Chicken and Chorizo Chili and Jalapeño Cornbread Muffins

 

chicken and chorizo chili

I’ve had these two recipes waiting in the wings for a while. Now that it’s colder up in the Northern Hemisphere, maybe some of you will be into making chili and cornbread. It is the first day of summer, here in Australia. That shows you how long I’ve been holding on to these recipes! I guess I got a little distracted, posting other things. I kept having people ask for other recipes, so I pushed these back until now. For those of you who live in the Southern Hemisphere, don’t worry! I will post something more summery soon!

Onto the chili and cornbread muffins… Whenever the temperatures start dropping, I start craving my favourite cold-weather foods, like this chicken and chorizo chili. My partner and I have been huge fans of this recipe ever since we first spied it in a one pot cookbook, several years ago. It is such a simple, hearty recipe, and it is packed full of flavour. The chorizo gives this chili such intense flavour. Then there’s the bacon. But let’s not stop there. We also have the red onion, both cooked and raw, adding a punch of flavour. Of course, there are beans. I like to use two kinds of beans, just to have more colour in the bowl, but you could use whatever beans you like in your chili. Sometimes, I also throw in a splash of dry red wine, like shiraz. That’s optional, too. This chili recipe is so damn good. Once you try it, you will totally understand why I make this chili a few times every winter.

Jalapeno Cornbread Muffins

I felt like I had to include my favourite cornbread muffin recipe, along with the chili recipe, because I usually serve them together. The jalapeño cornbread muffins and the chicken and chorizo chili truly are a match made in heaven.

chicken and chorizo chili

After having tried several cornbread muffin recipes, this recipe is the one I have been happiest with. I love the flavour of the jalapeño with the sweetness of the cornbread. Feel free to leave it out, if jalapeño isn’t your thing. The recipe is still equally delicious. The cornbread turns out to be really moist and tasty. They’re even good the next day, which is not often the case, I have found, with many other cornbread muffins. That’s especially awesome because the chili is so delicious the second day. You really need to save some muffins, to go with it.

Jalapeno Cornbread Muffins

Enjoy…

Chicken and Chorizo Chili

This is such a simple, hearty recipe, and it is packed full of flavour. The chorizo gives this chili such intense flavour. Then you've got more flavour from the bacon, chicken, beans, and seasoning elements. It is a perfect recipe for the colder months.

This recipe was adapted from the Food Lovers One Pot cookbook from TransAtlantic press.

Ingredients

  • 2 chicken breasts
  • 4 slices of bacon (short rashers)
  • 3 chorizo sausages, casings removed
  • 1 can pinto or black beans, drained and rinsed
  • 1 can cannellini beans, drained and rinsed
  • 2 red onions
  • 3-4 garlic cloves, minced
  • 1 Tbsp olive oil
  • 1 Tbsp good-quality tomato paste
  • 1 ¾ cups/ 400 ml beef stock/ broth
  • A dash of dry red wine, like Shiraz (optional)
  • 1 Tbsp mild/ sweet paprika
  • Salt and pepper, to taste
  • 2-3 dashes chili powder or cayenne pepper
  • 1-2 dashes dry oregano
  • 4 dollops of sour cream, to serve

Directions

  1. Drain and rinse beans. Dice red onions. Mince garlic.
  2. Dice bacon. Cut chicken into small bite-size pieces. Tear chorizo into bite-size pieces.
  3. Heat olive oil in a large pot over medium heat. Add half the onion to the pot. Cover and cook onion until translucent and caramelized.
  4. Add chicken, bacon, and chorizo to the pot. Turn heat up to medium-high and cook, stirring frequently, until meats are cooked through.
  5. Add garlic and tomato paste, stirring to coat the meat mixture.
  6. Whisk paprika, chili powder, and oregano into beef stock/ broth. Stir beef stock/ broth into the pot.
  7. Add beans. Reduce heat to medium and simmer for 20-30 minutes, stirring occasionally. Season to taste with salt and pepper (and more chili powder or cayenne pepper, if you like).
  8. To serve, spoon chili into bowls. Top each bowl with a dollop of sour cream, then scatter a bit of the raw red onion on top. Add a dash of oregano.

Jalapeño Cornbread Muffins

  • Servings: 12 muffins
  • Print

These are the most delicious cornbread muffins you can imagine. I love the flavour of the jalapeño with the sweetness of the cornbread. They are equally delicious without the chilis.

