Kitchen Concoctions: June 2012

Friday, June 29, 2012

Kids in the Kitchen: S’mores Pops

Why is food on a stick so much fun?

Is it the fact that you don’t have to use utensils?

Or that it sometimes get messy?

Does corndogs and popsicles remind you of summer days and carnivals?

Or kabobs bring you back to that fancy summer dinner party?

Food on a stick just screams the dog days of summer and takes me back to whimsical days of being a kid.
These S’more Pops are no exception. A kid favorite stuck on a stick! And no worries no hot bon fire required.

First up traditional S’more Pops with classic flavors, then if you want a little variety try my version, Strawberry Cheesecake S’more Pops. These are easy as can be and the kiddos will have fun every step of the way.

These would also be darling wrapped up in a cellophane baggie tied with a bow and used as a party favor for maybe a s’mores party!

I’m just sayin’!

One Year Ago: The S’more Cookie
Two Years Ago: Secret Ingredient Sloppy Joe Chili
Three Years Ago: Texas Fruit Cooler


S’more Pops
Printable Version
Prep Time: 5 minutes Cook Time: 1 minute Wait Time: 30 minutes Makes: 12

1 cup chocolate chips
1 teaspoon vegetable oil
12 large marshmallows
1/3 cup crushed graham crackers
12 lollipop sticks or round wooden sticks

Twist the lollipop sticks until they are securely in the middle of the marshmallows. Insert them on the flat, not rounded, side of the marshmallows. Then push them in until they almost pop through.
In small microwavable bowl, microwave chocolate and oil on High for 30 seconds. Stir and microwave on high for an additional 30 seconds or until chocolate is melted and smooth.

Dip each marshmallow halfway into melted chocolate. Roll chocolate covered marshmallow in graham cracker crumbs. Place on plate; let stand at room temperature until chocolate hardens, about 30 minutes.

inspired by ideas seen all over the web 


Strawberry Cheesecake S’more Pops
By Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version
Prep Time: 5 minutes Cook Time: 1 minute Wait Time: 30 minutes Makes: 12

1 cup white chocolate candy melts
12 large strawberry flavored marshmallows
1/3 cup crushed graham crackers
12 lollipop sticks or round wooden sticks
Twist the lollipop sticks until they are securely in the middle of the marshmallows. Insert them on the flat, not rounded, side of the marshmallows. Then push them in until they almost pop through.

In small microwavable bowl, microwave candy melts on High for 30 seconds. Stir and microwave on high for an additional 30 seconds or until chocolate is melted and smooth.
Dip each marshmallow halfway into melted chocolate. Roll chocolate covered marshmallow in graham cracker crumbs. Place on plate; let stand at room temperature until chocolate hardens, about 30 minutes.

Thursday, June 28, 2012

S'mores Banana Boats

Yesterday I asked if you all were sick of all the s’more treats.


I then teased that all these sweet s’mores treats were going to cause me extra trips to the dentist but I think in reality my waistline is beginning to suffer from all my s’more madness.

I really don’t see how popular baking bloggers not only maintain their blog but their girlish figure with all those sweet treats they are always making and blogging. The must have some secret they are not telling us!

But today’s recipe is the not-so-guilty-still-maintain-your-bikini-body-yet-enjoy-a-sinful-treat s’more!

Ever heard of a banana boat? Well, don’t worry I hadn’t until last summer when they seemed to be taking over the entire internet world. I was immediately intrigued and then delighted when I first made one and wondered why this yummy, yet not-so-bad-for-you treat had been missing from my life.

A Banana Boat, in case it is new to you, is simply a grilled or roasted banana with various toppings. At first I thought that a warm banana would not taste that ‘hot.’ But then the more I thought about it, the heat would bring out the natural sweetness of the banana that then paired with some fabulous toppings, such as peanut butter, dried fruit, jam or nuts; would create a simple, yet drool wrothy treat.


