Tomatillo Chicken & Classic Cornbread

I am back on the bandwagon...I think. I will try to play catch up today and post a few of the recent recipes we have tried this past week. I have pictures of most of them, but need to figure out how to download my new camera--so they are coming...a bit later.

Before posting this chicken recipe, let me just state the obvious. I don't like meat on the bone. No chicken, no steak, no ham, no pork, no nothin'! Therefore, I adapt many recipes to my good ol' boneless, skinless chicken breast/tenders--which is exactly what I did here--just substituted chicken tenders for the whole chicken. I also halved the recipe for my little family and then only used 1/2 a jalapeno so it wouldn't be so spicy for my kids.

Tomatillo Chicken

(MS EveryDay Food, Sept/Oct 2009?)

2 lbs. tomatillos (husks removed, washed & halved)

1 Tblspn. vegetable oil

1 whole chicken (3-4lbs), cut into 10 pieces (wings reserved for another use)

(or about 8-10 chicken tenders)

coarse salt and pepper

2 jalapenos, chopped

1/2 medium white onion, chopped

3 garlic cloves, finely chopped

1 can (15oz) hominy, drained (optional)

1/4 c. chopped fresh cilantro

1. In a food processor, puree tomatillos; set aside. In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper and add to pot, skin side down. Cook until browned on one side, 6 minutes. Transfer to plate.

(I still lightly browned my chicken tenders, too)

2. Add jalapenos and onion to pot and cook, stirring frequently, until slightly softened, 3-5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomatillo puree and hominy (if using). Season with salt and pepper. Nestle chicken, skin side up, in sauce. Cover pot simmer until chicken is cooked through, 22-25 minutes. Stir in cilantro; season with salt and pepper.

I think I must have a little bit of my dad in me. He loves to go for drives, discover new places (especially ones off the beaten path), appreciates history and isn't afraid to just get in the car and go. So a few Sunday's ago, that is exactly what I did. My family was not up for the "Sunday drive" adventure, so I went alone. Quite enjoyable, actually.

There is a street in town called "Anderson Mill Rd." It recently came to my attention that this road was actually named after a real mill--that still exists. It is only open one Sunday a month and is run by the local garden club. So I went to check it out. An interesting piece of local history, a great photo backdrop and very friendly seniors anxious to show me around. While there, I learned that the mill still grinds organic corn, donated by WholeFoods. The women swore it made the best cornbread--so I bought a bag and here is the recipe that was attached:

Cornbread

(thanks to the woman from the Anderson Mill Gardeners Club)

Beat together:

1/3 c. sugar

2 Tblspn. shortening

1 egg

In a separate bowl, mix together:

1 c. regular flour

1 c. cornmeal

1 tsp. salt

2 tsp. baking soda

Alternating with dry mixture, add:

1 c. buttermilk

Beat enough to mix well.

Grease 9 x 9 pan or muffin tins.

Bake @ 375 degrees until toothpick inserted into middle comes out clean, about 30 minutes.

Betsy's Rolls

I am a serious carb-addict. The problem is, I can't make bread to save my life! I have tried all the "fool-proof" recipes that friends swear I can't mess up--but I do. Somehow, every bread/roll recipe turns into a solid brick of tasteless carbs. So frustrating! I have the electric wheat grinder, Bosch mixer, KitchenAid, you-name-it, but they don't help me make a decent loaf of bread. Honestly, I think it's the bread recipes where they give you a range of the amount of flour to use and I just don't know what consistency I am going for. I need to see it, feel it and have someone walk me through step by step. Well...I think I finally hit the jackpot! I wasn't able to see or feel it, but Courtney's step-by-step instructions for her mom's rolls has been the winning recipe for me. I am so excited! I made a whole batch this morning and took them to a potluck lunch with friends--they we gone. That's a big deal considering there were only 4 friends and about 36 rolls!

Betsy Cannon's Rolls
(thanks Courtney--these have changed my life! :)) http://fiveunderfive.blogspot.com/2009/01/moms-rolls.html
OH, check out Courtney's blog here--it's great!

2 packets yeast

1 Tblspn sugar
Warm water to dissolve yeast
1 cup milk
1/2 butter or margarine, melted (I use butter) - the original recipe calls for oil
1/2 cup sugar
3 eggs
1 tsp salt
approx. 5-6 cups flour

Step 1:
Put yeast and sugar in a large plastic cup (I doubt the cup needs to be plastic this is just how she does it), cover with warm water and stir with a fork. Set aside.

Step 2:
Put milk in a glass container and microwave for 2 minutes or you can scald it on the stovetop in a small pan. After scalding the milk, put the stick of butter in the container of milk. This melts the butter while also bringing the temperature of the milk down so it won't cook the eggs. Set aside.

Step 3:
In a mixer, combine the sugar, eggs and salt.

Step 4:
Add the yeast mixture and the milk/butter mixture to the mixer and mix everything together.

