I have now made this dish 3 times in the past few months and I finally hit the mark this week. I made it for our Holiday Lunch at the office and at least 10 people asked for the recipe, so...here's your sign...it was good!
Corny Corn Bread Pudding (Serves 10-12 as a side dish)
Ingredients
1 batch favorite Cornbread recipe, cooked and crumbled
4-6 Sandwich/Hoagie Rolls or Hot Dog buns--2 to 3 day old is best
1 Sweet, Yellow Onion, diced
4-5 Stalks Celery, diced small
3 Tbs Butter
2 1/2 Cups Chicken Stock (divided)
2 Cans Creamed Corn
1 Large Pkg Whole Kernel Sweet Corn
1 Tsp Garlic Powder
2 Cups Grated Cheddar Cheese
5 Eggs at room temp
1 Cup Milk
Salt and Pepper to taste
(NOTE: This starts out much like Southern cornbread dressing for Thanksgiving or a Corn Souffle)
In large mixing bowl, crumble up the Cornbread and Rolls and set aside
Saute Onion and Celery in Butter until tender. Add some of the Chicken Stock (about 1 cup) and season with Salt, Pepper and Garlic Powder. Cook on Med heat to reduce for about 5 minutes.
Add in the Frozen Corn and heat through. Add both cans of Creamed Corn, the remainder of Chicken Stock. Remove from heat and let cool for several minutes.
In small mixing bowl, whisk together the eggs and milk and set aside. When cooked vegetables have cooled enough not to scramble the eggs, pour them into the crumbled bread and combine well. Taste for seasoning and adjust as needed. Add in the eggs, milk and cheese and combine.
Preheat Oven to 350 degrees
Prepare a large dish or roasting pan with a non-stick spray. Pour in mixture and cover with foil.
Put dish in oven and reduce heat to 300 degrees. Bake for 45 minutes covered. Remove foil and continue baking for 15-20 minutes until just brown around the edges and the eggs are cooked through in the middle. Do not over bake or it can become dry.
(NOTE: If serving immediately, turn off the oven when you remove the foil and allow to finish baking and to keep warm).
I combined everything the night before and baked it off the next morning. This freezes GREAT!
This can be a MAIN DISH by simply adding 3-4 cups of cooked, shredded chicken and another 1/2 Cup of Chicken Stock...
ENJOY!
Thursday, December 22, 2011
Sunday, December 18, 2011
Holiday Memories Continued...
My cousins, Phyllis Teague Payer and David Teague both reminded me of the love and smells in our Mamu's kitchen. She had this big Cat Cookie Jar in the corner of her counter that was always filled with Snickerdoodles. I can still smell her house today...
Here is the 60 year old recipe (at least!)
Mamu's Snickerdoodle Recipe
1/2 cup butter , softened
1 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg at room temp
1/2 teaspoon good vanilla
1 1/2 cups AP flour
In small bowl:
2 tablespoons sugar
1 teaspoon ground cinnamon
In large mixing bowl, Cream together the softened butter and the 1 cup of Sugar. Add the baking soda and cream of tartar; mixing together. Beat egg and vanilla into the mixture. Slowly add the flour until entirely combined. Let the dough sit in the icebox for 30 minutes.
Preheat oven to 375 degrees.
In small bowl, combine the 1 teaspoon of cinnamon and 2 tablespoons sugar. Shape the dough into small balls and roll in the cinnamon/sugar mixture. Place a few inches apart on an ungreased cookie sheet. Bake 375°F oven for 9 to 10 minutes and let cool slightly and remove to a flattened Piggly Wiggly sack to cool completely. (In a convection oven, lower temp to 325 degrees and cook for only 8 minutes max).
ENJOY and Bake with LOVE!! If you have a good cookie jar, keep it filled with these when the grandkids are around.
Here is the 60 year old recipe (at least!)
Mamu's Snickerdoodle Recipe
1/2 cup butter , softened
1 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 egg at room temp
1/2 teaspoon good vanilla
1 1/2 cups AP flour
In small bowl:
2 tablespoons sugar
1 teaspoon ground cinnamon
In large mixing bowl, Cream together the softened butter and the 1 cup of Sugar. Add the baking soda and cream of tartar; mixing together. Beat egg and vanilla into the mixture. Slowly add the flour until entirely combined. Let the dough sit in the icebox for 30 minutes.
