The Hungry Apple

I call this Grandma’s Mexican Cornbread for a reason but it has nothing to do with my Grandmother.

Here is the story.  You see, I had this cornbread a few years ago after a funeral. [I didn’t say it was a cheerful story.] Somebody’s, cousin’s, husband’s, grandmother  (how’s that for a family tree?) sent it over to the house of the grieving group.   Since clearly, I know people, see: am probably related to them twice-they call that “double kin”,  I got the recipe.

So to you, when you make this recipe, it will be Someone’s Grandma’s Mexican Cornbread.

To me, the only good thing about a funeral, is the food. People want to make you feel better so they cook their favorite feel good food and bring it on by. Especially in small towns. People in small towns,  in my experience, send the best and greatest amount of food.

I have never been one to enjoy pot luck, unless it was at a funeral because let’s face it, people don’t always practice safe cooking, hand washing or four legged friend discipline-at home.   However, the way I see it, at a funeral,  you have already had a lot of bad things happen recently, so food poisoning can’t be added to the list.

Funeral Logic.

Don’t be confused by this group of ingredients picture. Chicken broth is slick and snuck in for a photo-op but the recipe doesn’t call for chicken broth.

These guys give this cornbread a welcomed kick!

So fold in these

Pour in this

And here’s what you get.

Slather with butter (optional and recommended)

The old lady makes a Carrot Cake worth posting too.

Someone’s Grandma’s Mexican Cornbread

Ingredients: 

2 large eggs

1/3 cup vegetable oil (plus more to oil the skillet)

1 cup cream style corn

1 cup of milk (i used 1%)

1 1/2 cups self rising meal

1/2 medium onion, diced small

4-5 jalapeno peppers, seeded and deveined, finely diced

1 cup sharp cheddar cheese, grated

Instructions and directions:

Heat oven to 350 degrees. Coat cast iron skillet with some oil. Place in the oven.

While the skillet is getting hot, in a large bowl, mix eggs, oil corn, mil and meal. Mix well. Add onion, jalapenos and cheese. Stir to combine.

Carefully remove skillet from the oven and pour in the batter.

Bake for 30-45 minutes.

As Winter winds down, I find myself scrambling to make my favorite cozy meal before Spring and grilling season begins.

Among my favorites are chili’s and spaghetti and this recipe, Shepherd’s Pie. 

Shepherd’s Pie is stew like, satisfying and gives me the warm fuzzies. This  recipe tastes fresh and comes to you just in time for St. Patrick’s day!

 Turkey or lamb would be just as good. You could use any ground meat that you like.

Time for the peas!

Boil your potato cubes and mash them up

Spread your potatoes over the filling in an even layer.

Bake for 15 minutes until bubbling and the gravy starts to creep up onto the potatoes.

This recipe is chock full of savory flavor

And a side of mashed potatoes is built in!

BEST OF LUCK TO YA!

Shepherd’s Pie

ingredients:

1  pound ground sirloin

1 large onion, finely diced

1 carrot, peeled and finely diced

1  (8 ounce) package fresh mushrooms, sliced

2 garlic cloves, minced

1 cup frozen peas, thawed

1 beef bouillon cube

1/2 cup water

1 can beef broth (or sub 1 (14.5 ounce) can petite diced tomatoes-pictured)

1/2 teaspoon salt

1/2 teaspoon dried thyme

1 teaspoon dried parsley

15 twists of  freshly ground pepper

1/4 cup all-purpose flour

2 tablespoons red wine vinegar

2 teaspoons Worcestershire sauce

salt, to tasted

for potatoes: 

2 large Idaho potatoes, peeled and cut into 1 inch cubes

1/4 cup sour cream

4 tablespoons butter

a few splashes of milk

salt, to tasete

instructions and directions: 

In a large nonstick oven proof skillet or dutch oven, brown beef and onion over medium-high heat, stirring often, 10 minutes or until meat crumbles and is no longer pink. Reduce heat to medium and add in mushrooms, carrot and garlic. Stir frequently, about 10 minutes, until mushrooms are tender.

