Sweet Corn Bread

Sweet Corn Bread

1 cup all-purpose flour
1 cup cornmeal
1/4 cup white sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup sour cream
1/3 cup milk
1/4 cup butter, melted

Preheat oven to 400 degrees F (205 degrees C). Lightly grease an 8-inch square baking dish.
Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Mix egg, sour cream, milk, and butter in a small bowl. Fold egg mixture into flour mixture until just moistened; pour into prepared baking dish.
Bake in preheated oven until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Serve warm.

Chicken Fajitas

3 boneless chicken breasts

Marinade:
1 clove garlic, minced
1 1/2 tsp season salt
1 1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp crushed red pepper
1 Tbsp olive oil
2 Tbsp lime juice

Fajitas:
2 Tbsp olive oil
1 onion, sliced
1 green pepper, sliced

For serving:
tortillas
salsa
cheese
tomato
sour cream

Combine all marinade ingredients in a medium bowl.  Add chicken and toss to coat.  Marinate in refrigerator for 2 to 3 hours.  Grill chicken.  Meanwhile, heat olive oil and saute onion and pepper until lightly browned.  Fill torillas with chicken, onion, pepper, etc., to taste.

Pork Chops au Poivre

Pork Chops au Poivre

1 tsp pepper
1/2 tsp salt
4 boneless pork chops
3 Tbsp flour
2 Tbsp olive oil
1 medium shallot, minced
1/2 C chicken broth
1/4 C sour cream

Combine pepper and salt and pat mixture onto both sides of each pork chop.  Place flour in shallow dish and dredge each chop in flour.
Heat oil over medium high heat.  Add the chops, reduce heat to medium and cook about six minutes per side.  Transfer to plate and keep warm.
Reduce heat to medium low.  Add shallot to pan and cook, stirring, until softened, about one minute.  Add chicken broth and cook, stirring and scraping up any brown bits, until most of the liquid has evaporated.  Remove from heat and stir in sour cream.  Serve pork chops with sauce.