Nutty Mexican Cornbread

Posted by admin
Categorized Under: All Recipes, Baking, Brunch, Budget Recipes, Mexican/TexMex, Side Dishes, Southern, Southwestern
Dated: 28 May 2009
Comments: 0

nutty_mexican_cornbread

 

  • 1 ½ cups cornmeal
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 1 (14-ounce) can cream-style corn
  • 1 cup sour cream
  • 2/3 plus 2 tablespoons cup Kinloch Plantation Pecan Oil
  • 2 jalapeno peppers, seeded and chopped (optional)
  • ¼ cup roasted pecan pieces
  • ½ cup finely chopped onions
  • ¼ cup finely chopped red and yellow bell peppers
  • 8 ounces grated cheddar cheese
  • 4 bacon slices

     

Preheat the oven to 375 degrees. Combine the cornmeal, baking powder, and salt in a large mixing bowl.  Stir to mix.  Add the eggs, corn, sour cream, 2/3 cup of the pecan oil, jalapenos, pecans, onions, bell peppers, and cheddar cheese. Stir to mix well.

 Add the remaining 2 tablespoons pecan oil to a 10-inch ovenproof skillet.  Arrange the bacon slices in the bottom of the skillet and heat over a medium-high heat.  When the bacon just begins to sizzle, pour the cornbread mixture into the skillet and transfer to the oven.

 Bake until golden brown, about 40 minutes.  Remove from the oven and cool for a few minute before cutting into wedges to serve.

 

Makes 8 servings

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Homemade Granola

Posted by admin
Categorized Under: All Recipes, Breakfast, Brunch, Budget Recipes
Dated: 21 May 2009
Comment: 1

home_made_granola_recipe1

Summary: Recipe courtesy Molly Fowler, The Dining Diva

Ingredients

Makes about 9 Cups

  • 6 Cups Old Fashioned Rolled Oats
  • 1 Cup Wheat Germ
  • 1 Cup Sweetened Shredded Coconut
  • 1 Cup Sliced Almonds
  • 1/2 Cup Brown Sugar
  • 1/2 Cup All Bran Cereal
  • 1 tsp Ground Cinnamon
  • 1/2 Cup Canola Oil
  • 3/4 Cup Honey

Instructions

Preheat oven to 300°.In a large bowl, stir together the oats, wheat germ, coconut, almonds, brown sugar, All Bran, and cinnamon. In a small saucepan heat the oil and honey together until it boils. Pour over the dry ingredients and mix well. Toast in oven on a large baking sheet or in a roasting pan, stirring frequently. This takes about 30 minutes. Be sure and stir about every 10 minutes. Cool. Store in a tightly covered container.

Meal type: breakfast

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Quiche with Bacon, Swiss Cheese and Chives

Posted by admin
Categorized Under: All Recipes, Breakfast, Brunch, Casseroles, French
Dated: 8 May 2009
Comments: 0

Recipe: Quiche with Bacon, Swiss Cheese and Chives

Summary: Recipe courtesy Molly Fowler, The Dining Diva

Ingredients

  • Ingredients
  • 1/2 lb Bacon, cooked crisp, drained and crumbled
  • 2 Cups Swiss Cheese, divided
  • 3/4 Cup Sliced and chopped mushrooms
  • 1 Tbsp Snipped fresh Chives
  • 5 Eggs
  • 1/4 Cup Mayonnaise
  • 1 Cup Heavy Cream
  • 1 tsp Cavendar’s seasoning

Instructions

Preheat oven to 350°. Put pie crust in a 9-inch pie plate, or removable bottom tart pan. Spread 1 cup Swiss cheese over the bottom of the crust, top with bacon, mushrooms, and chives, then add second cup of cheese. Beat together the eggs, mayonnaise, cream and seasonings. Pour over ingredients in the pie crust. Bake one hour or until set. A table knife inserted in the center will come out clean. Let quiche cool 10 minutes before slicing and serving.

Meal type: brunch

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Breakfast Parfaits

Posted by admin
Categorized Under: All Recipes, Breakfast, Brunch, Budget Recipes, Desserts
Dated: 8 May 2009
Comments: 0

parfait

Recipe: Breakfast Parfaits

Serves 6

Summary: Recipe Courtesy of Molly Fowler, The Dining Diva

Ingredients

  • 1 Cup Homemade Granola
  • 3 Cups Plain Yogurt
  • 2-3 Cups Sweetened fresh seasonal fruit or berries

Instructions

To assemble: In parfait glasses or wine glasses, spoon in ¼ cup yogurt, 2 Tbsp granola, then top with some fruit.  Repeat layers. These can be assembled 2 hours ahead, and stored in the refrigerator until serving time.  Garnish with a mint leaf if desired.

Meal type: breakfast

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