Corn Pudding

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  • 2 cups of kernels (fresh is best but frozen is ok)
  • 1 cup of shredded cheese (any cheese you want) I used mozzarella
  • 1 cup of milk (I used silk coffee creamer as it is all I had)
  • 2 eggs
  • 1 chopped green bell pepper but any pepper is ok
  • 1/2  med yellow onion chopped
  • 2 cloves of garlic minced
  • 1/3 cup flour
  • pinch of cayenne
  • pinch of fresh ground black pepper
  • pinch of salt

Preheat oven at 375 degrees. Prepare pan with butter or olive oil. This makes a 9 inch pie pan or oval of same size.

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Whisk eggs and milk and set aside. In a large bowl mix remaining ingredients.

Add egg mixture to corn mixture fold until mixed then pour in pan.

Bake for 45 minutes or until set.

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Easy carrot spice cake

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  • 1 box of Spice Cake mix
  • 1 small can of crushed pineapple (drain juice)
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1 cup of water or milk
  • 1/2 cup of raisins white or dark
  • 1/2 cup of chopped walnuts
  • 1/2 cup shredded carrot (2 large ones )
  • 1/2 cup of coconut flakes
  • 3 tablespoons flour
  • Cream Cheese Frosting (recipe follows) Make this before anything and put in refrigerator so it sets good.

Cream Cheese Frosting

  • 2 sticks of cream cheese (low fat ok)
  • 2 1/2 cups of powdered sugar
  • 1 tsp melted butter
  • 1 tsp lemon juice (opt)
  • 1/2 coconut flakes to sprinkle on top (optional)

Whip until fluffy .

Cake directions:

Heat oven at 350F degrees.  Prepare your pans; Two round 9 inch or a 13 x 9 pyrex.

In a med bowl mix drained pineapple, raisins, coconut and nuts set aside.

In large bowl (Mixer bowl) mix cake, water, eggs, oil and flour. Slowly stir in pineapple mixture.

Divide into pans or pour onto large pyrex.

Bake for 35 minutes or until cake tester comes out clean yaddy yadda. You know the drill.

Cool completely for over an hour. Frost with cream cheese frosting.

Berry Bread Pudding

My friend Dana posted a recipe today on Facebook that gave me an idea. I hurriedly (<–is that a word?)…. ok, I rushed to see what I had.

  • I used week old bread about six slices (9 grain)
  • a cup of mixed frozen mixed berries
  • 3 eggs
  • 1/2 cup whipping cream + 1/2 coffee creamer (hee hee no milk here)
  • 1/2 cup sugar
  • 1 tbsp cinnamon
  • pinch of salt
  • 1/4 stick of melted butter for sprinkle at top.

I whipped creams, eggs, cinnamon, salt sugar then add the cubed bread and let soak for a bit.

Pour onto a buttered pan, sprinkle butter over everything and bake for 45 minutes.

Doesn’t look as good as it tastes. It tastes great!

 

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Butternut Squash Spinach Cheese Tart

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This recipe was inspired by the book The Great British Farmhouse but I ended up making so many substitutions that it is now a warm delicious mess of wonderfulness replica.

Pressed for time and not wanting to convert grams into ….what ever it is that I had to convert it to and Celsius into Fahrenheit and blah blah blah.(insert lazy and ignorant here)  I went with, Oh screw it! I’ll make up my own!…… but of course using some or most of their instructions.

Conversions:

Sour cream/whipping cream combo instead of double cream: I used sour cream instead of double cream because I had no idea what the British mean by double cream. Whatever! My conversion turned out great. My brain said, Sour cream + whipping cream = double cream. voila!

Bought pie shells instead of their wholemeal pastry…(who has time?)

