1
Canned Refried Beans Recipe
2
The Little Jalapeno Plant That Could… Grow All Winter Long!
3
Cheesy Taco Ground Beef Casserole
4
Slow Cooker Tomatillo Salsa Roja Chicken Tacos
5
Mexican Taco Black Bean Burger
6
Spicy Cherry Tomato Sauce
7
Jalapeno Peppered Chicken Marsala With Brown Rice
8
Cheesy Jalapeno Wonton Poppers
9
Cauliflower Grilled Cheese Sandwich
10
Cheesy Jalapeno Sausage Dogs
11
Pepper Jack Jalapeno Cauliflower Macaroni and Cheese
12
Fresh Mexican Corn Salad
13
Moist Jalapeno Cornbread
14
Tortilla Soup

Canned Refried Beans Recipe

Easy Refried Beans Recipe made from canned black beans! These homemade beans only take 15 minutes! These refried beans taste like your favorite Mexican restaurant!  Perfect for Taco night meals!

We have tacos at least once a week, if I’m lucky maybe 2-3 times.   No matter if we’re eating them in a shell, in a bowl or in a casserole form, we always need Refried Beans!  I don’t think it’s Taco Night without the beans.  

Refried Beans Recipe

This is my favorite Refried Beans recipe and it’s so easy to make.  All you’ll need is a can of  black beans, a jalapeno pepper chopped up to add some spice, and cilantro/salt/pepper to season.  Easy, right?    These beans are total Mexican restaurant style and is the perfect side for tacos and burritos.
Refried Beans Recipe

Black beans have amazing protein-plus-fiber content. From one cup of black beans, you get 1/3 of your daily protein intake, it’s equivalent to eating 2 ounces of chicken or fish.   Those beans are healthy little protein giving guys, aren’t they?

Goya Black Beans

These beans take 15 minutes – max.  Because we’re using canned beans, we don’t have to worry about overnight soaking like dry beans would need.  We also don’t need to use your slow cooker all day to soften them.  With this recipe we’re throwing everything in a saucepan and they’ll be done in a jiffy. 

Quick and Easy Refried Black Beans_2

Quick and Easy Refried Black Beans_3

Even though I stress this recipe as quick and easy, it doesn’t lack in flavor. Even if I have all the time in the world for Taco Night, I’m still going to make the beans just this way.  If you are looking for regular Refried Beans with Pinto Beans, just substitute the beans in this recipe and cook the exact same way. 

Quick and Easy Refried Black Beans_4

Pin for later:
Easy Refried Beans Recipe made from canned black beans! These homemade beans only take 15 minutes! These refried beans taste like your favorite Mexican restaurant!  Perfect for Taco night meals!

Looking for Slow Cooker Refried Beans?

Refried Beans Recipe

Easy Refried Beans Recipe made from canned black beans! These homemade beans only take 15 minutes! These refried beans taste like your favorite Mexican restaurant!  Perfect for Taco night meals!

Course Side Dish
Cuisine Mexican

Ingredients

  • 1 tablespoon vegetable oil
  • 1 jalapeno pepper finely chopped up
  • 1 15 oz can of black beans don't rinse them - use straight from can
  • 1/2 teaspoon cumin
  • salt + pepper to taste
  • Additional: cilantro to garnish

Instructions

  1. Heat vegetable oil in small pot with jalapeno for 2-3 minutes over medium-high heat.
  2. Add can of black beans, cumin and salt + pepper into pot. Stir so everything is combined.
  3. Bring to a boil on medium-high heat and cook for 10 minutes, stirring very often. You want to boil off the excess liquid in this step.
  4. Once done, turn heat off and let sit for 3 minutes.
  5. If desired, put cilantro on top to garnish.

The Little Jalapeno Plant That Could… Grow All Winter Long!

The Spring garden season has begun already, can you believe that? Seeds have been planted inside that will be transplanted in March. There’s broccoli, cauliflower, kale, onions, bok choy and collard greens planted so far. I’ll be doing a full post on planning soon, so keep a eye out on it!

But for this post, I wanted to celebrate a jalapeno plant. This special jalapeno plant grew all Summer long and somehow as of January 22, in the middle of Winter, it’s still producing jalapeno peppers every single week. How did we do it? Well we didn’t, the plant did it. How did we help it? Well that I an discuss….