This recipe was adapted from Sally’s Baking Addiction.

Ingredients

  • 1 cup (120g) cornmeal/ fine polenta
  • 1 cup (125g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda/ bi-carb soda
  • 1/8 teaspoon salt
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 2 Tablespoons (30ml) canola or olive oil
  • 1/3 cup (67g) packed light brown sugar
  • 2 Tablespoons (30ml) honey
  • 1 large egg, at room temperature
  • 1 cup (240ml) buttermilk, at room temperature
  • 1-3 jalapeño chilis or green chilis, deseeded and finely diced (or leave the seeds in, if you like things spicy)

Directions

  1. Preheat oven to 425°F/ 220°C. Prepare a muffin pan with paper liners or spray with non-stick spray. Set pan aside.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, and salt. Set aside.
  3. In a medium bowl, whisk cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. There should be no lumps from the brown sugar. Whisk in egg until combined. Whisk in the buttermilk.
  4. Pour the wet ingredients into the dry ingredients, and whisk until combined. Gently fold in jalapeño or green chilis. You need to be gentle, to avoid overmixing.
  5. Spoon batter into muffin liners, filling nearly to the top. Bake for 5 minutes 425°F/ 220°C. Then reduce heat to 350°F/ 180°C and continue baking for another 15-17 minutes. The total time these muffins should be in the oven is around 21-23 minutes. They need to bake until the center is cooked through. Use a toothpick to test for doneness. When the toothpick comes out clean, except for a few crumbs, the muffins should be done baking.
  6. Remove muffins from oven and allow to cool in the pan for 5-10 minutes.
  7. Serve muffins with butter and/ or honey (or anything else you like). Store leftovers in an airtight container at room temperature for up to 1 week.

Tips and notes:

  • Muffins may be frozen for up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave, if desired.
  • For less sweet cornbread, reduce brown sugar to 1/4 cup. You can use dark brown sugar, instead, for a slightly stronger molasses taste.
  • In case you’re wondering about the temperature change: The initial high temperature will quickly lift the muffin tops. Then, the centers will bake during the lower temperature baking time.
  • This recipe yields around 30 mini cornbread muffins. Bake at 350°F/ 175°C for around 10 minutes.

These recipes were created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kimberly Sequoia 2017 for a delicious moment.

If you would like to use my recipes on your own site, please re-write them in your own words and link back to my original post.

jalapeno cornbread muffins

 

 

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Green Beans with Mushrooms and Shallots

Green Beans with Mushrooms and Shallots

Since Thanksgiving is about a week away, I’m sharing an easy, lightened-up version of the classic green bean casserole. As much as I love the rich, creamy, oven-baked goodness of a homemade green bean casserole, now that I live in Australia, it is usually pretty darn hot at Thanksgiving. So, I wanted to develop a version of the recipe that was a little lighter and did not require turning on the oven. This recipe fits the bill. It is also a one-pan recipe, so that means you save room on the stovetop. That’s always a great thing to do on a big holiday of major cooking, right?

Green Beans with Mushrooms and Shallots

The green beans go right into a big skillet, along with the mushrooms and shallots. It’s really so easy and cooks quite quickly. Flavourful shallots and mushrooms, along with garlic, chicken stock, and white wine make this dish so savoury and delicious. Fried shallots on top add a little crunch and even more flavour.

Green Beans with Mushrooms and Shallots

I made this side dish to go with salmon, the other night. I thought, “This is kind of like a stir-fry. Why not serve it with fish?” It was equally good with salmon as it is with turkey. Of course, you can serve it with anything you like. Also, feel free to substitute more chicken broth/ stock in place of the white wine. I have to say, I like homemade fried shallots better than store-bought ones, but buying them certainly saves time. Again, it’s up to you if you want to buy or make them. This dish is delicious, either way. I wish I had better photos of this dish, honestly, but I just had to share this with you, anyway, since Thanksgiving is nearly here.

Hope you’ll enjoy this recipe as much as I do, on turkey day or any day!

Green Beans with Mushrooms and Shallots

This delicious one-pan dish is just as great on the Thanksgiving table as it is on a weeknight dinner table. It comes together quickly and is full of flavour.

This recipe was adapted from Food52.

