Spicy Polenta Cakes

Polenta has peaked my curiousity for a very long time, especially since I love grits.

Guy Fieri's recipe seems to be the perfect recipe to start exploring Polenta since I love that it can be used as an appetizer or side dish, it is spicy and cheesy and I love the crispy texture.

I have a feeling I'm going to like them a bit too much!

Recipe and photo courtesy of Guy Fieri

The Food Network
SHOW: Guy's Big Bite
EPISODE: Comfort with a Kick



Ingredients

• 1 cup milk
• 2 teaspoons kosher salt
• 1 1/2 cups quick-cooking polenta, medium- or coarse-grain
• 1 cup crumbled queso blanco cheese
• 2 tablespoons unsalted butter, plus more for greasing the pan
• 2 teaspoons chopped fresh cilantro
• 1 teaspoon freshly ground black pepper
• 2 jalapenos, seeded and diced
• 1/4 cup olive oil
• 2 tablespoons honey, for serving
• 1 lime, halved

Directions

Combine the milk, salt and 2 cups water in a medium saucepan and bring to a boil over medium-high heat. Lower the heat and slowly whisk in the polenta. 

Cook, whisking constantly, until the polenta tightens and there are no lumps, about 4 minutes. 

Stir in the queso blanco, butter, cilantro, pepper and jalapeno. 

Simmer for 10 minutes, stirring frequently. Taste and adjust the seasoning as needed.

Generously butter a 9-by-9-inch baking pan. Pour the polenta into the pan and set aside to cool to room temperature. Cover with plastic wrap and refrigerate for 2 hours, until firm.

Preheat a griddle pan over medium heat. Invert the polenta onto a clean cutting board and slice it into nine 3-inch squares. 

Brush the squares on both sides with the olive oil, then griddle them until golden brown and warmed through, about 3 minutes per side. 

While warm, drizzle the polenta cakes with the honey and squeeze lime juice over the top. Serve.

Oven Baked Breakfast Tacos

There is no time limit in my kitchen for breakfast!  It is my favorite meal and we have it morning, noon or night.

Breakfast Tacos!  I love the concept!  Another great recipe from Pillsbury!

These tacos are great for on-the-go breakfast, microwave leftovers for lunch, dinner or snacks.

Variations I would try . . . sausage instead of bacon, cheddar cheese instead of Monterey Jack.  Will try the original recipe first!

Ingredients

• 4 slices bacon
• 2 tablespoons canola oil
• 4 cups cubed (about 1 inch) potatoes
• 2 1/2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
• 8 soft corn tortillas (6 inch)
• 8 eggs, beaten
• 1/2 cup shredded Monterey Jack cheese (2 oz)

Instructions

Heat oven to 375°F.

Place bacon slices in ungreased cookie sheet with sides. When oven is preheated, bake bacon 10 minutes. Remove from oven; cool 5 minutes. Coarsely chop bacon into small pieces.

While bacon is baking, heat oil in 10-inch skillet over medium heat. 

Add potatoes; stir to coat in hot oil. 

Sprinkle taco seasoning mix over potatoes; stir to mix. 

Cook potatoes 15 to 20 minutes, turning every 5 minutes, until potatoes are soft when pierced with tip of knife. (My suggestion: microwave cubed potatoes in a steamer container for 3 minutes, return to skillet for crisping)

In ungreased 13x9-inch (3-quart) glass baking dish, place tortillas standing against each other to form taco shells.

In another skillet, cook and stir beaten eggs over medium heat until they begin to scramble. Remove from heat.

Fill each tortilla with 1/4 cup potatoes. Divide scrambled eggs and bacon evenly into each. Top each with 1 tablespoon cheese.

Bake 10 minutes. Serve immediately.

Recipe and photo source:

Notes from Pillsbury

Cube the potatoes a day ahead and store in cold water in the refrigerator overnight.

Adjust the amount of taco seasoning mix to suit your spice level.

Wrap leftovers in foil and reheat in the oven for 10 minutes.

Roasted Red Pepper Pasta from The Pioneer Woman

Lately I have been checking out The Pioneer Woman's show on The Food Network and spending more time going through the website and her recipes.  She's an amazing cook!

This recipe makes use of my newly developed love of jarred roasted red peppers and offers so much variation to this basic recipe.  I would love this pasta with some meatballs, italian sausage, chicken prepared parmesan style or simply add some fresh mushrooms.

