Mini Corn Dog Muffins

 All the goodness of the State Fair, wrapped up in a neat little package.  Nowhere near the mess of making actual corn dogs at home and kid (and mommy)-pleasing to boot!  These would make a great party food (or game food--Final Four games this weekend, how many brackets are totally busted?), but are equally appropriate at lunchtime.  Since the leftovers reheat quite nicely, they may even work for both purposes.  

Mini Corn Dog Muffins

1 recipe My Favorite Cornbread batter (see below)

1 package favorite hot dogs (I used Hebrew National Brand reduced fat hot dogs)

cooking spray

ketchup and mustard for serving

Directions:

Preheat oven to 400 degrees.  Grease a mini muffin tin with cooking spray.  Prepare corn bread batter according to directions below.  Cut hot dogs into 1"-2" pieces (I cut each Hebrew National hot dog into 4-5 pieces).  Spoon about 1 tablespoon cornbread batter into each muffin cup.  Press hot dog piece into each muffin cup until completely covered by the batter.  Repeat until all muffin cups are full.  Bake at 400 for 15-17 minutes or until mini corn dog muffins are golden brown.  Remove from oven and cool slightly before serving.  Dip in ketchup and mustard.

Variation: You can also make full size corn dog muffins, just place 3 hot dog pieces into each regular muffin cup and bake for 18-20 minutes or until corn dog muffins are golden brown.

  

My Favorite Cornbread Recipe (adapted from Betty Crocker)
1 cup milk
6 tablespoons butter butter, melted and cooled slightly

1 large egg
1 1/4 cups yellow cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt

Heat oven to 400 degrees.  Combine dry ingredients and set aside.  Beat milk and egg in a large bowl with a beater.  Stir in melted butter and stir into wet ingredients.  Add dry ingredients and stir just until combined.  Use batter for corn dog muffins as above (or for regular cornbread, bake in a cast iron skillet or baking dish with extra melted butter in the bottom at 400 degrees for 20-25 minutes or until golden brown and toothpick comes out clean). 

Chili's Copycat Salsa

I am sure I have previously mentioned the fact that my husband is a salsa addict.  The man cannot get enough of the stuff and gets a little um, concerned when we happen to be out of it.  I, personally, am a salsa snob, but when it's good, I prefer more salsa than chip.  One salsa we can both agree on is the salsa from Chili's restaurant (which we especially enjoy on "Kids Eat Free Night" where we sit in the bar area during Happy Hour specifically because of the free chips and salsa...we're such cheapskates...). 


Since we don't eat out that often, and salsa is a staple in our house as well, I was pretty excited when I saw how easy the salsa could be to recreate at home.  I was even more excited/surprised to see how great of a salsa can come from canned tomatoes.  Knowing how much salsa we can go through, I have a feeling this will be in our regular rotation.

Chili's Copycat Salsa
2 cans whole or diced tomatoes, well-drained
1/4 cup white onion, cut into small chunks
1/2-1 small (4oz) can diced jalapenos (I went closer to half and it had a nice kick)
1/2 teaspoon garlic powder (or more to taste)
1 teaspoon ground cumin
1/2-1 teaspoon coarse salt, to taste
1 teaspoon sugar
1 tablespoon freshly squeezed lime juice
1/4 cup fresh cilantro leaves (optional, Chili's doesn't actually put cilantro in but I love the green color and fresh taste it adds)

Combine all ingredients in a blender or food processor and blend or pulse until mixture is almost smooth.  Taste and adjust for seasonings.  Serve with tortilla chips. 
 
Recipe slightly adapted from: Six Sisters' Stuff

P.F. Chang's Style Lettuce Wraps--Healthy Style

Confession: as I think of it, I'm trying to remember if I've even had P.F. Chang's Lettuce Wraps.  After trying this recipe and now knowing I can make a healthier version so quickly and easily, I'm not sure I ever will feel the need.  I am so excited about these, my mouth is watering and I am thinking about how quickly I can make them again. 

I have even bought a new can of water chestnuts (which happen to be one of the grand total of two foods my husband rejects--along with bamboo shoots of all things--and even he loved them!) in anticipation of my next batch.  Please don't omit the water chestnuts either, they just add the perfect crunch to this light, crispy, crunchy, savory dish.  

Seriously, I think these might be my new favorite food.   

