SANDRA'S CHICKEN and FRESH VEGETABLE TACO SOUP

I created this recipe using what I had on hand today, and I tell you...

this Chicken and Fresh Vegetable Taco Soup is quite phenomenal, 

you truly must give this recipe a whirl...

Servings: (4-6)

Prep: 10 Mins.

Cook: 30 Mins.

INGREDIENTS

--1 cup uncooked mini-macaroni, cooked according to pkg directions but only to par-cook for 5 minutes, reserve after draining to add back during 'finishing' below...

Taco Soup:

1 tablespoon olive oil

1/2 medium white onion, chopped

1/4 red bell pepper, chopped

1 ear of fresh corn, kernels removed, reserving corn cob

1 stalk of celery, finely chopped

1/2 bunch fresh asparagus, cut in half and discard rough end sections;

--Cut tips to 1" lengths, then thinly slice stocks - both are cooked separately

1 (14.5-oz. can) stewed tomatoes, undrained (break apart in a small bowl with masher)

1/2 cup bottled chili sauce

2 cup of cooked, roughly shredded chicken

1 tablespoon of taco seasoning

1/2 teaspoon granulated garlic

2 cups of low-sodium chicken broth

3 cups hot water

Finishing:

Asparagus tips, reserved from above

1 green onion, both white and green parts, sliced

2 tablespoons freshly chopped parsley

1/2 teaspoon lime juice

Pasta par-cooked, reserved from above

--Optional side:

1 pkg Jiffy Cornbread, prepared according to package directions, with the addition to the batter before baking:

--2 TB shredded cheddar

--2 TB shredded Mozzarella

--1/2 teaspoon Old Bay Seasoning.

METHOD

In a medium heavy-bottom pot, par-cook the pasta, as stated above...for 5 minutes, drain; set aside.

Heat olive oil in same pot over medium-high heat. Add the onion, bell pepper, celery, sliced-stock-portion-only of asparagus, and corn kernels. Season with salt and pepper, to taste, and cook for 5 minutes.

Meanwhile, prepare the cornbread (as stated above), if using.

To continue with the soup, add stewed tomatoes with juices, chili sauce, chicken broth, water, taco seasoning and reserved corn cobs minus their kernels (adds flavor). Stir to combine. Bring to a boil, reduce heat to a simmer and cook for 15 minutes, uncovered. Remove, then toss the corn cobs.

Add all the finishing ingredients, and simmer, uncovered, 5 minutes longer.

Serve soup immediately, with the prepared cornbread. ~ Enjoy!

SANDRA'S 30-MINUTE CHICKEN NOODLE SOUP with CHEDDAR CORNBREAD

An all-time favorite...a quick and easy comfort meal that's oh so healthy for you!

Be sure to favorite/print out this recipe as I'm sure you'll want to prepare this
each and every time you find you have leftover chicken and/or turkey on hand...

Servings: (6)

Prep/Cook: 30 Mins.

INGREDIENTS

Soup:

1/2 tablespoon light olive

2 cups diced celery

1 cup diced carrots

Pinch of red pepper flakes

1/4 cup dry minced onion

1 teaspoon dried basil

2 tablespoons dried parsley, divided (see below)

1/2 teaspoon granulated garlic

1/2 teaspoon granulated onion
1/4 teaspoon lemon pepper

1/4 teaspoon ground poultry seasoning

1/8 teaspoon ground turmeric

6 cups low-sodium chicken broth

1/2 tablespoon white wine vinegar

1/2 tablespoon worcestershire

3 precooked, boned, skinned chicken thighs, roughly shredded, then cut into bite-size pieces

2 green onions, cut into 1/4" slices (both white and green parts)

1 (reserved) tablespoon dried parsley

1/4 cup frozen sweet peas

Noodles: Prepared and stored separately (See 'Leftover Tip' below)

--1 (8-oz pkg) No-Yolk Broad-Egg Noodles, prepared according to pkg directions (10-12 mins. cooking time)

Cheddar Cornbread (15-20 minutes baking time):

1 egg

1/3 cup milk

--1 (8.5-oz. pkg) dry Jiffy Corn Muffin Mix

1/4 cup shredded medium cheddar cheese

METHOD

Preheat oven to 400 degrees, and set aside a sprayed, square 7" baking dish.  Place a separate medium pot on stove with 4 quarts water over high heat for water to boil for noodles.