Preheat oven to 375 degrees.
In small bowl, combine the 1 teaspoon of cinnamon and 2 tablespoons sugar. Shape the dough into small balls and roll in the cinnamon/sugar mixture. Place a few inches apart on an ungreased cookie sheet. Bake 375°F oven for 9 to 10 minutes and let cool slightly and remove to a flattened Piggly Wiggly sack to cool completely. (In a convection oven, lower temp to 325 degrees and cook for only 8 minutes max).
ENJOY and Bake with LOVE!! If you have a good cookie jar, keep it filled with these when the grandkids are around.
HOLIDAYS PAST...
One of my favorite family holiday food memories is the loaves of BANANA NUT BREAD that my grandmother Lamphere, "Mamu" would have around in December and then bring over to our house on Christmas morning.
My favorite way to eat it today is slice off a thick piece, cover in real butter and toast/broil in the oven until brown and crispy on top...made Mamu's recipe today at the cabin to continue the tradition...
MAMU's BANANA NUT BREAD (Makes 2 loaves)
3 Eggs (room temp)
1/2 teasp good Vanilla
1/3 Cup Milk
1 Cup Oil
3 Cups Sugar
3 Cups VERY RIPE Bananas mashed well (I used 6 bananas)
In large mixing bowl combine the above ingredients in the order listed...fold bananas in last.
Sift together the following ingredients and add to wet mixture in small batches, combining well before adding the next batch:
3 1/2 Cups AP Flour
1 1/2 teas Salt
2 teas Baking Soda
1 Cups Pecans or Walnuts (toss in some flour before adding to batter to prevent them from sinking to the bottom of the pan).
Pour into 2 loaf pans that have been buttered and floured well
Bake at 350 Degrees for 45 minutes to 1 hour. Toothpick should come out clean. Careful not to overbake so it stays moist.
Allow to cool completely and wrap in plastic wrap and then good foil. These will freeze very well for 3-4 weeks.
ENJOY!
My favorite way to eat it today is slice off a thick piece, cover in real butter and toast/broil in the oven until brown and crispy on top...made Mamu's recipe today at the cabin to continue the tradition...
MAMU's BANANA NUT BREAD (Makes 2 loaves)
3 Eggs (room temp)
1/2 teasp good Vanilla
1/3 Cup Milk
1 Cup Oil
3 Cups Sugar
3 Cups VERY RIPE Bananas mashed well (I used 6 bananas)
In large mixing bowl combine the above ingredients in the order listed...fold bananas in last.
Sift together the following ingredients and add to wet mixture in small batches, combining well before adding the next batch:
3 1/2 Cups AP Flour
1 1/2 teas Salt
2 teas Baking Soda
1 Cups Pecans or Walnuts (toss in some flour before adding to batter to prevent them from sinking to the bottom of the pan).
Pour into 2 loaf pans that have been buttered and floured well
Bake at 350 Degrees for 45 minutes to 1 hour. Toothpick should come out clean. Careful not to overbake so it stays moist.
Allow to cool completely and wrap in plastic wrap and then good foil. These will freeze very well for 3-4 weeks.
ENJOY!
Friday, November 18, 2011
It's That Time of Year...my most requested recipe
Keep It Simple Turkey Recipe
I have used this easy, no baste method for years...
Prep Bird: Thaw, Remove Giblets, Rinse in and out, Pat Dry
Soften 1 stick Butter, mix in 1 Tbsp Poultry Seasoning
Place 2 cups Chicken Broth in sauce pan and bring to boil (can sub 1 cup white wine or beer)
Gently loosen skin around breast, sides and back. "Rub" seasoned butter inside the skin and distribute evenly. Tie legs together with kitchen twine or mint-free dental floss and fold/tuck wings under-neath bird. Season Turkey with salt and pepper, inside and out.
Preheat oven to 400 degrees. Use lowest oven rack so Turkey is not too close to top of oven.
Line Roasting Pan with foil (easy clean up). Spray inside of large Baking Bag with Pam and place Turkey in bag. Open bag wide enough to expose turkey and gently pour the hot stock/wine mixture over entire bird. This will "shrink wrap" the skin to the meat! (It looks cool--let kids watch this part). Press all the air out of the bag and tie with the twist tie or kitchen twine.
