Skillet Cornbread

Break out that cast iron skillet!  You won’t believe how delicious and easy this cornbread is. 

I always, always make this cornbread when I serve chicken enchiladas.  The enchiladas are delicious as well, so much so that I can never get a photo of them because they are eaten immediately.  Next time, I keep telling myself. And the years have just flown by.  Oh well, back to the cornbread…

Outstanding.  Ever so slightly crispy on the outside and light and moist on the inside.  The scallions give a nice mild oniony flavor and the cheddar adds a richness.  If you are into a little spice, go ahead and throw in some jalapeno.  We like a little spice around here.

If you have any leftovers you will be happy to know that it holds up really well in the fridge.  I just wrap it in plastic and reheat in a toaster oven, or if I’m in a rush, a quick reheat in the microwave.  (Better in the toaster).  I’ve even been known to eat a big slice for breakfast…yum.

Here’s what you need to make one 10 inch cornbread…
 

1 1/4 cups yellow cornmeal

1 1/4 cups all purpose flour

2 tbsp sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1 1/4 tsp salt

1 large egg

1 3/4 cups buttermilk

2 tbsp butter

1/2 cup cheddar cheese, shredded

1/3 cup scallions, chopped

1 jalapeno (optional)

 

Preheat oven to 425.

Whisk together cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.  Set aside.  Whisk together egg and buttermilk, stir into flour mixture.  Add cheese and scallions, and jalapeno if you are going for a little kick.

Melt butter in a 10 inch cast iron skillet.  Swirl to coat bottom and sides.  Pour batter into skillet and smooth out mixture slightly.  Bake in the oven for approximately 20-25 minutes.

Fresh out of the oven and gorgeous!

 

 

Recipe adapted from Martha Stewart.

Coco-Nana Bread

Life with a newborn has been challenging, to say the least. I barely have time to eat anything, let alone actually cook.  It has become essential that I have some type of bread/loaf such as this one on hand everyday so I can just slice a piece and eat it with one hand.  If not I would wither away to nothing, running on fumes.

I wanted something a bit different and this loaf fit the bill. Also, it had alot of chocolate in it, something I have grown frighteningly dependent upon lately.  Did I love this bread?  Not exactly.  But I did like it and it actually grew on me…I liked it more and more as the days went on.  It is rich and dense yet very moist.   And quite filling – like a meal.  And when you don’t have time to eat meals anymore you become thankful for a slice of chocolate banana bread that will fill you up and provide some comfort as well. 

Here’s what you will need to make one loaf…
 

2 cups all-purpose flour
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 stick unsalted butter, room temp
3/4 cup sugar
1/2 cup packed light brown sugar
2 large eggs, room temp
2 ripe bananas, mashed
3/4 cup buttermilk
3 ounces bittersweet chocolate, coarsely chopped
 

Preheat oven to 350. Butter a 9 x 5 inch loaf pan and place it on an insulated baking sheet or on two regular baking sheets stacked on top of the other. (This extra insulation will keep the bottom of the bread from over baking.)

Sift together the flour, cocoa, baking powder, salt and baking soda.

Working with a stand mixer fitted with a paddle attachment beat the butter at medium speed for about a minute, until softened. Add the sugars and beat for 2 minutes more. Add the eggs one at a time, beating for a minute after each addition. At this point, the batter may look a little curdled — it’s okay. Reduce the mixer speed to low and mix in the mashed bananas. Add the dry ingredients in 3 additions, mixing only until they disappear into the batter. Still on low speed, add the buttermilk, mixing until it is incorporated. Stir in the chopped chocolate. Scrape the batter into the pan.

Bake for 30 minutes. Cover the bread loosely with a foil tent to keep the top from getting too dark, and continue to bake for another 45 to 65 minutes or until a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool for at least 20 minutes before running a knife around the edges of the bread and unmolding. Invert and cool to room temp right side up.

Cut yourself a nice thick slice and enjoy! 

Recipe courtesy Dorie Greenspan

Chicken Madison

 

A few years ago, while my husband and I were planning our wedding, we went out for dinner near the reception hall we had just chosen for our wedding day.  We both ordered the same chicken entrée because it sounded so delicious.  And it was.  We loved it so much that as I was eating it I thought…I’m going to try to recreate this dish at home.  How hard can it be?

Well, here’s the dish.  And I must say, it’s pretty darn close to the original one we had at the restaurant that night – minus the tons of butter I’m sure they put in it.  It has turned out to be one of our favorite meals.  I named this dish after the town the restaurant is in and every time I make it we are reminded of our wedding and all the planning that went into it. 

Hopefully by following this recipe you will have extra sauce leftover once you have eaten all the chicken.  Absolutely do not throw that sauce away.  It is utterly spectacular over pasta.

Here’s what you will need to serve 4….
 

