Ingredients:
1 can (8.75 oz.) whole kernel corn, drained
1 can (15 oz.) dark kidney beans, drain about 1/2 the liquid
1 can(8.75 oz.) garbanzo, pinto or black beans drained
2 cups shredded cheddar cheese
1/2 cup green onions chopped
1 small can diced green chilies
1 tbsp. chili powder
1/4 tsp. cumin
1 package (8 1/2 oz.) cornbread mix
Combine everything together in a large bowl, except the cornbread mix. Pour mixture into a greased baking dish (2 quart). Prepare cornbread batter according to package directions and pour over the top of the bean mixture- smooth out into an even layer.
Bake at 350 degrees for 30-40 minutes or until top is golden brown.
Side note:
I could not find small (8.75 oz) cans of beans. So instead of just using half of a can I kind of doubled the recipe by using a 15 oz. can of corn, 15 oz. can of black beans, Marie Callendar's cornbread mix that is sold in a 16oz. package and then doubling everything else. The proportions are not exact but I figured that this recipe was not really exact. I cooked the whole casserole in a 9X13. I think it turned out well. This recipe was a different taste for our family.
Monday, November 15, 2010
Thursday, November 4, 2010
Matt's Delicious Turkey Chili (that I have only ever made with Chicken)
Ingredients:
4 boneless skinless chicken breasts (or equivalent amount of turkey)
Marinated in some:
7-up, olive oil, lime juice, salt, and chili powder.
then: grill, cool, cut, and set aside
Ingredients continued:
2 Tbs. olive oil
1 clove minced garlic
1 large yellow onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 can black beans with juice
1 can kidney beans with juice
1 can pinto beans with juice
1 can corn, drained
2 14oz cans stewed tomatoes with juice (we always puree at our house)
1/4 cup chopped cilantro
juice of 1 lime ( about 2 Tbs)
2 Tbs. apple cider vinegar
1/3 cup brown sugar (Matt specifies dark brown but....)
1 Tbs. chili powder
???? dashes of Tabasco sauce (how hot do YOU like it?)
In a large pot saute the garlic, onion, and peppers in the olive oil until slightly tender. Then add remaining ingredients and bring to a boil. This is probably one of those recipes that you should simmer for hours but.... I am normally running behind. So cook til you think it is good.
We ALWAYS serve this with some really good sourdough bread*
* Until we moved to Lamar and sourdough became nonexistent :)
4 boneless skinless chicken breasts (or equivalent amount of turkey)
Marinated in some:
7-up, olive oil, lime juice, salt, and chili powder.
then: grill, cool, cut, and set aside
Ingredients continued:
2 Tbs. olive oil
1 clove minced garlic
1 large yellow onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 can black beans with juice
1 can kidney beans with juice
1 can pinto beans with juice
1 can corn, drained
2 14oz cans stewed tomatoes with juice (we always puree at our house)
1/4 cup chopped cilantro
juice of 1 lime ( about 2 Tbs)
2 Tbs. apple cider vinegar
1/3 cup brown sugar (Matt specifies dark brown but....)
1 Tbs. chili powder
???? dashes of Tabasco sauce (how hot do YOU like it?)
In a large pot saute the garlic, onion, and peppers in the olive oil until slightly tender. Then add remaining ingredients and bring to a boil. This is probably one of those recipes that you should simmer for hours but.... I am normally running behind. So cook til you think it is good.
We ALWAYS serve this with some really good sourdough bread*
* Until we moved to Lamar and sourdough became nonexistent :)
Wednesday, November 3, 2010
Italian Potatoe and Sausage Soup
Ingredients:
1 lb. Italian sausage
3 large potatoes, peeled and cut into soup size bites
1 large onion, chopped
1/2 can real bacon bits ( you can replace with real bacon if your "really" in the mood to cook it)
2 cloves garlic minced
2 C. kale, chopped*
2 cans chicken broth ( I never use broth I always use water and bouillon powder- I think it comes out to be about 3 1/2 cups water and 3 1/2 tsp. bouillon.)
4 cups water
1 C. whipping cream
* (I didn't know how to handle kale so I looked it up) To chop kale: remove leaves from the bunch. Fold in half and cut out the stalk. Roll remaining leaf portion into a cigar-type roll and then chop down the roll. Set aside until later
Brown sausage and drain on paper towels. Combine onions, potatoes, water, broth, and garlic. Boil until potatoes are tender. Add sausage and bacon and simmer an additional 10 min. Stir in cream and kale and then cook an additional 5 min to slightly wilt the kale, then serve.
For some extra spice you can either use hot Italian sausage OR I just added red pepper flakes to my own serving because of the mild preference of most of my family.
1 lb. Italian sausage
3 large potatoes, peeled and cut into soup size bites
1 large onion, chopped
1/2 can real bacon bits ( you can replace with real bacon if your "really" in the mood to cook it)
2 cloves garlic minced
2 C. kale, chopped*
2 cans chicken broth ( I never use broth I always use water and bouillon powder- I think it comes out to be about 3 1/2 cups water and 3 1/2 tsp. bouillon.)
4 cups water
1 C. whipping cream
* (I didn't know how to handle kale so I looked it up) To chop kale: remove leaves from the bunch. Fold in half and cut out the stalk. Roll remaining leaf portion into a cigar-type roll and then chop down the roll. Set aside until later
Brown sausage and drain on paper towels. Combine onions, potatoes, water, broth, and garlic. Boil until potatoes are tender. Add sausage and bacon and simmer an additional 10 min. Stir in cream and kale and then cook an additional 5 min to slightly wilt the kale, then serve.
For some extra spice you can either use hot Italian sausage OR I just added red pepper flakes to my own serving because of the mild preference of most of my family.
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