Cornbread

Cornbread

Ingredients:

1 cup yellow cornmeal

1 cup white flour
1 teaspoon kosher salt
½ cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil

Directions:

Preheat oven to 375 degrees.

Place a 10-inch cast iron skillet into the oven.

In a bowl, combine the flour, cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.

In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.

Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 30-35 minutes.

Chicken Francese

Chicken Francese

Ingredients:

1 pound chicken cutlets

 1/2 cup Bisquick Kosher, salt, and freshly ground black pepper

 3 large eggs

 1/4 cup extra virgin olive oil

 1 tablespoon, plus 2 tablespoons butter

 3 tablespoons flour

 1/2 cup dry white wine

 1 cup chicken stock

 Juice of one lemon

 Flat-leaf parsley, chopped

Directions:

    Layer the chicken cutlets on a work surface and place a piece of plastic wrap over them. Pound the chicken cutlets thin, and then cut them into medallion-size pieces. In a shallow dish, whisk the Bisquick, salt and pepper.  

    Beat the eggs in another dish.  Warm the olive oil and one tablespoon of the butter in a sauté pan over medium heat. Dredge the chicken medallions through the Bisquick, and then dip them in the egg, and right into the hot frying pan.

   Fry the chicken medallions in batches, two minutes on each side. They will look light brown, like an omelet. Season the medallions with a light sprinkle of salt when they come out of the pan, and keep warm on a platter under a loose piece of tinfoil.

   Add the two additional tablespoons of butter, and the flour, to the drippings of the sauté pan and mix well for a few moments, to make a roux.

   Add the wine, chicken stock, and lemon juice, and simmer, continuing to whisk. Season with more salt and pepper.

   Return the chicken to the pan and cook in the sauce for two to three minutes. Serve with lemon slices, and garnish with parsley.

BLACK BEAN, CORN, AND TOMATO SALAD

**Warning: This is very addictive! No worries though, it's vegetarian and gluten-free. Eat all you want!!**

Ingredients

Salad:
3 tablespoons olive oil
1 onion, diced
1 tablespoon kosher salt
2 1/2 teaspoons smoked paprika
1/2 teaspoon cayenne pepper, optional
4 ears corn, kernels removed or 2 cups frozen and thawed corn kernels
1 dried bay leaf
3/4 cup chicken broth
2 (15-ounce) cans black beans, rinsed and drained
2 tomatoes, chopped
6 ounces jicama, peeled and diced into 1/4-inch pieces (about 1 cup)
1/4 cup chopped fresh cilantro leaves

Dressing:
2 tablespoons lemon juice
2 tablespoons lime juice
3 tablespoons agave nectar or 2 tablespoons maple syrup
2 tablespoons lemon zest
2 tablespoons lime zest
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Directions

Salad: In a large skillet, heat the oil over medium-high heat. Add the onion, salt, smoked paprika,  and cayenne pepper (be careful not more than 1/2 teaspoon! it will be too hot)
, if using. Cook for 6 to 8 minutes until soft. Add the corn kernels and bay leaf. Cook, stirring constantly, for 2 minutes. Add the jicama, the broth, and black beans. Bring the mixture to a boil, reduce the heat and simmer for 8 minutes. Add the tomatoes and stir until warmed through, about 1 minute. Remove the pan from the heat.

Dressing: In a small bowl, combine the lemon juice, lime juice, agave nectar (or maple syrup, if using), lemon zest, and lime zest. Whisk in the olive oil until the mixture is smooth. Season with salt and pepper, to taste.

Remove the bay leaf and put the salad in a serving bowl. Pour the dressing over the salad and mix well. Season with salt and pepper, to taste. Garnish with chopped cilantro and serve warm or at room temperature.

GREAT PENNE A LA VODKA!

This is soooo easy and quick!

Makes 4 servings, You will need:

 1 (16 ounce) package dry penne pasta

 1 teaspoon olive oil

 2 - 3 cloves garlic, minced

 1/8 pound prosciutto, chopped

 1/2 teaspoon red pepper flakes

 2 (16 ounce) cans whole peeled tomatoes (I like Tottorossa)

 1/2 cup vodka

 1 cup heavy cream

 1 cup Parmesan cheese

 1/2 cup chopped fresh basil leaves

 salt to taste

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat oil in a large skillet over medium heat. Saute garlic, prosciutto and red pepper flakes for 1 minute. Stir in tomatoes, and cook for 3 minutes (I break up the tomatoes with the spatula). Stir in vodka and cream. Simmer 15 minutes, or until thickened. Stir in Parmesan and chopped basil. Toss with pasta until evenly coated.

