Food and Recipe Blog

Beautiful Recipe Organizer for Recipe Collectors Extraordinaire

Joi — Tue, 31 Aug 2010 16:23:06 +0000

If you’re a rock star when it comes to collecting recipes, welcome to the band. I’ve been a recipe collector extraordinaire since the day I got married. Recipes are a great passion of mine and the drawers, folders, recipe boxes, and tins filled with recipes support this fact.

In addition to a cookbook collection that would make AMAZON green with envy, I have recipes snipped from favorite magazines, newspapers, books, and index cards where I’ve jotted down recipes on the fly. Not only are these recipes a great source for cooking, they’re unbelievably precious for strolling down memory lane. I often jot little notes on recipes such as, “My husband said this was his favorite chicken ever” or “(insert daughter’s name) and I made these on a cold December evening.”

The recipes and the notes allow me to relive the magic all over again.

I also love to come up with my own recipes and concoctions – so I write them down as well with step by step instructions and amendments. More paper, more index cards, more recipes…

After years of cooking and collecting, they’re everywhere! When I set out to find one, it can be like The Amazing Race taking place in my kitchen. Recently, I had an epic search for a favorite sugar cookie icing recipe. I’ll never get the 30 minutes I spent searching back, but it was kind of a kick to visit with all of the memories.

The gorgeous Wicker File Basket by Bond Helman pictured above would be ideal to keep all of these recipes in – all in one place, neat as a pin. I could even separate them by categories. The wicker file basket even has handles on both sides, so it could easily be carried to and from other rooms. After all, Rock Star cooks can sort through recipes even while watching television.

How much easier would it have been to simply look for my icing recipe in one place – in a gorgeous wicker organizer under the file “Icings.” Simple!

I’ll be honest, it’ll take more than one wicker file for my recipes but that’s okay. I even have a shelf in my pantry in mind for them. Currently it’s covered with messy files, folders, and thin, paperback recipe books. These wicker baskets will make it all so much more attractive.

As a bonus, I won’t have to turn the kitchen upside down looking for that certain recipe ever again. These searches unnerve the cat even more than they do me.

*** It just occurred to me how perfect this wicker basket would be for organizing craft supplies, too. Hmm, two may not be enough…

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Beautiful Recipe Organizer for Recipe Collectors Extraordinaire

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Tuna Pizza Recipe from StarKist

Joi — Mon, 30 Aug 2010 21:07:19 +0000

1 pouch (6.4oz.) StarKist® Chunk Light Tuna in Oil
1 large prepared pizza crust
2 tbsp.olive oil
1 garlic clove, minced
1 jar (6 oz) marinated artichoke hearts
1/2 red bell pepper, sliced
1/2 red onion, sliced
1 cup Feta cheese, crumbled
1/4 cup fresh basil, chopped (or 1 Tablespoon dried basil)

Directions:
1. Preheat oven to 450 °F.
2. Place pizza crust on baking sheet.
3. Heat olive oil in small skillet over medium heat. Add garlic and sauté 30 seconds (do not burn).
4. Spread sautéed garlic oil over pizza crust. Spread flaked tuna over crust evenly. Top with red peppers, artichokes, red onion and feta cheese. Sprinkle with basil.
5. Bake 8 – 10 minutes. Cut into wedges and serve.

When I was in high school, my mom asked me one Saturday what I wanted her to fix for lunch. Like most typical American teenagers, one of the first things that sprang to mind was PIZZA. So, while I lost myself in Gilligan reruns, she clanged and banged in the kitchen until something smelled amazing. When she brought our plates into the living room, she told me that she’d used StarKist tuna as a topping on one of the pizzas and (my favorite pizza topping) green olives on the other.

Making what must have been an outstanding face, I told her I hoped she’d brought me a couple of slices of the one with olives only. She smiled and said there was one slice of each on my plate.

Parents.

I remember thinking she’d finally gone completely around the bin but I thought it best to humor her. Surprisingly, the tuna pizza was freaking amazing. Of course, back then it would have been “Like, totally cool!”

Give the recipe above a try as soon as you possibly can. Tuna on pizza is something that you have to try to truly appreciate. It’s wonderful! Plus, the pizza above is healthy as well – you have to love that.

With or without green olives and Gilligan.

