Ingredients
3/4 cup blue cornmeal
1 teaspoon salt
1 tablespoon white sugar
1 cup boiling water
1 beaten egg
1/2 cup milk
2 tablespoons butter, melted
3/4 cup unbleached all-purpose flour
2 teaspoons baking powder
1/2 cup pine nuts, toasted
Directions
In a medium bowl, mix together the blue cornmeal, salt and sugar. Stir in the boiling water until all of the ingredients are wet. Cover, and let stand for a few minutes.
In a measuring cup, combine the milk, egg and melted butter. Stir the milk mixture into the cornmeal mixture. Combine the flour and baking powder; stir into the cornmeal mixture until just incorporated. If the batter is stiff, add a little more milk until it flows off the spoon thickly but smoothly.
Heat a large cast iron skillet over medium heat, and grease it with a dab of oil or butter. Use about 2 tablespoons of batter for each pancake. Quickly sprinkle a few pignoli onto each cake. When the entire surface of the pancakes are covered with bubbles, flip them over, and cook the other side until golden. It's hard to tell when blue food is cooked through--so give them a few extra seconds if you're in doubt.
Serve immediately with maple syrup of fruit preserves.
2/01/2014
Recipe Best Grilled Margarita Chicken... Ever!
Ingredients
2/3 cup chopped fresh cilantro
2 tablespoons coarse black pepper
2 teaspoons garlic powder
2 teaspoons onion salt
1/2 cup margarita mix
1/4 cup lime juice
1/4 cup orange juice
3 tablespoons tequila
3 tablespoons triple sec
2 tablespoons honey
1 cup light olive oil
6 skinless, boneless chicken breast halves
Directions
Place cilantro, pepper, garlic powder, and onion powder in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Remove chicken from the marinade, shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.
2/3 cup chopped fresh cilantro
2 tablespoons coarse black pepper
2 teaspoons garlic powder
2 teaspoons onion salt
1/2 cup margarita mix
1/4 cup lime juice
1/4 cup orange juice
3 tablespoons tequila
3 tablespoons triple sec
2 tablespoons honey
1 cup light olive oil
6 skinless, boneless chicken breast halves
Directions
Place cilantro, pepper, garlic powder, and onion powder in the bowl of a blender. Pour in margarita mix, lime juice, orange juice, tequila, triple sec, and honey. Puree on high speed until smooth, then reduce speed to medium-low, and slowly add the olive oil; blend until creamy. Place chicken breasts in a resealable plastic bag or glass bowl; pour marinade overtop and toss to coat. Refrigerate for 5 hours.
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Remove chicken from the marinade, shake off excess, and discard remaining marinade. Grill the chicken until tender and juices run clear, approximately 7 minutes per side.
Recipe 2-Step Chicken 'n' Biscuits
Ingredients
1 pound skinless, boneless chicken breast, cut into cubes
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
8 hot biscuits, split
Directions
Cook chicken in medium nonstick skillet over medium-high heat until browned, stirring often. Add soup and vegetables. Cover and cook over low heat 5 minutes or until chicken is no longer pink.
Serve on biscuits.
1 pound skinless, boneless chicken breast, cut into cubes
1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
8 hot biscuits, split
Directions
Cook chicken in medium nonstick skillet over medium-high heat until browned, stirring often. Add soup and vegetables. Cover and cook over low heat 5 minutes or until chicken is no longer pink.
Serve on biscuits.
Recipe Almost Eggless Egg Salad
Ingredients
2 tablespoons mayonnaise
1 tablespoon sweet pickle relish
1 teaspoon distilled white vinegar
1 teaspoon prepared mustard
1 teaspoon white sugar
1/2 teaspoon ground turmeric
1/4 teaspoon dried dill weed
1 tablespoon dried parsley
1 pound firm tofu, sliced and well drained
1 tablespoon minced onion
2 tablespoons minced celery
salt to taste
ground black pepper to taste
Directions
In a small bowl, combine mayonnaise, sweet pickle relish, vinegar, mustard, sugar, turmeric, dill, and parsley. Mix well, and reserve.
Place drained tofu in large bowl, and crumble with a fork. Stir in onion and celery. Mix in reserved mixture. Season to taste with salt and pepper. Chill for several hours to allow flavors to blend.
