Empanadas

I loved this simple recipe from Cinnamon Spice and Everything Nice and everyone ate the empanadas happily. Elle thought it was great fun to help make them, especially cutting the dough, which we did with a large plastic cup, and folding the empanadas. There were plenty of leftovers, which I froze and have since reheated and enjoyed all over again!

Chicken Empanadas

Ingredients  8 ounces full fat or light cream cheese 2 overflowing cups cooked shredded chicken 1/3 cup sour cream 1 + 1/2 cups fresh shredded sharp cheddar cheese 4 ounce can diced jalapenos, drained 1/2 cup corn coarse salt and fresh black pepper, to taste 1 beaten egg 1 tablespoon milk or water 4 store-bought refrigerated pie crusts. Instructions Melt the cream cheese in a microwave proof bowl until warm enough to stir about 25 - 50 seconds. Add the chicken to a large mixing bowl with the cream cheese, sour cream, cheddar, jalapenos and corn. Mix well and season to taste with salt and pepper. In a small bowl beat the egg and milk together. Fill a separate small bowl with cold water. Line 2 baking sheets with parchment paper or lightly grease them with oil. On a lightly floured work surface roll out one of the dough to about 1/8-inch thick, if necessary. Cut out 4-inch circles using a biscuit/cookie cutter or a bowl and paring knife. Place about 1 tablespoon of the filling onto each circle. Use a pastry brush or your fingers to paint the edges of each circle with water then fold over and press the edges together with the tines of a fork. Refrigerate them for 20 minutes. Repeat until all the filling is used re-rolling scraps of dough if needed. Preheat the oven to 400 degrees F. Brush the empanadas lightly with the egg mixture and bake 14 - 17 minutes until golden brown and piping hot in the centers. Serve hot or at room temperature.

Not the healthiest of breakfast recipes from Chef This Up and Alexandra Cooks, but everyone liked it and all three kids even cooperated to bake it together! It's like a giant, moist, blueberry muffin in cake form.

Buttermilk-Blueberry Breakfast Cake

Ingredients

Serves 6-8
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk***
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

 

 

A hearty soup from Taste of Home.  I've been eating this for lunch all week and loving it. I changed the recipe up a tiny bit to make it vegetarian and slightly lower fat.

Garden Chowder

Ingredients

• 1 chopped green pepper

• 1/2 chopped onion

• 1/4 cup butter

• 1 cup each diced potato, celery, cauliflower, carrot and broccoli

• 3 cups water

• 1 Tablespoon Vegetable Better than Bouillon

• 1 teaspoon salt

• pepper to taste

• 1/2 cup all-purpose flour

• 2 cups skim milk

• 1 tablespoon minced fresh parsley

• 3 cups (12 ounces) shredded cheddar cheese

• Directions

  1. In a Dutch oven, saute green pepper and onion in butter until tender. Add the vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until the vegetables are tender.
  2. Sprinkle flour over soup while stirring. Slowly stir in milk. Bring to a boil; cook and stir for 2 minutes. Add parsley. Just before serving, stir in cheese until melted. Yield: 6-8 servings (2 quarts).

biscuits and gravy breakfast bake

Everyone in the house loved this recipe from Lemon Sugar, but Kory thought it needed more gravy. I used TJ's canned biscuits (way yummier than grands and the like, definitely no chemical/processed taste like those have) and TJ's bavarian brats cut into small disks as the sausage. Seeing the sausage was pre-cooked, I added a little oil when browning it so that there was some fat to make the roux.

