BUTTERMILK CORNBREAD

Buttermilk Cornbread

Ingredients

8 Tbsp. Butter unsalted

½ C. Granulated sugar

1 C. Yellow cornmeal

2 Large eggs

1 C. Buttermilk

1 tsp. Baking soda

1 C. All purpose flour

Salt to taste

How To Make Grandmother’s Buttermilk Cornbread

Preheat the oven to 375 degrees.

Mix together all of the ingredients except for the butter until smooth and creamy.

Place the butter into an oven safe skillet on the stove, and melt it over medium heat.

Once the butter is melted, remove the skillet from the heat, and pour the batter into it. Whisk the batter in with the butter until well combined.

Bake for 25-30 minutes until browned and cooked through

Cinnamon Toast Crunch Shot

 

 

 

 

 

An absolute blast from the past! Enjoy this rich, toasty, and creamy cocktail as you

PREP TIME

5 mins

TOTAL TIME

5 mins

COURSE

Cocktails

CUISINE

Shot

EQUIPMENT

1 Cocktail Shaker

1 Jigger

1 3 oz shot glass

2 small plates (for the cinnamon rim)

INGREDIENTS

  

2 oz Rum Chata

1 oz Fireball whiskey

1 tbsp cinnamon sugar

Whipped cream (optional)

Cinnamon Toast Crunch bits (optional toppings)

INSTRUCTIONS

 

Pour water on one plate, then gently dip the shot glass to wet the rim.

Put the cinnamon sugar onto the other plate, then dip the rim of your shot glass through the cinnamon sugar until evenly coated.

Combine the Rum Chata and Fireball whiskey in a shaker over ice and shake well until cold.

Pour the mixture into the shot glass. Add whipped cream and Cinnamon Toast Crunch bits as desired. Enjoy

BROWN BUTTER SCALLOPS

BROWN BUTTER SCALLOPS

yield: 4 SERVINGS

 

prep: 15MINUTES MINUTES

cook: 15MINUTES MINUTES

total: 30MINUTES MINUTES

Cook the most perfect scallops every. single. time. So fast and easy to make (just 5 ingredients) yet so so fancy!

5 stars (13 ratings)

INGREDIENTS

• 1 ¼ pounds scallops, about 24
• Kosher salt and freshly ground black pepper, to taste
• 6 tablespoons unsalted butter, divided
• 1 clove garlic, minced
• 4 sprigs fresh thyme
• 1 lemon, cut into wedges

INSTRUCTIONS

• Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
• Season scallops with 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Melt 1 tablespoon butter in a large skillet over medium high heat. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
• Reduce heat to medium low; melt remaining 5 tablespoons butter, 1 tablespoon at a time, until the butter starts to foam. Add garlic and thyme to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
• Return scallops to the skillet; spoon butter over scallops for 1 minute.
• Serve immediately with lemon wedges

Chicken Parm