Calico Corn Cakes

I feel like a simple chef. Most nights I make fairly easy main courses, super easy sides (like a salad kit or carrot sticks), and have a daughter who makes desserts a couple times a week. It's really quite a rare occasion when I actually plan and cook an entire three plus course meal from scratch on a weeknight.

Some meals though just cry out for something more... Like breadsticks with pasta, or bread bowls with creamy soups, or corn bread with chili. Well last night I was making homemade tostadas (recipe coming soon) and I felt like it just needed a little something extra to go with them. I made a quick glance through my Simple & Delicious magazines and soon found this recipe for Calico Corn Cakes. They looked just perfect. Simple, easy, and savory. They were as simple to make as pancakes (except for the sauteing the vegetables), colorful and fun, and we loved them. They were a lot like a chunky, filled cornbread without the long baking time. Just what we needed for a fast side dish for a southwestern meal!

Click here for printable recipe.

The ingredients:

1/2 cup chopped onions

1/2 cup chopped green peppers ( I used red peppers)

2 tsp. canola oil

1/2 cup flour

1/4 cup yellow corn meal

1 tsp. sugar

1/2 tsp. salt

1/2 tsp. oregano

1/4 tsp. baking powder

1/4 tsp. ground cumin

2 eggs, beaten

1/2 cup milk

2 cups frozen corn, thawed

1 Tbs. diced pimientos (optional)

Garnishments: salsa, sour cream

In a small skillet, saute onion and green (or red) pepper until tender; set aside. In a large bowl, whisk the flour, cornmeal, sugar, salt, oregano, baking powder, cumin, egg, and milk just until combined. Fold in the corn, pimientos (if desired), and onion mixture.

Heat a large skillet coated with cooking spray; drop batter by 1/4 cupfuls into skillet.

Cook for 3 minutes on each side or until golden brown. Serve with salsa and sour cream if desired. Yields 6 servings.

Enjoy!

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Layered Spinach Salad with Poppy Seed Dressing

Once a month all of us DC area family meet together (all 25 of us ) for a meal. Since my two sisters-in-law are way better cooks than I am, it keeps me challenged finding something "worthy" to share with these culinary whizes! This salad was a beauty to look at with its rich colorful layers and was good and hearty too. Next time I make it, I'll make a creamy dressing in addition to the vinaigrette since the kids tend to prefer the creamy ones (and me too).

Click here for Printable Recipe.

The ingredients:

SALAD:

1 bag spinach

1 bunch red leaf lettuce

3/4 lb. Swiss cheese, grated

1 pkg. mushrooms

1 cup cottage cheese

2 tomatoes, diced

1 lb. bacon, cooked and chopped

DRESSING (this makes enough for 2 salads):

3/4 cup white vinegar

1-1/2 Tbs. minced onion

1-1/2 tsp. salt

3/4 tsp. dry mustard

1/2 cup sugar

1-1/2 cups oil

1-1/2 Tbs. poppy seeds

For dressing, combine all ingredients and mix together in blender. Chill for at least one hour before serving.

For salad, finely chop spinach and red leaf lettuce and combine as the first layer of the salad in a clear trifle bowl (or other glass bowl). Add the chopped tomatoes as the next layer, then the sliced mushrooms, shredded cheese, then crumbled bacon on top. At this point, salad can be covered and refrigerated before serving. Just before serving mound the cottage cheese to the center of the top layer of the salad.

You can pour the dressing on individual servings (which is how I prefer it since I'm not really a big vinaigrette fan) or you can pour it over the salad (after everyone's had sufficient time to admire its beauty) and then mix it all together.

Enjoy!

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Pumpkin Soup with Gruyere Cheese

The arrival of October has brought with it a new found excitement in our house. I am ecstatic that all the back-to-school nights are finally done for the year and for the kids it means Halloween and lots of family birthdays. My almost-seven-year-old son was so excited about October's arrival that he asked me to make him a special pumpkin soup in celebration. Of course, I am not one to argue with cute children asking for healthy meals, so I obliged him!

