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Are your days messed up? My days are so messed up. Every single day has felt like the beginning of the week because on the beginning of the week I was pretending it was still the weekend. If I don’t miss or forget something this week it will be a miracle.
Speaking of non-existent beginnings of weeks throwing off the rest of your week, how was your three day weekend? Mine was fantastic, and I think, in my brain at least, is still going on. We celebrated the holiday with a barbecue feast of pulled pork, which I still hold to be the best recipe ever. I can say this without bragging because it’s not my recipe, it’s my moms! Just make it. Please.
We also had coleslaw and homemade jalapeno cheddar cornbread, the latter of which I am here to tell you about so you too can have cornbread all summer long.
Let’s make cornbread!
Start with the dry ingredients: cornmeal, white flour, baking powder, baking soda, sugar, and salt are whisked together in a large bowl.
Now wet ingredients: an egg is whisked until frothy, then combined with buttermilk and whisked again.
Dry ingredients, meet wet ingredients. Whisk the two until just combined. Add 2 tablespoons melted butter and mix again.
Now that’s cornbread, but I like to think of it more like a base. Cornbread, being as versatile as it is, can handle add-ins. In my case, lots of shredded cheddar cheese and diced fresh jalapenos!
The cheese gets mixed into the batter, saving about 1/4 a cup or so (pictured above) for topping. Same goes with the jalapenos; three get chopped up and about two get added in the batter, while the remaining gets the shining spot on top.
Pour the batter into a hot skillet that you have been preheating in the oven while the oven was preheating and top with reserved cheese and jalapenos.
Into the oven it goes for 15 minutes, until the top is brown and the sides pull away from the skillet a bit.
Let cool and serve with butter and barbecue! A match made in heaven if you ask me.
This cornbread is more bread-y than cake-y, which for the purposes of barbecue, I liked. It’s crispy on the edges and soft in the middle and cheesy throughout. My favorite.
You could add lots of delicious things to this cornbread; I think caramelized onions and dried cranberries would be divine. Cornbread is as basic as it gets, and that’s baking I can get on board with. It’s delicious, wholesome, and endlessly customizable. And you get to use your cast iron skillet, which you all should know, makes me feel like a pioneer in the best sense.
Make this cornbread your summer go-to, and if your days get mixed up in all the Summer fun, don’t sweat it. It happens to the best of us.
Here’s the recipe!
Jalapeno Cheddar Skillet Cornbread
1 tablespoon butter, for greasing the skillet
1 cup yellow cornmeal
1/2 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon sugar
1 large egg
1 1/2 cups buttermilk (I used reduced fat, but you could use whole–I won’t tell)
2 tablespoons butter, melted
1 cup shredded cheddar cheese, divided
3 jalapenos, diced (remove the seeds and ribs for less heat)
Preheat oven to 450 degrees. Take one tablespoon of butter and grease the entire inside of your cast iron skillet. Leave any remaining butter in the bottom of the pan. Place the skillet in the oven to preheat as the oven does.
In a large bowl combine cornmeal, flour, baking powder, baking soda, salt, and sugar. Whisk thoroughly.
In a medium bowl, whisk the egg until frothy. Add buttermilk and whisk to combine. Add wet ingredients to the dry ingredients and mix until just combined, then add the melted butter and mix again. Add about 3/4 cup of the shredded cheddar cheese and about two of the diced jalapenos and mix to combine.
Carefully remove skillet from the oven. Pour batter into the skillet–it should sizzle a little. Top the cornbread with the remaining 1/4 cup of cheese and diced jalapeno. Bake for 15 minutes, until the top is golden brown and the edges have pulled away from the skillet a bit.
Remove from the oven and let cool slightly. Serve in wedges, with butter.
I promised you mac and cheese by the end of the week, and I’m delivering. This macaroni and cheese is silky and creamy and is made special with tangy goat cheese both in the sauce and dotting the crunchy top. I could make a meal out of the crunchy mac and cheese top. (Dream meal).
I wanted a single serving mac and cheese so I wouldn’t feel guilty about monopolizing the crunchy topping, which I have been known to do. Individual servings ensure fairness and also ensure that no one will encroach on your crunchy toppings. Extra goat cheese on my serving? Well, I am the chef, so I can do what I want.
Let’s get started.
