Posted on 08/20/2011 7:21:04 AM PDT by libertarian27
Welcome to the 37th installment of the FR Weekly Cooking (Recipes) Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or two - or all of them:)! for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!
Here's the place to share and explore your next favorite recipe.
INGREDIENTS:
1 lb. ground round
1 medium white onion, diced
13 oz. whole kernal corn, drained
1 c. grated Kraft Mexican cheese
1 c. pickled jalapeno slices
8 slices smoked bacon
1/4 c. bacon drippings
1 c. yellow corn meal
1 c. all-purpose flour
1 c. sweet milk
1 egg, well beaten
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
Picante Sauce
DIRECTIONS:
Brown the ground round with the onion. Sprinkle on black pepper and garlic powder. Cook till onion becomes clear. Chop up 1/2 of the jalapeno slices and add to the meat mixture.Stir in well, drain and set aside.
Fry bacon in 10 inch cast iron skillet until crisp. Keep the drippings in the skillet and set the bacon aside. Pre-heat oven to 375.
Use mixing bowl to mix meal, flour, salt, baking powder, milk and egg. Place skillet with drippings in oven for 4-5 minutes. Chop remaining jalapenos and add to batter. crunch up bacon and add to batter. Mix corn and cheese into batter.
Take skillet out of oven and mix 1/4 c. of the drippings into the batter. Pour half the batter into the skillet and spread. Spoon the meat mixture over the batter. Pour remaining batter over meat and spread to the sides of the skillet. Place a few pepper slices on top for presentation. Bake for 45 minutes or until top is well browned. Slices are best served topped with your favorite picante sauce. I prefer PACE medium. ENJOY!
She did really well. Blue ribbons for her Snickerdoodles, Coffee Cake and Apple Pie. She also won ribbons for her sewing (Halloween Bag) and flowers (Rose and Petunia). Her Grandpapa and I are real proud of her. This is the second year she has entered. She won blue ribbons last year for her Chocolate Chip Cookies and Snapdragons and Petunias.
Ever tried substituting very thin sliced okra for the squash? Delish!
Now that sounds good. I’ve made fried squash by slicing it, rolling it in cornmeal, and then frying it. I’ve made stir-fry with squash, broccoli, peppers, and onions. I’ll have to try the fritters next. Thanks.
The corn meal pancakes sound very good- the meat topping would go good in several things besides the pancakes.
Thanks
We ate out last night for our 33rd anniversary...no cooking this weekend.
Didn't want to drive too far so we went to a local place, The Hop House
Way too noisy for us but the food was good and reasonably priced. Less than $70 for 4 people including drinks. Mrs p6 had steak, her brother and our youngest son had BIG fish sandwiches and I had a 1/2 lb Hop House burger which was too much for me.
Mrs p6 also had deep fried cheesecake and its' a BIG serving, she had to bring some home. Said it was GREAT.
I usually go there only on the weekday afternoons when it is much quieter.
Since our Durango is acting up we didn't want to go too far and that's why we went there. Mrs p6 will still want a better place when the D is better, LOL!
3/4 cup + 2tbh all-purpose flour
1/3 cup sugar
1/2 teaspoon sel gris or kosher salt
5 tablespoons cold salted butter, cut into small pieces
2.5 tablespoons cold water
1 egg yolk - beaten, for the glaze I used Celtic grey salt in mine. The blog has the directions.
I decided I should also post the recipe I made for dinner last night. Delish!
Chicken Breasts with Red Onions and Thyme
2 tablespoons extra-virgin olive oil
4 skinless, boneless chicken breast halves
Salt and freshly ground pepper
2 large portobello mushrooms, stemmed, black gills cut off, caps sliced 1/4 inch thick
1 medium red onion, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup white wine vinegar
1/2 cup chicken stock or low-sodium broth
1 teaspoon chopped thyme
In a large skillet, heat the olive oil. Season the chicken breasts with salt and pepper and add them to the skillet. Scatter the mushrooms, onion slices and garlic around the chicken and cook over high heat until the chicken is browned on the bottom, about 3 minutes. Turn the breasts over, stir the mushrooms, onions and garlic and cook until the chicken is browned on the second side, about 3 minutes longer.
Add the vinegar, chicken stock and thyme to the skillet and simmer, scraping up the browned bits from the bottom of the pan. Reduce the heat to low and cook, turning the chicken once, until white throughout, about 7 minutes. Transfer the chicken to warmed plates. Simmer the sauce over moderate heat until slightly reduced and flavorful, about 1 minute. Season the sauce with salt and pepper, pour it over the chicken breasts and serve.
Looks good! I assume you add the soy sauce with the onion, celery, soup and water?
Yup....you sure do...
This sounds really good....mouth watering as I post....
That sounds great. Will make tonight. Thanks for the recipe
If we have to go to that area tomorrow morning (taking youngest son to work) we are going to try this tomorrow.
Need to make more but we can handle that!
My favorite squash casserole. I think you would like it.
I have never measured anything while making it. Always tastes great. These measurements are not exact. Just add the amount that your family would like.
6 to 8 small yellow squash
1/2 can cream of mushroom soup
1 cup sour cream
1 medium onion ( chopped)
1/4 to 1/2 cup shredded cheddar cheese
1/4 cup mashed saltines and some more for the topping
more cheese for the topping
salt and pepper
Cook the squash with the onion and salt and pepper til tender. Drain if any liquid is still in pot. Add the cheese while the squash is still hot. Add the cream of mushroom soup, the sour cream and the saltines. Mix well. Put in a casserole dish. Lightly sprinkle with saltines and cheddar cheese. Bake 325 degrees til bubbly around the edges. About 15 to 20 minutes
Enjoy
COCONUT CREAM PIE
1 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups half & half OR 1 can coconut milk & balance half & half
4 eggs
3 tablespoons butter
1 1/2 teaspoons vanilla extract
1 to 1-1/2 cup(s) flaked coconut
1 (9 inch) pie shell, baked, or 1 graham cracker crust
In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in half & half. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
Separate the egg yolks from whites. Beat the egg yolks slightly. Gradually stir 1 cup of the hot mixture into yolks. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat.
Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the pie crust. Cool. Cover and chill to store the pie if not serving immediately.
Excellent tip, thanks for posting.
Looks like you should have rented my new cookbook!!!
I plan to make it again this week, too. Yum!
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