Fried Cornmeal Mush

My parents and I were having a conversation about our favorite foods and my Dad mentioned that one of his all time favorites was fried cornmeal mush.  He ate this growing up and LOVES IT.  I never knew!  Unfortunately you can hardly find this at restaurants anymore where they live.  He made it at home one time but said it was a complete disaster.  My parents don't enjoy cooking.  They love eating out and trying new dishes at restaurants as much as I love cooking at home.

Fried cornmeal mush?? What's that I asked?  He said do you know what polenta is?  Of course I said.  Well it's just fried polenta.  We southerners call it fried cornmeal mush.  No need for fancy smanshy names round here.  Interesting.  One of my favorite appetizers at a local restaurant is a lightly fried polenta topped with scallops and covered in a lemon butter sauce.  Oh my it's delicious! 

I GOT THIS :-)  I said to my Dad.  I'm figuring this out and next time I'm home I'll make you some fried cornmeal mush :-).


PRINTABLE RECIPE
Fried Cornmeal Mush
3 cups hot water
1 cup cornmeal
1 cup cold water
1 teaspoon salt
1 teaspoon sugar

Oil and flour for frying

Combine 1 cup cornmeal with 1 cup cold water in a small bowl.

Bring 3 cups hot water, salt, and sugar to a boil.  Once the water is boiling whisk in the cornmeal mixture.  Reduce heat to low and simmer for about 10 minutes or until mixture thickens.

Spray a loaf pan with cooking spray to prevent sticking.  Pour cornmeal mush into the loaf pan.  Cover and refrigerate overnight.

Pour a small amount of oil in a pan.  I used about a 1/4 cup.  Heat on medium to medium high.  Slice the cornmeal mush in 1 to 1 1/2 inch slices.  I cut my slices in half vertically as well to make them smaller.  Probably would not do that again.  Dredge in flour and add to hot pan.

Cook on each side until browned.  About 10 to 12 minutes on the first side.  The second side will cook a little quicker.  Be prepared it will stick like mad!  Leave it alone it will eventually release!  

Keep the fried mush warm in the oven on a low or warm setting until you've cooked up all the batches you need.

Serve with butter and maple syrup.  Umm Umm good!

Quote of the Day

As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them.  

~John Fitzgerald Kennedy

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Cheers,
Shannon

Make Ahead Hot Chocolate

The last couple of days have been a whirlwind!  On Monday Mac had surgery.  It was a minor surgery, but he's my baby and I was a nervous wreck!  He came thru with flying colors and is recovering nicely.  Tuesday, I had a follow up appointment with my Ear Nose and Throat Dr. to check how things are progressing after a sinus surgery I had in July.  For the second time since surgery the Dr. had to do a procedure in the office that is not pleasant.  It's fairly quick but I end up feeling awful after.   So today I'm back on track!  Thank goodness!  And since I'm back on track that means a new recipe to share.  


Do you like the convenience of instant hot chocolate but really miss the taste of homemade hot chocolate using REAL chocolate?  I did!  Well Cooks Country magazine has done it again with a great recipe that I will keep forever!  It's so easy!  Have I shared with you how I like really easy recipes!  LOVE THEM :-) !


PRINTABLE RECIPE
Make Ahead Hot Chocolate
1- 12ounce bag of chocolate chips 
1 cup heavy cream
1/4 teaspoon salt

Put chocolate chips, heavy cream, and salt in a microwave safe bowl.  

Cook at full power for 2 minutes stirring occasionally.  Continue heating and stirring until smooth.  This should only take 2 to 3 minutes max.  

Cover and place in the fridge until firm, 2 to 4 hours.  Lay out a long piece of plastic wrap and divide the chocolate mixture into 10 even amounts leaving room in between to cut the plastic and then roll up the chocolate. Hint - A cookie scoop worked great dividing the chocolate.  

Once all the chocolate is rolled up place the balls in a freezer bag and pop it in the freezer for future use.  

When you start craving some hot chocolate take out one chocolate ball, unwrap, and place in a coffee mug.  

Add 1 cup of milk and pop in the microwave for 2 minutes,stirring occasionally, or until warm and the chocolate is melted.  Again this should not take more than 3 minutes.   

Voila you have the best instant hot chocolate ever!

Having the inquisitive mind that I do I did a test using milk chocolate, semisweet chocolate, and bittersweet chocolate.  Here are my observations


Milk Chocolate - never really hardened up in the fridge.  Even in the freezer it never fully hardened.  This is a little problematic with the plastic wrapped but worked ok.  After heated in the milk it gave a slight hint of chocolate.  My least favorite.


Semisweet Chocolate - hardened up nicely and gave the milk a nice sweet and creamy flavor.  Very good.  Several friends that tasted it really liked it!


Bittersweet Chocolate - hardened up nicely and gave the milk a full chocolate flavor.  My favorite.  The hubby tasted it and said he could not tell a difference between the semisweet and bittersweet which really surprised me because he's not a dark chocolate eater.  


Let me know which one you like best!

