Food Flight

An aviator's culinary adventures

Chile-Cheese Cornbread January 12, 2010

Filed under: Bread,Snacks,Vegetarian — flyingbubble @ 8:51 pm
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Today I added a tag cloud to my blog (you may notice it if you scroll down the right hand side).  I was anxious to see which word appeared the biggest, meaning it’s the most common tag for my recipes.  Most people who know me would assume that my most common tag has to be cookies, brownies, sugar, syrup, chocolate or any other sweet word imaginable.  To everyone’s surprise my most common tag is actually cheese!  I apparently can’t cook without it.  Looking back through my recipes, I have made a lot of quesadillas, pizzas and other cheese related dishes.  I make no promises to continue or discontinue my excessive use of cheese but it’s nice to be aware of my cheesy bias.  I chose to cook today’s recipe before I had seen the tag cloud so here’s another cheesy food I’ve made.  I bought a Weight Watchers cookbook at a thrift store for 50 cent a while back and I just found it at my mom’s house.  Since my cookbooks of choice are all in Florida I decided to try making a few from this book.  The batter was very easy to whip up and clean up after.  Aside from waiting 30 minutes for the bread to cook this is a great quick and easy recipe.

Ingredients:

1 cup yellow cornmeal

1 cup all-purpose flour

1 tablespoon plus 1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup nonfat dry milk powder

1 tablespoon sugar

1 cup water

1/2 cup egg substitute

2 tablespoons vegetable oil

3/4 cup (3 oz) shredded 40% less fat Cheddar cheese

1 (4 oz) can chopped green chiles, drained

DIRECTIONS:

1. Combine first 6 ingredients in a medium bowl; make a well in center of mixture.

2. Combine water, egg substitute, and oil; add to dry ingredients, stirring just until dry ingredients are moistened.  Stir in cheese and green chiles.

3. Pour batter into an 8in square baking dish coated with cooking spray.  Bake at 375 for 30 minutes or until cornbread is golden.  Yield: 16 servings.

NUTRITION: (per serving) 107 calories, 15.3g carbohydrates, 3g fat (.9g saturated), 0.7g fiber, 4.6g protein, 4mg cholesterol, 125mg sodium, 138mg calcium

 

Dan Good Chili January 9, 2010

Filed under: Dinner,Vegetarian — flyingbubble @ 7:28 pm
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My flights back to Pensacola went well and I arrived about 5 hours before my roommate Desiree with whom I was driving home.  Fortunately I had the car keys and I was able to leave the airport and spend some time shopping in Alabama while I waited.  We spent that evening relaxing and watching TV.  Sunday morning I got up and made the same chorizo breakfast pizza that I tried at home a few days ago.  Unfortunately,  people in the SouthEAST don’t define chorizo the same as people in the SouthWEST.  I found a package of “chorizo” near some specialty mexican cheeses but it didn’t smell or look right when I cooked it.  Aside from that disappointment the pizza was pretty good and I decided to cook dinner for Desiree the next night. (Most of the story so far has nothing to do with this post’s recipe, I just feel like sharing :)…)  Desiree has already started ground school classes so I have taken on the role of housewife since I have all the time in the world.  I thought it would be nice to have dinner ready for her when she came home and we agreed on a menu of chili and jalepeno poppers.  Both recipes are from my Hungry Girl cookbook so they are low calorie healthy alternatives.  The Chili took about 2 hours to make but only because it needed to slowly simmer and be stirred occasionally (slow cooker next time maybe?).  It does not look like a typical chili due to the abundance of vegetables but it was delicious.  I was a bit liberal with the addition of spices via diced jalepenos and a can of rotel, so our meal was on fire.  Then I cooked the jalepeno poppers for less time than usual so they would be spicer!  As we sat at the table chugging water and wiping sweat from our brows, we still raved about how delicious it all was.  I am currently back home in AZ and unfortunately left my cookbook in Florida so I’ll have to post the recipes later.  The basic process for the jalepeno poppers was to cut and trim the jalepenos into two hollow halves (I used 6 peppers), then fill with a mixture of cream cheese, cheddar cheese and spices, dip the cheesy jalepeno half into egg beater and then into crushed fiber one cereal.  After all have been coated and placed on a baking sheet they go into the oven for 25-30 minutes.  I apologize for not posting the full recipes at this time but at least you can salivate over the pictures (assume you like it hot!).

 

New Year’s Eve Dinner January 1, 2010

Filed under: Dinner — flyingbubble @ 1:57 pm
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My boyfriend Jeremiah was scheduled to fly back to Virginia on Jan 1st.  Unfortunately, his flight was at 1255 AM and not 1255 PM like we both thought when the flight was booked.  Since we couldn’t make New Year’s party plans, my thoughtful mom set up a romantic dinner for two in our kitchen and went off to a friend’s house for dinner.  She also offered us a 10 year old bottle of Champagne that has been waiting in our pantry for it’s New Year’s debut since 1999.

Jeremiah and I both love southwestern flavors so of course our perfect choice for a last dinner together was Chili Parmesan Chicken with Mexican Rice.  I also threw together a salad with goat cheese and Snapea Crisps because that’s all we had (it was pretty good anyways).  These are both recipes that I have cooked multiple times but I always forget to photograph the final product.  Finally I am posting them both on my blog, mostly just to convenience myself in finding the recipes for the next time I want to cook.  First, the Chicken.  This Chicken is insanely easy, you really don’t need a recipe (aside from cooking temp and time) and it produces the kind of juicy tender chicken that I thought only came from 5 star chefs.  Here’s the recipe (If you actually follow these amounts, it’s South Beach Diet friendly).

Chili Parmesan Chicken:

1/4 cup kraft grated Parmesan Cheese (I used a fancier shredded version)

2 teaspoons chili powder (I think I actually do about even measures on chili and cheese)

6 small boneless skinless chicken breast halves (1.5 lbs)

Directions: Preheat oven to 400F. Mix cheese and chili in a pie plate.  Add chicken, turn to coat on all sides.  Place chicken in shallow baking dish.  Bake 20 to 25 minutes or until chicken is cooked through. (Try not to over cook, pull it out early and check for doneness, it’ll be juicier if you cook it less time).

NUTRITION: (6 servings) 160 calories, 5g fat, 70mg cholesterol, 150mg sodium, 1g carbohydrate, 27g protein

I got the mexican rice recipe from another food blog so I won’t post the recipe but you should definitely try it sometime!

Of course, I provided the after dinner entertainment 🙂