Posted in Chicken, tagged cornbread, jalapeno on December 20, 2010|
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Would you believe Southern California is experiencing the worst rain storm system in over 10 years? Since we’ve moved here, there have been a handful of really beautiful days, but for the most part its either been really cloudy or rainy! But sometimes it is nice to have an excuse to watch movies and stay in bed all day. Because it’s been cold and rainy all weekend, I wanted to make something that would be warm and comforting. My mom has been making this cornbread casserole for as long as I can remember and everyone always loves it! I do love the cornbread part, but she makes hers with ground beef, which I don’t eat. So I decided to switch it up tonight and try it with roasted chicken. I’m pairing it with my favorite chicken toritilla soup – that sounds like the perfect comfort food combination to me.
- 1 cup yellow corn meal
- 1 cup milk
- ⅓ cup cooking oil
- 2 eggs (or 1/2 cup egg beaters)
- 1 can (10 oz) cream style corn
- 1 small can Mexican corn
- ½ tsp baking soda
- 1 tsp salt
- 1 cup chopped onions
- 2 cups sharp shreaded cheese
- 2 or 3 Jalapeno peppers, chopped
- Shredded roasted chicken (I just bought a pre-made chicken and shredded the white meat. If you want to try it with ground beef, use 1 lb.)
1) Mix corn meal through next 7 ingredients (corn meal through salt).
2) In a large greased dish, pour half of the corn meal mixture in the dish. Add chicken, layer the onions, red pepper, jalapeno peppers, and 3/4 of the cheese. Finish with the rest of the corn meal mixture and top with the remaining cheese.
3) Bake for 1 hour at 350°
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Posted in Chicken on December 1, 2010|
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One of the first restaurants Joe and I went to when we moved here to California was a Thai restaurant in Corona del Mar called Bamboo Bistro. I had the most amazing basil chicken dish infused with garlic and lemon! I do love basil, but must admit I was a little worried the basil would be overpowering. It wasn’t. The dish was so good, I’ve been thinking about it ever since. Well, tonight I decided to come up with my own version of the Basil Lemon Chicken, and while you won’t find this on a typical Thai menu, it is really incredible. Not only is it packed with the wonderful basil, lemon, and garlic flavors, it was quick and easy and required very few ingredients. A great dish when you come home from work and don’t know what to make!
2 boneless, skinless chicken breasts (diced)
1/2 onion, diced
1 clove garlic, minced
2 small zucchinis
1 bunch basil, loosely torn
2 Tbs Soy Sauce (approx)
2 Tbs White Wine Vinegar (approx) – I was supposed to use rice wine vinegar, but grabbed the wrong bottle – didn’t realize til I was done cooking!
Salt/ Pepper to taste
Olive Oil for cooking
1. Sautee onion and garlic with pinch of salt and pepper until opaque over med-high heat. About 3-4 minutes.
2. Add diced chicken and sautee on med-high heat until browned on both sides – about 5 minutes . Once browned add zucchini. Cook for another 3 minutes.
3. Make sauce using juice from 1 lemon, soy sauce, and white wine vinegar. Start with 1 Tbs each and then adjust to taste. Whisk and add to pan along with bunch of basil.
4. Cook for a few more minutes on low heat. Taste chicken/ zucchini and make sure there’s enough sauce. I ended up adding a few more dashes of vinegar and soy.
5. Serve along with brown rice and Enjoy!
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