There is nothing more warming than the tastes of chiles. Warm your palette with this delicious anaheim chile and cheddar cheese cornbread recipe.
I love soup on a cold day and I don’t know anyone who doesn’t. Potato soups are some of my favorite and Idahoan® Steakhouse® Soups makes some of the best powdered soup mix I’ve tried. I like to pair it with this delicious and easy cornbread. The trick is to roast the pepper beforehand. For an extra kick, leave the seeds in.If you don’t want to roast the pepper, that is just fine. The easy substitute is just a small can of green chiles that you can pick up for less than a $1. The reason I love Idahoan Steakhouse Soups is because you can get homemade, slow-cooked flavor in 5 minutes. I don’t know about you but I’m always looking for ways to help me save time now that I have children.Idahoan Steakhouse Soups come in 4 varieties; Loaded Potato, Creamy Potato(pictured), Cheddar Broccoli and Cheddar Potato. They use real, red Idaho potatoes with flavorful seasonings and rich cheeses to provide a creamy taste in every spoonful – and all you have to do is add water. Make this delicious chile and cheddar cheese cornbread to serve alongside this delicious soup. Here is the recipe.
Anaheim Chile and Cheddar Cheese Cornbread
Created by Lindsay on December 6, 2017
This cornbread is sure to warm your your body. Pair it with the perfect Idahoan® Steakhouse® Soups.
1stick butter, melted
3tablespoonsroasted Anaheim Chile
Turn your oven on the broil setting. Place the Anaheim Chile on a baking pan with a little bit of olive oil. Roast for 10 minutes rotating throughout. Take out of the oven and loosely cover with foil.
Turn your oven down to 350 degrees.
Combine your dry ingredients and sift together. In a separate bowl, combine the milk, eggs, butter and oil.
Combine your wet ingredients into your dry ingredients and stir just until it is combined.
Remove the skin from your chile and remove the seeds. Dice and add 3 tablespoons plus 3/4 of the cheese to your cornbread mix.
Stir lightly and set aside for 20 minutes.
Grease a 9X13" glass baking pan and add your mixture. Smooth out the top and place in the oven for 35-40 minutes. Serve warm or at room temperature.
This is one of my most favorite recipes of all time. The broccoli slaw salad is sweet, tangy, crunchy and earthy all in one. It’s just a dump and go salad recipe and it’s so easy. It’s the perfect crowd-pleaser and you can make it any size you need.
Broccoli Slaw Salad
Created by Lindsay on February 28, 2017
Broccoli Slaw Salad
1/2cupcraisins, if desired
1/4cupgreen onions, sliced
1packagechicken flavoring from Ramen Noodles
1/3cupapple cider vinegar
Remove the noodles from the package and break apart. Add broccoli slaw, sunflower seeds, green onions and noodles to a large bowl and mix.
Mix all your dressing ingredients together and pour over your salad when you're ready to serve.
Mix all the vinaigrette ingredients and place it in the fridge to get chilly. In a large bowl, mix all your salad ingredients. I like craisins in my salad but I don’t always add them, it’s just a taste preference. I like to chop my green onions fairly small and I usually only use the greens.When its time to serve, toss with your salad dressing so that it doesn’t get soggy too soon. Serve with your favorite grilled chicken or it’s delicious with deli sandwiches. Enjoy!
This is freaking delicious! I recently went to a blogger event and they had a salad similar and I knew I wanted to create it in my new Blendtec. Those blenders are heaven and you can win your very own. Just scroll to the bottom of the page for the entry form.
I teamed up with Britni from Play.Party.Pin and Dee from Cupcakes and Crowbars to offer this giveaway and to offer some delish healthy recipes. All my life I have struggled with my weight and I decided that this year I am going to run the Chicago Half Marathon. It’s a huge undertaking considering that I have never ran electively in all my life! I knew I had to start with my eating habits and my Blendtec has helped achieve those goals.
I knew I needed to start with a crunch element and this recipe for Candied Walnuts was the best bet. You can also substitute the sugar for Truvia and it’ll give you essentially the same taste, just use 1/2 of the recommended amount.
It was then time to add everything into the Blendtec for the Strawberry Vinaigrette. With previous blenders, you pretty much were stuck with chunks being left in my dressing and not always the oil and vinegar emulsified. I started with cutting my strawberries in half, added the sugar, vinegar, olive oil and the lemon juice and I just selected the smoothie button. It did all the work for me. If it needed to increase intensity, it was automatic. I took only 40 seconds for me to have the perfect, smooth dressing.
Now that the dressing is done and easy peasy, I started to assemble my salad. Because this has no wet element, you can easily make this salad ahead of time and then just add the dressing when it is time to serve or serve the dressing on the side if you know it’ll be sitting out for a while. I grabbed a package of spinach from the store and some feta cheese, I added the candied walnuts on top and then spooned the vinaigrette over the top.
For sure this is going to be a go to salad and the best things about salad is you can add whatever you want and it will always (almost) taste awesome.
