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Ember Jalapeno Cheddar Corn Muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2/3 cup white sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil
• 1 cup sharp cheddar cheese*
• ½ cup diced jalapeno slices*

For the Ember Chive Butter:

• 1 lb salted butter room temperature
• 1 cup chopped chives or scallions

Instructions

• Preheat oven to 400 degrees.
• Lightly grease a 9 inch round cake pan or muffin pans.
• -In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
• Stir in egg, milk and vegetable oil until well combined.
• Stir in cheese and jalapeno.
• Pour batter into prepared pan.
• Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
• Serve warm with chive butter.

For the Chive Butter:

• In mixer with paddle attachment, whip butter on medium/high speed until fluffy and pale in color.
• Reduce speed to low and add chives or scallions.
• Mix on low speed until chives are thoroughly incorporated.

Notes

Can adjust cheese and jalapeno to desired taste.

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.

Pour batter into a greased muffin pan.

I like to use a small ice cream scoop. 

Bake at 400 degrees in preheated oven.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Serve warm with chive butter. 

Now it’s time for the chive butter!

This chive butter is super simple and just requires 2 ingredients: salted butter and finely chopped chives. 

Fresh chives, finely chopped, are ideal for this recipe.

In a mixer with a paddle attachment, whip butter on medium high speed until fluffy and pale in color.

 Reduce speed to low and add chives or scallions.  

Mix on low speed until chives are thoroughly incorporated.

I then spread the butter in the center of a large piece of cling wrap.

Then secure and roll into a log then refrigerate.   

When you are ready to serve

you can place on a plate or small bowl with a spreader or you can slice into butter pats from the log.

The post Jalapeno Cornbread Muffins with Chive Butter | Ember Grille at L’Auberge Resort appeared first on For the Love of Food.

Neiman Marcus Dip is classic recipe that was originally served in the 1950s at The Zodiac Room at the Neiman Marcus flagship store in Dallas . 

It got the nickname Million Dollar Dip because it taste like a million bucks!

This easy, cheesy appetizer spread is loaded with cheese, bacon, and mayo and is delicious served on crackers for any occasion! 

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Neiman Marcus Party Dip

Makes enough for 20-24 people!

Ingredients

• 4 Cups Cheddar Cheese shredded
• 1 Cup Green Onions diced
• 1 Cup Slivered Almonds
• 3 oz pkg Real Bacon Pieces
• 3 Cups Duke’s Mayonnaise
• Ritz crackers for serving

Instructions

• Mix all ingredients together in a large bowl.
• Cover and refrigerate until ready to serve.
• Serve with Ritz crackers.

Don’t you just love simple recipes?

This dip has only five ingredients and can be mixed up in a minute!

Add mayo ( I like Duke’s), crunchy bacon, slivered almonds, shredded Cheddar cheese, and diced green onions to a bowl.

Mix all ingredients together until fully combined. 

Cover and refrigerate until ready to serve.

Serve with crackers and enjoy!

This recipe makes A LOT and is perfect for potlucks and game day! 

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If breakfast is the most important meal of the day, then you have to start your morning off with a slice of this Best Ever Coffee Cake.

The recipe is from Joanna Gaines bakery Magnolia Press and is not only easy to make but truly the best coffee cake you will ever eat!

I got this recipe from her Joanna’s newest cookbook, Magnolia Table. Check out the affiliate link below if you want to order through Amazon!

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Magnolia Coffee Cake

Makes an 8x8 square, 12 servings

Ingredients

For the streusel:

• 3/4 cup sugar
• 1/2 cup flour
• 2 tsp cinnamon
• 5 tbsp cold unsalted butter cubed

For the cake:

• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 8 tbsp 1 stick unsalted butter, room temp
• 3/4 cup sugar
• 1 egg
• 3/4 cup whole milk
• 2 tsp vanilla

Instructions

To make the streusel:

• In a medium bowl, combine the sugar, flour, and cinnamon.
• Cut in the butter with a pastry blender or your fingers until the mixture resembles coarse crumbles. Refrigerate until ready to use.

