Jalapeno Cheddar Parmesan Cornbread Muffins

Original Photo and Recipe

I thought these were super dense/heavy and just ok... I am not a huge parmesan fan.  Matt liked them with the chili we were having for dinner, so I'll keep this recipe around.

Jalapeno Cheddar Parmesan Cornbread Muffins
Yield: 11 muffins
Approx. 210 calories each

•     1 cup all-purpose flour
•     1 cup cornmeal
•     1 tablespoon baking powder
•     Kosher salt and freshly ground black pepper, to taste
•     6 tablespoons unsalted butter, melted
•     1 cup buttermilk
•     2 tablespoons honey
•     2 large eggs
•     1 jalapeno, seeded and diced, plus more for topping
•     1/2 cup grated Parmesan, plus more for topping
•     1/2 cup shredded cheddar, plus more for topping

Preheat the oven to 400 degrees F.

Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)

In a large bowl, combine the flour, cornmeal, baking powder, salt and pepper, to taste.

In a large glass measuring cup or another bowl, whisk together the butter, buttermilk, honey and eggs.

Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

Add the jalapeno, Parmesan and cheddar and gently toss to combine.

Scoop the batter evenly into the muffin tray.

Top with sliced jalapeno, using your fingertips to gently press the jalapeno into the batter. Sprinkle with Parmesan and cheddar.

Place into oven and bake for 12-15 minutes, or until a tester inserted in the center comes out clean.

Remove from oven and cool on a wire rack.

Elephant Ears

These were really easy, really quick and pretty tasty. I didn't think they were terribly authentic (I did grow up in the town with the world's largest free fair!)... but I think these would make a great dessert component, like with some ice cream or some apple pie filling or drizzled with caramel/chocolate/icing. Imagine the possibilities! Thanks Molly.


Elephant Ears


Ingredients:
* Refrigerator biscuits - 1 roll
* 1 cup cooking oil
* 1/4 cup cinnamon sugar (I made a mix of 1/2 c sugar and 1 tbsp cinnamon)
* Paper lunch bag

Directions: Place cinnamon sugar in paper lunch bag. Heat cooking oil in large (10"+) frying pan. Test for hot enough: Drop of water will sizzle. Separate dough into individual biscuits-"ear". Stretch each biscuit until they just about have holes in them. They do not have to be perfect. Gently drop each "ear" into the hot oil. As soon as one side becomes golden, flip them and let second side get golden. DO NOT WALK AWAY. They burn quickly. Place "ears" on paper towel to soak up excess oil. Shake "ears" in paper bag of cinnamon sugar. Serve warm with ice cream or just plain. Make lots, they will go quickly.

**I just used premade cinnamon sugar and sprinkled it on both sides because I didn't have a paper bag. These really only take like 2 minutes per side. I used regular buttermilk biscuits.

Ranch Parmesan Chicken and Lindsay’s Red Lobster Biscuits

I needed to use up some chicken and only use the stuff I had already (since it was too cold to go out to the store). I went and pillaged Foodislove's Weblog and found this. It was pretty good.

Ranch Parmesan Chicken and Lindsay’s Red Lobster Biscuits
Serves: 3

Ranch Chicken Ingredients:
+4 boneless skinless chicken breasts
+1 cup panko breadcrumbs
+1/4-1/3 cup parmesan cheese
+1 teaspoon seasoning salt
+1 teaspoon ground black pepper
+1 teaspoon garlic powder
+1 cup Hidden Valley prepared ranch salad dressing
+1/4 cup melted butter (no substitutes)

Directions:
Set oven to 400° degrees (set oven rack to lowest position).
Lightly grease a 13 x 9-inch baking dish.
In a shallow bowl mix together the dry breadcrumbs with Parmesan cheese, seasoned salt, black pepper and garlic powder.
Dip the chicken into the ranch dressing to coat both sides (allow any excess to drip off).
Coat in the breadcrumb mixture.
Place in a single layer onto a greased baking sheet or line with non-stick foil (do NOT bake in a smaller baking dish or the bottom of the chicken will be soggy). If you have a cooking rack you can place on the baking sheet it is even better)
Lightly drizzle the melted butter over each breast (for low-fat option omit the butter or use a diet alternative).
If desired you can sprinkle black pepper over the chicken pieces .
Bake uncovered for about 30-35 minutes or until the chicken is cooked).
**At the end of cooking, I set it to broil for about 2-3 minutes to crisp up the top.


Biscuit Ingredients:
Makes: 12 biscuits

+2 cups Bisquick mix (Matt didn't tell me we were out of Bisquick so I used buttermilk pancake mix haha, turned out fine!)
+1/2 cup shredded cheddar cheese (MORE)
+2/3 cup milk
+1/2 teaspoon garlic powder
+1/2 teaspoon parsley
+1/4 cup butter, melted

Directions:
Preheat oven to 450 degrees
Mix bisquick mix, milk, and cheese until moist **I added 1/2 teaspoon garlic powder, and 1/2 teaspoon of dried parsley here too.
Drop onto greased cookie sheet
Bake for 8 minutes or until golden
Melt butter, then mix in parsley and garlic powder.
Pour melted butter over hot biscuits, then serve!