BACON & GORGONZOLA CORNBREAD SLIDERS W/ CHIPOTLE MAYO
(Seasonal Cheat Day)
Original olive oil Non-Stick Cooking Spray
2 (6.5 oz.)Yellow Cornbread Mix
½c. Unbleached Flour
1 ½c. Milk (unsweetened almond Milk optional)
¼c. sour cream
1 Ig. Egg
3 T. chopped chive
8 slices turkey bacon, cooked and crumbled
¾c. Crumbled Gorgonzola cheese
1 med. yellow onion, sliced into thin rings
1 ½Ibs. Ground grass fed beef
½c. Whole wheat bread crumbs
2 cloves garlic, minced
1 tsp. Himalayan salt
½tsp black pepper
12 small slices (0.5 oz. each) Swiss cheese
Heat oven to 400 degrees F. Spray 2 cast iron straight-sided muffin pans
(6 cups each) with no-stick cooking spray.
Stir together cornbread mix, flour, milk, sour cream, and egg in medium bowl until well blended.
Stir in chives, bacon, and cheese. Fill prepared muffin pans
¾ full. Bake 10 to 12 minutes or until golden brown.
(Any remaining batter may be made into additional muffins.)
Melt butter in a 12-inch Lodge cast iron skillet over medium-low heat.
Add onions. Cook until onions are translucent, 8 to 10 minutes.
Remove onions and set aside. (continued)
Combine grass fed ground beef, egg, breadcrumbs, garlic, salt, and pepper in large bowl. Blend well. Divide into 12 equal portions. Pat out into thin burgers. Cook in a skillet over medium-to-medium-high heat until done. Top each burger with a slice of cheese.
½c. Cottage cheese
1 chipotle pepper
1 tsp. adobo sauce
Combine cottage cheese, chipotle pepper and adobo sauce. Slice cornbread to make buns. Spread a thin layer of chipotle mayo on top and bottom. Place burger on bottom halves. Top with onions. Place top on burger.
Note: This chipotle Mexican slider is a great spicy touch to your Super bowl plater. Eat in moderation.
JAMAICAN BEEF PATTIE
1 ¼c. Unbleached flour
1 c. whole-wheat pastry flour
1 tsp. ground turmeric
¾.tsp salt (Himalayan or Sea salt to taste)
¼tsp baking powder
4 T. cold unsalted butter
5 T. peanut oil
1⁄3c. ice water
1 lg. egg yolk
To prepare crust: Whisk all-purpose flour, whole-wheat flour, 1 teaspoon turmeric, ¾teaspoon salt and baking powder in a large bowl. Cut butter into small pieces and quickly rub them into the dry ingredients with your fingers until smaller but still visible. Add oil and toss with a fork to combine. Whisk water and egg yolk in a small bowl. Add to the flour mixture and stir until the dough begins to come together. Knead in the bowl a few times until it forms a ball. Wrap in plastic and refrigerate for at least 1 hour. To make patties: Divide the dough into 6 equal pieces. On a well-floured surface, roll each piece into a 6-inch circle about 3⁄8inch thick. Trim the edges to make an even circle (you might have a bowl the right size to use as a guide). Put about ¼cup filling on half of the dough, leaving about a ¼-inch border. Fold the dough over the filling to make a half-moon shape and crimp (continued)the edges with a fork to seal. Place on a large baking sheet. Repeat with the remaining dough and filling. Bake the patties until golden brown, 35 to 40 minutes.
8 oz. grass fed ground beef ¼c. Water
1 bunch scallions, minced ¼tsp. dried thyme
1 tsp minced Scotch bonnet Chile ¼tsp. ground turmeric pepper ¼tsp, salt
¼c. fine dry breadcrumbs
To prepare filling: Cook ground beef, scallions and Chile pepper in a medium skillet over medium heat, breaking up the beef with a wooden spoon, until cooked through, 4 to 6 minutes. Stir in breadcrumbs, water, thyme, ¼-teaspoon turmeric and ¼-teaspoon salt; mix well. Let cool. Preheat oven to 400°F.
Note: This is a healthier twist on a cultural Jamaican Beef Pattie.
PUERTO RICAN TOSTONES (FRIED PLANTAINS)
5 T. Peanut oil for frying 3 c. cold water
plantain, peeled and broken into Himalayan salt to taste chunks
Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides; approximately 3 ½minutes per side. Remove the plantains from the pan, flatten them by placing a plate over the fried plantains, and proceed to press it down. Dip the plantains in
Water, then return them to the hot oil and fry for 1 minute on each side. Add salt to taste and serve immediately.
Note: Tostones are fried plantain slices,
and is a popular side dish in many Latin American countries.
SPINACH & ARTICHOKE DIP
1 (14 oz.) can artichoke hearts, 1⁄3c. Fat-free heavy cream drained ½c. Cottage cheese
1⁄3c. Grated Romano cheese 1 c. shredded mozzarella cheese
¼c. grated Parmesan cheese
½tsp. minced garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish. In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic. Pulse until chopped, but not ground. Set aside. In a medium bowl, mix together spinach, fat-free heavy cream, cottage cheese, and mozzarella cheese. Stir in artichoke mixture. Spoon into prepared baking dish. Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly. Serve with Gluten-Free tortilla chips.
Note: Eat in moderation.
What! There is more, of course, I can’t give you all of the recipes now can I? If want you more of these recipes for the holidays, click on cookbooks tab on the menu bar and scroll down to the Cookie Dee’s Kitchen cookbook. A special holiday gift from me at Health, Food, & Gossip!!!!!!!!