Sesame Chicken Peppers and Onions Stir Fry

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Oh Boy... Stir Fry!

Oh Boy... Chinese take out!!

But not just any Chinese stir fry, this is a recipe for the legendary Sesame Chicken.  I've pumped up the seasonings a bit, thickened the sauce for a delicious coating and added some colorful sweet peppers for a complete meal.

Stir fry easy, and fast to make and just as delicious (more so with the extra seasonings) as the take out meal... At home.

You can use this same recipe with a variety of vegetables.  I used what I had in my crisper drawer, but you could easily add Snow Peas, Broccoli, Green Onions... Even swap out the chicken for beef or make a total Vegetarian meal (be sure to change the chicken stock in the gravy to a vegetable stock.  Just a simple quick easy recipe for a delicious take out meal at home!

Keep scrolling down for this easy to follow recipe.

But first I wanted to share the extra cooking utensils I used to make this dish.  You can certainly make this in about any large skillet you have on hand, but it is much easier when you use a wok.  This is a pre-seasoned cast iron flat bottomed wok.  I have an electric stove, so the flat bottom is vital.  Big enough to handle all these ingredients and just fun to use.  And of course, while Wok cooking is about as simple as it gets, it never hurts to have a reference guide in your library.  This is my favorite go-to idea book.

   

OK... Keep scrolling down for this easy to follow recipe... And Enjoy!!!

OK, Here's What I Did...

Sesame Chicken, Peppers and Onions Stir Fry

Ingredients

• 2 Cups Chicken Stock
• 2 TBS Cornstarch
• 2 TBS Soy Sauce
• 2 TBS Brown Sugar
• 3 Cloves Garlic, Minced
• 1 tsp Minced Ginger
• 1/4 tsp Crushed Red Pepper Flakes
• 2 TBS Cannola Oil
• 3 Large Chicken breasts, diced into 1 inch cubes
• 1-1/2 Cups Onions, cut into 2 inch strips
• 1-1/2 Cups Sweet Bell peppers, vut into 2 inch strips
• 1 TBS White Sesame Seeds
• 1 TBS Black Sesame Seeds
• 1 TBS Garlic Flakes
• 1 TBS Course grind Sea Salt

Mixing Directions

2. Mix broth, cornstarch, soy sauce, sugar, garlic, ginger and red pepper flakes in small bowl until smooth. Set aside.
3. Heat oil in large nonstick skillet on medium-high heat. Add chicken, stir fry 10 minutes or until cooked through. Add vegetables to skillet with Chicken; stir fry another 10 minutes until tender-crisp. 
4. Stir soy sauce mixture. Add to skillet, stirring constantly. Bring to boil on medium heat; boil 1 minute or until sauce is slightly thickened. 
5. Sprinkle with mix or Black and White Sesame Seeds, Sea Salt and Garlic. 
6. Serve hot with cooked rice and ENJOY!!!

Brown Sugar Butterscotch Crisps - one of 52 Cookie Recipes

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Oh Boy Butterscotch Cookies...

But Not just ant butterscotch cookies.  These have a crispy crunchy outer shell while inside is sweet, buttery, chewy and hidden bits of delicious Butterscotch throughout.

These are such a winner!

I was looking for something a little new, something a little more grown up than a standard chocolate chip cookie.  I started with simply replacing the chips with the butterscotch chips.  Worked fine but just tasted like a chocolate chip cookie with butterscotch.  Not as good.

Then I recalled a crisp cookie I had at a cookie exchange recently.  It stood out as something memorable along side the soft chewy sugar cookies that dominated the choices.  I tracked down that recipe from a friend, added the butterscotch and viola...

A truly wonderful choice when you want something a little crispy, crunchy, sweet yet memorable cookie... with lots of hints of butterscotch!  A KEEPER!

Keep scrolling down for this easy to follow recipe...

But first I want to show off a couple of items I use to make my baking life easier.  A couple years ago I was gifted with my first Silipat.  A simple solution to non-stick pans that stick.  i have saved hundreds of dollars in Parchment paper costs, as well as hours of frustration while cleaning ... Take a look.

   

Enjoy indeed and keep scrolling down for the easy to follow recipe.

OK, Here's What I Did...

