Chicken is pretty much a staple around our house. It is easy and versatile to cook with. Whether you enjoy grilling, baking, stir-fry or making soup, there is always a great recipe for chicken. I will usually buy a few ten-pound bag of legs and thighs, and boneless breasts when they are on sale. We have a large freezer, and I put it to good use. At least one bag of the legs and thighs will be boiled to be able to have broth on hand for soup and cooked chicken ready for quick meals. I like to cook enough so we have leftovers for lunch and/or dinner the next day.
Last week I did a few different things with chicken breasts. One of them was Cheesy Chicken Cornbread Chili. I saw a recipe for Cornbread Chili and decided to adapt it and use the chicken and other ingredients I had on hand.
Cheesy Chicken Cornbread Chili
1 lb cooked chicken breast – cut into small cubes or shredded
1 cup grated cheese
2 tsp (or so) Chili powder
1 tsp (or so) Garlic powder
Salt and pepper (to taste)
1 can diced tomatoes with green chilies and onion
1 can ranch style bean
1 box (8.5 oz) cornbread mix (milk and egg needed
- Preheat oven to 350 degrees F.
- Prepare the cornbread mix according to package directions
and set aside.
- Combine all other ingredients (except the cheese) into a pot and bring to a boil. If you feel you need a little more liquid, add about 1/2 cup of water. You want some liquid but not too much
- Pour the chili mixture into an 8″ x 8″ pan.
- Layer the cheese on top of the chili.
- Pour the cornbread mix evenly over all the ingredients.
- Bake for 15-20 minutes, or until cornbread is cooked completed. Use a toothpick to test.
- Serve hot and enjoy!!
This turned out great, and my husband, who is not a huge cornbread fan, loved it.
Do you make casseroles? Post a picture of your favorites on our Living and Loving our Lives Facebook page. If you try this one, let me know how it turns out in the comments below.
I am a southern girl – born and raised in Texas. Growing up, one staple in our household was grits. My mother didn’t get too adventurous with it – we ate it for breakfast with eggs. But, I loved grits and always looked forward to eating it. My mother and grandmother always made a perfect bowl of grits – adding a little salt to the boiling water and when it was done scooping a huge helping onto our plate. With just the right amount of butter placed in the middle, melting quickly into that steaming, savory pile of grits sitting next to a beautifully fried egg along with sausage or bacon – it was something hard to resist!
When I married my husband, I found out he did not like grits! Oh, the horror!! His family is from up North, so I couldn’t really hold it against him. So, if I wanted grits, I would have to eat it by myself. I could never order grits at a restaurant because they don’t prepare them correctly. Usually, they don’t add any salt and that makes all the difference in the world. Adding the salt afterward just isn’t the same. A few years ago, we went to a local restaurant for dinner and they had grits on the menu as a side dish – I was intrigued, especially when I saw it was mixed with andouille sausage and cheese. I had to try it and I am glad I did. It was wonderful. The next week, I made some at home for breakfast and even my non-grit loving husband said it was good.
I thought I would share my recipe for Sausage and Cheese Grits with you today. Give it a try and let me know what you think. Be adventurous – try it with different sausages or meats, spice it up – make it your own!
Sausage and Cheese Grits 1/4 cup cooked breakfast sausage 1 cup water 1/4 cup grits pinch of salt (you don't need much since you are adding sausage and cheese) dash of pepper (more or less to taste - use red pepper or other if you like a little kick!) grated cheese Place the cooked breakfast sausage in a small pot. Add one cup of water. Add your salt and pepper. Bring this to a boil. Remove the pot from the burner and add the grits while stirring. This is important, otherwise, the grits may not cook correctly and will be lumpy - yuck!! Turn your burner OFF and place the pot back on the burner and cover it with a lid. Turn on a timer for 5 minutes. After 5 minutes, stir the grits. Put the grits on your plate, or in a bowl, and add the cheese. EAT AND ENJOY!!
If you have something that your family loves to eat, share it with us in the comments below.
“Oh, taste and see that the Lord is good; Blessed is the man who trusts in Him!” Psalms 34:8
Leftovers…we always have leftovers after a holiday weekend. It never fails. We cook a little too much or not as many people as we planned for show up. Though, I would rather have too much than not enough. I couldn’t bear for someone to leave the house hungry after we promised to feed them! And, the leftovers don’t last long. The next day it goes to work for lunch and then is transformed into something altogether different for dinner.
Such was the case for Father’s Day and 4th of July. Father’s Day, we cooked a little too much. 4th of July, a few people had last minute change of plans. So it goes, but we don’t let the food go to waste! My husband is amazing with the grill and he loves any excuse to fire it up. Grilled chicken, sausage, ribs and pork roast – it was WONDERFUL! Of course, we had the obligatory side dishes – potato salad, camp potatoes, green beans, black beans, veggies, and watermelon. We sent a to-go plate home for those who wanted one, had lunch the next day and, for dinner, I whipped up some quesadillas with the leftover chicken and beans.
Quesadillas are a quick and easy lunch or dinner. I always keep tortillas on hand around our house. They come in handy for easy breakfast tacos and for dinner recipes every now and then. Cheese is always in the fridge in some form and flavor, block or shredded, cheddar, colby jack or mozzarella. I kept this one simple – just beans, meat, and cheese. I made a side dish of Spanish rice to go along with it.
Below are the ingredients and directions:
- Leftover chicken: deboned and shredded
- Beans: refried, whole or smashed (a good way to use leftover beans)
- Cheese: shredded
- Tortillas: flour or corn – 2 for each quesadilla
- Optional ingredients: corn, avocado, lettuce, tomato, peppers, sour cream
- Spread the beans on the tortillas if they are refried or smashed; if they are whole, add them after adding the chicken.
- Place the tortilla on a skillet or griddle pan on your stove on medium-low to medium heat.
- Add a layer of cheese.
- Add the shredded chicken.
- Add another layer of cheese and any other optional ingredients.
- Place another tortilla on top and flatten with a spatula.
- Once the bottom is browned and the cheese starts to melt, carefully flip the quesadilla over and brown the other side.
- Serve immediately or keep covered and warm as you make more.
Do you transform your leftovers? What is your favorite thing to make? Let us know in the comments below!