Copycat Jiffy Cornbread

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Copycat Jiffy Cornbread! If you’re wondering why anyone would make a homemade version of a boxed mix, read on. Could it be I’m a control freak? Maybe I want a healthier version? Or is it because my adult son says he recalls fond memories of the blue and yellow box from his childhood? Truth be told, I was too lazy to drive into town to buy the store-bought variety. Good thing I keep a well-stocked pantry.

COPYCAT JIFFY CORNBREAD

Ingredients:

2/3 cup flour

1/2 cup organic cornmeal

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon sea salt

2 tablespoons vegetable oil

1 egg

1/3 cup milk

Instructions:

Preheat oven to 400°. Spray a square pan with non-stick oil. Set aside. In a bowl, combine flour, organic cornmeal, sugar, baking powder, and sea salt. Mix well. Whisk in vegetable oil until smooth. Add egg and milk. Stir only until lumps no longer remain. Do not over-beat. Transfer batter to prepared pan. Bake 15-20 minutes, or until a cake tester comes out clean. Serve warm.

Oval Pizza Rolls

What’s Cooking in Gail’s Kitchen? The Color of Food: Oval Pizza Rolls! Do you ever get the munchies during that last hour of late-night tv? When it hits me and the commercials seem to become more frequent, my willpower eventually wanes and I succumb to the nibbling temptation. I’m here to say, this is a perfect bedtime snack. Just the right sized portion to satisfy those late night cravings under the bluish glow of a 42-inch screen. You no longer have to sit and devour an entire pizza while being absorbed in your favorite program or professional sports. Permission granted.

OVAL PIZZA ROLLS

Ingredients:

1 prepared pizza crust

1/2-3/4 cup pizza sauce

3 ounces provolone cheese, sliced

4 ounces smoked ham, thinly sliced

2 ounces pepperoni slices

1 cup mozzarella cheese, shredded

1 tablespoon parmesan cheese, shredded

3 tablespoons olive oil

2 tablespoons cornmeal

1-2 tablespoons butter, room temperature

1 teaspoon dill weed

Garlic salt, to taste

Instructions:

Preheat oven to 400°. Spray a 9”x9” pan with nonstick oil. Set aside. Remove pizza dough from can to a lightly floured work space. Unroll dough. Spread with pizza sauce. Layer with provolone cheese, ham slices, and pepperoni slices. Sprinkle with mozzarella cheese and parmesan cheese. Beginning at the long end, roll up dough. Brush with olive oil. Sprinkle with cornmeal. Wrap in parchment paper, seam side down. Freeze for 20 minutes to chill. Remove dough roll from freezer. Slice into 1 1/2-inch ovals. Transfer to prepared pan, slice side up. Bake in oven for 25 minutes or until lightly browned. Brush with butter; sprinkle with dill weed and garlic salt.

Corn Fritter Flapjacks

What’s Cooking in Gail’s Kitchen? The Chow Down: Corn Fritter Flapjacks! Add variety to your meals now that hearty comfort soups are on the menu as we stroll leisurely into Autumn. Old-fashioned corn fritters can be as simple as baked or pan fried cornbread. For variety, add sweet corn niblets, dried herbs and spices, or even shredded cheese. You may even be bold and cover them in maple syrup. As always, the key to great taste is in using natural and organic ingredients. I pulled out the old reliable cast iron skillet for frying simply because it maintains a more even heat exchange. Since it is already seasoned, the results mean no sticking and less oil is needed. Get cooking. Try something new tonight!

CORN FRITTER FLAPJACKS

Ingredients:

3/4 cup cornmeal

1/2 cup flour

1/4 cup sugar

1/2 tablespoon baking powder

1/4 teaspoon sea salt

1/2 cup milk

1 teaspoon white vinegar

1 egg

2 tablespoons olive oil

1 cup sweet corn kernels

Vegetable oil for frying

Instructions:

In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and sea salt. Mix well. Set aside. Pour milk into a small bowl; add white vinegar. Whisk the two together. Set aside for a few minutes to allow the milk to thicken. Add egg and olive oil. Whisk to blend wet ingredients. Add the wet ingredients to the bowl of dry ingredients. Stir just until batter is moistened. Fold in sweet corn. Warm an iron skillet on the stovetop over medium heat. Brush the bottom with vegetable oil. Drop batter by spoonfuls onto the greased skillet. Cook until bubbles form around the edges, about 2 minutes. Reduce heat slightly, if necessary. Flip the flapjacks to cook the other side. Cook about 2 minutes longer so the outsides are crispy and the insides are fluffy. The corn fritters should be golden-to deep brown without burning. Repeat with remaining batter. Apply more oil as needed. Keep warm until ready to serve. Makes one dozen fritters.

Zucchini Cornbread

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Zucchini Cornbread! Jazz up the breadbasket with homemade cornbread that has been enhanced with garden-fresh chopped zucchini and jalapeño peppers. Mix it together in a blend of cornmeal and cheddar cheese before popping it in the oven. Thirty minutes later the aromas rev up your appetite. Can you say “Yum”? Zucchini Cornbread goes especially well with grilled barbecue meats and seafood. Now this is how we kick off the summertime months.