Place in warm oven and bake a 10-12 lb Turkey for 1 hour**. Open the cooking bag and press all the way down the sides and back. Lower oven temp to 350 and cook for one more hour
Poultry should be 160-170 degrees done.
Remove from oven, over with foil and a clean bath towel and let rest for 30-45 minutes so juices will re-distribute. If you slice too early, it will be dry!
** For any lb above 12 lbs, add 5 minutes cooking time per pound. If above 18 lbs-20 lbs, add 4 minutes cooking time per pound. (If over 20 lbs buy a HAM too!!)
ENJOY!!! Happy Thanksgiving...
Prep Bird: Thaw, Remove Giblets, Rinse in and out, Pat Dry
Soften 1 stick Butter, mix in 1 Tbsp Poultry Seasoning
Place 2 cups Chicken Broth in sauce pan and bring to boil (can sub 1 cup white wine or beer)
Gently loosen skin around breast, sides and back. "Rub" seasoned butter inside the skin and distribute evenly. Tie legs together with kitchen twine or mint-free dental floss and fold/tuck wings under-neath bird. Season Turkey with salt and pepper, inside and out.
Preheat oven to 400 degrees. Use lowest oven rack so Turkey is not too close to top of oven.
Line Roasting Pan with foil (easy clean up). Spray inside of large Baking Bag with Pam and place Turkey in bag. Open bag wide enough to expose turkey and gently pour the hot stock/wine mixture over entire bird. This will "shrink wrap" the skin to the meat! (It looks cool--let kids watch this part). Press all the air out of the bag and tie with the twist tie or kitchen twine.
Place in warm oven and bake a 10-12 lb Turkey for 1 hour**. Open the cooking bag and press all the way down the sides and back. Lower oven temp to 350 and cook for one more hour
Poultry should be 160-170 degrees done.
Remove from oven, over with foil and a clean bath towel and let rest for 30-45 minutes so juices will re-distribute. If you slice too early, it will be dry!
** For any lb above 12 lbs, add 5 minutes cooking time per pound. If above 18 lbs-20 lbs, add 4 minutes cooking time per pound. (If over 20 lbs buy a HAM too!!)
ENJOY!!! Happy Thanksgiving...
Sunday, February 20, 2011
Texas Birthday Bash
My daughter, Lindsay, turned 25 this weekend and we did a Texas themed birthday party to celebrate our family roots. BBQ and all the Fixins plus some other nibbles...
Here are a few of the recipes that folks have requested:
Pineapple-PepperJack Pimento Cheese Dip
1 cup grated Pepper Jack Cheese
2 cups grated Sharp Cheddar Cheese
1 small can Crushed Pineapple (Drained)
1 cup Mayo (may need to add few more Tbsp for desired consistency)
1 small jar diced Pimentos (Drained well)
1 small Jalopeno Pepper (seeded/deveined) chopped fine
3 Green Onions/Scallions sliced fin, green and whites
1/2 teaspoon Garlic Powder
Salt and Pepper to taste
In large bowl mix the Mayo, Onions, Pimentos, Jalopeno. Add in Pineapple, but dont over mix or it will get watery. Gently fold in Cheeses until well combined. Refrigerate for few hours to allow flavors to marry.
Serve with hearty crackers, pita chips or roll into tortillas jelly roll style and slice. Also great as a grilled cheese sandwich. I have also spread this into a platter and topped with Pepper Jelly...
ENJOY!
Here are a few of the recipes that folks have requested:
Pineapple-PepperJack Pimento Cheese Dip
1 cup grated Pepper Jack Cheese
2 cups grated Sharp Cheddar Cheese
1 small can Crushed Pineapple (Drained)
1 cup Mayo (may need to add few more Tbsp for desired consistency)
1 small jar diced Pimentos (Drained well)
1 small Jalopeno Pepper (seeded/deveined) chopped fine
3 Green Onions/Scallions sliced fin, green and whites
1/2 teaspoon Garlic Powder
Salt and Pepper to taste
In large bowl mix the Mayo, Onions, Pimentos, Jalopeno. Add in Pineapple, but dont over mix or it will get watery. Gently fold in Cheeses until well combined. Refrigerate for few hours to allow flavors to marry.
