Extra Large, Super Moist Corn Muffins

As promised, here is a great new recipe for those corn muffins that snuck into some photos last week. These muffins rise to high heights but still stay moist with the addition of yogurt. Plus there is a dash of cinnamon in there that adds the perfect taste to cut the heat in a bowl of spicy chili.

Ingredients (6 super large muffins)

1 cup corn kernels

1 1/4 cups all-purpose flour

1/2 cup yellow cornmeal

1/4 cup whole wheat flour

1/3 granulated sugar

1 tbsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp salt

1 cup low fat plain yogurt

1/4 cup low fat milk

1/4 canola oil

2 large eggs

Preheat the oven to 375F degrees and grease your muffin pan. Whisk together the flours, cornmeal, sugar, baking powder, baking soda, cinnamon and salt. Toss in the corn kernels.

Whisk yogurt, milk, oil and eggs.  

Pour the mixture of wet ingredients into the dry ones and give it a good mix, but be sure not to over mix. 

Spoon into the prepared muffin tin about 3/4 of the way full.

Cook until lightly brown and until a toothpick comes out clean, about 18-22 minutes. 

These will keep fresh in a Ziploc bag for up to 3 days. Enjoy!

Shrimp & Corn Chowder

This corn and shrimp chowder is made extra hearty by the use of potatoes and extra delicious by the flavor of bell pepper and leaks. The combination of flavors adds depth and will definitely impress all of your dinner mates. This is a great way to use up the last of the fall root vegetables coming through your kitchen.

Recipe yields 6 servings

Ingredients
2 tbsp unsalted butter
2 small leeks
1 large baking potato
3 cups chicken broth
4 cups corn kernels (I used 4 ears of corn)
1 1/2 cups half-and-half
2 tbsp cornstarch
2 tsp Old Bay seasoning
1 sweet orange pepper
1 lb medium shrimp, cleaned with the tails off
1 tbsp lemon juice
Dash of hot sauce

Peel and dice the potato into small cubes. Thinly slice the leeks, removing the rough green part and discarding.

Remove the corn kernels from the ears of corn (if you are using fresh).

In a large stock pot, melt the butter and add the leeks. Cook, stirring occasionally, until leeks are fragrant and softened.

To the pot, add the potato, corn and chicken stock. Bring to a boil and then lower heat to a simmer, cooking for 15 minutes. Be sure to stir the pot occasionally!

Thinly slice the orange pepper.

Combine the half-and-half and cornstarch in a small bowl and slowly add to the pot, stirring it in as you add it to avoid clumping.  Add the peppers and the Old Bay seasoning and return the pot to a simmer.

Add the shrimp and stir until cooked through, about 5 minutes. Cut the heat and stir in the lemon juice and hot sauce. Give it a taste and add another dash of hot sauce if you prefer a little more kick. Remove to serving bowls and enjoy!

Southwest Chicken & Rice Skillet

With Fall around the corner, and school back in session, we are all looking for hearty meals that can come together quickly and painlessly. This dish only requires one pan and very minimal prep work which makes it great for a weeknight dinner. Just throw everything into a big pan and let it work on its own. As a bonus, the leftovers make a great choice for lunch the next day.

Recipe yields 4 servings

Ingredients
1 tbsp extra virgin olive oil
1 lb chicken breast
1/2 medium yellow onion
2 tsp taco seasoning (See here for my taco seasoning blend)
1 cup frozen corn
1 can black beans
2 cups low sodium chicken broth
1 cup salsa
1 cup long grain brown rice

Mix together all of your spices in a bowl before adding to the chicken. This will help to make sure the flavors are evenly distributed.

In the largest skillet you own, add your oil, sliced onions and cubes of chicken. Cook on medium-high heat so the outsides turn brown. Sprinkle on the seasonings and stir to combine.

Continue to sear the chicken for another minute or so until there are no longer signs of pink from the outside.

Now it is time to toss in the corn, black beans, salsa and chicken broth. Give everything a good stir and then bring it all to a boil. Once boiling, add the rice and put on the cover. Lower the heat and simmer for 35-40 minutes. (I used brown rice so the cooking time is a bit longer, if you chose to use white rice be sure to check the time on the package).

When time is up, your rice should be plump and most of the liquids should be all soaked up.

Remove the contents into a serving bowl and sprinkle with grated cheese if you prefer.

Serve with tortillas or on its own for a filling meal. Enjoy!

Spicy Chicken and Corn Chowder

This corn chowder is so delicious. It is light enough to be perfect for a cool, spring evening. But, at the same time, hearty enough to fill you up. The red pepper and jalapeno give it a nice kick and deepen the flavor delivered from the corn. If you are looking for a nice combination of flavors and textures to try tonight, I highly suggest you mix up a pot of this chowder for dinner.

Recipe yields 6 servings

Ingredients

2 slices bacons

1 medium yellow onion

1 jalapeno

1 russet potato

1 small red bell pepper

3 cups corn kernels

1 tbsp thyme

2 cups milk

3 cups chicken broth

2 cups Rotisserie chicken

Prepare your mise en place by dicing the onion, jalapeno, potato and red bell pepper.

In a large stock pot, cook the bacon until crispy and all the fat has rendered out. Remove bacon to a paper towel lined plate.

Drain fat from the pot, leaving behind about a tablespoon. Add onion, jalapeno, potato, red pepper and corn to the fat. Saute for about 5 minutes or until fragrant. Season with salt and pepper, to taste and add the thyme.

Puree about half the mixture using an immersion blender. 

Shred the rotisserie chicken into bite sized pieces.

Add milk, chicken broth and chicken to the pot and simmer for 10 minutes.

Transfer to bowls and serve. Enjoy!

Southwest Stuffed Sweet Potatoes

Are you a fan of my Southwest Stuffed Peppers? Well then you are sure to enjoy these close relatives. A baked sweet potato filled with beans and corn goodness. This is simple to whip up and can easily serve as a main dish any night of the week.

Recipe yields 6 servings

Ingredients
3 large sweet potatoes
1 medium yellow onion
1 can of black beans
1 can of sweet corn
1 tsp olive oil
1/4 cup light cream cheese
1 cup shredded cheese

Place potatoes on a baking sheet in a 400 degree oven for 35-40 minutes or until easily pierced with a fork. Remove and slice in half lengthwise.

While potatoes are cooking, add corn to a dry skillet and cook on high heat to roast corn.

Remove from heat and add to a bowl to reserve.

Dice the onions and add to the skillet. Drizzle with oil and saute until soft.

Add the onions to the same bowl as the corn and reserve.

Add the black beans to the bowl and mix all ingredients together.

Using a spoon, scoop out the insides of the sweet potato halves. Reserve insides in a medium bowl.

Mash up the potato insides until smooth. Add cream cheese and combine with potato mash. Stir in the vegetable and bean mixture until evenly distributed.

Refill the potato 'boats' with the new mixture.Top with the shredded cheese.

Return the potatoes to the oven and bake for 5-8 minutes until cheese is melted.

Serve alone or alongside a simple main dish. Enjoy!