Love the pasta she used in this recipe . . . I've never seen it before!

Another quick, easy and economical meal :)

Ingredients 

• 12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.) 
• 4 Tablespoons Butter 
• 1/2 whole Large Onion, Finely Diced 
• 3 cloves Garlic, Minced 
• 1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped 
• 1 cup Vegetable Or Chicken Broth 
• 1/2 teaspoon Salt, More To Taste 
• Freshly Ground Black Pepper 
• 1/2 cup Heavy Cream (more To taste) 
• 1/2 cup Parmesan Shavings (more For serving) 
• Finely Minced Parsley 
• Chopped Fresh Basil (if You Have It!) 

Preparation Instructions


Cook pasta in salted water according to package directions.

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.

Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)

Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.

Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta.

Serve in bowls with extra Parmesan and a sprinkling of parsley on top.

Recipe and Photo Source: The Pioneer Woman

Go to the original article for more photos

Refried Beans

This episode of The Pioneer Woman was on this morning and I was hoping I would not forget to post this recipe.  Refried Beans is something that I never think about making myself . . . it is so easy to buy them in the cans.  However, making it yourself is much healthier and so much more economical.

The Captain and I buy so much mexican convenience foods like taquitos, chimichangas, burritos that are frozen and so easy to microwave.  Refried beans is an important ingredient in all these items.  They are so easy to make and freeze yourself.  Again, so much more economical.  We are putting forth a huge effort to be more economical with our meal planning and grocery purchasing.

For a delicious variation, I would make a batch that is mixed with black beans that have already been made and seasoned (maybe the leftovers from a meal of black beans and rice with pork).

Recipe and photo courtesy Ree Drummond, The Food Network

SHOW: The Pioneer Woman
EPISODE: Building Pens

Ingredients

• 6 cups dried pinto beans
• 4 slices thick-cut bacon, cut into 1-inch slices (or you can use salt pork, ham hock or diced ham instead)
• 1 tablespoon chili powder
• 1 teaspoon salt, plus more if needed
• 2 teaspoons black pepper, plus more if needed
• 1/2 stick butter (bacon grease, lard or shortening will work)
• 1 onion, diced
• 2 cups grated sharp Cheddar Cheese

Directions

Rinse the beans thoroughly, then place them in a large pot with the bacon. Pour water over the top. Use enough water to cover the beans by 1 or 2 inches.

Bring to a boil over medium-high heat, then reduce the heat to low and cover. Simmer for 2 to 3 hours. If the liquid seems to evaporate too quickly, add more water during the cooking process. The beans are done when they're fork tender, without much bite.

Add the chili powder, salt and pepper. Stir and taste, adjusting the seasoning as necessary. Add in other seasonings as desired.

Heat the fat in a large skillet and cook the onions until translucent. Add the beans to the skillet and mash them until they're the consistency you want. Stir and cook them until heated, then add the grated cheese. Top with the jalapenos.

Blue Cheese and Chive Dip from Tyler Florence

Tyler Florence always has the best recipes!  I wish they would bring his cooking shows back to the Food Network on a regular basis . . . love his demonstrations.

I never would have thought to make a dip with blue cheese, but why not?  It is my favorite salad dressing and serve it along with one of our favorite chicken dishes, Buffalo Chicken and Roasted Potatoes.  In fact, I may serve this dip the next time I make that chicken.

This dip would make an awesome compliment to spicy hot chips like the Captain likes.  But I still don't buy the sweet potato chips with this dip . . .

INGREDIENTS

• 1 cup sour cream
• 1 cup mayonnaise
• 1 cup crumbled blue cheese
• 1-1/2 tbsp.honey
• 1 tsp.lemon juice, or to taste
• 1 tbsp.finely chopped chives, or to taste
• Kosher salt
• Pepper
• Sweet potato chips

DIRECTIONS

Combine first 6 ingredients in a bowl and mix. Season dip with salt and pepper to taste. Serve with sweet potato chips.

This recipe is courtesy of People.com's CelebFood section
Photo Credit: Kana Okada

Kentucky Chocolate and Walnut Pie

Yes, please!!  I want some now :)

It is amazing how easy prepared pie crusts make it possible to create gorgeous and delicious pies.  The recipe is easy, the ingredients readily available . . . the only problem I would have is waiting three hours for it to cool . . .

This awesome recipe and photo is courtesy of Pillsbury.com, one of my favorite recipe websites!