SLOW COOKER CORNED BEEF AND CABBAGE

I know it’s a week late, but this turned out so well I had to share it. I promise to re-post it again next year, a week BEFORE St.Patrick’s Day! It was so easy. I started it before I left for work in the morning and finished it in time for Dinner when I got home!

*This will serve 4-6

INGREDIENTS:

4 large carrots, peeled and cut into matchstick pieces

10 baby red potatoes, quartered

1/2 onion, peeled and cut into bite-sized pieces

2 Leeks, slice up only the white and light green parts

4 pound corned beef brisket with spice packet

6 ounces beer

 4 cups water

1/2 head cabbage, coarsely chopped

½ cup white vinegar

DIRECTIONS:

Place the carrots, potatoes, leeks, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on Low Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and vinegar and cook for 1 more hour. Let the meat set at least ten minutes before cutting.

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** Some more notes: Make sure you get the “Flat Cut” Brisket, and be sure when you cut it to go across the grain of the meat!!! I use an electric knife for this because it falls apart so easy. It does a great job.

Spicy Cocktail Meatballs

** These will fill a half chafing tin to the top, if you're making them to go to a party. They have been a hit whenever I take them with me. Enjoy!!

Makes 8 servings

Ingredients

For the meatballs:

1 pound ground beef
1 pound ground pork
1 cup plain bread crumbs
1/2 cup milk
1/2 cup finely chopped onion
2 eggs
1 chipotle pepper in adobo sauce, finely chopped
2 tablespoons adobe sauce (from can of chipotle peppers in adobo)
1 1/2 teaspoons salt
1 tablespoon canola oil

For the sauce:

2 tablespoons canola oil
1 cup finely chopped onion
2 teaspoons crushed red pepper flakes
2 cups ketchup
1/4 cup brown sugar
2 tablespoons red wine vinegar

Directions:

To make the meatballs: In a large bowl, mix together all the ingredients, except the canola oil. Shape heaping teaspoons of the mixture into 1-inch balls. In a Dutch oven, heat a tablespoon of oil over medium-high heat. Working in batches, wiping pan in between, saute the meatballs, turning frequently for even browning, until cooked through, about 4 to 5 minutes. Place on a paper towel-lined plate.

To make the sauce:
Heat oil in the same Dutch oven over medium-high heat. Add the onions and saute until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 minute. Stir in the remaining ingredients and reduce heat to low.

Add the browned meatballs to the Dutch oven and toss gently to coat with sauce. 

Sweet and Spicy Shrimp Tacos with Lettuce

This dish is delicious and healthy!! Enjoy!

SERVES 4

Ingredients:

2 heads Bibb lettuce or 1 head iceberg lettuce
3 tablespoons olive oil
1/2 to 3/4 cup frozen corn, defrosted
Salt and pepper
2 pounds shrimp, deveined and tails removed, coarsely chopped or halved
3 to 4 cloves garlic, chopped
1 inch fresh ginger, minced
1 teaspoon Old Bay seafood seasoning

1 tablespoon rice wine vinegar, white wine vinegar or distilled vinegar
1 lime, juiced and zested
2 -3 tablespoons agave syrup (or honey)
1 to 2 tablespoons Sriracha
1 avocado, diced
1 small bunch scallions, thinly sliced, for garnish
Cilantro leaves (optional)
Directions
Separate the lettuce into cups and reserve.

Directions:

Heat 1 tablespoon of the olive oil in a skillet and saute the corn over medium-high heat until light golden at edges. Season with salt and pepper. To the same skillet, add the shrimp and cook until the shrimp begin to turn pink, 2 to 3 minutes. Add the garlic, ginger and seafood seasoning and toss 1 to 2 minutes. Add the vinegar and heads up -- keep your head back to avoid a sinus attack! Add in the lime zest, agave and Sriracha. Toss and remove to a serving plate.

Dress the avocado with the lime juice.

Serve the shrimp with the lettuce for taco building. Fill the lettuce with the shrimp and top with scallions, avocado and cilantro