A SURPRISE PARTY FOR THE GRILL MAN!

  My blogger friend, Dave, and his wife just recently moved to the Virgin Islands for a spell.  He’s been a hoot to get to know and has been a frequent supporter of my blog.  I just wanted to extend the greatest of blessings for a fantastic adventure!

If I weren’t such a good person, I would be EXTREMELY JEALOUS!

In honor of their recent move, I'm revisiting one of our favorite “tropical” recipes, Pork Tenderloin with Pineapple Salsa.  I know Dave likes his pork on the grill!

Have a great time!

KREATIV BLOGGER AWARD for Pink Saturday

THANKS TO MONICA AT DON’T FORGET THE FOOD for presenting Dining With Debbie with the Kreativ Blogger Award.  I am humbled with the recognition.

 

The Rules upon receiving this award state that I must:

1. Post the award.
2. Thank and mention the person who gave you the award.|
3. Pass the award on to seven bloggers who you think embody the spirit of the Kreativ Blogger Award.|
4. Name seven things about yourself that others don't know.
5. Don’t forget to notify the your seven Kreativ Bloggers about their AWARD and post a link to their blog.

I’ve decided to focus on Arkansas Bloggers for this award.  If you are an Arkansas Blogger, or just have a heart for anything Arkansas, come join our group.  The link to that information is on my sideboard.The bloggers I am passing this award onto are:

 Kathy @ Life in the Slow Lane - Camden (Birmingham, AL) who designed our Arkansas Bloggers badge and blog page.

 

Christi at A Southern Life is from Mountain Home.  Check out her beautiful blog and all things Southern.

 

Jennifer at Bake Your Heart Out at J-Stan’s Bakery.  She’s definitely a talented, creative baker.  Jennifer is in Little Rock.

 

Kat Robinson in Little Rock who writes Eat Arkansas, an Arkansas Times  blog, is  a tremendous resource for anything foodie related in our state.  You can also find her over at Tye Dye Travels.

 

Tobi Fairley is a young, up and coming, nationally recognized interior designer headquartered in Little Rock.  I just know you will enjoy checking out her beautiful ideas at Tobi Fairley  Interior Designer.

 

 

Judy in Northwest Arkansas @ His Doorkeeper.  Judy is a pastor’s wife, mother to Kelly and, most importantly, grandmother to beautiful baby Harper. 

 

 

Nanny in Searcy is a grandmother after my own heart.  I just love her photography and her positive attitude about everything.  Check out The Good Life.

 

Just one more….

 

I just couldn’t resist adding my blogger friend, Sam, who hails from Warren originally but now lives in North Carolina by way of Abaco in the Bahamas!  She’s a terrific food writer.  Check out her My Carolina Kitchen.

 

I think I will save the seven things about myself for another post.  I’m sure you are anxious to head over to these great blogs that I have mentioned.  I just wish I could have mentioned them all!

 

Thanks, again to Monica for this award.  Go check out her blog.

 

 

 

And a special thanks to Beverly for letting me share this pink Kreativ Blogger Award on her Pink Saturday event.

 

 

And for those of you who might be interested, here’s the link to our “under construction” Arkansas Bloggers page.

Linked to:
Foodie Friday
Friday Feasts
Pink Saturday

America’s Teachers on America’s Schools

Scholastic and the Bill & Melinda Gates Foundation

Invite you to join them for the launch of the largest-ever national survey of
America's public school teachers. Wednesday, March 3, 2010 10:00am ET

I received this notification from scholastic.com and thought that you might be interested in checking on it.  I hope to be able to view the webcast.  Unfortunately, the time makes it unavailable to us at school as it involves live streaming. 

CROCK POT WEDNESDAY and Pork Tenderloin with Sweet Potatoes

February Giveaway Information

  
Thanks for joining me for Crock Pot Wednesday.  I’m looking forward to what you have to say today. 

This Beth Hensperger recipe is a definite favorite.  I hope you will give it a try.  I have actually adapted two of her recipes for this. They come from her book Not Your Mother’s Slow Cooker Family Favorites. If you are a slow cooker fan, I recommend this book as a great standard for your home.

