This week on Sam's Cooking CornerEverybody knows I hate broccoli, but when my Mom makes it with magic, I will gobble it up like crazy. Your kids will to. I hope you like these fun recipes. We had fun making them.
Crunchy Broccoli Cakes2 cups finely minced broccoli florets and peeled stems steamed
1 3/4 cups leftover mashed potatoes
2 tablespoons prepared mustard, yellow or Dijon (I used yellow)
1/2 to 1 teaspoon minced or crushed garlic, depending on taste
1/2 cup very finely minced scallions whites and greens
Up to 1/2 teaspoon salt (or to taste)
Black pepper
1 1/2 cups ground pecans
1/4 cup olive oil, grapeseed oil, or canola, your choice
A touch of unsalted butter (optional)
Place the mashed potatoes and steamed broccoli in a medium-sized bowl. Add the mustard, garlic, scallions, 1/2 teaspoon salt, if necessary, and pepper. Mix until everything is thoroughly blended, then taste to see if it needs more salt.
Use your hands (wet them, if you like, for easier handling) to form the mixture into 3-inch patties about 1/4 cup apiece.
Have the ground pecans ready and waiting on a dinner plate. Press each patty gently but firmly into the ground pecans to coat the entire outer surface, both sides. It’s okay to coat them generously. (You might not use them all.) Chill patties very well (they can be prepared to this stage and refrigerated).
Place a 10-inch skillet over medium heat and wait about a minute. Add the oil, and swirl to coat the pan. If you’d like, you can also melt in some butter.
Fry the patties in the hot oil carefully, about 5 minutes on both sides. Be careful not to have the heat so high that it burns your pecans before the inside is tender. It should just be golden colored.
Cornbread is a big winner with kids like me. Hotdogs, even better. Combine the two and wowza! I like to take these mini muffins to school in my lunch. You can use sausage or little smokies or any kind of hotdog you like.
If you want to use a cornbread muffin mix, it works great. Here is the homemade cornbread recipe we used.
Hotdog Muffins 1/4 cup unsalted butter, melted
1/4 cup unsweetened applesauce (or an additional 1/4 cup melted butter, vegan is ok)
1/2 cup splenda
2 eggs
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal
1 cup all purpose flour (use GF flour here)
1/2 tsp. salt
8 to 10 all beef nitrate free hot dogs,
cut into 1 inch bites
Preheat oven to 375 degrees. Spray a mini muffin pan with coconut cooking spray, set aside.
In a medium sized bowl, stir together the melted butter, applesauce, and sugar until incorporated. Add in eggs and whisk together. Pour in buttermilk and stir to combine.
In a separate bowl, whisk together the baking soda, cornmeal, flour, & salt. In two batches, whisk dry ingredients into wet ingredients until fully incorporated. Batter will be lumpy.
Place one tablespoon of batter into each muffin cup. Stick one hot dog bite in the center of each muffin cup vertically.
Bake for approximately 8 to 10 minutes, until muffins are golden brown. Remove muffins from oven and cool in the pan for a few minutes. Run a knife around the edge of each mini muffin and pop them out. Place on a plate and serve with ketchup and mustard for dipping if desired.
Store leftovers in an airtight container in the refrigerator. The leftovers taste great, just heat them in the microwave for approximately 20 seconds or so.
*If you're going to send them in a lunch, bake them inside paper muffin cups.
This next recipe is really easy. It's sweet and salty at the same time.
Holy Sweet Fritos1 package (10.5 ounces) frito corn chips
1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter
melting chocolate (1/2 cup)
Spread corn ships in a greased 15 in x 10 in by 1 in baking pan.
In a saucepan over medium heat, bring corn syrup and sugar to a boil, stirring frequently to help dissolve the sugar. Boil 1 minute. Remove from heat; stir in peanut butter until smooth. Pour over corn chips.
Let it sit for about 30 minutes and then top with your melted chocolate. Break into yummy gooey pieces.
skiptomylou.com
See you soon, Sam
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