Kitchen Encounters

~ My in-a-Jiffy-Mix Double-Delicious Quick Cornbread ~

Jiffy Corn Muffin Mix.  Currently priced at $1.50 for each eye-catching blue-and-yellow box, which is up from a mere 59 cents a year ago, it's been a time-saving staple in my pantry for over four decades.  A week ago, there was discussion on one of my Facebook friend's pages about store-bought cornbread mixes.  We discussed the rising cost, and, which one us "cheaters" consider the best.  As it turned out, almost unanimously (Martha White gets honorable mention), it was the Jiffy brand.  We went on to share our favorite ways to "doctor it" up.  Fun, yum and don't tell anyone it's a mix.  It's the hands-down preferred brand amongst all of us card-carrying cheaters.

Jiffy corn muffin mix-- a staple in my pantry for over 40 years:

1  8 1/2-ounce box Jiffy corn muffin mix

1/2  cup heavy or whipping cream

1  large egg, lightly beaten

1  tablespoon sugar

1  15 1/2-ounce can whole corn kernels, well drained

no-stick cooking spray, for preparing pan

~Step 1. Spray a small, 1-quart 6" x 8" x 1 1'2" toaster-oven-sized baking pan/casserole with no-stick cooking spray and set aside. Preheat toaster oven to 375º.  Open the corn kernels and drain out the excess water from from the pan.  Set aside.  In a medium-to-large sized mixing bowl, place the cream, egg and sugar.  Using a fork, whisk the three together.  Add the corn kernels and cornbread mix.  Using a rubber spatula, combine the three.

~ Step 2.  Transfer the cornbread batter to the prepared pan.  Bake on rack of preheated toaster oven for 18-21 minutes, or until surface if firm to the touch and/or a cake tester or toothpick inserted in several places comes out clean. Remove from toaster oven and place on a wire rack to cool slightly, about 15-20 minutes prior to slicing and serving warm or a room temperature.  Reheat leftovers in microwave.

When the end justifies the means, three cheers for shortcuts.

My in-a-Jiffy-Mix Double-Delicious Quick Cornbread:  Recipe yields 8, 3" x 2" portions.

Special Equipment List: large rubber spatula; small 1-quart 6" x 8" x 1 1/2" toaster-oven-sized baking pan/casserole; fork; rubber spatula; wire cooling rack; cake tester or toothpick

Cook's Note:  Breakfast, lunch or dinner, more-often-than-not, a corn muffin or wedge of cornbread is a welcome addition to the table.  Served hot or warm slathered with butter and/or a drizzle of honey, puts it over-the-top.  That said, while corn muffins and cornbread are easy enough to make from scratch (if you use enough yellow cornmeal on a regular basis to justify keeping a bag in your pantry), there is a popular and inexpensive way to speed the process up and still produce a seriously-delightful loaf of this beloved Southern staple.  It's called Jiffy brand corn muffin mix, and, at 59-ish cents a box, it's the hands down preferred brand amongst us card-carrying cheaters.  Try my recipe for ~ In-a-Jiffy-Mix Delicious Cornbread w/Green Chiles ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~Easy Teriyaki Chicken w/Ramen & Steamed Veggies~

Asian-style noodle bowls.  I love them.  If there's a noodle bowl on an eatery's menu, I am likely to give it a try.  That said, when confronted with a snowstorm the likes of what the Northeast just recovered from, neither eating out nor ordering in was an option.  That said, as long as the power doesn't go out, the peace-and-quiet of staying inside for a few days can be a lot of fun when you've got a well-stocked pantry and keep a few protein staples on hand in you freezer.  Binge-watching a few series on TV while cooking creatively in a nice warm kitchen is fun for one, or an entire family.  This quick and easy think-fast snowstorm dinner turned out so good I've vowed to make it again -- any time I, my family, or friends need to quell a craving for Asian noodles. 

An easy, 30-minute Asian-style noodle bowl?  You betcha.

2  large, boneless, skinless chicken thighs,  pounded into paillards

2  tablespoons vegetable oil + 1  tablespoon sesame oil

4-6  tablespoons thick teriyaki sauce, your favorite store-bought brand, for seasoning chicken thighs (Note:  I highly-recommend Panda Express's Mandarin teriyaki sauce.)

