Corn muffins can be a creamy, moist alternative to rolls at any dinner. I've tried a few times to make these but they have come out dry and heavy or crumbly. Then one day I was watching the food network and one of the chefs put creamed corn in there recipe. So I took the recipe I had and took a few things out and added the creamed corn and SURPRISE they turned out great. They do go bad fast so keep any extras in the fridge...well that`s if you have extras left over.
1c yellow cornmeal
1c flour
1 tsp baking soda
1 tsp salt
1 egg
3/4c buttermilk*
1 small can creamed corn (250ml)
1 egg
1/4c melted butter
In a large bowl mix all the dry ingredients together and make a well in the center. Pour in all the wet ingredients and mix just until everything is combined. DO NOT OVER MIX. Spoon mixture into greased muffin pan or loaf pan and bake at 425F. Muffins will need to bake for about 12-15 mins and the loaf will need 25-30 mins.
*If you don't have or don't want to buy buttermilk you can substitute 1/2c milk and the juice of one lemon. Buttermilk is a great baking ingredient because it actually is not very fattening despite what it's name suggests. It adds a tangy richness to any baked good. If you are worried that you will not use up the whole carton before the best before date you can freeze the rest. I suggest freezing in 1/2 cup portions.
Monday, August 30, 2010
Cream Cheese Icing
My aunt just emailed me and asked me for a recipe to top her pineapple carrot cake. Well the best frosting for that is none other than cream cheese icing.
This is the basic recipe I use is blend 1 package cream cheese, 1/4 cup softened butter, 1kg icing sugar (add a little bit at a time or you will have a snow storm in your kitchen), 2 Tbsp milk, and 2 Tbsp vanilla until creamy.
Now of course there is ways to change things up. Instead of the vanilla you can add 3 Tbsp maple syrup (you can add more if the flavor isn't strong enough). For an adult version you can add Coconut rum instead of the milk. You can also replace the regular cream cheese with one of the many varieties of flavored cream cheese they have out there. Another good alternative is adding OJ instead of milk and vanilla and if you are using fresh squeezed add the zest of the orange as well.
This is the basic recipe I use is blend 1 package cream cheese, 1/4 cup softened butter, 1kg icing sugar (add a little bit at a time or you will have a snow storm in your kitchen), 2 Tbsp milk, and 2 Tbsp vanilla until creamy.
Now of course there is ways to change things up. Instead of the vanilla you can add 3 Tbsp maple syrup (you can add more if the flavor isn't strong enough). For an adult version you can add Coconut rum instead of the milk. You can also replace the regular cream cheese with one of the many varieties of flavored cream cheese they have out there. Another good alternative is adding OJ instead of milk and vanilla and if you are using fresh squeezed add the zest of the orange as well.
Friday, August 20, 2010
Macaroni & Cheese
I had this for dinner last night and tought why haven't I put this one up here yet. It's a staple in any mothers cooking repetoire. You can also change it up in so many ways to keep it interesting. All you need is a good cheese sauce and some noodle and you have mac & cheese. Of course to make this a healthy choice the noodles you use make a hyge impact. We are lucky that today in your regular supermarket you ave plenty of healthy choices. Whole wheat is definitely a good choice especially if you get the kind that have flax and omega 3 as well. Your kids will eventually if not immediately prefer these kinds. Another good way to save on some fat and calories is to use stronger flavored cheeses then you don't need as much. I like to use a very sharp cheddar. Old cheddar makes great mac & cheese.
Basic Cheese Sauce
1 Tbsp butter
1 Tbsp mustard
1 Tbsp flour (can use whole wheat)
2 cups milk
1 cup grated cheese
Salt and Pepper to taste
In a pot melt the butter then add the flour. Stir them together and cook them until the mixture is slightly golden. Add the mustard and cook another minute. Add milk slowly (1/2 cup at a time) whisking constantly. At this time season your sauce with salt and pepper. Once your sauce has thickend some (consistency of cream soup) then add the cheese and stir until it is all melted. Pour over well drained pasta.
Spicy Cheese Sauce
When you add the mustard also add 1 Tbsp sweet chili sauce, 1 Tbsp honey, 1/2 tsp smoked paprika, 1 tsp taco seasoning, 1 tsp hot sauce.