My favorite banana boat flavor is of course s’mores. A banana with just a sprinkle of chocolate chips, marshmallows, and crushed graham crackers; warmed to perfection, will satisfy your sweet tooth without *totally* blowing that summer diet (for an idea about the nutritional info click here).
Winning!

One Year Ago: The S’more Cookie
Two Years Ago: Secret Ingredient Sloppy Joe Chili
Three Years Ago: Texas Fruit Cooler

S’mores Banana Boat
Printable Version
Prep Time: 5 Minutes Cook Time: 8 minutes Serves: 1

1 banana, peeled*
2 tablespoons miniature marshmallows
1 tablespoon semi-sweet chocolate chips
1 square graham cracker, slightly crushed

Preheat grill to medium high heat.

Slice banana lengthwise and slightly open.

Place on a rectangle of aluminum foil. Insert marshmallows and chocolate chips into the sliced banana. Wrap banana up in foil and cook on the grill for 6-8 minutes.

Unwrap banana and serve topped with crushed graham crackers.
OVEN METHOD: Prepare as directed above and cook in preheated 400 degree oven for 6-8 minutes.

MICROWAVE METHOD: Prepare banana as directed above, but DON’T wrap in foil. Place prepared banana on microwave safe plate and microwave for 1-2 minutes until soft and slightly melted.

CAMPFIRE METHOD: Keep peel on banana; slice lengthwise twice, lift up flap of peel, slice banana and add chocolate and marshmallows as above. Replace peel flap and wrap banana with foil. Let the flames die down before adding banana packets directly to fire. Cook 3-5 minutes, or just until soft and slightly melted. Use tongs to remove from fire. Carefully unwrap and unpeel banana to eat.

*Note: Some versions I have seen leave the peel on the banana and cut a slit through the peel and the actual banana. This is an option and would certainly help your banana hold up during the cooking process. However, I prefer to peel the banana for easier eating and a faster cooking time.

Adapted from version seen all over the web, specifically found here, here, and here

Wednesday, June 27, 2012

Website Wednesday: S´more Snack Cake

Am I making you sick yet with all the sweets?

Or do you love every bit of the gooey, chocolaty, sweetness?


I know that I normally don’t post this many sweets on here, just some every once in a while, but I am sure loving all my s’more treats!

And I am sure my dentist is going to love me too, charging me to do an extra deep cleaning on my teeth. But I don’t care if that means taking one for the team and bringing you all this glorious goodness!


Today’s s’more recipe didn’t fail. A simple snack cake, that whips up and bakes in under 45 minutes, that is perfectly s’more flavored.

These were heavenly warm right out of the oven, and still maintained their texture and flavor the next time.


And if you want to be all wild and crazy with it, take Eric’s suggestion, and eat this cake warm with a heaping scoop of vanilla ice cream on top.

Kra-zy!

One Year Ago: Magazine Review: H.E.B Texas Life Magazine
Two Years Ago: Tex-Mex Spice Rubbed Chicken
Three Years Ago: Texas Fruit Cooler


S´more Snack Cake
Printable Version
Prep Time: 15 minutes Cook Time: 25 minutes Makes: 8x8 pan

1/2 cup all-purpose flour
1 cup graham cracker crumbs
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup firmly packed brown sugar
1/4 cup butter, softened
2 eggs
1/2 cup milk
1 teaspoon vanilla
1 cup miniature semi-sweet chocolate chips
1 cup mini marshmallows

Heat oven to 350°F. Grease and flour 8x8-inch pan.

Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, graham cracker crumbs, baking powder, baking soda and salt; mix well. Set aside.

In separate large bowl, cream brown sugar and butter. Add eggs, one at a time, until well blended. Mix in milk and vanilla. Add dry ingredients; mix at low speed until well blended. Beat at medium speed 1 minute. Stir in 1/2 cup of the chocolate chips. Spread batter evenly in greased and floured pan.