The kids were eager to help me in the cause and couldn't wait until dinner time to try out this cheesy version of pumpkin soup. Other than the time it took scooping out the flesh from the pumpkin, it was pretty quick and easy to make and certainly looked the part of a beautiful autumn feast. Glen and I enjoyed the cheesy flavor with the hint of citrus to it, but the kids were only so/so on whether they liked it or not. They all finished their bowls, but it definitely did not go on their favorite list. My thought is that's its worth having once a year to celebrate the arrival of October in style, but probably not one we'll add to our every day menu!

(Darn it's often getting dark now when I finish the meals.

I need to make a lightbox or something to improve my photography)

Click here for printable recipe.

The ingredients:

8 cups chopped pumpkin flesh (from ~5 lb. pumpkin)

1/4 cup unsalted butter

1 large yellow onion, finely chopped

6 cups chicken or vegetable stock

1 bay leaf

1-1/2 cups light cream

2 Tbs. grated orange zest

2 Tbs. fresh orange juice

1 Tbs. fresh lemon juice

1/4 tsp. ground nutmeg

1/4 tsp. ground ginger

3/4 lb. Gruye're or Swiss cheese, shredded ( I used Swiss)

salt and white pepper, to taste

2 Tbs. finely chopped fresh chives

Cut the pumpkin in half and scoop out any strings and seeds. With a sturdy knife, cut away the hard peel. Coarsely chop the flesh until you have about 8 cups. (NOTE: I cut the top third of my pumpkin off, used my melon baller and scooped out as much as I could from the top section before proceeding to the bottom. That way I could save the bottom for serving the soup in).

In a large saucepan, melt the butter over medium heat. Add the onion and saute until it begins to turn golden brown, 4-5 minutes. Add the stock, chopped pumpkin and bay leaf. Bring to a boil, reduce heat, cover and simmer until tender; 15-30 minutes. Discard bay leaf.

In small batches, puree the soup in a food processor or blender. Return the puree to the pan and stir in the cream, orange zest, orange and lemon juices, nutmeg and ginger. Reserve a handful of the cheese and sprinkle the rest into the soup; stir over low heat until the cheese melts and blends in. Season to taste with salt and white pepper. Pour into pumpkin shell or individual bowls and garnish with reserved cheese and chives. Serves 10.

NOTE: Do NOT simmer, as it will make the soup separate.

Enjoy!

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The Ultimate Filled Peanut Butter Cookie

Finally! After one failed attempt at this recipe due to poor planning on my part, I have finally conquered Coleen's ultimate filled peanut butter cookie recipe. With its peanut butter cookie on the outside and a Reese's PB cup on the inside, these were every bit the chocolate fix that I was looking for! They were super easy to make, sturdy enough to hold up well for lunch boxes and bake sales, and quite impressive in appearance! People kept asking how the PB cup had gotten inside the cookie without totally melting (shhhh....don't tell them how easy it was)! Thank you Coleen!!!

Click for printable recipe.

The ingredients:

1 bag of miniature Reese's peanut butter cups --FROZEN
1-1/4 cups flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 cup butter flavored Crisco (no substitutions)
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp. vanilla

In a large mixing bowl, cream together the Crisco, peanut butter, sugars, egg, and vanilla until it is smooth and creamy. Next add the dry ingredients and beat until smooth. Roll dough into 1-inch balls and place them in an UNgreased mini muffin pan.
Bake at 375° for 10 minutes.

Immediately press a FROZEN miniature Reese's PB cup into the center of each cookie--pressing down until the top of the candy is at the same level as the top of the cookie.
Allow to cool in the pan for at least 2 minutes before removing them. To remove, insert just the tip of a thin knife between the cookie and the pan. Allow to cool completely and the chocolate to reset before serving. Makes about 30-36 cookies (mini-muffin size).
Enjoy!

