Oh, I love weekends at home! This morning we had Eggs Goldenrod
for breakfast; the recipe I used for my EoMEoTE #14 entry. It’s so rich, so creamy, so wonderfully comforting. Sleeping in, coffee and morning paper, and a great breakfast–great way to start the day.
This afternoon I started dinner, since Ruth’s recipe for chili takes about 2 - 2 1/2 hours. Now I’ve not been one to make chili from scratch. I’ve always used a package of McCormick’s Chili Seasoning, some ground beef and kidney beans, and a can of tomatoes. It takes 15 minutes to fix, and was always good enough for us. Well, I’ll only make that kind again when we’re camping or I’m really short on time. Ruth’s recipe for Best Chili Ever really is–best ever. I can’t wait for her book to come out so you all can try the recipe for yourself. The cooking time was really important here. The canned tomatoes “melted” into the sauce, and the seasonings Ruth had me use were just right. I cut her recipe in half, and now I wish I’d done the whole amount so we could have leftovers. But I will definitely make this again! DH ate TWO large bowls, and says I have to make it this way from now on.
Here’s a picture of it, with some cheese on top. Sure wish you could smell it and taste it for yourselves!
To go with the chili, I decided to try a recipe I’ve had in my collection for many years:
Cheese and Chile Cornbread
1 8-oz can whole kernel corn, drained
1/2 4-oz jar diced pimentos, drained
1 4-oz can chopped green chilies, drained
1 t salt
1 T baking powder
1 c sour cream (I used light)
1/2 c butter, melted
1 c grated cheddar or Monterey Jack cheese
1 fresh jalapeño, finely chopped
1 c yellow cornmeal
1/3 c all-purpose flour
Preheat oven to 350F. Lightly grease a 9x9" pan. In large bowl, beat eggs slightly. Add corn, pimentos, and chilies, mix well. Stir in rest of ingredients. Turn into baking pan. Bake 40 minutes or until golden on top and a knife inserted into center comes out clean.
DH and I ate half of the cornbread, and I froze the other half for another time. You might want to cut back on the jalapeño, as it made the cornbread pretty spicy.
healthy cooking, low carb recipes