Tag: buttermilk

Sweet Honey Cornbread

Sweet Honey Cornbread

by Pam on December 11, 2012

This is seriously the very best cornbread I have EVER had. I found a recipe on The Gourmand Mom[1] for cornbread that is sweet, moist, and so delicious. I loved how quick and easy it was to make and how amazing it smelled while baking. My whole family gobbled up every last drop of this cornbread and my son told me that it was REALLY GOOD. I served this cornbread with the Black Bean Soup with Bacon[2] and the tossed salad with the Creamy Cilantro Dressing[3] for a comforting and tasty meal that my whole family enjoyed.

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish.

Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.

 



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Sweet Honey Cornbread




Yield: 9-12 pieces

Prep Time: 10 min.

Cook Time: 30-35 min.

Total Time: 40-45 min.



Ingredients:

1 cup flour
1 cup corn meal
1 Tbsp baking powder
1/4 cup sugar
1/2 tsp salt
1 cup buttermilk
1/4 cup honey
1/2 stick melted butter
2 eggs, lightly beaten
1 cup frozen sweet corn, thawed

Directions:

Preheat oven to 375 degrees. Coat a small 8×8 baking dish with canola cooking spray.

In a bowl, mix the flour, corn meal, baking powder, sugar, and salt together until well combined.

In a separate bowl, whisk together the buttermilk, honey, melted butter, and beaten eggs. Pour the flour mixture into the egg mixture and mix until they are just combined. Do not over mix. Fold in the corn kernels. Pour into the prepared baking dish. Place into the oven and bake for 30-35 minutes, until a tester inserted in the middle comes out clean.

Allow the bread to cool for about 10 minutes before cutting and serving. Enjoy.



 

References

  1. ^ The Gourmand Mom (thegourmandmom.com)
  2. ^ Black Bean Soup with Bacon (www.gordon-ramsay-recipe.com)
  3. ^ Creamy Cilantro Dressing (www.gordon-ramsay-recipe.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Veggie Shooters (Crudites with Skinny Ranch Dip)

Fresh cut vegetables served in individual shot glasses with your favorite dressing makes for an easy, healthy, elegant appetizer. No double dipping!

Think color and use your favorite vegetables; raw zucchini or celery would also be great. These are also kid friendly, my daughter loves bell peppers, carrots and cucumbers.

Of course, you can buy store bought dressing to save time, but whipping up a batch of your own is easy. You can make the dip and cut the vegetables ahead of time, then assemble when you are ready to serve it. If you are serving vegans or dairy free diets, swap the ranch dip for hummus!

If you’re heading to a Holiday party and are worried about over-eating, bring these veggie shooters and skip the chips!




Veggie Shooters (Crudites with Skinny Ranch Dip)
gordon-ramsay-recipe.com
Servings: 11 • Size: 1/4 cup dip with vegetables • Old Points: 2 pts • Points+: 2 pts
Calories: 73 • Fat: 2 g • Carb: 10 g Fiber: 1 g • Protein: 4 g • Sugar: 4 g
Sodium: 331 mg  

Ingredients:

For the skinny ranch dip:

  • 3/4 cup fat free sour cream
  • 3/4 cup fat free Greek yogurt
  • 1/3 cup Hellman’s light mayonnaise
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp chopped fresh chives or dill
  • 1 tbsp chopped fresh parsley
  • 1 tsp salt
  • freshly ground pepper
  • 1-2 tbsp white balsamic vinegar
  • 1 cup 1% low fat buttermilk

For the crudites:

  • 1 yellow bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 large English cucumber, cut into strips
  • 3 medium carrots, peeled and cut into strips 
  • 11 baby arugula leaves for garnish
  • 11 shot glasses

Directions:


To make the dip: In a small bowl combine the sour cream, yogurt, mayonnaise, garlic, powder, onion powder, parsley, chives, salt, and cracked pepper. Mix well.


Stir in the white balsamic vinegar; then buttermilk. Adjust the seasonings to taste, adjusting the vinegar as needed, the flavors will become bolder over time.



To assemble the shooters: Place 1/4 cup of dip in each glass. Place the strips of vegetables in each glass and serve cold.

Chipotle Ranch Dressing

Chipotle Ranch Dressing

by Pam on June 2, 2014

I normally make this ranch dressing[1] but didn’t feel like going to the grocery store to pick up the ingredients. I found a ranch dressing packet in the cupboard and luckily I happened to have buttermilk. I decided to make it a bit spicy by adding some chipotle sauce to it. I served this dressing on a delicious salad with blackened chicken (to post tomorrow). It was creamy, flavorful, and spicy – a perfect combination for the salad.

Combine the mayonnaise, buttermilk, and ranch dressing packet together. Add some chipotle sauce (not the peppers), to taste. Mix until well combined. Place into the refrigerator to thicken. Serve drizzled over your favorite salad. Enjoy.



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Chipotle Ranch Dressing




Yield: 2 cups

Total Time: 5 min.



Ingredients:

1 cup of mayonnaise
1 cup of buttermilk
1 packet of ranch dressing seasonings
Chipotle sauce (not peppers), to taste

Directions:

Combine the mayonnaise, buttermilk, and ranch dressing packet together. Add some chipotle sauce (not the peppers), to taste. Mix until well combined. Place into the refrigerator to thicken. Serve drizzled over your favorite salad. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ ranch dressing (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  3. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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