Quote of the Day

In all of living have much fun and laughter.  Life is to be enjoyed, not just endured.  ~Gordon B. Hinckley

Submitted by Aunt Peg

Submit your favorite quote here.

Cheers,
Shannon


Make Ahead Hot Chocolate is a contributing post at:
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Bitten by a Vampire Cupcakes

Check these out!  Eat them if you dare.

Bake up some vanilla cupcakes. Homemade or box mix.  Whatever floats your boat :-).

Hollow out the center by cutting into the cupcake at an angle in a circle.

Cut the cone part off leaving a flat piece of cupcake to put back on.

Throw some cherry pie filling into the food processor and blend until smooth.

Fill all the cupcakes with some blood (cherry pie filling) and then put the cupcake top back on to seal.

Frost with white frosting.  Marshmallow, cream cheese, or your favorite.  Homemade or purchased.  I used marshmallow. 

Make bite marks.  Drizzle a little blood for extra effect.

Wrap em' up and take them to a Halloween party!

Vanilla Cupcakes
Recipe Makes 12 cupcakes


1/2 cup unsalted butter at room temperature
1 cup sugar
2 large eggs, seperated at room temperature
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/8 teaspoon cream of tartar


Preheat oven to 350.  If using liners place them in a muffin pan.  Otherwise grease the muffin pan.


Beat butter until soft.  Add sugar and beat until light and fluffy.  2 to 3 minutes.  Add the yolks 1 at a time.  Add the vanilla and beat until combined.


In a separate bowl combine flour, baking powder, and salt.


Add milk and four mixture alternately until combined.


In a small bowl beat the egg white until foamy.  Add cream of tarter and beat until stiff peaks form.  Fold white into cupcake batter.  Do not over mix.


Fill cupcake liners and bake for 15 to 20 minutes or until toothpick inserted into the center comes out clean.  Cool before frosting.


Marshmallow Frosting
Will frost 24 cupcakes


2 Tablespoons milk
6 Tablespoons sugar
1 package mini marshmallows
2 Tablespoons boiling water
1/2 teaspoon vanilla


In a small saucepan combine the milk and sugar.  Warm over low heat for about 6 minutes.  Do not stir.


In a double boiler heat the marshmallows.  If you don't have a double boiler use a sauce pan with water and a glass or metal bowl.  Do not let the water touch the bowl.  When soft add boiling water and stir until smooth.


Remove from heat and add vanilla.


Add in sugar mixture and beat with an electric mixer on medium speed.  Keep beating until semi cool.


Spread over cupcakes.


Warning about Marshmallow Frosting.  IT IS EXTREMELY STICKY AND HONESTLY KIND OF A PAIN TO WORK WITH.  But it tastes so good!

PRINTABLE RECIPE

Quote of the Day

People are as happy as they make up their minds to be.

~Abraham Lincoln

Submited by Amber @ Peg's Recipe Box and Aunt Peg's Jewelry

Submit your favorite quote here

Cheers,
Shannon


Bitten by a Vampire Cupcakes are a contributing post at:

30 Minute Chicken and Stuffing

Because my brain knows that Thanksgiving is right around the corner I am craving some Thanksgiving food.   I'm a simple person like that.  So when I saw this quick Chicken and Stuffing recipe in this months Cooks Country magazine I had to try it.   I was a little leery of it because "G" is pretty particular about stuffing.  This has cranberries in it.  He's not really a cranberry eater.  Anyways, I decided to sneak them past him (hee hee haa haa in my evil Halloween laugh).  

Lo and behold he liked it!  Me too!  

PRINTABLE RECIPE
Here's what you'll need:
1 - 16 oz can WHOLE cranberry sauce (not jellied!)
3/4 cup low sodium chicken broth
1/4 cup half and half
1 large egg, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
3 Tablespoons unsalted butter
1 onion, finely chopped
1 celery rib, finely chopped
1 bag cornbread stuffing mix (5 cups)
4 boneless skinless chicken breasts

Preheat the oven to 450 and move an oven rack to the upper third of the oven.  Whisk together cranberry sauce, chicken broth, half and half, egg, salt, and pepper.

Melt 2 tablespoons butter in a non-stick oven safe skillet over medium heat.  Cook onion and celery until softened.

Stir onion and celery into the cranberry mixture.

Fold in the cornbread stuffing and set aside.

PAT THE CHICKEN DRY WITH PAPER TOWELS.  This will allow them to brown up better!  Salt and pepper the chicken.  Melt remaining butter (1 Tablespoon) in skillet.  Cook chicken until golden brown on each side.

Cover the chicken with the stuffing mixture and bake in upper 1/3 of oven until the stuffing is lightly browned and chicken is cooked through.  About 10 to 12 minutes.

Hot out of the oven --- um, um, good!  A little taste of Thanksgiving early.

Quote of the Day

Seventy percent of success in life is showing up. ~Woody Allen

Submit your favorite quote here.

Cheers,

Shannon

30 minute Chicken and Stuffing is a contributing post at:

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