Home-style Cornbread Muffins

These sweet, traditional cornbread muffins are a crowd-pleaser at any meal.  The fluffy bread combined with sweet corn kernels make a delightful and southern nostalgic taste in your mouth even if you've never been down South.  I personally love to use these with my Boyfriend BBQ Dish.

Ingredients - 4-5 servings (large muffins)

1 box Jiffy corn muffin mix

1 egg

7-8 oz can of creamed corn

2 tbsp. of butter

1/2 pinch of sugar

Olive oil spray cooking oil

1. Preheat oven 375 degrees F.
2. Mix corn muffin mix, egg, creamed corn and sugar.
3. Prepare baking pan (I use a large 6-muffin pan) with cooking spray.
4. Cut cold butter into small pieces and slowly mix into batter.
5. Fill muffin tin cups 2/3 full.
6. Bake for approximately 18-22 minutes or until the tops are a golden brown and sticking a toothpick through the center of the bread comes clean.

Dreamsicle-tini

One of my favorite summer treats is without question, a Dreamsicle.  These were somehow always hard to find when I was growing up so it was always a very special treat.  This summer I decided to create an adult version of this treat and it's every bit as dreamy and delicious as its ice cream counterpart.     

Ingredients

1 shot Triple Sec

2 shots Pinnacle whipped vodka

1.5 tbsp of vanilla ice cream

1 shot orange juice

1 tbsp powdered sugar

ice

Optional garnish:

orange sprinkle, clear sprinkles

honey for rim

1. Optional - Prepare your martini glass by running a strip of honey around the rim.
   
2. Add orange and clear sprinkles to a flat plate, and roll the martini glass rim in the sprinkles in the same place you put the honey.
3. Stir orange juice and powdered sugar together in a small mixing bowl until smooth.
4. Mix triple sec, vodka, ice cream in a martini shaker with ice and shake vigorously.
5. Take the orange juice and sugar mixture and pour into prepared martini glass about 1-2" to fill bottom of the glass.
6. Pour the shaker contents slowly over a spoon to create a layered effect...Enjoy!

Please drink responsibly..!

Sweet Plantains with Rum Infused Whipped Cream

This is an easy, island-inspired dessert.  The starchiness of the plantains mixed with brown sugar and rum make this a perfect conclusion to any summer meal.  My favorite pairing to this is to use this as the grand finale to my Island Time Sunday BBQ Dinner.
Ingredients - 2 servings:

1 1/2 cups of heavy cream or whipping cream

2 tbsp. truvia (or preferred sugar or sugar substitute)

1/2 cup dark rum

1 ripe plantains

2 tbsp. coconut oil

1/2 tsp. vanilla extract

2 1/2 tbsp. unsalted butter

2 tsp cinnamon

3 tbsp brown sugar

1. To peel the plantain, cut off both ends and discard.  Make a "starter" slit into the skin (make a few if needed), and peel similarly to a banana.
2. Cut plantain in desired sized pieces.
3. Heat the coconut oil in a large pan over low-medium heat.
4. Fry plantains in a single layer, until golden then turn over with a spatula.
   
5. Sprinkle plantain pieces with 1/2 tsp. of cinnamon and 1/2 tbsp of brown sugar.
6. Reduce the heat to low; stir in 1/2 tbsp of butter to with the plantain pieces to finish of the blending of flavors over the heat.
7. Remove from heat, lay on a paper towel.  
8. While plantains cool, in the same pan add remaining butter and brown sugar over a low heat until sugar dissolves* stirring frequently.
9. Add in 4 tbsp. dark rum and vanilla extract and simmer until flavors are well mixed.
10. In a mixing bowl, whip the cream until soft peaks begin to form.
11. Add in 1 tbsp. of truvia, and whip until stiff peaks form.
12. Gently fold in remaining rum.
13. Drizzle rum sauce over plantains, and dollop rum whipped cream over the plantains, sprinkle with cinnamon (optional)
14. Serve immediately...Enjoy!!

*Tip: If your brown sugar has hardened, soak it in rum to dissolve before adding into the sauce.

