Our Favorite Cornbread

Mom gave me this recipe last year and we all love it! I have to search for it in my email every time I want to make it, so I figured I would type it up and put it on the blog so its easier to find next time! And what else do I have to do during a pandemic?!?

My kids LOVE this recipe and could easily eat an entire 9x13 pan in one sitting if I let them. We had it tonight with chili, but its a great side to lots of dishes.

Our Favorite Cornbread

1 Cup Cornmeal
3 Cups Flour, all purpose
1 Cup Sugar
2 TBSP Baking Powder
1 Tsp. Salt
2/3 Cup Vegetable Oil
1/3 Cup Butter, melted & slightly cooled
2 TBSP Honey
4 Eggs, lightly beaten
2 1/2 Cups Whole Milk


Preheat oven to 350 degrees and grease a 9x13 inch baking dish.

Mix the cornmeal, flour, sugar, baking powder, and salt in a large bowl,

Pour the vegetable oil, butter, honey, beaten eggs, and milk into the dry mixture and stir to combine, until just moistened.

Pour the batter into the prepared dish and bake for about 35-45 minutes. I start checking it around the 35 minute mark. You want it to be golden and have little cracks form on the top.

Remove from oven, serve warm! Delicious with honey and butter.

7-Up Biscuits

These biscuits are quiet possibly the easiest bread side dish I have ever made. In fact, they are so easy, I feel like they are cheating. 4 ingredients. Thats it! And to make them even easier... I don't cut them out! I just put the dough in the prepared pan and let them do their thing.

We think they are best fresh out of the oven... smothered in real butter and honey!

7-Up Biscuits

2 Cups Bisquick Mix
1/2 Cup 7-Up {or Sprite}
1/2 Cup Sour Cream
4 TBSP Butter, melted

Preheat oven to 450 degrees. Melt butter and pour into a 9 inch baking dish {or put the butter in the dish, and stick it in the oven for a few minutes. Just don't let it burn!}

Put Bisquick and sour cream in a bowl. Gently cut the sour cream into the powdered mix. Slowly add 7-up and mix until just moist. You can either spread the entire amount of batter into butter filled pan at this point, or roll it out on a lightly floured surface and cut into biscuits. I've only ever gone the easy route!

Bake for 12-15 minutes, or until tops are golden brown. Cut into squares and serve warm.

Summer Squash and Zucchini Bake

I love summer veggies and was craving zucchini and squash. I put together this dish the other night and loved it. We had mashed potatoes with our meal and the glaze on this bake made for a delicious 'gravy.'

Ingredients:

1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1/2 teaspoon black pepper, freshly cracked if possible
3/4 teaspoon salt
1 teaspoon dried herbs or fresh herbs to taste, I suggest a garlic herb mixture but you could also go a dill or parsley route
1 zucchini
1 yellow squash
1 onion, any color

Directions:

Preheat your oven's broiler and set oven rack to 6 inches below broiler. Whisk together olive oil, vinegar and seasonings in bowl, set aside to blend. Slice the zucchini and squash as thin as you can (1/16-1/8"). Slice onion into thicker, arched slices, lengthwise.

Add vegetables to oil and vinegar mixture tossing until evenly coated on all sides. You may need to do this in batches.

Spoon into baking dish. Cover with aluminum foil. Broil for 10 minutes. Remove foil and broil until tender and browned on top, about 10 additional minutes. You can top with Parmesan cheese if you'd like, but the flavors don't need additional help.

Simple Brown Rice

This is a recipe I got years ago from Andrea. I've made it so many times, that the little paper she wrote it on is now covered in splatters of beef broth and butter! I figured I should probably put it on here though, before my recipe becomes completely illegible.  Its so easy and tasty... a perfect compliment to so many meals!

Simple Brown Rice

2 Cans French Onion Soup
2 Cans Beef Consume or Beef Broth
4 TBSP. Buter, melted
Salt and Pepper, to taste
4 Cups Minute Rice, uncooked

Preheat oven to 350 degrees. Spray a 9x13 inch pan with cooking spray. Combine all ingredients and pour into prepared pan. Bake for 45-55 minutes. Voila! Easy side dish!

And because its such a simple recipe... No picture! Sorry! :)

Zucchini Corn Cakes

With summer just starting, many of you will have a plethora of zucchini in that home garden you planted. When you get tired of eating it steamed and in bread form, this is a great alternative! We've been making this recipe for a few years now, thanks to my wonderful friend Meredith.  Thought you could use it when you are scratching your head over what to do with all that darn zucchini! Great as a side dish or as a meal by themselves. We love these!