Brown Sugar Butterscotch Crisps

Ingredients

• 3/4 Cup Butter, Softened
• 1-1/4 Cup Brown Sugar plus an additional cup for dusting
• 1 Large Egg
• 1 tsp Vanilla
• 2 Cups Flour
• 2 tsp Baking Soda
• 1 tsp Cornstarch
• Salt, a large Pinch
• Cinnamon, a Large Pinch
• 1 Bag (1-1/2 Cup) Butterscotch Chips

Mixing Directions

2. Preheat oven to 350 degrees
3. Cream together butter and sugar in a mixing bowl. Add egg and vanilla extract and mix until combined.
4. In a separate bowl, stir together flour, baking soda, cornstarch, salt and cinnamon. Then add dry ingredients to wet ingredients. Mix in butterscotch chips.
5. Scoop the dough into balls using a large cookie scoop and roll in dark brown sugar.
6. Bake for 10 minutes (Bake for 13 minutes if you like a true Crisp Cookie.
7. Allow to cool for 5 minutes on the cookie sheet.  Then transfer to a cooling rack.  Serve warm with a COLD glass of milk and ENJOY!!!

Bacon Cheddar Stuffed Mushrooms

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Oh Boy, Stuffed Mushrooms...

But not just any stuffed mushrooms, these have all the flavor of that ubiquitous Dip but in a stuffed mushroom.

These are stuffed with all the ingredients needed... Bacon, Jalapenos to taste (add less if you like, more if needed and leave the seeds and white inner membrane if you really want to bring on the heat), two types of cheese and even a little garlic and Cajun Seasonings.

Quick note... I used an air fryer to make these, but I also added directions for making them in a conventional oven.  Just keep scrolling down for both recipes.

I served these for of all things, my wife's book club party.  5 of the 6 ladies dove in and loved the mushrooms.  The 6th was a little skittish, being afraid of anything with spice.  I assured her the sweet cream cheese balanced out the heat, leaving a delicious melange of flavors without the jalapenos scarring her throat for life.  With just a bit of terror in her eyes, she took a nibble... then a bigger bite and finally she was fighting them all for the last mushroom.

A great recipe to convert the skittish.

Keep scrolling down for this easy to follow recipe...

But wait, there's more.  I recently bought a new "toy".  An air fryer, the star of plenty of late night 30 minute infomercials and is now popping up on the Home Shopping Networks.  I was a bit skeptical, but after using this a few times, I am in love.   First thing I made was Crispy Crunchy highly addictive Chick Peas (Delicious and meets that craving for something crunchy while being totally healthy!  Got left over French fries from the night before ... this will re-crisp them up.  Want to make a small meal without dirtying up the kitchen, this is your new best friend.  Want the texture and flavor of fried foods.  Yep, here is your answer.

Below are links to what I used to make this recipe (including the Air Fryer and the spice mix).  I HIGHLY recommend the  Air Fry Everything: Foolproof Recipes for Fried Favorites and Easy Fresh Ideas by Blue Jean Chef, Meredith Laurence (The Blue Jean Chef) Book.  It provides a great general over view of how to work your new toy, but also has over 100 recipes that you can make, ranked by quality and ease (try a couple of the easy recipes to get you started).

            

Keep scrolling down for this easy to follow recipe (both Air Fryer and Conventional Oven)

OK, Here's What I Did...

Jalapeno Poppers Stuffed Mushrooms

Ingredients

• 12 Button Mushrooms
• 1/2 Brick (4 OZ) Cream Cheese, softened to room temperature
• 1 Cup Sharp Cheddar Cheese, grated
• 8 slices Bacon, cooked crispy and chopped
• 1 Jalapeno Peppers, cored, seeds and inner membrane removed, minced
• 1 TBS Minced garlic
• 1 tsp Cajun Spice mix seasonings
• Salt and Pepper, a large Pinch of each

