Jalapeno Corn Bread

Summertime in Georgia is hot, humid, and sticky. Which means that you're either staying indoors for your fun or hanging out by the pool with the grill going and an ice cold drink in your hand.

If you're grilling out, corn bread is a must have (especially in the south). I think a lot of people see it as a Thanksgiving side, but BBQ and cornbread is what dreams are made of. Hot dogs and hamburgers are overdone, and you have to get tired of them eventually. My idea of a perfect grill out would be some baby back ribs, corn bread, and maybe a spritzer to go with it, plus, you can find out how to make it all on this blog ;)

Jalapeno Corn Bread (Makes about 20-24 servings)
1 stick Butter
1 cup Sugar
3 Eggs
1.5 cup Buttermilk
1.5 tsp Baking Soda
1.5 cup Cornmeal
1.5 cup Flour
1.5 tsp Salt
1/4 cup Corn
1/8 cup Pickled Jalapeno Slices

1. Preheat oven to 350 degrees F. Chop jalapeno pieces into small bits.
2. Cream butter and sugar together
3. Add eggs slowly, scraping the bowl between additions
4. Add baking soda, salt and half of the buttermilk while mixing on low.
5. Add cornmeal and mix very slowly until almost incorporated.
6. Pour in the remaining buttermilk and mix well.
7. Add the flour, corn and chopped jalapeno. Mix until fully incorporated and smooth.
8. Prepare a sheet pan by spraying it with baking spray and lined with parchment paper. Pour the batter into the pan and spread into an even layer.
9. Bake for 25-35 minutes, turning halfway. The top of the cornbread will be golden and it will bounce back slightly when pressed.

I love biting into this corn bread and getting pieces of corn. It adds an additional texture, and who doesn't like corn?! Plus, the jalapenos add a little kick that really makes this a treat! It's savory enough to enjoy indoors and outdoors. I made an open face sandwich with some BBQ chicken and bourbon peaches. It tasted amazing, but was definitely a fork and knife sandwich. What would you pair your cornbread with?

One Pan Mac and Cheese

Growing up, I was an extremely picky eater. I hated to see anything green in my food. One of the few things that I would eat (and could eat every. single. day.) was mac and cheese. It's still one of my favorite foods... and I could still probably eat it every day (but it would not be very good for my health...)

I recently figured out a way to make mac and cheese easier. In the past, I had been making a roux to make the sauce and boiling the pasta separately. This is probably the easiest mac and cheese recipe you'll come across- and it doesn't come with a neon orange powder. 

One Pan Macaroni and Cheese (Makes 4 servings)

1/2 box Macaroni Noodles

2 cups Water

1/2 cup Milk
2 tbsp Butter
2 oz Sharp Cheddar Cheese
2 slices American Cheese
Shaved Pecorino Cheese
Salt 

Pepper 

Garlic Powder

1. In a large saute pan, bring the noodles and water to a boil.

2. Once it boils for about 2 minutes, add the milk and butter. 

3. When the noodles become about 75% cooked (try one), add the cheese in. Chop up the cheddar, and shave the pecorino with a vegetable peeler. You can shave about 10-12 pieces. Add more if you wish!

4. Mix the cheese into the mixture, and then add seasoning to taste. Pecorino is salty, so you can add less salt than you normally would. 

5. Continue to mix the mac and cheese until the sauce thickens. You don't need to add any flour, because the starch from the pasta will help to thicken the sauce. 

6. Add more milk if the noodles become too dry. Once you get the right consistency and the noodles are done cooking, serve!

This is one of the simplest recipes you will come across, and it will be done in just over 20 minutes! Perfect way to enjoy comfort food made with love and cheese (although they're basically the same thing) Thanks for reading! :)

Bacon Cheddar Biscuits

Biscuits are the epitome of soul food. These biscuits are flaky and delicious. Have them with a little bit of honey for a perfect balance of sweet, salty, and savory.

Bacon Cheddar Biscuits (Makes 12 Biscuits)

1 stick Butter

2 tbsp Sugar

1/4 tsp Salt

10.5 oz Self Rising Flour

8oz Buttermilk

2 oz Sharp Cheddar Cheese

2 strips Bacon

1/2 stick butter, for brushing 

1. Preheat oven to 400 degrees F

2. Cut butter into small 1/2 inch cubes. 

3. Place the flour, sugar, and salt in a bowl with the butter. 

4. Separate all of the cubes and flatten them each between your fingers. 

5. Once the butter is flattened, rub the mixture between your fingers until the butter flakes become small, about pea sized. 

6. Cook the bacon in a frying pan and slice it to small pieces.

7. Mix the bacon bits and cheese into the biscuit mix. 

8. Add the buttermilk and mix until it comes together.

9. Turn the dough over onto the table and fold over itself a couple of times. 

10. Form into a 6x8 inch rectangle and cut with a knife into 12- 2x2 inch squares 

11. Place the biscuits onto a baking sheet and bake for about 20-25 minutes. 

12. Melt butter. 

13. Once the biscuits are golden and the centers are baked through, remove from the oven and brush thoroughly with butter. Serve warm. 

