Cajun Jalapeno Cheddar Corn Fritters

Pin It Now!

 Oh BOY, Corn Fritters...

But not just any corn fritters, these are LOADED with plenty of extras.


Corn, Cheddar and Jalapeno Peppers of course, but the seasoning I like to use is the classic OLD BAY Crab seasoning.  In the past I have used a Taco spice mix (worked great), a Cajun mix (worked great) and even just plain Salt and Pepper (Also worked great).  But the unique flavor profile of Old bay just hits the spot!

 I always seem to make these whenever I am frying fish.. I have the oil going already, why not plop in some cornbread.

While the ingredient list is a bit long for a cornbread, most of what is there are pantry ingredients.  Frozen corn, Jiffy Mix Box, even the cheese, peppers and sour cream are pretty much items I either keep in stock or buy fresh weekly.

This recipe is a WINNER!

Enjoy indeed.

 OK... Here's what I did...

Cowboy Jalapeno Cheddar Corn Muffins

Ingredients

• 1 Box Jiffy Mix Cornbread
• 1/2 Cup Sour Cream
• 1 Large Egg
• 2 Jalapeno Peppers, Seeds and inner white membrane (the really Hot Spiced parts) removed, chopped to a fine mince
• 1 Cup Frozen Corn kernels, thawed under hot water for a few minutes.
• 1 Cup Cheddar Cheese
• 1 TBS Old Bay Seasoning mix
• Canola Oil for frying.  Enough to cover the bottom of the pan, only about 1/2 inch

Cooking Directions

1. Heat oil in a large heavy bottomed frying pan, Cast Iron works great.  Oil needs to splatter when a drop or two of water is added.  But not too violent of a splatter,
2. Combine the cornbread mix with the sour cream and egg.
3. Add Jalapeno, Corn, Cheddar and the Old Bay Spice mix.  Stir to combine.
4. Drop 1 rounded TBS of the mix into the oil and Fry until golden brown on each side for 3-4 minutes. Drain on paper towels to absorb excess oil.
5. Serve warm and ENJOY!

Cowboy Creamed Peas with Onions and BACON

Pin It Now!

 OH BOY... Creamed Peas.

But not just any creamed peas, these are not your French inspired peas in a bechamel sauce, this is inspired by Cowboys.

Which means BACON!  Everything's better with BACON!  But not just adding bacon was enough.  I also made my Roux (the thickener) by combining the bacon drippings with flour to make a flavorful bacon Roux.

I also swapped out the nutmeg used in a classic Bechamel with extra Pepper.  I like Pepper.

And just to add even more flavor... Toss in a handful of grated Parmesan cheese to add an even deeper layer of flavor.

the end product is just about the best tasting side dish I have ever served.  Creamy and sweet, while at the same time the bite of the pepper and the Earthy bacon rich flavors combine for an OMG THIS IS GOOD, REALLY GOOD recipe.

One of my 13 "Died and Gone to heaven Recipes and deservedly so.

This is GOOD... Enjoy!

  OK... Here's what I did...

Cowboy Creamed Peas

Ingredients

• FOR COWBOY BECHAMEL SAUCE...Drippings from cooking 10 Slice of bacon
• Additional 3 TBS Butter
• 5 TBS Flour
• Pinch Salt
• Pepper to Taste (I like LOTS of pepper, 2 tsp)
• 2 Cups Half and Half
• 1/2 cup grated parmesan cheese
• FOR THE FINISHED DISH
• 10 Strips Bacon, fried crisp, 2 strips cut 1/4 inch strips for garnish, rest chopped smaller to mix in.
• 1/2 Red Onion, chopped dime size pieces.
• 1 Bag Frozen Peas, thawed under hot water
• Additional spices as needed

Cooking Directions

1. First, fry the bacon.  You need the drippings for the Cowboy Bechamel
2. FOR THE COWBOY BECHAMEL, FIRST MAKE A ROUX...
   Remove bacon from frying pan, add the butter to the drippings and stir to mix.  Turn heat down to low medium.
3. Add the flour one TBS at a time, stir constantly to avoid the flour burning.  Continue to stir under low heat for at least 10 minutes to form the sauce.
4. After 10 minutes of constant stirring, season with salt and pepper and add the onions.  Stir to combine
5. Add the Half and Half, increase heat to medium.
6. Add the Parmesan cheese and stir to mix.  Heat to low simmer
7. Add Peas and allow to simmer for 10 minutes until heated through.
8. Serve warm and ENJOY!

