Cornbread Casserole

Cornbread is one of my favorite foods and this recipe has now become a favorite at our Thanksgiving table. Most recently, I have also started making this recipe for everyday dinners. It is so easy to make, has few ingredients, and is very moist and delicious. For all you Southerner's out there you must give this recipe a try :)

Cornbread Casserole*

Very moist and delicious

1 box Jiffy corn mix
2 8-ounce cans of creamy corn
2 eggs
1 stick of butter, melted
1 8-ounce sour cream
1/4 cup sugar

1. Preheat oven to 375 degrees
2. Stir all ingredients together until well combined
3. Place in a casserole dish
4. Bake for 1 hour or until lightly brown, the center is set, and a toothpick inserted into the center comes out clean.

*This recipe can easily be doubled and we have even tripled it before, but make sure you allow more time for baking because it will take quite a bit longer. I prefer to double and place into 2 separate casserole dishes to be able to better judge the baking time.

Recipe from my Unlce's family

Crab Cakes

For my Aunt's birthday this year with the help of my dad we decided to do an all seafood menu. For the appetizer's I made shrimp dip (see previous post) and crab cakes. As usual I am always very nervous to try new recipes with a crowd of people. In the end boy am I so glad that I tried this recipe. These crab cakes were so yummy! They were moist on the inside and crispy on the outside. The sauce complimented them wonderfully and were a nice change to the traditional sauce served with crab cake's. I tweaked this recipe and am so happy with the turn out. Also, this recipe doubled perfectly for me. My husband says that he is looking very forward to me making this recipe again. Enjoy this special delicacy :)

Crab Cakes

Moist on the inside and crispy on the outside

Crab Cakes:

2 tablespoons olive oil

6 green onions, chopped

3/8 cup olive oil (I used only what I thought necessary)

1 (16 ounce) can canned crab meat, drained

1 egg

1 tablespoon mayonnaise

1 teaspoon dry mustard (I used 1 teaspoon of Dijon mustard)

8 ounces buttery round crackers, crushed

1/2 teaspoon ground cayenne pepper (I used 1/2 teaspoon paprika plus some)

1 teaspoon garlic powder

1/4 teaspoon Old Bay Seasoning TM

1 teaspoon Worcestershire sauce

salt to taste

ground black pepper to taste

1 cup panko (Japanese bread crumbs) or regular dry bread crumbs

1. Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.
2. Combine crab meat, sauteed green onions, egg, mayonnaise, dry mustard (or Dijon), crushed crackers, cayenne pepper (or paprika), garlic powder, Old Bay seasoning, Worcestershire sauce, salt and pepper.
3. Form into 1/2 inch thick patties. I was able to get about 20 crab cakes from doubling the recipe.
4. Coat the patties with panko or bread crumbs.
5. Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side.
6. Drain briefly on paper towels and serve hot. If desired serve with following sauce.

Sauce:
2/3 c fat free chicken broth
3 tbs chopped shallots
2 tbs white whine vinegar
2 1/2 tbs butter

1. Combine broth, chopped shallots, and vinegar in a small sauce pan; bring to boil.
2. Cook until reduced to a 1/2 cup (about 4 minutes); remove from heat, stir in butter.
3. Serve with crab cakes.

Crab cake recipe inspired from Allrecipes
Sauce recipe from my cousin Alison's Blog

Shrimp Dip

This shrimp dip is by far the easiest dip to make as well as delicious. It also contains only a total of 4 ingredients! I recently made this dip for a family get together and everyone raved all evening about how yummy it was, and in the end there was not one crumb left! You know it is good when family raves about it because out of all my taste tester's they are not afraid to give me their honest opinion :)

Shrimp Dip

1 bag of frozen cooked, devined, and tail removed shrimp; thawed
1 8 ounce package of cream cheese
Garlic salt with parsley*
Whole round loaf of bread or Ritz crackers

1. Place thawed shrimp (put a few a side to decorate dip before serving), cream cheese, and desired amount of garlic salt with parsley in food processor and combine till uniform
2. Refrigerate dip a couple hours before serving
3. If using a whole round loaf of bread remove the center to create a hollow bread bowl. Tear apart the center of the bread into bite size pieces.
4. When ready to serve place dip in bread bowl or regular bowl and serve with bite size bread or Ritz crackers
5. Refrigerate leftover's

*Recently when I made this dip I accidentally made it too salty so I added more cream cheese and it turned out perfect.

