Category Archives: Cooking

January 13, 2010 · 4:01 pm

Cornbread Muffins with Cheese and Chilies- another Paula Deen recipe

Today was a great day at school!  Especially after yesterday.  I was not sure I wanted to return.  But, alas I did and have to say it was a fulfilling day at that.  There are a few little projects  needing  some work, if you know what I mean.   What would teachers do if every student was perfect?  Some of my fellow teachers might say , “A lot!”   But in the end it might be quite boring.

We visited the media center today to explore the world of blogging and how it related to Nutrition and Wellness class.   As I monitored the class work,  I glanced at the computer screen next to me and asked,  ” How did you do that?”   It really amazes me the computer skills that my students  have.  Now I am in the other seat.  The slow learner!!!  The student is so encouraging, ” Oh, Mrs. L  let me show you how to do it.  It is just a click here and that is it.”   Now I am the student and he is the teacher.   I feel excited about learning something new and it gave this kid a big smile.

Throughout the semester my class will be commenting on many of the  posts.  The instructions are different each time but always they are to use good writing skills.  If you read the comments you will see that some are very good.  Some on the other hand could use improvement.

Let’s get to the baby corn muffins.  This is Paula Dean’s recipe.  I just kicked it up a bit with some jalepeno peppers.  They are quite easy to put together.  I can’t lie and tell you that they are healthy, but it is all about the size of the portion.  These are extremely small,  just don’t eat twelve!

Depending what size pans you use you could possibly make 48.  Don’t worry they freeze really well.  To reheat just wrap in foil  and place in the oven for about 10 minutes.  They can be reheated in the microwave wrapped in paper towel.

Here’s how you make them.  Enjoy!

Gather all the ingredients

1 1/4 cups of cornmeal and 2 teaspoons baking powder

Add 1/2 teaspoon salt

Then add 1 cup of sharp grated cheese, 1 8 oz. can of creamed corn, 1 cup sour cream, 1 4 oz. can chopped green chilies and I added 1 chopped jalapeno to add some heat.

Chilies, sour cream, corn and cheddar cheese are added then mix lightly.

Beat slightly 2 eggs and 1/2 canola oil and stir until combined. Do not overmix.

Put in greased mini muffin pan

Bake for 18 to 20 minutes.   Just a note here about filling the pans.  The ones above are filled just a little too much.  It makes it very hard to get out of the pan.  At first I thought that I should put oil around the tops of the pan.  No!!  This did not help.  I did find that filling the pans 1/2 instead of 2/3 was the answer.  It just did not look as if it would be enough batter, but it will work  making them much easier to remove.

Enjoy!

Green Chili Corn Muffins

  • 1 1/4 cups  cornmeal
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup shredded sharp Cheddar cheese
  • 8 oz. can cream-style corn
  • 1 cup sour cream
  • 4 oz. chopped green chilies
  • 1/2 cup canola oil
  • 2 eggs slightly beaten

Preheat the oven to 400 degrees F.  Grease miniature muffin tins wih vegetable oil or cooking spray.

In a small bowl combine the cornmeal, salt, and baking powder.  Add the cheese, corn, sour cream, and chilies.  ( I stirred in minced jalapeno).  Stir until lightly combined.  Add the oil and eggs and stir until eveything is just combined.  Do not overmix.  The batter will be very stiff.  Place about 1/2 tablespoon of batter into each muffin cup.  Bake for 18 to 20 minutes.

Make 48 miniature muffins

Happy Cooking,

The Teacher Cooks

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January 12, 2010 · 3:06 pm

Chicken Salad

Here is what I cooked up for lunch today!  Very quick and very good!

Yesterday when preparing another chicken dish I had an extra boneless chicken breast.   Being extremely busy with  two  recipes going at once I put the chicken breast in a small saucepan and cooked in water for about 10 minutes.  Cooked, cooled and put in the refrigerator.  Job done!  I  did not want to waste the chicken.  Really I had no plans for it until I was on my way home from work starving!!