Sweet Heat Amaretto Cherry BBQ Finishing Sauce - Glaze

Pin It Now!

 Oh Boy A glaze for pork chops.

But not just any glaze, this has so many layers of flavors that pair perfectly with pork chops.  Adds a tangy zip from cherries and vinegar.  But the star of the glaze is the sweet hazelnut (Amaretto, the monk shaped bottle of Hazelnut Liqueur) flavor that combines with a spicy Jalapeno and pepper spice taste.  Kick in a little juice from some sweet maraschino cherries and all of those flavors combine for a punch!

Adds a little cherry tart zing to pork...

And a sweet honey and maraschino  to add a smile...

And a pepper pop to let you know you are eating something special.

The trick to a finishing sauce is to indeed use it to finish cooking the meat.  The sugars will burn if you apply too early.  Just about 10 minutes of cooking time just before removing from the grill or oven.

I just love this sauce.   Added so much to my pork chops and will become a Ham glaze soon.

Enjoy!

 OK... Here's what I did...

Sweet Heat
Amaretto Cherry
BBQ Glaze Finishing Sauce

Ingredients

• 1 Cup Tart Bing Cherries, pits and stems removed
• 1/2 Cup Amaretto
• 1 Cup Brown Sugar
• 1/4 Cup Vinegar
• 1/4 Cup Juice from maraschino Cherries Jar
• 1/4 Cup Honey
• 1 or 2 (to taste) Jalapeno Pepper, stems, seeds and White inner ribs removed, Minced Fine
• 1 tsp Garlic powder
• 1 tsp Cayenne Pepper Spice
• Pinch of Salt

Cooking Directions

1. In a small-ish crock pot, combine all of the ingredients, 
2. Set the machine on low.  Cook for about 6 hours, stirring every hour or so.
3. After several hours at a small simmer, Taste.  Add additional ingredients to taste.  Vinegar for a more tart flavor, Sugar for sweet and spices for additional heat.
4. the sauce is ready to use.  Use the sauce as a finishing glaze.  Brush on both sides of the pork during the last 10 minutes of grilling.
   And of course...ENJOY

Bacon and Cheese Spaghetti Squash

Pin It Now!

 OH Boy Spaghetti Squash...

But not just any spaghetti squash this is hands down my VERY FAVORITE RECIPE for the magically looking vegetable.  Loaded with bacon, slightly sweetened with a caramelized sauce and that unique nutty cheesy flavor of Swiss Cheese!

This is a HUGE Winner for a side dish,  As you can see from the photos, I served this with a quick easy Pork Chop (and a coconut rum soaked peach half for a vegetable.. but I digress) for a small dinner party of half a dozen people.  While my chops had been brined, cooked to just the right temperature for maximum tenderness, brushed with a spicy Amaretto Cherry finishing sauce... You get the idea, the chops were GOOD!  ... While the chops were good, by far the talk of the table was this side dish.  Just the right combinations of flavors to please all...

AND BACON!

Give this a try, you will be impressed... and of course,

ENJOY!

 OK... Here's what I did...

Bacon & Cheese
Spaghetti Squash

Ingredients

• 1 Spaghetti Squash
• 2 Drizzles of Olive oil
• Pinches of Salt and Pepper
• 1/2 Pound (1/2 the package) Bacon
• 1/4 Cup Butter
• 1/4 Cup Brown Sugar
• 1 tsp Salt (additional pinch for the top)
• 1 TBS Pepper (Plus additional couple of pinches for the top)
• 1/2 Cup Shredded Swiss Cheese

Cooking Directions

1. First, roast the spaghetti squash.
   Preheat oven to 400 degrees.  Half 1 Spaghetti Squash lengthwise, discard seeds.  Drizzle Olive Oil and pinches of salt and pepper over the flesh side (cut side).  
2. Line a rimmed cookie sheet with parchment paper for easy clean up.  Place the two halves, cut side (flesh side) down onto the paper.  Roast for 50 minutes until the squash is cooked through and a knife can be inserted with no resistance.
3. Meanwhile, Cut 1/2 pound of bacon into small dime size strips.  Cook until crispy in a small saute pan.  Reserve the Bacon drippings and transfer the bacon to a paper towel line plate to drain.
4. Back to the bacon drippings, add the butter and brown sugar and stir to make a sauce.  set heat on very low and allow to slowly heat for the remaining time to cook the squash (this will slightly caramelize the sauce).
5. And now the SQUASH...
   After 50 minutes, cool slightly.  Separate the strands with a fork.... Thus the squash turns into a spaghetti like look.
6. Transfer the squash strands to a large skillet.  Add the Bacon drippings sauce and the bacon.  Fold to mix.  Add the cheese and continue to fold until well mixed and the cheese has melted.
7. Transfer to a serving dish and serve warm...
8. and ENJOY!

