A foodie's quest to turn up the heat through strength and conditioning with whole food and a hungry mind.

Thursday, July 12, 2012

Drew's Salsa Baked Cornbread and Goat “Cheez-its”


Remember my WIAW and Drew’s Salsa Review post the other day? I make sure to live up to my promises and bring to you two tasty recipes packed with whole grain, protein, Drew’s Organic Salsa, and tangy goat cheese.



Do any of these ingredients appeal to you? They should! Okay, my opinion is a little biased, but still. Drew’s makes six different kinds of organic salsa, so there’s at least one that everyone will love. The varieties they offer are Organic Black Bean, Cilantro & Corn Medium Salsa, Organic Thick & Chunky Mild Salsa, Organic Thick & Chunky Medium Salsa, Organic Thick & Chunky Hot Salsa, Organic Double Fire Roasted Medium Salsa, and Organic Chipotle Lime Medium Salsa.


Which one sounds best to you? Having tried them all, there’s not one bad salsa at all, but the Double Fire Roasted salsa sounds and is amazing! I used goat cheese along with the salsa just because we had to finish it off, but cheddar would be great too. Since I’m not the biggest fan of most block cheeses, I would use low fat cottage cheese for a slightly leaner and higher protein product next time.


That being said, goat cheese adds an extra depth of tangy flavor when mixed with the liquid spice from Drew’s. It’s been pretty busy at work (I got promoted…yay!) and home, so I’ll cut today’s post short. Please try one or both of these healthy recipes A.S.A.P. and report back to me with your results.

Criticism, the constructive kind, not just rudeness, is always welcome and helps adjust recipes as needed.


Enjoy, the weekend is fast approaching!



Drew's Salsa Baked Cornbread
by RC Liley
Ingredients
  • 1 Cup Whole Grain Spelt Flour
  • 1/2 Cup Rolled Oats
  • 1/2 Cup Unflavored Protein Powder
  • 1 1/2 Cups Arrowhead Mills Corn Puffs (or use 3/4 whole grain corn meal)
  • 1/2 Cup Milk of choice
  • 1/2 Cup Drew's Organic Salsa
  • 4 oz Goat Cheese
  • 1/4 Cup Chicken Broth
  • 2 Egg whites or 2 Flax/Chia Eggs
  • 1 T each of Cumin and Garlic Powder
  • 1/4 t Cayenne
  • 1 T Baking Powder
Instructions
Preheat oven to 375 degrees farenheit
Add all ingredients to the bowl of your food processor and blend to combine well.
Pour batter into glass baking dish sprayed with non-stick spray
Bake for 45 - 50 min (test for doneness by inserting a fork or knife in the middle; should come out clean)
Powered by Recipage




Salsa Baked Goat "Cheez-its"
by RC Liley
Prep Time: 15
Cook Time: 20 - 25
Ingredients
  • 1 cup whole grain spelt flour
  • 3/4 cup unflavored protein powder
  • 1/2 cup oat bran
  • 4 tablespoons low-fat cottage cheese
  • 4 ounces creamy goat cheese (chevre); you could use all cottage cheese for a lower fat and easier option
  • 1/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper (optional, but highly recommended)
  • 1/2 tablespoon cumin
  • 1/2 cup Drew’s Salsa; any flavor will work
Instructions
Combine flour, oat bran, cheeses, salt, and cayenne in the work bowl of your food processor.
Pulse until crumbly and then add in salsa a little at a time, until dough comes together. (You may need to add more)
Wrap dough in plastic wrap and quick chill in freezer for 5 – 10 minutes or in fridge overnight.
Preheat oven to 350ยบ. Line 2 baking sheets with parchment paper or nonstick silicone mats. Set aside.
Place dough between floured parchment paper or a silicone mat; it can be sticky. With a floured rolling pin, roll to 1/8-inch thickness.
Using a pizza cutter, cut into 2-inch squares or whatever size you like. Poke holes with a fork or toothpick in each one to help keep them from being to “puffy”. Slide parchment paper or mats onto baking sheets.
Bake for 20 to 25 minutes, until crackers turn a light brown and are crisp. Remove one to let cool and check to see if it’s crispy. If they are not crisp, bake a few minutes longer.
Remove from oven and let cool completely. Store in an airtight container for up to 5 days (they won’t last that long!).
Powered by Recipage

No comments:

Post a Comment