Green Chile Cornbread

• A recipe from Simply - her recipes are always good!

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• Prep time: 10 minutes
• Cook time: 35 minutes
• Yield: Makes about 12 serving pieces

If you use canned chiles and want the heat, make sure you look for the cans that say "hot", not "mild" on them.

INGREDIENTS

• 1 1/4 cups (190 g) fine cornmeal
• 1 1/4 cups (175 g) all purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 1 tablespoon baking powder
• 1/4 cup (50 g) sugar
• 1/2 cup (1 stick) softened unsalted butter
• 1/2 cup (115 g) sour cream
• 2 large eggs
• 1 1/4 cups milk
• 2 cups of chopped, roasted green chiles (Anaheim or Hatch) (3 7-ounce cans of chopped green chiles, drained)
• 1 cup (130 g) corn kernels (if frozen, defrost)
• 1 cup shredded cheddar cheese (4 ounces, 113 g)

METHOD

1 Preheat oven and prep baking dish: Preheat oven to 400°F. Grease a 3-quart baking dish. (9"x13")

2 Make the batter: In a large bowl whisk together the cornmeal, flour, salt, baking powder and baking soda.

In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs into the butter sugar mixture.

Add the milk and the dry ingredients, a third at a time and alternating wet/dry.

Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.

3 Bake: Bake at 400°F for 35 minutes, or until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean.

Let cool almost completely before serving.

White Chili

 I took the recipe from Pioneer Woman, and made it a little easier. Still, she gets the credit. Her recipes never fail!

Buy a pre-roasted chicken and tear all the meat off.

Pour a bit of olive oil in a many quart pot. Add:

• Diced yellow (I like sweet) onion
• 4 cloves minced garlic
• 2 cans chopped green chilis (strained)

After 2 minutes, add:

• 2 cans Northern beans (strained)
• 8 cups chicken broth
• diced up jalapeño - use as much as you like!
• 1 1/2 T cumin
• 1/2 t paprika
• 1/2 t cayenne pepper
• white pepper and salt to taste

Get it simmering and add:

• the torn off chicken (which is torn to bite size pieces)
• 1 cup milk that is thickened with 2 T corn meal

I cooked it for about 90 minutes to thicken it on low to medium heat. Right before serving, add:

• 1 cup shredded monterey jack

 I served this with the cornbread from Simply that is mixed with chilis, cheese, and corn.

Amazing!

Greek Salad

3 medium tomatoes, cubed (use your judgment if you are substituting grape or cherry tomatoes as to amount)
1/2 small bell pepper diced
6 ounces pitted kalamata olives
3-4 small cucumbers sliced
1/2 small red onion
8 ounces feta, cubed

Dress with:

1 t minced garlic
1 t dried oregano
1/2 t salt
pepper to taste
3 T red wine vinegar
6 T olive oil


Along with the other Greek recipes, I found this at recipetineats. So good!

Greek Lemon Potatoes

2 1/2 pounds russet potatoes, peeled and sliced into thick wedges1 1/2 cups chicken broth1/2 cup olive oil1/3 cup lemon juice2 t minced garlic1 T dried oregano2 t salt
Toss all this together, and put in a roasting pan. Bake for 20-25 minutes at 350, toss again, and bake 20-30 more minutes. 
If you want them crispier, put on a foiled baking sheet and drizzle some of the remaining oil on them, and bake another 20-30 minutes.

Another recipetineats find and SO good. Lots of flavor!

Greek Chicken

Marinate chicken legs, wings, thighs, or breasts in the following for several hours or a day:

2 T minced garlic

2 T white wine vinegar

1/2 C of lemon juice

2 T olive oil

3/4 C Greek yogurt

2 t dried oregano

salt and pepper to taste

After marinating, place on a cookie sheet lined with foil and lightly coated with olive oil or cooking spray. Bake at 350 for 30 minutes, turn and baste with marinade, and bake again till golden brown - 20-30 minutes. 

I found this recipe on RecipeTinEats and it sounded so good. I served it with Lemon Potatoes and a Greek salad. It all really hit the spot and was easy to make.