Saturday, October 31, 2009
So, I was thrilled yesterday when I found THE cornbread recipe, complete with THE honey butter recipe, which I found because my friend, Sara mentioned one of her favorites, Real Mom Kitchen, and that blog led me to My Kitchen Cafe, which I love (seriously, I think Melanie and I might be identical foodie twins).
(And, after typing all that, I realize I spend WAY too much time on the computer looking at recipes :))
Melanie's notes are great, I wouldn't add a thing, but I would second her advice--don't fear the marshmallow fluff in the honey butter. It makes it light and fluffy while adding sweetness and little marshmallowy flavor, which I found delicious.
Also, I forgot (I know, surprise) to add the melted butter to the cornbread, but it still turned out fine.
Deer Valley Resort's Turkey and Black Bean Chili
Arcadia/Camelview Ward Cookbook
2 cans black beans, drained
1 (4 oz) can mild green chilies, drained
2/3 c red onion, chopped I used a whole small/medium sized on
2/3 c celery, chopped I used 2 stalks
2/3 c red bell pepper, chopped I used 1 whole red bell pepper
2/3 c chopped leeks (white part only) 1 med/large leek--can you tell I don't have much patience for measuring?
2 cloves garlic, minced
2 T oregano, I assumed this meant dried oregano; I used a scant 2 T dried oregano
1 stick butter when Asher was still allergic to dairy, I sauteed the vegetables in 1/4 c olive oil, which takes away some of the richness of the chili, but still well worth making the recipe
1/4 c flour
4 c shredded turkey 1 Costco rotisserie chicken will work nicely
4 C chicken broth
2 1/2 C thawed frozen corn
2 T chili powder
2 T ground cumin
1/2 t salt afterwards, I seasoned a bit more with added salt and pepper
1/4 c brown sugar I did about 2 T brown sugar
In a stock pot, saute chilies, onion, celery, pepper, leeks, garlic and oregano in butter over moderate heat for approximately 15 minutes until softened. Gradually add the flour, cooking over low heat until mixture is golden, approximately 10 to 15 minutes.
Gradually stir in chicken broth. In a blender put half or 1 1/4 c of the corn and puree. Add that and the remaining corn, meat, beans, and spices until heated through.
Tuesday, October 27, 2009
1/4 cup butter, melted
Nabisco Chicken in a Biskit crackers I used about 1/2 the box and had too much crumbs left over. I may try 1/4 of the box next time
chicken breasts I used 4
garlic salt I used 1/2 t; with the saltiness of the crackers it was plenty!
seasoned pepper I just did a few grinds of black pepper
Dip chicken in butter. Make crackers into crumbs and roll chicken in crumbs. Season with pepper and garlic salt (oops, I just added the salt and pepper to the crumbs). Bake at 350 degrees for about 40 minutes.
Tuesday, October 20, 2009
So, I was super excited when I was going through my mom's recipes this summer and found this. I did a bit to update this (note the distinctly 1980's can of water chestnuts and can of sliced mushrooms), but really, it's a pretty tasty one dish (or one pumpkin) dinner.
Beef in a Costume
1 small to medium pumpkin about the size you'd use to make a pumpkin pie--about the size of a soccer ball
1 medium onion, chopped
1 T vegetable oil I left this out and just used the fat from the beef
1 1/2 to 2 lbs ground beef
2 T soy sauce I used 3 T
2 T brown sugar I used 3 T here, too
1 (4 oz) can sliced mushrooms, drained I sliced about a cup of cremini mushrooms
1 can cream of chicken soup
1 1/2 c cooked rice I used 2 c of brown rice, I might move up to 2 1/2 c next time
1 (8 oz) can sliced water chestnuts, drained I skipped
I cooked the hamburger first. When it was almost done, I added the onion, mushrooms, and 1 chopped red bell pepper and sauteed all until they were nice and soft.
Add soy sauce, brown sugar, and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet. Bake 1 hour or until inside meat of the pumpkin is tender. Put pumpkin on a plate. Remover pumpkin lid and serve meat. For your vegetable, scoop out cooked pumpkin and serve. Serves 6.
Delightful with a scoop of sour cream.