I have made many corn bread recipes and although I love corn bread I have never liked the way the bread falls apart.  This recipe has amazing taste and perfect consistency.  It is sweet and spicy, warm and buttery.  It makes a perfect side dish to anything… if you can keep your family from eating it all before dinner.  I have made this in mini muffin tins and regular muffin tins, but if you can find the pans that shape your bread into mini corn loaves it makes a great presentation. Again this recipe comes from Mitchell Rosenthal’s Cooking my way Back Home.  There are so many more recipes to try from this wonderful cookbook.


• 1 ½ cups all-purpose flour
• ⅔ cup sugar
• ½ cup cornmeal
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 ¼ cups whole milk
• 2 large eggs
• ⅓ cup canola oil
• 4 tablespoons unsalted butter, melted
• 3 jalapeño chiles, seeded and finely diced
• 5 tablespoons unsalted butter, melted, mixed with 2 tablespoons honey



• Preheat the oven to 350°F.  Grease 12 standard muffin cups with butter or line the cups with paper liners.

• In a large bowl, stir together the flour, sugar, cornmeal, baking powder, and salt.

• In a medium bowl, stir together the milk, eggs, oil, and butter until well blended.

• Add the wet ingredients to the dry ingredients and mix well to combine.

• Finally, add the chiles and mix again until well combined.

• Distribute the batter evenly among the 12 prepared muffin cups.

• Bake for about 20 minutes, or until light golden brown and a toothpick inserted into the center of a corn bread comes out dry.

• When done, immediately brush the tops of the hot breads with the butter-honey mixture and then let rest in the pan on a wire rack for a few minutes.

Serve hot.



Print Friendly, PDF & Email

recipe: spicy red potato salad

August 3rd, 2012 | Posted by admin in RECIPES | Side Dishes - (0 Comments)

I always keep a bowl of hard boiled eggs in the fridge.  So when I saw this recipe from Cooking my way Back Home, I knew it was a perfect compliment to the red potatoes I had just picked up at the farmers market.  Potato salad was a common side in the summer at my house, crunchy, creamy, and spicy.  Enjoy!



• 2 pounds small red potatoes

• 6 large eggs

• 1 cup mayonnaise

• ⅓ cup finely diced celery

• ⅓ cup finely diced red onion

• 1 bunch green onions (including tender green parts), thinly sliced

• 1 ½ tablespoons horseradish mustard

• 1 tablespoon Worcestershire sauce

• 1 tablespoon Town Hall Spice Mixture

• 1 tablespoon Tabasco sauce

• 1 tablespoon distilled white vinegar

• Salt and freshly ground pepper




• In a saucepan, combine the potatoes with salted water to cover by 2 inches, bring to a boil over high heat, then lower the heat to medium, and cook for about 20 minutes, or until fork-tender. Remove from the heat, drain, and spread out in a single layer on a sheet pan to cool and dry.

• While the potatoes are cooking, you can hard-boil, peel, and chop the eggs into small pieces.

• In a bowl, combine the mayonnaise, celery, red onion, green onions, mustard, Worcestershire sauce, spice mixture, Tabasco sauce, and vinegar and mix well.  Fold in the eggs and season with salt & pepper.

• When the potatoes are cool, quarter them lengthwise and place in a large bowl. Add the mayonnaise mixture and stir to coat the potatoes evenly. Taste and adjust the seasoning, then serve.




Print Friendly, PDF & Email

recipe: quinoa salad

July 27th, 2012 | Posted by admin in RECIPES | Side Dishes - (0 Comments)

Quinoa is one of those super foods… and the best part is it’s delicious.  I like to mix it with bulgar, a wheat grain, and this time I added rosemary spiced walnuts and dried cranberries.  This can be a side dish or served over greens as a lunch salad.




• ½ cup of black or red quinoa

• ⅓ cup of bulgar grain #2

• 1 tbsp of olive oil

• 2 cups of low salt chicken broth

• ⅓ cup of walnuts, spiced with rosemary and thyme

• ⅓ cup of dried cranberries




• Saute quinoa and bulgar in oil for 1 minute.

• Add chicken broth and bring to a boil over medium heat, then reduce till all liquid is gone.

• Stir in walnuts and cranberries and serve.  You can serve this hot or cold.



