HOT HONEY CORNBREAD ~ BLOG 366.324

HOT HONEY CORNBREAD

  • Preheat oven to 350°.
  • Spray a 10 inch pan with non stick spray.

2 tablespoons butter, melted
3 tablespoon QUALITY honey

  • Whisk butter and honey together.
  • Pour into bottom of prepared pan evenly.

2 cups buttermilk
2 LARGE eggs
1 tablespoon PURE vanilla extract
4 tablespoons butter, melted
2 tablespoons sour cream

  • Whisk together the buttermilk and eggs until smooth in a large bowl.
  • Add vanilla, sour cream and melted butter, whisking until well blended.

2 cups AP flour
2 cups cornmeal
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt

  • Sift together the flour, cornmeal, sugar, baking powder and salt.
  • Gradually whisk into the large bowl of wet ingredients.
  • Pour on top of honey butter mixture and spread smooth.
  • Bake 20 minutes or cooked through.
  • Cool 5 minutes before inverting onto platter.
  • Serve immediately with honey butter.

HONEY BUTTER
4 tablespoons butter, softened
6 tablespoons QUALITY honey

  • Whisk together in small ramekin for serving with cornbread.

NOTE: HEINZ has a variety of infused honeys that can seriously amp up the flavor of this bread.

CREAMY CHICKEN & CAULIFLOWER SOUP ~ BLOG 366.263

Frontier soups had a creamy cauliflower that I LOVE, but hate the price of. Then I realized how much easier and less expensive it was to make FRESH that tastes even better.

Cauliflower can be bland, but roasted cauliflower makes soup taste amazing!! Adding a butter instead of cream makes it extra creamy. Adding the chicken makes it superb!

CREAMY CHICKEN & ROASTED CAULIFLOWER SOUP

1 large (2 pounds) head cauliflower, cut into bite-size florets
2 + 1 tablespoons avocado oil, divided
FRESH ground sea salt and black pepper, to taste
1 medium red onion, FINELY chopped
2-3 cloves garlic, FINELY minced
4 cups HOMEMADE chicken broth
2 tablespoons unsalted butter
Juice of 1 LARGE lemon
FRESH ground nutmeg
1-2 cups rotisserie chicken pieces

2 tablespoons each FINELY chopped fresh flat-leaf parsley and green onions for garnish

  • Preheat the oven to 425°.
  • Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  • Toss the cauliflower with 2 tablespoons of the avocado oil until lightly and evenly coated in 2 tablespoons of oil.
  • Arrange in a single layer on the baking sheet.
  • Sprinkle with FRESH ground sea salt and black pepper.
  • Bake 30 minutes until the cauliflower is tender and caramelized on the edges, turning halfway.
  • In a Dutch oven melt the remaining 1 tablespoon avocado oil over medium heat until shimmering.
  • Add the onion and a bit of salt.
  • Cook 4-5 minutes stirring occasionally, until the onion is softened and translucent.
  • Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds.
  • Add the broth.
  • Reserve a few of the prettiest roasted cauliflower florets for garnish and add the rest of the roasted cauliflower to the pot.
  • Increase the heat to medium-high and bring the mixture to a simmer and then reduce the heat to a GENTLE simmer.
  • Cook 20 minutes, stirring occasionally, to give the flavors time to meld.
  • Remove the pot from the heat and let it cool for a few minutes.
  • Using an immersion blender blend until smooth.
  • Add the butter.
  • Add the lemon juice and nutmeg and blend again.
  • Add chicken pieces.
  • Adjust seasoning to taste. Don’t be afraid to use seasoning!!!
  • Ladle into bowls.
  • Garnish with a roasted floret and garnish with a sprinkle of chopped parsley, green onion IF desired.