My Grandma’s Cornbread Recipe

Kim's Kuntry Cooking

This was my Grandma’s recipe. She loved buttermilk and always had it on hand. You can make your own buttermilk or you can use powdered buttermilk – see my notes below.

Baking cornbread in a cast iron skillet gives it such a wonderful buttery, crisp crust and not to mentions it’s fabulously delicious!

As you can see I needed to double this recipe so I used a 9×13 baking dish.

I made this yesterday to go along with my Ham and Pinto Beans and Ham, Green Beans and Potatoes…..SO DELICIOUS ♥ 

My Grandma’s Cornbread Recipe

This was my Grandma’s recipe. She loved buttermilk and always had it on hand. You can make your own buttermilk or you can use powdered buttermilk – see my notes below.

Baking cornbread in a cast iron skillet gives it such a wonderful buttery, crisp crust and not to mentions it’s fabulously delicious!

1 cup…

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Coriander Pork Loin

Wishing Wells Life

20190815_182126Recipe found at Natashaskitchen.com

I’ve been sitting here listening to the kids play. Honestly…I AM SO READY FOR SCHOOL to start back. They do nothing productive all day. Trying to get them to do things besides video games, involves me threatening them within an inch of a grounding. They at least listen pretty decently, even if I have to threaten a punishment. It could totally be worse. It’s been hard adjusting to a new routine and now that school is going to be starting back next week, we all have to adjust to a new routine. C tends to stay up really late, so I’m a little worried about how he will grumpily adjust. HAHA.

We didn’t get our vacation this year, because we ended up with foster children. It was not possible for us to take the vacation we planned. It really bummed me out, but I figure maybe it…

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Butter Bean Bake

Simply Cornish

Butter Bean Bake 001BUTTER BEAN BAKE

1 lb. or 3 cups of canned butter beans
1 1/2  lbs. of ground beef
2 c. celery, chopped
2 c. onion, chopped
2 cans of tomto soup (I use Trader Joe’s gluten free tomato soup)

Saute celery, onion, ground beef and green pepper.  Drain beans and add mixture and one can of soup to ground beef mixture.  Salt and pepper as desired.  Put one can of soup on top of casserole before baking.  Bake at 350 degrees for 40 minutes or until bubbly.

My mother always made this dish for me when I visited her.  She knew it was one of my favorite recipes of hers.

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Oven-Roasted Tomatoes

Zest4Food

By Angelika Hanna

It is September 2nd. Late summer and the main harvest season in Ontario. This is the season when the farmers’ markets burst with locally grown vegetables. The grocery stores are filled with bushels of Roma tomatoes for a fair price. Of course, one has to take advantage of this season.

This recipe involves a slow-roasting process. But it is worth the lengthy cooking time. The result is amazing.

It is a delicious side dish with salmon or chicken, or as a main dish with fresh Italian bread.

Prep Time:10 min

Cook Time:1 hr 20 min

Total Time: 1 hr 30 min

Cuisine: Italian

Author: Angelika Hanna /Zest4Food

Ingredients:

  • Roma tomatoes
  • Extra virgin cold-pressed olive oil
  • Garlic, minced (optional)
  • 1 white onion, coarsely diced
  • Italian seasoning
  • Rosemary, thyme, and oregano (either fresh or dried; both work. If you use dried herbs, add less…

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Classic French Apple Cake — Pardon Your French

My Meals are on Wheels

A tender, buttery, rum-flavored crumb nestled with big chunks of apples makes the Classic French Apple Cake a delicious staple. It bears a signature crackly top that makes it even more unique, all while letting the apples shine beautifully. It is a simple, honest and timeless recipe that I think all French lovers should have […]

via Classic French Apple Cake — Pardon Your French

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French Onion Chicken

What's for Dinner Moms?

My family loves French Onion Soup. Even my onion hating daughter likes French Onion Soup. She says it is because the onions don’t taste like onions. I think the addition of balsamic vinegar helps in this dish. It is takes over an hour to make but most of the time is waiting for the onions to cook down. After that the dish cooks in about 30 minutes.

