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Perfect Southern Cornbread {in a blender!}

No Southern girl should leave home without it… A reliable recipe for good, homemade cornbread to serve with beans, chili, or even for breakfast. And if you’re needing an easy, homemade cornbread for your Thanksgiving cornbread stuffing, here you go!

Fermented Tex-Mex Salsa

The summer I was 12, my mom handed me a can of tomatoes, an onion, cilantro, lime, and a jalepeno from our garden and told me to make salsa. This was the first time I had ever created something without a recipe. It was all about adding ingredients, blending, tasting, and adjusting. Sometimes I needed two or three jalepenos to get the heat level my family loved — HOT. Other times, half a pepper in an entire batch would set our mouths on fire.

I’ve spent the last two decades perfecting my salsa recipe, and several years ago, I began lacto-fermenting it. I don’t mean to toot my own horn here, but I’ve had many people tell me this salsa is the best they’ve ever had. It’s my most-requested recipe and the one I’m asked to bring to every family and friend get-together. My brothers-in-law even expect it at Thanksgiving! I really think the 12 to 24 hours the salsa sits fermenting on the counter kicks it up a notch and allows the flavors to develop and mingle with each other. I like knowing that I’m giving every party and holiday a good dose of healthy bacteria. 😉

For the complete recipe, head over to Traditional Cooking School!

Anatomy of a Blended Soup

Anatomy of a Blended Soup

Blended soups are among the easiest and most frugal soups to make — without a recipe! At Traditional Cooking School, I’m giving you a basic blueprint for creating blended soups of your own. Join me over there and share how you use up your veggies and your favorite blended soups!

Crispy Deep-Fried Parsnips

Crispy Deep-Fried Parsnips

Hey all! I’m guest-posting again today over at GNOWFGLINS! This time, I’m sharing my favorite way to prepare one of my favorite veggies: parsnips!…