Corn Dog Muffins

Corn Dog Muffins

  • Servings: 12-24
  • Difficulty: easy
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The combination of corn bread and hot dogs is behind delicious, kids and adults enjoys eating them at any given time!

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We all enjoyed them when shopping at the mall, corn dogs and lemonade was one of the snaks my kids asked for all the time.

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I combined the two in muffin version and the results were amazing!

Just a hint of sweetness meets savory.

They are on the healthy side also, coconut oil replaced the butter and sugar substitutes replacing the granulated sugar.

It was the perfect combination with BBQ, yes, we started our long weekend BBQ from today, and it will continue until Monday!

Preheat oven 375

Spray two muffin pans with vegetables oil spray and set aside.

.1/2 cup all purpose flour

.2 1/2 cup buttermilk

.1/4 tsp salt

.2 tsp baking powder

.1/2 cup melted coconut oil or melted unsalted butter

.2 1/2 cups corn meal

.2 large eggs

.6 beef hot dogs cut in to 5 pieces each

.1/3 cup sugar substitutes or granulated sugar

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

In measuring cup, stir in buttermilk and eggs, whisk until completely combined.

Add the buttermilk mixture to the dry and stir.

Add the melted coconut oil or butter and stir until the mixture comes together.

With ice cream scoop fill the muffin pan halfway, insert the cut up hotdogs, one in each muffin.

Bake for 25-30 minutes making sure to turn the pans halfway.

Cool on wire rack for five minutes, remove, and cool completely.

Drizzle with honey on top before serving.

The muffins could be served warm or at room temperature.

This recipe makes about 22-24 muffins, Enjoy!

Cabbage Salad

Cabbage Salad

  • Servings: 4
  • Difficulty: easy
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I am on the roll these days with delicious side dishes, this one my mom made all the time growing up and I love it now as much as I loved it back then.

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It is easy, simple, and healthy, that is all I could say about it.

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This salad is perfect prepared a day before; the raw cabbage needs to marinade in the lemon juice and olive oil overnight or few hours before serving.

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.1 medium size green or red cabbage

.3 minced garlic cloves

.1/4 cup lemon juice

.1/4 cup olive oil

.1/2 tbsp. salt

.1/8 tsp. crushed red pepper

Remove the first 2 layers of the leaves, I find the first layers are not clean to use from being handled and touched by people at the store.

With a sharp knife, shred the cabbage in to thin slices making sure to remove the core and any hard rips, you could use a food processer and chop it but that’s another equipment to wash!!!

Add the shredded cabbage in to a large bowl, add lemon juice, salt, red crushed pepper, olive oil and minced garlic, with clean hands mix well until all combined.

Cover with plastic wrap and store in the refrigerator for few hours or overnight.

Served with Beef Shawarma, chicken kebabs or any other meat dishes, or just by itself as a healthy lunch or dinner.

Tonight I paired it with grilled lemon chicken. Enjoy!

Corn-Bell Pepper Relish

Corn-Bell Pepper Relish

  • Servings: 4
  • Difficulty: easy
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I had a leftover assorted bell pepper from the other day when I made a vegetable pizza and I wanted to use them before they expire, and I had a big bag of frozen corn, I normally buy big bags of frozen vegetables, it is cheaper that way!
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I had to come up with a quick side dish that will not take a long time to prepare, and a healthy one at the same time.IMG_5201

This dish turned out awesome, it was delicious and healthy as a side dish to any meal, and tonight I paired it with frozen readymade chicken patties, from the freezer to the oven, cannot get simpler than that…Just keeping it real here!

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Tonight I did not feel like cooking an entire meal, because I wanted to test a chocolate cake recipe I wrote the other day, and I did not want to be in the kitchen all night long after a busy day at the office…

I promise to post the cake recipe if it comes out the way I invasion it. 

.3 cups frozen corn

.1 cup chopped green bell pepper

.1/2 cup chopped red bell pepper

.1/2 cup chopped yellow bell pepper

.1 tbsp butter

.3 tbsp olive oil

.1/2 tbsp salt

.1/4 tbsp black pepper

.1/4 cup whipping cream

.2 medium shallots chopped

.1/2 tsp crushed red pepper

.1 tsp grated fresh ginger

.1 tsp lemon zest

In a large skillet over high heat, add olive oil and butter, add chopped shallots and the mixture of bell pepper, sauté for 2-3 minutes or until slightly brown.

