CHEDDAR JALEPENO CORNBREAD

Filed under Breads
Ingredients
3 cups flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons salt
2 cups milk
3 eggs, lightly beaten
1 cup (2 sticks) butter, melted
2 1/2 cups cheddar cheese, grated
1/2 cup sliced scallions, divided
3 tablespoons fresh jalapeno peppers, seeded and minced

Directions
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, whisk together the milk, eggs, and butter. Stir the wet ingredients into the dry ingredients until most of the lumps are dissolved. Do not overmix! Mix in 2 cups of the grated cheddar cheese, about 1/3 cup scallions and the jalapenos.  Allow the mixture to sit at room temperature for 20 minutes. Meanwhile, preheat the oven to 350 degrees. Grease a 9 x 13-inch baking pan.  Spread the batter into the prepared pan and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares.

Let's Dish
I love my regular cornbread recipe, but sometimes you need to spice things up a bit.  I recently took this cornbread to a backyard barbecue and it disappeared in no time.  Good thing I ate several pieces myself ahead of time! It's light and fluffy and has just the right amount of jalepeno flavor.  I imagine it would also make some great cornbread muffins.

Who Dished It Up First
Adapted from Ina Garten.

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BAKED ZITI

Ingredients
1 (16 oz.) container cottage cheese
2 eggs
1 1/2 cups grated Parmesan cheese
1 pound ziti or other short, tubular pasta
2 tablespoons olive oil
5 medium garlic cloves , minced
1 (28 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sugar
3/4 teaspoon cornstarch
1 cup heavy cream
8 ounces mozzarella cheese, cut into 1/4-inch pieces (about 1 1/2 cups)
Salt and pepper, to taste

Directions
Preheat oven to 350 degrees. Whisk cottage cheese, eggs, and 1 cup Parmesan together in medium bowl; set aside. Prepare pasta according to package directions, cooking only until pasta begins to soften but is not yet cooked through, about 5 to 7 minutes. Drain pasta and leave in colander.

Meanwhile, heat oil and garlic in a large skillet over medium heat until garlic is fragrant but not brown, about 2 minutes. Stir in tomato sauce, diced tomatoes, oregano and basil.  Season with salt and pepper, to taste. Simmer until thickened, about 10 minutes.  In a medium saucepan, whisk cornstarch into heavy cream. Bring to a simmer over medium heat and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese to thickened cream.  Stir cottage cheese/cream mixture into tomato mixture and mix well.  Add half of the cubed mozzarella and the pasta and stir until pasta is thoroughly coated with sauce.

Transfer pasta mixture to a 9x13 inch baking dish. Sprinkle remaining cubed mozzarella and remaining 1/2 cup Parmesan cheese. Cover baking dish tightly with foil and bake for 30 minutes. Remove foil and continue to cook until cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 10 minutes before serving.

Let's Dish
This is a slightly adapted version of the America's Test Kitchen recipe for baked ziti.  So yes, it's a bit more work than mixing up some pasta with jarred sauce (which, as a busy mother I am not beyond doing), but if I've got some extra time, this is definitely the way to make baked ziti.  I'm not a cottage cheese fan, so I was skeptical of using it in place of ricotta.  But truth be told, I'm not a huge fan of ricotta either.  It's the texture I don't like, especially when it's cooked. Still, I was surprised that I liked the cottage cheese more.  It stayed creamy during baking, just like the folks at America's test kitchen said it would.  This does make a lot, so unless you are feeding an army, I would suggest cutting the recipe in half, or freezing some for later.

Who Dished It Up First
Adapted from America's Test Kitchen

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KEY LIME PIE

Ingredients
1 (9-inch) graham cracker pie crust (store bought or homemade
3 eggs
1/2 cup key lime juice
1 (14 oz.) can sweetened condensed milk
1 pinch salt
1 pinch cream of tartar

Directions
Preheat oven to 325 degrees. Separate 2 of the eggs, placing the two egg whites into a mixing bowl. Reserve the yolks in another bowl. To the yolks, add one whole egg, the lime juice and the sweetened condensed milk. Whisk until smooth. With clean mixer blades or a whisk attachment, beat the egg whites with salt and cream of tartar until stiff, but not dry. Fold whites into filling mixture. Pour filling into crust. Bake in preheated oven for 10 to 15 minutes or until set. Let cool at room temperature, then freeze 4 hours to overnight.  Serve with whipped cream and lime slices, if desired.

Let's Dish
This pie is so easy and so good! You may be wondering, exactly how much is a pinch? According to my research, "a pinch is smaller than a dash and is typically considered to be the amount of a dry ingredient that can be pinched between your forefinger and thumb," or to be more precise, about 1/16 of a teaspoon.  If you don't have key lime juice, you can always use the regular stuff, but a mixture of 1/4 cup lime juice and 1/4 cup lemon juice is an even better substitution. This is definitely best served straight out of the freezer, which makes it a great make-ahead dessert. This is one we'll be making again and again.