Bake at 350°F for 20 to 25 minutes until toothpick inserted in center comes out clean. During the last 2-3 minutes of cooking remove cake from oven and top with remaining chocolate chips and marshmallows. Return to oven and finish cooking, allowing marshmallows and chocolate chips to melt slightly.

Cool slightly, before cutting and serving.

Adapted from Tablespoon

Tuesday, June 26, 2012

S’mores Truffles

Oh baby!!! Today’s recipe is a good one!

I think of the many reasons that I love s’mores is that it involves chocolate.


Seriously, who can’t resist warm melted chocolate?

Today’s s’more recipe takes rich chocolate, in the form of a chocolate truffle, stuffs it with a chocolate covered marshmallow and then for the final s’more touch it is rolled in graham cracker crumbs.


These little S’more Truffles are perfect to stash away in the back of the fridge and pull out late afternoon when you need a little ‘me’ time.

I totally give you permission to do it, to eat one of these while locked in your bedroom away from everything else in this world!

One Year Ago: Magazine Review: H.E.B Texas Life Magazine
Two Years Ago: Tex-Mex Spice Rubbed Chicken
Three Years Ago: Texas Fruit Cooler

S’mores Truffles
By Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version

2 cups semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
1 tablespoon vanilla
1 (2.5 oz) package chocolate mallow bites
2/3 cup graham cracker crumbs

Place half of the chocolate chips and sweetened condensed milk in a microwave safe bowl. Microwave for 30 seconds and then stir. Microwave for an additional 30 seconds, until melted, and stir in ½ tablespoon vanilla. Set aside.

Repeat melting process with remaining chocolate chips, sweetened condensed milk and vanilla.
Cover chocolate mixture with plastic wrap and place in refrigerator for 2-3 hours, or until firm.

Using a small spoon, scoop out heaping spoonfuls of the firm chocolate mixture. Working quickly, to keep from chocolate from melting, lightly flatten chocolate and place mallow bite in center. Press chocolate around mallow bite and roll it between the palms of your hands to form a ball.

Place graham cracker crumbs in a bowl and roll formed chocolate truffle in graham cracker crumbs. Serve immediately or refrigerate.

Monday, June 25, 2012

S'mores Rice Krispie Treats

I am a self-proclaimed s'mores freak.


I think that love comes from the pure joy and innocent feeling I have when I eat them. They take me back to the days of camping with Girl Scouts, building bonfires with my family on a cool fall evning at my uncle's ranch, and New Kids on the Block.

Not that I ever ate s'mores with the New Kids on the Block, although I wouldn't be opposed to sharing a gooey s'more with Marky Mark; but I was obsessed with NKOTB at the same time of my life when I was in Girl Scouts and building bonfires.


S'mores make you feel like a kid again and again every time you eat them (evident by all my s'mores party guests). I think that is why they are loved by all!

Another classiclly fun treat from my younger years, Rice Krispie Treats. I mean in classic form the are similar to a s'more with all that ooey gooey-ness, so why not combine them?!?
Dare I scream fun!


S'mores Rice Krispie Treats
by Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Printable Version

4 tablespoons butter
2 (10 oz) packages large marshmallows
1/2 teaspoon vanilla
1 cup graham cracker crumbs
4 cups Rice Krispie Cereal
1 giant Hershey Milk Chocolate Bar, broken into squares

Preheat broiler and spray 13 x 9 x 2-inch pan coated with cooking spray.

In large saucepan melt butter over low heat. Stir in vanilla and one and a half packages of marshmallows; stirring until marshmallows are completely melted. Remove from heat.

Add in graham cracker crumbs and cereal. Stir until well coated.

Press into prepared pan using spatula that has been sprayed with cooking spray. Cut remaining marshmallows in half. Top prepared krispie treats with chocolate squares and halved marshmallows. Place prepared treats under broiler just to melt chocolate and toast marshmallows.  Cool slightly. Cut into squares. Best if served the same day.

Sunday, June 24, 2012

S'mores Party and Backyard Campout

I couldn’t be more thrilled to kick off the second annual S’mores week here on Kitchen Concoctions.