The Amazing Jalapeno Plant

First, a little list of dates as you know I love the facts.
Jalapeno seed planted: March 22
Transplanted seedling to the roof: May 1
Moved From Roof to Inside: November 10, 2014
January 21, 2015: Still producing peppers inside…

Read More

Cheesy Taco Ground Beef Casserole

CHEESY Taco Casserole is EASY to make. This simple baked casserole recipe is made with elbow noodles, tomato soup, ground beef and lots of cheddar cheese!  This is a yummy dinner that everyone will love – especially the kids! 

Some people like to say “Taco Tuesday” but I like to say “Tacos Everyday!”.  

Tacos are one of my favorite meals, I can basically eat them every night and never get sick of them.  The thing I love about tacos is you can have them so many ways.  Maybe you’re in a burrito mood, maybe you’re in a hard shell mood, maybe you’re in a salad moon, maybe you’re in a soup mood, maybe you’re in a pepper steak mood, or maybe you want a casserole.  In the case of the casserole, I got you covered.

Say hello to your new favorite dinner, Cheesy Taco Casserole!

CHEESY Taco Casserole is EASY to make. This simple baked casserole recipe is made with elbow noodles, tomato soup, ground beef and lots of cheddar cheese!  This is a yummy dinner that everyone will love - especially the kids! 

This is a good ol comfort meal, perfect after a hard day of work.  In the Winter time, this really warms up my bones in all the right spots.   It has plenty of fresh vegetables (green pepper, tomatoes, jalapeno peppers), along with tomato soup that is going to hold those noodles together and soak up the good stuff.  And that extra cheesy layer on top? Yup, you will fall in love with it.

Read More

Slow Cooker Tomatillo Salsa Roja Chicken Tacos

Slow Cooker Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker.  These are so easy to make and perfect for feeding a crowd!

Oh you slow cooked tacos with tomatillo salsa roja.

How many ways do I love you?  Many.

I made these last week.  We already had them twice.  They are already being requested a 3rd time.  They are out of this world tasty.

What makes them that special?  They are slow cooked, they are made with fresh ingredients and they have that authentic taste.   Yeah, they are really good.  

Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

For this recipe it’s full of fresh ingredients, down to the salsa which is made from just picked tomatillos, so let’s get started!

Salsa Verde Tacos

 The salsa is a mixture of salsa verde + red mexican sauce.  For the salsa verde I use my favorite recipe (found here) but I cut it in half.  If you can’t make it homemade, just buy a jar of it. 
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

 The Red Mexican Sauce includes includes tomatoes, peppers, onions, salt, garlic and coriander. In other words, it’s delicious.
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

Slow Cooker Tomatillo Salsa Roja Chicken Tacos Recipe

Just mix these together and we have our Tomatillo Salsa Roja already made!   I always take a spoonful of this right away.  You know, just to check… 🙂
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

To give it a little bit of a extra kick I like to add green pickled jalapeno peppers to the slow cooker.  Once slow cooked the pickled flavor isn’t strong, but instead it’s more about the spice of the jalapenos. 
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

You’re also going to add some dry black beans to this recipe.  See these gorgeous black bean? Yeah, we grew them.  And yes, I’m totally proud of them.
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

When it’s almost ready for dinner time, start preparing your toppings and shells. I like to use tostadas.  Tostadas are basically a flat taco shell.  They are made with corn and extra crunchy. I can usually find a bag of 25 at the bodega for less than $2 so it’s also a steal. 
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

For more toppings, we love cheese, tomatoes, cilantro and lettuce.  Why not throw on some sour cream and avocados too?
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

I always love to have a little bit of salsa verde left so I can pour on a big spoonful on each. I’m a big salsa verde lover, I can’t get enough.Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

And hello beatiful, let’s eat these!
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

Crunch Crunch.  Delicious!
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

 Hope you guys enjoy these tacos!  Make it for a Mexican fiesta one night this week! 

Pin for later:
Slow Cooked Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker. These are so easy to make and perfect for feeding a crowd!

Slow Cooker Tomatillo Salsa Roja Chicken Tacos

Slow Cooker Tomatillo Salsa Roja Chicken Tacos is a delicious authentic Mexican recipe made in your slow cooker.  These are so easy to make and perfect for feeding a crowd!