2 tablespoons mayonnaise
1 tablespoon sweet pickle relish
1 teaspoon distilled white vinegar
1 teaspoon prepared mustard
1 teaspoon white sugar
1/2 teaspoon ground turmeric
1/4 teaspoon dried dill weed
1 tablespoon dried parsley
1 pound firm tofu, sliced and well drained
1 tablespoon minced onion
2 tablespoons minced celery
salt to taste
ground black pepper to taste
Directions
In a small bowl, combine mayonnaise, sweet pickle relish, vinegar, mustard, sugar, turmeric, dill, and parsley. Mix well, and reserve.
Place drained tofu in large bowl, and crumble with a fork. Stir in onion and celery. Mix in reserved mixture. Season to taste with salt and pepper. Chill for several hours to allow flavors to blend.
Recipe Blackberry-Lemon Pie
Ingredients
1 recipe pastry for a 9 inch double crust pie
3/4 cup brown sugar
1 tablespoon lemon zest
4 cups fresh blackberries, rinsed and drained
1 cup white sugar
1/2 cup all-purpose flour
1 tablespoon lemon zest
1 tablespoon butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place bottom crust into a 9 inch pie pan. In a medium bowl, crumble remaining pie crust into a bowl with the brown sugar and 1 tablespoon lemon zest. Mix with hands until dough becomes pea-size crumbs. Set aside.
In a large bowl, combine blackberries, white sugar, flour and 1 tablespoon lemon zest. Fill bottom pie crust with blackberry mixture. Sprinkle crumb topping over mixture and dot with butter.
Bake pie in preheated oven for 45 minutes to 1 hour, or until crust is browned and berries are bubbling. Let stand before serving.
1 recipe pastry for a 9 inch double crust pie
3/4 cup brown sugar
1 tablespoon lemon zest
4 cups fresh blackberries, rinsed and drained
1 cup white sugar
1/2 cup all-purpose flour
1 tablespoon lemon zest
1 tablespoon butter
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place bottom crust into a 9 inch pie pan. In a medium bowl, crumble remaining pie crust into a bowl with the brown sugar and 1 tablespoon lemon zest. Mix with hands until dough becomes pea-size crumbs. Set aside.
In a large bowl, combine blackberries, white sugar, flour and 1 tablespoon lemon zest. Fill bottom pie crust with blackberry mixture. Sprinkle crumb topping over mixture and dot with butter.
Bake pie in preheated oven for 45 minutes to 1 hour, or until crust is browned and berries are bubbling. Let stand before serving.
Recipe Broiled Asparagus with Lemon Tarragon Dressing
Ingredients
1 bunch asparagus spears, trimmed
4 teaspoons olive oil
kosher salt and ground black pepper to taste
1 tablespoon fresh lemon juice
1 shallot, minced
1 teaspoon dried tarragon
1/4 teaspoon Dijon mustard
1 teaspoon olive oil
Directions
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
Toss the asparagus with 4 teaspoons olive oil, salt, and pepper. Spread out onto the prepared baking sheet, and broil in the preheated oven until the asparagus spears are just tender and begin to turn lightly brown, about 8 minutes. Turn the spears over halfway through cooking.
While the spears are cooking, prepare the dressing by whisking together the lemon juice, shallot, tarragon, mustard, and olive oil in a small bowl; season to taste with salt and pepper. Once the asparagus is done, place it onto a serving platter and pour the dressing overtop.
1 bunch asparagus spears, trimmed
4 teaspoons olive oil
kosher salt and ground black pepper to taste
1 tablespoon fresh lemon juice
1 shallot, minced
1 teaspoon dried tarragon
1/4 teaspoon Dijon mustard
1 teaspoon olive oil
Directions
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source.
Toss the asparagus with 4 teaspoons olive oil, salt, and pepper. Spread out onto the prepared baking sheet, and broil in the preheated oven until the asparagus spears are just tender and begin to turn lightly brown, about 8 minutes. Turn the spears over halfway through cooking.
While the spears are cooking, prepare the dressing by whisking together the lemon juice, shallot, tarragon, mustard, and olive oil in a small bowl; season to taste with salt and pepper. Once the asparagus is done, place it onto a serving platter and pour the dressing overtop.