First, begin preparing soup by heating oil in a heavy-bottom saucepan over medium high heat.  Add and sauté celery, carrots, dry minced onion, basil and 1 tablespoon dried parsley, granulated garlic and onion, lemon pepper, poultry seasoning, and turmeric for 5 minutes.  Add chicken broth, white wine vinegar, and worcestershire; stir to combine.  Bring soup to boil, then reduce heat to medium low to simmer for 15-20 minutes.

Meanwhile, prepare noodles according to package directions.

Also, begin preparing cornbread batter in a small bowl by beating an egg with 1/3 cup milk, add and mix in with a fork the dry corn muffin mix, and fold in shredded cheddar cheese.  Pour batter into prepared baking dish and bake, uncovered, in preheated oven for 15-20 minutes.

At this point, finish soup by adding the chicken, green onions, remaining 1 tablespoon dried parsley, and frozen peas. Cook for 2 minutes, then turn off heat.

Drain noodles in a colander at end of cooking time.

Remove cornbread at end of baking time, and cut into 6 squares.

To serve, place 3/4 cups of prepared noodles into each bowl and ladle soup over top. Place filled soup bowls onto separate dinner plates, each with squares of cheddar cornbread slathered with butter ;) alongside. ~ Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Leftover Tip: I store cooked noodles separately in the refrigerator in ziploc bag so as to maintain their integrity, with the actual soup separately, covered, in an air-tight container.

SANDRA'S NO-CORN-SYRUP PECAN PIE (Easy to Prepare)

A very, very easy recipe to prepare
resulting in an incredible pecan pie that will
leave your guests raving...

[Photograph credits and permission via @Polar_Gal on Twitter
who requested my recipe, prepared it,
then provided this stunning pic ~ Kudos to her!]

Servings: (8)

Prep. : 15 Mins.

Bake: 40 Mins.

INGREDIENTS

1 cup dark brown sugar

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

2 large eggs

1 tablespoon all-purpose flour

1 tablespoon milk

1 teaspoon vanilla extract

1 cup chopped pecans; plus more whole pecans for garnish, if desired

--1 Unbaked 9” pie shell (Sandra's Homemade Pie Crust)

METHOD

Preheat oven to 400 degrees.

In a large bowl, beat eggs until foamy. Stir in melted butter. Stir in brown sugar, granulated sugar, and flour; mix well. Add milk, vanilla, and chopped pecans.

Pour filling into an unbaked 9” pie shell (you can prepare Sandra's Homemade Pie Crust, or use store-bought in the freezer section of the market, and thaw beforehand, as directed). Decorate top of pie by fanning out whole (or halved pecans in a decorative manner...my preference is to use halved 'candied' pecans). Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, until done. ~ Enjoy!

SANDRA’S MEXICAN CHICKEN CORN TORTILLA LASAGNA

An ideal lasagna entree you’re able to prepare ahead of time and make

as mild or spicy to your heart’s content, including alternatively substituting chicken for precooked pork, beef, moose, venison, caribou, elk and so on...

Servings: (12)

Prep: 15 Mins.

Cook Time: 1 Hr.

INGREDIENTS

Lasagna:

1 (16 oz. can) refried beans

1 (1.25 oz. pkg.) taco seasoning

18 (6”) corn tortillas

3 chicken thighs, cooked and roughly shredded*

1 (15 oz. can) black beans, rinsed and drained

2 cups prepared salsa

1 (4 oz. can) fire roasted mild diced green chilies, drained

1 cup sour cream

1 red bell pepper, finely chopped

1 (2.25 oz. can) sliced olives, drained

2 cups shredded mozzarella cheese

2 cups shredded cheddar cheese

Garnish:

--Shredded romaine lettuce

--Diced fresh tomatoes

--Sliced pickled jalapenos

METHOD

Preheat oven to 350 degrees. Spray a 13”x9” baking dish, and set aside.