CROCK ROASTED PORK TENDERLOIN
1 Tablespoon olive oil
2 1 1/4 pound pork tenderloins, trimmed of silverskins and fat and patted dry
black pepper
1 cup water
1/2 cup dry red wine
3 Tablespoons low-sodium soy sauce
2-3 medium-size shallots, to your taste, minced
2 Tablespoons cornstarch dissolved in 2 tablespoons cold water

Coat the inside of the crock with nonstick spray.  In a large skillet over medium-high heat, warm the oil, then brown the tenderloins, one at a time on all sides.  Place the tenderloins in the crock, arranging them side by side.  Sprinkle with the shallots.  Cover and cook on LOW for 4-5 hours until the pork is fork tender.

Remove the pork to a serving platter; cove with foil and let stand for 10 minutes.  Turn the cooker to HIGH and add the cornstarch slurry.  Stir a few times and simmer, uncovered, for 10 minutes to thicken.  Cut the tenderloins into 1.2-inch thick slices with the sauce from the slow cooker.

Sweet Potatoes: My favorite way to do these is to cook them for about 7-8 minutes in the microwave and finish them in the oven to crisp the skin.  I’m one of those strange people who eats the skins.  (Remember, it’s great fiber!)  Alternatively, you can bake them in the oven at 350 degrees for approximately 1 hour.  This will depend upon the size of the potatoes.  They are done when they are soft to the touch and can be easily squeezed.

I like mine plain.  No butter.  No anything else.  The potato is perfect as is in my opinion.  This is often my lunch meal.  It suits me just fine.
Be sure to link up with Mister Linky!  This is the last time to enter the giveaway.  Good luck with that.
Linked to:
Tuesdays At the Table
Tasty Tuesday
Tempt My Tummy Tuesday

MENU PLAN MONDAY for February 22

Some of you know that I was pretty sick toward the end of January and ended up in the hospital for  a couple of days primarily due to dehydration.  Since then, I’ve just not been back up to speed.  So, my doctor decided it was time to try and get it all figured out.

Last week’s ultrasounds were clear (Thanks God!), but this week I have to have the “lovely” but necessary upper and lower GI scopes.  If you have an extra prayer in your pocket, I would appreciate it if you would send it my way.  I’m really not concerned, but it never hurts….

This is where I would MUCH rather be:)

Anyway, thanks for hanging in there with me with my lack of posts and for not having the Arkansas Blogger links ready yet.  I do so appreciate my friend and Kappa sister, Kathy, for preparing the blog page.  You should go over to her blog, Life in the Slow Lane, and thank her.  Plus, she has the cutest new grandbaby.  I’m sure you will just have to oohh and aahh over the precious pictures.

Crock Pot Wednesday will be awaiting your entry this Tuesday evening.  I really hope you will join me.  I’m trying to help you discover some crock pot recipes that aren’t soups and stews.  I know some of you are ready to try something wild and crazy!  If you have suggestions for themes that you would like for me to pursue, please let me know.

February Giveaway:  This is the last week to enter for that.  Good luck to everyone.  Remember that you can earn an extra entry by signing up to follow me on Twitter @ diningwithdeb.  I’m trying to get back to each one of you who has chosen to do that and follow you as well.

Monday:  Mustard-glazed Salmon (recipe follows), grilled asparagus, Parmesan risotto.  This is such an easy way to prepare salmon.  Please use wild salmon if at all possible.

Tuesday:  Hubby gets Crock Pot Pork Tenderloin with Sweet Potatoes; I get, well, nothing… (posted Tuesday)

Wednesday:  Dance and Date Night (I hope!)

Thursday:  Lemon and Olive Chicken over orzo, steamed carrots,  garlic bread sticks (posted Thursday)

Friday:  Pork tenderloin paninis with pesto, spinach and mozzarella.

Saturday:  TBA – probably grilling!

Mustard-Glazed Salmon

3 Tablespoons olive oil
1 Tablespoon Dijon mustard
1 Tablespoon fresh lemon juice
salt and pepper
4 pieces salmon fillet (6 ounces each), with skin
chopped fresh dill

Preheat the oven to 425 degrees.  In a small bowl, mix together the olive oil, mustard, lemon juice and 1/4 teaspoon each of the salt and pepper.