Ingredients

• 1/2 cup sugar
• 3/4 cup light corn syrup
• 3 tablespoons butter, melted
• 2 tablespoons bourbon, if desired
• 1/8 teaspoon salt
• 3 eggs
• 1 cup broken walnuts
• 3/4 cup miniature semisweet chocolate chips
• 1 Pillsbury® Pet-Ritz® frozen deep dish pie crust (from 12-oz package)
• 1cup sweetened whipped cream, if desired

Directions

Place cookie sheet on oven rack. Heat oven to 375°F. 

In large bowl, beat sugar, corn syrup, butter, bourbon, salt and eggs with whisk or electric mixer until well blended. 

Stir in walnuts and chocolate chips. 

Pour into frozen pie crust.

Bake on cookie sheet 35 to 40 minutes or until center is set. 

Cool completely, about 3 hours.

Just before serving, top with whipped cream.

Photo and Recipe Source:

Some notes from Pillsbury:

Pecans are also very popular in the South. You can substitute broken pecans for the walnuts in this recipe.

If you don't care for bourbon, omit it and use 1 teaspoon vanilla instead.

Linguine With Shrimp and Artichokes

Yes!  Another Shrimp Pasta recipe!

This recipe, which comes from one of my favorite go to websites for recipes, Real Simple, offers a different perspective to the usual shrimp pasta meals that I've made in the past.  

I have no idea whether or not I like artichokes or not, but I will add them since The Captain likes them and it is great to try new foods.  Who knows?  I always thought I hated broccoli until my first husband introduced me to what is now one of my favorite veggies!

The change I would make is to add large chunks of fresh mushrooms . . . well, I may not like the artichokes!

Vegetarians can obviously omit the shrimp and possibly add some black olives, mushrooms . . . whatever herbs and veggies you like!

Ingredients

• 3/4 pound linguine 
• 3 tablespoons olive oil 
• 1/2 cup panko bread crumbs 
• kosher salt and black pepper 
• 2 tablespoons chopped fresh flat-leaf parsley 
• 1 pound peeled and deveined large shrimp (raw) 
• 12 ounces marinated artichoke hearts, drained and halved (1 1/2 cups) 
• 1/4 to 1/2 teaspoon crushed red pepper 

Directions

Cook the pasta according to the package directions. Reserve ½ cup of the cooking water. Drain the pasta and return it to the pot. 

Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the bread crumbs and ¼ teaspoon each salt and black pepper and cook, stirring, until golden brown, 2 to 4 minutes. Mix in the parsley and transfer to a plate. Wipe out the skillet. 

Heat the remaining tablespoon of oil in the skillet over medium-high heat. Season the shrimp with ¼ teaspoon each salt and black pepper and cook, tossing frequently, until opaque throughout, 4 to 6 minutes.

 
Add the artichoke hearts and crushed red pepper to the shrimp and cook, tossing, until heated through, 1 to 2 minutes. 

Add the shrimp mixture and reserved cooking water to the pasta and cook over medium heat, tossing, until slightly thickened, 1 to 2 minutes. 

Serve the pasta sprinkled with the bread crumb mixture.

Source

By Dawn Perry , April, 2012

Photo by David Prince

No Bake Coconut Pie

Back in the day when I first got married, one of the first things I did was subscribe to the Taste of Home Annual Recipe Books.  Along with my Betty Crocker Cookbook that I'm sure all cooks have a copy of, many of the meals I make today came from there.  Although I no longer subscribe to them, I often read through the stacks of books just to get ideas for new recipes.  Their website is even better!  Check them out sometime :)  The photo and recipe is courtesy Taste of Home!

Coconut anything is something I love very much.  This recipe seems to have everything we all look for in a recipe . . . delicious, quick and easy!  The best of semi-homemade!  It doesn't even need to be baked!!  

As we work on summer plans for projects around the house, quick and easy meals are what I look for.  While we are busy with other stuff, meals should still be awesome!

Would be a quick dessert to take to a party!

Ingredients

• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 2-3/4 cups cold 2% milk
• 1 teaspoon coconut extract
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1/2 cup flaked coconut
• 1 graham cracker crust (9 inches)
• Toasted coconut

Directions

In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. 

Fold in whipped topping and coconut.

Pour into the crust. Sprinkle with toasted coconut. 

Chill until serving. 

Yield: 6-8 servings.

