Tamale Casserole

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I found and adapted this recipe from an America's Test Kitchen cookbook called "The Best Simple Recipes".  This recipe is loosely based on corn tamales and has a crumbled corn bread topping which you can either purchase already made from the store, or you can make your own ahead of time.  I chose to make mine ahead of time from a "Jiffy" box mix...two to be exact because I wanted A LOT of cornbread topping! Is that so wrong?


 TAMALE CASSEROLE 
Feeds 8-10 hungry mouths or leaves you with plenty of left-overs.
Prep time - 20 minutes    Bake time 15-20 minutes

2 packages cornbread mix, prepared as directed on the package, set aside to cool and then crumble.
1 1/2 pounds lean ground beef
1 tablespoon olive oil
1 medium red onion, chopped
1 medium green pepper, chopped
2 cans pinto beans (16 ounce), drained
2 cans Ro-Tel tomatoes, drained
1 cup frozen corn
2 tablespoons minced canned chipotle chiles in adobo
1 small can fire roasted chilies
1 teaspoon smoked cumin
1 teaspoon ground coriander
2 tablespoons cilantro
salt and pepper to taste
3 cups shredded Mexican cheese blend

-Preheat oven to 350 degrees
-In a large skillet over medium high heat, brown the ground beef in the olive oil.
-Half way through the browning of the meat, add the onion and green pepper and continue cooking until the meat is fully browned and the veggies are slightly soft.
-Reduce the heat to low and add the beans, tomatoes, corn, chipotle chilies and the fire roasted chilies.



-Add the cumin, coriander, salt, pepper and cilantro and stir well to combine.
-Spray a 13x9 inch casserole dish with non-stick cooking spray.
-Add the ground beef mixture evenly into the prepared casserole dish.
-Top the ground beef mixture with an even layer of the Mexican cheese.


-Top the ground beef and cheese mixture with a nice, thick layer of the cornbread crumbles.


-Bake until the cornbread is nicely golden brown (approximately 15-20 minutes) and you're ready to serve.


 My husband and I loved the flavor of this casserole. Sadly it seems that we're the only two sitting at the dinner table these days but somehow I always cook like I'm feeding a small army :)   The good news about that is that there are always plenty of left-overs for him to take to work the next day and for me to have a few nights off from cooking when this casserole was served again...and again.  Good thing we liked it so much. LOL

I have found many good recipes out of this particular cookbook so I recommend that you look for it if you're like me and enjoy reading cookbooks as much as you do a good novel!  It's a keeper!!!

Tamale Casserole

Pad Thai My Way

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This recipe is a combination of two Pad Thai recipes I've recently seen and drooled over.


The first is from a cookbook I've had on my bookshelf for a loooong time but don't think I've ever actually used it for anything other than paging through it.


The second is a recipe from Chef Michael Symon of ABC's "The Chew".  He recently demonstrated his recipe for Pad Thai on the show and I immediately knew I'd soon be making it in my own kitchen. Here is a photo of Chef Symon's completed dish:


Before long I was headed off to the grocery store to pick up my list of Asian ingredients.  I was hopeful that the store (Meijer's, ethnic aisle) would have everything I was needing... Not so much.  I had to make some substitutions and I wondered how they would effect the authentic taste of my own Pad Thai.

The store didn't have the specific rice noodles that both the cookbook and Chef Symon used.  That's OK, I'll use the soba noodles I already have in my pantry.


I wasn't able to find the fish sauce either but  I fortunately did have some oyster sauce in my fridge that I hoped would work in a pinch.  Lastly, the store didn't have tamarind concentrate but they did have some bottled Pad Thai sauce with tamarind in the list of ingredients...this would have to suffice!


Armed with my cookbook, my ipad with Chef Symon's recipe and my available ingredients, I fired up my wok to get cooking...Oh, I forgot to mention that I'll be adding chicken to my Pad Thai instead of the shrimp, at the request of my husband.  Sure thing honey, happy to oblige :)


  PAD THAI MY WAY 

1 pound chicken tenders, cut into bite sized pieces
2 tablespoons peanut oil
2-3 ounces soba (buckwheat) noodles
5-6 cloves garlic, minced
2 tablespoons shallots, minced
1/2 - 1 cup peanuts
1/4 cup brown sugar
1/4 cup oyster sauce
6-8 tablespoons pad Thai sauce
1 teaspoon red pepper flakes
2-3 green onions, chopped
1 egg, beaten
2 limes
1 cup bean sprouts (plus more for garnish)

-In a large wok (or skillet) over high heat, add 1 tablespoon of the peanut oil.
-Add the chicken tenders, garlic, shallots and red pepper flakes, stirring occasionally until the chicken is no longer pink.
-Once cooked, remove the chicken from the wok and keep warm.