Put the salmon, skin side down, in a baking dish and spoon the mustard glaze over each piece of the fish.  Bake until the salmon is just cooked through and no longer red, 6 to 8 minutes.  Sprinkle with the chopped dill.

Courtesy of Everyday Food, February 2003

Linked to:
Menu Plan Monday @ I’m An Organizing Junkie

 

CROCK POT WEDNESDAY and Asian Turkey and Rice Soup

  Welcome to Crock Pot Wednesday.  Thanks so much for joining me.  I want to challenge each one of you to visit at least one new link this week.  Let us know in the comments what you have found that looks delicious and that you plan to add to your recipe collection.

Remember, there’s a giveaway going on through0ut the month of February.  Next Wednesday will be the final day to enter.

February Giveaway Information

I really enjoyed the rich flavor and crunch of this Asian-inspired soup.  I was looking for something that was easy to prepare but not so heavy.  With all of the snow we have had on the ground lately, my menus have gotten quite winter heavy.  A soup, stew or other one-pot dish is always on my menu since our schedules can often be quite hectic.  This one kept well in the refrigerator for the three days I took it for lunch. 

I did make one change in the recipe, however.  I used a package of microwave quinoa* and whole grain brown rice rather than the instant brown rice called for in the recipe since I had that on hand in the pantry but not the other.  I just added it in about 20 minutes before serving.  It was delicious.

So, in honor of the Chinese New Year and the Year of the tiger…

ASIAN TURKEY AND RICE SOUP

2 14-ounce cans low-sodium chicken broth
1 pound turkey breast tenderloin or skinless, boneless chicken breast halves, cut into 1-inch pieces.
2 cups sliced fresh mushrooms (I used shitake.)
1 1/2 cups water
2 medium carrots, peeled and cut into thin bite-size strips (1 cup.  I used matchstick carrots that I had on hand.)
1/2 cup chopped onion
2 Tablespoons reduced-sodium soy sauce
2 teaspoons grated fresh ginger (I keep this on hand in the freezer.)
4 cloves garlic, minced
1 1/2 cups sliced bok choy**
1 cup instant brown rice
Lo Mein noodles, optional
sliced green onion, optional for garnish

In a 3 1/2 or 4-quart slow cooker, stir together chicken broth, turkey, mushrooms, water, carrots, onion, soy sauce, ginger and garlic.

Cover and cook on LOW setting for 7 to 8 hours or on HIGH for 3 1/2 to 4 hours.

If using LOW heat, turn to HIGH setting and stir in the bok choy and uncooked rice.  Cover and cook for 10-15 minutes more or until rice is tender.  Garnish with lo mein noodles and chopped green onions.

*Quinoa is a complete protein which makes it an exceptional nutrition powerhouse.
**If bok choy is not available, try substituting chopped kale.

Recipe courtesy of Better Homes and Gardens

ARKANSAS BLOGGERS – come join our group.  Click on the sidebar link to read more about it.

MENU PLAN MONDAY for February 15th, 2010 Giveaway Time!

It’s Menu Plan Monday over at Laura’s I’m An Organizing Junkie.  I’m still working from my freezer and pantry in order to use up what I have on hand.  Not only is it economical to do that, it helps to keep my inventory fresh.  If you are in a menu rut, head on over to Laura’s to get some inspiration. 

My weekly menu plan with links is posted on the sidebar.  I’d love to know if you try any of these dishes.

I hope you will plan on coming back to join with me for Crock Pot Wednesday.  There’s a giveaway going on this month with next week being the last time to enter. 

February Giveaway Information

For an extra opportunity to enter, you can choose to follow me on Twitter @diningwithdeb.  Just leave me a tweet that you have done so.  If you are already a follower on Twitter,  you can just send me a sweet little tweet as well.

This quick and easy pasta dish is one I picked up at a Taste of Home cooking school last year.  Start with this basic idea and then experiment with flavor additions of your own.  I sometimes add in feta cheese and Italian seasoning blend.  If you’re not a shrimp fan, substitute chicken breast that has been thinly sliced and sautéed before adding to the pasta.

