Browned Butter and Sour Cream Cornbread

Those of you that know me, or who read my blog frequently might know that I have an affinity toward browned butter. I have used it in several recipes, and have always loved the results. It adds such a richness to the flavor of things. Well today when I was at work I saw this recipe and knew I had to try it! This corn bread is not too sweet. It is a perfect sweetness for spreading some honey butter or just honey on top.

Browned Butter and Sour Cream Cornbread

Ingredients

4 tablespoons unsalted butter
1 teaspoon vegetable oil
1 1/2 cups stone-ground cornmeal
1/2 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2 large eggs, lightly beaten
1 cup sour cream

Instructions

Melt butter in a small saucepan over medium heat, swirling often until lightly browned and nutty, about 4 minutes. Pour into a medium bowl, and set aside to cool.

Preheat oven to 400 degrees. Rub an 8-inch cast-iron skillet with the oil; place in oven to heat.

In a large bowl, combine cornmeal, flour, sugar, baking powder, salt and baking soda. Add eggs and sour cream to cooled butter, whisking well. Pour into dry ingredients, and stir just to combine, taking care not to overmix. Pour batter into skillet. Bake until golden and a toothpickinserted in the center comes out almost clean, about 20 minutes. Let cool in skillet 5 minutes, then turn onto a wire rack.

Recipe Source: Relish

Quinoa and Black Bean Salad

I want you all to know that I don't eat horribly all the time (unless I'm on a cruise). I actually really enjoy eating healthy. My one requirement for eating healthy is that it still has to taste good. I love adding whole grains to things to make them healthier. The greatest thing about this salad that it's not only healthy but it tastes great too! Even if you have never had quinoa (pronounced KEEN-wah in case you were wondering) this recipe is quick, easy, and bound to be a crowd pleaser.

Quinoa and Black Been Salad

Ingredients
2 tsp onion powder
3 cloves garlic, peeled and minced
3/4 cup uncooked quinoa
1 1/2 cups chicken broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 can corn kernels
1 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro (optional - I personally hate cilantro so I left it out)

Directions
Place quinoa in a bowl of water and let soak for about 10 minutes. In a rice cooker combine the rest of the ingredients add in the quinoa and let cook in rice cooker until done (approx 20-30 minutes). Serve warm or cold. Serve as a side dish or a main course.

Recipe Source: Adapted from Allrecipes

Soft Caramel Popcorn

I have a battle that goes on within myself every time I want to make caramel popcorn. The battle isn't whether or not I should make it. No, it is whether to make a gooey popcorn or a crunchy popcorn. I love them both for different reasons. A few years ago I thought I was a gooey person all the way. I then decided to make a crunchy popcorn and couldn't stop eating it. It has been a while since I have made this soft gooey popcorn and now I can't stop eating this one either. The moral of the story is that caramel popcorn is divine no matter what form it comes in!

Soft Caramel Popcorn

1 cube butter (1/2 cup)
1 cup light corn syrup
1/2 bag (1 lb) brown sugar
1 can sweetened condensed milk

Melt butter in a medium saucepan. Add corn syrup and brown sugar. Bring mixture to a boil. Once boiling mix in sweetened condensed milk. Cook for 5-10 minutes or until mixture almost reaches a soft ball stage. I like mine a little softer so I brought it to about 220 degrees. Pour over one large bowl popped popcorn. I used air popped popcorn but microwave popcorn works well too. I used about 1 cup un-popped popcorn that turned into one large bowl of popcorn. Use more or less popcorn depending on how much caramel you like on your popcorn.

Southwestern Style Chimichangas

Inspired by my other oven baked chimichanga recipe I have on this site I decided to play around with some different flavors. I love chimichangas, really I love flour tortillas. I can actually eat the tortillas without anything on them, that is if I am using the uncooked kind that you cook yourself. If you have never tried these I highly recommend them. The flavor and freshness add so much to anything that calls for them. Well these are a fun different, but still easy way to use my yummy flour tortillas and get a few other semi healthy things in with it. What is even more awesome than there yumminess is the fact that I can make a whole bunch at a time and freeze the extra ones and cook them up later. I really love anything I can freeze and use on days when I don't feel like cooking.

Southwestern Style Chimichangas

1 lb shredded chicken
1/4 cup barbecue sauce
1 can black beans (drained and rinsed)
1 can corn
1-2 cups shredded cheddar cheese
Ranch dressing (optional)
10 uncooked tortillas


Combine barbecue sauce and chicken. Take one tortilla shell. Place a tablespoon of ranch on it. Top with chicken, black beans, corn and shredded cheese. Roll up tucking the corners in as you roll. Place on a baking sheet and bake at 375 for about 20 minutes or until the tortilla is golden brown. Top with cheese if desired.