Crispy Mushroom Galettes

The earthy mushrooms, creamy blue cheese, and soft fingerling potatoes in these mushroom galettes wrapped in flaky puff pastry make for a great meal. They look great as an appetizer or as a light meal.

Ingredients:

• 1 sheet of puff pastry
• 200g fingerling potatoes, thinly sliced
• 200g mushrooms, thinly sliced
• 100g blue cheese, crumbled
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste
• Fresh thyme leaves for garnish

Instructions:

Start by heating the oven up to 400F 200C

Set a pan on medium heat and add the olive oil

For about one minute, until the garlic smells good, add the minced garlic

Slice the mushrooms and add the fingerling potatoes to the pan

Add pepper and salt

It will take about 8 to 10 minutes of cooking until the potatoes are soft and the mushrooms are golden brown

Cut the puff pastry sheet into circles or squares

Put a small amount of the mushroom and potato mix on each square or circle of pastry, making sure to leave some space around the edges

Crumble some blue cheese on top of each galette

To make a rough edge, fold the pastry edges over the filling

Place the galettes on a baking sheet that has been lined with parchment paper

The pastry should be baked in a hot oven for 15 to 20 minutes, or until it is golden brown and crispy

Before serving, sprinkle with fresh thyme leaves

Paleo Coconut Milk Ice Cream

Savor this creamy, dairy-free Paleo dessert, which is made with coconut milk and organic sweeteners.

Ingredients:

• 2 cans full-fat coconut milk
• 1/3 cup honey or maple syrup
• 1 tablespoon vanilla extract
• 1/2 cup unsweetened shredded coconut

Instructions:

Chill the cans of coconut milk in the refrigerator overnight

Open the cans and scoop out the solid coconut cream into a mixing bowl, leaving behind any liquid

Add honey or maple syrup and vanilla extract to the coconut cream

Mix until well combined

Stir in the shredded coconut

Transfer the mixture into an ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes

Once the ice cream reaches a soft-serve consistency, transfer it to a freezer-safe container and freeze for at least 4 hours or until firm

Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly

Baked Avocados with Eggs

Baked avocados with eggs make for a delicious and nutritious low-carb breakfast or lunch option. The creaminess of the avocado pairs perfectly with the richness of the baked eggs, creating a satisfying and healthy dish.

Ingredients:

• 2 ripe avocados
• 4 large eggs
• Salt and pepper to taste
• Chopped fresh cilantro optional, for garnish
• Salsa optional, for serving

Instructions:

Turn on your oven and heat it up to 375F 190C

Take the pits out of the avocados and cut them in half

To make a bigger hole for the egg, scoop out a small amount of the avocado flesh

To keep them from falling over, put the avocado halves in a baking dish

Put one egg into each half of the avocado, being careful not to let it spill out

Add pepper and salt to taste

Put it in an oven that is already hot and bake for 15 to 20 minutes, or until the egg whites are set but the yolks are still a little runny

If you want, you can add chopped cilantro as a garnish

Add salsa to the side if you want it to taste even better

Enjoy your baked avocados with eggs that are low in carbs!

Homemade Nut Butters

With this simple recipe, you can make your own delicious and Paleo-friendly nut butter at home. It's a flexible and wholesome addition to your Paleo diet, ideal for drizzling over fruits and vegetables or spreading on bread that fits the Paleo diet.

Ingredients:

• 2 cups mixed nuts almonds, cashews, walnuts, etc
• 1-2 tablespoons coconut oil
• Pinch of sea salt
• Optional: 1-2 tablespoons honey or maple syrup for sweetness

Instructions:

Set the oven temperature to 175C 350F

Arrange the mixed nuts onto a baking sheet and bake them for ten to twelve minutes, or until they start to smell aromatic and lightly brown

To keep them from burning, be sure to stir them from time to time

After taking the nuts out of the oven, allow them to cool down for a little while

Transfer the roasted nuts to a high-speed blender or food processor

Toss in a couple of tablespoons of coconut oil and a pinch of sea salt for the nuts