2  3-ounce packages ramen noodles

3-4  tablespoons additional thick teriyaki sauce, your favorite store-bought brand, for seasoning noodles

1, 10 1/2-ounce package steam-in-bag Asian vegetable medley (broccoli, carrots, snow peas and water chestnuts) 

~Step 1.  To prepare the chicken, cover a small cutting board with plastic wrap.  Unravel/unroll the chicken thighs and place them, flat and slightly apart, atop the plastic. Cover with a second sheet of plastic.  Using a flat-sided meat mallet, pound to a thickness of 1/4"-1/2".  Place oils in bottom of a 10"-12" nonstick skillet.  Place the thighs into the oils.  Using a pastry brush, liberally paint top sides of thighs with teriyaki sauce, about 1 generous tablespoon per thigh.  Heat skillet to medium- medium-high and sauté chicken until golden on the bottom, about 6-8 minutes.  Flip the chicken over and paint the second sides with about the same amount of teriyaki sauce.  Continue to sauté until browned on the second side, about 5-6 minutes.  Flip chicken over one last time and sauté 1-2 more minutes, until teriyaki sauce is nicely caramelized. Transfer chicken to a cutting board and use a chef's knife to slice each one into thin strips. Loosely tent with a aluminum foil and set aside while preparing the noodles as directed below.

~Step 2.  To prepare the noodles and vegetables, in a 2 1/2-3 quart saucepan bring 1 1/2-2 quarts of water to a boil.  Add the ramen noodles (discard the seasoning packets from the packages) and adjust heat to simmer rapidly for 3-3 1/2 minutes.  Remove from heat.  Using a large slotted spoon, transfer noodles directly from saucepan to a large bowl.  Add and fold in the 3-4 tablespoons of teriyaki sauce, to taste. In the microwave, steam the bag of vegetables until cooked through.  Add and fold the steaming hot vegetables into the still warm noodles.  Add additional sauce, to taste, if desired.  Portion equally into two large pasta-type bowls and top each portion with a still-warm thin-sliced teriyaki chicken thigh.  Serve immediately.

Portion noodles & vegetables into two pasta-type bowls:

Top each portion w/a thin-sliced teriyaki chicken thigh:

Easy Teriyaki Chicken w/Ramen & Steamed Veggies:  Recipe yields 2 hearty main-course servings.

Special Equipment List: cutting board; plastic wrap; flat-sided meat mallet; 10"-12" nonstick skillet; pastry brush; chef's knife; aluminum foil; 2-3 quart saucepan; large slotted spoon; large bowl; microwave oven  

Cook's Note:  Teriyaki sticky-chicken wings and teriyaki steak or chicken chicken skewers have been two of my family's and tailgate-family's favorite game-day appetizers for decades.  Because of everyones love for the tantalizing flavor of  teriyaki sauce, I came up with a couple ways to put teriyaki flavor in my family's main-dish meal rotation too.  My recipes for teriyaki-style slow-cooker baby-back spare-ribs and easy teriyaki-glazed rock Cornish game hens pleased everyone -- the husband, the kids, and, more importantly me because both are so easy to make.  Try ~ My Easy Teriyaki-Glazed Rock Cornish Game Hen ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~ Teriyaki Ramen w/Steam-in-Bag Asian Vegetables ~

Pantry cooking?  Snowstorm cooking?  Desperation cooking?  Covid cooking?  Refer to it in any way you want to, but, on occasion we cooks have all found ourself in a situation that calls for some creative ingenuity.  This super-quick, seriously-easy side-dish is a prime example.  One snowy night, I came up with this to serve alongside my recipe for easy teriyaki glazed Cornish came hens -- I always keep a package or two of Cornish hens on-hand in my freezer as it's not unusual for us here in the Northeast to find ourselves snowed in once-twice a Winter.  That said, this nifty little side-dish is great served as a meatless meal on its own too -- who wouldn't love a bowl of noodles and steamed veggies enrobed in a bit of flavorful teriyaki sauce.

5 minutes to an easy side-dish for 4 or meatless main-dish for 2.