Serve with hearty crackers, pita chips or roll into tortillas jelly roll style and slice. Also great as a grilled cheese sandwich. I have also spread this into a platter and topped with Pepper Jelly...
ENJOY!
Sunday, January 30, 2011
Best Thing I Ever Ate...Up to Now...still Eating...
There are a couple of Food Network and Cooking Channel shows that highlight some of the FN host's favorite bites and unusual food-finds or unique eats. Watching these made me think of my own culinary experiences to date. Here is a short list and, as usual, this list is subject to change as I continue to travel, experiment and munch my way through this life.
I will start off with some favorite dishes from basic "food groups" and finish with some of my "other" favorite bites. Some made my eyes roll back in my head...Here we go:
Favorite Pizza: Canadian Bacon/Mushroom/Pineapple-Thin Crust @ Crystal's Pizza Cave in Ablilene, Tx. Favorite Local--Rosa's Pizza and Marietta Pizza Company in Marietta, Ga
Favorite Mexican: Queso Flameado con Chorizo@ Uncle Julio's and Chicken Tortilla Soup @ The Mansion on Turtle Creek in Dallas, Tx. Sour-Cream-Chicken Enchiladas my Mom's recipe.
Favorite Sushi: Favorite dish on the menu: Lobster Ceviche Salad@ Morimoto in Philly. Favorite Local--Shallot's Sushi and Thai in Roswell, Ga.
Favorite Steak: Grilled Rib-Eye with Garlic Butter @ Zentner's Daughter Steakhouse in San Angelo, Tx.
Favorite Chinese/Thai: Tea Smoked Duck @ Hunan's Home in San Fran.
Favorite Local--Prawn and Scallops in Garlic Sauce @Chin Chin, Marietta, Ga
Favorite Breakfast: Crab Cakes Cavallo @ Another Broken Egg Cafe--Destin, FL and Buttermilk Pancakes @ The Coffee Cup in Pensacola, Fl.
Favorite Seafood: Pan Roasted Mussels (with EXTRA Garlic Bread for soaking up the broth) @ Chicago's in Marietta, Ga.
Favorite Celebration Meal: 5 Course Dinner with Cornish Game Hen Tajine Entree @ Imperial Fez, Atlanta.
I will start off with some favorite dishes from basic "food groups" and finish with some of my "other" favorite bites. Some made my eyes roll back in my head...Here we go:
Favorite Pizza: Canadian Bacon/Mushroom/Pineapple-Thin Crust @ Crystal's Pizza Cave in Ablilene, Tx. Favorite Local--Rosa's Pizza and Marietta Pizza Company in Marietta, Ga
Favorite Mexican: Queso Flameado con Chorizo@ Uncle Julio's and Chicken Tortilla Soup @ The Mansion on Turtle Creek in Dallas, Tx. Sour-Cream-Chicken Enchiladas my Mom's recipe.
Favorite Sushi: Favorite dish on the menu: Lobster Ceviche Salad@ Morimoto in Philly. Favorite Local--Shallot's Sushi and Thai in Roswell, Ga.
Favorite Steak: Grilled Rib-Eye with Garlic Butter @ Zentner's Daughter Steakhouse in San Angelo, Tx.
Favorite Chinese/Thai: Tea Smoked Duck @ Hunan's Home in San Fran.
Favorite Local--Prawn and Scallops in Garlic Sauce @Chin Chin, Marietta, Ga
Favorite Breakfast: Crab Cakes Cavallo @ Another Broken Egg Cafe--Destin, FL and Buttermilk Pancakes @ The Coffee Cup in Pensacola, Fl.
Favorite Seafood: Pan Roasted Mussels (with EXTRA Garlic Bread for soaking up the broth) @ Chicago's in Marietta, Ga.
Favorite Celebration Meal: 5 Course Dinner with Cornish Game Hen Tajine Entree @ Imperial Fez, Atlanta.
