Jalapeno Cheddar Cornbread Loaf Recipe

originally posted March 19, 2009

Ever since I made this loaf of bread (nearly 4 years ago!) my husband has been occasionally asking me to make it again. I give him my sincerest apologies (and I don't know what I was thinking waiting this long. This bread is AMAZING. So moist, but also light. And the flavor is perfect. Not too intense, but you can't resist it.)

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This recipe is from one of my Better Homes and Gardens cookbooks called Bread Machine Bounty. That title should tip you off right way. This recipe only has the ingredients listed and assumes you will allow the bread machine to do all the work. If you'd like to prepare it by hand, I can improvise those instructions for you by request.

The loaf turned out fairly small and mis-shapen which is exactly how Kevin likes it! (*note it turned out very different the second time. Not sure why, but round 2 was much better. moist, light, and high rising.)

Jalapeno, Cheddar, and Cornbread Loaf

For a 1-1/2 Pound Loaf:

Ingredients

1-1/4 cup Buttermilk (this can be created by adding just under one tablespoon of vinegar to milk.)

2 tsp shortening

3 cups bread flour (all purpose worked fine for me.)

3/4 cup shredded cheddar cheese with jalapeno peppers or Monterey Jack cheese with jalapeno peppers. (I shredded colby cheese and just finely chopped up 4 of 5 jalapeno rings.)

1/2 cup cornmeal

1 Tbsp sugar

1 tsp salt

2 tsp active dry yeast or bread machine yeast

Directions

Add ingredients to machine according to manufacturer's directions.(Always add liquid ingredients first, then dry ingredients (should be floating on top of liquids), then make a small well in the dry ingredients and add yeast LAST--being sure the yeast never comes in contact with the liquids or it will be activated too soon.) Select desired cycle and bake. (If you're like me, select the dough cycle and roll out the dough. Let rise in a loaf pan until 1 inch above the edge. Bake 350 degrees for 22 minutes.)  Cool on wire rack at least 30 minutes before slicing.

Slow Cooker Buffalo Chicken Sandwich Recipe

I am a lover of buffalo chicken wings in any form. This recipe is one of the fastest Crockpot recipes I've ever made, with just 3 key ingredients (plus a little butter). It's a perfect lunch or dinner for your hungry family OR  you could double (or triple) the recipe for a perfect party snack on mini buns. 

If you like a little spice in your meal and delight in delicious hot sandwich that melts in your mouth, this is the meal for you.  

Slow Cooker Buffalo Chicken Sandwich Recipe

recipe adapted from Tasty Kitchen

Makes 4 Sandwiches

Ingredients

2 boneless, skinless chicken breasts (about 1 pound)

2 Tbsp Hidden Valley Ranch dressing mix (or 2/3 of one packet)

8 oz hot sauce (half a bottle)

1 Tbsp butter

4 sandwich buns or homemade sandwich thins 

Directions

Coat a small crockpot with non-stick cooking spray. Place chicken breasts in the crockpot and sprinkle in ranch dressing and hot sauce. Cook on low 6 hours. Once tender, pull apart to shred using 2 forks. 

Add in butter and let it melt. Stir. Serve atop buns.  

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Homemade Tangy Barbecue Sauce Recipe

There's just something satisfying about making your own basic ingredients. Yes, it's "normal" and oh-so-simple to pick up a jar of your favorite barbecue sauce off of the store shelves. I've done it. I have my favorites. But knowing exactly what is in my delicious sweet, sticky, spicy sauce makes me feel that much better about what I'm eating. (Even if there is a lot of sugar involved. :D)  

Homemade Tangy Barbecue Sauce Recipe

recipe adapted from Tasty Kitchen

Makes 4 cups sauce 

Ingredients

1-1/4 cup brown sugar

1-1/4 cup ketchup

1/2 cup red wine vinegar

1/2 cup water

2 Tbsp Worcestershire sauce

2-1/2 tsp ground mustard

2 tsp paprika

2 tsp chili powder 

2 tsp Italian seasoning 

1-1/2 tsp salt

1 tsp pepper 

Directions

In a large mixing bowl combine all ingredients and whisk together until even. Store in an airtight container in the refrigerator (or freeze)

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Super Spicy Three Pepper Chili Recipe

After a day of canning tomatoes with my good friend, we discovered one of the jars didn't seal and it needed to be used this week. With the cooler weather rolling in, I decided chili was definitely the way to go. Overflowing with fresh, spicy peppers, and hearty tomatoes and kidney beans, this chili is sure to please the spicy heat lovers in your life. 

