Cheesy Jalapeno Cornbread

As I mentioned in the last post, I love watching Ree and her episodes of Pioneer Woman. I used this recipe, but took out some of the ingredients to make a simple cheesy cornbread. I loved this jalapeno cornbread and will be making it again. 

I am thinking about adding in 1 more small jalapeno to the batch next time I make it.

Ingredients:

1 cup yellow cornmeal

1/2 cup all purpose flour

1 Tbsp. baking powder

pinch of salt

1 cup buttermilk

1/2 cup milk

1 whole egg

1/2 tsp. baking soda

1 cup grated Cheddar cheese

1/4 cup shortening

2 Tbsp. butter
1 red bell pepper, finely diced
1 fresh jalapeno, seeded and diced
1/2 onion, diced

What To Do:

Preheat oven to 425F

Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.

Measure the buttermilk and milk in a measuring cup and add the egg. Stir together. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir together until combined. Fold in the cheese. Set aside.

In a small bowl, melt the shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.

In a skillet, melt the butter over medium heat. Saute the peppers and onions until soft. Pour the batter into the skillet with the veggies. Spread to even out the surface. Batter should sizzle. Cook for 1 minute then transfer to the oven.
**If you don't have a skillet that you can put in the oven, just mix the veggies into the cornbread mixture and pour into a baking dish.

Bake for 20-25 minutes until golden brown.

Cheesy Cornbread

I love watching and recording episodes of Pioneer Woman. Ree is just a down to earth cook and has tons of really good recipes. 

My addition to Thanksgiving was making cornbread. I remember watching one of her episodes where she made Cheesy Jalapeno Cornbread so I knew that I had  to make it. I made her original recipe along with taking out some ingredients to make just the cheesy part of the cornbread for those who don't like onions, jalapenos, etc. 

The Cheesy Jalapeno recipe is up next on the blog.

Ingredients:

1 cup yellow cornmeal

1/2 cup all purpose flour

1 Tbsp. baking powder

pinch of salt

1 cup buttermilk

1/2 cup milk

1 whole egg

1/2 tsp. baking soda

1 cup grated Cheddar cheese

1/4 cup shortening

Stick of butter (used for greasing the pan)

What To Do:

Preheat oven to 425F

Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.

Measure the buttermilk and milk in a measuring cup and add the egg. Stir together. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir together until combined. Fold in the cheese. Set aside.

In a small bowl, melt the shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.

In a baking dish, use the stick of butter to grease the bottom and sides of the pan.

Pour the cornbread mixture into the baking dish and bake for 20 to 25 minutes until golden brown.

Roasted Broccoli

Sorry, I have been bad about taking pictures of the food lately. I make our plates and we sit down to eat. Next thing you know my plate doesn't look too appetizing to capture a picture of.

I haven't cooked broccoli in who knows when. I am not a huge fan b/c it gets cold so fast and then I felt like it only had good flavor when soaked in butter. Since I was experimenting with my honey & herb chicken, I decided to go ahead and just add a few things to the broccoli and roast in the oven to get it a little crunchy. 

I don't ever really measure ingredients when I cook. I just go based off of the look of the amount so below is about my estimation. 

Ingredients:

1 bunch of broccoli cut into pieces

1/4 cup olive oil

1/4-1/2 tsp. red pepper flakes (depending on how much broccoli you use and how spicy you want it)

salt and pepper

3 garlic cloves, minced (unless you like thicker pieces)

What To Do:

• Preheat oven to 400F
• In a small bowl, mix together the garlic, salt and pepper, red pepper flakes and olive oil
• Once mixed, toss in your broccoli and mix to coat all of it
• Spread the broccoli out on a foil covered cookie sheet
• Cook for about 15 minutes (this makes the broccoli soft with a little bit of crunch to it. Cook longer if you want it more soft or cook less for more of a crunch.

Baked Bean Casserole

As I was looking for some new side ideas, I came across this baked bean casserole that seemed perfect...and it was :)

I ended up making this as a side for our hamburgers when the neighbors came over this past weekend since it takes awhile in the oven. With all the ingredients, you actually could use this for sloppy joes or even throw it on top of your hot dogs. 

