Jalapeno cheddar cornbread pucks

Pucks. That’s right people, it’s hockey season. Well, it’s always hockey season, but it’s now the official season. We do love our hockey here in the frozen tundra of Minnesota!

We had a birthday chili party and while I made the usual cast iron skillet cornbread, I also threw these biscuits together. They’re a little spicy but not so spicy the kids didn’t enjoy (which is why they were all gnawed on before I snapped a pic, I hadn’t anticipated that the recipe would be such a winner!) The kids were also responsible for the creative naming šŸ™‚

These would be perfect for chili on the go, tailgating or a hockey watching party. And maybe someday a side item for the soup food truck pipedream šŸ˜‰

JalapeƱo cheddar cornbread pucks

  • 1 1/4 c flour
  • 1 1/4c corn meal
  • 1/4c sugar
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1c buttermilk
  • 1 stick butter, melted
  • 2 roasted, seeded and diced jalapeƱos 
  • 1c shredded cheddar
  • 2tbsp melted butter

Mix all dry ingredients together, add stick of melted butter and buttermilk until just moistened. Mix in cheese and jalapeƱos.

Bake on parchment at 400 degrees for 15 min. Brush with remaining butter after 10 min for a nice golden crust.

It should make 12, but my hungry boys need bigger portions (it made 9 pucks).

Go Orioles!

Mushroom barley soup

The barley in this low-cal soup makes it super filling, yet it’s chock full of healthy ingredients that also taste good.

Easy to throw together and great for the weekday work lunchbox!

Mushroom barley soup

  • 3 leeks, washed and chopped (just the white and light green parts)
  • 4 cloves garlic chopped
  • 1 tbsp olive oil
  • 1 tsp chopped fresh rosemary 
  • 8 oz sliced cremini mushrooms 
  • 1 cup quick cook barley
  • 1 14.5 oz can petite diced tomatoes 
  • 4 cups vegetable broth
  • 1 cup chopped kale 

Saute leeks in olive oil til soft. Add mushrooms and garlic, sautee 3 more minutes. Add rosemary and barley, stir. Add tomatoes and broth, simmer 10 min. Add kale and cook another 5-10 minutes. Season with salt and pepper.

The art of cookingĀ 

This post is dedicated to one of my newest followers–a man who has supported my food art for nearly 20 years now. In that time, I have grown tremendously. 

From the early years of picking out “fancy” recipes, which were usually (expensively) meh to the emotional meltdowns when I overzealously planned too complicated of a menu for dinner parties. He has simply smiled throughout (while opening another beer).

I’m far more confident and playful than I used to be. Mainly as a result of trial and error. Cooking is art after all, it’s fluid improvisation for me. Which is why I am not a very good baker–too much measuring!!
Doing the blog has forced me to be more disciplined, to write measurements and directions down, when normally I would say, “It’s easy, you just….” typically received by a blank stare.

I know not everyone likes to experiment, but for me cooking fuels my artist spirit. The act of creating energizes me, physically, mentally and spiritually. It’s an antidote for the blahs and a great way to redirect energy that more than once has given me the clarity to solve a problem.

Fuel for my soul!

I reflect on this today because I normally spend Sunday in the kitchen, prepping at least 2 meals for busy workweeks. It was a long day at an out of town swim meet, so I was thankful to come home to magical meatloaf.

There may have been some backseat driving as he finished getting it ready to go into the oven. But now that I have had time to reflect, I need to apologize for inhibiting another artist who’s always been supportive of me. In fact, He’s far more precise than I am…the complementary strengths will undoubtedly improve the recipe, and maybe some other stuff too. šŸ˜‰

–Xxoo sweetheart! Dinner was great!!