I haven't been to the grocery store in over a week, so you can imagine my delight when I came across this recipe that I was able to make with items that I still had in the fridge/freezer/pantry (original recipe from Parenting Magazine, Sept. 2008 issue). It was very tasty and I will definitely make it again in the future.

Cowboy Bake

cooking spray
1 medium onion, chopped
1 clove garlic, chopped
2 Tbs olive oil
1 lb. ground beef (the original recipe called for 1 lb. of chicken, but we only had beef in our freezer)
1 (10-oz.) can diced tomatoes
1 cup frozen corn kernels
pinch chili powder
1/2 tsp. salt
pinch of cayenne pepper
1 cup shredded Mexican blend cheese (original recipe calls for grated Monterey jack cheese)
FOR TOPPING:
1 (8.5-oz.) package corn-muffing mix


1. Preheat oven to 350 degrees F. Coat a 9-inch pie pan with cooking spray. In a large skillet, saute onion and garlic in oil for 2 minutes.
2. Add meat and brown, drain and return meat to skillet. Add tomatoes, corn, chili powder, salt, and pepper to skillet and cook 10 minutes, stirring occasionally. Pour into the pie pan, and top with grated cheese.
3. In a mixing bowl, prepare muffin mix according to package directions. Spread evenly over chicken mixture and bake for 30 minutes, or until corn-muffin topping is lightly browned and filling is bubbling.

Yields 6 servings

Posted by kristy :: 10:19 PM :: 1 comments

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Tuesday, October 7, 2008 Crustless Mushroom and Spinach Quiche

Okay Kristy, I'm finally contributing something! I'm not much of a cook, but tonight I tried a new recipe (that I adapted a little bit), and came up with something VERY yummy. It would be great for brunch or breakfast when you have company.


Crustless Mushroom and Spinach Quiche


Ingredients

• 1 T. vegetable oil
• 1/2 c. green onions
• 1 (10 oz) package frozen chopped spinach, thawed and drained
• 1/2 cup chopped or sliced mushrooms (I used fresh, but I bet you could use canned too)
• 5 eggs
• 3 cups of any combo of cheeses (I used mozzarella, mild cheddar, parmesan, and ricotta)
• 1/4 tsp. salt
• 1/8 tsp. pepper

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a 9" pie pan.
2. Heat oil in large skillet over medium high heat. Add green onions and saute. Stir in spinach and continue cooking until excess moisture has evaporated. (I'm not sure this whole step of sautee-ing is really necessary since the original recipe called for a regular onion, not green onions, but I did it, and it all turned out good, so why mess with a good thing?)
3. In a large bowl, combine eggs, cheese, mushrooms, salt and pepper. Add spinach and onion mixture and stir to blend. Scoop into prepared pie pan.
4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

I'll bet adding a little bit of browned sausage or cooked ham would also taste REALLY good in this! Might try that next time.
Posted by Andrea S. :: 7:19 PM :: 1 comments

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Wednesday, October 1, 2008 Granny Barry's Fried Cornbread

I came across this recipe while I was filing this morning & since Kristy has been asking me to post it for months now, here goes . . . 

Serves:  4-6 (probably more than this, our family just REALLY likes this cornbread)

Cooking Time:  2-3 minutes (again, this is according to Granny and is probably a little conservative - I'd say the whole process is at least 15 min.)

2 c. corn meal (medium or fine ground)

1/2 c. self-rising flour

1/2 c. + 1 T sugar

2 1/2 to 3 c. milk

1 1/3 c. chopped onion

2 t salt

Mix all ingredients, stirring well.  Pour about 2" of vegetable or olive oil into frying pan.  Bring to hot temperature.  Drop large tablespoons of mixture into hot oil.  Cook until brown.  Turn over & cook other side until brown.  Remove from pan and place on paper towels to soak up any excess oil.  Serve warm.

Enjoy!

Posted by Katy :: 9:48 AM :: 0 comments

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