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”!

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!

Nana McGreal's Pumpkin Bread

We just returned from Boston for Thanksgiving. 

Imagine our delight when my Nana's Pumpkin Bread recipe was served by Aunt Elena.  I had no idea Nana had a pumpkin bread recipe.  My son Jay loooooovvves just about anything pumpkin. Well, so do most all of us.

And then we went to dinner at lifetime friends' Annette & Phil's house.  Annette not only made Pumpkin Bread too but it was the same recipe!!!!! NANA'S!! (Annette grew up next door to my Nana.)

So here for your pleasure, is my Nana's Pumpkin Bread recipe, brought to you by Aunt Elena and my friend Annette.  Thank you for preserving this family treat ladies!

Nana McGreal's Pumpkin Bread

3c sugar

4 eggs

1c salad oil

2/3 H20

1 can pumpkin pie mix

3 1/2 c sifted flour

2 tsp baking soda

1 tsp nutmeg

1 tsp cinnamon

1/2 tsp salt

• Beat first 5 ingredients. 

• Add dry & mix together.

• Bake @350 degrees 1 hour

(raisins? nuts?)

MMMMMMmmmmmm Enchiladas and Chile Relleno

Sweet Hubby had to work late tonight so I picked up dinner for him at McAllister's Deli and dropped it off. He ended up getting off around 5 and he brought home his dinner and ate it.
I didn't have anything to eat for dinner.,. poor me.

I had picked the first Anaheim chile from my garden.

So I made a small batch of 8 cheese enchiladas and one chile relleno. Mmmmmmmm!!

The batch of enchiladas is considered small
because I usually make 25-30 at a time.

I didn't eat them ALL Okay?... just 3!

Shay's Enchiladas

Yield: 20-30

1 lb block Colby Jack cheese (aka marble)

1-2 cups shredded Cheddar or Colby jack

Thin, white corn tortillas (do not chill, they will crack)

GREEN* enchilada sauce, 4 15 oz cans (only open as needed)

Oil

• Start by cutting the block of cheese in half

• Cut each of the halves in half so each is only half an inch or so thick

• Then cut into as many “fingers” as you need

• Meanwhile, heat small amount of oil in a skillet.
• Pour a few tablespoons of enchilada sauce into bottom of a 13”X9” backing dish.
• Pour ½-1” of enchilada sauce into a pie plate or other flat dish
• Using tongs, place tortilla into oil, just enough to heat, do NOT allow to get at all crisp. Turn over and remove.
• Immediately drag thru the enchilada sauce that is in the pie plate and then place into 13”X9” pan
• Lay a piece of cheese near the edge of the tortilla and roll up (careful, can be very hot)
• Wedge rolled enchilada along one edge of baking dish
• Repeat until you’ve used up all your cheese fingers, smooshing

Enchiladas against each other… 24 WILL fit in the pan,

consider that the cheese has a flat side, so turn so it fits the best

· Sprinkle 1+ cup of shredded cheese over all

YOU MAY COVER AND PLACE IN REFRIGERATOR UNTIL READY TO HEAT

or continue

· Pour enchilada sauce over all (don’t drown, just enough to make moist)

· Bake @ 350°F until bubbly (15 min if room temp, 30-40 if chilled)

· Serve with salsa, sour cream, olives, etc

*I think red enchilada sauce takes like a tin can. I like the flavor of green.

You may add meat to the enchiladas as well, my fave is cheese.

Edit 7-25: Tif says this is HER recipe. Technically, it is, sorta. Back before she was married, a Mexican housekeeper at her in-laws' taught her how to make enchiladas. I have modified the recipe over the years (chunk cheese instead of grated and green enchilada sauce) and like mine better ;-)

Chile Relleno

Fresh Anaheim Chile(s)

Monterey Jack Cheese

Egg(s), seperated

Flour

Oil

• Carefully slice the chile along one "fold". Remove all seeds (I use a grapefruit spoon).
• Broil chile until skin turns brown and bubbles, turn over and repeat with other side, remove from broiler and allow to cool.
• When chile is cool, pull off the skins.
• Slice a "finger" of cheese and place inside chile.
• Beat egg white until fluffy
• Add about a teaspoon of flour per egg to yolks and whisk.
  
• Gently fold yolk/flour into whites
• Meanwhile, heat oil in skillet
• Dip one side of chile in egg mixture and place in pan
• Gently cover with remainder of egg mixture
  
• When first side is golden brown turn over and repeat with second side
• Serve with salsa and sour cream
  

Ga Gas Swedish Pan Cake

Ga Ga's Swedish Pan Cake

Sweet Hubby’s grandmother: Hildur Hendrickson (1900-2000)

This is the dish that Ga Ga always prepared if she knew there would be company, even if someone was just stopping by for a cup of coffee. Lingönberries are traditional,

but you can use raspberry preserves, fresh berries.

