Prepare for Compliments and Praise--Part Two

In my first post under the above heading, I blogged about a sage-cream sauce and provided an Ina Gartin technique for roasting chicken breasts that I really like. I would like for you now to see what I do with the extra roasted chicken breasts. And, it is an easy way to go for a gourmet main course, of course!


Chicken and Mushroom Marsala
Adapted and revised from Smitten Kitchen and Gourmet, June 1995

For the sauce:
1 Tablespoon olive oil
2 Tablespoons unsalted butter, (one is reserved for finishing the sauce)
1 onion, sliced thin
3/4 pounds mushrooms, sliced medium
1/2 cup Marsala
1 cup chicken broth
2 Tablespoons minced fresh parsley

In a large skillet, heat the oil and butter and sauté onion and mushrooms, stirring occasionally, until the liquid the mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated. Add broth and simmer until you have a little over 1/2 cup. Add your pre-roasted chicken with any juices that have accumulated and simmer, turning chicken once, until chicken is warmed through . Transfer chicken with tongs to a platter. Simmer mushroom sauce until liquid is reduced to about 1/2 cup. Remove skillet from heat and stir in the remaining tablespoon of butter and adjust seasoning if needed. Spoon mushroom sauce over and around the chicken breasts and sprinkle with parsley.




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Prepare for Compliments and Praise

you will be way ahead of your kitchen game if you add this one to your make often list. Do not be surprised if you are elevated to Top Chef in your household. Do not be surprised if family members, boyfriends, or guests beg you to make it again and again. It is just-that-good!


Chicken Breasts with Mushroom Sage Sauce
Adapted from Simply Recipes and Ina Gartin

RECIPE INGREDIENTS
3 Tbsp butter
1/2 cup chopped shallots
8-10 ounces mushrooms, cremini or shitake, thickly sliced (I used large,white buttons, quartered lengthwise)
1 teaspoon chopped fresh parsley
1 cup dry vermouth or dry white wine (such as Sauvignon Blanc)
2/3 cup heavy whipping cream (light cream may curdle, so use
heavy cream)
3 Tbsp chopped fresh sage
1 Tbsp olive oil
1 1/4 to 1 1/2 pounds chicken breasts, (I prefer bone- in, with skin) See note below
Salt and freshly ground black pepper

METHOD
Note:The original recipe calls for you to use boneless skinless breasts, prepared by pounding into cutlets, seasoned with salt and pepper and sauteed. I prefer to use bone-in breasts and the roast in the oven method taken from Ina Gartin. It is easier and so much more flavorful. Preheat the oven to 375 degrees F. Place the chicken breasts on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. I sometimes complete this part of the recipe up to one day ahead, wrap the breasts in foil and refrigerate. This method is so good for flavorful, moist roasted chicken that I use it for numerous recipes. You can save time and money by roasting more breasts than you need and freezing some for later use.

Mushroom Sage Sauce:

1 Melt butter in a large sauté pan on medium high heat. Add shallots
and sauté for one minute. Add mushrooms and parsley and sauté for
5-10 more minutes, until the mushrooms have browned. If you are
using unsalted butter, sprinkle with a pinch of salt. Add vermouth and
deglaze the pan, scraping up any bits that may be sticking to the
bottom of the pan. Stir in the cream. Bring to a simmer and cook the
sauce down until it is thick enough to coat the back of a wooden spoon (about 10 minutes).
2 While the sauce is reducing, and, if the chicken breasts are large, cut them in half to make equal servings. If you have roasted them and they are chilled, add to the sauce early enough to just warm them
3 Stir sage into sauce, adjust seasoning to taste with salt and pepper. Plate and spoon sauce over chicken to serve.
Serve alone (for low carb version) or with rice, mashed potatoes, or pasta (use gluten-free for gluten-free version). Garnish with chopped fresh parsley.
Serves 4.


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Here's another great grilling marinade, this time for beef--it's what's for Dinner!

I like to buy a thick cut Sirloin steak and cut it into 1-1/2 inch cubes and marinate for 4 to 24 hours, then lace the skewers with the beef cubes, bell pepper,tomato quarters, onion quarters, button or Portabello Mushrooms, and pre-boiled small new potatoes. Grill to your preferred doneness and serve on a bed of rice. Really good!