ZUCCHINI CORNBREAD

Ingredients:

1 zucchini, chopped

1 1/2 cups yellow cornmeal

1 1/2 cups flour

1 tablespoon baking powder

1/4 teaspoon salt

1/4 cup sugar

2 eggs, beaten

1/2 cup vegetable oil

1 1/4 cup skim milk

2-3 jalapeño peppers, seeded and chopped

1 teaspoon red pepper flakes

1 cup cheddar cheese, shredded

For garnish, reserve a few zucchini slices, jalapeño pepper slices, and shredded cheese for topping

Instructions:

Preheat oven to 400°. Spray a nonstick ovenproof dish or iron skillet with nonstick oil. Mix together cornmeal, flour, baking powder, salt, and sugar. Set aside. Blend beaten eggs, vegetable oil, and skim milk. Add liquid ingredients to dry ingredients. Sir just until blended. Fold in chopped zucchini, chopped jalapeño peppers, red pepper flakes, and cheddar cheese. Pour into prepared iron skillet. If you prefer a garnish, place a couple zucchini slices and jalapeño pepper slices on top. Sprinkle with cheddar cheese. Bake 30-35 minutes until center is set and edges are crisp.

Urban Taco Pizza

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Urban Taco Pizza! If you’re caught between the Taco/Pizza dilemma of what to have for dinner, simply combine the two for a taste extravaganza. Everyone wins. By using a prepared crust, taco seasoning packet, and bottled salsa, dinner can be ready in as fast as 30 minutes. For the cooking enthusiast, I know you already have all the homemade ingredients on hand. Either way, time is valuable in a life of constant motion. Do yourself a favor and prepare a healthy option at home. It’s easy, delicious, and most of all kid-friendly!

URBAN TACO PIZZA

Ingredients:

1 prepared pizza crust, any variety

1 tablespoon cornmeal

1 pound lean ground beef

1-ounce packet taco seasoning mix

1 cup salsa plus more for topping

1 cup Monterey Jack cheese, shredded

1 cup Sharp Cheddar cheese, shredded

1 cup Spring Mix salad greens

1-2 tomatoes, chopped

1/4 cup slices black olives

Crushed tortilla chips

Instructions:

Preheat oven to 400°. Spray a pizza pan with nonstick oil. Sprinkle cornmeal on pan. Cover with pizza dough. Bake 5 minutes. Remove from oven and set aside. In a skillet, cook ground beef until crumbly. Add taco seasoning mix. Mix well. Cover pizza dough with 1 cup salsa. Layer ground beef mixture, spreading almost to the edge. Top with both cheeses. Bake 15-18 minutes or until crust is golden brown and cheese is completely melted. Remove from oven. Top with mixed salad greens, chopped tomatoes, and sliced black olives. Spoon on more salsa, to taste.

Pulled Pork Barbecue Flatbread

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Pulled Pork BBQ Flatbread! I love prepared flatbreads. In fact, I always pick up a couple from my grocer’s deli to keep on hand. The possibilities are endless for a quick meal without scrambling for the fast-food drive-through. I freeze containers of leftover meats that were slow-cooked earlier, so as to have healthy options at home, such as today’s pork tenderloin. If need be, there are prepackaged resources at your local grocery store as well. Being flexible with time-saving choices is always a “Win”, in my opinion.

PULLED PORK BBQ FLATBREAD

Ingredients:

1 prepared flatbread

2 tablespoons olive oil

1 tablespoon cornmeal

1/2 cup BBQ sauce, any variety

1 pound pork tenderloin, cooked and shredded

2 eggs

1/8 teaspoon seasoned salt

Dash of white pepper

1/2 cup Spring Mix, chopped

1 green onion, snipped

Instructions:

Preheat oven to 400°. Brush flatbread with olive oil on both sides; sprinkle bottom with cornmeal. Bake 5 minutes. Remove from oven. Spoon BBQ sauce evenly over flatbread. Cover all with shredded pork. Create a “well” for each egg. Gently crack an egg into each “well”. Sprinkle eggs with seasoned salt and white pepper. Bake 8-10 minutes until eggs are set. If the crust becomes too brown, cover it with foil, leaving the egg portion uncovered. When eggs are cooked, remove from oven. Add chopped Spring Mix and green onion snips.

Limoncello Upside-Down Cake

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Limoncello Upside-Down Cake! I love everything lemon, so imagine my excitement at trying this exquisite dessert with limoncello lemon liqueur. Limoncello is produced mainly along Italy’s scenic Amalfi Coast. Every sip transports you to the rugged hillsides along the deep blue cerulean waters of the Mediterranean Sea. Imagine the lemon trees engorged with ripe fruit. You can almost smell the heady scent of natural citrus wafting from the arbors. Now that I have your complete and undivided attention, read on.

