1 cup all-purpose flour or bread flour
1 cup cornmeal
1/2 cup sugar
3 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1/2 cup vegetable oil or melted butter
1 cup buttermilk
2 eggs

1) Preheat oven to 350.
2) Combine all dry ingredients.
3) Whisk the eggs, oil/butter, and buttermilk in a separate container.
4) Pour the egg mixture into the dry ingredients. Whisk together until well combined.
5) Grease a 9×9 baking dish.
6) Bake at 350 for 25 minutes until golden brown.


Simple Roasted Asparagus



Roasted asparagus is one of my favorite easy green side dishes. They’re so flavorful already, you really don’t need to go overboard on the spices. We served this with a big Easter meal so we made two whole bunches. You could easily cut this down to one bunch for a just a few people. (Or two, with the amount of asparagus I can eat.)

2 bunches fresh asparagus
2 tbsp olive oil
4 garlic cloves
kosher salt and black pepper to taste

1) Preheat oven to 400.
2) Line a large baking sheet with foil and spray with non-stick spray.
3) Snap off the tough ends of the asparagus and place on baking sheet.
4) With a brush, baste the oil on asparagus, gently turning to coat all sides.
5) Sprinkle with salt and pepper to taste, then crush garlic cloves over and toss together.
6) Bake about 18 minutes.

Creamy Herbed Potatoes


Happy Mother’s Day! Making dinner for your momma tonight? Make these potatoes!

These. Are so good. Adapted from the Pioneer Woman, I increased the herbs and made a few other changes. I could have eaten this for dinner alone. Warning. This is not for someone on a diet – but be bad one day. I promise it’s worth it. Don’t forget to hug your momma.

4 russet potatoes
1 stick unsalted butter
1 medium white onion, finely diced
8 oz 1/3 reduced fat cream cheese
3/4 cup heavy cream
1 cup half and half
1 1/2 tbsp chopped fresh rosemary
2 tbsp chopped fresh parsley
2 tbsp chopped fresh chives
kosher salt and fresh black pepper
1 tsp dried sage
1/2 cup fresh shredded Parmesan

1) Preheat oven to 400.
2) Coat a large baking dish with non-stick spray.
3) Slice potatoes very thinly. Arrange in the baking dish.
4) Melt butter in a large skillet over medium-high. Once melted, add onion and cook for 3 minutes.
5) Add cream cheese block to skillet and break up with a spoon. Stir to melt. Add cream and milk, and stir to combine.
6) Sprinkle in rosemary, parsley, and chives. Season to taste with salt and pepper.
7) Pour cheesy mixture over potatoes in baking dish. Sprinkle with sage and fresh Parmesan. Bake for about 40 minutes or until potatoes are nice and tender and top is golden brown.
8) Let rest about 10 minutes before serving.

Thai Coconut Rice


2 cups jasmine rice
2 cups coconut milk
1 3/4 cups water
2-3 tbsp. dry shredded unsweetened coconut
1/2 tsp salt
1/2 tsp vegetable oil

1. Pour oil into a large pot over medium high heat.
2. Add rice, coconut milk, water, shredded coconut, and salt to the pot and cook for a few minutes, stirring to keep rice from sticking to the pot.
3. After a few minutes when the liquid has begun to bubble, stop stirring. Reduce heat to just above minimum and cover tightly with a lid. Simmer for 20 minutes or until most of the liquid has been absorbed.
4. After 20 minutes, if it needs just a little more time or if you’re not quite ready to eat yet – turn off the heat, put the lid back on, and let the covered pot stay warm and sit for another 5-10 minutes.

Cuban Street Corn


My dad and I discovered this gem of a recipe in the tiniest Cuban restaurant I’ve ever been to. It was also the best Cuban restaurant I’ve ever been to. If you find yourself on Prince Street in NYC some morning – go. Corn on the cob can indeed be brunch food. It can be a fantastic side to all sorts of dishes. This is easy. Fast. And will leave you wanting more.

6 tbsp mayonnaise
2 garlic cloves, crushed
1 tsp kosher salt
1 tsp cayenne pepper
3/4 cup Cotija cheese
6 ears corn
1 lime (cut into six wedges)

1) Bring a pot of water to a boil. Once boiling, add corn. Reduce heat to medium and cook for 10 minutes.
2) Stir the mayo, garlic, salt, and cayenne together in a small bowl.
3) Place cotija cheese in a shallow dish.
4) Heat grill to medium-high.
5) Put corn on grill and grill for about 5 minutes until done and with good char marks. Remove from grill and cool slightly.
6) Brush corn with mayo mixture and then roll in cotija cheese.
7) Serve with lime wedge to squeeze over corn.

Bobby Flay’s Grilled Potatoes with Zucchini, Radicchio, Goat Cheese, and Sherry Vinaigrette


Okay so I lied. I used red cabbage instead of radicchio. But you could use either. They are essentially the same in texture, but radicchio has a much more bitter and stronger flavor. Choose whichever you’d like! We served these with Bobby Flay’s grilled scallops (which I did not make and cannot take credit for). It’s a colorful and bold side dish that would go well with all sorts of grilled meats.

2 1/2 lbs new potatoes
kosher salt and fresh black pepper
1 1/4 cup olive oil
2 medium zucchini
1/2 cup sherry vinegar
2 tsp honey
1 small shallot, diced
1 tbsp Dijon
1 large head red cabbage (or radicchio), coarsely chopped
6 oz crumbled goat cheese
3 tbsp chopped fresh chives

1) Bring a large pot of water to a boil. Once boiling, salt the water and place potatoes in pot. Reduce heat to a simmer and cook until potatoes are tender. Drain and let cool slightly.
2) Heat grill to high.
3) Cut potatoes and zucchini into 1/4 inch think slices. Toss with 1/4 cup olive oil and season with salt and pepper. Grill about 5-8 minutes.
4) Meanwhile, whisk together vinegar, honey, shallot, and mustard in medium bowl. While constantly whisking, pour in remaining 3/4 cup olive oil until emulsified. Taste and season with salt and pepper.
5) Toss potatoes zucchini, red cabbage, and half of the vinaigrette in a large bowl. Top with goat cheese. Drizzle more dressing as desired and sprinkle with chopped chives and serve!

Cast-Iron Charred Corn


Found this in Garden and Gun – one of my favorite magazines for design inspiration and cooking inspiration! So easy, and so tasty. You could make this in a regular skillet, but if you have a cast-iron skillet, it gives you the option to keep the corn warm in the oven if you’re still cooking.

8 ears of corn, shucked
4 slices of bacon, diced
1/2 tsp unsalted butter
1/2 cup Vidalia onion, diced
1/2 cup heavy cream
1/2 tsp salt
fresh black pepper
2 tsp chives

1) Once corn is shucked, remove the corn kernels. Stand them on their ends in a wide dish and carefully cut down each side of the corn to remove kernels into the dish.
2) Heat cast-iron pan on medium-high. Add cut corn and cook for 3 minutes. Add bacon and cook until corn kernels are a little charred. Remove from heat, set aside.
3) In a saucepan, melt butter. Add onion and cook on medium-low about 3 minutes. Add corn/bacon to pan, then heavy cream. Reduce heat to low and cook for another 5 minutes. Season to taste with salt and pepper. Garnish with chives, and serve in a large bowl.