Sirloin Kabob Marinade

1/2 cup salad oil
1/4 cup vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons catsup
1 clove garlic crushed, or more
large pinch of marjoram, or use fresh
pinch salt
large pinch of rosemary, or use fresh

Mix marinade in a large zip-lock bag, add sirloin and refrigerate until ready to light the grill. If time permits, bring sirloin to room temperature, then lace pre-soaked wooden skewers with your favorite veggies and the sirloin cubes.

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More Salad to feed the addiction

I am now hopelessly addicted to two salads. I was busy posting about the Sesame Cilantro Vermicelli Salad, when Dana was posting about Quinoa with Grilled Zucchini, Chickpeas, and Cumin. I read the ingredients and how the spices get warmed in oil until fragrant and knew I was hooked---just-like-that! Add the fact that I had all of the ingredients on hand and know that this delight was on the dinner table, er belly by nightfall. I love Quinoa. It is so healthy and easy to prepare. Combined with zucchini and chick peas and you have got yourself a mighty fine complete meal, as is. So satisfying and beautiful as a stand alone, or if you must have more, serve it as a side. At dinnertime we ate it warm, but the next day, we ate it chilled, would you believe for breakfast? I know, without a doubt that a fried egg would be a wonderful addition. I am so glad Dana posted this recipe, check her post.



Quinoa with Grilled Zucchini, Chickpeas, and Cumin
Serves 6-8
Dana says she cut this out of a magazine, possibly Bon Appetit, Gourmet, or Food and Wine
Quinoa generally needs to be rinsed before using so it is not bitter. If you buy Bob’s Red Mill brand, it does not need to be rinsed.

1 15-oz can chickpeas, drained (if you don't like chick peas, try subbing with another firm bean)
3 tbsp. fresh lemon juice
5 tbsp. olive oil, divided
2 garlic cloves, peeled
2 tsp. cumin seeds
1 tsp. tumeric, divided
1 tsp. smoked paprika, divided
2 cups water
1 cup quinoa, rinsed well and drained
1 tsp. kosher salt
1 1/2 pounds zucchini, trimmed, quartered lengthwise
1 1/2 tsp. ground cumin
4 green onions, thinly sliced
1/4 cup chopped fresh Italian parsley
Combine chickpeas and lemon juice in a large bowl. Add 3 tbsp. oil; press in garlic and stir to combine. Let marinate at least 15 minutes and up to 2 hours.
Heat 1 tbsp. oil in medium saucepan over medium-high heat. Add cumin seeds, 1/2 tsp. tumeric, and 1/2 tsp paprika; stir until fragrant, about 1 minute. Add 2 cups water, quinoa, and coarse salt; bring to simmer,stirring occasionally. Reduce heat to medium-low. Cover and simmer until all water is absorbed, about 20 minutes.
Meanwhile, prepare barbecue (medium-high heat). Place zucchini on rimmed baking sheet. Drizzle with 1 tbsp. oil. Sprinkle with ground cumin, 1/2 tsp. tumeric, and 1/2 tsp. paprika. Toss to coat evenly.
Place zucchini on grill; sprinkle generously with salt and pepper. Grill until tender and browned on all sides, 10-12 minutes. Transfer to work surface. Cut crosswise into 1/2-inch pieces. Add zucchini, green onions, and parsley, then chickpea mixture to quinoa. Toss to blend. Season to taste with salt and pepper.
(Can be made up to 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)



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Let's Celebrate Grilling Season

We are fortunate in Central Florida grilling season is year round, but a lot of the world is just now going through seasonal rotation, welcoming warm weather and breaking out the grill. Marinating meat before grilling, in this case chicken, gives it such a boost in flavor. The recipe I am sharing is one of my very favorites for two reasons: you can't beat the flavor and I have the marinade ingredients in my kitchen most of the time, i.e. no shopping. I go back to it every year for chicken. I love its lemony goodness. Think about this, you can choose your presentation style and cuts, it works with a whole chicken cut up, bone in or boneless chicken breasts, thighs, chunks, cubes. You can grill the parts whole or make shisch kabobs. Today, since I am only cooking for two, I opted for boneless thighs, made two ways, flat grilled and on wooden skewers, laced with fruit and tomatoes.

