April 27, 2012

Ann’s Jalapeno (or Green Chile) Cornbread

If you’re a fan of cornbread or savory, cheesy breads, I think you will love this recipe! Ann gave it to me last fall, after I had made some Cheddar and Green Onion Cornbread. I finally got around to making this, and wish I had made it much sooner because it is sooooo good! It’s a moist, cheesy cornbread with bacon, onion, and pimiento added in. And also, of course, jalapenos, which give the cornbread a nice spicy kick. If you don’t want it spicy, use green chiles instead, and you’ll have a tasty, mild and savory cornbread.

This cornbread is perfect for breakfast or brunch any time of year. You could serve it with eggs and breakfast potatoes (like these yummy Onion-Roasted Potatoes). Since this cornbread has bacon in it, you could even just serve it with a fruit salad for a lighter breakfast.

ANN’S JALAPENO (OR GREEN CHILE) CORNBREAD

  • 2 (8.5-ounce) packages Jiffy® corn muffin mix
  • 2 Tablespoons sugar
  • 3 eggs, beaten
  • 1/2 cup vegetable oil (I used canola oil)
  • 2 1/2 cups milk
  • 1 (14.5-ounce) can whole kernel corn, drained
  • 2 cups grated cheddar cheese
  • 1 (2-ounce) jar diced pimiento, drained (optional)
  • 1/2 pound bacon (cut in small pieces and fried) or substitute a 3-ounce package of real bacon pieces–about 3/4 cup
  • 1 small grated onion
  • 1/4 cup (or more, to taste) chopped jalapenos OR 1 (4-ounce) can chopped green chiles, drained

Preheat oven to 350 degrees. Grease a 9×13″ pan or spray with cooking spray.

In large bowl, mix corn muffin mix, sugar, eggs, vegetable (or canola) oil, and milk, blending well. Add in corn, cheese, pimiento, bacon, onion, and jalapenos or green chiles. Mix all ingredients together, blending well; pour into prepared pan.

Bake at 350 degrees for 40 to 50 minutes (mine took 50 minutes to bake), until top is golden and set. Serve immediately or while still warm.

This really is a must-try recipe!

There are so many variations of cornbread–some are cakey, and some are moist, like this one. Some are pretty simple, and some, like this, have lots of add-ins. Which way do you like cornbread best?

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April 24, 2012

Tabouleh Salad from Quinoa Cuisine

I’ve heard that quinoa is very good for you, but didn’t realize it was a superfood until I reviewed Quinoa Cuisine, a new cookbook that features 150 creative quinoa recipes, from salads and soups to entrees and desserts.

The introduction to the book gives you a good overview about quinoa, which is very helpful if you’re like me and don’t know much about it! According to the book, quinoa is rich in protein, calcium, iron, fiber, potassium, B vitamins, and Vitamin E. It’s also considered a complete protein because it provides a healthy balance of all eight essential amino acids. If you’ve never used quinoa, there are helpful cooking tips in the introduction also.

Then there are the delicious-sounding quinoa recipes…Lemon-Ricotta Pancakes,  Banana Nut Power Muffins, Black Bean, Corn, and Quinoa Salad with Lime Dressing, Gouda and Red Pepper Tarts, Spinach and Parmesan Pilaf, Chicken Potpie with Quinoa Biscuit Crust, Ginger-Peach Shortcake, Apple-Cherry Trail Bars…and many more! The recipes all use quinoa seeds, flakes, or flour to create yummy and healthy dishes. This softcover book does not have inside photos, but the recipes seem easy to follow.

I’ve always wanted to make Tabouleh, and when I saw a recipe for that in this book I just couldn’t resist making it! In this recipe, quinoa replaces the wheat grain bulgur. I really liked it, so I guess I’m a new Quinoa fan now…I’m looking forward to trying more of the recipes out!

Here’s the recipe for the Tabouleh…it’s packed with lots of healthy ingredients like cherry tomatoes, cucumbers, chickpeas, green onion, olive oil, and some herbs and spices. Very delicious!

TABOULEH SALAD  from Quinoa Cuisine

A staple of Middle Eastern cuisine, this salad is a natural use for quinoa. Substitute red quinoa to add a nutty quality to the salad, or use black quinoa for a great contrast of color. SERVES 6 TO 8.
  • 2/3 cup white quinoa, rinsed
  • 1 1/3 cups water
  • 1 cup halved cherry tomatoes
  • 1 small cucumber, seeded and diced
  • 1/2 cup canned chickpeas, drained and rinsed
  • 2 Tablespoons sliced green onion
  • 1/4 cup chopped flat-leaf parsley
  • 2 Tablespoons chopped fresh mint
  • 1/2 teaspoon ground allspice
  • 2 Tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • kosher salt and black pepper
  1. In a medium saucepan over high heat, bring the quinoa and water to a boil. Reduce the heat to low, cover, and cook until the water has been absorbed and the quinoa is tender, 10 to 12 minutes. Turn off the heat and let the quinoa sit for  5 minutes. Fluff with a fork and allow to cool.
  2. In a large bowl, stir together the cooked quinoa, cherry tomatoes, cucumber, chickpeas, green onion, parsley, mint, allspice, lemon juice, and olive oil. Season to taste with salt and pepper. Cover and refrigerate for at least 1 hour before serving so the flavors can marry. Serve cold or at room temperature.

