Tuesday’s Taste Tempter 1.26.10
Posted: Tuesday, January 26, 2010 8:01 pm
Today’s recipes have been submitted by Martha White Kitchens.
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 Crisco® 100 percent Extra Virgin Olive Oil
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 tablespoon finely chopped jalapeño 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 (14 1/2 ounce) can diced tomatoes with green chilies
Crisco Original No-Stick Cooking Spray
1 large egg
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 F. Combine ranch dressing, salsa and 1 cup cilantro leaves in small food processor or blender. Process until well blended. Cover and refrigerate.
Heat olive oil in 10-inch cast iron skillet over medium heat. Add onion, bell pepper and jalapeño 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. Spray with no-stick cooking spray.
Beat egg in large bowl. Add cornbread mix and milk. Mix well. Place tortilla chips in prepared skillet. Pour cornbread mixture over chips. Spoon chicken mixture over cornbread mixture. Sprinkle with cheeses.
Bake 16 to 20 minutes or until golden brown. Cut into wedges. Top with romaine and tomatoes. Drizzle with dressing.
Zesty Italian Sausage Skillet With Sundried Tomato Cornbread Crust
2 tablespoons Crisco® Pure Olive Oil
1 cup chopped onion
1 pound Italian pork sausage
3/4 cup heavy cream
2 (14.5 ounce) cans diced tomatoes with Italian seasoning
2 teaspoons dried sage
1/2 teaspoon crushed red pepper
1 (6 ounce) package Martha White® Cotton Country® Cornbread Mix
2/3 cup milk
1 large egg, beaten
1/2 cup grated Parmesan cheese
1/2 cup chopped oil packed sun-dried tomatoes, drained
1 1/2 teaspoon Italian seasoning
6 cups baby lettuce greens
Balsamic salad dressing, to taste
1/2 cup crumbled Gorgonzola cheese
Fresh ground pepper
Heat oven to 400 degrees. Heat oil in a 10-inch cast iron skillet on medium high. Add onion and cook until softened. Add sausage and cook, breaking up with a fork, until done. Drain, if needed. Add cream. Simmer 5 minutes. Add tomatoes, sage and red pepper. Simmer on medium about 10 minutes or until sauce thickens.
In a medium bowl, combine cornbread crust ingredients. Mix well. Spread over top of sausage mixture in skillet. Bake 15 to 20 minutes or until cornbread is golden brown.
Toss greens and dressing in large bowl. Cut cornbread crust into wedges. Place each with sausage filling on plate. Top with greens. Sprinkle with Gorgonzola and fresh pepper.
Published in The Messenger 1.26.10