Meatball Subs

These meatball subs are absolutely amazing! This is a family favorite and my kids ask me to make these on a weekly basis. They are very easy to make and the meatballs are great for leftovers. This is how I make them.

1 pound lean ground beef
1 pound italian sausage ( I get mine at my local butcher)
1 1/2  teaspoons kosher salt
3.4 teaspoons black pepper
3 tablespoons chopped flat leaf parsley
1 tablespoon italian herbs
1/2 cup Parmesan cheese
1 clove garlic minced
2 eggs
1/2 cup italian bread crumbs
1 jar of your favorite spaghetti sauce
6 hoagie rolls toasted
6 slices of provolone cheese

Mix all ingredients together. Roll meatballs to desired size ( mine are about 2 inches), put on large baking sheet with parchment paper. Bake at 375 for 20-25 minutes, until meatballs reach internal temperature of 165 F.
I then open my favorite jar of pasta sauce which is either Barilla tomato and basil or Classico's carmalized onion and garlic. I add my cooked meatballs in a saute pan and pour pasta sauce over. Continue cooking 3-4 minutes until sauce is hot. Spoon meatballs into hoagie roll, add provolone cheese and then spoon desired amount of sauce onto your sub. Last, enjoy these awesome sandwiches. I call them the Friday night special.
Julie

Peach Butter

The other day my mother travelled to the big city of Rexburg, Idaho, and ran across a gentleman at a road side stand selling fruit from Utah.  She phoned and asked asked if I wanted to bottle some peaches.  Of course I said yes because I love that sorta thing.  A while later she showed up with THREE boxes of beautiful peaches ripe and ready to go.  The next morning we washed jars, removed skins, made syrup and put the beauties into jars to process.  My son was home and started requesting homemade Apple Butter as that is one of his favorite things.  Well I didn't have apples, but I had peaches left and decided to try Peach Butter.  Never hurts to try, right? 

The recipe in the Ball Canning Book called for peaches and sugar, lots of both!  I readied the peaches, simmered them until they were soft, mashed them up in a food processor so they were a bit chunky and not too runny, and cooked them some more.  The kitchen smelled wonderful.  I cooked and stirred until the mixture thickened and carefully placed this delectable spread into half-pint jars and then into a boiling water bath.  Needless to say I have another favorite.  If you love toast you will love these spread over it.  My favorite bread for toast is the whole grain bread we purchase with our Bountiful Baskets.

I think this might be positively sinful (and as fast as Austin is going through it, will be gone before the end of the year).  Note to self --- make lots and lots next year -- or find apples to make him some Apple Butter.

Rhonda

Baked Potato Soup

Today was a very cold day in Illinois, at least it felt cold to me.  I started out by trying to stay warm in the house with a comfy, cozy sweatshirt, jeans and slippers.  Later I had to add socks and I was still cold.  Turning on the heat was not an option on September 13th so I decided soup was a must for dinner.  It is potato time in my home state of Idaho, so I decided to try this soup recipe. I also went a step further and made my very own bread bowls.  You see out in the middle of nowhere where I live, Geraldine's bread bowls are no longer an option.

Baked Potato Soup

3 Tbs. butter
2-3 cloves garlic, minced
1/2 c. flour
4 1/2 c. milk (low fat works great)
1 14 oz. can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked
2 c. grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 c. sour cream (low fat is fine), divided
1/2 c. chopped green onions, divided
8 slices bacon, cooked and crumbled, divided

Melt butter in a stock pot over medium heat.  Add garlic and saute for 30-60 seconds until fragrant.  Add flour to pan.  Slowly add milk a little at a time while whisking constantly to eliminate lumps.  Whisk until smooth and then add chicken broth.  (If you get to this point and don't have a smooth liquid, save your soup by popping the mixture in the blender -- I had to do this step and it worked wonderfully).  Bring soup  to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low.  Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot.  Use a wooden spoon to smash potatoes, breaking up any large clumps.  Add 1 1/2 c. grated cheese and salt and pepper and stir until cheese is melted.  Remove pan from heat and stir in 3/4 c. sour cream, 1/4 c. green onions, and 4 strips of the crumbled bacon.  Add additional salt and pepper to taste.  Ladle into bowls and top each serving with the remaining sour cream, onions, cheese and bacon.

