Dry Ingredients:

• 2 1/4 cups all-purpose flour
• 1 3/4 cups corn meal
• 1/2 cup sugar
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp kosher salt
• 1/2 tsp freshly cracked black pepper

Add-in's:

• kernals from 2 ears of fresh corn
• 5-6 roasted serrano chiles, diced
• 4 thick slices of bacon, cooked crispy then chopped
• 2 green onions, thinly sliced
• 1/4 cup cilantro, chopped
• 2 cloves garlic, minced
• 4 oz sharp cheddar, shredded

Wet Ingredients:

• 3 large eggs
• 1 cup whole milk
• 1/2 cup canola or vegetable oil
• 1 cup buttermilk

Directions:

1. Preheat oven to 375 degrees F. Prepare several muffin tins by either spraying with non-stick spray or lining with muffin liners.
2. Add all of the dry ingredients into a large bowl. Stir to combine thoroughly.
3. Place all of the add-ins into the dry ingredients. Stir to combine evenly.
4. In a separate bowl, add the eggs. Whisk to break up the yolks. Add the rest of the wet ingredients to the bowl with the eggs. Whisk to combine thoroughly.
5. Pour the wet ingredients into the bowl with the dry ingredients and add-ins. Stir batter until just combined. Over-stirring will lead to tougher muffins.
6. Pour the cornbread batter into the prepared muffin tins. Fill each muffin tin nearly to the top with batter. The muffins won’t rise too much while baking.
7. Place the muffin tins into a preheated 375 degree oven. Bake in the upper half of the oven for about 20 minutes or until just baked through. To test the “doneness” of a muffin insert a toothpick into the center of one of the muffins. If it comes out clean the muffins are done.
8. Let the muffins rest in the tins on a wire rack for at least 10 minutes before removing. Great Served warm or at room temperature. Enjoy!

For enchiladas:

• 1 large white onion, cut crosswise into 1/2-inch-thick rounds
• 2 red bell peppers, quartered
• 3/4 pound medium zucchini, cut lengthwise into 1/4-inch-thick slices
• 12 (6-to 7-inch) soft corn tortillas
• 1/2 cup vegetable oil
• 6 ounces crumbled queso fresco or ricotta salata

For pumpkin-seed salsa:

• 1 tablespoon finely chopped fresh serrano chile, including seeds
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 1/3 cups raw green (hulled) pumpkin seeds (pepitas)
• 1/2 cup vegetable oil
• 2 cups chopped cilantro
• 1 1/2 cups water

For tomato salsa:

• 2 medium tomatoes, chopped
• 1/4 cup finely chopped white onion
• 2 teaspoons finely chopped fresh serrano chile, including seeds
• 2 tablespoons fresh lime juice

Directions:

1. Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure. Preheat oven to 350°F.
2. Secure each onion round with a wooden pick for grilling. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers and zucchini; 10 to 12 minutes for onion), transferring to a bowl.
3. Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes. (Ok, I just wrapped them in a towel and microwaved them for a few minutes.)
4. Meanwhile, make pumpkin-seed salsa: Cook chile, garlic, cumin, and pumpkin seeds in oil in a 10-inch heavy skillet over medium-high heat, stirring, until seeds pop, 4 to 5 minutes. Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve. Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth.
5. For the tomato salsa, stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt.
6. Cut vegetables into strips. Spread 2 teaspoons pumpkin-seed salsa on each warm tortilla and top with some of grilled vegetables, then roll up. Heat oil (1/2 cup) in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry enchiladas, seam side down first, in 2 batches, turning once, until lightly browned and heated through, about 2 minutes per batch. Transfer enchiladas to plates, then drizzle with remaining pumpkin-seed salsa and sprinkle with reserved seeds and cheese. Serve with tomato salsa.

Ingredients:

• 1 1/2 cups fresh cilantro
• 1/2 cup fresh mint
• 1/2 cup cotija cheese (I used a Parmesan wedge)
• 3 tbsp toasted pecan halves
• 1 tsp kosher salt
• 2 garlic cloves (I use 6+)
• 1 serrano chile, seeded and sliced (I've used 2 before)
• 2 tbsp extra virgin olive oil
• 2 tsp sherry vinegar (I used red wine vinegar)
• 1/8 tsp freshly ground black pepper
• 3/4 pound skinless, boneless chicken breast (I use 1 or 2 whole breasts)
• cooking spray
• 6 cups hot cooked penne pasta (about 3 ounces uncooked)
• 2 cups cherry tomatoes, halved

Directions:

1. Place first 7 ingredients in a food processor; process until well blended. With processor on, slowly pour oil through food chute; process until will blended. Place pesto in a large bowl; stir in vinegar and pepper.
2. Heat a grill pan over medium-high heat. Coat chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Cut chicken into bite-size pieces. Add chicken, pasta, and tomatoes to pesto; toss to combine.