Meanwhile, boil potatoes in a large pot of salted water until potatoes easily break up with a fork. Drain and return to hot pot. With beaters, stir in butter, until melted, sour cream and milk. Season with salt and pepper. Set aside.  (For cheesy potatoes, mix in 1/2 cup of sharp cheddar)

Back to the meat mixture: Stir bouillon, salt, pepper, thyme and  parsley into meat mixture. Add peas . Sprinkle flour over meat mixture. Increase heat to medium-high, and cook, stirring constantly, 1 minute. Stir in water, beef broth (or tomatoes), Worcestershire and vinegar. Reduce heat to medium, and cook, stirring often, 3 minutes or until slightly thickened.  At this time, if you didn’t have an over safe pan-transfer mixture to a lightly greased 3-qt. baking dish or pan. Spoon mashed potatoes evenly over meat mixture, smoothing with back of spoon.

Bake at 400° for 15-20 minutes or until thoroughly heated. Let stand 5 minutes before serving.

After staying out too late Saturday and helping my little brother move Sunday a busy weekend I am always looking for an easy Monday meal.

Read: takes little effort but still eating dinner at home.

Try this one.  Veggie and Cheese Pasta Skillet. One skillet and you’re done.

Saute onion and mushrooms

Add cornstarch, garlic powder, salt, pepper, milk, broth, tomatoes and pasta (i used shells)

Fold in cheese and spinach

One skillet makes for easy cleanup!

Veggie and Cheese Pasta Skillet

ingredients: 

1 tablespoon olive oil

one medium onion, finely diced

8 ounce package, fresh mushrooms

1 tablespoon cornstarch

2 teaspoons garlic powder

1 teaspoon sea salt

15 twists of freshly ground pepper

2 cups small pasta, uncooked (i used shells)

1 can of diced tomatoes

3 cups fresh spinach

1 cup Monterrey jack cheese

1 cup rotisserie chicken (optional)

instructions and directions:

heat oil in a large skillet, saute onion and mushrooms over medium heat until onions are softened and mushrooms have lost most of their water. About 8 minutes.

to the skillet, add cornstarch, garlic powder, pepper, salt, pasta, broth, milk and tomatoes. bring to a boil and simmer on low until noodles are al dente, about 10 minutes.

fold in cheese until it is melted. fold in spinach until wilted. add chicken, if using. season with salt and pepper.

Today Marks my 100th post! Can you believe it? Well, you probably can, since you are not the one who is constantly taking pictures of your food and writing short stories about them. It’s probably gone by rather quickly for you. Still, I can hardly believe it.

I started this blog as a way to document and share my recipes while hoping that my humor doesn’t get lost in translation while people are [hopefully] reading it. Now it has become my favorite hobby. Sure, I liked to cook before but now I REALLY  look forward to entertaining you and making myself seem like a gourmet chef!

Over the past 6 months I have had lots of people tell me that they like to cook but they get discouraged when they fail and they tell me that it must be nice to successfully make so many meals. This is when I know that the facade I am creating is paying off.

In the spirit of full disclosure, I have decided to share my most miserable failures since I started the blog. As you will see I could easily start a blog about failed cooking attempts. It might be funnier but probably a little less useful.

No Yeast Cinnamon Rolls.

Biggest failure to date.

I was so impressed with myself. I woke up early on a Saturday to surprise everyone with a homemade batch of freshly prepared cinnamon and sugar magic. “This Saturday I will not be popping open a can of Pillsbury’s” , I thought to myself. I carefully made the dough and rolled it out. I tucked all the rolls neatly into a pan and before long everyone  in the house was awakened by the smell of freshly baked bread and all the noise I was making with all the dishes I dirtied.

Too bad those bundles of bread tasted like raw dough. They were cooked through but they were so sugary that they made your teeth hurt. Gave a whole new (and very bad) meaning to the term Sweet Roll.

