Gluten Free Cornbread

Gluten Free Cornbread RecipeIngredients:
3c cornmeal
3c buttermilk
1c sorghum flour
4 eggs
1 1/2 sticks butter
3 tsp baking powder
2 tbsp palm sugar
1 tsp baking soda
1/2 tsp salt
Butter (for buttering pie tins)

Butter 2 nine inch pie tins and preheat the oven to 425. Mix all ingredients and pour into your pie tins. Bake at 425 for 30 minutes.

Mint Julep Recipe

Mint Julep RecipeIngredients:
4 cups bourbon
1 cup honey
1/2 cup water
1/4 cup fresh spearmint
Fresh mint for garnish

Make a simple syrup using 1 cup honey and 1/2 cup water.  Add 1/4 cup of fresh spearmint and crush with a muddler or wooden spoon.  Allow the syrup and mint to sit overnight in the refrigerator.  Remove the mint the next day before mixing with the bourbon.  Serve over ice with a sprig of mint in each glass.

Option:  Mix with sparkling water for a more “gentle” drink.

GMO Education and Resources

It is important to fully understand the potential consequences GMO products so we can best protect ourselves and our loved ones. I will continue to update these lists as I find additional information.

What Are GMO’s:

GMO Health Risks:


Shopping Guides:

Non-GMO Seeds:

Julep Taste Test

Mint Julep Recipe optionsWe decided to make our mint juleps with either honey or palm sugar this year instead of using white sugar. We wanted to taste these before making a big batch though. The darker drink is the julep with the palm sugar and the lighter drink is the julep made with honey. We chose to go with the honey option because it had a fresher taste (cross between a julep and mead), while the palm sugar made the drink slightly sour. Both were good options to use over white sugar, it just depends on your flavor preference.

A New Orleans Holiday!

A New Orleans ChristmasWe are starting off our Holiday season this year with a New Orleans Style Thanksgiving, playlist for the evening is available here, enjoy! 🙂

Citrus Sweet Potatoes in Clementine Cups

citrus sweet potato recipeIngredients:
15 clementines
4 sweet potatoes
2 eggs
1/2 stick butter
1/4 cup coconut palm sugar
1/4 cup goat milk
1/4 cup sherry
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp clove
Pecans (for decoration)

Wash and boil the sweet potatoes until fully cooked. Wash and cut the clementines in half. Squeeze out the juice into a bowl and reserve for later. Scrape the pulp away from the rind and place the clean clementine cups upright on a baking sheet. Place the cooked sweet potatoes and half the reserved juice into a food processor with the eggs, butter, sugar, goat milk, sherry and spices. Blend until smooth.

Transfer the potato mixture to a piping bag and fill the clementine cups, topping with the pecans. Place in a preheated 350 degree oven for about 20 minutes for tops to brown and eggs to cook.