There are also some delicious ideas for using pasta and seafood at the National Pasta Association.

LEMON SEAFOOD PASTA

1 pound vermicelli
4 Tablespoons olive oil
2 Tablespoons unsalted butter
12 uncooked large shrimp, peeled and deveined
2 – 4 garlic cloves, minced
1/4 teaspoon red pepper flakes
2 – 4 teaspoons grated lemon peel
4 – 6 Tablespoons lemon juice
1/2 cup chardonnay (or substitute clam juice)
1 Tablespoon capers, drained
15 Greek olives, pitted and halved
2 Tablespoons oil-packed sun-dried tomatoes, cu into strips
1 cup minced fresh Italian parsley
salt and pepper to taste

Cook vermicelli according to package directions.  Meanwhile, add shrimp, garlic and red pepper flakes; cook and stir 5-6 minutes or until shrimp turns pink.  Add lemon peel, lemon juice and wine; saute one minute.  Stir in capers, olives and sun-dried tomatoes; saute one minute.

Drain vermicelli; toss pasta with shrimp mixture.  Sprinkle with fresh parsley; gently toss.  Season with salt and pepper.

Note:  We like this even without the added olives and sun-dried tomatoes.  Try it both ways.

ARKANSAS BLOGGERS: I hope you have linked up with our Arkansas Bloggers group that is forming.  The link to that information is on my sidebar.  When you link up, please send me a valid email address to use as well.  Thanks a bunch.  Please help spread the word to your Arkansas blogging buddies.

The new logo designed by Kathy is ready for you to grab as well.

Linked to:
11th Heaven’s Homemaking Haven’s “Homemaker Mondays”
As for my and my house “Making a happy home Monday”
From the Land of Monkeys “Mouth Watering Mondays”

Tasty Tuesday @ Balancing Beauty and Bedlam
Tempt My Tummy Tuesday @ Blessed with Grace
Tuesday’s at the Table @ All the Small Stuff
Tales from The Fairy Blogmother “What’s Cooking

PINK SATURDAY and Whole vs.. Half of a Worm?

February Giveaway Information

So is it better to find a whole worm or a half of a worm in your cupcake?

My grandchildren LOVE to help out in the kitchen.  They are especially “adept” as bakers and enjoy themselves from head to toe when making cookies or cupcakes.  Decorating is their forte – themselves, the counters, the cabinets, the floor and, of course, me!

Our next baking project is going to be these preciously pink apple cupcakes.  My only concern is whether there will be enough gummy worms left (they love them!) to complete the decoration.

Baking with your grandchildren is such a precious gift.

 

Cupcakes
1 box  yellow cake mix
1/2 teaspoon ground cinnamon
1 cup apple juice
1/3 cup unsweetened applesauce
3 eggs

Frosting
1/2teaspoon red paste food color
1 container (1 lb) vanilla frosting

Decorations

12 thin pretzel sticks, broken into pieces
16 spearmint leaf gumdrops
12 gummy worm candies, cut in half, if desired

1.Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2.In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

3. Bake 18 to 22 minutes or until tops spring back when lightly touched. Cool 10 minutes; carefully remove from pan to cooling rack. Cool completely, about 30 minutes.

4. Stir paste food color into frosting in container. Spread frosting over cupcakes.

5. To decorate cupcakes, poke 1 pretzel piece into each cupcake for stem. Cut each gumdrop leaf into 3 slices. Poke 2 gumdrop leaves into top of each cupcake on either side of pretzel stem. Poke half of gummy worm into each cupcake.

Aren’t they just beautiful?  The cupcakes are nice, too.

 

I’m sharing these cutie-pies with everyone over at Beverly’s Pink Saturday.  I’m sure there will  be some real “pinks” awaiting everyone today.  Please say a prayer for Beverly as she recuperates from gall bladder surgery this week.  I’m sure she would love to hear from you.

Have a very Pink Valentine’s Day!

CRAVING ELLIE in MY BELLY and Marinated Flank Steak with Blue Cheese Sauce

February Giveaway Information

  

If you are looking for me, this is my new address!