Source:  Taste of Home

Originally published as No-Cook Coconut Pie in Taste of Home February/March 1994, p13

Pasta With Roasted Red Peppers and Almonds

Love this fast, delicious and economical pasta meal!  The recipe and photo are courtesy of Real Simple (link after the recipe) . . . one of my favorite websites to find new recipes . . . check it out sometime!

With the cost of groceries rising with every week that passes, The Captain and I were talking about finding recipes that are delicious and stretch the food dollars.

This is one of those recipes!

One thing for sure . . . fresh tomatoes, mushrooms and possibly basil, would be a must when we make this.  Of course other substitutions can be made . . . use what you like, leave out what you don't!  This is the perfect meal for someone with a herb and vegetable garden . . . use what is in your garden.

Seems like this dish would work as a leftover the next day as a cold salad for lunch!  Make extra if this sounds like a good idea for you.

Almonds is an ingredient I have not used in this type of dish in the past, neither are pine nuts, which I am sure would serve as a substitute.  I'm thinking it can be left out all together to stretch those dollars even further.  But then again, I'd love to try something different :)

Ingredients

• 3/4 pound campanelle or penne 
• 4 red or orange bell peppers, seeded and cut into quarters 
• 3/4 cup pitted kalamata olives 
• 1/2 cup coarsely chopped roasted almonds 
• 1/4 cup olive oil 
• 1 tablespoon fresh thyme leaves 
• kosher salt and black pepper 

Directions

Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water; drain the pasta and return it to the pot. 

Meanwhile, heat broiler. Place the peppers on a baking sheet skin-side up and broil until blackened, 8 to 10 minutes. 

Scrape the charred skin from the peppers with a paring knife and wipe clean with paper towels. Cut the flesh into 1-inch pieces. 

Add the peppers, olives, almonds, oil, thyme, 2 tablespoons of the reserved cooking water, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine (add more cooking water as needed to loosen the sauce).

Photo and Recipe Courtesy of Real Simple

By Charlyne Mattox , May, 2011

Creamy Basil Chicken

Semi-Homemade!  Quick, easy and delicious pasta dish courtesy of Pillsbury.

If you haven't used italian dressing in your cooking, you are in for a very pleasant surprise!  I also love using Progresso Recipe Starters for a quick and delicious meal when I just don't have the time to spend in the kitchen.

Sometimes I have other things to do besides slave away in the kitchen!

Ingredients

• 2 cups uncooked penne pasta 
• 1/2 cup Italian dressing 
• 4 boneless skinless chicken breasts (4 to 5 oz each), flattened slightly 
• 1/4 cup white wine 
• 1 pouch (9 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce 

Directions

Cook and drain pasta as directed on package. In resealable food-storage plastic bag, place dressing and chicken. Seal bag; refrigerate 15 minutes.

In 12-inch skillet, heat 1 tablespoon vegetable oil over medium-low heat. Drain chicken, discarding dressing. Add chicken to skillet.

Cook chicken 5 to 7 minutes on each side or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Stir in wine; cook until most of the wine has evaporated.

Stir in cooking sauce, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat to boiling; reduce heat to low. Simmer uncovered 4 to 6 minutes, stirring occasionally, until hot.

Serve over pasta. Top with basil and Parmesan cheese.

• Source:

Grilled chicken breasts can be used instead.

Crusty whole wheat rolls would make a nice accompaniment to this pasta dish.

You can purchase frozen chicken breasts that are already flattened--usually they are smaller in size than the fresh ones.

Cocada . . . Easy Coconut Bark

Reminds me of coconut macaroons!

So easy . . . two ingredients!

Looks like you slaved away in the kitchen :)

Recipe courtesy of Marcella Valladolid
The Food Network
SHOW: The Kitchen
EPISODE: Fresh New Food Ideas

Ingredients

• Nonstick cooking spray, for spraying baking dish
• 5 1/2 cups (one 14-ounce bag) sweetened shredded coconut
• 1/2 cup sweetened condensed milk

Directions

Preheat the oven to 350 degrees F. Spray a 13-by-9-inch baking dish with nonstick cooking spray.

Mix the coconut and condensed milk in a bowl until well combined. Spread the mixture evenly in the prepared baking dish. Bake until the coconut is completely browned with dark and crispy edges, about 20 minutes.

Cool slightly, then cut into squares. Serve warm or at room temperature.