Biscuits and Gravy Casserole

INGREDIENTS

1 can large, flaky biscuits

1/2 pound ground breakfast sausage

3 Tablespoons flour

1/2 teaspoon salt

1/2 teaspoon black pepper

2 and 1/2 cups milk (I used original almond milk b/c that's what we had on hand)

INSTRUCTIONS

1. Preheat oven to 400 degrees (F).
2. Prepare a small casserole dish (approximately 8x8) with cooking spray. Set aside.
3. Open biscuits, and cut biscuits into quarters.
4. Layer half of the quarters in prepared pan.
5. Bake for 10 minutes.
6. Meanwhile, prepare gravy.
7. In a heavy skillet, brown the ground breakfast sausage over medium high heat until fully cooked.
8. Sprinkle the cooked sausage with 3 Tablespoons of flour.
9. Use a wooden spoon to stir flour into sausage until completely absorbed.
10. Lower heat to medium, and cook flour/sausage mixture for 3-5 minutes, stirring frequently.
11. Add milk, and stir to combine.
12. Add salt and black pepper.
13. Stir frequently until mixture comes to a slight boil.
14. Taste, and adjust seasonings as desired. (I added more black pepper)
15. If the gravy is too thick, add a bit more milk. You want the gravy to be thickened but not too thick, not "globby," it should still be slightly runny.
16. Pour gravy over the cooked biscuits.
17. Layer the remaining uncooked, quartered biscuits over the gravy.
18. Place casserole dish on a baking sheet, and bake for 25 minutes or until golden brown.
19. Serve immediately.
20. Enjoy!

corn and poblano lasagna

I absolutely loved this vegetarian recipe from Marcela Valladolid. I didn't even attempt to share this one with the kids-- I think they would love the sauce (Kory did), but not the poblanos. I will definitely be making this one again for my lunches.

Corn and Poblano Lasagna

Ingredients

4 tablespoons unsalted butter, divided3 cloves garlic, minced, divided2 cups fresh corn kernels (from about 2 ears), or frozen and thawed2 cups heavy cream1 teaspoon fresh thymeSalt and freshly ground black pepper1/2 cup thinly sliced white onion1 large zucchini, thinly sliced lengthwise4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips12 (7 by 3-inch) no-boil lasagna sheets2 cups shredded Oaxaca cheese, or mozzarella

Directions

Preheat the oven to 350 degrees F.

Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.

Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.

Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.

Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.

broccoli cheese soup

Elle and I finally tried this Cook's Illustrated recipe I have had saved for ages. We both loved it! Gage willingly eats a little of it for lunch too, which is great seeing he hates all veggies. This soup is the only GREEN broccoli cheese soup I've ever seen thanks to the added spinach. I honestly couldn't be happier with this recipe!

butter cookies

The kids wanted gingerbreadmen to decorate, but didn't want them made out of gingerbread. A good grad school friend always made butter cookies for us to decorate and I loved that they weren't as sweet as typical sugar cookies. I found this recipe on food.com and even Kory, who is not a frosted cookie fan, thought they were really good. Instead of rolling into a cylinder and cutting, I rolled them out onto a floured surface and cut with cutters. I will definitely refrigerate the dough before doing this next time as the dough was very soft and hard to work with.

World's Best Butter Cookies

Ingredients:

8 ounces unsalted butter
3/4 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1 large egg yolk
2 cups all-purpose flour

Directions:

1. Beat the butter, sugar, salt and vanilla together until smooth and creamy.
2. Mix in the egg yolk until well incorporated, scraping down the sides of the bowl at least once.
3. Add the flour and mix just until incorporated.
4. Scrape onto a lightly floured board and knead a few times, just until the dough smooths out.
5. Turn onto a sheet of plastic wrap and roll into a log, wrap up and refrigerate for several hours or freeze.
6. Before baking, preheat the oven to 325°F.
7. Line your baking sheets with parchment.
8. Slice the dough into slices about 1/8" thick and place them on the sheets about an inch apart (they won't be spreading very much, but they need air room around each cookie).
9. Bake until JUST beginning to turn golden around the edges, about 16-18 minutes.

baked eggplant parmesan

Kory actually found this recipe for eggplant parmesan when he signed out of his yahoo mail. He and I love it and you don't have to bread and fry the eggplant, which is even better. The kids complain about anything eggplant, but they'll forgive me someday...