When I was home this week due to the snow, I inventoried the deep freezer and found a package of flank steak that I had completely forgotten about.  Not smart of me, I know.  Anyway, I abandoned the Thursday meatloaf and decided to make this Ellie Krieger recipe for Craving Ellie in My Belly.

I also spent some time watching the Food Network (my obsession) and decided to make the Green Chile Mashers to go along with the flank steak.  OH MY GOODNESS!  While these are definitely not low fat, they are so good that you won’t care!

Marinated Flank Steak with Blue Cheese Sauce
This week’s Craving Ellie in My Belly is being hosted by Deliciously Golden.  She has some other fantastic food ideas on her blog.  Go check it out.

Serves: 4 servings

Ingredients

• 1 1/4 pounds beef flank steak
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon brown sugar
• 2 cloves garlic, minced
• 2 tablespoons crumbled blue cheese
• 2 tablespoons low fat buttermilk (I keep the dry version on hand in my freezer.)
• Dash Worcestershire sauce
• 1 medium red onion
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 12 radicchio leaves
• 2 tablespoons fresh chopped parsley leaves

Directions

Place the steak pieces between 2 pieces of plastic wrap or parchment and pound to 1/4- inch thickness. Cut into 4 equal pieces, diagonally, against the grain.
In a small bowl, whisk together 1 tablespoon of the olive oil, balsamic vinegar, sugar and garlic. Put the steak into a sealable plastic bag with the marinade and let sit for 30 minutes at room temperature, or 1 hour in the refrigerator.
In the meantime, in a small bowl combine the blue cheese and buttermilk with a fork, mashing until creamy. Stir in the Worcestershire and set aside.
Spray a large grill pan with cooking spray and preheat over medium-high heat. Cut the onion into 1/4-inch rounds brush both sides with the remaining tablespoon of oil and grill 6 minutes per side. Separate into rings and set aside.
Remove the meat from the marinade and season both sides with salt and pepper. Discard the marinade. Cook the meat in the grill pan over medium-high heat for about 3 minutes per side for medium rare.
Arrange 3 radicchio leaves and a pile of onions on each serving plate. Top with a piece of steak. Drizzle with blue cheese sauce and top with a sprinkling of parsley.

Green Chile Mashers
Recipe courtesy Guy Fieri

Serves: 6 servings

Ingredients

• 2 pasilla peppers (or poblanos)
• 1 serrano pepper
• 1 tablespoon canola oil
• 2 pounds russet potatoes, peeled and quartered
• 1/2 cup sour cream
• 1/4 cup 2 percent milk
• 1/4 cup butter, unsalted
• 1 cup shredded pepper jack
• 1 teaspoon salt
• 1 teaspoon freshly cracked black pepper
• 1/4 cup chopped cilantro leaves, for garnish
• 1/4 cup cotija cheese, for garnish, optional

Directions

Heat a grill or broiler to medium-low. Rub the peppers lightly with the canola oil and put on a sheet pan. Roast the peppers until blackened, then transfer them to a paper bag or thick plastic bag to steam. When cool enough to handle, peel and remove the seeds, then dice. Set aside.
Add the potatoes to a large pot and cover with salted water. Cook the potatoes over medium-low heat until fork tender, about 8 to 10 minutes. When tender, drain and return the potatoes to the pot. Add the sour cream, milk, butter, pepper jack, salt, pepper, and the diced peppers. Mash by hand with a potato masher and adjust seasoning, if needed. Hold warm until ready to serve. Transfer to a serving bowl and garnish with cilantro and cotija, if desired.
The meatloaf is still in the freezer.  It will wait for another day.
Linked to:

http://www.lifeasmom.com/

http://annkroeker.wordpress.com/

http://designsbygollum.blogspot.com/

http://www.momtrends.blogspot.com/

CROCK POT WEDNESDAY – First You Make a Roux and Seafood Gumbo

Welcome to Crock Pot Wednesday.  Mister Linky is waiting for your entry.  I’m anxious to see what you have to say today.  Be sure to check out the giveaway that is part of Crock Pot Wednesday this month.