I do love chicken salad.  One of my favorites is on the menu at the  Swan House in Buckhead along with their frozen fruit salad.   Anyway cooked chicken is so versatile it can put together in many combinations.  So go for it! It  is a perfect dish for the novice cook.  All cooking required is the chicken.  And really you don’t even have to do that.  Use a rotisserie chicken!  In some stores you can buy them for a cheaper price than you can cook at home.  So don’t be afraid go make an original chicken salad that you and your family can enjoy.

Here is how I put this together:

  • 1 large cooked chicken breast ( Use leftover chicken or turkey) cut into chunks
  • 1/2 celery stalk thinly sliced
  • 1/2 green onion top thinly sliced
  • 10 red grapes halved
  • 8 pecan halves broken into pieces
  • Hellman’s mayonnaise enough to make slightly creamy
  • Paula Deen’s seasoned salt to taste

Mix all ingredients together and serve over salad greens and enjoy every bite!  Serves 1 hungry person.

Happy Cooking,

The Teacher Cooks

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January 11, 2010 · 6:57 am

Chili in 30 minutes served with Macaroni

With all of this cold weather we have been having  it calls for a big bowl of hot chili.  I have chosen a quick and easy recipe that you can put together in about 30 minutes especially if you have some browned ground meat in the freezer.  If not it is still quick.  The recipe came from the AJC.   So if you are in a big hurry for chili and don’t want to wait around for 2 or 3 hours for the usual chili then this is for you. 

Rinse with cold water a 15 1/2 oz. can of red kidney beans

You need 3/4 cup of chopped onion

Saute onion in tablespoon of butter

Since I am using browned ground beef that I had in the freezer I am sauteing onion in a little butter.  When browning the ground meat you can cook the onion at the same time and drain on paper towel.

1 lb of browned ground beef

Add 10 oz. can of rotel tomatoes and small can of tomato sauce

Add 1 teaspoon of cumin

 Sorry blurry picture.  

Add 2 teaspoons of chili powder

Add 1 can of drained and rinsed red kidney beans

Let this simmer for about 30 minutes.  You may have to adjust the liquid by adding 1/4 to 1/2 cup of water.  While the chili is simmering then cook macaroni according to directions on the package.    Serve chili on top of the macaroni and top with cheddar cheese. 

Dig in!!!

Here is the recipe for you to enjoy!

Macaroni Chili

  • 1 lb. ground beef
  • 3/4 cup chopped onion
  • 1 15 1/2 oz. red kidney beans drained and rinsed
  • 1 8 oz. tomato sauce
  • 1 10 oz. can stewed tomatoes or Rotel tomatoes
  • 3/4 c. of macaroni (cook according to directions)
  • 1/4 cup of water
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1/2 cup shredded sharp cheese

Brown ground meat and onion.  Stir in all ingredients except macaroni and cheese.  Simmer for 30 minutes.  Serve over cooked macaroni and top with cheese.

Serves 4

Happy cooking,

The Teacher Cooks

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January 7, 2010 · 10:18 pm

Pull-Apart Parmesan Dill Bread or Cinnamon Bread

 

This was the second day of the new semester and I decided to mix it up a little bit.  Why not have a demo right off the bat?  Make it more interesting .  We don’t have to do the same old stuff.   Show the students what the class is really about.  Have some fun.  Eat some food.  And that is what we did! 

It was a great day in the classroom.  I felt like a move star.  All  eyes were on me.  You could hear a pin drop.  I am serious!!!  You could tell that they were soaking in every word that I was saying.  That is what I live for as a teacher.  You just know at that moment that you are doing the right thing.  Now mind you it may not happen this way for a long time, but today it did.    I could feel the excitement.  The comments that the students made about the class– it was music to my ears.  

I did not make anything spectacular.  I just used a can of refrigerated biscuits and made something a little different.  The recipe came out of a textbook we used a few years ago.  It is not that healthy, but it is quick and good.   I made two variations.  One savory Pull-apart Parmesan Dill Bread and the other sweet Pull-apart cinnamon and sugar bread.  They both are very good.  