Lemon Chicken Marinade

1 cup salad oil
3/4 cup lemon juice
1 tablespoon salt
2 teaspoon paprika
2 teaspoons onion powder
1 teaspoon garlic powder
2 teaspoons crushed basil
2 teaspoons thyme

Mix marinade in a large zip-lock bag and add chicken pieces. Marinate 4 hours or longer. Grill.
Note: for the kabobs, soak the wooden skewers in water prior to lacing chicken chunks with your choice of fruits or veggies. In the photo: fresh plums, quartered, canned pineapple chunks, fresh tomato quarters. Also very good, try fresh or canned boiled new potatoes, bell pepper slices, fresh mushrooms, red or white onion quarters, fresh peaches.

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Cat Cora's Hirino Psito, Slow Roasted Pork

As I promised when I made the crock pot version, I have now made the oven version and I do love this one the best!

Hirino Psito, Slow Roasted Pork
Adapted from Cat Cora

Ingredients:

2 tablespoons Kosher Salt
1 tablespoon freshly ground black pepper
One 5 pound pork butt or pork shoulder
10 peeled garlic cloves
10 fresh sage leaves
1 cup all-purpose flour, approximately
2 tablespoons olive oil
1/2 cup Alma’s mustard, recipe included here ( may add fruited version)
1/2 cup brown sugar
4-5 dashes Worcestershire sauce
1/4 cup Bourbon whiskey (I used Brandy)

First day
Directions:
Mix the salt and pepper together and rub over all sides of the pork. Make 5 slits each on the top and bottom of the roast and insert a garlic clove and sage leaf into the slit. Wrap the roast in plastic wrap and refrigerate over night.

Next day:
preheat oven to 250
place flour on a plate and pat flour on pork, coating all sides. Dust off excess flour. Hear oil in a large skillet over medium high heat. Brown pork on all sides, until golden brown, about 15 minutes.

Transfer meat to roasting pan. Combine 1/2 cup of Alma’s mustard with the brown sugar, Worcestershire sauce and bourbon. Stir until smooth.

Smear the meat with about 1/2 to 2/3 of the mixture, or enough to coat all sides of the meat.

Cover the roasting pan with foil. Roast meat for 4 hours.
Remove foil and spoon the remaining mixture over the top of the roast.

Return to oven and roast uncovered for an additional 2 hours, or until the meat is completely falling off the bone.
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Have a look at what was cooking: Crock Pot Hirino Psito, Slow-Roasted Pork

while I was outside looking at my plants adorned in their sexiest, showiest, come hither-iest, please polinate me best--aka flowers. It just sounds better the first way, don't you think? Let me show you what I am talking about, but first, let me do homage to Cat Cora and A year of Crockpotting. They both did their showiest, come hither-iest, please make me recipe that I want to tell you about. It was so good all I can say is Wow! And of course, thank you! And Uh, Uh-- Let's Eat!

Crock Pot Hirino Psito, Slow Roasted Pork
Adapted from ayearofcrockpotting, Cat Cora, and ABC's website
3-4 pound boneless pork butt or shoulder (I used pork butt)
10 whole garlic cloves
3 bay leaves
1 teaspoon sage
1 teaspoon rosemary
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
1 tablespoon gluten free Worcestershire sauce
1 tablespoon brown sugar
1/4 cup dijon mustard
1/4 cup honey
1/2 cup dried cranberries
1 cup beer (I used Amber Bock)

The Directions.

Use a 6 quart slow cooker. Put the meat into your crockpot, and pour on dry spices, and brown sugar. Flip the meat over a few times in the stoneware so the spices are kind of stuck to all sides. Peel garlic cloves and add whole. Add Worcestershire sauce, mustard, honey, and cranberries. Top with bay leaves. Pour in the beer.

Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork. I cooked on low for 12 hours. Serve over rice or pasta, or on your favorite sandwich rolls.

Verdict: I will make again, but first, I will make the oven roasted CC (Cat Cora) version, compare and report to you. I have the shoulder rubbed already and in the fridge. I made the Alma's Fruited Mustard also and it is in the fridge. Roasting takes place tomorrow.

