Comfort Foods and Indulgences

jalapeno_cheddar_cornbread.jpgI love Austin, Texas. The people are warm, the food is amazing, and the weather – well, let's not talk about the weather. Let's stick with the people and the food. One morning while Jeff and I were eating breakfast at an Austin eatery, we started chatting with a lovely elderly couple next to us. The conversation quickly turned to food: we talked brisket, chili, Shiner bock (which they drink from the bottle), and cornbread. When I told the wife that I had never made corn bread in a skillet, she replied, in a dramatic affected Southern accent, "Well, dahlin', if it ain't made in a cast-iron skillet, then it ain't cornbread."

She shared how her skillet had been in her family for three generations and how she wouldn't dream of making cornbread in a regular metal pan or glass baking dish. I would have loved to share a sentimental tale about my family's cast-iron skillet and corn bread recipe, but the truth is, we don't have one. Sure, my mom made cornbread, but it usually came from a Jiffy box, and I wasn't gonna tell that to the Texan with the third generation cast-iron skillet.

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rootbeershortribsHow I love braised short ribs, let me count the ways....

When it comes to short ribs, the secret is in the sauce and this creative twist using root beermakes itwell worth the time it takes to braise. The sweet and spicy root beer really enhances the meatiness of the ribs.

We loved it. The sauce reduces to this really concentrated sweet and savory combination full of flavor. Of course the meat just falls of the bone and goes perfectlywith mashed potatoes. Mashed sweet potatoes would also be a nice side dish to incorporate as well.

My oldest son ate two or three ribs before he asked what kind of sauce I had made. When I explained to him it was root beer sauce, he couldn't have been happier.

This is definitely a meal we will make again and again. I bet you will too.

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corndipAre you looking for a little something to go with the Academy Awards? No, this dip does not emulate any of the films up for best picture. There are so many creative-Oscar food posts out there. However, if this was up for an award....OMG it would take home the trophy in every category. Yes...it is that good. It definitely falls into that "crack" dip category. This would have been amazing during football season.

Everyone's hineys will be firmly planted in front of this dip and the TV, no matter how boring the Oscars get. If you have this dip, you are set...no ball gown needed. It won't fit after you eat this dip anyway.

My favorite part of this dip is the heat that comes from the chipotle in adobo. It is the perfect amount of spice and flavor. It is what makes this dip so tasty. And addicting. It's perfecto.

Try it if you dare...but have lots of people around to share in the calorie load.

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6a0120a848bbaf970b017c35784f94970b-500wiIn hopes of starting the year with a sweet and steeped memory, I hurried into my kitchen to whip up a quick tea–infused treat. Faced with several perfectly ripe pears, chocolate chai tea and whole grain flower (that never made its way into holiday cookies), I decided to give a basic muffin a delicate, tea-infused twist.

The perfect breakfast bite, these Whole Wheat Pear & Chai Crumb Muffins are slightly addicting (I dare you to make more than 6 and see how long they last…I say that while typing with crumbs that are dangerously close to finding their way into my keyboard crevices).

Fragrant pears are mixed into the somewhat savory whole wheat batter to add a hint of natural sweetness. The chocolate chai tea adds a pop of warming spices to the basic crumb topping, the real star of the treat (but don’t tell the pears).

The first bite reminded me of soft yet satisfyingly hearty cornbread with a dainty dab of spiced pear jam. But maybe that’s just me. You’ll have to take a bite while it’s still warm from the oven (with just the tiniest bit of unsalted butter) and tell me what you think. And if you add a chocolate chai latte to the mix, well, you’re just spoiling your taste buds.

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