Crunchy Little Cornbread

Football playoff season brings out more options in football festivity foods. Along with chili (See our Chili recipe), cornbread is one of those things that just goes. Prior to being in Tunisia, I'd pick up a Jiffy pack at Wegman's, mix it up, and throw it in the oven. Sorry, no Jiffy at Carrefour or Monoprix!

The recipe uses all local ingredients. REALLY! And I'd be hard pressed if you told me you can't find them. It's a recipe that I pulled out of, you guessed it, Faithful Red (aka, Betty Crocker Cookbook). And folks, I'm not making money off of the endorsement!! This cornbread is SUPER EASY. Almost as easy as Jiffy, but I think it tastes a heck of a lot better. Also, I've baked mine in the oven. For those of you who are true cast iron skillet fans, I'm sure you could adapt the recipe. But, I make no guarantees to how it turns out.

Crunchy Little Cornbread

1 cup of milk (I used skim, but fuller fat ones would work too)
1 egg
1/4 cup of butter, melted
1 and 1/4 cup of cornmeal (I used fine grain 'semoule')
1 cup of flour
1 TBsp of baking powder
1/2 cup of sugar (ouch. I know. if you prefer yours a little less sweet, try decreasing this amount)
1/2 tsp salt

Heat oven to 400 degrees. Combine the milk, egg, and melted butter. Add the remaining ingredients and stir until moist. Do not over mix as it will be a little lumpy. Pour into a greased 9X9 pan. Bake for 20-25 minutes or until top is golden brown.

Really, could this be any easier? I have some sitting in my kitchen that's getting wrapped up for tomorrow. If you are a cornbread purist, try it by itself. Don't like it with chili? It makes a great snack with a little butter and honey.

Now get back to watching football.

So you liked the chicken salad?

It's football season and what football season isn't complete without chicken wings? Well, I do have a recipe for those, but as promised, I'd like to share my very own Buffalo Chicken Salad recipe. P.S. I'll post the wing recipe before the Superbowl!

This is a variation on the Happy New Year Chicken Salad that was posted last week. Like that salad, this one can be made so that you stick to your New Year's resolution. However, the recipe here is for the full-on version. Proceed with caution.

You can find all of the ingredients locally with the exception of the wing sauce. I'm lucky enough to bring it from the states in my suitcase and have family send it to me (thanks bro!). If you don't have wing sauce, you can make an easy hot BBQ sauce that works just as well. Mix 1/3 cup BBQ sauce with any ol' hot sauce...add amount to taste.

Buffalo Chicken Salad

1 package chicken breasts
1 head of lettuce, torn into pieces
Carrots
Celery
Ranch dressing or Blue Cheese dressing
1 package of blue cheese, crumbled

Cook chicken breasts in pan. While chicken is cooking, arrange lettuce in individual bowls. Top lettuce with celery sticks and carrots. I like to use the peeler and peel strips of carrot into the individual bowls. Once chicken is cooked, use knife and fork to cut chicken into bit sized pieces. Put pieces in a separate bowl with lid and pour about 1/3 -1/2 cup wing sauce onto the chicken. Put the lid on the bowl and shake to cover chicken with sauce. Divide chicken into bowls. Finally, add dressing and a little crumbled blue cheese.

Seriously, this has got to be one of the easiest meal salads I've ever made. If your family likes chicken wings, make this and see what they think.

Oh, and Go Cowboys!

Not Your Everyday Pizza, Part 2

So last night's pizza was a hit, but as a result, there isn't a left-over piece to be found. But you're still hankering for just another taste of that delish dish--what's a girl to do? Luckily, here's a solution. And a great dish for dinner.

Last night, I cooked an entire batch of sausage, and because I didn't need all of it, there was still about a cup and half left in the fridge. I also had a large amount of the chevre left (I use Rondele garlic and herb flavor), which is a rarity for me, as I usually finish off every package I open. So I decided to use the left overs and see what I could come up with. Since I had pizza last night, I figured pasta might be the way to go tonight. So, here it is:

In a large pot, boil enough water to heat a half box of pasta. Add a 1/2 pound of penne pasta, salting the water and cooking for about 15 minutes. When pasta has finished cooking, drain off the water, and then return the pasta to the warm pot. Microwave the sausage for about a minute, then toss that into the pasta. In addition, you may want to add some cooked peas for a little color. Then, toss in the rest of yesterday's soft cheese and mix gently all the ingredients in the pot. The cheese will melt nicely against the warm pasta and the hot pot. Continue to gently stir the mixture until all the cheese is melted/incorporated. You may want to add some salt and pepper for additional flavor. Serve hot and enjoy this very quick and easy dinner.