To make the cake:

• Preheat the oven to 350 degrees.
• Spray a 9x9 baking dish with cooking spray.
• In a medium bowl, stir together the flour, baking powder, and salt. Set aside.
• Add softened butter and sugar to a large bowl and using a mixer cream until light and fluffy, about 4 minutes. Scrape the sides down.
• Add the egg, milk, and vanilla and mix on low speed until the ingredients start coming together.
• With the mixer running, add the flour mixture, mixing until fully incorporated.
• Spread the batter in the prepared baking dish then sprinkle the streusel over the batter evenly.
• Bake until cooked through, about for 30-35 minutes.
• Cut into squares and serve warm or at room temp.

Notes

Recipe from Magnolia Table Cookbook by Joanna Gaines and served at Magnolia Press in Waco, TX.

In a medium bowl, combine the sugar, flour, and cinnamon.

Cut in the butter with a pastry blender or your fingers.

Mix until it resembles coarse crumbles. Refrigerate until ready to use. 

In a medium bowl, stir together the flour, baking powder, and salt. Set aside.

Add softened butter and sugar to a large bowl and using a mixer cream until light and fluffy, about 4 minutes. Scrape the sides down.

Add the egg, milk, and vanilla and mix on low speed until the ingredients start coming together.

With the mixer running, add the flour mixture.

Mix until fully incorporated.

Spread the batter in a greased baking dish. 

Then sprinkle the streusel over the batter evenly. 

Bake at 350 degrees until cooked through, about 30-35 minutes.

This recipe makes about 12 servings and is delicious for both breakfast and dessert. 

Cut into squares and serve warm or at room temp. 

I absolutely loved this cookbook!

I can’t wait until I can try more Magnolia recipes. The peanut butter brownies sound divine and so does the Oriental Salad!

The post Magnolia’s Best Ever Coffee Cake appeared first on For the Love of Food.

These crunchy eggrolls are a copycat version of Chili’s popular appetizer.

This recipe is baked instead of fried and filled with flavorful southwest ingredients you are going to love!

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Baked Southwest Chicken Egg Rolls

Makes 20-24 eggrolls

Ingredients

• 1 lb boneless skinless chicken breasts cooked and shredded
• 1 lb egg roll wrappers
• 1 15 oz can black beans drained
• 15 oz can corn drained
• 1 cup cooked spinach chopped
• 1/2 cup cheddar cheese shredded
• 2 tbsp cilantro chopped
• 1 jalapeno seeded and diced (optional)
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• vegetable oil or cooking spray for coating

Instructions

• Preheat the oven to 425 degrees.
• In a small bowl mix together your spice mix: chili powder, cumin, garlic powder, salt, and pepper.
• Add chicken, spice mix, black beans, corn, cooked spinach, shredded cheese, cilantro, and diced jalapeno to a large bowl and mix well.
• Now set up a space like a large cutting board to prepare your eggrolls.
• Place an egg roll wrapper down in a diamond shape.
• Wet the top point of the wrapper with your finger.
• Place 1/4 cup of filling in the center of the wrapper.
• Take the bottom point of the wrapper and fold it up over the filling.
• Take the two points on each side and fold them into the middle of the egg roll and roll everything up.
• Place on a tray and repeat until you use up all the filling.
• Arrange in rows on a baking sheet and brush each roll with vegetable oil (or you can spray with nonstick cooking spray) .
• Bake the egg rolls for 15-17 minutes. Flip the eggrolls halfway through so they brown on both sides.
• Remove from oven and place on a serving plate. You can leave whole or cut in half.
• Serve warm with sour cream or spicy ranch for dipping and garnish with lime wedges.

I cooked 4 large boneless chicken then cooled slightly and shredded. 

In a small bowl mix together your spice mix:

1 tsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper.

Add chicken, spice mix, black beans, corn, cooked spinach, shredded cheese, cilantro, and diced jalapeno to a large bowl and mix well.

Place an egg roll wrapper down in a diamond shape. Wet the top point of the wrapper with your finger. 

Place 1/4 cup of filling in the center of the wrapper.

Take the bottom point of the wrapper and fold it up over the filling.

Take the two points on each side and fold them into the middle of the egg roll.

Roll it up and make sure it is sealed on the edges. 

Place on a tray and repeat until you use up all the filling. I made about 20 eggrolls. 

Arrange in rows on a baking sheet and brush each roll with vegetable oil (or you can spray with nonstick cooking spray) .