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Tuna Pizza Recipe from StarKist

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Bulk Up, It’s the Green Thing to Do

Joi — Thu, 26 Aug 2010 14:44:40 +0000

This is as timely as it is entertaining and educational. Here’s a fun, food and green living-related YouTube video that you’re sure to get a lot out of.

The video went live last week, and is part of a series of two videos that follow savvy shoppers on a trip to their neighborhood grocery store, exploring how they save money (up to 96 percent), packaging and time by shopping in the bulk foods aisle. The video series was developed to celebrate National Bulk Food Day, which occurs on October 23, 2010.

A Little Information Before You See the Video:

Appealing to the soccer mom and the penny-pinching couple alike, shopping in the bulk foods aisle has quickly become one of 2010’s hottest trends, according to the Wall Street Journal. Celebrating this boom in bulk shopping and upcoming National Bulk Foods Day on October 23, 2010, the Bulk is Green Council is proud to announce the launch of the first of a series of two YouTube videos that follow everyday shoppers on a trip to their neighborhood grocery store, documenting how they save time and money while shopping green.

“Budgets are tight and people are thinking twice about how far their dollar takes them,” said Bart McKnight, founding council member and Category Manager for Trade Fixtures. “We decided to document the experiences of real people to better understand how Americans are getting creative with their purchasing decisions, and we think that these videos will teach people a thing or two about to how to make cost-effective, eco-friendly choices at the grocery store.”

The first YouTube video, which can be viewed at www.youtube.com/BulkisGreenCouncil follows a 40-something man and a mom and her son on their quest to gather the 11 ingredients needed to make a wholesome natural snack. The man shops in the regular aisles of the grocery store, while the mom and child shop exclusively in the bulk foods aisle. The drastic difference in total cost and time required of each is then compared.

The second video in the series follows a different set of shoppers who are prepping a gourmet dinner for a group of friends, and will be launched in time for the first-ever National Bulk Foods Day on October 23.

“The videos reveal some interesting information about how people shop for food today,” said Clint Landis, founding member of the Bulk is Green Council and Chief Marketing Officer for Frontier Natural Products Co-Op. “We suspected that the mother and child shopping natural in bulk would save money – anywhere from 30 to 96 percent – but we were surprised to see the little boy had fun selecting all the ingredients from one aisle. He actually taught his mom how to shop in bulk, while the single man shopping in the regular aisles had to run all around the store to find what he needed and ended up pretty frustrated.”

The Bulk is Green Council launched the YouTube campaign as part of an ongoing effort to educate people on the environmental and economic benefits of shopping natural and organic in bulk. Founded in 2008, the council includes industry leaders Hain Celestial Group, SunRidge Farms, Frontier Natural Products Co-Op, Trade Fixtures, and Lundberg Family Farms.

The Bulk is Green Council invites YouTube viewers to share their own experience shopping in bulk by posting their story in the video’s comments section at http://www.youtube.com/BulkisGreenCouncil, or by contacting the council at www.BulkisGreen.org.

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Bulk Up, It’s the Green Thing to Do

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Bobby Flay Shares His Grilling Tips and Recipes

Joi — Thu, 26 Aug 2010 14:16:15 +0000

Planning on grilling out this Labor Day weekend? Many people wouldn’t think of having it any other way. I’ve always thought of Labor Day weekend as kind of a farewell to summer as we welcome autumn, so grilling out seems only fitting.

One of the best-known TV personalities, and one of the reasons we needed the phrase Celebrity Chef in the first place, Bobby Flay (who has opened his first steakhouse, Bobby Flay Steak, at Borgata Hotel Casino & Spa) is eager to share his tips on how to become a grilling pro just in time for Labor Day.

Grilling tips from Bobby Flay – does it get any better than that?

Bobby Flay shares his nine best tips, tricks and techniques, in addition to his delicious Ribeye & Anaheim Chile Quesadilla that will wow guests and have everyone licking their fingers.

Here are Bobby Flay’s grilling tips and recipes. Enjoy!

DON’T BE INTIMIDATED BY THE GRILL

A grill is just a source of heat. Just like a stove, it is very user-friendly.

CHOOSE THE RIGHT GRILL FOR YOU

Charcoal or gas. Both give excellent results, so choose the one that best suits your style of cooking.

