Barbeque Chicken with Southwestern Cornbread Stuffing

I know that bbq chicken is front and center, but really this post is all about the Cornbread Stuffing.  It tastes like much more than the sum of it’s parts.

It starts with a box mix.  Add corn, a little onion, some diced jalepeno pepper.  Oh my goodness!  My family loved it.  It’s not spicy at all.  I took all the seeds out of the pepper, so it wouldn’t sizzle our tongues.  The stuffing has just a little kick of flavor from the onion and jalepeno, which is a contrast to the sweet corn taste.  And it all goes great with barbeque chicken.

Here’s what you’ll need:  [Read more…]

Southwest Beef Rolls

Don’t you love how in focus that corn is? I am really missing my good camera. If I’d had it I could have focused on the Southwest Beef Roll instead of the corn. *sigh*

Most of the recipes that I share are very easy. This one is too, but it does take a bit more time to put together. It’s worth it though.

What you’ll need:

4 thin cube steaks (I used 6)
3/4 cup cornbread stuffing mix (I used a bit more than 1 cup of chicken stuffing mix. Cornbread is better though)
1 can stewed tomatoes (I was out, so I substituted diced tomatoes with a few pinches of sugar to tone down the acidity)
1 can diced green chilis
1 Tbs. chili powder

Moisten the stuffing mix with 3 Tbs. hot tap water (4 or so Tbs. if you are making more than 4 steaks). Spread 3 Tbs. stuffing mix over one side of the steaks. Roll up and fasten with a wooden toothpick.

Brown the beef rolls in a large skillet in a bit of oil over medium-high heat.

Add tomatoes, chilies, chili powder and 1/4 cup water. Bring to a boil. Lower the heat and cover the skillet, simmering for 20-30 minutes or until the beef rolls are tender.

I’m showing this off at Finding Joy in My KitchenIngredient Spotlight: Beef and Tomatoes

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