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Healthy Alfredo Sauce made with Cashews

My friend Mirien (who I've never actually met, but consider a friend nonetheless) is the queen of tweaking recipes to make them healthier. She has an arsenal of ideas for making just about everything better for you--less fat, more whole grain--and somehow they still taste great too. I love a good alfredo sauce, but feel guilty every time I eat it with all its cream and butter, so when I found Mirien's recipe for a healthier alfredo sauce made with the healthy fats of cashews instead of cream, I knew we needed to give it a try.

Little did I know just a couple days after printing this off from her site and filing it that my husband would declare that he was craving pasta with alfredo sauce. It was Sunday that day, which meant I'm off duty in the kitchen, so I handed him the recipe and told him to have fun. Glen was a little skeptical about its unique combination of ingredients, but dutifully got to work anyway while my mouth watered in anticipation.

The results were a thick, creamy sauce that exceeded our expectations in every way. Besides meeting with Glen's and mine approval, every single one of the kids also eagerly devoured their servings and asked for more. It was definitely a painless way to eat a little healthier, plus it's perfect for someone who needs to eat dairy free. Just omit the Parmesan and you've still got a thick, creamy sauce no one will believe doesn't have any milk products.

Click here for printable recipe.

The ingredients:

SAUCE:
1 cup raw cashew pieces
2-1/2  cups warm water
2 Tbs. olive oil
1/2 Tbs. minced garlic
1 tsp. lemon juice, if desired
1/2 cup grated Parmesan (omit if making dairy-free)
salt and pepper to taste

SERVE WITH:
8-oz. pasta
chopped, sauteed (or grilled) chicken or seafood
Sauteed vegetables

In a blender or food processor pulse the cashews until they form a paste. Then add about a cup of the warm water and continue to process until smooth (or as close as you can get). Add remaining water and continue to blend.

In a saucepan, heat 2 tablespoons olive oil medium heat and saute the minced garlic until it just begins to brown slightly. Add the cashew/water mixture, stirring and scraping as it heats, until it begins to boil and thicken. Once thickened, remove from heat and stir in salt, pepper, and Parmesan, stirring until melted. If sauce is too thick, add a little more water.

Boil the pasta, then drain and add to the cashew mixture and stir to coat the noodles. Serve with chopped fresh parsley, if desired. Makes 4-6 servings.

**This sauce is perfect as a topping for chicken or seafood or even as a pizza sauce. **

Enjoy!

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Indian Style Steak Kebabs with cilantro sauce

Just typing up this recipe today made me long for the laid back days of summer again. I miss cooking on the grill while my kids happily jump on the trampoline with carefree abandon. Now our evenings are filled with sports practices, homework, practicing music, and back-to-school nights. I feel like I barely have time to breathe, yet alone take the time to slowly cook up some juicy meat on the grill.

This recipe is one I found in a church cookbook and got excited about the different combination of flavors. My husband went absolutely crazy over this easy grilled meal and is still asking me when I'm going to make it again. Surprisingly even my kids were willing to overlook the green tinge the cilantro sauce gave to everything and eagerly gobbled it up. This one is definitely going into the keeper files.

The ingredients:

Click here for printable recipe.

1 bunch fresh cilantro (about 2 cups cilantro leaves)
1 small onion, peeled
2 cloves garlic, peeled
1 small can green chilies
1 2-inch piece fresh ginger, peeled
1-1/4 tsp. kosher salt
4 Tbs. vegetable oil
3 Tbs. fresh lime juice
1/2 tsp. curry powder
1-1/2 lbs. rib-eye steak, cut into 24 one-inch chunks
1 medium red onion, peeled
1 cup mango chutney (optional)
4 pieces naan bread (optional)
wooden skewers for grilling

Place the cilantro, small onion, garlic, green chilies, ginger, and salt with 3 tablespoons of the oil into a food processor. Process until a paste is formed. Transfer to a large bowl. Put 2 tablespoons of the paste in a small bowl and stir in the lime juice to make the cilantro sauce. Cover and set aside. Stir the curry powder into the rest of the paste.

