Cheddar Chili Cornbread Pie

Cheddar Chili Cornbread Pie

My favorite chili baked with a crusty cheddar cornbread topping! A happy marriage.

There’s ground beef, beans, corn, onions, peppers, tomatoes and lots of lovely warm spices to round out the chili. You can make it red pepper hot or not, it’s up to you.

The cornbread has cheddar cheese in the batter and on top too. There’s also fresh chopped onions and sour cream to help keep it moist. Not that it needs it, because baking the chili underneath it is the best way I know to keep it from being dry and crumbly. It soaks up some of the flavorful chili sauce as it bakes.

You can make it even cheesier by sprinkling extra cheese on top of the chili before you add the cornbread batter…. 

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Buffalo Chicken and Black Bean Crispy Tacos

Buffalo Chicken and Black Bean Crispy Tacos

Slow cooker buffalo chicken is smothered in the easiest homemade hot sauce and tucked into corn tortillas with black beans and cheddar cheese then pan-fried to crunchy, golden hotness.

Otherwise known as the life-changing taco.

Yes, that’s a drastic statement but I don’t know how I’ll ever look at any other taco the same way again.

It’s not just the hot and spicy filling but mostly it’s the method of cooking them with the filling instead of stuffing them after…. 

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Fried Fish Tacos

Fried Fish Tacos

The first time I ever heard of fish tacos, way back when I was a picky eater, I thought they sounded really weird and like something I would never eat.

I pictured fish covered with taco spices and topped with lettuce, tomatoes and sour cream. Totally unappealing.

I’ve learned a lot of things about fish tacos since then. Number one being none of those traditional taco spices are involved. Thank goodness. Instead, strips of cod are beer-battered (or club soda-battered) and fried until light, flaky and crispy…. 

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Tex-Mex Chopped Salad

Tex-Mex Chopped Salad

A Tex-mex inspired salad full of fresh vegetables, beans, cheddar cheese, tortilla chips and spicy pumpkin seeds with a bright and zesty honey lime dressing.

Everything is chopped to bits so you can get a little taste of every ingredient in each bite. I love that.

There’s fresh tomatoes, avocados, cucumbers (or zucchini), corn, red onions, sharp cheddar cheese and iceberg or romaine lettuce. I know some people have a vendetta against iceberg but I happen to like it, especially in the summer when I crave the cool, crispness of it. … 

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Slow Cooker Shredded Chicken Chili

Slow Cooker Shredded Chicken Chili

Crockpot chicken chili is the perfect meal for these long, hot summer days!

It’s a great feeling having everything tucked away into the crock pot early so it can work its magic while you go about your day. Dinner is taken care of, no worries, without slaving over a hot stove.

This version uses boneless chicken breasts, onion, red pepper, garlic, pinto beans, corn, tomatoes, green chiles and chicken broth with chili powder, cumin, oregano and smoked paprika for seasonings. It isn’t one of those super thick versions but it isn’t like soup either, it’s somewhere in between the two. If you like it thick leave out the broth and double the tomatoes…. 

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Bang Bang Shrimp Tacos

Bang Bang Shrimp Tacos

Bang bang shrimp is a crazy delicious appetizer from the Bonefish Grill Restaurant made by smothering deep-fried shrimp in a spicy hot sauce.

The first thing you notice is how super crunchy the shrimp are. I think they might be double fried. The second thing you notice is the lip-numbing spiciness.

They also stuff these heavenly hot shrimp into tacos. They have my name written on them. I kid you not.

Every single time I eat there I order them, I’ve never tried anything else and to say I’m a little obsessed would be an out and out lie.

I’m a lot obsessed.… 

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Nacho Cheese Tortilla Chicken

Crunchy Tortilla Chicken with Nacho Cheese Sauce

Just when I thought I had run out of ideas for chicken, clear out of the wild blue this smacked me in the face.

One second my mind was completely blank and the next it was picturing chicken with all the charm of hot, cheesy nachos.

Making them is sooooo easy! There’s no dipping and dunking and dredging and dirtying up fifty million bowls. You set the chicken right in the pan, coat it with mayonnaise, the glue, then pat on crushed-up white corn tortilla chips. Rather than grinding them up into fine crumbs I crush them by hand into chunky, little pieces and mix them with a little bit of panko crumbs.

While the chicken is busy baking it’s way to crunchy and golden brown, you get to work on the sauce…. 

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