This mac and cheese is started like all good mac and cheeses are: with butter and flour.
Two tablespoons of butter and two tablespoons of flour are combined until it forms a paste.
We’re making béchamel! Next comes the milk. Whisk constantly while slowly adding the milk. Clumps may form, but they’ll smooth out with whisking. Add seasoning: a little cayenne pepper, some mustard powder, salt, and pepper.
Whisk that together then add the cheese.
I used a combination of sharp white cheddar, soft goat cheese, gouda, and fontina; the latter of the two are great melting cheeses.
Add 1/3 cups each of sharp white cheddar, fontina, and gouda slowly to the béchamel sauce. Whisk while you add the shredded cheese. Next add about 2 ounces (half a 4 ounce log of goat cheese) to the mix. Whisk and lower the heat. The sauce should be thick enough to coat the back of a spoon. If it’s too thick add a little milk.
Meanwhile, you’ve cooked your mac. It’s mac and cheese, so you’ve cooked your mac, right?
I used cavatappi pasta because it’s got lots of nooks and crannies for cheese sauce. That’s important. Add the cheese sauce to the pasta and stir gently to combine.
Divide the pasta into individual oven-proof dishes. I just made two, but this recipe makes enough for 4 huge servings, or 6 normal servings. I like the huge servings.
Dot the tops with additional goat cheese and extra shredded cheddar.
Add some panko breadcrumbs and spray some cooking spray on top then transfer to the oven. Bake at 350 degrees for 10-15 minutes, or until the tops are quite golden brown. Watch these, the timing may vary based on your oven temperature. You just want them to be nice and crunchy and golden.
These individual pots of mac and cheese are creamy, tangy, and crunchy. I love all of those things. The extra goat cheese is just heavenly.
The best part about this is that you don’t have to share. Buy some oven-proof crocks, or use some vintage ones like we have. You’ll feel like you are at a restaurant and you won’t have to share. Bonus!
Here’s the recipe.
Individual Goat Cheese Mac and Cheese Ingredients
1 pound cavatappi pasta
2 tablespoons butter
2 tablespoons flour
2 cups skim milk (of course you can use whole milk–I use skim because after all that cheese I can’t tell the difference. You do you.)
1/4 teaspoon cayenne pepper
1/2 teaspoon mustard powder
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/3 cup grated white cheddar cheese, plus 1/4 cup extra for topping
1/3 cup grated fontina cheese
1/3 cup grated gouda cheese
4 ounces goat cheese, divided
1 cup panko bread crumbs (more or less)
Preheat oven to 350 degrees. Bring a large pot of well-salted water to a boil and cook cavatappi according to package directions, minus 1 minute. You want the pasta to be very al dente. Drain and set aside.
Melt butter in a large skillet. Add flour and whisk, forming a paste. Add milk slowly, whisking constantly. Whisk until no more clumps are present. Add seasonings and whisk. Add cheddar, fontina, gouda, and two ounces of goat cheese. Whisk until thick, adding more milk if it’s too thick.
Add cheese sauce to the pasta and stir to combine. Divide macaroni into individual oven-proof crocks and top with remaining 2 ounces of goat cheese, a sprinkle of cheddar cheese, panko bread crumbs, and finally a spray of cooking spray. Transfer crocks to oven and bake until the top is very crunchy and golden brown. The cheese should be bubbly, too.
Serve right away, possibly with a green salad with a really acidic dressing, or just by themselves.
A couple of weeks ago we had my parents over for dinner. My entertaining philosophy has changed from wanting to make the most complicated, impressive, new dishes I can to limiting the food I make to one homemade dish and short-cutting the rest. But you love to cook! You say. Why wouldn’t you want to spread that love of cooking and discovering new and exciting dishes to your guests? You say.
I’ll tell you. The first reason is pretty general; when people are over I don’t want to spend my time in the kitchen missing all of the fun and conversation. The second reason is more specific to me; I’m single-minded to a fault. This is why I am awesome at studying in libraries for hours on end and knocking out 10 page papers in an evening, but terrible at remembering to take my purse with me from the back of my chair when I leave a restaurant. Boil this down to entertaining and you get a really delicious, well-thought out meal served at 11:30pm. People are hungry.