GIVE YOURSELF ROOM

Don’t underestimate the importance of having enough room to work. Grilling is much more relaxing when you are not trying to juggle a whole collection of plates and bowls as you do it. If your grill doesn’t have enough workspace – and they almost never do – set up a table right next to your grill.

ORGANIZE & PRIORITIZE

Organize your tasks: plan a menu, make lists, do the shopping. When it’s time to hit the grill, get everything out in front of you: food, spices and tools. Everything you are going to need should be within easy reach.

MAKE SURE IT’S HOT

Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of a very hot fire. I gravitate towards dishes that you can get on and off the grill as quickly as possible. After a while, you’ll know without thinking about it how hot the fire is – high, medium-high, etc. Until then, you can use the time-tested method of holding your hand 4 inches above the grate and seeing how long you can keep it there. It may sound a little dangerous, but you’ll pull your hand back at just the right moment.

◦ High: 2 counts

◦ Medium-high: 4 counts

◦ Medium: 6 counts

◦ Medium-low: 8 counts

◦ Low: 10 counts

KEEP THE LID CLOSED WHEN COOKING ITEMS THAT TAKE LONGER THAN 10 MINUTES

Items like ribs, whole chicken, bone-in chicken breasts, etc.

DON’T PLAY WITH YOUR FOOD

The more you touch the food on the grill, the more it will stick and begin to fall apart. Brush your burgers, fish, vegetables with oil and season with salt and pepper and place on a hot grill. Don’t touch it for at least 2 minutes! It needs to form a crust so that it can naturally pull away from the grill. If you begin to turn it before the crust has formed, it will stick.

DON’T FLATTEN BURGERS, STEAKS & CHOPS WITH THE SPATULA

It will only press out flavorful juices and cause flare-ups. Flip the food only once if possible.

GRILLING MEAT: WHEN IN DOUBT, IT’S BETTER TO UNDERCOOK THAN OVERCOOK

You can always put food back on the fire if you need to.

RIBEYE & ANAHEIM CHILE QUESADILLA RECIPE

Serves: 4

Marinated Ribeye:

8 Cloves Garlic, finely chopped
2 Anaheim Chiles, stems removed and coarsely chopped
3 Tablespoons Oregano, finely chopped
1/2 Cup Canola Oil
1 (1-1/4 inch thick) Boneless Ribeye (about 1 lb)
Salt and coarsely ground Black Pepper

1. Stir together the garlic, chiles, oregano and oil in a medium baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.

2. Heat grill to high. Remove the steaks from the refrigerator 30 minutes before grilling to take the chill of it. Remove from the marinade and season liberally on both sides with salt and pepper. Grill the steak on both sides until golden brown and slightly charred and cooked to medium-rare (130 degrees on an instant-read thermometer) – about 9 minutes. Remove from the grill and let rest, loosely tented with foil, for 10 minutes. Slice into ¼-inch thick slices.

Anaheim Chile Vinaigrette:

3 Large Anaheim Chiles, grilled, peeled, seeded and diced
4 Cloves of Roasted Garlic, peeled
3 Tablespoons Red Wine Vinegar
3 Tablespoons Fresh Lime Juice
1 Tablespoon Honey, or more if needed
Salt and freshly ground Black Pepper
3/4 Cup Canola Oil
1/4 Cup chopped fresh Cilantro

1. Combine the Anaheim chiles, garlic, vinegar, lime juice, a few tablespoons of water, honey, salt and pepper in a blender and blend until smooth.

2. With the motor running, slowly add the oil until emulsified. Add the cilantro, blend 5 seconds longer. There should be flecks of the cilantro in the vinaigrette.

Quesadilla:

12 Flour Tortillas, 6-inch in diameter
1-1/2 Cups grated Monterey Jack Cheese
Marinated Ribeye slices, from above
6 Ounces Soft Goat Cheese, crumbled
3 Green Onions, thinly sliced
Canola Oil
Salt and freshly ground Black Pepper
1 Teaspoon Ancho Chile Powder
Cilantro Leaves, for garnish

1. Preheat the grill to medium heat. Place 8 tortillas on a flat surface and divide the Monterey Jack, some of the beef, goat cheese and green onion among the tortillas (in that order); season with salt and pepper to taste.

