Corn Muffins with Orange Zest, dipped in Orange Butter

How could there possibly be a new recipe, a different recipe, a better recipe for a Corn Muffin?
It's like my collection of Corn Casseroles, the possibilities are endless. Dipping the Muffins in Orange Butter just takes these to a level of decadence!
Here's my latest Corn Muffin recipe.

Corn Muffins with Orange Zest, dipped in Orange Butter:

Here's what you'll need:
Preheat the oven to 400 degrees
1 - Muffin Tin sprayed well with a non stick vegetable spray. I use my Pan Release Mix, it guarantees perfect release every time. (Equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

3 C Cornbread Mix
2 Eggs
3/4 C Sugar
1/2 C Buttermilk
8 TBS Butter, melted
The Zest of 1 Orange
1 C Cooked Corn, drained

In a large bowl with an electric hand mixer:
Eggs
Sugar
Whip the Sugar into the Eggs and beat until well mixed.

Fold in, by hand:
Sour Cream
Buttermilk
Mix well.

Fold in:
Butter
Orange Zest
Corn

Fill each cup of the pan with enough batter to come just under the top.
Bake 15  - 20 minutes. The tops should be golden brown.
Remove the pan to a rack and cool for 5 minutes.
Remove the Muffins, Dip the tops in the Orange Butter.
Transfer to a serving platter.


Orange Butter:

The Juice of 1 Navel Orange.
8 TBS of Butter, melted
1/2 C Granulated Sugar
Mix well until completely incorporated.
Do not refrigerate. (you can refrigerate any left over but the muffins are dipped in this butter)
Set aside until the Muffins are baked.

Enjoy!
Peace in the Kitchen!

Fried Green Tomato Eggs Benedict with Smoked Gouda Grits

We recently visited Rosemary Beach and Seaside, Florida. It was an amazing place with a variety of incredible restaurants.
One of my favorite breakfasts was at The Great Southern Cafe in Seaside.
This is the recipe I've decided to add to my blog.
Let me first explain it. It starts with a Toasted and Buttered English Muffin. Each half was topped with a Southern Fried Green Tomato, Cracked Black Pepper Cream Gravy and a perfectly Soft Poached Egg. It's served with a side of Smoked Gouda Grits.
It doesn't get much better than that for a Great Southern Cafe Breakfast.

This is the Breakfast photo from the Great Southern Cafe.

These are my Poach Pods. They are incredible.

Fried Green Tomato Eggs Benedict with Smoked Gouda Grits

Here's what you'll need:
Preheat the oven to 250 degrees. (to keep the Tomatoes warm after preparing them)
1 Sheet Pan with a paper towel covered rack on top.
1 Sheet pan lined with foil or Parchment Paper to keep the Tomatoes warm in the oven.
Silicone Poach Pods to make the perfect Soft Poached Eggs. (photograph to follow)
2 - shallow bowls for dipping and dredging.

You'll need Toasted English Muffins, a recipe of Fried Green Tomatoes, a recipe of Smoked Gouda Grits, a recipe of Cracked Blacked Black Pepper Cream Gravy. (All recipes to follow)


Fried Green Tomatoes:

2 Large Green Tomatoes, sliced 1/2" thick.
Salt and Pepper to taste.
Buttermilk
1/4 C Vegetable Oil for frying
1 C Cornmeal
1/4 C Flour
1/2 tsp of Cajun Seasoning

Season both sides of the Tomato slices with Salt and Pepper.
Place them on the paper towel lined rack and allow them to sit for at least 5 minutes.

Put them in a shallow bowl and cover completely with Buttermilk.

In a large skillet on medium heat:
Oil, enough for frying.
Heat the oil.

In another shallow bowl:
Flour
Cornmeal
Seasoning
Whisk well

Dredge the tomatoes in the Cornmeal/Flour mix.
Coat both sides and the edges.
Gently place them immediately in the hot oil,
Fry for 3 - 5 minutes on each side, until golden brown.
Don't crowd the pan.
When each batch is fried, put them on the foil lined pan in the oven to keep warm until all slices are fried.
Keep them warm until ready to assemble.

Cracked Black Pepper Cream Gravy:

8 TBS Butter, melted
1/2 C Flour
2 C Water
2 C Whole Milk
A pinch of Salt
1/2 tsp Fresh Cracked Black Pepper, mote to taste if desired.

In a skillet on medium heat:
Butter
Flour
Whisk constantly until lump free and smooth.

In a 4 C measuring cup or a bowl:
Water
Milk
Whisk well.
Gradually add 3 C to the skillet and whisk constantly.
Bring to a boil.
Reduce heat and add additional milk to desired consistency.
Continue to cook , whisking for 5 minutes.
Season with salt and all of the Black Pepper. (additional to taste)
Keep warm until ready to serve.

Poached Eggs:
I use Silicone Poach Pods.
Cook the Eggs according to package directions.
They make the perfect soft cooked eggs for this recipe.
Make two Eggs for each serving.


