Bringing flavor, pizazz and panache to cooking

Bringing flavor, pizazz and panache to cooking

My cousin, Amber Bobbitt, from California sent me this recipe the other day and it looked so good I had to try it. And it IS good, as well as easy. She says she serves these wonderful muffins with her Southwest White Chicken ala Amber – yesterday’s blog post. These would be good with just about anything and you can make them to suit your “heat palate” by adjusting the amount of jalapenos. Enjoy!

2 (8.5 oz) boxes Corn Muffin Mix

1 cup Cheddar cheese, shredded

¼ cup Pimientos, chopped

2 Tbsp Jalapenos, minced

Jalapeno slices for garnish

Amber Bobbitt

Preheat oven according to Muffin Mix package directions and prepare the muffin tin according to the directions on the package.

Prepare the corn muffin mix according to package directions. Add shredded cheddar cheese, pimientos and jalapeno and mix together.

Pour into muffin tin and place a few sliced jalapenos on top of the muffins. Bake according to package directions. And enjoy!

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Bringing flavor, pizazz and panache to cooking

This is a recipe my cousin, Amber Bobbitt, sent me and it looks really good. She lives in California and she said it is a family favorite at her house. I love white chili because it somehow seems like a lighter dish than the traditional red chili – which I also love. White chili is good for this time of year when it isn’t cold anymore, but it hasn’t gotten hot yet! Amber says she serves it with Jalapeno Cheddar Cornbread Muffins ala Amber – I’ll post the recipe tomorrow!

1 Tbsp Olive Oil

1 lb boneless, skinless Chicken breast, cut into cubes

½ cup Onion, chopped

1 cup Chicken Broth

1 (4oz) can chopped Green Chilies

1 tsp Garlic Powder

1 tsp ground Cumin

½ tsp Oregano

½ tsp Cilantro

¼ tsp ground Red Pepper (Cayenne)

1 (19 oz) can White Kidney Beans (Cannelloni), undrained

Monterey Jack cheese, shredded (optional garnish)

Green Onions, sliced (optional garnish)

Amber Bobbitt

Heat olive oil in a 3-quart saucepan over medium-high heat. Add chicken; cook 4-5 minutes. Remove chicken, cover and keep warm.

Add chopped onions to saucepan. Sauté for 2 min. Stir in other ingredients, except the chicken and kidney beans and optional garnishes.

Simmer for 30 min. Then add chicken and kidney beans. Simmer for 10 min. and serve in bowls with garnish (optional).

Bringing flavor, pizazz and panache to cooking

I first had this salsa years ago at a party and loved it. It is so easy to make and doesn’t take any time at all to throw together the day before you want to serve it. I’ve made it on any number of occasions for family get togethers and for company and people always love it. I like mine very spicy, but you can cut the amount of jalapenos if you like mild salsa.  La salsa es muy deliciosa!

1 15-oz can Black-Eyed Peas

1 15-oz can Black Beans, rinsed and drained

1 15-oz can Whole-Kernel Corn, drained

½ cup Onion, chopped

½ cup green Bell Pepper, chopped

1 4-oz can diced Jalapenos

1 14.5-oz can Diced Tomatoes, drained

1 cup Italian Salad Dressing – I use Kraft Zesty Italian

½ tsp Garlic Salt

In a medium bowl, combine all ingredients and mix well. Cover and refrigerate overnight to blend the flavors.

Serve with tortilla chips.

Bringing flavor, pizazz and panache to cooking

This is a very simple spinach recipe that my cousin, Amber Bobbitt, sent me. Her grandmother and my aunt, Jean Calvert Bobbitt, taught it to her mom. I know that my grandmother, M’liss Godman Calvert, used to make this, as did my mother, Phyllis Calvert Newell. Even though this is called a souffle, it is only a souffle in that it has eggs in it. I can’t wait for my daughter, Melissa Pape, to try it because she loves spinach.

3 Tbsp Butter

1 Onion, minced

1 10 oz package Frozen Spinach
2 eggs

Amber Bobbitt

Thaw the spinach and drain all water out with a colander. Then put butter and onion in a frying pan. Sauté the onion in butter until the onions are a golden brown then add spinach to the pan.

Cook the spinach in the pan until it is warm. Lightly scramble the eggs in a bowl. Then add the eggs into the spinach cook until the eggs are cooked. Serve hot. Another recipe that Mama Jean taught to my mom.

Bringing flavor, pizazz and panache to cooking

Larry found the original recipe, Vegetable Tian, in “Barefoot in Paris, Easy French Food You Can Make at Home” by Ina Garten. He adapted it to suit our tastes adding Yellow Squash, Italian Herbs, Vegetable Broth and eliminating the original 2 oz Gruyere – you can add it after the Italian Herbs, or you also can use Parmesan or Romano if you’d like. Because you alternate the tomato, zucchini and yellow squash slices, the dish is very pretty. We’ve served it to company on a number of occasions and they loved it. Enjoy!

