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The Telegram
  • Food Videos: This week, preparing corn cakes with barbecue chicken

  • This week, follow along to make an easy-to-prepare corn cakes and barbecue chicken meal.

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  • This week, follow along to make an easy-to-prepare corn cakes and barbecue chicken meal.
     
     
    Corn Cakes with Barbecue Chicken Recipe by Chef Kurt Fleischfresser

    Barbecue Chicken:

    6 chicken thighs roasted
    1 C Head Country BBQ

    Shred cooked chicken in medium saucepan and add barbecue over low heat on stove for 12-15 minutes.

    Corn Cakes:
    1 packet of Shawnee Mills Yellow Corn Muffin Mix
    ½ red pepper, diced
    1 T chives
    1 T olive oil

    Make corn muffin mix according to package directions. Add red pepper and chives to corn muffin batter. In a small skillet add olive oil and pour corn muffin batter into small round drops (size of a small pancake) fry in oil for 1 minute on each side and continue making “corn cakes” until batter is gone.
    4 Servings:  397 calories, 14g Total Fat, 3g Saturated Fat, 87mg Cholesterol, 41g carbohydrates, 4g fiber, 25g protein, 1111mg sodium, 51mg calcium.  Diabetic Exchanges:  3 lean meat, 2 fat, 2 ½ other carbohydrate.
     
     
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