Now, let me show you what my plants have been up to! Pistils and Stamens, pretty sexy, no?















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Healthy, Tasty and Versatile Lentil Salad With Herbs and Fennel

I love the fact that you can take a base recipe and get creative with additions, you know, whatever you have at hand, whatever strikes your fancy. You can serve this as a main course, or, as we did, an accompaniment to Crunchy Baked Pork Chops. I love the crunch and flavor Fennel gives this recipe. I suppose you could sub celery, but Fennel gives you a lot of bang for your buck. Hope you like it as much as I do. Oh, I have also included Cooks Illustrated's recipe for Crunchy Baked Pork Chops, also very delicious!

Lentil Salad with Herbs and Fennel
From the Matthew Card collection

Ingredients
3 qt. water
8 garlic cloves, peeled
3 bay leaves
1/2 onion, peeled but intact
Kosher salt
2 cups lentils du Puy

2 Tbsp. white wine vinegar
3 Tbsp. lemon juice
Large pinch of sugar
8 Tbsp. extra-virgin olive oil
Salt and ground pepper
1 Tbsp. minced fresh thyme or savory
1/2 cup chopped fresh flat-leaf parsley
1 large fennel bulb, minced

Steps:
1. Combine the water, garlic, bay leaves, onion, and 1 tablespoon salt in a large pot and bring to a boil. Add the lentils, return to a simmer, and reduce the heat to medium, or just enough to maintain a slow but steady simmer. Cook until the lentils are tender, 25 to 35 minutes. Drain, discard the onion and bay leaves, transfer the garlic cloves to a small bowl, and spread the lentils onto a baking sheet to cool.
2. With a fork mash the garlic cloves to a paste. Add the vinegar, lemon juice, and sugar and whisk together; whisk in the olive oil until emulsified. Adjust seasoning with salt and pepper.
3. In a large mixing bowl, combine the cooled lentils, thyme, parsley, and fennel. Drizzle the vinaigrette over the lentils and fold the mixture with a large rubber spatula until well blended.

Suggested Additions: sliced radishes, chopped tomatoes, Feta cheese, walnuts, pickled onions. I loved the addition of tomatoes, Feta and walnuts. Taste and adjust the salt and acidity prior to serving.

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Country Chicken Casserole

When you are looking for a wholesome, healthy dish and you have a busy schedule, because you are the Kid taxi, the worker bee, the CEO, or because you want to kick back with with a good book----or a good man/woman, or for any other reason, this recipe will help you pull it off. You can assemble the meal, refrigerate for later use or bake it right away. Either way, you will have Cuisine Rapid


Country Chicken and Veggies Casserole (adapted from Linda Larsen)

Ingredients:
1 onion, chopped
1 tablespoon olive oil
2 tablespoons flour
1/2 cup whole milk
1 (16 ounce) jar four cheese alfredo sauce (I used Bertolli)
2-1/2 cups chopped cooked chicken
1 Cup each, broccoli florettes, cauliflower, carrots slices, or 1 (16 ounce) package frozen broccoli, carrots, and cauliflower
1-1/4 cups shredded sharp Cheddar cheese
1 cup flour
1/4 teaspoon baking powder
1/4 cup butter, softened
1/2 cup shredded sharp Cheddar cheese
1/4 cup grated Parmesan cheese
1 egg

Preparation:
In heavy saucepan, cook onion in olive oil over medium heat until tender. Add flour; cook and stir 3 minutes. Add milk;
cook and stir until thick.
Remove from heat and add Alfredo sauce, chicken, 1-1/4 cups Cheddar cheese, and the fresh or frozen vegetables; stir gently.
Place in 2 quart casserole. At this point, you could cover and refrigerate up to 8-24 hours or follow below instructions.
When ready to eat, preheat oven to 375 degrees F. Place casserole, covered, in oven and bake for 25-30 minutes until warm. Meanwhile, in small bowl combine flour, baking powder, 1/4 cup butter, 1/2 cup Cheddar cheese, Parmesan cheese, and egg and mix with a fork until crumbly.
Uncover casserole and crumble this topping evenly over the top. Bake for 20-30 minutes longer, until filling bubbles and the topping is golden brown and crisp.