(For the record, I didn't have any green onions so I didn't use any in this recipe.  Also, I was a little short on sour cream so I just used the 3/4 cup in the recipe and didn't add any additional sour cream when serving).

Bread Bowls

1 loaf Rhodes bread dough
1 egg white

Let dough thaw on a greased cookie sheet.  While the loaf is still in a cold state cut the loaf  into half, or thirds, depending on the size of bread bowl you desire.  Make a ball out of the dough, brush egg white over the entire ball and let rise until doubled on a greased cookie sheet (I make it easy on myself and just spray it with Pam to prevent sticking).  When the dough has risen to your satisfaction, bake the bread bowls at 350 degrees for 25 minutes.  Remove from oven, let cool, cut off the top, scoop out the soft and scrumptious inside and eat some of it when no one is looking. 

This was a warm and delicious dinner.  I am sure those Idaho Russets would enhance the recipe all the more!  Fall is here, I am sewing and will have quilts to share soon!

Corn Flake Parmesean Chicken

If you love fried chicken, which most of us do, you will love this recipe! This chicken is a healthy version of fried chicken, and it is very moist and delicious. The nice thing about this recipe, is that it only takes a few minutes of prep time. So here is how I do it....
4-5 boneless skinless chicken breasts

2 cups buttermilk
2 cups crushed Corn Flakes
2/3 cup Parmesan cheese
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon chopped parsley

Preheat oven to 375 F.
Place chicken in a large Ziploc bag. Add buttermilk and seal bag tightly. Make sure all of the chicken is covered. Marinate chicken in buttermilk at least 30 minutes or up to 1 day. In a pie plate (they seem to work the best because it has sides) add your crushed corn flakes, Parmesan cheese, salt, pepper and parsley. Mix well. Take the chicken out of the buttermilk and place in the Corn Flake mixture. Coat both sides and then place chicken in a greased 9x13 baking dish. Bake for 30-35 minutes. or until juices run clear. This dish is so versatile, you can serve it with salad, rice, pasta, just about anything. I hope you enjoy it as much as my family does..

Julie

Barbeque Pork Ribs

These ribs are so tender and delicious!! Make sure you have plenty of napkins at the table! These ribs are incredibly easy to make, they just have to cook for several hours. I make the barbecue sauce after the ribs are in the oven and then brush on the sauce after the ribs are already cooked. When I make these ribs, it is usually someones birthday or a family get together. The recipe is large, bur can easily be halved.

Ribs
4 racks of pork or beef ribs
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
Heavy Duty Aluminum Foil

Wash ribs thoroughly, then pat dry with paper towel. Rub salt and pepper on both sides of ribs. Wrap tightly in aluminum foil. Place in a large roaster (or a pan that is deep enough so the juices do not overflow into the oven). Bake at 275 F for 4-41/2 hours.

Barbecue Sauce
1 cup ketchup
1 cup apple cider vinegar
1/2 cup dark Karo syrup
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon tobasco
1/4 cup brown sugar
Stir all ingredients together in a medium saucepan until boiling. Reduce heat and simmer for 40 minutes or until thick.
Take cooked ribs out of oven and remove foil. Brush barbecue sauce liberally over both sides of the ribs. Cook on charcoal or gas grill just until the top of the ribs are carmelized. Just a little side note......once you make these, your family will beg for them on a regular basis. I try to buy these ribs when they go on sale and you can freeze them for up to six months in a deep freeze. Enjoy!!

Julie

Pickled Beans

Summer is almost over, fall is approaching and it is time to do some canning!  I have done a little bit as a result of Bountiful Baskets, but now that option is no longer available to me (as I am living in the Midwest), I am finding out neighbors have been very helpful and there are several road side vegetable stands in the area.  They are also very trustworthy as they have a price chart and a coffee can with a slit in the lid for you to deposit money into as they are left unattended.  I wish the entire world could be so fortunate.  Anyway, I won't even get on that subject right now -- back to canning.

My husband did not plant a garden this year, but did plant sweet corn at the neighbors, along with a few hundred acres of field corn (so I won't hold not planting a garden against him, next year will be different).  The neighbors let us pick all the sweet corn we wanted and I put up 30 quart size bags. 

Robert and I picked wild berries from the woods a couple of evenings and I froze about 60 cups of berries.  I haven't gotten my pie crust recipe to work here yet, so need to experiment before trying to make any more pies. 