Zucchini Corn Cakes

2 TBSp finely chopped fresh mint
4 seeded, diced tomatoes (I use Romas because they are so firm)
4 ears of corn, roasted and corn scrapped off (or two cans of corn drained)
4 small zucchini, grated
1/2 cup finely diced white onion
2 eggs, separated
1/2 tsp. salt
1 tsp. baking powder
2/3 c. flour
1/2 c. vegetable oil
Sour Cream

Combine mint and tomato in a small bowl.  Set aside.  Combine corn, zucchini, onion, egg yolks, salt, baking powder, and flour in a bowl until well incorporated.  Beat egg whites until stiff peaks form.  Fold egg whites gently into zucchini mixture. Heat vegetable oil in large pan.  Use a 1/3 measuring cup to scoop zucchini mixture into hot oil.  Flatten to form a pancake.  Flip when the side facing down in light brown and crisp.  Allow other side to do the same.  Serve warm topped with sour cream and tomato mint relish. Makes 12 cakes (you will always wish you made more!)



photo courtesy of my friend, Meagan.

Grape Salad {eyeball salad}

Happy Halloween!!!

Since its a holiday, I thought I would share a "spooky" recipe with you. Then I realized I didn't have any, so I improvised and renamed this delicious grape salad "Eyeball Salad"! I got this recipe from my friend Tiff ages ago, and I still always have to ask her the exact ingredients when I want to make it again. I figured it might be time to actually write it down somewhere so I can stop bugging her!! :)

The funny part though? Its SO RIDICULOUSLY EASY. You will literally mock me once you see how few ingredients/instructions there are. What can I say...

Grape Salad

aka: EYEBALL SALAD 

{just for today though!}

1 Bag Red Grapes

1 Bag Green Grapes

1, 16 oz. container Sour Cream

1, 8 oz. container Cool Whip Topping

1 package Cream Cheese

1/2 Cup Brown Sugar

Soften cream cheese. 

Remove grapes from stems and wash well. Put grapes in a large bowl. 

Take softened cream cheese and beat it in your mixer until smooth. 

Add the rest of the ingredients and mix until all incorporated and no clumps remain 

{or be like me and leave a few cream cheese clumps cuz you are impatient & want to put this salad in your mouth!}.

Pour mixture over the grapes and stir all together.

Chill, and serve!

Yup, its that simple folks!

But trust me... De-Lish!!

{I should know. I ate it for breakfast. Those grapes made me feel sooo healthy!!}

Corn Salsa

I got this from a friend a year or so ago and we really like it. It is a cross between corn salsa/bean dip/bean salad. I could eat it plain as a salad and be totally fine with it!!! The recipe makes a whole lot. I halved it and still had too much. So easy, and FAST to make!



6 large tomatoes, diced
3 cans corn, drained
2 cans black eyed peas, drained
1 can black beans, drained
3 large avacados, diced
1 bunch green onions
1 bunch cilantro
1 large bottle fat free Zesty Italian dressing

Throw all ingredients together and toss. Done and done!

Swiss Potatoes and Carrots

This is now my new favorite potato dish, and one I have made twice in the past week. Love it!

6 cups peeled and thinly sliced potatoes
2 cups peeled and thinly sliced carrots
seasoning salt
pepper
2 cups shredded swiss cheese
1/4 cup butter, cut into small pieces
1 1/4 cup heavy cream

Grease a large dutch oven or other lidded, oven safe pot. Layer half of the sliced potatoes and carrots in the dish. Sprinkle with seasoning salt and pepper, cover with half of the cheese and dot with half of the butter. Repeat with remaining potatoes and carrots, sprinkle again with seasoning salt and pepper and cover with the rest of the cheese and butter. Pour cream over the top and slowly bring to a near simmer on top of the stove. Cover with lid or foil and place in a 300 degree oven. Bake for 45 minutes. Remove lid and bake an additional 15 minutes or until cream has been absorbed and top is lightly browned.

