Thursday, April 9, 2020

My favorite Cornbread





Sweet Cornbread


2 (8.5 ounce) packages of jiffy corn muffin mix
1 (18.25 ounce) box yellow cake mix
5 eggs
2 cups milk
1/3 cup vegetable oil

Preheat oven to 350 degrees.

Mix together corn mix, cake mix, eggs, milk, and vegetable oil.

Transfer batter to a greased 9×13 baking dish, I made muffins.

Bake for 45-50 minutes. If near the end the top is browning, cover with foil to prevent burning!

I was in the mood for cornbread. Had a few for breakfast and gave the rest to Marie and Ted.

Saturday, April 4, 2020

Roasted Cantaloupe, Tomato and Kale Salad






Ingredients:

Cantaloupe

Kale
Tomatoes
Brown Sugar

The above ingredients use as much as you want.

Directions:

Preheat oven to 425 degrees.    Place parchment paper on top of baking sheet.   

I cut up half a large cantaloupe into cubes and added it to a plastic bag with some brown sugar. I didn't add a lot of sugar but add to your taste.

Place cantaloupe cubes on parchment paper with cut tomatoes.


Bake for 25 minutes or until cantaloupe is soft.  Remove from oven.


Place greens on plate and then add cantaloupe and tomatoes on top.  


Sharon and Don gave us a cantaloupe. It wasn't ripe. One half I made a smoothie for breakfast and I wanted to make something with kale.

The cantaloupe and tomatoes are so good roasted.

Friday, April 3, 2020

SOUTHWEST SWEET POTATO, KALE AND CHICK PEA SKILLET





Ingredients:

1 tablespoon olive oil
1 yellow onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
4 cups grated sweet potato (about 1 large)
4 cups kale, torn into bite size pieces (I used green curly kale)

1 15 oz can Chick Pea, drained and rinsed
Cajun spice mix to taste

Directions:

Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté about 3 minutes. Add the diced bell pepper and cook another 2 minutes, then add the minced garlic and continue to sauté . Add the grated sweet potato and stir to combine spreading it evenly across the skillet. Cover the skillet. After about 3 minutes, stir the sweet potato mixture and cover again to cook for another 2-3 minutes.


Add the cajun seasoning to taste to  the sweet potato, then add the kale and Chick peas on top (don't stir). Season with salt and pepper. Cover for 2-3 minutes to wilt the kale, then uncover and stir to evenly distribute the kale and chick peas. 


Wednesday, April 1, 2020

CABBAGE AND KALE FRITTERS




Ingredient:

2 cups white cabbage chopped fine
1/2 cup  flour ( add more if needed)
1 big onion chopped
1 cup kale- chopped in food processor
1 tsp chili powder
3 jalapenos chopped
1 egg- well beaten





DIRECTIONS:

Wash the cabbage after cutting, drain well.

Combine cabbage, kale, onion and salt in a mixing bowl, let sit for 10 minutes.

Add flour, chili powder, jalapenos


Heat  6 tablespoons of oil and some butter in a non stick frying  pan, scoop a teaspoon of batter to form one fritter onto hot oil.

Fry until it turns golden brown, flip and cook the other side.


Remove and drain on absorbent paper. 

Monday, March 30, 2020

Kale Sweet Potato Quesadillas




Ingredients:

4 large flour tortillas
2 cups kale , stems removed and cut into thin strips
2 medium sweet potatoes , peeled and large diced

1 cup grated cheddar cheese
1 tablespoon butter
2  tablespoons olive oil , divided
2 tablespoons balsamic vinegar
1/2 tablespoon honey
2 red onions , medium, thinly sliced into semi-circles
2 garlic cloves , minced
salt and freshly ground pepper , to taste

Directions:

Place diced sweet potatoes in a pot with salted water, bring to boil and cook on low for about 15 minutes, or until potatoes are tender. When cooked, drain well. Using a potato masher or the back of a large fork, mash them. Season with salt and pepper to taste and set aside. Note: If you have a Instant Pot you can cook the sweet potatoes in it. Check for time depending on the size of the potatoes.

In a small bowl, combine the vinegar, honey and 1 tablespoon of olive oil. Season with salt and pepper. In a large pan, heat 2 tablespoons of olive oil and butter over medium heat and add the onion. Cook until tender . Add the balsamic sauce to the onions, mix well and cook over low heat for 8-10 minutes. Add in the garlic and kale and continue cooking for another 3-4 minutes, until the kale has wilted. Remove from heat.

Place the tortillas on a work surface. Spread about 1/3 cup of the potato mixture on half of the tortilla. Then layer with 1/4 cup of kale/onion mixture . Top with about 1/4 cup of the cheese (or to taste). Fold the empty half of the tortilla on top of the filled side and press down gently. Repeat with remaining tortillas.


Wipe out the pan, reheat over medium-high heat and spray lightly with nonstick cooking spray. Cook the quesadillas for 2 to 3 minutes on each side, or until golden brown and the cheese is melted. Remove from the heat and cool slightly. Cut quesadillas into wedges.

Saturday, March 28, 2020

Slow Cooker Mongolian Chicken




Ingredients:

5 chicken thighs , bone in and skin on
1/4 cup lite soy sauce , low sodium
1/2 cup dark brown sugar
1/2 teaspoon ground ginger 
1/4 teaspoon five spice powder
2 tablespoons garlic, minced

sesame seeds and sliced green onions , for garnish (optional)

I also made a sauce. Directions below


Directions:

Mix all the ingredients and set the chicken into the slow cooker skin side up.
Cook on low for 8 hours or on high for 4 hours.


Garnish with sesame seeds or green onions (optional).

Sauce- 1/2 cup chicken broth, 2 tablespoons cornstarch, Sriracha to taste.

Mix well.

add to drippings from the chicken in the slowcooker

Add mixture to saucepan and heat until thick.

Pour over chicken and enjoy!