jalapeno

Chipotle Black Beans with Mexican Rice

Leah Short — Thu, 05 Jun 2014 14:26:26 +0000

I do the happy dance when I find recipes for my favorite foods, but that are healthier versions. It’s like having your cake and eating it, too! I love beans and rice, especially when I can swirl them with a dollop of creamy, cool sour cream. When I go to Mexican restaurants and the combo comes with only one, it’s the toughest decision deciding between the two. I really could just eat a large plate with both and call it dinner. Now you see why I was so giddy when I tried Chipotle Black Beans with Mexican Rice. It’s a healthier version than what you’ll find in restaurants, but with some major flavor twists.

Read more on Chipotle Black Beans with Mexican Rice

The post Chipotle Black Beans with Mexican Rice appeared first on Leah Claire.

White Turkey Chili

Leah Short — Mon, 27 Jan 2014 16:48:21 +0000

Last week I was craving chili something awful. I had a bunch of turkey in my freezer that I had fried and was itching to make a White Turkey Chili. I found this Williams-Sonoma recipe and couldn’t get the addition of cornmeal out of my mind. I had to make it. Plus any reason to add cheese and a dollop of sour cream to my food is good enough for me!

Read more on White Turkey Chili

The post White Turkey Chili appeared first on Leah Claire.

Tex-Mex Pimento Cheese Dip

Leah Short — Thu, 02 Jan 2014 16:21:05 +0000

Let me first apologize to anyone (like myself) that is trying to eat healthier/lighter now that the holidays are over. I have tons of food from the holiday feasting to catch you up on, so my next several posts aren’t going to be anywhere close to figure-friendly. I’m especially looking at you, Tex-Mex Pimento Cheese Dip! I took this to a Favorite Things party and it was a success. It’s cheesy, it’s greasy, and absolutely addicting. Thighs, look out!

Read more on Tex-Mex Pimento Cheese Dip

The post Tex-Mex Pimento Cheese Dip appeared first on Leah Claire.

Taco Pickles

Leah Short — Fri, 11 Oct 2013 13:34:00 +0000

I feel like I should get some kind of award for actually making so much stuff I’ve pinned on Pinterest. I wonder how many crafty or recipe pins really get made? Probably not a high percentage. I’m happy to slowly start increasing that number with these Taco Pickles. I pinned them, I made them, and they’re delicious! Success! Instead of cucumbers, its’ a jar filled with carrots, radishes, and jalapenos. So, where does the taco come in? It refers to how to use them. They are perfect for topping tacos, especially fish tacos. Remember the Slow Cooker Thai-Style Peanut Pork? Yep, I put these babies on top of that and wowza. It’s not just for tacos, but anything that could use some zing.

Read more on Taco Pickles

The post Taco Pickles appeared first on Leah Claire.

Cheddar-Jalapeno Cornbread

Leah Short — Wed, 07 Nov 2012 14:49:04 +0000

Last week I intended to make one recipe of cornbread. This Bacon-Scallion Cornbread to be exact. The smell while it was baking was so intoxicating that I decided to whip up another batch. But this time, I chose to make it’s spicier cousin Cheddar-Jalapeno Cornbread. The base recipe is the same for both and it’s, dare I say, the perfect cornbread. You could also leave out the mix-ins and have regular cornbread…but why would you do that when you can add cheese!

So, how’s it taste?

I can’t believe I’m going to say this, but this one was my favorite. Yep, I just picked something else over bacon. The good news is I don’t have to pick. I’ve got both cornbreads in my freezer right now! This one is definitely spicier. The amount of jalapenos is just enough to give it a kick, but it won’t blow your mouth up and make you regret choosing it. Sharp cheddar. I really can’t say enough about sharp cheddar. Actually most cheeses. Like bacon, cheese makes everything better. Sharp cheddar is not only in the batter, but sprinkled on top. There’s also corn in the batter! I just love the texture and specks of green and orange. The cornbread is slightly sweet, but it pairs so nicely with the jalapeno heat. All this cornbread is definitely fueling my craving for soups, but a big square is pretty fantastic by itself.

Cheddar-Jalapeno Cornbread

Everyday Food, October 2011
makes 9 large square servings

Ingredients:

1/2 cup (1 stick) unsalted butter, melted, plus more, room temperature for pan
1 1/2 cups yellow or white cornmeal
1 cup all-purpose flour (spooned and leveled)
6 tbsp. sugar
1 1/2 tsp. baking powder
1 tsp. fine salt
1/2 tsp. baking soda
1 cup buttermilk
3 large eggs
1 1/2 cups grated sharp cheddar
3/4 cup fresh or frozen corn kernels
1/3 cup chopped drained pickled jalapenos

Directions:

1. Preheat oven to 400 degrees. Butter an 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Stir 1 1/4 cups grated cheddar, corn kernels, and jalapenos into batter. Transfer batter to pan and smooth top. Top with 1/4 cup grated cheddar.

2. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes, before serving.

The post Cheddar-Jalapeno Cornbread appeared first on Leah Claire.