A Fiery Find & First Cooking Class

Happy Thursday finally! I actually look forward to Thursday’s more now that I have the whole day off vs a full schedule on Friday.

I am sure you’ve heard me mention my upcoming cooking classes. If not, a little background info—I got hired about 3 months ago to teach the first cooking classes through our city’s Community Education classes. They recently built a new high school and the home ec room that I am set to use is gorgeous! It reminds me of something on Food Network! I got to customize everything from the name all the way down to every detail! I came up with 5 classes I am going to be teaching—the first one will be on February 4th—they are 3 hour demo classes with tasting and food take-home.

The first class is Taste of the Tropics—I thought everyone in northern Minnesota needs a winter escape and what better way than through food?! I am going to use lays and clip the recipe cards for each dish for all of the students to take home.

Menu:

• Appetizer- Tropical Fruit Pizza
• Main Dish- Soft Shrimp Tacos with Zesty Tropical Salsa
• Side- Tropical Glazed Ham and Potato Salad
• Dessert- Banana Spice Cake with Coconut Cream Frosting

Since the classes are starting up soon, I have been test-driving everything just to be sure! I will be sharing the recipes/photos on here for you guys since you can’t attend my classes! Today I made the Banana Spice Cake which I came up with quite awhile ago and previously posted. It turns out better every time!

So my mom made a trip to Sam’s Club awhile back and got me totally hooked on their Poblano Peppers with Mexican Cheese Chicken Sausages—great nutritionals, and even better yet—great taste!

I am not one to eat sausages plain, so I got thinking of a good casserole I could incorporate them into. Something spicy—Mexican? Yes of course!

Poblano Cornbread Casserole

Ingredients:

• 3 links of spicy chicken sausage
• 1 c mild salsa
• 14.5 oz can of fire-roasted diced tomatoes, drained
• 1 c canned corn
• 3 tsp chili powder
• 1 tsp ground cumin
• 1/2 c diced yellow onion
• 1/2 c diced green pepper
• 1 pouch (6.5 oz) cornbread mix + ingredients called for on box
• 1/3 shredded cheddar cheese

Directions:

• Heat oven to 400°F. In 12-inch skillet, cook sliced sausage over medium-high heat, stirring occasionally, add in onion and green pepper until thoroughly cooked; drain. Stir in salsa, , tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.

• Meanwhile, make cornbread as directed on pouch, using milk. Put sausage mixture in 11 x 7 casserole dish. Top with cornbread and spread until it covers dish evenly.

• Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown.

Bun Fun

Well, I am sad to say it, but I think old man winter is making his way to Minnesota. Nightly temps have been in the 30’s, and the daily temps barely reach 50. Although I do like winter because it means:

• hot chocolate
• baking with a warm oven on
• bringing out the electric blankets
• watching the trees get covered in pretty, glistening snow
• the holiday seasons

Ok, so basically I am just trying to be positive—I really do not like anything about winter, well besides the holiday season. What’s winter like in your neck of the woods? (Al Roker slang ha!)

So, the other day I bought something I haven’t bought in a long time—hot dog buns! I went into our local bread store (where bread is highly discounted), and noticed that there was whole-wheat hot dog buns! I grabbed em’ since they were only $2, and I knew I would find some use for them. But then I got home and realized I do not eat nor like hot dogs, so it was time to get creative!

Italian Sautéed Sub Sandwich

Serves: 1

Ingredients

• One hot dog bug
• 1/4 c sliced green bell pepper
• 1/4 c sliced onion
• 1 Italian chicken sausage, sliced
• 1/4 c pizza sauce
• 1/4 c of shredded cheese blend

Directions:

• Toast bun briefly in a toaster oven or under broiler.
• Sautee sausage, onion, and pepper.
• Spread sauce on bun, add veggies/sausage.
• Put cheese on the top side of the bun.
• Place back in toaster over or broiler until cheese is bubbly and hot!

Easy, cheap, fast, and GOOD!

So then I found myself on another quest—ways to use up all these bargain buns. Here’s some great uses for them that I came up with!

• Make fast cheesy breadsticks by splitting buns, sprinkling some cheese, and toasting in the oven.
• Make French toast—ok, so not your typical looking French toast, but still good nonetheless!
• Garlic bread. Use this method to make them.
• Miniature pizzas anyone?
• Pulse the buns in a food processor for quick bread crumbs.
• Use them for my strata!
• PB and Banana sandwiches—the banana will fit perfect =)
• Use them in your favorite bread pudding recipe.
• Make any kind of mini subs for on-the-go lunches.
• Homemade croutons in an instant!
• Use them in your meatloaf recipes.