Course Main Course
Cuisine Mexican
Servings 8

Ingredients

For the tomatillo salsa roja

  • 6 ounces tomatillos husked
  • 1/4 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 1 jalapeno pepper chopped
  • 1 tablespoon cilantro
  • 1 tablespoon lime
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1 teaspoon salt
  • pinch of pepper
  • 1/4 cup water
  • 1 chicken bouillon cube
  • 7 oz can of La Morena Red Mexican Sauce

For the Slow Cooker Tacos

  • Tomatilo Salsa Roja that you made above
  • 2 pounds skinless boneless chicken breast - cut in half
  • 1 cup dry black beans
  • 8 oz frozen corn
  • 1/3 cup of La Morena Pickled Jalapeno Peppers - drained

Other

  • Tostadas

Toppings of Choice

  • Shredded Cheddar Cheese
  • Diced Tomatoes
  • Lettuce
  • Sour Cream
  • Avocado
  • Cilantro

Instructions

To make the salsa

  1. Place all ingredients except bouillon cube and Red Mexican Sauce in a blender. Blend until everything is combined and is salsa consistency.
  2. Pour salsa verde into saucepan and heat on medium high heat. Bring to a boil.
  3. Add bouillon cube and Red Mexican Sauce and stir into salsa verde.
  4. Once boiling simmer for 15 minutes.

To make the Slow Cooker Tacos

  1. Add salsa, chicken, dry black beans, corn and jalapeno peppers in slow cooker.
  2. Set on low for 7.5 hours.
  3. Shred chicken with 2 forks, put back in slow cooker. Cook for additional 30 minutes.
  4. Serve on tostadas and top with your favorite toppings (I do cheese and tomatoes!).

 

Mexican Taco Black Bean Burger

Taco Black Bean Burger recipe

Can you guys believe it’s August already?  Even though Fall is my favorite Season and I’m ready for the months to leap ahead and the leaves to change, there is still something romantic about the Summertime.  There’s the gathering of friends in a park for a picnic, there’s barbecues on a rooftop, there’s farmers market stands bursting with the most tasty plums and peaches and there’s full force ahead garden season happening on the roof.   

How can’t I love and respect Summer when I can run up to the roof and grab all these beauties from their container?  Hello beautiful tomato!

Mexican Taco Black Bean Burger_1

 

Read More

Spicy Cherry Tomato Sauce

Spicy Cherry Tomato Sauce Recipe

Did you see yesterday’s tomato harvest post?  If you did then it’s no surprise to see a tomato sauce recipe today!  Let’s add another one to the cherry tomato recipe list!

When you think cherry tomatoes you probably imagine them as bite size snacks, or tomatoes that can be thrown in a salad.   What I see them as (besides throwing in the air and catching them in my mouth and by catching them I mean not catching them and then running after them as they roll on the roof) is a delicious creamy tomato sauce.  

My Oven Roasted Cherry Tomato Sauce is one of my favorite tomato sauce recipes ever.  I love that cherry tomatoes can turn that creamy with some oven heat.  So with a bunch of cherry tomatoes and jalapenos being picked in the garden I decided to mix them together and make some tomato sauce with a kick!

Read More

Jalapeno Peppered Chicken Marsala With Brown Rice

This Jalapeno Peppered Chicken Marsala makes me dream of Fall weather.  Big chunky sweaters, slippers on my feet, the smell of arriving cool air.  Unfortunately I’m wearing as little as possible, nothing on my feet and the smell is of humidity.  Summer is here in full force, but let’s turn on the air conditioner and pretend it’s Fall.  Let’s dream…

We had this Jalapeno Peppered Chicken Marsala for dinner and it was a big hit.  The Chicken is slathered in a savory gravy and then diced jalapeno peppers and onions are spread on top.  This gives it a nice crunch and a very nice taste of freshness.    It’s the perfect match to a Summer meets Fall meal. 

Read More

Cheesy Jalapeno Wonton Poppers

CHESSY JALAPENO WONTON POPPERS are so easy to make with wonton wrappers! This simple recipe uses cream cheese and jalapenos to wrap up in wonton wrappers! Bake them in the oven and serve them as a healthy appetizer! Everyone always LOVES these baked snacks!

