The perfect cornbread cookie. It's perfectly sweet, uniquely salty, bursting with warm butter and sweet corn flavors, plus rolling it in cornmeal gives it that nutty texture. Cornbread cookies Active Time: 10 minutes Start to Eat: 30 Minutes Makes: 24 Cookies INTRODUCTION Cornbread has always been a wine household favorite. Adding some actual corn and a nice slab of butter - it was heavenly. Fast forward to today and I decided I wanted that same flavor but not in the typical cake-like presentation. I did it. I made the perfect cornbread cookie. It's perfectly sweet, uniquely salty, bursting with warm butter and sweet corn flavors, plus rolling it in cornmeal gives it that nutty texture. They are sooo good. They are perfect for a summer barbeque, or as a treat after a pulled pork sandwich, or maybe you just want a sweet treat after some hot honey pizza... however you choose to enjoy these, you will not be disappointed! What the shuck?! INGREDIENTS 324 grams ( 2 cups plus 2 tablespoons) of all-purpose flour 55 grams (1/3 cup) of cornmeal (medium grind - Bob's Red Mill is the best!) 3/4 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks or 227 grams) unsalted butter, room temperature 315 grams (1 1/4 cups) granulated sugar 1 large egg, room temperature 1 large egg yolk, room temperature 2 teaspoons vanilla extract 1/3 cup freeze-dried corn (optional, but I highly recommend! I got mine on amazon HERE! ) For rolling: 55 grams (1/4 cup) sugar 42 grams (1/4 cup) cornmeal INSTRUCTIONS Preheat oven to 350 degrees. In a medium bowl, combine flour, cornmeal, baking soda, salt. In your stand mixer with paddle attachment beat the butter until smooth. Add the sugar and beat on medium speed until light and fluffy (2-3 minutes). Next, add the egg, egg yolk, and vanilla and beat until combined. Turn your mixer to low, and add the flour mixture until just combined. Lastly, add the freeze-dried corn if you have it! Mix only until combined. Line 3 baking sheets with parchment paper. Combine the sugar 55 grams of sugar and 42 grams of cornmeal in a small bowl. Scoop roughly 2 tablespoons per cookie, roll them into balls and then roll them in the sugar/cornmeal mixture. Place 8 cookies per sheet. Bake for 10-11 minutes until the edges are set but the centers are nice and puffy! They should not be browning. Remove from the oven, let cool for 8-10 minutes on the baking sheet then transfer to a cooling rack to cool completely. *A quick tip is to use a large round cookie cutter right when they get out of the oven to re-shape them into circles, this also helps keep them nice and puffy, instead of flattening out at all. BON APPETIT! BACK TO SWEETS

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This gumbo has a dark rich roux flavor filled with juicy chicken and spicy chorizo. It's packed with so much protein and flavor, you will only need a small bowl for dinner! Chicken and Chorizo GUMBO Active Time: 45 Minutes Start to Eat: 1 Hour and 45 Minutes Serves: 6-8 INTRODUCTION My mom made the BEST gumbo growing up, it was always a favorite. So when I moved away, I asked her for the recipe and started making it myself. The more I made it, the more I tweaked it to make it my own. This gumbo has a dark rich roux flavor filled with juicy chicken and spicy chorizo. It's packed with so much protein and flavor, you will only need a small bowl for dinner! Side note, doing this for the first time, the roux is a bit intimidating, you want to get it as dark as possible without burning it - it's tough! MUMBO GUMBO My mom made the BEST gumbo growing up, it was always a favorite. So when I moved away, I asked her for the recipe and started making it myself. The more I made it, the more I tweaked it to make it my own. This gumbo has a dark rich roux flavor filled with juicy chicken and spicy chorizo. It's packed with so much protein and flavor, you will only need a small bowl for dinner! Side note, doing this for the first time, the roux is a bit intimidating, you want to get it as dark as possible without burning it - it's tough! It used to take me 40 minutes just to do the roux because I was too nervous to burn it or curdle it, also I lived in an apartment with a really bad ventilation system and didn't want to set off the fire alarms. But the more I did it, the better I got and now I can make the roux in under 10 minutes. So don't be shy in turning up that heat, and although I hate to waste anything, it is just flour and oil so don't feel bad if you have to ditch it and start over. You got this! INGREDIENTS Gumbo: 1 large yellow onion, chopped 1 large red bell pepper, chopped ¾ cup or 2 stalks celery, chopped 2 large jalapenos, finely chopped (add more for extra spice!) 4 large garlic cloves, finely chopped ½ cup all-purpose flour ½ teaspoon garlic powder ½ teaspoon cayenne powder 1 ½ teaspoon salt ½ teaspoon pepper 1-quart chicken stock/broth ½ cup vegetable oil 1 link andouille sausage, sliced 1 link chorizo, sliced 2 cups jasmine rice (or rice of your choice) Chicken: 2 pounds of boneless, skinless chicken thighs 1 teaspoon garlic powder ½ teaspoon cayenne powder ½ teaspoon salt ½ teaspoon pepper 2 tablespoons olive oil INSTRUCTIONS In a medium-sized bowl, combine onion, red pepper, celery, jalapenos, and garlic, set aside. In a small bowl, add flour, garlic powder, cayenne, salt, and pepper, set aside. Add broth/stock to a saucepan and heat on low - proceed to the following steps. Cut chicken thighs into 1-inch cubes, season with garlic powder, cayenne powder, salt, and pepper. Heat a large pot with 2 tablespoons of olive oil, add chicken, cook chicken until meat is cooked through - but do not overcook! Take out chicken and set aside, and drain the liquid from the pan. Add ½ cup of vegetable oil to the skillet, heat on high scraping the pan to loosen any chicken particles. Gradually add in ½ cup of seasoned flour. Cook, whisking constantly until the roux is a dark red-brown. * see note below Once the roux gets to the desired color, turn off the heat and add the vegetable mixture, whisking constantly. Turn the heat back on to low and cook vegetables until soft (about 3 more minutes) stirring constantly and scraping the pan. Add the heated broth/stock 1 cup at a time to the roux mixture, incorporating each scoop entirely before adding the next. Once all stock has been added, return to a boil then reduce heat to a simmer. Add sausage and chorizo. Simmer uncovered for about 45 minutes, stirring occasionally. Meanwhile, cook the jasmine rice so it’s ready when the gumbo is! Cook rice according to the package directions. Finally, add in the chicken and season with salt and pepper, adjust seasonings as desired. Cook for 10 more minutes. The amount is up to you but I usually keep to a 4:1 ratio of gumbo to rice. BON APPETIT! *if it looks like it’s separating (getting chunky), turn down the heat until it pulls back together and gradually turn up the heat again. The roux gets easier the more you do it but the first time might take you up to 45 minutes to get the right color so be ready to switch hands for a break! Ideally, the roux should take 15-20 or fewer minutes to make! BON APPETIT! BACK TO SALTY