Super Spicy Three Pepper Chili Recipe

recipe by adorkablerecipes.blogspot.com

Serves 6

Ingredients

1 medium onion, chopped

1 green pepper, chopped

1 banana pepper, chopped

1/2 jalapeno pepper, finely chopped

3 cloves garlic, minced

1/2 tsp Italian seasonings 

salt

pepper

2 --14.5 oz cans kidney beans, drained and rinsed 

1 quart stewed tomatoes 

1--8oz can tomato sauce

3-4 cups water 

Directions

Heat a large stock pot over medium heat and drizzle with oil twice around the pan. Once oil is hot, add onions, peppers, and garlic and cook until softened. Sprinkle with seasonings. Stir in beans and tomatoes, breaking up tomatoes as desired. Add in tomato sauce and water. Stir. Bring to a boil. Reduce heat and simmer at least 30 minutes--up to 5 hours (the longer the better!) 

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Jerk Chicken Soup Recipe

When I saw Rachael Ray making Jerk Chicken Soup on her daytime tv show, I knew that was "what's for dinner tonight." You see, Kevin and I have a soft spot for anything "jerk." Before our cross cultural studies trip to Jamaica in 2006, we couldn't have told you what that even meant. I thought it was a mean way of referring to their chicken. But no!  

Jerk is a dry rub filled with garlic, chili powder, crushed red pepper, and loads of other Jamaican secret ingredients. No American look alike can quite compare. 

But this soup was totally delicious, super spicy, and just a bit reminiscent of our weeks spent on the Caribbean island. 

Jerk Chicken Soup Recipe

recipe adapted from rachaelrayshow.com

Ingredients

2 Tbsp canola  oil

1-1/2 cup shredded cooked chicken
1 inch piece fresh ginger, grated

1 onion, finely chopped

4 cloves of garlic, finely chopped

4 cups chicken stock (or 4 cups water and 2 chicken bouillon cubes)

2 scotch bonnet chile peppers, finely chopped (for a milder jerk, use 1 chile pepper, seeds and ribs removed; for a very mild jerk, use a red Fresno pepper)

1 tsp thyme

1 Tbsp smoked paprika or sweet paprika

1 tsp allspice 

1/4 tsp ground cloves

1/4 tsp nutmeg

Salt and pepper

One 14.5-ounce can diced tomatoes

1/4 cup Worcestershire sauce

2 tablespoons cider vinegar

Scallions, thinly sliced, for garnish

Sour cream, for garnish

Directions

Heat the oil in a large Dutch oven over medium-high heat. Add the onion, garlic, ginger and chile peppers. Stir in chicken and add thyme, paprika, allspice, cloves, nutmeg, salt and pepper. Cook for 10 minutes. Stir in the chicken stock, tomatoes,  Worcestershire, and vinegar; simmer to combine the flavors, about 5 minutes. (This can be simmered for hours to enhance the flavor.) Serve in bowls and top with the scallions.

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Fresh Salsa Soup Recipe

With a fridge full of fresh ingredients that desperately needed to be used, a chilly fall afternoon, and a husband who wouldn't be around for dinnertime, I knew soup was the perfect solution. I chopped and diced everything in sight and came up with a hearty, brothy, spicy, delicious soup that Kevin and I loved. It made enough for seconds and leftovers!  

Fresh Salsa Soup Recipe  

recipe by adorkablerecipes.blogspot.com

Makes 6 servings 

Ingredients

canola oil 

1/2 large onion, diced

1 green pepper, diced

3 cloves garlic, minced

1/2 jalapeno pepper, seeded and diced

2 ears of corn, kernels cut off

2 large tomatoes, diced

1--14.5 oz can black beans, drained and rinsed

1/2 tsp basil

1/2 tsp oregano

2 tsp cumin

1 Tbsp chili powder

pepper

3 cups water

2 beef bouillon cubes 

Directions

In a large stock pot, drizzle canola oil once or twice around the pan. Once heated to medium or medium high, add onions, peppers, and garlic and saute for 3-4 minutes, until softened. Add in corn and tomatoes and cook another 5-10 minutes, stirring occasionally. Stir black beans, and spices then add the water and bouillon cubes. Bring to a boil, and reduce heat to medium high for 10-15 minutes (minimum) to allow flavors to meld. (This can be simmered for hours, if desired.) 

