Tagged: corn

Three Bean Tamale Bake

Greetings, ya’ll! As promised, I have returned with a delightful new recipe to share with you.

Now, I mentioned in my post Monday that with this baby on board, I’ve started to be a bit less fond of chicken. It’s so weird!! I can still eat a little bit once in a while, but I’ve started seeking alternatives for my quick post-workout meals.

This particular recipe is one I’ve had in my arsenal for a while and just kind of forgot about. Do you have any recipes like that in your repertoire?  I used to make this all the time with ground turkey or shredded chicken, but I decided tonight that would make it meatless! If your husband is anything like mine…the idea of a meatless dinner (unless it’s Mac & Cheese) may not be his favorite thing. Lucky for me, top anything with Jiffy Corn Bread and he’ll manage through with a smile on his face.

Starring a hearty combination of black beans, kidney beans, and pinto beans…all you really need to make this recipe is a can opener and a skillet! This recipe is fantastic for any mom-to-be who is experiencing any meat aversions or anyone looking for a meatless, high protein recipe! Future mommies should make it a point to try and incorporate beans and whole grains into their diet daily… your baby (and digestive system) will thank you later!

 Three Bean Tamale Bake

  • 1 can black beans, rinsed and drained
  • 1 can kidney beans, rinsed and drained
  • 1 can pinto beans, rinsed and drained
  • 1 can sweet corn
  • 1 can green chilies
  • 1 small red onion, diced
  • 1 orange bell pepper, diced
  • 1/2 cup cherry tomatoes, quartered
  • 1/4 cup prepared salsa verde
  • 1 tablespoon Chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons cumin
  • 1 teaspoon oregano
  • 2 teaspoons olive oil
  • 1 handful fresh cilantro, chopped
  • 1 box prepared corn bread mix (like Jiffy or Bob’s Red Mill), prepared to box directions
  • 1/4 cup shredded cheddar cheese (optional)
  • Optional Garnishes: avocado, lime, cilantro, scallions

Preheat your oven to 400 degrees.

Heat 2 teaspoons of olive oil in an oven safe skillet. Add the onion, peppers, and tomatoes and sauté for 5 minutes or until they begin to soften. Add the remaining ingredients (except the cornbread) to the skillet and stir well until combined.

Pour prepared corn bread mix on top of the bean mixture. Top with cheese and place it in the oven for 15 minutes or until golden brown.

Let sit 5 minutes before serving (You don’t realllllllllllly have to wait if you’re impatient like me… it just will stay a bit more together this way and you are less likely to burn your tongue!!)

Here it is fresh from the oven….gosh I can’t wait to have a camera again (instead of my camera phone!)

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Annnnd heeeeeeeeere it is all delicious and served up with some shredded cheese, fresh slices of avocado, scallions, cilantro, and a little squeeze of lime. It’s not the prettiest meal I’ve ever made, but boy is it delicious!

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Sweet and Savory Corn Muffins

… OF DELICIOUSNESS !!

Sometimes I’m so modest, aren’t I? Heh. I don’t typically eat something and then blog right after, I do other things with my life occasionally.  Like Zumba!! Thanks to my b-e-a-utiful Momma and the DVDs she gave me, I’ve been Zumba-ing like a mad woman. I actually plan to go do some once I finish off my delicious cup of coffee and this post! But I couldn’t wait to post about these absolutely outstanding (3 point!) corn muffins.

I know some of you may be wondering what makes these corn muffins stand out from any other corn muffins. These particular muffins have the quintessential perfect balance of flavors. They’re a little sweet, a little salty, a bit smokey and a little spicy.

One muffin.

Four key flavor components.

My taste buds went absolutely crazy for these muffins. Yours will, too!

Oh!! Quick!! Before I get to the recipe for these glorious muffins, you should head on over to Travel, Wine & Dine. An exceptional blog by Meghan, a wonderful writer who knows TONS about wine and dining in the Boston region. I’m this week’s Friday Foodie Feature!

Sweet and Savory Corn Muffins


  • 1 1/4 cups corn meal
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 1 egg, beaten
  • 1/2 cup plain, nonfat yogurt
  • 3/4 cup nonfat milk
  • 2 tablespoons butter, melted
  • 1/2 cup sweet corn kernels
    (I used fresh, but feel free to use canned or frozen if that’s all you have!)
  • 1 small jalapeño, diced
    (I like spicy, so I kept in the seeds and ribs. If ya don’t like spicy, take em out!)
  • 1/2 cup scallions, diced
  • 2 slices cooked Canadian Bacon, diced

Preheat the oven to 375 degrees.

Combine the first five ingredients in a large mixing bowl. Set aside. In a separate bowl, whisk together the egg, yogurt, milk and butter. Gently mix the dry ingredients into the wet ingredients until just incorporated. Fold in the corn, jalapeño, scallions and Canadian bacon.

Divide the batter between 12 greased or paper-lined muffin cups. Bake for 15-18 minutes until golden brown or a toothpick inserted in the center of a muffin comes out clean. Serve warm. (With over-easy eggs if you’re like me. And a glass of orange juice. Complete and delicious breakfast!)

Oh!!! And another quick and exciting P.S. I’m down 5 pounds!!! How exciting is that?!?!?! Even eating muffins like these!! HA! Just a few more to go!!!

Chicken Corn Chowder

Oh, snow. That’s what I woke up to this morning. Little fluffy flurries falling from the sky. (Heh, that was so something Dr. Seuss would say.) Though in retrospect it could have been much worse, being that it’s pretty much all melted now, but from the moment I stepped outside for work this morning I knew it was a soup night.

But what kind of soup Jen???

First and foremost, a delicious soup. (Duh!) A soup that will fill up my fussy fiancé who insists soup should never be a meal without a sandwich to accompany it. And perhaps, a soup with a little sass…kinda like me!  So I decided on Chicken & Corn Chowder!

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A soup stroll

Now, be honest, who doesn’t love soup?

Can you really look me in the eye and tell me,
“Jen, as a matter of fact, I hate soup!”

No. You can’t. And if you can, I’m very sorry that you are missing out on the delightfully comforting and delicious bowl of goodness that is soup. It’s so warm and tasty and absolutely PERFECT for fall. I took a look at some other blogs to see what soup’s on the stove of some other folks, here’s what I found.

And just in case you’re not hungry enough, lets end on a great big bowl of
Sausage and Shrimp Stoup a la Rachel Ray, it’s what I ended on last night!

Here's my dinner last night. A simple Sausage and Shrimp One Pot meal courtesy of Rachel Ray. Topped off with fresh basil and parsley served with a big hunk of crusty ciabatta bread!

Here’s my dinner last night.
A simple Sausage and Shrimp One Pot meal courtesy of Rachel Ray. Topped off with fresh basil and parsley served with a big hunk of crusty ciabatta bread!