Add the steak and coat well. Cover and marinate at room temperature for 20 minutes. Cut the red onion into 6 wedges and separate each wedge into 2 layers. Thread the beef and onion chunks onto eight 9-inch skewers. Brush a grill pan with the remaining oil ( I just cooked them right on my grill). Preheat grill pan, then grill the kebabs for 8-10 minutes, turning the skewers every 2 minutes. Serve with the cilantro sauce, chutney, and naan, if desired.

Enjoy!

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Lime Zucchini Muffins

Green, green, green...what is it about green foods that kids find so offensive? My kids turn up their noses at the mere sight of spinach, lettuce, or broccoli. I have to puree or chop them into indistinguishable bits too small to pick out of their food if I even have a chance of them eating it.

This recipe is from Kara over at Kara's Kitchen Creations is full of green flecks of zucchini and lime, yet somehow my kids are quick to overlook the greenness and instead savor these zesty, moist muffins. They were a delicious, fun way to start the day and the kids never seemed to notice or care that there were two whole cups of shredded zucchini in there. Hehe--I'm so sneaky! Thanks Kara for a great recipe!

The ingredients:

Click here for printable recipe.

1/2 cup butter
1 cup sugar
2 eggs
1-2 tsp. lime or lemon zest
2 Tbs. lime or lemon juice
2 cups flour
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
2 cups shredded zucchini

TOPPING:
1 Tbs. sugar
1/4 cup sliced almonds, slightly crushed

Cream butter and sugar. Beat in eggs, zest, and juice. Stir in dry ingredients, then zucchini. Spoon into well-greased or paper lined muffin cups. Sprinkle with sugar, then almonds. Bake at 325° for 18-20 minutes. Makes about 15 muffins.

Enjoy!

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Pizza Joes

Since school has started my life has gone from the normal busyness of being a mom with 5 kids to "super-crazy-busy-mom-that-has-to-be-in-three-places-at-once". Needless to say my "extra" things like cooking new recipes has gone right down the tubes and I find myself turning more and more to our old stand-by dinners. You know the kind where you always have the ingredients on hand and can throw it together in 10 minutes flat and everyone is reasonably happy with them. For me it's tortilla soup, world's easiest enchiladas, taco salad, or just plain spaghetti or tacos. It's fine and better than eating out, but sometimes gets a little old after a while. Here's a new one I found in one of the Taste of Home magazines that I am adding it to my crazy night list. It's a combination between sloppy joes and pizza, both of which the kids love. It took me 10-15 minutes to make and the kids were thrilled to be eating something different!

The ingredients: Click here for printable recipe.

1 lb. ground beef (or turkey)
1 onion, diced

1 jar (14-oz) pizza sauce
1/2 tsp. oregano
1 tsp. basil

1 cup chopped pepperoni

1 cup shredded mozzarella (or pepper jack) cheese

6 hamburger buns, split (and toasted, if desired)
(Optional): 1 red pepper, diced (the original recipe didn't call for it, but I had an extra one I wanted to use)

Brown ground beef (or turkey) together with diced onion until meat is cooked through. Drain. Add jar of pizza sauce, spices, and chopped pepperoni. Cook on medium heat just until heated through. Serve hot over toasted hamburger bun and topped with mozzarella cheese. Makes 6 servings.

Enjoy!

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"Secret" Buttermilk Caramel Syrup

I had never heard of buttermilk syrup before our friend Adam came to stay with us for 10 days. While he was here he mentioned a secret buttermilk syrup recipe that someone had given him. Of course I heard the words "secret" and "recipe" in the same sentence and I just about went berserk with curiosity first at what the heck buttermilk syrup was and then how I could get my hands on that recipe.

Try as I might I never did get Adam to reveal his secret, but what I did do is get him to tell me which recipes out there were similar to his. This is one that was supposed to be pretty close and boy it was a fun, different topping for our waffles this morning! It reminded me a little of a caramel topping--about the same consistency, but with a little bit of a milder flavor. It was especially good with some fresh berries. Yum.

Now if anyone knows a nonviolent way to get people to divulge their secret recipes, just let me know. I don't want to be knocking anyone out or anything...

Click here for printable recipe.

