Honey-Bourbon Pork Tenderloin on the Grill

I wrote a few notes on this recipe from my old file such as “excellent” “very good gravy” “Gene likes”. I thought it came from one of the (8) Weber Grill Cookbooks I own but I couldn’t find it. This is just the kind of recipe they would make, or so I thought. Anyways, my notes from 2007 still hold true today in 2018!

Looking on line I did see one reference to a 2007 “Cooking Light” magazine. Eleven years ago I just had my magazines, cookbooks, friends, family and my recipes and rarely used the internet until around 2011 for recipes. I have subscribed to Cooking Light in the past and I will give them credit for this recipe as that is probably where I saw it – adapted a little of course.

Honey-Bourbon Pork Tenderloin, Adapted

  • pork tenderloins (the sauce is enough for 3 (1 lb) pork tenderloins
  • 1/2 cup onion, diced
  • 1/2 cup lemon juice, freshly squeezed
  • 1/4 cup honey
  • 1/2 cup bourbon whiskey (1/4 cup would be fine)
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp. fresh ginger, minced
  • 4 garlic cloves, minced
  • 2 tbsp. olive oil
  • fresh herbs such as thyme sprigs (I added)
  • salt and pepper to taste prior to cooking or grilling
  • cooking spray (for the grill) or use oil
  • 3 tbsp. flour
  • 1-1/4 cups water

Combine the onions, lemon juice, honey, bourbon, soy sauce, ginger, garlic, olive oil and fresh herbs. Pour 1/2 cup marinade over the tenderloin(s); set aside the rest for the gravy.

I marinated the pork for about 2 hours. Remove and pat dry slightly with a paper towel.  If you are grilling baste with the marinade.

To grill turn the heat to high and spray the rack with veggie cooking spray. Cover, and cook on medium for 20-30 minutes or until a meat thermometer registers 145° (medium rare) 160° (medium); turning once.

To bake; preheat the oven to 350°F and bake for 20-30 minutes or longer depending on the size of your pork tenderloins.

Allow to rest for 10 minutes and make the gravy. Drain the marinade to remove the onions (optional). Place flour in a small saucepan. Gradually add reserved marinade and water, whisking until blended. Bring to a boil and cook until thickened, stirring constantly. It  will thicken more as it cools…

Serve with vegetables of your choice and maybe a salad.


The gravy was delicious over leftover meat loaf.

Linking to Fiesta Friday #225 and Antonia @ https://zoale.com/

Koreatown Baby Back Ribs

The warm weather finally has arrived which means grilling season has started.  My family loves ribs and when I saw this recipe in Gaby Dalkin’s recent cookbook “What’s Gaby Cooking: Everyday California Food” I knew I had to make it.

Why – when I already have a few versions for grilling ribs; Ina Garten’s which I have posted and another by Michael Chiarello (chef who specializes in Italian-influenced California cuisines) that I have yet to post. They are all different using a variety of ingredients but this recipe with a Korean twist uses my new favorite ingredient, gochujang.

Gaby persuaded a friend to share his recipe which reminded her of the ribs she orders from Koreatown. These Korean communities are spread out all across the country and whether big or small the restaurants revolve around the traditional foods of Korea.

The marinated pickles (be sure to double the recipe as these pickles will be popular), a spicy rub where the flavors are allowed to blend overnight and a Korean Barbecue sauce using gochujang are part of these mouth-watering ribs. They are first baked in the oven and then finished off on the grill giving you melt-in-your-mouth ribs and a perfect summertime dinner.

Gaby has outdone herself with this cookbook – I highly recommend 🙂

Koreatown Baby Back Ribs, Adapted

Spicy Pickles:

  • 1 lb. Persian or English cucumbers, sliced 1/2-inch thick (not Kirby’s)
  • 1 tbsp. Kosher salt
  • 4 garlic cloves, minced
  • 1 tbsp. fresh ginger, grated
  • 6 scallions, white and light green parts, chopped
  • 5 tbsp. rice vinegar
  • 1 jalapeno, thinly sliced (seeds removed for less heat)
  • 1 tbsp. honey
  • 1 tsp. low-sodium soy sauce
  • 1/2 tsp. toasted sesame oil

Place the cucumbers in a colander set over a bowl; sprinkle with the salt and give them a quick toss. Let sit for 30 minutes. Rinse the cucumbers and pat dry.