So here is what we cooked up today in my class.  I hope that you will try these and enjoy! 

12 oz. can of refrigerated biscuits cut into quarters

 Using a pair of kitchen shears cut 12 oz. of refrigerated biscuits into quarters. 

Mix 2 Tablespoons of Parmesan Cheese and 1/2 teaspoon of dill

2 Tablespoons of sugar and 1/2 teaspoon cinnamon

 Or if you are making the sweet side of the bread mix together 2 Tablespoons of sugar and 1/2 teaspoon cinnamon. 

Melt 1 1/2 Tablespoons of butter and coat the biscuits

 Melt about 1 1/2 Tablespoons of butter or margarine in a small bowl.  Coat the quartered biscuits in the butter.  I found that you can only put a few in at the time. The butter will help the cheese or sugar to stick to the biscuits. 

Put seasonings in a bag and coat the biscuits

This is another thing that I love about teaching.  Students see things that teachers don’t see at the time.  When I am giving a demo I am really concentrating on following the recipe, cleaning up and being ready for the next class.   In other words my thinking is really one tracked.  Thank goodness for students that think outside of all of that. 

That is what happened this morning.  The recipe did not call for you to put the seasonings in a bag and shake to cover, but to put them in a small bowl .  WRONG!  Putting them in a bag was much more efficient.  So thanks to a young gentleman in my first block we changed the recipe to be much more efficient. 

Grease an 8 inch cake pan

Parmesan and dill bread ready to cook

Cinnamon and sugar bread ready to cook

Bake 12 to 14 minutes or until golden brown.  Turn upside down on a serving plate.  Pull apart to serve, or cook for 5 minutes before cutting into 8 wedges. 

Bake for 12- 14 minutes at 400 degrees

This is the  Parmesan Dill  pull apart bread! 

Here is the Cinnamon sugar Pull apart Bread

 I feel good about today.  Here’s hoping that you had a great day,too!  Here you go with the recipe.  Enjoy! 

Pull-Apart Parmesan Dill Bread 

  • 2 Tablespoons Parmesan cheese
  • 1/2 teaspoon dried dill
  • 1 package (12oz) refrigerated biscuits
  • 1 1/2 Tablespoons Margarine or butter, melted

Preheat oven to 400 degrees.  Lightly grease 8-in round cake pan.  In a small bowl, stir cheese and dill until combined.  Cut biscuits in quarters.  Add a few biscuits at a time to margarine, separating pieces with fingers.  Add cheese mixture and toss with fingers untill all pieces ar coated.  (  I put everything in a bag and shook until all the biscuits were coated.)  Arrange in one layer in prepared pan.  Bake 12 to 14 minutes or until golden brown.  

Bad News:  70 calories per serving, 2 g. protein, 9 g carbohydrate, 3 g fat, 215 mg sodium, 0 g fiber 

Happy Cooking, 

The Teacher Cooks

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January 4, 2010 · 6:08 am

Bran Muffins Dianne’s Style

It is the start of a new year, a new semester, new students and new excitement in my classroom.  With all this newness I still have to be organized and ready to go.  I have one day of professional learning and a work day before the new invasion.  This weekend I made my favorite Bran muffins to freeze and have ready for breakfast.  These are great muffins and they make a lot!  I mean a lot!  One of my very dear friends and her daughter brought food over when my daddy died 3 1/2 years ago.  JHM  made the best meatloaf and  these muffins.  Of course I had to have the recipe.  It came from her Aunt Dianne.  I have added a little to it, but here it is for you to enjoy.  By the way the batter will keep for up to six weeks in the refrigerator.  I always get rave reviews when I have guests for breakfast and bring these things out of the freezer and pop them in the microwave.  YUMMY!

Start with 3 cups of all-bran cereal

5 cups of bran flakes

Add 1 quart of buttermilk to the cereals and let it sit for about 30 min.

