Colonnade Corn Bread Muffins

HOT NOW is the best way to eat doughnuts (Krispy Kremeand Southern cornbread.  The Colonnade restaurant in Atlanta is legendary for making the most tender and moist corn muffins around.  Buttermilk and white corn meal marry and produce great texture and taste.  Hot from the oven and slathered with butter, these corn bread muffins are a little  piece of heaven on a plate.

Anyone have the recipe for their mouth-watering yeast rolls??

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Spooky Peeps

Peeps have gone Halloween and they’re not chicks anymore. They’re Peep pumpkins and ghosts and they’re perfect for decorating Halloween treats.  Add your favorite candy to make them your own.  Calories don’t count on Halloween, right?

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Mac Attack!

Creamy, dreamy, melt in your mouth goodness.  Add crunchy and updated and you’d be describing an out of this world mac and cheese.

Just one cheese?  Nah.  Why use one cheese when you can use three?  Topping or no topping? Topping of course when it’s Panko.  It adds a layer of crunchiness and contrast to the creamy mac and cheese.  Throw on some chopped fresh parsley for green measure and you’ve got a delicious side that’s perfect with just about anything or perfect all by itself.

This recipe is from Mio Kitchen and Wine Bar in Pittsburgh.

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Pasta with Sun Gold Tomatoes

Sun Golds are my favorite cherry tomato and they’re only around for a few months in the summer.  Run, don’t walk to your nearest farmers market and pick some up.  They’re golden orange in color and have a wonderful sweet flavor that makes them perfect for snacking, salads, sandwiches, or pastas.  I like to mix them with freshly cooked summer peas and toss them with a homemade vinaigrette. Delicious.

When you use the freshest ingredients, you don’t need many ingredients and this recipe is a perfect example. Be sure to use really good olive oil and Parmesan cheese.  It also calls for fresh basil which I was fresh out of, so use your imagination when you’re looking at the finished product.  You can add it at your house.

Sun Golds fresh from the Peachtree Road Farmers Market

Sun Golds charring in a pan with olive oil and garlic

Sun Gold tomatoes bursting in the pan and morphing into a creamy sauce.

This recipe is from the Food Network.

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Crazy Corn

Food trucks and street food are all the rage in Atlanta . Crazy Corn is straight from the streets of Mexico and it’s easy to make.  Grilling corn brings out the natural sugars and the flavor is amazing.  Try adding some Mexican street toppings.  To die for.

This would be perfect for a 4th of July barbecue or any time this summer when corn is plentiful and at its peak.  This recipe was featured on the Today Show.

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Chocolate, It’s What’s For Breakfast

Gooey, melted chocolate chips are truly one of life’s little pleasures.  You’ve had them in cookies, but have you tried them in muffins?  They’re great for breakfast, brunch, or a snack any time of day.

Mix the dry ingredients the night before and they go together quickly in the morning.  You may or may not need coffee.

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Giada’s Brussels Sprouts-Leaf Salad

Not a fan of Brussels sprouts? You might change your mind when you try this light and refreshing salad from Giada De Laurentis. Tender Brussels sprout leaves are paired with peppery baby arugula, Pecorino Romano cheese and toasted almonds.  Drizzle it with the citrus flavored dressing and you’ve got a salad you’ll want to make over and over again.

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