As it gets colder outside I am constantly looking for new yummy, fulfilling things to make for dinner. I love anything spicy so this recipe really caught my eye!
My friend April made chicken chili and I knew this would go very well with the cornbread. I will say that most of my girlfriends are constantly watching what they eat, so the chili was a Weight Watchers recipe – and – well, this cornbread is not so healthy.
I decided to make it not-so-hearty by cutting down the meat in it. I also was unable to find jalapeno cheese in OKC. If you live somewhere around a Kroger, my mom said she found some there. I added chopped green chili’s to the mix instead.
by Matt Gilson
2 boxes Jiffy cornbread mix (I was raised on sweet cornbread so I substituted instead of Jiffy, although Jiffy is only 50 cents per box)
1 can cream corn
1 can kernel corn
Continue reading Stockyards City Cookbook Cook-Through: Jalapeno Cornbread
Not exactly fish eggs…much better! I am a hairstylist and any excuse we can find to bring food to the salon we jump at. The day before Halloween we all dressed up and had a pot luck. I have to say I don’t think I have ever seen that much food in one place before! I knew from the past that its best to take something that can easily be snacked on in-between clients. Everyone at work “jokingly” calls me Betty Crocker; little do they know it’s really not as hard as it looks!
Flipping through the cookbook I looked for a recipe that had ingredients that I might already have at home. I finally decided on Cowboy Caviar. It definitely doesn’t look too pretty, if you’re a presentation person, but sure does taste good! (Friends at work turned their noses up at first but by the end of the day it was gone!) This is a very simple recipe if you need something last minute. Also, if you are following through the cookbook with us and cooking most of these items I would suggest buying a large bag of shredded cheese and a box of cream cheese from Sams. It will save you time and money, both of which I know we can all use these days!
by Tracy Holland
1 can black beans, rinsed and drained
1 (8oz) pkg. cream cheese, softened
2 cans chopped black olives
2 T. oil
2 T. lime juice ( I cut one lime in half and squeezed the juice from it into the mix)
1/4 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. crushed red pepper
Combine beans, olives, oil, lime juice and spices. Let sit 2 hours. Spread cream cheese on a plate and top with bean mixture. Refrigerate until ready to serve.
Editor’s Note – Want to see the other recipe’s Whitni and Jani have prepared from the cookbook thus far? Simply go to our “Categories” section on the right hand of our home page, and use the drop down selector to find “Stockyards City Cookbook.”