March 6, 2012

National Frozen Food Day

"Good food is wise medicine." - Alison Levitt

It's National Frozen Food Day!

Using one of my favorite frozen foods, I've both veganized and perfected a recipe originally made by Paula Dean entitled "BBQ Chicken in Cornbread Cups".

'Cept mine was made compassionately.

It's a far more sustainable dish.

And it's way, way more healthy.

All without losing any of the flavor she claims can't be had without a bathtub of fat ("Y'all critics always sayin', 'Oh that Paula uses too much butter. It's bad for your body.' Well honey, I say that if something is making you say 'yum' and it makes your tummy happy, then it ain't bad for you. Butter is just a little stick of smiles and happiness." BLECH.)

Well, Ms. Dean, I made your dish.

And I made it better!

Better Than Dean's BBQ Chick'n Cornbread Casserole
- 1 bag of Gardein's Seven Grain Crispy Tenders
(my frozen food of choice for today's holiday!)
- 1 bag of vegan pepperjack cheeze
- 1 box of cornbread mix
- Blueberry BBQ Sauce

Directions: Make your cornbread according to the package, substituing the milk and eggs for vegan options (remember: 1 egg = 2 Tbsp. water + 1 Tbsp. oil + 2 tsp. baking powder). Bake the Gardein's Seven Grain Crispy Tenders about half way and cook the corn bread just until the top has firmed up slightly. Now, pierce the cornbread multiple times to create holes; place the Seven Grain Crispy Tenders on top of the punctured cornbread. Pour BBQ sauce over it (as much or as little as you want, though I suggest being heavy-handed - you definitely want to get some in those cornbread holes you made!). Now, cover with a bag of vegan cheeze. Bake until the cheeze had browned a bit. Be careful not to eat the whole casserole in one sitting.


The best part about this dish: you can change up the entire flavor of it depending on what kind of BBQ sauce or cheeze you use!

Happy National Frozen Foods Day!