Artichoke Lasagna.

AKA “Noodles with Chicken Broth and Green Clumps”

This recipe sounded promising. A savory lasagna, with no cheese (healthy!) and a homemade roux to make you not miss the cheese. I love artichokes so I though it would be a win for sure.

As I tried to choke it down,  I knew something had gone awry . I actually thought it was o.k.  but 3 other people voted no so I called it a loss.

Cranberry Upside Down Cake

Twas to be the dessert on the night of Angel Hair with Bacon and Egg.  Cranberries were in season and I had never cooked with them. I was trying to impress you guys.  It wouldn’t turn upside down like Martha Stewart said it should either. We had company and I think they ate it to be sweet but it was definitely a fail.

The whipped cream on top was delicious and so the night wasn’t a total loss.

Prosciutto with Grilled Watermelon

Some of the prettiest pictures in blog history. This recipe took prosciutto (salty) watermelon (summery) blue cheese (creamy)  balsamic reduction (a kick) and basil (a burst of freshness) and combined them into a disgusting mess. I was actually sorry that I wasted the ingredients. The watermelon was not good warm. Nothing else mattered after that.

Tofu Stir Fry

I like to think I am diverse so for this recipe I wanted to appeal to the meat substitute fans of the world. I like tofu!  I could never really put my finger on what was so bad about this but it went into the failure column just the same.

Creamy Chicken and Chile Enchiladas

Maybe the sauce just didn’t agree with the whole wheat tortilla and that is what made it taste like the paste in a 3rd grade art project? Whatever it was,  I threw up in my mouth a little.

and last but certainly not least……

Sausage Egg and Cheese “Muffins”

Sure, they tasted o.k. But I think I should have used a different “crust” and I overfilled the cups with egg which resulted in a very dirty oven and 3 very loud smoke alarms.

So, there you have it, my cooking failures.

If nothing else, stay with me for 100 more to find out what else I screw up!

This weekend we celebrated a birthday and this was the request for “cake”.

Obviously this is not a fancy recipe but it is a house favorite and since it is so easy I am sharing with you!

This recipe is not healthy or natural (clearly I am not a salesperson)but it was the request of the birthday haver and I obliged.

It is a treat and that is what birthdays are all about. Yes?

You start off by whipping the cream cheese in a standing mixer or with beaters.

To that, you add sweetened condensed milk.

Lemon juice and vanilla.

You could get fancy if you like baking and make a homemade graham cracker crust but I took a helping hand from the Keebler elves.

After you have let it set up in the fridge, you just top with your favorite fruit topping.

The time I chose cherry. (i use Comstock brand).

Here’s to health and happiness through another year. Enjoy!

No Bake Cheesecake

ingredients:

1 (8 ounce) bar of cream cheese (room temp)

1 can of sweetened condensed milk

1/3 cup lemon juice (3 small lemons)

1 tablespoon vanilla

1 prepared graham cracker pie crust

1 can fruit pie filling (or fresh fruit)

instructions and directions:

beat cream cheese on medium speed until smooth. add sweetened condensed milk, lemon juice and vanilla and beat until well combined. pour into pie crust and cover. let the pie set in the fridge for two hours. top with fruit.

Here are a few of my favorite things lately that I thought I would share. Tell me about some of your favorite things?!?!?!

Cake Vintage Table and Home. That’s my favorite place to get my silverware. They have all kinds of mismatched pieces that make a funky place setting. They are based out of Nashville but I know they sell some of their other products through Anthropologie, like paper place mats! Check them out, they are really unique.

Naked Fruit Juices. This is my new favorite meal in a bottle. If I am on the go or can’t make my own lunch for some reason, I pick one of these up. They are available at most grocery stores and are full of fruits and veggies. Easier and better than fast food! Though I do wish they had less sugar.

That’s my favorite kitchen gadget. The “Just Clean Funnel” . This guy comes in really handy when say, people horde Khalua and you have to marry the bottles because they are taking up to much room in your freezer.

