Rural Missouri - June 2017 - 31
Cordon Bleu Skillet
photo by Robin Conover
Cornbread-Topped Cordon Bleu Skillet Strawberry Cobbler
1 large egg
1/2 cup milk
1/4 cup sour cream
3/4 cup Parmesan Cheese, grated and divided
6-ounce package buttermilk cornbread and mufﬁn mix
1 cup cooked chicken breast, shredded and diced
1 cup bottled Alfredo sauce
4-ounce can mushroom stems and pieces, drained
1 cup spinach leaves
2 ounces thinly sliced deli-style cooked ham, roughly chopped
4 ounces Swiss cheese, shredded
1/2 cup panko breadcrumbs
1 teaspoon dried parsley
Heat oven to 375 degrees. In a medium-sized bowl, whisk together the egg,
milk, sour cream and 1/4 cup of Parmesan cheese. Blend in the cornbread
mix. Set aside.
In a 10-inch cast-iron skillet, combine the chicken, Alfredo sauce and mushrooms. Lay the spinach leaves over the chicken mixture. Scatter the ham over
the spinach. Sprinkle the Swiss cheese on top of the ham. Spoon the cornbread
mixture evenly over the top.
In a small bowl, combine the Panko Bread Crumbs, remaining Parmesan
cheese and parsley. Sprinkle over the cornbread.
Bake for 25 to 30 minutes or until topping is golden brown and a toothpick
inserted in the center of the cornbread comes out clean. Cut into wedges.
Baked Shrimp Dip
2 tablespoons butter
2 shallots, chopped
1 red chili, seeded and minced
1 pound shrimp, peeled, deveined and chopped
2/3 cup sour cream
8 ounces cream cheese
1 cup cheddar cheese, grated
2 teaspoons Old Bay or Cajun seasoning
Juice of half a lemon
Pinch of salt and pepper
Chives for garnish
Heat oven to 375 degrees. In a cast-iron skillet, melt butter over medium heat.
Add shallot and chili and cook for a minute or two until they start to soften.
Add shrimp and cook until shrimp are just cooked through, 2-3 minutes.
Remove skillet from heat and stir in sour cream, cream cheese, lemon, most
of the cheddar cheese and seasoning until combined. Top with remaining cheddar and a pinch of salt and pepper.
Bake for about 30 minutes until the dip is bubbling hot in the center and
getting browned and crispy around the edges. Remove and let cool for 1 minute.
Top dip with chopped chives and serve warm with pita chips.
Baked Shrimp Dip
1/2 cup unsalted butter
1 cup milk
1-1/4 cups sugar, divided
1 cup self-rising ﬂour
1/2 teaspoon ground cinnamon
3 cups fresh or frozen strawberries (if frozen, do not thaw completely)
Place the butter in a 5-quart Dutch oven and place in a cold oven. Set the oven
to 375 degrees, allowing the butter to melt.
Meanwhile, in a mixing bowl, use a fork to combine milk, 1 cup sugar, ﬂour
and cinnamon, just enough to thoroughly wet all the ingredients. Do not try to
get rid of lumps in the batter. When the butter has completely melted, pour the
batter directly on top. Immediately place all the fruit evenly on top of the batter
and sprinkle the remaining sugar over the top. Bake uncovered for 45 minutes
or until crust has risen to the top and is golden brown. Serve warm or at room
Slow-Cooked Short Ribs
4 pounds bone-in beef short ribs (can substitute 3 pounds boneless)
Flour (for dusting)
2 tablespoons canola oil
6 carrots, cut in 2-inch chunks
2 white onions, sliced
3 garlic cloves, smashed and peeled
2 cups beef broth
1/2 cup teriyaki sauce
Balsamic vinegar (to taste)
Green onions for garnish
1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons cinnamon
Combine spices and massage into the ribs. Place in a plastic container and
refrigerate for 1 hour to overnight.
Heat the oven to 300 degrees. In a 6-quart Dutch oven, heat canola oil over
medium-high heat until the oil begins to simmer, about 3-4 minutes.
Lightly dust the ribs with ﬂour, shaking off any excess. Using tongs, sear
the ribs on all sides until browned, adding more oil if needed. Do in batches to
avoid crowding the pan. Set ribs aside.
Reduce heat to medium, add carrots and onions and stir for 5 to 7 minutes.
Scrape up any brown bits on the bottom of the pot. Add the garlic and place
the ribs (and any juices) on top of the vegetables. Add the broth and teriyaki
until the ribs are half submerged in liquid. Cover and place in the oven for 2 to
3 hours, until fork tender.
Serve over rice, drizzle with balsamic vinegar and top with green onions.
JUNE 2017 | RURALMISSOURI.COOP