Not knowing until I started making it that it was going to be a lot, we now have leftovers for our next meal.

Ingredients:

1 lb. ground beef

1 small onion, chopped

1 bell pepper, seeded and chopped

2 (15 oz.) cans pork and beans

1/2 cup barbecue sauce

1/2 cup ketchup

2 Tbsp. Worcestershire sauce

1 Tbsp. soy sauce

4 Tbsp. brown sugar

6-8 slices bacon, cooked and crumbled

What To Do:

• Preheat oven to 350 F and spray your baking dish with nonstick cooking spray
• Brown ground beef, onion and bell pepper
• Add pork and beans along with everything else, but the bacon
• Stir well and cook for a couple of minutes
• Pour into your baking dish
• Top with the crumbled bacon and cover with foil
• Bake for 45 minutes
• Remove foil and then bake for another 10 minutes
• Let beans stand for 5 minutes before serving

Red Potato Side Dish

I am always looking for nice ideas for side dishes. I feel like I always cook the same thing over and over. One of my addictions is potatoes. There are so many different ways to cook them and season them with. I found this one off of Pinterest and decided to try it.

While in the middle of cooking, I decided to not add the Parmesan cheese. I will try it another time. Below is the original recipe. Even though I did not add the cheese, the potatoes still had a really good flavor to them.

Ingredients:

Red potatoes

EVOO (olive oil)

Zesty Italian Dressing Mix

Minced Onion

*I also added a pinch of salt and a dash of garlic powder and pepper

What To Do:

1. Preheat oven to 400 F
2. With the skin left on, cube the potatoes
3. Add them to a clear baking dish that is lightly sprayed with cooking spray
4. Drizzle the EVOO on top and mix so that it evenly coats the potatoes
5. Add the dressing mix, minced onion and any additional seasonings to the potatoes
6. Mix so that the seasonings coat the potatoes
7. Cook for 45 minutes 
8. Top with grated Parmesan cheese and return to oven for cheese to melt

Red Lobster Biscuits (Copy Cat)

I saw someone on Pinterest post a recipe for the Red Lobster Cheddar Biscuits. It made my mouth water right away because I am in love with their biscuits. Let's just say that after making these, it was about 80% correct and will help my craving, but I will definitely keep going for the real thing!!

You definitely need to watch the time on your oven since oven times vary. With this recipe, I made 9 servings, but they were a little big.

Ingredients:

2 cups Bisquick biscuit mix

2/3 cup milk

1/2 cup cheddar cheese

1/4 cup melted butter

1/4 tsp. garlic powder (I would use a little more)

1/4 tsp. dried parsley

 

 

What To Do:

1. Preheat oven to 450 F
2. In a bowl, mix together the biscuit mix, cheddar cheese and milk until dough forms
3. Beat vigorously for 30 seconds
4. Make dough balls and put onto ungreased cookie sheet
5. Bake for 8-10 minutes until golden brown
6. Mix melted butter, garlic powder and dried parsley
7. Brush butter mixture over warm biscuits

Italian Mac & Cheese (Crock Pot)

I was trying to find an easy, simple recipe for a crock pot side dish to take to Kyle's family Christmas (for his Dad's side) that wouldn't take too long. I came across this Crockpot Mac n' Cheese from the High Heels and Grills blog.

I love just normal mac n' cheese, but I also like to try different ones as well.

A couple of nights before, we had my work Christmas party that was a Cocktail party. In one of the corners, they had a mashed potato bar and a mac n' cheese bar. I took the idea with me to Christmas and had bacon bits and sliced green onions for people to top their mac n' cheese with...I think everyone liked it, but I really did :)

Ingredients:

1 1/2 cups Milk

1 (12 oz.) can Evaporated Milk

1/2 stick Butter, melted and cooled to room temp.

3 eggs

1/2 tsp. Salt

3 cups Shredded Italian blend Cheese

1/2 lb. Elbow Macaroni

Black Pepper

1/2 cup grated Parmesan Cheese

Optional Ingredients:

Bacon Bits

Sliced Green Onions

What To Do:

• Grease the inside of your crock pot with cooking spray (I forgot to do this and yes, it stuck to the sides)
• Combine milk, evaporated milk, butter, eggs, and salt in crock pot and whisk until smooth
• Add the Italian cheese and macaroni 
• Sprinkle with pepper
• Stir gently to coat evenly
• Sprinkle the Parmesan cheese on top
• Cover and cook on high for 30 minutes
• After 30 minutes, reduce the temp. to low and cook for 1.5 hours
• Put optional ingredients next to the crock pot so that people have the option!!