Smoked Gouda Grits:

4 C of Vegetarian Chicken Broth. (regular for non vegetarians)
1 C Heavy Cream
2 C Yellow Corn Grits
1/4 pound of Butter cut into small pieces
1 can of Creamed Corn
1/2 pound of Smoked Gouda Cheese, shredded

In a saucepan, heat the Broth to a boil.
Add Grits and stir continuously
Reduce to simmer and cook for about 45 minutes stirring often.
Add Cream
Gradually stir in pieces of Butter stirring continuously.
Add Corn and mix well
Gradually add the Cheese until all is melted and creamy and smooth.

The assembly is pretty comparable to traditional  Eggs Benedict.
Place two halves of the English Muffins on each serving plate. Spoon some Gravy on the Muffins.
Top each half with a slice of Fried Green Tomato and an Egg.
Spoon a serving of Grits on the side.

Enjoy!
Peace in the kitchen!

Cowboy Cookies from First Lady Laura Bush

I just saw this recipe on another blog that I follow. I can't believe I haven't posted this earlier. After all, I live in Texas!

Oatmeal cookies filled with nuts, chocolate chips and a hint of cinnamon.

Here's what you'll need:

Preheat the oven to 350 degrees.

1 Sheet Pan, lined with Parchment Paper.

3 C flour
1 TBS Baking Powder
1 TBS Baking Soda
1 TBS ground Cinnamon
1 tsp Salt
1 1/2 C Butter, room temperature
1 1/2 C granulated Sugar
1 1/2 C Brown Sugar
3 Large Eggs
1 TBS Vanilla
3 C Semisweet Chocolate Chips
3 C Old Fashioned Rolled Oats
2 C Sweetened Flaked Coconut
2 C Chopped Pecans 

Whisk flour, baking powder, baking soda, cinnamon and salt in a medium mixing bowl.

In a large bowl:

Beat butter on medium speed until smooth and creamy, 1 minute. 

Gradually beat in granulated Sugar and Brown Sugar, beat for 2 minutes.

Add eggs, one at a time, beating after each.

Beat in vanilla extract.

Fold in flour mixture by hand, just until combined.

Fold in chocolate chips, oats, coconut and pecans.

For each cookie:

Drop  3 TBS (1/4 C) of dough 3" apart on the Sheet Pan.

Bake 17-19 minutes. The edges should be golden brown.

Remove the pan to a rack to cool for 5 minutes.

Transfer the cookies to the rack to cool completely.

Enjoy!

Peace in the Kitchen!

Frozen Texas Margarita Bars

I happen to live in the city where the Frozen Margarita Machine was invented over 40 years ago.

Frozen Margarita Revolutionary: The Man and the Machine What do you get when you mix one part feisty entrepreneur, one part thirsty Tex-Mex lovers and a secret family recipe? Answer: THE WORLD'S FIRST FROZEN MARGARITA MACHINE. It was 1971, Mariano Martinez had just opened his first restaurant. It was an instant sensation - unfortunately! “We couldn’t make our margaritas fast enough,” remembers Mariano,  “And our bartenders? They were just trying to keep those blenders going and the customers from doing the same!” After many sleepless nights, Mariano stopped for coffee in his neighborhood 7-11. As he watched a Slurpee machine go round and round, his own wheels started turning. An old soft-serve ice cream machine, his father’s secret recipe and a whole lot of tinkering (and taste-testing!) later, the first Frozen Margarita Machine was born in Dallas, Texas. I have many various recipe on the blog for Margaritas and for Margarita Pie. This is my latest Margarita recipe. These are non alcoholic! You may want to serve them with a Frozen Margarita! Frozen version or Liquid version! Frozen Texas Margarita Bars: Here's what you'll need: Preheat the oven to 350 degrees. 1 - 9" X 13" pan Line the entire pan with foil. (I cut one piece to fit the length and another to fit the width and leave about 2" hanging over. Crust: 15 Graham Crackers, crushed in a Food Processor. 1/2 C Granulated Sugar 8 TBS Butter Add the Sugar and the Butter to the Crackers and pulse just until well combined. Press the mixture into the bottom of the pan, not up the sides. Bake for 8 - 9 minutes. Remove the pan to a rack to cool completely. Prepare the filling. FIlling: 3/4 C of thawed Frozen Margarita Concentrate ( You can also use a Margarita Mix Concentrate from a Bottle) 1 - 14oz. can of Sweetened Condensed Milk 1 - 8oz. container of frozen Cool Whip, thawed. Sea Salt for Garnish. In a large mixing bowl with an electric hand mixer on low speed: Margarita Mix Sweetened Condensed Milk Beat until creamy smooth. Fold in the Cool Whip, by hand. Spread evenly over the baked crust. Cover with plastic wrap or foil. Freeze for at least 3 hours or overnight. Just before serving lift the bars out of the pan and transfer them to a cutting board, sprinkle evenly with Sea Salt and cut into squares. Transfer the squares to a serving platter and serve immediately. Enjoy! Peace in the Kitchen! He also created La Hacienda Ranch restaurants in the Dallas, Ft. Worth area. There is one just across the highway from where we live. When it first opened, they served their beverages in a logo glass. Every time we ate there I would ask if I could buy some of the glasses, and I did!  And I kept eating there and buying their glasses. They no longer have the glasses. I still have mine!