Add salt, black pepper, crushed red pepper, grated ginger, lemon zest and mix well.

Add corn and cook for 2 -3 minutes just to heat it through, add the whipping cream and cook for 1 minute or until slightly thickened.

This recipe could be completely transformed in to vegan dish, by replacing the butter with coconut oil and the whipping cream with coconut milk, its equally delicious. Enjoy!

Vegetable Relish

Vegetable Relish

  • Servings: 4
  • Difficulty: easy
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We have our favorite Mexican restaurant that we go to for our date nights dinner, hubby and I sometimes order fish tacos, and with it comes a delicious mix of sautéed vegetable.

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I created my own spin on the dish, and guess what he said my dish tasted better, I was very happy to hear that.

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I added garlic and lemon juice, it gave it a slight of freshness, and it did taste better than the restaurant version.

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I also added white wine; and once it was reduced, the flavor was amazing.

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It is such an easy and healthy dish to make at home, and it took no time at all to prepare it, it is truly an easy side dish to make for dinner on a busy weeknights.

.2 medium size Italian zucchini

.2 large zucchini

.3 large carrots peeled

.1 cup of fresh cut green beans

.1/2 tbsp. dry basil

.1/2 tbsp. salt

.1/4 tbsp. black pepper

.3 tbsp. olive oil

.2 cloves of minced garlic

.1/2 cup alcohol free white wine

.Juice of half a lemon

Wash and dry all the vegetable.

Cut both type of zucchinis and carrots lengthwise, turn, and cut to thin sticks.

Try to cut the vegetable in to the same size, in order for it to cook at the same time, but do not fuss over it.

On high heat, heat olive oil in large sauté pan, add carrots and cook for 2-3 minutes.

Stir occasionally, add zucchini, cut green beans, salt, and cook until soft about 2-3 minutes.

Add garlic, dry basil, black pepper and cook for few seconds, add white wine, lemon juice and stir well, let it reduce uncovered for few minutes.

Serve with baked chicken or baked fish, Enjoy!

Molokhia

Molokhia

  • Servings: 4
  • Difficulty: easy
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Molokhia is the leave of jute plant, the leaves are minced and cooked with chicken or beef; it is very popular in the Middle East and North African kitchens, it is one of the most famous dishes in Egypt, its cooked with rabbit meat.

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The consistency of this dish is not appealing to some people, they call it slimy, but I guarantee you once you taste this delicious dish you will not call it that.

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The sautéed-minced garlic in brown butter, adds scrumptious flavor, add a squeeze of fresh lemon juice and you are on your way to taste the best dish on earth as my hubby calls it.

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I remember my mom used to buy the fresh molokhia in huge bundles to feed our large family, we kids used to help her by plucking the leaves off the stems, she used to use the mezzaluna knife to mince it.

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It is very hard to find fresh Molokhia leaves in the states, but it is widely sold frozen in individual bags or in dry form at any Middle Eastern markets.

I also found the dry version on line.

Molokhia is one of the easiest dishes to make, let me show you how.

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.1 large skinless, boneless chicken breast

.2 bags of frozen mince molikhia 14 oz. each or 6 cups of dry molikhia

.6 cups of water

.1/2 tbsp. salt

.5 cloves mince garlic

.4 tbsp. butter

In a medium size pot, combine chicken breast with water, cover and bring to boil.

Lower heat to medium low and simmer for 20-25 minutes.

Remove the chicken on to a plate and set aside to cool.

Carefully reserve a 1 1/2 cup of the poaching liquid and set aside, cool the rest of the liquid in a container for an hour, pour in to Masson jar with tight fitted lid and store in the refrigerator to use in soups.

For the dry molokhia reserve 2 cups of the poaching liquid.

With paper towel, carefully clean the same pot; on low heat add butter and garlic, sauté the garlic until light golden and making sure not burn it.

With kitchen scissors snip along side of the bag, squeeze the molokhia out and add to the pot, repeat with the second bag.

if you are using the dry molokhia, add all 6 cups at once.

Add the reserved poaching liquid, salt, and stir well, simmer covered for five minutes.

With two forks shred the chicken in to bite size pieces, add to the molokhia and simmer for another five minutes, or ten minutes for the dry version.

For vegetarian version opt the chicken and the poaching liquid , and use vegetable stock instead.

Serve with day old pita bread or rice pilaf, fresh lemon wedges, green bell pepper and jalapeño pepper. Enjoy!