Jalapeño Cheddar Cornbread

There's nothing quite like the taste of Cornbread when it's made in a Cast Iron Skillet.

Here's a great recipe made with the addition of Jalapeño Pepper and Cheddar Cheese.

Here's what you'll need:
Preheat the oven to 425 degrees. (Add the Vegetable Oil to the Skillet as it Preheats)
1 - 9" or 10" Cast Iron Skillet.


3 TBS Vegetable Oil
1 1/4 C Cornmeal
3 TBS Flour
1 C Shredded Sharp Cheddar Cheese
1/2 C Pickled Jalapeños roughly chopped.
1 tsp Salt
3/4 tap Baking Powder
3 TBS Butter, melted.
2 Large Eggs, beaten.
1 C Buttermilk
1/2 tsp Baking Soda dissolved in a bit of Water.


In a Mixing Bowl:
Cornmeal
Flour
Salt
Baking Powder
Whisk well.

Add:
Melted Butter
Stir to create a Sandy Texture.

Fold in the Cheese.

In another Mixing Bowl:
Eggs
Buttermilk
Whisk Well.

Gradually Add this to the Dry Ingredients.
Stir well by hand with a Wooden Spoon.

Pour Batter into the Hot Skillet.
Bake 20 minutes.
Transfer the Skillet to the Stovetop to Cool just until you can handle it.

Invert the Cornbread onto a Rack to cool slightly.
Serve Hot with Butter.

Enjoy!
Peace in the Kitchen!

French 75 Cocktail

French 75 is a Cocktail made from Gin, Champagne, and Lemon Peel for Garnish.
It's also referred to a 75 Cocktail or in France, simply...... Soixante-Quinze.

Here's what you'll need:
A Cocktail Shaker with Ice.
2 oz. Champagne
1/2 oz. Lemon Juice
1 oz. Gin.
Lemon Peel for Garnish.

In the Shaker:
Gin
Lemon Juice
Shake well.
Strain into a Champagne Glass.
Top with Champagne.
Garnish with Lemon Peel.

Enjoy!
Peace in the Kitchen!

Vespers Martini, James Bonds favorite Cocktail in Casino Royale

Every James Bond fan will recognize the lines in this recipe as the first martini Bond ordered in Ian Fleming's 1953 book, "Casino Royale." It is possibly the most famous drink order in history, it's extremely precise, and recreating the Vesper martini at home is easier than you think.

Here's what you'll need:
A Cocktail Shaker with Ice.

3 oz. Gin
1 oz. Vodka
1/2 oz. Lillet
Lemon Peel


In the Cocktail Shaker:
Gin
Vodka
Lillet

Shake well and strain into a Martini Glass.
Add a Garnish of Lemon Peel.

Remember, "shaken, not stirred."

Enjoy!
Peace in the Kitchen.

Egg Salad

Classic Egg Salad

Typically, I wouldn't post a recipe for Egg Salad. Americans take it for granted that an egg salad recipe would be included in a picnic. You may want to research All American Picnic Food on the Blog for the story and recipes about picnics.
Every Family has their favorite recipe and some of them have been handed down from generation to generation.
However, I have readers in many countries that may not be familiar with Egg Salad.

7 Large Eggs that have already been Hard Boiled and Peeled.
1 /4 C Mayonnaise
2 1/4 tsp Yellow Mustard
1/4 tsp Apple Cider Vinegar
1/8 tsp  Tabasco Sauce ( I do not include it in mine)
2 TBS Sweet Pickle Relish
Salt and Pepper to taste.

In a Mixing Bowl:
Mayonnaise
Mustard
Vinegar
Tabasco
Whisk well.
Stir in Pickle Relish by hand.
Season with Salt and Pepper.

In another Mixing Bowl:
Hard Boiled Eggs
Use a Potato Masher or Blending Fork to break the Eggs into small chunks.
Add:
Mayonnaise Mixture.
Stir to combine well.

Variations:
Add any of these ingredients to the Egg Salad:
4 tsp Fresh Snipped Dill
4 tsp Chopped Fresh Parsley
1/4 tsp Smoked Paprika (add to Mayonnaise mixture first)
3 TBS Pimento

Enjoy!
Peace in the Kitchen!

