Sausage Cornbread Dressing- Ashley

Sausage Cornbread Dressing
Recipe adapted by Our Best Bites from Allrecipes

Ingredients:

9×13″ pan of regular or Sweet Cornbread (can be made a few days ahead of time and left to dry out on the counter or crumbled and dried out in the oven)
16-19 ounces Italian sausage
2 medium onions, finely chopped
4 stalks celery, finely chopped
1 large Granny Smith apple, peeled, cored, and finely chopped
3/4 c. chicken broth
1/4 c. melted salted butter
Sage (2 teaspoons rubbed sage or 1 1/2 tablespoons fresh chopped sage)
Rosemary (1/2 teaspoon dry or 1 teaspoon fresh chopped rosemary leaves)
Thyme (1/2 teaspoon dry or 1 teaspoon thyme leaves stripped from the woody stems)
1/4 c. chopped fresh parsley
1/2 teaspoon kosher salt (plus more if necessary)
Tabasco sauce to taste

Instructions:

Preheat oven to 375.

Crumble the pan of cornbread into a very large bowl. Set aside.

Crumble the Italian sausage into a hot skillet and brown it over medium heat. Transfer the crumbled sausage to a paper towel-lined plate and set aside.

If there are 2 tablespoons of rendered sausage drippings in the pan, add the chopped celery, apples, and onions. If not, add enough olive oil to have around 2 tablespoons of oil in the pan and add the chopped ingredients when the oil is hot. Cook, stirring frequently, for about 5 minutes or until the onions are translucent and fragrant. Remove from heat and add to the crumbled cornbread. Add the sausage and chopped herbs and toss until combined. Add the chicken broth and melted butter and toss to combine well. Season with salt and Tabasco to taste.

Press the cornbread mixture into a 9×13″ pan and bake for 30 minutes in the preheated oven or until the top is golden brown. Serves about 12.

Sweet Cornbread

Ingredients:

1 yellow cake mix
2 Jiffy cornbread mixes
Oil, milk, and eggs according to package directions from ALL packages

Instructions:

Preheat oven according to directions on cake mix box. Combine cake mix and cornbread mixes in a large bowl. Add eggs, oil, and milk according to package directions (replace all water with milk). Mix together according to cake mix directions.

Now…this makes a lot of cornbread, and if it were easy to half it, I would. However, I never trust myself to accurately cut a cake mix in half, so I just make all the cornbread and then freeze the leftovers. I like to make 1 pan of muffins (12) and 1 9×13″ pan of cornbread, for no other reason than it fits into my oven all at the same time. You could also do a 9×13″ pan and an 8×8″ or 9×9″ pan; it’s all up to you. Just bake according to cake mix directions (about 20 minutes for muffins or 30 minutes for a 9×13 pan”).

Honey Lime Enchiladas-Bri

1 1/2 lbs pork or chicken, cooked and shredded or rotisserie chicken

Sauce:

1/4 c honey

1/4 c lime juice

zest from 1 lime

1/2 Tbsp chili powder

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

approx. 1 1/2 cups mozzarella cheese, shredded

approx. 1 1/2 c cheddar cheese, shredded

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 9x13 pan with non-stick baking spray.  Pour a couple of tablespoons of green enchilada sauce into pan to coat the bottom. Fill tortillas with a tablespoon of green enchilada sauce and desired amount of meat and cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top. I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy. Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

Adapted from: http://www.thesisterscafe.com/2009/08/honey-lime-enchiladas-2

Coconut Caramel Shortbread Cookies- Bri

3/4 cup butter, softened
1/2 cup sugar
1 teaspoon vanilla
1 1/3 cups all-purpose flour
1/4 teaspoon kosher salt
1 large egg, lightly beaten
2 1/2 cups sweetened, flaked coconut
1/2 recipe of THIS caramel
a couple of pinches course sea salt

Begin by preheating your oven to 350 degrees F.

In a large bowl, beat together your butter and sugar with a mixer on medium speed until light and fluffy (about 3 minutes); then beat in the vanilla and salt. With the mixer on low, gradually add the flour and beat until just combined.

Scoop the dough into 1-inch balls.  Then, in one small bowl place your lightly beaten eggs. In another small bowl, place your coconut. Dip each ball first in the egg, then roll in the coconut.

Place balls on a parchment-lined baking sheet. Press an indentation into each ball with your thumb, finger, or back of a wooden spoon. Bake for 10 minutes. Remove the cookies from the oven and re-press the indentations. (Use caution since the cookies are hot.) Place the cookies back in the oven for an additional 10 minutes or until the cookies and coconut are golden.