Eggplant Parmesan

• 1 large, firm, shiny eggplant
• 1/4 cup olive oil + 1 teaspoon for walnut topping
• Salt
• 2 tablespoons plain bread crumbs
• 2 tablespoons walnuts, chopped
• 1/2 cup grated pecorino (or parmigiano) cheese
• 3/4 cups mozzarella, shredded
• salt
• about half a jar of quality marinara sauce 

1. Preheat oven to 450 degrees Slice the eggplant into rounds 1/2" thick, lay the eggplant onto a cooking sheet. Sprinkle salt and brush olive oil onto each side. Cook each side for 15 minutes turning once. Both sides should be nicely browned.
2. When both the sauce and the eggplant are ready prepare a pan that can accommodate the eggplant by brushing the bottom and sides with olive oil, then add a layer of sauce. Cover the sauce with one layer of eggplant then spoon some sauce over it, sprinkle one half of the mozzarella and one half of the pecorino, then add another layer of eggplant followed by the sauce and both cheeses. This recipe should only make two layers, if you come up with more, keep going until you are ready to add the topping.
3. Mix the breadcrumbs and walnuts in a small bowl with 1/4 teaspoon of salt and 1 teaspoon olive oil. Sprinkle the topping over the final layer of eggplant and bake until browned and bubbling, about 20-25 minutes. Allow the finished dish to rest for 10 -15 minutes before serving.

manicotti florentine

This was a bit of a fly-by-the-seat-of-my-pants recipe that turned out super yummy. I had found a recipe on-line and written down all of the ingredients on the grocery list, but then when it came time to make dinner, I couldn't find my recipe anywhere--not pinterest, not google, nowhere. It was improvised and delicious. The only change I might make is to use lasagna noodles and roll them instead of the manicotti shells, which tend to crack while boiling.

Manicotti Florentine

Ingredients

12 manicotti noodles, cooked about 1-2 minutes shorter than box directions
1 1/2 cups whole milk ricotta
1 1/2 cups whole milk cottage cheese
3 eggs, beaten
8 ounces fresh spinach, torn into bite-sized pieces
1/2 cup basil leaves shredded
1 1/4 cups shredded parmesan
2 cups jarred pasta sauce

Directions

Mix ricotta, cottage cheese, eggs, spinach, basil, and one cup of parmesan in a large bowl. Scoop into a large zip-top bag.

Pour about 1 cup of the pasta sauce into a 9x13 baking pan.

Snip a corner from the zip-top bag full of filling. Squeeze filling into cooked manicotti shells until they are full. Arrange over sauce in 9x13 pan.

Pour remaining sauce over filled manicotti shells and sprinkle with remaining parmesan.

Bake covered for 30 minutes at 350 degrees. 

Crock pot minestrone

A great recipe from Sarcastic Cooking. The biggest change is that I will reduce the amount of noodles from 1 1/2 cups to 1/2 a cup next time. The noodles absorbed almost all of the broth. I also left out the parmesan rind to make it vegan. An incredibly simple, very tasty recipe!

Crock Pot Minestrone

 

Serves: 8 – 10

Ingredients

• 2 Diced Zucchinis
• 1 Diced Red/Yellow Bell Pepper
• 1 Celery Stalk, diced
• 1 Carrot, peeled and diced
• 2 Cups Fresh Spinach, chopped
• 1/2 Diced Red Onion
• 16 Ounce Can Kidney Beans, rinsed and drained
• 16 Ounce Can Garbanzo Beans, rinsed and drained
• 1 Tablespoon Sea Salt
• 1 Teaspoon Black Pepper
• ½ Teaspoon Crushed Red Pepper Flakes
• 1 Bay Leaf
• 1 Teaspoon Dried Basil
• 1 Teaspoon Dried Oregano
• 2 Cloves Garlic, pressed
• 4 Cups Low-Sodium Vegetable Stock
• 28 Ounce Can Diced Tomatoes
• ½ Cup Whole Wheat Elbow Noodles