These Cheesy Jalapeno Wonton Poppers will have you popping them in your mouth in record speeds!

That sentence you just read is totally correct. I’ve witnessed it.  I’ve witnessed myself not being able to stop popping these little delicious cheesy Jalapeno wontons in my mouth.  1, 2, 3, 4… who continues to count after 4?   

CHESSY JALAPENO WONTON POPPERS are so easy to make with wonton wrappers! This simple recipe uses cream cheese and jalapenos to wrap up in wonton wrappers! Bake them in the oven and serve them as a healthy appetizer! Everyone always LOVES these baked snacks!

Read More

Cauliflower Grilled Cheese Sandwich

This is a ooey gooey delicious grilled cheese sandwich recipe with cauliflower and jalapeno peppers!

Cauliflower Grilled Cheese Sandwich

Cauliflower Grilled Cheese Sandwich

Today we’re going to make one heck of a grilled cheese sandwich by throwing cauliflower, jalapeno peppers and shredded cheddar cheese on top.

This is a ooey gooey delicious grilled cheese sandwich recipe with cauliflower and jalapeno peppers!

Read More

Cheesy Jalapeno Sausage Dogs

These Cheesy Jalapeno Sausage Dogs are quickly becoming a Summertime favorite here!  We had them a few nights ago and we’re still discussing how good they were.  In fact, I’m planning to grill up a few more for dinner tonight!

Cheesy Jalapeno Sausage Dogs_3

Who doesn’t love a grilled sausage, covered in cheese?  Throw on some Mexican taste of salsa verde, jalapenos and onions and you got a Sausage Dog bursting full of flavor!

Cheesy Jalapeno Sausage Dogs_2

Read More

Pepper Jack Jalapeno Cauliflower Macaroni and Cheese

Hello beautiful Macaroni and Cheese.
I love you.
Please be mine.
Would you like to dance?
Let’s be friends.

These are all ways I like to greet this macaroni and cheese.  Its real special.

Pepper Jack Cauliflower Macaroni and Cheese recipe. Extra cheesy with a kick of spice!

This macaroni and cheese mixes a bunch of cut up cauliflower with pepper jack jalapeno cheese to add some spice.  Then it’s all melted over pasta shells.   Oh and there’s bread crumbs on top to add a bit of crunch.  

Do you love pepper jack jalapeno cheese as much as I do?  I love the kick of it.  When I saw it the grocery store I threw it in my buggy right away.  I knew I had to make something with it (besides eating it by the slice because I did alot of that too).  Next time you’re in the supermarket try to look for this! 
Pepper Jack Cauliflower Macaroni and Cheese recipe. Extra cheesy with a kick of spice!

The cauliflower comes straight from the garden.  In the winter.  Seriously.  We still have vegetables growing under the green house.  It makes my gardening heart pretty happy to go up to the roof in my winter coat and cut off a cauliflower head (and then cover it in cheese).
Pepper Jack Cauliflower Macaroni and Cheese recipe. Extra cheesy with a kick of spice!

Pepper Jack Cauliflower Macaroni and Cheese recipe. Extra cheesy with a kick of spice!

Pepper Jack Cauliflower Macaroni and Cheese recipe. Extra cheesy with a kick of spice!

Pepper Jack Cauliflower Macaroni and Cheese recipe. Extra cheesy with a kick of spice!

 Next time your’e craving macaroni and cheese, give this a try!

Pin for later:
Pepper Jack Cauliflower Macaroni and Cheese recipe. Extra cheesy with a kick of spice!

Pepper Jack Jalapeno Cauliflower Macaroni and Cheese

Ingredients

  • 2 cups pasta shells
  • 3 cups cauliflower cut up into pieces
  • 1/4 cup butter
  • 2 tablespoons flour
  • 1 teaspoon dry mustard powder
  • 1 teaspoon pepper
  • 1 1/2 cups milk
  • 10 ounces pepper jack jalapeno cheese
  • 1/4 cup bread crumbs

Instructions

  1. Preheat oven to 400 degrees.
  2. Boil water and cook pasta shells as instructed on box. When there are 3 minutes left, add your cauliflower to the boiling pot. Drain and set aside.
  3. In a large saucepan melt your butter over medium heat. Slowly add flour, dry mustard and pepper until smooth.
  4. Add your milk and cheese slowly and keep stirring until it's smooth and melted. Take off burner.
  5. Add your macaroni and cauliflower to cheese mixture saucepan and stir until all shells are coated.
  6. Transfer your mixture to a baking dish and sprinkle bread crumbs on top.
  7. Cover and bake for 25-30 minutes or until cheese is bubbly.
  8. Enjoy!

