dinosaur Barbeque.  I've only ever been one my whole life because I'm only just beginning to discover that I like southern BBQ.  All this time, I've been convinced that it was way too unhealthy and messy for me.  But the more I write this blog, the more I realize that I have the potential to duplicate the taste of southern BBQ that intrigues me so much, without all the calories and chaos.

So I've got the Dinosaur BBQ cookbook (highly recommended, by the way, if you're a Northerner who like her southern food) and there's a recipe for cornbread.  Actually, there's two.  One is a sweet honey version (similar to my Honey Skillet Cornbread), and the other is a Cheddar Jalapeno version.

Wheels are turning...

I was already to make you same Dino BBQ cornbread when I discovered this recipe.  It's very similar to the Dino version, which is definitely a hit around these parts.  But it's got a lot more corn.  A lot, a lot.  I'm so glad I tried this because I can't tell which I like better!

Dino's got a much spicier version with more jalapenos, but that's definitely not a bad thing to me.  This version, by the Neelys of Memphis BBQ fame, is way more cornier.. in the good way.  So, I combined the two to make the ultimate most delicious cornbread ever!  (Not that I'm biased...)




Cheddar Jalapeno Cornbread
(very loosely adapted from The Neelys)

1 tbsp extra virgin olive oil
2 jalapenos, de-ribbed and diced
1 cup corn kernels
1/2 tsp salt
1/8 tsp pepper
1 1/4 cup flour
1 3/4 cup cornmeal
1 tbsp baking powder
1 1/2 cups extra sharp cheddar
1 cup milk
1 egg
3/4 cup creamed corn


Preheat 350F.

Saute jalapenos and garlic over medium heat in olive oil for 3-5 minutes.  Add the corn kernels and saute for an additional 2-3 minutes.  Remove from heat and let cool.

Combine the dry ingredients in a large bowl.  In a second bowl, combine milk, egg and creamed corn.  Stir the wet and dry ingredients together.  Gradually add the cheese to prevent clumps.  Then add the sauteed mixture.

Pour into a greased 9x5 pan.  Bake 45 minutes.  Let cool.




Listening to:  Taylor Swift - Eyes Open

Honey Skillet Cornbread

Everyday from 6am to about noon, I am officially on a diet.  Then lunch comes, and it's just so tasty that I can't stop dreaming about it.  Then I spend the rest of the afternoon moving on from lunch to other similarly tasty, but nowhere near as healthy, dinner options.

Then I explode.

This morning, I got up raring to go, thinking that I would try another no-carb diet.  Yes, I know they don't work, but at 6am, they seem a lot more plausible.  Especially when I can whip up an omelette with cheese and vegetables without guilty.

By this afternoon, I decided that I wanted chili.  Another low-carb option with spice and healthy vegetables.  Then, I wanted cornbread.

Not LOW-CARB.

Tasty.  Oh, so very tasty.  But not diet-friendly.  Especially with sweet honey on top...

I guess we'll just have to start dieting tomorrow.




Honey Skillet Cornbread

3/4 cup flour
1 1/4 cup cornmeal

1 cup milk

2 eggs

1 tsp salt

1/4 cup canola oil

1/4 cup sugar
2 tsp baking powder
1/4 cup honey
2 tbsp Decorating sugar


Preheat oven 375F.  Let the skillet heat in the oven while it's preheating.

Combine everything but the honey and coarse sugar in a large mixer.  Pour batter into a hot, greased skillet.  Bake for 25 minutes.

While it's cooling, drizzle the honey over the cornbread.  You may use a toothpick to poke the cornbread for easier penetration.  Sprinkle coarse sugar lightly over the top.



Listening to:  Miranda Lambert - Over You