Mix together 5 cups of plain flour, 5 teaspoons soda, 2 teaspoons salt and 3 cups sugar

whisk together 4 eggs and 1 cup of oil

Add eggs and oil to cereal and buttermilk mixture. Stir!!

Add dry ingredients and stir!!!

 I usually put cereal and buttermilk in a huge Tupperware bowl, then measure dry ingredients in a separate bowl,  and eggs and oil in a measuring cup.  I do all the mixing in the Tupperware bowl.  Store the mixture in the Tupperware bowl for up to six weeks.  Because I was taking photos just look at all the bowls I used and my dishwasher was already full!

Too many bowls and not enough washers!

 Here is where I changed Dianne’s recipe a little.  Really I just added a few goodies.  As an afterthought I wish that I had added a little cinnamon with the apples and raisins.  These muffins are almost like apple cake without the frosting! 

I took out some of the batter,enough to make 24 muffins.  I didn’t measure it, but I am guessing it to be about 6 cups.  My medium mixing bowl was about half full.

Added about 1/2 cup of raisins

1 medium apple diced

Fill muffin tins and ready to bake for 15-20 min. at 400 degrees

Ready to eat or freeze for later!

Here is the recipe ready for you to make and enjoy!

Bran Muffins

  • 5 cups bran flakes
  • 2 cups All bran
  • 5 cups plain flour
  • 5 teaspoons soda
  • 2 teaspoons salt
  • 3 cups sugar
  • 4 eggs
  • 1 quart buttermilk
  • 1 cup oil

Soak cereal in buttermilk for about 30 minutes.  Add eggs and oil.  Stir in flour, sugar, soda and salt.  Bake at 400 degrees for 15 -20 minutes.  Mix can be stored in the refrigerator for up to 6 weeks.

Happy cooking,

The Teacher Cooks

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January 1, 2010 · 5:48 pm

Hoppin’ John – Black-eyed Peas and Rice – Means riches for the new year!

 

“EAT POOR THAT DAY, EAT RICH THE REST OF THE YEAR.  RICE FOR RICHES AND PEAS FOR PEACE.” 

What are your traditions for the New Year?  Do you eat certain foods for good luck in hopes of increasing your wealth ?   I have always had black-eyed peas and cabbage on New Year’s Day.   It was for good luck for the rest of the year I was told.  

I love Hoppin’ John!  We were discussing food traditions in class one day and I mentioned Hoppin’ John and I was surprised that so few were familiar with the dish.  History says it came from the Charleston , South Carolina area.  The name from children hopping around the table before eating, or a saying ” Hop in John”  meaning for a guest to sit down to eat or a cripple named John hawking peas on the streets of Charleston.   

I have been using Emeril Lagassse’s  recipe since 2002.   I love this stuff!  But I am one of those that grew up eating butter beans over rice as a snack after school. It  is very inexpensive to make.  Pair it with some hot cornbread and it is better than dessert!!   I like to make it a day ahead because the flavors develop.  Anyway I am eating 365 peas for good luck and I am going to enjoy every one of them. 

Happy New Year to all! 

Start with a pound of dried black-eyed peas

  These will have to be soaked overnight then rinsed.  I have tried the shortcut method of boiling them first, but it just has never worked for me. 

Soak in water overnight

 Make sure that you put enough water because these little peas will double in size.  That means a lot of water. 

After soaking all night then drain and rinse with cold water.

! cup chopped onion, 1/2 cup chopped celery, 1/2 cup chopped green pepper

Tablespoon of chopped garlic

Now it’s time to start cooking !! 

Sear large ham hock in olive oil

This one looked pretty scrawny to me so I seared 2 small ham hocks.  I really do not know how to judge the size of ham hocks.  Use your best judgement here! 

Searing 2 ham hocks in olive oil

Add green pepper, celery, onion and garlic. Cook for about 4 minutes.

Add peas

Add about 1 1/2 qt of chicken stock

Add seasonings now!  Bay leaf, 2 teaspoons dried thyme leaves, salt, pepper and cayenne pepper to taste. 

