Jermaine Antonio here wishing you a Happy Thankful Sunday! This week, we’re savoring a comforting, Southern-inspired pairing: Cornbread & Collard Greens. These dishes hold a special place at the table, bringing hearty flavors and a sense of home. Whether you’re cooking for friends, family, or just treating yourself, this meal is all about warmth, gratitude, and good food!!

Cornbread Ingredients

• 2 (8.5 oz) packages cornbread mix
• 2 eggs
• 1/2 cup sour cream
• 1/2 cup milk
• Canola oil (for baking)

Collard Greens Ingredients

• 1 tablespoon olive oil
• 2-3 bunches collard greens (washed, rolled, and cut into strips; makes 2-3 servings, scale up as needed)
• 1-2 tablespoons water (for wilting)
• 2 teaspoons baking soda
• 1 teaspoon liquid smoke
• Seasonings to taste: salt, sugar, pepper, chicken bouillon, onion powder, garlic powder
• 2 tablespoons apple cider vinegar

Directions

Cornbread

1. Prep: Preheat your oven to 390°F and oil a baking dish.
2. Mix Ingredients: In a large mixing bowl, combine cornbread mix, eggs, and sour cream. Stir until smooth. Add milk and stir again until just combined.
3. Rest & Bake: Let the batter stand for 3 minutes, then fold lightly and pour into the prepared dish. Bake for 17-22 minutes or until the top is golden and a toothpick comes out clean.

Collard Greens

1. Prep Greens: Wash, roll, and cut collard greens into strips.
2. Start Cooking: In a large pot, heat olive oil over medium-high heat. Add collard greens and a tablespoon or two of water. Cover and let steam for a few minutes until slightly wilted.
3.  Add Seasonings: Remove the lid and add any remaining water, baking soda, and liquid smoke. Season with salt and sugar, cover, and cook on medium for 5 more minutes.
4. Finish Cooking: Remove the lid, add remaining seasonings to taste, and stir in apple cider vinegar. Cover again and let cook for about 30-35 minutes, until tender.

There’s something about the simple, rich flavors of cornbread and collard greens that reminds us of cherished moments with family and the joy of sharing a meal. This Sunday, let’s take a moment to be grateful for the flavors, the memories, and the people that make our tables feel a little more like home.

Watch the full recipe video below & find all my recipe videos over on Youtube!

Happy Thankful Sunday! 🥂 Let me know if you try the recipe or share it with loved ones—I’d love to hear how it turns out.

If you’re planning to buy or sell in the Greater Palm Springs area, I’m here to make it happen.

Welcome back to Thankful Sunday with your favorite Chef & REALTOR®, Jermaine Antonio! This month, I’m sharing my favorite Thanksgiving side dishes; last week was Mac & Cheese, and next up, my special stuffing recipe. This dressing combines cornbread stuffing with toasted Hawaiian rolls and a rich buttery herb base, creating the perfect mix of soft and crunchy. It’s sure to be a favorite at your holiday table!

Ingredients

• 12 oz Corn Bread Stuffing Mix
• 1 cup butter
• Fresh sage, thyme, and rosemary (optional)
• 1 cup celery, diced
• 1 cup onion, diced
• 6 Hawaiian dinner rolls, toasted and cubed
• 1 ¾ cups chicken broth
• 2 eggs (optional)

Directions

1. Prep: Preheat the oven to 350°F & grease a 9×13″ casserole dish.
2. Sauté Veggies: Melt butter with herbs, then remove. Add celery & onion, cooking until translucent.
3. Combine: Mix veggies, cornbread stuffing, Hawaiian rolls, and broth, adding eggs if desired. Season with salt and pepper.
4. Bake: Spread in the dish, cover, and bake for 40 minutes. For a crispy top, uncover for the last 15 minutes.

Stay tuned for more of my favorite Thanksgiving recipes throughout November, and don’t forget to subscribe to the blog for every delicious update! Watch the full recipe video below & find all my recipe videos over on Youtube!

Happy cooking, and here’s to a delicious Thanksgiving!

If you’re planning to buy or sell in the Greater Palm Springs area, I’m here to make it happen.

Hi there, Jermaine Antonio here, Welcome to Thankful Sunday!

For the month of November, we’re diving into Thanksgiving side dishes, each designed to earn you a round of applause at the dinner table. First up, we’re bringing everyone’s favorite, Mac & Cheese—MY WAY! This creamy, cheesy dish brings all the flavors together for a perfect side that’s sure to impress.

