Black Bean and Cheese Cornbread Muffins

1 cup cornmeal
1 cup flour
2/3 cup white sugar
2 eggs
1/4 cup buttermilk
1 can of stewed tomatoes drained
1 can of black bean drained
1 cup of cheese
1/2 tsp baking soda
1/2 tsp salt
1/2 chipotle pepper flakes
1//2 tsp garlic powder

Combine dry ingredients. In a large bowl mix beat eggs and add the buttermilk, add the dry mixture and mix well. Add the remaining ingredients and combine well. Cook in nonstick muffin tins at 350 for 15 minutes or until the muffins are cooked completely.

Blue Ribbon Winning Sriracha Buttermilk Fried Chicken

• family pack of wings
• 1 cup sriracha hot sauce
• 2 cups buttermilk
• 1 tbls garlic powder
• 1 tbls onion powder
• 1 tsp salt
• 1 tbls pepper
• 1 tsp cayenne pepper
• 1 tbls parsley flakes
• 1 tsp honey
• oil to fry
• seasoned flour to dredge

Combine buttermilk, sriracha, honey and seasonings in a extra large zip bag or bowl. Allow the chicken to marinate in this mixture overnight.

*Next Day*

Remove the chicken from the mixture and dip in seasoned flour. Allow the chicken to rest on a wire rack while you heat your oil for frying. Fry the chicken until it's done.

Chicken and Dumplings

Chicken and Dumplings

1 whole chicken
2 cups celery
2 cups carrots
1/2 cup parsley
1 large onion
1 bell pepper
1 tsp garlic powder
salt & pepper to taste
1/2 teaspoon cayenne pepper
2 tbls Italian herbs
2 bay leaves
1 pk frozen peas
enough cold water to completely cover chicken

For dumplings
2 cups all-purpose flour
2 teaspoons baking powder
1 tsp pepper
1 teaspoon salt
1 tsp Italian herbs
1/4 teaspoon baking soda
7 tablespoons unsalted butter, chilled in
freezer and cut into thin slices
3/4 cup cold buttermilk


Place chicken in a large stock pot. Add carrot, celery, onion, parsley, bell pepper, bay leaf and seasoning then cover completed with cold water. Bring to a boil, cover, reduce heat to low, and simmer for 1 hour. Remove chicken from the pot and set aside to cool. 

While the chicken is cooling start making the dumplings. 

Whisk flour, baking powder, salt, pepper, herbs and baking soda together in a large bowl.Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes. Slowly pulse in 3/4 cup buttermilk; pulse until just combined. Add the peas to the stock, increase the heat and bring the stock to a strong boil. Drop spoonful of mixture into boiling soup and allow to cook covered for about 5 minutes. Dumplings will rise to the top of the pot when they are ready. Remove chicken meat from the carcass and add back into the soup. Season with salt, black pepper, and cayenne pepper to taste. Continue simmering for 10 then serve.

General Tso's Meatballs

Ingredients

For the Meatballs
• 1 lb ground turkey breakfast sausage
• 2 Tbl minced ginger
• 1/4 cup scallions, chopped
• 1 tsp garlic powder
• 1/4 cup seasoned bread crumbs
• 1 egg
• light flavored oil for frying (olive, grapeseed, etc)
Sauce
• 1/2 tsp sesame oil
• 3 Tbl rice wine vinegar
• 3 Tbl soy sauce
• 1/4 cup water
• 3 Tbl sugar
• 1 Tbl cornstarch
• 1 Tbl chili sauce
• 1/4 cup scallions, chopped
• 4 – 5 small dried chilies, seeded and chopped

Instructions

• Combine all of the meatball ingredients and mix thoroughly. Form into 13 to 16 balls and fry in oil over medium heat until cooked through and crispy. Place the meatballs on cooling rack to drain excess oil.
• 
  
• While the meatballs are draining, mix everything except the scallions and chili peppers in a small saucepan and whisk until combined. After everything is mixed well add the scallions and chili pepper and bring to a boil. Simmer for five minutes until thickened and remove from heat.
• 
  
• Add the meatballs to to the sauce and coat well.

Peanut Butter Cup Cheesecake

Ingredients

3 packs of cream cheese (softened)

1 cup of sour cream

1 tsp vanilla extract

3 eggs

1 cup of sugar

1 cup of peanut butter chips

Crust

1 box of chocolate teddy grahams

2 tbs of melted butter

1/4 cup of sugar

Topping

1 cup of chocolate chips

3tsp milk

as many mini Reese's cup your heart desires (Freeze them)

Spray the cheesecake pan with a non-stick spray. Finely crush the cookies then mix in the sugar. Add the butter to the cookie crumbs. Using the bottom of a small rounded glass, firmly press the cookie crumbs evenly around the cheesecake pan making sure to coat the outer rim of the pan. Set aside

Using a mixer cream the cream cheese and sugar, once it's well mixed add the sour cream and vanilla extract, then add the eggs one at a time mixing well after each egg (this will give you a light and fluffy cake). Turn the mixer off once the cheesecake batter is well incorporated. By hand, fold in the peanut butter chips.

Pour the batter evenly over the crust. Bake at 300 in a water bath for about 1 hour. Turn the over up to 325 for the last 30 minutes or until the cheesecake is set and just a little wiggly. (Signs of over baking; 1 cracked top, 2 brown top, 3 uneven dome, 4 no wiggle in the batter) Once baking is complete turn the oven off, open the oven door and let the cheesecake sit undisturbed for 45 minutes. 

Perpare the topping about 5 minute before the cheesecake comes out of the oven. Melt the chocolate chips with the milk until there is a smooth spreadable chocolate. Once the cheesecake has rested for 45 minutes take it out of the oven and spread the chocolate over the top evenly. Immediately add the mini Reese's Cups and then refrigerate the cheesecake overnight.

Hungraciously Yours,

MiMi J

Spaghetti Squash

Slice squash in half lenght wise, add salt and pepper to the flesh and bake flesh side down for 20 min then flesh side up for another 15 min. Once the squash is cook enough to handle scrape out the seeds, then use a folk to shred out the spaghetti squash. Place your shredded squash in a bowl so you can toss it with your sauce.
**Sauce**
Sautee onions, and peppers in tbls of butter, add chicken (I used precooked grilled thigh meat). Add in about 1 cup of cheese (smoke gouda and a chipotle cheese works nice), you'll need about 1/2 each chicken broth and milk to make the cheese sauce creamy. Season sauce

Saffron Buttermilk Pancakes

I made buttermilk pancake with the saffron. I infused the saffron in warm milk. The saffron adds a nutty type flavor to the pancakes.

1-1/2 c flour
1 tbls &1-1/2 tsp sugar

1-1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

1-1/2 c buttermilk

1/4c milk

2 pinches of saffron

2 eggs

3 tbsp melted butter

Add the saffron to 1/4 cup of the milk and warm it for about 1 minute. Let it sit while you mix your dry ingredients. Mix your ingredients, including the saffron milk, then combine your dry with the wet. I heated my griddle to 400dc. I oiled the griddle with 2 tbls of butter and 1 tbls veg oil.

 

Hungraciously Yours,
MiMi J