Another neighbor provided me with freshly picked green beans.  Yesterday morning I snapped them and bottled 12 pints of pickled beans.  Robert had not tried them before, but really likes them.  They are crisp, fresh and with the pickling make your lips pucker a bit. 

I love canning, I wish I had lots and lots of shelves to display beautiful jars on.  Here is the recipe for the beans should you desire to try it yourself some day. 

Green Beans
1/2 tsp. ground red pepper flakes or jalapenos
8 cloves garlic
4 lg. heads dill
2 c. 5% white vinegar
2 c. water
1/4 c. pickling salt

In each jar place beans, red pepper flakes (or jalapenos) and 2-3 cloves garlic.  Bring vinegar, water and salt to a boil.  Pour vinegar mixture over beans in jar leaving approximately 1/4" head space.  Process jars 5 minutes in a boiling water bath @ full boil.  (Just a note, this recipe will make approximately 3 pint jars of beans). 

Garlic Bread

Really, can you go wrong with Garlic Bread? It goes with everything! Pasta, Chicken, Beef, Salads. We love it and I have tried many different kinds, but I think this recipe is definitely the best. Even our Chocolate Lab begs for this bread....well okay he begs for everything.

• 1/4 cup butter at room temperature
• 1/4 cup grated Parmesan cheese
• 1 teaspoon kosher salt
• 1/4 teaspoon oregano
• 1 teaspoon basil
• 1 teaspoon parsley
• 1 teaspoon granulated garlic

Combine all ingredients and spread on French Bread. Broil for about 3 minutes.

Note: If you want to double this recipe, just store the unused portion in the refrigerator for up to 2 weeks.

Julie

Best Corn On The Cob!

Okay summer is here, finally!! One thing that I love about summer, is buying corn on the cob. It is such a great vegetable and my kids love it, so you cannot go wrong with that. A few years ago, my friend Stacy taught me this little trick for cooking corn on the cob and it is fantastic. It is so easy to prepare and it keeps all of the flavors and nutrients in. Have you ever been to a restaurant and they bring you out corn on the cob that has been sitting in boiling or hot water all day? Give this a try, you will be very surprised! It does not get soggy and still has a little crunch to it.

Parchment Paper
Corn on the Cob ( Cleaned )
Butter
Salt
Pepper

I use pre-cut parchment paper but you can also buy it in a roll at the grocery store. Put 2 small pats of butter on one side and then salt and pepper the corn. I place the corn down on the butter when I roll up the parchment paper. Twist both ends of the parchment paper and microwave about 3-4 minutes. Note: It may take longer depending on how many corn on the cobs you put in the microwave and how many watts it is. Just push down on the corn through the paper and if it feels soft, then it is done.
Unroll, and enjoy!

Barbeque Chicken Pizza

This is our favorite pizza! You can add so much or so little to it and it always comes out perfect. If I have time, I like to make my dough. But there are some really good pre-made pizza crusts. Albertsons has some in there bakery that are really good and so nice to have if you are in a hurry. This is how I make my dough.

31/2-4 cups bread flour, plus more for rolling.

1 teaspoon sugar

1 envelope instant dry yeast

1 1/2 cups water

2 teaspoons kosher salt

3 teaspoons olive oil

Directions:

Combine the bread flour, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the olive oil and beat until the dough forms in to a ball. If the dough is too sticky, add additional flour, if it is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with some plastic wrap and let rest for 10 minutes. Roll out dough and decorate your pizza however you desire.

Preheat oven to 400 F.

Barbecue Chicken:

1 cup barbecue sauce (use whatever you have at home)

4 cups shredded mozzarella

2 cups diced Parmesan chicken (recipe is on Parmesan Chicken Farfalle Recipe)

6 strips of bacon cooked and chopped

1 small red onion

2 Tablespoons Feta-cheese

1 small red or green bell pepper chopped into small pieces

Bake for 12-15 minutes. This pizza is also great for leftovers!    

Julie

Oh yes, before I forget, make sure you have some ice-cold root beer to go with this pizza, it really is essential!

