Mexican cornbread w/ jiffy

 EASY MEXICAN CORNBREAD 

With Jiffy 

INGREDIENTS

• 2 boxes Jiffy Corn Muffin Mix– It HAS to be Jiffy!  You won’t get the same results with other brands.
• 2 eggs- Large
• 1 can creamed corn– I use the original variety (not low sodium) any brand (Libby, Green Giant, store brand, etc)
• 1 can mild chopped green chiles – Use the 4.5 oz size can. I prefer Old El Paso chopped green chiles because they are a bit more crushed so they really incorporate the flavor well.
• 1/4 cup chopped jarred jalapeños (optional)- To prep these, drain the jalapeño slices and then chop them.  If you chop them more finely it will distribute the flavor a bit more,or if you leave them larger you will get spicier bites.
• Preheat oven to 350˚F.
• In a large bowl, mix all ingredients together until everything is combined and just moistened. Make sure that everything is mixed in and there are no dry spots, but it will turn out more tender if you don’t over mix.
• Spread in the dish of your choice and bake according to the directions for your choice below.  You can use metal or glass to bake in and your choice of square, round, rectangle or muffin sized.  I also sometimes make them in mini muffins for my kids, but it makes like a billion mini muffins so I usually do one tray in my mini muffin pan then use the remaining mixture to make six or so regular muffins.
• Cook time guide:
• Cornbread should be cooked until the center is set and a toothpick comes out clean. It is hard to give an exact cooking time because each oven and climate cook differently so you may need to watch it a bit the first time you make this for it to come out perfectly, but it will be worth it!
• My biggest piece of advice is that you don’t want to over cook the cornbread.  Over cooking will result in a much more dry cornbread with a more dull flavor.  Here are a few tips on making sure to get the perfect cook:
• If you touch the pan and it jiggles, it isn’t close and probably needs at least 10 more minutes
• I like to watch the center. If it is shiny it probably isn’t ready yet.
• Once you think it is done, use a toothpick.  Insert it into the center and if it comes out clean or with just a couple of individual crumbs it is done!
• 1- 8×8 square pan- 40-50 minutes
• 1- 8 in round- 40-50 minutes
• 1- 11×7 rectangle dish- 35-40 minutes
• 12 corn muffins- 15-20 minutes

Garlic butter Salmon

 

Ingredients

 

1 pound salmon cut into 4 pieces

Salt & pepper to taste

1 tablespoon olive oil

4 tablespoons butter divided

1/2 tablespoon lemon juice or more, to taste

4-5 cloves garlic minced

1 tablespoon chopped fresh parsley optional

Instructions

Take the salmon out of the fridge 15-20 minutes before starting the recipe if you can. 

Cut the salmon into 4 equal pieces and pat it dry with paper towel. Season each piece generously with salt & pepper.


Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Allow the pan to heat up for a few minutes.


Cook the salmon (skin-side down) for 5 minutes, then reduce the heat to medium and flip the fish over and cook for another 2-4 minutes (should be cooked through). Transfer the salmon to a plate.


Turn the heat down to medium-low. Add the remaining butter to the pan and let it melt. Stir in the garlic and lemon juice. Continue stirring for a minute or so until the garlic is just cooked (do not let it burn or it'll taste bitter). Take the skillet off the heat once it's done. 


Add the salmon back to the skillet and spoon some sauce over top and sprinkle parsley on if using. Serve immediately. I like to add more fresh lemon juice to mine, so you may want to serve it with lemon wedges so everyone can add more as needed. The salmon skin is nice and crispy (and tasty) if you eat it right away, but you can easily peel it off once it's cooked if you prefer.

Lemon parsley Rice

    •    2 cups long grain rice

    •    2 tablespoons butter

    •    4 cups chicken broth

    •    Juice and zest of 1 lemon

    •    1 tablespoon fresh parsley chopped

    •    1/4 teaspoon turmeric (optional)

Instructions

    1.    Melt butter in a large saucepan

    2.    Add rice and stir.

    3.    Allow the rice to brown for about a minute while stiring

    4.    Add chicken broth and turmeric.

    5.    Bring to a boil then reduce heat to low, cover and simmer for 20 minutes.

    6.    Remove cover and add lemon juice, zest and parsley.

    7.    Mix well and serve.

Turkey Tacos

 Ingredients

• 6 flour tortillas .. any kind

Filling

• 1 pound lean ground Turkey or beef. I used Turkey 
• 1 packet of taco seasoning any kind
• ½ cup water
• 8 ounces sharp cheddar cheese . I used shredded 

Pico de Gallo (or use premade) I made my own

• 4 medium Roma tomatoes seeded and diced
• ½ cup finely chopped white onion
• 2 tablespoons cilantro leaves chopped
• Juice of 1 lime
• 1/4 teaspoon salt
• 1 teaspoon pepper 
• 1 teaspoon garlic powder 
• Instructions

