Skillet Cornbread Pie

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Skillet Cornbread Pie
One pan dish that combines chili and cornbread, yumm!
Servings
Servings
Instructions
  1. Preheat oven to 400F.
  2. Heat olive oil in a large ovenproof skillet over medium-high and saute onion until softened and translucent, about 5 minutes. Stir in garlic and cook until fragrant about 1 minute. Add beef and cook until browned, 8-10 minutes, then season with chili powder, cumin, oregano, salt and pepper, stir to combine. Add tomato sauce, diced tomatoes, and all beans, stir until mixed.
  3. Reduce heat to medium-low and let simmer 15-20 minutes, stirring occasionally.
  4. While chili simmers, in a bowl whisk together cornbread mix, eggs, and milk. Once combined fold in corn and cheese. Pour cornbread mix on top of chili, spread into an even layer.
  5. Place skillet in oven and bake until cornbread is cooked through and chili mixture is bubbling, about 20-25 minutes. Serve hot. Enjoy!
Recipe Notes

Recipe adapted from 12 Tomatoes

Chicken Sandwich

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Chicken Sandwich
Easy fried chicken sandwich.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Put chicken in zippered bag and pound gently with a flat side of a mallet until 1/2" thick. Cut each breast into 2 equal pieces. Marinate chicken in the pickle juice for about an hour.
  2. Beat together egg and milk in a bowl. Mix together the flour, sugar and spices in another bowl.
  3. Heat the oil in a skillet to about 350. Dip each chicken piece into the egg, covering both sides, then coat in flour on each side. Fry each chicken piece for 2 minutes on each side, or until golden a cooked through. Place on paper towels to absorb any excess oil. Serve on buns with pickle slices. Enjoy!
Recipe Notes

Recipe adapted from Centsless Deals

Raspberry Ricotta Breakfast Cake

A delicious and fluffy breakfast cake just in time for Mothers Day.   Original recipe found on Saving Room For Dessert.

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Raspberry Ricotta Breakfast Cake
Easy to make breakfast cake.
Prep Time 30 min
Cook Time 1 hour
Servings
servings
Ingredients
Prep Time 30 min
Cook Time 1 hour
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 325 degrees. Line a 8 inch springform pan with parchment. Attach the sides and grease pan thoroughly. In small mixing bowl combine flour, baking powder, salt, baking soda. Whisk and set aside. In mixing bowl combine sugar and the 3/4 c sugar. Beat until fluff. Add eggs one at a time and mix well. Add vanilla. Add 1/3 of the flour mixture into the butter mix. Beat low and and add 1/2 of ricotta and blend until smooth. Add remaining flour and mix well. Add remaining ricotta and mix well. Scrape sides and make sure batter is well mixed. Pour 2/3 of cake batter into pan. Fold in the raspberries and add remaining batter. Smooth top and sprinkle with coarse sugar. Bake for 60-75 minutes until you can insert a toothpick and it comes out clean. Cool 20 minutes before serving.
Recipe Notes

Original recipe called for frozen raspberries.

Cobb Salad

A crisp salad for a warm day

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Cobb Salad
Your choice of dressing, I used Green Goddess but generally served with blue cheese. For Vegetarian option I used Vegi chicken.
Course salad
Prep Time 40 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course salad
Prep Time 40 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350. Season the chicken breast with salt and pepper and place in baking dish. Cook for 20-30 minutes depending on size of chicken until done. While chicken is cooking assemble the salad. Gather two bowls. Place romaine in bottom of bowls. Add the radish, avocado, and cherry tomatoes. Peel and slice the eggs and add to bowl. Once chicken is done cube and add to bowls. Serve with your favorite dressing.

Bread Pudding w/Rum Sauce

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Bread Pudding w/Rum Sauce
This is sooo good. Can't wait to have an excuse to make this again.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Bread Pudding: Butter a 9x13 baking dish. Whisk eggs in large bowl to blend. Add milk, sugar, 1 1/2 cups cream, and vanilla. Whisk to blend well. Stir in bread and pecans. Pour mixture into baking dish. Cover and refrigerate 2 hours.
  2. Preheat oven to 350F. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes. Cool slightly (pudding will fall).
  3. Rum Sauce: Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add 1/2 cup cream, rum, and cinnamon and bring to a simmer. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes. Serve on top of the bread pudding, warm. Enjoy!
Recipe Notes

Recipe adapted from Totally the Bomb.