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dinner

Butterscotch Sage
Black Walnut & Cranberry Cornbread Stuffin’ Muffins
November 17, 2015 at 2:28 pm 0
Whether you're preparing for Friendsgiving this weekend or Thanksgiving next week,  stuffing is a side dish that is sure to be on everyone's table. Treat your guests to an individual sized creation of my signature Black Walnut & Cranberry Cornbread Stuffin' Muffins, a recipe that you can now enjoy all year long! My secret ingredient: black walnuts. The distinct bold taste of the black walnuts gives the stuffing a nice nutty flavor that your guests will savor! photo-6 Ingredients: 1 loaf cornbread 2 cups chicken stock 5 chopped celery stalks 1 chopped apple 1 chopped onion 1/2 lb. sausage (optional) 1 cup dried cranberries 4 tablespoons butter 4 slices of wheat bread 1 cornbread loaf 1 teaspoon salt 1 teaspoon pepper 1 teaspoon celery salt 3/4  cup chopped Hammons black walnuts photo-2 Directions: 1.Prepare the cornbread ahead of time and let cool. I like to do this the night before and leave the bread out for a day. If you don't have time to leave the bread out for a day, toast the bread on both sides in a  roasting pan, so it doesn't fall apart when you mix together. For this recipe, I use the simple and inexpensive Jiffy cornbread recipe. Follow the directions on the box. Optional: in this recipe, I added a cup of dried cranberries to the cornbread. 2. Preheat oven to 350 degrees. 3. Coat a large skillet with olive oil, sauté onions, celery, apple and adding 1 cup of chicken broth over medium heat, until golden brown, approximately 10 minutes. 4. Next add in the sausage and cook until golden brown (optional). If you want to make this dish vegetarian, of course leave out the sausage. 5. Add in the black walnuts, dried cranberries, cornbread, wheat bread and 1 cup of chicken stock and cook for approximately 2 minutes over a low heat. I like to use a mixture of wheat bread and cornbread for a nice texture and taste. 6. Transfer stuffing to a greased baking pan/muffin tin and cook for approximately 30 minutes until golden brown. photo-7
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Relevant Relish
Peapod by Stop & Shop and Barilla Launch Pasta Meal Kits in New York City
November 5, 2015 at 10:55 pm 0
We attended a delicious luncheon this afternoon hosted by Peapod.com and Barilla where they unveiled their new pasta meal kits and we got the first taste!
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SC Culinary Suite

Fall inspired menu by Barilla’s Chef Lorenzo Boni The first course was a light vegan salad with fennel, orange, cucumber and grape tomatoes. Next Chef Lorenzo Boni demonstrated how to make Farfalle with Roasted Butternut Squash, one of the four easy to make pasta meal kits by Barilla, followed by Marsala Zabaglione with mixed berries for dessert.
Executive Chef Lorenzo Boni of Barilla

Executive Chef Lorenzo Boni of Barilla

The pasta meal kits contain pre-measured ingredients to make dinner in less than 30 minutes. The kits are between $15.99-$23.99 and serve 4-6 people – which averages less than $5 per serving. Each pasta meal kit is complete with recipes, nutrition facts, fresh ingredients and all vegetables are prewashed measured and cut – which saves a lot of time in the kitchen. Other meals available include: Tortellini Soup, Parmesan Crusted Chicken with Spaghetti and Baked Rotini. To order your meal kit visit: www.peapod.com  
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Farfalle with Roasted Butternut Squash

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