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Ragoût of Pork and Mushrooms with White Wine

This is a classic pork stew that Beth Hensperger adapted for her cookbook of company worthy slow cooker meals. She gave credit to a 1984 Junior League book named Private Collection. I made a couple of changes, using a Boston Butt, fresh rosemary, and Vermouth. From the way it smells, I would say that it would most certainly be suitable for company. You be the judge.

Ragoût of Pork and Mushrooms with White Wine
(adapted from NOT Your Mother’s Slow Cooker recipes for Entertaining)
by Beth Hensperger,

1 large yellow onion, chopped
2 large carrots, sliced
2 cloves garlic, minced
2 pounds boneless pork shoulder, cut into 1 1/2 inch cubes
3 tablespoons olive oil
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
1 1/4 cups dry white wine Sauvignon Blanc recommended (can use Vermouth)
1/2 teaspoon crumbled dried rosemary (I used 3 sprigs fresh rosemary)
1/4 teaspoon crumbled dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
1 pound fresh white or brown mushrooms, sliced
1/4 cup chopped fresh Italian parsley
2 tablespoons freshly squeezed lemon juice

Coat the inside of the crock with nonstick cooking spray. Layer the onion, carrots, and garlic in the slow cooker.
Pat the meat cubes dry with paper towels and heat skillet over medium high heat with half of the oil. Brown half of the meat on all sides, taking about 4-5 minutes. Remove browned meat and add remaining oil and meat, allowing meat to brown on all sides. Place all of the browned meat in the cooker. Sprinkle the oil remaining in the skillet with the three tablespoons of flour and stir for 1 minute. Add the broth and 1 cup of wine, scraping up any browned bits from the bottom of the pan. Add the rosemary, thyme, salt and pepper; cook and stir with a whisk until thickened. Pour over meat and vegetables in the cooker. Cover and cook on low until the pork is fork tender, 7-9 hours.
In a large skillet over medium heat, melt the butter and gently cook the mushrooms, stirring until soft. Add to the slow cooker along with the remaining 1/4 cup wine, the parsley, and the lemon juice; cover and cook for 20-30 minutes. Serve hot with egg noodles. Serves 6 Read more!

Spice up your life--- Kiss your Donkey or make Texas Pot Pie

Kelly Mooches Ezekiel and it is hard to tell who likes it more. Back to the recipe...
Either way, you cannot go wrong. As I made this dish, I was thinking about making it with mashed potatoes spread over the meat mixture instead of the cornbread. I'll try that next. I love the homemade Taco seasoning. You end up with more than recipe calls for, so you have it for next time or another use.



Texas Pot Pie
1 lb ground beef, ground chicken or ground turkey
1 1/2 tsp. cumin
1 1/3 cups chopped green peppers
1 medium chopped onion
1 garlic clove, minced
1 cup mild chunky salsa
1 cup frozen corn kernels
(1 1/4 ounce) homemade Taco seasoning or one envelope taco seasoning mix
1/2 cup cheddar cheese

garnish: cilantro, sour cream, chopped green onion, pickled jalapenos

Brown the ground beef, bell pepper, onion,cumin, taco seasoning and garlic together. Drain any accumulated liquid. Add salsa and corn. Spoon into an 8x8 inch pan. Spoon cornbread onto casserole and bake at 375 for 40 minutes. Test for done-ness with a toothpick. Sprinkle with cheddar cheese, return to oven for 5-10 minutes, or until the cheese is melted. Serve with chopped Cilantro and sour cream.

Cornbread
1 cup flour
1 cup cornmeal
2 cups buttermilk
1 tsp baking soda
1 tsp salt
1 egg
1-2 Jalapeno peppers, seeded and chopped fine (optional)

Mix together until just blended.

Home made taco seasoning from Eating Etc.
2T chili powder
1/2tsp garlic powder
1/2tsp onion powder
1/2tsp crushed red pepper flakes
1/2tsp dried oregano
1tsp paprika
1T ground cumin
1tsp salt
2tsp ground black pepper
1) Mix all ingredients together and store in a spice jar or other airtight
container. Read more!

Restorative powers of juicy chicken

IT IS TIME!

