Hello all! I hope you had a great weekend. My husband Zach and I went to a wedding for his cousin Matt and his beautiful bride Heather. Zach was the best man, and he did great! The wedding was in beautiful Colorado, and we left our kiddos home with my parents and my aunt and uncle (now that we have 4, we split them up for longer weekends.) We had a great time, and now we’re home and getting back into the groove for this week.
Here’s a picture of Zach and I at the wedding this weekend….
So I’ve been inspired by all the fall decor I’m seeing in the stores and on Pinterest (anyone else loving this site like I am?!), and I’m thinking it’s time for a cozy, warm meal. This easy recipe for chicken chili comes from my friend Robin. She brought it to me when I had our 3rd little one, and we raved about it for weeks after. She was so sweet too- she brought corn bread with it, as well as a 2 liter of pink lemonade. It was AWESOME!
And what goes well with chili? Cornbread of course! I found this recipe for honey cornbread muffins from the wonderful site Plain Chicken. I have been loving this recipe site, and I know you will too! You just can’t beat a bowl of chili with cornbread to welcome the cooler weather, the beautiful fall colors, and the coziness that comes with this season.
And even if it’s not quite cooler outside here in Arizona, I may just make it freezing in my house and have chili and cornbread muffins for dinner in my sweatshirt! But I’ll be sure to make a double batch so I’m ready to bring some over to a friend when I get my next foodtidings invite. Havea great day, friends!
1 cup cornmeal
1/4 cup white sugar
1 tbsp + 1 1/2 tsp baking powder
1/2 tsp salt
1/8 cup butter or cooking margarine, softened
2 tsp vanilla
3 heaping tbsp honey
2/3 cup vegetable oil
1 1/2 cup milkDirections:
*Makes 12 regular or 24 mini muffins.*