https://issuu.com/85086magazine/docs/85086_0216/50 Perfectly Pasta Mama G (aka Leann Grunwald) on an Italian staple. Let’s start with rigatoni, a word that comes from the Italian word rigato, which means ridged or lined, and is associated with the cuisine of southern and central Italy. Rigatoni is a favorite […]
Entered my recipe into a contest. Take a peek guys. It’s sooo purdy. Fresh & Easy Roasted Green Chili Corn Bread.
Fresh & Easy Roasted Green Chili Corn Bread
Nothing says Southwest like Progresso Rich & Hearty Chicken Corn Chowder Flavored with Bacon. Add this to my Fresh & Easy Roasted Green Chilies Corn Bread and you’ll find yourself packing bags for a Southwerst adventure. Be prepared to enter into a world of savory food with sweet surrender.
1 cup butter
1 1/4 cup sugar
4 room temperature eggs
1/2 cup freshly roasted & diced green chilis (see roasting instructions)
2 cups Jack & sharp cheddar cheese blend
3/4 cup Progresso Rich & Hearty Chicken Corn Chowder flavored with bacon
1 cup fresh yellow corn meal
2 Tabelspoons baking powder
1 teaspoon sea salt
1 cup flour
Preheat over at 325 degree for 20 minutes
Cream butter and sugar in mixer
Add eggs one at a time, stir constantly
Blend fresh roasted chilis
Blend cheese blend
Blend Progresso Rich & Hearty Chicken Corn Chowder flavored with bacon
Blend fresh yellow corn meal
Blend baking powder
Blend sea salt
Pour fresh and easy mixture into a well greased bundt pan. Cooking spray works beautifully if coated well and most importantly, evenly.
Caution: Your guests may mistake this Fresh & Easy Cornbread as cake but without the guilt.
CHILIES ROASTING INSTRUCTIONS:
Pre-heat a cast-iron pan with a sheet of foil placed inside on medium-high heat for 15 minutes. Place peppers of choice into pan and char until peppers collapse and are fairly blackened. Remove and wrap them in the foil to steam for 15 minutes. Next, remove skin and dice.
Yields: one large bundt serves several
Prep Time: 30 minutes
Cook Time: 30 minutes
Ease of preparation: Easy
Total Time: one hour
Tips: Pablano or Anaheim chilies work beautifully. Pablanos have good flavor with a kick of heat. Anaheims are milder and a great choice for cornbread.
Mama G.’s onion ring recipe
Mama G. (aka Leann Grunwald) offers up an indulgent onion ring recipe.
With lazy summer days, Labor Day, and barbecue top of mind, it’s the perfect time to fry up some savory onion rings, or as I fondly refer to them, vegetable doughnuts. My thick-cut onion rings are made from beautiful whole white onions and battered with a subtle blend of spices that allow the onion’s natural sweetness to shine through. Fried golden and salted the second they leave the pot, they’re a most welcome addition to virtually any gathering.
The exact origins of the onion ring are unknown, but in the early 1930s, a recipe for deep-fried onion rings dipped in milk and then dredged in flour appeared in a Crisco advertisement in The New York Times Magazine. One earlier claimant to the invention of the snack is Kirby’s Pig Stand restaurant chain, which also is reported to be the very first fast-food drive-in restaurant in the country, founded in Texas in the early 1920s.
But it’s A&W that’s credited with popularizing onion rings in fast-food restaurants by introducing these savory morsels to its menu in the 1960s. I remember pulling into the A&W drive-in and being served by a sweet hostess on skates as she connected our food on a tray to our window.
As it turned out, Americans just couldn’t get enough of these crunchy indulgences, and the popularity of onion rings continues unabated to this day. Please enjoy my most simple yet ridiculously delicious recipe for this down-home treat!
Mama G’s Batter-Fried Onion Rings
1 cup all-purpose flour
1 Tbs. sea salt and freshly ground black pepper for batter
1 Tbs. extra-virgin olive oil
1 cup lager beer
2 large egg whites
vegetable oil for frying
1 pound white onions, peeled and cut into thick rings
- In a bowl, sift together flour, salt, and pepper. Gradually mix olive oil and the beer with flour mixture until smooth. Do not over-mix. Let stand for one hour. Then, beat the egg whites until peaks form and gently fold into batter.
- In a cast-iron pot, preheat cooking oil to 365 degrees. Oil should be no more than halfway up the pot.
- Working in batches, dip onion rings into batter, letting excess drip off, before carefully placing into the pot. Deep-fry until golden. Drain, salt lightly to your preferred taste, and place on paper towels.
Serve immediately once the last batch is cooked.
- Keep in mind that cold oil will take close to 20 minutes to reach proper temperature.
- Never leave oil unattended for even a moment.
- No need for fancy beer. Lager works best.
- To ensure a light, fluffy batter, make sure you allow the batter to rest.
- A well-mixed batter will look thick.
- Purchase a good thermometer for assured success. This leaves out all the guesswork.
- Stove tops vary—you may need to adjust the temperature slightly.
- If cooking for a crowd, heat the oven to 200. Once you complete each batch of onion rings, place it in the oven to keep crisp and warm.
Mama G. woks up a healthy stir-fry dish in North Valley Magazine Posted by: North Valley Magazine: http://www.northvalleymagazine.com/ Posted date: May 30, 2015 In: Blog, Home Cooking | comment : 0 Asian Beef and Peppers Stir-fry is a fantastic, healthy cooking method because it emphasizes vegetables and […]
Pecan and Cherry Irish Soda Bread Posted by: Sondra Barr Posted date: November 18, 2015 In: Blog, Home Cooking | comment : 0 Pecan and Cherry Irish Soda Bread Mama G. (aka Leann Grunwald) on the sweet history of a delicious family staple. Irish […]
2 cups cream cheese, room temperature
1/2 cup pumpkin pie filling
3 large eggs, room temperature
2/3 cup packed brown sugar
1 teaspoon vanilla extract
Homemade or ready-made graham crack crust (7-inches)
Preheat the oven to 330 degrees F
1. Preheat the oven to 330 degrees F
2. With a hand or stand mixer, whip the cream cheese on high for 2-3 minutes until light and fluffy. Add the pumpkin, eggs, sugar and vanilla and mix on medium-speed until fully combined.
3. Transfer the filling to the pie mold and place in the center rack of the oven. Bake for 25-30 minutes.
4. Remove the pie from the oven and let set in the refrigerator for at least 2 hours.
Ingredients: 1 head Iceberg lettuce, quartered Ingredients per wedge 3 strips bacon, chopped 3 stems fresh chives, snipped 3 strips shaved red onion Blue cheese crumbles as desired 3 roma tomatoes, small dice Kosher salt as desired Fresh ground black pepper as desired Blue Cheese […]