Not required: You can also add 1-2 tablespoons of honey or maple syrup at this point if you like your nut butter sweeter

The mixture should become a smooth and creamy nut butter after three to five minutes of high-speed blending

During blending, you might need to scrape down the sides of the food processor or blender a few times

After tasting the nut butter, add more honey, maple syrup, or salt if necessary to make it the sweetness or saltiness that you prefer

The homemade nut butter should be refrigerated after being transferred to an airtight container

As it cools, it will become slightly thicker

Keto Crab Rangoon Dip with Crispy Won Ton Chips

Enjoy the flavors of Crab Rangoon in a keto-friendly dip served with crispy won ton chips. This creamy dip is loaded with crab meat and Asian-inspired flavors, making it a perfect appetizer or snack for any occasion.

Ingredients:

• 8 oz lump crab meat
• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 green onions, thinly sliced
• 1 tsp Worcestershire sauce
• 1/2 tsp soy sauce
• 1/2 tsp sesame oil
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/4 tsp black pepper
• 12 won ton wrappers, cut into triangles
• Avocado oil spray or olive oil spray

Instructions:

Warm the oven up to 175F 350C

To make the crab salad, put together the mayonnaise, garlic, green onions, Worcestershire sauce, soy sauce, sesame oil, ginger, salt, and black pepper in a large bowl

Mix everything together well

Put the mix in a baking dish and spread it out

Put the dip in the oven for 25 to 30 minutes, or until it bubbles and gets a little golden on top

Place the wonton triangles on a baking sheet lined with parchment paper while the dip is baking

Spray a little avocado oil or olive oil spray on the won ton triangles

The wonton chips should be golden brown and crispy after 5 to 7 minutes in the oven

Take the chips and the dip out of the oven

Warm up the dip and serve it with crispy wonton chips to dip them in

Easy S'more Pops, 2 Ways

These Easy S'more Pops come in two delicious variations – one with graham cracker crumbs and the other loaded with mini chocolate chips, mini marshmallows, and crushed graham crackers. Perfect for a fun and tasty treat!

Ingredients:

• 1 package of marshmallows
• 1 cup of chocolate chips
• 1 cup of graham cracker crumbs
• 1/2 cup of mini chocolate chips
• 1/2 cup of mini marshmallows
• 1/2 cup of crushed graham crackers
• 12 lollipop sticks

Instructions:

In a bowl safe for the microwave, melt the chocolate chips, stirring every 30 seconds to ensure smoothness

Put a lolly stick inside every marshmallow

Roll half of the marshmallows in graham cracker crumbs after dipping them into the melted chocolate

Transfer to a baking sheet that has been lined and allow to set

In the second variation, immediately sprinkle mini chocolate chips, mini marshmallows, and crushed graham crackers over the remaining half of the marshmallows after dipping them in the melted chocolate

Place the S'more Pops in the fridge to set for approximately half an hour, or until the chocolate solidifies

Present and savor your Two-Way Easy S'more Pops!

Chocolate Chip Brownie Cupcakes with Peanut Butter Frosting

Indulge in the perfect combination of rich chocolate brownie cupcakes studded with chocolate chips, topped with a luscious peanut butter frosting. A delightful treat for chocolate and peanut butter lovers!

Ingredients:

• 1 box brownie mix
• 1/2 cup vegetable oil
• 2 large eggs
• 1/4 cup water
• 1 cup chocolate chips
• 1/2 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup milk

Instructions:

Preheat the oven to 350F 175C and line a cupcake tin with paper liners

In a bowl, mix together the brownie mix, vegetable oil, eggs, and water until well combined

Fold in the chocolate chips

Fill each cupcake liner with the brownie batter until about 2/3 full

Bake for 18-20 minutes or until a toothpick inserted comes out with moist crumbs not wet batter

Allow the cupcakes to cool completely before frosting

For the peanut butter frosting, beat together the softened butter and peanut butter until creamy

Add in the powdered sugar and vanilla extract, and continue to beat until well combined

Gradually add the milk until the frosting reaches a smooth and spreadable consistency

Once the cupcakes are cool, frost them with the peanut butter frosting

Optional: Garnish with additional chocolate chips or drizzle with melted chocolate

Serve and enjoy!

