More from The Perfect Dinner

Today's recipe is a continuation of the menu from Friday night's dinner. One of my favorite sides with pork is Cheesy Garlic Grits. I'll admit to being raised in the South with a deep affection for grits in almost any form, but if you've never tried grits this is the best introduction you'll ever get. The original recipe called for a tube of Kraft Garlic Cheese Spread, which is no longer available. I've done a little tweaking, and I think I've got it about right now. Depending on the grits you use, the cooking time may have to be extended. I like stone ground white grits, even though the original recipe called for quick grits.

Cheesy Garlic Grits
3 1/2 cups water
1 teaspoon salt
2 teaspoons diced garlic
1 1/3 cups grits
1 stick butter
8 oz. shredded jack/colby blend cheese
1 teaspoon garlic powder
2 eggs
milk

Preheat oven to 350 degrees. Spray a 13 x 9 inch casserole with organic cooking spray. Cook grits in water with salt and diced garlic until tender and water is absorbed (my bag says 28 minutes). Slice butter into pats. Beat eggs in a measuring cup and add enough milk to equal 1 cup of liquid. Blend all ingredients together until butter and cheese are melted and eggs are fully incorporated. Pour into casserole and bake for 45 minutes. Remove from oven and let stand for 10 minutes.  Serves 4-8 depending on how much you like grits and whether or not you want leftovers for breakfast!

Happy eating!

A Perfect Storm . . . ugh, Dinner

You know how sometimes it just all comes together? Well last night was one of those nights.

-- The Event: Dinner for an old friend.
-- The Menu: Grilled Pork Tenderloin Medallions
                           Strawberry Spinach Salad
                           Steamed Asparagus
                           Cheesy Garlic Grits
                           Zucchini Muffins
                           Cherry Cobbler
 -- The Result: Sheer Perfection!

In all the excitement, I forgot to take pictures, so you'll have to imagine the visual but I'll post the recipes here over the next couple of days.

Today it's those lovely Zucchini Muffins. Perfect for this time of year with the abundance of zucchini available. Grow your own if you have the talent, time and inclination. Or if you're like me, go to the market and buy organic.

1 cup whole wheat flour (I use King Arthur)
1 cup unbleached flour
4 teaspoons baking powder
1 teaspoon sea salt
1 cup sugar (for these I used Florida Crystals Organic)
2 egg whites
1 cup fat free milk
2 Tablespoons butter, melted
1 cup grated zucchini

Preheat oven to 375 degrees. Spray muffin tin with organic cooking spray.

Stir together dry ingredients. Beat the egg whites until foamy. Add milk and melted butter. Blend dry ingredients, liquid ingredients and zucchini, stirring just enough to moisten. Yield: 16 muffins.

These are great for breakfast, with a salad, for a snack, with dinner . . . well you get the idea. Anytime!

Happy eating!

(P.S. -- for more about the evening, visit my other blog: musingsandmeanderings-mlp.blogspot.com/)

Squash Cheese Souffle

Summer time brings out all of those yummy squash and zucchini recipes. I've been thinking about Chocolate Zucchini Bread, and I think there will need to be a loaf or two pretty soon. Right now I've got yellow squash in the fridge for dinner tonight. The first Squash Souffle of the season! This one will reappear repeatedly throughout the summer on our table. I don't even bother making an entree when this is on the menu, because all they want is squash and more squash. Tonight it will be served with black eyed peas, sliced tomatoes, sliced apples and cornbread. Probably a big pitcher of sweet tea as well.

Squash Cheese Souffle
6 small yellow squash
1 cup grated cheddar cheese
1 cup crumbled saltine crackers (12-16 crackers)
1 egg
1 small onion, chopped
1/2 cup milk
salt and pepper to taste

Slice squash, and boil until tender in salted water. Mash squash and drain. Mix in other ingredients, adding salt and pepper to taste. Bake in preheated 425  degree oven for 20-25 minutes. Serves 6 as a side dish.

Happy Eating!

Jamaican Banana Bread

I've spent a fair amount of time looking for the perfect banana bread recipe. Many I find, are too dry, while others are almost mushy they are so moist. I want a bread that slices nicely and needs nothing added to it. When I found this recipe in Cooking Light many years ago, I began adapting it. I really like the mixture of flavors here. I hope you do to!