LIMONCELLO UPSIDE-DOWN CAKE

Ingredients:

1/4 cup brown sugar

1/2 cup water

1/2 cup plus 3 tablespoons sugar, divided

6 thin lemon slices, seeds removed

3 tablespoons olive oil

Zest of 1/2 lemon

1 tablespoon lemon juice

1/4 teaspoon vanilla extract

1/8 teaspoon sea salt

1 egg, room temperature

2 tablespoons limoncello lemon liqueur

1/2 cup flour plus 2 tablespoons flour

2 tablespoons cornmeal

1/2 teaspoon baking powder

1/4 teaspoon baking soda

Powdered sugar, for dusting

Instructions:

Preheat oven to 350°. Spray ramekins with nonstick oil. Cut 6 parchment paper circles to fit ramekins. Place a circle in the bottom of each. Set aside. Bring brown sugar, 1/4 cup sugar, and water to a simmer in a saucepan. Cook until reduced and sugar has dissolved, about 5 minutes. Turn off heat. Submerge lemon slices in syrup. Let sit until rind and pith are translucent, 20-30 minutes. Using a hand mixer on medium speed, beat olive oil, lemon zest, lemon juice, vanilla extract, sea salt, egg, remaining sugar, and limoncello just until blended. Whisk together flour, cornmeal, baking powder, and baking soda in a bowl. Gradually add wet mixture, beating just until blended. Pour one tablespoon syrup from lemon slices into each ramekin. Using tongs, gently place a lemon slice in each ramekin. Reserve remaining syrup. Place ramekins on a baking sheet. Evenly divide batter between them. Bake 25 minutes, or until a cake tester comes out clean. Let cool on a rack for 10 minutes. Run a small knife around the cake before inverting onto a platter. Remove parchment paper circles. Brush with remaining syrup. Dust with powdered sugar.

Fried Green Tomatoes

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Fried Green Tomatoes! The key to success is using solid, firm green tomatoes. Ripe ones will turn mushy and very disappointing. Even if you don’t live in the South, everyone can enjoy these crisp and juicy medallions. The seasoned cornmeal crust will have you resurrecting a southern drawl that sounds as authentic as a waitress in a country café. Try the first one with a fork and then have seconds as a sandwich.

FRIED GREEN TOMATOES

Ingredients:

2 green tomatoes, sliced with skin on

1/4 cup flour

1/4 cup cornmeal

1/4 cup panko breadcrumbs

1/4 cup Italian seasoned breadcrumbs

2 tablespoons grated Parmesan cheese

1 teaspoon seasoned salt

1/8 teaspoon black pepper

1 large egg, beaten

2 tablespoons milk

1/4 cup vegetable oil

Instructions:

On a sheet of waxed paper, combine flour, cornmeal, breadcrumbs, cheese, seasoned salt, and pepper. Blend with a fork. In a shallow bowl, mix egg and milk. Dip a green tomato slice in the egg mixture then coat with breadcrumb mixture. Repeat. Set aside. Continue until all slices have been coated. In a deep skillet on medium-high heat add vegetable oil for frying. Place tomatoes in a single layer. Do not crowd. Fry each side 3 minutes until golden brown. Turn over and fry the other side. Remove and place on a wire rack to remove excess oil. Repeat until all green tomato slices are used. Serve hot. Garnish with a dollop of wasabi aioli.

One Fish, Two Fish

What’s Cooking in Gail’s Kitchen? The Joy of Eating: One Fish, Two Fish! The health benefits of eating tilapia are enough to make you feel like a poet. By choosing a fish that is high in protein and low in calories, why not get creative with a baked and crispy crust? This one has a kick of spice balanced with natural cornmeal and grated cheese. Give it a whirl and pass your comments on to me. I’d love to hear from you.

ONE FISH, TWO FISH

Ingredients:

2 tilapia fillets, boneless and skinless

1 tablespoon olive oil

1/4 cup seasoned bread crumbs

1/4 cup panko bread crumbs

1/4 cup flour

1/4 cup cornmeal

1/4 cup Parmesan cheese, grated

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper

1/2 cup Jazzy Jerk Sauce*

Instructions:

Preheat oven to 425°. While the oven is preheating, cover the bottom of an iron skillet with the olive oil. Place skillet in oven while you prepare the breading for the tilapia. Mix together all dry ingredients and spread on a sheet of waxed paper. Pour the Jazzy Jerk Sauce* into a shallow bowl. Dip one fish fillet at a time into the sauce, coating both sides. Once wet, dredge in bread crumb mixture to fully cover both sides. Set aside and repeat for the second fish fillet. Using oven mitts, carefully remove iron skillet from oven. Place fish fillets in pan and return to oven. Bake 8 minutes, gently turn over and bake 4 minutes longer. Do not over cook. Serve with a side of cole slaw.

*Jazzy Jerk Sauce recipe may be found by clicking on the link below.

https://snapshotsincursive.com/2015/10/15