Cornbread Muffins

This recipe is for the delicious cornbread muffins I paired with the Chicken Tortilla Soup this evening.  They're not too sweet, and are just the way my husband likes them.  

He even likes to snack on these with honey, although with the soup he didn't do that.  

Pair these with the Chicken Tortilla Soup for a quick and delicious Mexican meal. 

Ingredients

3/4 cup cornmeal
1  1/4 cups milk
1 cup all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1/3 cup white sugar
1 egg, beaten
1/4 cup vegetable oil

Directions

1. Preheat oven to 375 degrees F.
2. Spray a standard size muffin tin with nonstick spray.
3. In a small bowl, combine cornmeal and milk.  Let stand for 5 minutes. 
4. In a large bowl, whisk together flour, baking powder, salt and sugar.
5. Mix in the cornmeal mixture, beaten eggs, and oil until smooth.  Do not overmix.
6. Pour batter into prepared pan.
7. Bake in preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.  

Makes 12 muffins.

Chicken Tortilla Soup

We're on vacation from work for a few weeks, so I'm finally able to cook dinner for the family outside of just doing it on weekends.  I had a look through my favourite recipes and realized it had been a while since I'd made this one.  The last time I made this I had company visiting from Oakland, CA, and by the time I sat down to eat mine, it was stone cold (I just hope that my company's wasn't also cold -- if so, they were gracious enough not to complain!).  

This recipe calls for a short list of ingredients (most or all of which I always have on hand), and it's a delicious way to warm up after being out in  the cold (or watching it from the window, like me!).

I paired this soup with corn muffins (recipe follows) for a quick and delicious Mexican meal. 

Ingredients

2 skinless, boneless chicken breasts, cut into cubes
1/2 tsp olive oil
3 cloves garlic, minced
1/2 tsp ground cumin
2 (900mL) cartons chicken broth
1 can corn kernels
1 cup onion, chopped
1 tbsp lemon juice
1/2 tbsp chili powder
1 cup chunky salsa
tortilla chips
1/2 cup shredded Monterey Jack cheese
1/2 cup sour cream

Directions

1. In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. 
2. Add the garlic and cumin and mix well.
3. Add the broth, corn, onion, lemon juice, chili powder, and salsa. 
4. Reduce heat to low and simmer for about 20 minutes.
5. Pour soup into bowls.  
6. Top with a handful of crushed tortilla chips, a sprinkling of Monterey Jack cheese and a dollop of sour cream.

Monterey Chicken

Even my fussy children enjoyed this Monterey Chicken.  It's quick and easy to make, it's bright, it's colourful, and best of all, it's delicious!

I served this with mashed potatoes and salad, but it could also be served with rice instead. 

Ingredients

4-6 skinless, boneless chicken breasts

1 cup barbecue sauce

6 pieces bacon, cooked to crispy

3/4 cup Monterey Jack cheese, shredded

3/4 cup Cheddar cheese, shredded

1-2 Roma tomatoes

2 green onions, diced

Salt and pepper, to taste

Directions

1. Place chicken breasts in a baking dish.  Season with salt and pepper.
2. Place in preheated 350°F oven and bake for 40 minutes.
3. While chicken is baking, cook bacon until crispy.  Crumble and set aside.
4. Combine cheeses in a medium bowl.  Set aside.
5. Remove chicken from oven and drain off liquid.
6. Brush each chicken breast with about 2 tablespoons of barbecue sauce.
7. Top each chicken breast with a handful each of crumbled bacon and cheese.
8. Place baking dish in an oven broiler until cheese melts (1-2 minutes -- keep watch!)
9. Remove from oven, and top with tomatoes and green onions to serve.