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!

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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 MEXICAN HAM, SWEET POTATO 'N BLACK BEAN CHILI and CORNBREAD

An incredibly hearty and healthy chili you're able to prepare in one pot 

that's ready to serve in an hour...

Servings (8 to 10)

Prep: 15 Mins.

Cook: 45 Mins.

INGREDIENTS

Grateful to use fresh
lime juice from my newly
picked Bearrs Limes
harvested off of
my indoor dwarf citrus tree...

2 (14.5 oz. cans) Mexican diced tomatoes, undrained

1 (15 oz. can) black beans, undrained

2 cups low-sodium beef broth 

2 tablespoons chili powder 

1 tablespoon ground cumin

2 teaspoons smoked paprika

1 teaspoon dried oregano

1 bay leaf

1/2 teaspoon freshly ground pepper

1 tablespoon honey

1 tablespoon freshly squeezed lime juice

4 small sweet potatoes (or 2 large), peeled and roughly chopped into 1” pieces

1 medium red onion, chopped

2 garlic cloves, minced

2 cups cured, smoked ham, roughly chopped into 1” pieces

--Prepared recipe: Sandra’s Mexican-Style Premium Cornbread

METHOD

Combine all ingredients in dutch oven, or heavy-bottom pot, and stir to combine. Bring to boil, then reduce heat to low, cover, and 'gently' simmer for 45 minutes, while occasionally stirring. 

(Meanwhile, prepare cornbread recipe listed below so it is ready when chili has finished cooking.)

Ready to serve... 

Toss bay leaf, and serve with Sandra’s Mexican-Style Premium Cornbread alongside (shown below). ~ Enjoy!

Sandra’s Mexican-Style Premium Cornbread
(Click here for recipe)...

SANDRA'S MINI-PENNE CHICKEN 'N VEGGIE SOUP with MEXICAN-STYLE CORNBREAD

A quick 30-minute pasta 'n veggie soup
when using precooked, leftover poultry,
i.e., chicken or turkey
(or store-bought rotisserie chicken),
including changing it up with
whatever veggies
you may have on hand...

Servings: (4)

Prep:  5 Mins.
Cook: 30 Mins.

INGREDIENTS

2 cups cooked boneless skinless chicken breasts, cubed

7 cups low-sodium chicken broth

1 small yellow onion, chopped

1 red bell pepper, chopped

2 ribs of celery, chopped

1 garlic clove, minced

1 teaspoon Poultry Seasoning Blend
1 whole bay leaf

Freshly ground pepper, to taste

8 ozs. (1/2 box) Barilla White-Fiber Mini-Penne pasta, cooked accordingly

1 Generous handful fresh parsley, roughly chopped

--1 recipe of Sandra's Mexican-Style Premium Cornbread:

Sandra's Mexican-Style
Premium Cornbread Recipe

METHOD

In a medium heavy-bottom saucepan, heat 1 tablespoon vegetable oil to medium high heat.  Add onions, bell pepper, and celery, then saute until onions are translucent.  Add garlic, poultry seasoning and bay leaf, then saute for 30 seconds.  Add chicken broth, and bring to boil; cover, and reduce heat to low and gently simmer for 15 minutes.  Add chicken cubes and continue simmering, covered, for an additional 10 minutes.

Meanwhile, in another medium saucepan, cook the mini-penne according to package directions, then drain.

Toss bay leaf once chicken/vegetable soup has finished cooking.  Add parsley; stirring to combine.

