It’s the season for dressing up, starting with the cornbread.
Southern Cornbread Dressing Muffins
(Makes 12 muffins)
- 3 cups crumbled cornbread
- 2 cups crumbled buttermilk biscuits
- 2 tablespoons butter
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 cup turkey or chicken broth
- 1/2 cup whole milk
- 1 large egg, lightly beaten
- 1 teaspoon poultry seasoning
- 1/2 teaspoon rubbed sage
- 1/4 teaspoon black pepper
- Cooking spray
Preheat oven to 375 F.
Melt butter in heavy skillet; add bell pepper, onion, and celery, and cook over medium-high heat until tender, stirring often. Add vegetables to crumbs in bowl. Combine broth and next 5 ingredients. Pour over crumb mixture and toss gently to mix. Spoon mixture into muffin cups coated with cooking spray. Bake for 35 minutes until lightly browned. Let stand for 10 minutes before removing from pans.
Recipe and photo courtesy of Glorious Grits by Susan McEwen McIntosh, published by Oxmoor House, Inc.
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For those rainy days when you’re craving some backyard barbecue, this oven-baked chicken recipe will satisfy those southern cravings.
Baked Barbecued Chicken—Spicy Southern Style
(Makes 6 servings)
- 5 tablespoons tomato paste
- 1 teaspoon ketchup
- 2 teaspoons honey
- 1 teaspoon molasses
- 1 teaspoon Worcestershire sauce
- 4 teaspoons white vinegar
- 3/4 teaspoon cayenne pepper
- 1/8 teaspoon black pepper
- 1/4 teaspoon onion powder
- 2 cloves garlic, minced
- 1/8 teaspoon ginger, grated
- 1 1/2 pounds chicken (breasts, drumsticks), skinless
Combine all ingredients except chicken in saucepan. Simmer for 15 minutes. Wash chicken and pat dry. Place on large platter and brush with half of sauce mixture. Cover with plastic wrap and marinate in refrigerator for 1 hour. Place chicken on baking sheet lined with aluminum foil and broil for 10 minutes on each side to seal in juices. Turn oven to 350 F and add remaining sauce to chicken. Cover chicken with aluminum foil and bake for 30 minutes.
Serving size: 1/2 breast or 2 small drumsticks
Total fat: 4 g
Saturated fat: less than 1 g
Cholesterol: 81 mg
Sodium: 199 mg
Total fiber: 1 g
Protein: 27 g
Carbohydrates: 7 g
Potassium: 392 mg
Recipe from the National Heart, Lung, and Blood Institute.
An easy and inexpensive brunch dish for Mother’s Day, graduation, and baby or wedding showers, serve this hearty quiche with a fresh fruit salad or baby greens and voila! It’s a party.
California Party Quiche
(Makes 10 servings)
- 2 pounds zucchini
- 1 pound spinach
- 2 large onions
- 2 green or red bell peppers
- 15 eggs
- 1 ¼ pounds mild Cheddar or Colby cheese, cubed.
- 1 tablespoon oregano
- 1 tablespoon chopped fresh basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Slice zucchini. Wash spinach, remove large stems and chop coarsely. Peel and chop onions. Slice the green peppers and discard seeds and white membrane. Cook vegetables in a steamer rack over boiling water, just until tender. (Do not oversteam.) Mash vegetables slightly with fork or potato masher.
Preheat oven to 350 F.
Beat eggs in a blender or electric mixing bowl.
Stir together all the ingredients and pour into greased 13-by-9-inch baking dish.
Bake 60 to 70 minutes, or until wooden pick inserted near center comes out clean.
This week’s featured recipe is from The Saturday Evening Post Fiber & Bran Better Health Cookbook by Cory SerVaas, M.D., Charlotte Turgeon, and Fred Birmingham. To order a copy of this cookbook, visit store.sepstore.org/cookbooks.html.