Breaded Cauliflower

I shared my memory of where I was when I found about about the 9.11 attacks on another site today and thought I would share here too. I can't believe it has been 10 years already. I was in 7th grade waiting in my classroom for school to start (the bus dropped us off 45 minutes early). My next door neighbor said she had heard that a plane flew through a building in NY just before we left home. I thought it was too weird to be true. A teacher came into our classroom crying and turned on the news, then we saw the 2nd plane hit. Shortly after, another girl who had family on the east coast, and I were called down to the main office. I was so scared because we couldn't get a hold of my grandpa and he was supposed to be at the pentagon that day. Due to another emergency at another office he wasn't there and his co-workers were late and they pulled up into the parking lot as the plane came down. Six hours later, my grandpa was finally able to get home (normally 20-30 min away). My grandma worked at the World Bank and she experienced bomb threats on a regular basis. As soon as she heard the news, she left her office which was about a block away from the white house. She said as she was driving home she looked in the rear view mirror and there was a mob of cars behind her. She said she felt like Moses parting the Red Sea and leading everyone through. It was a big relief for us but a lot of loss and sadness that day.

Where were you on 9.11? What was your reaction?


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This is similar in ingredients to this post but they taste quite a bit different.

1 head cauliflower, broken into florets (about 5 cups)
4 egg yolks
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon minced fresh parsley
1/2 teaspoon sugar
1/2 1 teaspoon salt
1/4 1 teaspoon pepper
1 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
3/4 cup butter


Minced fresh parsley, optional
Place cauliflower and a small amount of water in a skillet.  Bring to a boil.  Reduce heat; cover and simmer for 8 minutes or until crisp-tender.  Drain and set aside.


In a bowl, whisk egg yolks and seasonings.  Place bread crumbs and Parmesan cheese in a large resealable plastic bag.  Add a few florets at a time into the egg mixture; toss to coat.  


Using a slotted spoon, transfer cauliflower to crumb mixture; toss to coat.


In a skillet, melt the butter over medium-high heat.  Cook cauliflower in batches until golden brown, about 4 minutes.  Sprinkle with parsley if desired.


*I put the cauliflower on a plate covered with a paper towel to drain some of the butter after removing it from a skillet.


4-6 servings

My New Favorite Salad+Dressing

I am addicted to this stuff. I have made it so many times recently, it is starting to get a bit ridiculous. I don't know about you, but summertime doesn't make me want to roast a chicken and bake some winter vegetables {that's a total lie though cuz I did both of those things a few weeks ago!!}. But salads... and fruit... and popsicles. That's what I really want to eat all summer long.

That's why when I had this recipe at a baby shower back in May, I HAD to have the recipe. In fact, I have had the salad a number of times over the last few years, but I had never asked for the recipe. What was I thinking??

You can really do any combination you want for the salad itself, but I will tell you what I put in mine. Its Devine, just trust me on this one.

Sesame Seed Salad Dressing

1/4 Cup Olive Oil
1/4 Cup White Wine Vinegar
1/4 Cup Apple Cider Vinegar
1/4 tsp. Paprika
1/4-1/2 Cup Sugar
2 TBSP. Toasted Sesame Seeds

Combine all ingredients in a jar and shake it up! Refrigerate until ready to use!

The Salad Combo:
Spinach
Blackberries
Sliced Nectaries
Sliced Almonds
Thinly Sliced Purple Onion
Green Apple Chunks
Shaved or Grated Parmesan Cheese

& I occasionally add bacon pieces and craisins.
DELISH!!

Gouda Potatoes

3 pounds Yukon gold potatoes, pealed and thinly sliced
2 cups (8 oz) grated Gouda cheese
3 TBsp butter
5 cloves garlic, minced
1 1/2 cups heavy cream
1 tsp salt
1/2 tsp pepper

In a greases 9x13 baking dish, layer half of the potatoes, half the cheese, and then the remaining potatoes. Melt butter in a skillet and saute garlic until golden brown, then pour over potatoes. Combine cream, salt and pepper and pour evenly over potatoes. Sprinkle remaining cheese on top. Bake at 350 degrees for 1 hour and 15 minutes or until potatoes are tender.

Rice Salad

Please, look past the fact that my table cloth looks like it just went through a tornado, and enjoy the deliciousness of this salad.


I first had this salad last summer when I was visiting a friend in Salt Lake. Her mama invited us over for dinner, and I totally shoveled this stuff in. I LOVE it! It is a delicious mix of veggies, rice, and a saucey dressing. I find that it tastes great the 2nd day, but it is best enjoyed the day you make it. This salad has got so much going on that you can serve it as a meal by itself, or smaller portions can be a side dish.