Ingredients

  • 5 pounds/ 0.75kg green beans, ends trimmed
  • 1 Tbsp olive oil
  • 2 Tbsp butter
  • 1 cup shallots, thinly sliced or finely diced
  • ½ cup fried shallots (buy them or make them by flouring thinly sliced shallots and then frying in olive oil)
  • 1-2 Tbsp cornstarch/ cornflour
  • 8 ounces/ 225g mushrooms (I like portobello), thinly sliced (if small) or diced (if large)
  • 3 garlic cloves, minced
  • ¼ cup dry white wine
  • 1 cup chicken broth/ stock
  • Salt & pepper, to taste

Directions

  1. Heat 1 Tbsp olive oil and 2 Tbsp butter over medium heat in a deep, large skillet.
  2. Add shallots and mushrooms to pan. Cover and saute until golden brown. Add green beans to pan and saute for 2-3 more minutes.
  3. Add garlic and cook for 1-2 more minutes. Add 1-2 tablespoons of cornstarch/ cornflour and cook for 1 minute.
  4. Gradually add white wine to pan, using a silicon whisk, and cook for a minute and stirring to break up any flour lumps. Add chicken stock/broth and bring to the boil.
  5. Turn the heat down to medium-low. Simmer, stirring frequently, until mixture thickens. Season with salt and pepper, to taste.
  6. Transfer green bean mixture to serving dish. Toss fried shallots on top. Serve while hot.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kimberly Sequoia 2017 for a delicious moment.

If you would like to use this recipe on your own site, please re-write it in your own words and link back to my original post.

Arroz Con Pollo (Chicken and Rice)

 

Arroz Con Pollo (Chicken and Rice)

Like most moms, I’m always looking for quick, easy, healthy, and delicious dishes to make for dinner. On most nights, I don’t want to spend a lot of time making dinner. As much as I love to cook, I’m just too busy to spend heaps of time in the kitchen. Arroz con pollo (chicken and rice) is one of my favourite weeknight dinners. It’s made it one pan, so that means fewer dishes to wash (bonus! especially since we don’t currently have a dishwasher), and it tastes great. I have been making this dish for a few years. I’ve made a few changes to the recipe, to suit my tastes (and to add a veggie which my kid will actually eat). If you’re looking for a quick, delicious one-pan dinner to make, you should definitely add this recipe to your list!

Simply seasoned chicken thighs in deliciously seasoned rice is a classic pairing. Jalapenos add a little heat and tons of flavour to the rice. Sweet carrots, fresh Roma tomatoes, savory caramelized onions and garlic balance the hearty flavours in this timeless dish. It can be on your table in about an hour. Perfect weeknight dinner, right?

Enjoy the recipe…

Arroz Con Pollo (Chicken and Rice)

A quick and delicious one-pan dinner, perfect for a weeknight meal.

This recipe was adapted from Simply Recipes.

Ingredients

Chicken:

  • 3 Tbsp olive oil
  • 8 chicken thighs
  • Salt and pepper, to taste
  • A few dashes of paprika

Rice:

  • 2-3 Tbsp olive oil
  • 1 medium brown onion, diced
  • 4 garlic cloves, minced
  • 1 cup long-grain white rice
  • 2 cups chicken stock/ broth
  • 3 carrots, diced small
  • 1 jalapeno, deseeded and finely diced
  • 1 heaping tsp. good-quality tomato paste
  • 1 cup Roma tomatoes, deseeded and diced
  • Dry oregano, to taste
  • Cumin, to taste
  • Kosher salt, to taste

Directions

  1. Heat 2 Tbsp. olive oil in a large skillet on medium-high heat. Cook the chicken thighs for a few minutes on each side, until browned but not cooked through. Season thighs with salt, pepper, and paprika, as they cook. Set thighs aside and cover with foil, to keep warm.
  2. Add more olive oil to the pan, if necessary, and turn heat down to medium. Add onion and jalapeno to pan. Cover and cook until soft and caramelized, about 7-10 minutes. Add rice to pan. Stir to coat rice in oil. Cook for a couple of minutes, until golden brown. Add garlic and carrots to pan. Cook the rice mixture, stirring frequently, until carrots are nearly tender.
  3. While rice mixture cooks, in a Pyrex measuring cup, whisk together chicken stock/ broth, tomato paste, salt, oregano, and cumin.
  4. Place chicken thighs on top of rice. Add diced tomatoes to pan. Pour chicken stock blend over rice and chicken. Cover pan and bring just to a simmer. Reduce heat to low, stir, and cover. Let chicken and rice cook for about 15 minutes, until rice and carrots are tender, and chicken thighs are cooked through. Adjust seasonings to taste before serving.
  5. Lay 2 chicken thighs on top of a bed of rice, for each serving.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kimberly Sequoia 2017 for a delicious moment.