Fresh Mexican Corn Salad

Fresh Mexican Corn Salad is a easy and delicious recipe using fresh ingredients! This salad only takes 5 minutes to make and uses NO mayo!

Mexican Corn Salad

Fresh Mexican Corn Salad is a easy and delicious recipe using fresh ingredients! This salad only takes 5 minutes to make and uses NO mayo!

Growing corn in a box on a rooftop in New York City is pretty cool.  When we start to spot the ears of corn and I can start to shake the plants to help pollinate I get very excited.  As you probably can guess, I do a corn dance. It looks the same as my broccoli and pumpkin dance. I pretty much have the same garden dance move for all our plants, I put my hands out to my side and do a 60s Twist move.    One day I might post the dance on here but I’m not sure if you are ready for that yet.

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Lately I’ve been craving vegetables for dinner. Lots and lots of vegetables and nothing else.  My other half loves meat for dinner (like these Slow Cooker Chicken Tacos) but I have been persuading him to try a happy veggie meal once a week, and I’m hoping we can get that up to 2 nights a week soon.    If I served this Mexican Corn Salad more than once a week I know I could because we love this dish.

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Mexican Salad Recipe

 It’s full of fresh corn kernels cut right off the cob, black beans, diced tomatoes, bell peppers and my favorite: hominy.  To spice it up we add in cumin, cilantro and lime juice.    Just thinking about this salad makes me want to cancel dinner plans for tonight and cut up some corn.

Speaking of corn, isn’t it just beautiful?

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Even the husks are pretty.

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

And when the salad comes together you are going to be in love too.  The best thing about this salad is that it takes 5 minutes to make- amazing, right? The only thing that is cooked is the corn and that is only for 3 minutes.    

Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

 So if you’re craving a delicious dinner full of vegetables and you want it made within minutes, look no further.  Enjoy!

Want more garden fresh salad recipes? Check out my Kale Salad and Cantaloupe Salad.

Pin for later:
Fresh Mexican Corn Salad - it's a quick and delicious recipe using fresh ingredients!

Fresh Mexican Corn Salad

Fresh Mexican Corn Salad is a easy and delicious recipe using fresh ingredients! This salad only takes 5 minutes to make and uses NO mayo!

Course Salad
Cuisine Mexican
Keyword corn salad, mexican corn salad, mexican salad
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Servings 4

Ingredients

  • 1 can black beans - rinsed and drained
  • 1 can hominy - rinsed and drained
  • 4 ears corn - kernels sliced from cob
  • 1 can Ro*Tel Diced Tomatoes and Green Chilies
  • 1 bell pepper - chopped
  • 1 1/2 teaspoons ground cumin
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1/4 cup chopped cilantro

Instructions

  1. Place corn in large pot of boiling salted water and cook for 3 minutes.
  2. When corn is cool, cut kernels off cob.
  3. Combine all ingredients in a bowl.
  4. Serve and enjoy.

Moist Jalapeno Cornbread

EASY, MOIST Jalapeno Cornbread! This Southern recipe uses buttermilk to make the cornbread extra soft! The Jalapenos give it a little Mexican taste! I always serve homemade cornbread with dinner casseroles!

Cornbread.   I love you.  

Jalapeno Cornbread, I especially love you.

I love how moist you are. I love how brown your edges stay.  I love the kick of the jalepenos.    

EASY, MOIST Jalapeno Cornbread! This Southern recipe uses buttermilk to make the cornbread extra soft! The Jalapenos give it a little Mexican taste! I always serve homemade cornbread with dinner casseroles!

Cornbread is such a comfort food.  It’s always a dinner favorite on the side to soak up the juices, gravy or just devour by itself.  When I found myself craving some cornbread to go along with BBQ ribs I whipped up this recipe.  This cornbread is a winner, and for those that love a spicy kick you will love it.  This recipe uses 3 tablespoons of diced jalapeno peppers which makes it spicy enough to give it that extra pop, but not too hot that you can’t eat 6 pieces of cornbread in a row.  That’s real talk y’all. 

