You can’t have southern holidays without cornbread and this cornbread is the classic cornbread you always loved… buttery with that country texture and perfectly crispy crust. 🤌🏼 Load this up with honey butter, serve as a side or use it as the base for the perfect Thanksgiving dressing! This one is timeless!

Ingredients

• 1 egg
• 1 3/4 cups buttermilk
• 6 tbsp melted butter
• 1 1/2 cups white cornmeal
• 1/2 cup yellow cornmeal
• 1 tbsp sugar
• 1 tbsp baking powder
• 1 tsp salt
• 2 tbsp beef tallow for the skillet

Instructions
1. Preheat oven to 450 F. Add 2 tbsp tallow to your cast iron skillet and place it in the oven to heat.
2. In a bowl whisk the egg, buttermilk, and melted butter.
3. In a separate bowl combine the white cornmeal, yellow cornmeal, sugar, baking powder, and salt.
4. Pour the wet mixture into the dry and stir just until combined. Do not overmix.
5. Carefully remove the hot skillet from the oven and tilt so the melted tallow coats the bottom and sides.
6. Pour the batter into the hot skillet. You should hear a light sizzle around the edges.
7. Bake 18 to 22 minutes or until golden brown and the edges pull slightly from the pan.
8. Cool 5 to 10 minutes before slicing.

Being a dad has to be the best feeling in the world. I love that these little guys just want to do whatever I’m doing and go wherever I’m going! They make boring errands on the weekend exciting… honestly sometimes a bit more exciting than I can handle 😂 but for sure there is never a dull moment 🤣
#dad #family #minivlog #kids #groceryshopping #weekend #husband #reallife

You are gonna want to save this recipe! Rich broth, crispy sausage, and silky smooth texture. This zuppa toscana is so simple, but so good 🧑‍🍳 🍲 🤤

INGREDIENTS

Meat & Veg:
• 4 slices thick-cut bacon, diced
• 1 lb Italian sausage (½ hot + ½ mild)
• 1 medium onion, diced
• 1 large shallot, minced (optional but best)
• 4 cloves garlic (3 minced, 1 whole)
• 1 tsp tomato paste

Potatoes:
• 4 Yukon Gold potatoes, unpeeled and sliced ¼-inch
• 1 Russet potato, peeled and sliced ¼-inch

Broth:
• 4 cups chicken stock
• 1½ cups water
• 1 tsp kosher salt (adjust to taste)
• ½ tsp black pepper
• Red pepper flakes (optional)

Finish:
• 1 bunch kale, ribs removed and torn
• 1 cup heavy cream
• ½ cup grated Parmigiano-Reggiano
• 1 tsp lemon juice or white wine vinegar
• Extra virgin olive oil
• More Parm for serving

INSTRUCTIONS
1. Brown the bacon in a large pot until crisp. Remove. Add the sausage to the drippings and cook until deeply caramelized. Remove and set aside.
2. Add the onion and shallot to the same pot. Season lightly with salt and cook 4–5 minutes. Stir in tomato paste and cook 1–2 minutes. Add the minced garlic and cook 30 seconds.
3. Pour in the chicken stock and water and bring to a simmer. Add the Yukon Gold potatoes and simmer 5 minutes. Add the Russet potato and cook 8–10 minutes, until tender. Mash a few Russet slices into the broth to thicken. Add the bacon and sausage back in.
4. Warm the heavy cream separately, then add it to the pot along with the whole garlic clove and the kale. Simmer 3–4 minutes on low heat until the kale is tender and vibrant.
5. Remove from heat and stir in the Parm. Add lemon juice, black pepper, and adjust salt to taste.
6. Ladle into bowls and finish with olive oil, extra Parm, and black pepper.

#zuppatoscana #soup #soupseason #easyrecipe #souprecipe #souprecipes #cooking

I’m gonna say my wife isn’t biased at all, but if you don’t believe her just try it for yourself! I actually made this zuppa Toscana for my sister @kgbates2000 because she said it was her favorite from Olive Garden! It’s rich, creamy, and every bite is loaded with flavor! Save this recipe or send it to that person you know will cook it for you 😉

INGREDIENTS

Meat & Veg:
• 4 slices thick-cut bacon, diced
• 1 lb Italian sausage (½ hot + ½ mild)
• 1 medium onion, diced
• 1 large shallot, minced (optional but best)
• 4 cloves garlic (3 minced, 1 whole)
• 1 tsp tomato paste

Potatoes:
• 4 Yukon Gold potatoes, unpeeled and sliced ¼-inch
• 1 Russet potato, peeled and sliced ¼-inch

Broth:
• 4 cups chicken stock
• 1½ cups water
• ¼ cup dry white wine (Pinot Grigio or Sauvignon Blanc)
• 1 tsp kosher salt (adjust to taste)
• ½ tsp black pepper
• Red pepper flakes (optional)

Finish:
• 1 bunch kale, ribs removed and torn
• 1 cup heavy cream
• ½ cup grated Parmigiano-Reggiano
• 1 tsp lemon juice or white wine vinegar
• Extra virgin olive oil
• More Parm for serving