Paleo Tortilla

Enjoy the taste of traditional tortillas with this Paleo-friendly version. Made with almond and coconut flour, these tortillas are grain-free and perfect for wraps, tacos, or simply enjoying on their own.

Ingredients:

• 2 cups almond flour
• 2 tablespoons coconut flour
• 4 large eggs
• 1/4 cup water
• 1/2 teaspoon sea salt
• 1/2 teaspoon garlic powder

Instructions:

In a mixing bowl, combine almond flour, coconut flour, sea salt, and garlic powder

In a separate bowl, whisk together eggs and water

Slowly pour the wet ingredients into the dry ingredients, stirring until well combined

Allow the batter to sit for a few minutes to thicken

Heat a non-stick skillet over medium heat

Pour 1/4 cup of batter onto the skillet and spread it thinly into a circle

Cook for about 2-3 minutes on one side until the edges start to lift and the bottom is golden brown

Carefully flip the tortilla and cook for an additional 1-2 minutes on the other side

Repeat with the remaining batter, stacking cooked tortillas on a plate and covering with a clean kitchen towel to keep warm

Dark Chocolate Tart

Indulge in the rich decadence of dark chocolate with this exquisite tart. The buttery crust perfectly complements the velvety chocolate filling, creating a dessert that's sure to impress.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, diced
• 1 large egg yolk
• 1 tablespoon ice water
• 1 1/2 cups heavy cream
• 9 ounces bittersweet chocolate, chopped
• 1 teaspoon instant coffee granules
• 2 large eggs
• 1 teaspoon vanilla extract
• Cocoa powder, for dusting

Instructions:

Preheat the oven to 375F 190C

In a food processor, pulse together flour, sugar, and salt

Add butter and pulse until mixture resembles coarse crumbs

Add egg yolk and ice water, pulse until dough comes together

Press dough into a 9-inch tart pan

Prick the bottom with a fork and refrigerate for 30 minutes

Line the crust with parchment paper and fill with pie weights or dried beans

Bake for 10 minutes

Remove weights and parchment, bake for additional 10 minutes until golden brown

Let cool

In a saucepan, heat cream until simmering

Remove from heat, add chocolate and coffee granules

Let stand for 5 minutes, then whisk until smooth

In a separate bowl, whisk eggs and vanilla

Slowly pour chocolate mixture into eggs, whisking constantly

Pour filling into cooled tart shell

Bake for 20-25 minutes until filling is set around the edges but slightly wobbly in the center

Let tart cool completely, then dust with cocoa powder before serving

Mini Peanut Butter Cup Christmas Crack

Chocolate Saltine Toffee, another name for Mini Peanut Butter Cup Christmas Crack, is a delicious holiday confection. With a layer of buttery toffee, a rich chocolate topping, tiny peanut butter cups, and crushed salted peanuts, it has a combination of flavors that is both sweet and salty. It is ideal for sharing and giving during the holiday season.

Ingredients:

• 1 sleeve of saltine crackers
• 1 cup 2 sticks unsalted butter
• 1 cup brown sugar
• 2 cups semi-sweet chocolate chips
• 1 cup mini peanut butter cups
• 1/2 cup crushed salted peanuts
• 1/4 teaspoon sea salt
• 1/2 teaspoon vanilla extract

Instructions:

Set the oven temperature to 175C 350F

Place the saltine crackers in a single layer on a baking sheet lined with parchment paper

Stirring constantly, melt the butter and brown sugar in a medium saucepan over medium heat

After it comes to a boil, simmer it for three to five minutes, or until it thickens and becomes caramelized

After taking the caramel off of the stove, whisk in the vanilla extract

Using a spatula, evenly distribute the caramel that has been carefully poured over the saltine crackers

Bake for five minutes, or until the caramel is bubbling, in a preheated oven

As soon as you take the baking sheet out of the oven, scatter the chocolate chips on top of the caramel layer

Allow them to soften for a few minutes, and then distribute the melted chocolate evenly with a spatula

Press the crushed salted peanuts and mini peanut butter cups slightly into the melted chocolate as you sprinkle them on top

For an added taste boost, sprinkle sea salt on top

When the chocolate is set, let the Christmas Crack cool fully at room temperature or chill it in the refrigerator

Break it into pieces and savor once it's fully cooled and set!