What makes me more ecstatic than anything is that to kick off my second annual S’mores Week, I hosted a S’mores Party and Backyard Campout! Uh, can you say I was giddier than a school girl planning and preparing for my party (if you follow me on Instagram (and I think you should. Wink. Wink.) you saw some photos of the party).

And while I wish I could have invited each and everyone of you to my backyard bash, I hope that you have fun attending my virtual recap of my fun s’mores party and even get some ideas to host your own.

To get ready for my party I first planned my menu and went shopping for food and all things s’more. I wanted to keep the dinner menu easy and stress-free, and rather simple because I wanted the s’more to be the star of the party.

For the main meal I set up a hot dog ‘bar’. We grilled hot dogs and I set up a table with various hot dog toppings as well as the side dishes. Classic hot dog toppings we served at the ‘bar’ were ketchup, several types of mustard, mayo, relish, onions, and cheese. I also made up a batch of peppers and onions to have as a topping and of course hot dogs wouldn’t be complete without being topped with chili (I chose to serve this version of AllAmerican BBQ Chili Dogs). I hadn’t planned on serving hamburgers but had a last minute request for them, and I aim to please, so they were served with all the fixin’s as well. Side dishes consisted simply of a fruit salad, potato salad, grilled corn on the cob, and rice balls.
Because I was doing most of the cooking and because our party theme was so simple I kept the décor pretty basic (I apologize but I honestly forgot to take any pictures of this). Being a backyard ‘campout’ I just utilized our backyard décor and the natural setting we were in. We pitched a tent (you can’t campout in the backyard without one) and had our patio furniture, the food table, the s’mores bar, the grill and fire pit, and of course the plants and trees. Since s’mores get messy we opted to use paper plates and napkins for serving and I picked up a disposable tablecloth (I had envisioned a red and white checkered tablecloth but couldn’t find one).

Now for the DIY S’mores Bar!!! This was so much fun and enjoyed by all. All of my guests could not believe the selection of chocolate candy, flavors and various sizes of marshmallows and variety of graham crackers that made up the S’mores Bar. I mean, I am a self-proclaimed s’mores freak so I spared no candy, mallow, or graham for this event! The party goers were so impressed with the selection and had a blast coming up with different flavor combinations. And who doesn’t love standing over a fire pit and roasting a mallow into a hot gooey mess!
To make sure your s’mores bar is stocked to it’s full potential use the following list as a guide line:

S’mores Bar Check List:

Graham Cracker or Cookie Options:

Traditional Graham Crackers

Chocolate Graham Crackers

Cinnamon Graham Crackers

Vanilla Wafers

Chocolate Chip Cookies

Oreo Cookies

Shortbread Cookies

Peanut Butter Cookies

Marshmallow Options:

Jumbo Sized Traditional Marshmallows

Large Traditional Marshmallows

Mini Traditional Marshmallows

Peppermint Marshmallows

Strawberry Marshmallows

Toasted Coconut Marshmallows

Chocolate Marshmallows

Caramel Swirl Marshmallows

Chocolate Candy Options:

Peppermint Patties

Hershey’s Milk Chocolate Candy Bar

Reese’s Peanut Butter Cups

Hershey’s Cookies and Cream Candy Bar

White Chocolate Candy Bar/Candy Melts

Mounds

Mr. Goodbar

The possibilities are truly endless!!! Especially if you host your S’mores Party at various times of year where the candy and mallow choices have larger selections.

