Category Archives: Lighter Fare

Fully Loaded Buffalo Chili & Sweet Corn Muffins

Posted on October 4, 2008 by Veronica

I made up a batch of chili along with the some sweet corn muffins and thought I’d share my recipes b/c both were fairly easy and were very tasty. Enjoy!

Fully Loaded Buffalo Chili
Makes 4-5 BIG servings

1 lb. ground buffalo (or beef)
2 tsp. chili powder
1 clove minced garlic
2 cans chili-ready beans
2 cans black beans
4 cans chili-ready diced tomatoes (if you only have plain then add some more chili powder to your taste)
2 cups chopped celery
1 cup chopped green pepper
1 cup chopped yellow pepper
1 cup chopped red pepper
2 cups chopped onion
1 can sweet yellow whole kernel corn

Brown the meat in a skillet along with the chili powder over medium heat. Put everything into a stock pot, including the meat, and simmer over low heat for two hours. Or get it hot fast and cook it over medium heat for about 30 minutes so you can eat it with less waiting time. But I like to slow cook it for the flavor development. Serve with Sweet Corn Muffins (below).

Sweet Corn Muffins
Makes 12 muffins

Head’s up! This isn’t your typical dry cornbread. It is extremely moist and extremely easy so if you are lazy and like things on the sweet side like me, you’ll love ’em!

2 boxes Jiffy corn muffin mix
1 (14.5-oz) can creamed corn

Mix the two ingredients and bake according to package directions. Allow to cool slightly before serving.

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World’s Greatest Salmon

Posted on June 3, 2008 by Veronica

Oh wow. My system is still having aftershocks since trying a recipe that my friend, Rossie, posted on her myspace blog last week. Although salmon is my favorite fish, I don’t love it. I eat it b/c it’s good for you and it’s not terrible. But prepared this way? Oh. My. Gorsh. I could have eaten an entire salmon prepared this way. Try it. You won’t regret it. And if you hate fish, this recipe just may make a convert out of you.

World’s Greatest Salmon

1 unit pure maple syrup or honey (I used the former but Rossie used honey and said it was wonderful)
1 unit soy sauce
2-4 cloves fresh minced garlic

Marinate the salmon in this mixture for at least one hour before baking (I did two). Bake at 350 with the sauce dumped over it for 15-20 minutes (check to make sure it flakes easily–that means it’s done). Serve with a spoonful of sauce (or three) drizzled over it. (It might be fun to thicken some with cornstarch and serve on the side.) If you’re going to grill it, let it marinate at least four hours and put it on the grill with the skin side down. Then dig in and proceed to lapse into a salmon-induced state of euphoria.

Veronica’s Notes: I had (4) four-oz. pieces of salmon and I used 1/2 cup of syrup and soy sauce each (and 2 ginormous cloves of garlic) and that made a little too much so judge how much sauce you will need based on how much you’re cooking. The amount I made would have been appropriate for at least two more pieces. It’s better to have too much than not enough.