{& if you are feeling particularly lazy, buy one of those rotisserie chickens and pull the meat off the bone. Or the prepackaged chicken strips would also work well!}

Rice Salad


Salad
1 Package Uncle Ben's Rice (or equivalent of another brand)
1 Cup Brown Rice (cook with chicken broth)
Juice of one Lemon
3 Chicken Breasts, grilled & sliced
4 chopped Green Onions
4 ounces Pea Pods, cut into thirds
1 Avocado, diced
1 Cup Pecans, chopped
1 Red Pepper, chopped
 
Combine and toss in a large bowl.
 Dressing
2 Cloves Garlic, minced
1 TBSP Dijon Mustard
1 tsp Salt
1/2 tsp Sugar
 1/4 tsp Pepper
1/3 Cup Rice Wine Vinegar
1/3 Cup Olive Oil
 
Combine and dress the salad. 

French Peasant Bread

This is my new favorite dinner bread. I love the texture and it is perfect for eating Italian style, dipped in olive oil and Balsamic vinegar with a few seasonings. The texture is similar to the Rosemary bread we love so dearly. So the dough will be very sticky. Don't worry, you aren't doing anything wrong!
From "Favorites" Ivory cookbook.


1 pkg dry yeast (2 1/4 tsp. yeast)
2 cups warm water
1 TBsp sugar
2 tsp salt
4 rounded cups flour
oil
corn meal
melted butter

Place yeast, water, sugar, and salt in warm bowl and stir until dissolved. Add flour and stir until blended (It will be pretty sticky). Do not knead. Cover and let rise one hour or until doubled in size. Flour hands, remove dough from the bowl and place in 2 rounds on an oiled cookie sheet sprinkled with corn meal. Let rise an additional hour. Brush the top with melted butter and bake at 425 for 10 minutes. Reduce temp to 375 and cook an additional 10-15 minutes. Remove from oven and brush again with butter. Serve warm.

Strawberry Mango Salsa

Is it Summer yet??

No.

Dang.

Well, this delicious salsa will at least make you think about Summer!

I served it with cinnamon sugar pita chips as a side, but I think it would also be wonderful on a grilled tilapia or chicken breast. I didn't have either of those proteins on hand though, so we just snarfed it down with the chips! If you aren't a huge basil fan, I would recommend starting out small and adding more to taste (I only did 4. But they were larger anyway).

Strawberry Mango Salsa

3/4 Cup Strawberries, finely diced
3/4 Cup Mangos, finely diced
1/4 Cup Red Onion, finely chopped
6 Basil Leaves, finely chopped
1 TBSP Fresh Lemon Juice
1/4 tsp. Sea Salt
1/4 tsp. Black Pepper

Combine all ingredients and allow to sit in the refrigerator for a few hours, covered.

We ate this in about 2 days, but it should keep well in a sealed container for about a week.

Rice and Vermicelli

This is a side dish but we ate it tonight as our meal. Sometimes you just want a meat free, simple meal and this did the job. It is from our favorite 'Ivory Family Favorites' cookbook. Oh so delicious!!! (fyi, from what I can tell converted rice is just parboiled rice. You can buy Uncle Ben's Original, boxed.


1/4 cup butter
1 1/2 cups uncooked converted rice
1 1/2 cups broken vermicelli coils
2 (14 1/2 oz) cans chicken broth
2 chicken bouillon cubes
1 onion, sliced or diced (optional)
8 ounces sliced or diced fresh mushrooms (optional)

Melt butter in a large skillet with a cover. Add rice and broken vermicelli and brown (vermicellie will turn golden brown). Add chicken broth and bouillon cubes. Add optional ingredients, bring to a boil; cover and simmer for 25 minutes over low heat. (Can also be baked, covered, at 350 degrees for 30 minutes.)

Citrus Chicken Pasta Salad

Here is a colorful and delicious pasta salad. You can eat it with or without grilled chicken, but I prefer it with. It would be a great one to use your Margarita Chicken in. You can also have this cold as a side, or hot as a main dish!

Citrus Chicken Pasta Salad

Salad:
4 Cups Cooked Pasta {rainbow would be better but I was fresh out!}
1 Can Kernel Corn, drained
1/2 Red Pepper, cut in small pieces
1/2 Green Pepper, cut in small pieces
1 Can Black Beans, drained and rinsed
1 Small Can Sliced Olives, drained
Your Favorite Grilled Chicken

Dressing:
1/2 Cup Fresh Orange Juice
1/8 Cup Olive Oil
1/4 Cup Sour Cream
3 TBSP Fresh Lime Juice
1 tsp. Sugar
1/4 tsp. Cumin
1/8 tsp. Salt
1 {4 oz} Can Chopped Green Chilies
1 Cup Cilantro Leaves, loosely packed
Lime & Cilantro for Garnish

Make pasta according to package directions. Drain and rinse under cold water when cooked. Set aside and allow to cool.

Make dressing by blending all ingredients together. Put in cruet or tupperware and refrigerate until ready to use.

