Roasted Corn Bread with Fresh Corn
This is a yummy recipe adapted from Michael Symon. The cornmeal is toasted and I added fresh corn, cilantro and some roasted chilies. It is delicious, especially with the cheddar cheese! Perfect with chili!
1 cup yellow cornmeal
1 cup all-purpose flour
1½ teaspoons baking powder
1½ teaspoons salt
½ cup cilantro, chopped
Fresh corn off a cob, chopped
½ cup shredded sharp cheddar cheese
¾ cup whole milk
1/3 cup honey
1 large egg, beaten
½ stick unsalted butter, melted
¼ cup canned roasted chilies
Preheat oven to 350 degrees. Oil a 8 by 8 inch pan.
In a medium frying, toast the cornmeal over medium heat, stirring constantly until browned, about 3 to 4 minutes. Transfer to a large bowl and whisk in flour, baking powder, salt, cilantro, corn and cheese. In a separate bowl whisk the milk, honey, egg and butter. Mix well and add the liquid to the dry ingredients and mix till smooth. Pour into the prepared pan and bake for about 20 to 25 minutes until golden and a toothpick inserted in the center comes out clean.
Chili with Leftover Chicken
This is a great recipe for leftover chicken- any kind, really. I had roasted quite a bit of chicken on a Sunday and I made a bunch of different dishes with it including some homemade stock. It is a great idea to do so on a Sunday afternoon…
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, grated
- 1 cup cilantro, chopped
- 1 tablespoon chili powder
- 2 teaspoons chipotle powder
- 2 teaspoons roasted cumin seeds
- 1 cup fresh or canned tomato sauce
- 1 cup chicken stock
- 1 14 ounces black beans, drained
- 4 to 5 cooked chicken drumsticks or any kind of leftover chicken, chopped
- ¼ cup half and half
- Salt
Heat a wide frying pan with the olive oil. Add the onion and garlic and sauté on medium heat for 2 to 3 minutes. Add the cilantro, chili powder, chipotle powder and cumin. Saute on medium heat for 2 to 3 minutes. Add the tomato sauce and cook for 2 minutes. Add the chicken stock, black beans and chopped chicken. Bring to a boil and simmer, covered for 20 minutes on a low heat. Take the lid off and continue cooking, add the half and half and salt. Check for seasonings and serve with corn bread.
Mushroom and Pesto Lasagna
Yummy lasagna for the fall…
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 ½ cups whole milk
- 1 large garlic clove, peeled
- ¼ teaspoon freshly ground nutmeg
- 1 teaspoon salt
- Pepper
Heat a saucepan with the butter and add the flour. Stir with a whisk on medium heat for 1 to 2 minutes. Add the milk and garlic gradually and continue whisking and bring to a boil. Lower heat and simmer for 5 minutes. Add the nutmeg, salt and pepper. Check for seasoning and keep aside.
- 3 tablespoons extra virgin olive oil
- 10 ounces Cremini mushrooms, cleaned and sliced
- 2 garlic cloves, grated
- Salt
Heat a frying pan with the olive oil. Add the mushrooms and sauté on medium heat for 4 to 5 minutes till the mushrooms are golden brown. Add the garlic and sauté for another 2 minutes. Season with salt and keep aside.
- ½ cup prepared or homemade pesto
- ½ cup grated Parmigiano Reggiano cheese
- ½ cup grated mozzarella cheese
- 9 to 12 no boil lasagna noodles
- 1 8X8 oven-proof pan
Pour a ladle of white sauce to the bottom of the pan, add one layer of noodles on top. Add another ladle of sauce. Spread ¼ cup pesto and sprinkle ¼ cup of Parmigiano cheese on top of that. Then, add half of the sliced mushrooms. Top with another layer of noodles and repeat the process. Top with another layer of noodles and pour the remaining sauce covering the top and sides. Top with the mozzarella cheese, cover with foil and bake for 50 minutes till the noodles are fully cooked and cheese is gooey. Let the lasagna sit for 15 minutes before serving.
Ricotta and Spinach Dumplings with Sausage & Cherry Tomatoes
What do you do with leftover dumplings?? You cook them with chicken sausage, add basil, some roasted cherry tomatoes and make a delicious dish!