Print Friendly, PDF & Email

recipe: potato chip cookies

July 19th, 2012 | Posted by admin in Desserts | RECIPES - (0 Comments)

I saw this recipe in the July issue of Martha Stewart Magazine and the combination of sweet, salty, crunchy, and buttery caught my eye… so of course I had to make these delicious cookies.



• 2 sticks of butter, softened
• ¾ cup of light brown sugar
• ¾ cup of granulated sugar
• 1 tsp of pure vanilla
• 2 large eggs
• 2 ¼ cups of all-purpose flour
• 1 tsp of baking powder
• ¼ tsp of salt
• 4 cups of coarsely crushed slated potato chips (approx. 10 oz)
• 1 cup of pecans, toasted and coarsely chopped




• Preheat oven to 375 degrees.

• Beat together butter and sugars with a mixer on high speed until fluffy.

• Add vanilla and eggs, beat on medium speed until combined.

• Add flour, baking soda, and salt and mix on low until combined.

• Stir in chips (2 cups) and pecans.

• Roll dough into 2 inch balls and coat with potato chips (remaining 2 cups).

• Place on parchment lined cookie sheet and bake for approx. 18 minutes.

Cookies will keep in an airtight container for up to 5 days.  Enjoy!



Print Friendly, PDF & Email

recipe: corn salad

July 17th, 2012 | Posted by admin in RECIPES | Salads - (0 Comments)

Fresh corn from the market… yum!!  Again, I love corn on the cob, corn soup, corn in Mexican lasagna, and corn salad.


Here is my recipe for Corn Salad:



• 4 ears of fresh corn (cooked and corn sliced off the cobb)

• ¼ cup of chopped cilantro

• ½ red pepper chopped

• ½ cup of chopped ripe tomatoes

• 1 cup of organic garbanzo beans drained

• 1 cup of organic black beans drained

• Salt & pepper to taste

• 1/3 cup of lime juice

• 2 tsp red wine vinegar

• ¼ cup of grapeseed oil




• Mix the first six ingredients in a bowl.  Whisk the lime juice, oil, vinegar, salt & pepper.  Mix with corn, veggies & beans.

This is a start to many other options… I add beans for the protein but you can eliminate.  The cilantro gives this a Mexican flavor but changing it up to add basil and pine nuts works too.  I have added chopped red onions, cheese, avocados… there are so many options to make this dish your own.  Go to the market and enjoy the many combinations and possibilities!  This is what makes summer cooking so fun!



Print Friendly, PDF & Email

This is a recipe from Gourmet magazine.  It is so easy and the taste is amazing with great flavors.  I served the meatballs as a main course but it can also be used as an appetizer.  When you are serving this as a main dish you can accompany it with steamed rice, grilled vegetables, and fresh fruit.



• ¼ cup of whole milk
• ¼ cup of fine dry bread crumbs
• ¾ lb ground pork
• ¾ lb ground veal or beef
• 1 large egg, lightly beaten
• ½ cup of canned sliced water chestnuts rinsed, drained, and finely chopped
• ½ cup of chopped cilantro, plus ¼ cup of sprigs
• 5 tbsp of soy sauce, divided
• 4 tsp of Asian sesame oil, divided
• 2 tbsp of fresh lime juice
• 2 tbsp of water
• 3 tsp of sugar




• Preheat oven to 500˚F with rack in the middle.

• Pour milk over the breadcrumbs in a large bowl mix.  Add the ground meat, egg, water chestnuts, and chopped cilantro.

• 1 tbsp of soy sauce, 2 tsp oil, and ½ tsp of salt, mix with your hands till well combined shape into balls and arrange meatballs in a glass baking dish (9”x13”) about ½ inch apart.

• Bake until cooked through approx. 15 minutes.

• Stir limejuice, water, sugar, 4 tbsp of soy sauce, and remaining 2 tsp of sesame oil mix till sugar is dissolved to make the sauce.

• Transfer the meatballs to a serving dish and drizzle 1 tbsp of sauce over them and sprinkle with cilantro sprigs.  They can be served over steamed rice.


My family ate every last one, in fact I could have made another batch… sooooo good!  Enjoy!



Print Friendly, PDF & Email

This is so simple and delicious!  Take a whole head of cauliflower and slice rounds as flat as possible.  Some will fall off in small pieces, use this too as it all tastes good.  Place on a parchment lined cookie sheet and drizzle with olive oil.  Bake at 400 degrees until cauliflower is crisp and slightly browned on edges (You should turn vegetables to cook evenly.).  When done add ¼ cup of freshly chopped chives, 1 tablespoon of chopped thyme, kosher salt to taste, and ½ cup of grated sharp cheddar cheese.  Put in oven for 2-3 minutes more and serve.  This is an excellent easy side dish.  Enjoy!