Toss the cucumbers with the garlic, ginger, scallions, vinegar, chile, honey, soy sauce and sesame oil and stir to coat. Refrigerate overnight…

Be sure to double the recipe as these spicy pickles will be popular. They are crisp and nicely flavored with a little heat.


  • 2 tbsp. sugar
  • 1 tbsp. kosher salt
  • 1/2 tsp. ground ginger
  • 1 tbsp. chili powder
  • 2 racks baby back ribs (a rack is 8-14 ribs)
  • 1 cup water or beer

Combine the sugar, salt, ginger and chili powder. Place the ribs on a baking sheet and rub the spice mixture all over ribs, top and bottom. Cover with foil and refrigerate overnight.

Preheat the oven to 350°F. Remove the ribs from the refrigerator 30-60 minutes before baking. Peel back a corner of the foil and pour in the water or beer and close it back up. Place the ribs in the oven and bake for 2 to 2-1/2 hours or until the meat nearly falls off the bone.

Korean BBQ Sauce:

  • 1/2 cup gochujang
  • 1 tsp. chili powder
  • 8-10 cloves garlic, minced
  • 1/2 jalapeno, minced
  • 1/4 cup fresh ginger, peeled and minced (I used less)
  • 5 tbsp. low-sodium soy sauce
  • 2 tbsp. rice vinegar
  • 2 tbsp. light brown sugar
  • 2 tbsp. honey
  • 1 tbsp. toasted sesame oil

Combine all of the ingredients and store in the refrigerator.

Grilling the ribs:

Remove the ribs from the oven and preheat the grill to medium high. Brush the ribs with the BBQ sauce and place on the grill. Grill for about 5-7 minutes on each side, meat side down first, until charred. Remove from the grill and brush on more BBQ sauce.

Slice the racks into individual ribs and add more BBQ sauce. Arrange on a platter and top with the chopped scallions, sesame seeds, jalapenos and spicy pickles.


  • 4 scallions, white and light green parts, chopped
  • 2 tbsp. toasted sesame seeds
  • 1 jalapeno chile, thinly sliced


Barbecue Sauce:

Marinated Pickles:


Spice Rub, After 2 Hours of Baking, BBQ Sauce is Brushed on and Ready to Grill:


The Ribs After Grilling 6-7 Minutes Per side and The Spicy Pickles:


Linking to Angie @ Fiesta Friday #224 and Diann @ Of Goats and Greens.

Arugula, Cheddar and Cherry Salad With A Light Dressing

A light and refreshing salad was served alongside pot pies we made during a 4 hour full participation baking class at Zingerman’s Bakehouse. It was perfect with the peppery arugula, Vermont cheddar, Granny Smith apples and dressed in a light cider vinegar/extra virgin olive oil dressing. They called it their “Fall On Me” Salad”!

When I made this fresh salad at home I added dried cherries, toasted walnuts and edible flowers.

Arugula, Cheddar and Cherry Salad With a Light Dressing, Adapted

  • arugula or any greens of your choice
  • apples of your choice, sliced thin or I prefer dried cherries
  • toasted walnuts, chopped (I added)
  • 6 tbsp. apple cider vinegar
  • 3/4 cup extra virgin olive oil (use a good quality brand)
  • salt and pepper to taste
  • Vermont Cabot Creamery Cheddar, or a good cheddar, shredded
  • edible flowers  for garnish (I added)

Add the vinegar to a bowl and  gradually add the oil while constantly stirring. Pour in the amount of dressing you might need in a salad bowl, add the arugula, fruit and walnuts; toss. Season to taste with salt and pepper. Top the salad with the shredded cheddar and edible flowers.

Serve immediately as the dressing will not keep too far in advance and will result in wilted greens.



I added toasted walnuts and used dried cherries instead of sliced apples…

Linking to Angie @ Fiesta Friday and Diann @ Of Goats and Greens.

Zingerman’s Deli Pot Pies

Pot Pies filled with veggies, chicken or beef and a creamy sauce have always been a comfort food.  We use to buy them from a local bakery or truth-be-told I did buy Marie Callender pies, only in a pinch though! I’ve wanted to make my own version and when Zingerman’s offered classes using their recipe I couldn’t resist.

