homegrown cornbread

This recipe is a great complement to almost any hearty soup, stew or chowder dinner... our favorite happens to be Taco Soup. You can add a Mexican twist by adding chopped canned jalapenos and/or pimientos to the batter.

Homegrown Cornbread

1 1/2 cups sugar
3/4 cup shortening
2 cups buttermilk
2 eggs
1 tsp baking soda
2 tsp baking powder
1 tsp salt
2 cups cornmeal
2 cups flour

Mix together all ingredients and pour into greased 9x13" pan or muffin cups. Sprinkle sugar on top.  Bake at 350* for 30-40 minutes.

taco soup, a.k.a chili

Although the official name for this recipe is Taco Soup, it's really a glorified chili that hits the spot on these cold fall days.  It's not only yummy,  it's also eye-catching with the red of the tomatoes, the yellow corn, and the dark kidney beans.

Taco Soup

2 lbs lean hamburger
1 medium onion, diced
1 clove garlic, minced
1 28-oz can crushed tomatoes
1 16-oz can diced tomatoes
1 16-oz can pinto beans
1 16-oz can kidney beans
1 16-oz can whole kernel corn
1 pkg taco seasoning mix
1 pkg ranch dressing mix

Garnish:

Curly corn chips
Sour cream
Shredded cheddar cheese

Brown hamburger and onion; drain.  Mix all ingredients in a large pan or slow cooker.  The longer it cooks the better.  Garnish with chips, sour cream and cheese.  Serve with extra corn chips or cornbread.

chicken tikka masala

We tried out our new Indian Butter Chicken from Gourmantra and I was duly impressed but as I feared, the men in my life weren't! They do not like spicy food, so I'm alone in my love for the stuff... I think next time I'll try half the spice packet and see if that helps. But here's the recipe I promised - I've made it once and really liked it. It's spiciness is adjustable so it's more suitable for kids.

Chicken Tikka Masala

Marinade
1 cup plain yogurt
2 Tbsp lemon juice
2 tsp cumin
2 tsp cinnamon
1 tsp red pepper flakes (I would use less)
1 tsp salt
1 tsp ginger

1 1/2 lbs boneless skinless chicken breasts, cut into strips or large cubes

Sauce
1 Tbsp butter
2 Tbsp flour
2 cloves garlic, minced
1 jalepeno pepper, minced (see note below)
2 tsp ground coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala spice
1/2 tsp salt
1 8-oz can tomato sauce
1 1/2 cups half-and-half
1/2 cup chopped cilantro

Combine marinade ingredients, add chicken and marinate in Ziploc bag in fridge for at least 2 hours (overnight is better).

Grill chicken until only partially cooked (it will continue to cook in the sauce; you don't want it too dry). Set chicken aside.

Melt butter in large skillet over medium heat. Add flour, then garlic and jalapeno; stir for a minute. Stir in seasonings and salt. Mix in tomato sauce and stir for one minute. Add half-and-half and simmer until sauce thickens. Add chicken and simmer for several minutes. Don't overcook.

Serve over egg noodles with cilantro sprinkled on top.

Note: I would either leave out the jalapenos or at least take the seeds out. Please use gloves when handling hot peppers!