Mixing Directions

1. To Make in a Conventional Oven - Preheat oven to 400 degrees
2.  In a large bowl, combine cream cheese, cheddar, bacon, jalapeño, and garlic and season with salt and pepper.
3. Stuff mushrooms with mixture and transfer to a baking dish or sheet.
4. Bake until mushrooms are cooked and mixture warmed through, with just hints of a golden brown and delicious crust forming.  About 25 minutes.
5. Allow to cool for 5 minutes, transfer to a serving platter and ENJOY!!!
6. To Make in an Air Fryer - Preheat oven to 375 degrees
7.  In a large bowl, combine cream cheese, cheddar, bacon, jalapeño, and garlic and season with salt and pepper.
8. Stuff mushrooms with mixture and transfer to a baking dish or sheet.  Arrange on a single layer in the cooking basket.  You may need to work in batches depending on how many you are making.
9. Fry until mushrooms are cooked and mixture warmed through, with just hints of a golden brown and delicious crust forming.  About 15 minutes.  Check every 5 minutes to make sure they are cooking evenly.  They are done when the cheese just starts to brown
10. Allow to cool for 5 minutes, transfer to a serving platter and ENJOY!!!

Sweet Cherry BBQ Chickpeas - Crispy Crunchy Hummus Snack

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Oh Boy Hummus... Well, Chickpeas anyway.

But not just any Chickpeas, these little addictive gems are baked (or fried) to a crispy crunchy texture with a hint of spice from a simple store bought spice mix.  In this case, a Sweet Cheery BBQ mix of spices!

Quick note... I used an air fryer to make these, but I also added directions for making them in a conventional oven.  Just keep scrolling down for both recipes.

As you may know, Hummus, that glorious dip, seemingly newly discovered by the health crazed crowd is almost all Chickpeas.  These have all the health benefits, all the low calorie goodness associated with Hummus... But in a fun delicious crunchy snack.  Perfect when you crave a crunchy potato chip substitute.

And best of all... EASY!  Only 4 ingredients and only a few steps.  the recipe is easily adapted, just change the spices.  Cajun, Taco, BBQ, savory Garlic Parmesan... About any spice mix can be used.

For these, I wanted to make something with a little sweet edge.  The very good folks at Three Little Pigs BBQ (A Kansas City Institution) have put together one of my very favorite BBQ Rubs, 3 Little Pigs Touch of Cherry BBQ Rub 12.25 oz and Championship BBQ Rub 12.5 oz with Complimentary Miniature Meat Smoking Guide Magnet Bundle!  This rub has just a hint of spicy heat, but is mostly a sweet cherry flavoring.  Perfect for the folks at your party that are afraid of spice and would prefer flavor without heat.

And these little crispy gems have plenty of flavor.

But wait, there's more.  I recently bought a new "toy".  An air fryer, the star of plenty of late night 30 minute infomercials and is now popping up on the Home Shopping Networks.  I was a bit skeptical, but after using this a few times, I am in love.  Got left over French fries from the night before... this will re-crisp them up.  Want to make a small meal without dirtying up the kitchen, this is your new best friend.  Want the texture and flavor of fried foods.  Yep, here is your answer.

Below are links to what I used to make this recipe (including the spice mix).  I HIGLY recommend the  Air Fry Everything: Foolproof Recipes for Fried Favorites and Easy Fresh Ideas by Blue Jean Chef, Meredith Laurence (The Blue Jean Chef) Book.  It provides a great general over view of how to work your new toy, but also has over 100 recipes that you can make, ranked by quality and ease (try a couple of the easy recipes to get you started).

         

Keep scrolling down for this easy to follow recipe (both Air Fryer and Conventional Oven)

 OK, Here's What I Did...

Sweet Cherry BBQ Crispy Chickpeas

Ingredients

• 1 (15 OZ) Can Chickpeas (also called garbonzo Beans)
• 1 TBS Sweet Cheery BBQ Rub SPice mix
• 1 TBS Olive Oil
• 1 tsp Sea Salt

