Cheesy Jalapeno Cornbread

Cornbread is so easy to make - especially if you purchase a box of cornbread mix. I try to always have a box on hand, to make meals easy during the week. You just add in whatever flavors you'd like and within minutes you've got a savory or sweet bread. I've made a variety of cornbread - blueberry, extra cheesy, smoky, and of course super spicy. This is my version of a southwestern cornbread. Slightly spicy and a bit cheesy. I like having some texture, so the corn kernels are great to have. I love serving cornbread with something wet, like chili or gravy. I will slice a piece, and toast it a bit (so it is nice a crunchy on the outside) and then crumble it on top. Or I'll just lightly butter it and scarf it down. I apologize in advance that there are no pictures of the cornbread sliced - it was eaten before I got a chance to take a picture. I guess it means it was good :)

I've made this cornbread with unsweetened almond milk and it turns out just fine. Also I do recommend using the sugar, it really helps bring out the sweetness in the corn. It's subtle, but sure makes a huge difference! I used Jiffy cornbread mix, but any brand will do. I've tried many varieties and they are all good. I just make sure to purchase the ones that are plain (with no added flavorings).

Cheesy Jalapeno Cornbread

Cook Time: 15-20 minutes
Prep Time: < 5 minutes
Serves: 9  

Ingredients:

• oil spray
• Box of cornbread mix
• 1/3 cup skim milk
• 1 egg
• 1/2 cup grated sharp cheddar cheese
• 1/2 jalapeno, minced w/ seeds (optional)
• 1/2 cup frozen white corn kernels
• 1 tbsp sugar
• pinch of pepper

Preheat the oven to 400F. Prep a 9 x 9 pan with oil spray and set aside.

In a large bowl, combine the rest of the ingredients. Mix until it had all come together. 

Pour the mixture into the greased pan and place in the oven for 15-20 minutes

Once the corn bread is golden brown and completely cooked, allow it to cool for about 5 minutes before cutting and serving.

Nutritional Info per Square:
Calories: 135 ; Fat: 4.5g; Carbohydrate: 21g ; Fiber: 1g ; Sugar: 6g ; Protein: 3.5g

Sausage, Peppers and Onions Calzone

I decided to venture into territory that is completely new to me - working with pizza dough. My husband was really wanting a sausage and peppers calzone but without all the grease, fat and heaviness. The calzone he usually orders at one of our local italian restaurants is very fattening. I would assume, eating the entire calzone, would clock in at about 1,500-2,000 calories. It is way too rich for just being a meal! With a bit of inspiration and eagerness to tackle a new project - I made these awesome figure-friendly calzones! I was so pleased with how great these came out. The dough wasn't soft or soggy - just crisp and delicious! I purchased a pound of pizza dough from the grocery - which saved me a lot of time. All I really had to do was make the filling and assemble the calzones. It took a bit of time trying to figure out how to assemble these, but once I got the first one down, the others came together very quickly. I can't wait to try it different ingredients and flavors.

I used my go-to jarred pasta sauce - Newman's Own Organic Tomato and Basil as my sauce. You could use whatever sauce you enjoy - but I highly recommend this one. I made my calzone without cheese, and it was perfect. So it can be made dairy-free if you choose. My husband enjoys cheese - so his was nice and cheesy. The nutritional info is calculated with cheese. I only had sharp cheddar cheese on hand, so that's what I used. It worked very well with the filling. I'm sure any kind of good melting cheese will work. 

Sausage, Peppers and Onions Calzone

Cook Time: < 35 minutes
Prep Time: < 15 minutes
Serves: 4 

Ingredients:

• olive oil spray
• 1 tsp olive oil
• 2 medium onions, sliced
• 2 medium bell peppers, sliced
• 2 cloves of garlic, minced
• 16oz lean turkey sausage, thinly sliced
• salt and pepper, to taste
• 1 tsp dried basil
• 1lb fresh pizza dough
• 3 tbsp flour (for working with the dough)
• 2/3 cup 2% cheddar cheese, shredded 
• 1 egg, beaten
• 1 1/3 cup of pasta or marinara sauce, warmed

Allow the dough to come to room temp while you are preparing the filling. 

Preheat the oven to 400F and prep a large cookie sheet with a little olive oil spray. Set aside.

Heat the oil in a large skillet over medium heat. Add the onions and peppers. Saute for about 10 minutes, stirring often. 

Add the garlic and cook for 3 minutes. Add the sausage, salt, pepper, and dried basil - cook for another 5-10 minutes (until the turkey sausage is cooked throughout). Once it is cooked, set aside and begin working on the dough.