*Be sure not to overcook it because it does dry out quickly!

Smothered Chicken & Rice

YUM!! This was the perfect meal and one of my top favorites so far. Our friends loved it too..especially the rice! It can be done in 30 minutes or less if you decide not to marinade the chicken for 30 minutes to overnight.

Yes...I like a lot of Queso

Ingredients:

4 Boneless, Skinless Chicken Breasts

1 Bottle Lawry's Baja Chipotle 30 minute marinade

1 Tbsp. Olive Oil

1 cup Orzo

2 cups Chicken Broth

2 Tbsp. Tomato Paste

2 tsp. Chili Powder

8 oz. Velveeta; diced

1 can Rotel w/ the Green Chilies

**MY CHANGES**

1-1/2 cups White Rice (couldn't find Orzo)

1/2 cup Water along with the 2 cups Chicken Broth

3 tsp. Chili Powder

2 tsp. Cayenne Pepper

What To Do:

• Pour Baja Chipotle marinade over chicken and let marinate in the fridge for 30 minutes to overnight. If you don't want to wait 30 minutes, you can coat the chicken in the marinade and then continue to brush over the chicken while it grills
• Grill Chicken

• While the chicken is grilling prepare the Orzo or Rice
• Heat oil in a large saucepan over medium heat and add Orzo/Rice
• Cook, stirring constantly, until lightly browned
• Stir in Chili Powder, Tomato Paste, Chicken Broth & Cayenne Pepper (If you choose to)
• Bring to a boil, reduce heat to low, cover and simmer for about 15-20 minutes
• Fluff with a fork

• Combine Rotel and Velveeta in a bowl
• Cook in microwave until cheese is melted

• Place rice on a plate, top with grilled chicken, and spoon queso over the chicken and orzo/rice!

Baked Jalapeno Poppers

Couldn't wait to make these poppers....Thanks SkinnyTaste!!  First, I love Jalapeno Poppers & second, they are LOW-FAT since they are baked! Never thought of baking them before. When I was home for Father's Day weekend and Dad's Birthday with my family, we decided to try them out. Make sure you don't over cook them if you wan't them a little bit crunchy & it called for Panko crumbs and we used just regular bread crumbs...not sure if that makes any difference.

Ingredients:

12 Jalapeno Peppers; sliced in half lengthwise

4/5 oz. Light Cream Cheese

5 medium Scallions, green part only & sliced

2 oz. shredded low fat Sharp Cheddar

1/2 cup Egg Whites; beaten

1/2 cup Panko Crumbs

1/8 tsp Paprika

1/8 tsp Garlic Powder

1/8 tsp Chili Powder

Salt and Pepper

Spray oil

WHAT TO DO:

• Preheat oven to 350 F
• Cut peppers in half lengthwise and take out all the seeds and membrane
• Combine cream cheese, cheddar and scallions in a medium bowl
• In another bowl, combine panko, paprika, chili powder, garlic powder, & salt and pepper to taste
• Fill the peppers with cheese mixture

• In a small bowl, whisk your egg whites
• Dip peppers in the egg whites & then in the season mixture to coat

• Spray a baking pan with oil spray and then line the peppers up on your pan
• Lightly spray the tops of the peppers with the oil spray
• Bake in oven for about 20-25 minutes, until golden!

Remove & serve while HOT!

Strawberry Salad

I absolutely love this salad especially for the summer! My friend, Amie, made this one night & now I am constantly making it for ourselves and for other people. It is a light, fresh salad & you can add other ingredients to it to make it fit your style!



