Monday, March 21, 2011

Cake Cornbread

I love this cornbread recipe. It's great with a hearty soup, or a nice salad. It's so moist, it tastes like cake. If you have a grinder that will grind popcorn, I hightly reccomend it, it is great! I've also done this recipe with 1/2 cup white flour and 1/2 cup whole wheat with great results.

Corn Bread

1/2 Cup butter
2/3 Cup sugar
2 eggs (room temperature)
1 Cup sour milk **see note**
1/2 tsp. baking soda
1 Cup cornmeal
1 Cup all purpouse flour
1/2 tsp. salt
1 tsp. honey

*For sour milk-- In glass measuring cup, pour in 1 TBS. white vinegear, add milk until it reaches one cup. Let sit for 5 minutes.

Preheat oven to 375. Melt the butter. Once melted, remove from heat and quickly whisk in the eggs, sugar, honey, milk and baking soda until there are no lumps. Mix in the cornmeal, flour and salt until most lumps are gone. Pour into a greased 8 inch square pan, bake for 30-40 minutes until golden brown and toothpick comes out clean. Do not over-cook. I usually double the recipe and bake in a 9x13 pan.

Chicken Vegetable Teriyaki

This recipe is one of my new favorites. So easy, and healthy, my kids will even eat it. Add any vegetables you have handy. I serve this over rice. One of my favorite food blogs recently had a recipe for teriyaki sauce, next time I'll try it. Bottled is great though!!!

2 cloves garlic, minced
1 lb. chicken, cut into strips
4 green onions, chopped
1 carrot, peeled and sliced on a thin diagonal
1/2 yellow pepper cut into strips
1 cup sugar snap peas, end snapped off
1 cup broccoli pieces
1/2 cup chicken broth
3-4 TBS. teriyaki sauce
1 TBS. cornstarch
1/2 cup of water

Mix cornstarch in water, set aside. Over medium heat, in pan sprayed with non-stick spray, cook garlic for 1 minute. Add chicken, cook until light brown. Add vegetables, cook until fork tender. Add broth and teriyaki sauce. Simmer until chicken is cooked through. Turn heat up to medium again, add cornstarch mixture and stir very well. Reduce heat and continue to simmer until sauce has thickened. Serve over rice.

Bobby and I

Alright, I have said that I'm not going to post pictures on this blog. I'll admit to you, my blog stalking friends, the real reason behind this. I am HORRIBLE at taking pictures. H-O-R-R-I-B-L-E. Even with a pretty nice camera, I am the one cutting heads off people, or making peoples' coloring look like they've been dead for a week.
With food, using all the senses is essential. Let me share a recent experience. Last Monday I come home and Bobby Flay is cooking in my kitchen, wearing my favorite apron. After I regained consciousness and fixed my lipstick, I smell something amazing....chocolate chip cookies, french bread, fillet broiling in butter..... I sit down, Bobby Flay winks at me and starts to the table carrying a platter. I can't quite see what is on it, but hey, it's Bobby Flay right? He sets it down in front of me, I open my eyes, my mouth starts to water, something that resembles...... a raccoon ran over by a truck. Hm.. yeah, Ok, not what I expected. It smelled so good...... it's Bobby Flay...... what the ##$%#!
This experience was so traumatizing for Bobby and I, we got in a huge fight. But the moral of the story is, food has to smell good, look good, have a good texture, be the right temperature etc.....I am so worried I'll take pictures of my recipes and they will look like, well, dead raccoon.
Anyways, I'm going to start practicing my photography skills, and hopefully soon, be including pics with my recipes. I'll also share my killer recipe for raccoon. :-)