Buttermilk Cornbread

This recipe asks for 1 cup of buttermilk which makes it as soft as a cloud.  I didn’t have buttermilk but I learned how to make some quickly with ingredients you have in your kitchen.  For 1 cup of buttermilk you need 1 cup of milk + 1 tablespoon lemon juice.  That’s it!   Place your tablespoon of lemon juice in a 1 cup measuring cup.  Add your milk to fill up to the 1 cup mark.  Then let stand for 5 minutes, you will see it will start to thicken up.  Boom, buttermilk! It’s that easy!

Next time you’re looking for a quick cornbread, look away from your usual box mix and make some homemade cornbread.  It’s well worth it.

EASY, MOIST Jalapeno Cornbread! This Southern recipe uses buttermilk to make the cornbread extra soft! The Jalapenos give it a little Mexican taste! I always serve homemade cornbread with dinner casseroles!

Moist Jalapeno Cornbread recipe

Moist Jalapeno CornbreadIMG_6274
Here’s the mix with our homemade buttermilk added in.  I don’t think I’ll ever buy store bought buttermilk again!

Moist Jalapeno CornbreadIMG_6276
Here’s your diced jalapeno.  You can use red or green, whatever you prefer.

Moist Jalapeno CornbreadIMG_6277
I did mostly red with a few green pieces thrown in.  This would be super cute for Christmas!

Moist Jalapeno CornbreadIMG_6282Moist Jalapeno CornbreadIMG_6284
Before and after baking.  

Moist Jalapeno CornbreadIMG_6286
The top of this cornbread is just purrrrrrrfect.

Moist Jalapeno CornbreadIMG_6301
Let the bread cool then cut into pieces.  Try not to eat them all at once. 

Moist Jalapeno CornbreadIMG_6292
A little brown on the top..

Moist Jalapeno CornbreadIMG_6329
And brown on the sides…

Moist Jalapeno CornbreadIMG_6323
And perfectly moist inside!

Moist Jalapeno CornbreadIMG_6299
Moist Jalapeno Cornbread, I love you.

Enjoy!

Looking for more jalapeno recipes? Click here

Pin for later:
EASY, MOIST Jalapeno Cornbread! This Southern recipe uses buttermilk to make the cornbread extra soft! The Jalapenos give it a little Mexican taste! I always serve homemade cornbread with dinner casseroles!

 

Moist Jalapeno Cornbread

EASY, MOIST Jalapeno Cornbread recipe! This Southern recipe uses buttermilk to make the cornbread extra soft! The Jalapenos give it a little Mexican taste! I always serve homemade cornbread with dinner casseroles!

Servings 12

Ingredients

  • 1/2 cup butter - melted
  • 2/3 cup sugar
  • 2 eggs
  • 1 cup buttermilk see notes for homemade if needed
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup flour
  • 1 cup cornmeal
  • 3 tablespoons diced jalapeno peppers

Instructions

  1. Preheat oven to 375 degrees.
  2. In a bowl whisk together butter and sugar. Add in eggs, buttermilk and baking soda. Stir to combine.
  3. Add flour, cornmeal, jalapeno peppers and salt. Continue to stir to combine.
  4. Spray a 8x8 pan with non stick spray. Pour cornbread mixture into pan.
  5. Bake for 35 minutes.
  6. Let cool for 20 minutes then cut into slices.

Recipe Notes

For 1 cup of buttermilk you need 1 cup of milk + 1 tablespoon lemon juice. That's it! Place your tablespoon of lemon juice in a 1 cup measuring cup. Add your milk to fill up to the 1 cup mark. Then let stand for 5 minutes, you will see it will start to thicken up. Boom, buttermilk! It's that easy!

Looking for more jalapeno recipes?

