Crazy Good Cornbread

INGREDIENTS:

  • 1½ cups (213 grams) unbleached all-purpose flour
  • 1 cup (156 grams) yellow cornmeal
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon table salt
  • ¼ cup (50 grams) light brown sugar
  • ¾ cup (94 grams) frozen corn kernels, thawed
  • 1 cup (240 ml) buttermilk
  • 2 eggs
  • ½ cup (113 grams) unsalted butter, melted and cooled slightly

PREPARATION INSTRUCTIONS:

  • Preheat oven to 400 degrees F. Spray an 8-inch square glass baking dish with non-stick cooking spray.
  • In a large bowl, whisk the flour, cornmeal, baking powder, baking soda and salt until combined; set aside.
  • In a food processor or blender, process the sugar, thawed corn kernels and buttermilk until combined, about 5 seconds. Add the eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
  • Using a rubber spatula, make a well in the center of the dry ingredients; pour the wet ingredients into the well. Fold the dry ingredients into wet, giving the mixture only a few turns to barely combine; add the melted butter and continue folding until the dry ingredients are just moistened (do not over mix!).
  • Pour the batter into the prepared baking dish and smooth the surface with a rubber spatula. Bake until deep golden brown and a toothpick inserted in the center comes out clean, 20 to 30 minutes. Cool on a wire rack for 10 minutes, then invert cornbread onto wire rack, turn right side up and continue to cool until just warm, about 10 minutes longer. Cut into squares and serve. Leftovers can be stored, covered, at room temperature for up to 3 days.

*www.browneyedbaker.com

Advertisements
Posted in Cakes and Breads, Side Dishes/Vegetables | Leave a comment

Slow Cooker Turkey Chili

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 lb 99% lean ground turkey
  • 1 medium onion, diced
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 2 (15 oz) cans tomato sauce
  • 2 (15 oz) cans petite diced tomatoes
  • 2 (15 oz) cans black beans, rinsed and drained
  • 2 (15oz) cans red kidney beans, rinsed and drained
  • 1 (16 oz) jar deli-sliced tamed jalapeno peppers, drained
  • 1 cup frozen corn
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • Salt and black pepper, to taste
  • Optional toppings: green onions, shredded cheese, avocado, sour cream/Greek yogurt

PREPARATION INSTRUCTIONS:

  • Heat the oil in a skillet over medium heat. Place turkey in the skillet, and cook until brown. Pour turkey into slow cooker.
  • Add the onion, peppers, tomato sauce, diced tomatoes, beans, jalapeños, corn, chili powder, and cumin. Stir and season with salt and pepper.
  • Cover and cook on High for 4 hours or low for 6 hours. Serve with toppings, if desired.

*www.twopeasandtheirpod.com

Posted in Crock Pot, Meats, Soups and Stews | Leave a comment

Mexican Street Corn Nachos

INGREDIENTS:

  • 3 cups corn kernels, frozen, canned or roasted
  • 1 jalapeno, seeded and minced
  • 1/4 cup mayonnaise
  • 1 1/2 teaspoons chili powder
  • 3/4 teaspoon smoked paprika
  • Juice of 1 lime
  • Zest of 1 lime
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (11-ounce) package tortilla chips
  • 1 (8-ounce) package shredded Pepper Jack cheese
  • 1 cup crumbled cotija cheese
  • 1/4 cup Mexican crema*
  • 1/4 cup chopped fresh cilantro leaves

PREPARATION INSTRUCTIONS:

  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • In a large bowl, combine corn, jalapeno, mayonnaise, chili powder, paprika, lime juice and lime zest; season with salt and pepper, to taste.
  • Place tortilla chips in a single layer onto the prepared baking sheet. Top with half the cheeses and corn mixture. Sprinkle with remaining cheeses.
  • Place into oven and bake until heated through and the cheeses have melted, about 10-13 minutes.
  • Serve immediately, drizzled with Mexican crema and garnished with cilantro and additional smoked paprika, if desired.

*www.damndelicious.net

Posted in Casseroles, Side Dishes/Vegetables | Leave a comment

Instant Pot Shrimp Boil

download

INGREDIENTS:

  • 1 1/2 pounds baby red potatoes
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1/2 medium sweet onion, chopped
  • 4 teaspoons Old Bay seasoning, divided
  • 1 tablespoon hot sauce
  • 3 ears corn, halved
  • 1 (16-ounce) pilsner or lager beer
  • 1 1/2 pounds medium shrimp, shell-on
  • 1/4 cup unsalted butter
  • 3 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley leaves
  • 1 lemon, cut into wedges

PREPARATION INSTRUCTIONS:

  • Place potatoes, sausage, onion, 3 teaspoons Old Bay seasoning and hot sauce into a 6-qt Instant Pot®. Stir until well combined. Top with corn and beer.
  • Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
  • Add shrimp. Select manual setting; adjust pressure to high, and set time for 1 minute. When finished cooking, quick-release pressure according to manufacturer’s directions.
  • Melt butter in a small skillet over medium low heat. Stir in garlic and remaining 1 teaspoon Old Bay seasoning until fragrant, about 1-2 minutes.
  • Serve shrimp mixture immediately, drizzled with butter mixture, garnished with parsley and lemon, if desired.

*www.damndelicious.net

Posted in Instant Pot, Seafood, Soups and Stews, Uncategorized | Leave a comment