Spring Vegetable Stir-Fry

This colorful stir-fry is the ideal way to beat the winter blues because it's bursting with the freshness of spring vegetables. It's a satisfying and nourishing Paleo recipe that's loaded with flavor and nutrition.

Ingredients:

• 2 tbsp coconut oil
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1 cup snap peas
• 1 cup sliced mushrooms
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 inch ginger, grated
• Salt and pepper to taste
• 2 tbsp coconut aminos

Instructions:

Heat coconut oil in a large skillet over medium heat

Add garlic and ginger, saut for 1 minute until fragrant

Add asparagus, snap peas, mushrooms, and bell pepper

Cook for 5-7 minutes until vegetables are tender but still crisp

Season with salt, pepper, and coconut aminos

Stir well to combine

Serve hot as a side dish or over cauliflower rice

Enjoy!

Gluten-Free Chickpea Tortilla Nachos

You can eat these tasty gluten-free nachos made with chickpea tortillas as an appetizer or snack. They taste great and are great for sharing with family and friends.

Ingredients:

• 1 bag of gluten-free chickpea tortilla chips
• 1 cup of shredded gluten-free cheddar cheese
• 1/2 cup of gluten-free diced tomatoes
• 1/2 cup of gluten-free diced red onions
• 1/4 cup of gluten-free sliced jalapeos
• 1/4 cup of gluten-free black olives, sliced
• 1/4 cup of gluten-free chopped fresh cilantro
• 1/4 cup of gluten-free sour cream
• 1/4 cup of gluten-free guacamole
• 1/4 cup of gluten-free salsa

Instructions:

Preheat your oven to 350F 175C

Arrange the gluten-free chickpea tortilla chips on a large baking sheet in a single layer

Evenly sprinkle the shredded gluten-free cheddar cheese over the chips

Next, scatter the gluten-free diced tomatoes, gluten-free diced red onions, gluten-free sliced jalapeos, and gluten-free black olives over the chips

Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the cheese has melted and the chips are heated through

Remove the nachos from the oven and garnish with gluten-free chopped fresh cilantro

Serve the nachos hot with gluten-free sour cream, gluten-free guacamole, and gluten-free salsa on the side

Macaron Recipe

Savor the flavorful and elegant world of macarons! These French candies' vivid colors and fine details make them ideal for macro food photography. Macaron photography makes for a delightful subject, whether you're photographing their exquisite texture or presenting a close-up of their filling. Bake your own macarons using this recipe, then showcase your artistic photography abilities.

Ingredients:

• 2/3 cup almond flour
• 1 1/2 cups powdered sugar
• 3 large egg whites
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• Gel food coloring optional
• Buttercream or ganache for filling your choice
• Sprinkles or edible decorations optional

Instructions:

Preheat your oven to 300F 150C and line a baking sheet with parchment paper

In a food processor, combine almond flour and powdered sugar

Pulse until well combined and fine in texture

Sift the mixture into a large bowl to remove any lumps

In a separate bowl, beat the egg whites until they become foamy

Gradually add granulated sugar and continue beating until stiff peaks form

If desired, add vanilla extract and a few drops of gel food coloring and gently fold them into the meringue

Carefully fold the almond flour and powdered sugar mixture into the meringue in thirds, ensuring it's well incorporated but being careful not to overmix

The batter should be thick and smooth

Transfer the macaron batter into a piping bag fitted with a round tip

Pipe small rounds about 1-inch in diameter onto the prepared baking sheet, leaving space between each macaron

Tap the baking sheet on the counter a few times to release any air bubbles

Let the macarons sit at room temperature for about 20-30 minutes, allowing them to form a slight crust

Bake in the preheated oven for 15-18 minutes, or until the macarons have developed feet and are set but not browned

Remove the macarons from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely

Once the macarons are completely cool, pair them up by size and fill them with your choice of buttercream or ganache

You can also add sprinkles or other edible decorations to the filling if desired

Allow the filled macarons to set in the refrigerator for at least 24 hours to mature and develop their flavors

Serve your homemade macarons and enjoy the delightful flavors and textures!

