Lynn Smythe
Herb Infused Cooking (LINK)
December 28th 2007 04:03
Slow Cooker AKA Crock Pot
My daughter loves to help me out in the kitchen. When our meal is ready to eat we like to retreat to our favorite sanctuary with plates full of yummies to feast on after we have exhausted all of our energies on the creation of our interesting culinary creations. My daughters favorite sanctuaries at our house include the patio next to our pool, her backyard playhouse and the garden swing in the front yard.
Slice of Life Recipes
Chili Cheese Cornbread
Chilies which are high in vitamin C can be used in moderation for their digestive stimulating properties.
Ingredients:
2 eggs
1 cup milk
¼ cup vegetable oil
4 cloves garlic - minced
One (4 ounce) can diced mild green chilies
½ teaspoon salt
¼ teaspoon baking soda
1 ½ teaspoons baking powder
1 teaspoon garlic powder
1 cup all-purpose flour
¾ cup cornmeal
¼ cup minced fresh cilantro
½ cup shredded cheddar cheese
Directions:
Preheat your oven to 400 degrees. In a mixing bowl whisk together the eggs, milk and vegetable oil then stir in the garlic and green chilies. In another bowl stir together the salt, baking soda, baking powder, garlic powder, flour and cornmeal then stir into the milk mixture. Stir in the cilantro and cheese. Pour the batter into a greased and floured 9" square baking dish. Place the dish in the oven and bake the cornbread for 25-30 minutes until golden brown on the bottom and sides. Remove the bread from the oven and let cool 20 minutes before cutting into small squares. Makes approximately 16 pieces of cornbread.
The complete article, Herb Infused Cooking, with over 9 recipes can be found on the Associated Content website.
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