Cheddar Cheese Spoonbread

3 C whole milk
1 C corn meal
1 C shredded sharp cheddar cheese
1 tsp baking powder
1 tsp salt
1/4 tsp pepper
1/8 tsp Tabasco Sauce
3 TBS chopped fresh chives or green onions
2 TBS pimentos, drained
3 eggs, separated

Butter the bottom and sides of a 2 quart souffle dish

In a large saucepan:
Simmer 2 C of the milk over medium heat
Gradually add cornmeal stirring until thickened, about 5 minutes

Remove from heat, add cheese and stir until melted and combined

In a small bowl, whisk well:
baking powder
Tabasco Sauce
chives
pimento
remaining milk
Stir into cornmeal mixture
Stir in egg yolks

In a separate bowl:
Beat egg whites until stiff peaks form
Fold whites into batter

Pour into prepared dish
Bake at 325 degrees for 55 - 60 minutes, until lightly golden brown and set

Transfer dish to a wire rack to cool slightly
Serve warm

Enjoy!
Peace in the Kitchen!

Jalapeno Bites

Trisha Yearwood stole my heart when she made these. I just re posted the recipe. I can't wait to make them. In Texas, we love "hot". we love jalapenos, we love to take something to a "gathering" so, I had to post this recipe. These are very simple and they have to be yummy with jalapenos, and cream cheese. I was impressed with how simple they are to make.

I adapted the recipe.

I used a 1 1/2 " cookie scoop, mine were larger than the recipe. It made 2 dozen . Trisha's recipe makes 3 dozen. I baked them for 20 minutes. I think the next time I make them I may add some chile powder or cayenne pepper to the batter, maybe 1/8 tsp, just to give them a Texas kick! I increased the amount o jalapenos too.


Ingredients
One 8-ounce package Cream Cheese, softened
8 ounces Parmesan, grated (about 2 cups) when you buy an 8oz. container, it's 2 cups.
3/4 C seeded and chopped Jalapeno peppers
1 large Egg, beaten
3 cups dry Plain Breadcrumbs
Directions
Preheat the oven to 350 degrees F.

Mix the Cream Cheese, Parmesan, Jalapenos and Egg to form a paste. Shape into balls using about 1/2 tablespoon of paste for each. Roll the balls in the Breadcrumbs. Place on an un-greased baking sheet and bake for 10 to 15 minutes, until golden brown. Serve warm.


Enjoy!
Peace in the Kitchen!

Pumpkin Cheese Muffins / Thanksgiving 2013

Previously I posted a recipe for Pumpkin Muffcakes. I wanted to add the Pumpkin Cheese Muffin recipe for Thanksgiving.
I can't seem to get enough pumpkin this time of year and I know I'm not alone.
I have so many muffin recipes for Thanksgiving, it's going to be hard to choose for the menu.

1 C pumpkin puree, ( not pumpkin pie pumpkin)
3 TBS sour cream
2 eggs
1/2 C (1stick) butter, melted
2 C flour
1 1/2 tsp baking powder
1 1/2 tsp salt
1/2 tsp cayenne pepper
1 1/2 tsp black pepper
1/2 C dark brown sugar
1 1/2 C grated cheddar cheese
fresh chopped thyme

Spray a 12 cup muffin tin with vegetable cooking spray

In a bowl, whisk:
Pumpkin
sour cream
Whisk well
Add:
eggs
butter
Whisk well

In a separate bowl, whisk:
flour
baking powder
salt
cayenne pepper
black pepper
brown sugar
Whisk well
Fold wet ingredients into dry ingredients
Fold in 1 C cheese

Divide batter evenly among the muffin cups
Sprinkle tops with remaining cheese and fresh thyme

Bake at 400 degrees for 20 minutes, until golden brown and a paring knife comes out clean in the center.
Cool in the pan on a wire rack for 10 minutes
Remove muffins to a wire rack and cool completely, or serve immediately, warm!

Enjoy!
Peace in the Kitchen!

Spinach Swiss Appetizer Squares

1 C flour
1 tsp baking soda
1 1/2 tsp salt
1 C milk
3 eggs, beaten
1 pound of Swiss Cheese, shredded
2 (10oz.) packages of frozen spinach, thaw, drain well, pat dry with paper towels.
4 green onions, entire onion chopped
1/2 C butter  (1 stick)

In a medium bowl:
flour
baking soda
salt
Whisk Well

Stir in, by hand:
milk
eggs

Fold in:
cheese
spinach
onions
Mix Well

Melt butter in a 9"X13" baking pan in a 350 degree oven.
Cover the entire bottom with the melted butter.