Pickled Beets And Peppers Deviled Eggs

Pin It Now!

 Oh Boy Deviled Eggs...

But not just any Deviled Eggs, these have a tremendous presentation... a wonderful almost neon look outer coating of the eggs.  The accent color is very easy to add.

The extra flavoring comes form slices of various pickled items... Sweet pickles, pickled Beets and quick Pickled Jalapenos.  The Beets you can buy in a jar (and you will need the liquid in the can to get the color onto the eggs).  Pickles come in a jar but the Jalapenos are so easy to make and so dramatically change the look (deeper brighter green) as well as the taste (adds a sweet hint to the heat of the spicy pepper).  Follow the blue letter link for that easy to follow recipe.

The combination of traditional deviled egg, combined with the pickled items (Beets, Pickles and Jalapenos)makes for a unique flavor.  The extra coloring of the outside of the eggs adds to the beautiful presentation.  All in all... Such a terrific Deviled Egg...  Certainly a dressed to impress presentation worthy of any party, get-together, PotLuck, Church social or big family gathering.

Enjoy indeed!

 OK... Here's what I did...

DEVILED EGGS - PERFECT Mom's
"Old School" Recipe

Ingredients

• 12 Large Eggs, Hard-Boiled and Peeled (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
• FOR THE PICKLING LIQUID
  1 (16 Ounce) Can Pickled Beets
• 1 Cup Vinegar
• 1/2 Cup Brown Sugar
• FOR THE EGG GOO
  1/4 Cup Mayonnaise
• 1/4 Cup Minced Dill pickle
• 2 TBS Yellow Mustard
• 1 tsp Sea Salt
• 2 tsp Fresh Ground Black pepper
• Sprinkle of Paprika for Garnish
• Lemon Juice as needed to get a smooth consistency (for Piping, not to thick, not too liquid)
• 24 Small pieces of Pickled Beets for Garnish
• 24 Slices of Pickled Jalapenos.
• 24 Slices of Dill Pickles

Cooking Directions

1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
3. For the Pink/Purple outer Color...
   Drain the pickled beets, retain the juice,  Add the juice to 1 cup vinegar and 1/2 cup Brown Sugar and mix to combine.transfer this juice to a large bowl.  Add the hard cooked eggs and gently swirl for 10 minutes until evenly colored.  the eggs do not need to be completely submerged, just 1/2 way or more.  Then continue to turn the eggs until there is an even coating.  The longer you leave the eggs in the brine, the deeper the color and the deeper penetration into the egg.  BUT the eggs will get rubbery the longer you leave them in the brine.  10 minutes for me works just fine.
4. Once all eggs are colored, dry on a paper towel.  Slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
5. In that small bowl, Add the Mayo, Pickle , Mustard, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
6. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
7. Fill the hollow of each egg . Garnish with sliced various pickled items... I like to use pickled beets, sweet pickles and Pickled Jalapenos,  This helps keep the plastic wrap covering from pressing into the star pattern look of the yolk mix. Store loosely covered with cling wrap.
8. Serve chilled and ENJOY!

Pickled Jalapeno Slices - 3 Ingredient Fast Easy Quick 10 minute Pickle

Pin It Now!

 OH BOY PICKLED PEPPERS...

But not just any pickled peppers, these are spicy jalapenos that have been transformed into slightly hot, slightly sweet (really) with that tang of pickling added.

Perfect for a condiment (burgers... Yum).

But also, as you see in the photo, a perfect garnish.  The pickling adds a bright green almost neon color to the pepper.

Best of all, the pickling process has been changed from a messy time consuming big project event to a simple little effort, QUICK 10 minute process.

These will indeed add a "Dressed to Impress" bright colorful look to any plate, plus a wonderful additional flavor profile to create something new and unique...

What a great little extra to have in your back pocket when you want to make something special...

ENJOY!!!

 OK... Here's what I did...

