New Favorite

Mini Corn Dog Muffins…addictive finger food

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This past weekend my older daughter, Megan, and I hosted a baby shower for younger daughter, Sarah, due April 27.  Megan did all of the planning and the food was to be ‘baby size’.  One of the recipes that we chose was Mini Corn Dog Muffins.   Served with mustard and ketchup they were a big hit for the little ones and grown-ups alike.  Let me warn you…they are addictive!

MINI CORN DOG MUFFINS

1/2 cup melted butter
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal (yellow)
1 cup flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1/2 inch pieces

  • Preheat oven to 375 degrees.  
  • Combine butter and sugar in a bowl and whisk to combine.  Add eggs and whisk to incorporate.  Add buttermilk and whisk again.
  • In a separate bowl, combine baking soda, cornmeal, flour and salt.  Stir to combine. Whisk into wet ingredients.
  • Spray mini muffin tins with non-stick spray.  Spoon 1 tablespoon of batter into each mini muffin cup.  Place one hot dog bite into the middle of each cup.
  • Bake for 8-12 minutes (oven temperatures may vary) or until cornbread is golden brown.  Cool in mini muffin tin for 5 minutes before removing and serving. I found using a small bamboo skewer was the perfect way to loosen the edges of the muffins to remove from the muffin tin.
  • Serve with sides of mustard and ketchup.
  • Store leftovers in the refrigerator and re-heat for 20-30 seconds in the microwave before serving.

Adapted recipe from Iowagirleats.com

For Snickerdoodle mini-cupcakes, see post Friday, March 22.

Family Favorites · Holidays · My Roots

Irish Soda Bread…St. Paddy’s Day Tradition

cathysmaha3 Comments

Let me just say that I will eat almost any ethnic food any time, any where.  While I’m not truly Irish, my family would say that we are part ‘Scotch-Irish‘.  Like every good American, we celebrate St. Patrick’s Day eating the traditional corned beef, cabbage and Irish Soda Bread.

Irish Soda Bread is tasty and simple.  The key is to make sure the bread is cooked through by testing with the ‘hollow sound’.  It’s delectable served warm with butter, but I love a piece drizzled in honey.

This St. Patrick’s Day:

May your blessings outnumber
The shamrocks that grow,
And may trouble avoid you
Wherever you go.
–Irish blessing

IRISH SODA BREAD

4 cups sifted all-purpose flour
1 tablespoon baking soda
1 tablespoon sugar
2 1/2 teaspoons salt
1/4 teaspoon cream of tartar
1 1/2 cups buttermilk
1 tablespoon butter, melted

  • Preheat oven to 375 degrees. Grease a large cookie sheet.
  • In large bowl, combine flour with soda, sugar, salt and cream of tartar, mix well.
  • Add buttermilk; with fork, stir just until dry ingredients are moistened. Turn out dough only lightly floured board. Knead lightly until smooth, about 1 minute.

  • Shape dough into a ball; place on cookie sheet. With hands, flatten into a 7″ circle. With sharp knife, cutting 1/4 inch deep, mark into quarters.

  • Bake 30 to 40 minutes or until top is golden-brown and loaf sounds hollow when rapped with knuckle.
  • Remove loaf to wire rack. Brush top with butter; cool completely.

Yield: 1 loaf

New Favorite · Skinny · Vegetarian

Asparagus with Cranberries and Pine Nuts

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My first recollection of asparagus was slimy canned asparagus served with school lunches.  Yuck!  My Mother would occasionally gather wild asparagus in the spring, but it was not a regular visitor to our home dinner table.

As an adult, I’ve learned to love asparagus and the many ways it can be prepared. I ran across this recipe AND I had all of the ingredients.  This recipe is so simple and quite elegant.  Tonight I paired it with salmon, always a wonderful combination.

Next time I try this recipe, I may use chopped pecans for a little different twist.

ASPARAUS WITH CRAISINS AND PINE NUTS

1 bunch asparagus
3 tablespoons olive oil
1/3 cup pine nuts
1/3 up dried cranberries (Craisins)
pinch of salt

  • Break off or trim the woody ends from the asparagus and discard. Set the spears aside.
  • Heat the olive oil in a skillet over medium heat.
  • Stir in the pine nuts, cranberries, and salt.
  • Cook and stir until the pine nuts start to look translucent, 5 to 6 minutes.
  • Remove from heat and set aside.
  • Add the asparagus spears to the skillet and cook, adding a little more olive oil if needed, until stalks are bright green and tender, about 5 to 8 minutes.
  • Serve on a platter and top with the cranberries and pine nut mixture.

