Thursday, December 8, 2016

Broccoli Cornbread

I saw this recipe on TV the week before Thanksgiving and knew we would try it.  It was delicious!

Broccoli Cornbread

Adapted from "Home Cooking with Trisha Yearwood"

3 tablespoons vegetable oil
1 1/2 cups self-rising buttermilk cornbread mix Beth used a box of Jiffy Cornbread mix
1/2 cup chopped sweet onion, such as Vidalia
10 ounces pepper Jack cheese, grated Beth used Monterrey jack
8 ounces fresh broccoli florets, chopped (about 2 cups)
1/2 teaspoon freshly ground black pepper
1 jalapeno pepper, seeded and chopped
1 cup sour cream
3/4 cup buttermilk
2 tablespoons unsalted butter, melted

Special equipment: a 9-inch well-seasoned cast-iron skillet

Preheat the oven to 350 degrees F. Pour the vegetable oil in a 9-inch cast-iron skillet that has been well seasoned to prevent sticking.

Combine the cornbread mix, onion, cheese, broccoli, black pepper and jalapeno in a large bowl. Stir in the sour cream, buttermilk and melted butter to make a thick batter.

Heat the oil in the skillet over medium heat until hot and shimmering. Spoon in the batter, spreading it to the edges. The oil will come up around the edges of the batter. Spread it over the top of the batter. (During the baking process the oil will help brown the bread.)

Bake until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, and then carefully loosen the edges and bottom with an egg turner or large spatula and turn onto a rack. Serve warm or at room temperature.

Wednesday, December 7, 2016

Slow Cooker Sweet Potato Casserole

I found this recipe last year and am really glad I tried it this year.  See my notes in bold.  This was very good.

Slow Cooker Sweet Potato Casserole

2 (29 ounces each) canned sweet potatoes Beth baked 4 sweet potatoes for 8 hours in crockpot and mashed them.
1/4 cup butter, softened
2 tablespoons white sugar
Pinch of salt
2 and 1/2 tablespoons brown sugar
1 tablespoon orange juice
2 large eggs
1-2 teaspoons vanilla extract
1/2 cup milk
3/4 cup pecan chips
2/3 cup brown sugar, lightly packed
1/4 cup white flour
1 teaspoon vanilla extract
1/4 cup butter, melted

Either line your slow cooker with a disposable liner or spray generously with nonstick spray. I use a 6 quart slow cooker for this recipe.

Drain the sweet potatoes. Add the sweet potatoes, butter, white sugar, pinch of salt, brown sugar, and orange juice in the slow cooker.

In a small bowl, lightly beat the eggs with a fork. Pour in the lightly beaten eggs, vanilla extract, and milk into the slow cooker.

Beat until completely smooth. (Alternatively, you can beat all of these ingredients in a different bowl).

Smooth the mixture with a spatula.

In a small bowl, stir together all of the topping ingredients. Spread the topping mixture evenly on top of the sweet potatoes.

Cover the crockpot and cook on high for 2 and 1/2 to 4 hours depending on how hot your slow cooker cooks.

Tuesday, December 6, 2016

Banana Split Fluff Salad

I decided mid morning, on Thanksgiving day that we needed a cold salad.  I had all the ingredients for this salad and it was quite good.
Banana Split Fluff Salad

1 - 3.4 ounce box instant banana pudding Beth used sugar free banana cream pudding
1 - 20 ounce can crushed pineapple (do not drain)
1 - 8 ounce container Cool Whip
1 cup mini marshmallows
1/2 cup finely chopped walnuts + 2 Tablespoons for garnish
1/3 cup mini chocolate chips
2 ripe bananas, sliced
2 - 10 ounce jars maraschino cherries, halved

Stir together the pudding mix and pineapple until dissolved and thickened.

Fold in the Cool Whip with a spatula.

Gently stir in the marshmallows, nuts, chocolate chips, bananas, and cherries.

Refrigerate at least 1 hour to chill. Makes about 8 cups salad.


*Stir in the bananas right before serving. Or dip the banana slices in lemon juice to keep them from browning too quickly.

Monday, December 5, 2016

Chocolate Pomegranates

A different sweet treat.  We kept these in the fridge, but I bet the freezer would be great, too!
Chocolate Pomegranates

1 Pomegranate, seeded
1-2 c chocolate--we used semi sweet, dark would be good.

Melt chocolate.  Put the seeds in the chocolate and stir well.  Drop by spoonfuls onto wax paper and let cool.

Sunday, December 4, 2016

Slow Cooker Carne Adobada

Jenna and I put this in the crockpot one morning before we went out shopping.  This was very tasty and not too spicy.  Next time we will add more spice.  We used the leftovers and made enchiladas a few nights later.  See our changes in bold.

