Did someone say "Italian Cornbread" ?

A couple of months ago, my BFF made this on her food network show.   It spoke to me, loudly.  So, when Thanksgiving and cooler weather rolled around the corner,  I knew what had to be made.   Soon!

Italian Cornbread

1 cup yellow cornmeal

1/2 cup all-purpose flour

1 T. baking powder

1 t. kosher salt

1 cup buttermilk

1/2 cup milk

1 large egg

1/2 t. baking soda

1/2 cup grated parmesan

2 T. diced sun-dried tomatoes

1/2 t. oregano

1/4 cup + 2 T. shortening

Preheat the oven to 450*.  

Combine the cornmeal, flour, baking powder & salt.

Measure the milks and add the egg.  Stir together.

Add the baking soda and stir.

Add the parmesan, sun-dried tomatoes & oregano.

Mix it all together.

In a small bowl, melt the 1/4 cup shortening in the microwave and slowly add to the batter.  

Stir this until just combined.

In a 10-inch cast-iron skillet, melt the remaining 2 Tablespoons shortening over medium hear.  Pour the batter into the hot skillet and spread.  Cook on the stove top for about a minute.   Transfer to the oven and bake for about  25 minutes or until golden.

Cut and enjoy!

 I served it with a hot bowl of my tomato soup!   That recipe also came from my bestie, Ree.   Any remaining leftovers were combined into my recipe  for crockpot stuffing on Thanksgiving Day!!!    Oh the goodness!

Let's talk about that pasta salad.............

Pasta has never been my comfort food.  I don't crave it.  It does nothing for me.   I don't order it when eating out.  I don't even cook with it.   Please don't ask me my current thoughts about black olives.  Never, in a billion years will I order anything containing olives.  Ever.   At least they were finely chopped!  However, last summer my dear cousin Peggy changed my life.   She brought a pasta salad to the annual family reunion that literally rocked my pathetic little world.   I ate several helpings and then snagged a plate for leftovers that evening.  It was just enough to tide me over and fill my head with crazy ideas and concoctions.

For the past year, I have been thinking of it.  I have tried to add different fresh veggies to some pasta and re-create it.  Now, I have made a pretty decent replica.   It just doesn't compare with what I remembered.   I didn't  realize the salad contained pimentos.  Lemon juice?   Mayonnaise?  No way!

This past weekend I traveled back to the family reunion.    Cousin Peggy was there again.  I had completely forgotten about that salad until I noticed the light shining down from the heavens.  Angels began singing in my head.   My first thought was to snag the bowl and go hide in the corner with a fork.     But, I didn't want the others to notice I had something that good.   My next thought was to hide it on the dessert bar.   Those people would rather go straight for the "death by chocolate" than a veggie pasta salad.   Who wouldn't, right?

Quietly, I loaded the plate with a small amount of other food to sample.  I had no intention of eating the beans and chicken.   I quickly loaded the plate with 2 spoons of the "salad" and walked away.  No one noticed the salad yet.  It sat there non-chalantly near the chocolate.  It looked lonely among the sweets.    I quietly ate my salad and tossed the remaining side items in the trash.  I went back for more.   It was devine.     My next thoughts were.......   "Would she miss this bowl?"   "Could I make a quick run home to empty it and trade containers?"      Then dear Chandra waltzed over and loudly proclaimed.........  "This is amazing".    The nerve of that girl to advertise THE salad.  Thoughts of duck taping her mouth shut quickly came to mind.   Duck tape was no where to be found in the church kitchen.  Could there be a stapler somewhere?

Simply Amazing!!!

An hour or so later..........  I grabbed a clean plate and loaded it with leftovers for dinner.   Cousin Peggy noticed what I was doing and said.........  "You really do like that.  I guess I need to share the recipe now."    Now, please......what took you so long?

"Peggy's Pasta Salad".

1 package Vermicelli Pasta (cooked & drained)

1 small can diced Black Olives (drained)

1 small jar chopped Pimento (drained)

5 Green Onions (chopped)

1/2 Green Bell Pepper (chopped)

Toss all that together & set aside.

Dressing:

1/2 cup EVOO

2 Tbs Cavender's Greek Seasoning

3 Tbs Lemon Juice

1/4 Cup Mayo

Pour half of the pasta and let set overnight.  Pour the remaining dressing over just before serving.

If desired, add cherry tomatoes, diced chicken, mozzarella cheese balls or shrimp.

In case you are worried about dear Chandra,  I promise no harm fell to her that afternoon from me.

Cashew Chicken!!!

