Cheddar and Pepper Stuffed Corn Bread

I found a great Buttermilk Cornbread recipe from a fellow ailurophile and food blogger Cat, from Fox in the Pine. Her recipe made more cornbread than I had expected, so I was thrilled to nibble on one of my favorite quick breads for a few days. Having leftovers also inspired me to explore stuffed cornbread, or a cornbread “sandwich,” if you will.

I sautéed some green pepper and onion from the farmers’ market.

Then I DIDN’T nibble… I sliced the cornbread and used self control and waited patiently.

Next, it was a simple sandwich making process: cheddar cheese and sautéed peppers and onions.

I baked my cornbread sandwich on a pizza stone at 350 or so until it was all warm and melty and amazing.

It’s my new favorite treat. Enjoy!


Sweet Potato Kale Frittata

I hadn’t planned to blog about this dish, but it was so simple and good, I thought- Why not?

Kale was on sale at Whole Foods, so I came home with more kale than a single woman can consume without juicing it. That meant kale was going to be added in to whatever concoction I came up with for dinner. I also had a dozen eggs I hadn’t even touched in a week, so I decided to throw together an egg-based baked dish (or baked frittata, if that is even a culinary possibility, as frittatas are traditionally skillet-fried…) But, I’m calling this dish a Sweet Potato Kale Frittata. Sorry that it’s technically not a frittata.

I sautéed half of a chopped red onion in a few tablespoons of olive oil, and then added a peeled and cubed white sweet potato (2 cups or so). When the potato was soft, I added a couple cups of thinly sliced kale and a half cup of chopped parsley. Next, I transferred the potato kale base into a bowl and mixed it with 6 eggs that had been whisked with a few tablespoons of olive oil and a little bit of grated white cheddar cheese. After all of the potato and kale mixture was coated with egg, I salted, peppered and poured it into a pyrex baking dish.

I baked it for 40 minutes or so on 350 and it came out perfectly, which could have been a fluke as I was on the phone the entire time and not even paying attention to the oven.

As I was in a no-frills cooking mood, I topped it with my favorite condiment: Ketchup mixed with Red Rocks Hickory Smoke Seasoning from Savory Spice Shop. You can’t go wrong with that combo.



Orzo Mac n’ Carrots and Cheese

I made WAY TOO MUCH orzo one night for a simple orzo and pesto dish. I don’t know what I was thinking… Why did I keep adding orzo to the pot of boiling water? Did I not think it was going to expand and take over the pot?
Well, it did. I had so much orzo left over that I needed to make something else with it because I really try to avoid wasting food. Since it is carrot season, I decided to make my Macaroni and Carrots and Cheese using orzo rather than traditional macaroni. Turned out to be a great idea.
I added some fire roasted green chilies that I got from my CSA with Ollin Farms to spice it up a bit, and served it with an avocado and tomato salad. Nothing went to waste.
If you are a fan of baked mac n’ cheese, give my Mac n’ Carrots and Cheese a try. You’ll be pleasantly surprised and pleasantly stuffed.

Garlic Grilled Cheese Sandwich

Simple ingredients:
  • Udi’s Multigrain Bread
  • Tillamook White Cheddar… as much as you like
  • grated asiago… as much as you like
  • grated garlic… might not use as much as you think you might like…
  • butter (for the pan, of course)

I grated a clove of garlic on my ginger grater. You might consider using a small clove, or even half of one if you don’t want to wake up the next day with the lingering taste of garlic in your mouth!
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