Place refried beans and taco seasoning in a small saucepan over low heat, mix to combine.  Stir occasionally, and heat until warm (so it spreads easily).

Repeat following layers 3 times in prepared baking dish: Arrange a layer of 6 corn tortillas in baking dish, top evenly with 1/3 refried bean mixture, 1/3 chicken, 1/3 black beans, 1/3 salsa, 1/3 green chilies, 1/3 sour cream, 1/3 bell peppers, 1/3 sliced olives, 1/3 mozzarella cheese, and 1/3 cheddar cheese.

Ready for the oven...

Spray bottom of foil (to prevent cheese from sticking) and cover lasagna, then bake for 45 minutes. Uncover, and continue baking for 15 minutes, until cheese is melted. 

Cut into squares, and serve topped with shredded lettuce, diced tomatoes, and sliced pickled jalapenos. ~ Enjoy!

Hot and ready to serve...

~~~~~~~~~~~~~~

*Tip: I precooked 3 bone-in and skin-on chicken thighs covered with water in a medium saucepan, then added a bit of sea salt, freshly ground pepper, onion powder, and garlic powder. I brought the mixture to a boil, covered, then reduced heat to a simmer to gently boil for 25 minutes.  I cooled the thighs on plate, removed the skin and bones, then roughly shredded the meat.

SANDRA'S MEXICAN-STYLE PREMIUM CORNBREAD

Very hearty, flavorful, and moist cornbread
with the addition of fire-roasted green chilies,
Mexican corn, and cheddar cheese...

Servings: (8 to 10)
Prep: 5 Mins.
Stand: 5 Mins.
Bake: (20 to 25 Mins.)

INGREDIENTS

1 (8.5 oz.box) jiffy corn muffin mix
1 egg, beaten
1 (10 oz. can) of Mexican corn, drained
1 (4.5 oz. can) of mild diced fire-roasted green chilies, drained
¼ cup cheddar cheese, shredded
1/3 cup of milk

METHOD

Preheat oven to 400 degrees.  Spray a 8" round baking dish (or 8"x8" square baking dish) with butter spray, and set aside.

Mix all cornbread ingredients in a medium bowl, and let batter stand for 5 minutes. Pour the cornbread batter into prepared baking dish.

Bake for 20 to 25 minutes, until cornbread is done (when a toothpick inserted in center comes out clean). Run knife around rim of baking dish, and cut cornbread into 9 serving portions. ~ Enjoy!

SANDRA’S IDEAL PEPPER-JACK CHEESE CORNBREAD

This sweet and moist pepper-jack-cheese
cornbread is a "must have"
with baked beans, chili, or soup...

Servings: (16)

Prep: 5 Mins.

Bake: 50 Mins.

INGREDIENTS

¾ cup unsweetened evaporated milk

¾ cup water

2 large eggs

1/3 cup vegetable oil

3 tablespoons unsalted butter, melted

1-1/2 cups all-purpose flour

2/3 cup granulated sugar

1/2 cup yellow corn meal

1 teaspoon double-acting baking powder (or regular)

1 teaspoon kosher salt

¼ cup pepper-jack cheese, finely diced

METHOD

Preheat oven to 350 degrees. Spray an 8”x8” square baking dish, and set aside.

Whisk milk, water, eggs, vegetable oil, and melted butter in medium bowl.  Whisk in flour, sugar, corn meal, baking powder, and kosher salt, just until combined.  Add pepper-jack cheese, and whisk to incorporate. 

Pour batter into prepared baking dish.

Bake for 50 minutes, or until wooden pick inserted in center comes out clean.

Cool in pan on wire racks for 5 minutes; cut into 16 squares and serve warm. ~ Enjoy!

SANDRA’S SOUTH-OF-THE-BORDER CHICKEN STEW

A quick, hearty, and delicious stew.

Servings: (4)
Prep: 10 Mins. | 

Cook: 30 Mins.

Posted: By Sandra

INGREDIENTS

1 tablespoon olive oil

1 cup chopped celery

1 cup diced onions

2 garlic cloves, finely chopped

1 large russet potato, peeled, and cut into ½” cubes

3 cups cooked chicken

1 (1.25 oz. pkg.) taco seasoning, or Sandra’s Taco Seasoning Blend

1 (14.5 oz. can) diced tomatoes, undrained