Verdict:

Our house smelled amazing as this was cooking. I had to keep everyone back from eating all the French Onion gravy before I got the dish in the oven to finish.

I used chicken thighs to make this dish, because that is what I had on hand,  which tasted delicious but I think next time I would use chicken breasts pounded down a bit and substituted for the chicken thighs.

This can be served over French baguette slices (which sops up the…

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Cheesy Burgers with Balsamic Onions

What's for Dinner Moms?

Still grilling. Hopefully, we will be doing this well into October. It gets harder after that with rain and snow. So each time we grill I am looking for ways to make things new and different. I ran across this cheese sauce and grilled onions in a magazine. It looked delicious but you know I have to change things up a bit for my family. Remember to change my suggestions for what your family may like. Don’t like onions? Leave them off.  Prefer another kind of cheese? Give it a try and let me know how it worked for you!

Verdict:

This was another one of those days when the neighbors stopped by as we were cooking. The onions with balsamic vinegar smelled amazing! It filled my house and the yard with delicious smells.  Everyone loved the onions and we easily ate them all. We will be doubling the onions…

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Blue Cheese Soufflé

The New Vintage Kitchen

On a recent trip to the farmers market, I came upon the most lovely wheel of blue cheese. It was so pretty I got distracted photographing it and missed my chance at a basket of chanterelle mushrooms!

When you combine cheese, eggs, and a lot of air, the result is far greater than the sum of its luscious parts.

Our family loves a light and flavorful cheese soufflé. Our standard is always studded with a robust Vermont Cheddar, roughly following the soufflé au fromage in Mastering the Art of French Cooking by Julia Child. It’s a basic soufflé: make a thick roux, add hot milk to make a white sauce, beat it up, add the seasonings, stir in egg yolks, beat the whites, fold them in, and fold in the cheese. Bake, and don’t peek. It’s a perfectly delicious recipe.

Just a few changes

However, I never leave anything alone…

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One Pot Chicken & Chorizo Paella

THE WEE CALEDONIAN COOK

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I love one pot meals, easy and hardly no washing up, if your sink looks like this after making a meal, then you need this in your life.                                                                                download (7)

Sometimes I just want something quick and this little Steampot s-l1000that came with my  Hotpoint  Combi oven is great for this, you just put everything in and cook.

Serves 2

150g Long grain and wild rice (you can just use long grain)

2 Chicken Breasts – cubed

300ml Chicken Stock

2 tbsp Smoked paprika

1 tbsp dried chillies

1 tin of garden peas (drained)

1 red pepper – chopped

1 white onion – sliced

Chopped Chorizo (my favourite is Picante)

Pinch of…

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Hunters Chicken with Saffron Bean Rice — COOKING WITH LUCE

My Meals are on Wheels

This is a classic dish in the U.K, good British pub food, I was keen to give it a go. Easy One pot cooking and can be slow cooked too. Traditionally its served with roast potatoes, however, having loads of rice to use up in my cupboard this was my preferred choice. Serves 4 […]

via Hunters Chicken with Saffron Bean Rice — COOKING WITH LUCE

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Muffuletta Salad

New Orleans is such a great example of the “melting pot” that America became hundreds of years ago. That melting pot can really be found in the cuisine that has stood the test of time from the city.

You’ve got cajun food, that’s an Americanized version of French cooking. Creole cooking that comes from a blend of Caribbean and European cooking. Then there are little pockets of other cuisines found throughout the city, namely; the muffuletta.

It’s a Louisiana-version of a gigantic Italian sandwich. It’s got the Italian meats (salami, mortadella, ham) sandwiched in between pillows of olive salad, cheese, and thick round bread. It’s one of my favorite meals to eat in the city, and if you’re ever in town you’ve got to get one from Napoleon House. That’s the best muffuletta in the city, in my opinion. Don’t forget to wash it down with a cold Pimm’s cup…

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