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Grandmother's Buttermilk Cornbread

Reviewed: Dec. 5, 2013
Awesome! I saw the previous reviews about this being too sweet but followed the recipe exactly. My husband loved it, but I thought it was too sweet. So now, one time he gets it his way and the next I make it with no sugar, and it still turns out wonderful and moist. Also, "southern" cornbread has more cornmeal than flour, and doesn't use eggs, but I prefer this recipe because it is so versatile. I now use this as the basic recipe for so much more...bacon grease in the bottom of the pan (a touch of southern roots), jalapeno and cheddar, tamale pie...so many variations to try. This is definitely a simple, "go to" recipe that I will have in my cookbook as a staple.
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Thai Inspired Spicy Curry Butternut Squash Soup

Reviewed: Oct. 16, 2013
This is a wonderful recipe! I saw the previous reviews about there being too much liquid, and it being hard to puree so I made some changes. I roasted the squash and carrots so I could add them to the onion mixture then blend to a puree with some stock for moisture. Once pureed I added 1 can of coconut milk (I think I'll add 2 next time) and 2 cups of stock. It must be much thicker than originally called for but I like thick soup. The chili moritas are wonderful and I will be looking for ways to use them more! I love them so much I'm going to add 4 next time.
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Creamy Chorizo and Chicken Soup

Reviewed: Oct. 16, 2013
I've made this several times and it's a family favorite! As another reviewer suggested, I use coconut milk instead of heavy cream and it gives it a wonderful flavor. I boil and shred the chicken instead of cube it, and I also add hominy and jalapeno. I think the Mexican chorizo, not the American chorizo (sausage), is a must. To garnish I add sour cream, jalapeno, cilantro, and chopped onion. This is so easy!
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