Some other suggestions
Basic Cheese Sauce
1 Tbsp butter
1 Tbsp mustard
1 Tbsp flour (can use whole wheat)
2 cups milk
1 cup grated cheese
Salt and Pepper to taste
In a pot melt the butter then add the flour. Stir them together and cook them until the mixture is slightly golden. Add the mustard and cook another minute. Add milk slowly (1/2 cup at a time) whisking constantly. At this time season your sauce with salt and pepper. Once your sauce has thickend some (consistency of cream soup) then add the cheese and stir until it is all melted. Pour over well drained pasta.
Spicy Cheese Sauce
When you add the mustard also add 1 Tbsp sweet chili sauce, 1 Tbsp honey, 1/2 tsp smoked paprika, 1 tsp taco seasoning, 1 tsp hot sauce.
Some other suggestions
- You can add three onion dip mix or other flavored dip mixes (1-2 Tbsp)
- Add peas to your mac & cheese to add more nutrients
- Add meats such as cut up chicken (especially BBQ'd chicken), hot dogs, hamburger, bacon (pork or turkey)
- Change up the seasonings by adding Italian blend or garlic blend
- Use some BBQ sauce in place of the sweet chili
If you have any of your own suggestions please feel free to leave a comment so we can all benifit from what works for you family.
Friday, August 13, 2010
Eggs Benedict
Breakfast isn't just for mornings anymore. I don't get to have a really good breakfast verry often so it's nice to have those breakfast dishes I love for dinner once in a while. It's filling and let's face it breakfast recipes are usually easier and faster to make.
Eggs benedict is my families favorite breakfast entree. It is a dishthat is usually a poached egg served on a english muffin with a slice of ham and covered in hollandaise sauce. Now there is nothing wrong with doing it this way, but of course I like to change things up once in a while. The only thing you need a recipe for is the hollandaise sauce and the rest is up to you.
Instead of the traditional eggs benedict on an english muffin and hasbrowns on the side why not just serve your eggs benedict right on top of your hashbrowns. It works best for presentation on a hashbrown patty but you can use the loose variety of hashbrowns it'll just be a bit messier. Cook your hashbrowns and then top them with either a slice of heated ham or a few slices of cooked bacon. If you are using the loose variety of hashbrowns I would cut up the bacon or ham and scatter it over the hashbrowns. Top with a poached egg or if you are like me and don't like poaching egg you can cook your eggs over easy style or even scrambled if your kids don't like runny yolks. Then pour on the hollandaise sauce.
Hollandaise Sauce
In a blender mix 4 egg yolks, 1 tbsp mustard, 1 tsp honey, 1 tbsp sweet chili sauce, 1/4 tsp smoked paprika, 1 tsp garlic seasoning (or poultry seasoning or steak seasoning). While mixer is going drizzle in 1/2 cup melted butter. Blend until sauce is light and slightly fluffy. Feel free to play with the seasonings.
Hollandaise sauce is also very good on steamed vegetables or on steak.
Eggs benedict is my families favorite breakfast entree. It is a dishthat is usually a poached egg served on a english muffin with a slice of ham and covered in hollandaise sauce. Now there is nothing wrong with doing it this way, but of course I like to change things up once in a while. The only thing you need a recipe for is the hollandaise sauce and the rest is up to you.
Instead of the traditional eggs benedict on an english muffin and hasbrowns on the side why not just serve your eggs benedict right on top of your hashbrowns. It works best for presentation on a hashbrown patty but you can use the loose variety of hashbrowns it'll just be a bit messier. Cook your hashbrowns and then top them with either a slice of heated ham or a few slices of cooked bacon. If you are using the loose variety of hashbrowns I would cut up the bacon or ham and scatter it over the hashbrowns. Top with a poached egg or if you are like me and don't like poaching egg you can cook your eggs over easy style or even scrambled if your kids don't like runny yolks. Then pour on the hollandaise sauce.
Hollandaise Sauce
In a blender mix 4 egg yolks, 1 tbsp mustard, 1 tsp honey, 1 tbsp sweet chili sauce, 1/4 tsp smoked paprika, 1 tsp garlic seasoning (or poultry seasoning or steak seasoning). While mixer is going drizzle in 1/2 cup melted butter. Blend until sauce is light and slightly fluffy. Feel free to play with the seasonings.
Hollandaise sauce is also very good on steamed vegetables or on steak.
Monday, August 9, 2010
Red Pepper Jelly Sausage and Rice
This is another fast and easy recipe that I created by trying to use up left over sausage and the last bit of pepper jelly I had left but it was sooo good that I tried it with different flavored jellies and also with chicken and it worked just as well. I'll give you the basic recipe first and then some of the variations I have made.