Remove and let cool on a wire rack.  Spoon the caramel sauce into the cookie indentations. 

Once the cookies have completely cooled, sprinkle with sea salt and drizzle with melted chocolate.

Adapted from this recipe: http://inspiredbycharm.com/2014/09/salted-caramel-coconut-thumbprints-ibcfallcookieweek.html

Homemade Caramel- Bri

1 c. butter

2 c. packed brown sugar

2 cups half & half

1 c. corn syrup

1 t. vanilla

In a saucepan, melt butter over low heat. Add brown sugar, milk, and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Reduce heat to medium, continue stirring.

Keep a little cup with cold water to test the caramel. When the mixture has come together but is still soft when you drop a spoonful in the water, it is ready. Try testing it after it has boiled for about 10 minutes. Add the vanilla after removing from heat.

Source: http://www.hotoffthegarlicpress.com/2007/10/carmel-oaty-bars.html

Easy Focaccia Bread- Bri

3 1/4 cups flour
1 tsp salt
1/4 cup parmesan cheese
1/2 tsp garlic powder
1/2 tsp dried rosemary
2 1/2 tsp yeast
1 Tbsp sugar
1 1/2 cups very warm water
3 Tbsp olive oil, divided

Spray 9x13 pan with cooking spray.  Mix flour, salt, 2 Tbsp of parmesan cheese, garlic powder, and rosemary together in mixing bowl (I use my kitchenaid). Make a well in the center of the flour and pour in water, sugar, yeast, and 2 Tbsp olive oil.  Gently whisk just until yeast is mixed in.  Let sit for 5 minutes or until yeast starts to react.

Stir mixture together add more flour if necessary and knead (or mix in kitchenaid with dough hook) for 8 minutes.

Spread dough into pan and cover with dish towel.  Let rise for approx 30 min or until dough doubles in size.

Using lightly oiled finger, poke dough down almost to the bottom of the pan, roughly 1 inch apart.  Drizzle additional 1 Tbsp olive oil over dough and sprinkle additional 1/4 tsp salt and 2 Tbsp parmesan cheese on top.  Let rise 15 more minutes.

Bake at 375 degrees for 20-25 minutes or until top is golden brown.

Adapted from this recipe:
http://veryculinary.com/2014/12/11/easy-focaccia-with-pesto-recipe/

Savory Crepes- Bri

1. Make this crepe recipe.  You can even make them a day ahead and put them in the fridge.

2. Choose your fillings.  I like roasted asparagus, sautéed mushrooms, rotisserie chicken, thinly sliced ham, basil pesto (especially combined with the following cheese sauce), etc.

3. Make the cheese sauce:

4 Tbsp butter

1/4 cup flour

1 1/2 cups chicken stock

1/4 tsp salt

1/8 tsp pepper

3/4 cup milk

3/4 cup cream

1 cup guyere cheese

3/4 cup shredded parmesan cheese

In a medium saucepan, melt butter over medium heat.  Add the flour and cook, stirring constantly until thickened into a pale blonde roux.  About 2 to 3 minutes.  Add the hot chicken stock slowly, whisking to incorporate.  Bring to a simmer and cook, stirring frequently.  Add salt and pepper.  Slowly whisk in the milk and cream and simmer, stirring until well incorporated and thick.  Turn heat to low and add cheeses.  Stir until cheese is melted.

Adapted from: http://www.foodnetwork.com/recipes/emeril-lagasse/savory-crepes-with-creamy-chicken-ham-and-mushroom-filling-recipe.html

The Roof Tomato Salad- Mom

The Roof Tomato Salad

Makes 6 main course servings

Ingredients:

16 oz chopped spinach (cleaned and trimmed)

1/2 cup  oil

4 large thinly sliced red tomatoes

1 cup thinly sliced red onion

1 1/2 cup shredded mozzarella

1/4 cup chopped fresh basil

1/4 cup lemon juice

1/2 cup pine nuts

Salt and black pepper

In a small bowl, combine the oil, fresh basil, lemon juice, and salt and pepper to taste to make a dressing for the salad. Toast the pine nuts in low heat. Combine the tomatoes, red onions, mozzarella, spinach and toasted pine nuts in a large salad bowl, and toss the dressing with the vegetables until coated evenly just before serving. Add extra salt and pepper as needed.

Adapted from: http://www.deseretnews.com/article/705323170/Recipe-of-the-week-The-Roof-Tomato-Salad.html?pg=all