Southwest Quinoa Salad

This Southwest Quinoa Salad is loaded with fresh veggies and packed with protein-rich quinoa and black beans. It's tossed in a zesty lime-cumin dressing for a burst of flavor. This gluten-free salad makes a delicious and nutritious meal or side dish!

Ingredients:

• 1 cup quinoa, rinsed
• 1 3/4 cups water or vegetable broth
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels fresh or frozen
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste

Instructions:

Put quinoa and water or vegetable broth in a medium saucepan

Bring to a boil, then turn down the heat, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the liquid is full

Take it off the heat and let it cool down

Cook the quinoa and put it in a large bowl

Add the corn, red bell pepper, red onion, cilantro, and avocado

Mix cumin, chili powder, salt, and pepper with a whisk in a small bowl

Pour the dressing over the quinoa and mix it all together by tossing it

Serve right away or put in the fridge until you're ready to serve

Have fun!

Low Carb Bacon, Egg, and Spinach Breakfast Casserole

With a paleo twist, this low-carb breakfast casserole with bacon, egg, and spinach is a filling and healthy way to start the day. It's a great low-carb or paleo breakfast choice because it's low in carbohydrates and high in protein.

Ingredients:

• 6 slices of bacon, cooked and crumbled
• 8 large eggs
• 1 cup baby spinach leaves
• 1/2 cup diced bell pepper
• 1/2 cup diced onion
• 1/2 cup diced mushrooms
• 1/2 cup almond milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Cooking spray or oil for greasing

Instructions:

Preheat your oven to 350F 175C and grease a 9x13 inch baking dish with cooking spray or oil

In a large mixing bowl, whisk together the eggs, almond milk, garlic powder, onion powder, paprika, salt, and pepper

Layer the cooked and crumbled bacon, baby spinach, diced bell pepper, diced onion, and diced mushrooms evenly in the prepared baking dish

Pour the egg mixture over the layered ingredients in the baking dish

Bake in the preheated oven for 30-35 minutes or until the casserole is set and the edges are golden brown

Remove from the oven and let it cool for a few minutes before slicing and serving

Enjoy your delicious low carb bacon, egg, and spinach breakfast casserole!

Sticky Asian Spicy Garlic Shrimp

This sticky Asian spicy garlic shrimp is a tantalizing blend of sweet, spicy, and savory flavors. The shrimp are coated in a sticky sauce infused with garlic, ginger, and a hint of heat from sriracha sauce, making it a perfect dish for seafood lovers.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon sriracha sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 green onions, chopped for garnish
• 1 tablespoon sesame seeds for garnish

Instructions:

In a bowl, mix together soy sauce, honey, sriracha sauce, sesame oil, rice vinegar, garlic, and ginger

In a separate small bowl, dissolve cornstarch in water to create a slurry

Heat a skillet over medium heat and add the sauce mixture

Let it simmer for 2-3 minutes until slightly thickened

Add the shrimp to the skillet and toss to coat with the sauce

Cook for 4-5 minutes until the shrimp are pink and cooked through

Pour the cornstarch slurry into the skillet and stir well until the sauce thickens and coats the shrimp evenly

Remove from heat and garnish with chopped green onions and sesame seeds

Serve hot and enjoy!

Parmesan Baked Potato Halves

These Parmesan Baked Potato Halves are a simple yet flavorful side dish that pairs well with any meal. The combination of crispy Parmesan topping and fluffy potato insides makes them irresistible.