And here are some of our favorite flavor combinations:
The Christmas S’more:

Cinnamon Graham Crackers

Peppermint Marshmallow

Peppermint Patty

The Chocolate Covered Strawberry S’more:

Strawberry Marshmallow

Strawberry Jam (spread on both sides of graham cracker)

Hershey’s Chocolate Bar

Chocolate Graham Cracker

The New York Cheesecake S’more:

Strawberry or Traditional Marshmallow

White Chocolate Candy Bar/Candy Melts

Traditional Graham Cracker

Cookies and Cream S’more:

Traditional Marshmallow

Oreo Cookie or Chocolate Graham Cracker

Cookies and Cream or White Chocolate Candy Bar

The Sinful S’mores Concoction:

Chocolate Graham Cracker

Mounds Candy Bar

Toasted Coconut Marshmallow


You could even take your s’mores bar up a notch and have a whole slew of s’mores flavored desserts as well. Some of my favorites are S’mores Snack Mix, S’mores Candy Bar, S’mores Doughnuts, The S’more Cookie, ChocolateBar S’mores Pie.

It made me so happy to see all the smiles on everyone’s face as they experimented with different flavor combinations, roasted their marshmallows and made a mess. A DIY S’mores Bar would be a hit at any get together or gathering and would be truly an event to remember. How can you not love a S’more; it seriously brings out the kid in you! This is surely a tradition we will repeat over and over again!
Disclosure: This post is part of Foodbuzz June 24x24. Foodbuzz24x24 is an online round-up of dinner parties or social gatherings hosted by 24 fabulous Foodbuzz Featured Publishers within 24 hours.

Saturday, June 23, 2012

Giveaway: Digital Kitchen Scale and Slimkicker App Review

Update 7/8/12: This giveaway is now closed! The winner is Jessica T. (chosen by the floks at SlimKicker). Jessica please email me AND team (at) slimkicker.com and within 72 hours to claim your prize! Congrats Jessica and thank you to all who entered!

Happy Saturday friends! Any exciting plans happing in the world today? Well to make your weekend 'sweet' I have an awesome giveaway for you today.


Today's giveaway is sponsored by the folks over at SlimKicker. SlimKicker is a free fitness and health app (currently for the iPhone and iPad) and website. While the app has recipes and a calorie counter, it's main focus is to make healthy eating and fitness goals into a fun game with rewards and challenges. You earn more points and 'level up' by tracking your calories and exercises, as well as completing weekly challenges such as quitting soda for a week or drinking eight glasses of water per day.

There are even online support groups on the site, where you can join and start discussions and post comments with other users.

I love that this site is not about sticking to a strict diet or the numbers on a scale. SlimKicker makes living a healthy lifestyle fun and easy to accomplish (I mean who doesn't like a good challenge and to play a game), which everyone (including me) could all improve on.

For more information about the SlimKicker app, check out there website or follow them on Pinterest.

Now for the giveaway!
The folks at SlimKicker want to give one lucky Kitchen Concoctions reader an Ozeri Touch Professional Digital Kitchen Scale. To enter, SlimKicker is challenging you to come up with some your own "challenge ideas". Will it be health challenge like quitting soda for a week or drinking eight glasses of water per day as mentioned above. Or a fitness challenge such as do 50 crunches a day or 20 push ups.

How to enter the giveaway for the Ozeri Touch ProfessionalDigital Kitchen Scale (note: there is only ONE entry per person for this giveaway):

•Leave a comment stating what your fitness/health/diet challenge idea is (see examples above or here).

This give-away closes Saturday, June 30, 2012 at 11:59 PM CST. Winner will be chosen by the folks at SlimKicker and will be announced sometime shortly after the give-away ends. Winner must contact Kitchen Concoctions within 72 hours at kitchen_concoctions at hotmail dot com to claim prize. If winner has not claimed prize within 72 hours then a new winner will be notified. Giveaway for US residents only.

NOTE: Please check back shortly after giveaway closing to see if you are a winner. As much as I would like to run all over the Internet world looking for you, I do not have the time. So you as the winner MUST contact me with your information.

"Disclosure: The Ozeri Touch Professional Digital Kitchen Scale and information have been provided by SlimKicker."

Friday, June 22, 2012

Kids in the Kitchen: Read It, Eat It: Green Eggs and Ham


Today’s Kids in the Kitchen segment is so much fun (I apologize now, if I say that for every Kids in the Kitchen segment, because how could cooking with kids not be fun!)!