Love is a bowl of noodles & veggies enrobed in teriyaki sauce.

2  3-ounce packages ramen noodles

3-4  tablespoons thick teriyaki sauce, your favorite store-bought brand (Note:  I highly recommend Panda Express's Mandarin teriyaki sauce.)

1, 10 1/2-ounce package steam-in-bag Asian vegetable medley (broccoli, carrots, snow peas and water chestnuts) 

~Step 1.  In a 2 1/2-3 quart saucepan bring 1 1/2-2 quarts of water to a boil.  Add the ramen noodles (discard the seasoning packets from the packages) and adjust heat to simmer rapidly for 3-3 1/2 minutes.  Remove from heat.  Using a large slotted spoon, transfer noodles directly from saucepan to a large bowl.  Add and fold in the 3-4 tablespoons of teriyaki sauce, to taste. In the microwave, steam the bag of vegetables until cooked through.  Add and fold the steaming hot vegetables into the still warm noodles.  Add additional sauce, to taste, if desired.  Serve.

Try it served w/my Easy Teriyaki-Glazed Cornish Game Hen:

Teriyaki Ramen w/Steam-in-Bag Asian Vegetable:  Recipe yields 4-6 side-servings or 2 generous meatless main-dish servings.

Special Equipment List:  2-3 quart saucepan; large slotted spoon; large bowl; microwave oven

Cook's Note:  Whether you are new to cooking and looking for something easy yet elegant to impress a small group of people with or a seasoned-pro looking for something easy yet elegant to impress a few quests with, you really should consider Cornish game hens.  There's more.  If you are a hungry single person in search of an easy, made-from-scratch entree, you really should consider a Cornish game hen. When I was a young chick (a new bride about 45 years ago), Cornish game hens were trendy and commonly served -- everyone, kids and adults alike, loves a succulent, personal-sized mini-chicken.  I served them frequently for years, and then, for reasons unknown to me, I kinda forgot about them.  No time like the present to correct my course. Be sure to read my post: ~ Elegantly Easy -- The Roasted Rock Cornish Game Hen ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~ My Easy Teriyaki-Glazed Rock Cornish Game Hen ~

Teriyaki sticky-chicken wings and teriyaki steak or chicken chicken skewers have been two of my family's and tailgate-family's favorite game-day appetizers for decades.  Because of everyones love for the tantalizing flavor of  teriyaki sauce, I came up with a couple ways to put teriyaki flavor in my family's main-dish meal rotation too.  My recipes for teriyaki-style slow-cooker baby-back spare-ribs and easy teriyaki-glazed rock Cornish game hens pleased everyone -- the husband, the kids, and, more importantly me because both are so easy to make.

The Cornish game hen, also known as the Rock Cornish game hen, is the USDA's approved name for a particular variety of  broiler chicken. Connecticut farmers Jacques and Alphonsine Makowsky cross-bred the standard Cornish chicken with a White Plymouth Rock hen and a Malayan fighting cock in the 1950s. They were bred to mature quickly and develop a large breast and weigh no 2 pounds max uncooked (with the most common weight  about 1 1/4 pounds).

Despite the "game hen" in the name, the Cornish hen is not a game bird.  While the "hen" in the name implies a female bird, males and females are sold and served as Cornish hens, meaning, many aren't hens.  Once cooked, the Cornish hen is known for its tender meat which loves to absorb flavors from creative marinades or spice rubs.

The pianist and comedian, Victor Borge was an early investor and promoter of this single-serving bird, leveraging his popularity to transition the Cornish hen from an exotic item to a common household meal who's petite size and young age give it a unique flavor and succulent texture that bigger chickens simply do not have.  That said, it's as versatile as a regular-sized chicken, so, any recipe for any chicken is easily adapted to the mini-chicken (which will cook more quickly, in approximately 1 hour depending on the recipe ).  The small size also makes it easier to achieve a crispy skin with perfectly-cooked meat simultaneously with no real need for basting.

Quick, easy, (almost) mess-free & completely stress-free:

Two ingredients + an easy side-dish = One Asian-style feast.

