Let's Dish With Linda Lou

Taste The Love

Semi-Homemade Honey Cornbread-Two Ways

Cheddar And Chive Cornbread (1)

Jumbo-Honey-Corn-Muffins

Another quick treat that’s super delicious and easy to make, are my Semi-Homemade Cheddar And Chive Honey Cornbread and Jumbo Honey Cornbread Muffins.

Cheddar And Chive Cornbread (2)

Cheddar And Chive Cornbread (3)

Jumbo Honey Corn Muffins (2)

Jumbo Honey Corn Muffins

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Chives (2)

Chives (2)

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Prep Time: 10 minutes
Cook Time: 26 minutes
Total Time: 36 minutes
Yields: 6 servings
Equipment: 1 (9 x 9 x 2) metal non-stick baking pan, jumbo muffin tin pan (yields 6 muffins), 2 large mixing bowls, whisk, non-stick cooking spray

Ingredients:
1 (15-ounce) box of Krusteaz Honey Cornbread & Muffin Mix
1 large egg, room temperature
1/3 cup of vegetable oil
2/3 cup of whole milk, room temperature
1/4 cup of ricotta cheese, room temperature
2 tablespoons of fresh chives, finely minced, optional
1 cup (8 ounces) of shredded Colby Jack cheese (substitute sharp cheddar), optional

Directions:
Preheat oven to 400-degrees F.

Start by spraying baking pan or muffin tins with non-stick cooking spray.

In a large mixing bowl add the egg, vegetable oil, milk, ricotta cheese, and chive. Whisk to combine. In another large mixing bowl add the muffin mix and shredded cheese. Mix to combine.

Add 1/3 of the dry ingredients to the wet, mix to combine. Once all the dry ingredients have been added, just mix until combined, do not overmix the batter.

Spoon batter into pan or fill muffin tins 2/3 full.
For non-stick metal pan bake for 22 to 26 minutes
For muffin pan bake for 14 to 16 minutes.

Cool for 5 minutes; gently loosen and remove from pan. These are my Semi-Homemade Cheddar And Chive Honey Cornbread.

Note: Cool completely before storing in an air-tight container.

Skillet Cornbread

Homemade Tamale Pie

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Italian Sausage, Asparagus, And Fontina Cheese Frittata Muffins

Mini Sausage, Asparagus, And Truffle Fontina Cheese Frittatas

Today’s the day to clean out my refrigerator. I have quite a few eggs, ricotta cheese, and part of orange bell pepper on hand. Making a frittata makes perfect sense.

I’m doing Italian Sausage, Asparagus, And Fontina Cheese Frittata Muffins.

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Mini Sausage, Asparagus, And Truffle Fontina Cheese Frittatas (2)

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Chives (2)

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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yields: 24 frittatas
Equipment: 2 (12-cup) muffin tin pans, large mixing bowl, whisk, box grater, non-stick cooking spray, 12-inch sauté pan

Ingredients:
1 pound of sweet Italian sausage, casings removed
12 large eggs,
1 cup of ricotta cheese, room temperature
1/2 cup of half-and-half
1 1/2 cups of Truffle fontina cheese, freshly grated (reserve 1/2 cup)
1 1/2 tablespoons of Kosher salt
1 1/4 teaspoons of freshly ground black pepper
1 (8-ounce) package of thawed (Birds Eye Steam Fresh) frozen asparagus, cut into 2-inch pieces sliced on the bias
1/4 cup of orange bell pepper, fine dice
2 tablespoons of fresh chives, finely minced
1 tablespoon of fresh thyme leaves, chopped

Directions:
Preheat oven to 350-degrees F.
Start by spraying both muffin tin pans with non-stick cooking spray.

In a large mixing bowl break a dozen eggs. Add ricotta, half-and-half, Kosher salt,  and fresh ground black pepper whisk to combine. Add freshly grated fontina cheese whisk to combine. Next, add the fresh chives, thyme, and asparagus, stir to combine. Set aside.

In a large sauté pan over medium-high heat add the sausage. Using a wooden spoon break up the sausage. Stirring occasionally, cook until no longer pink, 10 to 12 minutes. Add the finely diced bell pepper, stir to combine, cook for another 2 to 3 minutes.

Transfer the cooked sausage to a plate lined with a paper towel to drain. Set aside to cool for 10 minutes.