A little garlic powder might be nice in this, too…I don’t think that’s typically in Tabouleh, but I may try that out next time!

Do you cook with quinoa often? What’s your favorite quinoa dish?

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Filed under Cookbooks, Food and Recipes, Healthy Eating, Reviews, Salads and Dressings, Side Dishes

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April 19, 2012

Very Chocolate Zucchini Muffins

I realized I hadn’t made anything chocolate in awhile! I found this recipe from Savoring Time in the Kitchen last year, so I thought it was about time I tried it out! :) The original recipe is for chocolate zucchini bread, but I decided to make muffins instead and made a few small changes…like using canola oil instead of vegetable oil and Greek yogurt instead of sour cream. I also added a little more chocolate chips to the batter. The recipe makes almost 2 dozen (22 to 23) really good, moist, chocolatey muffins–or you can make four mini-loaves instead (baking time will be longer). These muffins are moist yet cakey, too, and they have nice rounded tops. They’re a very yummy way to use that zucchini from your garden this summer!

VERY CHOCOLATE ZUCCHINI MUFFINS (adapted from Savoring Time in the Kitchen)

Makes 22 to 23 muffins (or 4 mini loaves)

  • 2 ounces unsweetened baking chocolate (two 1-ounce squares)
  • 3 eggs
  • 1 1/2 cups granulated sugar
  • 3/4 cup canola oil
  • 1/4 cup plain or vanilla Greek yogurt (or lite sour cream)
  • 2 cups grated zucchini
  • 1 1/2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 3 tablespoons cocoa powder
  • 1 cup semi-sweet mini or regular chocolate chips (I prefer using the mini’s)
  • 3/4 cup coarsely chopped walnuts or pecans (optional)

Preheat oven to 350 degrees. Line muffin pans with paper liners (if making mini-loaves, grease and flour 4 mini-loaf pans).

In a microwave-safe bowl, microwave baking chocolate until melted. Stir occasionally until chocolate is smooth.

In a large bowl, combine eggs, sugar, oil, yogurt, grated zucchini, vanilla, and melted chocolate; blend well. Stir in the flour, baking soda, baking powder, salt, cinnamon (optional), and cocoa powder. Then fold in the chocolate chips and nuts, if desired. Spoon into lined muffin cups or 4 mini-loaf pans.

Bake muffins at 350 degrees for 20 minutes, or until a toothpick inserted in center comes out clean. If making mini-loaves, the original recipe says to bake those for 45 minutes. You might want to check the loaves around 40 minutes, just to be on the safe side…especially if your oven tends to run hot!

Zucchini always makes baked goods so nice and moist. What do you like to bake with zucchini?

15 Comments

Filed under Food and Recipes, Muffins, Biscuits, Scones

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April 18, 2012

Food Photography: From Snapshots to Great Shots

Food Photography: From Snapshots to Great Shots is dedicated to “…foodies, food bloggers, home cooks, and chefs…and to anyone who craves a delicious meal, chases beauty, and wants to make people hungry with their photographs.” That certainly includes me! :) So I was glad to have the chance to review this very helpful, comprehensive guide to taking better food photos. Author Nicole S. Young specializes in commercial photography and is an accredited Adobe Certified Expert, so she has lots of expert advice and tips to share!

This book has seven chapters…

  1. Photography Fundamentals
  2. Photography Equipment
  3. Lighting
  4. Styling and Props
  5. Framing and Composition
  6. Processing Images with Adobe® Photoshop®
  7. Behind the Scenes

The chapters cover everything from getting the right camera equipment, using the right camera settings, creating the best lighting and composition, helpful food styling tips, and photo editing techniques with Photoshop. The last chapter, Behind the Scenes, is especially interesting because it goes into detail about how some great food photos were created.

Throughout the book, there are also photo tips and how-tos highlighted on various pictures…

I thought these pages were really helpful!

Overall, I think this is a great book to have if you’re wanting to improve your food photography skills. Don’t worry about having to get the newest, most expensive equipment…Nicole recommends working with what you have while you’re learning before you run out and buy anything new. My own camera is about 7 years old (it’s a Canon Rebel XT), but I’m still going to be using this for awhile!

I feel like I still have a lot to learn when it comes to photography and I’m really excited about trying out what I’m learning from this book!

What about you–do you enjoy photography?  Do you know a lot about it, or are you more of a beginner?