Bake at 425 degrees for 15-17 minutes.

Flip the eggrolls halfway through so they brown on both sides.

Remove from oven and place on a serving plate. You can leave whole or cut in half.

I was pleasantly surprised with this recipe!

They turned out great and tasted very similar to our favorite eggrolls at Chili’s! 

Serve warm with sour cream or spicy ranch for dipping and garnish with lime wedges. 

I can’t wait for you to try this recipe and let me know what you think! Enjoy!

The post Baked Southwest Chicken Egg Rolls | Chili’s Copycat appeared first on For the Love of Food.

I have many fond memories of eating at Chili’s with my family and friends growing up. It was a popular restaurant in ym hometown and after most chorus concerts, school plays, and special dates we would end up there.  I had two favorites as a teen that I loved from Chili’s : chocolate lava cake and skillet queso dip. Years later I don’t get to eat there as often but I am still a queso lover! So I decided to make a tasty copycat version of Chili’s famous Skillet Queso Dip at home. 

There are a lot of versions of this recipe out there but I wanted to make mine a little different than the others. The main change was I used fresh crumbled ground beef instead of canned beef chili. I also did not make my version spicy. I wanted my whole family to enjoy it but you can also kick up the heat with some extra spices like cayenne!

Scroll down for the recipe. I am excited for you to give it a try!

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Skillet Queso Dip

Ingredients

• 1 lb lean ground beef
• 16 oz. Velveeta cheese cubed
• 1 cup milk
• 1 tbsp chili powder
• 1 tsp paprika
• 1/2 tsp cumin

Instructions

• Add the ground beef to a skillet over medium heat.
• Cook, crumbling until no longer pink. Drain any grease and set aside.
• In a large cast iron pan, add Velveeta cheese and heat over medium. Stir constantly so it does not burn.
• Once it begins to melt stir in milk.
• Continue to stir until smooth then add in seasonings and ground beef.
• Stir until it comes to a simmer then remove from heat.
• Serve warm in the skillet with tortilla chips for dipping.

Add the ground beef to a skillet over medium heat.
Cook, crumbling until no longer pink. Drain any grease and set aside. 

In a large cast iron pan, add Velveeta cheese and heat over medium. 

Continue to stir. Once it begins to melt stir in milk.

Continue to stir until smooth then add in seasonings and ground beef. 

Stir until it comes to a simmer then remove from heat.

Serve warm in the skillet with tortilla chips for dipping.

The post Copycat Chili’s Skillet Queso Dip appeared first on For the Love of Food.

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Fry Dipping Sauce

Ingredients

• 1/4 cup mayo
• 2 tbsp ketchup
• 1 tsp yellow mustard

Instructions

• In a small bowl mix together all three ingredients.
• Refrigerate until ready to serve.

The post Fry Dipping Sauce appeared first on For the Love of Food.

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Creamy Egg Salad

Makes 4 servings

Ingredients

• 6 peeled hard boiled eggs chopped
• 4 ounces {1/2 box} cream cheese softened
• 1/4 cup mayonnaise {I like Duke's}
• 1/2 tsp sugar
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• salt/pepper to taste

Instructions

• In a medium bowl add the cream cheese and blend with a mixer or by hand until smooth.
• Then add the remaining ingredients except the eggs. Mix well.
• Gently stir in the eggs.
• Chill until ready to serve.
• Delicious on sandwiches, salads, and crackers.

Notes

Adapted from http://kitchendreaming.com.

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It’s Wok Wednesday and we are stirring up our routine this week! Living in a little military town, we don’t get restaurant quality Asian food often. But with  P.F. Chang’s Home Menu frozen meals and appetizers we can have a quick, stress-free meal with authentic, made-from-scratch sauces and vibrant veggies. Recipes are inspired by the P.F. Chang’s Bistro and co-developed with restaurant co-founder Philip Chiang.

The new family size Orange Chicken and Chicken Fried Rice are our two favorites and one bag is plenty for all four of us for dinner. The entire skillet meal is ready in less than 15 minutes and that makes for one happy Mama, especially on a busy weeknight! Tonight since I had some extra time, I decided to make another restaurant inspired dish: Cream Cheese Crab Wontons to go with our Orange Chicken for dinner.