1-2 Cornish game hens, thawed and at room temperature

1/4-1/2  cup thick teriyaki sauce, your favorite store-bought brand (Note:  I highly recommend Panda Express's Mandarin Teriyaki Sauce.)

~Step 1. Remove hen(s) (cook as many as you want) from packaging and place on a rack in a shallow roasting pan that has been lined with aluminum foil.  Bend/twist/fold (whatever word you want to use) the wing tips down and underneath the hen -- this will prevent the  delicate wing tips burning.  Do not be inclined to season the hen(s) with salt and pepper as all brands of teriyaki sauce are quite salty and Panda Express's teriyaki is also thick and nicely seasoned -- it's perfect. Roast hen(s) on center rack of 375º oven for 45 minutes.

~ Step 2.  At the 45 minute mark, remove the hen(s) from the oven.  Working as quickly as possible, use a pastry brush to paint the entire surface of the hen(s) with teriyaki sauce.  Return to oven and continue to roast 5 more minutes.  Repeat the basting process every 5 minutes until an instant-read meat thermometer, inserted into the thickert breast meat, reads 150°-155°, about 15-20 more minutes.   Remove glazed hens from oven, loosely tent with foil and allow to rest about 5-10 minutes prior to serving -- residual heat will finish-cook the chicken and allow the juices to redistribute.

Serve w/your favorite side(s) -- try my teriyaki ramen noodles:

My Easy Teriyaki-Glazed Rock Cornish Game Hen: Recipe yields instruction to roast and glaze as many Cornish game hens as you want to.

Special Equipment List: appropriately-sized roasting pan; aluminum foil; roasting rack; small saucepan; pastry brush; intant-read meat thermometer

Cook's Note: Whether you are new to cooking and looking for something easy yet elegant to impress a small group of people with or a seasoned-pro looking for something easy yet elegant to impress a few quests with, you really should consider Cornish game hens.  There's more.  If you are a hungry single person in search of an easy, made-from-scratch entree, you really should consider a Cornish game hen. When I was a young chick (a new bride about 45 years ago), Cornish game hens were trendy and commonly served -- everyone, kids and adults alike, loves a succulent, personal-sized mini-chicken.  I served them frequently for years, and then, for reasons unknown to me, I kinda forgot about them.  No time like the present to correct my course. Be sure to read my post: ~ Elegantly Easy -- The Roasted Rock Cornish Game Hen ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~ Boxed Scalloped Potatoes, Ham & Peas Casserole ~

The day after a big holiday, us cooks aren't typically motivated to do much more than reheat some leftovers, put our feet up and relax.  My mom made this super-easy day-after-the-holiday main-dish casserole twice a year, after Christmas and after Easter, when she had leftover ham.  Our family of four loved it -- creamy-cheesy scalloped potatoes chocked full of diced ham and tender peas.   It's almost too easy to be a recipe, but, it's so easy and comforting-good it's worth sharing.

So easy & comforting-good this not-a-recipe is worth sharing:

1  7-ounce boxes Betty Crocker's cheesy scalloped potatoes

2 1/4  cups whole milk, heated on the stovetop or in the microwave until steaming

2  tablespoons salted butter, sliced or cubed

1 1/2  cups diced ham (6 ounces)

1 1/2  cups frozen and thawed peas (6 ounces)

~ Step 1.  Place the  2 1/4 cups milk and 2 tablespoons salted butter in a 2-cup measuring container (or in a small saucepan on the stovetop).  Heat until milk is steaming hot and butter has melted into the milk.  While milk is heating:

~Step 2.  Place dehydrated potatoes in a 1 1/2-2 quart casserole, then, scatter the dry cheese-sauce mixture over the top of  potatoes.  Scatter the diced ham over the top followed by the thawed peas.  Add the hot milk to the casserole.  Using a large spoon, give the mixture a thorough stir.  Bake on center rack of preheated 375° oven 40-45 minutes, until top is nicely browned and bubbly.  Remove from oven and rest about 15 minutes prior to serving -- mixture will thicken a bit more as it cools a bit.

Steamy & creamy on the inside w/a crispy top: 

Boxed Scalloped Potatoes, Ham & Peas Casserole:  Recipe yields 2-4 main-dish servings.