What are your ideas for using up hot dog buns?!

The Great [Squeal!] Reveal

It’s sweet, but savory.

It can be used many ways,

After you see this recipe, you may be making it for days.

Ok, I’ll just get to the reveal, but try not to squeal,

because this is just so good.

…………………………………………………

Any guesses?

?

?

?

Sweet and Savory Stuffed Pumpkin

Yes, I did it, and I am so glad I did. I basically winged this recipe with a scribbled piece of paper in hopes that it would meet up to my high hopes. Plus who doesn’t want to eat out of a mini pumpkin?? It was so fun and delicious! If you can’t find mini pumpkins, you can sub 1/2 c canned pure pumpkin in the step of the pumpkin flesh, and just eat it out a bowl. Please put this on your list of things to make this weekend, you’re taste buds will thank you!

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Ingredients:

• 1 mini pumpkin
• 1/4 c canned cream corn
• 1 link of breakfast turkey sausage(I used Jimmy Deans)
• 2 Tbsp dried cranberries
• 1 Tbsp maple syrup

Directions:

• Preheat oven to 350F. Cut the top off the pumpkin(along with stem), and discard. Also get all the seeds out and either save them for roasted pumpkin seeds or discard also.
• Hull out the pumpkin flesh, leaving about 1/4” inch of shell. Place all flesh in a microwavable bowl.
• After microwaving flesh for 2 minutes, place in food processor with 1/4 c cream corn. Pulse until smooth, about 1 minute.
• Place food processor mixture into bowl.
• Chop breakfast sausage link into small pieces. Then add sausage and cranberries into the pureed pulp.

• Carefully stuff pureed mixture back into pumpkin. Top of with maple syrup (it will seep throughout the mixture, so no need to stir).
• Place in the oven for 25-30 minutes or until the outside shell is fork tender.

I also added some poppy seeds to the top for extra crunch! Honestly, this is one of the best meals I have had in a long time, and that’s saying a lot from a mean food critic like me. :-)

From my pumpkin to yours—enjoy!

Outta This Strata-Sphere!

The fall farmer’s market has arrived in town and I am happy ecstatic! Fresh, local, and cheap—what more could a foodie ask for? I quick swung in there before I left for the weekend and got all these goodies for $3 bucks! Acorn squash, Yukon potato, cucumber, and two veggies I have never tried—a fairy eggplant(baby eggplants) and a lemon cucumber. I love how you can ask the farmers about their produce and they’ll give you the 411. I used the fairy eggplant in today’s recipe, and I loved the lemon cuke, a little bit sweeter than your typical one. What are you farmer market favorites? I can’t wait to go back! Find a local Farmer’s Market here!

Today’s recipe is from my cookbook of the month [check it out if you haven’t already!] and of course I did make a few changes to this, but it’s basically the same idea. To say I liked this recipe would be an understatement—I loved it! I’ve made it 3 times this week. It’s perfect for on-the-go lunches and it’s really cheap to whip up.

Most Egg-cellent Breakfast Strata

Serves: 2

Ingredients:

* 2 1/2 Tbsp low-fat herb croutons

* 1 slice of sandwich bread (white or wheat), cubed

* 4 oz Italian turkey sausage links

* 1/2 c diced zucchini

* 1/4 c minced onions

*1/4 c diced red bell pepper

* 1/2 c shredded light cheddar cheese blend

* 4 egg whites

* 1/2 c milk, I used Almond Breeze, which gave it a nice taste!

* 1/4 tsp each, black pepper and salt

**I also added 1/4 c of fairy eggplant—you could add whatever other veggies you want!**

 

^[Products I used above]^

Directions

• Spray a standard size loaf pan with cooking spray. Spread croutons and cubed bread slice evenly in the bottom of the pan.

• Spray a medium non-stick skillet with cooking spray. Slice sausage and add to skillet. Cook over medium-high heat until cooked through. Add zucchini, onions, eggplant, and red pepper. Reduce heat to medium. Cook and stir for about 3 more minutes, until veggies began to soften.

• To assemble strata, spoon sausage mixture evenly over croutons. Top with shredded cheese.

• Whisk together egg whites, salt and pepper in a medium bowl. Pour egg mixture evenly over sausage and vegetables. Let strata stand for 15 minutes while you preheat the oven to 350 F.
• Bake, uncovered for 30-35 minutes, until eggs are completely set. Let stand around 5 minutes before serving.

If you make this, I guarantee you won’t be disappointed!