Who Dished It Up First
Adapted from allrecipes.com
 
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BACON, EGG AND TOAST CUPS

Ingredients
6 slices sandwich bread
2 tablespoons butter, melted
6 large eggs
1 tablespoon milk
1/2 pound bacon
1/2 cup shredded cheddar cheese
Salt and pepper, to taste

Directions
Preheat oven to 375 degrees.  Butter 6 standard size muffin cups with melted butter. Trim crusts from bread and set aside.  Flatten bread slices slightly with a rolling pin, or the palm of your hand.  Press one slice of bread into each muffin cup.  Use reserved crusts to fill in gaps, making sure bread comes up to the edge of the cup.  Brush bread with remaining butter.  In a large skillet, cook bacon over medium heat until almost crisp (it will continue cooking in the oven).  Drain bacon on paper towels and chop into small pieces.  In a medium bowl, whisk eggs with milk until fluffy.  Season with salt and pepper.  Divide beaten eggs among bread cups.  Sprinkle with shredded cheese and bacon.  Season with additional salt and pepper, if desired.  Bake in preheated oven for 15-17 minutes, or until eggs reach desired doneness.

Let's Dish
My son requested to make these when it was his turn to plan and prepare dinner.  He's not much of a meat eater, but he does like eggs.  We saw something similar in Everyday Food magazine and adapted it to suit our family's tastes.  The original recipe used an entire slice of bacon with a whole egg cracked on top.  We're more of a scrambled egg family, so we decided to whip our eggs up first. We also decided to use crumbled bacon and added cheese, making it more like a mini-omelet in a toast cup.  The possibilities for these are endless.  We did a few with whole eggs, some without bacon, and even sprinkled chopped tomato and sliced green onions on a few after they were baked (that was my favorite version).  You could do a vegetarian version with sauteed, chopped veggies.  Or a Mexican version with pepper-jack cheese and hot sauce on the side.  Anything you would put in an omelet could go into these cute little breakfast cups. These were a big hit with the whole family.

Who Dished It Up First
Inspired by Everyday Food Magazine.

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CHOCOLATE STREUSEL ZUCCHINI CAKE

Ingredients
1/2 cup butter, softened
1 3/4 cups white sugar
2 eggs
1 teaspoon vanilla
1/3 cup water
1/2 cup buttermilk
1/2 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 1/4 cups flour
2 cups peeled, grated zucchini


Streusel Topping
3/4 cup brown sugar
3/4 cup chopped pecans or sliced almonds
3/4 cup chocolate chips

Directions
Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick cooking spray. In a large mixing bowl, cream together butter and sugar.  Add in the eggs, vanilla, water and buttermilk and mix well.  In a separate bowl, combine flour, cinnamon, salt, baking powder and baking soda. Stir dry ingredients into butter/sugar mixture until well combined. Fold in zucchini. Spread batter into prepared pan.  In a medium bowl, stir together brown sugar, nuts and chocolate chips; sprinkle over batter. Bake for 40-45 minutes or until toothpick inserted in center comes out clean.

Let's Dish
My husband refuses to eat breads and cakes that are merely vehicles for hiding zucchini.  Even when I try to sneak it past him, he always catches me.  But he ate at least two pieces of this, and he knew there was zucchini in it! It's my favorite zucchini cake/bread recipe. With all that zucchini, it's a moist cake, and I love the hint of cinnamon, but the streusel topping is what makes this cake stand out from the crowd.  I like to serve it warm, with a scoop of vanilla ice cream.  If you don't have buttermilk on hand, just add a teaspoon of vinegar to a 1/2 cup of regular milk and let it set for a few minutes before adding it to the batter.

Who Dished It Up First
My mom picked up this recipe at a church function and passed it along to me.

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GRILLED CHICKEN GYROS

Ingredients
4 skinless, boneless chicken breast halves
1/2 cup balsamic vinager
1/4 cup olive oil
2 cloves garlic, minced
3 tablespoons lemon juice
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon salt
1/2 teaspoon pepper
4 large pita bread rounds
1 heart of romaine lettuce, cut into 1/4 inch slices
1 red onion, thinly sliced
1 tomato, sliced
1/2 cup olives
1/2 cup sliced pepperoncini or jalepenos
1 cup crumbled feta cheese
1 cup Tzatziki sauce

Directions
In a small bowl, combine balsamic vinegar, olive oil, garlic, lemon juice, oregano, basil, salt and pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken.  Seal and refrigerate for at least 2 hours or overnight. Preheat an outdoor grill for high heat. Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips. Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning.  Stuff warmed pitas with chicken and toppings to serve.