Mixing Directions

1. Cooking Directions for a Conventional Oven... Drain and rinse the Beans
2. Preheat oven to 425 Degrees.  Use the preheat time to fry the chickepeas.  They crisp up best when dry.  On a cookie sheet, covered with Parchment paper, spread the wet peas in a single layer.
3. bake for about 5 minutes (time it takes my oven to preheat).  The beans should be dry by that time.  Remove beans and put into a mixing bowl.
4. Add the spice mix and the Olive Oil.  Fold to evenly coat all of the peas.
5. Spread the beans in a single layer back on the parchment paper.  Bake for 20 minutes until the peas have a crispy crunchy color and texture.
6. Add additional Sea Salt for extra flavor.
7. Serve warm or cooled to room temperature and ENJOY!
8. Cooking Directions for a an Air Fryer... Drain and rinse the Beans
9. Preheat Air Fryer to 290 degrees
10. Use the preheat time to fry the chickepeas.  They crisp up best when dry.  In the provided wire basket, spread the wet peas in a flat single layer.
11. bake for about 2-3 minutes (time it takes my air fryer to preheat).  The beans should be dry by that time.  Remove beans and put into a mixing bowl.
12. Add the spice mix and the Olive Oil.  Fold to evenly coat all of the peas.
13. Spread the beans in a flat layer back in the wire basket.  Bake for 12 minutes,,, BUT, very important, after 6 minutes, remove basket from airfryer and shale to distribute the peas in a different location, different parts on top.  This insures even "frying".  Return to fryer and "fry"  until the peas have a crispy crunchy color and texture.
14. Add additional Sea Salt for extra flavor.
15. Serve warm or cooled to room temperature and ENJOY!

The Underground Culinary Tour - You may never eat out the same way AGAIN!

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Oh Boy... A Book to read!

And what a Book... But first, recently I was asked by the good folks at Blogging for Books to review this book.  The book was free, but the opinions are all mine...

And another note... Those same good folks  at Blogging for Books offered to send me aDigital Review Version of the book.  That means that I finally get to use that All-New Fire HD 8 Tablet, 8" HD Display, Wi-Fi, 16 GB I got for Christmas!  This is the first book I have read on a reader (I know, welcome to the 21st century).  So, I was equally excited to see what I thought of eReading.  I LOVED the Electronic version book, easier than I thought, certainly more comfortable to read and fun to be in the new age!  SO even though I may talk about the book, really I am talking about the eVersion... unabridged of course.

And my opinion... I LOVED THIS BOOK.

 The Underground Culinary Tour: How the New Metrics of Today's Top Restaurants Are Transforming How America Eats is the is a high-octane, behind-the-scenes narrative about how the restaurant industry, historically run by gut and intuition, is being transformed by the use of data.

Sixteen years ago, entrepreneur Damian Mogavero brought together an unlikely mix of experts—chefs and code writers—to create a pioneering software company whose goal was to empower restaurateurs, through the use of data, to elevate and enhance the guest experience. Today, his data gathering programs are used by such renown chefs as Danny Meyer, Tom Colicchio, Daniel Boulud, Guy Fieri, Giada De Laurentiis, Gordon Ramsay, and countless others.

Mogavero describes such restaurateurs as the New Guard, and their approach to their art and craft is radically different from that of their predecessors. By embracing data and adapting to the new trends of today’s demanding consumers, these innovative chefs and owners do everything more nimbly and efficiently—from the recipes they create to the wines and craft beers they stock, from the presentations they choreograph to the customized training they give their servers, making restaurants more popular and profitable than ever before.

Finally, Damian takes readers behind the scenes of his annual, invitation-only culinary tour for top chefs and industry CEOs, showing us how today’s elite restaurants embrace new trends to create unforgettable meals and transform how we eat. From the glittering nightclubs of Las Vegas to a packed seasonal restaurant on the Long Island Sound, from Brennan’s storied, family-run New Orleans dynasty to today’s high-stakes celebrity chef palaces, The Underground Culinary Tour takes readers on an epicurean adventure they won’t soon forget.

This is an anecdotal treasury of memoirs from a business I will never own.  But, having said that, the stories are entertaining and truthfully you may never eat out the same way again,  The restaurant business is tough and this is the story of software entrepreneurs that introduced the same accounting principles to creating a profitable business to restaurants that almost every other business honors.  What sells, why, when... but also who sells, why... The story is in the tape and the tape is in the software.

The actually "Tour" is indeed a fast tour for business professionals of some of the highest rated restaurants in the world.  A chance for us to be a fly on the wall while luxury delights are  offered up and business savvy is discussed.  Again, lots of anecdotes, plenty of stories and a total fun read!

Loved this book!