1 cup whole-kernel frozen corn

1 (4 oz. can) diced green chilies, drained (mild, or medium spiciness)

1 (4 oz. can) sliced olives, drained

3 cups low-sodium chicken broth

1 teaspoon organic dried oregano

¼ teaspoon freshly ground pepper

METHOD

Garnish options:
Sour Cream
and Shredded Cheddar Cheese

Click here for the recipe:
 Sandra's Premium Cornbread Muffins

Heat a medium soup pot with olive oil over medium-high heat, and add the celery and onion, and saute until the onions are translucent.  Add the garlic and saute for 30 seconds.  Add the remaining ingredients and bring to boil; reduce heat, and simmer, covered, for 25 minutes, while stirring occasionally (being careful not to break up chicken pieces).  Enjoy!



SANDRA’S FEISTY FIESTA MEXICAN RICE BOWL

A super hearty meal that is
without a doubt feisty with a fiesta
style in a snap!

Servings: (6 to 8)
Prep: 5 Mins. |
Cook: 30 Mins.

Posted by Sandra

INGREDIENTS

1 lb. lean burger (moose, venison, beef, or buffalo)
½ red bell pepper, chopped
½ spanish onion, chopped
2 ribs celery, chopped
2 cloves garlic, minced
1 cup water
1 tablespoon, canned diced hot jalapenos (less if you like it less spicy)
1 cup frozen corn kernels
1 (14.5 oz. can) diced tomatoes, retain juice
1 (14.5 oz. can) tomato sauce
1 pkg. dry original ranch dressing
1 pkg. dry taco seasoning
2 tablespoons fresh cilantro, chopped (divided)

Garnish:
--Medium cheddar cheese, shredded
--Remaining cilantro

--Prepared steamed brown rice

METHOD

Note: Start the rice about an hour prior to serving.

Place a large skillet over medium-high heat and brown burger ½ way, add the bell pepper, onion, and celery and cook until onion is translucent. Add the garlic and cook for 30 seconds. Add the water, jalapenos, corn, diced tomatoes, tomato sauce, ranch dressing, and taco seasoning; mixing to combine. Bring to boil, and reduce to low to simmer for 20 minutes. Add the ½ of the cilantro and cook for 1 more minute.

To serve, mound rice in the center of each bowl, spoon the fiesta sauce around its diameter, and sprinkle with shredded cheddar cheese and the remaining cilantro. – Enjoy!

SANDRA'S SEARED BRATS in BAKED BEANS with MAC N’ CHEESE and FRESH CORN

Some nights you just
need all these comfort foods
at the same time...

Servings: (4)
Prep: 12 minutes |
Bake 20 minutes

Posted by Sandra

INGREDIENTS

***Traditional Mac N’ Cheese
2 cups uncooked elbow macaroni (I prefer the ones with ridges)
¼ cup unsalted butter
¼ cup all-purpose flour
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ teaspoon ground mustard
¼ teaspoon worcestershire
2 cups milk
2 cups (8 oz) sharp cheddar cheese, shredded

***Seared Brats in Baked Beans
1 tablespoon olive oil
2 smoked brats, cut in half lengthwise, and then cut in half crosswise, and scored around edges (to prevent excessive curling)
1 (14 oz. can) Baked Beans (I prefer the Bush’s Original)
2 tablespoons red onion, finely chopped
2 tablespoons red bell pepper, finely chopped
1/8 teaspoon garlic powder

****Fresh Corn - (cut off cob)
2 ears of fresh yellow corn on the cob
1/2 teaspoon granulated sugar
1 teaspoon butter
kosher salt

METHOD

Preheat oven to 350 degrees.

Cook pasta as directed on package, (but a few minutes less so it is al dente, as it will continue to cook in oven).

While macaroni is cooking, make the cheese sauce by melting butter in 3-quart saucepan over low heat. Whisk in flour and continue cooking for 1 minute, add milk, salt, pepper, mustard and worcestershire sauce, and continue to whisk just until bubbles form, about 2 more minutes. Remove from heat, and stir in cheese with a spoon until melted. Drain macaroni and return to dry pot. Gently add cheese sauce over macaroni to incorporate. Pour macaroni/cheese mixture into an ungreased 9x9"x2” casserole dish. Bake uncovered for 20 minutes.