Special Equipment List: cutting board-chef's knife; 2-cup measuring container or small saucepan; 1 1/2-2 quart casserole; large spoon

Cook's Note: I know I was not alone on this point,  Covid changed what I kept stored in my pantry -- truth told, it's not bad, just different.  In preparation for the lock down that occurred two years ago, I stocked several boxes of Rice-a-Roni, four boxes of Kraft macaroni and cheese, a big box of Hungry Jack instant mashed potatoes, and, a few boxes of Stovetop stuffing mix and Betty Crocker cheesy scalloped potatoes.  Thanks to them being staples in my mom's pantry, I knew these easy-to-make convenience-food side-dishes not only have a long shelf life, they're tasty. Be sure to try my not-a-recipe for ~ Doctoring Up a Box of Cheesy Scalloped Potatoes ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)

~ Dijon & Bacon-Wrapped Jumbo-Shrimp Appetizers ~

Bacon-wrapped shrimp is a relatively-easy appetizer that’s guaranteed to impress.  There's more. Because they can be assembled 1-2 days before the party, this make-ahead hors d'oeuvre lowers the last-minute stress level considerably .  The trick to making perfect bacon-wrapped shrimp, meaning, an opaque shrimp that is perfectly-cooked through with a layer of crispy bacon around it, is to partially-cook and cool the bacon before wrapping the raw shrimp.  Why?  Because it takes longer for bacon to cook to crispy perfection than for shrimp to cook to tender perfection.

The trick to perfect bacon-wrapped shrimp = precooked bacon.

1  pound bacon, preferably thick-sliced

2  pounds extra-jumbo (16-20 count)  shrimp, peeled, deveined, tails-on (Note:  Smaller or larger shrimp can compromise the outcome of this recipe.)

4-6  tablespoons dijon mustard, 1/4 teaspoon-1/2 teaspoon mustard per shrimp

your favorite barbecue sauce, chili sauce or any condiment-type sauce, for dipping, dunking or drizzling

~ Step 1.  To precook the bacon, place the bacon, side by side, overlapping slightly, on a disposable aluminum broiler pan with a corrugated bottom.  Roast on center rack of preheated 375 degree oven, about 12-14 minutes, until the bacon is just beginning to brown and is about half-cooked.  Do not fully-cook the bacon! Transfer the bacon to a work surface that has been covered with 3-4 layers of paper towels.  Let bacon cool completely.  Using a chef's knife, cut the bacon strips into thirds.  Discard the bacon drippings from the pan, but do not discard the pan, as it will be used to cook the shrimp.

~Step 2.  To wrap the shrimp in bacon, place each shrimp on one piece of the bacon.  Dollop about 1/4-1/2 teaspoon of dijon mustard on top of each shrimp.  Wrap the bacon around the shrimp and secure the top with a toothpick.   As you wrap the shrimp, arrange them, side-by-side back on the pan as you work.  I place three rows of about 10-12 shrimp on the pan.

~ Step 3. Bake the pan shrimp on center rack of preheated 375° oven, 15-18 minutes.  Bacon will be golden and sizzling and shrimp will be opaque, plump, tender and succulent.  Remove from oven and rest 1-2 minutes before serveing hot, warm or at room temperature (yes, they are great served at room temp) with your favorite sauce for dipping or drizzling.

Serve hot, warm or at room temp w/your condiment-sauce: 

Dijon & Bacon-Wrapped Jumbo-Shrimp Appetizers:  Recipe yields about 32-40 appetizers.

Special Equipment List:  11 3/4" x 8 1/2" x 1 1/4" disposable aluminum broiler pan w/corrugated bottom; paper towels; chef's knife; about 32-40 toothpicks

Cook's Note:  How does shrimp sizing work?  In a shrimp shell -- it doesn't.  There is no industry standard for it. One vendor's medium, may be another vendor's extra-large and vice versa.  This explains why many new-to-shrimp buying cooks are confused by these seven words:  extra-small, small, medium, large, extra-large, jumbo, colossal.  When purchasing shrimp, the most important words to know aren't words, they are numbers. ~ Purchase Shrimp by their Count, Not by their Size ~.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2022)