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Jalapeno Cheddar Cornbread and Chili

Jalapeno Cheddar Cornbread and Chili

We have a few jalapeños left in our garden, even though it has mostly been killed by frost. I put them in some jalapeño cheddar cornbread that is made with whole wheat flour so it's a little better for you. Does anyone else have the problem with cornbread being too dry or still batter in the middle? This is cooked in a cast iron skillet so you get nice browning around the edges. I took it out when it was just slightly gooey in the middle so it wouldn't get too dry or overly brown. 

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I made a big batch of chili for the bread bowls we had for Norah's baptism but no one ate it! I guess the other creamy soups we had went better with the bread bowls. I wasn't in love with the flavor at first but then added some chipotle peppers and some toppings and it was yummy!

Chrissy Teigen's 'Cravings': John’s Chili

Servings: 6-8

Difficulty: Easy

Cook Time: 30-60 min

Ingredients

1 pound ground beef

1 medium onion, chopped 

1 cup chopped mushrooms 

2 tablespoons seasoning salt, such as Lawry’s 

3 tablespoons chili powder 

1 teaspoon cayenne pepper 

2 tablespoons minced garlic (about 3 cloves) 

2 (15-ounce) cans tomato sauce 

2 (15-ounce) cans kidney beans, drained 

2 tablespoons light brown sugar 

* I added about 2 T of chopped chipotle chiles and adobo sauce at the end. 

TOPPING IDEAS: Cilantro, jalapeno, cheddar, sour cream, avocado.

Directions

Heat a large pot over medium heat. When hot, add the ground beef, 
onion, mushrooms, seasoning salt, chili powder, and cayenne. 


Cook, breaking up the meat with a wooden spoon, until the
mushrooms release their liquid and the meat is no longer pink, 7
to 8 minutes. Stir in the garlic and cook for 1 additional
minute. 
Add 2 cups water, the tomato sauce, kidney beans, and brown sugar
and bring to a boil. 
Reduce the heat to medium-low and simmer until the chili thickens
and the liquid reduces slightly, 35 to 40 minutes. The chili
tastes better the longer you let the flavors mingle. 

Healthyish Jalapeño Cheddar Cornbread

Author: Lucia Wright

Serves: 1 10-inch skillet or 1 8x8 pan

 

Ingredients

  • ½ c organic salted butter, melted
  • ¼ c + 2 T honey
  • 1 c organic lowfat buttermilk
  • 3 large eggs
  • 1½ c whole wheat flour (I love the organic sprouted version by One Degree Organics)
  • 1 c cornmeal
  • 1½ t baking powder
  • 1 t fine sea salt
  • ½ t baking soda
  • 1 heaping cup grated organic sharp cheddar cheese
  • 1 jalapeno, seeded & diced (wear gloves!!)

Instructions

  1. Preheat oven to 400. Rub a 10 inch cast iron skillet with oil, or lightly grease an 8x8 pan.
  2. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and baking soda.
  3. In another large bowl, combine melted butter, honey, buttermilk, and eggs. Whisk until smooth.
  4. Pour the wet into the dry and stir just until fully incorporated. Fold in the cheese and jalapeno.
  5. Pour into the prepared skillet and smooth the surface. Bake for 25-30 minutes, until golden brown & a toothpick inserted in the center comes out clean. Best served warm!

 

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