If you are looking for a delicious pot pie recipe – go no further. It can be adapted to your taste using the vegetables your family likes. A fresh arugula salad with Vermont cheddar and sliced apples was the perfect side for a light lunch/dinner. I will post this salad soon…

Zingerman’s Deli sells six different pot pies and a chicken version is one of them. This is what we made during a 4 hour class from scratch. First we made a beautiful butter crust (so tender and easy to work with), cut up our veggies (they cooked the red potatoes), shredded the chicken they roasted, cooked the veloute sauce with all those goodies and finally assembled and shaped the 5-inch pies to take home to bake!

Zingerman's Deli Pot Pies, Adapted

Preheat the oven to 425°F 20 minutes prior to baking. When ready to bake turn the heat down to 350-375°F and cook your pot pies until the internal temperature reaches 160°F, 20-30 minutes.

Pie Dough:

  • 3-3/4 cups AP flour
  • 1 tsp. sea salt
  • 1-1/2 cups + 4 tsp. cold butter
  • 1/2 cup + 4 tsp. ice water

In a medium bowl, combine the flour and salt. Dice up the chilled butter (the smaller the pieces the better) and add to the flour mixture. Using a pastry blender, then your hands begin working the butter into the flour. Rub the mixture between your palms so that the butter encapsulates the flour. The mixture will have a yellow color to it and there should be no chunks of butter remaining. A few small ones are okay but be sure to work in the larger chunks.

Make a well in the center of the mixture, and add the cold water. Stir with a fork until the mixture is moistened and there is no dry flour left in the bowl. Knead the mixture a few times if necessary. The dough will be sticky but do not add any more flour. Wrap the dough in plastic and let rest at room temperature for 1 hour.

After letting the dough rest for 1 hour, use a bench knife to divide the dough into 12 equal pieces. This recipe makes six 5-inch pies.

Lightly flour your surface and gently roll out one piece of dough at a time, turning and keeping it round using a French style rolling pin. The rounds should be 6-inches. Place a piece of dough into each of the pie tins. Then I evenly added the filling to each one. Roll out the top crusts and place on top of the filling. Crimp the edges as desired.

Brush the top with an egg wash – they used 1 whole egg, 1 egg yolk and 1 tbsp. water. Then cut vents in each pie.

Bake for 20 to 30 minutes or until golden brown and the internal temperature reaches 160°F.

Cool for 15-20 minutes.

Pot Pie Filling: Add veggies of your choice and in the quantities you like

  • 3-3/4 cups chicken (meat of your choice whether roasted or you could buy rotisserie chicken)
  • 2 cups redskin potatoes (boiled and diced)
  • 1 cup carrots, sliced thin, cut in half and cut in half again
  • 2 cups onions, diced
  • 1/2 cup celery, diced
  • 1/3 cup red bell pepper, diced
  • 1/4 cup green bell pepper, diced
  • 1 cup mushrooms (I would substitute 1 cup green beans) sliced or cut into pieces
  • 1 tsp. garlic, minced
  • 1-1/4 cups chicken broth
  • 1/4 cup + 1 tbsp. heavy cream
  • 8 tbsp. unsalted butter, room temperature
  • 1/2 cup flour
  • 2 tsp. sea salt
  • 1/2 tsp. ground pepper
  • 1 tbsp. parsley,  minced
  • 1/2 tsp. fresh thyme, minced
  • sage, minced would be another herb to add

You can roast a 4 lb. chicken, just use white or dark meat, cooked or buy a rotisserie chicken already made. Cut or tear apart the chicken until you have 3-3/4 cups.

Boil the potatoes until tender. Cool, dice and set aside.

Prepare the rest of the vegetables and herbs and set aside.

Melt the butter and add the carrots, onions, celery, mushrooms or green beans, both peppers and garlic. Stir occasionally until onions are translucent. Add the flour and stir, making a roux.

Once the mixture has thickened, add the heavy cream and chicken broth. Stir until the mixture has thickened, remove from heat. The mixture should be thick but you can adjust by adding more liquid (if too thick) and more veggies if too thin.

Salt and pepper to taste and cool to room temperature. Stir in the parsley, thyme, chicken and potatoes.

The mixture can be made ahead and  stored in the refrigerator for several days.


