1 1/2 c. plus 4 Tbsp. unbleached all purpose flour
1 c. granulated sugar
1/2 c. plus 4 Tbsp. fine cornmeal
1 Tbsp. baking powder
1 tsp. salt
1 c. whole milk
1/4 c. vegetable oil
1/4 c. greek yogurt
2 large eggs, beaten
Heat oven to 375 degrees F. Spray the ends of two 8- or 9-inch loaf pans with baking spray, and line the centers with a strip of parchment paper. Set aside.
Add flour, sugar, cornmeal, baking powder and salt to a medium-sized mixing bowl bowl, whisk to combine.
Add milk, oil and beaten egg to a medium bowl and whisk together.
Add dry ingredients to the liquid mixture in batches, mix with a rubber spatula just until combined (don’t overmix).
Pour batter into loaf pan and tilt pan to ensure batter is evenly spread or use a large cookie scoop (3 Tablespoons) to portion out muffins.
Bake for 27 to 28 minutes, until golden brown, and when a wooden toothpick inserted into the center comes out clean. (If making muffins, bake for 17 to 18 minutes).
Allow cornbread loaf to cool at least 15 minutes before slicing.
adapted from: The Little Kitchen
Wednesday, September 20, 2017
Sunday, September 17, 2017
Honey Chipotle Chicken Bowls
Chicken:
1 lb. boneless, skinless chicken breasts
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. olive oil
3 tbsp. adobo sauce, from a can of chipotles in adobo
2 tbsp. honey
1 tbsp. dijon mustard
1 tbsp. honey mustard
2 tbsp. chopped fresh cilantro
4 garlic cloves, minced
Lime Quinoa:
1/2 c. uncooked quinoa, rinsed
1 c. low-sodium chicken or vegetable stock, or even water
1 tbsp. coconut oil
1 lime, juiced and zest freshly grated
1/4 tsp. salt
1/4 tsp. pepper
Salad Bowls:
6 c. spring greens
1/2 pint cherry tomatoes, halved
1/4 c. torn fresh cilantro
4 green onions, sliced
1 avocado, sliced
1 lime, juiced
1 tbsp. olive oil
1/2 tbsp. honey
Add the chicken breasts to a baking dish or ziploc bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours
.
When you're ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.
To make the quinoa: Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.
To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!
from: HowSweetEats
1 lb. boneless, skinless chicken breasts
1/4 tsp. salt
1/4 tsp. pepper
1/4 c. olive oil
3 tbsp. adobo sauce, from a can of chipotles in adobo
2 tbsp. honey
1 tbsp. dijon mustard
1 tbsp. honey mustard
2 tbsp. chopped fresh cilantro
4 garlic cloves, minced
Lime Quinoa:
1/2 c. uncooked quinoa, rinsed
1 c. low-sodium chicken or vegetable stock, or even water
1 tbsp. coconut oil
1 lime, juiced and zest freshly grated
1/4 tsp. salt
1/4 tsp. pepper
Salad Bowls:
6 c. spring greens
1/2 pint cherry tomatoes, halved
1/4 c. torn fresh cilantro
4 green onions, sliced
1 avocado, sliced
1 lime, juiced
1 tbsp. olive oil
1/2 tbsp. honey
Add the chicken breasts to a baking dish or ziploc bag and season with salt and pepper. In a bowl, whisk together the olive oil, adobo, honey, mustards, cilantro and garlic. Pour the marinade over the chicken, covering it evenly. Place it in the fridge and marinate for at least 2 hours
.
When you're ready to make the meal, heat a large nonstick skillet over medium-high heat. Add a tiny bit of olive oil and add the chicken, then cover the skillet and cook until the chicken is deeply browned on both sides and cooked in the center, about 6 minutes per side.
To make the quinoa: Add the quinoa and stock (or water) to a saucepan over high heat and bring it to a boil. Once boiling, reduce the heat to low and cover the pot. Cook for about 15 minutes, or until all the liquid is absorbed. Stir in the coconut oil (you can swap butter), lime juice, zest, salt and pepper.
To make the salads, add the greens in a large bowl and toss them with a sprinkle of salt and pepper. Add the chicken on top along with the quinoa, the tomatoes, cilantro, green onions and avocado. Drizzle the bowl with the lime juice, olive oil and honey. Serve!
from: HowSweetEats
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