Mexican Sweet Corn Cake

 

Mexican sweet corn cake is a copycat of a side that used to be served at Chi-Chi's Mexican Restaurant.  I never tried them, but they sound delicious and I'd love to try them.  Make these to go with one of your favorite texmex meals.

This recipe was posted by Tara at unsophisticook.com.  Click here to go to the very informative recipe page.  Check out her awesome website with lots of recipes while you are there.  I'm a subscriber and love it!

Picadillo

 

Picadillo originated in Spain to use up leftover meat and later brought to the New World by explorers.  The Cuban people made it a part of their culinary tradition (as well as other latin countries).  In Tampa, back in the day, the Spanish, Cuban and Italian people were an integrated community and learned to cook the meals of the others.  I guess you could call it Ybor City food.  I was so lucky to grow up with all that awesome food!

Picadillo is one of those meals I grew up on and reminds me so much of my nana.  I was always fascinated watching her cook, would stand next to her so close that she would almost step on me.  The smell of Picadillo takes me back to that kitchen with her.

It must be eaten on white rice!

This recipe was written for a large family.  I have to figure out how to adapt it to a meal for one.

Ingredients

4 lbs. of ground sirloin or round
1 large chopped onion 

1 large chopped green bell pepper
8 large cloves of garlic crushed
2 1/2 8 oz. cans tomato sauce
extra virgin olive oil (little to brown meat)
1-1/2 tsp oregano
3-4 tbsp large capers with some of the juice 
28 sliced stuffed olives 
1 small individual box of raisins (I don't always use this)
3 large bay leaves

Instructions

Brown the meat in just a small amount of olive oil.

Remove some of the fat. 

Add the remaining ingredients when meat is browned. 

Cover and simmer for 1 hour.

Let it sit about 15 minutes to marinate the flavors before serving. 

Serve over white rice.

Pimento Cheese

 

Source: Victor Caine

Pimento Cheese is one of those things I can eat with a spoon.

It can be used as a base for all kinds of dishes.  Click here for all meals using Pimento Cheese in my blog.

Ingredients

4 ounces cream cheese (softened)

4 ounces diced pimento

2 ounces mayonnaise

8 ounces sharp white Cheddar cheese

Salt & pepper to taste

Instructions

Place cream cheese and mayonnaise in a large mixing bowl and beat at medium speed until thoroughly combined

Add cheddar cheese

Mix till combined

Add pimentos 

Season to taste with salt and pepper

Chicken Alfredo Baked Ziti

Photo source: Gimme Some Oven

Anything Alfredo is good for me!

This recipe looks delicious and easy to make.

For the recipe source page, click here.

 

Stuffed Pizza Bread

The photo says it all.  We make our own version of stuffed pizza bread and love it.  

There is another type of stuffed pizza bread that we make.  Instead of rolling it like a cinnamon roll, we bake the dough flat, like for a regular pizza. 

After the dough is baked and cooled, cut in half.

Make a pocket for stuffing by cutting the bread through the center, leaving the edges intact, like a pita pocket. Stuff with your favorite filling, top with cheese, reheat in the oven until the cheese is melty.

Our favorite filling is broccoli steamed with garlic, mixed with lots of parmesan and mozzarella cheese.  We have made several other versions . . . ham and cheese, turkey and cheese, italian sausage with peppers, onions, cheese and the traditional pizza ingredients . . . we love them all. Fillings can be made of anything that you love.  Even plain ole cheesy bread is awesome!

Either way you stuff your pizza, they make awesome appetizers, snacks or a meal. It is an excellent appetizer to take to a party.

The following recipe comes from The Italian Dish (link follows recipe).  Visit their website for more photos of the method for the pictured version of stuffed pizza bread.

Stuffed Pizza Bread
makes 2 loaves of pizza bread

You can make the dough the day before, let it rise and then refrigerate it.  Bring it to room temperature before proceeding with the recipe.  For the tomato sauce, just use whatever you like for pizza sauce. You can use a good canned tomato sauce, tomato puree, pizza sauce or even a marinara sauce if you want. Because you are using instant yeast, there is no need for a proofing step.

Ingredients:

For the dough:
1½ cups warm water
1 teaspoon instant (fast acting) yeast, like Rapid Rise
½ teaspoon sea salt or kosher salt
1 tablespoon extra virgin olive oil 
2½ cups flour (I used half AP flour and half bread flour)

For the pepperoni filling:
4 ounces pepperoni
½ cup tomato sauce
3 ounces (about 1 cup) shredded mozzarella

For the sausage filling:
½ pound sausage 
¾ cup diced onion
1 tablespoon extra virgin olive oil
2 garlic cloves, grated
½ teaspoon red hot chili pepper 
salt and pepper
½ cup tomato sauce
6 ounces fresh mozzarella, sliced

For the topping:
1 egg
2 teaspoons poppy seeds (optional) 

Instructions:

Make the dough:  In a large bowl, add the water, yeast, salt and oil.  Blend. Add most of the flour, reserving about ¾ cup.  Blend well.  I like to use my KitchenAid mixer with the dough hook for this.  Alternatively, you can use a heavy wooden spoon. Slowly add the rest of the flour in until you get a dough that doesn't stick to the sides or bottom of the bowl.  Add more flour, by tablespoon, until you get the right texture for the dough - not too dry, but not too sticky.  You can take it out of the bowl and finish it on the counter, kneading it to get the right feel.  