Print Friendly, PDF & Email

If you haven’t yet figured it out I have a sweet tooth.  It’s a fact… I know I should curtail my dessert addiction but sometimes (most times) I need just a little bit of sweet.  This recipe from the food blog “smitten kitchen” is a winner.  I love scones in the morning and with summer’s fresh berries it tastes divine!  If you like strawberry shortcake then you’ll like this recipe.  You could add some fresh berries and whipped cream and you have a dessert.



• 2 ¼ cups of all-purpose flour
• 1 tablespoon of baking powder
• ¼ cup of sugar
• ½ tsp of salt
• 6 tablespoons of cold butter, cut into cubes or shredded
• 1 cup of very ripe strawberries, chopped
• 1 cup of heavy cream




• Preheat oven to 425 degrees and line baking sheets with parchment paper.

• Whisk all dry ingredients and then add butter until it resembles a crumbly meal.

• Mix in strawberries gently using a rubber spatula.  Don’t worry about mixing; dough should be handled as little as possible.

• Generously flour your counter and place dough on there, rolling out dough with your hands, about ¾ inch thick.

• Cut out scones or baskets to your desired sizes, approximately 2 ½ inch rounds.

• Place on baking sheet and bake.  Scones are done when the edges are browned

• Cool and serve.



Print Friendly, PDF & Email

recipe: blueberry bread

July 3rd, 2012 | Posted by admin in Desserts | RECIPES - (0 Comments)

One of my all time favorite dessert cookbooks is ” Rosie’s Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book” by Judy Rosenberg.  There are many recipes I use from this sweet packed baking book but my favorite is the Cream Cheese Pound Cake.  I use this recipe for a cake and I also add blueberries and bake muffins and bread.  You can freeze this bread and it makes a great gift for a friend with a sweet tooth.  It’s also a go to dessert, pretty easy and delicious!



• 3 cups of flour
• 1 ½ cups (3 sticks) butter at room temp
• 1 package (8 oz) cream cheese at room temp
• 3 cups of sugar
• 1 tablespoon of vanilla extract
• 6 large eggs at room temp



• Preheat oven to 325 degrees.  Lightly grease your 10 inch tube pan or two bread pans with no stick cooking spray.

• Cream the butter, cream cheese, sugar, and vanilla in a medium mixing bowl at med-high speed until light and fluffy.

• Stop once or twice to scrape bowl.

• Add eggs one at a time to the butter mixture, scrape bowl while mixing.  Once all of the eggs are added mix for 30 seconds more.

• Stir in the flour, then mix on low speed.  Scrape the bowl and blend until batter is smooth.

• Add 1 ½ cups of blueberries. (Before adding, toss blueberries in a tablespoon of flour.  This will keep the berries from dropping to the bottom).

• Pour the batter into prepared pans.

• Bake until top is golden and center is dry, not wet.  For a cake 1 ½ hour, for bread approximately 1 hour.

• Cool completely before unmolding.  Serve cake with berries and whipped cream.





Print Friendly, PDF & Email

recipe: smashed potatoes

July 2nd, 2012 | Posted by admin in RECIPES | Side Dishes - (0 Comments)

I know this isn’t a new idea and many of us may cook a version of these luscious potatoes.  The basic recipe is as follows:


• 12 small red boiling potatoes
• Kosher salt
• Good olive oil
• Optional: Lemon, Parmesan, and/or fresh herbs


• Prepare a baking sheet with parchment paper and preheat oven to 400 degrees.

• Boil potatoes to cook then drain.

• Take two dishtowels and lay one down on counter placing cooked potatoes on towel separating them like mounds of cookie dough.

• Now place the other towel over the potatoes and using the flat base of your hand smash each potato.

• Transfer with a spatula the potatoes to the parchment lined sheet pan.

• Drizzle with olive oil and kosher salt.

• You can add fresh herbs such as parsley, thyme, dill, or just leave them plain.

• Cook till the edges of the potatoes are crispy about 20-25 minutes.

• You can squeeze lemon juice or sprinkle with Parmesan, but I love them just plain, crispy with a dash of salt.



Print Friendly, PDF & Email