Here's links for the eVersion as well as the book form... And even the link to my new favorite electronic gizmo...

     

Here's the legal stuff... "I received this book from Blogging for Books for this review." But the review and opinions are 100% accurate and mine!".  Love this book and highly recommend it!

I am so thrilled to add this book to my library.  A terrific inspiration.

As a gift or a new reference book for yourself, this is a keeper.

Crispy Cajun Chickpeas - Crispy Hummus Snack Appetizers

Pin It Now!

Oh Boy Hummus... Well, Chickpeas anyway.

But not just any Chickpeas, these little addictive gems are baked (or fried) to a crispy crunchy texture with a hint of spice from a simple store bought spice mix.  In this case, Cajun/Creole spices!

Quick note... I used an air fryer to make these, but I also added directions for making them in a conventional oven.  Just keep scrolling down for both recipes.

As you may know, Hummus, that glorious dip, seemingly newly discovered by the health crazed crowd is almost all Chickpeas.  These have all the health benefits, all the low calorie goodness associated with Hummus... But in a fun delicious crunchy snack.  Perfect when you crave a crunchy potato chip substitute.

And best of all... EASY!  Only 4 ingredients and only a few steps.  the recipe is easily adapted, just change the spices.  Taco, BBQ, savory Garlic Parmesan... About any spice mix can be used.

But wait, there's more.  I recently bought a new "toy".  An air fryer, the star of plenty of late night 30 minute infomercials and is now popping up on the Home Shopping Networks.  I was a bit skeptical, but after using this a few times, I am in love.  Got left over French fries from the night before... this will re-crisp them up.  Want to make a small meal without dirtying up the kitchen, this is your new best friend.  Want the texture and flavor of fried foods.  Yep, here is your answer.

Below are links to what I used to make this recipe (including the spice mix).  I HIGLY recommend the  Air Fry Everything: Foolproof Recipes for Fried Favorites and Easy Fresh Ideas by Blue Jean Chef, Meredith Laurence (The Blue Jean Chef) Book.  It provides a great general over view of how to work your new toy, but also has over 100 recipes that you can make, ranked by quality and ease (try a couple of the easy recipes to get you started).

         

Keep scrolling down for this easy to follow recipe (both Air Fryer and Conventional Oven)

 OK, Here's What I Did...

Crispy Cajun Chickpeas

Ingredients

• 1 (15 OZ) Can Chickpeas (also called garbonzo Beans)
• 1 TBS Cajun SPice mix
• 1 TBS Olive Oil
• 1 tsp Sea Salt

Mixing Directions

1. Cooking Directions for a Conventional Oven... Drain and rinse the Beans
2. Preheat oven to 425 Degrees.  Use the preheat time to fry the chickepeas.  They crisp up best when dry.  On a cookie sheet, covered with Parchment paper, spread the wet peas in a single layer.
3. bake for about 5 minutes (time it takes my oven to preheat).  The beans should be dry by that time.  Remove beans and put into a mixing bowl.
4. Add the spice mix and the Olive Oil.  Fold to evenly coat all of the peas.
5. Spread the beans in a single layer back on the parchment paper.  Bake for 20 minutes until the peas have a crispy crunchy color and texture.
6. Add additional Sea Salt for extra flavor.
7. Serve warm or cooled to room temperature and ENJOY!
8. Cooking Directions for a an Air Fryer... Drain and rinse the Beans
9. Preheat Air Fryer to 290 degrees
10. Use the preheat time to fry the chickepeas.  They crisp up best when dry.  In the provided wire basket, spread the wet peas in a flat single layer.
11. bake for about 2-3 minutes (time it takes my air fryer to preheat).  The beans should be dry by that time.  Remove beans and put into a mixing bowl.
12. Add the spice mix and the Olive Oil.  Fold to evenly coat all of the peas.
13. Spread the beans in a flat layer back in the wire basket.  Bake for 12 minutes,,, BUT, very important, after 6 minutes, remove basket from airfryer and shale to distribute the peas in a different location, different parts on top.  This insures even "frying".  Return to fryer and "fry"  until the peas have a crispy crunchy color and texture.
14. Add additional Sea Salt for extra flavor.
15. Serve warm or cooled to room temperature and ENJOY!

