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

Roasted Cauliflower Soup

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Roasted Cauliflower Soup
Creamy, flavorful soup that's really easy to make.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat the oven to 400F. Place the cauliflower on a baking sheet and drizzle with about 3 Tbsp olive oil, tossing to coat, season with salt and pepper. Roast for about 20 minutes or until the cauliflower is tender and carmelized.
  2. Add the last Tbsp olive oil to a soup pot and once it's warm add the onion, garlic, carrots,thyme and celery. Season with salt and pepper and cook over medium heat until onion is translucent and tender. Cube the butter and add it to the pot, once it melts sprinkle in the flour, stirring to combine, then lower the heat and simmer 2-3 minutes. Pour in the chicken stock and allow to thicken, turning the heat up to medium. Slowly add the milk, combining, lower the heat back down to low, and add the grated cheese and parsley.
  3. Give the roasted cauliflower another rough chop to make bite-size pieces, and then fold into the soup. Season with salt and pepper if desired. Remove thyme stem. Enjoy!
Recipe Notes

Recipe adapted from A Gouda Life

Cherry and Leek Couscous

Serve with fish or chicken. This is a flavorful dish and could be eaten alone as well.  Original recipe found in Cooking Light.

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Cherry and Leek Couscous
Course salad
Cuisine vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course salad
Cuisine vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Instructions
  1. Bring water to boil in small saucepan. Add couscous and cherries. Cover, reduce heat and cook for 12 minutes. All liquid should be absorbed. Place couscous in bowl. Heat olive oil and saute the leeks. Should take about 5 minutes. Add vinegar, olive oil and salt and pepper to bowl. Add toasted walnuts. Mix well and serve.
Recipe Notes

For the leeks I cut off the tops and bottom.  Slice in half and open the leek up and wash the layers.  There is dirt that is in between and I have found this is the easiest way to clean.

Broccoli Cheese Stuffed Portobellos

I found this recipe on Wash You Dry and adapted to a vegetarian version.

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Broccoli Cheese Stuffed Portobellos
A quick and easy vegetarian dinner.
Cuisine vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Cuisine vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Wash and take out the membrane using a spoon. Season with the salt, pepper, garlic powder, and paprika. Put the broccoli in bowl add a little bit of water and cover with saran wrap. Microwave for 2 minutes. Mix the red pepper, cheddar cheese, mayo and broccoli. Once mixed stuff the portobellos. Cook the portobellos at 350 until cooked, should take about 15 minutes. You can either cook it on baking pan or casserole dish.

Baked Potato Board

Originally found on Kelsey Nixon

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Baked Potato Board
I saw this and thought, I have to try this. I think you could add all sorts of items to the board which I plan to expand. Would be good with chili, variety of cheeses, steamed broccoli.
Course Main Dish
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 375. Cut slices on the top of the potato. Rub down with the olive oil and place on baking sheet. Cook for 30 minutes, should be tender when inserting a knife. Cook until done. For the board you can decorate it with the side items butter through sour cream how you see fit. To serve cut potato in half, I mash it a bit with a fork to make it fluffy. Put your toppings on top and ready to eat.