Linking to Angie @ Fiesta Friday #223 and Mollie @ The Frugal Hausfrau.

Oops! I didn’t realize I had a visitor interested in my lunch!

Indoor photography… the other photos were taken outside on a beautiful sunny day except for the photos in class – obviously artificial light!


My 2018 Michigan Container Garden

Some know I moved from my 1 acre home with lots of flower/veggie/herb beds, trees and shrubs.  I am now gardening in containers on my small deck attached to my condo which is not quite the same but still enjoyable. One thing for sure there is a lot less work!

My garden so far includes edible flowers: pansies and violas, blue boys, 2 kinds of mini marigolds, 2 kinds of nasturtiums; herbs: dill, parsley, 2 kinds of thyme, 2 kinds of basil (including Thai),  oregano, mint, 2 kinds of sage, tarragon, rosemary, chives; veggies: 2 kinds of lettuce, Thai Dragon and Jalapeno peppers. I might have to get a cherry tomato plant to make my garden complete! These all do great in containers so there is no excuse not to have a garden no matter how small your space.

As soon as I started to pot up my herbs, lettuce, pansies and violas I had visitors coming to check things out. Here are the first to visit my container garden…  As the season goes along I hope to add many more pictures of my Michigan garden in containers.

Linking to Angie @ Fiesta Friday #222 and Antonia @ Zoale.com.

A small bumblebee enjoying my violas amongst my lettuce…

A bee or a wasp – I did try to identify it in my reference books… Maybe a yellow jacket?

Some recently potted plants that I grew from  seed and those that I bought or grew under gro-lights…

I love these containers (not fond of plastic but they fit perfectly on my railing)… I bought three so I will be able to add more of a variety of plants.

Actually, this was my first visitor that I captured on my camera; a wasp interested in my lunch! Zingerman Deli Pot Pies post yet to come… I did not know this little guy was in the picture!

Wasps aren’t the best pollinators but they still are pretty to look at – from a distance! Notice the pretty markings on him…

I knew “someone” was stealing the fibers from my coco fiber basket… to build their nest… Don’t you just love robins!

A male cardinal came to visit…

This chickadee was probably building a nest too…

Cinco de Mayo Chocolate Cookies

Cinco de Mayo is a few days away  and a decision on a dessert to serve needed to be made. I originally thought of a flan, then maybe some kind of a churro dessert. I then considered traditional Mexican cookies such as wedding or polvorones.

I finally settled on these flavorful cookies full of 2 kinds of chocolate and cocoa powder, then spiced up with traditional Mexican ingredients such as cinnamon, chili powder and cayenne (I did leave this ingredient out). Chocolate and spice sounds good, right? I think these are more Tex-Mex but still a good dessert to serve as Cinco de Mayo is more of an American “holiday” when Mexican-American culture is celebrated.

This recipe is adapted from the Cooking Channel and Nealey Dozier.

Cinco de Mayo Chocolate Cookies, Adapted

  • 1/2 cup unsalted butter, cut into pieces
  • 4 oz. unsweetened chocolate, coarsely chopped (I used Ghiradelli)
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 tsp. vanilla extract
  • 2 large eggs
  • 1 cup flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tbsp. ground cinnamon (I use Vietnamese cinnamon – there is a Mexican cinnamon available)
  • 1 tsp. chili powder (use the heat level you like – mine is rather mild)
  • 1/2 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1/4 tsp. cayenne pepper (optional – leave out if you do not want a “kick”)
  • 1 cup semisweet chocolate chips (I used Ghiradelli)
  • sprinkle with confectioners’ sugar before serving (optional)

Preheat the oven to 350°F. In a double boiler over simmering water, melt the butter and chocolate together, stirring until  smooth. Cool to room temperature.

Using your hand mixer, or a stand mixer fitted with the paddle attachment, beat both sugars, vanilla and eggs on low speed. Pour in the cooled chocolate and continue to mix until just combined.

Sift together the flour, cocoa powder, cinnamon, chili powder, baking soda, salt and cayenne (optional). Add to the chocolate batter until you can no longer see any flour. Fold in the chocolate chips. Chill the cookie dough for 30 minutes. Why?

Chilling the dough controls spreading, improves the flavor, changes the texture of the cookies and allows you to shape the cookies, especially chocolate ones! Some even chill the dough overnight… which is what I do with my Salted Chocolate Chip Cookies.