Let's Dish
This is another one of our favorite Greek style meals.   I like to serve the sandwhich fillings on the side and let everyone build their own gyro to suit their tastes.  Feel free to add or omit toppings to your liking.  Our favorite Greek restaurant has a spicy gyro with hot sauce and jalepenos, that we love! Sometimes, we saute the chicken on the stove-top and heat the pitas in the microwave. Whatever you do, don't skip the tzatziki sauce.  You can find a recipe here.

Who Dished It Up First
Adapted from allrecipes.com

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TZATZIKI SAUCE

Ingredients
1/2 cup seeded, shredded cucumber
1 teaspoon salt
1 cup plain yogurt
1/4 cup sour cream
1 tablespoon lemon juice
1/2 tablespoon rice vinegar
1 teaspoon olive oil
1 clove garlic, minced
1 tablespoon chopped fresh dill
1/2 teaspoon Greek seasoning
Salt and pepper, taste

Directions
Toss the shredded cucumber with 1 teaspoon kosher salt; allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
 
Let's Dish
We have a favorite Greek restaurant in town (truthfully, it's about the only Greek restaurant in town) and we love the tzatziki sauce.  This comes pretty close to what we get at the restaurant.  We like to use it in gyros, but it's also good as a vegetable dip.  If you can't find Greek seasoning at your grocery store, or you want to make your own, try this recipe. 
 
Who Dished It Up First
Adapted from allrecipes.com
 
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NUTELLA GOOEY BUTTER CAKE

Ingredients
Cake:
1 package devil's food cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8 oz.) package cream cheese, softened
1 cup Nutella
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16 oz.) box powdered sugar

Directions
Preheat oven to 350 degrees. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 9x13 baking pan.  To make the filling: In a large bowl, beat the cream cheese and Nutella until smooth. Mix in the eggs, vanilla, and butter. Add the powdered sugar and mix until well combined. Spread the Nutella mixture over the cake batter.  Bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Let's Dish
This is one of the best chocolate cakes I have ever made.  Possibly the best!  It's kind of like a molten chocolate cake that you can slice.  Or a cake with a yummy pudding-like center.  Honestly, I'm not sure how to describe it.  You just have to try it!  It's great on it's own, or topped with some fresh whipped cream or vanilla ice cream.

Who Dished It Up First
This is a Paula Dean recipe, but I discovered it here, at Plain Chicken.  Steph has tons of simple, delicious recipes on her blog.  Including Nutella Gooey Butter Cookies!

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Just Something I Whipped Up

SPAGHETTI WITH BOLOGNESE SAUCE

Ingredients
1 tablespoon olive oil
3 slices bacon
1 medium onion, finely chopped
2 cloves garlic, minced
2 carrots, finely chopped
2 stalks celery, finely chopped
2 teaspoons dried oregano
1 pound ground beef
2 (14 oz.) cans diced tomatoes
2 cups water
1 small bunch fresh basil
1 cup grated Parmesan cheese
Salt and pepper, to taste
1 (16 oz.) box spaghetti

Directions
Preheat olive oil in a large saute pan over medium-high heat.  Add bacon and oregano and cook until bacon is crispy.  Add chopped onion, carrots, celery and garlic and cook until vegetables are slightly softened, about 7 minutes.  Stir in ground beef and cook until no longer pink, then stir in canned tomatoes and water.  Season with salt and pepper, to taste.  Remove from heat and stir in 1/2 cup Parmesan cheese.  Meanwhile, bring a large pot of salted water to a boil.  Add spaghetti and cook according to package directions.  Serve sauce over pasta; garnish with additional Parmesan cheese and fresh basil leaves.

Let's Dish
There aren't many ground beef dishes, other than a hamburger, that I would order in a restaurant, but this is one of them.  I'm amazed that such a simple dish with simple ingredients can taste so good . . . and I'm not even a spaghetti fan.  My husband absolutely loves it! I've made it without the bacon and it just isn't the same, so don't leave it out. It does make a lot, but the sauce freezes well so you can save some for a busy day. 

Who Dished It Up First
Adapted from Jamie Oliver's Food Revolution cookbook.

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FAVORITE PEANUT BUTTER COOKIES

Ingredients
1 cup peanut butter
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
3 tablespoons milk
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup peanut butter chips
1 cup milk chocolate chips

Directions
Preheat oven to 375 degrees. In a large bowl, cream together the peanut butter, butter, white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla. Combine the flour, baking powder, and salt; stir into creamed mixture. Drop by rounded tablespoons onto ungreased cookie sheets. Press cookies down with fork tines, making a criss-cross pattern.  Bake for 8 to 10 minutes, or until edges are lightly browned.

Let's Dish
I've tried several peanut butter cookie recipes over the years, and this is my favorite.  Even my husband, who doesn't care for peanut butter, likes them! You can use smooth or chunky peanut butter, and all chocolate or all peanut butter chips if you prefer.  For a classic peanut butter cookie, just leave the chips out altogether.  This recipe only makes a few dozen cookies, so I usually double the batch or they won't last more than a day around here.

Who Dished It Up First
Adapted from allrecipes.com

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