Adapated from allrecipes.com, Asparagus with Cranberries and Pine Nuts

 

Czech Heritage and Dishes · Family Favorites

Pork Chops with Sauerkraut and Cheater Dumplings

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I love sauerkraut and who doesn’t love dumplings? This Pork Chop with Sauerkraut and Dumpling recipe was something I created many years ago, probably when I was in a panic to cook something after a long day at the office.  Before kids, I made this recipe a lot but the kids weren’t fond of sauerkraut as children, but as adults they love it!

It was time to give this recipe a whirl again.  I enjoyed it thoroughly but daughter Sarah and I both thought we would enjoy just the sauerkraut and dumplings alone just as much as with the pork chops.

PORK CHOPS WITH SAUERKRAUT AND CHEATER DUMPLINGS

4 to 6 pork chops
1 can sauerkraut with caraway seeds (or add your own caraway)
1 tube refrigerated biscuits

  • Brown pork chops in large skillet. Salt and pepper.
  • Add undrained sauerkraut and additional water to cover pork chops.
  • Simmer until pork chops are tender and cooked through.
  • Add water to cover pork chops, again and place biscuits on top of sauerkraut.

  • Cover and cook over medium heat until biscuits are cooked.

 

 

New Favorite

DUMP CAKE…decadent and sinfully simple

cathysmaha4 Comments

Dump Cake is NOT a low cal dessert but it is easy and delicious. My buddy, Jan, again shared this recipe with me. Somehow this recipe escaped me all these years and I wanted to research it’s origin. Research points to the original Heloise for this recipe, although I couldn’t confirm nor deny this fact.

What I can confirm…this is a decadent pleasure to enjoy ‘once in a blue moon.’

DUMP CAKE

1 can (21 ounce) cherry pie billing (or apple)
1 (20 ounce) can crushed pineapple
1 box yellow cake mix
1 stick margarine
1 cup chopped pecans
whipped cream

  • Place pie filling and pineapple in 9×13″ cake pan.
  • Sprinkle on top 1 box yellow cake mix.
  • Slice 1 stick margarine and place over cake mix.
  • Sprinkle 1 cup chopped pecans over the top.
  • Bake at 350 degrees for 50 minutes.
  • Serve with whipped cream and enjoy every bite!

 

New Favorite

Stuffed Portobello Mushrooms…Filet Mignon of Mushrooms

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Portobello Mushrooms are an adult favorite. I enjoyed button mushrooms and morels growing up but the Portobello Mushroom is my Filet Mignon of mushrooms. They are so hearty and delicious I use them as my entrée. This is just one of many ways to cook them. Experiment with your favorite ingredients!

STUFFED PORTOBELLO MUSHROOMS

4 large portobello mushroom caps
Baby Spinach
Grated/crumbled goat cheese
Garlic Salt
Grated Parmesan Cheese
1-2 tablespoon olive oil

  • Preheat oven to 350 degrees.
  • Rinse mushroom caps under cold water and pat dry.
  • Brush mushroom caps lightly with olive oil, and place on a baking sheet cap side down. Sprinkle with garlic salt.
  • Put crumbled goat cheese in mushroom cap.  Top with a handful of baby spinach.
  • Sprinkle with Parmesan cheese.
  • Bake at 350 for 30 minutes, or until the mushroom is cooked, cheese has melted, and the spinach is wilted.
New Favorite · Skinny

Salmon Ball Appetizer…Skinny Treat!

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Salmon is a favorite and flavorful, skinny recipes are even better. Easy, tasty and skinny. Can’t beat that!

SALMON BALL APPETIZER

2 cups canned salmon, drained, flaked, and skin/bones removed
8 ounces reduced fat cream cheese, softened
1 tablespoon finely shopping onion
1 tablespoon fresh lemon juice
1 teaspoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon liquid smoke
1/2 cup chopped almonds
3 tablespoons chopped parsley

  • Combine the salmon, cream cheese, onion, lemon juice, horseradish, salt and liquid smoke. Mix thoroughly. Refrigerate for a minimum of 4 hours until firm. Form into a ball.
  • In a separate bowl, combine the almonds and parsley. Roll the salmon ball into the almond/parsley mixture. Refrigerate an hour until chilled.
  • Serve with vegetables (or crackers).

