Sweet Corn Muffins with Honey Butter

I love anything cornbread, I have to admit. I especially love when I can taste actual pieces of corn in the bread. These muffins use creamed corn in place of milk, which adds real corn to the deal. I love the crispy outsides (thanks to the cornmeal crusting) and the soft, tender insides. Honey butter? Yeah, I could put that on everything. You can serve these warm or at room temp, which makes them perfect for toting to a picnic. They go great with anything: BBQ, pork chops, chili, etc. I've got a pot of great northern beans, collard greens and ham hocks on today. These muffins will be just what that dish needs. 

Ingredients (makes 12):

For the corn muffins:

Cooking spray

6 teaspoons cornmeal, divided

2 (8.5 ounce) packages corn muffin mix (like Jiffy®)

1 (14.75 ounce) can sweet creamed corn

2 eggs

For the honey butter:

1 stick softened salted butter (or unsalted with just a small pinch of salt)

1 Tablespoon honey

Directions:

Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with cooking spray and put ½ teaspoon of cornmeal in each cup. Give the pan a shimmy-shake over the sink to coat the bottom and sides of each cup with the cornmeal. Set aside.

In a large mixing bowl, combine the corn muffin mix, creamed corn and eggs. Stir together until you have a slightly lumpy batter (about 20 good strokes will do). Let the batter sit for five minutes before you fill each muffin cup 2/3 of the way full.

Bake the muffins for 20-24 minutes, turning the pan halfway through (mine took 23 minutes for the tops to get a beautiful golden color).

While the muffins are baking, make the honey butter by beating the butter and honey together with an electric mixer. Chill until ready to use.

Let the muffins cool slightly and remove from the muffin cups by running a butter knife around the edges. Serve with honey butter.

Savory Bacon, Sausage, Cheese and Egg Breakfast Biscuits

There is nothing better than a good breakfast, and these biscuits have it all. If you want a hearty ‘heat-and-eat’ breakfast, skip the eggs in these biscuits from heaven and just stash them in the fridge or freezer. I think these would make a fabulous Father’s Day breakfast.

Ingredients (makes 6):

3 cups biscuit mix (like Bisquick®)

½ teaspoon garlic salt

1 cup buttermilk

1-2 Tablespoons regular milk

4 green onions, diced

6 slices of bacon, cooked crisp and crumbled (if you use the microwave ready kind, you don’t have to clean a skillet)

8 fully cooked breakfast sausage links, diced (any kind will do, I’m using turkey)

2 cups shredded cheddar cheese, divided

6 eggs

Directions: Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, combine the biscuit milk and garlic salt. Stir in the butter milk and just enough regular milk to make thick dough.

Stir in the green onions, bacon, sausage and 1 cup of the cheddar. Dump out onto a floured work surface and form into a rectangle about 1 inch thick. Cut into six squares.

Place the biscuits on the lined baking sheet and make an indentation large enough for an egg in the center of each one. Sprinkle with the remaining cheese and bake for 8 minutes.

Pull the biscuits out and push down the indentations one more time (the back of a spoon is great  for this) to make sure they are deep enough to hold an egg. Crack one egg into the center of each biscuit. Return to the oven for 10-12 more minutes or until the egg whites are set and opaque. 

Potato and Bacon Hash with Fried Eggs

The next time you are baking potatoes, throw a few extra in the oven for this meal.  It’s a great and satisfying late night meal, lunch, breakfast or dinner.

Ingredients (serves 2):

4 strips of bacon, cut into 1 inch pieces

2 medium leftover baked potatoes, cut into bite-size chunks

1 cup sliced onion

1 cup sliced green pepper

1 Tablespoon flour

2 teaspoons seasoned salt

1 Tablespoon canola oil

2 eggs

Salt and pepper to taste

Parsley to garnish

Directions: Fry bacon pieces on medium heat in a skillet. When crispy, remove the bacon to a paper towel lined sheet, but reserve the fat in the pan.