Fruit Pizza

Fruit Pizza is a tradition at our home in the summer. My husband begs me to make this, so Troy this is for you. I try to get an array of different colors of fruit ranging from blueberries, strawberries, kiwi, grapes, really whatever you like, put it on. I make this pizza a couple of different ways. Sometimes I cheat and just buy Pillsbury Sugar Cookie Dough, as in the picture above. It is still really good in this. Other times, I make sugar cookie dough. I find it easy to pre-cut the slices and decorate each one individually. This makes it a lot easier to cut and serve. When fruit is really expensive, I just buy a bag of frozen mixed berries, it can save you lots of money if the berries are not on sale.

2 tubes Pillsbury refrigerated Sugar Cookie Dough

Topping:
1 8 ounce Philadelphia Cream Cheese (Room Temperature)
1 8 ounce tub of Cool Whip (thawed)
1/2 cup Powdered Sugar

Fresh or Frozen fruit

For the glaze:
1 cup sugar
4 Tablespoons Corn Starch
1/2 cup frozen orange juice concentrate
1/2 cup fresh lemon juice (bottled is also okay)
1/2 cup water

On large baking sheet, or pizza pan, roll out cookie dough. (I use Pam to avoid cookie dough from sticking). Bake in oven at 350 F, just until cookie dough turns a light brown, usually about 12 minutes. Let cool completely. In a saucepan, combine all of the glaze ingredients and mix on medium heat just until mixture boils for 1 minute. Remove from heat and cool.  Meanwhile, mix together cream cheese, cool whip and powdered sugar. When cookie is cool, spread evenly over entire surface. I pre-cut my pizza to make it easier to cut when serving. You can either decorate the entire pizza as one piece, or each piece individually. Once the glaze is cool, drizzle glaze over the pizza ensuring that all of the fruit is covered. I would tell you to refrigerate and cover, but I do not think you will have to worry about that. I hope you enjoy this as much as we do!    Julie

Bowtie Parmesan Chicken

This is hands down one of my children's most requested dinners! The nice thing about this recipe is you can make it with or without chicken. My friend Stacy used to make this all of the time and I took the recipe and added Parmesan Chicken to it.

3-4 chicken breasts cooked and diced
2 Tablespoons butter
1 box Farfalle Pasta
2 cups Parmesan Cheese
1 1/2 cups Heavy Whipping Cream
1 cup frozen peas
1 teaspoon kosher salt
1/2 teaspoon black pepper

Cook and drain pasta according to package. I always add a couple of teaspoons of salt to my boiling pasta water, this helps flavor the pasta.  Cut chicken into 1 inch cubes. In a large pan, add butter. When it melts, add your chicken. When the chicken starts to brown on sides, add 1 cup Parmesan cheese. Cook until Parmesan cheese is incorporated, set aside. When pasta is finished cooking, drain pasta and return to the stove on medium heat. Add the heavy cream, salt and pepper and allow it to thicken in pasta (this takes about 3-4 minutes) add remaining 1 cup Parmesan Cheese, chicken, and peas.       Julie

Streusel-Topped Blueberry Muffins

I have always been a die hard Betty Crocker Blueberry Muffin fan.  I have tried other box mixes and  have a few recipes from scratch without success.  It never fails I go back to the grocery aisle and get another box of Betty Crocker -- until NOW!  This recipe is wonderful and you definitely need to try it.

1 3/4 cup all-purpose flour

2 3/4 tsp. baking powder

3/4 tsp. table salt

1/2 c. sugar

2 tsp. grated orange or lemon peel

1 large egg

3/4 c. buttermilk

1/3 c. canola oil

1 c. fresh or frozen blueberries

1 Tbsp. flour

1 Tbsp. sugar

Streusel Topping

1/4 c. sugar

2 1/2 Tbsp. flour

1/2 tsp. cinnamon

1 1/2 Tbsp. butter

Preheat oven to 400 degrees.  Lightly spoon the flour into measuring cups and level with a knife.  Combine flour in a large bowl with the baking powder, salt, sugar, and citrus peel (I used orange peel in this recipe).  Make a well in the center of the mixture.  In a smaller bowl, whisk together the egg, buttermilk, and oil.  Add to the dry ingredients, stirring just until moistened.

In a small bowl combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated.  Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.

To make the streusel topping, combine the sugar, flour, and cinnamon.  Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly.  Sprinkle over the batter and bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean.  Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack.  Makes 12 muffins.  

A couple of things to remember -- if you don't have buttermilk make your own.  Add 1 Tbsp. white vinegar to 1 cup of milk and wha laa -- I never buy buttermilk anymore.  