2. Stack the tortillas to make four 2-layer tortillas and top each with the remaining tortillas. Brush the tops of the tortillas with canola oil and sprinkle with some of the ancho powder. Carefully place on the grill, ancho-side down and grill until lightly golden brown – about 2 minutes. Flip the quesadillas over, close the lid of the grill until the bottom of the tortillas are lightly golden brown and the cheese has melted. Remove from the grill, cut into quarters and top each quarter with some of the Anaheim vinaigrette and garnish with cilantro leaves.

ABOUT BOBBY FLAY STEAK:

Bobby Flay puts his avant-garde touch on the quintessential American entrée with his first ever steakhouse, Bobby Flay Steak at Borgata Hotel Casino & Spa. Showcasing a variety of regional steaks prepared with zesty rubs and seasonal ingredients and a special Lobster Bar that features fresh lobster creations, Bobby Flay Steak was designed by David Rockwell to present a chic, comfortable steakhouse that complements the exciting backdrop of Borgata.

ABOUT BORGATA HOTEL CASINO & SPA:

Located at Renaissance Pointe in Atlantic City, Borgata features 2,000 guest rooms and suites; 161,000 square feet of gaming; 182 gaming tables; 4,100 slot machines; an 85-table poker room; 11 retail boutiques; 6 acclaimed fine dining restaurants by renowned chefs; 6 casual dining options; a 54,000 square foot spa; 70,000 square feet of event space; 4 signature nightlife experiences; and parking for 7,100 cars. The resort also features Atlantic City’s first cosmopolitan hotel experience, The Water Club at Borgata, with 800 guest rooms and suites; a 36,000 square foot spa; 18,000 square feet of meeting space; 6 designer retail boutiques; and 5 heated indoor and outdoor pools.

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Bobby Flay Shares His Grilling Tips and Recipes

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Toddy Cold Brewing System: Coffee That’ll Make You Swoon

Joi — Wed, 25 Aug 2010 12:38:11 +0000

“(The Toddy) is the ultimate coffee maker.” -The Washington Post

If you’ve never used the Toddy T2N Cold Brew System for coffee, you have no idea what you’re missing. I’m not sure why this system makes incredible, outrageously flavorful coffee (I guess we’d need Alton Brown to explain it to us) but it does.

Truth be told, I don’t guess I care WHY Toddy’s so outstanding as much as I care how soon I can have my next cup. Then the next, then the next, then the next…

I insist on trying out every coffee bean and every coffee-brewing system that comes down the pike before I recommend them on Get Cooking – so I force myself to consume untold amounts of coffee, but that’s okay, really, I don’t mind. As in AT ALL.

It’s how I roll, I call it my caffeine roll.

After I took a few drinks of my first cup of brewed “Toddy” coffee, all I could think was, “This is a perfect cup of coffee.” And I’ve thought the same thing with each subsequent cup. Perfect, with a coffee house boldness – yet smooth as a baby’s….well, you know.

From the website:

As important as those fresh roasted beans are to your cup of coffee, it’s what you do with them that counts the most.

In 1964, as a chemical engineering graduate of Cornell, Todd Simpson developed and patented a cold brew system that, using regular coffee beans, creates a superior-tasting cup of steaming HOT coffee. And, with 67% LESS ACID than coffee made by conventional hot brew methods, it’s easier on sensitive stomachs.

The Toddy coffee maker extracts the coffee bean’s true delicious flavor and eliminates much of the acidity, producing a bold, super-smooth coffee that can be served one cup at a time.

Toddy Cold Brewing System Features:

Designed to brew coffee with 67-percent less acid than coffee made with hot brew methods
Patented cold brew system uses regular coffee beans to create super smooth hot coffee, but with no electricity required
The Toddy Cold Brew System also makes tea, served hot or cold
Set includes brewing container with handle, glass decanter with lid, 2 reusable filters, 1 rubber stopper, set of instructions, and recipe guide
Get more out of your coffee beans, since the coffee concentrate stays fresh for up to 3 weeks

You can use your favorite coffee beans with the Toddy System and, as you just read… it makes fantastic tea as well.

You’ll want to slide on over to Amazon and order your very own Toddy T2N Cold Brew System right away. While you’re at it, you might want to grab one for the biggest coffee fiend on your Christmas list.

