Monday Yummies

Technically it was leftovers but I did make it all from scratch!

I'm desperate to make pizza dough next!

Mexican Chicken Soup

Ingredients

• Chicken thighs (I think we had about 5 and cut in half)
• Chicken stock cube
• Water
• 1 tsp cayenne pepper+ (add a bit extra)
• Can of red kidney beans
• 1 tbsp oil
• 1 tbsp cumin+ (add a bit extra)
• Diced tomatoes (use a can we didn't have one so I cut up heaps of tomatoes)
• 1 onion chopped

Method

• Place chicken and stock cube in small frypan and then cover with water. Bring to simmer over low heat. Cook for 10 minutes. Take the chicken out (let them cool and then shred the chicken). Reserve the liquid.
• Heat oil in the large saucepan. Add onion (cook for 5 minutes), add cumin and cayenne pepper stir for 30 seconds. Add the reserved liquid and diced tomatoes. Bring to boil.
• Add chicken & beans and bring to boil. Reduce heat to simmer and stir occasionally for 10 minutes.

Corn Bread

Ingredients

• 150g self raising flour
• 175g polenta
• 1 can creamed corn
• Lots of cayenne pepper (I need to buy some chilli powder maybe that's hotter?!)
• 1 tbsp honey (makes it smell gorgeous but it's not sweet)
• 175ml buttermilk
• 50g melted butter
• Dash of salt
• Cheese - which I omitted because Hubby hates it but definitely would've made it better

Method

• Sift flour, polenta & salt in a bowl. Add corn, cayenne pepper, honey, buttermilk, butter (and cheese)
• Stir to combine. Transfer to a greased spring form pan (roughly 20cm).
• Bake for 30 minutes.

The corn bread was pretty ho hum (I even added lots more spice that what the recipe called for!) but was wicked for just tearing chunks off and throwing in the soup.