Might Have Missed Monday: Corn and Cheddar Waffles

Re-posting this recipe reminds me that I haven't made waffles in a very long time!  These were a winner with the kids!  They of course love corn, so that helps.  Breakfast for dinner is such an easy, quick, and sure-to-please everyone dinner in our house.  You can keep this a meat-free meal by serving with some fruit, or like I always do, cook up some bacon or sausage to serve with!

Corn and Cheddar Waffles
recipe from All You, August 2011

Cook Time: 7 Minutes
Prep Time: 10 Minutes

Ingredients:
1 cup all-purpose flour
1/2 cup yellow cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 1/2 cups milk
1 large egg
4 tablespoons unsalted butter, melted and cooled
1 cup fresh corn kernels (from 1 large ear) or 1 cup frozen corn kernels, thawed
1 cup grated Cheddar

Directions:
1. Preheat oven to 200ºF and preheat waffle iron. In a large bowl, whisk together flour, cornmeal, baking powder, salt and sugar. In a glass measuring cup, whisk together milk, egg and butter. Pour milk mixture into flour mixture and stir until just combined. Fold in corn and cheese.

2. Mist waffle iron with cooking spray. Pour batter onto grates and spread to edges with a spatula. Cook until waffles are golden, 5 to 7 minutes. Transfer to a plate, loosely cover with foil and keep warm in oven. Repeat with remaining batter, misting grates with cooking spray before each new batch.

Family Rating: 2 thumbs up.

This post is being shared at:
Tasty Tuesdays @ 33 Shades of Green
Totally Tasty Tuesdays @ Mandy's Recipe Box
Show Me What you Got Linky Party @ Our Delightful Home

Might Have Missed Monday: Cinnamon Roll Sugar Cookies

It's Monday again, so I'm sharing another recipe post from my blog that my family enjoyed a lot that you may not have seen.  I made these cookies last December right before Christmas.  This recipe makes a ton of cookies so I was able to use one batch for both my supper club cookie exchange and for a friend's annual Christmas party cookie competition.  Unfortunately, these cookies didn't place in the competition......but I think it's just because they weren't really "Christmasy."  Taste-wise my family loved them and they'd get a 2 thumbs up.  However, when I made them the dough was a bit sticky and hard to work with.  Luckily, my more patient husband helped me with them. So based on work involved and difficulty I gave them a 1 1/2.  I'd definitely make these again though.
 

Cinnamon Roll Sugar Cookies
recipe from Picky Palate

Yield:  approximately 6 dozen

Ingredients:
2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
1 1/2 Tablespoons ground cinnamon, divided

Frosting:
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing

Directions:
1. In a mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.

3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough placing pieces onto a parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve.

Family Rating: 1 1/2 thumbs up.

This post is shared at:
Manic Monday Party @ Bobbi's Kozy Kitchen
Tasty Tuesdays @ 33 Shades of Green
The Bulletin Board @ Mrs. Happy Homemaker
Totally Tasty Tuesdays @ Mandy's Recipe Box

Might Have Missed Monday: Fish Tacos with Honey-Cumin Slaw and Chipotle Mayo

Here's another recipe that you "might have missed" from my first year of blogging.  My family loves tacos.  I don't make fish as much as I'd like, probably because I try to limit my trips to the grocery store, and I only make fish the day I buy it.  Seeing these again though reminds me of how tasty they were.  I may have to make these again soon, since it's been over a year since I first made them.  I know the ingredient list is a little scary (i.e. long!).  And this does take a little time to prepare, with the breading and frying of the fish, prepping the mayo, making the sauce, etc.  However, it is really tasty!  I ended up brushing the honey-cumin sauce on the fish for the kids, but didn't give them the slaw or mayo. It definitely had too much a kick for them. They both ate all of their tacos and my daughter even asked, "Mmm, what's this tangy, sweet sauce?" I served this with yellow rice and frozen, steam-in-a-bag veggies.

