Tamale Pie

This is similar to my mom’s tamale pie, in style anyway, but with my own flavors. Great on a rainy day or just a cold day.

Note at the bottom tells how to make this dish vegetarian. 🙂

Ingredients
1 pound hamburger, browned
2 cups kidney beans, canned or dried
2 cups frozen corn, thawed
1 cup onion, diced
1 can diced tomatoes
1 can beef broth
1 cup cornmeal, mixed with broth
1/4 cup canned jalapeños, diced with juice
3 tablespoons worcestershire sauce
1 can medium pitted olives, drained
5 large garlic cloves, sliced thin
1 tablespoon cumin powder
1 tablespoon chili powder

Garnishes:
sour cream
grated cheese
sliced green onions

Quick method:
In a large pot combine everything, use the canned beans instead of the dried, and cook on medium until heated through. Taste for seasoning. Serve and top with sour cream, cheese and green onions. My Hubby likes eating his with corn chips, just an idea. 😉

Long method:
I’ll do this when I have to work and want to have this mostly ready when I get home.
In your crock pot combine dried beans, washed and picked through, onion, tomatoes, broth, jalapeños, cumin, chili powder and worcestershire sauce. Stir well and set on high for 6-8 hours. Brown hamburger, mix in corn and garlic and stir into the beans in the crock pot. Mix the cornmeal with some broth (or beer, if you like) until it’s a loose paste. Mix into the beans until there are no lumps. Cook on high, covered, for another 30 minutes, then check the seasoning. Serve like above, sour cream, cheese, green onions and chips, if you like.

Note: You can make this vegetarian if you leave out the hamburger and the beef broth, you can just double the beans and use vegetable broth instead.

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Taco Salad

This one is simple to put together and pretty fast to make. The greatest part is you can add anything, meat, beans, cheese, whatever you want. And it’s a good way to use leftovers and to get a lot of veggies in your diet. These ingredients is just what I usually put into mine, you can add whatever you want. Tonight I’m going to add leftover tri-tip to the salad.

Ingredients
1 head of iceburg lettuce, sliced thin
1 carrot, grated
1 cucumber, diced
2 tomatoes, diced
1 green onion, sliced thin
1 cup shredded cheese
1 avocado, diced
2 cups meat diced (your choice)
1 can kidney or black beans, drained and rinsed
2 cups crushed tortilla chips
1 lime cut into wedges
1 cup sour cream
1 cup medium or hot salsa
hot sauce (optional)
cilantro leaves (optional)

In a LARGE bowl layer lettuce, carrot, cucumber, tomatoes, green onion, avocado, cheese, meat and beans. Divide into serving bowls, I usually get about 4 servings out of this amount of salad. Top each with tortilla chips and a lime wedge on the side. Mix together sour cream and salsa. Pour sauce mix onto salads. Top with cilantro leaves if you like and of course you can add extra hot sauce if you want it.

Fast BBQ Chili Mac and Cheese

Yeah, junk food. I know it. But it doesn’t have to be all junk. If you put enough veggies in it it doesn’t count as junk. Or at least not as much. LOL!

Ingredients:
1 box mac and cheese
1 pound hamburger
1 can kidney beans, drained and rinsed
1/4 cup onions, diced
1/4 cup red bell pepper, diced
1/4 cup celery, diced
1 can petite diced tomatoes, drained as much as possible
1/4 cup BBQ sauce
1/2 cup grated cheese

Boil pasta. While that is boiling brown the hamburger. Drain and saute the onions, red bell pepper and celery. Once the pasta is cooked make as per package instructions. Stir in hamburger, kidney beans, onions, red bell pepper, celery, tomatoes, BBQ sauce and cheese. You can serve this with a salad if you like.

Note: This is a great way to get your kids to eat more veggies. You can also pulse the veggies (not the tomatoes) in the food processor to chop them into smaller, less noticeable, pieces. And this is very tasty too so even if you’re not a kid but you like mac and cheese you will like this.

Red Beans and Rice

Red Beans and Rice

Ingredients
1 tablespoons olive oil
1 small onion, finely chopped
1 small green pepper, finely chopped
1 rib celery, thinly sliced
3 cloves garlic, minced
1-1/2 teaspoons Cajun seasoning (such as McCormick)
2 bay leaves
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 pound dried red kidney beans, rinsed and picked over
1 large chicken bouillon cube
3 cups water
1/2 pound Lite kielbasa, halved lengthwise and cut into 1/4-inch half moons
1/4 teaspoon black pepper
3 cups cooked white rice
Directions
1. Heat oil in a medium-size skillet over medium-high heat. Add onion, green pepper and celery to skillet and cook, stirring occasionally, for 7 minutes or until softened. Add garlic and cook 1 minute.
2. Scrape contents of skilllet into slow cooker and add Cajun seasoning, bay leaves, oregano, thyme, beans, bouillon cube and water. Cook for 3-1/2 hours on HIGH or 5 hours on LOW or until beans are soft and liquid has thickened.
3. Stir in sausage and black pepper. Cook an additional 15 minutes or until heated through. Discard bay leaves and serve over rice.
Original Link

Slow-Cooker Barbecue Chili

Slow-Cooker Barbecue Chili

Ingredients
2 cans (15.5 ounces each) kidney beans, rinsed and drained
2 cans (15.5 ounces each) pinto beans, rinsed and drained
1 large onion, chopped
1 green bell pepper, chopped
3 tablespoons chili powder
1 tablespoon ground cumin
1 can (14.5 ounces) diced tomatoes with jalapenos, drained
1/3 cup low-sodium chicken broth
1-1/2 cups frozen corn, thawed
1 bag (12 ounces) frozen meatless soy crumbles
3/4 cup barbecue sauce
Fresh cilantro leaves, shredded cheese and reduced-fat sour cream, for serving (optional)
Directions
1. Stir together kidney and pinto beans, onion, green pepper, chili powder, cumin, diced tomatoes and broth in slow cooker bowl. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
2. Remove cover and mash beans gently with a potato masher until liquid has thickened slightly. Stir in corn, meat crumbles and barbecue sauce
and cook an additional 30 minutes or until heated through. Top with cilantro, cheese and sour cream, if desired. Serve immediately.

Original Link

Birthdays

Usually for our birthdays I make something special. This year not so much. For my husband’s birthday we didn’t do anything since he was at a concert with his brother. My sister’s birthday we had a party but it was at a friend’s house and they cooked. Other than icing the cake (and as a cake decorator I’m expected to) I didn’t do anything. Ok, I made a side dish (I will post it, I promise) but it wasn’t much. For my birthday last year I made my Super Salmon and I made it again for our anniversary. This year I have to work so I think I won’t be doing much more than making a crock pot of Slow Cooker BBQ Chili and calling it good.

However next week is my son’s second birthday and while I will be making a cake, at work, my kitchen is almost too small to do it at home, especially with a toddler wanting to “help”, I’m not sure I will make something special for dinner. Maybe, maybe not.

New Slow Cooker Recipes

I’m adding some new slow cooker recipes to my recipe page. I’m going to list them here too if you are short of time.
Slow Cooker Moo Shu Pork
Slow Cooker BBQ Chili
Slow Cooker Mediterranean Pork Roast
Slow Cooker Chicken Tagine
Slow Cooker Easy Chicken Cacciatore
Slow Cooker Root Beer Pulled Pork
Slow Cooker Asian Chicken Stew
Slow Cooker Nacho Cheese Chicken Chowder
Slow Cooker Chicken Stroganoff
Slow Cooker Teriyaki Orange Chicken