Here is what I did:

Ingredients:

  • shallot chopped in small pieces (their recipe calls for red onions cut into long pieces but I had a shallot so thus the substitute)
  • 1 half or as much as you want. Butternut squashed in small cubes
  • 2tbsps olive oil
  • 1.5 cup (a huge salad bowl full) Spinach from my garden (added the “from my garden to impress”.  Insert applause please)
  • 1.5 cup Shredded strong flavored cheese I used NO WOMAN BEECHER’S Cheese
  • 4 eggs (organic free range blah blah)
  • 1cup of sour cream and 1/2 cup of whipping cream whipped together
  • salt and pepper freshly ground
  • store bought pastry shell 9″ I used a regular pie dish as well

Preheat oven to 375 F.

In a large bowl mix 1 tbsp of olive oil, squash, onions, salt and pepper. Spread on a lined cookie sheet. Roast for 20 minutes or until done.

I baked the pastry for 8 minutes just to get is a bit cooked.

Meanwhile in a large skillet cook the spinach until welted, put in a strainer and squeeze the life and juice out of it. Set aside on paper towels. Image

Once squash and onions are out of the oven spread evenly over almost cooked pastry.

Add spinach spreading evenly.Image

add shredded cheese spreading evenly

In a separate bowl whip the eggs, whipping cream, sour cream and more salt and pepper or whatever else seasoning you like. I didn’t use garlic but I am sure it would be great too.

Pour egg mixture over the cheese and bake for 35 to 40 minutes. I just watched it until the entire thing looked brown and firm.Image

Serve warm. Store in fridge and serve the next day. We had it for breakfast (it has eggs right?) and it was even more fabulous.

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Enjoy!

For desert I made peach cobbler with rum cream sauce and used the second pastry. No waste!

Grilled Ham and Cheese Sandwich

Heat panini pan or  oven ready skillet to a med heat. While it’s heating construct your sandwich.
Rub the outside of the bread lightly with butter or mayo (good quality)

  • set on pan until slightly golden brown on each side of sandwich.
  • if you need to heat a bit more stick sandwich for a few minutes in the oven
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Halibut with potatoes and peppers (EASY)

 

  • 1 lb of small red potatoes quartered
  • 1 red or yellow onion sliced
  • 1/2 lb of sweet peppers sliced in half
  • 2 tbsps extra virgin olive oil
  • 2 fillets of fresh halibut (I only us wild)
  • Pinch of Italian seasonings or thyme or rosemary or anything you like on your fish. If using a rub use just a sprinkle. Let the peppers be the stars of this dish. Sweet & slightly spicy.
  • Salt and pepper to taste
  • slice of lemon (opt)

Heat oven at 400*

On a large cookie sheet spread cut potatoes, onion slices and peppers.

Drizzle with Olive oil.

Bake for 27 minutes.

Take out of oven.

Immediately nest fish fillets on top, sprinkle with Italian seasoning..

Put back in oven and bake another 12 minutes or until fish is done but not over cooked.

Onions should be caramelized and potatoes should be perfect.

Take out and serve with a salad or soup or by itself with a great big glass of Chardonnay or iced tea.

 

 

Easy Spicy Chilaquiles

What to do with stale tortilla chips that have lost their crunch? Well, the possibilities are limitless but my favorite is Chilaquiles or Entomatadas.

2 tsps olive oil

Leftover Tortilla Chips or just a 1/4 bag of tortilla chips

1 can of Enchilada Sauce or 2 cans of tomato sauce

1/2 cup of shredded Mexican Cheese (from a bag)

4 or 5 eggs scrambled

Salt and Pepper to taste.

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Heat oil, add chips stir a bit just to coat with oil and heat up a bit. Add the sauce slowly to coat chips…so use as much or as little as you want. Just don’t use too much or it will be soupy.

When hot add the scrambled eggs. Stir a bit almost like folding.

Add salt and pepper to taste and cover with cheese.

leave heat on for a minute or so covered and let stand for about five minutes before serving.

You can serve with sour cream or shredded lettuce or nothing at all.

One of my favorite dishes. So quick and easy to make in a pinch.

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