Making gumbo is a personal thing.  It’s kinda’ like making chicken and dumplings, ya’ know.  Everybody has a favorite recipe.  The one things that sets good gumbo apart, I believe, is the quality of the roux.

Ideally, you will make your own roux from scratch.  If not, there are a couple of good commercial products available that are acceptable.  The one that comes in a jar (sorry, can’t remember the name) has gobs of oil with it.  If you use that, pour off that oil and add your own.  Otherwise, it tastes stale.  One product that I have been pleased with is Tony Chachere’s Creole Instant Roux.  It makes a dark, dark roux that works really well with seafood gumbo.  I prefer a lighter roux for chicken gumbo, however.

To make a roux from scratch:
In a heavy iron skillet, combine 1/2 cup canola oil and 1/2 cup all-purpose flour over a low fire.  KEEP THE FIRE LOW and stir constantly.  It may take over an hour to get it perfect.  Stir it until it becomes brown the flour sort of separates from the oil.  I know some people make the roux in the microwave, but I do not.  Making the roux is just part of the love of gumbo for me.  For seafood gumbo, you want your roux to be a dark chocolate brown.
 

 

Seafood Gumbo

8 to 10 servings

Ingredients:

3 quarts seafood stock (or a combination of seafood and chicken stock) more or less
4 cups frozen seasoning blend (I love this product!)

1 cup frozen chopped green pepper
(Or: 2 cups chopped onions, 1 cup chopped celery, 1 cup chopped green peppers)
1/2 – 1 cup chopped parsley
1 cup chopped green onions
1 Tablespoon minced garlic
2-3 bay leaves
1 Tablespoon Emeril’s Bayou Blast
2 Tablespoons Pickapeppa Sauce
2 Tablespoons Worcestershire Sauce
1 10-ounce can Rotel (I use hot.)
1 14.5-ounce can fire-roasted diced tomatoes
2 cups sliced okra, optional

Make the roux.  Blend the Rotel and the tomatoes in a blender and add to the roux.  Place in the slow cooker.  Add the stock, vegetables, and seasonings.  Cook on HIGH for 6-8 hours.

One hour before serving add:

2 pounds shrimp, peeled and deveined and cut into bite-sized pieces
1 pound lump crabmeat
2 dozen shucked oysters, liquid reserved (add this to the stock mixture if you want), optional
24 ounces crawfish tail meat
16 ounces bay scallops
2 cups sautéed okra

The question of using okra in your gumbo is a personal one.  It’s somewhat like whether or not you put beans in your chili.  I’ll leave that decision up to you.  Personally, I like a little okra in my gumbo. If you are using the okra, saute it in a little oil in a skillet before adding to the gumbo.  This will help to remove some of the okra liquid.  The okra helps to thicken the gumbo.  You can substitute file power to taste if you prefer.  

The seafood listed here may vary depending upon what I have on hand.  The shrimp and crawfish are absolutes for me.  I will use the other if I have it.  One thing I don’t do is use the canned stuff.  If it floats your boat to use canned seafood, go for it! 

Serve over rice. 

This is definitely not a bargain dish, but it’s full of love.  

 Linked to:

Tasty Tuesday @ Balancing Beauty and Bedlam
Tempt My Tummy Tuesday @ Blessed with Grace
Tuesday’s at the Table @ All the Small Stuff
Tales from The Fairy Blogmother “What’s Cooking Wednesday”Southern Fried Mama, “Tasty Thursday”
Diary of a SAHM, “Slow-cooker Thursday”

DAFFODIL AND SNOW TIRE FESTIVAL TIME! Check out the giveaway.

So this is what we woke up to this morning, and because we in Arkansas can’t drive on snow, school is out again.  This makes two snow days for us – almost a record! 

 It is, of course, time for our annual Daffodil and Snow Tire Festival.  Mine have big buds already and are ready to open soon.  They always seem to survive somehow.  I do love the idea that they are announcing that Spring will be here soon.  I am ssssooooooooooooooo ready!

It really is a pretty snow today.  And, it is actually snow – not ice.   Instead of lamenting all that needs to be done both here at home and at school, I think I will just sit back and enjoy the beauty. 