Ga Ga liked to make “Blueberry Soup”, which is syrup made with fresh blueberries.

Sure to please.

It's kind of like a custard.

Not at all a pancake.

Ga Ga’s Pan Cake in the oven. Tiffany says,

it’s one of her most favorite smells in the world.

Tiffany prepared almost 200 of these fruit skewers for the Y daycare program.
She brought the leftovers home and we devoured them.
Why is it I seem to always forget to snap a photo before anyone digs in?

Ga Ga's Swedish Pan Cake

4 eggs

4 Tbsp flour

4 Tbsp sugar

3 C milk

Dash salt

2 Tbsp butter

Cinnamon

Directions:

Preheat oven to 450°F

Beat eggs. Add sugar and flour. Beat. Beat in milk. Add salt. Melt butter in baking dish in preheated oven until bubbling and just starting to brown. Pour liquid mixture into dish. Sprinkle with cinnamon. Bake at 450°F 15-20 minutes (should puff up big). Lower temp to 350°F and continue baking until done (15-? minutes) until no liquid, like a custard. If starts to brown too fast, turn oven off & leave until done.

Serve with Lingönberries and whipped cream or Cool Whip. Yes, you should share.

EB Saturday!!! Pure Bliss

I moaned about missing
National Eggs Benedict Day.

Usually I prepare this delightful dish for special events like birthdays and ALWAYS for Christmas Brunch. But sonners mentioned that I could still fix it for him! He was the only one here Saturday morning. His girls were at his in-laws for the week and he came here b/c I had already planned to watch the little girlees all day while they helped at a workday for Christy's bother, and he'd just meet them here. And Sweet Hubby was at the church elders retreat. So I got up and had this all ready when Jay trudged up the stairs yesterday morning.
I prepare Eggs Benedict differently than most.
I first prepared Eggs Benedict in college using conventional methods, in my Food Science course, was it the final?? I aced it first try! My roommate lucked out with fudge as her assignment and she still couldn't get it right after 3 tries. I digress, just braggin'.

So now, rather than the classic approach poaching the eggs on the stovetop, I microwave them. They may need to be turned after several minutes to set the other side. Just check 'em (and cover them):

(oops... I guess I need to wipe out the micro!)

I broil the English Muffins and the ham or Canadian Bacon (forgot to snap that step, but you know what it looks like, just imagine ham on the little well-used tray):
I also stray from tradition in that I ALWAYS prepare the Hollandaise in the blender. Sure I can make it in a double boiler, or even 2 saucepans if a double boiler is not available (been there - done that). But I find the blender quicker, easier, more consistent and easier to pour. I can hear the change in the whirring when the eggs have been cooked and the sauce has thickened. FYI: This batch was just for 2. Usually, I triple the recipe or more!

Plating awaits!!!

Awwww, the finished product. Just as we began, the girls showed up. Lucky for us, they had already eaten breakfast and we didn't have to sacrifice more than a few bites.
If you are afraid of fancy sauces, or yours always break, try mine! If your family hates Hollandaise (how sad, but that's the case of my eldest), prepare a single batch for your breakfast (just don't put H sauce on theirs) and then save the leftover sauce for your broccoli or asparagus or other delectable delicacy later. yummmmmmmm!

Blender Hollandaise
makes approx 1 cup

4 Egg Yolks at room temperature
1/2 Cup Butter (1 stick), melted
1½-2 Tablespoons Lemon Juice
*Salt (only if you do NOT use salted butter. I'm lazy, I use salted)
Cayenne

• Be sure to separate your eggs and allow them warm to room temperature.

• Microwave butter until melted and just beginning to bubble.

• Whir egg yolks in blender.

• Add lemon juice to egg yolks (and salt if you use unsalted butter, just a shake)

• Reheat butter to make sure it is bubbling hot.

• Turn on blender, open the itsy bitsy cap in the middle of the lid and slowly pour the hot, melted butter into the mixture in a steady stream until all gone.

• Continue whirring blender until you hear the gearing slow down, which means the eggs have cooked and sauce thickened.

• You may let the sauce rest until you are ready to serve (maybe while you are poaching the eggs). Then give it one more whir to make sure it's well emulsified and pour.

To increase yield, just multiply recipe times 2 or 3. Any more than that and you might have to make separate batches.

I have only had this recipe "break" once in 35 years, so it's pretty tried and true. Can't say the same for the stovetop version. I'd say that my success rate is closer to 50%.

Let me know if you need to know how to poach eggs in the microwave.
Oh, yum!