Buttermilk Cornbread

Buttermilk Cornbread

Ingredients
1 1/2 cups cornmeal
2 cups buttermilk
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon baking powder
3 large eggs
1/2 cup brown sugar
2 tablespoons honey
3 tablespoons melted butter
1 16-ounce whole kernel corn, drained

Directions
1. The night before, mix the cornmeal and buttermilk together in a medium bowl. Let it sit overnight at room temperature.
2. Preheat the oven to 350 degrees. In another bowl, mix the flour, salt, baking soda, and baking powder together.
3. In a third bowl, whisk the eggs and then add the sugar. Stir until combined and syrupy. Add the honey, melted butter, and corn and mix well.
4. Add the wet mixture to the cornmeal and buttermilk mixture. A dd the dry ingredients one-third at a time and mix until moistened. The batter should be pourable like a cake batter. Because different grinds of cornmeal absorb moisture differently and because the drained corn may carry different moisturelevels, you may need to adjust the batter slightly with additional milk or flour.
5. On the stovetop, melt two tablespoons of vegetable shortening in an oven-proof 11 to 12-inch skillet until very hot. Pour the batter into the pan. Place the pan in the oven and bake for 35 minutes or until the top is browned and firm and springy. (This is a moist cornbread and needs to be well-cooked.) Cool in the pan.

Pasta Recipes

Garlic Chicken on Pasta

Ingredients:
1/2 kilo chicken breast fillet
2 tbsps mustard
2 tbsps soy sauce
2 tsps minced garlic
1 cup breadcrumbs
oil for pan-frying
200 grams spaghetti noodles
1 cup cream
1/2 tsp Italian seasoning
salt and pepper to taste

Procedure:

1. Season the chicken with the mustard, soy sauce and garlic. Set aside for at least 20 minutes. Coat the chicken with breadcrumbs.
2. Fry chicken in hot oil until cooked. Cool slightly then slice.
3. Heat the cream in a pan. Add Italian seasoning. Simmer for a few minutes then season to taste. Add the cooked pasta and toss together.
4. Serve pasta and top with sliced chicken.

Source: Good Housekeeping cook book

I like this recipe with added garlic when seasoning the chicken. You can serve it with parmesan cheese and sliced garlic bread.
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Angel Hair With Balsamic Tomatoes

Ingredients:
1 tsp minced garlic
1 tsp olive oil
6 tomatoes, chopped
3 tbsps balsamic vinegar
1/4 cup chopped fresh basil
1/2 lb. uncooked angel hair pasta
salt & pepper to taste

Procedure:
1. Saute the garlic in olive oil until lightly browned. Leave garlic in skillet.
2. Place tomatoes, salt & pepper, basil and balsamic vinegar in a bowl and set aside for 10 minutes, stirring occassionally.
3. Boil water with small amount of oil for pasta. Just before you put the pasta in the water, drain tomatoes and reserve the juice that runs off. Cook the angel hair pasta.
4. Heat your garlic skillet and toss drained tomatoes briefly.
5. Toss the pasta and tomato mixture together. Serve with grated parmesan cheese & garlic bread.
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Baked Ziti

Ingredients:
8 oz pkg. ziti (Pasta), cooked
Italian Tomato Sauce
3/4 cup Shredded mozzarella cheese or melted cheese (combination of 1/4 cup butter & grated cheese melted in water or milk)

Procedure:
1. In a deep, 2-quart, non-stick casserole combine ziti, tomato sauce and 1/3 cup shredded cheese.
2. Sprinkle remainder of cheese on top of casserole. Bake until cheese is melted and sauce is bubbly.
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Chicken Bolognese

Ingredients:

12 ounce(s) linguine or fettuccine

4 teaspoon(s) olive oil

1 lb. ground chicken breast

Salt and pepper

2 medium carrots, chopped

2 medium stalks celery, chopped

1 large (10- to 12-ounce) onion, chopped

1 clove(s) garlic, crushed with press 1 can(s) (28-ounce) crushed tomatoes

1/2 cup(s) reduced-fat (2%) milk

1/3 cup(s) freshly grated Parmesan cheese

1/4 cup(s) loosely packed fresh parsley leaves, chopped

Procedure:

1. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs.
2. Meanwhile, in 12-inch nonstick skillet, heat 2 teaspoons oil on medium 1 minute. Add ground chicken to skillet; sprinkle with 1/4 teaspoon salt. Cook chicken 8 to 9 minutes, or until it is no longer pink, stirring occasionally. Transfer chicken along with any juices in skillet to medium bowl.
3. To same skillet, add remaining 2 teaspoons oil with carrots, celery, onion, and garlic; cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occasionally. Stir in tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; heat to boiling. Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally. Stir in cooked chicken and milk; heat through.
4. Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in sauce from skillet, Parmesan, parsley, and reserved cooking water, and toss to coat.

Source: Good Housekeeping

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Easy Tuna in a Carbonara sauce with bacon

Ingredients:

4 cups cooked noodles

4 large cans solid white tuna

4 packages prepared white sauce

1 1/2 cups Parmesan cheese

1/2 lb. bacon, cooked crisp

Directions:

1. Cook bacon and oil serving dish with bacon fat.

2. Put cooked noodles in serving dish and crumble tuna over noodles.

3. Make white sauce according to package directions Adding 1 cup milk to thin.

4. Crumble crisp bacon and put it into white sauce with most of parmesan cheese. Sprinkle the rest of the parmesan cheese over the top.

5. Keep warm and serve.

*This dish can be made in advance and frozen.

Recipes

CHEWY CHOCOLATE CHIP OATMEAL COOKIES

Ingredients:
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1 tsp vanilla extract
5/8 cup (or 1/2 + 1/8) flour
1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups quick cooking oats
1/2 cup semisweet choco chips
1/2 cup nuts (optional)

Directions:
1. Preheat your oven to 325 degrees F or 165 degrees C.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the egg and vanilla. In a separate bowl, combine flour, baking soda and salt. Stir into creamed mixture until just blended. Mix in the oats, walnuts and choco chips. Drop by tablespoonfuls unto ungreased cookie sheets.
3. Bake for 12 minutes or until edges are golden. Cook in wire rack.

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CHOCO CHIP COOKIES

Ingredients:
1/2 cup butter
1/4 cup white sugar
1/2 cup brown sugar
1/2 tsp vanilla
1 egg
1 1/4 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 cup semi sweet choco chip
nuts (optional)

Directions:
1. Preheat your oven to 375 degrees F or 190 degrees C.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in the vanilla and egg. In a separate bowl, combine flour, baking soda and salt. Stir into the sugar mixture. Finally, mix the choco chips. Drop by tablespoonfuls unto ungreased cookie sheets.
3. Bake for 8 to 10 minutes or until edges are golden. Cook in wire rack.
Here's the version of Choco Chip Cookies. Enjoy!