Indianapolis Corn Pudding

1 (15 oz.) can corn
1 (15 oz.) can creamed corn
1 cup sour cream
1 stick of butter (1/2 cup), melted
1 egg, beaten
1 (8 oz.) box Jiffy corn muffin mix
1 – 1  1/2 cups sharp cheddar cheese, grated
6 slices bacon, fried and crumbled

Preheat oven to 350.  Mix the first six ingredients together and spread into a greased 9×13 pan.  Bake 40-45 minutes until set and lightly browned.  Sprinkle the cheese and bacon over the top and return to the oven until the cheese melts, about 5 minutes.  Let sit for 5-10 minutes before serving.

Annie has become quite a good cook and she made Jambalaya for 40 and then made lasagna rolls for Dan and Katie since they just had Baby Isabelle.  She did this all with good humor and confidence.  So, so proud of my darling daughter.  Here’s her recipe to serve 4-6:

Annie’s Super Bowl Jambalaya

2 TBS. olive oil
2 TBS. butter
1 pound andouille sausage, diced
4 cloves garlic, chopped
1-2 large jalapenos, chopped
1 red bell pepper, chopped
2 stalks celery, chopped
1 onion, chopped
salt and pepper to taste
2 TBS. flour
1 cup beer
1 cup chicken stock
1 (14 oz.) can crushed tomatoes
2 TBS. Tabasco
2 TBS. fresh thyme, chopped
1/2  pound chicken breast, cut into bite sized pieces
1/2 pound medium shrimp, peeled and cleaned
1/4 cup heavy cream
2 green onions, sliced
rice

Heat a deep skillet over medium high heat.  Add the olive oil, butter and sausage.  Brown the sausage 3-5 minutes until crispy and then remove with a slotted spoon.  To the same pan, add garlic, peppers, celery and onions.  Saute for 7-8 minutes.  Season with salt and pepper to taste.  Add the flour and cook with the vegetables for about 2-3 minutes.  Add the beer and cook, stirring about 3 more minutes.  Add the chicken stock, tomatoes, Tabasco and thyme.  Bring to a slow boil and add the chicken and the shrimp.  Cook 5-7 minutes until the chicken is firm and the shrimp are pink and firm.  Add the cream and stir to combine.  Serve in wide bowls over rice.  Sprinkle the top with the browned sausage and sliced green onion and serve with extra Tabasco.

Remoulade

1/2 cup mayonnaise
2 1/2 tablespoons red wine vinegar
1 1/2 tablespoons sriracha sauce
1 tablespoon Dijon mustard
1 tablespoon chopped dill pickles
1 1/2 teaspoons chopped fresh tarragon
1 1/2 teaspoons chopped fresh parsley
1 1/2 teaspoons chopped fresh chives
2 teaspoons chopped capers
1/2 teaspoon freshly ground pepper
1 large hard boiled egg, chopped

Whisk all ingredients except egg together in a medium bowl.  Fold in the egg.

Deep Fried Eggs

9 large eggs
1/4 cup buttermilk
2 tablespoons sriracha sauce
1 cup flour
1 cup panko (Japanese breadcrumbs)
1 teaspoon Kosher salt
peanut oil for frying

In a large saucepan, bring water to a boil and gently lower 6 eggs into pan.  Reduce heat to medium and simmer 6 minutes for soft boiled eggs.  Drain and then cover eggs with cold water and cool.  Make sure they are cool before peeling – it will be easier to peel and will help keep the eggs intact.  Gently crack and peel eggs.  Set aside.

Whisk remaining 3 eggs, buttermilk and sriracha in medium bowl.  Put flour in another bowl.  Mix panko and salt in a 3rd bowl.  Take a soft boiled egg and gently roll in the flour, then the egg mixture, then the panko.  This looks like a big mess but it fries up nice and crunchy!  Place on a rimmed baking sheet.  Repeat with the remaining 5 soft boiled eggs.

Pour oil to a depth of 2 inches into a large saucepan.  Use a deep fry thermometer and heat oil to 375.  Working in two batches, fry eggs until brown, turning occasionally, about 2 minutes.  Use a slotted spoon to remove eggs to a paper towel lined plate.