Not Your Everyday Pizza

In Tunis, there's a lack of delivery options for dinner. While I would love there to be a Papa Mohammed's on my speed-dial, it just isn't so. There are other pizza options here, namely the very thin crust Margherita, with red sauce and cheese (and sometimes tuna sprinkled on as a helpful condiment). But for times when you want a pizza, you have to invest some time and make your own. There are many mixes for pizza dough on the shelves of the markets here, and you can also make your own from scratch. I have discovered the lazy girl's way of getting a pretty tasty pie on the table. The key is all in the pastry dough.

In Tunisia, you can find phyllo and pastry dough very easily in the refrigerator section of the supermarkets. I buy mine sometimes from the freezer section of the commissary and just keep it in my freezer at home.

Here's what you'll need:

One sheet of pastry dough, thawed

One large onion, sliced

One red bell pepper, sliced

One container of sausage

Soft cheese (chevre works well)

Cook the sausage over medium heat until fully browned. (I use the Bob Evan's mild sausage from the commissary and keep it in the freezer for emergency pork purposes such as these). Drain the fat and set aside. In a saute pan, melt a tblsp of butter, and cook the onions and peppers until they are softened a bit. I actually like to carmelize the onions, which takes a little longer, but produces really sweet tasting onions. Once the onions and peppers are cooked, remove from heat and set aside. Follow the directions for heating the pastry (some brands vary).

Heat the oven to 400 degrees. On a cookie sheet, unroll the pastry dough, and liberally spread the onions and peppers over top. Then, spoon on the sausage. Next, using a spoon, put dollops of the soft cheese on top of the pizza, trying to gauge where the pastry will be divided into square slices once cut. You want to be sure that each bite gets a little bite of the cheese. After you've assembled the pizza, cook for 20 minutes at 400. When the pastry begins to brown and puff, your pie should be finished and ready for consumption after cooling for about five minutes.

I made this pizza last night and think it's pretty amazing. It's a far distant cousin from the pepperoni slices I grew up eating from Marzella's in downtown Collegeville, PA, but desperate times call for desperate measures.

Our friend Nana made a similar pizza using onions and apple slices, and it rocked. You can substitute any of the ingredients to include your favorites. Black olives, sun-dried tomatoes, bacon...Enjoy.

Festive Shrimp Dip

Every time I serve this dip, people really seem to dig it and dig in. I usually forget about it until I'm in a pinch and need something that looks Christmassy or has good presentation. For the most part, you can find most of the ingredients abroad, tho' you may need to substitute American cream cheese with fromage blanc. Either way, the little ways you tweak it don't seem to alter the taste all that much.

What you'll need:

Serving platter

1 package of cream cheese, softened

1/4 cup mayo

1/4 c. sour cream

1 bag frozen shrimp (preferably without the tails on), thawed

1 red bell pepper, diced

1 green bell pepper, diced

1 cup cherry tomatoes, cut in half

1 cup shredded mozzarella cheese

2-3 scallions (or leeks), diced

***1 bottle of cocktail sauce

***If you're lucky enough to have access to a commissary which stocks cocktail sauce, you're a happy chef. If not, you can make your own by combining horseradish and ketchup. Here in Tunisia there is no horseradish that we've found, which throws a wrench in the plan. I wouldn't prepare this dip without the cocktail sauce, so if you find that you can't get it, then you may have to save this recipe for another time.

Essentially this recipe requires you to create a pyramid-like layering effect. So if you have a wide platter (I use a triangular serving dish), you'll want to be able to spread this out on top of it. Don't use a small dish, unless you want to create a Leaning Tower of Pisa-like layering effect. Recipe for disaster, to be sure.

To start: With a hand mixer, mix together the sour cream, mayo, and cream cheese until smooth. With a spatula, spread the mixture around the base of the plate in a thin layer. Next, spread the cocktail sauce over the creamy mixture, leaving a small edge of the creamy white mixture visible. Then, spread the chopped and thawed shrimp in a layer atop the cocktail sauce, making sure to leave a thin edge of cocktail sauce visible. Green peppers make up the next layer, and again, you want to make sure to leave visible a small edge around the layer of shrimp. Add a layer of Mozzarella cheese, leaving the edge of green peppers visible at the edge. Next, add a layer of red peppers, continuing to leave the edge of Mozz. cheese visible. Next comes the layer of scallions, leaving an edge of red peppers visible. And finally comes the layer of halved cherry tomatoes, leaving visible the edge of scallions.