If you would like to use this recipe on your own site, please re-write it in your own words and link back to my original post.

 

My Favorite Lemon Bars

My Favorite Lemon Bars

I grew up in a family which took their baked goods pretty seriously. Maybe it’s a Midwestern thing. At every family picnic (or “cook-out”, as we called them) there would be an array of pies, bars, and other confections, to follow up the standard burgers, salads, slow cooked baked beans, and so on. Lemon bars seemed to be one of the most treasured treats, yet one of those which seemed very difficult to get just right. I always loved one of my aunt’s lemon bars. Whenever they made an appearance at a picnic, I made sure to have one (or two, maybe more–my memory is foggy). They were like pure delicious sunshine, to me.

As an adult, when I started baking, naturally, I wanted to try my hand at the elusive lemon bars. I tried a few different recipes. I tested a few I found online and in magazines. I even used my aunt’s recipe. None of them brought about the kind of perfection I was seeking. Maybe I’m too much of a perfectionist, but I think there are worse pursuits than creating the perfect lemon bar.

My Favorite Lemon Bars

Here are my criteria for the perfect lemon bar: The crust has to be thick enough to hold the filling and not crumble in your hand, while you hold it up to your mouth, yet soft enough to be tender when you bite into it. The filling should have a lovely balance between sweet and tart. The powdered sugar on top should be like fresh snow, gently dusted on, to allow you to just barely see the underlying bright, lemony surface.

After trying several recipes, I was lucky enough to be given a friend’s mom’s recipe, which turned out to be just what I had been searching for. I have made these lemon bars a number of times, and they are always incredibly delicious. I have simply added more detailed instructions to the recipe, based on my own way of doing things. Otherwise, the recipe is the same.

My Favorite Lemon Bars

I just made a batch for a play group party, and I knew I had to share the recipe with you. If you’re wary of recipes which claim to be the BEST EVER, let me tell you, I’m right there with you. If I see one of those, I will probably pass it by, simply because of its audacity. That is why I didn’t call this recipe the best. I called it my favorite. But, seriously, to me, it really is the best. I hope you will enjoy it, too.

 

My Favorite Lemon Bars

This is my very favorite recipe for lemon bars. Each bar is like a delicious ray of sunshine in your mouth. They are always a hit at backyard barbecues and parties.

Ingredients

Crust:

  • 1 cup/ 2 sticks/ 225grams unsalted butter, softened and cut into small pieces
  • 1/4 tsp salt
  • 1/2 cup powdered sugar/ soft icing mixture
  • 2 cups all-purpose flour

Filling:

  • 4 eggs, lightly beaten
  • 1 Tbsp grated lemon zest (from about 2 lemons)
  • 5 Tbsp fresh lemon juice
  • 2 cups sugar
  • 1/4 cup all-purpose flour

Powdered sugar/ soft icing mixture, for dusting on top

Directions

Preheat oven to 350F/ 180C degrees. Spray oil in a 9×13 inch Pyrex pan.

Make the crust: Using 2 forks or a pastry cutter, in a large bowl, blend butter, salt, 1/2 cup powdered sugar/ soft icing mixture, and 2 cups sifted flour, to make a soft dough. Press dough evenly into oiled Pyrex dish, using the back of a metal spoon to flatten. Bake for 15 to 20 minutes until crust is lightly golden.

Make the filling: In a large glass or ceramic mixing bowl, combine eggs, lemon zest, lemon juice, sugar, and 1/4 cup sifted flour and blend with a metal whisk until smooth. Pour over baked crust.

Reduce oven temp to 325F/ 160C degrees. Bake for about 25 minutes, until the center is firm and the edges are lightly golden.

Cool on wire rack, covered with a clean tea towel.

Dust with sifted powdered sugar/ soft icing mixture. Slice into bars when cooled completely.

Store in refrigerator. Consume within 3 days.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kimberly Sequoia 2017 for a delicious moment.

If you would like to use this recipe on your own site, please re-write it in your own words and link back to my original post.

