Sour Cream Cornbread

This is my go-to recipe for cornbread. Again, another recipe from a friend that I have been making for years. It is so damn good I take leftover, if there are any, to work for breakfast – split it open, toast it in the toaster oven and cover it in Kerry Gold Irish butter.  One of the best breakfasts, um, ever. Sometimes I gild the lily and add some extra-sharp cheddar before the toasting.

D&D_2683Now I must make this for the upcoming week at work.

That said, this is what I make to go with chili. I want the cornbread in the bottom of the bowl and chili on top with some extra sharp cheddar, scallions or chives, and sour cream. Oh, and a squeeze of lime never hurt this party.

1 cup self-rising cornmeal (you can make this if you just have plain cornmeal)
2 large eggs
1 small can of cream corn – I use Publix brand, it is really good.
1 cup sour cream
1/2 cup canola oil

Preheat oven to 400 degrees. Spray a 9×9″ baking dish with cooking spray. Combine all ingredients, mixing well. Pour into pan and bake for 20 – 30 minutes. You will know it is finished when it starts to pull away from the side and the bottom is slightly brown (that is, if you are using a glass baking dish).

Source: Dawn Randle Jennings

Pastrami & Swiss Sandwiches

I made this for the Super Bowl as a pre-St. Patrick’s Day test run. I did a half recipe because it was just going to be me and the MotH for the Super Bowl, but I used the other half of the dinner rolls for the Pull-Apart Cheeseburger Sliders. Made lots of sense. I was also really lazy and baked them in disposable foil trays. Not a bad idea when you get right down to it.D&D_2666

12 soft white dinner rolls*
6 Tbs Dijon mustard – divided
8 ozs thinly sliced pastrami
16 ozs Boar’s Head sauerkraut, drained very dry
8 ozs deli Swiss sliced medium
4 Tbs unsalted butter
2 Tbs grated yellow onion or shallot
2 Tbs Worcestershire sauce
1 tsp garlic powder

Preheat oven to 350 degrees. Slice rolls in half horizontally. Spread 4 Tbs mustard on tops and bottoms of rolls. Arrange roll bottoms in baking dish. Layer on pastrami, sauerkraut, and Swiss cheese. Season with black pepper and cover with roll tops.

Combine butter and shallot in a bowl. Microwave until butter melts and onion is soft, about a minute. Add Worcestershire, garlic salt, 2 Tbs mustard and stir to combine. Brush tops and edges with mixture, pouring remaining solids over sandwiches.

Cover dish with foil and let sit 10 minutes to absorb sauce. Bake 20 minutes. Uncover and bake until cheese is melted about 7 – 9 minutes. Cool 10 minutes.

Source: Cook’s Country

*You can always use King’s Hawaiian Rolls for something like this, but you have to factor in the sweetness level of King’s  – personal preference. I got my rolls from the bakery department at the Publix and they were great. They held up well to all that was put on them.

These were quite good and reheated well – there were only a couple left and they made a very agreeable breakfast later in the week. I do eat odd things for breakfast, but to each his own – I’ve never been a cereal breakfast kind of person.

Chili Cheese Dog Bread

Love chili dogs? I do. Even as a decade-long vegetarian, I craved chili dogs when I was pregnant with the Boy. I really think there needs to be more research done on cravings while pregnant. Or cravings when you’re sitting in the hospital only able to have ice chips. Either way, more research – I will be happy to assist.

So this is, after all, just a really big chili dog for a crowd. Or just for me. This is also a total cheat meal / appetizer. You don’t cook anything really. You heat, shred, cut, top, bake, and garnish, but really cook absolutely nothing.

To me this is wide open for all kinds of adjustments, additions, and alterations. How about some alliteration?D&D_2673

1 loaf French bread
1 1/2 cup extra sharp cheddar, shredded or more as needed
1 can hormel chili, no beans, heated in a small sauce pan
Nathan’s hot dogs
2 Tbs chives, minced

Preheat oven to 375 degrees. Line a baking sheet with foil.