Ingredients:

• 32 oz chicken stock (reserve a bit if you’re making extra)
• 16-20 oz elbow pasta
• 6 cups shredded cheese of choice (reserve 1/4 cup for topping)
• 2 cups whole milk
• 1 1/2 cups heavy cream
• 2 eggs, whisked
• 8 oz sour cream
• 8 oz cream cheese
• 1 stick of butter, plus extra for greasing
• Seasonings: paprika, onion powder, garlic powder, salt, pepper (to taste)

Directions:

1. Boil the Pasta: Bring chicken stock to a boil, add pasta, & cook until almost al dente. Drain and reserve a cup of cooking liquid.
2. Cheesy Base: Stir in butter, sour cream, cream cheese, and seasonings to taste, then fold in 3/4 of the shredded cheese, saving 1/4 for topping.
3. Custard Prep: In a separate bowl, whisk milk, heavy cream, & eggs until smooth.
4. Layer & Bake: Grease a baking dish, layer in mac & cheese mixture, & pour custard over each layer. Sprinkle reserved cheese on top. Bake at 375°F for 34-40 minutes until bubbling & golden.

Stay tuned for more Thankful Sunday recipes that’ll make this Thanksgiving unforgettable. Be sure to check out the video below or on my YouTube channel to follow along.

If you’re planning to buy or sell a home in the Greater Palm Springs area, I’m here to make it happen!

Welcome back to Pumpkin Sunday—where I share my favorite pumpkin-inspired recipes to get you in the spooky spirit of Halloween! 🎃 This Sunday, we’re turning up the fall vibes with a rich and creamy Pumpkin Alfredo Pasta. If you’re a fan of classic Alfredo, you’re going to love this autumn twist on the dish. The pumpkin adds just the right amount of flavor and creaminess, and the nutmeg brings a cozy warmth to every bite.

Ingredients:

•8 oz fettuccine pasta

•1 cup pumpkin purée

•1 cup heavy cream

•1/2 cup grated Parmesan cheese

•1/4 teaspoon ground nutmeg

•2 cloves garlic, minced

•2 tablespoons unsalted butter

•Salt and pepper to taste

•Fresh sage for garnish (optional)

Directions:

1. Cook the fettuccine according to package instructions. Drain and set aside.

2. In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.

3. Stir in the pumpkin purée, heavy cream, and nutmeg. Let it simmer for a few minutes until well combined.

4. Add Parmesan cheese, stirring until the sauce is smooth and creamy. Season with salt and pepper.

5. Toss the cooked pasta into the sauce, making sure each strand is coated.

6. Garnish with fresh sage if desired, and serve warm.

Check out the video I made on YouTube below to follow along! 🎥 

Don’t forget, if you’re planning to buy or sell a home in California, I’m the key to making it all happen! 🏡🔑

Welcome to another edition of Pumpkin Sunday! Every week this October, I’ll be sharing some spooky-good recipes in celebration of Halloween. This Sunday, we’re baking up a batch of Pumpkin Blondies with a Swirled Cream Cheese Topping—a perfect blend of pumpkin spice and creamy goodness.

Ingredients:

Pumpkin Blondies:

• 1 cup pumpkin purée
• 1/2 cup melted butter
• 1 cup brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg

Cream Cheese Swirl:

• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 egg
• 1/2 tablespoon vanilla extract

Instructions:

1. Preheat & Prep: Start by preheating your oven to 350°F. Grease a 9×9-inch baking pan to ensure your blondies come out with ease.
2. Pumpkin Mixture: In a large bowl, combine your pumpkin purée, melted butter, brown sugar, eggs, and vanilla. Whisk until smooth.
3. Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg. Slowly fold this mixture into the wet ingredients until well combined.
4. Cream Cheese Swirl: In another bowl, beat the softened cream cheese, sugar, egg, and vanilla until smooth and creamy.
5. Layer & Swirl: Pour half of the pumpkin batter into the prepared pan. Dollop the cream cheese mixture on top and gently swirl with a knife for a marbled effect. Pour the remaining pumpkin batter over the top and swirl again for good measure.
6. Bake: Pop it into the oven and bake for 30-35 minutes or until a toothpick inserted comes out clean.

Let your blondies cool before cutting them into squares, and you’ll have a dessert that’s sure to impress anyone who loves pumpkin-flavored treats!

Why You’ll Love This Recipe:

The blend of pumpkin spice with rich, creamy swirls of cream cheese makes these blondies irresistibly moist and flavorful. Whether you’re hosting a Halloween gathering or just craving something sweet, these blondies are a perfect fit.

Check out the recipe video I made on YouTube down below for a step-by-step guide on how to whip up these pumpkin blondies like a pro!

Check back next Sunday for another delicious pumpkin recipe that’s sure to add some festive fun to your October!

As always, if you’re planning to buy or sell in California, I’m the key to making it all happen. Whether you’re looking for your dream home or ready to list, reach out and let’s get started!