Pumpkin, Leek, & Pecan Cornbread with Spicy Honey

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Guys, this is the prettiest cornbread I’ve ever made. I first saw it on Megan’s blog and thought it was such a stunnner back then, and I finally got around to making it. I’m so glad I did!

I decided to adapt this recipe to be baked in a cast iron skillet because the fine people of Finex (forged right here in Portland!) gifted me with one of their gorgeous skillets. I mean, look at that iron-beauty down there! I especially love that the cooking surface of the pan is smooth, instead of rough like most cast iron skillets, and the octagonal sides make for easy pouring. Anyway, it’s perfect for this recipe because we start  by browning butter–always a good idea–and the butter that coats the pan after pouring it out for the batter acts to make the surface even more non-stick. Plus, the pan stays hot, since we all know cast iron holds heat like a dream, creating a little sizzle when the batter hits the pan making for a nice golden-brown crust on this cornbread. Obviously, you can use any trusty cast iron skillet you have for this recipe and it will be just as delicious.

The pumpkin in the cornbread makes it so moist, with extra tenderness from the addition of buttermilk. In addition to the brown butter flavor punch, we have lots of leeks, sliced super thinly, throughout the batter and on top. Along with pecans for a sweet and nutty bite. The leeks on top get crisp and sweet and so perfect. I’m sort of obsessed with them (I’ve been using them as a pizza topping lately, too…so killer!). But, the thing that really makes this cornbread sing is the spicy honey drizzle. It’s a sweetly spiced, sticky counterpart to the earthy-sweet and savory cornbread…and it’s SO simple!! It’s just honey and tabasco. Done.

Anyway, I urge you to make this cornbread sooner than later. Don’t wait a whole dang year like I did. And, I have to say it, it’d be a great addition to a Thanksgiving spread. Hint, hint.

[recipe]

Print Recipe

Pumpkin, Leek, & Pecan Cornbread with Spicy Honey 

Makes 8-12 servings

Adapted from Take A Megabite

Leeks can be super gritty, so I like to clean them by slicing them and swishing around in a large bowl of cold water. Then I scoop them out and pat them dry on a clean tea towel.

 

1 cup all-purpose flour

1 cup cornmeal

1 tablespoon baking powder

1 teaspoon kosher salt

1/2 cup brown sugar

1/2 cup (4 ounces) brown butter

2 eggs

1 cup buttermilk

1 cup pumpkin puree (not pie filling)

1 large leek, sliced thinly into rounds and rinsed well

1/2 cup chopped pecans

Spicy Honey:

1/2 cup honey

2 teaspoons Tabasco sauce

Preheat the oven to 400ºF.

Melt the butter in a cast iron skillet until it gets foamy, once it begins to foam, continue to cook the butter, stirring until the solid bits in the butter turn deep brown and smell fragrant like toffee (if you aren’t using a cast iron skillet, refer to Megan’s recipe for alternate instructions). Pour the butter into a dish and set aside to cool to room temperature.

In a mixing bowl whisk together the flour, cornmeal, baking powder, salt, and brown sugar. In another bowl whisk together the eggs, buttermilk, pumpkin puree, and cooled brown butter. Pour the pumpkin mixture into the cornmeal mixture and fold until just combined, then fold in half of the leeks. Scrape the batter into the cast iron pan and sprinkle the top with the remaining leeks, as well as the pecans. Bake in the center of the oven for about 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool at least 10 minutes before serving with the spicy honey.

To make the spicy honey, stir together both of the ingredients until combine.

[/recipe]

Full disclosure, Finex sent me one of their skillet to use. I was not compensated for this post, I just really like this skillet! As always, all opinions and words are my own. 

Lemon Herb Chicken Romano

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Jessica from the blog How Sweet Eats is one of the funniest, hyperbolic, and creative recipe makers out there. I love her and her blog to pieces and even though we’ve never met, I consider her a friend in that totally-weird-virtual-friend way.  I always look forward to her over-the-top recipes and hilarious musings. Reading her blog is a serious delight for me, her conversational tone and drool-worthy photos get me every time, and I’m sure her legions of fans would agree. And, it’s a major year for her! I mean, she just published her first book, moved, and is expecting an amazing baby-bundle in just a few months. She’s a serious super-girl.

