Bacon Cheddar Cornbread

My sis begrudgingly took a square of this cornbread home. I begged her to because I wanted it for breakfast, lunch and dinner. When she emailed me later requesting more, I couldn't resist the opportunity to gloat.

I followed the instructions on a Publix cornmeal package. Adapt your favorite brand by adding the following:

6 bacon slices

.25 cup mild cheddar

2 garlic cloves

2 tbsp finely diced shallots

.25 tbsp dried oregano

Cook the bacon to a crisp. Set aside to drain but reserve enough grease to lightly coat the frying pan. Saute the garlic and shallots until they soften. Meanwhile, crumble the bacon. Before adding wet ingredients, stir the oregano into the cornmeal. Repeat with the cheese. Add the wet ingredients and mix until the batter is almost completely moistened. Gently stir in the bacon. Cook according to package instructions.

Sally's Gluten-Free Bakery, Alpharetta

Lately my sister, Nicole, has delved into trying gluten-free foods. Finding flavorful bread and baked goods has proved challenging. We each tried Sally's Gluten-Free Bakery and found that their products are viable options.

Sally's is, essentially, a small storefront. Refrigerated cases contain take-and-bake pizzas. Samples of bread and sweets line the checkout counter. The guy who helped me gave a bit of info on the cookies, breads and cupcakes without overselling them. He also refrained from pressuring me to add another product to my tab after I told him I wanted to redeem a deal for a free mini loaf. He advised that the pumpkin loaf I picked would last 2-3 days (the package stated less time) and that I could freeze it immediately and enjoy it later. I also purchased a pack of chocolate chip cookies.

I ate half of the loaf two days later. Even when I finished it off, the loaf remained moist. Initially, I noted the lack of butter in and thicker consistency of this soy, gluten, egg and dairy-free product. Warming spices (cinnamon, nutmeg and ginger) permeated the bread. The more I tasted, the more I liked it.

Thin and crunchy, the cookies contained butter and diary. No one would have guessed they lacked gluten. A few days after purchase, they too remained fresh. Six come in a small pack. They are so rich that two were enough to satisfy me, but they were so scrumptious that I ate three.

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Collard, Onion and Mango Chutney Grilled Cheese Sandwich

The collards I planted in September survived winter. I've been craving them lately, especially with onions.The other night I found myself in a pinch. Determined not to eat out and to use ingredients on hand to make a quick meal, I peered into my fridge. An often overlooked jar of mango chutney begged me to pick it instead of mayo. I did and threw together a sandwich that satisfied my hunger.

You'll need approximately:

• .5 cup collard greens, end stems removed
• .25 cup chopped onion 
• 1 tbs mild mango chutney
• 2 slices Kraft Big Slice Colby & Monterrey Jack
• Healthy Life 100% whole grain wheat bread
• 1 tbs Smart Balance Spread

Place a slice of cheese on each slice of bread. Set aside. Preheat grill or panini press. Meanwhile, melt the spread in a saucepan over medium heat. Add the vegetables. Saute just until the collards are tender. Spread the chutney on top of the cheese slices. Place vegetables on top of one slice then place the assembled sandwich on your grill without applying too much pressure on the lid. Cook until crust has toasted to your desired level.