- 2 cups cherry tomatoes
- 1 tablespoon extra virgin olive oil
- Salt
Preheat oven to 375 degrees F.
Transfer the tomatoes to a lined cookie sheet. Add the oil and salt, mix well and roast in oven for 40 minutes. Take out and let cool.
- 2 tablespoon extra virgin olive oil
- 4 to 5 chicken sausage links, sliced
- 1 medium yellow onion, chopped
- 2 garlic cloves, grated
- 4 to 5 leftover dumplings with sauce
- Salt
- 1 cup fresh basil, torn
Heat a frying pan with the oil. Add the onion and garlic and sauté on medium heat for 2 to 3 minutes. Add the sausage and brown on medium high heat for 3 to 4 minutes. Add the tomatoes and sauté for another 2 to 3 minutes. Add the dumplings with the sauce and simmer, covered for 10 minutes. Check for seasonings and top with fresh basil.
Roasted Beet and Apple Salad
I found gorgeous yellow beets, roasted them and paired them with apples in a delicious, easy salad!
- 4 small or 2 large beets (I found yellow ones but any color will do)
Place each beet on a square of aluminum foil, drizzle a bit of olive oil on each and wrap. Roast in a 400 degree oven for 40 to 50 minutes or till the beets are tender. Take out and let cool. Cut into quarters.
- 1 large Honeycrisp apples, cut into 1 inch pieces
- 2 to 3 cups of mixed greens
Apple Cider Dressing
- 2 tablespoons apple cider vinegar
- 2 tablespoon apple cider
- 1 teaspoon Dijon mustard
- ¼ cup extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
Add all the ingredients to a air tight container and shake well and keep aside. Transfer the beets and apples to a salad bowl. Pour 2 tablespoons of dressing and mix well. Sprinkle some salt and pepper and let sit for 15 minutes. Add the mixed greens. Toss and add more dressing if needed. Serve.
Feta Dip
I have been all about feta and dill since I came back from Greece! I was hosting book club and wanted to make an easy dip- so I checked what I had in my fridge and pantry and came up with this. It was a big hit. I served it with pita chips..
- ½ cup crumbled feta
- ½ cup Greek yogurt
- ¼ cup half and half
- 3 or 4 cherry peppers, chopped
- ¼ cup fresh dill, chopped
- ¼ cup fresh parsley, chopped
- 1 to 2 teaspoons salt
- Hot sauce
Add all the ingredients to a serving bowl, mix well and serve with pita chips.
Ultimate Cheese Burgers with Roasted Garlic and Basil with Bruschetta Topping
This is the ultimate burger with a delicious tomato topping. Summer is officially done but tomatoes are still around.. make this quick!!
- 1/3 cup pancetta, chopped
- 2 teaspoons olive oil
Heat a medium frying pan with the olive oil. Add the pancetta and cook over medium heat, stirring constantly. Cook for 3 to 4 minutes or till the pancetta bits are crispy and golden brown. Turn heat off and keep aside to cool.
- 1 head of garlic, the bottom trimmed
- 1 teaspoon olive oil
Preheat oven to 400 degrees F.
Place the garlic head on a piece of aluminum foil that is large enough to wrap the garlic head. Drizzle the olive oil, wrap and roast in the oven for 30 minutes. Unwrap the foil and let cool before squeezing the delicious meat out of the garlic head.
- 4 to 5 small yellow tomatoes, chopped
- ¼ cup basil, shredded
- 1 teaspoon salt
Transfer the tomatoes, basil and salt to a small bowl. Mix well and let sit for 30 minutes.
- 1 pound ground beef, grass fed
- ½ cup fresh basil, cut thin
- 1 teaspoon salt
- 4 to 5 ciabatta rolls
- 4 to 5 sliced cheese (I used pepper jack)
Transfer the ground beef to a mixing bow. Add the basil, salt, cooled pancetta and roasted garlic. Mix well and make 4 to 5 patties. Grill the burgers outside or indoors according to desired doneness. Top with cheese, let melt and then top with bruschetta topping.