Tuesday Taste Tempter 1.8.08
The Messenger each Tuesday will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at email@example.com.
Today’s recipes have been submitted by Martha White Kitchens.
Chicken and Dressing Skillet Bake
2 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 tablespoon Crisco® Vege-table Oil
2 pkgs. (6 oz.) Martha White® Cotton Country™ Cornbread Mix or Martha White® Butter-milk Cornbread Mix
3 cups cubed cooked chicken, seasoned with salt and pepper
1 cup frozen whole kernel corn
1 1/2 tablespoons poultry seasoning
1 3/4 cups milk
2 eggs, beaten
Heat oven to 400 degrees. In 10-inch cast iron skillet, cook onion and celery in butter until tender, about 10 minutes. Remove vegetables from skillet; place in large bowl.
Pour oil in same cast iron skillet; place in oven to heat for about 5 minutes.
Add remaining ingredients to vegetables in large bowl; blend well.
Pour cornbread batter into hot cast iron skillet. Bake at 400 degrees for 29 to 35 minutes or until golden brown. Cut into wedges.
Pesto Cornbread with Chicken and Sun-Dried Tomato Streusel
1 package (6.5 ounces) Martha White® Yellow Cornbread Mix
1 egg, beaten
1/2 cup milk
1/2 cup pesto sauce
1 1/2 cups chopped grilled chicken
1 cup marinated sun-dried tomatoes, finely chopped
1/2 cup grated Parmesan cheese
2 tablespoons Crisco® Pure Olive Oil
1 cup mozzarella cheese
2 tablespoons chopped basil
Heat oven to 425 degrees. In large bowl, combine cornbread mix, egg, milk and pesto sauce. In separate large bowl, combine chicken, tomatoes and parmesan cheese.
Heat oil in 10-inch Lodge® cast iron skillet in oven for 8 to 10 minutes.
Pour cornbread batter into hot skillet. Immediately spoon chicken mixture evenly on top of cornbread batter.
Bake at 425 degrees for 15 to 20 minutes, until golden brown. Sprinkle with mozzarella cheese and basil and return to oven 2 to 3 minutes, or until cheese is melted.
Chicken Taco Cornbread Wedges with Ranchero Cilantro Drizzle
1/2 cup ranch dressing
1/2 cup salsa verde
1 cup tightly packed cilantro leaves
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 tablespoon finely chopped jalapeno pepper
2 cups shredded rotisserie chicken
3 tablespoons finely chopped cilantro leaves
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon black pepper
1 can (14 1/2 oz.) diced tomatoes with green chilies
1 (7 ounce) package Martha White® Sweet Yellow Cornbread Mix
1/2 cup milk
3/4 cup crushed corn tortilla chips
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
3 cups shredded romaine
1 cup chopped tomatoes
Heat oven to 400 degrees. Combine ranch dressing, salsa and 1 cup cilantro leaves in a small food processor or blender. Process until well blended. Cover and refrigerate.
In 10-inch Lodge® cast iron skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes. Remove from skillet. Wipe out skillet with paper towel; grease.
In large bowl, beat egg. Add cornbread mix and milk; mix well. Place tortilla chips in greased skillet.
Pour cornbread mixture over chips. Spoon chicken mixture over cornbread mixture; sprinkle with cheeses.
Bake at 400º degrees for 16 to 20 minutes or until golden brown. Cut into wedges. Top with romaine and tomatoes; drizzle with dressing.
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