The ingredients:

1/2 cup butter (no substitutions)

1 cup sugar

1/2 cup buttermilk

1 Tbs. light Karo syrup

1/2 tsp. baking soda

1/2 tsp. vanilla

1/2 tsp. cinnamon (optional)

Combine butter, sugar, buttermilk, and Karo syrup in a large saucepan and stir over medium heat until bubbling evenly. Let cook for 2-3 minutes. Remove from the heat and add the baking soda and vanilla (and cinnamon if you want). Stir until blended. The baking soda will fizz. Serve warm with waffles or pancakes. Saves in fridge for up to two weeks. This is also great with fresh fruit.

Enjoy!

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Rediscovering Café Rio Taco Salad

This recipe is one of the first recipes I ever posted here on the Recipe Shoebox, back when my sisters and my mom were the only ones who even knew this blog existed. Having just returned from a trip out west and enjoying a Café Rio salad again (but definitely preferring my homemade version), I thought I'd repost it for you all to discover (or rediscover). It's one of our very favorites!

With its rich history, thousands of places to visit, great schools, and good cultural opportunities, I'd have to say that living near DC definitely has its perks. There's only one more thing that would make it perfect....a nearby Cafe Rio [oh and maybe less traffic too]. This knock-off recipe for Café Rio's taco salad is one of our very favorite dinners to make. In fact, the last time I was out west and ordered the real deal salad from Café Rio, I found I'd actually grown to prefer this version over the real deal. I'd still take not having to cook it myself, so if you're thinking of starting your own Café Rio franchise in Northern Virginia, don't worry I'll be your first loyal customer.

When you make this, I recommend making the dressing and starting the chicken early in the day. Then about an hour before dinner, start the rice, add the spices to the chicken, chop the lettuce, and start cooking the tortillas. Right before serving heat up the black beans and start bringing your delicious feast to the table!

Click here for Printable Recipe.

Café Rio Dressing

1 buttermilk ranch dressing packet (make as per recipe)

2 tomatillos (tomato like vegetable with a husk around them--your produce manager will know where they are)

½ bunch of cilantro

1 clove garlic

Juice of 1 lime

1 jalapeño** (Use the seeds too if you like it spicy. You could substitute a few drops of green tobasco for the jalapeno.)

**If you don't like the feelings of your hands burning for hours (like my poor sister Kristina) PLEASE wear gloves while you work with the jalapeno (and if you go ahead and chop without protection....please don't rub your eyes or scratch yourself.) Read here if you want more details**

Use a food processor to blend all the ingredients well. Refrigerate.

Cafe Rio Chicken

(not pictured: chicken breasts)

1 small bottle (8-oz.) Kraft Zesty Italian Dressing

1 T chili powder

1 T cumin

3 cloves garlic—minced

2 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour--this is what the instructions say. I cook my chicken in the crockpot with water and onion for 6-8 hours and then drain the water, shred the chicken with a fork, and add the dressing and spices about 1 hour before we're eating.

Café Rio Rice

6 cups water

6 chicken bouillon cubes

4 tsp. garlic –minced

½ bunch cilantro

1 can green chiles—or equivalent fresh

¾ tsp. salt

1 Tbs. butter

½ onion

3 cups rice (I like to use brown which takes longer to cook but is healthier)

I saute the dry rice and onion in the butter until it is just browned. Then blend cilantro, green chiles and the onion together in food processor (with 1 cup of the rice water for easier blending). Bring water to a boil and add all ingredients, simmer covered 30 minutes or 50 minutes if using brown rice.

The rest of the ingredients:

1-2 cans black beans, heated

Flour tortillas

Cheddar cheese, shredded (for sprinkling on tortillas)

Shredded lettuce

Brown both sides of the flour tortillas (we use whole wheat) on a lightly buttered griddle, sprinkling a little cheese to one of the sides after it is browned. It should be slightly crisp.

Serve with the crisp cheesy tortilla on the bottom, then layer the black beans, rice, lettuce, chicken, and dressing.

Enjoy!

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