Add seasonings

Now be patient and let this simmer for about an hour or until the peas are nice and soft.  Be careful not to use a really high heat because the boiling will tear the skins of the peas.  You want the peas to be soft and creamy.  Yummy!! 

Cover and simmer for about an hour.

Cooked rice

Follow the directions for cooking the rice that are on the package and you cannot go wrong.  You will been 2 parts water and 1 part rice.  Bring 3 cups of water to boil and add 11/2 cups of long grained rice.  Bring back to a boil and turn to simmer.  Cover and cook for 20 minutes.  Perfect! 

Now pair this with your favorite cornbread! 

Looks good

You can crumble it up and add to the broth.

 Hoppin’ John 

  • 1 Tablespoon olive oil
  • 1 large ham hock
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped bell pepper
  • 1 Tablespoon chopped garlic
  • 1 pound black-eyed peas, soaked overnight and rinsed
  • 1 1/2 quarts chicken stock
  • 1 bay leaf
  • 1-2 teaspoons dry thyme leaves
  • salt, pepper, and cayenne
  • 3 Tablespoons finely chopped green onion
  • 8 cups of cooked rice

Heat oil in large soup pot, add the ham hock and sear all edges for about 4 minutes.  Add the onion, celery, green pepper, and garlic, cook for 4 minutes.  Add the black-eyed peas, stock, bay leaves, thyme, and seasonings.  Bring to a boil, reduce the heat and simmer for about an hour until the peas are creamy and tender,  stir occasionally.  If the liquid evaporates add more water or stock.  Adjust seasonings .  I like to add Tobasco sauce for some heat!  Serve over hot cooked rice and garnish with green onions. 

Makes about 10 servings 

Happy New Year! 

The Teacher Cooks

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December 22, 2009 · 11:17 am

Baby Pecan Pies or Pecan Tassies

Pecan pie is GI Joe’s favorite dessert.  No that is incorrect!  Any dessert is GI Joe’s favorite dessert.  Before I could get these little babies cooled good, he had popped two of them in his mouth as we were about to eat dinner.  Dessert before dinner can be a good thing!

These are cute little pies that would be good to serve at a party.  If you are looking for a great recipe for the larger type pecan pie , you should check out Bakerella .  She just posted a great recipe.  Check it out if that is what you are looking for at www.bakerella.com .  It is the December 14 post.  Enough about that.  Let’s get started on making these Pecan Tassies.

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December 20, 2009 · 1:20 pm

Candied Fruit Magic Bars

We all have favorites that we love to eat and make during the holidays.  This is one of my all time favorites.  It is great tasting and very easy to put together.  Just what we all need this time of the year.  There is one problem.  It is very hard just to eat one square!!  I made these last night and found myself having a cup of coffee with two of these sweet morsels.

Looking at the recipe last night I could not believe how long I had been making them. I got the recipe one Thanksgiving at my Dad’s. My step mother always made them for Christmas.   On the back of the recipe I had written  sizes of my nephews 2T and size 8 so that I could pick them up a couple of things for Christmas.  They are both young men now.  One in his last year of residency and the other  is running a farm!  Time flies!!!

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December 16, 2009 · 7:29 am

Ziti with Sausage and Broccoli

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Filed under Broccoli, Cooking, easy, healthy, Italian sausage, pasta, quick, Recipes, Southern Living, Tomato, vegetables, Ziti

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December 14, 2009 · 7:32 am

Chocolate Pound Cake

 

This is the best Chocolate Pound Cake that you will ever make!!  The recipe came from the Goodness Gracious  Cookbook by The Junior League of Macon, GA.  given to me by my sister-in-law.  I have made this recipe maybe a million times.  I am not exaggerating.  Well,  maybe a little.  I made this several years ago for a very dear friend of mine .   I volunteered to make the groom’s cake for her daughter.  What in the world was I thinking?   I practiced so much that we were sick of it!!!  You won’t get sick of  it though.  It is a great pound cake with the best texture and chocolate flavor.  Oh, my it is fabulous!!

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