Bacon Cheddar Cornbread Recipe

Last week, my lovely wife, Holly, made bacon cheddar cornbread and it was amazing! I shared the above picture on twitter and a few folks asked for the recipe. First, let me say this isn’t an original recipe. We’ve learned about Mason Woodruff, who specializes in healthy eating and cooking, and that’s where we got the recipe. You can find his website at http://www.masonfit.com

So, without further ado, here’s the recipe.

Ingredients

Instructions

  1. Preheat an oven to 375F.
  2. Add the chopped bacon to a 12-inch cast iron skillet over medium-high heat and fully cook.
  3. While the bacon cooks, mix the remaining ingredients in a large bowl.
  4. Transfer the cooked bacon pieces to the cornbread batter, leaving the bacon grease behind in the skillet. Stir well.
  5. Carefully pour the cornbread batter into the skillet and bake for 45-55 minutes or until the center is cooked through and no longer gooey. (If the edges brown before the center cooks through, you can cover with foil to finish cooking.

Let me tell you folks this stuff is FANTASTIC, you should give it a try!

Chicken Basil Stir Fry, a healthy eating recipe

Holly made this for dinner the other night, and it was fantastic! Several folks have asked for the recipe, so here it is!

Ingredients (2 person serving)

1/2 cup Jasmine rice

6oz Green Beans

1/2 ounce Thai basic

1 Lime

1 Chili pepper

1 Tbsp corn starch

4 Tblsp sweet soy glaze

2 Tblsp Sweet Thai chili sauce

10 oz Chicken Breast Strips

1 Tblsp garlic powder

1 Tblsp vegetable oil

1 Tblsp butter

Prep and cooking Rice

In a bowl, combine rice, 3/4 cup of water, and a big pinch of salt. Bring to a boil, then reduce heat to low. Cook 15-18 minutes, until rice is tender. Keep covered, off heat, until ready to serve.

Mix sauce and season chicken

In a small bowl, whisk together half the cornstarch and 1/2 cup of cold water until smooth. Whisk in sweet soy glaze and chili sauce, set aside. Season chicken with salt, pepper, and garlic powder to taste.

Cook beans and chicken

Heat a large drizzle of oil in a medium pan over medium-high heat. Add in green beans, and a pinch of salt and pepper to taste. Cook 3-5 minutes, until the beans are bright green and just tender, stirring occasionally. Transfer to a plate.

Add another drizzle of oil to the pan, and cook chicken 3-5 minutes, stirring occasionally, until brown and cooked through. Pour sauce into the pan with the chicken, bring to a boil, then reduce to low simmer. Cook, stirring, until thickened. (1-2 minutes) Turn off heat.

Stir in green beans, basic, and a squeeze of lime juice. Taste, and add more lime juice, salt and pepper if desired.

Finish and serve

Fluff rice, stir in 1 tbsp butter and salt/pepper to taste. Divide rice between bowls and top with chicken stir fry. Add a pinch of chili if desired. Serve with any remaining lime wedges.

So, there you have it! It came together quite quickly and was VERY tasty, and is a healthy meal for you!

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