Fish Tacos with Honey-Cumin Slaw and Chipotle Mayo

recipe from allrecipes.com by SCAREY76

Ingredients:
1 pound tilapia fillets, cut into chunks
1/2 cup fresh lime juice
1/3 cup fresh lime juice
2 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon ground cumin
1/2 cup mayonnaise
2 chipotle chilies in adobo sauce
1 tablespoon adobo sauce from chipotle peppers
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/3 cup all-purpose flour
2 eggs, lightly beaten
2 cups panko crumbs
salt and ground black pepper to taste
1 cup vegetable oil for frying
2 cups 3 color coleslaw blend
1 cup minced fresh cilantro leaves
8 (7 inch) flour tortillas, warmed

Directions:
1.Place the tilapia chunks in a flat dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.

2.Meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, vegetable oil, and ground cumin a small bowl. Set aside until needed.

3.To make the chipotle mayonnaise dressing, place the mayonnaise, chilies, adobo sauce, 1/4 teaspoon salt, and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.

4.To bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. Season the fish with salt and pepper to taste. Dip the fish pieces first in the four, coating evenly, and shaking off any excess. Dip next in the eggs, and last in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate.

5.To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil to 365 degrees F (185 degrees C) over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce.

6.Mix the coleslaw and cilantro together in a bowl. Reserve 1/4 cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly with the dressing.

7.Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotle mayonnaise dressing. Divide the fish between the tortillas. Top with the cilantro coleslaw.

Family Rating: 2 thumbs up!

This post is being shared at:
Totally Tasty Tuesdays @ Mandy's Recipe Box
Tasty Tuesdays @ 33 Shades of Green
Back for Seconds Social Link Party @ Back for Seconds
Wednesday Whatsits @ White Lights on Wednesdays

Might Have Missed Monday: Sweet Potato Chicken Curry

Here's another recipe that you "Might Have Missed."  This is a recipe that my husband, The Weekend Chef, made last November.  From my original post, I remember that I did not read this recipe in its entirety before I had my husband start making this at 6:30 at night.  It takes some time and is not a weeknight meal.  However, it's hearty and tasty! It does have a little "kick" to it and because he started it so late, the kids did not eat this, but we really enjoyed it!

Sweet Potato Chicken Curry
recipe from Cooking Light, November 2009

Ingredients:
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
1 bay leaf
1 1/2 teaspoons olive oil
1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
1 1/2 cups vertically sliced onion
1 1/2 teaspoons minced peeled fresh ginger
2 garlic cloves, minced
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
2 cups (1/2-inch) cubed peeled sweet potato
3/4 cup canned chickpeas, rinsed and drained
1/2 cup frozen green peas
1 tablespoon fresh lemon juice

Diretions:
1. Combine curry powder, coriander, turmeric, salt, black pepper, red pepper, and bay leaf in a small bowl.

2. Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; sauté 5 minutes or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally. Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry powder mixture; cook 2 minutes, stirring constantly. Add broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in potato and chickpeas. Cook, uncovered, 30 minutes. Add peas; cook 5 minutes or until thoroughly heated. Remove from heat; stir in lemon juice. Discard bay leaf.

Mommy & Daddy Rating: 2 thumbs up!

This post is being shared at:
Manic Monday @ Bobbi's Kozy Kitchen
Mangia Mondays @ Delightfully Dowling
The Bulletin Board @ Mrs. Happy Homemaker
Tasty Tuesdays @ 33 Shades of Green
Totally Tasty Tuesdays @ Mandy's Recipe Box
Show Me What You Got @ Our Delightful Home

Might Have Missed Monday: Onion Tart

This was a recipe that I made for my husband and I over a year ago, knowing that the kids wouldn't eat it.  It was really good and I wanted to share it with you in case you might have missed it.

Onion Tart
Recipe adapted from Cooking Light, April 2011

Ingredients:
1 tablespoon olive oil
2 large sweet onions
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
1/4 cup (1 ounce) crumbled reduced-fat feta cheese
1/4 cup (1 ounce) shredded reduced-fat Swiss cheese
1 large egg, lightly beaten

Directions:
1. Preheat oven to 425°.

2. Heat oil in a skillet over medium-high heat. Add onion, salt, and pepper; cook 25-30 minutes, stirring occasionally.

3. Roll dough out on a parchment paper-lined baking sheet. Sprinkle feta cheese in center, leaving a 1 1/2-inch border; top with onion. Sprinkle with Swiss cheese. Fold piecrust border up and over onion mixture, pleating as you go, leaving a 6-inch-wide opening. Combine egg and 2 tablespoons water; brush over dough. Bake at 425° for 25 minutes or until golden. Cool for 10 minutes.