I used orange peel in this recipe but can't wait to try the lemon soon.  All you need is a little zester, this is a handy dandy kitchen tool no kitchen should be without.  I use it quite often when I make a recipe that calls for any citrus peel.

I used fresh blueberries and they are just bursting -- but frozen would work just as well and several bags are waiting in the freezer to make more of these delicious delights.

 
Just look at them -- aren't they just calling your name?  I'm thinking I should make a batch tonight.  Or -- in case you didn't spoil your Mother, spouse, child or neighbor for Mother's Day make up for it this coming weekend by making these.

You'll thank yourself and your home will be a better place!  Trust me.

Chicken Pot Pie

This Chicken Pot Pie is so easy to make and is absolutely delicious!!

1 1/2 pound cooked diced chicken breast

1 cup diced carrots

4 celery stocks diced

1 yellow onion medium (chopped)

1 cup frozen peas (thawed)

1/3 cup all-purpose flour

1/4 teaspoon ground black pepper

1/2 tsp. kosher salt

1/4 tsp. celery seed

1 8 inch unbaked pie crust

1/3 cup butter

1 can chicken broth

1 cup milk (preferably 2% milk or whole milk)

I dice my carrots small and saute them because I like them to be a little firm. Preheat oven to 400 F.

In a saucepan, over medium heat, add 1/3 cup butter, then your diced carrots, celery, onion, salt, pepper, celery seed, and sprinkle the flour over your saute vegetables and stir.. Saute until onion is translucent and carrots are tender then add your thawed peas.  Slowly stir in chicken broth and milk. Simmer over low heat until thick. Remove from heat and stir in your cooked diced chicken.

Pour chicken and vegetable mixture into either a deep pie dish, or a round casserole dish. I only use a pie crust on the top. I found this very cute chicken template at a kitchen supply store and they are only $3-4. It makes the cutest pies or pot pies, and it is a great treat for your family or friends. I got this bird template for my sister, and after I showed her, I put it in my bag....So Rhonda, I have your used template and it works great!

Last but not least, place your unbaked pie crust on top of your chicken and vegetables and fold over edges. Cut 3 slits in top of pie crust so that steam can escape.. I beat an egg with 1 Tablespoon of water and brush on top of my crust so it will get nice and golden brown. Bake for 30-35 minutes. Cool for 5-10 minutes before serving. Then enjoy!     Julie

Blueberry Pancakes

Sunday mornings are not complete without Blueberry Pancakes! My family loves these and so does our chocolate lab. These pancakes are a must try. They have a nice crunch on the out side and are very fluffy and moist. You cannot just stop at one.

2 cups flour
1 Tablespoon baking powder
1 teaspoon kosher salt
4 eggs separated
1 3/4 cup 1% or 2% milk
1/4 cup vegetable oil
1/2 cup fresh or frozen blueberries

In separate bowl, beat egg whites until stiff. In another bowl, mix the flour, baking powder and salt, then add the milk, egg yolks, and vegetable oil. After all ingredients are combined, gently fold in egg whites with rubber spatula. Cook on preheated griddle. To make your pancakes have a nice crust, rub butter on the griddle right before you spoon on your pancake batter. I add the blueberries directly onto the pancakes right after I spoon them onto the griddle. This helps prevent your batter from turning blue. Last but not least, Enjoy!!

Vegetable Stuffed Chicken Breast

4 boneless chicken breasts
1 red onion
1/2 cup diced sun-dried tomatoes
1 small can artichoke hearts
2 tablespoons olive oil
2 tablespoons feta cheese
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup Parmesan cheese
2 teaspoons butter
1/2 cup heavy whipping cream.

In a large skillet, heat olive oil and then add chopped red onion, chopped sun-dried tomatoes and chopped artichoke hearts. Saute over medium heat until onions are translucent. Remove from heat and add feta cheese. Let mixture cool completely.

Meanwhile, trim the fat off your chicken breasts, and wash and pat dry. Pound chicken breast until it is 1/4 inch thick. At one end of the chicken breast, add 2 tablespoons of vegetable mixture onto one end of the chicken breast and roll mixture into chicken. Insert two toothpicks to hold chicken and mixture together. Repeat.

