Posts Tagged ‘sides’

The Perfect Summer Side: Recipe for Honey Cornbread

Wednesday, May 28th, 2014 No comments
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There’s something about cornbread that always tastes of Summer. Perhaps it’s the honey? In any case, this recipe for Honey Cornbread Mini Muffins is the perfect side dish to any BBQ this summer. Serve these with Paper Wrapped Salmon or even with some delicious bbq Baby Back Ribs.

Honey Cornbread Mini Muffins

Honey Cornbread Mini Muffins

HONEY CORNBREAD MINI MUFFINS

Makes 24 mini muffins

1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, beaten
¼ cup butter, melted
¾ cup plain yogurt
¾  cup milk
¼  cup honey
1 jalapeño, finely chopped
1 cup cooked corn
Butter for mini-muffin pans

Step 1: Mix together corn meal, flour, baking powder, baking soda and salt in a large bowl.

Step 2: Combine eggs, melted butter, yogurt, milk, honey, jalapeño and corn in another bowl.

Step 3: Add the wet mixture to the dry mixture. Refrigerate mixture until 30 to 45 minutes before baking (up to 6 hours).

Step4: Bake muffins!

Preheat oven to 400.  Butter mini-muffin pans. Bake muffins for 15 to 20 minutes, or until a toothpick inserted into muffin comes out clean.

 

Let me know what you think! 

 

 

CTP~Tabletop-5773

 

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A Tasty Flower as Appetizer or Side: Sautéed Cauliflower

Wednesday, April 18th, 2012 No comments
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Cauliflower Sautéed in Olive Oil

Cauliflower Sautéed in Olive Oil

Cauliflower is a close relative of Brussels sprouts, broccoli and cabbage. You either love it or hate it, few are indifferent.
I happen to love cauliflower along with brussels sprouts. In an effort to create more interesting appetizers, I have been preparing vegetables as a first course in addition to multiple offerings of vegetables as sides. This sautéed appetizer is easy to prepare and will get rave reviews from your guests who already love this family of vegetables.

Cauliflower Sautéed in Olive Oil

1 head cauliflower, trimmed and cut into florets
3 eggs, beaten
1/2 teaspoon freshly ground nutmeg
1 teaspoon salt
1 cup fine bread crumbs
1/4 cup olive oil

Steam the cauliflower florets in a steamer pot for 6 minutes. Cool.
Beat the egg with the nutmeg and salt.
Dip the florets in the egg and then the bread crumbs.
Heat a few tablespoons of the olive oil in a sauté pan and add the florets. Brown the florets, turning frequently until golden brown and tender. Serve as an appetizer or as a side vegetable.

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