This book has really been my bible of cooking this year!   I have made many things from it...and enjoyed them all immensely.    Tomato Soup and Cashew Chicken!   Oh my!  I have made them several times and just can't seem to get tired of either.   The cashew chicken reminds me of something I ordered back in college at Madam Wu's.  It is subtle.  It is sublime goodness!  It is even more remarkable the next day!!!

My oldest daughter, CGS loves it when I make them.  She asked me to blog about them so she had somewhere to find the recipes.   Maybe I should buy her this book?  Maybe I should buy myself another one?  Maybe I should just purchase it in digital format so that I can easily take it with me everywhere?  I accidentally packed my book for our big move to EP.    Yikes!!!!!   That was such a bad choice I made.   I should have known better!

http://thriftshoppemom.blogspot.com/2015/03/tomato-soup-has-changed-my-life.html

That is the link for when I made the tomato soup.  It literally changed my life.   I hated tomato soup until that day.  Add a grilled cheese to the side of that soup bowl and we are still living the dream!


Here is the recipe for Cashew Chicken, CGS!   Enjoy it!

• 1/2 cup Low Sodium Soy Sauce
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Packed Brown Sugar
• 2 Tablespoons Oyster Sauce  (it is weird...but don't forget!!)
• 1/2 teaspoon Toasted Sesame Oil
• 3 Tablespoons Vegetable Oil
• 6 whole Boneless, Skinless Chicken Thighs, Cut Into Small Cubes
•  Kosher Salt To Taste
• 1 Tablespoon Garlic, chopped
• 1 Tablespoon Chopped Fresh Ginger  
• 1 whole Green Bell Pepper, Chopped
• 1/4 cup Chicken Broth
• 2 Tablespoons Cornstarch
• 1/2 cup Canned Water Chestnuts, Coarsley Chopped & drained
• 1 cup Unsalted Cashews  (be Sure To Use Unsalted)
• 2 whole Green Onions, Thinly Sliced
• cilantro to garnish, optional
•  Cooked rice,  I prefer Jasmine or Balsami *

In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce, and sesame oil. Stir & set aside. 

Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, then leave it alone for at least a couple of minutes to give the chicken a chance to brown. When the chicken has turned golden, stir it around so that it can brown on all sides. Toss in the garlic and ginger and stir to combine. Stir in the bell pepper and let it cook for 2 to 3 minutes.

While the pan is still hot, pour in the broth. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits. Turn the heat to medium-low and pour in the sauce mixture, then mix the cornstarch with 1/4 cup water to make a slurry and pour it in. Stir the sauce for 1 to 2 minutes to thicken, then add the water chestnuts and cashews and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick.

Finally, sprinkle on the green onions & cilantro. Serve over the cooked rice.




*Finally,  Stay away from generic plain rice or minute rice!   This dish deserved better than that junk!!!

This picture is bad and just doesn't do it justice.  It is competing with that veggie pasta goodness!   I will tell you about that one later!

Tomato Soup has changed my life.

 All my life I have thought that tomato soup was yucky and tasted metallic.  Yea,  I was raised to think that canned was the only way to get tomato soup.    And why should I order tomato soup at a restaurant when I don't like it?   My dear husband thinks it is amazing.  Canned, that is.

Hey, Mrs. CS......make this!!!! You will like it.  Get out your giant Le Crueset!!!

WELL....... We were watching an episode of PW and she was making it.   It looked easy.   I was hungry.  He said that he would go to the grocery store.  Ok, yea baby........  I'll make that.   Can you pick up a loaf of french bread too?  And a gallon of milk?

Tomato Soup

1 tablespoon butter

1 tablespoon olive oil

3 large carrots, finely diced

1 medium onion, finely diced

1 garlic clove, pressed

   *( these really need to be finely diced.....food processor?)

2 tablespoons tomato paste

3 large cans whole tomatoes, the 28 oz size

4 cups chicken broth

2 tablespoons parsley

1 cup water

Saute the top 5 ingredients.  Add the tomato paste and cook another 3 minutes.

Add the remaining and boil.  Reduce heat and simmer another 20 minutes or so.  

You really want the vegetables tender.

Get out your immersion blender and puree until smooth.  

Add..   1/2 cup whipping cream 

            2 tablespoons basil, chopped

            salt & pepper to taste

Simmer another 5 minutes.