Meanwhile, start the corn on the cob boiling by covering with lightly salted water, adding sugar and butter, and then cooking, covered, for a total of 12 to 15 minutes.

Also, begin searing brats in a medium skillet over medium-high heat, until golden brown on both sides, and then remove to a plate, and set aside. Reduce the heat in the skillet to medium, and saute the onions, bell peppers, and garlic powder, just until the onions are translucent. Add the baked beans, and browned brats back to the skillet, and reduce heat to a low to simmer, just until the Mac N’ Cheese and corn are done.

Cut the corn kernels off of the cobs, and then serve up your dinner as shown in photograph. – Enjoy!

SANDRA’S GRILLED BONE-IN RIBEYE STEAKS (+ a host of other BBQ recipes)

You'll find this and many other spectacular grilling recipes below...

Servings: (2)

Prep: 5 Mins. |
Marinate: 1 Hr. – or overnight |
Grill: 10 to 12 Mins. |
Stand: 5 Mins.

Posted by Sandra

INGREDIENTS

4 tablespoons low-sodium tamari (aged soy sauce)

3 green onions, sliced

2 tablespoons packed dark brown sugar

2 garlic cloves, minced

1 teaspoon fresh ginger, grated

1/2 teaspoon freshly ground pepper

2 bone-in ribeye steaks (1-1/2” thick)

METHOD

In a large resealable plastic bag, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper, mixing with hands to combine. Add the steaks. Seal bag and turn several times to coat; refrigerate for a 1-hour minimum (or preferably overnight, if possible).

Drain and discard marinade, pat steaks to somewhat dry. Grill steaks, uncovered, over direct heat for 1 minute per side, and then move to indirect heat for 8-10 minutes or until the steaks reach desired doneness (medium-rare is 145 degrees; medium is 160 degrees; and well-done is 170 degrees), timing will vary, depending upon thickness of steaks. Remove steaks to serving platter, and cover with foil to let stand for juices to redistribute for 5 minutes before serving. ~ Enjoy!

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Tip: You can broil the steaks versus grilling them for 8 to 10 minutes, or until the desired doneness is achieved.

Accompanying Grilled Side Dish Options:

-- For quick but still tasty baked potatoes in half the time, click here for recipe: (Quickly Baked Potatoes)

--For quick but still tasty baked ‘sweet’ potatoes in half the time, click here fore recipe: (Quickly Baked Sweet Potatoes)

-- For a side of freshly grilled succulent corn in the husk or wrapped in tin foil, click here: (Grilled Fresh Corn in the Husk (or Wrapped in Tin Foil)

-- For a side of fresh vegetables medley on the BBQ in a grilling basket recipe, click here: (Grilled Fresh Vegetable Medley - [requires a grilling basket])

-- For a side of fresh grilled cajun corn, click here:  (Cajun Grilled Corn)

-- For a side of grilled peach dessert, click here:  (Sandra's Grilled Peach Melba Dessert)

SANDRA'S STEAMING SWEET and SMOKY SALMON CORN CHOWDER

[Yay! My photograph of this 
Sweet and Smoky Salmon-Corn Chowder
 was featured on 6-12-11 at:  
http://www.bfeedme.com/
a-craving-for-creamy-corn-chowder/]

Serves (4 to 6)

Prep: 10 mins. | 
Cook: 50 Mins. to 1 hr.


I like to finely mince veggies to make my chowders to form a flavorful broth, rather than using too much flour as a thickening agent.

Posted by Sandra

INGREDIENTS:

¼ lb. bacon, cut into ½” strips 
--(I use Jerry’s Meats double-smoked peppered brand)

1 white onion, (½ finely minced, ½ chopped)

1 carrot, scrubbed (1/2 finely minced, and 1/2 chopped)

1 russet potato, peeled (1/2 finely minced, and 1/2 chopped)

1 rib of celery with leaves (1/2 finely minced, and 1/2 chopped)

1 clove of garlic, minced

2 tablespoons all-purpose flour

Kosher salt and ground pepper, to taste

1 bay leaf

1 teaspoon old bay seasoning

3 cobs of fresh corn, husked, with kernels cut from cob (also, use the back of the knife to extract corn milk from cob onto a plate – and place the corn kernels on it as well, and set aside.)

1/2 lb. smoked salmon, kippered fillets, or jarred strips, with skin removed, and flaked
1 cup half and half

1 tablespoons fresh parsley, chopped

METHOD:

In medium heavy-bottom pot we’ll make the broth by sauteing the bacon until browned, adding the ‘minced’ veggies, and garlic, and then stirring until cooked. Sprinkle in flour and stir two minutes longer. Add some kosher salt and ground pepper, to taste, bay leaf, and old bay seasoning. (Reserve ‘chopped’ potatoes and carrots in a small bowl of cold water to prevent oxidation, and set aside.)

Add water to the pot so it is a couple of inches over veggies, (more for a soup, or less for a stew or chowder consistency).  Bring to boil, while scraping bottom to release bits, and reduce heat to low to simmer, cover,  and simmer for 30 minutes to make a nice broth (the vegetables should have nearly disappeared by then so you should now have a thickened consistency).

Add remaining ‘chopped’ veggies (but drain the water from the potatoes and carrots first), corn kernels and corn milk, smoked salmon, and simmer for 20 to 30 minutes, just until chopped veggies are tender. Check seasoning for salt and pepper, and if too thick add a bit of water at this point.

Remove pot from the heat (because we do not want the half and half to curdle when we add it next), now add the half and half, and fresh parsley. Remove bay leaf and toss.

Serve with prepared and warm french loaf slices that have been cut on the diagonal, and placed alongside your serving bowls of Sweet and Smokey Salmon-Corn Chowder. – Enjoy!

SANDRA'S MOOSE BURGER SPANISH BROWN RICE

This is one hearty meal ~ 
What I consider comfort food...

Servings: (10 as a side, or 6 as an entree)
Prep: 5 Mins. |
Cook 15 Mins.

Posted by Sandra

INGREDIENTS

2 strips of bacon
1 lb. lean ground burger, (I used venison)
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon dried cilantro
2 green onions, sliced
1 rib of celery, diced
¼ cup of frozen corn, thawed
1 (15 ounce) can tomato sauce
½ of a (10.5 oz. can) of rotel with tomatoes and chilies, drained
1/2 teaspoon yellow mustard
1 teaspoon worcestershire
1/2 teaspoon sugar
3 cups of cooked brown rice
kosher salt and ground pepper to taste

METHOD

Heat a large nonstick skillet to medium heat, and brown the bacon, until crisp. Reserve drippings in skillet, and then set aside bacon on a paper towel-line plate (crumble when cool).

Add the burger to the hot skillet with drippings, and brown. Add the garlic powder, onion powder, and dried cilantro, and stir to combine. Add the celery, and green onions; cooking for 1 minute more. Add the corn, crumbled bacon, tomato sauce, drained rotel, mustard, worcestershire, and sugar, tossing to combine. Add the cooked brown rice and fold until all the ingredients are evenly distributed. Taste for seasonings, adding kosher salt and ground pepper, if need be. Cook just until the brown rice is heated through, and serve – Enjoy!

