1/2 cup butter
3 cups diced celery
2 cups diced onions
1/2 cup finely chopped fresh sage
3 cups soft, fresh breadcrumbs
4 large eggs, lightly beaten
7 cups chicken broth
1 tablespoon freshly ground pepper
Preheat oven to 400°. Melt butter in a large skillet over medium-high heat; add celery and onions, and sauté 5 to 6 minutes or until onions are tender. Stir in sage, and sauté 1 minute.
Stir together Cornbread Crumbles and breadcrumbs in a large bowl. Stir in eggs, next 2 ingredients, and celery mixture, stirring until blended. Divide cornbread mixture between 1 lightly greased 13- x 9-inch baking dish and 1 lightly greased 8-inch square baking dish.
3. Bake at 400° for 45 to 55 minutes or until set and golden brown.
Recipe courtesy of Southern Living magazine.
3 tablespoons salted butter
1 tablespoon garlic
1 tablespoon all-purpose flour
3/4 cup half-and-half
2 10-ounce boxes frozen chopped spinach, thawed
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
Melt butter over medium heat. Add garlic and saute for about 30 seconds. Whisk in flour and heat for about 1 minute. Whisk in half-and-half.
2. Squeeze water out of the thawed spinach and add the spinach to the saucepan. Add salt, nutmeg, and black pepper and simmer for 20 minutes on medium/low heat. Spinach will be tender when done.
Source: “Top Secret Restaurant Recipes 3″ by Todd Wilbur.
Thanks to Gregg for the video of the “swim that almost was”.
Dinner at the Swizzle Inn.
Kristy, Dan and Matt off to do their practice swim.
Kristy, Matt and Dan post practice swim.
Just to let everyone know, we are safe and sound…back home. Unfortunately, Matt’s swim was cancelled due to Tropical Storm/Hurricane Fay, but he was able to do some open water swimming. I keep telling him it just means we have to go back next year!
Lemon Poppy Seed Muffins By Chloe Coscarelli
Makes 14 muffins
Muffins can be made in advance and frozen for up to 1 month. Thaw and apply icing before serving.
2 cups all-purpose flour*
¾ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup coconut milk
½ cup canola oil
¼ cup lemon juice
2 tablespoons lemon zest (about 2 lemons)
1 tablespoon pure lemon extract
1 tablespoon poppy seeds
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1 teaspoon xanthan gum
1 cup powdered sugar
3 to 4 teaspoons lemon juice
1 tablespoon water
1 teaspoon lemon zest
To make the muffins: Preheat oven to 400 degrees. Line a 12-cup cupcake pan with cupcake liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together coconut milk, oil, lemon juice, zest, and lemon extract. Pour the wet mixture into the dry mixture and whisk until just combined. Fold in poppy seeds. Do not over mix.
Fill the cupcake liners about two-thirds full with batter. Bake for 15 minutes, or until a toothpick inserted in the center of the muffin comes out dry with a few crumbs clinging to it. Cool the muffins completely before icing.
To make the icing: Whisk the powdered sugar, lemon juice, water, and zest in a small bowl until smooth.
Spread a thin layer of icing over each muffin.