Slice French bread in half lengthwise and scoop out some of the bread to make a trench in each side. Take 1 cup of cheddar and divide between each half of bread. Place the hot dogs end to end and fit into bread. Feed any “extra” hot dog to patiently (Ha!) waiting dog.

Spoon chili over hot dogs and top with remaining cheddar. Place on baking sheet and bake 25 minutes. Let cool slightly and cut into 3 inch segments. Garnish with chives.

Source: Delish.com

Ideas:

Add cole slaw on top (this will lead to a rant I’m not quite ready to dive into …. yet) after all toppings are heated and cheese has melted. Placement, my friends is very important.

Chopped onions / scallions on top. Could also sauté onions until golden.

Well-drained sauerkraut on top of chili, but under cheese.

Steam dogs in beer first (with a sliced onion), dry and continue with recipe.

Toffee Cookies with Chocolate and Cayenne

I hate Valentine’s Day. Wait, not quite correct. I hate all card-company made up holidays that make you think you need to purchase a (cheesy) card for someone and basically waste money. These holidays include both Mothers’ and Fathers’ Days too. Ugh, so gross.

Valentine’s the the most egregious though made up holiday.  Overpriced roses that have no smell whatsoever. A meal out that is meh at best and again, overpriced. Pressure for the whole evening and lord help you if you have just started a new relationship. Just wait and ask her/him out in March or something. Go out for Guinness on St. Patrick’s Day – it worked for me.

That said, I took a recent cookie recipe and make sweet little heart cookies with chocolate and then did the perfect thing – added cayenne. Hey, why not, right?

D&D_260816 Tbs unsalted butter, room temperature
1 cup packed dark brown sugar
2 egg yolks
2 cups all-purpose flour
1 teaspoon sea salt
4 ounces bittersweet chocolate – Ghirardelli
1/4 cup chopped toasted walnuts
Fleur de sel / Maldon
cayenne

Preheat the oven to 350F. Line baking sheet with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar. Add the egg yolks one at a time and mix well. Combine the flour and salt in a small bowl, then add the flour mixture to the butter-sugar mixture, mixing until well combined.

Shape the dough into a flat disk, wrap it in plastic, and refrigerate for 10 minutes.*

Roll the dough out on a lightly floured surface to about 1/4 inch thick. Cut out hearts with a cookie cutter and place the cookies on the baking sheet.

Bake for 11 to 13 minutes, until the edges are golden brown. Let cool completely on the baking sheet.

Bring water to a simmer in a double boiler, or set up a heatproof bowl over a small saucepan with water in the bottom. Melt the chocolate over the simmering water. When the cookies are cool, spread them gently with a thin layer of melted chocolate. Before the chocolate dries, sprinkle lightly with the pecans and a few grains of fleur de sel and a pinch or so of cayenne – let your conscious be your guide here. Let the chocolate set. The cookies will keep in an airtight container at room temperature for up to 3 days. Makes 20 – 24 cookies – all depends on your cookie cutter.

*It took more than 10 minutes – way more – just leave the dough in the fridge overnight.

Johnson Brothers – Old Britian Castles – pink.

Mardi Gras Sugar Cookies

Most people think Mardi Gras is just a New Orleans thing, but that could not be further from the truth. Mardi Gras is huge in Mobile, AL and in Pensacola as well. I would list all the krewes we have here, but the list is long enough to make you bored.

Season starts on 12th Night, the day the 3 Magi brought their gifts to the baby Jesus and goes until Mardi Gras – Fat Tuesday – the day before Ash Wednesday, when we all start trying to behave a little better. Carnival gives us something to do when it is cold and miserable outside – drink copious amounts of alcohol and be loud.

We won’t even get into the Moon Pies. I just cannot explain that to even my own satisfaction.

