Happy Monday everyone! Today I wanted to share a basic cornbread recipe that transforms into a delicious topping for your next favorite soup, salad and more. Jalapeno cornbread croutons! I just throw a little jalapeño into the cornbread mixture a little heat. But you can omit that step if you are not a fan of it. You can even make your cornbread a couple of days ahead of time. Its then cubed and baked off until crisp croutons are created. Crispy and buttery with a touch of heat. An irresistible combination. The croutons while crisp on the outside are nice and chewy inside. I’ve used these to top Caesar salads, chowders and of course my game day chili! what do you like to eat with cornbread? Share below.
On a large rimmed baking sheet evenly distribute croutons.
Bake in the oven for about 15-20 minutes or until golden brown and crispy.
Serve warm over soup, salad, or chili.
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
One tablespoon baking powder
One teaspoon salt
1 cup milk
1/3 cup canola oil
One large egg, lightly beaten.
One tablespoon jalapeno, finely diced. (optional)
Preheat oven to 400 degrees.
In a large bowl combine all of your dry ingredients and mix well.
In a small bowl add milk, oil, egg and mix well.
Add wet mixture to dry and combine well. You can now add your jalapeño if you choose to.
Pour into a buttered pan or cast iron skillet and bake for 20-25 minutes or until pick comes out clean.
Happy hump day!!! As I told you all a couple of days ago, I was battling a nasty cold/flu after returning from our long trip to China. I wasn’t in the mood for anything heavy or fancy and wanted something to warm my soul (no pun intended 😉 ). Just a nice meal that I could make quickly and digest easy. BINGO, chicken soup. I didn’t want anything out of the can, so I went online and researched a couple of homemade options. I came across Pioneer Woman’s version and fell in love. It was quick, simple and looked delicious.
I found enough energy to get myself to the grocery store and run a couple of errands at my local target, then hauled it back home to make my soup! Even put the bay leaf right in the middle of the chicken like the Pioneer Woman told me too (see photo). It was yummy. I kid you not I woke up yesterday morning feeling 1,000 times better, like a new woman! A little more Ariel and a little less Ursula (I get mean when I’m super sick, sorry husband!) I did a little research and found that chicken soup could quite possibly help relieve a cold! Here’s why…
*The broth acts as an anti-inflammatory by stoping the movement of neutrophils- immune system cells that participate in the body’s inflammatory response
*The broth speeds up the movement of mucus, possibly helping relieve congestion and limiting the amount of time viruses are in contact with the nose lining.
HA! How cool is that?!
Any who…. Here is a link to the Pioneer Woman’s recipe as well as my own photos from my cooking process. Note that I added freshly chopped parsley, leaks and scallion to mine. I also added in some fresh pasta right when the soup was done! It added some nice texture.
Let me know what you think. Enjoy!
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This is my version of Paula Deen’s Cabbage Soup. After making the original recipe, I found that it need some changes (in my opinion). This recipe takes a little bit of preparation, but it is well worth it. Give it a try and tell me what you think. I literally just finished licking the bottom of my soup bowl (no, seriously). Enjoy!
2lbs ground turkey
1 cup of uncooked rice
1 tablespoon of salt
1 teaspoon black pepper
1 teaspoon of cumin
1/4 onion minced
2 tablespoons of worcestershire sauce
3 cloves garlic minced
3 tablespoons of olive oil
1/2 a yellow onion diced
1 6oz can of tomato paste
1/2 cup of brown sugar
1/2 cup of ketchup
28 oz can of whole tomatoes with juice
1 medium cabbage sliced
1 cup of beef broth(stock)
1/2 cup of water
Salt and Pepper to taste
1/2 cup of monterey jack (cheddar will work as well)
1/2 cup of raisins
Combine all of the meatball ingredients into a bowl and mix together (USE YOUR HANDS PEOPLE!). Form into walnut sized balls and set aside! Time to make the soup!… In a large stock pot heat your oil over medium high heat, add your garlic and onions and sweat the onions until they are translucent (about a min or two). Then add your tomato paste, whole tomatoes w/ the juice, ketchup, brown sugar, salt and pepper and bring to a fast simmer. This should take about 8 to mins. Transfer your soup mix into the blender and blend on low for about 30 seconds (or until the whole tomatoes are crushed). Transfer back into the pot and add in your cabbage simmering on medium low heat for another 10 mins (Until cabbage has reduced in size). Now add in the beef stock and water to thin the soup (you can play around with the consistency ). Add in the meatballs and continue to simmer for 20 to 25 mins. This gives the rice enough time to cook as well as the meat. Add in the raisins and cheese when the soup is done cooking but still hot! I garnished mine with avocado, but a nice crusty french or sourdough bread would go great too!
I hope you enjoy this soup as much as I did today!