So, as promised two weeks ago, I am going to share several of the recipes Potluck Movie Night guests shared with us.
The first is from Jamie Morin who made a delicious chicken dish. Here is what she has to say about it.
"The dish I brought was my take on Turkey Posole Casserole with Cornmeal Biscuit Topping from my recipes.com. I made a number of changes. I doubled the recipe and used the meat from two rotisserie chickens instead of turkey. I couldn’t find hominy so I substituted canned corn. I added a little smoked paprika. I also used a box of Krusteaz corn bread mix to which I added the cheese and green onions for the topping.
- 1 cup unsalted chicken stock
- 1 pound tomatillos, husks removed and quartered
- 1 tablespoon canola oil
- 2 cups chopped onion
- 6 garlic cloves, minced
- 1 large poblano pepper, seeded and chopped
- 1 teaspoon ground cumin
- 3/4 teaspoon kosher salt
- 2 (15-ounce) cans white hominy, rinsed and drained
- 2 tablespoons finely ground yellow cornmeal
- 3 cups shredded cooked skinless, boneless dark- and light-meat turkey
- 1/2 cup chopped fresh cilantro
- Cooking spray
- 5.63 ounces unbleached all-purpose flour (about 1 1/4 cups)
- 2/3 cup finely ground yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/4 cup chilled butter, cut into small pieces
- 1/4 cup finely chopped green onions
- 3 ounces pepper-Jack cheese, shredded (about 3/4 cup)
- 1 1/4 cups fat-free buttermilk
1. Preheat the oven to 400°.
2. To prepare filling, place chicken stock and tomatillos in a blender; process until smooth. Set aside.
3. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, garlic, and poblano; sauté 5 minutes or until tender. Stir in cumin; sauté 30 seconds, stirring constantly. Add stock mixture, 3/4 teaspoon salt, and hominy; bring to a simmer. Stir in 2 tablespoons cornmeal; simmer 1 minute or until thickened. Stir in turkey and cilantro. Pour into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
4. To prepare topping, weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (through 1/4 teaspoon salt) in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in chopped green onions and pepper-Jack cheese. Add buttermilk; stir just until combined. Drop batter by 2 tablespoonfuls evenly over filling. Bake at 400° for 28 minutes or until topping is lightly browned."
The second recipe is from Jane Sloven who does not eat gluten. She contributed a yummy crust-less spinach pie.
"My Spinach Pie began as spinach feta pie. I alternate incorporating feta and plain goat, depending upon my mood. Of course this derives from Spanikopita, a dish I loved and indulged in whenever the opportunity arose. Alas, going gluten free over two decades ago made such an indulgence impossible. Wonderful friends transform life, however, and my lovely Greek friend, Faye, prepared her spanikopita for me without the crispy layers of filo. Over time, I've added the shredded potato and have alternated the feta with simple goat cheese for a less salty version. No matter how I play with these ingredients, the dish is always satisfying.
Spinach goat cheese pie from Jane Sloven:
2 packages frozen spinach
one onion chopped and sauteed in olive oil
one potato shredded and sauteed in same olive oil
10 oz of goat cheese (Can use Feta, but then only add 4-6 oz)
Steam spinach and press out water
toss in large bowl with sauteed onions, sauteed shredded potato, goat cheese and two beaten eggs
Add freshly squeezed lemon juice and whatever spices you like or none at all
Bake in pie plate for 25 or 30 minutes at 350.
The last recipe I am sharing today is a delicious dessert contributed by Lynn Simon. Everyone left wanting this recipe.
Tropic Aroma Cake
½ C unsalted butter, softened
1 ¼ C sugar
2 eggs, well beaten
2 1/3 C flour
4 t baking powder
1 ½ t cinnamon
1 ½ t allspice (original recipe calls for nutmeg; I detest nutmeg)
¼ t salt
1 C milk
3 8-inch round cake pans, buttered and floured
Cream together the butter and sugar. Add the eggs, and beat until fluffy.
In another bowl, sift the flour, baking powder, cinnamon, allspice, and salt. Add to butter mixture alternately with the milk, beating well after each addition.
Transfer 1/3 of the batter to another bowl, and beat in 1 T unsweetened cocoa powder dissolved in 1 T cold water. Transfer to one of the pans.
Divide the remaining batter between the remaining pans. Bake the layers in the middle of a 375° oven for 20 minutes or until a tester comes out clean.
Transfer to racks, and let cool completely.
3 C confectioners sugar, sifted
1 stick unsalted butter, softened
¼ C plus 1 T unsweetened cocoa powder
¼ C plus 1 T strong coffee
1 t vanilla
Beat everything together until fluffy.