When ready to eat assemble salad {next time I will add jicama as well!!}, and either pour dressing over the top and mix well, or allow people to dress their own portions. Either option is great! :)

Carrots & Zucchini

This little side dish is so ridiculously easy that I don't even think I can really call it a recipe! But I do love this combination, so I wanted to share it here. We make this all the time because it is quick, tasty, and I almost always have these 2 veggies on hand. Love it!

Carrots & Zucchini

Olive Oil
Baby Carrots
Zucchini
Dill Weed
Fresh Parmesan Cheese, grated
Salt & Pepper


Boil the carrots so they are mostly soft {just a couple of minutes}. Meanwhile, wash and slice your zucchini. Heat a little bit of olive oil in a grill pan {or skillet} over medium heat. Add the zucchini & saute for a minute. Drain the carrots and add them to the zucchini and oil mixture. Cook until both veggies are done, but not too soft to enjoy!

Remove from heat and sprinkle dill and freshly grated parmesan on top. Add a small amount of salt and pepper to taste. Enjoy!

*You don't want mushy zucchini, so make sure your carrots are well boiled {but not too mushy!!} before adding them. The carrot/zucchini mixture should only be in the pan together for about 5 minutes.

Honey Butter

This is probably my very favorite Honey Butter recipe. I got it from my friend Heather, who is literally the master bread maker in these parts. She has this honey butter {or raspberry honey butter} on supply almost every time we are at their home. Make sure you are patient and really whip it for the full time. I promise, it makes all the difference! {ok, you don't HAVE to, but just trust me}. So delicious on a warm homemade roll... or the homemade bread I will post later this week month!

Honey Butter

1 Cup Honey

1 Cup Butter, slightly softened

7 oz. Marshmallow Cream

1 TBSP Powdered Sugar

Beat honey and butter together with electric mixer for 15 minutes. Scrap sides of bowl once or twice to make sure the ingredients are incorporated well. Stir the marshmallow cream and powdered sugar into the honey mixture until well combined. Store in airtight container in the fridge {will hold up nicely for a few weeks}.

**Side note, I was in a hurry once and wasn't paying attention... I threw all the ingredients in @ the same time. DON'T do that. You will have a mess of liquid-y honey butter. Not so great.

Balsamic Berries

At first glance, this recipe sounds very strange. But trust me, these berries are delightful. Such an easy little side dish or simple dessert. I have seen this idea of berries with balsamic vinegar on blogs for a long time, but I never really thought much of it until I was looking at the food network website the other day. I was searching for light side dishes when I stumbled upon this. I love berries, so I decided I would finally give it a try with the balsamic... and I am happy I did! Also super fast to throw together.

Balsamic Berries

1 pint Strawberries
1 pint Raspberries
1 pint Blueberries
1/4 Cup Sugar
1 TBSP Balsamic Vinegar {good quality}
Fresh Cream, optional

Wash all berries. Remove stems from strawberries, and slice in fourths. Place all berries in a bowl and sprinkle with sugar. Mix, and then add balsamic vinegar. Try to thoroughly coat all berries. Cover and allow to chill in refrigerator for at least 1 hour. Serve up in individual ramekins with a dollop of fresh cream on top. Delicious!

Fruit & Feta Salad

This is a delicious salad that comes together nice and quick! You can add some protein 

{salmon/chicken etc.} to make it a meal, but I like it the way it is. Its great in the winter when fresh fruits can be a bit pricey. You can even leave the apple out and just use the mandarin oranges... or throw some pomegranate seeds in to spice it up a bit. Its very versatile.

Fruit & Feta Salad

Salad:
6-8 Cups Assorted Greens {I use romaine and spinach}
1/2 Cup Feta Cheese, crumbled
1 Small Can Mandarin Oranges, drained
1/2 Cup Dried Cranberries
1/2-1 Small Red Onion
1 Large Apple, cut into bite size pieces
1/2 Cup Toasted Pecans or Almonds {candied are best}

Dressing:
4 TBSP Raspberry Wine Vinegar
1/2 Cup Vegetable Oil
1/4 tsp. Pepper
1/2 tsp. salt
4 TBSP Sugar
Dash of Tabasco Sauce

Combine salad ingredients in a large bowl. Mix together the dressing ingredients in a separate bowl. When ready to eat, pour dressing over green mixture and serve.

**Also, I had my husband make the dressing while I was assembling the salad. He actually used red wine vinegar and it still tasted great {after going to the store & buying the raspberry vinegar just for this dressing!}.