Today, I introduce a new mini-series within the kids cooking series, the Read It, Eat It program. Basically, taking a novel, children’s book, short story or autobiography and “reading it” and then cooking food from the book and of course “eating it.”


The idea first came to me last spring when I talked about the book How to Eat Fried Worms, and shared a book report that I did when I was in elementary school and made ‘fried worms’ to pass out to my class as part of my project.

I only regret that it took me this long to actually think of a creative title for this series and to share another book with you, considering the ideas for various books and recipes have been floating around in my head for a while.

Today’s “Read It, Eat It” is for a classic children’s book and foodie favorite, Green Eggs and Ham. No childhood would be complete without this book! With all the silly rhymes, perfect for beginner readers, and funny storyline, not to mention the food, this is a fun book!

This summer grab this book off the shelf and read it with your child, neighbor, niece or nephew, and make up some green eggs and ham!

I have two recipes to share with you today for some fun eating with the book Green Eggs and Ham. First, a savory ham and egg scramble that is naturally colored green with pesto (keeping with the week-long pesto them), spinach and green onions.

Second a recipe for an utterly adorable Green Eggs and Ham treat. These cute ‘cookies’ originally came from my creative friend Monica at Lick the Bowl Good. She first made them look like traditional bacon (or ham) and eggs, with a yellow yolk. Then the equally creative Christy over at The GirlWho Ate Everything took the idea and made them even more unique by making them with a ‘green’ yolk for “green eggs and ham.” I immediately feel in love with the idea and they are the easiest thing ever that the kids could totally do them on their own (the microwave version). I also think that these ‘green eggs and ham’ cookies would be totally freakin’ cute for a kids Dr. Seuss themed birthday party.

Uh. Can you say fun?

Pesto and Spinach Egg Scramble A.K.A Green Eggs and Ham
By Heather of Kitchen Concoctions: www.kitchen-concoctions.com
Prep Time: 10 minutes Cook time: 3-5 minutes Serves: 4

8 eggs, cracked and whisked
¼ pound ham, torn or chopped
2 cups spinach, torn or chiffonade
2 green onions, chopped
½ cup Swiss or mozzarella cheese
3 tablespoons prepared pesto
½ teaspoon each salt and black pepper

Heat a large non-stick skillet over medium heat.

Stir together all ingredients and pour into hot skillet.

Let eggs sit untouched in skillet for 1 minute and slowly begin to stir egg mixture around in pan as it continues to cook. Continue to cook eggs for an additional 3-4 minutes or until cooked through.

Note: If cooking with kids, allow kids to crack eggs, whisk eggs, tear or cut ham (if using deli meat), tear spinach and stir everything together. Kids, allow an adult to cook the eggs over hot stove.


Green Eggs and Ham
Printable Version
Prep Time: 5 minutes Cook time: 1-2 minutes


Pretzel sticks
White candy melts
Yellow or green M&Ms


Preheat oven to 350 degrees.
Place pairs of pretzels onto a cookie sheet.

Place one white candy melt on top of each pair of pretzel sticks and put cookie sheet and place in preheated oven for 1-2 minutes, allowing candy melt to melt slightly. Once out of the oven press M&Ms onto white chocolate.
Let ‘cookies’ sit for at least 15 minutes to harden before transferring to a plate for serving.

OR

Place pairs of pretzels onto a microwaveable safe plate.

Place one white candy melt on top of each pair of pretzel sticks. Place plate in microwave and microwave for 30 seconds to one minute, allowing candy melt to melt slightly. Once out of the microwave press M&Ms onto white chocolate.

Let ‘cookies’ sit for at least 15 minutes to harden before transferring to a plate for serving.


Thursday, June 21, 2012

Baked Tilapia with Arugula and Pecan Pesto

My am secretly very jealous of my friend "V." Of her and her TWO huge and over growing basil plants. I have a dark brown black thumb and can't grow anything.


Any.thing.