 

 

Flourless Chocolate Cake

Flourless Chocolate Cake

I have been making this flourless chocolate cake for a several years, for special occasions and dinner parties, especially those which include guests who are gluten intolerant. This decadent cake is a chocolate lovers dream come true! (That’s me! Give me the chocolate.) It has a very rich, fudgy texture, which is absolutely to-die-for. Dark chocolate ensures that this cake is not overly sweet. It’s kind of like a giant fudgy brownie, but with a creamier crumb, if that makes sense.

Flourless Chocolate Cake

Not only is this cake incredibly delicious and impressive, it is very easy to make. You simply mix everything in your food processor. What is truly amazing to behold, when preparing this cake, is the way the hot coffee melts the chocolate. It’s like magic! This cake could not be easier to make. The prep time is minimal. The baking time will depend on your oven a bit. Then, the cake must cool in the refrigerator for at least three hours. In fact, I think this cake is best after having been refrigerated overnight. Factor the refrigeration time in, when you plan to make this cake. I like to make this cake the day before I plan to serve it. Then I allow the cake to come up to room temperature before serving it, which usually takes about 10-20 minutes, depending on the room temp, of course.

Flourless Chocolate Cake

This cake would be lovely served with a few fresh berries, a little cream, or maybe a peanut butter sauce. Of course, you can just serve it all by itself, because it is heavenly.

Enjoy!

Flourless Chocolate Cake

This decadent flourless chocolate cake is sure to please chocolate lovers. It’s very easy to make, using a food processor to mix everything, and it's gluten-free. This is an impressive cake for a special occasion.

This recipe was adapted from Gluten-Free Goddess.

Ingredients

  • 500g/ 16 oz. 70% dark chocolate (Use your favourite dark chocolate bars. I prefer Lindt or Cadbury Old Gold. DO NOT use compound chocolate! It will clump up into a ball in the food processor.)
  • 1 cup brown sugar, lightly packed
  • 1/2 cup white sugar
  • 3/4 cup very hot strong coffee (or use an espresso shot mixed into boiling water)
  • 225g/ 2 sticks unsalted butter, at room temperature, cut into small pieces
  • 2 tablespoons Dutch process cocoa powder
  • 8 large free-range eggs, at room temperature
  • 1 tablespoon organic vanilla extract

Directions

  1. Preheat the oven to 180C/ 170ºC fan-forced/ 350ºF. Prepare a 10-cup springform pan by lining the bottom with parchment/ baking paper and spraying with oil.
  2. To prevent the edges of the cake from browning too much while the center is still wet, wrap the outside of the whole pan with a big piece of foil, with an inch or so overhanging around the top edge. Note: Using a smaller cake pan will result in a longer baking time. Adjust baking time accordingly and keep an eye on the edges. Place the springform pan onto a slightly larger baking tray or pizza pan, to prevent batter from dripping down into the oven.
  3. Break up the dark chocolate into pieces and place the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.
  4. Pour the hot coffee slowly into the feed tube while running the processor on low speed. Process until the chocolate is completely melted.
  5. Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process until smooth. The batter will be a creamy liquid.
  6. Pour the batter into the lined springform pan. Bake at 180C/ 170 º C fan-forced/ 350º F in the centre of the oven, until it is puffed and cracked on top. (Bake about 55 to 65 minutes. Note – it may take an hour plus 15 minutes to bake this cake at high altitude.) Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb.
  7. Place the cake pan on a wire rack to cool, covered loosely with a clean tea towel. The cake will deflate. This might not be a pretty cake, but it is insanely delicious. So, don’t worry too much about the crackly top.
  8. When the cake is completely cooled, remove from the pan, cover, and chill it for at least three hours (up to eight hours), until serving. Overnight is best.
  9. Before serving, let the cake sit out at room temperature for about 10-15 minutes (or 5 minutes, on a hot day). Sprinkle a little sifted powdered sugar/ soft icing mixture over the top of the cake, to make it look pretty, if you prefer.
  10. Slice cake into thin slices, because this cake is very rich. Serve with fresh berries and/ or a bit of double cream, if you like. A peanut butter sauce would probably be fabulous, as well. Keep cake refrigerated, and consume within 3 days.

This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kimberly Sequoia 2017 for a delicious moment.

If you would like to use this recipe on your own site, please re-write it in your own words and link back to my original post.