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Yellin' for Melon Salad

Part of my unique Summer Salads Series, this melon salad is a fun twist of flavors to our most favorite summer melons.  The sweetness of melons topped with the kick of red onions and balsamic vinegar make a wonderful combination of flavors.  This salad is great by itself for a lunch or snack, or perfect as a side dish to my Island Time Sunday BBQ Dinner.  

Ingredients:

Watermelon

Honeydew Melon

Cantaloupe

Optional toppings:

1 tbsp. red onion, diced small

2 tsp. balsamic vinegar

1  tbsp. feta cheese, crumbles

1. Cut melons into 1 1/2" cubes of the same size, 12 pieces of each melon.
   
2. On serving plates, arrange cubes alternating, three in a row, and three in a column (see picture).
3. Make second layer, alternating melons again.
4. Sprinkle with a tbsp. of red onion and feta cheese as desired.
5. Drizzle with balsamic vinegar...Enjoy!

Check out my other Summer Salads Series dishes:

Tropical Fruit Salad

Broccoli Cheese Salad

Salmon, Avocado & Tomato "Salad"

Durango Salad

Spinach & Strawberries Salad 

Caribbean Cornbread

This is a fun and unique twist of flavor for cornbread to the traditional cornbread at the dinner table.  This is a fantastic blend of peppery tastes with the sweetness of the corn.  I love to use this recipe as an appetizer/ side dish to my Island Time Sunday BBQ Dinner, but this can go well with any BBQ and southern-style dish.

Ingredients - 8 servings (mini loaf-size):

1 box Jiffy corn muffin mix

1 egg

1 small can of chopped green chilies

1/2 cup red pepper, minced

7-8 oz. can creamed corn

1 tbsp. cold butter

1/2 pinch of sugar
Olive oil cooking spray

1. Preheat oven 375 degrees.
2. Mix corn muffin mix, egg, green chilies, red pepper creamed corn and sugar in a mixing bowl.
3. Prepare baking pan (I use an 8-mini loaf pan personally, but a muffin pan or shallow baking dish will work) with spray cooking oil.
4. Cut cold butter into small pieces and slowly mix into batter.
5. Fill baking dish 2/3 full if using an individual serving size pan or pour batter into baking dish completely.
6. Bake for approximately 18-22 minutes or until the top(s) are a golden brown and sticking a toothpick through the center of the bread comes clean.

Island Time Sunday BBQ Dinner

No summer is complete without barbecues, family and friends.  In my family, one tradition we treasure is our annual Island BBQ!  Filled with exotic flavors and traditional island fare, this delicious menu of tropical dishes will make you feel like you're somewhere on the shores of the Caribbean Islands.

On the Menu

1st Course Starters: Yellin' for Melon Salad & Caribbean Cornbread 

2nd Course Appetizer: Jamaican Jerk Chicken Strips

3rd Course Main Dish: Barbecued Pork with Grilled Pineapple & Rum Glaze

4th Course Side Dishes: Coconut Rice & Island-Style Black Eyed Peas

5th Course Recommended Dessert: Sweet Plantains with Rum Infused Whipped Cream

Recommended Beverage: Pina Colada Martini

Starters: Yellin' for Melon Salad & Caribbean Cornbread 

Check out this delicious recipe for my Caribbean Cornbread blending both peppery and sweet flavors. And although for this particular BBQ I used a regular chunk fruit salad but if you're looking for something more sophisticated, click here for my Yellin' for Melon Salad. Both are perfect starters to this Island BBQ dish.

Appetizer: Jamaican Jerk Chicken Strips (Night Before Prep)

Ingredients:

3-4 pounds chicken thighs (bone in, skin on is preferred but can use boneless, skinless)

1 large yellow onion rough chopped

1 large garlic head, clean to the cloves

2-3 chili peppers, stemmed (Habanero or Scotch Bonnet)

4 tablespoons soy sauce

2 tablespoons oil (olive oil)

1 whole lime, juiced

3 tablespoons honey

2 tablespoons allspice

2 inch piece of peeled fresh ginger

3 teaspoons ground cinnamon

3 teaspoons ground nutmeg

1 teaspoon ground cloves

1 teaspoon black pepper

1 teaspoon red pepper flakes

4 teaspoons salt

1/2 cup of dark rum

1. Place all ingredients except chicken in food processor and process until almost smooth.  
2. Place chicken into seal-able plastic bag, pour in processed ingredients and marinate for at least four hours up to 24 hours in the refrigerator.  
3. For best results, cook on a charcoal grill.  (Can also be cooked on gas grill or oven)
4. Serve as whole pieces or cut into appetizer strips or bites.