Spinach Salad with Strawberry Vinaigrette Recipe (Plus a Blendtec Giveaway)
Recipe Type: Salad
Author: Lindsay aka Frenchie
Serves: 1 cup
1 pint fresh or frozen Strawberries
1 Tbsp Cider Vinegar
1 Tbsp Olive Oil
3 Tbsp Lemon Juice
1/8 cup Sugar
For the dressing, combine all ingredients and blend using your Blendtec blender. Until all ingredients are emulsified.
For the Salad, combine the spinach, feta cheese and candied walnuts and toss. Add the desired amount of dressing.
**GIVEAWAY HAS ENDED**
Don’t forget to enter the giveaway to win one of your very own Blendtec Blenders Designer 625 in your choice of color. It also will come with the Twister Jar which is the jar I used for this vinaigrette. The Twister Jar gives you the ability to make your own nut butters and hummus recipes, great for thicker items.
So easy and it only takes 5 minutes. I love adding these to salads or even snacking on them! You can also make another variation using Pecans and create your own pralines. I used it on my spinach salad with strawberry vinaigrette and it’s heaven.
5 Minute Candied Walnuts
Recipe Type: Snack
Author: Lindsay aka Frenchie
Serves: 1 1/2 cups
1 1/2 cup Walnuts
3 Tbsp Butter
1/3 cup granulated sugar
Heat up a skillet on medium heat and add all the ingredients to the pan.
Stir constantly for 5 minutes keeping an eye on the heat to be sure they don’t burn.
Your sugar will start to turn a caramel color and once all the nuts are thoroughly coated, spread out on parchment paper or a sheet pan.
Separate the nuts while everything is still warm or they will stick together.
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GameTimeGrub #CollectiveBias
There is a waffle shop in downtown Salt Lake that makes the most delicious fries with some amazing dipping sauces. They have this Lemon Dill Aioli that I’ve wanted to recreate but instead of actual russet potatoes I thought I’d use some Sweet Potato Fries from the frozen food aisle at Walmart. Make sure to check out gametimegrub.net for more recipes!
We are huge Rugby fans here in our house and now that Super Rugby is starting this week in New Zealand, we’re all about staying up until 4am and watching the games. We need to feed our appetite and we’re not looking to munch on a salad in the middle of the night. We want something that is going to keep up sustained. We love watching our brother, Malakai Fekitoa scoring tries for whichever team he’s on!
Lemon Dill Aioli
Serves: About 1 Cup
Create this delicious Lemon Dill Aioli and serve it with the vegetables of your choice.
1 Cup Mayo
2 T Lemon Juice
1 T Grated Lemon Rind
1 t. Dill Weed
1/2 t. Salt
1/4 t. Pepper
2 cloves grated Garlic
In a small bowl combine all the ingredients and mix well. Keep in the refrigerator until ready to use.
Store in an airtight container for up to a week
This recipe is AWESOME! If you want a little less spice, then use a little less garlic but I think it’s perfect for the sweetness of the Alexia Sweet Potato Fries. All you are going to need to do is mix the ingredients well and serve. When not devouring, make sure you store it in the fridge in an airtight container! I will take your full mouth as a compliment!
Make sure you check out Alexia Foods’ website, Facebook and Pinterest for much more inspiration. It can only go up from here! So tell me, what is your favorite gametime grub?
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #WarmthInACrust #CollectiveBias
This salad is something that we usually serve during the holidays and we usually serve it with white truffle oil for the dressing. Chi Chi Chi, lol! I guess if you don’t watch Real Housewives, you won’t get that reference… Anyhow, I decided to make this Spinach Salad differently since I’m serving it with Marie Callender’s Chicken Pot Pie.
I headed over to Walmart to grab everything I needed. I grabbed the Chicken Pot Pie over in the freezer section by all the other Marie Callender meals, you can learn more about their products here and to get more recipes of theirs, go here! You can also follow them on here for more inspiration, Me – I love a good Marie Callender’s Banana Cream Pie!
For your salad, you’ll also need:
1 bag of Spinach
wedge of Parmesan Cheese
For the Dressing
1/4 Cup Lemon Juice
1/2 Cup Olive Oil
Salt and Pepper to taste
Start with making the vinaigrette in the bottom of your bowl. Squeeze about half of the lemon into the bottom of the bowl and while whisking, add the olive oil to get good emulsion, then add your salt and pepper to your liking. I like a wet salad so add or take out however much dressing you’d like at this point.
Add your spinach to the bowl. Shave your parmesan into large pieces and cut your cherry tomatoes in half, next add your desired amount of pine nuts. Toss the salad completely and serve with your pot pies that have been cooked according to the package directions.
I love this salad and the brightness compliments the pot pies really deliciously. The crunch is nice and I love any of Marie Callender’s golden flakey pie crust so I devour that within seconds, basically ignoring any filling until the end!
Tell me, what kind of salad would you want to try with a Marie Callender’s Pot Pie?