Line a baking sheet with parchment paper. Make 12-16 heaping balls using a 1 -1/2 tbsp. scoop allowing enough space between each ball. Bake for 14 minutes, rotating the pan halfway through the cooking time. The cookies should still be puffy and fairly soft when removed from the oven.

Carefully transfer the warm cookies to a wire cooling rack and cool for about 10 minutes.

Bake the other pan with 12-16 cookie balls as above.

Dust with confectioners’ sugar before serving if desired.

Cookies are usually best eaten on the day they are made but they can be stored in an airtight container for a few days.

Comment: Vietnamese cinnamon is sweeter and more aromatic than the cinnamon sold in grocery stores. It has a higher oil content. I buy it from King Arthur Flour (KAF).


Linking to Angie @ Fiesta Friday #222 and Antonia @ Zoale.com.

Gochujang-Glazed Potatoes (Gamja Jorim)

Another spicy Korean “jang” dish using a fermented soybean-based condiment, gochujang, to flavor tiny yellow potatoes. My meatballs turned out so well that I was anxious to try another recipe.

Gochujang-Glazed Potatoes (Gamja Jorim), Adapted

  • 2 lbs. Yukon Gold tiny potatoes, cut into 1/2-inch-1-inch dice
  • 1 tbsp. neutral oil such as canola
  • 3 tbsp. plus 2 tsp. soy sauce
  • 1/4 cup mirin (don’t use the cooking mirin found in the Asian section – go to the wine/sake department and you will find the good stuff)
  • 1 tbsp. gochujang
  • 1 tbsp. white sugar – I did not add as Mirin is sweetened Sake and has sugar in it
  • 2 garlic cloves, finely minced
  • salt and pepper to taste
  • 2 tsp. toasted sesame oil
  • 2 tsp. unseasoned rice vinegar
  • 2 tsp. sesame seeds, toasted (on medium high heat in a non-stick skillet, toast the seeds tossing/stirring frequently until they are nice light brown)
  • 2 scallions, thinly sliced on a bias to garnish

Whisk together 1/2 cup water, 3 tbsp. soy sauce, the mirin, gochujang, sugar if adding,  garlic, salt and pepper to taste. I find that with the soy sauce and all the other seasonings, there is no need for salt and pepper.

In a non-stick skillet heat the oil; add the potatoes and stir to coat. Cover and cook, stirring occasionally until the edges of the potatoes are translucent, about 10-15 minutes. You really don’t want to brown them too much.

Add the soy sauce mixture and bring to a simmer, then reduce the heat, cover and cook, stirring occasionally, until the potatoes are done (stick a knife in the center).

Uncover and cook stirring gently until the liquid evaporates and the potatoes are glazed, about 5-10 minutes.

Remove and stir in the remaining 2 tsp. soy sauce, sesame oil, vinegar and  toasted sesame seeds. Remove  to a bowl and garnish with scallions.


This is another great recipe from the Milk Street Magazine which I have tweaked a little!  Hard to quit eating these very flavorful potatoes. I just love gochujang, one of the new trends in food in 2018!

Linking to Fiesta Friday #220 and the two co-hosts  Mollie @ The Frugal Hausfrau and Jhuls @ The Not So Creative Cook

Toasted sesame seeds take a few minutes to reach that beautiful golden color…

Korean-Style Gochujang Meatballs

Gochujang is one of the “hot ingredients” that is trending in 2018, according to the Food Network Magazine. It is a Korean paste, made from chile peppers, sticky rice and fermented soy beans – a spicy paste sharing the glory with the likes of Sriracha.

Gochujang is one of three pastes that help boost the flavor in Korean dishes. It’s a hot, red pepper paste with varying levels of heat and a touch of sweetness. It’s very intense and complements beef marinades and  bibimbap. Be sure to check the ingredients so there is not too much sugar.

There is also Doenjang, a chunky paste which packs a punch of salty funk with a touch of nuttiness. It adds a salty, umami undercurrent to dishes. You will find this in Korean soups and savory pancakes.

The third “jang” is Ssamjang which is a blend of the other two “jangs” mixed with garlic, scallions, something sweet and sesame seeds. If you like Korean barbecue you’ve probably tasted this. Great on rice, meat and eggs!