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Toddy Cold Brewing System: Coffee That’ll Make You Swoon

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A Must Have Recipe for Three Cheese Omelets

Joi — Mon, 23 Aug 2010 17:59:42 +0000

Every cook must have a great omelet recipe. There’s just no getting around it. Before you approach the recipe, however, you need to make sure you have a perfect pan. My favorite pan for omelets is the Giada De Laurentiis for Target 12″ Stainless Steel Nonstick Sauté Pan. You can find Giada’s outstanding line of pans, dishes, and more at Target or Target.com. I’ve used countless pans over the years for omelets and omelet recipes – this pan is, simply put, the best.

Go to Target. Buy the pan. Be an Omelet rock star.

Three Cheese Omelets Recipe

I recently bought a bag of Kraft 3 Cheese Crumbles for poking cheese into burgers before my husband grilled them (along with garlic, but that’s another post!). I had some cheese crumbles left over the next morning, which was surprising given the way I was noshing on them straight from the bag.

I decided to use them in a couple of omelets and the results were cheesy and spectacular. I strongly recommend using this 3 cheese blend in your next omelet recipe. Below is my favorite.

2 teaspoons butter (it’s better than margarine for egg recipes)
2 large eggs, beaten (cage-free eggs – and be sure they’re safe)

Heat butter in a great omelet pan or skillet on medium-high heat. You want the butter to melt but you don’t want it brown. As the butter melts, tilt the pan to coat the bottom.

Quickly pour the beaten eggs into the pan. As you slide the pan rapidly back and forth over the heat, stir the eggs with a fork to ensure that they spread across the bottom of the pan and begin to thicken.

Let stand over heat a few seconds to lightly brown the bottom of the omelet. DO NOT OVERCOOK. Remember, eggs continue to cook after they’re removed from the heat and an omelet will continue to cook after it’s folded.

Sprinkle some of the cheese crumbles (about 1/4 cup) onto one side of the omelet’s surface.

Tilt the pan and run a fork or narrow spatula under edge of omelet and move the pan in a jerking motion to loosen the eggs from the bottom of the pan. Fold the omelet over the melting cheese… what a beautiful sight… and remove to a warm plate.

Needless to say, you can also experiment with a variety of other omelet fillings:

chopped ham
chopped onions
chopped green pepper
chopped jalapeno
chopped red pepper
mushrooms
leftover steamed asparagus, chopped (delicious)

There are endless options and combinations – but every now and then a gloriously plain and simple cheese omelet is where it’s at. Especially if you get jazzy with the cheese. Give Kraft’s 3 Cheese Blend Crumbles a shot – you’ll love them.

Top Photo Credit: nkzs

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A Must Have Recipe for Three Cheese Omelets

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Cooking for Isaiah Has Recipes That’ll Astonish PLUS a Tailgating Recipe for Proof

Joi — Mon, 23 Aug 2010 17:17:55 +0000

I was recently sent a new cookbook to review that I’m very excited about. Excited to tell you about and excited to cook each and every recipe in the 223 page book! You know how, sometimes, as you’re thumbing through a cookbook you’ll go, “I might make that… I’ll try that one… nah… nah… There’s one I might try…. nah…” With this cookbook, I thumbed through the entire book and each recipe was met with a, “I can’t wait to make that one!”

Not a single nah.

Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals was written by Silvana Nardone, founding editor in Chief of Every Day with Rachael Ray magazine. Rachael Ray, herself, wrote the foreword. Silvana is also a columnist for Every Day with Rachael Ray with the “No-Recipe Zone” and “Sweet Spot” columns.

However, in this particular interest, I’m certain she carries a much simpler name – one worn closer to the heart. When you get down to it, this cookbook was written by “Isaiah’s Mom.”

Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals is a labor of love. Silvana Nardone was challenged to create delicious meals for her young son, Isaiah, after he was diagnosed with food intolerances to gluten and dairy.