Egg Salad in an Open Faced Sandwich

I love Egg Salad and I've previously posted and talked about Egg Salad.
Here is this week's recipe from the Taste section of the Dallas Morning News.
The article and recipe were written by J.M Hirsch / The Associated Press.

Something about this was intriguing to me. It may be the fact that it has Cornichons , a bit of Hot Sauce or simply because it's served open faced on toasted Sourdough Bread.

Open Faced Egg Salad Sandwich

1/2 C Mayonnaise
2 TBS Dijon Mustard
1/2 tsp Paprika
1/2 tsp Hot Sauce ( Tabasco)
1/2 C finely chopped Cornichons (pickles) ( 12 pickles)
1/2 C finely chopped Celery ( 1 stalk)
8 Hard Boiled Eggs, roughly chopped
Salt and Pepper
4 slices of Sourdough Bread

In a bowl, whisk together:
Mayonnaise
Mustard
Paprika
Hot Sauce
Stir in:
Cornichons
Celery
Eggs
Season with Salt and Pepper

Cover and refrigerate for 30 minutes or overnight

Serve:
Toast the slices of bread, while it's warm, top each slice with 1/4 C of the Egg Salad.

Enjoy!
Peace in the Kitchen!

Thin and Crispy Chocolate Chip Cookies

I happen to prefer a Thin and Crispy Chocolate Chip Cookie.

Here's what you'll need:
Preheat the oven to 350 degrees.
A Stand Mixer
1-  1 1/2" Cookie Scoop
A Sheet Pan lined with Parchment Paper


2 1/4 C Flour
1/2 tsp Baking Soda
2 1/2 Sticks of Butter (20 TBS)  softened to room temperature.
1 1/4 C Granulated Sugar
3/4 C Brown Sugar
1 tsp Salt
1/4 C Water
2 tsp Vanilla
2 Eggs
2 C Chocolate Chips, your choice.

In a Small Mixing Bowl:
Flour
Baking Soda
Whisk well.
Set aside.


In the Stand Mixer with a Paddle Attachment:
Butter
Granulated Sugar
Brown Sugar
Beat for 3 minutes.

Reduce Speed to Low.
Add:
Salt
Water
Vanilla
Eggs
Beat for 2 minutes.

Add:
Flour
Mix just until combined. Don't over mix.

Fold in Chocolate Chips by hand.

Use the Cookie Scoop and drop Dough 2" apart on the Sheet Pan.
Bake 12 - 15 minutes.

Remove the Pan to a Rack to cool for 2 minutes.
Transfer Cookies to the Rack to Cool completely.

Enjoy!
Peace in the Kitchen!

Breadstick Cream Cheese Dip, 2 versions

I was informed about a Dip at Anthony's Restaurant in Oakland County, Michigan. That's where I grew up. There was a discussion about how incredible their Breadstick Dip is. It's difficult to get the original recipe, but these are certainly options.

The first recipe is supposed to be the closest to the original.

Cream Cheese Dip #1

Here's what you'll need:
A Stand Mixer

8 oz. Cream Cheese, softened.
4 TBS Sour Cream
1 TBS Buttermilk
1/2 tsp Salt
1 1/4 tsp Garlic Powder
2 TBS Grated Parmesan Cheese

In the Stand Mixer on Low Speed:
Cream Cheese
Sour Cream
Mix just until combined. Do not over mix.

Add:
Buttermilk
Salt
Garlic Powder
Parmesan Cheese
Mix just to combine well.

Transfer to a covered container and refrigerate for 2 days.

Serve at room temperature with Breadsticks.

Enjoy!
Peace in the Kitchen!



Cream Cheese Dip #2

Here's what you'll need:
A Stand Mixer

8 oz. Cream Cheese, softened.
1/2 C Mayonnaise
2 TBS Dried Dill
2 TBS Dried Parsley
1 tsp Garlic Powder

In the Stand Mixer on Low Speed:
Cream Cheese
Mayonnaise
Dill
Parsley
Garlic Powder
Mix until Creamy Smooth.

Transfer to a covered container and refrigerate for 2 days.

Serve at room temperature with Breadsticks.

Enjoy!
Peace in the Kitchen!