To serve, place pasta in equal amounts into 4 soup bowls, ladle chicken and vegetable broth on top, with slices of warm cornbread alongside. ~ Enjoy!

~~~~~~~~~~~~~~~
Tip:  If you have leftovers, store pasta separate in a ziploc bag (from the chicken/vegetable broth) otherwise the pasta tends to lose its integrity if you refrigerate them together.

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 OLD-FASHIONED MEATY BOSTON BAKED BEANS

These old-fashioned meaty baked beans
are great with fresh cornbread,
and although you need to allow time
for soaking and simmering the beans,
this recipe is quite easy...

Servings: (6 to 8)

Quick Soak: 1 Hour.

Simmer: 1 Hour

Bake: 4 Hours

INGREDIENTS

1 lb. pinto beans

1 lb. venison/moose/beef, cut into cubes (I used venison)

1 onion, diced

2 ribs celery, diced

2 carrots, diced
1/2 red bell pepper, diced

2 garlic cloves, minced

1 bay leaf

1/3 cup molasses

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dry mustard

1 (15 oz. can) tomato sauce

2 tablespoons worcestershire sauce

1/3 cup dark brown sugar

Pinch of ground cloves

Pinch of ground cinnamon

METHOD

Sort and rinse beans, and ‘quick soak’ by covering them with 10 cups water in a dutch oven, bring to boil and turn off heat and let soak, covered, for 1 hour. Bring the beans to a boil once again in the same water, and reduce and let simmer for 1 hour.

Meanwhile, sear the venison in a skillet with olive oil over medium-high heat, and set aside.

Preheat oven to 325 degrees.

Add the remaining ingredients and seared meat to the dutch oven; stir to incorporate, cover, and bake for 4 hours, or until beans are tender.  Remove the lid about halfway through cooking to stir, and add more liquid if necessary to prevent the beans from becoming too dry.  Remove bay leaf, and toss. ~ Enjoy!

Click  below for recipe 
if you'd like to serve
your baked beans with 
Sandra's Ideal Pepper-Jack Cheese Cornbread

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 VENISON TEX-MEX CHILI with PREMIUM CORNBREAD MUFFINS

This is a Tex-Mex version using
some of their unique spices,
which adds to this a very
hearty and robust chili...

I found that my photo and recipe are featured @
http://pinterest.com/pin/121386152426146053/

Servings: (6)
Prep: 10 Mins. |
Cook: 50 Mins.

Posted: by Sandra at

INGREDIENTS

4 bacon strips, cut into 1/2 " slices
1 lb. lean venison burger
½ spanish onion, chopped
2 cloves of garlic, minced
1 (14.5 oz. can) stewed tomatoes
1 (14.5 oz. can) tomato sauce
2 tablespoons tomato paste
1 (16 oz. can) chili beans, undrained
2 tablespoons red wine vinegar
2 teaspoons worcestershire sauce
1 carrot, shredded
½ cup celery, chopped
½ red bell pepper, chopped
1 tablespoon chili powder
¼ teaspoon cayenne pepper (Or more if you like it spicier)
1 teaspoon ground cumin
½ teaspoon unsweetened Hershey’s Cocoa Powder
½ tablespoon dried oregano
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
2 tablespoons fresh cilantro, chopped

***Toppings (Optional):
--Cheddar Cheese, shredded
--Jarred and sliced pickled jalapeno peppers

METHOD

Heat a dutch oven, or large heavy-bottom pot, to medium-high heat, and brown the bacon until crisp, and set aside, while reserving drippings. Add the venison burger and brown in drippings, and when it’s about ¾ the way cooked through, add the onions and saute just until translucent. Add the garlic and sauté for 30 seconds. Add the remaining ingredients, except the bacon and fresh cilantro, and bring to a boil, then reduce the heat to a simmer, and cook, covered, while occasionally stirring for 50 minutes.

Premium Cornbread
Muffins

Meanwhile, begin preparing the Premium Cornbread Muffins about 20 minutes before Venison Tex-Mex Chili is scheduled to be done, if making...(as they take about 15 minutes to bake).

-- Premium Cornbread Muffins - For recipe, click here: Sandra's Premium Cornbread Muffins)


After the Venison Tex-Mex Chili has cooked for 50 minutes, stir in the fresh cilantro, and crispy bacon.

To serve, ladle the Venison Tex-Mex Chili into soup mugs placed in the center of a plate, and place Premium Cornbread Muffins around parameter. (Top the Venison Tex-Mex Chili with shredded cheddar cheese and sliced pickled jalapenos, if using). - Enjoy!

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

Tip:  This is just as fantastic using any other type of lean ground meat or poultry as well!

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 ;-)