Half eaten salad :)

*Well the best part is....You mix however much you would like of each ingredient

Ingredients:
Romaine lettuce
Fresh Baby Spinach
Fresh Argula (Optional...I added this on my own)
Fresh Strawberries; quartered
Strawberry Vinaigrette/Dressing (I buy this at Super Target all the time, but of course I can't remember the brand & I gave to my neighbor so she would know what to buy)



What to do:

• Clean and rinse off all the the ingredients (except for the dressing of course)
• Cut up strawberries and set aside
• Mix all your greens in a bowl (as much as you desire)
• Add in your strawberries and toss the salad in the strawberry vinaigrette

Squash Chips

I saw this recipe for Squash chips. The picture made me want to make them right away & plus, I am always looking for other ways to cook vegetables. Although I didn't care for these as much, I said I would post everything I tried. If you find this recipe to fit your style or you change anything, let me know how it turns out...I would love other suggestions!

Ingredients:

Spray Oil

2 Yellow Squash

Salt

Any other seasonings (I used a Southwest Chipotle seasoning)

What to do:

1. Preheat oven to 200F
2. Slice the squash as thin as you can
3. Spray a cookie sheet a couple of times
4. Line the squash slices on the cookie sheet(s) (I overlapped some and then spread them out after an hour when they started to shrink)
5. Sprinkle with salt & then add any other seasonings you would like
6. Bake for about 2-3 hours (I kept them in for 3 hours because at 2 hours, they still weren't very crunchy)

Breadcrumb Pasta

I love making a side of pasta and a side salad when I make Italian food. I have heard of adding breadcrumbs, but never once tried it. My friend Chels and I tried this Garlic Parsley Pasta when we lived together and it has stuck with me because it is a simple and light pasta. This pasta is the perfect one to try with the addition of breadcrumbs...

Ingredients:

Any type of pasta (Angel Hair, Linguine, etc.)

1 Tbsp. Olive Oil (depending on how much pasta)

Garlic, minced

1 Tbsp. Butter

Salt & pepper to taste

1/4 cup seasoned breadcrumbs

Fresh parsley

What to do:

1. Start cooking pasta before you gather all your ingredients
2. Gather all your ingredients along with a small bowl
3. In a small bowl, combine olive oil-minced garlic-salt & pepper-fresh parsley-butter
4. Microwave until butter is melted
5. Drain cooked pasta
6. Pour mixture over pasta and toss to coat evenly
7. Add breadcrumbs and a little bit more fresh parsley
8. Toss again to coat

Served with Chicken Rollatini w/ Spinach
**You can find Chicken recipe under Italian

Thyme Roasted Carrots

Perfect side dish for the Avocado Chicken Parmigiana that I made, but would work with any meal & it's so simple!! They are delicious leftover too

Ingredients:

10-12 whole unpeeled carrots

2 Tbsp. fresh thyme leaves (no stem)

2 Tbsp. Olive Oil

1 tsp. Kosher salt

1/4 tsp. ground black pepper

1 Tbsp. Honey (Optional)

Preparation:

1. Preheat oven to 400 F
2. Cut the carrots in half lengthwise
3. Place carrots on a cooking sheet lined with foil
4. Drizzle olive oil and honey over carrots
5. Season with Kosher salt and black pepper
6. Toss carrots until evenly coated with seasonings
7. Arrange the carrots so that none are overlapping each other
8. Toss fresh thyme leaves over carrots                            

9.  Bake for 30 min.

Garlic Parmesan Green Beans

Kyle and I are huge fans of fresh green beans :) I saw this recipe and thought we should try this and change up our NORMAL way of cooking them, especially since friends were coming over for dinner.

Ingredients:

1 lb. fresh green beans

2 Tbsp. butter

2 cloves garlic, minced

1/2 tsp. Kosher salt

1/8 tsp. pepper

1 Tbsp. freshly grated parmesan cheese

What to do:

1. Remove the stems from the green beans and wash
2. In a pot, boil water & add green beans
3. Cook until your desired tenderness (we like ours soft, but still a little crunchy)
4. In a skillet, melt butter over medium heat
5. Add garlic to the melted butter and cook for about 1-2 minutes
6. Drain your green beans and then transfer to the skillet w/ butter and garlic
7. Toss so that you coat all the green beans
8. Season with salt and pepper
9. Remove from heat and sprinkle with grated parmesan cheese
10. Toss again until the cheese is melted (about 1 min.)

ENJOY!!  These are very good leftover!!!



Once again, I forgot to take a picture the night before