Chubby Chocolate Cookies

This recipe is from Southern Living.
The name alone evokes a cookie that has to be irresistable to chocolate lovers.

Here's what you'll need:
Preheat the oven to 325 degrees.
A 1 1/2" Cookie Scoop
A Sheet Pan lined with Parchment Paper

6 - 1oz. Semi Sweet Chocolate Squares, coarsely chopped
2 - 1oz. Unsweetened Chocolate Squares, coarsely chopped
5 1/4 TBS Butter
3 Large Eggs
1 C Granulated Sugar
1/4 C Flour
1/ tsp Baking Powder
1/8 tsp Salt
2 C Semisweet Chocolate Chips
2 C Coarsely Chopped Pecans
2 C Coarsely Chopped Walnuts

In a saucepan  on low heat:
All of the Chocolate Squares
Butter
Heat until melted and smooth and creamy smooth.
Remove from heat and set aside.

In a large mixing bowl with an electric hand mixer:
Eggs
Granulated Sugar
Beat until well incorporated, about 3 minutes.
Add:
Chocolate mixture and continue beating until smooth.

In a small bowl:
Flour
Baking Powder
Salt
Whisk well.
Gently fold it into the Chocolate batter by hand, just until combined. Don't over mix.

Fold in by hand:
Chocolate Chips
Pecans
Walnuts

Use a 1 1/2" Cookie Scoop and drop the dough 2" apart on the Sheet Pan.
Bake 12 - 15 minutes.

Remove the pan to a rack to cool for 5 minutes.
Transfer the cookies to the rack to cool completely.

Enjoy!
Peace in the Kitchen!

Rhubarb Cobbler in a Cast Iron Skillet

Just another amazing Rhubarb recipe. I've post many and this is another one I've added to my collection.

Rhubarb Cobbler in Cast Iron

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - large Cast Iron Skillet generously buttered and set aside.

4 C Fresh or Frozen (thawed) coarsely chopped pieces of Rhubarb.
3/4 C Dark Brown Sugar
4 TBS Butter, melted and set aside, divided.
2 Large Eggs, beaten
1/2 C Half and Half
1 tsp Vanilla
1 1/2 C Flour
2 tsp Baking Powder
1 C Granulated Sugar

In a large mixing bowl:
Rhubarb
Brown Sugar
Toss well, set aside.

In a medium mixing bowl:
3 TBS melted Butter
Eggs
Half and Half
Vanilla
Whisk well.

Add:
Flour
Baking Powder
Granulated Sugar
Whisk well until thick and smooth.
Pour into the skillet.
Evenly distribute the Rhubarb over the top.
Drizzle with remaining Butter.
Bake 40 - 45 minutes, until golden brown.

Enjoy!
Peace in the Kitchen!

Cowboy Quiche in a Springform Pan

This is a quiche that even a cowboy will eat!

Here's what you'll need:

Preheat the oven to 350 degrees.
1 - 9" Springform Pan sprayed with a Vegetable Spray
A foil lined sheet pan.

This is the pan I use. It has a tempered glass bottom.
I use it for my Cheesecake too. 

Cowboy Quiche:

2 tsp Vegetable Oil
2 1/4 C Whole Milk
2 TBS Butter
1/2 C Stone Ground Grits
2 tsp Salt,divided
1 tsp Pepper, divided
1 tsp Adobo Seasoning
1/8 tsp Cayenne Pepper
2 1/2 C Shredded Queso Quesadilla Cheese, divided
6 Large Eggs
2 1/2 C Half and Half
1 C Heavy Cream
1/3 C diced Sweet Onion
Vegetarian Bacon Bits for Garnish
Chunky Picante Sauce or Salsa when served.

In a saucepan on medium heat:
Oil, until hot.
Milk Butter
Bring to a boil.

Whisk in:
Grits
1 tsp Salt
1/2 tsp Pepper
Whisk constantly for 15 minutes.
It will begin to thicken.
Remove from heat.
Allow to rest for 10 minutes.
Fold in 1 C Cheese.
Rest again for 10 minutes.
Mix in 1 Egg.
Pour into the pan and bake 25 minutes.
It should be browned and set.

Remove to a rack.
Immediately sprinkle with remaining cheese.
Allow to rest for 15 minutes.

Reduce the oven to 325 degrees.

In a large mixing bowl:
Half and Half
Cream
Onion
Remaining Eggs
1 tsp Salt (remaining)
1/2 tsp Pepper (remaining)
Adobo Seasoning
Cayenne Pepper
Whisk well.
Pour this mixture over the Grits.
Place the pan on the foil lined Sheet Pan.
Bake for 1 hour and 15 minutes.
Remove the pan to a rack.
Sprinkle generously with Vegetarian  (or real)  Bacon Bits.
Allow to rest for at least 20 minutes.
Remove the Quiche  from the Springform Pan to a serving platter.

Serve with your favorite Chunky Picante Sauce or Salsa.

Enjoy!
Peace in the Kitchen!