ingredients
directions
Pre-heat oven to 350º F.
Whip butter with electric beaters and gradually add eggs.
Combine flour, baking soda, baking powder and cornmeal together on a piece of waxed paper.
Gradually alternate dry mixture and sour cream into the butter and eggs, completely blending between alternating.
Stir in cheddar. I like to add a few chopped jalapeños and a little chopped red pepper, but that’s all up to you!
Spray muffin tins with cooking spray and fill 2/3 full. Top with a little cheddar.
Place in hot oven. Set timer for 25 minutes.
When the timer rings, remove muffins from oven and let cool on a cooling rack. Place chicken thighs (unraveled) in a large shallow oven proof pan.
Sprinkle with spice and onion flakes. Top with cream corn, corn, pasta sauce and salsa in that order. Top with cheese.
Place in hot oven, uncovered on a separate rack and on the opposite side of oven from the muffins.
The chicken will cook for a total of 45 minutes, so don’t forget to look at the time left for the muffins when you put the chicken in. This is done so you will know what to re-set the timer for once the muffins come out.
Put tortilla chips in a bowl and place at table.
Tortilla chips are great for dipping up sauces from the Tex-Mex chicken dish.
Rinse spinach in salad spinner basket and spin dry.
Segment mandarin oranges, cut grapes or use frozen blueberries for the fruit. Sliver sweet onion.
Crumble feta. Place cashews in a bowl.
When timer rings for chicken assemble salad with your favourite toppings and favourite salad dressing.