~~~~~~~~~~~~~~~~~


Tip: You might contemplate using the remaining ½ can of rotel in an omelet -- or making it into a dip by mixing the ½ can of rotel with a ½ cup of sour cream! (Or you can just use the whole can of rotel if you'd like the Spanish Rice spicier ;-)

SANDRA'S PREMIUM CORNBREAD MUFFINS

I have been making these muffins for years,
and they are a delightful surprise to serve
to your guests when they expect
the typical version...

Yields: (12 cupcake-size, or 6 muffins-size)
Prep: 5 Mins.
Stand: 5 Mins.
Bake: (15 Mins. for cupcake-size, or 20 Mins. for muffin-size)

INGREDIENTS

1 (8.5 oz.box) jiffy corn muffin mix
1 egg, beaten
1 (10 oz. can) of Mexican corn, drained
1 (4.5 oz. can) of mild diced fire-roasted green chilies, drained
¼ cup cheddar cheese, shredded
1/3 cup of milk

METHOD

Preheat oven to 400 degrees.  Spray 6 muffin tins (or paper liners) with butter spray, and set aside.

Mix all cornbread ingredients in a medium bowl, and let batter stand for 5 minutes. Equally spoon the cornbread batter into six prepared muffin tins, or 12 cupcake tins. (I use an ice cream scoop.)

Bake for 15 or 20 minutes, accordingly, until cornbread is done (when a toothpick inserted comes out clean). - Enjoy!

~~~~~~~~

Tip:  I use paper liners inside the muffin or cupcake tin cups at times, but spray them as well to prevent paper from sticking when baked ;-)

SANDRA'S GRILLED COLA CHICKEN THIGHS with GRILLED CORN and COLESLAW

A superb barbecue option
that you'll be making quite often,
as it is a great "All-American" meal after all...

Servings: (6 = 2 pieces each)
Prep: 5 mins. |
Marinate: 4 hrs. |
Stand: 30 mins. |
Grill: 20 to 25 mins.

Posted by Sandra

INGREDIENTS

1-1/2 cups of your favorite barbecue sauce (I prefer Bull's Eye-Original)
2 tablespoons minced dried onion
1 (12 oz. can) Coke-a-Cola
12 bone-in skinless chicken thighs (I generally remove the skin myself)

METHOD

Add the barbecue sauce, minced onion, and coke-a-cola to a large ziploc bag, and mix to combine. Add chicken thighs to the ziploc bag make sure all chicken pieces are evenly coated with sauce. Seal bag and place in refrigerator for 4 hours to marinate, while turning over occasionally. Take out of refrigerator and let chicken return to room temperature for 30 minutes prior to grilling.

Meanwhile, preheat grill during so you have charcoal off to one side, as you’ll be cooking chicken over indirect heat (where no charcoal is below it). Before placing chicken thighs on grill, oil rack with an oil-soaked folded paper towel using tongs.

Grill the chicken, covered, for 20 to 25 minutes (longer if using chicken breasts, as they are thicker), while turning and basting with sauce after 10 minutes, and then continue grilling, just until juices run clear when centers of the thickest pieces are cut next to the bone (they should read 170 degrees when done).  Toss marinade.  Remove grilled chicken to serving platter and tent for 5 minutes before serving. - Enjoy!


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Tip:  I like to serve this meal with my other recipes of  Cajun Grilled Corn and Sandra's Coleslaw as shown in the photograph above.

SANDRA'S TO-DIE-FOR CAJUN GRILLED CORN

How can you resist this??

Servings: (8)
Prep/Brine: 35 mins. |
Grill: 12 to 14 mins.
Posted by Sandra

INGREDIENTS

8 ears corn , husks and silk removed

***Brine
½ cup salt
½ cup sugar
4 quarts cold water

***Cajun Butter (Yields about ½ cup)
½ teaspoon chili powder
½ teaspoon ground pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon cayenne pepper
4 tablespoons butter
2 teaspoons cornstarch
½ cup low-sodium chicken broth

METHOD

Preheat grill to medium-high  (we use charcoal of course). Take a ½ cube of butter out to come to room temperature 30 minutes beforehand.

Meanwhile, in large pot, stir ½ cup salt and ½ cup sugar into 4 quarts cold water until dissolved. Add corn and let soak for at least 30 minutes while grill gets hot.

In a small bowl, whisk together the cornstarch and broth until well combined, and set aside.

Begin making the cajun sauce by heating small saucepan over medium heat. Melt the butter, and then add all the spices and saute for one minute. Increase heat to medium high, and whisk the broth and cornstarch mixture (as cornstarch will have settled), and bring cajun sauce to boil to thicken. Reduce heat to low and keep warm.

Dry corn cobs with paper towel, and baste with cajun sauce.  Cook prepared corn on the cob over hot portion of grill, baste with cajun sauce and turn slightly every 2 to 3 minutes, until kernels are lightly charred, and keep doing so for a total of 12 to 15 minutes cooking time. Remove corn from grill, and brush a final time with Cajun Butter before serving hot. – Enjoy!