Other Best I Ever Ate--
Best Chicken Fried Steak: Joe Allen's in Abilene, Tx
Best Gravy: Whataburger (Everywhere in Tx and FL)
Best Salad Dressing: Pat's Garlic Dressing at Kountry Kitchen, McCaysville, Ga
Best Donut: The chocolate on chocolate from LaMar's in Kansas City
Best Mac and Cheese: Frankie Bone's on Hilton Head, SC
Best Meat and Three: Alcenia's in Memphis (Fried Pork Chop!!)
Best Sandwich: The Bacon Mushroom Club (sans the Sprouts) at Mellow Mushroom and the Super Duper from Jordan's in Hamlin, Tx. (Extinct :( )
Best Birthday Cake EVER: Texas Chocolate Sheet Cake--most moms and grandmothers in Texas have made this for their families.
Best Cupcake: Caramel Apple from Gigi's Cupcakes--East Cobb
Best Fried Pickles: Zaxby's
Best Lasagna: Blue Jeans in Blue Ridge, Ga
Best Wine: Evolution--Sokol Blosser Winery
Best Burger: Sonic or Whataburger
That's all for now...I'm hungry!
Foods to Focus on in 2011
As we all try to do the right thing and get on track after the gluttony of the holidays, here is a list of the Top 20 Healthiest Foods (according to nutrition experts, not me!)
Hope this helps...Drum roll please....
#20--Turkey Breast--Love It--most versatile protein on the planet
#19--Olive Oil--Use It, keep it simple
#18--Quinoa (hmm?)--had it once I think--becoming more common
#17--Black Beans--Good Stuff--find ways to incorporate in many dishes
#16--Green Tea--Drink it daily--good hot or cold
#15--Eggs--They are Back! Muscle-building, memory-enhancing Choline!
#14--Milk--Low Fat/Skim--daily dairy turns on your fat burners
#13--Water--8x80z per day...you cannot drink too much water in a day
#12--Sweet Potatoes--Baked (not the Yammy Casserole stuff)
#11--Soy--Milk, Tofu, Edemame...good stuff
#10--Beef--careful here--4oz LEAN portions only 3-4 times per week
#9--100% Whole Wheat/Whole Grain Breads--need that fiber--good carbs
#8--Almonds--great for heart, digestion, skin
#7--Yogurt--watch for sugar, keep it low fat and watch exp date--want "active" cultures
#6--Spinach/Broccoli (tie)--eat a bag full!
#5--Bell Peppers--Red, Orange, Yellow are best
#4--Tomatoes--Lycopene--Antioxidant--proven to prevent Prostate cancer
#3--Oatmeal--Best breakfast on the planet--takes down the cholestrol
#2--Blueberries--Antioxidant king!
AND THE #1 Healthist Food is...
#1--Salmon!! Not a personal favorite, but I will do the smoked/lox and in Sushi!
ENJOY!!
Hope this helps...Drum roll please....
#20--Turkey Breast--Love It--most versatile protein on the planet
#19--Olive Oil--Use It, keep it simple
#18--Quinoa (hmm?)--had it once I think--becoming more common
#17--Black Beans--Good Stuff--find ways to incorporate in many dishes
#16--Green Tea--Drink it daily--good hot or cold
#15--Eggs--They are Back! Muscle-building, memory-enhancing Choline!
#14--Milk--Low Fat/Skim--daily dairy turns on your fat burners
#13--Water--8x80z per day...you cannot drink too much water in a day
#12--Sweet Potatoes--Baked (not the Yammy Casserole stuff)
#11--Soy--Milk, Tofu, Edemame...good stuff
#10--Beef--careful here--4oz LEAN portions only 3-4 times per week
#9--100% Whole Wheat/Whole Grain Breads--need that fiber--good carbs
#8--Almonds--great for heart, digestion, skin
#7--Yogurt--watch for sugar, keep it low fat and watch exp date--want "active" cultures
#6--Spinach/Broccoli (tie)--eat a bag full!
#5--Bell Peppers--Red, Orange, Yellow are best
#4--Tomatoes--Lycopene--Antioxidant--proven to prevent Prostate cancer
#3--Oatmeal--Best breakfast on the planet--takes down the cholestrol
#2--Blueberries--Antioxidant king!
AND THE #1 Healthist Food is...
#1--Salmon!! Not a personal favorite, but I will do the smoked/lox and in Sushi!
ENJOY!!
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