Corncakes: Fourth of July leftovers?

I was looking through my July copy of 

Better Homes & Gardens magazine this morning 

and came upon this recipe:

 Oh my... I have leftover corn on the cob!

So I came in from working (a little) in the yard, while Sweet Hubby was still out mowing and put this together for lunch!

I didn't make the relish, didn't make an entire batch and changed up a few things a little tiny bit, but... 

YUM!

To begin with, there was just the 2 of us so I halved the recipe.

Cut the kernels off 2 leftover ears of corn.

Dice a quarter of an onion and sauteé with the corn in about a tablespoon of olive oil in a skillet until the onions are tender.

Meanwhile, as the corn & onions are cooking, 

mix together one egg and ½ cup buttermilk.

Well... I didn't have any buttermilk, 

but I had ½ cup milk that was questionable, 

so I added a litte vinegar (½ tsp?) to simulate buttermilk.

Add 3/8 cup of instant polenta mix and ¼ cup flour.  

I used Jiffy mix.
(BHG's recipe calls for polenta mix ... oh well)

Next add ¾ teaspoon baking powder,
scant ½ teaspoon baking soda,
and ¼ teaspoon kosher salt
OR
a seasoning salt.
(I used Miracle Blend from Alden Mills)

When the onions and corn kernels are tender
half the mix is to be processed until smooth.
I was too lazy to get out my food processor
so I used my Pampered Chef chopper.

I hardly ever use it
and the amount I needed to chop was perfect.

Next add both the processed corn/onion mix 

and the rest from the pan to the liquid mixture and blend.

Drop about ¼ cup mix into heated olive oil in a skillet 

and brown on both sides.

They may not be pretty

but they are yummy!

I served with sour cream and homemade

The Pioneer Woman's Restaurant Style Salsa

Shaybert's Corn Cakes

olive oil
1 cup fresh cooked corn kernels

¼ cup chopped onion

½ cup buttermilk (see above)

1 egg, lightly beaten

3/8 cup Jiffy cornbread mix

¼ cup flour

¾ tsp baking powder

scant 1 tsp baking soda

¼ Miracle Blend seasoning

PW Salsa

sour cream

Pine Valley Eggs

We’ve been making Pine Valley Eggs for as long as I can remember. 

Sweet Hubby worked at Pine Valley Bible Camp as a teen.  When we lived in Cali we annually went to Family Camp, Ladies’ Retreat, the kids went to Youth Camps.  Tif roller skated on the Dining hall slab while Sweet Hubby helped work on the building. I used to go up and help decorate the Dining Hall for Christmas.  Tif worked there as a teen.  Tif met her Doc there. Doc worked at the camp.  Doc was Jay’s counselor one summer.  Tif and Doc’s wedding was at the Camp.  Doc’s parents worked and met and were married there.
PVBC has a special place in our hearts.

And Pine Valley Eggs has a special place in our family recipe book!

In order to be more efficient when serving Eggs & Bacon, the cooks at PVBC would add the bacon to the scrambled eggs.  That way there were no bacon hogs.

Sweet Hubby cooked Pine Valley Eggs when he was cook for the Awana Boys Campout in the desert. 


It’s very easy.  I cut the bacon in to 1-2” pieces and fry up crispy. 

Drain grease and set aside until needed:

Next wipe out the pan,

but leave enough bacon grease

so that the eggs don’t stick.

 

2+ eggs per person:

 

Scramble your eggs:

Add to your preheated pan:

Keep scrambling the eggs until not quite set:

Stir in the bacon:

And gently toss until eggs are done. 

Oh this is making me hungry!

Serve and Enjoy!

It’s great for breakfast on the run, when everyone can’t sit down to eat together.  It can be ready on the stove.  Even stuffed in a tortilla as needed. Just add a little cheese and salsa!

Tiffany introduced Pine Valley Eggs to Camp Barnabas when she worked there.  It’s a great way to mask the taste of “powdered eggs”!

Easter Brunch

The Christ is Risen!  

He is risen INDEED!

  

Happy Easter... the most important day in all of Christendom.
More important than Christmas,
because without Easter, 

Christmas would be just another birthday.

Sweet Hubby and I didn't make it to Sonrise Service.  

We decided to be lazy and go to 8:15 Service instead.  

We didn't stay for the kiddy Egg Hunt either because it was just the two of us, no grandgirlees...!

