I like that the kitchen is full of produce, that everything is ripe and shiny and fresh. Endless combinations of ingredients full of potential yummy-ness just waiting for me to dive in and compose a meal!
I tell ya, its an exciting day.
My favorite ingredients to pick up are hands down anything Mexican-y. I love all things Mexican food so much so that we have a whole day ever week dedicated to it. Taco Tuesday. What's funny though is that Americanized Mexican cuisine is really all the same food really, just arranged in a different way.
Tacos: meat, cheese, and veggies on a tortilla.
Burritos: meat, cheese, and veggies on a larger tortilla.
Nachos: meat, cheese, and veggies on smaller tortillas.
Quesadillas: meat, cheese, and veggies between two tortillas.
Enchiladas: meat, cheese, and veggies rolled and baked in tortillas.
Tortilla Soup: meat, cheese, and veggies slow simmered and topped with fried tortillas.
Including the taco salad. Meat, Cheese and veggies, often sprinkled with tortilla chips (not shown). This salad is my favorite lunch time Mexican-y food. I love to top it with hot sauce and salsa, and if I'm feeling especially festive, I'll mix equal parts salsa and thousand island dressing.
Hey. Don't knock it until you've tried it.
Oh, and don't forget the cilantro. Unless you don't do cilantro. I really don't get how you can't do cilantro, but some people, like my childhood best friend (eehhem Moriah), don't do cilantro.
Along side my taco salad I had to have some of my newest gluten free cheddar scallion corn bread as the perfect accompaniment to my perfect salad.
You may remember, my original recipe uses all purpose flour--now off limits to me. So I had to reinvent it for tummy. And truthfully, it's exactly the same amount of incredibleness.
Yep. That's a word today. How could it not be with something this amazing?
I hope you head to your kitchen right now and whip up a batch of this stuff. Gluten free or not. Both recipes are divine, but if you are eating gluten free, you'll be even more delighted that this bread holds its shape, is packed with flavor, isn't the least bit dry, but rather moist, cheesy goodness in every bite.
This recipe is easily doubled for a bigger crowd, or if you are a solo gluten free girl, like I am, cut the recipe in half and bake in a loaf pan or muffin tin.
GLUTEN FREE CHEDDAR SCALLION CORN BREAD
1 1/2 cups gluten free flour (I used Pamela's)
3/4 cup yellow cornmeal
1/8 cup sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup lowfat milk
2 medium eggs, lightly beaten
3/4 stick (6 tbsp) of butter, melted, plus extra to grease the pan
4 ounces aged extra-sharp cheddar, grated, divided
1/3 cup chopped scallions, whites and green parts, 2 tbsp saved aside for garnish
Combine the GF flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and melted butter. With a rubber spatula, stir the wet ingredients into the dry until most of the lumps are dissolved. But don't overmix! Mix in about 2/3 of the cheddar and scallions. Allow the mixture to sit at room temperature for 20 minutes so the cornmeal can absorb all the extra liquid.
Meanwhile, preheat the oven for 350 degrees. Grease a 9x9 inch baking pan.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Stuff your face.