Slow Cooker Garlic Chicken

Doesn't that chicken look awesome?  Reminds me of the yummy rotisserie chicken we buy at the grocery store.

How can you go wrong with 40 garlic cloves, white wine and cognac cooked in the slow cooker until it is about to fall off the bone?  I look forward to making this chicken!

The photo and recipe courtesy of Betty Crocker.

Ingredients

• 1/2 cup reduced-sodium chicken broth 
• 3 tablespoons dry white wine 
• 2 tablespoons cognac 
• 1 1/2 teaspoons extra-virgin olive oil 
• 1 1/2 teaspoons butter 
• 1 whole chicken (3 to 3 1/2 lb), skin removed, cut into 8 pieces 
• 1/4 teaspoon salt 
• 1/8 teaspoon freshly ground pepper 
• 40 cloves garlic (about 4 whole heads), peeled 
• 2 teaspoons fresh thyme leaves 
• 4 teaspoons chopped fresh parsley, if desired

Directions

Spray 4-quart slow cooker with cooking spray. In small bowl, stir broth, wine and cognac; set aside. 

In 12-inch nonstick skillet, heat oil and butter over medium-high heat. 

Sprinkle chicken pieces evenly with salt and pepper. Add to skillet; cook 5 minutes, turning once, until golden. Place chicken in slow cooker.

Add garlic to drippings in skillet; cook over medium heat 1 minute, stirring constantly, until garlic begins to brown. 

Stir in broth mixture, scraping skillet to loosen brown particles. Boil 2 minutes or until sauce is reduced to about 1 cup. 

Pour sauce over chicken. Sprinkle with thyme.

Cover; cook on Low heat setting 4 hours or until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F). Garnish with parsley.

Cheese and Bacon Stuffed Mushrooms

Stuffed mushrooms is one of my favorite appetizers to serve at parties.  I like serving a variety of stuffed mushrooms, so I'm always looking for promising recipes.

This recipe is quick and easy, with lots of room for variations.  Isn't everything better with cream cheese?

Ingredients

• 12 large fresh mushrooms (1 lb.)
• 4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA® Cream Cheese, softened
• 1 clove garlic, minced
• 4 slices Oscar Mayer® Bacon, cooked, crumbled
• 1/2 cup KRAFT® Shredded Sharp Cheddar Cheese
• 1 tablespoon chopped fresh parsley

Directions

HEAT oven to 350°F.

REMOVE stems from mushrooms; discard or reserve for another use.

MIX remaining ingredients; spoon into mushroom caps. Place, filled-sides up, in shallow baking dish.

BAKE 18 to 20 min. or until heated through. Yield: 12 servings.

• Originally published as Cheese 'n Bacon Stuffed Mushrooms Provided by Philadelphia® Cream Cheese Cheese 'n Bacon Stuffed Mushrooms Recipe photo by KRAFT

Crescent Chile Rellenos

The Captain and I love snacky stuff and this recipe looks perfect for the type of snacks we like!  Great for those times we are craving mexican type foods.

I'm always looking for ways to make a new recipe with variations and this one is no different . . . I'm thinking simple ham and cheese finger food!  Great lunch idea with a salad!

Another great recipe from Pillsbury.com!

• prep time 25 min
  total time 40 min
  ingredients 7
  servings 3

Ingredients

• 2 cans (4 oz each) whole green chiles, drained
• 2 tablespoons yellow cornmeal
• 4 oz hot pepper-Monterey Jack cheese, cut into 6 strips
• 4 oz Cheddar cheese, cut into 6 strips
• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• 1 egg, beaten 
• 3/4 cup taco sauce, if desired

Directions

Heat oven to 375°F. Cut each green chile lengthwise along one side; open chiles and pat inside and outside dry with paper towel. Coat all sides of each chile with cornmeal. Place 1 strip of each cheese in each chile; close chile (edges of chiles may not meet over cheese). Set aside.

Unroll dough and separate into 2 long rectangles; press each into 15x5-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 3 squares.

Place 1 cheese-filled chile diagonally on each square. Bring sides of dough up over chile; pinch firmly to seal.

Fold down top; pinch to seal. Firmly pinch bottom point together to seal; place seam side down on ungreased cookie sheet. Brush tops with egg.

Bake 12 to 14 minutes or until golden brown. Meanwhile, heat taco sauce. 

Immediately remove rellenos from cookie sheet. Serve warm with warm taco sauce for dipping.