My favorite type of dinner party to throw is Make-Your-Own-Pizza. Before I adopted my new entertaining philosophy, I’d make all the dough from scratch, all the toppings would be made to order, and pizzas would be coming out of my oven for upwards of 3 hours. This way is fun if you have all day and night, but for a weeknight dinner party things need to move a little faster. Short cuts and ingredients you can make ahead are perfect for this.
Pizza night-made-easy starts with pre-made dough. I don’t mean from your freezer aisle; I mean go to your favorite pizza parlor, or in my case the pizza counter in my grocery store, and ask to buy dough. They are happy to sell it to you and you can be certain that it’s delicious. The dough for a large pie is enough for 2 people.
Next, assemble your toppings. This is a combination of homemade toppings and quality store-bought ingredients.
I browned some spicy Italian sausage and caramelized onions until they were deeply golden and sweet. Colorful bell peppers were cut and set aside. I did all of this ahead of time and stored it in the refrigerator until we were ready to assemble.
When the time comes to start making pizza, organize the toppings into categories. I had one area designated for vegetable toppings. Sun dried tomatoes in oil, marinated artichoke hearts, caramelized onions, baby spinach, chopped peppers, and an olive tapenade that my mom made and brought over made up this station.
I also had a cheese station.
Shredded mozzarella is the glue that holds everything together, so make sure you have plenty of that. Other cheese ideas include but are definitely not limited to: habanero pepper jack cheese, fresh mozzarella sliced, gorgonzola crumbles, ricotta cheese, and of course, Parmesan.
There was a meat station that included the cooked sausage, leftover shredded chicken from chicken tostada night, and good pepperoni from the deli.
I set up all the toppings as if my kitchen were a pizza assembly line. Oiled baking sheets were placed at one end and I stretched the pizza dough as thin as it could go. Then my dinner guests came in and added as much sauce as they wanted.
They took their baking sheet around to the other stations and assembled their dream pizza. Or at least their dream pizza that could be made with the toppings provided.
My mom is a vegetarian so she went heavy on the veggies.
Peppers, caramelized onions, artichoke hearts, olive tapenade, and a sparing layer of fresh mozzarella and her pizza was complete.
My dad is not a vegetarian, and went with the pizza supreme route.
Sausage, chicken, pepperoni, peppers, artichokes, caramelized onions…. let’s just say he added a little bit of everything.
K is a pizza purist and usually only eats plain cheese or pepperoni, so he surprised me when he went with more of a “meat-zza” route.
He went heavy on the sausage and chicken, then topped with ricotta, artichoke hearts, and mozzarella cheese. I had a bite and it was delicious.
I topped mine with sausage, peppers, a few artichoke hearts, gorgonzola cheese, fresh mozzarella, and some shredded mozzarella to keep it all together.
I had my oven set to 450 degrees and was able to bake two pizzas at a time. My parents went in first and were baked for 10 minutes while K and I assembled our pies. After 10 minutes the crust was golden brown on the sides, but most importantly, on the bottom.
There pizzas were sliced and served while ours went into the oven.
Red pepper flakes, salt and pepper, garlic powder, dried oregano, and freshly grated parmesan should be on the table for serving.
Isn’t that pretty?
We crowded around the coffee table and ate pizza while watching Jeopardy, because pizza dinner parties should be casual, and also Jeopardy is awesome and we record it so we can binge on episodes for hours on end.
These pizzas, stretched thin, were only about 10 inches so they were perfect for individual servings. The best part is getting to taste everyone else’s creations, if they are willing to share, that is.
Organization, help from the store, and a few homemade ingredients made in advance are the keys to hosting any party, but especially a pizza party. Save the experiments for another night–make something easy, interactive, and that your guests will love. Memories will be made and best part–you’ll get to be a part of it!
Here’s the Recipe? Instructions? Guidelines? Well… here’s a summary at least.
How to Host a Homemade Pizza Party
What you’ll need:
Pre-made pizza dough, which can be found a your local pizza parlor or sometimes in your grocery store, separated into individual dough balls that are about the size of a baseball
Pizza sauce. Either really good store-bought or homemade in advance. (Other ideas include: pesto, Alfredo, sun dried tomato spread, barbecue sauce, ranch, plain ol’ olive oil…)
LOTS of shredded mozzarella–that’s the glue that holds pizza together
Fresh sliced mozzarella
gorgonzola or blue cheese crumbles
shredded pepper jack (or something else with a little kick)
Grated Parmesan (both for assembly and for serving)
(other ideas include: hearts of palm, pine nuts/other crunchies, fresh tomatoes, fresh herbs, jalapenos…)
Cooked Italian Sausage, made in advance
Shredded chicken, either leftover or from a rotisserie chicken
(other options include: meatballs, cooked and crumbled hamburger meat, canadian bacon, REGULAR bacon–yum!..)