Description:
“The cornbread was flavorful, moist and light with a deliciously tender crumb. My only hope with this recipe was that Isaiah would love it… And then Isaiah took a bite. The look on his face was pure heaven.”
Cooking for Isaiah is a love story of Silvana Nardone’s journey to develop great-tasting meals for her son, Isaiah, after he was diagnosed with food intolerances to gluten and dairy. The results of her efforts are found in the pages of this book, through 135 recipes that are not only easy to make, but taste and look delicious.
From “S’mores Pancakes with Marshmallow Sauce” to “Double-Decker Toasted Cornbread and Spicy Greens Stack,” and “Chicken and Waffles with Maple Bacon Gravy” to “Chocolate Birthday Cake with Whipped Chocolate Frosting,” all of the recipes in Cooking for Isaiah are entirely free of gluten and dairy. Crafted with a variety of cooks in mind, an ingredient substitution chart shows you what to swap if, for example, you need to cook without gluten, but dairy is okay. You’ll also find Silvana’s tried-and-tested all-purpose flour and pancake mix recipes, sure to make gluten-free cooking and baking accessible to all. Written by Silvana Nardone, Editor in Chief of Every Day with Rachael Ray magazine, this charming, personal cookbook belongs on every cook’s shelf.

The cookbook is a labor of love. Silvana Nardone was challenged to develop delicious (so delicious even a child would love them, without feeling like he was being robbed of a normal childhood filled with the kinds of foods kids love) meals for her son, Isaiah, after he was diagnosed with food-intolerances to gluten and dairy.

Remarkably, symptoms that had been plaguing young Isaiah cleared up almost immediately after his mom removed gluten and dairy from his diet.

While this cookbook would seem like a gift straight from Heaven for people of all ages who avoid gluten and/or dairy, I want to make one thing perfectly clear: Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals is an outstanding cookbook for anyone – even those of us who are bedfellows with gluten and dairy.

There are two groups of people who will want to RUSH over to Amazon and buy this cookbook the very minute they finish reading this cookbook review:

Anyone who is gluten and/or dairy-intolerant – or loves someone who is. These highly-original and creative recipes and meal ideas will knock your socks off. The recipes will open up a whole new culinary world in which you’ll delight in exploring. It’ll make eating fun and exciting again.
Everyone else! Even those of us who aren’t the least bit intolerant of gluten or dairy will fall instantly in love with this cookbook. There is a wonderful chart on the inside back cover (as well as on page 17) that gives you substitutions to use if you want to… well… gluten-ize and dairy-ize the recipes. Basically, it’s as simple as using your everyday flour, cow’s milk, pancake mix, and cornbread where the author has used her own gluten-free recipe for flour and pancake mix, or where she has substituted with Rice Milk (although I’m such a fanatic for Rice Milk, I wouldn’t dream of substituting for it… LOVE the stuff!).

The creativity the mom-author shows in these recipes boggles the mind while it leaves you drooling over the pictures (the ones in the book as well as the ones in your own mind).

About the Author, Silvana Nardone
Silvana Nardone is the founding Editor in Chief of Every Day with Rachael Ray, where she has been honored with the magazine industry’s top awards since its launch in 2005. She is the magazine’s “No-Recipe Zone” and “Sweet Spot” columnist. A writer, editor, cooking instructor, and food consultant, she is the coauthor of Saveur Cooks Authentic Italian, has been featured in many publications including the New York Times, and has appeared on NBC Weekend Today, WCBS News This Morning, WABC Eyewitness News This Morning, E! Entertainment True Hollywood Story, Fox News Fox & Friends, and the Food Network’s Roker on the Road. She was profiled by Big Apple Parent and About.com for her focus on gluten-free and dairy- free cooking. Silvana owned an Italian bakery, Fanciulla, when Rachael Ray hired her to launch her magazine. She lives in Brooklyn, New York, with her husband Stephen and two children, Isaiah and Chiara. Visit her blog at DishTowelDiaries.com.

The first recipe I made from this outstanding cookbook was the Toasted Ham-and-Tomato Cornbread Sandwiches with Jalapeno Mayonnaise. I simply used my favorite Buttermilk Cornbread Recipe instead of the “Double Corn Cornbread” called for. The Double Corn Cornbread recipe is found in the book on page 75 and sounds awesome. In fact, I plan to give it a try – but I simply had the ingredients on hand for Buttermilk Cornbread, so I went with it.

Besides, I adore buttermilk cornbread and I knew there’d be enough left over for breakfast the next morning. I love to split cornbread in half, butter it, and toast it lightly on the griddle, right beside eggs as they fry. Then I top off the cornbread with a layer of Pepper Jelly and place the fried egg right up on top. SO GOOD. Then again, the cornbread with pepper jelly is a special experience, with or without the egg.