~~~~~~~~~~~~~


Tip:  This is a perfect side to any barbecue or other entree!

SANDRA'S TERRIFIC GRILLED FRESH CORN in the HUSK

My oh my, what a terrific
method in which to grill the
most flavorful and moist corn on the cob ever...

Serves: (4)

Prep Time: 10 mins. | Grill: 20 mins.
Posted: by Sandra

INGREDIENTS

4 ears corn, still in husk
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon brown sugar
2 tablespoons honey
a pinch of kosher salt
a pinch of ground pepper
2 tablespoons freshly grated parmesan cheese

METHOD

Heat the grill to medium-high heat.

Peel corn down to the end, but do not remove the husk from the cob. Remove all the fine silk hairs between the corn and husk, and set aside (with husk still pulled down).

On a plate, whisk together the paprika, cayenne pepper, garlic and onion powders, brown sugar, honey, kosher salt, and ground pepper. Roll the glaze on the ears of corn, and rub mixture onto corn with clean hands (it will warm the honey and ensure the spices adhere) and replace the husks.

On a medium-high grill place the corn, turning occasionally. Cook for 20 minutes, turning half way through cooking process. Once cooked, peel the charred husk away from the cob, and sprinkle lightly with parmesan cheese. – Enjoy!


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Tip:  If you do not have husks, just use double-thick tin foil and wrap the corn cobs after they have been seasoned, and grill, or bake in oven at 350 degrees for the same amount of time.

SANDRA'S ALASKA SHRIMP/PRAWN ONE-POT-WONDER

OMG! - Have a bounty of
napkins ready for this
feast...

Serves: (4)

Prep: 5 mins. |
Cook 6 mins.


Posted by Sandra

INGREDIENTS

· ¼ cup + 2 tablespoons old bay seasoning
· 1 tablespoons sea salt
· 6 cups quarts water
· 1 (12 oz.) bottled dark beer (Alaskan Amber is preferable)
· 6 red potatoes, and cut half
· 1 medium onion, cut into wedges
· 3 garlic cloves, minced
· 1/8 teaspoon cayenne pepper
· 1 fresh lemon, sliced and deseeded
· 1 lb. ring of smoked brat sausage, cut in 2” lengths
· 4 ears fresh corn, broken in half (or thawed if using frozen)
· 2 lbs. large shrimp (aka prawns) in shells

METHOD

In a 6-quart heavy-bottom pot, bring old bay seasoning, kosher salt, water, and beer to a boil. Add potatoes, onions, garlic, and cayenne; cook over medium-high heat for 8 minutes.

Add smoked brat sausage to potatoes, onions, and corn; continue to cook on medium-high for 12 minutes (just until the potatoes are becoming tender, but not falling apart). Add shrimp in shells and lemon slices; cook for 4 minutes.

Drain cooking liquid.

Pour drained contents of pot into a large bowl; along with another medium bowl to discard shells...roll up your sleeves and feast. ~ Enjoy!