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Filed under Books, Creative Inspiration, Photography Tips, Reviews

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April 16, 2012

Quick and Easy Chicken Salad

I originally saw this recipe on Pinterest and couldn’t wait to try it out! It’s from Real Mom Kitchen, and it’s a very quick and easy–as well as tasty–chicken salad that’s perfect for brunch, lunch, tea time, bridal and baby showers, and other gatherings. I added a little more green onion to mine and thought it would be good with some finely chopped almonds mixed in. I really liked this chicken salad! In addition to the green onion, it has red grapes, celery, and diced apple–a great mix of flavors with a slightly crunchy texture that’s just right.

If you’re making this chicken salad for lunch, it’s great served on a croissant, wheat bun, or whole grain bread…if you’re making this for a party or get-together, try serving it on mini-croissants. Or, you may just want to serve a big scoop of it on a bed of lettuce…

…and sprinkle some sliced almonds on top! Yum!

QUICK AND EASY CHICKEN SALAD (slightly adapted from Real Mom Kitchen)

  • 2 (12.5-ounce) cans of chicken (or 3 cups finely diced or shredded cooked chicken–rotisserie chicken would be good in this!)
  • 3/4 cup mayonnaise or light mayonnaise
  • 1 cup red grapes, halved
  • 1 to 2 green onions, finely diced (I used 2)
  • 1 stalk celery, finely diced
  • 1/2 cup finely diced apple (I used a Pink Lady apple and thought that worked well with all the other flavors)
  • 1 Tablespoon finely chopped almonds, optional (you can also use pecans, walnuts, or cashews)
  • salt and pepper to taste

Add finely diced or shredded chicken (my canned chicken shredded really easily with a fork) in a  medium to large bowl. Then add the mayonnaise, halved grapes, diced green onion(s), celery, apple, and finely chopped nuts if desired, blending all ingredients well. Add salt and pepper to taste, if desired.

Serve on croissants, wheat rolls, or bread…or serve a big scoop on lettuce, sprinkled with some sliced almonds (or coarsely chopped pecans, walnuts, or cashews).

I love how easy this is to make and it tastes so good! Do you have a favorite chicken salad recipe?

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April 15, 2012

Beet Smoothie and Why Beets Are Good For You

I realize that this is a recipe many of you may not be too excited about…but you should be. Because beets are really good for you, and this is a great-tasting way to have them! I’m not super-crazy about beets myself, but I liked this smoothie. I slightly adapted this from a recipe I found here, and I’m really glad I tried it! Not only does the smoothie taste good, but you also reap the many benefits of beets…

  • Beets are know to help prevent and fight against cancer, especially colon cancer–high in fiber, they increase the production of special immune cells that destroy cancer cells in the colon. Betacyanin, the pigment that gives beets their red color, is what helps fight the cancer.
  • Eating beets regularly can lower LDL cholesterol by up to 30 percent.
  • Beets have antiinflammatory benefits because they contain betaine, which can reduce inflammation in joints, bones, the throat, and blood vessels by 20 percent, which is helpful for people with osteoporosis and asthma.
  • Beets contain antioxidants and help your liver produce even more natural antioxidants.
  • Beets contain folic acid, necessary for the production and maintenance of new cells, which is important for pregnant women and anyone who is going through physical healing from an injury.
  • Beets help protect your body against heart disease.
  • Beets help cleanse your blood, your colon, and strengthen your gall bladder and liver.
  • Beets help fight against tumors  and are beneficial in helping people who have blood diseases and leukemia.
Sources: 15 Health Benefits of Beets and Health Benefits of Beets.

Are you a little more interested in trying out this beet smoothie now? Here’s the recipe if you decide to make it…

BEET SMOOTHIE (makes 2 servings)

  • 1/2 cup vanilla soymilk
  • 1/2 cup orange juice (fresh squeezed is best!)
  • 1/2 cup shredded or finely chopped raw beets
  • 1/2 cup frozen mango chunks
  • 1 cup frozen strawberries or raspberries (or 1/2 cup of each)
  • 1/2 cup fresh pineapple chunks
  • 1 banana
  • 1 to 2 Tablespoons honey
  • 1 teaspoon pure vanilla extract (optional)
  • 1 Tablespoon flax seeds

Combine all ingredients in a blender. Puree until smooth and well-blended. Serve immediately.

Do you like beets? What’s your favorite way to make them?

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April 12, 2012

Caine’s Arcade

Image from short film Caine's Arcade by Nirvan Mullick

What an inspiring little film! I’m sure you’ve heard of it–it’s had over 2 million views in a very short time. Filmmaker Nirvan Mullick made this film in East L.A. and posted it on Vimeo this past Monday. Caine’s Arcade is about a very creative and imaginative 9-year old boy who built his own cardboard arcade inside his dad’s  auto parts store…and got the surprise of his life one special day! To see Nirvan Mullick’s Vimeo posting, click here. It will definitely make you smile…and maybe even tear up a little! :) I just love great stories like this!

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Filed under Movies, Slice of Life