  

                                             

Using all that leftover turkey (or chicken) & creating happiness

Yea, you heard that right...............happiness.  It all comes together in the end of this one and world peace is created around a plate filled with "Chicken/Turkey pot pie."    This stuff is so easy.............It will simply make your whole world a better place.  Easy assembly.  Easy Peasy & Delicious!
Did I mention minimum dishes to clean up afterwards?  

Run/Drive to the grocery store & buy these 3 things.

*A jar of Alfredo sauce....any flavor.  I like the one with mushrooms!
* A half- bag of frozen mixed vegetables.
*A box of Pillsbury refrigerated pie crust.

Assuming that you have some leftover Thanksgiving turkey....chop up about 3 cups into small bite sized pieces.   If not, you need to purchase & debone a roasted chicken.

*A roteriserie chicken


Roll out the dough and put the first layer in the pie plate.
Mix up the half bag of vegetables, the poultry & the alfredo. Spoon it into the crust.
Take the remaining pie-crust and arrange it on top & crimp the edges with your fingers.

Brush the top with an egg wash.  Snip a hole or two in the top for steam to escape.  Shake some freshly ground pepper & sea salt on top.

Bake @ 375 for about 25-30 minutes or until golden.

Use those leftover veggies for a vegetable beef stew!!!!!  



Enjoy the holidays Friends! Take some time to relax and enjoy the moments!!!

Gumbo is my superpower.

I have never claimed to be a chef or super hero in the kitchen.   When the words "invent-a-meal" are heard........my kids scatter like marbles across the floor.  They quickly find other  plans for the evening.   Yea, it quickly gives me much needed alone time.

However, when the word "GUMBO" is muttered....... magically they alter any plans for the evening and are available for family dinner and family lunch leftovers the next day.

Gumbo isn't as hard as one might think.  There are just a few rules.  First of all, an enameled cast iron stock pot is a must.  It needs to be able to withstand heat without burning for several hours.  My pot of choice is a Le Creuset stockpot.   I found it at Costco for a song a few years ago in an after Christmas sale.   But there are other less expensive brands.  Most likely, they all cook the same.

The second rule is you gotta stir......and often.   This is when I make kitchen rules about if you wanna eat...... you gotta stir.    The kids won't complain after they taste the awesomeness of this shrimp gumbo.  I promise.

Usually the evening before I will pre-chop my vegetables & sausage.  It just makes the afternoon easier.

Grab a stool...  you are going to be here a while.

                                         

The scariest part is making the roux.  It takes about 30 minutes of stirring and takes on the color of peanut butter at the end.   It even kinda smells nutty.   Just stir.  If by chance this burns..........it is yucky.   Throw it away & start over.

After that, add those chopped veggies and sauté until they are clear and soft.

Pour in all that stock, juices & seasonings.

Keep stirring occasionally............  after about 2 hours or so you get this!!

HALLELUJAH!

Every bowl of gumbo needs some dirty rice served beside it.  This box is my favorite.  I like to make two boxes.  You gotta have rice for the leftovers!   It is Delish!

Shrimp Gumbo!!!

1 cup + 1 tablespoon butter

3/4 cup flour

Melt the butter.  Add the flour and stir for what seems like forever and

the color is a rich peanut butter color.

Add:

1/2 cup yellow onion, chopped

1/4 cup celery, chopped

1/4 cup green bell pepper

2 garlic cloves, minced

1 finely chopped jalapeño 

a  handful of chopped green onions if you have it.

Saute until all of the above veggies are clear-like and soft.

Add:

3 cups shrimp or chicken stock

2 cups clam juice

1 can petite diced tomatoes w/juice

3 bay leaves

1 TBS parsley

1 TBS cajun seasoning

1 tsp basil

1 tsp thyme

1/2 tsp pepper

Stir....  Stir...  Stir....

It now just needs to cook down and get thicker.

Add:

1 cup of diced okra ( I buy a bag of frozen)

Add an extra can of broth here if it looks too thick.

(I will use whatever kind of broth at hand I have at this point.)

Keep cooking & stirring occasionally......!

Add:

2 pounds shrimp - cooked

1 1/2 cups of smoked sausage (I like Hillshire Beef)

Have I mentioned stirring yet?  Well, stir some more.

I typically add the okra about an hour before it is done.  

The shrimp & sausage about 30 minutes later.

They pretty much just need to heat up.

You will know when it is done.  I say that because I am pretty sure that by now you have been doing some sampling...........

So tell me what's your superpower?

Creamy Avocado Lime Ranch...my new best friend.

Sometimes a good idea just hits me.  Occasionally, it isn't as great as I originally planned.  This afternoon it was amazing.  OH my!   If you have ever been to Chuy's in Plano..this stuff is similar.  I think the avocado is what makes it so yummy.

