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Archives for May 2017
Lemon Rosemary Chicken
Lemon Rosemary Chicken in a Staub Cast Iron Skillet
I absolutely love my Staub Paella Pan and all the creative dishes I can cook in it. I have added Lemon Rosemary Chicken in a Staub Cast Iron Skillet to my long list of delicious meals you can cook in a Staub Paella Pan.
I often make this version of Lemon Rosemary Chicken dish at home for my family. It’s pretty easy to make. I do recommend using fresh rosemary oppose to dry rosemary for this dish, if possible. It will make a big difference in the taste.
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Skillet Corn Bread Soufflé
Skillet Cornbread Soufflé is my go-to side dish whenever our family BBQ’s. This recipe is also a huge hit when I bring it as a side dish to a potluck. The best thing about this cornbread soufflé is it’s very moist and tasty.
Cornbread soufflé is also called spoonbread and it’s a hybrid of cornbread recipes that has evolved over the last two centuries. Spoonbread, a traditional Southern dish has a soufflé-pudding like texture. The ancestor of spoonbread is a native dish called, “Awendaw.” Awendaw is an area in Charleston, South Carolina, named after the Awendaw Indians who settled in the area. The main difference is that cornbread soufflé and spoonbread has cornmeal where as Awendaw uses grits in the recipe.
Skillet Corn Bread Soufflé
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