• In a large skillet over medium-high heat, crumble and brown ground Turkey or beef until no longer pink. Drain grease.
• Stir in water and taco seasoning, and other spices continuing to crumble ground beef with a potato mashed until it’s finely crumbled. Bring to a gentle boil and simmer for about 10 minutes. Once the mixture has thickened and is saucy, remove from heat.
• Wrap the tortillas in a clean kitchen towel or paper towels and heat in the microwave for 20 seconds to warm and soften. Unless you have a tortilla warmer.
• Mix the pico de gallo ingredients together in a medium bowl.
• Lay a tortilla on a flat surface and scoop the meat mixture, pico and cheese down the center. Tuck in the sides and roll up like a burrito.
• Wrap each taco in a paper towel and microwave for 15-20 seconds to melt the cheese.
  
• Serve immediately. ❤️❤️

Chicken Noodle soup

 

Ingredients ( go easy on the salt)

• 4 chicken thighs, skins removed (bone-in or boneless) or 6 chicken legs 
• 8 cups chicken broth, we used low sodium
• 6 cups water
• 2 Tbsp olive oil, to saute vegetables
• 1 medium onion, finely chopped
• 2 medium celery sticks, finely chopped
• 2 carrots, sliced into rings
• 1/2 lb rotini pasta
• 3 Tbsp fresh or dried dill
• 1 tsp , of your favorite salt-free seasoning
• 1 Tbsp sea salt, or to taste
• 1 garlic clove, pressed or 1 teaspoon minced garlic 

Instructions

1. In a large soup pot, combine 6 cups water with 8 cups chicken broth and 1 Tbsp sea salt. Bring to a boil then add chicken thighs and boil partially covered 20 min while you prep the vegetables, skimming off any foam that rises to the top. 
   
2. In a large skillet over medium/high heat, add 2 Tbsp olive oil and sauté onion and celery until softened then transfer to the pot.
   
3. Add 1/2 lb pasta and sliced carrots to the soup pot and continue cooking for 15 min at a low boil or until pasta is at the desired softness.
   
4. While pasta is cooking, remove chicken thighs or legs from the pot and use either forks or your hands to shred the chicken, discarding any bones and fat which should come off easily. Return shredded chicken to the pot.
   
5. Season soup with 1 tsp of your favorite salt free seasoning or if you’re like me just use seasoning salt  and more salt to taste if needed. Press in 1 garlic clove. Finally, add 3 Tbsp dill and remove from heat. Enjoy! With the people you ❤️ 

Crockpot pork chops

 Ingredients

• 4 large, thick pork chops. I used boneless. You can use bone in.
• 1 - 10.5 oz. can cream of chicken soup
• 1 - 1 oz. packet of onion dip mix
• 1 - 0.87 oz. packet of Turkey gravy mix
• 1/2 cup chicken broth (or water)
• 1 teaspoon seasoning salt 

• 1/2 tsp. pepper
• 2 Tbsp. corn starch
• 2 Tbsp. water

Instructions

1. Add the cream of chicken soup, onion dip, Turkey gravy mix, pepper, seasoning and chicken broth to a bowl, or the slow cooker, and mix together.
2. Add the pork chops to the slow cooker.
3. Pour the gravy mixture over the pork chops.
4. Cover with the slow cooker lid and set the cooker on low heat for 5 hours.
5. In 5 hours, mix the cornstarch and water. Add to the slow cooker. Replace cover and cook for half an hour more.
6. Remove lid, and use a fork to  check pork chops. They should be really tender . Remove bones and dispose of them. If you use bone  in. I used boneless.
7. Add pork to mashed potatoes or rice and cover with gravy. I used potatoes.

Creamy Ra’men Noodles

 

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• Ingredients

  
  

  • 3  (3 ounce) packages ramen noodles, any flavor, with seasoning packet
  • 2 cups water
  • 2 tablespoons butter
  • 1/4 cup milk
  • 1 teaspoon garlic 
  • 1 teaspoon black pepper 
  • 1 teaspoon cayenne pepper 
  • 1 tablespoon flour 

  How to make it happen 

  
  

  • Bring water to boil in a small sauce pan.
  • Add dried noodles and cook 3 minutes, or until noodles are tender. Stir occasionally.
  • Do not discard water water. Keep noodles in sauce pan and remove from heat .
  • In another skillet Add butter, garlic and flour and stir for 2 minutes on low heat.
  • Add milk and contents of seasoning packet.
  • Heat on low heat and stir until butter is melted and add noodles and the other spices . 2 cups of water and stir til noodles are coated with creamy sauce. 

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