Foodiz Recipes

An easy skillet chili recipe topped with a jalapeño cheddar cornbread crust baked right on top! It’s warm and hearty and perfect for fall or winter. No one’s going to be mad that there are fewer dishes to clean! Sweet Skillet Chili! Chili demands to be made in the skillet topped with a sweet and spicy jalapeño cornbread crust. It’s dangerously addicting because that cornbread has a hint of sweetness that balances out the heat from the chili. Not only is it hearty, but it’s also quick to pull together. Best of all, you don’t need to make individual corn muffins. Smear your cornbread batter right on top of your chili and pop this bad boy in the oven.   Then it’s as simple as topping your bowl of chili with all your favorites, chopped scallions, a dollop of sour cream, or fresh cilantro. My personal preference at the moment? Just a big dollop of guacamole! Don’t knock it till you try it; it has that same creaminess of sour cream only much much better. I don’t think I’ll ever serve my skil

Balsamic Roasted Carrots Roasting carrots brings out their sweetness, which is enhanced further with a tangy balsamic and maple glaze. Serve them straight-up for an easy weeknight side dish or garnish with chopped hazelnuts for holiday meals and dinner parties. Ingredients 2 tablespoons balsamic vinegar 1 tablespoon pure maple syrup 2 tablespoons olive oil, divided 1 pound carrots, preferably multicolored, cut into 2-inch pieces ¼ teaspoon salt 2 tablespoons chopped toasted hazelnuts (optional) Preparation Preheat oven to 400°F. Whisk vinegar, maple syrup and 1 tablespoon oil in a small bowl; set aside. Combine carrots, salt and the remaining 1 tablespoon oil in a large bowl; toss to coat. Spread in a single layer on a rimmed baking sheet. Roast the carrots until starting to brown and almost tender but not completely cooked through, 16 to 18 minutes. Drizzle the balsamic mixture over the carrots, and, using a spatula, toss to coat completely. Continue roasting until the carrots are ten

Weeknight Shrimp Boil This quick shrimp boil recipe packs all the fun of a beach-party meal into an easy weeknight dinner. Chicken sausage cuts calories and the leek adds extra veggies. Ingredients 3 quarts water ¼ cup Old Bay seasoning (see Tip) 3 tablespoons lemon juice, plus lemon wedges for serving 8 ounces baby potatoes 8 ounces unpeeled raw shrimp (21-25 per pound) 5 ounces andouille chicken sausage, cut into 1-inch pieces 2 ears corn, husked and cut in half 1 large leek, sliced Melted butter for serving (optional) Preparation Combine water, Old Bay and lemon juice in a large pot. Bring to a boil. Add potatoes and cook until almost tender, 15 to 20 minutes. Add shrimp, sausage, corn and leek; cook, stirring occasionally, until the shrimp are pink and the vegetables are tender-crisp, 5 to 6 minutes. Using a slotted spoon and tongs, divide the shrimp, sausage and vegetables among 4 serving bowls. Drizzle each portion with 2 tablespoons of the cooking liquid. Serve with butter, if d