Mom & Dad rating: 2 thumbs up!

Might Have Missed Monday: Libby's Pumpkin Cranberry Muffins

Here's a muffin recipe that I made last November that we enjoyed a lot. 

I saw this recipe, which was originally for a bread and decided to make muffins instead. I halved the recipe, only making 12 muffins. I prefer to make muffins because I can freeze some and they make for a quick, easy breakfast on a busy morning. I also used dried cranberries instead of fresh. Next time, I would definitely try to use fresh cranberries. The dried cranberries that I used had an overly sweet taste.

Libby's Pumpkin Cranberry Muffins
recipe adapted from: Very Best Baking

Ingredients:
1 1/2 cups all-purpose flour
2 1/2 teaspoons pumpkin pie spice
1 teaspoons baking soda
3/4 teaspoons salt
1 1/2 cups granulated sugar
1/2 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
2 eggs
1/2 cup vegetable oil
1/4 cup orange juice
1/2 cup dried cranberries

Directions:
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour 12 muffin pan or use liners.

2.Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into muffin pan.

3.Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely

Family Rating: 2 thumbs up!

Might Have Missed Monday: Potato and Blue Cheese Gratin

These potatoes are AMAZING! They are so simple to make but so good that I had to share them on "Might Have Missed Monday."  I posted this recipe last November.  However, I have made these numerous times.  They are a great side with steak and the kids love them (minus the blue cheese for my daughter.)

Potato and Blue Cheese Gratin
Gourmet, December 2005

Tender, rich, and browned on top, this easy potato gratin gets loads of flavor from a very minimal amount of blue cheese that is added at the last minute.

Ingredients:
1 1/2 lb medium yellow-fleshed potatoes
1 cup heavy cream
1 garlic clove, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup crumbled blue cheese (1 oz)

Directions:
Put oven rack in upper third of oven and preheat oven to 425°F.

Peel potatoes and slice 1/8 inch thick, then toss with cream, garlic, salt, and pepper in skillet. Cover with foil and roast until potatoes are very tender, about 25 minutes. Remove from oven and preheat broiler. Remove foil and sprinkle potatoes with cheese. Broil until top is browned, 2 to 3 minutes.

Family Rating: two thumbs up! The kids loved these!

This recipe is shared at:
Mangia Mondays @ Delightfully Dowling
Manic Monday Party @ Bobbi's Kozy Kitchen
The Bulletin Board @ Mrs. Happy Homemaker

Might Have Missed Monday: Cannoli French Toast

I have recently started re-posting some of our family's favorite recipes from the past year, in case you "might have missed" them.  I had posted this November 11, 2011.  Our family, especially the kids, love breakfast-for-dinner.  It allows me to make some of the casseroles and breakfast type foods that require too much time and effort for me to make in the mornings.  To me, the best part of a cannoli is the inside, so I enjoyed this too!  It's almost too good to be dinner......more like dessert!  This was definitely a winner for us all!  As I'm writing this I'm thinking I may have to make this again for us soon!

Cannoli French Toast
EveryDay With Rachael Ray, October 2010

Ingredients:
1/4 cup confectioners’ sugar
1 cup ricotta cheese
2 eggs
1/2 cup milk
12 slices sandwich bread

Directions:
1.Sift 1/4 cup confectioners’ sugar into a small bowl, then stir in 1 cup ricotta cheese. In a medium bowl, beat together 2 eggs and 1/2 cup milk. Trim the crusts off 12 slices sandwich bread and, using a rolling pin, roll out the bread to flatten. Add 1 tablespoon of the sweetened ricotta to each slice, fold over and pinch the edges together. (The edges will seal during cooking.) In a large skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Working in 3 batches, dip the stuffed bread slices in the egg mixture and transfer to the skillet. Cook, turning once, until puffed and golden, about 3 minutes. Dust with more confectioners’ sugar before serving.

Family Rating: 2 Thumbs Up!

This post is shared at:
Manic Monday @ Bobbi's Kozy Kitchen
The Bulletin Board @ Mrs. Happy Homemaker
Mangia Mondays @ Delightfully Dowling