-In a large pot, cook and drain the soba noodles according to the package directions. Keep warm.


-Add the remaining peanut oil to the wok along with the peanuts and cook for a few moments, stirring occasionally.
-Add the sugar, oyster sauce and pad Thai sauce and cook for another few minutes.
-Add the beaten egg to the sauce mixture and stir to thicken slightly.


 -Add the chicken back into the wok and stir to combine. Heat thoroughly.
 -Add the drained soba noodles and mix well (tongs work well here).
-Remove from the heat.
-Add the juice of 1-2 limes, the bean sprouts and the green onion to complete. Stir.


-Garnish your Pad Thai with additional bean sprouts, peanuts and green onion.


Be still my heart!!!  This was simply THE most flavorful meal to come out of my wok in a long, long time.
The sweet from the sugar, the heat from the red pepper flakes, the light bite from the green onion and the tang from the lime juice and pad Thai sauce all came together perfectly into one, two, three (someone had better stop me before I eat the entire contents of the wok) bites.  SOOOO good! 

Turns out the replacement ingredients didn't hurt the flavor of the dish at all. Not one bit!  Good to know for the next time I make this recipe (and you can bet I'll do so again...SOON)!

So the moral of this story here is: 

WOK don't run to the store to purchase the ingredients you'll need to make this most flavorful of Asian dishes.  You'll be glad you did!!!


Thanks for coming by for dinner. Your always welcome in my Kudos Kitchen!!!

Pad Thai My Way

Butterscotch Ritz Cookies

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This is my "riff" on the vintage potato chip cookie recipe.


The flavor is mildly sweet with a subtle hint of Ritz crackers that plays with your taste buds.

If you didn't know what the ingredients were, you wouldn't exactly know what the undetected flavor is but you would definitely recognize it as being familiar.

I encourage you to play the "surprise ingredient" guessing game with your family and friends.  I doubt they'll guess in their first few tries (I think it took my son Adam 4 guesses) but after the secret is out, you'll certainly taste those buttery, delicious Ritz cookies in every bite crunchy bite!  YUMMY!  Everything's is better when it's mixed with a RITZ!

BUTTERSCOTCH RITZ COOKIES 
Yield 2 dozen cookies

1 CUP BUTTER, SOFTENED
1/2 CUP SUGAR
1/2 CUP BROWN SUGAR
2 EGGS (AT ROOM TEMPERATURE)
1 TEASPOON VANILLA
1 TEASPOON COCONUT EXTRACT
1/4 CUP MILK
2 CUPS RITZ CRACKERS, CRUSHED
2 CUPS FLOUR
1 PACKAGE BUTTERSCOTCH PUDDING MIX
1 TEASPOON BAKING SODA
1 TEASPOON SALT

-Preheat oven to 350 degrees
-In the bowl of a stand mixer (using the paddle attachment), or a large bowl with a hand mixer, cream the butter and sugars until light and fluffy.
-Add the eggs, vanilla, coconut extract and milk. Blend until combined.
-In a separate bowl, whisk together the flour, pudding mix, baking soda and salt.
-Slowly add the dry ingredient to the wet ingredients (making sure to scrape the sides on occasion), until just combined.
-Using a wooden spoon, carefully stir in the crushed crackers.
-On a parchment lined baking sheet, drop teaspoon size dollops of dough onto the sheets (1 dozen per sheet).
-Bake cookies for approximately 7-8 minutes and then rotate the sheets and bake for approximately 5-7 minutes more until they're nicely golden brown in color.


I hope you'll try my recipe and let me know what you think.  These cookies will be a welcome addition to any child's lunch box and would make for great dippers in a tall glass of milk. Or how about with some peanut butter and jelly and maybe even some.......Wait for it......


Nutella!!!  Yep, that's the ticket :)

Butterscotch Ritz Cookies

Bangers And Mash - In Memoriam Of Daniel

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Food is the common thread that brings us all together.