Recipe adapted from The South Beach Diet Cookbook

New Favorite

Italian Pie…Buon appetito!

cathysmahaLeave a comment

Italian Pie is a family favorite for my good buddy, Jan.  She suggested I give it a whirl. I can certainly see why it’s a favorite.  The crisp crust paired with the hearty meat layer and the yummy cheese layer result in a wonderful, easy meal for your family. Pair with a nice salad, French bread and you’re set!

Next time, I plan to serve it with a side of marina sauce for those that may enjoy a little extra tomato flavor with their pie.  Buon appetito! 

ITALIAN PIE

1 refrigerated pie crust

  • Bake a pie crust (I used Pillsbury refrigerated pie crust). Pierce unbaked crust with fork and bake for 10 minutes at 425 degrees.  While the pie crust is baking, brown the meat layer:

Meat Layer

1 pound ground chuck
1 onion, chopped
1/2 pound mushrooms, cleaned and sliced
1 teaspoon Italian seasoning
2 cloves garlic, minced
salt & pepper

  • Cook ground chuck, onion, mushrooms, garlic and seasonings until cooked through.  Drain.

Cheese Layer:

1 cup small curd cottage cheese
2 eggs, beaten
1 teaspoon Italian seasoning
garlic salt & pepper
3/4 cup shredded mozzarella cheese

  • Combine all cheese layer ingredients together

Assembly:

  • Pour cooked meat layer into baked crust.
  • Top with cheese mixture.
  • Sprinkle top of Italian pie with 3/4 cup shredded Parmesan cheese.
  • Sprinkle with dried parsley.
  • Place aluminum foil around the crust edge to protect from over baking.

  • Bake for 45 minutes at 350 degrees.

New Favorite

Pignoli…almond and pine nut decadence!

cathysmahaLeave a comment

Italian Tony’s Market in the Denver area makes wonderful Pignoli.  Pignoli cookies are an Italian American confection, similar to a macaroon and topped with pine nuts. This week I was in search of a recipe I could make them at home. There were many wonderful recipes but this recipe was my final choice.  They were fantastic!

PIGNOLI COOKIES

12 ounces almond paste
1/2 cup white sugar
1 cup confectioner’s sugar
4 egg whites
1 1/2 cups pine nuts

  • Preheat oven to 350 degrees. Line 2 cookie sheets with foil; lightly grease the foil.
  • Mix almond paste and granulated sugar in food processor until smooth.
  • Add confectioner’s sugar and 2 egg whites; process until smooth.
  • Whisk remaining 2 egg whites in small bowl.
  • Place pine nuts on shallow plate. With lightly floured hands roll dough into 1 inch balls. Coat balls in egg whites, shaking off excess, then roll in pine nuts, pressing lightly to stick to dough.
  • Arrange balls on cookie sheets, and flatten slightly to form a 1 1/2 inch round.

  • Bake 15 to 18 minutes (watch carefully because each oven and baking pan is different) until lightly browned.  Let stand on cookie sheet 1 minute. Transfer to wire rack to cool.

Recipe from Allrecipes.com:  Pignoli Cookies 1

Family Favorites · New Favorite · New Traditions · Rheumatoid Arthritis · Vegan · Vegetarian

Roasted Vegetables…always!

cathysmaha2 Comments

Fresh Vegetables have grown on me over time.  As a kid I would rather leave them, than take them.  My Mother grew wonderful fresh vegetables and they were typically used fresh or boiled and served with butter or creamed.

Over the past few years I have grown to love roasted vegetables.  The flavor of the vegetable is enhanced and enriched with the roasting process.  This time, I roasted broccoli, red peppers, eggplant and onions.  No recipe, per se’, just a process I use with the fresh vegetables I have on hand.  Always delicious, always healthy, always easy.

ROASTED VEGETABLES

1 eggplant (peeled and diced) and sprinkled with salt
1 red pepper, chopped
1 onion, chopped
1 clove garlic, minced
1 – 2 cups broccoli pieces
Olive Oil
Fresh ground salt and pepper
Seasoning of choice (optional)

  • Preheat oven to 400 degrees.
  • Prepare the vegetables and place on baking sheet. Drizzle with olive oil , salt and pepper.
  • Roast for 30-45 minutes or until vegetables are cooked through and browned. Turn the vegetables halfway through the baking process.