~ Chef ~

~oOo~ Memorial Day Weekend ~oOo~

Take time to pause and remember the

TRUE meaning of the DAY.

~ Chef ~

~*~ Southwestern Corn Pudding ~*~

Ingredients:

(STEP 1)
1 cup self-rising flour
1 cup yellow cornmeal
1/4 cup sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. Salt
1 cup firmly packed Extra-Sharp cheddar cheese
1 cup buttermilk
2 large eggs
1/4 cup unsalted butter, melted and cooled slightly
~~~~~
(STEP 2)

2 cups frozen whole kernel corn, thawed and drained
2 cups firmly packed Pepper Jack cheese
1 medium red bell pepper, seeded and chopped
1/2 cup green onions, chopped
1 and 3/4 cups buttermilk
1 cup canned enchilada sauce
4 large eggs
1/2 tsp. salt

Directions: Heat oven to 400 degrees. Butter a 8-inch square baking pan. (USING STEP 1 INGREDIENTS ONLY) In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and salt. Mix in cheddar cheese. In a second medium bowl, whisk together buttermilk, eggs and butter. Add buttermilk mixture to cornmeal mixture; stir just until blended. Pour batter into buttered pan. Bake until cornbread is golden and a toothpick inserted into the center comes out clean. Approximately 22 minutes. Cool completely in pan on a baking rack.

Now butter a 13x9-inch baking dish. Cut cooled cornbread into 1-inch cubes and place in a large bowl. (USING STEP 2 INGREDIENTS) In a large, dry pan over Medium-High heat, stir corn until dry. This will take about 3 minutes. Now add the corn, pepper jack cheese, bell pepper and green onions to bowl with cornbread. In another medium bowl, whisk together the buttermilk, enchilada sauce, eggs and salt. Add buttermilk mixture to cornbread mixture. Pour mixture into buttered pan. Cover pan and refrigerate at least 1 hour up to 1 day. Then heat oven to 350 degrees. Bake, uncovered, until it is golden brown and a little crisp. This will take about 1 hour. Let stand 10 minutes before cutting.  Not a quicky dish but worth the time to prepare.  ~ Chef ~

~ Southern Creamy Pasta Salad ~

Ingredients:

8 ounce Macaroni (your choice of shape)
1/2 cup finely diced celery
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
2 thinly sliced green onions
1/4 cup sweet pickle relish
1 tablespoon red wine vinegar
1/4 teaspoon seasoning salt
1/4 teaspoon black pepper
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup shredded sharp cheddar cheese

Directions:  Cook pasta in rolling well-salted boiling water just under the time on package or al dente. Drain into a colander, rinse briefly with cold water and allow to drain.  In a medium bowl, combine the celery, red and green bell peppers, onion, pickle relish, vinegar, seasoning salt and black pepper. Mix well.  Fold in the mayonnaise and the sour cream blending thoroughly. Taste and add additional salt if needed. Fold in the pasta, cover and refrigerate overnight or at least 4 hours.  Fold in the cheddar cheese before serving. 

Great summer dish! 

~ Chef ~

~*~ Chicken Alfredo De-Lish ~*~

Ingredients:

2 cans of Grands Biscuits

1 lb. jar Alfredo Sauce

2 c. Mozzarella Cheese

1/2 tsp. garlic powder

1/2 tsp. garlic salt

1 1/2 tsp. Italian Seasoning

1 lb chicken, cubed and cooked

Directions:  Preheat oven to 375 degrees.  Cut each biscuit into 6 pieces and place in a large bowl.  Toss biscuits with Alfredo sauce, garlic powder, garlic salt and Italian Seasoning.  Add chicken and half of the cheese. Toss until well blended.  Now spray a 9 in x 13 in pan with cooking spray. Pour the biscuit mixture into the pan and top with the remaining cheese. Bake at 375 degrees for 25–35 minutes or until biscuits are done. Be sure the middle is done!  This is more like a Chicken Alfredo pizza than a typical Chicken Alfredo casserole.  Serve with your choice of sides.  Enjoy!  ~ Chef ~

~*~ Homemade Salsa ~*~

Ingredients:

• 4-6 Roma tomatoes, cut into large chunks
• 1 jalapeno pepper (more if you like it HOT)
• 1/2 white onion, cut into large chunks
• 1/2 bunch of cilantro, rinsed
• 2 cloves of garlic
• salt and pepper

Directions:

Put first 5 ingredients in a saucepan. Add water until tomatoes are almost covered. Bring to a boil, then simmer for 15-20 minutes or until tomatoes are tender.  Add more water if too much water evaporates.  Now pour everything into a blender and add salt and pepper. Blend till the consistency of your choice.  Serve with tortilla chips, pita chips or veggies.  Simple, simple, simple.  ~ Chef ~    

 

~ Sensational Saturday ~

~ Maggie ~