So when we got home I made a nice light brunch.

I saw this recipe in Midwest Living 

And here's my version
ready to go in the oven:

All done:

Topped with cheese and served with fresh fruit--YUMMY:

While these were in the oven, 

I enjoyed some Peeps Chocolate:

Oops, all gone!

And for Dinner tonight?

Spinach Salad

Grilled Pesto Salmon 

 Yellow Rice
Sauteéd Zucchini

Canned Peas (Sweet Hubby's fave)
White Chocolate Dipped Strawberries
Angel Food Cake

Yorkshire Pudding and Popover Chicken Recipes

I posted a comment on Susan's post at Between Naps on the Back Porch when she wrote about her experience with Yorkshire Pudding at Christmas and never noticed back on Dec 31 that she asked for the recipe. Then today I recieved a comment from "Anonymous" wishing I had posted the recipe for Popovers and Popover Chicken.  I thought I had posted the recipe at some point, but alas, I am afraid that is not so.


So, here is my recipe for Yorkshire Pudding, followed by the recipe for Popover Chicken.
I don't remember when my mom first started making Yorkshire Pudding.  It is so ingrained in my memories.  She always tried to be a gourmet-ish cook and I continue to cling to my faves.  


Roast "Beast", Yorkshire Pudding, au jus and a few other items are traditional Christmas fare around here. We've whittled out anything that is not a fave so we can enjoy the best in decadent delight. We make double and triple batches of Yorkshire Pudding because some doesn't even make it to the table.

No need to buy a "popover" pan. I use my Nana's old tin muffin pans. They are stained and ugly but work just fine.

Yorkshire Pudding         
         Yield 1+ dozen

1 Cup flour

½ tsp salt

2 eggs

1 cup milk

Mix until well blended and smooth.  Chill minimum 1 hour. 

Preheat oven 375° F.   

Place dab of solid shortening in  each muffin cup, heat in oven. When melted, pour batter ½ full. Bake 30 minutes until nicely browned and nicely puffed up.

Serve w/ au jus  
(I use Campbell's Double Strength Beef Broth, diluted)

Popover Chicken
One cut up chicken or 6-8 chicken pieces
1 can Cream of Chicken Soup 
½  "can" milk
1 recipe Yorkshire Pudding/Popover batter (above)


I use a cut up chicken.  You can use your favorite pieces or even boneless skinless breasts, but I find  the boneless skinless ends up dry and not as yummy.


Prepare one recipe of Yorkshire Pudding and chill in fridge while browning chicken.
.
Brown the chicken pieces in one of two ways:  

1. Lay chicken skin-side down in a single layer in a 9X13" glass baking dish. Brown in oven At 375° for 1/2 hour, then turn and brown another 15 minutes. Drain fat and continue.  
2. Brown both sides of chicken in skillet in a small amount of oil or spray pan with non-stick spray. When nicely browned, transfer chicken in a single layer to a 9X13" glass baking dish that has been sprayed with  non-stick spray and place in 375° oven about 3 minutes until dish heats up and then  continue.

While 9X13" pan is still hot from the oven, pour Yorkshire Pudding/Popover batter over chicken.

Bake for 30+ minutes.

Meanwhile, make a gravy/sauce by mixing the Cream of Chicken Soup using ½  can of milk and heating. 

Chicken Popover is done when the batter is puffed up and nicely browned.  Check to make sure the middle is done.  

Serve a piece of chicken by spooning out the chicken and popover together. Top with "sauce".  Serve with rice or potatoes, green salad and veggie of choice.

 Enjoy!

Project 365-2010 Caldone's

Tonight we had some errands to run in town so we went out to eat first.  

I have been following Caldone's on Twitter 

and reading their website, 

but this was the first time we had a chance to go in.  

My photo for today is of our guitar player.  

When we first walked in, 

I thought he was a mannequin!

But he wasn't!

  He serenaded the room all during our dinner! 

Everything was delish!

The bread w/oil & balsamic.

Sweet Hubby's soup:

Sweet Hubby had Pork Florentine:

(really yum)

I had Saffron Scallops with filo pastry: 

I had already taken my first bite when I recognized 

that the pastry was in the shape of a fish! 

FUN!

We will definitely be back!

BTW..

Since I didn't take a photo,

you can't prove that I ordered the cannoli!