Tag: corn

Sweet Corn & Wild Mushroom Spoonbread – Best Cornbread Dressing I’ve Ever Accidentally Made!

It’s always nice when you start out making one thing,
and it unexpectedly turns into something else, which ends up being far better
than you expected. Such was the case with this quite homely, yet amazingly
delicious sweet corn and wild mushroom spoonbread.

I was trying to do a simple, wild mushroom-studded,
sweet corn casserole to reinforce our holiday side dish repertoire, and before I
knew it, I was eating the best, most flavorful cornbread dressing I’d ever
tasted. Not only that, but we completely eliminated the step of having to make
corn bread first!

Of course, I wish I could do stuff like this on purpose, but
like my golf buddies used to say, “better lucky, than good.” The only drawback,
as I obsessed over in the video, was the less that stellar appearance when it
came out of the oven.

I may try some type of gratin topping next time, but
honestly, this was so wonderful tasting that I can’t even pretend to be upset
over such superficial concerns. I
hope you give it a try soon. Enjoy!

Ingredients for 12 portions:

1/2 cup dried porcini mushroom pieces, softened in 1 cup hot
tap water, squeezed dry

1 stick (1/2 cup) unsalted butter

3/4 cup all-purpose flour

3/4 cup yellow cornmeal

1/4 cup sugar

1 teaspoon fine salt

1/2 teaspoon baking soda

1/4 tsp freshly ground black pepper

cayenne to taste

2 large eggs

1 cup buttermilk

1/4 cup milk
1 pound sweet corn, drained well

1/4 cup chopped green onions

oil to grease baking dish

Bake at 350 degrees F. for 30-35 min

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Peanut Brittle

by Pam on December 17, 2012

I am so excited about this recipe! I’ve always been intimidated by making candies so I don’t make them. A childhood friend of mine recently posted on Facebook that she is the queen of peanut brittle so I immediately asked for her recipe. I made a small batch this afternoon and it turned out AMAZING and it was so easy to make! My kids were the taste testers and they both fell instantly in love with this peanut brittle. We have friends coming over for dinner tomorrow night and I am excited to serve this for dessert – I have a feeling it’s going to make a lot of people happy. Thanks for sharing Amy… you’re the best (and so is your peanut brittle recipe)!

Prepare a baking tray by either coating with butter or lining with a silpat mat that has bee coated in cooking spray.

Combine the sugar, corn syrup, and water in a heavy sauce pan over high heat. Cook and stir until the sugar has dissolved. Continue cooking on high until candy thermometer reaches 290 degrees. Once it reaches 290 degrees, add the peanuts and butter. Continue cooking and stir constantly for 1 minute. Remove from heat and add baking soda and salt, then return to a medium heat stirring and cooking until desired color (caramel color)…. usually takes just a of couple minutes.

Pour out onto the prepared baking sheet and spread to desired thickness. Cool completely then break up into pieces. Enjoy.

Side Note: I cleaned my spoon, pan, and candy thermometer by submerging them in the pan full of water and simmed them until they were clean.

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Peanut Brittle

Ingredients:

1 cup sugar
3/4 cup light corn syrup
1/2 cup water
1 cups raw spanish peanuts
1 tsp butter
1/2 tsp baking soda
1/4 tsp salt

Directions:

Prepare a baking tray by either coating with butter or lining with a silpat mat that has bee coated in cooking spray.

Combine the sugar, corn syrup, and water in a heavy sauce pan over high heat. Cook and stir until the sugar has dissolved. Continue cooking on high until candy thermometer reaches 290 degrees. Once it reaches 290 degrees, add the peanuts and butter. Continue cooking and stir constantly for 1 minute. Remove from heat and add baking soda and salt, then return to a medium heat stirring and cooking until desired color (caramel color)…. usually takes just a of couple minutes.

Pour out onto the prepared baking sheet and spread to desired thickness. Cool completely then break up into pieces. Enjoy.

