Spice up your cornbread with some flavorful pickled jalapeño.
The secret to my flavorful Mexican cornbread is the pickled jalapeños rather than fresh, raw jalapeños.
You can get these in a “tamed” variety for less heat or go for the full heat. Your choice. Or, if you’re lucky enough to have some homemade pickled peppers in your pantry, give those a go. No matter which you choose, you’ll need to drain them well and dice them.
1/2cupPickled Jalapeñoswell drained and finely chopped
18.25 ozCan Cream Style Corn
1/4cupplus 2 tablespoons Vegetable Oil
Place 10" iron skillet in oven and preheat both oven and skillet to 400°.
Reserving 2 tablespoons of oil, mix all remaining ingredients in medium bowl.
Remove skillet from oven and add 2 tablespoons of oil. Swirl around the bottom and sides of skillet as best as you can without spilling it. Be very careful. The skillet is very hot. Pour any excess oil in corn meal mixture and mix well.
Pour corn meal mixture into hot skillet and return to oven.
Make your own delicious pizza dough and you can skip the pizza delivery tonight! You’ve probably already got lots of ingredients in your refrigerator and cupboard you can use for pizza.
“Can You Pizza It?”
Proof Your Yeast
I always proof my yeast first. This means that you stir the yeast into warm water (110° to 115°) with the sugar and let it sit for about 10 minutes. If it starts to get foamy, the yeast is fine. If it just sits there, the yeast is dead and you’ll need to try a different batch. There is nothing worse than getting everything into the machine and getting it going, only to find out that there is no rising because the yeast is dead.
I usually put the proofed yeast and water in the bread pan first, then the olive oil, then the flour. I always put the salt on top of the flour. I read somewhere that putting the salt right by the yeast will kill it, so I do this, just in case.
This recipe makes two regular crust medium sized pizzas or one very large rectangle pizza or one pan pizza (try that in an iron skillet!).
Refrigerate Your Dough
Always refrigerate your dough, if you can. I like to make my dough in the morning and it will be ready by the evening to throw together a pizza. Wrap it in plastic wrap then wrap it a second time, loosely. That’s for everyone who leaves the house and comes back later to see that their dough has exploded out of the wrap! It definitely will grow in the refrigerator so wrap it then the second wrap will catch the explosion.
If you want to roll out your dough straight away, you can do that. I just find that the dough rolls out so much easier when it’s cold.
On a dry, clean surface, put a couple of little piles of flour and dust the rolling pin as well. For good measure, add a dose of flour to the dough ball too, if you want. All of that helps with sticking. When you get the dough rolled out a bit, try picking it up by the edges and rotating to allow gravity to pull it down.
Bringing the wonderful taste of crab rangoon to a dinner roll!
I love crab rangoon but I don’t really enjoy frying it. I think I probably get enough fried foods as it is. Enter the crab rangoon crescent roll!
I know there’s some controversy about using real crab or imitation crab. I really don’t mind imitation crab. It’s always in the refrigerator because it’s a quick and delicious snack, low in calories and low in fat.
I had to pick one or the other for the calorie count, though. So, the calorie count uses imitation but you are welcome to make your own choice, of course.
This just melts in your mouth. It’s delicious with that warm cream cheese. So yummy!
Use a pizza cutter to cut the piece of pastry into three even pieces. There are two sheets of this puff pastry in the box so you’ll have six rectangles.
Cut each rectangle diagonally to form a triangle. As you can see, I wasn’t perfectly accurate with my cutting!
Put a nice dollop of crab mixture on each triangle, at the wide end.
Then roll up to the point.
Brush each roll with some melted butter then put them in the oven for about 20-23 minutes.
It’s entirely possible that you may want to make your entire meal only on these rolls. Enjoy!
Mix together cream cheese, imitation crab, green onion, worcestershire and garlic powder. Set aside.
Place small amount of flour on the working surface to help with sticking. With pizza cutter, cut puff pastry into three even strips then make a diagonal line across each strip. (There will be two pieces of puff pastry in the box and you will have 6 triangles out of each, for a total of 12.)
Place a good rounded tablespoon of cream cheese mixture at widest edge of triangle and roll up.
Place parchment paper on baking sheet and spray with cooking spray.