Toasted Ham-and-Tomato Cornbread Sandwiches with Jalapeno Mayonnaise

1/2 cup mayonnaise
3 jalapenos, seeded and chopped
1/4 cup fresh cilantro or parsley leaves (I used cilantro)
1 tablespoon fresh lime juice
1 teaspoon honey
1/4 teaspoon ground cumin
salt
4 (4-inch) squares Double Corn Cornbread (page 75) or store-bought cornbread – split and toasted
shredded lettuce (about 2 cups) for topping
1 pound deli-sliced smoked ham
4 tomato slices, for topping

1. In a food processor, combine the mayonnaise, jalapenos, cilantro, lime juice, honey, cumin, and 1/4 teaspoon salt. Process until smooth. (This jalapeno mayonnaise is so good you’ll want to eat it straight from the food processor bowl – trust me on this one. Your’s truly spread some on a Ritz cracker and had a fine time.)
2. Spread about 1 tablespoon of the jalapeno mayonnaise on each cornbread bottom; top each with shredded lettuce, ham, and a tomato slice. Spread the remaining jalapeno mayonnaise on each cornbread top and set in place. To serve, cut diagonally.

I actually cooked my cornbread in a large round pan, so my sandwiches were triangular. They were all kinds of cute and even more delicious than I can tell you – however, next time (and there will be many, many next times) I’ll go the square route because it’d be easier to maneuver the tomatoes and lettuce on a wider playing field.

The jalapeno mayonnaise would be incredible on…

BLTs
Homemade Vegetarian Subway Sandwiches
Turkey Paninis
Chicken Paninis,
Egg sandwiches
Ritz Crackers…

The Toasted Ham-and-Tomato Cornbread Sandwiches with Jalapeno Mayonnaise would be an excellent recipe for tailgating. You’d surely rack up points for creativity AND taste.

Recipes such as this one keep your family on their toes. The reason I love creative, original recipes is this: They show your family that you love them enough to make their meals extra-special. Who wants to come home to the same meal every night? Keep things interesting and unexpected!

Other Recipes in Cooking for Isaiah:

Penne with Walnut Cream Sauce
Tomato Live Black Bean Soup with Avocado Cream
Chicken Potpie Soup
Hash Brown Belgian Waffles with Apple Sausage and Fried Eggs (You should see the picture!)
Chocolate-Dipped Chocolate Doughnuts
Bacon-Apple Cornbread Stuffing
Creamed Olive Oil Mashed Potatoes
Grilled BBQ Onion-Smothered Double Bacon Burgers (I don’t think a teenager would even breath between bites.)
Raspberry-Lemon Meringue Layer Cake
Chocolate Birthday Cake with Whipped Chocolate Frosting
Super Fudge Brownies
Rocky Road Rice Crispy Treats
Grilled Vegetable Pesto Pizza
Chocolate Chip-Banana Split Belgian Waffles with Wet Walnuts and Hot Fudge Sauce
Grilled Corn Cakes with Strawberry Syrup
Isaiah’s Pumpkin Muffins with Crumble Topping
Asparagus Risotto Casserole
Creamy Corn Chowder
Isaiah’s Whipped Hot Cocoaccino (I’m enjoying one right this minute!!! This is so delicious – it calls for rice milk, which I always have on hand. Amazing – you’d know how amazing if you could see me licking my lips like crazy.)

Do yourself a huge favor and order a copy of Cooking for Isaiah: Gluten-Free & Dairy-Free Recipes for Easy Delicious Meals right now. You will not find recipes like these anywhere else.

As for me, my oldest daughter will be home on her lunch break in a few minutes, and I plan on meeting her in the kitchen with a mug of Isaiah’s Whipped Hot Cocoaccino. She’s kind of under the weather and I KNOW this will set her world right again.

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Cooking for Isaiah Has Recipes That’ll Astonish PLUS a Tailgating Recipe for Proof

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Post tags: Cookbook Reviews, Cookbooks, Recipes (A-O), sandwich recipes

One Honey of a Contest with Sweet, Sweet Prizes

Joi — Fri, 20 Aug 2010 20:50:38 +0000

Fellow honey fanatics, look ahive! Sorry, I honestly couldn’t resist. The National Honey Board would like to invite you to enter the Cooking with My Honey Bear recipe contest.