You will know the dough is done when it is not so sticky that it comes off on your hands but when it still feels slightly moist, like Play-Dough.  Put it in a clean bowl that has been sprayed with a little cooking spray or a teaspoon of olive oil.  Cover tightly with plastic wrap and let rise for an hour and a half.  If you are making the dough the day before, just pop it in the fridge at this point. Bring it to room temperature the next day before proceeding.

Line two baking sheets with parchment paper.  In a small bowl, whisk the egg with two teaspoons of water until well blended.  Set aside, along with a pastry brush.

For the pepperoni pizza:  My husband likes the pepperoni to be roasted before I assemble this bread. You don't have to do this, but it's a nice touch because it crisps up the pepperoni.  If you want to do this, just line a baking sheet with foil and roast the pepperoni for about 6 or 7 minutes at 400 degrees F.  Let cool a little.  Lower oven temp to 375 degrees F.

Divide the dough in half.  Roll out one half on a lightly floured surface with a rolling pin to a rectangle, about 15" x 10".  Transfer the dough to a parchment paper lined baking sheet.  Spread the ½ cup tomato sauce on the pizza dough, leaving about an inch perimeter.  Sprinkle the cheese on the sauce and place the pepperoni slices on top.  Fold the ends of the rectangle in slightly and then roll up the long end of the rectangle, forming the loaf.  Try to keep the loaf seam side down.  Brush with some of the egg wash and sprinkle 1 teaspoon of poppy seeds on top. 

For the sausage pizza:  Brown the sausage in a fry pan.  Remove the sausage and drain if there is a lot of fat, but don't wipe out pan.  Fry the onions in the oil gently until soft, about 5 minutes.  Add the garlic and fry for about one more minute.  Add the sausage, a little salt and pepper to taste and the chili pepper.  Blend well and allow to cool a little.

Roll out the other half of the dough on a lightly floured surface with a rolling pin to a rectangle, about 15" x 10". Transfer the dough to a parchment paper lined baking sheet.  Spread the ½ cup tomato sauce on the pizza dough, leaving about an inch perimeter.  Lay the mozzarella slices on top and then the sausage mixture.  Fold the ends of the rectangle in slightly and then roll up the long end of the rectangle, forming the loaf.  Try to keep the loaf seam side down.  Brush with some of the egg wash and sprinkle 1 teaspoon of poppy seeds on top. 

Bake the loaves about 25 - 30 minutes at 375 degrees F until golden brown on top. 

Let sit for 5 minutes before slicing and serving. 

Photo and Recipe Source: The Italian Dish

Sizzling Shrimp Stir Fry

This recipe covers two of my favorite type of meals . . . shrimp and Chinese stir fry.

Mr. Food.com continues to provide the absolute best recipes ever.

Click here to go to the recipe source page and do yourself a favor and check out all the awesome recipes on the website.

Churro Cheesecake

 

Photo source: The Recipe Critic

Another recipe to add to my cheesecake collection!

I think in another life I owned a bakery that specializes in cheesecake.  They are my favorite!  There was a time when everyone got a gift of some type of cheesecake for special occasions.  Cheesecake type of desserts are what I always bring to a party.

I can't wait to try this recipe to see if it really tastes like a churro, which is another one of my favorite dessert snacks.  They look more like cheesecake bars than cheesecake, but that won't stop me from making it!  Actually, I prefer cheesecake bars to take to a party.

Click here to go to the recipe from The Recipe Critic.

Freezer Maintenance

Organize Your Freezer Like A Pro

Freezer Maintenance is a problem for me despite my best intentions.  Once it is a mess, I don't know where to start, but I'm hoping these videos and links to informative articles will be helpful to achieve freezer organization.  

I'll add more links and videos as I find them.

Free Printable Freezer Inventory Sheets

The Best Way To Keep Trace Of What Is In Your Freezer

The Absolute Best Way to Organize Any Freezer (and Keep It That Way, Once and for All)

The Ultimate Freezer Organization Guide

Pecan Pie Cheesecake

 

Cheesecake is my go-to dessert for any special celebration.  This Pecan Pie Cheesecake may become my new favorite cheesecake version.

Description from Maria's Mixing Bowl:

"Rich, creamy, and packed with warm fall flavors, this Pecan Pie Cheesecake is the ultimate dessert. With a cinnamon graham cracker crust, velvety cheesecake center, and gooey pecan topping, it’s perfect for holidays, gatherings, or anytime you’re craving something indulgent."

Click here to go to the recipe at Maria's Mixing Bowl.  Subscribe to her newsletter for more great recipes.

Your Guide to Rotisserie Chicken: Meals, Storage, and More

 

Rotisserie chicken has become a convenient and economical way to quickly prepare delicious meals.  It is widely available at grocery stores.  You can also make roasted chicken at home.  A good idea is to set time aside to make a couple of roasted chickens to have ready as needed.  Make them, cut them up and freeze them is a smart thing to do.

