One of my favorite sides to any soup or stew is cornbread. This recipe was given to me by my Grandma & Mom. My addition to this recipe is to add green chillies into the batter.
- 1 1/2 cups cornmeal
- 1 cup boiling water
- 3 tablespoons melted butter
- 1 tsp salt
- 1 cup sifted flour
- 1 cup milk
- 4 teaspoons Baking Powder
- 1 tablespoon sugar
- 3 eggs, well beaten
- 1 cup whole kernel sweet corn
- 1 7 ounce can of diced green chillies (this is my personal addition!)
- Preheat oven at 400 degrees F.
- Slowly add the cornmeal to boiling water, stirring constantly.
- When smooth add your sweet corn (& chilies)
- Add eggs, butter, salt and sugar.
- Stir thoroughly
- Alternately add milk and the flour sifted with the Baking Powder.
- Pour in a square greased pan.
- Bake 400 degrees F for about 30 min.
- Bread should be golden & firm but moist.
Until Next Time,
Mrs. Kay L Rice
I have been asked for a basic homemade bread recipe, so here it is. This recipe is the very one I still use and was the one taught to me by my Grandma & my Mom. It also earned me blue ribbons during my 4-H years in Monroe County Ohio.
Basic White Bread – will make 2 loaves or 1 loaf & 1 dozen rolls.
- 6 cups sifted flour
- 1 to 2 cakes of compressed yeast
- 2 cups of milk, scald
- 2 levels teaspoons salt
- 6 level teaspoons sugar
- 4 tablespoons of shortening
- Crumble yeast cake, dissolve in a small amount of lukewarm milk.
- Add rest of lukewarm milk, salt & sugar.
- Mix well & add all of your flour.
- When partially mixed, add melted shortening.
- Mix well with your hands.
- Keep the sides of your bowl clean.
- Turn the dough out onto a lightly floured board.
- Knead dough until the dough is smooth, elastic & bubbly on surface.
- Let stand in a warm place for 2-4 hours or until the dough is double in bulk.
- Knead dough down, let stand 45 minutes.
- Knead dough down again , let stand 15 minutes.
- Divide dough for loaves.
- Put in well greased Loaf pans.
- Brush top with melted butter.
- Allow to rise 1-2 hours until light & double in bulk.
- Bake 400 degrees F (preheated hot oven) for the first 20 minutes.
- Reduce heat to 350 degrees F.
- Bake another 40 minutes until well browned & slightly shrunk in the pan.
- Cool take out of loaf pans.
Keep in dry cool conditions or freeze for later. Homemade Bread does not contain the preservatives store bought does so it won’t last as long. But, let’s face it, homemade bread doesn’t need to!
Until next time,
Mrs. Kay L Rice
We are quickly approaching our popular class at Quest Community Church for Meal-Prepping Freezer Meals on October 20, 2016 at 7PM.
October is one of my very favorite months because now we get into SOUP and STEW season!!!! Nothing in this world is better than coming home to the aroma of a fresh pot of soup/stew that has been cooking all day!
Are you ready? Let’s go!
White Chicken Chili (Makes 4-5 servings)
Ingredients (For each bag which makes 4-5 servings):
- 2 (15 oz) cans Great Northern Beans (drained)
- 1 (15 oz) can White Kidney Beans (cannelloni beans) (drained)
- 1 (14.5 oz) Mexican diced Tomatoes (tomatoes with jalapeno and cilantro at Aldi’s) Do NOT Drain your Tomatoes.
- 1 (7 oz) can green chilies (we prefer the canned hatch chilies at Meier’s) Do NOT drain your chilies, the juice adds to your chili.
- 1/2 C Verde (green) Salsa (Hernandez brand is our favorite.)
- 1 Tbsp Taco Seasoning (This is totally optional, and I don’t use it due to the sodium)
- 2 chicken breasts (cubed and cooked)
- 1/2 C Sour Cream (use Greek yogurt to reduce calories and increase protein)
- 1 tsp oregano
- 1 tsp cumin
- 2 tsp Chili powder
- 1 1 gallon freezer bag
- A cooler with ice or ice packs to transport your items to and from class
- your own knives, cutting boards, can openers, apron, etc.
Pre-Class Instructions and Prep
- For Health and Safety reasons PLEASE cube and cook your chicken the night before class.
- Once your cooked chicken is COOLED after cooking place in individual bags for each bag you are going to prepare (each bag should contain 2 breasts of cubed chicken cooked) ADD THE “JUICE” from cooking the chicken to your bag, this will add to your stock.