Instructions

1. Add all the above ingredients into the crock pot, except the elbow noodles. Cover with lid. Set the crock pot to low and cook for 6-8 hours or high and cook for 3-4 hours.
2. In the last 30 minutes of the cooking, add the noodles. Cover with lid.
3. Remove bay leaf before serving. Store in an air-tight container in the refrigerator for up to two weeks or freeze and keep for a month or two.

sausage and eggplant stuffed shells in a tomato basil cream sauce

This Emeril Lagasse recipe is near the top of my list of favorite home-cooked meals. Kory and I loved it. Elle and Gage ate plenty. If I'm just making this for our family, I might save time and make it as a casserole with other pasta instead of taking the time to stuff the shells, but it was so good! I made it with pork sausage this time, but will probably use chicken/turkey next time just to prevent any oiliness.

Sausage and Eggplant-Stuffed Shells in a Tomato-Basil Cream Sauce

Total Time: 1 hr 55 min
Prep 15 min
Cook 1 hr 40 min

Yield: 6 to 8 servings

Level: Intermediate

Ingredients

2 tablespoons olive oil
3/4 pound sweet Italian sausage, casings removed
2 cups chopped onion
1 large eggplant, cut into 1/2-inch cubes (about 7 cups cubed)
1 1/2 teaspoons salt
3/4 teaspoon crushed red pepper
2 tablespoons minced garlic
1/2 cup ricotta or mascarpone cheese
12 ounces fresh spinach, blanched, squeezed dry, and chopped (about 2/3 cup chopped)
1 cup freshly grated Parmesan
1/4 teaspoon sugar
1/2 (12-ounce) package jumbo pasta shells (about 18 shells)
2 cups Italian crushed tomatoes
3 cups heavy cream
1/4 cup finely chopped fresh basil leaves
4 ounces coarsely grated fontina cheese

Directions

In a large skillet, heat 1 tablespoon of the olive oil over medium-high heat and saute the sausage until golden brown, stirring to break up the pieces, about 6 minutes. Add half of the onions and the eggplant, season with 3/4 teaspoon salt and 1/4 teaspoon crushed red pepper, and cook for 4 to 6 minutes, or until the vegetables are lightly caramelized and very soft. Add 1 tablespoon garlic and cook for 1 minute. Remove from the heat and transfer to a large bowl to cool.

When the mixture has cooled to room temperature, stir in the ricotta or mascarpone cheese, spinach, 1/2 cup Parmesan cheese, and sugar. Stir to combine well.

Lightly grease a deep 9 by 13-inch casserole or lasagna pan and set aside.

Bring a large pot of salted water to a boil and cook the pasta shells until just al dente, 10 to 12 minutes. Drain and rinse under cold running water. Pat shells dry. Stuff the pasta shells with the sausage-eggplant mixture and place in the prepared casserole dish.

In a large saucepan, heat the remaining tablespoon of olive oil over medium high heat and saute the remaining chopped onions until translucent, about 4 minutes. Add the remaining tablespoon of garlic and cook until fragrant, 1 to 2 minutes. Add the crushed tomatoes, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon crushed red pepper and cook for 5 minutes. Add the heavy cream and cook until the sauce is reduced in volume by about 1/3, about 20 minutes.

Preheat the oven to 350 degrees F.

Add the basil to the sauce and pour the sauce over the shells in the casserole. Sprinkle with the fontina cheese and the remaining Parmesan. Cover the casserole tightly with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the sauce is lightly browned in spots and bubbly around the edges, about 15 minutes longer. Let stand for 10 minutes before serving.

Kory and I loved this recipe from Ina Garten. There have been a ton of eggplants at the farmers' market lately and we are trying to take full advantage of them, without eating only eggplant parmesan.

Eggplant Gratin

Photo courtesy of foodnetwork.com

Total Time: 45 min
Prep 15 min
Cook 30 min

Yield: 2 servings

Level: Easy

Ingredients

Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce

Directions

Preheat the oven to 400 degrees F.

Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.

Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.

Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/eggplant-gratin-recipe/index.html?oc=linkback

Buttercream Frosting

Cael wanted white frosting for his birthday cupcakes and a friend recommended this buttercream recipe. It turned out perfectly. I made it a day ahead of time and refrigerated it overnight. After coming up to room temperature it spread perfectly. I did double the recipe and it was the perfect amount for 36 cupcakes.  http://m.allrecipes.com/recipe/174347/quick-and-almost-professional-buttercream-icing

Ingredients

•   1/2 cup unsalted butter, softened
•   1 1/2 teaspoons vanilla extract
•   2 cups confectioners' sugar, sifted 
•   2 tablespoons milk

Directions

1. Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners' sugar until fully incorporated. Beat in vanilla extract.
2. Pour in milk and beat for an additional 3-4 minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached

salted caramel cake

I used this cake and caramel recipe to make Cael's 6th birthday cupcakes, but then frosted them with white buttercream instead. To fill with caramel, I just cut a cone out of the top of the cupcake, spooned in about a 2 teaspoons of the caramel, and replace the top of the cupcake.  http://www.marthastewart.com/857647/salted-caramel-six-layer-chocolate-cake

 

 

 

 

 

 

 

Ingredients

For the Cake

• Unsalted butter, room temperature, for pans
• 3 cups all-purpose flour, plus more for pans
• 3 cups granulated sugar
• 1 1/2 cups unsweetened Dutch-process cocoa powder
• 1 tablepoon baking soda
• 1 1/2 teaspoons baking powder
• Coarse salt
• 4 large eggs
• 1 1/2 cups low-fat buttermilk
• 1/2 cup plus 2 tablespoons safflower oil
• 2 teaspoons pure vanilla extract

For the Caramel

• 4 cups granulated sugar
• 1/4 cup light corn syrup
• 2 cups heavy cream
• Coarse salt
• 2 sticks cold unsalted butter, cut into tablespoons

For the Frosting

• 1/4 cup plus 2 tablespoons Dutch-process cocoa powder
• 2 sticks unsalted butter, room temperature
• 1/2 cup confectioners' sugar
• Coarse salt
• 1 pound semisweet chocolate, chopped, melted, and cooled
• Garnish: flaked sea salt, such as Maldon

Cook's Note

To make this cake ahead of time: The caramel can be refrigerated for up to 3 days; bring to room temperature before using. Cake layers can be refrigerated for up to 3 days (they actually taste better when refrigerated and have a better texture for stacking). When finished, the frosted cake can be refrigerated for up to 3 days.

Directions

1. Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons course salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
2. Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.
3. Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.
4. Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.
5. Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.
6. Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.

El Diablo Cornbread

This recipe from Exploits of a Vegan Wannabe is essentially chili and cornbread in one pan.  It's great for me to have on hand for vegan snacking or lunch.  I've made it both as muffins or as an 8x8 pan loaf.  I know that honey isn't actually vegan, but I am not a huge agave fan, so honey was good enough for me. 

Ingredients
1 20 oz bag Bob’s Red Mill Cornbread Mix
1 1/2 C room temp non dairy milk ( I used unsweetened almond milk)
1/3 C melted vegan butter or oil
3 tsp Ener-G Egg Replacer whisked very well with 2 Tbsp water
3 tomatillos, finely diced
12 oz soy chorizo (I used Trader Joe’s brand)
1 C frozen corn kernels
2 Tbsp honey
1/2 packed cup fresh cilantro, finely chopped

Preheat oven to 375 degrees
Saute soy chorizo and diced tomatillos until they become soft. While your mixture is cooking, break apart soy chorizo in the pan so it is the texture of ground beef. Set aside to cool.
In a large bowl mix entire bag of cornbread mix, egg replacer mixed with water, milk and butter or oil. Stir gently to incorporate all wet and dry ingredients.
Add chorizo mixture, corn, honey, and cilantro. Stir gently to incorporate.
Pour into muffin or 8x8 pan.
bake at 375 about 28-35 minutes until cooked through.