Tags: broccoli, carrots, corn, cornbread, kidney beans, marinara, Onions, soy chorizo
The thought of getting into the pool after work today was just so completely unappealing. You know that feeling right before you’re going to jump in?? That kind of dread of not wanting to get in the water? That’s all I could think about. So I opted for some Dave Farmar yoga podcast. I did 60 minutes of Power Yoga from 10/29/08. It was pretty good. Some points were hard to follow because he wouldn’t say exactly what they were doing. Afterward I did some arm strengthening and a little ab work.
Then it was time to make some dinner! On the menu? Chili and corn muffins! Such a classic combo.
For the chili we we simmered some soy chorizo, kidney beans, carrots, tomato sauce, onions and broccoli. We also added in part of a packet of McCormick Chili seasoning.
Then we made some House Autry cornbread mix I got for $1.50 at the store. They were really easy to make. James loved em but I found them to be a little dry and bland. Maybe I’m just remembering back to the days of those fat and sugar loaded corn bread muffins of my youth…
The corn on top really did the deed on here. I just sprinkled some on top before putting them in the oven. And I liked the fact it didn’t sink it. It made it look really good. Definitely gave some color to an otherwise non-exciting looking muffin.
Can you spy a boyfriend’s hand already reaching for some corny goodness??
And theeen I crumbled half a cornbread muffin on top.
Yummm 🙂 This definitely helped with the dryness factor and who doesn’t like a little bread crumb topping on a hot and spicy dish? It helped balance the spice factor and gave a nice contrast of textures, which I love. Toppings make everything better.
Hi Toby! Do you like his polka dotted placemat?
What’s your favorite condiment?
That’s a tough one for me! I love so many! BBQ sauce is definitely up there though.