INSTRUCTIONS
1. Brown the bacon in a large pot until crisp. Remove. Add the sausage to the drippings and cook until deeply caramelized. Remove and set aside.
2. Add the onion and shallot to the same pot. Season lightly with salt and cook 4–5 minutes. Stir in tomato paste and cook 1–2 minutes. Add the minced garlic and cook 30 seconds.
3. Pour in the chicken stock and water and bring to a simmer. Add the Yukon Gold potatoes and simmer 5 minutes. Add the Russet potato and cook 8–10 minutes, until tender. Mash a few Russet slices into the broth to thicken. Add the bacon and sausage back in.
4. Warm the heavy cream separately, then add it to the pot along with the whole garlic clove and the kale. Simmer 3–4 minutes on low heat.
5. Remove from heat and stir in the Parm. Add lemon juice, black pepper, and adjust salt to taste.
6. Ladle into bowls and finish with olive oil, extra Parm, and black pepper.

#soup #souprecipe #dinnerrecipes #easyrecipe #easyrecipes #dad #zuppatoscana

One thing about family get togethers is, you never really can have enough of them! Every time we get together, we ask each other why we haven’t done it more often, and then life gets busy and the cycle seems to just repeat… I can say for sure, though that I am very thankful for my family, and to see all of these little kids enjoying each other and their lives! Im thankful for the sacrifices my parents made for each of us children, and I’m thankful for a beautiful wonderful wife that I have been so blessed to build my own little family with. I’m thankful to the Lord for everything that he has done in my life to let me be here in these moments. I’m now at the age where it seems every Thanksgiving changes just a little bit because someone else is missing and as much as that hurts, I think it makes me try to appreciate each of these so much more and really enjoy this time together because we aren’t promised tomorrow.

Ingredients

• 1 fully cooked ham (8–12 lb, bone-in or boneless)
• 1 cup orange juice
• ½ cup brown sugar
• 2 tbsp Dijon mustard
• 1 tsp ground cinnamon
• ¼ tsp nutmeg (optional but great)
• 6–8 whole cloves, lightly crushed
• 2 tbsp butter

Optional:
Add ¼–½ cup pure maple syrup to the glaze for a deeper, richer sweetness

Instructions

1. Place ham cut-side down on a rack in a roasting pan (a rack is best for heat flow, but pan-only works).
Score the top in a shallow diamond pattern if not already scored.

2. In a small pot, combine orange juice, brown sugar, Dijon, cinnamon, nutmeg, cloves, and butter.
Simmer 5–7 minutes until glossy.
If using maple syrup, stir it in during the last minute of simmering.

3. Cover ham with foil.
Bake at 300°F for about 12–15 minutes per pound, or until the center reaches 140–145°F (your ideal serving temp).

4. Increase oven to 400°F.
Brush the glaze all over the ham and roast uncovered for 10–15 minutes to caramelize.

5. Rest 10 minutes, slice thick, and spoon extra pan juices over the top.

#thanksgiving #ham #glazedham #family #holidays #cooking #dadcooks #recipe #thanksgivingrecipes

I can’t think of anything that feels better than people loving your food, and my friends love this broccoli cheddar soup! Also thanks to my sister @josie_balka for coming through clutch with her homemade bread bowls!

I first made this because my wife loved Panera’s broccoli cheddar but I feel like this might even be better than what I was trying to copy! Fresh, easy, and absolutely delicious… you are gonna want to save this recipe and share it with your friends!

Creamy, cozy, and perfect for a cold night (maybe even better reheated the next day.)

RECIPE:
• ½ cup butter
• ¾ cup diced onion
• 1¾ cups chopped carrot
• 4–5 cups finely chopped broccoli
• 1 garlic clove, minced
• ½ cup all-purpose flour
• 3½ cups chicken broth
• 2 cups milk
• 2 cups heavy cream
• 3 tsp kosher salt (adjust to taste)
• 1 tsp black pepper
• 1½ cups extra sharp cheddar, shredded
• 2 cups Colby–Monterey Jack, shredded
• ½ cup sharp cheddar, shredded
• ½–1 tsp mustard powder (optional)
• Pinch of nutmeg (optional)

Instructions
1. Blanch or steam Broccoli for 4 minutes, then set aside.
2. Sauté: In a Dutch oven, melt butter over medium heat. Add carrot and onion and cook 5–7 minutes until onions are translucent.
3. Stir in the minced garlic and cook 30–60 seconds, just until fragrant.
4. Whisk in flour and cook 2–3 minutes, stirring constantly.
5. Slowly pour in the chicken broth while whisking to prevent lumps.
6. Stir in the broccoli (and optional mustard powder/nutmeg) and bring to a gentle simmer around 190°F. Cook until the broccoli is tender, usually 20–25 minutes total.
7. Whisk together the milk and cream, then slowly pour into the soup. Keep the temperature just below a simmer (around 175–180°F).
8. Turn heat to low or off. Add cheese a handful at a time, stirring between each until melted and smooth.
9. Taste and adjust salt and pepper as needed.
10. Finish with a swirl of cream or sprinkle of extra cheddar on top.

#broccolicheddarsoup #familydinner #cozyrecipes #TheBatesKitchen #comfortfood #cooking #soup #dadcooks #dutchoven