Mixed Greens

Use mixed greens of your choice but spicy arugula should be in the mix.
3 green onions, very thinly sliced

To assemble, place the greens on each of 6 plates and sprinkle with the green onion.  Drizzle with the remoulade and top with a deep fried egg.  Give it all a good crank from a pepper mill and serve passing extra remoulade.  Smile.

Olive oil
2 medium sized eggplants, sliced 1/2 inch thick
1/2 cup ricotta cheese (cottage cheese would work in a pinch)
2 large eggs
1/2 cup half and half
1 cup freshly grated Parmesan plus more for topping
salt and pepper to taste
1 - 2 cups good marinara – use jarred or your favorite recipe
1/4 cup basil thinly sliced

Preheat oven to 400. 
Heat 1/8 inch olive oil in a large frying pan over medium heat.  When the oil is hot, add slices of eggplant and cook, turning once, until they are well browned and cooked through.  Do not crowd the slices – you’ll need to do a few batches.  As they brown, transfer them to a paper towel lined plate to drain.  Repeat, adding more oil as necessary until all slices are cooked.

In a small bowl, mix together the ricotta, eggs, half and half, 1/2 cup of the Parmesan, 1/4 tsp. salt and 1/4 tsp. pepper.  Set aside.

To assemble, lightly butter an oval casserole or 9×13 baking dish.  In the dish, place a single layer of eggplant, sprinkle with the remaining 1/2 cup Parmesan, salt and pepper to taste and then the marinara sauce.  Then add a second layer of eggplant, salt and pepper to taste, and then all the ricotta mixture.  Sprinkle the top with as much more Parmesan as you wish. 

Bake at 400 for 30-40 minutes until the custard sets and the top is browned.  Let sit about 5 minutes before serving.  Garnish with thinly sliced basil. 

You’re welcome – enjoy!

Grilled Fish with Basil Shallot Parmesan Butter

2 cups loosely packed fresh basil
1 shallot quartered
1/2 cup butter
1/4 cup grated Parmesan
1 tsp. grated lemon peel
6 white fish fillets

Throw the basil and shallot into a mini food processor and give it a whirl until the ingredients are finely chopped.  Add the butter 2 tbs. at a time and process until well blended.  Scrape the sides down as you add the rest of the butter.  Add the parmesan and lemon peel and buzz until blended.  Season with salt and pepper. 

Heat your barbecue (or you can use a grill pan inside) to medium.  Rub fish on both sides with olive oil.  Sprinkle with salt and pepper.  Grill about 4 minutes per side until fish is just opaque.  Put fish on individual plates and immediately spread some of the butter mixture over the fish to melt.  Pass additional basil butter. 

To round out the meal, serve boiled new potatoes which are also delicious with the basil butter, a green salad and a good crusty whole grain bread.

Momma Ju’s Juicy Lamb Shanks

6 lamb shanks
2-3 tbs. olive oil
1 onion coarsely chopped
4 cloves garlic, chopped
1 cup celery, chopped
3 carrots, chopped
1 large can tomatoes, crushed with their juice
1 cup red wine
1 tbs. beef stock base
1/4 cup flour mixed with water to form thin paste
1 tbs. each fresh rosemary, oregano and thyme, chopped
 salt and pepper to taste
Italian parsley, chopped for garnish

Preheat oven to 300
Heat the olive oil over medium heat in a large stockpot and saute the onions, celery, carrots and garlic until softened and beginning to caramelize.  Set aside.  In the same pan, increase heat to medium high, add more olive oil if necessary and brown the lamb shanks on all sides. 

In a large bowl, mix the tomatoes with their juice, wine, beef stock base and the flour water mixture until combined.  Add the herbs.  Return the onion mixture to the pan with the lamb and pour the tomato mixture over all.  Stir lightly, cover and cook 3-4 hours or until lamb is falling off the bone tender. 

Serve with pasta, rice or barley, a green salad and your favorite red wine.  This is winter food at its best.

Christmas Tomato Saute

2 pints cherry tomatoes
1-2 tbs. olive oil
1/3 cup fresh basil, chiffonade (stacked, rolled and sliced thinly)
salt and pepper to taste
juice of 1/4  lemon

Heat the olive oil over medium heat in a large saute pan.  Add the tomatoes and saute about 5 minutes, stirring often until softened but not mushy.  You want the tomatoes to retain their shape.  Season with salt and pepper.  Put in a serving dish, squeeze the lemon juice over it and scatter the basil over the top.  Told you it was easy!