On a floured surface, place the dough and cut into 4 pieces. Beginning working on the first piece. Punch the dough down, to release the gases inside and gradually begin stretching it out (I just gradually pulled at each side evenly, until I got my desired thickness). Make sure your hands have some flour on them to prevent sticking. 

Once you have man-handled the dough, place on the cookie sheet and sprinkle 1/4 of the cheese into the middle. Then top with 1/4 of the sausage mixture. Make sure to spread it out evenly. 

Grab one corner and fold to the other side and do this to all sides until the calzone is completely wrapped. Flip the calzone so that the edges are tucked underneath. 

Repeat the steps needed to make the other calzones. Once they are all ready, lightly brush the tops with a little egg and transfer the sheet to the oven. 

Allow the calzones to bake for about 20 minutes, or until the tops are golden and the dough is cooked through. 

Top the calzones with 1/3 cup of the pasta sauce and serve hot. 

Nutritional Info per Calzone and 1/3 cup of the sauce:
Calories: 565 ; Fat: 18g ; Carbohydrate: 70g ; Fiber: 5g ; Sugar: 10g ; Protein: 32.5g

Nutritional Info per Calzone (no sauce):
Calories: 500 ; Fat: 15.5g ; Carbohydrate: 60.5g; Fiber: 5g ; Sugar: 2g ; Protein: 31.5

Dark Chocolate and Cherry Banana Bread

I was browsing on Pinterest and found this wonderful recipe. It originally has raspberries but I didn't have any on hand - I had sweet delicious cherries.  I am so impressed with how it turned out!! The cherries are perfect in this bread -they really stand out. It is definitely a dessert bread - but I'm sure with some more tinkering, I can make it even better. Maybe add some ground flaxseed and remove the sugar completely. I already reduced the sugar to 1/2 a cup but I think next time I'm going to see how it is with just the sweetness of the fruit and chocolate. I also used whole wheat pastry flour, rather than all purpose flour. A bit more fiber and nutrients than the white stuff. Hands down - this is my favorite combo for a sweet bread. The bits of dark chocolate throughout the bread are amazing. If you choose to eat the bread warmed, the chocolate is slightly melted and heavenly. Trying this recipe gives me inspiration to start baking more, and I'm sure my husband won't be complaining. We thoroughly enjoyed our slices with some french pressed coffee after dinner - my husband had some vanilla bean ice cream with his. 

I used a stand mixer to combine everything together, but I'm sure a hand mixer will work just fine. Just make sure to combine the ingredients well in each step. I did let it cook for 55 minutes and found that the top browned too much, so next time I'm going to aim for 50 minutes and see how that does. I topped the bread batter with the leftover shavings of the dark chocolate, which gave it a nice look and taste.

Dark Chocolate and Cherry Banana Bread

Cook Time: 50-55 minutes
Prep Time: <15 minutes
Serves: 10

Ingredients:

• 1 tsp coconut oil
• 2 c whole wheat pastry flour
• 3/4 tsp baking soda
• 1/2 tsp fine sea salt
• 1/2 cup raw sugar
• 4 tbsp organic unsalted butter, room temp
• 2 eggs
• 3 very ripe bananas, mashed
• 1/3 cup non-fat plain greek yogurt
• 1 tsp pure vanilla extract
• 1.5oz 60% dark chocolate, chopped
• 8oz rainer cherry, pitted and chopped (toss with 1 tbsp whole wheat pastry flour)

Preheat the oven to 350F and grease a loaf pan with alittle coconut oil. Set aside.

In a small bowl, combine the flour, baking soda and salt. Set aside.

In a large bowl, beat the sugar and butter together until well combined. Gradually add each egg, beating well. 

Then mix in the bananas, yogurt and vanilla. Beat the mixture well. 

Gradually mix in the flour mixture until it is combined. Then add the chocolate, mixing in lightly.

By hand, fold the cherries into the batter. 

Once the batter is well mixed, pour into the grease loaf pan and bake in the oven at 350F for 50-55 minutes. Check to see if it is baked completely by inserting a toothpick into the center. It should come out clean. 

Let the loaf pan cool for about 15 minutes before trying to remove the bread. 

Slice into 10 pieces and enjoy warmed or at room temperature.

