2 packages Jiffy (or other brand) corn muffin mix
3/4 cup fat free or low fat sour cream
1/4 cup buckwheat flour
Mix according to the Jiffy corn muffin directions, then add 1 cup sour cream & 1/2 cup buckwheat flour. Bake according to package directions.
The sour cream adds a heaviness to the cornbread & the buckwheat flour gives it a rich, nutty flavor. I also highly recommend you experiment with adding these two ingredients to any other muffin recipe you enjoy.
Friday, August 27, 2010
Beef Chili
1 can black beans, rinsed & drained
1 can dark red kidney beans, rinsed & drained
2 small cans tomato sauce (or 1 15 oz. can diced tomatoes, drained & 1 can tomato sauce)
1/2 cup brown sugar (add more or less depending on how sweet you want it)
1 package McCormick chili seasoning mix
1 lb. ground beef, browned & drained
Dash of Tabasco sauce (optional)
Mix it all together & simmer over low heat for 20-30 minutes. Serving suggestion: top with green onions, shredded lettuce, a dollop of sour cream & a sprinkle of shredded cheese.
You can use any kinds of beans you like; these are just the two I like best.
1 can dark red kidney beans, rinsed & drained
2 small cans tomato sauce (or 1 15 oz. can diced tomatoes, drained & 1 can tomato sauce)
1/2 cup brown sugar (add more or less depending on how sweet you want it)
1 package McCormick chili seasoning mix
1 lb. ground beef, browned & drained
Dash of Tabasco sauce (optional)
Mix it all together & simmer over low heat for 20-30 minutes. Serving suggestion: top with green onions, shredded lettuce, a dollop of sour cream & a sprinkle of shredded cheese.
You can use any kinds of beans you like; these are just the two I like best.
Saturday, August 14, 2010
More cookoff recipes
Jessica's Barbecue Pizza
Pizza Crust
1 packet of active dry or fresh yeast
1 tsp honey
3 cups all-purpose flour
1 tsp. salt
1 Tbsp extra-virgin olive oil, more for brushing
In a small bowl, dissolve the yeast and honey in 1/4 cup of warm water. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture and the remaining 3/4 cup of warm water and mix on low speed until dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about five minutes. Turn out the dough onto a clean, lightly floured work surface and knead by hand for two to three minutes, until it is smooth and firm (you may need to add a little more flour to the dough as you knead). Transfer the dough to a lightly oiled mixing bowl, cover it with a clean, damp towel and leave it at warm room temperature to rise for about thirty minutes. When ready, the dough will stretch as it is lightly pulled. Divide the dough into four equal balls, about six ounces each. On a smooth un-floured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about one minute. Cover the dough with a damp towel and let it rest for fifteen to twenty minutes. At this point, the balls can be wrapped individually in plastic wrap and refrigerated for up to two days.
Put a pizza stone on the middle rack of the oven (or use a regular cookie sheet). Preheat the oven to 500 degrees F. Dip a ball of dough into flour and shake off excess flour. Place the dough on a clean, lightly floured surface and start to stretch the dough out into an even 8-inch circle, or another shape that you like of a similar size, with the outer border of the dough a little thicker than the inner part. If you find it id difficult to stretch out the dough, use a small, lightly floured rolling pin. Lightly brush the inner circle of the dough with some sauce and arrange the toppings of your choice, first adding about one cup of shredded cheese per pizza and then any other toppings of your choice. Slide the pizza onto a lightly floured rimless flat baking tray, and then carefully slide it off onto the baking stone in the oven. Bake until the pizza crust is nicely browned, about ten minutes. Transfer the pizza to a firm level surface and cut into slices.
Meat
Pork sirloin roast
Sweet Baby Rays BBQ Sauce
Brown roast and braise until it falls apart (8-10 hours crockpot on low, 4-5 hours crockpot on high, about two hours on stove on low--preferred method, but watch liquid level to prevent scorching) in water and BBQ sauce. Pull meat with two forks until shredded and mix with sauce.
To assemble pizza:
Spread dough with BBQ sauce and top with shredded meat and sliced red onion. Top with cheese (mozzarella, parmesan, asiago). Bake according to crust instructions. Top with fresh chopped cilantro.
Jessica's Salad
one head red leaf lettuce
two pears, sliced
sliced red onion
toasted cashews
dried cranberries
asiago cheese
Dressing:
5 Tbsp oil (I do 2 Tbsp extra virgin olive oil plus 3 Tbsp canola)
2 Tbsp balsamic vinegar
2 tsp honey
2 tsp dijon mustard
salt and pepper to taste
thinly sliced green onion (1 tbsp)
Whisk together until slightly emulsified.