Recipe Beef Onion Soup
Ingredients
1 (10.5 ounce) can condensed French onion soup
1 cup cubed cooked beef
2 (3/4 inch thick) slices French bread, toasted
1/3 cup shredded Monterey Jack cheese
2 teaspoons shredded Parmesan cheese (optional)
Directions
Prepare soup according to package directions; add beef. Ladle into two 2-cup ovenproof bowls. Top each with a French bread slice. Sprinkle with Monterey Jack cheese and Parmesan cheese if desired. Broil until cheese is melted. Serve immediately.
1 (10.5 ounce) can condensed French onion soup
1 cup cubed cooked beef
2 (3/4 inch thick) slices French bread, toasted
1/3 cup shredded Monterey Jack cheese
2 teaspoons shredded Parmesan cheese (optional)
Directions
Prepare soup according to package directions; add beef. Ladle into two 2-cup ovenproof bowls. Top each with a French bread slice. Sprinkle with Monterey Jack cheese and Parmesan cheese if desired. Broil until cheese is melted. Serve immediately.
Recipe Back to the Basics Smoothie
Ingredients
1 (11 ounce) can mandarin oranges, frozen
1 banana, frozen and chunked
1 frozen Gala apple, peeled, cored and chopped
1 (12 ounce) package tofu
1 cup orange juice
Directions
In a blender, combine mandarin oranges, banana, apple and tofu. Pour in orange juice. Blend until smooth. Pour into glasses and serve.
1 (11 ounce) can mandarin oranges, frozen
1 banana, frozen and chunked
1 frozen Gala apple, peeled, cored and chopped
1 (12 ounce) package tofu
1 cup orange juice
Directions
In a blender, combine mandarin oranges, banana, apple and tofu. Pour in orange juice. Blend until smooth. Pour into glasses and serve.
Recipe Buckeye Cookies II
Ingredients
2 cups butter, softened
4 cups peanut butter
2 pounds confectioners' sugar
1/2 cup graham cracker crumbs
1 1/2 cups semisweet chocolate chips
Directions
Mix together margarine, peanut butter, confectioners' sugar and graham cracker crumbs by hand. Form into 2 inch balls and place on wax paper.
Refrigerate for 8 hours or overnight.
Melt chocolate chips in top of double boiler. Put a toothpick in the peanut butter balls and dip in chocolate until 3/4 covered. Place on waxed paper to cool.
2 cups butter, softened
4 cups peanut butter
2 pounds confectioners' sugar
1/2 cup graham cracker crumbs
1 1/2 cups semisweet chocolate chips
Directions
Mix together margarine, peanut butter, confectioners' sugar and graham cracker crumbs by hand. Form into 2 inch balls and place on wax paper.
Refrigerate for 8 hours or overnight.
Melt chocolate chips in top of double boiler. Put a toothpick in the peanut butter balls and dip in chocolate until 3/4 covered. Place on waxed paper to cool.
Recipe Almond-Crusted Tilapia
Ingredients
2 eggs
1 teaspoon lemon pepper
1 teaspoon garlic pepper
1 cup ground almonds
1 cup freshly grated Parmesan cheese
8 (6 ounce) tilapia fillets
1/4 cup all-purpose flour for dusting
6 tablespoons butter
salt to taste
1 cup freshly grated Parmesan cheese
8 sprigs parsley
8 lemon wedges
Directions
Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.
2 eggs
1 teaspoon lemon pepper
1 teaspoon garlic pepper
1 cup ground almonds
1 cup freshly grated Parmesan cheese
8 (6 ounce) tilapia fillets
1/4 cup all-purpose flour for dusting
6 tablespoons butter
salt to taste
1 cup freshly grated Parmesan cheese
8 sprigs parsley
8 lemon wedges
Directions
Beat the eggs with the lemon pepper and garlic pepper until blended; set aside. Stir together ground almonds with 1 cup of Parmesan cheese in a shallow dish until combined; set aside. Dust the tilapia fillets with flour, and shake off excess. Dip the tilapia in egg, then press into the almond mixture.
Melt butter in a large skillet over medium-high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season fillets with salt if desired. Sprinkle the tilapia with the remaining Parmesan cheese, cover, and continue cooking until the Parmesan cheese has melted, about 5 minutes.