Did I mention it is collapsible?

Meomi Pinot Noir. A friend gave us a bottle of this recently and I have been hooked ever since!

That’s my favorite light beer at the moment. Falls City Beer. It’s the official beer of the Kentucky Derby! Kentucky is just an hour north of here but I have never had this beer before. It was light and delicious.

This my favorite way to open a foil wine bottle. With a vegetable peeler. I don’t know if it’s just me or if I have gotten a lot of cuts over the years from trying to peel the foil with my finger nail. Then I got smart one night while I was cooking dinner and opened it with my vegetable peeler.

I’ve had this post for a while and I just hadn’t had  good time to throw it out there, until today!

This food truck, The Grilled Cheeserie, has been on my radar for some time. I had heard great things about it and when they started parking their truck near my office on occasion, I had to give them a try.

They were parked there today but because it STILL HURTS TO EAT SOLID FOOD!?!?! I was not able to go. To my dismay, when I went to run an errand at lunch, I pulled out into the road and I was right behind them. Life’s a bitch.

Anyway! The only reason I hadn’t tried this delicacy on wheels before, is because at local concerts and events where they park, the line is always about 50 people long. I’m patient but I’m not that patient.

This truck has got the greatest grilled cheese sandwiches. If you have super power eyes, then here is their menu.  The day I went their special was a Buffalo Chicken Grilled Cheese. Wow! I wanted to try it but another sandwich caught my eye.

I decided to go with the The B&B of Tennessee. Melty buttermilk cheddar with caramelized onion, bacon and apple chutney. All served on multi-grain bread. WHAT-IS-UP? It was better than I had anticipated.

I also tried a cup of their seasonal tomato soup which was so delightful. I really wasn’t starving on this day but I’m not gonna lie, I  feel like if you are eating a grilled cheese, you have to have soup too.

If you want to find out where the Grilled Cheeserie will be next, keep a watch out or Text Cheese to 88000

(like my fancy new app that writes on your pictures?!)

Mardi Gras has come and gone but I see no reason why we should ever stop celebrating Cajun food!

I’ve never made it to the Louisiana swamp lands(!) but I must have some Cajun in my blood because I love the food almost as much as I love Mexican food and I like it hot.

I don’t know much about marsh, gators or Province’s though so maybe I’m not as Cajun as I’ve led on.

I tried to write this post in Cajun slang but it was too hard to read.

True Cajun food is like an art form and I’m not sure I have the most authentic recipes but I have Jambalaya that you will want to make on a weeknight or to feed a crowd. I served mine with Garlic Cheese Biscuits.

This jambalaya is a one pot recipe! Who can resist that?

Start off by heating olive oil in a large pan or dutch oven and saute onion, celery and bell pepper

Add andouille or smoked sausage

Saute with the vegetables until they are soft

Season with old bay and tomatoes

Add uncooked rice and chicken

Then you just simmer, cover and stir

The canned tomatoes and green chilies give it a zing

Next time I think I am going to do shrimp instead of chicken but that is just my preference. You can try whatever you like!

JAMBALAYA

serves 4-6

ingredients: 

2 tablespoons olive oil

salt and freshly ground pepper

3 celery stalks, finely diced

1 medium onion, finely diced

1 green bell pepper, stemmed, seeded, and finely diced

1 pound andouille or smoked sausage, cut into 1/2-inch pieces

2 garlic cloves, minced

2 cups low sodium chicken broth

3/4 teaspoon Old Bay seasoning

1  (14 ounce) can crushed tomatoes with juice

1 (10 ounce) can rotel (i used hot but you could use mild or regular)

1 cup long-grain rice

instructions and directions: 

Heat oil in a large pot of dutch oven. Add vegetables to pot and cook, stirring often, 5-10 minutes.

Add sausage and cook 5-6 minutes or until vegetables have softened. Add garlic and cook 1 minute more.

