New Food!

Been a while.  Sorry about that.  Long summer.

But, I have been busy with food too.

First, it was the jams- lots and lots of jams.

Today, however, was a few things.

Food and recipes after the break!

First, my version of tuna salad

Avocado

Tomato

Can of Tuna

Garlic Salt

Cayenne Pepper

Lime Juice- Optional

Smash the avocado until its smooth, drain the tuna and mix.  

                                     

Add lime juice if too dry.  Add garlic salt and cayenne pepper and mix together.  

Dice tomato and mix in.  

 Serve as a sandwich or by itself. 

The next project:  "Mini cakes".  I don't know what to call it yet.

Recipe "borrowed" from here.

Batter:

1c Bisquick
1c milk
2 eggs

Mix:

Breakfast muffins

3 eggs
1/4 c diced tomatoes
1/4 c diced mushrooms
1/4 c shredded cheese (I used cheddar)

Broccoli and cheese muffins

1/2 c FRESH broccoli, trimmed
1/2 c shredded cheddar cheese

Directions:  

Preheat oven to 375F.

Scramble the eggs, adding in the other breakfast materials.  Once cheese is melted, remove from heat.  

Spray the muffin pan and put 1 Tablespoon of batter in each cup.

Evenly fill the cups (6 of each) with your mix.

Cover with the remaining batter.  For the breakfast, this is relatively easy, but the B&C muffins are a tad more difficult.  Just ladle batter in evenly for all the B&C muffins, the batter will rise.

Put in oven and bake for 25 mins or until a toothpick comes out clean.  Let cool on a wire rack.  

The batter recipe above yields 12 muffins.  If you want only 6, just cut it in half.  These can be stored in the freezer, and the possibilities are endless!!!!!


And on to dinner for tonight:

Mini Corn Dogs

Hot dogs cut into ~1 in sections (24 sections if you are using mini-muffins like I am here)

Prepared cornbread mix (I use Martha White)

Directions:

Preheat oven to 400 (or whatever your cornbread calls for).

Spray muffin pan with cooking spray.

Spoon about a Tablespoon of batter into the cups.  Place the hot dogs standing up in the cups.

Gently fill the cups with the remaining batter.

Bake for 10-12 mins, or until the cornbread is golden brown.  Let cool on rack for 10 mins.

A double batch of Martha White cornbread mix yields 24 mini corndogs.  Dip in whatever you want and enjoy!

You can freeze these, and to re-heat, just pop in the microwave for a few seconds!