2 Tbls Olive Oil, plus 1 Tbsp more

2 large Yellow Onions, cut in half and sliced

2 Garlic cloves, minced

¾ lb Zucchini and Yellow Squash

1¼ lb Tomatoes

1 tsp Kosher Salt

½ tsp freshly ground Black Pepper

Italian Herbs

2 oz Gruyere, Parmesan or Romano, grated (OPTIONAL)

Vegetable Broth

Larry A. Pape

Pre-heat the oven to 375 degrees. Brush a 9x13x2 baking dish with olive oil.

In a medium sauté pan, heat 2 olive oil and cook onions over medium-low heat for 8-10 minutes, until translucent. Add the garlic and cook for another minute. Spread the onion mixture on the bottom of the dish.

Slice the zucchinis, yellow squash and tomatoes in ¼-inch thick slices. Layer them in 4 rows alternately in the dish on top of the onions, fitting them tightly, making only one layer. Sprinkle with salt, pepper, Italian herbs, (cheese if using) and with 1Tbsp of olive oil.

Slowly pour in the vegetable broth being careful not to disturb the herbs until it comes at least half way up the side of the pan. Bake for 35 minutes. Serve warm.

Bringing flavor, pizazz and panache to cooking

Years ago I found a recipe for Shepherds’ Pie and over the years we’ve refined it to suit our tastes. This “English Pub Grub” has become one of the meals our family considers comfort food. I know that traditional Shepherds’ Pie uses lamb, but that wasn’t something that was readily available at our neighborhood store. If you want to make it on top of the stove, rather than finishing it in the oven, just top the meat mixture with the potatoes while the meat is still in the skillet and add the cheese on top. This is especially good on a cold evening.

1 lb Russet Potatoes, cut into 1 inch cubes

Boiling Water

½ cup Butter, or to taste

¼ cup Milk or Cream, or to taste

Salt and Pepper, to taste

2 Tbsp Olive Oil

1 medium Onion, chopped

1 medium Bell Pepper, chopped

1 lb Hamburger

2 packages Brown Gravy

2 Tbsp Worcestershire Sauce

1 small package frozen Peas and Carrots

2 cups Cheddar Cheese, grated

Bring a pot of water with a little salt added to it to a boil. Add the potatoes and cook for 20 minutes, or until they are fork tender.

Preheat the oven to 350 degrees. Grease a casserole dish.

While the potatoes are boiling, heat the oil in a large skillet. Sauté the onion and bell pepper for 5-10 minutes until the onion is translucent. Add the hamburger and cook until it is cooked, using a potato masher to mash the meat so that it is loose.

Add the brown gravy, Worcestershire Sauce and a little water if necessary – the meat should not be liquid. Stir in the peas and carrots and cook until they’re not frozen. Pour the meat mixture into the casserole dish and smooth the top of the mixture.

Once the potatoes are done, mash them with the potato masher while adding the butter and cream. Add salt and pepper to your taste.

When the potatoes are done, put them on top of the meat mixture and top with the cheese. Heat for 20-30 minutes or unitl the cheese is melted.

Bringing flavor, pizazz and panache to cooking

My cousin Brad Bobbitt’s daughter, Amber Bobbitt, asked me for some recipes from our family so that she can share them with her children. This was one of my Grandmother’s, Mother’s and Aunt’s  favorite recipes. It is NOT the awful brown fruitcake full of candied citron that many people hate and make fun of. I can remember my Grandmother making this a few weeks to a month before Christmas, wrapping it in cheesecloth and soaking it in a couple of cups of rum, brandy or peach brandy before storing it in a tightly closed tin in the top of her closet. She didn’t drink alcohol, but she loved her alcohol-soaked fruitcake. I really like it and I’m going to make it for our family get together at Christmas this year. Enjoy!

Amber Bobbitt

1 cup Butter, softened

1 cup Sugar

2 large Eggs

1 tsp Orange Extract

1 tsp Lemon Extract

3 cups Cake Flour, divided

2 tsp Baking Powder

½ tsp Baking Soda

½ tsp Salt

½ cup Peach Nectar

1 cup flaked Coconut

1 cup Candied Pineapple (about 1/2 pound), chopped

1 cup Candied Cherries (about 1/2 pound), chopped

1 cup Golden Raisins (about 1/2 pound)

1 cup Crystallized Ginger, chopped

2 cups Pecans, chopped and toasted

6 Egg Whites

2 cups Rum, Brandy, or Peach Brandy

My mother, grandmother and aunt

Preheat oven to 275 degrees. Grease and flour a 10-inch tube pan.

Beat butter and sugar at medium speed with an electric mixer until fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in extracts.

Combine 2 cups cake flour and next 3 ingredients; add to butter mixture alternating with the nectar, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.

Stir together remaining 1 cup cake flour, coconut, and next 4 ingredients. Stir fruit mixture and pecans into batter.

Beat egg whites at high speed until stiff peaks form. Fold into batter. Pour into the tube pan.

Bake  for 2 hours or until a long wooden toothpick inserted in center comes out clean. Cool on a wire rack

Wrap in cheesecloth and soak with run, brandy or peach brandy. Seal in a tin and store in a dark, cool place for two weeks.

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