Step 5:
Add the flour 2 cups at a time. Mix well after each addition. Once all the flour is added, mix for at least 4 or 5 minutes. When I asked my mom how much flour she used, her only directions were "it's more than the recipe says" (Louise says 4-5 cups, sifted). She makes these so often that she just knows when the dough is the right consistency. I'm not that good so I started at 4 cups and then added flour 1/4 cup at time until I decided that 5 3/4 cup is right for New Jersey. We don't sift either.
The dough should pull away from the side of the mixer. If you have too little flour, the rolls won't hold their shape. If you have too much flour, they are too dry. My mom instructed that if I added too much flour, I could add another egg.

Step 6:
Leave in mixer, cover and let raise for about an hour.

Step 7:
Run the mixer (I do this on the lowest setting) for a few revolutions. This is supposed to make the dough finer.

Step 8:
Roll out the dough on a floured surface. The first time I made these, I spread butter on the top of the dough. I was planning to make part of the dough into cinnamon rolls and got ahead of myself. I like the extra butter so I still do it that way. My mom does not (unless she is making cinnamon rolls).

Step 9:
Form rolls into desired shape. My mom usually does knots so I do too. Using a sharp knife, slice the dough into strips (approx 3/4 inch wide) and then cut the strip into 3 or 4 smaller sections. Tie each piece in a knot and tuck the ends under the roll. Place formed rolls on a greased pan.

Step 10:
Let rolls raise another hour or so.

Step 11:
Bake at 350 degrees until light brown - maybe 10 minutes or so.

Notes:
This recipe usually makes enough for two nights of rolls for our family as well as a batch of cinnamon rolls. After I form the rolls into knots, I will put enough for that's night meal on one greased pan and let them raise for dinner. For the rest, I grease a pan and put the rolls on a cookie sheet. I cover the cookie sheet with foil and freeze (don't let them raise for the second time before freezing). Once the rolls are frozen, I take them off the cookie sheets and put them in ziploc bags (laid out flat) in the freezer. I then just take out as many rolls as I need. The rolls need about 2-3 hours to thaw and raise after being frozen.
My mom typically doubles the recipe in her Bosch. I have the basic-sized Kitchen Aid and it's a bit small to double so I don't. When doubling, you don't need to double the yeast (my mom says Pam Craig who is a wonderful homemaker told her that). The original recipe calls for two packets of yeast (or 1 1/2 Tbsp) - my mom says she uses 2 Tbsp of yeast when she doubles.

Sweet Texan Cornbread

We are heading out of town again today and so I did the "clean out the refrigerator meal" last night. We had southwest salads and cornbread. I love doing a southwest salad when I need to use up what's in my fridge. The key ingredient is cilantro--if you have that, it will taste southwest--then you can add just about anything else. Good salad toppers are: cilantro, tomatoes, black beans, corn, grated cheese, cucumber, leftover taco meat, grilled chicken, etc. For the dressing, I usually mix equal parts Ranch dressing and bbq sauce.

As for the cornbread...I am not sure where this recipe came from--it's been in my recipe binder for a while. It is a GREAT cornbread recipe--super moist and sweet. No butter or honey needed!

Sweet Texan Cornbread

½ c. butter, melted
1 box Jiffy cornbread mix
1 can cream style corn
1 egg
1 heaping Tblspn. sugar

Melt butter in 8 X 8 pan (or I’ve used a pie dish, or round cake pan).
Mix together egg, creamed corn, and cornbread mix.
Mix well and add sugar.
Pour into pan and stir into butter, until just blended.
Cook at 350 degrees for 45 minutes or until golden brown.

Coconut-Pineapple Loaf Cake

Coconut-Pineapple Loaf Cake
(MS EveryDay Food, June 2008)
http://www.marthastewart.com/recipe/coconut-pineapple-loaf-cake?autonomy_kw=coconut-pineapple%20loaf%20cake&rsc=header_1


1 1/2 cups sweetened shredded coconut
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3 large eggs
1 cup sour cream
1 can (20 ounces) pineapple chunks in juice, drained well

Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside.
In a medium bowl, whisk together flour, baking soda, and salt; set aside.
Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

Peasant Bread

We were invited over to a friends house for dinner on Saturday night. I was asked to bring bread...so this is what I made.

Peasant Bread
(thanks to Emily Owsley, who introduced the "Favorites" cookbook to me!)

1 pkg. rapid rise yeast
2 c. warm water
1 Tblspn. Sugar
2 tsp. Salt

Dissolve the 4 above ingredients together.
Then add:

4 c. flour
Stir until blended.

Do not knead!
Just cover and let sit for about 1-1 ½ hours, until it doubles in size.
With floured hands, remove dough and divide into two pieces.
Grease cookie sheet and sprinkle with cornmeal.
Put two shaped pieces of dough onto cookie sheet , cover, and let rise again for about another 1 ½ hrs.
Brush top of bread with melted butter (**this is when I also sprinkle with parmesan cheese)
Bake at 425 degrees for about 10 minutes. Then add another basting of butter and turn down the oven to 375 degrees for another 15 minutes.

