Cornbread Dressing

Cornbread Dressing

4 cups cornbread, crumbled

1/2 stick butter

1/2 cup green onion tops, chopped

6 hard boiled eggs, chopped

4 cups chicken broth

Salt and pepper to taste

(This was my first time to make it with actual chicken...but I prefer it without)

Preheat oven to 375* Mix all of the ingredients well. Season with salt and pepper to taste. Pour into a baking dish and pat out flat. It should be wet on top but not soupy.  Bake for 45 minutes to an hour until the liquid has baked off and the top is golden brown. 

Lentil Soup

This is my rendition of Alton Brown's lentil soup. 

Lentil Soup

2-3 Tbs olive oil

1 onion, diced

2 ribs celery, diced

4 carrots, peeled and diced

3-4 cups diced tomatoes

2 cups chicken broth

2-3 cups water

1 lb bag lentils, rinsed

1 1/2 tsp garam masala

Salt and pepper to taste

Sauté onions, celery and carrots in olive oil for about 5 minutes in a large pot. Add garam masala and sauté another minute. Add tomatoes, chicken broth, water, lentils, salt and pepper and bring to a boil. Reduce heat to a light simmer, cover and cook for 30-40 minutes until tender. I put my emulsion blender in for a second to make it slightly creamy, but not baby food. I like a good bit of texture so I only blend for about 5 seconds. If you don't have an emulsion blender and want it creamy you can take a cup of soup out and blend in a blender or food processor and return it to the pot of soup. Enjoy!