Sorry for the late post! It has been an extremely busy weekend. I will be back again Sunday night 10pm! Until then, enjoy some yummy soul food- delicious biscuits! Also, happy St. Patrick's Day!

Brown Sugar Porkchops

If your team has won/lost the Superbowl (or didn't make it.... like my team), find comfort in food!!! The most wonderful way to deal with a loss/celebrate a victory- comfort food for the soul :)

Many people shy away from pork, because it is often associated with a high fat content and seen as a more "dirty" meat. However, pork made right is very full of flavor. This recipe is one that my mom taught me when I was growing up. It's one of the first meals that I made for my family, and it's a very simple and delicious recipe to make for your family and friends. Finish with a little apple to give a fruity, tangy crunch in contrast to the chewy, tender pork chop. Be sure to cook this on medium heat because the sugar will caramelize and then burn.

Brown Sugar Porkchops (Makes 4 Pork Chops)
1/4 cup Brown Sugar
1/4 cup Flour
4 Pork Chops
1 tsp Pepper
1 tsp Garlic Powder
1 1/2 tsp Salt
2 tbsp Butter
2 Apples
2 tbsp Maple Syrup

1. Mix brown sugar and flour together in a bowl with a shallow, wide mouth.
2. Season each side of the pork chops with pepper, garlic powder, and salt.
3. Coat the pork chops completely with the brown sugar mixture.
4. Heat a pan to high, and add 1/2 the butter. Sear the pork chop for 30 seconds on each side.
5. Then, lower the heat to medium-low and cover.
6. Cook for 1 minute at a time, flipping between each minute.
7. The pork should cook for about 5 minutes, depending on the thickness of the meat, it will vary.
8. Remove the pork from heat and slice the apples. Add the slices to the pan and mix with maple syrup.
9. Cook until the apples soften slightly.
10. Place apples onto the plate and add the pork chop. Serve with some rice, veggies, or potatoes :)

The most difficult thing about this recipe is temperature control. The sugar will burn easily, but char is not a bad thing. Having a little smoky flavor is fine, but it should be managed. You want color on the meat, so you need a good sear, but controlling the heat after the sear is key to maintaining a proper color. The sweetness gives a great balance to the flavor of the pork, and this recipe is a quick, easy, and inexpensive way to make a yummy dinner for 4 (or more)!

Fried Green Tomato Salad

Fried green tomatoes are a southern staple. Green tomatoes are under-ripe tomatoes. They are more tart, and their texture is firmer. Because of this characteristic, they are a good product to fry. They don't fall apart in the high heat and the bubbly oil. They also do not have large amounts of moisture that will cause the oil to pop/explode. Instead the texture softens slightly and the tomato holds together well. The final product can be used to put into burgers, dipped in pimento cheese, or placed on top of a fresh salad. I used fresh spinach, dried cranberries, chopped pecans, and goat cheese to create a salad that lightens the southern soul food classic. Fried green tomatoes can often be very heavy since they are fried, but it pairs nicely with the components of the salad. Finished with an apple cider and honey vinaigrette, this salad is a healthy and light alternative to heavy and greasy southern soul food.

Fried Green Tomato Salad (Serves 4)
Fried Green Tomatoes
1 Green Tomato
1/2 cup All Purpose Flour
1 Egg, Beaten
1/2 cup Breadcrumb
Vegetable or Canola Oil (For Frying)

1. Use a sharp knife to cut the tomato into 1/4 in thick rounds.
2. Put flour, egg, and breadcrumb each into separate wide bowls.
3. Dip each tomato slice into flour, then into the egg, and then into the breadcrumb. Coat on both sides.
4. Heat the oil to about 375 degrees F. You can test it by dropping a tomato into the oil. it should immediately float and begin to cook.
5. Remove tomato after the color is golden, about 3-5 minutes. If the color is changing too quickly, the oil is too hot and you should lower your heat.
6. Place finished tomato onto a plate with a couple layers of paper towels to soak up excess oil.

Apple Cider and Honey Vinaigrette
1/4 cup Apple Cider Vinegar
1/4 cup Honey
2 tbsp Brown Sugar
1/4 cup Olive Oil

1. Place all ingredients into a bowl.
2. Whisk quickly to combine and emulsify the mixture. 

Salad Assembly
9oz bag Spinach
4 oz Goat Cheese
1/4 cup Dried Cranberries
1/4 cup Chopped Toasted Pecans
Fried Green Tomatoes
Apple Cider and Honey Vinaigrette

1. Thinly chop red onion.
2. Place spinach into a salad bowl.
3. Crumble goat cheese into the spinach.
4. Sprinkle cranberries and pecans on top of the salad.
5. Pour dressing onto the salad.
6. Mix well and serve.