The sweet grand prize is a nine-piece Le Creuset® cookware set with a retail value of $1,600. First prize is a five-piece Le Creuset® cookware set valued at $500, and second prize is a Le Creuset® Dijon Honey Pot and honey gift basket,
approximate retail value $200.

You have no idea how fast I’ll be entering this contest – are you kidding me? Look at the prizes!!!

To enter, just visit http://www.honey.com and submit your original or favorite recipe that includes 100% pure honey by 11:59 pm on Sept. 15. If you’d like, you may also include a photo of you with your “Honey Bear” or other honey bottle and/or a photo of the completed recipe. I can’t even tell you how much I love the little Honey Bear containers. I buy, and love, them every single time!

To learn more, including entry directions and contest rules, visit http://www.honey.com/nhb/contest.

Good luck!

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One Honey of a Contest with Sweet, Sweet Prizes

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Fried Green Tomatoes: A Southern Delicacy

Joi — Thu, 19 Aug 2010 22:28:10 +0000

1 cup yellow cornmeal
1 – 2 TBS All-Purpose Flour
2 beaten eggs
1 tsp. kosher salt, plus extra for sprinkling
1/4 tsp. freshly ground black pepper
Canola oil for frying
3 medium-sized round green tomatoes, sliced 1/2-inch thick

Heat about 1/8 inch oil in a large skillet – over medium heat. Beat the eggs in a shallow bowl.

Combine the cornmeal, flour, and pepper in a large bowl.

Coat the tomato slices, one at a time, in the egg mixture, then dredge in the cornmeal mixture.

Fry the slices in the hot oil until the cornmeal is a golden brown, about 2 or 3 minutes – each side. The goal is to turn the tomatoes only once during the cooking time.

Carefully remove the tomatoes from the oil and place them on a paper towel-lined plate. Sprinkle with salt while they’re still piping hot!

We LOVE fried green tomatoes around our house and eat them joyfully each summer. I even serve them at breakfast: Toast English muffins and place a fried egg on the bottom half. Place a fried green tomato on top of the egg and top with the other half.

Outstanding!

Freezing Green Tomatoes:

I have never tried freezing green tomatoes (for the record, none ever last long enough in our kitchen TO freeze) but I have heard of people who slice and coat the tomatoes, place them on a baking sheet, and place the sheet into the freezer. When the tomatoes are frozen solid, they place them into a freezer bag or freezer container. Word is they thaw and fry up beautifully.

I’m going to have to give this a shot. How surprised would my family be to see fried green tomatoes on the Thanksgiving table? I think my hubby would tear up with happiness.

This would be me headed out to the garden to commence the ceremony….

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Fried Green Tomatoes: A Southern Delicacy

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Post tags: fried green tomatoes recipe, vegetable recipes, Vegetables

Dan’s Chocolates has Back to School Deliciously Covered

Joi — Wed, 18 Aug 2010 16:11:40 +0000

Good ol’ Dan’s Chocolates – they think of everything. Don’t get me wrong, like any self-respecting chocoholic, I’d love them even if they thought of nothing. Fortunately, though, they’re as clever as they are Heavenly.

Dan’s Chocolates has every occasion you can possibly imagine, as well as some you may not have thought of. Their outstanding chocolate candy will be delivered to you (or your lucky recipient) in a great-looking box – ready and willing to celebrate whatever occasion is at hand.

The box above is the Back to School Chocolates and can you imagine the look of sheer joy on a student’s face when you surprise them with this box of deliciousness – or even when you have it shipped to them? The THANK YOU’s would never stop.

Back To School Chocolates

Chocolate truffles delivered directly to you.
We can make chocolate delivery anywhere in the USA.
A 1 pound box includes 36 truffles or 16 1 oz bars.

Back To School Chocolates – About this Gift Box

Dan’s Chocolates makes this great chocolate truffle gift box for students returning to school or college. 36 fresh cream truffles will not be forgotten easily. The school bus design is printed on the box cover.

Head over to Dan’s Chocolates and enter Back to School Chocolates in the search box.

While you’re there, check out the other amazing gift boxes and gifts. There’s a Back to School Teddy Bear with chocolates that I have both eyes on….If I can just convince the husband I don’t have to go back to school to get it…

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Dan’s Chocolates has Back to School Deliciously Covered

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Post tags: Candy, Chocolate!, Dan's chocolates