Cultures, nationalities, classes and countries, throughout our world  it's our shared love of food, the care in preparation and ultimately the sharing of it with others that binds us all at the heart, no matter who we are and where we live.

I did not know Daniel personally but upon my learning of his passing through the Secret Recipe Club, it touched me deeply.

 In visiting his blog, The Haggis and the Herring and learning a little about the thoughtful and generous man he was through his wife Meridith's moving eulogy I came to understand just what a decent and wonderful man the world has lost.  My heart breaks for the lovely wife and 3 young children (one on the way) he has left behind but at the same time I'm happy to have gotten to know Daniel (just a little) through his blog and his food.

Upon making Daniels Bangers And Mash last night for dinner, we raised our glasses high and said a toast to Daniel and thanked him for our wonderful meal!!!


BANGERS AND MASH - (Sausages and mashed potatoes)

BANGERS -
10 sausages (I used a combo of bratwurst and Polish sausage)

MASH -
3-4 pounds Yukon gold potatoes, quartered
1 1/2 tablespoon salt
1/2 cup milk
1 cup sour cream or Greek yogurt
3 tablespoons butter
1/4 teaspoon fresh grated nutmeg

GRAVY - 
2 tablespoons canola oil
1 large red onion, sliced
2 large shallots, sliced
2 tablespoons flour
1 tablespoon Dijon mustard
3/4 cup red wine
1 cup chicken stock (more if needed)
1 teaspoon Worcestershire sauce
salt and pepper to taste

-In a large skillet over medium high heat, brown the sausages on all sides.
-Meanwhile, in a large Dutch oven, boil the potatoes until fork tender and then drain.
-Remove the browned sausages from the skillet and keep warm.
-Mash the potatoes with the remaining ingredients and layer them in the bottom of a large casserole dish.
-Add the browned sausages on top of the potatoes.
 -Preheat oven to 350 degrees.
-Place the casserole dish in the oven and heat through for approximately 20 minutes.


-Meanwhile, make the gravy in the large skillet you used to brown the sausages.-Add the oil to the skillet over medium heat and add the sliced onions and shallots.
-Cook until they are deeply caramelized (approximately 10 minutes) stirring occasionally.
-Add the flour and stir, cooking for about 1 minute.
-Add the Dijon mustard, wine, chicken stock, Worcestershire sauce and salt and pepper.
-Continue stirring until the gravy has thickened considerably (at this point you may choose to add more chicken stock depending on how thick you want your gravy).
-Pour the thickened gravy over the bangers and mash and return it to the oven for an additional 5 minutes.




-You are now ready to serve and say your toast to Daniel!



May God bless your soul Daniel!
You will forever remain in my heart each and every time I make your absolutely delicious Bangers and Mash. Thank you and may you rest in peace!

Don't forget to click on the link below to see all the other wonderful recipes that other SRC members have made in Daniel's honor. It's quite spectacular!!!

Bangers And Mash - In Memoriam Of Daniel

Crock Pot Skinny Chicken Jambalaya

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I am so over summer and ready for school to start - 21 days from today my older two boys go back to school! They'll be in 3rd grade and 5th grade. The countdown has officially begun! Football has also started for my older boys and it's been hard for me to get in the kitchen and cook. Their practices are right at dinnertime so I'm usually in the car going back and forth. I made this crock pot recipe last week and it saved my life! Well, it saved dinnertime at least!

There is something so magical about using your Crock Pot. I feel like the world's best mom because I'm not stressed out at dinnertime. I just whisk out the plates, (or in this case, bowls) fill 'em up, and we're good to go! Plus, the house isn't all hot from using the oven!

My family LOVED this jambalaya! It's low calorie, tastes great and fills you up. It uses lean proteins: sliced chicken breasts and turkey sausage, and sliced up onions and bell peppers. The rice is a packaged rice mix that you put in without cooking it beforehand which makes the recipe even easier. I just can't tell you enough how yummy the flavor is. So tasty and with so few ingredients!

