Golden Sweet Cornbread

Golden Sweet Cornbread

We love this cornbread recipe.  It is definately on the sweet side, but is really good!  Made in Eric's grandmothers cast iron skillet it comes out perfect every time.

Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 2/3 cup white sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 egg
• 1 cup milk
• 1/3 cup vegetable oil (I used canola oil)

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Chicken and Corn Chili

Chicken and Corn Chili

This is one of our family favorites for fall.  Perfect for chilly fall evenings and bitter cold winters.  I serve this with either corn bread or tortilla chips (corn bread recipe to follow).  Enjoy!

 

1 large onion, chopped
1 pound boneless, skinless chicken breasts
2 cups low-sodium chicken broth
1 green pepper, seeded and chopped
1 jalapeño chile, seeded and chopped
1-3/4 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3/4 teaspoon salt
1 can (14.5 ounces) diced tomatoes with jalapenos, drained
1-1/2 cups frozen corn, thawed
2 cans (15 ounces each) cannellini beans, drained and rinsed
2 tablespoons stone-ground cornmeal
Shredded Monterey Jack cheese

 

1.  In a 5- to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green pepper,

jalapeño, 1-1/2 teaspoons of the cumin, 1/4 teaspoon of the cayenne and 1/4 teaspoon
of the salt.
2.  Cover and cook on HIGH for 4 hours or LOW for 6 hours.
3.  Remove the chicken to a cutting board and allow to cool slightly.
4.  Shred the chicken and return it to the slow cooker with remaining 1/4 teaspoon
each of the cumin and cayenne, and the tomatoes, corn and beans.
5.  Gently mash some of the beans against the side of the bowl to thicken the chili.
6.  Stir in the cornmeal and the remaining 1/2 teaspoon salt.
7.  Let sit a few minutes to soften the cornmeal.
8.  Serve sprinkled with a little of the Monterey Jack cheese.

Sandra Lee Bow Ties with Artichoke Pesto

fast and easy

8 ounces bow tie pasta

2 jars (6.5 oz) marinated artichoke hearts, drained

1/2 cup chopped walnuts

2 tbsp grated parmesan cheese

1 tsp lemon juice

3 tbsp extra virgin olive oil

salt and pepper

2 tbsp chopped fresh basil

In a large pot of boiling salted water, cook bow ties according to package directions. In food processor, combine artichoke hearts, walnuts, parmesan cheese, and lemon juice. Process for 30 seconds. Slowly add in olive oil until mixture is a course paste. Transfer pesto to a large bowl. Season to taste with salt and pepper.

Drain pasta and add pesto in bowl. Toss to coat. Stir in basil. Serve hot with grated parmesan cheese.

Grilled Chicken Salad with Rustic Guacamole, Romaine and Queso Anejo

Fantastic salad. Takes a bit, but once you've done it a couple of times, it goes fast. :)

Serves 4

For the Dressing

1/2 cup vegetable or olive oil, plus a little more for the onion

4 garlic cloves, peeled and halved

Fresh hot green chiles to taste (i've done the canned green chiles so it wasn't so hot) you can do serrano or jalepeno, stemmed and halved

1/2 cup fresh lime juice

3/4 cup (loosely packed) roughly chopped cilantro

1/4 teaspoon ground black pepper

salt

4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves

1 medium white onion, cut into 1/2 inch slices (i've also just done green onions)

2 ripe avocados

2 medium romaine hears, sliced crosswise into 1/2 inch wide ribbons (about 8 cups)

About 1/3 cup grated mexican queso anejo or other garnishing cheese such as romano or parmesan

Heat the oil in a small skillet over medium. Add the garlic and chiles and cook, stirring frequently until the garlic is soft and lightly browned, usually 1 to 2 minutes. Pour the oil, garlic and chile into a blender jar or food processor. Add the lime juice, cilantro, black pepper and 1 scant teaspoon salt. Process until smooth.

Place the chicken breasts in a bowl and pour one-third of the garlic dressing over them, spreading it evenly over all sides.

Heat half the burners of a gas grill over medium high. Lightly brush or spray the onion slices with oil, sprinkle with salt. Lay the chicken and onion directly over the heat of the grill. Sear the chicken on both sides, then move it away from the direct heat, to finish cooking, usually about 5 minutes. Cook the onion until it is well browned, 3-4 minutes on each side. Chop the onion into small pieces and scoop into a bowl. Set the chicken aside to cool. (All of the grilling can be done in a grill pan on a stove over medium heat.)

Pit the avocados and scoop the flesh in with the onion. Add another one-third of the garlic dressing, then coarsely mash everything together with a fork or the back of a big spoon. Taste and season with salt, usually about 1/2 teaspoon.