Jalapeno Poppers Stuffed Mushrooms - Easy Quick Appetizer

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Oh Boy, Stuffed Mushrooms...

But not just any stuffed mushrooms, these have all the flavor of that ubiquitous Bar Snack, the Jalapeno Popper.

These are stuffed with all the ingredients needed... Bacon, Jalapenos to taste (add less if you like, more if needed and leave the seeds and white inner membrane if you really want to bring on the heat), two types of cheese and even a little garlic and Cajun Seasonings.

I served these for of all things, my wife's book club party.  5 of the 6 ladies dove in and loved the mushrooms.  The 6th was a little skittish, being afraid of anything with spice.  I assured her the sweet cream cheese balanced out the heat, leaving a delicious melange of flavors without the jalapenos scarring her throat for life.  With just a bit of terror in her eyes, she took a nibble... then a bigger bite and finally she was fighting them all for the last mushroom.

A great recipe to convert the skittish.

Keep scrolling down for this easy to follow recipe...

Have you noticed, I LOVE appetizers and showing up at parties and PotLucks with fun dishes like these. Truly, no potluck would be complete without a tray of appetizers. I got a wonderful Christmas gift this year, this easy to use convenient travel tray carrier so my little gems to arrive undamaged. Lids, easy carting handles, seals for freshness and a pretty color. What's not to love???



Keep scrolling down... here's the recipe!

 OK, Here's What I Did...

Jalapeno Poppers Stuffed Mushrooms

Ingredients

• 12 Button Mushrooms
• 1/2 Brixk (4 OZ) Cream Cheese, softened to room temperature
• 1 Cup Sharp Cheddar Cheese, grated
• 8 slices Bacon, cooked crispy and chopped
• 2 Jalapeno Peppers, cored, seeds and inner membrane removed, minced
  PLUS an additional Jalapeno, sliced into rings for garnish
• 1 TBS Minced garlic
• 1 tsp Cajun Spice mix seasonings
• Salt and Pepper, a large Pinch of each

Mixing Directions

1. Preheat oven to 400 degrees
2.  In a large bowl, combine cream cheese, cheddar, bacon, jalapeño, and garlic and season with salt and pepper.
3. Stuff mushrooms with mixture and transfer to a baking dish or sheet.
4. Add a slice of jalapeno for garnish on the top centered of each stuffed mushroom
5. Bake until mushrooms are cooked and mixture warmed through, with just hints of a golden brown and delicious crust forming.  About 25 minutes.
6. Allow to cool for 5 minutes, transfer to a serving platter and ENJOY!!!

The Abbot's Dream - Let's Have a Shot

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OH BOY... Let's have a Shot!!!

But not just any Shot, this drink has the flavors of the well known Irish Cream plus of course, Bananas... with hints of Hazelnut!  Really, what's not to love.

For my Super Bowl party this year I wanted to add a couple of "Let's do Shots" Games, but I want to avoid the messy ugly shots of tequila or whiskey that normally goes with that phrase.  OK... Truth be Told, I am after drinks that the ladies will want to drink.

And by gosh, by golly, this is more than one.  Simply delicious, dangerously so since you can not taste the booze at all.  Very much chocolate flavored, with enough hints of the other two liqueurs to make this special.

It also has an advantage.  You can add Milk to the drink in order to "weaken" the drink.  Occasionally, some of my friends would like to "milk" a drink.  Adding something non alcoholic in order to appear to drink with the crowd without that nasty drunk drinking risk
.
Wildly popular, a big hit!

Only requires a three bottles of booze, makes this affordable for a home bar.  The Creme de Banana and Baileys belong in every home bar anyway, you may have a half a bottle of each already.  The Frangelico, the hazelnut flavor has such a pretty bottle you may want to keep that in your regular home bar as well.  Booze really does not spoil, so buy a bottle every now and then and in no time, you have a stocked bar.

Cheers and go team!

  OK, Here's What I Did...