Stir in chicken broth, Old Bay, tomatoes, rotel and 1/2 cup water; bring to a boil. Add rice and chicken.

Reduce heat and simmer 10 minutes. Cover with a lid and remove from heat. Let stand until rice is tender and liquid is mostly absorbed, 25 to 30 minutes. Season with salt and pepper.

I hope your weekend was a blast.

I had my wisdom teeth out on Friday, so my life has been consumed by ice packs, heat packs, pudding, milkshakes, smoothies, applesauce, and movies.  I’m ready for some solid food.

Just looking at this recipe right now is making me hungry.

Beef Stroganoff  has Russian origins and although I am not Russian, it was a childhood favorite of mine growing up.  Sirloin filet makes it a continued favorite at my house.

Back in the day I am pretty sure it was often made with skirt steak or ground beef (?) and canned mushrooms but we’ve kicked those guys out to keep it fresh and delicious. It’s still comforting though!

You start out with all your ingredients.

Saute the steak (that has been sprinkled with flour) on high heat.

Simmer the steak with fresh mushrooms and beef broth.

In a small bowl, to thicken up the sauce, you are going to make a slurry with a bit of the broth and flour.  When you add this back to the pan it will get thick and creamy.

Then the addition of sour cream will finish it off.

I have always served my Beef Stroganoff with what some people call a “weird salad”. It’s really just pineapple rings with two small dollops of  mayo and some grated sharp cheddar.

Has anyone else ever tried this?

I swear it is good. Though, it may take some getting used to.

BEEF STROGANOFF

serves 4

ingredients:

1 pound sirloin filet, very thinly sliced (i prefer shaved when possible)

one 12 ounce package fresh button mushrooms

10 grinds fresh pepper

1 tablespoon olive oil

2 (10 ounce) cans of beef broth (i use campbell’s)

4 tablespoons all purpose flour, divided

1/3 cup sour cream

salt and pepper

egg noodles, cooked al dente

instructions and directions: 

Sprinkle sirloin with 1 tablespoon flour and 10 grinds of fresh pepper.

In a large nonstick skillet, heat oil over medium high heat. Cook sirloin 5-6 minutes or until little pinkness remains. Add mushrooms and broth to pan and simmer with steak 10-15 minutes.

In a small bowl whisk together 3 tablespoons of flour with 1/4 cup of broth taken from the pan. Whisk until thick and smoothly combined. Add mixture back to pan and whisk until smooth. Add sour cream and whisk again.

Serve over warm egg noodles.

Are you looking for a great place to eat this weekend? Well….it probably won’t be Rolf and Daughters (they are booked sometimes weeks in advance for Saturdays most of the time) but you should go ahead and make a reservation a few weeks away because this place is on point.

To start, it is tucked into a cozy spot at the intersection of Taylor and 7th in Germantown.

From the moment you pull up you can feel the good vibes coming from this building. It also looks like during the warmer months they will have more seating available outside (?) which might help with availability or might make it worse. This place is fabulous.

The decor inside is varied: dark wood, light wood, stainless, exposed ceiling and the buzz is moderately loud, in a good way. It feels alive.

We started by having a charming server.  Her name was Avon. She soared through the endless question portion that I am so sorry I subject every one to. (Although clearly not sorry enough to stop) She knew the menu backwards and forwards. She was willing to make suggestions and applauded choices she thought were well made. I basically let her order most of my food for me and she was oh so right.

Everyone tasted everything on the table. It was all wonderful but some were favorites.

(it was also dark, as you will see)

The Milan Mule was a favorite among the drinks.

We ordered most of the appetizers:

Crostini with Whipped Ricotta (So good!)

Brussels Sprout Salad

Sourdough with Seaweed Butter (awesome!)

Chicken Liver Pate (also awesome)

Artichoke Salad

Farro Gemelli (my favorite plate on the table)

Pasta with Pancetta

Lamb Pasta (The Special)

Yorkshire Pork

I give it 9 out of 10 apples.

I can’t wait to go back again!