Main Dish:  Barbecued Pork with Grilled Pineapples & Rum Sauce (Night Before Prep)

Ingredients:

1 pork tenderloin roast

2 cups pineapple juice

1 cup dark rum

2 tablespoons soy sauce

1 pineapple, peeled, cored and sliced into rings 

1. Poke holes in the pork roast with a fork, place in seal-able plastic bag. 
2. Add pineapple juice, half of the rum and soy sauce.  
3. Mix and marinate for at least four hours and up to twenty four hours in the refrigerator.  
4. Cook on grill or in the oven until the internal temperature is 170 degrees. Reserve remaining marinade.
5. While pork is cooking, pour marinade into sauce pan and bring to a boil.
6. Simmer until reduced by half and add the rest of the rum.  
7. Continue to reduce until reduced by half again.  
8. When roast is done place the roast in serving dish and pour sauce evenly over the pork roast.
9. Place pineapple rings on grill, and cook for a few minutes on each side (until there are grill marks).
10. Place grilled pineapples along the top of the pork and serve.

Side Dishes: Coconut Rice & Island-Style Black Eyed Peas

Coconut Rice Ingredients:

1 cup long grain rice (you may use a Jasmine rice if you like)

2 tablespoons light olive oil or butter

1 medium onion, minced

1 clove garlic, minced

1 can coconut milk (light if you prefer)

1 cup water

1 teaspoon ground allspice

1 jalapeno pepper finely chopped

Salt and pepper to taste (may use red pepper flakes if you like it spicier)

1/3 raisins

1. Add butter or oil in a small saucepan over medium heat. 
2. Stir in onion and garlic, cook until soft and onions are translucent. 
3. Stir in rice, coconut milk and water. 
4. Add allspice, salt and pepper and bring to a boil.
5. Reduce heat to medium-low, cover and simmer until the liquid is almost completely evaporated. 
6. Add the raisins.  
7. Continue to cook until rice is tender and the liquid is completely evaporated.

Island-Style Black Eyed Peas (Hoppin' John) Ingredients:

1 tablespoon olive oil
1/2 lb.  bacon, chopped
1 onion, chopped
1/2 cup celery, chopped
1/4 cup jalapeño pepper, chopped
1 tablespoon chopped garlic
3 cups of cooked black-eyed peas (if canned, rinse)
1/2 cup chicken stock

Salt, black pepper, and cayenne to taste
3 tablespoons finely chopped green onion
1 1/2 cups steamed white rice 

1. Saute bacon pieces in a skillet until almost crisp over medium heat.
2. Drain excess fat.
3. Add the onion, celery, jalapeno and garlic and cook for about 4-6 minutes. 
4. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil.
5. Reduce the heat and simmer until the liquid evaporates.
6. Can be served by itself or over rice.

Piña Colada-Tini

"If You Like Piña Coladas..., and Getting Caught in the Rain..." Then you will love this Piña Colada-Tini!  One of the reasons I don't indulge in piña coladas is the calorie factor that accompanies the traditional rum and coconut creme version.  But my version turns this classic vacation cocktail into a skinnier version without losing any of the tropical flavors.

Ingredients

2 oz. pineapple-flavored vodka

1/2 oz. lite coconut milk

Agave nectar to taste (approximately 1/4 - 1/8 tsp., depending on how sweet you prefer your martinis*)

Shredded coconut & additional agave nectar for the rim (optional)

Ice

1. Prepare your martini glass by running a strip of agave nectar around the rim.
2. Add shredded coconut to a flat plate, and roll the martini glass rim in the coconut in the same place you put your agave nectar.
3. Combine vodka, coconut milk, desired amount agave nectar and ice in a martini shaker and shake vigorously.
4. Strain and pour into prepared glass...Enjoy!

Please drink responsibly..!

*Tips: I've made this with and without Agave nectar added in, and it's delicious both ways. Again, it just depends on your personal preference for sweetness.