Weekly Favorites 03/04/2018 to 03/10/2018

This week's batch of my favorite food and restaurant articles from around the web!

5 Keys to Homemade Pizza
Photo Credit Outside Magazine

5 keys to Homemade Pizza - via Outside Magazine

We make our fair share of pizza around here and I have to say these are our some very good tips to making better pizza at home. I especially agree with using the ingredients sparingly. One of our favorites to make lately doesn't use cheese, but has spinach pesto and roasted chicken instead!



The Myth of Authenticity is Killing Tex Mex - via eater.com

I think when most people think about Texas cuisine, the first thing that comes to mind is Texas barbecue. While that is an important part of Texas food culture, an often overlooked cuisine is Tex Mex. I've found that a lot outsiders maybe don't get it at first. "Why would I want to eat something smothered in melted cheese?" Well, first of all,

The Myth of Authenticity is Killing Tex Mex
Photo Credit eater.com

that melted cheese is called queso and it is awesome! Once you get passed the basics of the queso and the chips and salsa, there are many diverse flavors that are directly influenced by our neighbors to the south!



The Rules of Cornbread - via Garden & Gun

The Cornbread Debate
Photo Credit Garden & Gun

Nothing says Southern, quite like cornbread. I've found that cornbread is also one of the most hotly debated food items out there. The thing they argue the most about is the addition of sugar. My Grandma Dorothy put it in her homemade cornbread. While I don't necessarily think it belongs, when I follow here recipe I tend to put it in there. Here, Garden & Gun takes up the debate and tries to answer a few questions
surrounding this delicious concoction.

Grandma Dorothy's Cornbread

Cornbread served with White Bean Chili

The best kind of recipes are the ones passed down from family. They may not be the most authentic, award winning, or complex recipes out there, but when you sit down to eat them, all of the memories shared around the table come rushing back. 

My family has an entire cookbook assembled from past generations that we love to get out and cook from and reminisce over. I've even got a pot of our family gumbo on the stove as I write this! Today I want to share Grandma Dorothy's Corn Bread, something that has been a mainstay on the table from childhood all the way through today!

The Recipe:

• 1 Cup Yellow Cornmeal
• 1/2 Cup Flour
• 2 Tablespoons Sugar
• 1 Teaspoon Salt
• 1 Cup Milk
• 1 Egg
• 4 Teaspoons Baking Powder
• 4 Teaspoons Oil

Preheat oven to 450 degrees. While the oven is preheating, heat a cast iron skillet with half of the oil. For the oil, Grandma Dorothy used vegetable oil, but I have switched it to olive oil.

Mix the dry ingredients. I usually don't add the sugar anymore, but it does add a nice flavor to the bread. Add the egg, milk, and the remaining oil to the preheated skillet.

Grandma Dorothy's Cornbread

Bake for 10 to 15 minutes, or until it is lightly brown on top.

For some variation, I usually add some chopped onion, corn, colby jack or cheddar cheese, and maybe some jalapeno.

Happy Eating!