APPLE WALNUT BUNDT CAKE
2 Granny Smith Apples, peeled and diced
1 Cup Toasted Walnuts, chopped
2 Tsp Vanilla
2 Tsp Cinnamon
3 Cups Flour
1 Tsp Baking Soda
1 Tsp Salt
2 Cups Sugar
1 1/4 Cups Vegetable Oil
1/2 Cup Powdered Sugar
1 Tbsp Honey
1 Tbsp Milk
Preheat oven 325
Cake: In bowl, mix apples, walnuts, vanilla and cinnamon. In another bowl, mix flour, baking soda and salt. In mixer bowl, beat sugar, oil and eggs. Once mixed, add dry ingredients and beat until combined. Fold in apple mixture.
Scrape batter into greased bundt pan and bake 1 hr 30 min until tested comes out clean. Allow to cool in pan for 1 hour and then turn out onto a plate. Drizzle with glaze.
Glaze: Add all ingredients to bowl and stir until smooth.
BROCCOLI AND CHEESE SOUP
3 Tbsp Butter
2 Tbsp Cold Butter
1 Cup Onions, chopped
½ Tsp Salt
¼ Tsp Pepper
1 Clove Garlic, Minced
3 Tbsp Flour
½ Tsp Fresh Thyme, Chopped or ¼ Tsp Dried
3 Cups Chicken Broth
½ Cup Heavy Cream
16 oz Frozen Broccoli, thawed
1 ¼ Cups Shredded Cheddar (For this recipe I used white cheddar which is why the color is lighter)
In pot, melt 3 Tbsp butter over med-high heat. Add onions, salt, pepper, nutmeg and cook until soft. Add garlic and thyme. Add flour and mix well, about 2 minutes. Slowly add chicken stock while whisking and bring to boil. Reduce heat and simmer, about 5 minutes. Add broccoli and cook 10 minutes. Remove from heat and add to blender or food processor. Blend/pulse and then add back to pot. Add cream and bring to barely a simmer. Add cheese and cook over low heat until melted. Add 2 Tbsp cold butter and stir to blend. Serve.
ROASTED FINGERLING POTATOES WITH FRESH HERBS AND GARLIC
2 Pints Fingerling Potatoes
2 Springs Fresh Rosemary
2 Springs Fresh Sage
3 Springs Fresh Thyme
6 Garlic Cloves, Unpeeled and Whole
3 Tbsp Olive Oil
Salt & Pepper
Preheat oven 500.
Place baking sheet lined with foil in oven while preheating to heat.
Add potatoes, rosemary, sage, thyme and garlic in medium bowl.
Drizzle with oil and seasoning. Remove sheet from oven and lightly coat with oil. Pour potato mixture onto baking sheet.
Place in oven and reduce heat to 425. Roast 20 minutes or until potatoes are soft.
CHICKEN AND ASPARAGUS
8 Skinless, Boneless Chicken Thighs or Breast, sliced in half
3 slices Bacon, Coarsely Chopped
½ Cup Chicken Broth
1 Lb Asparagus, trimmed
½ Pint Mushrooms, broken up or 1 small yellow squash cut in strips
4 Green Onions, chopped
Season chicken with salt, pepper, Tony’s Chachere and garlic powder (or seasoning of your choice).
In a large skillet, heat over med-high heat and add bacon. Remove to paper towel once cooked. Add chicken to pan and cook evenly on both sides until done. If you slice thin, it takes less time. Make sure no longer pink. Add bacon back to pan. Add asparagus, mushrooms and green onions. Add broth. Cover and lower fire to medium-low and cook until asparagus are tender.
CAST IRON CORNBREAD WITH HONEY BUTTER
2 Cups Yellow Cornmeal
½ Tsp Baking Powder
½ Tsp Baking Soda
1 ½ Tsp Sugar
¼ Tsp Salt
1 ½ Cup Buttermilk
1 Egg, lightly beaten
5 Tbsp Butter, Melted
2 Tbsp Vegetable Oil, to grease skillet
Honey Butter Recipe, below
Preheat oven 400.
In a bowl, combine cornmeal, baking powder, baking soda, sugar and salt and mix well.
In a separate bowl, combine buttermilk, egg and butter and stir to combine.
Add wet ingredients into the dry ingredients and stir to combine. Don’t over stir.
Use the vegetable oil to coat the insides of the skillet.
Spoon batter into skillet and place cast iron skillet into oven for 20-25 minutes until toothpick in center comes out clean.
½ Stick Butter, Room Temperature
¼ Cup plus 2 Tbsp Honey
In medium bowl, combine butter and honey and whisk thoroughly until well blended. Baste on top of hot cornbread as soon as it comes out of oven.