Thursday, April 14, 2011

Corn & Tomatoes - Delicious Together or Apart!

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I have sadly neglected this blog lately. Not because I haven't been cooking and blogging (check out my other blog -, but because I just haven't tried new recipes!

We've been enjoying some of our favorite repeat recipes like butternut squash soup, fresh tomato pasta sauce, seared sage pork chops and tomato soup.

I've blogged about this tomato soup before, but it has been awhile so I'll refresh your memory! It is absolutely delicious, extremely low in fat and tastes so light and fresh. It was the first recipe out of Jamie Oliver's Food Revolution cookbook I tried and it made me dig deeper into the book (a bridal shower gift from my fabulous sister-in-law Christina) for even more recipes.

To check out that recipe and the blog entry I posted when I originally made it, click here.

Here are a few photos to refresh your memory...and encourage you to try this simple, healthy and delicious soup!

Now let's get down to the business of a new recipe. This is one I've made several times but oddly enough haven't blogged about it yet! The first time I had it, my sister Kate made it as a side dish with roast chicken and it was so delicious I demanded the recipe...cornbread stuffing.

It is an adaptation of Ina Garten's recipe (I think...) and this time I cut the recipe in half, since Aaron and I were the only ones eating, and served it up as a side along with steamed broccoli and seared sage-rubbed pork chops.

Cornbread Stuffing

- 8 tbsp. unsalted butter
- 2 cups diced onion
- 5 cups cornbread (I make mine from a Jiffy mix, but you can buy it or use a recipe to make it from scratch if you like)
- 2 diced stalks of celery
- 1/2 cup low-sodium chicken stock
- 4 tbsp. chopped parsley
- 1 tsp. kosher salt
- 1/2 tsp. black pepper


Melt the butter in a large saute pan. Add in the onion, sprinkle with salt and pepper, and cook for about 5 minutes over medium-low heat, until it is translucent. Add in the celery and cook for about 2-3 more minutes until it just starts to soften, then transfer to a large bowl.

2. Break the cornbread into pieces (I use a rough chop) and add them to the onion mixture, tossing to combine. Coat well with the chicken broth and add in the parsley. Sprinkle more salt and pepper to taste, then spread in a buttered pan, bake for 30 minutes at 350 to heat through and crisp the top.

This was the perfect side dish along with the pork chops - especially as a tasty alternative to potatoes or pasta!

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