P.F. Chang’s Lettuce Wraps
Serves 2-3

Ingredients:
1lb ground chicken breast (or 1 lb boneless skinless chicken breasts, cut into chunks and finely chopped in a food processor)
1/2 medium onion, minced
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch nob fresh ginger, peeled & minced
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1/2 Tablespoon water
1 Tablespoon natural peanut butter

1/2 Tablespoon honey
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped
1/4 cup peanuts, chopped
10-12 large outer lettuce leaves, rinsed and patted dry

Directions:

1. Heat a large, non-stick skillet on high. Add chicken, onion, salt & pepper, and cook until chicken is nearly done, stirring often to break up the meat. Add in minced garlic and ginger, and continue cooking until chicken is no longer pink.

2. Meanwhile, in a microwave safe bowl, combine sesame oil, soy sauce, water, peanut butter, honey, rice vinegar, chili garlic sauce and pepper. Microwave for 20 seconds, then stir until smooth. Add into the skillet and stir to combine.

3 Add green onion and water chestnuts into the skillet then cook for 1-2 minutes until the onions are soft and the water chestnuts are heated through.

4. Sprinkle with chopped peanuts, and serve with cold lettuce leaves.  Spoon chicken mixture into lettuce leaves and wrap lettuce around chicken

Recipe Source: Iowa Girl Eats

Buffalo Chicken Dip

If you check things out on this blog with any regularity, you may have notice that there has not been as much frequency in the posting these last couple months.  I am sorry.  I do have a good reason, though.  We are expecting Baby #3 in early August and I had been feeling so yucky there hadn't been a whole lotta cooking round these parts.  It's pretty hard to share recipes when I've been mostly subsisting off of things like envelops of Instant Noodle Soup (and then freaking out about how much MSG I might be putting into my unborn baby) and Salt and Vinegar Potato Chips.  Also, the thought of revisiting anything I had cooked long enough to blog about it made me so nauseous that I couldn't bear the thought.

Anyway, I do believe I have turned the Morning Sickness corner and I am starting to be excited about food again.  I am also starting to indulge in those wonderful Pregnancy Cravings (which really is pretty fun because it's one of the few times in my life my husband is willing to detour just about anywhere to pick me something up--and I actually feel okay about it).  So far, this baby really, really likes Blue Cheese (yes, I'm making sure it's the pasteurized kind), especially on old school-style wedges of iceberg lettuce with bacon bits and diced tomatoes.

One of blue cheese's natural pairings is of course, Buffalo Wings, and once I saw the recipe for this dip, I knew we had to try it out for our Super Bowl viewing (don't worry, ranch dressing lovers, there is a non-blue cheese variation too).  I am sorry I didn't have my act together enough to share this in time for the Big Game, however, even though football season has come and gone, this dip was such a fan favorite, it will surely be sticking around.  Everyone in our house (even my two young boys who thought it was a little bit spicy but not so much that they didn't eat tons of it) is very excited that we still have all the ingredients to make another batch very, very soon.

Buffalo Chicken Dip
1 8 oz. package of cream cheese, softened (I used reduced-fat)
1/2 cup bottled ranch dressing
1/2 cup Franks Redhot Buffalo Wing Sauce
2 cans (12.5 oz each) chicken breast chunks, drained (and I pick through for any "icky bits")
1/2 cup blue cheese crumbles or shredded mozzarella cheese
thinly sliced green onions for garnish, optional
crackers and or cut vegetables for serving

Directions:
Heat oven to 375 degrees.  Stir together softened cream cheese, ranch dressing and Wing Sauce until smooth.  Stir in chicken and cheese.  Spoon into a baking dish.  Bake 20 minutes or until heated through and bubbling.  Garnish as desired.  Serve warm with crackers and vegetables.

Note: The recipe can easily be halved, but why would you want to?  I was also thinking if there were leftovers, the dip would make a great filling for a wrap or Buffalo Chicken taquitos.

Recipe Source: Kraft Foods

Chocolate Chip Cheese Ball Dip

What can I say?  Miniature chocolate chips are really good.  They made an appearance in the Chocolate Chip Cookie Dough Truffles and since I had quite a few leftover, I felt the need to recreate a recipe for a chocolate chip cheese ball that my dear friend, Angie, had introduced me to over the holidays.  In my mind, chocolate chips = good, and chocolate chips + cream cheese = great!  Really, what isn't improved by the addition of cream cheese?  I put this together for my baby's First Birthday and it was a hit!  * A quick note, you can adjust the amount of powdered sugar and butter depending on if you prefer a less sweet, more dip-like consistency (that would be me, especially on a day I knew I would be eating ) or if you would like to be able to form it into an indulgent, traditional-looking cheese ball.

