Monday, January 30, 2012

Grandmother's Buttermilk Cornbread

So moist and yummy. Serve warm with honey butter!!

  • 1/2 cup butter
  • 2/3 cup white sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1/2 teaspoon baking soda
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt

  1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
  2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Corn and Chicken Chowder

I found this recipe on Pinterest and tried it. Sooooo yummy!
  • 6 ears of fresh corn, husked and silks removed (or 1-30 ounce can corn and 1-15 ounce can cream corn)
  • 6 slices bacon, chopped
  • 8 scallions
  • 3 medium potatoes (I use Idaho potatoes)
  • 2 tablespoons all-purpose flour
  • 3 cups whole milk
  • 2 cups chicken stock
  • 2 teaspoons Old Bay seasoning
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1 small can (4 ounces, I believe) chopped green chiles
  • 2 cups roasted chicken, shredded (a Rotisserie chicken from the deli works great for this!)
  • Salt and pepper, to taste
  • handful of grated cheddar, for garnish


  1. In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.
  2. Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.
  3. Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.
  4. Sprinkle in the flour and cook, stirring constantly, for about 1 minute.
  5. Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.
  6. Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn (If using fresh corn, cut from the cob with a sharp knife. Use the back of your knife to release the pulp from the cob.), chicken, and green chiles. Cook over low heat until heated through, about 5 minutes. Garnish with scallion greens, bacon, and cheddar cheese.

Tuesday, January 24, 2012

Hungry Girl's Colossal Asian Veggie 'n Chicken Pack

PER SERVING (1 1/2 cups): 222 calories, 1.5g fat, 811mg sodium, 19g carbs, 3.25g fiber, 9.5g sugars, 30.5g protein --PointsPlus® value 5*

Brush up on your folding skills... It's foil-pack time! That means easy cleanup and hardly any fat. Lucky you...

1 tbsp. seasoned rice vinegar
1/2 tbsp. cornstarch
3 tbsp. oyster sauce
1/2 tbsp. chopped garlic
1/8 tsp. ground ginger
4 cups dry coleslaw mix
2 cups bean sprouts
1 1/2 cups sugar snap peas
1 cup sliced mushrooms
One 8-oz. can sliced water chestnuts, drained
1 lb. raw boneless skinless lean chicken breast, cut into bite-sized pieces
1/8 tsp. salt
1/8 tsp. black pepper

Preheat oven to 375 degrees.

To make the sauce, combine vinegar with cornstarch in a small bowl and stir to dissolve. Add oyster sauce, garlic, and ginger. Mix well and set aside.

Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Place all the veggies in the center of the foil, spreading them out a bit.

Evenly season chicken with salt and pepper. Lay chicken over the veggies and evenly top with sauce. Cover with another large piece of foil. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Bake in the oven for 35 minutes, until veggies are tender and chicken is fully cooked.

Let cool slightly. Using oven mitts, carefully flip packet over, allowing sauce to coat the chicken and veggies, and then return to right-side up. Cut packet to release steam before opening it entirely. (Careful -- steam will be hot.) Serve it up!


For Gluten free, check your sauce ingredients to make sure they are GF!

Thursday, January 19, 2012

Peanut Chicken

A friend Niki just posted this and I thought I would share the yumminess!
1# cubed chicked
3T vege oil (I use olive)
4 garlic cloves minced
3-4 dashes red pepper flakes
1 bell pepper diced
4T oyster sauce...mmm
1T soy sauce
1/2 tsp sugar
Bunch of chopped green onions
A cuppa peanuts or cashews

In wok or skillet heat oil and saute pepper flakes and garlic til golden. Add chicken. Cook mostly. Add onions and nuts. Complete cooking. Add diced pepper and sauce. Cook for just a minute. I like my peppers on the crisp side. Serve over hot cooked rice. Mmmmm!!!!!

Wednesday, January 11, 2012

Marcia Lynn McClure's Poor Man's Lasagna

Another yummy recipe from our favorite author!


1 lb. of Lean Ground Beef (Crumbled and browned.)
5 Green Onions
(Chopped and sautéed with meat.)
½ t. Garlic Powder
1 t. Salt
1 t. Sugar
¼ t. Pepper
2—8 oz. Cans of Tomato Sauce
1—8oz. Package of Cream Cheese
1 c. Grated Cheddar Cheese
1 Cup Sour Cream
12 oz Large Egg Noodles

Brown ground beef adding onions to sauté. To meat mixture add garlic powder, salt, sugar, pepper and tomato sauce. In a large bowl, use an electric mixer to combine cream cheese, cheese and sour cream. Mix in meat mixture, then add cooked noodles. Pour into a 9×13 glass baking dish and back at 350 for 25 minutes.