Seasonings for serving:
Salt and Pepper
Red Pepper Flakes
What to do:
When it’s time to make pizza, preheat oven to 450 degrees.
Set up stations: sauce station, vegetable toppings station, meat toppings station, and cheese toppings station. Spread these out as much as you can in your kitchen to avoid bottlenecks.
Have enough baking sheets for your guests. You’ll need at least 4 and then after that you can re-use them after one groups pizzas come out and are sliced. Lightly oil the baking sheets with olive oil and either roll or hand stretch the dough as thin as it will go. Next hand it off to your guests.
Guests will travel through the toppings stations and assemble their pizza as desired. When they are finished, place 2 pizzas at a time in the oven and bake for 10 minutes, or until the crust is deeply golden brown and crunchy and the bottom of the pizza looks done when lifted from a corner of the pie. Meanwhile, other guests are assembling their pizzas.
Transfer cooked pizza to a cutting board and slice. Transfer slices to a plate and serve with seasonings.
Repeat until all guests have baked and sliced their pies.
I know I’ve been absent this week, and I appreciate your patience. This past week has been sort of a storm of bad news and as I like to keep this space light and happy, and also authentic, I went quiet. I love writing and cooking and sharing with you, but sometimes life priorities outweigh blog priorities.
But this week is shaping up to be much better, which is good because I really, really needed it. I’m cooking, it’s a certain someones birthday tomorrow, and I get to go to New Jersey this weekend. See, I’m choosing to see sunny skies, inside and out!
And if you ask me, there’s nothing sunnier than fresh made salsa and chips. In my opinion, my dad makes the best homemade salsa, but he either doesn’t know the exact recipe, or pretends like he doesn’t know because he doesn’t want to share it, so this isn’t it. But, this salsa is second only to his, which makes it pretty darn good.
This recipe is almost too simple. All you really need is a blender. A big one–this recipe makes a lot. Gather your ingredients:
Cilantro, cumin, onion, two cans of tomatoes and green chiles (Rotel is best), whole peeled tomatoes, one jalapeno, garlic, and not pictured: lime, salt and pepper, and sugar. Put it all in a blender!
I blend mine very well because I like it to all be of uniform chunkiness, but you make yours how you like it. You can use a food processor too, but mine is only 4 cups and this recipe is just way to big for that. When you’re done blending, taste for seasonings and adjust with more lime juice, salt, and pepper.
Transfer salsa to airtight container and refrigerate for at least a couple of hours so the flavors meld. Serve with chips and possibly a Mexican food birthday feast and watch how everyone starts to see sunshine.
This salsa is perfectly balanced; it’s spicy but not too intense, the sugar balances out the acidity of the tomatoes, and the cumin adds a smokiness. My favorite part is the cilantro, though. It’s fresh and zingy and it just might be my favorite herb ever.
Salsa at home couldn’t be easier. A blender, a couple of cans, and some good fresh ingredients and you have yourself some salsa that is so much better than the stuff that comes out of a jar.
And thanks again for sticking around. I promise more delicious food throughout the week!
Here’s the recipe:
Easy Homemade Salsa
1 28-ounce can of whole peeled tomatoes
2 15-ounce cans of Rotel or other brand of tomatoes and green chiles
half an onion, chopped
2 cloves garlic, minced
1 whole jalapeno, roughly chopped, seeds and membranes in tact
1/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cumin
Juice of one lime
1/2 cup cilantro (but I used more like 1 1/2 cups! I love the stuff!)
Combine all ingredients in a blender (if your blender isn’t big enough you can do this in batches). I combined everything but the cilantro, then added the cilantro in last. Taste for seasonings with a chip so you can get an accurate taste of the salt and adjust if necessary, adding more lime juice, salt or pepper.
Refrigerate salsa for a couple of hours, but at least one. Serve with tortilla chips!