Since I have all of the ingredients on hand, I’m putting on a pot of seafood gumbo that I will be posting for this week’s Crock Pot Wednesday.  Come back and join me.  Remember, there’s a giveaway going on.  Check out the details for that HERE.

Later this week I will be making this sour cream cornbread to go along with our veggie night.  This is such a great little recipe, I hope you will give it a try.

Sour Cream Cornbread

1 cup corn meal mix
2 eggs
1 8 ounce can cream style corn
1 8 ounce carton sour cream
1 stick butter
1 cup shredded cheese (I use Cheddar.), optional

Preheat oven to 375 degrees.  Melt the butter in an 8 x 10-inch pan (I use my 10-inch cast iron skillet).   Mix together corn meal mix, eggs, corn, sour cream and cheese, if using.  Pour in the melted butter, leaving enough in the pan to keep the cornbread from sticking.  Bake for 45 minutes to 1 hour, or until brown.

 

It’s time for Menu Plan Monday at I’m An Organizing Junkie.  It’s always interesting to see what others are planning for the week.  You can find my menu plan on the sidebar.  I’m making use of the freezer and leftovers this week.  That’s a good thing:)

Arkansas Bloggers: Come join our group.  Link your blog to connect with other Arkansas Bloggers.  The link to that information is on  my sidebar.

Linked to:

11th Heaven’s Homemaking Haven’s “Homemaker Mondays”

Go Graham Go ” Make Something Monday”

As for my and my house “Making a happy home Monday”

From the Land of Monkeys “Mouth Watering Mondays”

Outdoor Wednesday with A Southern Daydreamer

CHOCOLATE PECAN CHOCOLATE CHUNK PIE – It’s Super!

In keeping with the overall Super Bowl theme that is sure to dominate the blog world this weekend, I thought I would offer up this SUPER chocolate pecan chocolate chunk pie.  In the battle of the chocolate pies, this one comes out a champion every time.  It is a little time consuming but so worth the effort.

 

 

 

 

Tart Shell Dough

 

1 3/4 cups all-purpose flour
6 Tablespoons unsalted butter, cut into 1 T pieces
1 Tablespoon sugar
pinch of salt
1/4 cup ice water

 

Mix 1 1/4 cups flour, butter, sugar and salt in the bowl of an electric mixer.  Mix on low for 5 minutes, until the butter is cut into the flour and the mixture develops a mealy texture.  Add ice water and continue to mix on low for 10-15 seconds, until the dough comes together.  Remove the dough from the mixer and form it into a smooth, round ball.  Wrap in plastic wrap and refrigerate for at least 4 hours.  You may roll the pie dough after it has been refrigerated for 4 hours; however, it will be much easier to work if it has been allowed to relax overnight in the refrigerator. 

Transfer to a clean, lightly floured work surface.  Roll the dough (using the extra 1/2 cup of flour as necessary to prevent the dough from sticking) into a circle about 15 inches in diameter and 1/8-inch thick.  Line the 9 x 1 1/2-inch false bottom tart pan with the dough, leaving a 3/4-inch border, which should be crimped around the top edge of the pan.  Refrigerate the pastry crust for 30 minutes (do not skip this step).

Preheat the oven to 325 degrees.

 

Chocolate Pecan Chocolate Chunk Filling

 

1/4 pound unsalted butter
1/2 cup granulated sugar
12 ounces semisweet chocolate, chopped into 1/4-inch pieces
2 ounces unsweetened chocolate, chopped into 1/4-inch pieces
1 1/2 cups dark corn syrup
1 Tablespoon vanilla extract
1/4 teaspoon salt
8 eggs
3 cups pecan halves, lightly toasted

 

To prepare the filling, heat the butter and sugar in a 2 1/2-quart saucepan over medium-high heat.  Stir constantly while bringing the mixture to a boil.  Allow the mixture to boil for 1 1/2 minutes.  Remove from heat and transfer to the bowl of an electric mixer.  Use a spatula to stir in 6 ounces semisweet chocolate and the unsweetened chocolate.  Continue to stir until the chocolate has melted.  Add dark corn syrup, vanilla extract and salt. 