Serve with a side of tortilla chips and sour cream!

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Refried Beans Recipe {from dry pintos}

I have become a big fan of refried beans--especially now that Kevin and I have, what we call, "Mexican fiesta" at least once a week. I make a quick batch of pico de gallo and guacamole. We doctor up a can of refried beans. He grabs the chips and sour cream. And we're off to deliciousness!

After tasting homemade refried beans made by my authentically Mexican friend, I knew I needed to try to make my own. I had no idea they were made with pinto beans, but once I discovered this, I thought why not try them from dry beans--cheaper and bit a more gratifying. Yes, the process takes a little longer, but if I used my crockpot, there would be hardly any work to do. I'll try that next time!

This bowl of beans makes a perfect dip, an appetizer for your next party, or a side dish to Mexican meal!

Refried Beans Recipe {from dry pintos}

recipe by adorkablerecipes.blogspot.com

Serves 6-8

Ingredients

1/2 pound dried pinto beans

canola oil

2 cloves garlic, minced

1/2 jalapeno, finely chopped (seeded to remove heat)

1/2 tsp cumin

salt

pepper

Directions

Drain and rinse beans until water runs clean. Be sure to remove any small stones that may have sneaked their way into the package.

In a large sauce pan or stock pot, combine beans and 3 cups water. Bring to boil. Boil for 2 minutes, then simmer for 2-3 hours, or until beans are completely cooked. 

Drain beans. 

While the beans are draining, in the bottom of the stock pot, drizzle canola oil and heat over medium. Saute garlic and jalapeno until softened. Add beans to the pot. Stir in cumin, salt and pepper. Mash beans until desired consistency is reached. 

Serve warm, as a side or as a dip. 

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Creamy Spicy Macaroni

This pasta dish was created on a whim and in a flurry before my husband arrived home. I was inspired by the abundance of peppers in my fridge, and, knowing my husband's love of pasta, I set to work. This dish takes a few more pots and pans than I normally like to work with, but it's totally worth it! Even as cold leftovers, this creamy macaroni dish was delicious. If you like spice, you'll love Creamy Spicy Macaroni! 

Creamy Spicy Macaroni 

recipe by adorkablerecipes.blogspot.com

Serves 4

Ingredients

2 cups short cut pasta (i.e shells, cavatappi, etc)

1 Tbsp butter

1 Tbsp flour

1 cup 2% milk

1/4 to 1/2 cup water, optional

1/4 tsp cumin

1/2 cup shredded Muenster cheese

Salt 

Pepper

1 large clove garlic, minced

1/2 jalapeno, diced (seeded if you wish to lower the spice)

1/2 banana pepper, sliced

1 Roma tomato, diced

 Canola oil

Directions

In a 2 quart sauce pan, boil water and cook pasta to al dente. 

Heat a second sauce pan to medium heat and add butter. When butter is melted, sprinkle in flour. Whisk together and allow the flour flavor to cook out for a moment. This mixture will be very clumpy. If it isn't, sprinkle in additional flour. Slowly add in milk, whisking as you pour. Stir together until lumps are gone. Cook 5 minutes or until the mixture thickens, stirring occasionally. As sauce continues to simmer and thicken, add in 1/4-1/2 cup water to achieve desired consistency. Stir in cumin, salt and pepper. Stir in cheese until melted and evenly combined. Continue to stir occasionally while simmering sauce. 

Meanwhile, bring a medium skillet to medium high heat. Drizzle with canola oil. Saute garlic and peppers for 5 minutes, until softened according to your taste. Add in tomato. Cook an additional 2 minutes. 

Drain pasta. Add the pepper and tomato mixture to the cream sauce. Stir in pasta. Serve. 