OPTIONS!! You can add anything to the bread dough (ie. rosemary, parmesan, sundried tomatoes, etc.) This bread comes out looking like 2 rounds of foccacia bread--very rustic looking.

Amish Friendship Bread

I love this stuff! I remember my mom ALWAYS having a "start" on the counter at home and having yummy cinnamon bread every week and a half. So when she came last week to see her new grandson, Soren, she brought me a start. Today was Day #10, so I baked bread--in fact, it's in the oven right now and it smells so good.
Anyway, the one negative to this bread is that every 10 days I have 3 "starts" to share with people, but I realize not everyone is interested in doing this type of thing. I don't mind if I give an unsolicited "start" to someone and they just toss it is the garbage, but if there is someone who actually wants one, please let me know! I will have 3 new "starts" every 10 days!

Banana Bread

This is the banana bread recipe I grew up on. My mom made it quite often. But of course, I tweeked a few things. By putting the bananas in the freezer, I was able to accomplish two things: first, I didn't feel obligated to bake bread the day my bananas went bad, and secondly, once the bananas were thawed and ready to use, they created more juice and by bread came out VERY moist. The addition of chocolate chips came since I married a man who incorporates chocolate in to anything and everything he eats. Now we never had banana bread without chocolate chips--it just wouldn't be the same. In fact, we don't even call it "banana bread" at our house, because if Addison knew there were bananas in the bread she would never eat it. We call it "chocolate chip bread" and she can devour an entire loaf by herself!

Banana (Chocolate Chip) Bread
(thanks Mom!)

1 c. butter
1 1/4 c. sugar
2 eggs
1/2 c. buttermilk (make your own by putting 1 Tblspn. vinegar then topping off a 1/2 cup with milk)
3 c. flour
1 tsp. baking soda
1/2 tsp. salt
3 mashed bananas (just pull them out of the freezer and let thaw. Squeeze them out of their peel--juice and all!)
chocolate chips (optional)
nuts (optional)

Cream together butter, sugar, eggs and buttermilk, then add dry ingredients.
Lastly, add bananas and chocolate chips.
Pour into greased & floured bread pans.
Bake at 300 degrees for 45-60 minutes, until toothpick comes out clean (depends on your oven and how dark you like your bread).

This recipe makes 4 small loaves--but of course, I always double it and make 8 small loaves.

Whole Wheat Bread & Chunky Chocolate Cookies

As we begin a new year, we are like every other American and have committed to eating healthier. Last year for Christmas I was given a wheat grinder and Bosch mixer for the sole purpose of being able to make homemade wheat bread. I started out last year with great intentions, but by February, both appliances were packed away in my pantry. Now with a new year here, they are both out again and being used. Let's see how long this lasts......

Aunt Ilona's Whole Wheat Bread

1/2 cube butter, melted
2 1/2 c. hot water
1/4 c. sugar
2 Tblspn instant yeast
1 Tblspn salt
Mix together right in mixing bowl until yeast dissolved.
Then add enough wheat flour to make mushy, about 4+ cups.
Then add:
1/3 c. wheat gluten flour
Mix and scrape bowl.
Then continue to add wheat flour, 1 c. at a time, until the dough starts to pull away from the bottom of the mixing bowl (usually at least 2+ cups)
Mix for 4 minutes.
Keep covered (with loose lid) and let dough rise until doubled in size (about 20 minutes)
Beat dough down for a couple of seconds, then dump onto greased or floured counter.
Divide into 2 equal portions adn put into greased bread pans.
Cover carefully with saran wrap and let rise to size (about 25 minutes).
Preheat oven to 375 degrees.
When dough has risen in the pans, handle it very carefully, or it will fall.
Bake for 27 miutes.
I like a softer crust, so I butter the tops of the loaves when they are hot.
Makes 2 large loaves.

Of course, we had to balance out our healthy intentions with a little sweet treat, too. So I tried a new cookie recipe--one that a friend brought to my Christmas cookie exchange. I have made the same chocolate chip oatmeal cookie recipe for 10 years now, thinking nothing else I had tasted even compared...until now. This is a great cookie! Very thick and big, with chocolate chunks. YUM!

Chunky Chocolate Cookies
(thanks to Janet Theriault)

3 sticks butter
1 1/4 c. granulated sugar
1 1/4 c. brown sugar
2 eggs
1 Tblspn vanilla
Cream together the above ingredients. Then add:
4 1/4 + 2 Tblspn flour (I know, it sounds crazy, but just follow the recipe and it will turn out!)
1 tsp. baking soda
1 tsp. baking powder
When well mixed, add 2 c. chocolate chunks (one small bag)
Drop by LARGE spoonfuls onto greased cookie sheets.
Bake at 375 degrees for 10-14 minutes.