Crock Pot Skinny Chicken Jambalaya: (Recipe adapted from HERE)
Ingredients:

• 2 chicken breasts, sliced into strips
• 8 ounces smoked turkey sausages, halved lengthwise and cut into 1/2" slices (you can find these in the aisle with the hot dogs)
• 2 bell peppers, sliced into strips
• 1 onion, sliced into circles and then quartered
• 1 (14.5-oz) can petite diced tomatoes
• 2 cups water
• 8 ounce package jambalaya rice mix (I used Tony Chachere's)

Directions:
1) Place your sliced peppers and onions in the bottom of slow cooker. Top with chicken strips and turkey sausage:
2) Add water and undrained tomatoes:
3) Cover and cook on low heat setting for 5-6 hours or high heat setting for 2 1/2 to 3 hours. (I cooked it on the high heat setting for almost 3 hours)
4) Stir in rice. (If using low heat setting, turn it to high at this point) Cover and cook about 45 minutes or until rice is tender and most of the liquid absorbed.
5) Dish up in bowls and ENJOY!
Click for PRINTABLE RECIPE

You can print your recipe HERE. If you liked this recipe, PIN it and make sure to follow me (via GFC) on the right hand side--> to see what I cook up next! I'm also on PINTEREST and FACEBOOK too!

I'm linking this recipe to these fun parties:
Tuesday Talent Show, Slightly Indulgent Tuesday, Tasty Tuesdays, Tip Me Tuesday, Totally Tasty Tuesday, Cast Party Wednesday, Uncommonly Yours, We Did It Wednesday, What's Cooking Wednesday, Recipe of the Week, Your Whims Wednesday, Look What I Made!, From Dream to Reality, Sweet Treats & Swanky Stuff, Tastetastic Thursday, Hookin Up With HOH, Frugal Food Thursday, Show Off Your Stuff Party, Strut Your Stuff, Flaunt it Friday, Friday Fun Party, Fantabulous Friday, Tickled Pink Link Party, Frugal Friday, Friday Flair, Foodie Friday, Weekend Wrap-Up Party, Strut Your Stuff Saturday, Spotlight Saturday, Tips & Tricks, Full Plate Thursday,

{Light} Raspberry-Cream Cheese Muffins

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We LOVE raspberries in our house! They've been in season and on sale at the grocery store so I seem to always have some in my fridge. I absolutely hate throwing produce away if it doesn't get eaten up so I usually toss it in the freezer to use later.

This recipe is great because you can use either fresh or frozen raspberries or even mix it up and add strawberries, blueberries, or even dried cranberries if you wanted! These muffins are soft, fluffy and taste like a light raspberry cheesecake. (Yup, THAT good!) They're so easy to throw together, too. And honestly you could eat them for breakfast, dessert or BOTH! They are so tasty!

{Light} Raspberry-Cream Cheese Muffins: (recipe from Cooking Light)
Yield: 2 dozen, Click HERE for Printable Version
Ingredients:

• 2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened
• 1/3 cup butter, softened
• 1 1/2 cups sugar
• 1 1/2 teaspoons vanilla extract
• 2 large egg whites
• 1 large egg
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup low-fat buttermilk
• 2 cups fresh or frozen raspberries
• 1/4 cup finely chopped walnuts, optional 

Directions:

1. Preheat oven to 350°.
2. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
3. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
4. Spoon batter evenly into liners. (Makes 24 muffins) Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans & cool on a wire rack.

 Fresh from the oven...they seriously smell SO GOOD!!Aren't they pretty?! You can print your recipe HERE. If you liked this recipe, PIN it and make sure to follow me (via GFC) on the right hand side--> to see what I cook up next! I'm also on PINTEREST and FACEBOOK too!
Linking this recipe to these fun parties:
Tastetastic Thursday, Sweet Treats & Swanky Stuff, Frugal Food Thursday, Hookin Up with HOH, Show Off Your Stuff, Strut Your Stuff,  Friday Fun Party, Flaunt it Friday, Fantabulous Friday, Tickled Pink, Frugal Friday, Friday Flair, Foodie Friday, Weekend Wrap-Up Party, Strut Your Stuff Saturday, Sweets for a Saturday, Spotlight Saturday, Tuesday Talent Show, Tips & Tricks, Slightly Indulgent Tuesday, Crazy Sweet Tuesday, Totally Tasty Tuesday, Tasty Tuesdays, Cast Party Wednesday, Uncommonly Yours, We Did It Wednesday, What's Cooking Wednesday, From Dream to Reality, Your Whims Wednesday, I'm Crafty! Link Party, Full Plate Thursday,