Well, I know I make these cookies every, um, yes, every year, but they are fun and this sugar cookie recipe is just the absolute best. As much as I hate roll-out cookies, these always work. Simple and done. I keep buying different colors of sugar all year long – hey, you never know when you will need them.

dd_11801 cup unsalted butter, softened
1 cup sugar
2 large eggs, slightly beaten
1 tsp vanilla
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt

Preheat oven to 350 degrees. Over a piece of waxed paper, sift together flour, baking powder, and salt.

In the bowl of a stand mixer,  cream together butter and sugar until light and fluffy. Beat in eggs, one at a time and then the vanilla. Sift flour into butter mixture, 1 cup at a time until just combined. Dump out onto plastic wrap and shape into a disk. Cover with plastic and chill 3 to 4 hours (*or overnight or even a day or two).

Roll out dough until 1/4 inch and cut into shapes with cookie cutters. Brush and sprinkle with colored sugars. Bake on a parchment-lined baking sheet for 8 – 10 minutes until edges are slightly golden. Remove cookies to a rack to cool completely.

You do have to be careful with such large cookie cutters because those sized cookies can break easier than smaller, more compact cookies.

Here are the cutters. Reasonably priced from King Arthur Flour. They do require hand-washing and drying immediately, but that is not a huge deal since there are only 5 cutters. They are sturdy and easy to use.

D&D_2638

Sour Cream Drop Biscuits

My mom made drop biscuits a lot for dinner. I would make them into my dessert. Split a biscuit open, add lots (yes, lots) of butter, and then some honey. You have to eat this with a fork because otherwise you end up with honey all over your fingers. Or at least that’s what happens to me.

D&D_2627Cook’s Country

12 biscuits

2 cups all-purpose flour
1 Tbs baking powder
1 tsp salt
16 ozs sour cream
7 Tbs unsalted butter, melted and cooled, divided (5/2)

Preheat oven to 425 degrees. Line baking sheet with parchment paper. Whisk together flour, baking powder, and salt in a bowl. Stir in sour cream and 5 Tbs of butter until combined.

Using a greased 1/4 cup measure, drop generous dough scoops 2 inches apart. Brush with remaining butter and bake till golden brown, 20 – 25 minutes rotating the pan half way through. Let biscuits cool on sheet placed on wire rack for 15 minutes. Serve warm.

Compared to my mom’s best friend’s sour cream biscuits – Mary Francis Christie – that woman could really cook. And I made those biscuits over and over again – so the challenge is on. Along with lots of other drops biscuits that I have yet to try.

I have to say, I was underwhelmed with these biscuits. The flavor was pretty good, but the biscuits were just kind of on the flat side. I didn’t fiddle with the recipe either – did it just as prescribed. I did take them to work for breakfast and spilt them and put them in a toaster oven, added butter, and honey and the taste was good – crunch from the toasting was nice, but they were not my idea of a biscuit.

More experimentation in the future. Damn, make me try more biscuits, my life is so difficult, right?

Smoked Almond Toffee Mini Milk Chocolate Kisses

Ever since I tried smoked almonds a few months ago I’ve been planning on making some kind of cookies with them. So here we are.

D&D_266016 Tbs unsalted butter, softened
1 1/2 cups brown sugar
2 large eggs, room temperature
1 tsp vanilla
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup smoked almonds, chopped
8 ozs toffee pieces
5 ozs mini milk chocolate kisses

Preheat oven to 350 degrees. Line baking sheet with parchment paper.

Over a piece of waxed paper, sift together flour, baking soda, and salt.

In bowl of stand mixer, cream together butter and sugar until light and fluffy. Add eggs, one at a time and blend well after each addition. Mix in vanilla. Add the dry ingredients and mix until just combined. Add almonds, toffee, and kisses.

Scoop dough onto baking sheet with a couple inches in between. Sprinkle with a little Maldon salt if you’re in the mood. Bake for 8 – 10 minutes, turning the pans half way through.

Let cool completely on a wire rack.

Source: Mod Meals on Mendenhall & cute firefighter guys never hurt. Recipe modified by, um, me.

2 Feb 2018