Recipe from a friend

Ham and Cheese Sliders

In January my best friend's little girl had her 1st birthday party! My friend and I share the same love and passion to be in the kitchen. So, of course my friend wanted to make everything from scratch which of course I offered to help her in any area that she needed. I do not think that there is another child who had a 1st birthday full of such delicious home cooked food. My friend did such an awesome job and it was such an honor to be able to help her through the entire process. One of the recipe's we made were called Ham and Cheese Sliders. These were so yummy! My husband loved them so much I had to get the recipe from her. These sandwiches are a great party pleaser as well as perfect for everyday work week lunches. I recently made a whole batch and stored them in the fridge and gave them to my husband for lunch throughout the week. Lets just say he had no complaints :)

Ham and Cheese Sliders

A excellent party pleaser as well as a yummy alternative to everyday lunches

Sandwich:
12 sandwich rolls (or 24 slider rolls)
24-36 slices of honey ham
12 slices Swiss cheese (or 24 if using slider rolls)
Mayonnaise

Sauce:
1 1/2 tablespoons yellow mustard
8 tablespoons butter, melted
1 tablespoon minced onion or 2 teaspoons dried minced onion
1/2 teaspoon Worcestershire sauce
Poppy seed for sprinkling

1. Preheat oven to 350 degrees
2. Split the sandwich rolls and spread bottom roll with mayonnaise. Top with 2-3 slices of honey ham and 1 slice of Swiss cheese. Replace top roll.
3. Place the sandwiches on a baking sheet
4. To make the sauce combine all the ingredients in a small bowl and whisk to combine
5. Drizzle the sauce over the top of the buns
6. Sprinkle each bun with poppy seeds
7. Cover with foil and bake 10 minutes, until the cheese is melted
8. Remove the foil and bake 2 minutes longer
9. Serve warm

Recipe from Amy's Blog

Chicken Salad

One of my husband's and my favorite recipes to make with left over rotisserie chicken is chicken salad. This recipe is perfect and delicious for lunches. There are so many different herbs and seasonings you can add to flavor the chicken salad so this is just one example. Depending on the amount of chicken will depend on the amount of seasonings you add so taste as you go.

Chicken Salad

Delicous Workday Lunch 

Leftover rotisserie chicken
Mayonnaise
Mustard
Salt
Pepper
Onion poweder
Garlic powder
Rosemary
Garnish with Parsley

1. Chop chicken into bite size pieces
2. In a bowl combine and stir chicken, mayonnaise, mustard, and all seasonings.
3. Refrigerate salad until serving

Recipe created by Me

Quesadilla's

Growing up my dad would make what we called "garbage quesadilla's." The name might not sound appetizing but they most definitely always were! At the end of the week he would take the left over food and condiments to make delicious quesadilla's out of them. I have now adopted the same method with leftover food and have really started appreciating the art of creativity while in the kitchen. A couple weeks ago I made quesadilla's with leftover Mojo chicken, rice, and beans. This weeks blog is an example of a leftover pork roast that I had served with a yummy sweet tangy glaze. The sky is the limit with what you can do with leftover foods so be creative and enjoy!

Pork Quesadilla with a Sweet Tangy Glaze

A perfect way to finish off this week's leftover's.

Quesadilla:
Leftover pork or any desired meat
cheese of your choice
canola oil
onion
pepper
garlic
Tortilla shells, soft

Sweet tangy glaze:
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup white vinegar
1/2 cup water
2 tablespoon soy sauce

Garnish:
sour cream
onion
pepper
tomato
green onions

1. In a small saucepan over medium heat combine sugar, cornstarch, vinegar, water and soy sauce
2. Stir occasionally until mixture begins to bubble and thicken
3. Once thickened turn heat to low and occasionally stir as you prepare the quesadilla
4. In a skillet over medium heat saute onion, pepper, and garlic in oil
5. Once lightly browned add pork (or desired meat) and drizzle with tangy sauce
6. As meat is warming heat oil in an additional large skillet over medium heat
7. Once the oil in the large skillet is ready add one tortilla shell and top with warmed meat and sauteed veggies, cheese of your choice and drizzle with more tangy sauce. Top off with another tortilla shell.
8. Once tortilla shell is lightly brown flip quesadilla over and lightly brown other side
9. Serve immediately. Drizzle hot quesadilla with tangy sauce and garnish with your favorite toppings

Quesadilla recipe inspired by my Dad and created by me
Sauce recipe from Allrecipes

Layered Greek Dip

This appetizer is another easy recipe that is perfect to make the day before serving. I was nervous to try a new recipe for a party, but I am so glad that I stepped out and tried this one. This dip was delicious and bursting with flavor. Although, the recipe looks like it is a small amount for a large group of people, but believe me when I say that it is not. The dip is very yummy but the garlic and seasoning is very powerful making the quantity go a long way.