Pickled Jalapeno Pepper Slices - Fast Easy 10 Minute Pickle Single Use

Ingredients

• 3 Jalapeno Peppers
• 1/2 Cup White Vinegar
• 1/4 Cup Sugar

Cooking Directions

1. Slice the Jalapeno Peppers into thin slices.
2. In a small saucepan, heat the vinegar and sugar over medium heat until the vinegar turns from cloudy to clear (about 3 minutes).  stir constantly during this time.
3. Transfer to a cereal bowl, add the Jalapeno slices
4. Allow the Peppers to seep, stirring occasionally for 10 minutes until the peppers get a bright green look and a bit of sweetness has been added.
5. Drain the liquid and use as a garnish or a condiment (taste great on burgers)
6. Serve chilled and ENJOY!

SECRET INGREDIENT Jalapeno Cornbread - Jiffy Mix Upgrade

Pin It Now!

 OH BOY CORNBREAD...

But not just any cornbread.  This recipe uses "America's Favorite" CornBread mix but we do a major upgrade from the recipe on the box to make this a family favorite that pops up at a lot of get togethers, Chili feeds and potluck suppers!

I have a secret ingredient that will make this pan memorable.  Memorable since most cornbread becomes grainy, dry and has an unpleasant texture after being left out for only a fraction of an hour.

This cornbread is different because of the secret ingredient... Sour Cream in place of the milk that is called for on the box.

Yeap, Sour Cream will add fat content to your bread.  Fat is not a dirty word, fat in bread will add moistness.  When creamed with Jiffy Mix, the batter looks and acts the same, just has extra fat content... extra moistness in the mix.

For this particular bread I did add some fresh Jalapenos, minced fine.  Be sure to remove the seeds and especially the white inner rib membrane before adding to the bread.  It's the seeds and the white membrane that is the real HOT part of the pepper.

Of course add the pepper "to taste".  If you and your guests like a little extra spice, add extra jalapenos.   If you prefer a calmer bread, add a little less.  You can easily add a minced Green Bell pepper to the batter to get the speckled green look.

Give the secret ingredient a try.  You may never make cornbread the old way again...

And of course, ENJOY!

 OK... Here's what I did...

Jalapeno CornBread
Super-Moist Jiffy Mix Upgrade

Ingredients

• 2 Boxes Jiffy Mix Cornbread mix
• 2 Eggs, whipped
• 1 Cup Sour Cream
• 4 Jalapeno Peppers, seeds and white membrane removed, minced
• Non-Stick Spray
• Serve with Honey or Butter

Cooking Directions

1. Preheat oven to 400 degrees.
2. Prepare a 9X13 Casserole pan with non-stick spray.
3. In a large bowl, combine the Jiffy Mix, Eggs, Sour Cream and Jalapenos
4. Pour the batter into the pan.  Bake 20 minutes until the top just starts to brown.
5. Serve Warm with honey or butter
   ... and ENJOY!

Parmesan Herb Baked Chicken Fingers

Pin It Now!

 OH BOY Chicken Fingers...

But Not just any Chicken Fingers, these are baked with a crispy coating of Nutty Cheesy Parmesan with hints of savory herbs.  Add a simple honey dipping sauce and you have a fast and easy appetizer (10 minutes hands on work) that pleases everyone.  The baked fingers are a must for diet and health conscious eaters.

There are a couple of hints in the recipe.

Most important is to dry the chicken.  Simple, just dry with a paper towel.  This helps to get a crispy finger.  the math is simple.  If you start with a water wet coating on the chicken you will get a gummy wet flour coating that will just never crisp up.

Next is also important for easy fast clean up... line the baking pan with aluminum foil.  But also use a non stick spray on the foil.  You are coating the chicken with an egg.  That will stick to the foil, leaving more coating on the dish than the chicken.  Non stick spray equals a well coated baked eggy crispy crunchy coating.

And finally, flip the chicken half way through baking.  Both sides deserve that crunch.

Savory crispy crunchy and BAKED... What a great idea!

ENJOY!

 OK... Here's what I did...