Used as a mood elevator, used as a flu or cold fighter, used as a quick prep, low and slow nose teaser. If you are hanging around home for a couple of hours, this is the recipe for you. It comes to the table so juicy and moist and healthy. I feel better already! You gotta try this:


French Chicken in a Pot
America’s Test Kitchen-Best Recipes 2009

1 (4 1/2 pound ) roasting chicken, giblets discarded
2 tsp. kosher salt
1/4 pepper
1 tablespoon olive oil
1 small onion, chopped
6 cloves garlic
1 celery rib, chopped
1 bay leaf
1 medium fresh rosemary sprig
1/2- 1 tsp. fresh lemon juice

Preheat oven 250 degrees, with the rack to the lowest position
Pat chicken dry, season with salt and pepper. Heat the oil in a dutch oven until shimmering. Place chicken breast side down. Scatter onion, garlic, celery, bay leaf and rosemary around the chicken. Brown lightly, about 5 minutes, flip chicken onto its’ back and continue to brown about 5-6 minutes longer. Off heat, cover the pot with a large sheet of aluminum foil, then place a tight fitting lid over the foil. Transfer the pot to the lower rack in the oven and bake until instant read thermometer registers 160 degrees when inserted into the thickest part of the breast and 175 degrees inserted into the thickest part of the thigh. Cook time is between 80 and 110 minutes. After removing chicken from pot, tent it for 20 minutes with foil and let rest. Strain the accumulated juices, separating the fat. Place juices in a saucepan, heat over medium heat, add lemon juice to the sauce and serve with the carved chicken. Read more!

When will Spring arrive?

I am more than ready. We have had enough warm weather to trick the grass into turning green, and to tease the delicate buds into erupting on the trees and shrubs then wham! Freeze warnings last night meant hauling tender plants back into the shelter of the porch, and covering the landscape with frostblankets. I hope there has not been too much damage. At least we can be thankful for crisp blue skies. I like the climate now in the daytime and just think of the vitamin D you can get from 15 minutes of sunshine. While we are on the subject of vitamins, we may as well throw in some fiber (14g), some calcium (4%), some iron (15%) some protein (7grams), a few carbs (22 grams) all found in a quarter cup serving of dried Pinto Beans. That is a great way to gather so much goodness for so little money. If you have a pressure cooker, it is a quick way to gather that goodness. You can have those babies on the table in about thirty minutes. While they are hissing away on the stovetop, you can bake a corn pone in a cast iron skillet, or if you are up for something a little more spicy, opt for the Jalapeno Cheddar Cornbread below. Either way, you can't go wrong. Country goodness.

Speedy Pinto Beans Under Pressure

1 1/2 lbs. Dried Beans, rinsed and picked over for foreign matter or blemished beans
2 tsp. Kosher Salt
Water to cover two inches above the beans
ham hock, jowl bacon, or smoked neck bones

Assemble ingredients in the pressure cooker, lock lid, and on medium high heat, bring pressure to high. Adjust stovetop to a lower setting but still keeping a steady steam aka hissing noise. Cook under pressure for twenty-five minutes. Remove pan from heat and use the quick release method of running cold water over the locked lid, until you no longer hear steam and the safety valve has dropped. Unlock lid. Taste for doneness. Adjust seasoning. If not done, bring back up to pressure and cook an additional five minutes. Any dried beans may be prepared this way. You may have to adjust your cooking time slightly.

Cornbread, or Mexican Cornbread makes these beans even better. Serve as a side dish or main course.








Jalapeno Cheddar Cornbread
Recipe by Barefoot Contessa
3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the
pan
8 ounces aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish,
3 scallions
3 tablespoons seeded and minced fresh jalapeno peppers
Combine the flour, cornmeal, sugar, baking powder, and salt in a large
bowl. In a separate bowl, combine the milk, eggs, and butter. With a
wooden spoon, stir the wet ingredients into the dry until most of the
lumps are dissolved. Don't overmix! Mix in 2 cups of the grated
Cheddar, the scallions and jalapenos, and allow the mixture to sit at
room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-
inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with
the remaining grated Cheddar and extra chopped scallions. Bake for 30
to 35 minutes, or until a toothpick comes out clean. Cool and cut into
large squares. Serve warm or at room temperature. Read more!