Ingredients:

• 4 large russet potatoes, scrubbed and dried
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

Turn on the oven and heat it up to 400F 200C

Cut each potato in half down the middle

Put the potato halves on a baking sheet that has been lined with parchment paper, cut side up

Spread the olive oil out on the cut side of each potato half

Place the garlic powder, dried oregano, salt, and pepper in a small bowl

Set it aside

Spread a lot of the Parmesan mixture on the cut side of each potato half and press it down gently to stick

After the oven is hot, bake the potatoes for 30 to 35 minutes, or until they are soft and the tops are golden brown and crispy

Before serving, sprinkle with chopped fresh parsley

S'more Chocolate Bark

S'more Chocolate Bark is a delightful treat that combines the classic flavors of a s'more in a convenient and shareable form. It's perfect for parties, gatherings, or as a sweet snack any time you're craving the taste of s'mores.

Ingredients:

• 2 cups semi-sweet chocolate chips
• 1 cup milk chocolate chips
• 1 cup mini marshmallows
• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions:

Line a baking sheet with parchment paper and set it aside

In a microwave-safe bowl, melt the semi-sweet chocolate chips and milk chocolate chips in 30-second intervals, stirring after each interval, until smooth and fully melted

Pour the melted chocolate onto the prepared baking sheet and spread it out evenly with a spatula

In a separate bowl, microwave the unsalted butter until melted

Stir in the powdered sugar and vanilla extract until well combined

Sprinkle the graham cracker crumbs evenly over the melted chocolate, followed by the mini marshmallows

Drizzle the butter and sugar mixture over the marshmallows

Place the baking sheet in the refrigerator and let it chill for at least 2 hours or until the chocolate has set

Once the chocolate has hardened, break the bark into pieces of your desired size

Enjoy your S'more Chocolate Bark!

French's Double Cheese Burger

Add French's mustard to your double cheeseburger for a twist on the classic American taste. This burger recipe is great for a summer BBQ or any time you want a tasty burger.

Ingredients:

• 1 lb ground beef
• 1/2 cup French's mustard
• 4 slices cheddar cheese
• 4 hamburger buns
• Salt and pepper to taste
• Lettuce leaves
• Tomato slices
• Onion slices
• Pickles
• Ketchup optional
• Mayonnaise optional

Instructions:

Warm the grill up to a medium-high level

Cut the ground beef into 8 equal pieces and press them into thin patties

To taste, add salt and pepper to the patties

One side of each patty should have French's mustard on it

On four of the patties, put a slice of cheddar cheese

Put the last four patties on top, mustard side down, to make a double cheeseburger

Put the double cheeseburger patties on the grill and cook them for three to four minutes on each side, or until they're done the way you like them

Toast the hamburger buns on the grill for a minute or two at the end of the cooking time

Put lettuce, tomato slices, onion slices, and pickles on the bottom bun of each burger to make it

Place the double cheeseburger patty on top, and then cover it with the last bun

If you want, you can serve it hot with ketchup and mayonnaise

Chicken Enchilada Cornbread Casserole

This Chicken Enchilada Cornbread Casserole is a tasty dish that combines the tastes of enchiladas with the comforting feel of cornbread. People who like chicken enchiladas and cornbread will love this!

Ingredients:

• 1 lb chicken breasts, cooked and shredded
• 1 can 10 oz red enchilada sauce
• 1 can 15 oz whole kernel corn, drained
• 1 can 15 oz black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1 box 8
• 5 oz cornbread mix
• 1/3 cup milk
• 1 egg
• 1/4 cup chopped cilantro optional
• Salt and pepper to taste

Instructions:

Preheat oven to 375F 190C

In a large bowl, combine shredded chicken, enchilada sauce, corn, black beans, and half of the shredded cheese

Mix well

Transfer the mixture into a greased 9x13 inch baking dish, spreading it out evenly

In another bowl, prepare the cornbread mix according to package instructions by combining the mix with milk, egg, and chopped cilantro if using

Mix until just combined

Pour the cornbread batter evenly over the chicken mixture in the baking dish

Sprinkle the remaining shredded cheese on top of the cornbread batter

Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean

Remove from the oven and let it cool for a few minutes before serving

Slice and serve warm, optionally garnished with extra cilantro and a dollop of sour cream