29 Tuesday Sep 2015
Tags
butter, buttermilk, cast iron, cornbread, cornmeal, fall, pumpkin, skillet cornbread
My obsession with cornbread runs deep. I’ll try just about any variation, but as long as there’s cornmeal in something, it’s pretty much guaranteed I’m gonna love it. This pumpkin cornbread was super easy and totally festive for this time of year. Continue reading
14 Saturday Mar 2015
Something I have realized over the years is that I might have a cornbread obsession. It’s one of those things I can’t seem to get enough of. Soooo I really like testing out new cornbread recipes. This one for cornbread pudding with whiskey caramel sauce seemed like a pretty good idea for St. Patty’s Day.
I strayed really far from the original recipe – I was pressed for time and used a BOX cornbread mix. I also used store-bought caramel sauce and just added a few splashes of Irish Whiskey to it. Blasphemy, I know, but sometimes you just have to take shortcuts. And you know what? This dessert still turned out great. Continue reading
04 Sunday Jan 2015
Posted in LuLu's Classics, Main Dish, Soups, Weeknight Meals
Tags
chili, chili powder, cornbread, ground sausage, ground turkey, jalapeno, mini cornbread skillets, tomatoes
Many of the recipes on this blog could use a good old fashioned makeover – the recipes themselves are in good shape, at least in my mind where I tend to forget to write everything down…it’s the blog posts that need some work. Today, I wanted to revisit my mom’s Chili recipe. In the original, I don’t even put how much ground turkey or sausage to use! That’s because it’s a recipe that always turns out a little different for us each time because we wing it…I don’t ever believe anyone is making the recipes I post, they are mostly a guide for myself for the next time I make something. So today…I’m giving some more specifics. We also made Ina’s Jalapeno Cheddar Cornbread and baked it in mini cast iron skillets for about 10-15 minutes (I think…per usual, I eyeballed it).
Recipe
Mom’s Wingin’ It Chili
By Baked Northwest
Serves 6
Ingredients
Directions
Pour about 2 tbsp olive oil in a large soup pan and add turkey and sausage. Cook until done and then remove to a large bowl.
Add a little more olive oil to the pan and cook the onions until soft. Add chopped garlic and cook another minute or two.
Add the cooked meat back to the pot. Add the the diced tomatoes and rotel tomatoes. Add the spices: the paprika, cumin, chili powder, cayenne, red pepper flakes, and oregano.
Stir together and add the beer. At this point, the sauce might be a bit thin, so add some tomato paste to thicken it up. Sometimes you can use a whole can, sometimes less. Since tomatoes tend to be acidic, add a little sugar to tone them down. Start with about a tbsp. and then taste. If you’d like, add a dash of Worcestershire sauce.
If you want more kick, add some jalapenos and/or some spicy salsa.
Let simmer for about 30 minutes and taste again.
Drain the beans in a strainer, rinse them, and add them to the chili. Stir, let simmer for a bit longer to let the flavors blend together and serve. This chili always seems to taste better the next day.
15 Wednesday Feb 2012
Cornbread. So easy to make at home. Never, ever use one of those box mixes, from scratch is just as simple.
I secretly prefer my cornbread on the sweeter side – aka with tons of honey and butter. But this recipe is great, because everyone knows Ina would never screw up cornbread. You can secretly put honey and butter on it like me and it still tastes good.
Recipe
from Barefoot Contessa at Home
Makes 12 large squares
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.
Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
Delicious served with soups – especially chili.
15 Wednesday Feb 2012
Posted in Easy, LuLu's Classics, Main Dish, Soups
Tags
baked potato, beer, chili, cornbread, ground turkey, jalapeno, olives, sausage, spicy, tomato
Chili with ground turkey and pork sausage, beans, beer, and my favorite addition: black olives.
A few weeks ago, this super awesome guy I know mentioned he really wanted Chili and Baked Potatoes. He said he found some “healthy” recipe online, and I stopped him right there. No. We are making my Mom’s Chili. End of discussion.
It’s actually quite healthy. Except for maybe the bottle of beer. But that all cooks out, right? Whatever. Beer makes just about everything better.
Keep in mind that I am well aware my food photography is not going to win any awards anytime soon. Maybe one day I will get a fancy camera and take a food styling class and buy matching dishes – but for now we’re not even close to that. You just gotta trust this stuff is delicious.
Recipe
Pour about 2 tbsp olive oil in a large soup pan and add turkey and sausage. Cook until done and then remove to a large bowl.
Add a little more olive oil to the pan and cook the onions until soft. Add chopped garlic and cook another minute or two.
Add the cooked meat and herbs along with the tomato.
Stir together and add the beer. At this point, the sauce might be a bit thin, so add some tomato paste to thicken it up. Sometimes you can use a whole can, sometimes less. Since tomatoes tend to be acidic, add a little sugar to tone them down. Start with about a tbsp. and then taste.
If you want more kick, add some jalapenos and/or some spicy salsa.
Let simmer for about 30 minutes and taste again.
Add the beans and olives (totally optional, since I am olive obsessed). Stir, let simmer for a bit longer to let the flavors blend together and serve.
serve with baked potatoes or jalapeno cheddar cornbread. Chili was made for them.
Basic Baked Potato
I don’t drown my baked potatoes in chili (like someone I know) I keep it simple: sour cream, chives, cheese, salt & pepper.
use 1-4 potatoes, however many you want to make!
Preheat oven to 375. Scrub and clean the potatoes with hot water. Poke some holes in the potatoes with a fork to let air escape. Lay potatoes and a sheet pan, directly on the rack, or wrap in foil. Let cook in the oven for 45 minutes to an hour. Test potatoes for desired softness, cut open and serve with sour cream, chives, and cheese. Enjoy!
Baked Northwest 