May 31, 2009

FruMexiVeggy & Fiesta Cornbread

FruMexi Veggy & Fiesta Cornbread

Ya, I don’t know about the title, but when I found the original recipe at Eat at Home (thank you for providing yet another dish for my family!!), I knew I had to try it.  When I made this my kids decided that since most of the ingredients weren’t vegetables and were in fact fruits (you know, cuz fruit has seeds?) it shouldn’t be called a vegetable dish!  So the title is what we came up with together. 

You’ll want to prepare and bake the bread first so it’s ready since the vegetables cook up so quickly!

‘Fiesta Cornbread’

1 cup corn meal

1 cup flour

2 tablespoons sugar

4 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 egg

1 cup corn (I used frozen variety: thawed of course)

1 small can green chilies, drained

1/2 teaspoon chili powder

Directions

Pre-heat oven 425*

Combine corn meal, flour, sugar, baking powder, and salt.  Mix well.  Add milk, egg corn green chilies and chili powder.  Mix lightly just until moistened – avoid over mixing!

Pour into greased 8 inch square baking dish. 

Cook for 25 minutes or until golden brown.

………………………………………..

FruMexiVeggies

2 yellow zucchini, chopped bite size

1/4 cup grated carrots

1 green pepper

1/2 half red onion, diced

1 clove of garlic, minced

1 tomato, diced

1 teaspoon cumin

1 teaspoon coriander

shredded cheese (topping)

Directions

Chop all the vegetables.  Sauté the onion and garlic in a large skillet.  Add all vegetables at once, sprinkle with seasonings.  Toss to coat then cover and cook on medium high about 5 minutes.  

Sprinkle shredded cheese over a slice of cornbread then top with hot vegetables – YUM!

Strawberries & Orange Spinach Salad

Spinach & Strawberry Salad

Ok I'm just going to be honest, here m'kay?  None of the kids would eat this the first time I made it because they didn't like the dressing.  I loved it, but as we all know, if the kids won't eat it, it's gotta be modified.  So?  I left off the dressing this time and let them choose a dressing from the store.  Lame.  BUT they ate every last bite of the salad and they chose a vinaigrette instead of RANCH so I was happy, they were happy and their bowls were empty!  Another option would be to use a Honey Red Wine Vinaigrette – to DIE FOR good!
Dressing

  • 1/4 cup white sugar
  • 1/2 cup olive oil
  • 1/4 cup distilled balsamic vinegar
  • 1/4 teaspoon paprika
  • 1/4 teaspoon Worcestershire sauce
  • 2 tablespoons sesame seeds
  • 1 tablespoon poppy seeds
Salad
  • 4 Clementine/Cuties mini oranges, peeled and separated into segments
  • 10 ounces bagged spinach
  • 16 oz. fresh strawberries - cleaned, hulled and sliced
  • 1/4 cup slivered almonds

Directions
1.  In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika and Worcestershire sauce.  Cover, and chill for one hour.
2.  In a large bowl, combine the spinach, strawberries, oranges and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

May 26, 2009

Chicken Salad Sandwich

Chicken Salad Sandwich

10 chicken tenders, seasoned with salt and pepper, cooked and shredded

2 celery hearts, chopped fine

1/2 cup Kraft mayo with olive oil (more or less to taste)

1/2 cup slivered almonds, toasted

2 Tablespoons chopped red onion

3 Tablespoons yellow mustard (more or less to taste)

couple handfuls of grapes, sliced in quarters

Mix all ingredients  thoroughly, refrigerate and enjoy!

May 16, 2009

Stuffed Mushrooms

Stuffed Mushrooms
My mom gave me this recipe so I can’t take credit, but these are always a hit with the mushroom lovers!
Ingredients
  • 4 8 oz. packs whole mushrooms
  • 1 lb. Jimmy Dean Sausage
  • 1 8oz. package cream cheese, softened
  • 4 green onions, finely chopped
Directions
  1. Rinse mushrooms and de-stem.  Reserve 12 stems, chop and set aside
  2. With a small spoon, or the dull side of a butter knife, carefully hollow out the gills of each mushroom.  Place mushroom caps in a heavy microwave safe dish and cook in microwave for about 2 minutes, tossing halfway through.
  3. Brown sausage & chopped stems then drain.  Mix with cream cheese and onions.  Place all the mushrooms on a large plate, then stuff with sausage mixture.
  4. Heat in the microwave just until hot, 2-3 minutes.  Or, you can store in the fridge until ready to use - heating through to serve.

May 7, 2009

Creamy Grape Salad

Creamy Grape SaladA Maynard original made fresh with a new picture!  This one was found at Recipezaar and suggested by a friend.  It’s a popular & easy summer dessert-salad.  It could also serve well during the holidays with it’s festive green and red colors!
Ingredients
  • 2 lbs. green seedless grapes
  • 2 lbs. red seedless grapes
  • 1 cup sour cream
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
Topping Ingredients
  • 1/3 cup brown sugar, packed
  • 1 cup crushed pecans
Directions
  1. Wash and stem grapes. Set aside.
  2. Mix sour cream, cream cheese, white sugar and vanilla until well blended.
  3. Stir grapes into mixture, and pour in large serving bowl.
  4. Chill until ready to serve.
  5. Mix brown sugar and pecans in small skillet. Cook on medium heat, stirring frequently, until sugar begins to caramelize.
  6. Remove from heat and let cool. Sprinkle on top of grapes just before serving.

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May 4, 2009

Honey Mustard

I recently made Amanda’s Ham & Provolone Stromboli but halfway into the recipe I realized I didn’t have any honey mustard – GRR!  So I improvised!

Ingredients

1/2 cup Kraft mayonnaise with olive oil (not Miracle Whip!)

1/4 cup yellow mustard

1/4 cup honey

1/4 tsp salt

Directions

Whisk together until all the lumps are out and chill.