Wednesday, November 12, 2008

Cheese and Jalapeno Cornbread

I have an old church cookbook that was given to me many years ago and I have used it so much that it is literally falling apart. The pages are loose and stained, but there are numerous treasured recipes in this book. One is Cheese and Jalapeno Corn Bread. It is so moist on the inside with a burst of spicy flavor with your first bite! You can make it as mild or as hot as you like, just protect your hands when chopping the jalapenos as your skin can have a bad reaction to the pepper juice. It's a good idea to wear gloves when handling any hot pepper. My husband loves this cornbread with soups, stews, and also with a pot of ham and beans. And it is even better the next day!

Cheeese and Jalapeno Corn Bread

1&1/2 cups cornmeal

2 eggs, beaten

1 heaping Tablespoon flour

1 cup cream style canned corn

1 teaspoon salt

1/2 teaspoon baking soda

3-6 jalapeno peppers, seeded and chopped

1 cup buttermilk

4-5 green onions, chopped

1/2 chopped bell pepper

2/3 cup oil

1&1/2 cup shredded Cheddar cheese

Preheat oven to 375. Grease a 9x 13in. glass pan with shortening and heat well in oven. Mix corn meal, flour, salt and soda; add buttermilk, oil, eggs, and corn in a large bowl. Mix well. Stir in jalapenos, green onions and bell pepper.Remove pan from oven and pour half of mixture into the pan; top with half of the cheddar cheese. Pour remaining batter over cheese and top with the rest of the cheese. Bake for about 35 min. Enjoy!

Tuesday, November 11, 2008

Spanish Chicken and Rice

Some recipes stand the test of time and are as good now as when you first made them. Spanish Chicken and Rice is one such recipe. It was given to me by a friend many years ago, who has since moved far away. We have tried to stay in touch, if only with a card at Christmas. The last few years the cards have come less often, but I think fondly of her when I fix this dish. This is comfort food. Even my children ate this when they were small!
You can use a whole chicken, cut up, or just the pieces that you like, such as all thighs. It is best to use bone-in pieces, as I tried boneless chicken breastpieces and they turned out too dry.

Spanish Chicken and Rice

Salt and pepper the chicken pieces. Add 2 tablespoons of oil to a medium hot 12 in. skillet and add the chicken, browning quickly and turning over to brown the other side. This should take about 5 or 6 min. To the pan add ;
1. 1 can of stewed tomatoes or 1 can of diced tomatoes

2. 1 can of low sodium chicken broth

3. 1 cup of uncooked rice

4. 1/2 cup of chopped onion

5. 1 clove of minced garlic

6. 1/2 teaspoon dried thyme

7. 1/8- 1/4 teaspoon cayenne pepper

8. 1 cup of fresh or frozen peas, added in the last 5 min.
9. 1/2 - 1 cup of water if needed during cooking

Cover pan with lid and simmer for 30 min. Check to see if most of liquid isabsorbed; you may have to add 1/2 cup water at this time. Simmer for 10min; add peas and finish cooking. (I used 4 thighs and 4 legs.)