Scoop the sliced romaine into a large bowl. Drizzle on the remaining garlic dressing and toss to combine. Divide among four dinner plates.

Scoop a portion of guacamole into the center of each plate. Cut each chicken breast into cubes and arrange over the guacamole. Sprinkle each plate with queso anejo (or its substitute) and your ready to serve.

A couple Riffs on this great salad: You can replace the grilled chicken with flaked hot-smoked salmon (i buy one that has a coarse black pepper coating). Watercress is a good addition to the romaine, or replace the romaine with a mixture of frisee and watercress.

Chicken and Artichoke Salad

Chicken and Artichoke Salad

Picture and Recipe from Southern Living

This chicken salad is fantastic!  It can be eaten cold, but I took the recommendation from the recipe and ate it warmed on Texas Toast.  Probably not the healthiest meal to fix, but it is delicious!  Served with a green salad.

Ingredients

• 4  cups  chopped cooked chicken breasts
• 1  (14-ounce) can artichoke hearts, drained and chopped
• 1/2  cup  chopped toasted pecans
• 1/2  cup  mayonnaise
• 1  teaspoon  celery salt
• 1/2  teaspoon  pepper

Preparation

Stir together all ingredients; cover and chill until ready to serve.

To serve hot, spread salad on slices of frozen Texas toast, sprinkle with shredded Colby-Jack cheese, and bake at 425° for 10 minutes or until golden brown.

speedy cassoulet

I love this one. Sorry i don't have a picture......

1 can (15-16 oz) cannellini or great northern beans, rinsed and drained

1 can (14 1/2 oz) diced tomatoes with roasted garlic, undrained

1 can (14 1/2 oz) ready to serve chicken broth

1/2 lb fully cooked turkey kielbasa cut into 1/2 in slices (1 1/2 cups)

1 1/2 cups frozen chopped bell peppers (from 10 oz bag), thawed <-----i usually just cut up a red or yellow pepper

seasoned bread crumbs, if desired

Heat beans, tomatoes, broth and turkey kielbasa to boiling in a 3 quart saucepan, stirring occasionally; reduce heat. Stir in peppers. Simmer uncovered 5 minutes, stirring occasionally. Sprinkle with bread crumbs.

cranberry-turkey wrap

I've substituted cooked chicken for turkey and strawberry all fruit for the cranberry sauce.

4 fat-free flour tortillas (6-8 inches)

1/2 tub(80z) reduced-fat cream cheese or neufchatel cheese (1/2 cup)

1/4 cup jellied cranberry sauce

2 tsp mustard

1 1/2 cups chopped turkey

1/2 cup reduced fat mozzerella cheese (2oz)

1/2 cup alfalfa sprouts, if desired

or one leaf romaine or other type lettuce

Spread each tortilla with 2 tbsp cream cheese, 1 tbsp cranberry sauce and 1/2 tsp mustard. Sprinkle with turkey, mozzerella cheese and sprouts

Fold one end of each tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.

Enjoy!

Chicken and Rice "Stoup"

This is a Rachael Ray Recipe...

1lb boneless-skinless chicken (I used breast)

2 small onions (1 quartered & 1 chopped)

1 bay leaf (ugh...forgot this, so I threw in some rosemary)

1TB butter

1/3 cup orzo

3/4 c long grain white rice (I used long grain brown rice)

4 cups chicken stock

1TB EVOO

2 ribs of celery chopped into 1/4" pieces

1 carrot - pealed & chopped into 1/4" peces (I used a handful of baby carrots)

about 2 sprigs of thyme chopped (I used dried)

about handful of fresh dill (I used dried)

about handful of parsley (I used dried)

2 tsp grated lemon peel

1/4 cup chopped portabella mushrooms (MY ADDITION!!! NOT ON RECIPE)

** Place chicken in pot & add enough water just to cover. (2-3cups) Add quartered onion & bay leaf (or rosemary for me) cover & bring to boil. Uncover & lower heat to cook through. Transfer chicken to bowl & strain liquid & set aside. Shred chicken pieces w/ fork.

*** In saucepan melt butter over med. heat & toast orzo. Stir in rice & 2 cups of chicken stock. Bring to boil, lower heat & cover & cook until tender

*** In soup pot, heat EVOO add chopped onion, carrot & celery & salt & pepper and cook until tender. After tender add strained liquid + final 2 cups of chicken broth. Bring to a boil - add thyme, dill, parsley & lemon peel. Add shredded chicken & heat through. I ALSO ADDED CHOPPED BABY BELLA MUSHROOMS @ THIS POINT!!!!! Let heat through.

