Mexican Cornbread Salad

1 package mexican cornbread, cooked and crumbled 
1 can shoepeg corn, drained
1 small roma tomato, diced
1 small green bell pepper, diced
1 small bunch green onions, sliced 
3/4 c. mayo
3/4 c. sour cream
1 c. shredded cheddar cheese
salt, pepper & cayenne pepper to taste


 

Cook cornbread according to package directions. Set aside to cool completely. Once it has cooled, crumble cooked cornbread into a medium size mixing bowl. Stir in remaining ingredients to mix well. (Do not over mix.) Cover and place in refrigerator to chill. Serve cold. 

Click HERE for printable recipe 

Enchiladas

I love Mexican food so on a nasty, rainy day like we had today, I couldn't think of anything better than a pan of homemade enchiladas. One of my favorite enchilada recipes is Green Chile Beef Enchiladas.

A Real Kitchen Treasure

I really don't understand society nowadays....I had to go to 2 different grocery stores this morning to find Old Bay seasoning. I asked the guy at HEB if they carried it & got a blank stare then the question, "uh, what's that?" Are you kidding me?!? I use Old Bay more than I use salt & pepper. Seriously people, there needs to be more culinary education in our society. Now I'm off to start my gumbo.

Gooseberry Patch Cookbook Spotlight

Each month I want to spotlight one of Gooseberry Patch's wonderful cookbooks to give you a little sneak peek into the wonderful world of GBP if you aren't familiar with them.

 

Now that the holidays are behind us & we are embarking on a new year, it's time to get back into a routine. Besides our jobs, there's the house work, yard work, meetings, etc. that are going to be requiring attention, so the last thing anyone wants to do is worry about what to make for dinner at the end of a full day. That's why I chose "Speedy Suppers" to spotlight for January. 

"Speedy Suppers" has great recipe ideas that are not only quick to fix but tasty as well. So pick up a copy for yourself and I guarantee you won't be disappointed or stuck in a meal time rut again.

Chicken Scratch

2 lbs. boneless skinless chicken breasts; sliced
1 pkg. wide egg noodles
1 (10 3/4 oz) can cream of chicken & herb soup
1 lb velveeta cheese; cubed
1/3 c. milk
1 jar rotel
2 cans ranch style beans; undrained
salt & pepper to taste
Cajun seasoning

Cook noodles according to package directions. Drain and set aside.

In a sauce pot combine soup, cheese, rotel and milk. Simmer over medium-low heat until cheese is melted; stirring often to prevent sticking.

Meanwhile, in a large non stick skillet, season chicken with salt, pepper & Cajun seasoning. Cook until no longer pink. Stir in half the cheese mixture and mix well. Add in cooked noodles, ranch beans & remaining cheese sauce. Toss to mix well. Serve warm. Serves 4-6

Click HERE for printable recipe