Southern Cornbread

This is cornbread done in the cast iron skillet and is Southern style; there is a difference.

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Ingredients:

-- 2 cups self rising cornmeal (PLEAAAASE be sure you check)

--2 eggs

--2 TBSP vegetable oil

--1/4 cup vegetable oil *for the skillet

--1 3/4 cups buttermilk (you can use regular milk, but....just don't...)

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1. Preheat the oven to 400 degrees F

2. Add the oil to cast iron skillet and place over high heat, let it get piping hot while you make the batter.

3. In a medium mixing bowl, add the cornmeal, oil, egg, and buttermilk. Mix until combined and drop a tiny amount into your skillet to test the heat. If it sizzles immediately, pour in the batter, leaving about 1 inch from the top. **If you want a thinner cornbread, don't pour in as much batter

4. Put the skillet into the oven and bake 25-30 minutes, or until the top is golden and set.

5. Serve immediately; with butter.

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Jaaaambalaya

I've made Jambalaya so many times and I think I've finally gotten it as close to traditional Louisiana style as possible. I've tried some other versions and other recipes and finally, just kind of sampled from a few to come up with the one we all seem to like the most. This version is HOT and SPICY, so if you want it a little more mild I'll let you know which things to omit. I can't tolerate the heat much since my surgery, so I make it pretty mild unless I'm serving it to a large group. You're going to want the file powder, it's found in most grocery stores...don't skip this ingredient!

I do serve mine with cornbread (recipe on blog) because it helps cut down that spice, but you can use cheap dinner rolls for a quick alternate.

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Ingredients:

--3 cups chicken broth

--3 TBSP vegetable oil, divided

--2 TBSP Cajun seasoning *cut to 1 TBSP paprika for less spice

--sausage (your preference...but like, no breakfast sausage. GROSS)

--shrimp, peeled and deveined (I use 1lb)

--2 chicken breasts, diced into bite size chunks

--1 onion, diced

--1 green pepper, diced

--1 red pepper, diced

--2 celery stalks, chopped

-4 cloves garlic, finely chopped

--14 oz can of crushed tomatoes

--1 tsp salt

--1/2 tsp pepper

--1 tsp oregano

--1 tsp thyme

--1/2 tsp red pepper flakes *use just a small pinch for less spice

--1/2 tsp Sriracha *omit for less spice

--2 tsp Worcestershire sauce

--1 tsp File powder

--1.5 cups rice, uncooked

--green onion, sliced (one bunch)

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1. Heat 1 TBSP of oil in a large stock pot or Dutch oven, over medium heat. Season the sausage and chicken with 1 TBSP Cajun seasoning.

2. Add sausage to the hot pot, brown, then remove to a plate.

3. Add an additional 1 TBSP oil, add the chicken, brown and then remove to plate with the sausage (do NOT completely cook chicken through)

4. Add the last TBSP of oil and toss in the onion, peppers and celery and cook until soft, about 3-4 minutes. Add garlic and cook for 30 seconds.

5. Stir in tomatoes, season with salt and pepper, thyme, oregano, red pepper flakes, Sriracha, Worcestershire sauce, and the remaining TBSP of Cajun seasoning. Stir to combine.

6. Add in the File powder and the cooked chicken and sausage. Stir to combine and cook for 5 minutes.

7. Add the rice and chicken broth, bring to a boil, then reduce to low-medium heat. Cover and simmer 20-25 minutes, or until the liquid has absorbed and the rice is cooked.

8. Add shrimp on top and GENTLY stir, allowing the shrimp to be lightly covered by the cooked Jambalaya. Cover and let simmer 5-6 minutes, or until shrimp is pink.

9. Serve with green onion and cornbread (or dinner rolls)

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Honey Garlic Chicken Thighs

This recipe works best with bone-in, skin-on chicken thighs, but I have made it with boneless, skinless ones too; you just won't get that crispy skin. But the flavor is the same regardless, however if you don't have random vinegars and sauces like we do you'll have to get some. It's always good to keep Rice Wine Vinegar though, I use it in so many of my recipes!

I like to serve this with the garlic rice (recipe is on here) but if you're not a huge fan of garlic it's also good with regular white rice or red potatoes...do your thang!

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Servings: 4-6

Ingredients:

--6-8 chicken thighs w/ skin

--salt and pepper to taste

--2 tsp garlic powder

--6 cloves garlic, chopped

--1/3 cup honey

--1/4 chicken broth (or water)

--2 TBSP rice wine vinegar

--1 TBSP soy sauce

**cast iron skillet is best

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1. Heat a cast iron skillet over high heat.

2. Season chicken thighs, on both sides, with salt, pepper and garlic powder

3. Sear chicken, skin side down first, until golden brown. Then flip and cook until golden brown on the other side; about 5 mins per side.

4. Reduce heat to low, cover and continue cooking until done, turning every 5 minutes. About 15-20 minutes. You can use a meat thermometer, should read 165 degrees F

5. While chicken is cooking, whisk together the chopped garlic, honey, rice wine vinegar, chicken broth and soy sauce in a small bowl; set aside.

6. Drain any excess pan juice, except 2 TBSP. Increase to high heat and add garlic in the middle of the skillet, cook until fragrant, 30 seconds or so.

7. Add the mixture to the skillet and cook until the sauce reduces and thickens. This will take about 5-7 minutes. Serve immediately.

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