Chocolate Chip Cheese Ball Dip
12 oz (1 1/2 packages) reduced fat (Neufchatel) cream cheese, softened
2 tablespoons softened butter (go crazy and use up to a 8 tablespoons for a richer taste and sturdier consistency)
1/4 cup light brown sugar
1/4-1/2 cup powdered sugar (to taste, see note above*)
1/2 teaspoon vanilla extract
3/4 cup miniature chocolate chips
 If you're rolling the cheese ball, 1 cup finely ground pecans or crushed chocolate graham cracker or cookie crumbs

For dipping, graham or animal crackers (chocolate are especially good--I found a HUGE bag of Stauffer's brand chocolate animal crackers for $1.99!), pretzel sticks or apple slices

Directions:
In a medium mixing bowl, combine butter and cream cheese and beat until light and fluffy.  Add vanilla extract and brown sugar and mix until well-combined.  Slowly add powdered sugar in small increments, beating after each addition and tasting for desired sweetness.  Stir in chocolate chips.  Cover with plastic wrap and allow to chill thoroughly.  Can spoon it into a bowl and serve with dippers at this point.

-or-

If you would like to form it into a ball, place cookie crumbs or ground nuts on a large plate.  Use well-greased hands to form chocolate chip mixture into a ball (it may still be soft and messy, but that's okay).  Transfer to plate and roll around in the crumbs (can also pat them on) until well covered.  Move the cheeseball to a serving plate and keep chilled until ready to serve. 

And, because who doesn't love a picture of a baby enjoying Birthday cake (ok, maybe that's just me...):

Happy 1st Birthday, Judah Bubba Doo!

Roasted Shrimp Cocktail

Now, this is more of a New Year's dish!  Low in fat, low in calories, high in protein and still quick, easy and elegant!  This is adapted from Ina Garten (The Barefoot Contessa)'s recipe.  This has become our "go to" for something light after a day of overeating (i.e. the day after Thanksgiving and New Year's Day night after we had totally overdone it on football snack food--watching all the Bowl games on New Year's Day is a very big deal with my husband's family).  It took me awhile to develop an appreciation for shrimp cocktail, but now I absolutely love it!  Although those assembled trays you can buy from the grocery store are pretty good, I think if I'm going to spend the money on shrimp, I want it to be great and a few extra minutes roasting them yourself achieves that!

They are great right out of the oven but also excellent leftover and cold right from the fridge.  How versatile! 

Roasted Shrimp Cocktail 
2 pounds peeled, de-veined raw shrimp, tails still on (we use 31-40 count size, defrosted from frozen are fine )*
1 Tablespoon olive oil
1/2 teaspoon kosher or sea salt
1/2 teaspoon freshly ground black pepper
your favorite prepared cocktail sauce
fresh lemon wedges

Preheat oven to 400 degrees F.  Spread out shrimp in a single layer on a baking sheet.  Drizzle with olive oil and toss to coat.  Sprinkle evenly with salt.  Roast at 400 degrees for 6-8 minutes, or just until pink and firm and cooked through (The beautiful thing about shrimp is that they're pretty easy to tell when they're done.  They change color!).  Allow to cool and serve with cocktail sauce and fresh lemon juice, as desired.

*Note: In the United States at least, shrimp are sold by "count."  This meaning the number of shrimp that make up a pound.  The higher the count, the smaller the size of shrimp (and less expensive).  31-40 count shrimp are considered "large size."  You can feel free to substitute a different size of shrimp according to your preference and access, just adjust the cooking time accordingly.

Cream Puffs with Vanilla Pastry Cream and Chocolate Ganache

Do not be intimidated!  I am here to tell you that making your own cream puffs is not only do-able, but more simple than you can imagine.  Not quite as simple as picking up the frozen box from Costco, but more delicious and certainly more impressive.  Additionally, in this post you receive additional ideas for each component of these little treats.

Included here is the recipe for the light and airy, cream puff pastry (not only can you fill this with sweet things like pastry cream, pudding, whipped cream etc., you can also put chicken, egg or tuna salad for a savory use as well!), the rich and creamy, pastry cream (as featured in a post on September 7th), and finally, an insanely easy preparation for a velvety chocolate ganache topping (I dare you to not feel fancy using chocolate ganache!  Another item whose use is not limited to topping cream puffs--try it on top of brownies and cake or use the hardened ganache as the center of homemade truffles). 

Cream Puffs

Cream Puff Pastry  (Choux Pastry)
(adapted from Mark Bittman's "How to Cook Everything")
1 cup water
1 stick (8 tablespoons) butter
pinch salt
1 cup (about 4 1/2 ounces) all-purpose flour
4 eggs

Directions:
Preheat oven to 400 degrees F.