Recipe adapted from Recipe Boy

Nutritional Info per slice:
Calories: 265; Fat: 8.5g ; Carbohydrate: 42g ; Fiber: 5g ; Sugar: 18g ; Protein: 5.5

Guest Post - Jen's Cinnamon, Chocolate & Date Bread

Hey Everyone! It's Jen from JenBeansBlog with a 2nd recipe using dates (check out my Date Balls from Monday!). It's the weekend and that means more time to play around in the kitchen. Just surround yourself in the company of yeast, flour, and some good quality dates (and maybe a glass of wine) and you'll be sure to create something spectacular. For something nutritious and delicious on its own or dipped into egg for french toast, give this recipe a try! 

Cinnamon, Chocolate & Date Bread 

Ingredients:
2 tsp bread machine yeast
3/4 cup warm soy milk
1 large egg
1 1/2 cup bread flour
1 cup wheat flour
2 tbsp olive oil

1/4 cup Medjool dates
1 tsp cinnamon
1 1/2 tsp cocoa powder

Dissolve yeast in milk for 5 mins so that it starts to bubble. Mix in egg and flours and oil until homogeneous and proof for several hours until at least doubled in size. 

In a food processor, add dates, cinnamon and cocoa powder and process until you get a crumbly date mixture. 

Flour a working surface, roll out dough to get maximum surface area and smear date mixture on top. Roll the dough and curl into an oiled baking tin. I used a loaf tin and curled the dough roll several times over. 

Proof for at least 1 hour. Preheat oven to 415 C. Brush the surface of the dough with egg wash and bake for 20 - 25 mins.

Because I had promised to bring this loaf on a cottaging trip, I could not dig in right away. When we cut into the loaf a few days later, it had hardened a bit but still smelled wonderful. We drenched it in egg/nutmeg/milk and fried it up. Topped with peanut butter and syrup, some fresh blueberries and bananas, and combined with the beautiful view of the lake and pine trees, chirping of birds and quite lapping of the waves against the dock, it was the closest thing to what I imagine retirement to be like :)

Happy baking/cooking everyone!

Jalapeno Jelly and Brie Crescent Bites

I recent saw a post from a friend of mine, Ellen B (brie tartlets), that got me wanting some brie. I haven't had any in awhile, and being pregnant - once you've got a certain food on your mind - it's over. So I made these brie bites with some ingredients I had on hand. I received some Jalapeno Jelly a while back as a gift, and haven't put it to good use - so I used it in this recipe. They turned out awesome, I wish I had made more! But since it is only my husband and I eating them, it's a good thing that I only made 8. We ate them as an afternoon snack with some tea. The buttery crescent rolls with gooey brie and sweet/spicy jelly is a winner in my book. I will definitely be making these again. Maybe even for a party - they were very simple to make. Entertain can be a hassle sometimes, but with something as tasty and simple as these, bring it on! 


Once these were done baking, I noticed some of the cheese and jelly leaked out. Well since I'm not one to waste (especially cheese), I just spooned the drippings on top of the crescent rolls. It really made a difference, having a sweet spicy glaze on the outside. Yum! If you don't have jalapeno jelly, you could use red pepper jelly or if you prefer a fruit based jelly. I used Immaculate Baking Co. crescent rolls but you can use whatever kind of crescent rolls you'd like. These aren't super sweet or very cheesy. I kept the proportions pretty light but if you want to add extra cheese or jelly - I say do it. More glaze-y goodness to top them with.  

Jalapeno Jelly and Brie Crescent Bites

Cook Time: < 15 minutes
Prep: < 5 minutes
Serves: 8 rolls


Ingredients:

• 1 can of crescent rolls (should have about 8 rolls)
• 8 tsp of jalapeno jelly
• 2 oz brie

Preheat the oven according to directions for the crescent rolls.

Roll out the crescent rolls on parchment paper. Take 1 tsp of the jalapeno jelly and spread it evenly on the surface of each crescent roll. Top each crescent roll with a 1/4 oz of brie, at the larger end of the crescent dough. 

Take the larger end of the crescent and roll the dough towards the thinner end. Roll loosely. Place the side with the tip downwards. 

Repeat with all of crescents. Then transfer the parchment sheet onto a cookie sheet. 


Bake according to the directions on the crescent rolls container. 

Once they are baked, any excess cheese and jelly that ran out of the crescent roll, spoon on top of the baked crescent rolls. 


