CHILE CORNBREAD SALAD ~ BLOG 365.7B

Perfect side dish for a potluck, picnic or church social. You’ll take home an empty bowl and many requests for the recipe.

CHILE CORNBREAD SALAD serves 8

1 package (8-1/2 ounces) cornbread/muffin mix
4 ounces can chopped green chiles, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano

  • Prepare cornbread batter according to package directions.
  • Stir in chiles, cumin and oregano.
  • Spread in a greased 8-in. square baking pan.
  • Bake 20-25 minutes at 400° until a toothpick inserted in the center comes out clean.
  • Cool COMPLETELY.

1 cup Duke’s mayonnaise
1 cup Mexican sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped red pepper
1 bunch chopped green onions
1 cup chopped red onion
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese

  • In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
  • Crumble half of the cornbread into a 13×9-in. Baking dish.
  • Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese.
  • Repeat layers. Dish will be VERY full.
  • Cover and refrigerate for 2 hours.

CHERRY CHILI BBQ CHICKEN ~ BLOG 366.306

I LOVE BBQ anything, but when I’m making chicken I especially love doing legs and thighs. The dark meat and relative same sizes makes for some seriously juicy pieces. But, for this it’s the SAUCE that makes it so special!

CHERRY PEPSI BBQ CHICKEN LEGS

BBQ SAUCE
1 can cherry PEPSI
1/2 cup Heinz chili sauce
2 tablespoons champagne vinegar
1 tablespoon sugar

  • In a large saucepan combine PEPSI, chili sauce, vinegar and sugar.
  • Heat over medium high heat and bring to a SLOW boil.
  • Reduce heat and cook 10-15 minutes, stirring occasionally until thickened and reduced to 3/4 cup.
  • Transfer to a bowl and allow to cool.

2-3 pounds plump chicken drumsticks or plump thighs
1 teaspoon garlic powder
FRESH ground sea salt and black pepper

  • Prepare grill for direct AND indirect medium heat.
  • Oil grill REALLY well.
  • Season chicken pieces with garlic powder, FRESH ground sea salt and black pepper.
  • Add drumsticks to direct heat for 4-5 minutes.
  • Turn and move to indirect heat.
  • Cover and grill 20 minutes until cooked through. Brush with sauce regularly during this time.

HONEY GLAZED SNAP PEAS ~ BLOG 366.271

HONEY GLAZED SNAP PEAS
1 1/2 pounds snap peas, rinsed and trimmed
1 LARGE shallot, sliced
2 tablespoons butter
1/4 cup QUALITY honey
FRESH ground sea salt and black pepper
1/2-1 teaspoon red pepper chili flakes

  • Bring a large sauce pan of salted water to a boil.
  • Add snap peas, cooking 2-3 minutes until they turn bright green.
  • Drain and set aside.
  • Melt butter in large skillet.
  • Add shallot and saute until tender.
  • Add honey, stirring to blend.
  • Add peas and season to taste with red pepper chili flakes, FRESH ground sea salt and black pepper.
  • Cook 2 more minutes and serve immediately.

NOTE: Heinz has some flavorful infused honeys that make for great flavor variations. I like the chili infused.

CHILI GLAZED MEATLOAF a NEW favorite of ours

CHILI GLAZED MEATLOAF
3/4 pound ground beef
3/4 pound ground pork
2 eggs, lightly beaten
1/2 cup breadcrumbs
2/3 cup chili sauce, divided
1 large shallot, finely diced
1/4 teaspoon FRESH ground black pepper

  • Preheat oven to 350°.
  • Spray loaf pan with non-stick cooking spray.  Set aside.
  • In a large mixing bowl combine the beef, pork, breadcrumbs, 1/3 cup chili sauce, shallots and pepper gently blending together.
  • Form meat mixture into loaf pan.
  • Top with remaining chili sauce during the last 15 minutes of baking time.
  • Bake 1 hour until juices run clear and meat is cooked through.
  • Let stand under foil for 10 minutes before slicing.

CHILI HONEY LEMON LIME SALMON

CHILI HONEY LIME SALMON

2 limes – 1/2 cup freshly squeezed lemon and lime juice (about 1 lime and 1 lemon juiced) and 1 lime cut into wedges
1/4 cup FRESH chopped Italian Parsley
2 tablespoons olive oil
2 tablespoons water
4 garlic cloves, minced
+/- 1 1/2 teaspoons red chili flakes (based on spice level preference)
1 1/2 teaspoons sea salt
1 tablespoon honey
4 FRESH salmon fillets
4-6 baby sweet red, orange, yellow bell peppers, de-seeded and diced
1 large shallot, sliced thick

  • Preheat oven to broil settings on high heat.
  • Cover baking sheet with foil.
  • Spray foil with cooking oil spray; set aside.
  • Whisk together lime juice, parsley, olive oil, water, garlic, chili flakes, cumin and salt together to combine.
  • Add the honey and whisk again until well combined.
  • Arrange the salmon fillets, peppers and onion in a single layer on the prepared baking tray.
  • Pour half of the marinade evenly over salmon, peppers and shallots, turning to coat well.
  • Broil until the peppers are just beginning to char at the edges and the salmon is cooked to your liking, about 10 minutes.
  • Remove from the oven and serve immediately with lime wedges and remaining marinade for added flavor.