So every time I go to her house and see her large glorious green basil plant that smells divine, all I can think of is how much I love basil and love pesto and hate her for having a green thumb and hate the fact that I have to pay like gold for basil at the grocery store instead of it magically growing in my backyard.

But as I have mentioned all week that while the basic ingredients of pesto sauce are basil, pine nuts, parmesan cheese and olive oil; pesto is very interchangeable and easily adaptable.

I love today's recipe and version of pesto using arugula and pecans in lieu of basil and pine nuts. The arugula adds a nice bit of peppery spice and the pecans add a buttery and slightly earthy flavor.

This is an extremely fast and affordable meal. If you are on a time crunch at dinner you can always make the pesto ahead of time and then have dinner in way less than 30 minutes.

Looking for more ways to change up your pesto or tips for storing pesto check this out!

One Year Ago: Tropical Sangria
Two Years Ago: Beef 'n' Bean Burrito Burgers
Three Years Ago: Silky Mashed Taters with Bacon


Baked Tilapia with Arugula and Pecan Pesto
Printable Version  
Prep Time: 15 minutes Cook Time: 20 minutes Serves: 4

3 cups arugula leaves, rinsed and dried
2 cloves garlic, minced
1/2 cup chopped pecans
1/4 cup extra virgin olive oil
1/4 cup plus 2 tablespoon grated Parmigiano-Reggiano cheese
1/2 teaspoon ground black pepper and salt, to taste
4 (6.0 ounce) fillets tilapia

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking pan.
Combine 3 cups arugula, garlic, pecans, olive oil, 1/4 cup Parmigiano-Reggiano cheese, black pepper and salt in a blender or food processor and blend until it reaches the consistency of a pesto sauce.

Place the tilapia fillets in prepared pan. Spread the pesto generously on top of fillets. Sprinkle each fillet with 1/2 tablespoon of remaining Parmigiano-Reggiano cheese.
Bake in preheated oven until fish flakes easily, about 20 minutes.

adapted from Food on the Table

Wednesday, June 20, 2012

Website Wednesday: Pesto Cornbread Muffins

I have enjoyed this month’s recipe website but have found that most of the recipes (at least so far) are pretty basic, at least in my eyes.


Basic is good for most people, heck the way my schedule has been lately I’ll take as basic as I can get. But every recipe I have made has felt like it is missing ‘something’ to make it ‘just right.’

Like last week’s Jalapeno Popper Burgers. The burgers themselves had no seasoning, so I had to doctor them up and the original jalapeno filling defiantly benefited from the addition of bacon.

Ahh. Bacon.


Today’s Pesto Cornbread Muffins faced the same problem. Great idea, but the picture and the description of these on the Tablespoon site, showed a dense rather flat muffin.

So I did what I do best, revised the recipe to make a soft pesto-ie cornbread muffin.

One Year Ago: Tropical Sangria
Two Years Ago: Beef 'n' Bean Burrito Burgers
Three Years Ago: Silky Mashed Taters with Bacon


Pesto Cornbread Muffins
Printable Version
Prep Time: 10 minutes Cook Time 15 minutes Makes 12 muffins

1 cup cornmeal
1 cup flour
2 teaspoons baking powder
1 tablespoon sugar
½ teaspoon salt
1 egg
1 cup milk
3 tablespoon canola oil
2 tablespoon pesto
2 tablespoon grated parmesan cheese

Preheat oven to 400 degrees F.

Grease muffin tins or fill tins with baking cups.

In a large bowl, whisk together cornmeal, flour, baking powder, sugar and salt.

In a separate bowl, whisk together egg, milk, oil and pesto. Slowly whisk wet ingredients into dry and mix thoroughly.
Fill tins or cups halfway full with cornbread batter. Sprinkle each muffin with parmesan cheese.
Bake for 12-15 minutes or until a toothpick inserted in the center of the muffins comes out clean.

Allow to cool completely on a cooling rack before eating.

Inspired by Tablespoon

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