Grilled Cornbread And Mozzarella Melts Recipes

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Liberally spray an 8-by-8-inch glass baking dish with vegetable oil cooking spray. Set aside.
• In a medium bowl, mix together the cornbread mix, buttermilk, melted butter, eggs, olives, scallions, and cheese until the mixture forms a thick, lumpy batter. Using a spatula spread the batter into the prepared baking dish. Bake until golden brown, 25 to 30 minutes. Allow the cornbread to cool in the pan for 15 minutes. Cut into 1 1/2-inch squares and serve.
• Cook's Note: To remove the cooked cornbread easily from the baking dish, first line the bottom and sides with 2 pieces of parchment paper, each 7 inches wide and 15 inches long, allowing the excess parchment paper to overhang the sides. When cooked and cooled, use the excess parchment paper as handles to remove the cornbread from the pan. Peel away the parchment paper and cut into squares.

Steps:

• Preheat oven to 400°F.
• Line a 9- by 12-inch pan with parchment paper, butter the paper, and set aside.
• Melt the butter in a large skillet over medium heat, add the onions and pepper, and cook until softened.
• Place the buttermilk, egg, sour cream, and pepper in a large bowl and whisk.
• Add the corn-bread mix and stir until combined.
• Stir in the onion mixture.
• Pour the batter into prepared pan and spread evenly.
• Bake for 12 minutes and transfer to a wire rack to cool.
• Lift the parchment to release the corn bread from the pan and use a cookie cutter to cut 20 rounds from the bread.
• Spread 1/2 teaspoon of chutney on 10 rounds.
• Evenly divide the cheese among the 10 rounds and top each with a remaining corn-bread round. Heat a large skillet over medium-low heat and lightly brush each sandwich with olive oil.
• Place the sandwiches in the skillet, 5 at a time, and grill until the cheese melts and the bread is golden.
• Serve immediately.

Steps:

• Corn Bread: Preheat oven to 425°F.
• Grease a 8x8x2 inch baking dish.
• Combine all ingredients, except butter, and mix well.
• Pour into prepared dish and bake 25-30 minutes.
• Sausage Gravy: Cook sausage in a large skillet over medium heat, stirring and breaking up sausage until no longer pink.
• Reduce heat to low, add flour and stir 1 minute.
• add milk, water, garlic salt and pepper.
• Increase heat to medium high and stir until mixture come to a boil.
• Reduce heat and cook 2-3 minutes.
• To assemble: Slice cornbread into squares.
• Melt butter in a frying pan or griddle and lightly brown squares on both sides.
• Remove to serving plates and top with Sausage Gravy.

Steps:

• Preheat the grill by turning it to high.
• Sandwich the chicken breasts between two plastic food bags and beat them firmly with a rolling pin or base of a saucepan to flaten them by a third.
• heat the oil in a non stick frying pan, add the chicken and cook for 2 minutes on each side until golden.
• Grate the cheese and quarter the tomatoes and mix the two together.
• Take the chicken out of the pan and wipe out the oil so that it doesn't spit under the grill later.
• Return the chicken to the pan, spread each with a tsp of pesto, then pile the cheese and tomatoes on top.
• Put under the hot grill for a minute or so until the cheese has melted and is bubbly.