Mini cornbread loaves

 

Ingredients

• 2 1/2 Cups All-purpose flour
• 1 1/2 Cups Ground Cornmeal
• 6 tsp Baking powder
• 3/4 tsp Baking soda
• 3 tsp Sugar 
• 2 1/2 cups Buttermilk
• 3 whole Eggs beaten
• 1 1/2 Sticks Butter melted and divided

Instructions

1. Preheat oven to 375°F.

   Meanwhile, in a large bowl, whisk cornmeal, all-purpose flour with salt, baking powder, baking soda, and sugar (if using). I use sugar.

   In a separate bowl, whisk buttermilk with eggs until homogenous. Whisking constantly, drizzle in all but 1 tablespoon melted butter.

   Whisk liquid ingredients into dry ingredients just until thoroughly mixed; avoid over-mixing.

   Grease a mini loaf pan generously with butter or spray with no stick spray. Pour the batter into the mini loaf pan. Bake until cornbread is lightly browned on top and a toothpick inserted into center comes out clean, about 30 - 40 minutes.

   Let cool for about 15 minutes in the mini loaf pan, or you can order the mini aluminum mini loaf tins from Amazon then when they come out of the oven mix 2 tablespoons of honey and 2 tablespoons of butter together and spread on them and serve warm. Or do like me and eat with some pinto beans! Yum 😋 

   Enjoy!

California wrap

 

• 4 flour tortilla wraps (spinach, vegetable, whole wheat, etc.)
• Your choice of mayonnaise 
• 4 cups of your choice of lettuce
• 8 ounces deli turkey meat
• 4 slices Muenster Sliced Cheese or provolone 
• 8 small slices of tomato
• 8 slices cooked bacon
• 1 medium avocado, pitted and sliced

Instructions

1. Lay out wraps and spread on a thin layer of mayo (or as much as you’d like). Then add lettuce (large butter lettuce leaves work well here, or spinach) about 2-3 slices of turkey breast, Tillamook Muenster Slices, tomato, bacon and avocado.
2. Carefully fold in the sides while rolling and turning the ends in at the same time.
3. Slice wraps in half and store in airtight container or foil until ready to eat. 

Sautéed chicken breast

 

INGREDIENTS

2 boneless, skinless, chicken breasts , sliced in half

salt and fresh ground black pepper, to taste

½ teaspoon Italian seasoning

½ teaspoon paprika

¼ teaspoon onion powder

1 tablespoon olive oil

5 tablespoons butter, divided

4 cloves garlic, minced

2 teaspoons parsley flakes 

1 teaspoon thyme

1 teaspoon rosemary

⅓ cup low sodium chicken broth

INSTRUCTIONS

 

• Pound chicken breasts to an even thickness and season them with salt and pepper.
  
• In a small mixing bowl, combine Italian seasoning, paprika, and onion powder; rub the chicken breasts with the prepared seasoning. 
  
• Heat olive oil in a large 12-inch skillet over medium-high heat. 
  
• Add chicken breasts to the hot oil and cook for 6 minutes, undisturbed.
  
• Flip over the chicken breasts and add 1 tablespoon butter; tilt the pan to swirl around the butter while it melts and continue to cook for 5 more minutes or until cooked through. Chicken is done when its internal temperature reaches 165˚F. 
  
• Remove chicken from skillet and set aside; keep it covered.
  
• Reduce heat to medium and add 2 tablespoons butter to the same skillet. Stir in the garlic and cook until fragrant, about 15 seconds. 
  
• Add parsley, thyme, and rosemary; cook for 10 seconds.
  
• Pour in the  chicken broth and scrape up all the browned bits from the bottom of the pan.
  
• Add the remaining butter to the skillet and stir until the butter is melted. 
  
• Return chicken to the pan and cook for a minute or until just heated through. 
  
• Spoon sauce over the chicken and remove from heat. Serve

Cheesy stuffed meatballs

 

Ingredients

For the meatballs:

• 1 1/2 pounds lean ground beef or Ground turkey 
• 1 small yellow onion finely chopped
• 1/2 cup breadcrumbs- Gluten free (optional)
• 1/3 cup freshly grated Parmesan cheese plus extra for presentation 
• 2 eggs beaten
• 3 cloves of garlic minced
• 2 tablespoons parsley flakes 
• 2 tablespoons basil 
• 1/2 teaspoon seasoning salt
• 1 teaspoon  black pepper
• 8 ounces mozzarella cheese ball cut into 1/2 inch square pieces or use shredded 

For the sauce:

• 1 tablespoon olive oil
• 1/2 cup yellow onion diced
• 2 cloves of garlic minced
• 1/2 teaspoon cornstarch
• 1 (28 ounce) can of crushed tomatoes
• 2 tablespoons  parsley flakes 
• 2 tablespoons  basil 
• 1/2 teaspoon seasoning salt

Instructions

• To prepare the meatballs, preheat the oven to 375 degrees F. Lightly grease 2 baking sheets with cooking spray or oil.
• In a large mixing bowl, combine ground beef, onion, breadcrumbs, Parmesan cheese, eggs, garlic, parsley, basil, salt and pepper. Mix with a fork until combined. 
  
• Using a spoon or scoop, roll meat into balls, about 2 tablespoons each. Using your thumb, press into the center to create an indent, place a piece of cheese in the center of the dough ball and then re-roll ball to cover the cheese. Don’t be afraid to use a little extra meat mixture if you need to cover the cheese. Repeat with remaining meat and arrange on baking sheet.
  
• Bake for 18 to 20 minutes, or until meatballs are cooked through.
• While the meatballs are baking, prepare sauce. Heat olive oil in a large saucepan over medium heat. Add onion and garlic. Sauté for 2 minutes. 
  
• Whisk in the cornstarch and optional wine, if desired. Let simmer for 2 additional minutes. 
  
• Add crushed tomatoes, parsley, basil and salt. Stir to combine. Bring the sauce to a boil. Cover, reduce heat to low and let simmer for 15 minutes. 
  
• Once baked meatballs are done, carefully add them to the sauce. On low heat, simmer uncovered for an additional 10 minutes. Serve as an appetizer or with vegetables 🥦like I did because I’m on this low carb kick right now and Enjoy!