Combine the cooled sausage mixture with the egg mixture, stir to combine. Fill the muffin cup halfway with the frittata mixture. Sprinkle the reserved grated fontina evenly of the tops of each frittata. Bake until the eggs are just set, 15 to 20 minutes. Allow the Italian Sausage, Asparagus, Fontina Cheese Frittata Muffins to cool before running a rubber spatula around the outside of each one to ensure easy removal.

Transfer to a large serving platter. Serve warm or at room temperature.

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Meatloaf With Sundried Tomatoes

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Meatloaf is a favorite in my house. I’m always trying to reintroduce new flavors into my meatloaf. Whether I’m trying different types of ground meat or adding different ingredients, meatloaf is comfort food. This is my Meatloaf With Sun-Dried Tomatoes.

Meatloaf Withh Sundried Tomatoes (1)

Meatloaf With Sundried Tomatoes (1)

Meatloaf Withh Sundried Tomatoes (2)

I want to talk about my gravy for this dish. Sometimes I like to make a gravy that’s more in the style of an Au Jus. What I mean is, it’s more on the brothier side than a thicker style gravy. I’ll get into more detail later.

I’m making this meatloaf with ground chicken. It’s leaner and I can play around with some new flavors. Let’s get started.

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Flat Leaf Italian Parsley

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Meatloaf Gravy

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Meatloaf With Sundried Tomatoes (2)

 

 

 

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yields: 6 to 8 Servings
Equipment: 12-inch sautépan, 1  rimmed baking sheet pan

Ingredients:
2 tablespoons good olive oil
1 sweet onion, diced
1 red and yellow bell pepper, diced
1 Poblano pepper diced, (substitute green bell pepper)
1/2 cup chopped sun-dried tomatoes
2 cloves grated garlic
1 tablespoon dried oregano
2 large eggs
1/4 cup Ricotta cheese
1/2 cup half and half
5 dashes Worcestershire sauce
2 tablespoons Ketchup
2 tablespoons Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Italian flat-leaf parsley, finely chopped
1 3/4 cups seasoned Italian breadcrumbs

2-pounds of ground chicken (substitute ground turkey)

Gravy:
2 cups chicken stock, unsalted
2 cups beef stock, unsalted
5 sprigs of fresh thyme
Salt and pepper to taste (Kosher salt)

Side Dish: 2 15-ounce bags frozen petite Green Peas

Directions:
Preheat the oven to 350-degrees F.
Heat the olive oil in a large sauté pan over medium heat. Add the onions and diced peppers, cook for 5 to 7 minutes, stirring occasionally, until the vegetables are soft but not browned. Set aside to cool.

Place all the ingredients, from the list above, into a large mixing bowl adding the breadcrumbs last. Mix together until you get the consistency of wet sand. To that add the cooled sautéed onions and peppers and the chopped sun-dried tomatoes. Mix to combine.

Finally, add the meat. With clean hands, gently toss the mixture together, making sure it’s combined but not compacted.

Place a piece of parchment paper on a rimmed baking sheet pan. Transfer the meat mixture over to the lined sheet pan. Pat the meat into a flat rectangle and then press the sides in until the meat forms a cylinder down the middle of the pan. This will ensure there will be no air pockets. Bake for 40 to 50 minutes, until the internal temperature, in the middle, reads 155-160-degrees F.

Remove from the oven and allow to rest for 10 minutes before slicing. There you have it my Meatloaf With Sundried Tomatoes.

Directions For the Gravy:
To a 3-quart saucepot add 2 cups chicken stock, 2 cups of beef stock, and 5 sprigs of fresh thyme. Over medium heat, bring the liquid up to a simmer. Salt and pepper to taste.

In a small bowl, add 4 tablespoons of cornstarch to 4 tablespoons of cold water. Whisk together until smooth paste forms. Whisk the *slurry (cornstarch/water mixture) into the saucepot with the broth (chicken/beef) until the liquid comes back up to a bubble, 2-3 minutes. Fish out the thyme sprigs.

*Slurry:  Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water. Whisk until smooth paste forms. Add the slurry into the hot, simmering liquid you want to thicken. 2 tablespoons per cup will give you a thicker, more gravy-like consistency.

Homestyle Baked Mac & Cheese

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