Spoon the Spinach mixture evenly into the pan.
Bake at 350 degrees for 30 minutes, until lightly browned.
Cool slightly
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!

Apple Sauce

I often recommend Jonagold Apples for my tart, pie or crisp recipes. I was researching the best Apples for Apple Sauce and the list of best Apples for various recipes including eating them fresh off the tree, Pies, Apple Sauce. Tarts, etc.... every list included Jonagold. I think it was the only variety on every list.

Here's my favorite recipe for Jonagold Apple Sauce:

12 Jonagold Apples, peeled, cored and chopped into 1/2" pieces
1/2 C Organic Apple Juice
1 TBS Irish Butter
1 tsp Cinnamon
1 TBS Raw Honey or Pure Maple Syrup ( Grade B or Grade A Dark Amber are the best Maple Syrups)

In a saucepan:
Melt butter on low
Add apple juice, apples , cinnamon
Cover and simmer on low for 20 minutes, stir occasionally
Add honey or maple syrup and mix well
Remove from heat
Mash with a potato masher to retain some chunks or use a stick blender ( immersion blender) and puree.

Enjoy!
Peace in the Kitchen!

Warm Barley Salad with Green Beans, Corn and Mint

As I was getting rid of some old magazines today, I saved some interesting recipes. This is another recipe from Cucina Italiana from 2001.
I've altered the recipe based on cooking instructions.

Barley is nutritious and full of vitamins. It's also a great source of protein, fiber and complex carbohydrates. It has no cholesterol and is low in fat.
It can be used in Casseroles, Soups, Salads, Curries, Stews and
even Desserts.

Warm Barley Salad with Green Beans , Corn and Mint:

2 TBS Olive oil + 1TBS
1/2 C each of Onion, Carrots, Celery ( chopped)
1/2 pound of fresh Green Beans, cut into 1" pieces
1/2 pound of Pearl Barley
3 C Vegetable Broth ( canned or from Bouillon Cubes)
A splash of White Wine
10 fresh Mint Leaves, chopped
1/2 C of  canned Corn, drained
Salt and Pepper to taste

Heat 2 TBS of Olive Oil in a Sauté Pan, on medium heat, cook until softened:
Onion
Carrot
Celery
Add Green Beans and continue to cook for 3 minutes.

Rinse and drain the Barley

In a large Saucepan, ( if using Vegetable Bouillon) bring 3 C of Water to a Boil with the Bouillon Cubes, according to Bouillon instructions)
Otherwise, heat the Vegetable Broth.

Toss Barley in with the Vegetable Mixture.and stir to mix well.
Add a Splash of Red Wine.
Add the Barley/Vegetable Mixture into the Saucepan with the Broth.
Cover the Pan and Simmer on Low for 45 minutes, or until the Barley is tender.

Remove from Heat, Stir in the Mint and Corn.
Salt and pepper to taste.
Place in a Serving Bowl and Drizzle with Remaining 1 TBS of Olive Oil.

Serve Warm

Enjoy!
Peace in the Kitchen.

Grilled Zucchini Rolls with Lemon Ricotta

I have a copy of Cucina Italiana from 2001. I was getting rid of some magazines today and I found this interesting Vegetarian recipe using grilled zucchini , ricotta cheese and lemon zest.

Ingredients

• One 3-pound container fresh ricotta
• Zest of 2 lemons, finely chopped
• Pinch of red pepper flakes
• 2½ tablespoons extra-virgin olive oil, plus extra
• Salt and freshly ground pepper
• 2 large zucchini
• Baby arugula for garnish (or if unavailable, substitute regular arugula, julienned)

Instructions

To make the lemon ricotta: In a large mixing bowl, mix the ricotta with the zest, red pepper flakes, and olive oil and add salt and pepper to taste. Mix until well blended.

Heat a grill or grill pan. Using a mandoline or Y-shaped vegetable peeler, make 12 thin, lengthwise slices of zucchini about 1/8-inch thick. Brush slices lightly with olive oil and grill for approximately 30 seconds or until zucchini is soft and grill-marked. Remove to a rack and let cool.

Lay grilled zucchini strips on a flat work surface. Add approximately 1 tablespoon of the ricotta mixture to one end of the strip and roll. Garnish with baby arugula.