4 sausage sliced
1/4 brick cream cheese
1/2 jar red pepper jelly
2 cups chopped broccoli
1 cup chopped mushroom (optional)
In a saute pan cook the sausage (speed tip: buy already cooked sausage). Once sausage is just about done pour in the jelly and continue to cook for about 3 mins add broccoli and mushrooms and cook for another 5 mins. Stir in the cream cheese and let stand for another 1-2 mins.
Serve over rice or with noodles.
The first time I made this I used a chipolte red pepper jelly and it was fantastic. I used this kind with both chicken and sausage and it works great with both. I have also used pinot noir jelly and regular red pepper jelly. You can find different varieties of jellies in specialty food stores or if your adventurous you can make your own. You can find a recipe at allrecipes.com.
4 sausage sliced
1/4 brick cream cheese
1/2 jar red pepper jelly
2 cups chopped broccoli
1 cup chopped mushroom (optional)
In a saute pan cook the sausage (speed tip: buy already cooked sausage). Once sausage is just about done pour in the jelly and continue to cook for about 3 mins add broccoli and mushrooms and cook for another 5 mins. Stir in the cream cheese and let stand for another 1-2 mins.
Serve over rice or with noodles.
The first time I made this I used a chipolte red pepper jelly and it was fantastic. I used this kind with both chicken and sausage and it works great with both. I have also used pinot noir jelly and regular red pepper jelly. You can find different varieties of jellies in specialty food stores or if your adventurous you can make your own. You can find a recipe at allrecipes.com.
Apple Jelly Chicken
This is one of the first recipes I ever created. It was one of my go tos for the longest time and now it can be one of yours. I make mine in the slow cooker, but if you prefer it oven roasted you can roast at 400F for about 1 hour. I use my homemade crabapple jelly but any apple jelly or even grape jelly works well too.
1c apple jelly
1/4c pineapple juice
2 tbsp mustard
1 tsp smoked paprika
1 tsp harissa or taco seasoning
1 tsp garlic seasoning
salt and pepper
1 small whole chicken
Mix everything together and pour over chicken in a slow cooker. Turn on high for 3 hours or low for 5-6 hours. Take chicken out. Turn slow cooker on high. In a seperate bowl mix 2 tsp cornstarch with 2 tbsp water and pour into sauce. Stir and let boil for a few minutes until thickened.
This chicken works well when served with garlic mashed potatoes, or rice and veggies.
1c apple jelly
1/4c pineapple juice
2 tbsp mustard
1 tsp smoked paprika
1 tsp harissa or taco seasoning
1 tsp garlic seasoning
salt and pepper
1 small whole chicken
Mix everything together and pour over chicken in a slow cooker. Turn on high for 3 hours or low for 5-6 hours. Take chicken out. Turn slow cooker on high. In a seperate bowl mix 2 tsp cornstarch with 2 tbsp water and pour into sauce. Stir and let boil for a few minutes until thickened.
This chicken works well when served with garlic mashed potatoes, or rice and veggies.
Honey Mustard Tuna Melts
These are a great fast and easy meal. Serve with soup and you have a great winter meal or forget the cheese and serve with salad and you have a fabulous summer dinner. After you've tried this recipe you'll never be able to eat regular tuna salad ever again (or atleast I can't).
2 cans of tuna, drained
2 tbsp mustard
2 tbsp honey
2 tsp olive oil
2 stalks of celery finely chopped
1/4 red onion finely chopped
2 tsp dill
shredded mozarella cheese
bread of choice
Preheat oven to 325F. Mix first 7 ingredients in a bowl. Spread tuna mixture over each slice of bread. Top with shredded cheese. Place on a baking sheet and put in oven for 5-8 mins or until cheese is completely melted.
The tuna mixture makes a very tasty tuna salad sandwich and is healthier version of the mayo filled sandwiches we are used to eating. If mixture is a little dry add more oil 1 tsp or a squeeze of lemon juice.
2 cans of tuna, drained
2 tbsp mustard
2 tbsp honey
2 tsp olive oil
2 stalks of celery finely chopped
1/4 red onion finely chopped
2 tsp dill
shredded mozarella cheese
bread of choice
Preheat oven to 325F. Mix first 7 ingredients in a bowl. Spread tuna mixture over each slice of bread. Top with shredded cheese. Place on a baking sheet and put in oven for 5-8 mins or until cheese is completely melted.
The tuna mixture makes a very tasty tuna salad sandwich and is healthier version of the mayo filled sandwiches we are used to eating. If mixture is a little dry add more oil 1 tsp or a squeeze of lemon juice.
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