I ran across this recipe not too long ago and I knew this appetizer would be a great way to use this Korean paste. I know – not another meatball recipe but I love them and they can be the perfect finger food for your next family/friends gathering. Besides there is a sweet/hot glaze brushed over them before serving making them even more appealing.

This is a Food52 recipe contributed by foxeslovelemons who is a food writer from Detroit.

Korean-Style Gochujang Meatballs, Adapted

  • 3 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 1 egg, lightly beaten
  • 1 lb. ground beef
  • 1/2 cup panko breadcrumbs
  • 2 tbsp. gochujang
  • 1 tbsp. fresh ginger, minced
  • 1 tsp. kosher salt
  • 1/2 tsp. ground white pepper
  • 2 tbsp. canola oil, for pan-frying

Preheat oven to 350°F. Combine all the ingredients (except for the oil) in a bowl, just to combine and evenly distribute the ingredients. Make them the size of golf-balls or smaller.

Heat the oil, and in batches, brown the meatballs on all sides.  Drain, then transfer the meatballs to a rimmed baking pan and transfer to oven. Bake for about 10 minutes or until the temperature of the meatballs reaches 160°F.

If you prefer to bake them like I do; bake for 15 minutes at 350°F, then turn and bake another 15  minutes. Check the temperature and bake longer if needed.


  • 1/3 cup apricot preserves
  • 2 tbsp. gochujang
  • 1-1/2 tbsp. rice vinegar
  • 1 tbsp. soy sauce
  • sliced green onions and sesame seeds toasted to garnish

Combine the first four ingredients in a small saucepan. Cook for a few minutes or until mixture is thickened.

Brush on the glaze while the meatballs are still warm, garnish with green onion slices and toasted sesame seeds.  Allow to rest a few minutes before sticking the picks in each meatball.


Sunny Anderson from the Food Network suggests thinning it with water and brushing it on fish before baking; add a tbsp. or two to a chicken marinade or mix into barbecue or wing sauces; use in place of Dijon mustard in vinaigrettes and pan sauces. Sounds like some good suggestions to me…

I’ve heard her https://www.foodnetwork.com/recipes/sunny-anderson/sunnys-sunset-park-noodle-bowl-3691478 is delicious.

I did fry half the meatballs but I think they lose their shape and tend to fall apart – that’s why I do prefer to bake them. Healthier and less messy too!

Linking to Fiesta Friday #220 and the two co-hosts Jhuls @ http://thenotsocreativecook.com/2018/04/20/sun-dried-tomato-hummus/ and Mollie @ https://frugalhausfrau.com/

Corn Bread Muffins with Jalapenos and Monterey Jack Cheese

Corn bread is a favorite in my family and like most cooks I have my special version that everyone likes. This time I wanted to put lots of goodies in it like jalapenos, cheese and spice them up a bit to serve to my more adventurous diners!

For my other corn bread muffin recipes go here (healthy version) and here. Then if you would like to make jumbo cornbread muffins and turn them into vessels for serving chili go here

After looking at a number of recipes I decided to use Chef Julianna’s recipe as a guide to come up with this perfect, flavorful and spicy recipe.  Julianna  has a wonderful food blog  https://foodieonboard.com/2018/03/09/jalapeno-cheese-cornbread/ for her version of these muffins.

Changes I made: I did use kosher salt instead of sea salt, cayenne pepper instead of flakes, did not add corn kernels (added some sweet red pepper for color), used 1 fresh jalapeno pepper (not the canned chilies), did not add green onions and used Monterey Jack Cheese with Jalapenos  instead of the sharp cheddar.

What I liked the best about Julianna’s recipe is there is no sugar!  That ingredient did not affect how delicious and moist these muffins were. All I can say is “wow” – these really will make any meal special!

Corn Bread Muffins with Jalapenos and Monterey Jack Cheese, Adapted

  • 1 cup flour
  • 1 cup medium stone ground cornmeal
  • 1 tbsp. baking powder
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground cayenne pepper  ( leave out if you want less heat)
  • 1/2 tsp. cumin
  • 2/3 cup sour cream
  • 2/3 cup buttermilk
  • 2 tbsp. butter, melted and cooled
  • 1 large egg, beaten slightly
  • 1 jalapeno pepper, seeded and finely diced
  • sweet red pepper, diced for color
  • 1-3/4 cup Monterey Jack Cheese with Jalapenos (or a cheese of your choice)

Preheat the oven to 375°F. Grease a 12 well muffin tin or use muffin liners.