- Take the time to prepare your freezer bags. To do this, write on each of your final bags that you wish to prepare (as many as you like and bring ingredients for) White Chicken Chili with the date (10/20/2016).
- Under the Contents write “On Day Of Preparation: Add 2 cups water” (for thicker chili / 2 1/2 – 3 cups for soup level or you can use part chicken broth and water as well)
Class Day! Instructions
This meal is so easy to put together it’s totally crazy quick!
- Open your bag of cooked chicken and put it in your freezer bag first.
- Add your sour cream/yogurt to your freezer bag.
- “Squish” the sour cream/yogurt to where it coats your chicken nicely.
- Open and drain your Great Northern Beans (or otherwise called Navy Beans) , Add to your freezer bag.
- Open and drain your Cannelloni Beans (White Kidney Beans), Add to your freezer bag.
- Open your Mexican diced Tomatoes and DO NOT DRAIN, add to your freezer bag.
- Open your canned chilies DO NOT DRAIN, add to your freezer bag.
- Add your Salsa Verde to your freezer bag.
- “Squish” your bag a little mixing the items together.
- Add your Taco seasoning (optional) to your freezer bag.
- Add your oregano to your freezer bag.
- Add your cumin to your freezer bag.
- Add your Chili Powder to your freezer bag.
- Again, “squish” your freezer bag a little to mix the items together.
- Very gently, push out extra air and seal the bag.
- I like to double bag my soups and stews before laying them in my freezer.
When you want to prepare your White Chicken Chili:
- The day before you want to have your chili, take out of the freezer and place standing up in a bowl bag unopened in your refrigerator to thaw.
- The morning of cooking dump all the ingredients into your crock-pot.
- Add 2 – 2 1/2 cups of water to your crock-pot. (for thicker chill / 2 1/2 – 3 cups for soup level or you can use part chicken broth and water as well)
- You can also add about 1/2 cup of milk if you like a more creamy texture.
- Cook on LOW for 7-8 hours.
- Serve with a spring of fresh cilantro and lime wedge if you like in each served bowl!
Enjoy! Even if you don’t join us physically for your class, I hope you enjoy this recipe. Please send feedback!
Until Next Time,
Mrs. Kay Rice
Meal-Prepping Meal: Italian Spinach And Tortellini Soup
I just got home from a wonderful vacation in the South. What a fantastic time I had with my awesome husband. Sadly, vacations come to an end and real life is eagerly waiting. So, in anticipation of a crazy week of getting back into the swing of our daily routine, mealprepping is a necessity.
I have modified this recipe from Weight Watchers to use as a freezer meal. Yes Weight Watchers, I enjoyed vacation a little too much. I just can’t say no to good southern cooking. So here we go.
Ingredients: (for each bag/serves 6)
- 1 chicken breast cubed small & cooked
- 2 tablespoon olive oil
- 1 small onion diced
- 2 Peppers (red & yellow) diced
- 1 medium zucchini cubed
- 1 medium summer squash cubed
- 3 garlic cloves diced
- 1 small bag frozen chopped spinach (or 2 cups washed & chopped fresh baby spinach)
- 1 (14.5 ounce) can of diced tomatoes
- 1 (9 ounce) package frozen spinach and or cheese tortellini
- 1 1/2 tsp Italian seasoning
- 1/8 red pepper flakes
- 2 cubes of chicken bouillon
- 1/4 cup fresh chopped basil
- 1 gallon sized freezer bag
- On your freezer bag write Tortellini Soup & the date. Also write Add 3 cups water on day to cook.
- Make sure your chicken is cooked and cooled.
- Add your chicken in your bag.
- Add your veggies to your bag.
- Add your can of diced tomatoes with juice
- Add your spinach last to the veggies.
- Add the olive oil
- Add garlic
- Add red pepper & seasonings.
- Add your basil
- Add your Tortellini
- Very carefully seal your bag, pressing out the air as you seal.
- I like to double bag my soups.
The day before you want your soup.
- Take out of the freezer and put in the refrigerator, standing up in a bowl to thaw.
The day of cooking.
- Dump all contents into your soup Crock-Pot.
- Add 3 to 3 1/2 cups water
- Set on LOW and cook for 5-6 hours
At the end of the day serve with a sprinkle of Fresh asiago or Parmesan cheese and enjoy.
Until next time,
Mrs. Kay L Rice