Slow Cooker Carne Adobada

1/2 cup packed adobo paste We used 2-3 ground chili in adobos
3 large tomatillos, husks removed and quartered We used tomatillo salsa, 1/2 c
4 cloves garlic, chopped
1/3 cup fresh-squeezed lime juice
2 teaspoons kosher salt, plus more for seasoning
2 1/4 cups chicken broth, divided

4 1/2 pounds beef chuck roast
1/4 cup olive oil
2 large onions, sliced
2 jalapeƱos, sliced
order ingredients

Combine adobo paste, tomatillos, garlic, lime juice, salt, and 1/4 cup chicken broth in a blender. Blend on high until smooth.

Generously season beef on all sides with salt and pepper.

Heat oil in a large frying pan over medium-high heat. Once shimmering add beef and brown about 4 minutes a side (you might need to do this in batches depending on the size of your pan). Beth did not brown the meat.

Meanwhile, place onions and jalapeƱos on the bottom of the slow cooker.

Once beef is browned transfer to the slow cooker. Pour off any fat from the frying pan into a heatproof bowl. Return pan to heat and add 1 cup of the broth to the frying pan. Scrape any browned bits off the bottom of the pan with a wooden spoon then pour broth into the slow cooker.

Add adobo mixture and remaining 1 cup of broth to the slow cooker, cover, and cook on low for 8 hours or high for 4.

Beef should be fall-apart tender when done. Shred meat and serve as tacos, enchilada filling, on top of a rice bowl, or straight from the pot with a fork. Add more salt as needed.

Saturday, December 3, 2016

Cheesy Spinach Artichoke Dip Sliders

Jenna and I made 1/2 this recipe for a football game. We baked the other half in a baking dish and used it as dip. We liked this.

Cheesy Spinach Artichoke Dip Sliders

1 pkg (12 rolls) Hawaiian sweet rolls
3 Tablespoons butter
2 garlic cloves, minced
1/2 teaspoon Italian seasoning
4 oz. cream cheese, softened
2 Tablespoons sour cream
2 Tablespoons mayo
¾ cup artichokes drained and chopped
1/2 pkg Ranch dressing seasoning mix
1/4 teaspoon salt
1/4 teaspoon black pepper
1 and ½ cups fresh spinach, chopped
1 cup shredded mozzarella cheese

1. Preheat oven to 350 degrees F.

2. In a medium mixing bowl, mix together cream cheese, sour cream and mayo. Add artichokes, spinach, Ranch dressing mix, salt and pepper and 1/4 cup mozzarella cheese (reserve the rest for topping). Mix until well combined.

3. Slice buns lengthwise. Place the bottom part in a 13” x 9” casserole dish.

4. Spread dip filling over the bottom layer. Sprinkle with remaining cheese. Top with top bun part.

5. Mix melted butter, garlic and Italian seasoning.

6. Brush buns with melted butter.

7. Bake 20 minutes.

8. Let cool before serving.

Friday, December 2, 2016

Baked Buffalo Chicken with Melted Blue Cheese 

I saw this recipe and decided to try it with wings for a football game. Jenna, who normally doesn't like wings, really liked this! Yay! Will make this again.

Baked Buffalo Chicken with Melted Blue Cheese

about 10 skin-on-bone-in chicken thighs Beth used 3# chicken wings
salt and fresh-ground black pepper to season chicken
1 tsp. dried Poultry Seasoning
1/3 cup crumbled blue cheese (or a little more)

Sauce Ingredients:

1/3 cup Frank's Red Hot Sauce
1 1/2 T olive oil
1 1/2 T Worcestershire Sauce
(Look for gluten-free Worcestershire if needed)
1/2 tsp. garlic powder
1/2 tsp. onion powder
1-2 tsp. Green Tabasco Sauce(probably optional, but this does add another dimension of flavor)
2 tsp. yellow mustard
1 T brown sugar or sweetener of your choice

Preheat oven to 400F/200C. Spray a glass or crockery baking dish with olive oil or non-stick spray.

Put the chicken thighs wings skin-side up in the baking dish and season with salt, fresh-ground black pepper, and the dried poultry seasoning. Bake chicken 15 minutes while you whisk together the Frank's Red Hot Sauce, olive oil, Worcestershire Sauce, onion powder, garlic powder, Green Tabasco Sauce, yellow mustard, and brown sugar (or other sweetener) to make the sauce.

After initial 15 minutes, turn the chicken pieces over, and brush with half the sauce mixture, and bake chicken 10 minutes more. Then turn chicken again (so skin side is up again) and brush with the remaining sauce and bake another 10 minutes.

Remove blue cheese from fridge and crumble apart. When chicken has baked 10 minutes with the sauce on the top side, sprinkle blue cheese over the chicken and bake 10 minutes more. Serve hot.