Check out the recipe below and be sure to find new P.F. Chang’s Home Menu family size frozen meals in the freezer section of your local grocery store. 

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Cream Cheese Crab Wontons

Ingredients

• 24 wonton wrappers
• 4 oz chopped imitation crab {or flaked crab meat}
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 8 ounces cream cheese softened
• 1 diced garlic clove
• 2 green onions diced
• Oil for frying
• Sweet chili sauce or your favorite Asian sauce for dipping

Instructions

• In a large bowl, mix together the crab, garlic, soy sauce, Worcestershire, cream cheese, and green onions.
• Lay out the 24 wonton wrappers and divide the filling between them.
• You will use about a tablespoon of filling in each one.
• Dip your finger in cold water and wet the outside edge of the wonton wrappers.
• Pinch the edges together to seal, and try to get all the air out as you do this.
• You can either gather them up moneybag-style or fold them over to make triangles.
• Deep-fry the crab wontons in oil heated to 350 degrees F, in batches.
• Each batch will only take about 30 seconds.
• Drain on a paper towel lined plate.
• Serve warm with chili sauce for dipping.

 

 

My delicious Cream Cheese Crab Wontons are easy to make and the perfect side dish to go with P.F.Chang’s Home Menu skillet meals and appetizers.

In a large bowl, mix together the crab, garlic, soy sauce,
Worcestershire, cream cheese, and green onions.

 

 

 

I’m also hosting a giveaway!  

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Restaurant Style Cheesy Refried Beans

Ingredients

• 14-16 oz can refried beans
• 1/3 cup sour cream
• 1 cup Monterey Jack or Mexican blend cheese shredded
• hot sauce to taste {optional}
• Chips for serving {as a dip}

Instructions

• Preheat the oven to 350 degrees.
• In a bowl, blend together the refried beans and sour cream. You can add hot sauce if you like.
• Pour into a small loaf pan or pie plate and smooth the top.
• Top with shredded cheese on top.
• Bake for 10 minutes or until cheese is melted and beans are warmed.
• Serve with tortilla chips for dipping or as a side with tacos, fajitas, burritos -you name it!

The basic ingredients to make regular ol’ refried beans creamy and delicious!
{I used 1/2 of the large can of beans or one regular 14 oz can}

The post Restaurant Style Cheesy Refried Beans appeared first on For the Love of Food.

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Homestyle Grits and Veal Grillades

Makes 8 servings

Ingredients

• 3-4 lb Cedar Springs Veal Roast
• 1 cup flour seasoned with salt and pepper
• 6 tbsp unsalted butter {or substitute olive oil}
• 1 Vidalia onion diced
• 5 cloves garlic pressed
• 1 red bell pepper seeded and diced
• 2 celery stalks diced
• 4 cups beef stock
• 14 oz can crushed tomatoes
• 14 oz can tomato sauce
• salt and pepper to taste
• 4 cups stone ground grits cooked

Instructions

• Place the roast in a large bowl or pot {I used my Crock-Pot}.
• Add the seasoned flour on top of the roast and toss to coat evenly.
• Add two tbsp of butter to a large stockpot or double boiler over medium heat.
• Cook butter for a minute until lightly brown, swirling to coat the bottom of the pot.
• Add the floured roast and sear, turning, until all sides are browned, about 10 minutes. Add another 1-2 tbsp of butter if needed.
• Remove the roast from the pan and add 2 more tbsp of butter to the pot.
• Stir up any bits from the bottom of the pot.
• Add the onions, peppers, celery, and garlic. Season with salt and pepper.
• Stir and cook until softened, about 10 minutes.
• Add the beef stock and bring to a boil.
• Add the veal roast back to the pot and then stir in crushed tomatoes and tomato sauce.
• Season with salt and pepper.
• Bring to a boil again then reduce to a simmer.
• Cook for at least 1 hour, until the sauce is thick and the veal is cooked through and tender.
• To plate: add the sauce from the pot to the center of the plate then top with a hearty serving of grits. Finally, top with slice veal.

Notes

*The veal can also be prepared up to 3 days in advance then added to the sauce.

The tender and juicy veal roast made this dish over the top
delicious and my family is still raving about it!

This review was made possible by Mountain States Rosen/ Cedar Springs Veal .  

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