Combine the flour, cornmeal, baking powder, cayenne, salt and cumin in a large bowl. In a smaller bowl whisk together the buttermilk, sour cream, butter and egg.

Add the wet ingredients to the dry  and mix just until combined. Fold in the jalapeno pepper, sweet red pepper and cheese just to combine.

Bake for 25 minutes or until a toothpick inserted in the center comes out clean.


Linking my yummy corn bread muffins to Angie @ Fiesta Friday #221 and Jenny @ Dragonfly Home Recipes.

Chicken Chimichangas with a Green Chili Sauce – Baked

A chimichanga is a Mexican-American deep-fried burrito popular in Tex-Mex and Southwestern U.S. cuisine. However, with this recipe you bake the chimichangas making this a healthier dish. These burritos  are basically tortillas wrapped around various fillings such as this flavorful chicken mixture.

Serve with Spicy Mexican Refried Beans and Mexican Rice


I started to think about why I don’t post more Mexican recipes and I realized it’s probably because I don’t like cilantro. I don’t feel too bad as one of my favorite chefs, Ina Garten – The Barefoot Contessa isn’t fond of it either. If you look at any Mexican, Tex-Mex recipe cilantro is always an ingredient.

This recipe is adapted from the Food Network.

Chicken Chimichangas with a Green Chili Sauce - Baked, Adapted

  • 2 tbsp. unsalted butter
  • 4 tbsp. vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • jalapeno pepper, diced (remove seeds and membrane if desired)
  • 1-1/2 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/4 tsp. cinnamon
  • 1 tsp. kosher salt
  • tomatoes; peeled, seeded and chopped (not in season; use a small can of diced petite tomatoes, drained of most of juice and save for another recipe); divided – save some to garnish
  • 2 tbsp. fresh cilantro (I substitute parsley – I know the flavor is different but I do not care for cilantro)
  • 2-1/2 cups rotisserie chicken, shredded (yes, I bought cooked chicken and it was delicious and convenient)
  • 1/4 cup sour cream
  • 1 can (15 oz.) refried beans – use a spicy one
  • 6-8 (10-inch) flour tortillas
  • 1 cup Monterey jack cheese with jalapeno, shredded plus more for topping (cheddar cheese would be good too)
  • shredded lettuce, for topping

Preheat the oven to 450°F. Melt the butter with the oil, transfer to a bowl. Heat the remaining 2 tbsp. oil and add the onion and jalapeno; cook until soft for about 3-5 minutes. Then add the minced garlic and cook an additional minute. Add the chili powder, cumin, cinnamon (optional) and 1 tsp. salt; toast 30 seconds. Add the tomato and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream; heat through and keep warm.

Brush a baking sheet with some of the butter-oil mixture. Spread 2 tbsp. refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1/2-3/4 cup chicken mixture and 1/4 cup cheese. The original recipe called  for 1 cup of chicken and there is no way you could fold up the chimichangas.

Fold two sides of each tortilla over the filling. Next, fold a third side (closest to you) over the first two. Finally roll up and place seam side down on the prepared baking sheet.

Brush each chimichanga with the butter-oil mixture. Bake 8-10 minutes per side, brushing again after you flip.

To serve:  top with the sauce, more cheese, lettuce, and tomato. Serve with Mexican rice and refried beans.

Green chili sauce:

  • 1/2 cup onion, chopped
  • 2 garlic cloves, minced
  • pinch of chili powder, cumin, sugar and salt
  • 2 (4 oz.) can of green chilies, chopped and drained
  • 1 cup chicken broth
  • cilantro(I use parsley)

Saute the onion in a little oil until tender; then add the minced garlic and cook for another minute or two. Add the chili powder, cumin, sugar and salt and cook for 30 seconds. Stir in the 2 cans of green chilies and cook for another 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in cilantro – I use parsley. This is a really nice sauce – everyone will enjoy it.


Linking to Fiesta Friday #219 and Jhuls @ The Not So Creative Cook

Green chili sauce ingredients…

The chicken filling and chimichangas ready to be baked…