That said, it’s no wonder her new cookbook, Seriously Delish, is such a stunner. I mean, it’s packed with her tell-tale creative recipes and signature writing style, plus tons of gorgeous photos to go with. So, to celebrate the release of Jessica’s first (and I am sure not last) cookbook, I knew I had to share something with you all from it’s pages and it was no easy choice. There are seriously SO MANY enticing recipe to choose from–I mean, HELLO Baked Black Raspberry Oatmeal with a Brown Butter Drizzle, or Bacon Manhattans, or Slow Cooker Short Rib Breakfast Hash, or S’mores Hot Fudge Shakes…UGH! Anyway, I decided to go with one of her mother’s classic recipes, the kind you’d serve to people you love, Lemon Herb Chicken Romano, because it’s mom-approved and it’s cheese crusted. WIN.

To continue the celebration, in collaboration with her publisher, I’m giving away a copy of Seriously Delish to a lucky reader! Cue the confetti-blast emoji’s!! Just leave a comment below about the last seriously delish thing you ate or made and a winner will be chosen at random on September 24th.
a Rafflecopter giveaway

[recipe]

Print Recipe

Lemon-Herb Chicken Romano

From Seriously Delish by Jessica Merchant of How Sweet Eats

4 boneless, skinless chicken breasts

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 cup all-purpose flour

2 teaspoons dried parsley

1 teaspoon garlic powder

4 large eggs

1 tablespoon whole milk

1 cup freshly grated romano cheese

2 tablespoons canola oil

1/2 cup dry white wine

1/3 cup low-sodium chicken stock

2 lemons

4 tablespoons unsalted butter, cut into pieces

1/4 cup chopped fresh parsley

cooked pasta to serve

Preheat the oven to 350ºF. Season the chicken with salt and pepper.

Set up an assembly line of 3 bowls. Add the flour, dried parsley, and garlic powder to one bowl. Add the eggs and milk to the next and beat lightly. Add the cheese to the last bowl.

Heat a large ovenproof skillet over medium-high heat. Add the canola oil. Dredge a piece of chicken through the flour, coating it completely. Add it to the egg, coating it once more. Finally, add it to the cheese and press so the cheese adheres to the chicken. Add the chicken to the skillet, and repeat with the remaining chicken breasts. Cook each breast until golden on each side, about 5 minutes per side. Be gentle when flipping so you don’t lose the coating. Once the chicken is browned, add the wine to the skillet and turn off the heat. Add the chicken stock and juice of 1 lemon. Cut the other lemon into wedges and place them in the skillet. Add the butter pieces to the skillet.

Cover the skillet and bake the chicken for 20-25 minutes. Remove the chicken from the oven and sprinkle with chopped parsley. Let cool for 5 minutes before serving. [/recipe]

Betty Crocker: Recent Favorites

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It’s been a crazy week, guys! I went to Reno to for a visit and to spend time with my wonderful friends and family, squeeze my nieces and baby friendlings (the term Sean uses to call our friends new babies). My mom and BFF threw me a perfetly casual, relaxed baby shower at The Chocolate Bar–there was fondue and lots of chit-chat involved.  Along with the shower and the near constant somersaults/tumbling this babe is doing, this whole pregnancy thing is starting to get really real.

Anyway, I did a lot of lounging and hanging out and absolutely zero cooking. So, to end this week I’ve gathered a little round-up of some of my current projects with my girls at Betty Crocker. There’s a good mix of indulgent desserts and dinner appropriate fare, I hope you enjoy!

Rainbow Chip Bundt with Fresh Raspberry Glaze 

No-Bake Lemon Mousse Tart with Fresh Berries

Slow Cooker Beef Fry-Bread Tacos 

Baked Carrot Cake Doughnuts

 Peanut Butter and Potato Chip Layered Cookie Bars

Black Forest Mini Pies

 Skillet Roasted Whole Chicken with Lemon and Potatoes

Crunchy Panko Fish Sticks with Quick Lemon-Herb Aioli