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Month: August 2007

Cheesy Garlic Sour Cream Cornbread

Cheesy Garlic Sour Cream Cornbread

Cheesy Garlic Sour Cream Cornbread, by Sandra Yvonne Duke
1 ¼ cup cornmeal
2 tablespoons baking powder
8 oz grated cheddar
1 can cream style corn
6 oz sourcream
2 eggs
½ cup butter
3 tablespoons minced garlic

Preheat oven to 400. Sauté garlic in butter about 3 minutes,
combine with corn, eggs, and sour cream, stir in cornmeal and baking
powder. Pour half of mixture into a well-greased iron skillet. Top
with cheese. Cover with remaining mixture. Bake for 30 minutes or
until done.

This recipe makes great muffins, too!

Simple Salsa

Simple Salsa

Simple Salsa, by Sandra Yvonne Duke

1 medium onion
4 medium tomatoes
½ bulb garlic
3 jalapenos
Juice of ½ lime

Peel the onions and garlic. Cut the stems off the jalapenos and tomatoes. Cut the onions, tomatoes, and jalapenos into small enough sections to put in food processor. Put it all in the food processor and pulse to the consistency that you like.

What I’m Cooking This Weekend

What I’m Cooking This Weekend

I like to cook several things at once, when I can. It just makes things so much easier for me later on. Yesterday I made stuffed green chilies, salsa, refried beans, and jasmine rice.

I also started to different kinds of beans soaking to make two different kinds of bean soup today – black bean and split pea. The soups will cook all day in crockpots. I will freeze one and we’ll eat the other. For making soups and things I like to buy bacon ends and pieces. It’s much cheaper than regular strips and works just as well.

The soups can be served with just about anything. One night we’ll have soup with baked sweet potatoes. I also have some cheesy garlic cornbread muffins in the freezer that I made last week.

Stuffed Green Chilies

Stuffed Green Chilies

Stuffed Green Chilies, by Sandra Yvonne Duke

4 large green chilies
1 lb ground beef
10oz muenster cheese (shredded)
1 small Vidalia onion
4 large cloves garlic
Fresh ground black pepper
Green chili or green chili enchilada sauce

Brown meat, drain, and season with oregano salt and black pepper. While the meat is cooking, cut up onion and garlic (I use a food processor). Slice the green chilies open lengthwise – DO NOT cut in half, just make a large opening. Pull the guts out of the chilies and cut up with the onions and garlic. Add the meat to the mixture and allow to cool for a few minutes. It can be warm, but not too hot to handle. Add most of the cheese (save a little to sprinkle on top). Preheat oven to 350. Stuff the chilies with the mixture. Try to fit all of it in if you can. Place the stuffed chilies in a baking dish. If you have any left-over stuffing put it on top. Pour the sauce over the chilies. I use a large can of green chili enchilada sauce. Homemade is better if you have it! Sprinkle remaining cheese on top. Cover and bake until cheese is melted and sauce is bubbly. Remove cover and bake a few more minutes.

Serve with jasmine rice (cooked in a chicken broth), refried beans (with a little cheese melted on top), and salsa. I will be post a simple salsa recipe soon!

Cooking Ahead

Cooking Ahead

If you’re like me, you don’t always have the time or energy to cook a big meal. Cooking ahead and freezing food can mean having food on hand whenever you need it, but for some that sounds like spending all day, or at least several hours, in the kitchen. It doesn’t have to be that way!

You can simplify and save time by making several versions of one thing at a time. I like to use chicken as an example, but you can use this for other foods. Instead of just making one chicken dish, try making throwing together 3 or 4 (in separate baking dishes) and baking them all at once. It will add a few minutes to your prep time, but save you several hours. Try a combination of any of the following.

1. Lemmon & Pepper chicken (see recipe June 27, 2007).

2. Teriyaki Chicken – just place the chicken in the pan and cover with teriyaki sauce.

3. Chicken with tomato and mozzarella – placed chicken in the pan, cover with a can of diced tomatoes, add some garlic if you like, and top with shredded mozzarella.

4. Spicy herb chicken – place chicken in the pan and add salt, paprika, oregano, basil, garlic powder, cayenne, and any other spices that sound good!

5. Onion and garlic chicken – place chicken in the pan and add sliced onions, fresh garlic, and a few pats of butter.

6. Quick raspberry jalapeno chicken – scaled down from my more time consuming recipe, place chicken in the pan, top with some raspberry jelly or preserves, sliced, fresh jalapeno, a little onion powder, brown sugar, and some salt.

7. Other fruity chickens – if you have cans of fruit that you’re not sure what to do with, fresh fruit that needs to be used up before it goes bad, or fruit juice, put it in there with the chicken! You can add onions, peppers, and/or molasses, for a nice twist.

All of these can combine well with quick and easy accompaniments and sides. In the summer, it’s nice to serve chicken on a bed of salad. Pasta, rice, couscous, or baked sweet potatoes make nice additions, with or without the salad. Or, you can always use chicken in a sandwich.

Food Recalls

Food Recalls

I’ve said it before, but it’s just getting worse. EATING IS SCARY!!! It seems like there has been a recall on every type of food imaginable, lately. If I weren’t so addicted to food I’d be tempted to give it up.

In case you don’t know already, I am no fan of the FDA, but I wanted to give you the link their recall page anyway.

For those of you who aren’t keeping up, E. coli is no longer in vogue. The new scare is botulism.

You may have heard about the canned chili recall, and if you’re like me, you didn’t rush to check your shelves because canned chili is just nasty, so you never buy it anyway. Well, what they don’t seem to mention about this on the news is that it’s not just chili. The Castleberry’s “chili” recall includes corned beef hash, beef stew, and dog food. Yes, four varieties of Natural Balance dog food. There is also a recall on Lakeside canned green beans.

Among the countless contaminated imports from China, fresh ginger is now being recalled due to contamination with Aldicarb sulfoxide, a pesticide which happens to be a neurotoxin. Side effects include dizziness and nausea.

Hmm. The same effects I get from reading about our continuing to import products from China.