Pizza Crust
1 packet of active dry or fresh yeast
1 tsp honey
3 cups all-purpose flour
1 tsp. salt
1 Tbsp extra-virgin olive oil, more for brushing
In a small bowl, dissolve the yeast and honey in 1/4 cup of warm water. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture and the remaining 3/4 cup of warm water and mix on low speed until dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about five minutes. Turn out the dough onto a clean, lightly floured work surface and knead by hand for two to three minutes, until it is smooth and firm (you may need to add a little more flour to the dough as you knead). Transfer the dough to a lightly oiled mixing bowl, cover it with a clean, damp towel and leave it at warm room temperature to rise for about thirty minutes. When ready, the dough will stretch as it is lightly pulled. Divide the dough into four equal balls, about six ounces each. On a smooth un-floured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about one minute. Cover the dough with a damp towel and let it rest for fifteen to twenty minutes. At this point, the balls can be wrapped individually in plastic wrap and refrigerated for up to two days.
Put a pizza stone on the middle rack of the oven (or use a regular cookie sheet). Preheat the oven to 500 degrees F. Dip a ball of dough into flour and shake off excess flour. Place the dough on a clean, lightly floured surface and start to stretch the dough out into an even 8-inch circle, or another shape that you like of a similar size, with the outer border of the dough a little thicker than the inner part. If you find it id difficult to stretch out the dough, use a small, lightly floured rolling pin. Lightly brush the inner circle of the dough with some sauce and arrange the toppings of your choice, first adding about one cup of shredded cheese per pizza and then any other toppings of your choice. Slide the pizza onto a lightly floured rimless flat baking tray, and then carefully slide it off onto the baking stone in the oven. Bake until the pizza crust is nicely browned, about ten minutes. Transfer the pizza to a firm level surface and cut into slices.
Meat
Pork sirloin roast
Sweet Baby Rays BBQ Sauce
Brown roast and braise until it falls apart (8-10 hours crockpot on low, 4-5 hours crockpot on high, about two hours on stove on low--preferred method, but watch liquid level to prevent scorching) in water and BBQ sauce. Pull meat with two forks until shredded and mix with sauce.
To assemble pizza:
Spread dough with BBQ sauce and top with shredded meat and sliced red onion. Top with cheese (mozzarella, parmesan, asiago). Bake according to crust instructions. Top with fresh chopped cilantro.
Jessica's Salad
one head red leaf lettuce
two pears, sliced
sliced red onion
toasted cashews
dried cranberries
asiago cheese
Dressing:
5 Tbsp oil (I do 2 Tbsp extra virgin olive oil plus 3 Tbsp canola)
2 Tbsp balsamic vinegar
2 tsp honey
2 tsp dijon mustard
salt and pepper to taste
thinly sliced green onion (1 tbsp)
Whisk together until slightly emulsified.
Monday, August 9, 2010
South of the Border Salad
This is the award-winning salad recipe from our family reunion. (sorry to rub salt in fresh wounds, losers).
1/4 head of iceberg lettuce, chopped
1 can black beans, rinsed & drained
1 can black-eyed peas, rinsed & drained
1 bag frozen sweet white corn, thawed
2-3 avocados, diced
1/2 bunch chopped fresh cilantro
1/2 bunch chopped green onions
1/2 red onion, diced
3-4 roma tomatoes, seeded & diced
Dressing:
Juice of 1 lime
1 pkg. Good Seasons Italian dressing/seasoning mix
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
Toss the salad ingredients & dressing in a large bowl. Top with your favorite tortilla chips.
1/4 head of iceberg lettuce, chopped
1 can black beans, rinsed & drained
1 can black-eyed peas, rinsed & drained
1 bag frozen sweet white corn, thawed
2-3 avocados, diced
1/2 bunch chopped fresh cilantro
1/2 bunch chopped green onions
1/2 red onion, diced
3-4 roma tomatoes, seeded & diced
Dressing:
Juice of 1 lime
1 pkg. Good Seasons Italian dressing/seasoning mix
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
Toss the salad ingredients & dressing in a large bowl. Top with your favorite tortilla chips.
Laura's White Chili Recipe
I know I'm not the only one who wanted this recipe! Laura (Michael's wife) made this for us when we were visiting in Nevada. I'm salivating just thinking about it.
White Chili
1 lb chicken; cooked, cubed (you can also use ground beef or ground turkey)
1 onion, diced
1 1/2 tsp garlic powder
2 cans great white northern beans
1 can chicken broth
2 cans diced green chiles
1/2 tsp cumin
1/2 tsp cayenne
1 tsp white pepper
1 cup sour cream
1/2 cup whip cream
Cook chicken, onion and garlic powder until chicken is no longer pink. Add beans, broth, chiles, seasonings, whip cream. Bring to a boil. Reduce heat. Simmer for 30 minutes. Mix in sour cream. Serve.
White Chili
1 lb chicken; cooked, cubed (you can also use ground beef or ground turkey)
1 onion, diced
1 1/2 tsp garlic powder
2 cans great white northern beans
1 can chicken broth
2 cans diced green chiles
1/2 tsp cumin
1/2 tsp cayenne
1 tsp white pepper
1 cup sour cream
1/2 cup whip cream
Cook chicken, onion and garlic powder until chicken is no longer pink. Add beans, broth, chiles, seasonings, whip cream. Bring to a boil. Reduce heat. Simmer for 30 minutes. Mix in sour cream. Serve.
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