There are a lot of ingredients in this but it’s really a complete meal.  All on one plate you have protein, vegetable, starch and cheese.  Cheese is a food group right?  You might want to add a simple green salad to round out the meal. 

Tuscan Pork Chops with Marsala and Parmesan Polenta

Chops:
1 tbs. chopped fresh rosemary
1 tbs. chopped fresh thyme
1/4 tsp. salt
1/4 tsp. freshly ground pepper
3 1/2 tbs. olive oil, divided
4 bone in pork loin chops
Vegetables:
12 small pearl onions, peeled, left whole
12 whole garlic cloves
10 crimini or button mushrooms cut into quarters
1/2 cup Marsala wine (Port or Madeira wine can be substitued)
1/2 cup chicken broth
2 cups cherry tomatoes
1/2 pound fresh baby spinach
salt and pepper
1 tbs. chopped Italian parsley
Polenta:
3 cups milk
3/4 cup polenta or cornmeal
3/4 cup grated Parmesan cheese

Preheat oven to 350. 
Stir together the rosemary, thyme, salt, pepper and 1 1/2 tbs. olive oil.  Rub this mixture onto the pork chops.  Set aside. 
In a large ovenproof skillet, heat remaining 2 tbs. olive oil over medium heat.  Saute the onions, garlic and mushrooms for 5 minutes until slightly softened.  Remove and set aside.  Brown the chops in the same pan 2-3 minutes a side.  Return the onion mixture to the pan, place the pan in the oven and roast 15-20 minutes. 

While the pork is in the oven, make the polenta.  Heat the milk in a heavy saucepan until boiling.  Add salt and pepper to taste.  Pour in the cornmeal slowly while whisking constantly.  Reduce heat to low and cook about 5 minutes until thickened.  Remove from heat, stir in the cheese, cover and set aside. 

When the pork is done, remove the chops and vegetables from the pan, cover and keep warm.  Place the pan over medium heat and add the Marsala.  Simmer until it reduces by half.  Add the chicken broth and bring to a simmer.  Add the tomatoes and spinach and cook about 3-5 minutes until spinach is tender.  Season with salt and pepper. 

To serve, spoon some polenta on individual plates.  Top with a pork chop, some onion mixture and some tomato, spinach, wine sauce.  Garnish with chopped Italian parsley.  This also looks awesome in a big shallow serving dish, served family style.   

Make it, eat it, get warm.

Preheat oven to 350

Crust:
2 cups flour
2 cups quick cooking oatmeal
1 1/2 cups firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups butter – I told you these were good!

Filling:
1 (12.5 oz.) jar caramel ice cream topping
3 TBS. flour
1 cup semisweet chocolate chips
1/2 cup chopped nuts (walnuts, pecans or almonds), optional

Grease a 9×13 pan.  In a large bowl, combine all of the crust ingredients.  Mix at low speed with a hand mixer or stand mixer until crumbly.  Reserve half of the crumb mixture (about 3 cups) for topping.  Press remaining mixture in bottom of greased pan.  Bake for 10 minutes. 

Meanwhile, in a small bowl, combine caramel topping and 3 TBS. flour and blend well.  Remove partially baked crust from the oven and sprinkle with the chocolate chips and nuts.  Drizzle evenly with caramel mixture.  Sprinkle with the reserved crumb mixture.  Return to oven, bake for 18-22 minutes until golden brown.  Cool completely at room temperature and then refrigerate 1 – 2 hours for filling to set before cutting into bars.  Makes 36 bars

Smashed Potatoes

Boil small red potatoes in their skins until tender.
Pour a light coating of olive oil onto a sheet pan.
Place the potatoes on the pan and with a dish towel, gently press the potatoes until they are flattened.
Drizzle the tops with more olive oil and sprinkle with salt and pepper.
Place pan in a 425 oven and roast potatoes 20 – 30 minutes until crispy, turning potatoes once.  If you want them extra crispy, broil them, checking them every two minutes.  Delicious!