Sunday, May 31, 2015

Mexican Corn Appetizer

We had dinner at a local Bistro. One of the newest appetizers on the menu was a Mexican Corn Appetizer. It was served with an assortment of crackers. It was incredible. This is an adaptation of the recipe.

Mexican Corn Appetizer

2 TBS Butter
3 C Corn Kernels
1 Jalapeno, diced
3 TBS Mayonnaise
1/4 C of Crumbled Mexican Cotija Cheese
2 TBS finely chopped Cilantro
1 tsp Chile Powder (I use an Heirloom Chile Powder from Chimayo , New Mexico)
1 tsp Adobo Powder
The Juice of 1 Lemon

In a large skillet on medium heat:
Butter, heat until melted.
Saute for 10 minutes, until some of the corn begins to blacken.

Chile Powder
Adobo Powder
Lime Juice
Stir to combine well.
Transfer to a serving bowl.
Sprinkle evenly with the Cheese.

Serve with Tortilla Chips or Fresh Flour Tortillas.

Peace in the Kitchen!

Saturday, May 30, 2015

Hazelnut Macchiato Cream Cookies

This is a No Bake recipe. I thought it was interesting. I was looking for something to serve for an event at our house. We didn't want anything complicated, but still needed a dessert. These sounded like they'd be great to serve with coffee. The interesting ingredient is the Coffee Creamer.

Hazelnut Macchiato Cream Cookies

Here's what you'll need:
2 Sheet Pans lined with Waxed Paper
My recipe made 39 cookies.

8 TBS Butter
2 C Granulated Sugar
2/3 C  Hazelnut Macchiato Coffee Creamer (I used International Delight)
1/2 tsp Vanilla
1/2 tsp Almond Extract
1/2 C Slivered Almonds
3 C Quick Cook Oats

In a saucepan on medium heat:

Heat until melted.

Amaretto Creamer
Whisk well.
Bring to a boil.
Boil for 1 minute.

Almond Extract
Stir well.
Cook for 1 minute.
Remove from heat.

Use a 1 1/2" Cookie Scoop to form the cookies.
Drop the cookies onto Sheet Pans lined with Waxed Paper.
Allow to sit for at least 30 minutes and then transfer to a rack to set completely.

Peace in the Kitchen!

Friday, May 29, 2015

Popeye's Spinach Casserole

I happen to love Spinach. This recipe is definitely something I would make. I will probably choose a White Cheese instead of a Cheddar, maybe Queso Quesadilla. I'd also put a Tex-Mex spin on it in some way! I decided to simply copy the link instead of re writing a new recipe or even adapting it to make it my own. I think there could be many adaptations of this recipe to make it your own.
Again, I have to thank fellow blogger, Melissa for sharing this recipe from Syrup and Biscuits!

Peace in the Kitchen!

Rigatoni Pie in a Springform Pan

This Pasta dish makes a great presentation when served on a platter. It's unusual and delicious.The Rigatoni Noodles stand up, tightly packed, in a Springform Pan.I make it with a Vegetarian Meatless Ground from Yves or Gimme Lean Fresh Vegetarian Beef or Sausage.

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" Springform Pan wrapped tightly on the bottom and sides with heavy duty foil and heavily buttered inside.

Rigatoni Pasta

I have a Springform Pan with a tempered glass base.
Rigatoni Pie:

1 Pound of Rigatoni Pasta 
2 TBS Olive Oil. divided
1 Pound of Ground Beef. (vegetarian version is available) I use a combination of Vegetarian Beef and Vegetarian Sausage fro Gimme Lean. Yves makes Meatless Ground and it's really good too.
2 Cloves of Garlic, minced
4 C of your favorite Pasta Sauce
Salt and Pepper to taste
1 C Grated Parmesan Cheese
2 C Shredded Mozzarella Cheese

Boil Pasta for 12 minutes in a large pot of salted boiling water.
Rinse in cold water.
Toss with 1 TBS Olive Oil.
Set aside.

In a large Skillet on medium high heat:
1 TBS Olive Oil (heat  well)
Ground Beef
Cook until browned.
Salt and Pepper to taste
Cook for an additional 2 minutes.

Pasta Sauce
Simmer for 20 minutes.

Parmesan Cheese.
Toss to combine well.

Tightly pack the Rigatoni, standing up in the pan.
Carefully pour the Meat Sauce over the Pasta, pushing it into the holes and covering the top.
Bake on a Sheet Pan for 15 minutes.

Sprinkle evenly with Mozzarella Cheese and return to the oven to bake an additional 10 - 15 minutes.
It should be golden brown on top.

Remove the pan to a rack to cool for 10 minutes.
Run a knife around the edge of the pan.
Release the pan from the base.
Transfer the Pie to a serving Platter, keeping it on the base.

Peace in the Kitchen!

Cast Iron Skillet Apple Cake

Just another great dessert made in a Cast Iron Skillet.

Cast Iron Apple Cake

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" Cast Iron Skillet greased well with Butter.

8 TBS Butter, room temperature
2/3 C Brown Sugar
1/2 tsp Vanilla
1 large Egg
1 C Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 1/2 tsp Cinnamon
1/4 tsp Salt
1/2 C Buttermilk
2 Large Jonagold Apples, thinly sliced

1 TBS of Cinnamon/Sugar mixture mixed 1 - 4 (Cinnamon/Sugar)
Warm Honey for garnish.

In a Stand Mixer on Medium High, with a paddle attachment:
Brown Sugar
Beat for 3 minutes.
Beat until fully incorporated.

In a medium mixing bowl:
Baking Powder
Baking Soda
Whisk well.

Turn the Mixer on Low.
Gradually begin adding Flour, alternating with Buttermilk to the Butter mixture.
Beat just until incorporated.
Pour the batter into the skillet.

Begin layering the Apples in a concentric circles overlapping to fill the entire Skillet.
Sprinkle evenly with the Cinnamon/Sugar mixture.

Bake 20 minutes.
The edges should be Golden Brown and a toothpick in the center should come out clean.

Drizzle individual servings with warm Honey.

Peace in the Kitchen!

Thursday, May 28, 2015

There's a Hippy in the Kitchen: Peach Rhubarb Cornmeal Cake

There's a Hippy in the Kitchen: Peach Rhubarb Cornmeal Cake: One of my favorite desserts is a Blueberry Blackberry Cornmeal Cake.  The recipe is on the blog. Here's another version of a Cornmeal Ca...

Wednesday, May 27, 2015

Chocolate Chunk Cookies from The Barefoot Contessa

This is my idea of the perfect Chocolate Chip cookie. I decided to simply post the link to her page. It's easier than rewriting it.

Chocolate Chunk Cookies Recipe : Ina Garten - Food Network

Peace in the Kitchen!