6 thin chicken cutlets (they come butterflied in my store, I usually cut them in 1/2 down the center).

whole wheat flour

4 cloves garlic, smashed

2 garlic cloves, minced

1 box crimini mushrooms, cleaned and sliced (not too thin)

1 12 oz bag of frozen artichoke hearts, slightly defrosted, cut in half lengthwise

1 Tbsp tomato paste

1  7 ounce jar of sun dried tomatoes, drained and sliced, 2-3 tbsp of oil reserved

1/2 – 3/4 cup white wine

3/4 – 1 cup chicken stock, low sodium

1 tsp fresh thyme, chopped

1/3 cup fresh parsley, chopped

Salt & Pepper

Olive oil

1 Tbsp butter, optional
 

Heat a few tablespoons of olive oil in a large skillet over medium heat.  Add 2 smashed garlic cloves, to season the oil.  Season chicken with salt & pepper and coat in the flour, tapping off excess.  Add some of the chicken to oil, being sure not to overcrowd the pan, cooking them until golden brown on each side.  Remove from skillet and transfer to a plate.  Be careful to watch the cloves of garlic and be sure to remove them once they appear to be getting too golden.  You don’t want them to burn.  Repeat with remaining chicken and smashed garlic.

In the same skillet you just cooked all the chicken in add the oil you reserved from the sun dried tomatoes.  Into that oil add the artichoke hearts and cook, stirring occasionally, for 3-4 minutes.  To the artichokes add the sliced mushrooms and cook for 3-4 minutes, or until they start to soften a bit.  Next, add the tomato paste and garlic and stir into the vegetables, cooking for 2-3 minutes.  At this point I usually add some salt and pepper.  Next comes the liquids…add the wine first, allowing it to simmer for a few minutes.  Finally add the chicken stock and the fresh thyme.  Allow liquids to simmer together for 4-5 minutes.  To thicken this liquid mixture a bit, add approximately 1-2 tablespoons of the leftover whole wheat flour to the skillet, whisking to mix.

Add the chicken cutlets back into the skillet, nestling them all in under the veggies, gently, as best as you can.  Ideally you want most of the chicken to be submerged into the liquid.  It is ok if the tops of a few pieces are not submerged.  If you feel you need a bit more liquid, add some more chicken stock.  Put a cover on the skillet, lower heat to low and gently simmer for 15 – 20 minutes, or until the chicken is cooked through.  Once cooked, turn off heat and add the parsley.  If you so choose, you can also add the butter, just to finish the sauce a bit.  A little tablespoon of butter won’t hurt!

I always serve this over a creamy white bean puree (recipe coming soon!).  However, it would be equally as delicious served over mashed potatoes or white rice.

Beef Barley Soup

That winter chill is back in the air.  And that could only mean one thing – soup time!

I love soups, particularly hearty ones and am constantly on the lookout for a new soup to add to my winter-soup-rotation.  This one has made the cut.  It’s a cross between a soup and a stew, actually.  A complete meal in a bowl.  The barley really thickens up the soup.  One time I was a little short on barley so I added in some cooked quinoa that I had leftover in the fridge.  It was wonderful.

I adapted this recipe from Martha Stewart.  I’ve already made it a few times and tweaked it to my liking, adding more meat and mushrooms than originally called for and completely introducing thyme (always goes great with mushrooms) and peas.  I hope you love my version as much as we do!

Here’s what you will need to serve 6…
 

2 tbsp olive oil

2 pounds beef chuck, cut into 3/4 inch cubes

1 large onion, chopped

1 large carrot, chopped

1 package crimini mushrooms, sliced

1 package shiitake mushrooms, sliced

2 tbsp garlic, minced (approx 4 cloves)

1 tsp chopped thyme

2 tbsp tomato paste

3/4 cup dry red wine

4 cups chicken stock, low sodium

2 1/2 cups water

3/4 cup barley

1/2 cup frozen peas

1/4 cup parsley, chopped

salt & pepper
 

Heat olive oil in a large heavy pot or dutch oven over medium heat.  Season beef cubes with salt & pepper and brown on all sides.  For 2 pounds of meat I usually do this in 2 batches so I don’t overcrowd the pan.  Transfer meat to a plate and set aside.

Reduce heat slightly and add a touch more olive oil if needed.  Add onion and carrots to the pot and cook for 2-3 minutes.  Add the mushrooms, stirring occasionally, and cook until veggies have softened, approximately 10 minutes.

Add garlic, thyme, tomato paste and cook for 3-4 minutes.  Add wine and bring to a boil, scraping up any brown bits on the bottom of the pot.  Cook until reduced by half, 4-5 minutes.

Return beef to the pot.  Add the chicken stock and water.  Bring to a boil, reduce heat to low and simmer, covered for 1 hour, stirring occasionally.

After 1 hour add the barley to the pot and continue to cook, covered, for 30 – 40 minutes, or until barley is tender.  Add frozen peas for the last 2-3 minutes of cooking.  Turn off heat, stir in parsley and serve.