Check out Mary Hunt's informative article on everything you need to know about rotisserie chickens from her blog Everyday Cheapsake.  

Click here to go to the article.  While you are on her blog, subscribe to her newsletter . . . you will be glad you did.  I've been subscribed for many years and is one of my favorite blogs.

Broccoli Cheese Rice Casserole

 

Love rice casseroles and this one is fast, healthy and easy!  Perfect for vegetarians . . . I could make this a whole meal.

Check out this recipe and more from The Seasoned Mom on You Tube or her blog.

Homemade Waffles

 

Who doesn't love waffles?  Not only are they a delicious breakfast,  but everything you need to make them are probably already in your pantry.  Fast and easy!

Blair has all kinds of information about waffles on her page.  Check out her informative blog for lots of homemade meals and more. 

Source . . . click on the source link for the recipe.

Check out The Seasoned Mom on You Tube here.

Caramel Apple Crumble Pie

Anything with caramel and apples gets my attention!  

The only think I would change is using lard, I just think it is way too unhealthy.  I would replace it with Crisco.

This recipe has been in my recipe collection for decades that I got from a newspaper or magazine.

Enjoy!

Ingredients

½ cup Rolled oats
¼ cup Brown sugar
¼ cup All-purpose flour
¼ cup TENDERFLAKE® Lard, cubed
½ tsp Cinnamon
½ tsp Nutmeg
Pinch of salt
1 can Apple Pie Filling
1/3 cup Ready prepared caramel sauce
1 TENDERFLAKE® Perfect Pastry for a 9-inch (23 cm) pie shell



Ingredients for Pie Shell:

2 cups Cake and pastry flour OR
1¾ cups All-purpose flour
¾ tsp Salt
¾ cup TENDERFLAKE® Lard
4 to 6 tbsp Cold water



Directions

PREHEAT oven to 400°F (200°C).

PREPARE pastry shell following these easy steps:

MIX together flour and salt.

CUT in lard with pastry blender or two knives until mixture resembles coarse oatmeal. Gradually add water to mixture. Add only enough water to make dough cling together.

GATHER into a ball and divide into two portions.

ROLL out each portion on lightly floured surface. If dough is sticking, chill ½ hour.

TRANSFER dough to pie plate. Trim and flute shells or crust.

COMBINE the oats, ¼ cup brown sugar, flour and TENDERFLAKE® Lard in a mixing bowl. Work the ingredients by hand until a rough crumble is achieved. Set aside.

GENTLY fold ¼ cup brown sugar and spices into apple pie filling. Pour the apple mixture into pie shell and spread evenly.

DRIZZLE caramel sauce over the pie filling. Top with the oat crumble mixture.

BAKE in preheated oven for 20 minutes. 

Lower oven temperature to 375°F(190°C) and continue baking for 25 to 30 minutes or until the top is bubbling and golden brown. 

Allow to cool and serve.

Source:  Maple Leaf Foods Inc. 

Raspberry Cream Danish

 

Puff pastry makes fast and delicious desserts that looks like you spent hours on it.  Raspberries are a delicious fruit and are featured in the cream cheese filling.

This recipe comes from the Mr. Food website . . . one of my favorites!

Holiday Cabbage Casserole

 

Photo source: Mr. Food

In an effort to maintain a healthy food lifestyle, I've recently searched for recipes that utilize vegetables and adapt them toward healthier meals.  This recipe caught my attention since I have been meaning to start using cabbage in my meals.

This recipe comes from the Mr. Food website, which is one of my favorites.

Smothered Pork Chops in Slow Cooker

 

These pork chops look delicious . . . bring on the mashed potatoes!

Check out Kitchen Sanctuary for more awesome recipes.

9 Chicken Casseroles

Many of these recipes are chicken-a-la-kingish and since that is one of my favorite meals, I can't wait to try some of these recipes.

If you like these recipes, consider subscribing to Jennifer's You Tube Channel, Cook Clean Repeat . . . you will love it.  It is one of my favorites and I highly recommend it!

13 Ways to Use Crescent Roll Dough (Chicken Dumplings, Donuts & More)

 

Nicole has several videos on YouTube about using Crescent Roll Dough and Pizza Dough that are fast and easy, but more importantly, they look delicious.  I plan on trying them soon since it looks like it will be easy to adapt to cooking for one person.

I have subscribed to her YouTube Channel and love most of those recipes.  Subscribe here.

https://www.allrecipes.com

Olive Garden Chicken Alfredo Spaghetti Pie-Copycat Recipe

 

I love Olive Garden but never had this dish.  

For sure I will be trying this recipe.

Love the blog Clarks Condensed which covers so much more than recipes.  Check it out!

Click here for the source recipe page.

Red Beans and Rice

 

Photo source: Lana's Cooking

Anything beans and rice is ok with me!

I'm not sure about the tomatoes, but I will trust Lana and at least try it.

Check out her blog . . . click here for the recipe page.