While the bacon is rendering, toss the potato chunks, sliced onions, sliced green peppers with the flour and salt in a mixing bowl. Once you remove the bacon, toss in the potato mixture. Cook on medium heat, stirring every 4 or 5 minutes, for 15 minutes or until the onions and peppers are soft and the potatoes have a nice crust. Remove to a baking sheet and keep in a warm oven until the eggs are ready.

In the same skillet you used to cook the veggies, add the Tablespoon of canola oil. Heat over medium heat until the oil shimmers, but does not smoke. Crack the eggs into the pan and carefully spoon some hot oil over the tops until the sides of the eggs start to turn golden. Season the eggs with salt and pepper.

Place ½ of the potato mixture on a plate, top with one egg and ½ of the reserved bacon. Garnish with a few sprigs of parsley.

St. Louis Baked Mostaccioli

If you have ever attended any family event in St. Louis, I bet you’ve seen the big dish of Mostaccioli on the buffet. We have it at weddings and reunions. We take it to someone’s home when they are ill. Why? Because it’s such a lovely comfort food, is hearty and filling and makes for terrific leftovers.

Ingredients (serves 8 easily):

1 pound ground beef

1 pound Italian sausage (I like mild or sweet, but feel free to use hot if you prefer)

1 medium onion, diced

2 cloves of garlic, minced

1 (28 ounce) can crushed tomatoes

1 (15 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

Salt and pepper to taste

1 teaspoon sugar (optional, but it helps cut the acidity of the tomatoes)

½ cup red wine, like chianti, or water

1 (one pound) box mostaccioli noodles, cooked according to package directions until they are just shy of al dente

1 ½  cups shredded mozzarella

½ cup grated parmesan

Directions: Brown the ground beef and Italian sausage in a large Dutch oven over medium heat, breaking up any large pieces. Drain off the fat and add in the onions and garlic. Cook about 5 minutes or until the garlic and onions are soft and fragrant, but not browned.

Add in the crushed tomatoes, tomato sauce, tomato paste, oregano, basil, thyme, salt, pepper and wine or water. Reduce the heat to a simmer. Cover and let cook for 30 minutes to 1 hour, stirring often and tasting-adjust the seasonings as you go.

Preheat oven to 350. Remove the Dutch oven from heat. Add the cooked pasta into the sauce  and gently combine. Pour the mixture out into a 2 ½ or 3 quart baking dish. Top with the mozzarella and then the parmesan. Bake for 25 minutes or until the cheese is bubbly and golden. Let rest for 10 minutes before serving.

Lemon-Coconut Custard Cakes

Sometimes it pays to experiment in the kitchen. Today, I wanted to play with coconut and lemon flavors. The result? Beautiful little moist, tender cakes that really sing with flavor.

Ingredients (serves 4):

Non-stick Cooking spray

¾ cup plus 4 teaspoons granulated sugar, divided

2 large lemons

¾ cup yolk-free egg substitute

1 1/3 cups lite coconut milk

1 teaspoon vanilla

½ cup coconut flour

¼ teaspoon salt

Toasted coconut flakes and confectioner’s sugar for garnish

Directions:

Preheat oven to 350 degrees.

Put a kettle of water on to boil.

Zest 2 teaspoons from the lemons and set aside.

Juice the lemons: you want ½ cup lemon juice.

Spray four (6 ounce) ramekins with cooking spray and then place 1 teaspoon of granulated sugar in each. Roll the sugar around in each ramekin to coat the bottom and sides. Dump any excess sugar. Place the ramekins in a 13 by 9 baking dish and set aside.

Using an electric mixer, combine the ¾ cup granulated sugar, lemon zest, lemon juice, egg substitute, coconut milk and vanilla to a large bowl. Mix thoroughly. Stir in the coconut flour and salt and mix on high for 2 minutes, resulting in a thin batter.

Put ¼ of the batter in each ramekin.  Move the baking dish to the center rack of the oven and add hot water from the kettle halfway up the sides of the ramekins. Bake for 60 minutes.

Remove the ramekins from the pan (mitts, please!) and place on a dish towel to rest for 10 minutes.

Serve warm or chilled, garnished with confectioner’s sugar and toasted coconut strips.