Tag Archives: Thanksgiving 2017

Jalapeño Cornbread Muffins

November 23, 2017 Sam

This cornbread recipe has changed a lot since I first added it in November 2017, but I am keeping that original date because it was an important part of Thanksgiving 2017.

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Jalapeño Cornbread Muffins

Prep Time15

Cook Time25

Total Time40

Course: Bread, Side Dish

Cuisine: American, Southern

Keyword: Thanksgiving

Servings: muffins

Calories: 195kcal

Equipment

Muffin pan (12 cups)

Ingredients

1 cup cornmeal
1 cup all-purpose flour or whole-wheat, if you prefer
¾ tsp salt
2 tsp baking powder
1 tsp baking soda
2 eggs
1½ cups buttermilk
¼ cup canola oil plus oil or butter for the muffin pan
1 tbsp honey
2 tbsp minced jalapeños
1 cup corn kernals fresh or frozen defrosted
½ cup grated Cheddar or Monterey Jack cheese optional

Instructions

Preheat the oven to 400ºF with a rack positioned in the top third. Oil or butter muffin pan.
Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda.
1 cup cornmeal, 1 cup all-purpose flour, ¾ tsp salt, 2 tsp baking powder, 1 tsp baking soda
In a separate bowl (consider the stand mixer with the beater attachment), beat together the eggs, buttermilk, oil and honey.
2 eggs, 1½ cups buttermilk, ¼ cup canola oil, 1 tbsp honey
Stir the cornmeal mixture into the liquid mixture but do not beat. A few lumps will be fine, but make sure there is no flour at the bottom of the bowl.
Fold in the corn kernels, minced jalapeño and optional cheese.
2 tbsp minced jalapeños, ½ cup grated Cheddar or Monterey Jack cheese, 1 cup corn kernals
Spoon evenly into pre-greased muffin pan; each cup should be about 80% full. Bake for about 20 minutes or until well risen and pale golden brown.

Notes

Makes 12 muffins; nutrition is for a single muffin (including the cheese)

Nutrition

Holiday, Sauces, Side

Meyer Lemon Cranberry Sauce

November 22, 2017 Sam

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Meyer Lemon Cranberry Sauce

Prep Time5

Cook Time30

Total Time35

Course: Sauce, Side Dish

Cuisine: American, Thanksgiving

Keyword: Fruit

Servings: servings

Calories: 78kcal

Ingredients

12 oz fresh cranberries
115 g sugar
¼ cup fresh Meyer lemon juice from about 2 Meyer lemons
2.5 tbsp finely grated Meyer lemon zest from about 2 Meyer lemons
½ cup water may use less

Instructions

Rinse the cranberries well, picking out any ones with obvious signs of age or softness. Rinse the lemons and zest and juice.
12 oz fresh cranberries, ¼ cup fresh Meyer lemon juice, 2.5 tbsp finely grated Meyer lemon zest
Combine all ingredients in a large saucepan, starting with about ¼ cup water, adding slightly more to make sure the cranberries and sugar have some liquid to start the process. Bring to a boil over just above medium heat, then reduce to a simmer.
115 g sugar, ½ cup water
Cook, stirring occasionally, until berries start to pop. Press berries against side of pan with a wooden spoon and continue to cook, stirring occasionally, until berries are completely broken down and achieve a jam-like consistency (remembering that it will become more gelatinous as it cools), about 10-20 minutes total.
Remove from heat and allow to cool about 30 minutes. (I recommend pouring the sauce into a glass storage container and setting on the counter and immediately soaking or cleaning the pan.) After cooling for a bit, you can add a bit more water if it’s too thick.

Notes

Nutrition estimate is for small servings, as a side.

Nutrition

Nutrition Facts

Meyer Lemon Cranberry Sauce

Amount Per Serving

Calories 78 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 2mg0%

Potassium 47mg1%

Carbohydrates 20g7%

Fiber 2g8%

Sugar 16g18%

Protein 1g2%

Vitamin A 27IU1%

Vitamin C 11mg13%

Calcium 7mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Appetizer, Holiday, Side

Classic Deviled Eggs

June 4, 2017 Sam

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Classic Deviled Eggs

Prep Time15

Cook Time15

Cooling Time30

Total Time1

Course: Appetizer, Side Dish

Cuisine: American, Thanksgiving

Keyword: Eggs

Servings: servings

Calories: 120kcal

Ingredients

6 large eggs
1 tsp Dijon mustard
2 dashes Cholula hot sauce
¼ tsp salt
¼ tsp freshly ground black pepper
1 tbsp snipped fresh chives
3 tbsp mayonnaise
Paprika for garnish
Whole fresh chives

Instructions

Add about 1 in. of water to a pot with a steamer basket in the bottom. Rinse eggs with warm water. Once the water is boiling heavily, add the eggs to the steamer basket and allow to steam for about 12 minutes. If the eggs aren’t in a single layer: first, why are you cooking so many eggs; and second, add about five minutes to account for the added eggs.
6 large eggs
Once the timer has gone off, remove eggs from the steam and set aside to cool for about 30 minutes. Do not plunge in water or do anything besides letting them cool naturally for a bit, until they are not too hot to handle. Peel the eggs.
Halve the eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add the 1 tsp Dijon mustard, a few dashes of Cholula, a ¼ tsp salt, ¼ tsp pepper, and snipped chives. Stir in 3 tbsp mayonnaise.
1 tsp Dijon mustard, 2 dashes Cholula hot sauce, ¼ tsp freshly ground black pepper, 1 tbsp snipped fresh chives, 3 tbsp mayonnaise, ¼ tsp salt
Fill each egg white with about 1½ teaspoons of the egg-yolk mixture and dust the top with paprika. Garnish with whole chives.
Paprika, Whole fresh chives

Notes

Six servings, two pieces each

Nutrition

Nutrition Facts

Classic Deviled Eggs

Amount Per Serving

Calories 120 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Trans Fat 1g

Cholesterol 189mg63%

Sodium 223mg10%

Potassium 72mg2%

Carbohydrates 1g0%

Fiber 1g4%

Sugar 1g1%

Protein 6g12%

Vitamin A 275IU6%

Vitamin C 1mg1%

Calcium 29mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.