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2 large eggs
1 t. garlic powder
1 t. cumin
1 t. kosher salt
1/4 t. freshly ground black pepper
1 large zucchini, grated, not drained
1 large Melissa’s shallot, diced
1 Melissa’s pickled jalapeño, diced, seeds removed
1 14.25-oz. can corn, drained
1 15-oz. box Famous Dave’s Original Recipe cornbread mix
1 c. shredded cheddar cheese
1 c. shredded Monterey Jack cheese
Preheat oven to 350°. Spray an 8” x 8” glass baking dish with PAM; set aside.
In a large mixing bowl whisk together eggs and seasonings. Stir in zucchini, shallot, jalapeño, corn, cornbread mix, and the cheddar cheese. Blend thoroughly to moisten all ingredients, but do not over mix. Turn out into prepared baking, smooth top, dish and top with the shredded Monterey Jack cheese. Bake for 50-55 minutes until the top is golden.
Serve with soup, stew, chili, or devour it all on its own. It’s
great with a drizzle of hot honey.
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2 T. olive oil, divided
1 c. Italian breadcrumbs
4 6-oz. filet mignons
2 T. butter
11⁄2 t. Melissa’s minced garlic
4 oz. sliced mushrooms
2 T. flour
1 c. chicken stock
¼ c. dry white wine
1 T. freshly squeezed lemon juice
1⁄8 t. salt, to taste
1⁄8 t. freshly ground black pepper, to taste
¼ c. heavy cream
4-6 ounces provel cheese*, room temperature
Preheat oven to 400°F. Rub steaks with 1 T. oil, dredge in breadcrumbs, and sprinkle with steak seasoning; set aside for 5 minutes.
Heat remaining tablespoon of oil in a 12” oven-safe non-stick skillet over medium/high heat until oil is shimmering. Place steaks in skillet and cook until well browned, about 3 minutes. Flip steaks and brown reverse side for about 3 more minutes.
Leave steaks in pan, place in oven and roast until meat registers 120° to 125° (for medium rare), 4-7 minutes.
While steaks are cooking place a sauté pan over medium-low heat, add butter. When butter melts, add garlic; cook just until it becomes fragrant, about 90 seconds. Add mushrooms; cook 1 minute. Sprinkle in flour; cook, stirring, for 2 minutes.
Gradually stir in chicken stock, wine, and lemon juice; add salt
and pepper to taste. Bring to a low boil and cook until thickened, 2 to 3
minutes. Stir in heavy cream. Remove sauce from heat; set aside and keep warm.
Place each steak on a serving plate and cover with one-fourth of the provel; cover with warm sauce and serve immediately.
*This is a St. Louis thing. IYKYN. You can substitute provolone.
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This post is linked to: Tablescape Thursday
It takes a talented bartender to produce the five layers that this fabulously good tasting dessert cocktail is supposed to have. I wasn’t so lucky. My numerous attempts nearly put me into a stupor, so I figured that I should be satisfied with just three. The ingredients are placed into the cup (or tall, heat-resistant shooter glass, if you prefer) in the order listed. Even slowly drizzling the espresso down the side, I couldn’t get it to layer with the Licor 43 no matter how hard I tried. It’s well worth making no matter how it turns out. Serve it on a saucer with a dessert spoon so that the imbiber can give it a good stir before savoring each sip. It’s dessert in a cup.
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Levain Bakery Oatmeal Raisin Cookies Copycat
1 c. cold butter, cubed
1 c. + 2 T. brown sugar
½ c. granulated sugar
2 large eggs
½ c. cake flour
2 c. all-purpose flour
1½ c. rolled oats
1 t. cornstarch
¾ t. baking soda
½ t. salt
½ t. cinnamon
1½ c. raisins
1 c. chopped walnuts
Preheat oven to 410°F.
In the work bowl of a stand mixer cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.
Add cake flour, all-purpose flour, oats, cornstarch, baking soda, salt, and cinnamon, and stir until combined. Stir in raisins and walnuts.
Chill dough for 15 minutes.
Using an ice cream scoop, place six portions of dough on a lightly colored cookie sheet. Lightly press on top of dough to flatten and smooth.
Bake for 9-11 minutes or until golden brown on the top. Let rest for at least 10-15 minutes to set before moving to a wire rack to cool completely.
Yield: 18 cookies
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*Recipe coming soon!
As an Amazon Associate I earn from qualifying purchases.
This post
is linked to:
Tablescape
Thursday
It’s important, if the color is of great concern to you, that you use cranberry juice as opposed to cranberry juice cocktail. Cranberry juice cocktail does not have the depth of color that cranberry juice does. If that’s all that you have on hand, and find that your cocktail is more blue than you’d like, you can add a few drops of red food coloring until you get the color that you desire. As always, pin the top photo, and you’ll have the recipe forever.
1 T. olive oil
10 oz. warm water
2 Melissa’s pickled jalapeños, seeded and chopped
1 c. shredded sharp cheddar cheese
3 c. bread flour
¾ t. salt
1/8 t. Old Bay seasoning
1 T. sugar
2½ t. Bread Machine yeast
Place ingredients into the work bowl of your bread machine (I
have this one.) in the order
suggested by the manufacturer. (I have listed the ingredients in the order
suggested by mine.) Set machine on “dough” setting and press “start.” When machine has completed the dough making process (usually 90
minutes), place dough in greased 9” x 5”
loaf pan; let rise until doubled, 45-60 minutes. Bake at 350°F for 25-30
minutes.
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Lobster Grilled Cheese
1 6-oz. lobster tail, diced
2-3 T. butter
2 T. garlic paste
Fresh chopped parsley
Jalapeno Cheese Bread
2 slices Havarti cheese
2 slices smoked Gouda cheese
Place a medium-size pan over medium high heat. Add butter and garlic paste. Once the butter has melted down and blended with the garlic paste, add diced lobster meat. Season to taste with Old Bay seasoning and parsley.
After your lobster has finished cooking, set mixture aside.
Place two slices of bread into a
heated pan with a bit of melted butter, placing two slices of Havarti cheese on
one half and two slices of smoked Gouda on the other. Then place reserved
lobster mixture on top of one piece of bread, topping with the remaining piece.
Toast until golden brown and cheese is melted.
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