Try my…

Candied Jalapenos

Jalapeno Poppers

Cheesy Jalapeno Omelet

 

Tortilla Soup

I love tortilla soup – love, love love.  
I used to get tortilla soup all the time from a local Mexican restaurant but one day I got some near closing time and it was a big disappointment   It was like they gave me the entire bottom of the pot that was sitting all day long with every ingredient soggy.  I was very upset.  That night I told myself I would match their tortilla soup with my own.  I would set up a table outside their restaurant serving small cups of my own soup and compare it theirs.  The neighborhood would love mine.  They would put me on their shoulders, parading me down the streets while chanting “tortilla soup, tortilla soup!”.  Well one of those things came true, I came up with a tortilla soup recipe that (dare I say) is better than theirs.  *High Fives*

 This soup is delicious.  It’s easy to make with a few canned goods.  It doesn’t take much time, minus some simmering here and there.   Please give this soup a chance.  

 blogIMG_1504

blogIMG_1491

Tortilla Soup

Ingredients

  • 1 tablespoon vegetable oil
  • 3 cloves garlic minced
  • 1 28 oz can of crushed tomatoes
  • 1 1/4 cup water
  • 10 oz chicken broth
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1 15 oz can of white hominy
  • 1 15 oz can of black beans rinsed/drained
  • 1 4 oz can of chopped green chile peppers
  • 1 cup yellow corn kernels cooked
  • 2 cubes frozen cilantro or 1/4 cup chopped fresh

Optional for on top

  • Sliced Avocado
  • Shredded Cheddar Cheese
  • Crushed Tortilla Chips

Instructions

  1. Heat vegetable oil over medium heat.
  2. Saute in minced garlic until slightly brown.
  3. Stir in crushed tomatoes, chicken broth, water, chili powder and oregano. Stir well.
  4. Bring to a boil, then simmer for 10 minutes.
  5. Stir in hominy, black beans, corn, chile peppers and cilantro. Stir well.
  6. Simmer for 15 minutes.
  7. Serve into bowls, serve with crushed tortilla chips, avocado slices and shredded cheese on
  8. top.
  9. Enjoy!

Recipe Notes

You can turn this into chicken tortilla soup by adding 1/2 pound of boneless chicken breast. Cook it, cut it into small pieces and add in the pot when you add the beans/corn/hominy/peppers.

blogIMG_1434
These are all the ingredients you’ll need.

blogIMG_1435
You might also want some cheddar cheese or a avocado. I would highly recommend this direction.

blogIMG_1440
Start by browning some garlic in a big pot.  Who doesn’t love the smell of garlic cooking?

blogIMG_1441
Once it’s brown, add in your water.

blogIMG_1437
blogIMG_1438
blogIMG_1443
Then your chicken broth.  I showed the steps above because I usually always  make my chicken broth from bouillon cubes.  I find it much cheaper and just as good. 

blogIMG_1439
Open up your crushed tomatoes.  San Marzano is the best in my opinionblogIMG_1445
Then stir into the pot.

blogIMG_1446
Add your oregano.

blogIMG_1447
Then your chili powder.

blogIMG_1449
blogIMG_1450
Stir all your ingredients together, bring to boil and let simmer for 10 minutes.

blogIMG_1453
Start to prepare your other ingredients.  Open up your black beans and rinse  and drain them.

blogIMG_1454
Add your hominy.  Do you love hominy as  much as I do? I eat it by the spoonfuls.

blogIMG_1451blogIMG_1460
Then add your corn.  I use frozen corn and cook it right before.

blogIMG_1464
Then add in your green chiles.

blogIMG_1468
Put all these ingredients into the pot.

blogIMG_1466
Last but not least, get your cilantro.  I usually use the frozen cilantro cubes as I find they work well in soups.  You can use fresh if you’d like.blogIMG_1469
Add your cilantro.

blogIMG_1470
Then stir again and let simmer for 15 more minutes.

blogIMG_1499
When it’s done, spoon into bowls.

blogIMG_1502
The truth is that I always go back for seconds.

blogIMG_1509
You can eat it plain if you’d like, it’s totally delicious that way.

blogIMG_1510
Or you can add some cheese which will melt quickly causing you to fall madly in love.

blogIMG_1507blogIMG_1511
Or you could grab a avocado and add some cubes in too.

blogIMG_1512
This is totally the way I like it.  I love that the soup is hot and will cause the avocado to melt slightly. 

blogIMG_1513
I have been known to eat a entire avocado this way. 

blogIMG_1516
Hope you will try this amazing soup – let me know how it works out for you!

For more information contact Pamela at pamela@pamelareed.com.    |     Privacy Policy