*** In bowl make "pile-of-rice" and pour soup over. ENJOY! :)

*** P.S. I added extra salt as I thought it needed it....but that's up to you!!

Black bean soup

Love this soup with a dallop of sour cream, sprinkling of chives, and some blue corn tortillas around the bowl for decoration

3 15 oz cans of black beans

2 cans of beef broth

1/4 cup diced red onion (i also use vahdalia onions)

2 tsp chopped pickled jalapeno slices (nacho slices) or tsp of cayenne pepper or chipotle pepper

1 tsp sugar

1 tsp cider or wine vinegar

2 cloves garlic, minced

1/2 tsp chili powder

1) Pour the canned beans along with the liquid into a medium saucepan. Add the remaining soup ingredients and mix.

2) Bring the soup to a boil, then reduce the heat to low and simmer, covered for about 45 minutes, adding water if neccessary or until its as thick as you like. You can also take half of the soup out, blend it until its partially smooth and return it to the pot. Makes the soup thicker.

3)Serve and enjoy!

This is also very good with a bit of chopped cilantro as a garnish. And some shredded monterey jack cheese on top as well.

spagetti squash

I love this. This is super easy and the kids eat it :)

1 spaghetti squash

2 tbsp butter

salt

pepper

dash of cinnamon or nutmeg if you want it to have a more "thanksgivingish" taste

Directions:

microwave: Pierce rind, microwave on high till skin feels soft. Approx. 5-6 minutes per lb. Let set 5 minutes, cut in half, remve seeds, and twist out strands with fork.

Oven: Bake at 375o till tender.

Another recipe for spaghetti squash thats pretty good:

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil
• 
  
• Directions:

1. Preheat oven to 350 degrees F . Lightly grease a baking sheet.
2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
3. Heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Chicken Pita's

Sorry girls --- no pictures -- I've passed this along to Robin, so I thought I'd pass it along to everyone else. I just made this for dinner last night & it's one of my favorites!

1/2 pound (or so) cooked chicken cubed
1 hard boiled egg (sometimes I leave this out)
1 cup chopped broccoli
1/3 c cooked rice (I used brown & sometimes use a little more like 1/2 c)
1/2 c sliced black olives
1 whole avacado cubed
2 tomatoes cut in small cubes
1/2 c shredded cheese (sometimes I leave this out, but use cheddar when I keep)
1/2 cup mayo (I used light)
2 TB dijion mustard
2 TB honey
1tsp celery salt or seed
salt/pepper
pita bread

Mix your "dressing" - mayo, mustard, honey & spices.

Cook your rice, chicken, egg, broccoli & chop all in cubes. Make sure these items cool down. I put in a bowl in freezer while preparing all the other items. Mix everything together & load in pita bread.

Roasted Cauliflower

This has become one of our family favorite side dishes.  Very simple to make and very tasty.

Roasted Cauliflower

1 head cauliflower; cut into bite-size florets
2 T. olive oil
2 tsp. garlic powder
2 tsp. salt
1/2 tsp. pepper

1. Heat oven to 400 degrees.
2. Place cauliflower in a bowl.
3. Drizzle with olive oil.
4. Sprinkle with garlic, salt and pepper.
5. Cover bowl with a plate and shake to distribute ingredients.
6. Spread on a baking sheet and cook in the center of the oven until cauliflower is lightly browned - about 20 minutes.

Spiced Pumpkin Waffles

Must be a breakfast kind of day!!  With fall approaching I decided that I wanted to start filling my freezer with some of our favorite fall breakfast items.  These waffles are awesome!  We eat them with a mixture of maple syrup and plain yogurt drizzled over the top.  DELICIOUS!!

Spiced Pumpkin Waffles

1 1/2 cups all-purpose flour (can use 1/2 whole wheat-1/2 all-purpose)
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ground ginger
1 pinch of salt
2 eggs
1/4 cup firmly packed brown sugar
1 cup canned pumpkin
1 2/3 cups milk
4 T. butter, melted and cooled

1. Mix flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt in large bowl.

2. In second bowl, mix eggs, sugar, pumpkin, milk and butter.

3. Gently fold wet ingredients into flour mixture.

4. Cook on Belgium Waffle Maker-3/4 cup batter-5 to 6 minutes.

A Twist on PB & J's

This is a smoothy my mother used to make us when we were kids.....

Banana-Peanutbutter-Smoothie

4 ripe frozen bananas

3 TBS peanut butter (I used natrual - no sweetner)

2 TBS wheat-germ

2 TBS honey (Jen - you could use your agave I bet)

1 - 1 1/2 cup milk (I used 1%)

Mix well in blender.

It's a great source of protein to get your morning started - serve w/ fresh strawberries & whole wheat toast w/ homemade strawberry jam & you've got "PB & J"!! :)