Easy Cornbread

1 & 1/4 c flour
3/4 c yellow corn meal
1/4 c sugar
2 t baking powder
1/2 t salt
1 c milk
1/4 c oil
1 egg, beaten

Preheat oven to 400°. Grease 8x8 pan and set aside. Mix dry ingredients in small bowl. Add milk, oil and egg and stir just until incorporated (lumps will remain). Pour into prepared pan and bake immediately in preheated oven 25 minutes or until golden and center is set. Makes 9 3-inch squares.

Chicken and Black Bean Chili

1 lb boneless, skinless chicken breast ~ cubed
2 T olive oil
1/2 one white onion, quartered
pinch salt
1 ~15 oz can black beans, rinsed and drained
1 ~15 oz can white or pinto beans, rinsed and drained
1 ~10 oz can mild Rotel tomatoes & green chile
2 T mild chili seasoning, recommended: McCormick
1/2 t cumin
1/4 c shredded monterey jack cheese
sour cream, optional
chopped fresh cilantro for garnish, optional
1 lime, sliced in wedges

Heat olive oil over medium high heat in dutch oven. Add chicken and cook until no longer pink and juices are clear (approximately 6 minutes). Remove chicken and keep warm. Add onion and salt to pot and saute until onion is wilted and translucent.

Stir in Rotel and beans, return chicken to pot. Stir in chili seasoning and cumin and bring to boil. Reduce heat to low, cover loosely and continue cooking 30 minutes to 1 hour, stirring occasionally. Garnish with cheese, sour cream, lime juice and cilantro if desired. Serve with hot cornbread. Serves 4.

Mesquite Honey Lime Chicken

4 boneless, skinless chicken breasts
1 T olive oil
salt and fresh ground black pepper, to taste
1/4 c A.1. Smoky Mesquite steak sauce
1/4 c lime juice
1 T honey
1/2 t garlic powder

Place steak sauce, lime juice, honey, and garlic in non-reactive bowl. Whisk well until combined and set aside.

Heat oil 3-5 minutes in large non stick skillet over medium-high heat. Season both sides of chicken with salt and pepper. Place chicken in heated skillet and cook until no longer pink and juices run clear (6 minutes per side minimum).

Pour lime sauce over chicken, reduce heat to low and cook approximately 2 minutes. Remove chicken to cutting board to rest. Continue cooking sauce over low heat, whisking occasionally, until thick and bubbly. Slice chicken, place on plates and pour sauce over top.

Serve immediately, serves 4.

Asian Style Coleslaw

16 oz package shredded coleslaw mix
1/4 c soy sauce
1/4 c lime juice
1/4 c canola oil
3 T brown sugar
2 T rice vinegar
2 T fresh ginger, finely grated
1 T sesame oil
12-15 grinds fresh black pepper, to taste
sesame seeds for garnish, optional

Wash coleslaw mix and spin dry. Place in large ceramic or glass bowl*. In jar with tight-fitting lid add remaining ingredients less sesame seeds. Shake well until sugar is melted. Pour dressing over coleslaw and toss to combine. Sprinkle with sesame seeds just prior to serving. Serves 4.

*Chef's Note: Since this recipe contains a large amount of lime juice, do not use an aluminum bowl to mix the salad or dressing as it will react with the acid in the juice and give the salad an off flavor.