Parmesan Herb Baked
Chicken Fingers

Ingredients

• 4 Boneless Skinless Chicken Breasts, thin about 1 pound total, cut into finger size pieces
• 1-1/2 Cups Panko style Bread Crumbs
• 1/2 Cup Parmesan
• 2 TBS Herbs (I used an Herbes de Provance mix... use whatever dry herbs you have on hand, Oregano, Parsley, Basil, Thyme, Sage, etc.)
• 1 TBS Garlic Powder
• Large pinch Salt
• Large pinch Pepper
• 1/2 Cup Flour
• 2 Eggs, Beaten
• 1/2 Cup Honey for dipping or drizzle

Cooking Directions

1. Preheat oven to 350 degrees.
2. Spread the Panko crumbs on a rimmed cookie sheet, bake for 5 minutes until the crumbs just begin to brown.
3. Mix the Panko crumbs with the Parmesan, Herbs, garlic, Salt and Pepper on that same cookie sheet.
4. VERY IMPORTANT - Dry each of the chicken pieces with a paper towel to insure a crispy coating.
5. Dump the flour into a large ziplock plastic bag.  Add the dried chicken fingers to the bag, seal and shack until well coated.
6. Set up a three step dredging system, the floured chicken gets dipped in the egg.  Then dredged onto the Panko spiced mix.  Then arranged on a cookie sheet for baking (I always line the sheet with aluminum foil for easy clean up.  Spray the foil with a non stick spray.)
7. Bake at 350 for 20 minutes (flip them at 10 minutes) until the internal temperature reaches 160 degree and the crumb coating has begun to brown and crisp (Golden Brown and Delicious).
8. Serve with a simple Honey dip and ENJOY!

Lemon Poppy Seed Mini Muffins

Pin It Now!

 OH BOY... Mini Muffins!

But not just any mini muffins, these have such a rick full flavor of LEMONS combined with the Earthy savory flavor of Poppy Seed.

They have a wonderful presentation look.  Not only the speckles of poppy Seed but also the mild lemon yellow color.

BUT ALSO...

The hints of deeper lemon yellow color from a sprinkling of lemon sugar.  The lemon sugar is the key to these muffins, on a couple of levels.  Lemon sugar is very simple to make, but will turn a simple muffin into a star of Pow Zap Zing extra flavor.

I did a separate post on DIY Lemon Sugar.  Just follow the Blue Letter links to see the details.  But really, there are only 2 ingredients, Lemon Zest and sugar.  The trick is to ise your fingers and rub the zest (with the oils) into the sugar.  There is far more lemon flavor in the zest than there is in the juice.  Just keep rubbing until the zest and sugar combine into a sandy texture.

Once you have your lemon sugar, just follow the simple recipe.  Lemon sugar is baked into the muffins and then a sprinkle of extra flavor of additional lemon sugar is added to the tops just as they come out of the oven.

Lemony Sweet and Lemony Delicious!

ENJOY Indeed!

 OK... Here's what I did...

Lemon-Poppy Seed
 Mini Muffins

Ingredients

• For the Lemon Sugar -
  Zest from 3 Lemons (Also juice the lemons, you will use the juice later)
• 1-1/2 Cup Sugar
• 3/4 Cup (1-1/2 Stick) Butter, softened to room temperature
• 3/4 Cup Lemon Sugar
• 3 Large Eggs, slightly beaten
• 2 Cups Flour
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 4 TBS Poppy Seeds
• 3/4 Cup Buttermilk
• 1/4 Cup Lemon Juice
• 1 tsp Vanilla
• Use remaining lemon sugar to sprinkle on top of each muffin

Cooking Directions

1. Prepare a 48 mini muffin size  pan with non-stick spray.  Preheat the oven to 350 degrees
2. First, make the Lemon Sugar
   Zest 3 Lemons, mix with 1-1/2 Cup Sugar.  Using your fingers, rub the zest into the sugar until the oils have combined the sugar and the zest.  Will be the texture of sand.  Juice the lemons, saving the juice on a separate bowl.
3. In bowl of a stand mixer, cream together the butter and the Lemon Sugar.  use the whisk and cream for about 5 minutes.
4. Meanwhile, In a large bowl, combine the dry ingredients, Flour, Baking Powder, Baking Soda, and Poppy Seeds
5. Back to the stand mixer, add the eggs.  Then hand whisk in the remaining wet ingredients, Buttermilk, Lemon Juice and Vanilla.
6. Mix the wet ingredients into the bowl with the dry stir to evenly mix.  But only mi until just combined.  Do not over mix.
7. Add the batter into the muffin pan, filling to the top of each cavity. 
8. Bake 25 minutes until the tops just starts to brown.  Remove from the oven.  While still HOT, sprinkle a bit of additional Lemon Sugar on the tops of each Muffin.
9. Let the muffins rest in the pan for another 5 minutes.  Remove from the pan and allow to cool,
10. Serve Warm.  Store in an airtight container.
    ... and ENJOY!