Combine water, butter and salt in a medium sauce pan: turn the heat to medium-high and bring to a boil.  Cook, stirring, until the butter melts (almost immediately).  Add flour in all at once and cook, stirring constantly, until dough holds together in a ball (1-2 minutes).  Remove from heat (also transfer dough to a bowl if you can't use beaters in your pan).

Add the eggs one at a time, beating hard after each addition (can be done by hand but much easier with an electric mixer).  Stop beating when mixture is glossy.

Pipe mounds of cream puff pastry onto a lightly greased baking sheet or use two spoons to form mounds of desired size (pastry will puff up to about 3 times its size, for mini cream puffs, make mounds about 1-2 teaspoons, for bigger servings, 1-2 tablespoons).

Use fingers dipped in water to smooth out the mounds, if desired.

Bake for 20-40 minutes, depending on size of cream puffs.  When done, they will be very puffy, golden brown and hollow sounding when tapped.  Prick each with a skewer to let steam escape and allow to cool to room temperature.

Use a pastry tube to pipe filling into each cream puff or simply cut off top, spoon in filling and replace the cap. 

If desired, top with chocolate ganache.


Pastry Cream Filling
(can also fill cream puffs with sweetened whipped cream or prepared pudding of your choice--use a cook and serve or packaged pudding cups for the quickest fix!)

2 cups milk
1/2 cup sugar, divided
pinch salt
3 tablespoons corn starch
3 egg yolks
1 teaspoon vanilla

In a medium sauce-pan, combine milk, 1/4 cup of sugar and salt.  Bring milk to a simmer over medium heat, stirring frequently. 

While milk is coming to a simmer, combine remaining sugar and egg yolks in a medium bowl.  Stir in corn starch, one tablespoon at a time, until fully incorporated and mixture is thick and lemon-colored. 

Slowly add a ladle-full of steaming milk to egg mixture, stirring constantly, to help temper the egg mixture (brings up the temperature of the egg mixture slowly so you don't get scrambled egg yolks).  Continue to add remaining milk, slowly and stirring constantly.  When all of milk is added, return entire mixture to the sauce-pan and stirring constantly, bring to a boil over medium heat.  Allow to boil (still stirring) for 1-2 minutes or until mixture is thick.  Remove from heat.  Stir in vanilla. 

Pour pastry cream into a shallow dish and place a piece of plastic wrap directly on the surface to keep from forming a skin on the top.  Allow to fully chill in the fridge.

You can also use pastry cream recipe for cream pies and other pastries!

Chocolate Ganache
1/4 cup heavy cream
1 cup good quality chocolate chips or bar chocolate chopped into small pieces

In a small, microwave-safe, bowl, heat heavy cream until it comes to simmer (about 30 seconds-1 minute--watch very closely so it doesn't boil over!).  Remove from microwave and stir in chocolate.  Stir constantly until chocolate is fully melted and mixture becomes thick and shiny.  Immediately spoon (or dip the cream puffs upside down into the ganache) on top of pastries.  You can also use it to top cakes and brownies!

Pumpkin Cream Cheese Dip

Oh Happy Day!  After a week of searching, I finally found my camera cord so I could upload pictures again.  Phew! I was starting to get worried...

It is late October, which means my love affair with all things pumpkin is in full swing.  Pumpkin muffins, pumpkin spice lattes, pumpkin pancakes...I've even been stirring canned pumpkin into my oatmeal (recipe will most likely come soon!).  This is my latest way to enjoy the fall goodness, in a cream cheese dip.  It has me sneaking back to the fridge for spoonfuls it is so good!  I think it's really yummy with gingersnaps (money-saving tip: natural grocery stores--i.e. Henry's, Sprouts, Sunflower Market etc. seem to have the most reasonably-priced bagged gingersnaps), but it's also pretty great with graham crackers or apple slices.  And, if you have access, I highly recommend it paired with Trader Joe's Cats Cookies.  Oh, my, goodness...


Pumpkin Cream Cheese Dip
1 8 oz. package 1/3 less fat cream cheese, softened to room temperature
1/2 cup brown sugar
1/2 cup powdered sugar
2 cups canned, pureed pumpkin (roughly one of the smaller sized cans of pumpkin)
2 teaspoon pumpkin pie spice (or substitute 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, 1/4 teaspoon allspice and 1/8 teaspoon cloves)

Directions: In a small bowl, whip cream cheese on low speed with hand held electric mixer until smooth.  Add brown and powdered sugar and mix on low speed until thoroughly combined.  Add pumpkin and spices and mix, one last time, until pumpkin and spices are incorporated.  Allow to chill before serving.