UH-mazing Salsa!!

Hey all! I had to share this terrific recipe from my friend, Kim.

Kim Church’s To Die For Salsa

1 can corn niblets, drained
1 can black eyed peas, drained and rinsed
1 bunch green onions, chopped
1 bunch cilantro, chopped
4-5 tomatoes, chopped
avocados to taste (I usually use 4)

Mix together, put on dressing and then stir in avocados.

Dressing:
3 tbls vinegar
2 tbls oil, not olive
2 tsp garlic salt
2 tsp tabasco sauce

Serve with tortilla chips!

One Pan Chicken & Roasted Romaine

One Pan Chicken & Roasted Romaine

Ingredients:

• 4 skinless, boneless chicken breasts
• Kosher salt, freshly ground pepper
• 3/4 c. Parmesan Cheese, divided
• 3/4 c. Panko (Japanese Breadcrumbs)
• 4 T Extra Virgin Olive Oil, divided
• 2 T chopped flat leaf parsley
• 3 Garlic Cloves, grated, divided
• 2 Large Hearts of Romaine, halved lengthwise
• 1 Lemon, cut into 8 wedges
• 1 baguette, sliced into crostini

Preheat the oven to 450 degrees. Line a baking sheet with foil or parchment. Season the chicken with salt and pepper; place on prepared sheet. Combine 1/2 cup of Parmesan cheese, panko, 2 tbsp oil, parsley and 2 cloves of grated garlic in a medium bowl; season with salt and pepper. Coat chicken with panko mixture and return to baking sheet. Roast chicken until panko turns golden brown, about 10 minutes.

Drizzle romaine with 2 tbsp. oil and sprinkle with remaining grated garlic clove. Season with salt and pepper. Remove sheet from oven; place romaine around chicken. Roast until chicken is cooked through and lettuce is browned at edges, about 5 minutes. Divide among plates. Top lettuce with 1/4 cup Parmesan cheese and garnish with lemon wedges for squeezing over. Finally, place two crostini on each place to finish.

Mimi's Cafe Honey Bran Muffins

Close to Mimi's Honey Bran Muffins. Photo by wheresjen

Photo by wheresjen

3 Photos of Close to Mimi's Honey Bran Muffins
Add Your Photo See All Photos

Rate it! | Read 5 Reviews
Total Time:

Prep Time:

Cook Time:
45 mins

20 mins

25 mins
CoolMonday's Note:

I have been trying to find a recipe that would be close to the muffins at Mimi's restaurant. This one is the closest I have found and ...
More

Print Recipe
Full Screen

SAVE THIS RECIPE TO:

Cookbook

Menu

Meal Planner
Shopping List

Manage this recipe:

Add a Private Note

Submit a Correction
Ask a Question

Share This Recipe:

Tweet
Send via Email
Send to Mobile

Ingredients:
GLAZE

1/2 cup butter
1/2 cup white sugar
1/2 cup dark brown sugar, packed
5 tablespoons honey
3 tablespoons boiling water

MUFFINS

3 cups raisins or 3 cups dates, pureed in food processor or 3 cups prunes, pureed in food processor. Measure before processing
1/2 cup honey
1/3 cup vegetable oil
3 large eggs
2 cups buttermilk
1 cup wheat bran
3 cups all-purpose flour
2 1/2 teaspoons baking soda
1 1/2 teaspoons salt

Directions:

1
Preheat oven to 375.
2
GLAZE.
3
Cream butter with sugars until light and fluffy.
4
Beat in honey and water.
5
Using a brush, coat bottom and sides of muffin tins.
6
MUFFINS.
7
Mix fruit, honey and oil until smooth.
8
Beat in eggs, then buttermilk and bran.
9
Sift flour, baking soda and salt together.
10
Add to mixture and beat until just combined.
11
Fill tins 3/4 full.
12
Bake for 20 - 25 minutes until springy to the touch.
13
Cool for 2 minutes then invert on rack to cool completely.

 

If you don't have buttermilk, just put two teaspoons apple cider vinegar in two cups regular milk and let stand for 15 minutes. 

 

Bread Pudding

*to die for...even just the caramel topping on whatever is in your fridge.

Bread Pudding:

1 lb French bread

cut up into squares, and put in a large casserole dish

6 eggs

1 qt milk (4 cups)

2 tsp vanilla

1 ½ c sugar

1c half and half or heavy whipping cream

Blend eggs, milk, vanilla, sugar, and cream in blender. Pour over cut bread.  Bake for 65 minutes at 325.

For Caramel Sauce:

½ c butter

½ c white sugar

½ c brown sugar

½ c whipping cream or half and half

Put all ingredients in a sauce pan.  Cook on medium until butter melts then bring to boil for 1 minute.  Serve over bread pudding.

Gooey Cake

Gooey Cake:

1 package of yellow cake (*or chocolate cake with peanut butter and nuts)

1 egg

1 stick melted butter

Mix well.  Pack into greased 9X13 pan.

Topping:

1 package of cream cheese (8oz)--softened

2 eggs

1 tsp vanilla

1 stick butter melted

16 oz powdered sugar

Beat cream cheese until smooth.  Add eggs and vanilla to cream cheese.  Add butter and mix.  Add powdered sugar and mix until blended.  Spread mixture over cake.  Bake at 35o for 40-50 minutes leaving center gooey.

Richardson Waffles

2 cups flour (white, whole wheat, or half and half)
2 cups milk
2 eggs
5 tablespoons oil
1/2 teaspoon salt
1 teaspon baking soda
2 teaspoons baking powder
1 teaspoon vanilla

Beat eggs until fluffy. Mix in wet ingredients, then add dry ingredients and mix just until smooth.

Savory Black Beans and Rice

This is out of a book I have called "Secrets of Feeding a Healthy Family" -- yes,  you can make healthy meals with bacon!

Ingredients:

2 cans (15 oz.) black beans, drained

¼ lb. (4 slices) bacon, cut into 1/2-inch strips

½ to 1 large onion, chopped

2 cloves garlic, minced

¾ tsp dried leaf oregano

½ tsp dried rosemary, crushed

¼ tsp dried thyme

¼ tsp black pepper

1 tsp salt

Empty the beans into a medium saucepan. Cook the bacon in a skillet until golden brown. Use a slotted spoon to move the bacon into the beans. Use the bacon fat (really! This is what makes it filling and flavorful!) to cook the onion and garlic over medium heat until the onion is clear. Measure the spices into the beans, stir them up, then simmer about ½ an hour to blend the flavors. Serve over hot cooked rice. Dress it up with a dollop of sour cream and serve with orange rounds on the side. Also delicious with a squeeze of fresh lime and chunks of avocado.