The Abbot's Dream

Ingredients

• 1 Shot Half and Half (Can use Whole Milk pr Hravy Cream)
• 2 ounces Baileys
• 1 Ounce Frangelico
• 1/2 ounce Banana Liqueur
• Ice in a High Ball Glass
  Swizzle Stick

Mixing Directions

1. These are best chilled... Either have frosted High Ball glasses ready from the freezer or stash the bottles in the fridge until ready to mix and serve over ice
2. Start with a couple of ounces of 1/2 and 1/2 (Whole Milk or Heavy Cream works as well)
3. Add Baileys
4. Add the Frangelico
5. Add Cream de Banana
6. Add ice Cubes and serve with a swizzle Stick
7. Serve Chilled and ENJOY!

And be sure to check out recipes for two more drinks, The Abbot's Dream and the Bananas in Paradise that use almost the same liqueurs. making bartending at home affordable.

Sweet Onion Skillet Upside Down Cornbread - a Jiffy Mix upgrade

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Oh BOY... Cornbread!

But not just any cornbread, Oh no, this is an amazingly sweet and very moist, almost cake like consistency cornbread,  And I just LOVE the dramatic presentation of the upside down cooked onions for the topping.

Rich in butter, Extra moist from a cup of cottage cheese added to the mix; I like to add a layer of spicy heat to the bread with a few minced jalapeno peppers.  Mix in some cheese and you have about as good a cornbread as you can imagine.  The sweet onions used for the topping just set off the melange of flavors.  THIS IS A WINNER!

As complicated as all that sounds, it is very easy to mix.  The Cast Iron skillet does all of the work of browning and caramelizing the onions, while the actual mix is just an add and dump Jiffy mix.  Mix and stir the ingredients together, gently layer on top of the onions and bake.

Only slightly difficult part is inverting the finished bread onto a serving platter (I prefer to invert onto a cutting board).  But even that is easy once you have done this a time or two.  Here's the trick... The bottom is rich with a layer of butter and the caramelized onions and will not stick to the bottom.  While the sides will need to be loosened (Just run a knife along the edge).  So, lay a platter or cutting board over the skillet,  work fast, while holding both the skillet and the platter (board), flip the skillet.  Faster you do it, with as much confidence as possible, the better the results.

Trust me it works and you have a beautiful presentation... Just a simple upgrade from that box recipe.

Easy to follow recipe below, keep scrolling down.

But I wanted to share a fantastic gift I received... If you don't have one, I highly recommend one of these HEAVY pre-seasoned cast irn skillets.  Large enough to cook most anything.  Pre- Seasoned means the skillet comes ready to cook in.  None of the intimidating tasks that need to be done with a non seasoned skillet... Love this and worth every penny.  And remember Amazon ships free on orders over $25!



Keep scrolling down, recipe below.

 OK, Here's What I Did...

Sweet Onion Skillet Upside Down Cornbread

Ingredients

• 1/2 Stick (4 TBS) Butter
• 2 Boxes Jiffy Mix
• 2 Sweet Onions
• 3 Large Eggs
• 1 Cup Cottage Cheese
• 1 Can Sweet Corn, drained and rinsed
• 1 Cup Sharp Cheddar Cheese
• 3/4 Cup Butter (1-1/2 Sticks)
• 1 Package Bacom, Cooked crispy and crumbled
• 1 tsp Sugar
• Optional - 3 Jalapeno Peppers, core, seeds and white membrane removed, Minced

Mixing Directions

1. Preheat oven to 400 degrees
2. Carefully slice your onions into rings, making sure to leave them intact.
3. In your large cast iron skillet, melt 4 TBS Butter.  Over medium high heat, arrange the onion slices in the butter.  Fill in empty spots with smaller pieces of onion.
4. Allow onions to cook in the butter for 10 minutes, or until soft and just turning translucent.
5. While onions cook, beat eggs into corn muffin mix in a large bowl, then stir in cottage cheese, 3/4 cup melted butter and sugar.
6. Once fully incorporated, fold in cheddar cheese, corn, bacon and jalapenos.
7. Pour (thick) batter over the sautéed onions in the skillet, then transfer skillet to oven and bake for 30-35 minutes, or until cornbread is golden brown and toothpick inserted in center comes out clean.
8. Remove from oven and let cool 10-15 minutes.
9. Carefully invert cornbread cake onto serving platter.
10. Slice into wedges, serve with cream cheese (optional) and enjoy!
11. Serve Warm and ENJOY!