Layered Greek Dip

Bursting with flavor

1 8-ounce package cream cheese, softened

1 tablespoon lemon juice

1 teaspoon dried Italian seasoning

3 cloves garlic, minced (the next time I make this I might only use 2 cloves)

1 1/2 cups Hummus

1 cup chopped cucumber

1 cup chopped tomato

1/2 chopped pitted Kalamata olives

1/2 cup crumbled feta cheese

1/3 cup sliced green onions (3)

Pita bread or pita chips

1. In a medium bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with an electric mixer on medium speed until smooth
2. Spread cream cheese mixture into a deep 9-inch pie plate or shallow serving dish
3. Evenly spread Hummus on cream cheese layer
4. Top with cucumber, tomato, olives, feta cheese, and green onions
5. Cover and chill for 2 to 24 hours
6. Serve with cut up pita bread or pita chips 

Recipe from Better Homes and Gardens New Cookbook (15th edition)

Fresh Mexican Bean Salad

This recipe is always fresh and delicious as well as crowd pleaser. I have made this recipe for numerous parties and get together's and there is always at least one person that asks for this recipe. This salsa taste best refrigerated overnight so it is a perfect appetizer to be prepared the day before. It is also a very fast appetizer to prepare especially if you have the Vidalia Chop Wizard*. I received the Chop Wizard for a wedding gift and I love it so much! It makes prep work in the kitchen such as chopping vegetables so easy and fast. I was skeptical to try it since they usually never work, but this one does. It always gives me the perfect uniform chop and I have yet to find a vegetable that it does not work with. I buy this now for all my gifts for people who I know love to be in the kitchen.

Fresh Mexican Bean Salad

Always a healthy and yummy crowd pleaser
This also taste great served over fish and chicken

1 can white shoe peg corn
1 can red kidney beans
1 can garbanzo beans
1 can black beans
1 can black eyed beans
6 green onions, chopped
2 bell peppers (any color), diced
3 large tomatoes, diced
1 medium red onion, chopped
Broccoli florets, cut bite size
2 packages of Good Seasoning Italian Dressing
Canola oil
Red wine vinegar
Water
1 package of taco seasoning
Tabasco sauce if desired (I omitted)
Tortilla chip scoops

1. Rinse, drain and combine all canned beans
2. Add corn and all vegetables (green onions, bell peppers, tomatoes, red onion, and broccoli florets) to beans
3. In a separate bowl make both packages of Good Seasonings Italian Dressing according to package 
4. Whisk or shake in taco seasoning and Tabasco sauce (if using) 
5. Add dressing to bean and veggie bowl
6. Refrigerate several hours or overnight
7. Serve with Tortilla chip scoops

*Here is a picture of the Vidalia Chop Wizard


Recipe from a friend (Amy) of a friend (Adrian) when she made it and served it at a baby shower that we both attended. When I tasted it I had to have the recipe :)

Cucumber Sandwiches

This past week I had the pleasure to attend a Valentine's Day tea party with approx. 50-100 other ladies! The hostess asked if everyone could please bring their favorite appetizer. I was attending the tea with my Aunt and Grandmother and since I currently have a lot of time on my hands I offered to make an appetizer for each one of them as well. This post is going to be 1 of 3 (Cucumber Sandwiches, Fresh Mexican Bean Salad, and Layered Greek Dip)*. So, onto my first recipe: Cucumber Sandwiches. I am so happy how this recipe turned out. I am always nervous to try a new recipe to bring to a party, but I am so glad that I stepped out of my comfort zone on this one. I made approx. 50 sandwiches and there were only 4 leftover as well as many women raved on how delicious these sandwiches were. I did vary the recipe slightly and am thrilled with the results. Enjoy :) 

Open-Faced Cucumber Sandwiches

These were very easy, delicious, light and fresh

2-3 large cucumbers cleaned but not peeled

8 ounce cream cheese, softened

3 green onions, chopped

Mayonnaise as needed

Celery salt to taste

Garlic Powder to taste

Dill weed to taste

Sandwich bread (I used rye cocktail sandwich bread found in the deli)

1. Mix the cream cheese and mayonnaise in a bowl until smooth and spreadable
2. Add onions, celery salt, garlic powder, dill weed and mix
3. This step is not necessary but I refrigerated the cream cheese mixture overnight to absorb all the flavors
4. Wash cucumbers
5. With the 1st cucumber cut in half lengthwise and with a spoon remove seeds
6. Dice cucumber
7. With the second cucumber slice thinly (1 for each sandwich)
8. Drain both cucumbers over a paper towel till most of the liquid is gone
9. Add drained diced cucumbers to cream cheese mixture and stir
10. Spread each slice of bread with equal amounts of the cucumber cream cheese mixture
11. Top each sandwich with 1 slice of cucumber
12. Garnish with dill weed

*Here was the table at the tea with my 3 appetizers:

Recipe modified from Cooks.com