In separate saute pan, heat with 1 tablespoon olive oil, brown chicken on both sides and then put into a 350 F oven and cook until chicken is 165 F.

After your vegetable mixture is gone, put your saute pan back over medium heat and deglaze with 2 teaspoons butter, 1/2 cup heavy whipping cream and Parmesan cheese. Cook until bubbly. Pour over your chicken breasts.

Roasted Rosemary Potatoes

These potatoes are so easy to make and are definitely one of our families favorites!

Preheat oven to 400 F.

12 small red potatoes

1/4 cup olive oil (I use light, but you can use extra-virgin)

2 tablespoons chopped fresh Rosemary or 1 tablespoon dried rosemary

1 teaspoon salt

1/2 teaspoon black ground pepper

Quarter red potatoes and place them on large baking sheet. Drizzle olive oil over your potatoes and sprinkle rosemary, salt and pepper. Mix with your hands so that all of the potatoes are covered equally. Bake for 45 minutes or until potatoes are tender when a fork is inserted. Half way through baking, stir the potatoes so that all sides with get nice and brown. Enjoy! These are also great for leftovers the next day.

Lemon Artichocke Chicken

4 Chicken Breasts

1 can quartered Artichoke Hearts

2 lemons

1 cup Heavy Cream

2 tablespoons butter

1/2 cup Parmesean Cheese

1/2 teaspoon salt

1/4 teaspoon ground black pepper

2 strips chopped Bacon (optional)

Preheat Oven to 350 F. Pound chicken breasts until they are 1/2 inch thick. In a heavy skillet pan, brown 2 teaspoons butter on medium high heat. Salt and pepper both sides of the chicken and then brown both sides of the chicken in skillet (approximately 3-4 minutes per side)

Add chicken to 9x13 baking dish and cover with drained artichoke hearts. While skillet is still warm, reserve the remaining butter in skillet and add 1/4 cup lemon juice and 2 tsp. lemon zest. Slowly add heavy cream and stir until mixture is simmering. Pour over chicken and artichoke hearts and add parmesean cheese to cover.

Bake until Parmesean Cheese is slightly brown (25-30 minutes)

Cheddar Jalapeno Cornbread

I made this cornbread with Chili last night and it was so good! You could make it for a snack, or with a bowl of soup. I only put a few jalapenos in the bread, but if you do not like them, then just leave the jalapenos out all together.

3 cups all-purpose flour

1 cup yellow cornmeal

1/3 cup sugar

2 tablespoons baking powder

2 teaspoons kosher salt

2 cups 1% milk

4 large eggs

2 sticks melted butter

2 cups shredded sharp cheddar cheese

1/4 cup chopped scallions

2 tablespoons seeded and minced jalapeno peppers

Directions:

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a seperate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry ingredients. Do not over mix, as the bread will be dry. Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room tempature for 15 minutes.

Meanwhile, preheat the oven to 350 F. Grease a 9x13 inch baking pan. (I like to line the pan with parchament paper because it does not stick).

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 minutes, or until a toothpick comes out clean. Cool and cut into large squares.Serve warm, or at room temperature.

Mexican Lasagna

This recipe is very easy to make. It has lots of fresh vegetables in it, but you will never know once you make it. My kids love this recipe and it is great for leftovers! If you like spicy food, you can always add medium or hot enchilada sauce or a 1/4 teaspoon of chili powder.

12 corn tortillas cut into triangles
1 medium yellow onion
1 medium red bell pepper
1 1/2 cups frozen corn
1 can black beans - 15 ounce
1 can petite diced tomatoes - 15 ounce
1 small can enchilada sauce mild
1 1/2 cups shredded cheddar cheese
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cumin

Preheat oven to 375 F. Bake for 30 minutes.

Heat saute pan over medium heat. Add 2 tablespoons of olive oil and then add your diced yellow onion, red bell pepper and zucchini. Salt and pepper and then cook until onions are tranluscent. Add your corn, black beans and canned tomatoes and continue to cook over medium heat for about 5 minutes.

Take your corn tortillas and cut in half and then half again, making triangles. In a 9x3 baking dish, lightly spread some enchilada sauce so your corn tortillas wont stick. Line the bottom of your pan with 1/2 of your corn tortillas. Add enough enchilada sauce to cover lightly. Add 1/2 of your sauted vegetables and then 1/2 of your cheese and repeat.