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Showing posts from March, 2011

Chili and Cornbread!

This is the cornbread I made to go with a big pot of chili tonight.  The chili was really nothing to write home about, but the cornbread- it was spectacular!  Here's the recipe:


Scallion Cheddar Bacon  Corn Bread
Makes an 8 inch cast iron skillet full!
¾ cup corn meal 1 ¼ cup AP flour ¼ cup sugar 2 teaspoons baking powder ½ teaspoon salt 1 cup buttermilk 1 egg beaten ¼ cup vegetable oil or bacon drippings 2 scallions, chopped 1 cup grated sharp cheddar cheese 6 strips of cooked bacon, crumbled
Preheat oven to 400.  Grease an 8 inch cast iron skillet, or put it in the oven with some extra drippings in it while the oven preheats.  Blend all dry ingredients.  Stir in all other ingredients until all is moist.  Pour batter into greased and preheated cast iron skillet.  Bake 20 to 25 minutes or until toothpick inserted in the center comes out clean.
Why should you use a cast iron skillet instead of another type of pan?  This is why...

See those yummie crispy bits? You won't get those unless you u…

Crock Pot Ribs

I made these ribs for dinner tonight. I will be making them again. And again. And again. So easy and so good.

I found the recipe on one of the hundreds of food blogs I follow. I don't remember which one I stole it from, so if someone recognizes it, please let me know and I'll give credit where credit is due!














Here's the recipe:


Crock Pot Ribs Ingredients: •2 racks baby back ribs, cut into 2 to 3 rib portions •Salt and pepper •1 1/2 cups ketchup •1/3 cup honey •1/4 cup chopped onion •1 1/2 tablespoons Tabasco Chipotle Sauce, or to taste •1 tablespoon Worcestershire sauce •2 teaspoons chili powder •1 tablespoon prepared mustard •2 tablespoons cider vinegar •1/2 teaspoon garlic powder •1/2 teaspoon salt •<