 

Add the eggs and place the mixer bowl onto the mixer with a paddle.  Combine on medium until the eggs are incorporated and the mixture is smooth.  Remove the bowl from the mixer.  Use a rubber spatula to complete the combining.

 

Remove the pie shell from the refrigerator and place it on a baking sheet.  Evenly disperse the pecan halves over the bottom of the shell.  Spread the remaining 6 ounces semisweet chocolate over the pecans.  Slowly (very important to pour slowly) pour the chocolate batter over the chopped chocolate and pecan halves. 

 

Bake the pie on the middle rack of the preheated oven for 1 hour.  Reduce the temperature to 300 degrees and bake for an additional 45 to 55 minutes, until the internal temperature of the pie filling reaches 170 degrees.  Remove from the oven and cool to room temperature for at least 1 hours.  Refrigerate the pie for at least 2 hours (do not remove from the pan).

Although the pie can be served after 2 hours of refrigeration, the texture improves after 24 hours in the refrigerator.  It will keep 2 to 3 days in the refrigerator.

To serve, cut with a serrated knife that has been heated under hot running water before making each slice.  The pie can be serve chilled or slightly warmed.  For pure decadence, top it with sweetened whipped cream.  Oh my!  It’s super!

I hope your team wins, and I seriously hope you give this pie a try.      
Adapted from  Death By Chocolate

Linked to:
Finer Things Friday @ The Finer Things in Life
Frugal Friday @ Life as Mom
Food on Fridays @ Ann Kroeker’s blog
Foodie Fridays @ Designs by Gollum
Friday Feasts @ Mom Trends

Giveaway link: Enter to Win

CROCK POT WEDNESDAY and Spicy Black Bean-Corn Casserole with a Giveaway!

  

Thanks for joining me for Crock Pot Wednesday this week.  Please add your entry by linking up with Mister Linky below.

This quick and easy vegetarian slow cooker dish can be made from ingredients you probably have on hand already.  It’s a filling and low-calorie dish that will probably please even your pickiest of eaters.

3 Tablespoons diced green chiles, divided
1/2 cup salsa
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 (15-ounce) can black beans, rinsed and drained
1 (11-ounce) can corn with red and green bell peppers, drained
1 (10-ounce) can enchilada sauce
1/2 cup egg substitute
1 (8 1/2-ounce) package corn muffin mix
2 Tablespoons chopped bottled roasted red bell peppers
1 1/2 cups (6-ounces) shredded reduced-fat Mexican blend or Cheddar cheese
6 Tablespoons reduced-fat sour cream
1 1/2 teaspoons thinly sliced fresh cilantro

Place 2 tablespoons green chiles and next 6 ingredients in a 3 1/2-quart electric slow cooker, stir well.  Cover and cook on LOW 4 hours. 

Combine remaining 1 tablespoon green chiles, egg substitute, muffin mix and roasted red bell peppers in a bowl .  Spoon batter evenly over bean mixture in cooker.  Cover and cook 1 hour or until cornbread is done.

Sprinkle cheese over cornbread.  Cover and cook 5 minutes or until cheese melts.  Top each serving with sour cream; sprinkle with cilantro. 

Makes 6 servings.  Each serving is approximately 366 calories.

Can you tell that we like black beans at our house:)

Now for the Giveaway!  Since many of us started the New Year with resolutions to improve our diets either to just eat healthier or to lose weight, I have a little encouragement to offer. 

Each entry in a February Crock Pot Wednesday will be eligible to win this Jillian Michaels 30-Day Shred DVD.  While I can’t guarantee you a body like hers, I can tell you that you will get quite a workout when you USE the DVD! 

I’m going to try and bring some super-tasting, healthy and low-fat slow cooker recipes for Crock Pot Wednesday this month.  Come back and check them out.  I’m anxious to see what you have to offer.  Thanks for joining in the fun.

Linked to:
Balancing Beauty and Bedlam “Tasty Tuesday”
Blessed With Grace’s “Tempt My Tummy Tuesday“
All the Small Things, “Tuesdays at the table”