Serve warmed :) 

Nutritional Info per bite:
Calories: 135 ; Fat: 8g ; Carbohydrate: 14g ; Fiber: 0g ; Sugar: 6g ; Protein: 2g 

Arepas con Queso

Arepas are corn patties. Arepas con Queso are corn patties with cheese. Being Colombian, arepas were a part of everyday food. They could be eaten with any meal and are a staple in most Colombian kitchens. I usually ate my arepa with breakfast - with a side of eggs and coffee (instead of toast). They can also be a meal, stuffed with different meats, cheeses and veggies. This version is the basic arepa recipe with fresh cheese in the dough. 


You can switch up the cheeses to give it a different flair if you'd like. Pepper Jack is awesome and so is Smoked Gouda. I wouldn't use hard cheeses, as they don't produce the same gooey-ness. You could also make these vegan by subbing the cheese for a rice or soy cheese - just make sure it is a flavor you enjoy and it melts well.


You can make a large batch of these and freeze them individually for a quick breakfast, snack or side. You can pop a frozen arepa in a toaster oven or on a greased skillet and your done. I am definitely going to be making a large batch soon to freeze up, since the baby is due soon. The less I have to prep, the easier. 

Arepas con Queso

Cook Time: <10 minutes
Prep Time: 5 minutes
Serves: Makes approx. 8 arepas


Ingredients:

• Olive oil spray
• 1 cup extra fine arepa flour (yellow corn meal)
• 1 cup warm water
• 1/2 cup queso blanco, grated
• salt and pepper to taste
• Extra cheese to top (optional)

Preheat a skillet over medium heat. Spray with olive oil. 


In a large bowl, mix the flour with the warm water gradually until well incorporated. Let it sit for a few minutes to stiffen up. 


While you wait for the dough to stiffen, you can grate the cheese. Then add the grated cheese to the dough mixture and salt & pepper to taste. Knead the dough until well incorporated. 


Form the dough into patties. Take about a 1/4 cup of the dough and roll into a ball with your hands. If you want to wet your hands with a little water, to prevent the dough from sticking, you may. Once the mixture is in a ball form, flatten it in the palms of your hands. Make the patties about 1/4 inch thick or less. 


Add the patties to the hot skillet and let cook for about 4 minutes or until golden brown on the one side. Then flip and cook for another 4 minutes. Serve immediately, topped with freshly grated queso. 

Coconut Banana Nut Bread

I always seem to have leftover bananas in my house. I usually buy a big bunch of them, since they are so inexpensive and can be used in a slew of recipes. Today I decided to make banana bread with my extras. Using what I had in my pantry, I came up with is version of banana bread. Dense, and slightly sweet - this is perfect as a quick breakfast, snack or something sweet to finish off a meal. I'm going to enjoy a slice with a cup of hot tea....

It can be customized according to your tastes and what you have on hand. Don't have pecans, almond or coconut? Use whatever nuts you have or omit completely. Also if you prefer a sweeter bread, add more sweetener. You could use agave nectar, coconut sugar, honey or whatever you like to use as a sweetener.

Coconut Banana Nut Bread

Cook Time: 35-40 mins
Prep Time: <15 mins
Serves: 10 (or how ever many pieces you choose to cut)


Ingredients:

• 1oz pecans 
• 1oz almonds 
• 1/3 cup unsweetened coconut 

Dry:

• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 1/2 tsp baking soda
• 1/2 tsp of ground ginger
• 1/4 tsp fine sea salt

Wet:

• 3 large ripe bananas
• 1/3 cup grade A maple syrup (or 1/2 cup if you prefer it a bit sweeter)
• 3 Tbsp of coconut oil 
• 1 tsp of pure vanilla extract

A little extra coconut oil for coating pan


Preheat oven to 350 degrees. Get a loaf pan and light coat the the sides with a little coconut oil (I use a paper napkin, dab it with a little oil and rub against the sides).


In a small food processor (or by hand), blend the pecans, almonds and coconut until broken up into very small pieces.


In a side bowl, combine dry ingredients and nut mixture, set aside. 


In a large bowl, blend wet ingredients until most of the banana is broken up. Then gradually add the dry mixture to the wet mixture until well incorporated. The batter will be thick. 


Add the mixture to the oiled loaf pan and evenly spread the mixture. Bake for 35-40 mins or until the middle is set (check by inserting a toothpick into the middle, it should come out clean). Let the bread cool before cutting into it (I recommend using a serrated knife to cut it). This bread should keep for 3 days, in a well sealed container. Can be served as is or how ever you enjoy eating it. 


Nutritional Info per Serving (1 slice):
Calories: 200 ; Fat: 9.5g ; Carbohydrate: 31g ; Fiber: 3.5g ; Sugar: 11.5g ; Protein: 3g