Side Note: I cleaned my spoon, pan, and candy thermometer by submerging them in the pan full of water and simmed them until they were clean.

Recipe and photos by For the Love of Cooking.net
Original recipe Amy Wall

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Slow Cooker Chicken Black Bean Tacos

This easy taco recipe requires no pre-cooking, just throw it all in the crock pot and you’ll have a delicious weeknight meal. Black beans and chicken breast, simmered in the slow cooker make the perfect filling for tacos, burritos, enchiladas, or even a burrito bowl and it’s loaded with fiber.

Personally, I love this served in crunchy corn taco shells. I make a quick red cabbage slaw which adds a little acidity and crunch, and it’s a healthier option than iceberg. Add some spicy pico de gallo for freshness and avocados, and I am one happy gal! So good you won’t even miss the cheese!

I often make my own pico de gallo, but when I’m pressed for time, I have no problem buying it. There are lots of great options in the refrigerated produce section of the supermarket, Nature’s Promise is usually my go-to, is organic and has just the right amount of kick.

Avocado is so good on tacos, and loaded with heart healthy fats. It’s creamy and delicious and I totally skip the sour cream, but if you rather save on calories and leave it out, fat free Greek yogurt works fine in it’s place.

As for my slow cooker, believe it or not, I’ve had many bad experiences with crock pots cooking to hot and turning out strange tasting food… until I bought my current Slow Cooker, the Hamilton Beach Set and Forget 6 Quart Slow Cooker. Love it and I’ve been using it for over a year with great results every time! As part of my week of Target giveaways, I wanted to give away the same exact one, but couldn’t find the same exact model. I did find one very similar, without the probe (which I never used anyway) so today on Skinny Bits, if you want to take a chance at winning this wonderful prize, click HERE and leave a comment on Skinny Bits for a chance to win. (Please do not leave your comments here on Skinnytaste, they wont count.)^[1]^[2]^[3]

Slow Cooker Black Bean and Chicken Tacos
gordon-ramsay-recipe.com
Servings: 4 • Size: 3 tacos • Old Points: 6 pts • Points+: 8 pt (10 w avocado)
Calories: 313 • Fat: 8 g • Carb: 41 g • Fiber: 8 g • Protein: 22 g • Sugar: 4 g
Sodium: 716 mg (without added salt)

Ingredients:

12 oz raw skinless chicken tenders or breast
15 oz can low sodium black beans, drained and rinsed (Goya)
10 oz can tomatoes with mild green chiles (I used Rotel)
1 1/8 tsp chili powder
3/4 tsp plus 1/8th tsp ground cumin
1/4 tsp garlic powder
1/4 tsp oregano
1 medium scallion, diced
1 tbsp chopped cilantro (optional)

For the Slaw:

1 1/3 cups shredded red cabbage
1 tsp red wine vinegar (or lime juice)
salt and black pepper, to taste

For the Taco:

12 crisp corn taco shells

Optional toppings: (not calculated)

pico de gallo
1 medium haas avocado, sliced (+ add 2 pts per serving)

Directions:

Season chicken with pinch of salt, garlic powder, oregano, 1/8 tsp of the chili powder and 1/8th tsp cumin.

Add the beans and tomatoes to the crock pot and season with the remaining chili powder and cumin. Place chicken in the crock pot and cover. Cook on HIGH 2 hours.

Meanwhile, combine shredded cabbage with vinegar (add more to taste), season with salt to taste; set aside.

Remove chicken from the crock pot and shred with two forks. Drain beans and transfer to a platter, or back to the crock pot to keep warm. Top with shredded chicken, scallions and cilantro.

To serve, warm the taco shells according to package directions. Fill with equal amounts of bean and chicken mixture. Top with cabbage and your favorite toppings.

References

^{^} Hamilton Beach Set and Forget 6 Quart Slow Cooker (www.amazon.com)
^{^} Skinny Bits (www.skinny-bits.com)
^{^} click HERE and leave a comment on Skinny Bits for a chance to win (www.skinny-bits.com)