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Chicken Tortilla Lime Soup

Inspired by a recipe in Rachael Ray's 365: No Repeats cookbook, I spent half an hour putting this soup together yesterday afternoon to be enjoyed by our young adult small group in the evening. Overflowing with fresh vegetables and lean protein, this soup is uber healthy for you and your family. The heat factor is totally controlled by you--the cook. Feel free to add another jalapeño or more hot sauce (or less) if you wish!

The addition of the crushed tortilla chips was a new concept to me, and initially I wasn't sure how I felt about it. I thought it might result in little soggy bits of tortillas. On the contrary! By crushing the chips into fine bits, you aren't ending up with soggy chips, but with a lovely addition of flavor and consistency. The soup becomes a bit thicker as the tortilla bits absorb the juices and the salty flavor from the chips adds a perfect flair. Enjoy this soup soon!

Chicken Tortilla Lime Soup 

recipe by adorkablerecipes.blogspot.com,

adapted from Rachael Ray: 365 No Repeats

Serves 4-6 

Ingredients

canola oil

salt

pepper

1-1/2 pounds boneless, skinless chicken breast

1 whole medium onion, chopped

3 cloves garlic, minced

1/2 green pepper, seeded and chopped

1/2 red pepper, seeded and chopped

1 jalapeño pepper, seeded and chopped

2 ribs celery, chopped

1 Tbsp cumin 

2 tsp hot sauce

4 Tbsp lime juice

5 cups chicken stock/broth

1-1/2 cups crushed corn tortilla chips 

sour cream, for topping

cilantro, chopped, for topping

Directions

In the bottom of a 6 quart stock pan, drizzle canola oil. Bring to medium heat. Cut chicken into bite sized pieces and add to the hot oil. Salt and pepper generously. Stir/rotate chicken pieces after 2-3 minutes. Cook through. Add in the chopped vegetables (onion, garlic, green pepper, red pepper, jalapeño pepper, and celery) and cumin, hot sauce and lime juice. Cook 10 more minutes, stirring occasionally. Once vegetables are softened, add in chicken stock/broth. Stir to combine. Add the crushed tortilla chips and stir. Simmer over low heat at least 15 minutes and up to 3 hours. 

Serve with additional tortilla chips, sour cream and cilantro.  

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Breaded Buffalo Chicken Tenders

This meal deserves the title "Make Your Own Take Out." Rachael Ray would be proud of me. :) Crispy, juicy, tender and spicy, you will definitely want to make these Chicken Tenders for dinner this week! The best part of this recipe is the heat level is completely in your control. In fact, if you're not a fan of hot sauce, just skit the last steps. 

I hope to put this dish in our regular meal rotation--it's that good! 

Breaded Buffalo Chicken Tenders
recipe by adorkablerecipes.blogspot.com
Yields: 2 large portions (easily doubled)

Ingredients

2 large boneless, skinless chicken breasts

1/4 cup flour

1 egg 

1/8 cup (2 Tbsp) Italian bread crumbs

1/8 cup (2 Tbsp) corn meal 

1 Tbsp milk 

1 Tbsp grated Parmesan cheese

1 tsp black pepper

1/2-1 tsp chili powder 

1/2 tsp Italian seasonings 

1/2 cup hot sauce (your favorite brand/variety) 

Directions

Preheat oven to 400 degrees. Prepare a large baking sheet by spraying with non-stick cooking spray. 

Using a meat mallet or a heavy bottomed pan, pound the chicken breasts to 1/2 inch thickness. Slice into desired chicken tender sized strips. 

Pour the flour in shallow bowl.  

In a second shallow bowl, beat together egg and milk.

In a third shallow bowl, stir together bread crumbs, cornmeal, Parmesan cheese, and seasonings. 

Working in assembly-line fashion, dip each chicken strip into the flour to coat, then the egg, then the seasoning. Arrange strips on the baking sheet. Bake 15-20 minutes or until juices run clean.

Remove baking sheet from the oven. Pour the hot sauce in a small bowl. Use kitchen tongs to dip the chicken tenders into the hot sauce--coat thoroughly. Place chicken bake on the baking sheet and cook another 4 minutes, turn over chicken and cook for a final 4 minutes.

Serve alongside Zesty Potato Wedges.