It's gonna be another whirlwind of a year...

There are probably 9 other things that I need to blog about but I'm going to continue to put them on hold and blog about all of the exciting things that are coming up!

February: Wendy and I are going to Portland to visit Mary & Zach! They just moved away at the end of December so I'm really anxious to see them (and Mary's cute little pregnant self)!

March: Ashley, Wendy, Lindsay, Jessica, and I are road tripping to AZ for a few spring training games! And we'll get to see my Aunt Sharlyn and her family. I love going back to visit there! And we are already planning what music we'll listen to on the way!

April: Start spreading the news! We're going to NYC!! I am so excited to finally see New York! We'll be celebrating Ashley & Jessica's bdays while we are there. Can't wait!

May: Linds and Ryan are getting married! They just got engaged two nights ago!! They are getting married in the Salt Lake Temple on May 4th.

2011 New Recipe #24 Bandera Cornbread

Bandera is a fancy schmancy restaurant in Corona Del Mar. I've only been there a few times and, no surprise, loved it. I think I've tried three items there - one was some sort of rotisserie chicken salad, another was delicious grilled artichokes, and finally, the unforgettable iron skillet cornbread. Seriously, I could go there and just eat the cornbread. So imagine my excitement when I came across a clone recipe! I made it when I was in KS to go with the tortellini soup. I must admit that it wasn't quite as good as Bandera's but it was still great. I'd recommend it! My mom didn't have a cast iron skillet so I used a dutch oven and it worked. Like a charm.


Bandera Corn Bread Clone 
from Food.Com


Ingredients: 
(serves 16)
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 teaspoon salt
4 teaspoons baking powder
1 (15 ounce) can creamed corn
3/4 cup of whole corn (fresh or frozen)
2 ounces green chili peppers (1/2 small can, roasted style)
1 cup butter
1 cup sugar
1/2 cup cheddar cheese (shredded)
1/2 cup monterey jack cheese (shredded)
4 eggs
 
Directions:
1. Prehead oven & 12" cast iron skillet to 300 degrees.
2. Mix flour, cornmeal, salt & baking powder and set aside. Melt butter and combine with sugar, creamed corn and chili peppers. Mix to combine. Add eggs one by one and mix until well blended. Add whole corn and cheese. Fold in flour mixture until mixed well, clumps are okay.
3. Carefully remove cast iron skillet from oven and evenly coat top and sides with canola/vegetable oil. Pour in cornbread batter (be careful, it may splatter).
4. Bake 30-60 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean.
(Err on the side of underdone because the moistness of this is one of it's virtues.)

2011 New Recipe #23 Tortellini Soup

While I was home for Christmas, each of us girls were assigned a day to cook. I've been on a soup kick lately so decided to make tortellini soup. This is probably my favorite dish that Wendy makes so I figured I'd try it myself. Everyone loved it. I served it with cornbread, which will be the next post. (I've never eaten it with parmesan cheese but I'm sure it would be great.)

TORTELLINI SOUP

(Recipe from Wendy's sister, Amber. I don't know where it's originally from.)

3 (10 3/4 oz.) cans chicken broth                            2 cloves garlic, crushed

3 (10 3/4 oz.) cans cream of chicken soup                1 tsp. dry basil

2 cups cooked chicken                                          1/2 tsp. dry oregano

1 cup chopped onion                                             1/4 cup Parmesan cheese

1 cup sliced carrots                                              1 (7 or 8 oz.) pkg. cheese tortellini

2 cups water

Combine chicken with chicken broth, cream of chicken soup, onion, carrots, water, garlic, basil, and oregano.  Bring to a boil.  Add tortellini and simmer, uncovered, for 30 minutes.  Sprinkle with parmesan cheese and serve.