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CHICKEN CHILLI
  • 1 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 3 boneless, skinless chicken breasts, cubed
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 garlic cloves, minced
  • 3 cups peeled and cubed pumpkin, or butternut squash
  • 2 (14-ounce) cans chicken broth
  • 1 (15.5-ounce) can cannellini beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried oregano
  • 2 tablespoons fresh lime juice
1. Stir together first 5 ingredients in a small bowl. Combine chicken and 1 tablespoon spice mixture in a medium bowl, and toss to coat. Set aside remaining spice mixture.
2. Heat olive oil in a large soup pot over medium heat; add chicken and cook, stirring often, 5 minutes or until no longer pink. Transfer to a plate.
3. Add onion, bell pepper to soup pot; cook over medium heat, stirring often, 5 minutes or until vegetables are softened. Stir in garlic and reserved spice mixture; cook, stirring constantly, 1 minute.
4. Add pumpkin and next 5 ingredients to soup pot. Bring soup to a boil, reduce heat, and simmer, covered, 25 minutes or until pumpkin is tender. Return chicken to pot; simmer 2 minutes or until heated through. Remove from heat, and stir in lime juice. Garnish, if desired. Will keep, covered in refrigerator, up to 3 days.

 

CORNBREAD
  • 1 cup flour
  • 1 cup yellow cornmeal
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon coarse grained salt
  • 1 cup skim milk
  • 1/4 cup oil
  • 1 large egg or 2 large egg whites, lightly beaten

Directions

Heat oven to 400 degrees F. Spray a 9-inch square baking pan with spray.
Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Set aside.
In a separate smaller bowl, whisk together milk, oil and egg or egg whites. Pour the wet ingredients over the dry and, using a fork, stir until just combined. Do not overmix. Spread batter evenly in pan and bake *20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cut into squares or triangles and serve immediately.
*Our time will be less as we will use convection oven figure 10 to 20 mins