2 cups of buttermilk
3 tablespoons of ranch dressing mix
almost a half cup of mayonnaise
1 jalapeño
1 avocado
1/4 cup cilantro
1 lime, squeezed
1/2 t. cumin
a small handful of cilantro

Vitamix until it is creamy and light green.  The avocado pit was lonely.  I tossed it in the bowl.

I grilled some chicken and drizzled it on top of my salad with multigrain tostito scoops and some fresh salsa.   The boy child,  C.G. was double-dipping.  He said it had changed his life.  He ate salad willingly and cleaned his room.  

Salsa......coming soon to a blog near you.

Don't judge a chip by the thumb holding it.....I need a manicure.

TONIGHTS DINNER WAS.........yummy.

Tonight I needed some good and easy comfort food.  Let me emphasise here.....EASY.   This is a take on a pampered chef recipe from a few years ago.  I changed it around a bit to meet my needs.  My children have always liked this...even with the veggies.  Go figure.

Philly CheeseSteak Roll

1 tube of Pillsbury Pizza Crust
1 container of sliced roast beef lunchmeat
1 package of provolone cheese slices.  (I bought the smoked flavor.)
1 green bell pepper, chopped
1 white onion, chopped  (however much you like...I think I used about half)
1/2 stick of butter or olive oil  (whatever your preference)
Italian Seasoning
egg white..whisked

Melt the butter and add the onion & green pepper.  Saute until both are clear.
Roll out the crust onto an edged cookie sheet.
Spread the vegetables.
Put a layer of beef slices on top.
Add a cheese layer.
Roll it up lengthwise and seal shut.
I like to brush on an egg white and a few shakes of Italian seasoning.

Bake at 375* for about 25 minutes or until golden.

*depending on what kind of baking sheet you may have to use a spray of non-stick.

New Pizza Dough!!!

I want to thank my BFF for this recipe. She gave me this recipe.  At least, I choose to think of her as giving it to me.  I found it on page 109 inside her original cookbook and honestly, she doesn't know that we are BFF's yet.  She will someday.  Her name is Ree Drummond.    So....  I can't claim the fame.  I just made the dough.   I did put together this recipe card though!  Are you impressed?  I didn't think so.....Just please be kind and let me think you are impressed.

This was really yummy & amazingly easy!  Enjoy it!  If you want to get all kinds of crazy...make some of my homemade pizza sauce and shred your own cheese.   We like to mixing up the cheeses to get a more gourmet pizza flavor.

It also makes a pretty good calzone too!

This is her original book.

Chicken & Veggie Marinade

I found this recipe in a magazine a few summers ago.  I am not sure what kind of magazine it was.  But I know it wasn't one of those subscriptions I pay for yearly.
This recipe just does something incredible to grilled chicken.....

1/3 cup grapefruit juice... (Orange juice can be subbed here.)
1/3 cup olive oil
1 package of good seasons dry italian dressing mix ( It comes in a box with 4 packages.)

Combine all that together and let the chicken marinade in this for an hour or two.  I just throw it all in a large ziploc and rotate around every so often.   (This can also be thrown all in a bag and frozen for up to 3 months.)
.....or just brush on veggies and grill.

If you are familiar with SaltGrass steakhouse....  This tastes like the marinade they use on their poultry & vegetables.  Try it and tell me what you think!

I didn't brush it on the pineapples here.  I just cut it up and threw on the grill.  Grilled pineapple is amazing.  Try it.  You can use either a fresh one or just buy a can of rings.  Either way, it is good!


I always grill extra chicken.  It makes a great chicken salad.  Chop it all up with one of the pineapple slices.  Add some mayo and toasted pecans and whatever else you want in your salad...Amazing Stuff there.

A Thanksgiving Classic............

A year or so on facebook...the lovely Julie H. commented on a post of mine about making Thanksgiving dinner.   I mentioned that this stuff was a staple at our house.  I like it just because I can forget about it and worry about something else that needs to be baking.  I found the recipe in a Southern Living magazine and adopted it as mine.  Some might call it plagairism.  I call it MINE.  You decide..............