Jamaican Banana Bread


One medium size ripe banana yields about 1/2 cup

2 T. butter, softened
2 T. tub style cream cheese, softened (I used Honey Nut in this loaf, because it  was what I had)
1 c. demerara sugar
1 large egg
2 c. all-purpose unbleached flour
2 t. baking powder
1/2 t. baking soda
1/8 t. salt
1 c. banana, ripe; mashed
1/2 c. skim milk
1/4 t. rum extract
2 t. lime juice, fresh or bottled
1 t. vanilla extract
1/4 c. pecans, chopped
1/4 c. coconut flakes
Topping:
1/4 c. demerara or brown sugar
2 t. butter
2 t. lime juice
1/8 t. rum extract
2 T. pecans, chopped
2 T. coconut flakes

Preheat oven to 375 degrees. Coat a loaf pan with cooking spray. Beat butter and cream cheese until smooth; add 1 cup sugar, beating well. Add egg; beat well. Combine flour through salt in a separate bowl. In another bowl, combine bananas through vanilla; stir. Add flour mixture to creamed mixture, alternating with banana mixture. Mix well after each addition. Stir in pecans and coconut flakes. Pour batter into prepared pan. Bake for 60 mins. (mine was done in just over 50 -- so keep an eye on it!). Let cool slightly on wire rack. Combine brown sugar, butter, lime juice and rum in saucepan; bring to a simmer. Cook 1 min.; stirring constantly. Remove from heat. Stir in pecans and coconut flakes; spoon over loaf.

About 16 slices.

Happy Eating!

Mexican Black Bean Pizza

I love this pizza! I came up with this one day when things were looking a little sparse in the house for lunchtime.



Mexican Black Bean Pizza


1 Kontos multigrain flat bread loaf
1/2 cup Bearitos Fat Free Refried Black Beans
2 T. Newman's Own Black Bean and Corn Salsa
3/8 cup Sargento 4 Cheese Mexican blend shredded cheese

Preheat oven to 425. Layer ingredients on flat bread in order given. For crispier crust, bake pizza directly on oven rack for 7-10 minutes. For softer crust, bake on pizza stone or cookie sheet for 6-9 minutes.

Makes one pizza which will serve 2 moderately hungry people or 1 very hungry person.

You can substitute whatever beans, salsa and cheese you have on hand, but I really like this combo.

Happy eating!

Morning Glory Muffins

I recently posted a new picture on this blog. My dh took that shot the first time I made these muffins. I love muffins that are chock full of yummy goodies. Each bite is a new experience. If you're not a big breakfast person, these are great. Make them on the weekend and freeze them. Microwave one for breakfast with you tea or coffee.

Morning Glory Muffins

2 ½ c. flour                                         1 ¼ c. sugar

3 t. cinnamon                                      2 t. baking soda

½ t. salt                                             3 eggs

¾ c. applesauce                                  1/2 c. canola oil

1 t. vanilla                                          2 c. grated carrots

1 medium apple, grated                         8 oz. crushed pineapple

½ c. flaked coconut                              1/2 c. raisins

½ c. chopped dates                              1/2 c. chopped walnuts

Combine eggs, applesauce and vanilla. Add all dry ingredients (flour through salt). Stir until just moistened. Stir in remaining ingredients. Fill greased muffin cups 2/3rds full. Bake at 350 degrees for 20 minutes.

3 dozen

Happy Eating!

Citrus Dressed Red Cabbage Slaw

In my continuing effort to find new and different ways to eat more real food, I branched out with this one. I saw a variation of this on a tv show and thought it had possibilities with a few changes. I made it this afternoon and let it "marry" for a couple of hours. I'm pretty pleased. Easy and light.

1/4 cup fresh squeezed orange juice
2 T. fresh squeezed lime juice
1 T. olive oil
1 T. demerara sugar (or brown sugar)
kosher salt
pepper
12 oz. red cabbage, chopped (about 1/4 of a head)
4 oz. carrots, shredded
1/4-1/2 cup chopped Italian oregano

Mix orange juice through oil in bowl and whisk together. Salt and pepper to taste. Toss cabbage and carrots together. Pour dressing over vegetables and mix. Cover and refrigerate for at least 45 minutes. Mix in oregano just before serving. Serves 4-6. (75 calories if serving 4)

I think next time I make it I may add a little more salt and pepper and maybe some sliced scallions. I'll let you know how that goes!

Happy Eating!