Chili Topped Cornbread Muffins

Some of the greatest games in sports take place during the winter months. January has been a month of NFL divisional playoffs and Sunday we will tune in for the much anticipated Super Bowl featuring the Patriots and the Giants. The 2011-12 NCAA Men's Basketball season is well underway with games taking place across the nation and March Madness is right around the corner. Watching these games with friends and family is great but with great food it's even better. With this in mind, this week's recipe is dedicated to helping you with game day entertaining. Chili is great. Cornbread is great. Together they are even better. Top the combination with cheddar cheese and you have a simple yet tasty recipe for your next game viewing. Chili may be purchased in either Varsity Market or Common grounds. All other ingredients may be purchased in either Varsity Morgan or Varsity Towers. Based upon the calculated cost per serving of each ingredient, a batch of muffins will cost you $6.83 or $0.57 per muffin. This does not include the cost of cooking spray.

Chili Topped Cornbread Muffins
Yield: 12 muffins

Total Cost: $6.83 (does not include cost of cooking spray)

• cooking spray (optional)
• 1 pouch Tabatchnick's Vegetarian Chili
• 2 oz medium cheddar cheese stick (shredded)
• 1 egg
• 1 1/3 cup milk
• 1/4 cup vegetable oil
• 2 cups cornmeal

Preheat oven to 450 degrees and spray muffin pan with cooking spray or line with baking cups (thank you, Brian, for the pirate-themed baking cups). Shred 2 oz cheddar cheese and set aside. Prepare chili as directed on packaging and set aside.

In a medium bowl, beat the egg. Stir in milk, oil, and cornmeal until smooth. Pour into prepared muffin pan, filling each cup about 1/2-3/4 full. Spoon scant tablespoon of chili into the center of each muffin.

Bake for 10 minutes, remove from oven, and sprinkle with cheddar cheese. Return to oven and bake an additional 5 minutes or until golden brown. Serve warm to hungry fans!

Reviews
"I think these would make really good chili-bowl muffins."
"I like the beans."

BBQ Bacon Grilled Cheese

It takes only a quick reading of the definition of "pledge" on urbandictionary.com to conclude that joining a fraternity may involve, among other things, a number of late nights and a substantial intake of alcohol. Whether you are currently undergoing the pledging experience, seeking an alternative 2 AM snack, or needing a go-to hangover cure, grilled cheese is one of the simplest, yet one of the best, classic sandwiches. Even better, grilled cheese can be easily adapted to meet your personal taste preferences. This week's recipe, with pledges in mind, is a more masculine take on the basic grilled cheese. It blends the flavors of barbeque sauce and bacon with two varieties of cheese to create a tasty and filling sandwich. All ingredients may be purchased in either Varsity Morgan or Varsity Towers. Based upon the calculated cost per serving of each ingredient, a batch of sandwiches will cost you $16.29 or $2.33 per sandwich. This does not include the cost of cooking spray. 

BBQ Bacon Grilled Cheese

Yield: 7 sandwiches

Total Cost: $16.29 (does not include the cost of cooking spray)

• cooking spray
• 14 slices bacon
• 10 1/2 tablespoons barbeque sauce
• 14 slices whole wheat bread
• 14 KRAFT Singles American sliced cheese
• 3 1/2 Pepper Jack cheese sticks (2 oz), shredded

Preheat oven to 400 degrees. Fry bacon to desired doneness, drain on a paper towel, and allow to cool. Shred Pepper Jack cheese and set aside. 

Spray cookie sheet with cooking spray. Spread 1 tablespoon of barbeque sauce on one side of bread and place on cookie sheet. Repeat with 6 more slices of bread.

Arrange 2 slices of American cheese over each slice of bread. Fold 2 slices of bacon over the cheese and top with an additional 1/2 tablespoon of barbeque sauce and 2 tablespoons of Pepper Jack cheese. Repeat with the other 6 slices. 

Top with remaining bread slices and press down slightly. Bake for 6 minutes, flip once, and bake an additional 6 minutes, or until bread is golden brown and cheese is melted. Slice in half (diagonally) and serve warm.

Reviews
"It's delicious!"
"Krafty."

Blackberry Cobbler

In honor of the great Martin Luther King, Jr., this week's recipe incorporates the flavors of some soul food cuisine, which is very similar to the cuisine of the Southern United States. Fruit cobblers are a staple amongst these cuisines and thus I decided to make a blackberry fruit cobbler. Peaches would have been the obvious choice (and much cheaper!) for the fruit but their availability in the markets fluctuates with the seasons. Using blackberries as a replacement, I combined common baking ingredients to create a delicious and comforting dessert. All ingredients may be purchased in either Varsity Marketplace, Varsity Morgan, or Varsity Towers. Blackberries may also be purchased in Common Grounds. Based upon the calculated cost per serving of each ingredient, this blackberry cobbler will cost you $15.17 or $1.26 per serving. This does not include the cost of salt. I recommend topping it with vanilla ice cream for an extra-special treat!

Blackberry Cobbler

Yield:12

Total Cost: $15.17 (does not include the cost of salt)

• 2 1/2 cups blackberries
• 1 cup sugar
• 1 cup flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup butter, melted

In a medium bowl, combine blackberries and sugar. Let stand until fruit syrup forms (about 50 minutes). Preheat oven to 375 degrees.

In a large bowl, stir together flour, baking powder, salt, and milk. Stir in melted butter until blended.

Spread batter in 8-inch square pan. Spoon blackberry mixture over the batter.

Bake 45-55 minutes or until dough rises and is golden brown. Remove from oven and serve warm. 

 Reviews
"I had to stop myself from eating the whole thing! Delicious!"

"Commodore Cooking Special" featuring Matt McLellan

The third and final week of winter break is truly a break from Commodore Cooking. Instead of a recipe, Commodore Cooking sat down with Matt McLellan to discuss the blog, along with a few related topics. Matt is a fellow senior at Vanderbilt University and a frequent taste tester for many of the blog's recipes.

What do you think of the markets and the items that are available for purchase? The items are expensive. It’s understandable that most items are for quick buy-and-eat purposes although the site amazes me with the cooking possibilities. The items seem to present far more possibilities in the dessert realm than hardy meals.

Of the recipes that you have tasted, what has been your favorite thus far? Your least favorite?

I’ll have to go with numero uno, PBJ muffins for my favorite dish (delicious) and the chocolate mug cake for the least favorite (although it might make a good dish sponge).

Which ingredient from the markets do you think would be the hardest to incorporate in a recipe? Condoms. Just kidding. Clorox. Kidding again. My cooking expertise would tell me beef jerky might be a little tricky to incorporate into another entity.

What item, that is not currently offered, would you most like to see made available for purchase in the markets? Beef Tenderloin.

What ingredient would you like to see utilized in a recipe? Batteries. Kidding. Some pasta from Nectar. 

Do you have an idea for a future recipe? Some type of breakfast quiche with bacon in it.

Do you have any additional comments, feedback, or suggestions for Commodore Cooking? Huge fan. Love the idea and the execution. Keep em rollin'. I LOVE THE BEANS.