The point of creating a visible edge for each layer is to gradually decrease the size of each layer. Seeing the different layers provides for a nice presentation. It sounds like a lot of work, but really, just the chopping of the veggies is what takes the most time. The rest is a breeze.

I serve this with Tortilla chips (if I can find them), crackers, or chunks of bread. It's a really good starter. I know this because T's hubby Blake, a man who likes good food, told me so on Christmas. :) Enjoy.

Curried Pumpkin Carrot Soup

When it starts to get cold outside, I tend to put the soup on. While Chicken Noodle remains a favorite, sometimes it's nice to shake things up a bit. I've discovered a fun and easy soup that is quick to make, tastes great and is really healthy. Put your seat belts on--it's about to get a little wild in the kitchen.

You will need:

1-2 cups fresh pumpkin, diced into small pieces

two cups chicken broth

3 carrots, diced

1 onion, shallot, leek (whatever you can get your hands on)

1/4 tsp. curry

1 tblsp. butter

To start: Heat butter in a pan over low to med. heat. When melted, add diced onion, and saute until transparent. Add pumpkin and carrot pieces and give a toss in the onion-butter mixture, then add the chicken broth. Add the curry. Turn up heat to high until it comes to a boil, and then turn heat to simmer, cover with a lid, and wait until the pumpkin/carrots become soft. This is the longest part of the process, usually taking about 15 minutes. Once the veggies are softened, remove from heat, and set aside.

The next step requires a Cuisinart, blender or hand held food processor. I plug in my hand held food processor and blend the soup directly in the pot. After the veggies are processed, the consistency of the soup will become creamy. At this point you may want to taste the flavor and add salt and pepper, if you choose. Depending on how much spice you like, you may also want to adjust the amount of curry. Once the soup is of a creamy consistency, you can serve it into bowls, OR you can return it to the stove top and stir in cream, milk, or creme fraiche. Milk products aren't necessary, but if you want a super creamy soup, this will make it so.

This soup is hearty enough to be a meal in itself. Just pair it with a crusty bread and you're set.

Happy New Year Chicken Salad

The holidays and over and you jumped on the scale January 4. Ey, ey, ey! Did all of the cookies, drinks and oh-so-good casseroles really catch up to me like that? New Year's Resolution time.



The big joke is that most people who commit to losing weight at this time of the year won't follow through with it. Good for those who do!! I have a salad that I make regularly that is low in calories and if you've decided to follow Weight Watchers like I have, it's low in points. If you are like me and like to have a lighter meal later in the day, this is a great recipe for you.



All ingredients can be found locally with the exception of the ranch dressing (commissary) and for those of us in the Muslim world, bacon (commissary). If you are lucky enough to be able to find these locally, I commend you! Also, the serving size is for 2...adjust as needed for your family.

By the way, there is another variation of this recipe that I can't wait to share with you next month. It's our Chicken Wing Salad and one of hubby's favorites! OK, maybe I'll post it sooner than that!

Happy New Year Chicken Salad

Lettuce or other greens, torn or chopped into bite sized pieces
1/2 red or yellow bell pepper, diced
1/2 small red onion or 1/4 large onion, diced
1 large tomato, diced or 1 cup bite-sized tomatoes, cut in 1/2s (the mini tomatoes are probably my favorite discovery here in Tunisia for the winter season)
1/4 cup black beans, rinsed (fiber, fiber, fiber)
2 slices of cooked bacon (don't think I'm crazy...I had some left over from Sunday's B-fast)
1 hard boiled egg, diced
Sprinkle of cheddar cheese
2 chicken breasts, pan cooked and diced
Optional toppings: diced carrots, chopped celery, 1/4 diced avocado (just a little goes a long way), other low-calorie veggies
Ranch dressing (or any other creamy dressing)

**I know what you are thinking, Ranch dressing is loaded with calories and fat! A trick that I like is to take 1TBsp of dressing and water it down a bit. I'm only able to get the full calorie stuff here and it works for me! I'd like to dedicate this 'trick' to my years of eating in restaurants and having friends who were waiters in college.****

Add lettuce and layer other veggies in 2 bowls. Split up remaining ingredients into bowls. Pour dressing on top and toss salad. You are ready to eat.

For this recipe, most of the time is spent in the preparation before putting it together. One time saving trick I love is to chop a little more of the veggies or cook extra chicken and stick the stuff into baggies to use later in the week for this salad. This works well especially with the chicken breasts.

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Happy New Year LLOR readers!
Keep an eye out for more 2010 recipes!