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Spinach Mushroom Quesadilla's

Whole Wheat Tortillas
Baby Spinach
Baby Bella Mushrooms
Baby Swiss
Extra Virgin Olive Oil
Fresh Ground Black Pepper
Heat Olive Oil in well seasoned cast iron skillet, add sliced Baby Bella Mushrooms, stir constantly until just browned, add chopped Baby Spinach, reduce heat to low and stir until wilted.

Heat Whole Wheat Tortillas on a well seasoned cast iron griddle, over medium flame, two at a time alternating positions and sides until they are heated through. Reduce heat to low, remove one tortilla. Cover remaining tortilla with two slices of Baby Swiss, Spinach and Mushroom mixture and Fresh Ground black pepper. Top with second tortilla. Cook just until cheese melts and tortilla begins to brown, then flip. When the second side begins to brown remove from heat to a wooden cutting board and allow quesadilla to rest for a moment. Cut into wedges and serve warm.

Serving suggestion: Serve with a side of creamy pumpkin, sweet potato or butternut squash soup.

 

Polenta w/Roasted Red Pepper Sauce

2 cups Bob's Red Mill brand Corn Grits, aka Polenta
2 jars Roasted Red Peppers, 12 Oz
1 can Golden Roma Tomatoes, 28oz
1/2 cup Shredded Cheese
2 T Extra Virgin Olive Oil
2 T Pine Nuts
1 cup frozen sweet corn
Salt to Taste
Drain red peppers, add to blender with 1 tablespoon of olive oil and a little salt. Blend to a homogenous texture. Transfer to a small bowl and microwave on high for several minutes. Just until cooked through. Add the can of tomatoes with juice to blender with 1 tablespoon of olive oil and a little salt. Then liquefy! (Do not rinse blender between uses - leave the excess red pepper puree in there!) Transfer to a large bowl, add 2 cups of Polenta, and 1 cup frozen sweet corn, stir well and microwave on high for 10-15 minutes, in 3-4 minute increments - stirring frequently. It's done when the polenta is no longer crunchy and a spoonful clings to the spoon. Transfer the cooked polenta to a rectangular baking dish, at least 9x11, top with the red pepper sauce, shredded cheese, pine nuts, and serve!

 

Corn Fritters w/Roasted Red Peppers

1 pkg Jiffy Corn Muffin Mix, 8.5 Oz
3 Medium Eggs
2 T Melted Butter
1/4 cup Whole Milk
1 can Creamed Corn, 15 Oz
1 Roasted Red Pepper, peeled and chopped
2 T Olive Oil for frying
Whisk together eggs, milk and melted butter in a medium sized bowl. Stir in creamed corn and roasted red pepper. Add corn muffin mix and stir gently just until blended. Do not over-mix. Ladle onto well oiled griddle, about 1/4 cup each. Turn as with pancakes. Serve warm.

Serving suggestion: Make ahead and serve warmed over with Red Chili

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