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Thursday, February 10, 2011
Santa Fe Salad
Tonight we’re having Santa Fe Salad. I’ve linked to the recipe before, but I’ve never written about it. So here we are!
I modified this recipe from a salad I used to order at a restaurant in San Diego. The biggest reason I like this salad is the cornbread croutons. They are YUM. I suppose ranch dressing doesn’t hurt either. š
Santa Fe SaladAuthor: Jane MaynardRecipe type: Main Dish, SaladIngredients- 2 hearts of romaine, chopped up
- 1 granny smith apple, chopped
- Handful or two of cubed gouda
- Cornbread croutons (see below)
- 3 handfuls of corn (canned or frozen or freshāĀ¦whatever youāve got!)
- ½ can black beans, rinsed and drained
- Chopped walnuts (optional ā I always leave these out)
- Thinly sliced red onion (also optional)
- Chopped cooked chicken (optional ā I never do the chicken, actually ā but it would be a yummy addition)
- Ranch dressing
- BBQ Sauce (optional, good drizzled on the chicken)
Instructions- Combine all the ingredients and eat!
Cornbread CroutonsAuthor: Jane MaynardIngredients- Cornbread ā premade is fine, jiffy mix is fine, I followed the simple recipe on the back of the cornmeal box for an 8āĀ³ x 8āĀ³ pan
- 3 tablespoons butter, melted
Instructions- Preheat oven to 400 degrees. Cube cornbread. Spread evenly on a cookie sheet and brush/drizzle with melted butter. Bake for 20 minutes, flipping the croutons over every 5 minutes so the bottoms donāt burn. Serve with Santa Fe Salad or any other salad that strikes your fancy. And, as Iām typing, Iām even thinking this might be a fun topper for chili!
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Posted by Jane Maynard at 3:21 pm 21 Comments
Categories: eat less meat, healthy eats, main dishes, Recipes, side dishes Tags: cornbread, croutons, dinner, healthy, salad, side dish |
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Wednesday, September 2, 2009
Whole Wheat & Flax Cornbread Muffins
Doesn’t all the recent chili talk make you want some cornbread? Yeah, me too! And all of the flaxseed chatter is really getting me excited to throw flaxseed into everything I eat! Okay, maybe not everything, but I’m thinking cornbread is a good candidate!
I created these cornbread muffins the other night when we had chili and they came out great. I used white whole wheat flour (oh man, I love that flour) and ground flaxseed, and despite all that healthy-sounding stuff, they were great little muffins. I’m thinking the butter and sour cream may play a roll in that yumminess…
Whole Wheat & Flax Cornbread MuffinsAuthor: Jane MaynardRecipe type: Side DishIngredients- 1 cup white whole wheat flour
- 1 cup cornmeal
- 2 tablespoons ground flaxseed
- ⅓ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg, lightly beaten
- ¾ cup sour cream
- ½ cup milk (1/2 C is an estimate, start with that then add a little more if the batter is super thickāĀ¦the flax and the whole wheat threw off my original recipe, which called for only ⅓ C milk)
- ¼ cup butter, melted
Instructions- Mix together dry ingredients. Whisk together wet ingredients in a separate bowl. Add to dry ingredients and mix until moistened. Fill 12 lined or greased muffin cups with batter. Bake at 400 degrees F for 10-20 minutes or until a toothpick inserted near the center comes out clean. (Um, sorry for the wide range in baking timeāĀ¦I have no idea how long I baked themāĀ¦sorry!)
ĀPosted by Jane Maynard at 5:00 am 14 Comments
Categories: featured recipes, healthy eats, Recipes, side dishes Tags: cornbread, flax, muffins, side dish, whole wheat |
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Wednesday, January 31, 2007
Cornbread
CornbreadThis is a good cornbread recipe ā pretty moist, nice flavor. Donāt know where I found the recipe, but I did change it a bit, so I guess itās mine now.Author: Jane MaynardRecipe type: Side DishIngredients- 1 cup all-purpose flour
- 1 cup cornmeal
- ¼ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg, lightly beaten
- 1 cup sour cream
- ⅓ cup milk
- ¼ cup butter, melted
- ½ can of whole corn
Instructions- In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, milk and butter; stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Serve warm.
Posted by Jane Maynard at 10:22 pm 1 Comment
Categories: eat less meat, Recipes, side dishes Tags: baking, cornbread, side dish |
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Corn Cake Toppers for Chili
Corn Cake ToppersAuthor: Jane MaynardIngredients- 1 box Jiffy cornbread mix
- 1 egg
- 3 tablespoons melted butter
- ¾ cup milk
- chopped green onion (optional)
- couple dabs sour cream (optional)
- shredded cheese (optional)
Instructions- Mix together the cornbread mix, egg, melted butter and milk. Cook on the stovetop in a buttered skillet, like regular pancakes. Feel free to add some chopped green onion, a few dabs of sour cream or shredded cheese to the batter before cooking the corncakes. Top your chili with the cornckaes and enjoy!
- If you add cheese to the batter, the corncakes will be a little messier in the pan. You can always put shredded cheese right on top of the chili and then the cheese-less corncake on top of that!
ĀPosted by Jane Maynard at 10:22 pm No Comments
Categories: Recipes, side dishes Tags: cornbread, corncakes, jiffy mix |
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