CROCK POT DRESSING...
Ona’s Slowcooker Cornbread Dressing

4 ½ cups cornbread crumbs (I typically make cornbread the day before.)
1 (16 oz) pkg herb stuffing mix (Pepperidge Farm)
2 (10 3/4) oz cans cream of chicken soup
2 (14 oz) cans low sodium chicken broth
1 medium onion, chopped
½ cup celery, chopped
4 large eggs
1 tablespoon rubbed sage  (sometimes I forget to buy this stuff..)
½ teaspoon salt – (I always use kosher sea salt)
½ teaspoon pepper
2 tablespoons butter, cut up

Stir everything together in a LARGE bowl. Pour it into a large lightly greased crockpot & dot it with the butter.
Cook, covered, on low for about 4 hours or until cooked through & set.



so easy...so yummy...and it totally leaves the oven ready for something else!!!!!     Don't forget the slow-cooker liner and you will avoid clean-up too!!!!!   Oh yeah!

It might have been nicer if that picture of my crock pot showed the actual dressing.  I think I was just bored with a camera last year........  I  also think I should have washed the outside a little bit better.

• 

**** 11/27/2014 edit   This year I altered it just a bit and made the stuffing even more amazing.  I cooked a tube of Jimmy Dean sausage and added it to the stuffing along with about a half can of chicken broth.   No words can describe how remarkably amazing the stuffing is with this small change of BIG FLAVOR.

Broccoli-Cheese Chowder!

This is another one of those amazing comfort foods I crave when it starts getting cooler.   My kids love it.  Yes, they eat broccoli.  They also eat asparagus and mushrooms.  (Yes, I am bragging here!)

1/2 stick of butter 

1 onion, chopped

saute this together.  

Add about 6 small portabella mushrooms, chopped.  

Stir it around for a few minutes.

Add a can of chicken broth and heat.

chop a small package of velveeta and add.

Dump in a can of cream of mushroom.

Keep stirring occassionally.  

Cook a bag of "steamFresh Broccoli" and chop finely.

Add the broccoli to the soup stuff.  Add some 1/2 & 1/2 or maybe about a half cup of milk if you need some extra liquidy goodness.  Heat until serving time.

Top it with some chopped bacon.  Yum!

Taco Soup.....for you C.G.

Ok, baby...........

Go buy about a pound or two of hamburger meat....Brown it with a onion and a small amount of garlic if you have it.  Otherwise, don't worry.

Drain off all the greasy meat juice.  You can rinse the meat if you have a colander.

Put it back into the large stock pot  (pan).

Add :

2 cans of petite-diced tomatoes
1 can of mild Rotel tomatoes
2 cans of corn or hominy, drained
2 cans of beans.......(either ranch, red kidney or black)
1 small can of diced green chili's
1 can of beef broth

a package of taco seasoning....mild
1 tablespoon of ranch seasoning

Mix it all together and re-heat on low........serve with chips, cheese and sour cream.

*You can also add some water if it gets too thick while it is heating.

Invite over a lot of friends.  This makes a ton.

Calzones....

Remember that pizza/pasta sauce I made a few weeks ago?   Let me introduce you to my new best friend in the kitchen..........  Meet Mr. Calzone Maker!  

I found this guy at Williams-Sonoma a couple of weeks ago and I am smitten with him.   Lets just talk about how easy this is.   In a prior life of mine, I used to make pizza dough with a bread machine.  Yes, it is easy.  Yes, it is cheap.  Yes, it is amazing.  BUT, I am just tired of getting it out.  I am tired of setting it up. NO MORE!   I walked myself into Sam's Club Deli and found that for a mere 16.00  ...(I think).   I am able to purchase a case of pizza dough which contains 25 dough balls.  Nice!  All I do is get a ball out first thing in the morning.  I spray a large plastic bowl with canola or olive oil.  I cover it with plastic and continue with my day.  BAM!  DONE!  You just have to love that. 

BTW>>>>>one dough ball makes about 5 calzones.  Roll them out to about 8 inches.   I also like to shred my  cheese.  It just melts nicer and you can add some variety.  Tonight's mix included 

Jalapeno Havarti,  Mozzarella, Parmesan, and Colby Jack.

I have purchased in the past a large pampered chef jelly roll stone.  I place it in the oven and let it heat with the oven.  Which BTW.....is set at 500'.  Yeah, it does get the kitchen pretty darn hot....but these little babies only cook for about 13 minutes.

Follow the directions on the box....Fill with Cheese, Pepperoni, veggies,  whatever you desire.  A small tablespoon of Ricotta cheese really makes these guys AMAZING.    Brush them with an egg white and shake some italian seasoning on them before you put them into the pan.

The edge on the pan is nice because if the cheese happens to melt out of the calzone......it won't be dripping down into the oven.   Serve with a nice little cup of pasta sauce and a side salad.  Enjoy!