Transfer the tilapia to a serving dish, and garnish with parsley springs and lemon wedges to serve.
Recipe Bob's Bean Salad
Ingredients
1 medium red bell pepper, chopped
1/3 medium onion, chopped
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 (12 ounce) can kidney beans, drained and rinsed
1 (12 ounce) can pinto beans, drained and rinsed
1 (12 ounce) can garbanzo beans, drained and rinsed
2 ounces crumbled feta cheese
Dressing
1/4 cup olive oil
1/8 cup white vinegar or white wine vinegar
1/8 cup balsamic vinegar
1 teaspoon salt
1 teaspoon sugar
Directions
In a large bowl, toss red bell pepper, onion, and artichokes together with kidney, pinto, and garbanzo beans. Set aside.
In a separate bowl, whisk salt and sugar with white and balsamic vinegars until completely dissolved. Slowly whisk in olive oil. Adjust seasoning as desired.
Pour dressing over bean mixture, and toss to coat. Cover and refrigerate at least one hour before serving. Serve chilled.
1 medium red bell pepper, chopped
1/3 medium onion, chopped
1 (6 ounce) jar marinated artichoke hearts, drained and chopped
1 (12 ounce) can kidney beans, drained and rinsed
1 (12 ounce) can pinto beans, drained and rinsed
1 (12 ounce) can garbanzo beans, drained and rinsed
2 ounces crumbled feta cheese
Dressing
1/4 cup olive oil
1/8 cup white vinegar or white wine vinegar
1/8 cup balsamic vinegar
1 teaspoon salt
1 teaspoon sugar
Directions
In a large bowl, toss red bell pepper, onion, and artichokes together with kidney, pinto, and garbanzo beans. Set aside.
In a separate bowl, whisk salt and sugar with white and balsamic vinegars until completely dissolved. Slowly whisk in olive oil. Adjust seasoning as desired.
Pour dressing over bean mixture, and toss to coat. Cover and refrigerate at least one hour before serving. Serve chilled.
Recipe Brunch Peanut Butter Muffins
Ingredients
CRISCO® Original No-Stick Cooking Spray
Batter:
2 cups PILLSBURY BEST® All Purpose Flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 large egg
1 cup milk
1/3 cup Crisco® All-Vegetable Oil
Topping:
3 tablespoons sugar
3 tablespoons PILLSBURY BEST® All Purpose Flour
3 tablespoons Jif® Creamy Peanut Butter or Jif® Extra Crunchy Peanut Butter
1/8 teaspoon salt
Directions
Preheat oven to 400 degrees F. Spray a 12-cup muffin pan with a no-stick cooking spray or line with paper cups.
Stir together flour, sugar, baking powder and salt in medium bowl. Combine egg, milk and oil in small bowl. Add liquids to flour mixture, stirring just until dry ingredients are moistened. Divide batter evenly among cups.
Combine sugar, flour, peanut butter and salt in small bowl, mixing with fork until crumbly. Divide topping over muffins. Lightly stir into muffin with knife.
Bake 18 to 23 minutes or until golden brown. Cool in pan on rack 5 minutes. Remove from pan to rack to cool completely.
CRISCO® Original No-Stick Cooking Spray
Batter:
2 cups PILLSBURY BEST® All Purpose Flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 large egg
1 cup milk
1/3 cup Crisco® All-Vegetable Oil
Topping:
3 tablespoons sugar
3 tablespoons PILLSBURY BEST® All Purpose Flour
3 tablespoons Jif® Creamy Peanut Butter or Jif® Extra Crunchy Peanut Butter
1/8 teaspoon salt
Directions
Preheat oven to 400 degrees F. Spray a 12-cup muffin pan with a no-stick cooking spray or line with paper cups.
Stir together flour, sugar, baking powder and salt in medium bowl. Combine egg, milk and oil in small bowl. Add liquids to flour mixture, stirring just until dry ingredients are moistened. Divide batter evenly among cups.
Combine sugar, flour, peanut butter and salt in small bowl, mixing with fork until crumbly. Divide topping over muffins. Lightly stir into muffin with knife.
Bake 18 to 23 minutes or until golden brown. Cool in pan on rack 5 minutes. Remove from pan to rack to cool completely.
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