I am a mom of 4. I love to cook and try new recipes.
Every once in awhile a new recipe is tried and the family often responds with "mom..it's a keeper" meaning add this one to the family recipe book. So here I've compiled them all in one spot so they're easy to get to and add to. Hope you enjoy them as much as we have, and maybe they'll be keepers for you as well.

Friday, October 2, 2009

yummy Chicken Corn Chowder and Homemade Cornbread

serves 8
1 1/2 # chicken breast
1 onion, chopped
2 cloves of garlic, minced
4 T. coconut oil
1 T. cumin
1 c. whipping cream
4 c. shredded monterey jack cheese
4 c. chicken broth
2 T. chicken seasoning, or chicken bouillon
2 c. frozen corn (I use Trader Joes' frozen roasted corn)
1 can of green chili's
1 can of creamed corn
1 roasted bell pepper, chopped
1 tomato, chopped (for topping)
1 avocado, chopped (for topping)
cilantro chopped (for topping)
hot sauce, if desired
Heat coconut oil in sauce pan and add chicken, cook until just about done and then shred chicken, add onion, cumin & garlic and cook until chicken is all the way done. Add remaining ingredients, cook on med-high heat, stirring occassionally until cheese is melted. Serve warm topped with tomatoes, avocado, cilantro and cheese.


Perfectly moist, and crumbly..

Makes 24 large muffins

1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup cake flour
1 cup sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
4 large eggs, at room temperature
3 ounces (3/4 stick) unsalted butter
1/3 cup vegetable oil
1 cup coconut milk or regular milk
1/2 cup yogurt or buttermilk
For glaze:
3 ounces (3/4 stick) unsalted butter
1/4 cup honey
1/3 cup water

preheat the oven to 350 degrees. line muffin tin with paper liners.

Sift together cornmeal, all-purpose flour, cake flour, sugar, baking powder, and salt 2 times. Set aside.

In a medium bowl, whisk together eggs. Melt butter and immediately whisk into eggs in a slow stream. Whisk in oil, milk, and yogurt. Whisk in dry ingredients just until combined.

Scoop about 1/2 cup of batter into large muffin tins. Bake for 30 minutes, or until a tester inserted in the center comes out clean.

To make the glaze: While corn bread is baking, place butter, honey and water in a microwave safe bowl. Microwave on high for 1 min, or until butter is melted. Whisk until blended.

When corn bread is done, remove from oven and brush top of the bread with honey butter mixture. Then serve.

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