Tamale Pie

 Recipe from 2 Teaspoons

Ingredients

CORNBREAD

½ cup cornmeal

2/3 cup flour

3 tablespoons sugar

1 tablespoon baking powder

¼ teaspoon salt

1/4 C tablespoons oil

1/3 cup milk

1 egg

1 can of corn or creamed corn

MEAT

1 lb ground beef

1 teaspoon cumin

1 teaspoon chili powder

¼ teaspoon salt

¼ teaspoon pepper

TAMALE PIE

1 small can enchilada sauce

2 cups of shredded Mexican style cheese

OPTIONAL TOPPINGS

Salsa

Guacamole

Sour Cream

Shredded Cheese

Cilantro

Lime wedges

Instructions

1. Preheat oven to 400 degrees F.

2. Whisk together cornmeal, flour, sugar, baking powder, and salt. Add oil until soft crumbles form.

Whisk in milk and egg. Gently fold in chiles and corn. Pour into greased baking pan (9x9, 9x13,

large cast iron skillet). Bake until set (a toothpick should come out clean), about 20-25 minutes.

3. While cornbread is baking, combine beef with spices and sauté in a skillet over medium heat until

fully cooked, about 10 minutes. Drain and set aside.

4. 5. Once cornbread is done baking, reduce oven to 350 degree F. Poke holes in cornbread with a

fork and pour enchilada sauce over it. Top with ground beef and shredded cheese, and cover

with aluminum foil. Bake in oven for 20 minutes. Remove foil and back until cheese begins to

brown, about 5-10 minutes.

Let cool for 10-15 minutes before serving with desired toppings.

Chicken Salad

I saved this on Pinterest and never want to lose it. I also add about 1/8 C chopped onion and sometimes swap the apple for grapes.

2/3 C Cranberries or raisins

1/3 C celery

1/3 C pecans

1/3 C apples

2 1/2 C cooked chicken

1 tsp lemon juice

1 T honey

1/2 C mayo

4 tsp buttermilk

1/2 tsp salt

1/8 tsp pepper

Crockpot Chicken and Rice

 

Ingredients

• 1 1/2 cups white rice, not instant
• 3 cups low sodium chicken stock 
• 2 medium carrots, diced
• 2 celery sticks, chopped
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 pound raw chicken breasts, diced
• 10 ounces condensed cream of chicken soup

Instructions

• Spray your crockpot liberally with cooking spray.
• Rinse your rice two to three times with water until it runs clean.
• In the base of your slow cooker combine the rice, diced chicken, chicken stock, carrots, celery, onion, garlic, salt, and pepper.
• Cook on low for 4 to 6 hours (see note). This recipe works best if you are able to stir it once or twice while cooking.
• At the end of the cooking time, stir in the condensed soup.

Notes

The cooking time of this recipe varies from crockpot to crockpot. If at four hours the rice is still hard, you will need to cook it for longer.

The Best Chocolate Chip Cookies

 

Ingredients

• 1 cup 226 g unsalted butter, cold and cut
• 1 cup 200 g granulated sugar
• 1 cup 220 g brown sugar, packed
• 2 large eggs room temperature
• 2 tsp 9 g vanilla
• 3 + 1/4 - 1/2 cups 420 g all-purpose flour (Batter should be only slightly sticky 
• 1 teaspoon 4 g baking soda
• 1 teaspoon 4 g baking powder
• 1 teaspoon 5.6 g salt
• 1 cup 150 g semi-sweet mini chocolate chips
• 12 oz bag milk chocolate chips (I use the larger size chips like Ghiradelli)

Instructions

• Preheat your oven to 350° (325° convection) F. Line baking sheets with parchment paper (important, don't skip!)
• In the bowl of an electric mixer fitted with the paddle attachment beat cut butter until smooth. Add the sugars and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
• Add the eggs one at time and mix until well incorporated. Scrape down the sides of the bowl. Add the vanilla and mix for 30 seconds.
• With the mixer on low speed, add the flour, baking soda, baking powder and salt. Mix until just combined, don't over mix. 
• Stir in the chocolate chips.
• Scoop 2-inch balls of dough onto the cookie sheet. Bake for 9-10 minutes. The cookies are done when the edges are slightly golden brown and the center still slightly shiny. Leave on sheet to cool. (Remove to wire rack if the center is not shiny immediately after baking to keep from overbaking).

Coconut Frosting

1 1/2 C unsalted butter

5 1/2 C powdered sugar

1/3 C coconut milk, canned

1 1/2 tsp vanilla

1/2 tsp coconut extract

1/8 tsp salt 

Instructions 

• In a stand mixer fitted with a paddle attachment, combine the butter on medium-high speed for 1 to 2 minutes, until light and fluffy.
• With the mixer on low speed, gradually add the sifted powdered sugar, followed by the salt and coconut cream.
• Turn the mixer to medium speed and beat the frosting until it is light and fluffy, about 2 to 3 minutes.
• Use a wooden spoon to stir out air bubbles.

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Coconut Cake

2 1/2 C cake flour 

2 tsp baking powder 

1/2 tsp baking soda 

1 tsp salt 

3/4 C room temp unsalted butter 

1 2/3 C sugar 

5 large room temp egg whites 

1/2 C room temp sour cream 

2 tsp vanilla 

1 tsp coconut extract 

1 C canned room temp coconut milk 

1 C sweetened shredded coconut 

INSTRUCTIONS

 

• Preheat your oven to 325 degrees F. Spray three 8-inch nonstick spray, line the bottom with parchment paper, and spray again. Set aside.
• In a medium size mixing bowl, whisk the cake flour, baking powder, soda, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and the sugar together on medium-high speed for 2 to 3 minutes. The mixture should be light, fluffy, and smooth.
• Gradually add the egg whites, scraping down the sides and the bottom of the bowl between additions. Mix on medium-high for 2 minutes after all the eggs are added. The mixture should be smooth, light in color, and nearly doubled in volume.
• Add the sour cream, coconut extract, and vanilla extract. Beat until combined.
• Turn the mixer on low speed and alternately add the flour mixture and the coconut milk, starting and ending with the flour mixture. Mix until combined. Fold in shredded coconut. Using a spatula, scrape down the sides and bottom of the bowl and fold the batter a few times.
• Evenly distribute the batter in your pans, about 16 ounces in each 8-inch pan.
• Bake for about 23-25 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs. Remember, the cake continues to bake in the pan for about 5 minutes while cooling.
• Let cool in pans for 15 minutes and then invert onto cooling racks to cool completely.

Chicken Giardino

Chicken Marinade:

• 2 lbs boneless skinless chicken breasts, sliced or cut into bite size pieces
• 1/4 cup olive oil
• 2 small rosemary sprigs, finely chopped
• 1 clove garlic, finely minced 
• 1⁄2 lemon, juiced

 Marinade at least 30 minutes

Sauce:

• 2 Tbs butter
• 2 teaspoons fresh rosemary, finely chopped 
• 2 teaspoons garlic pepper
• 2 Tbs cornstarch
• 1 cup chicken broth
• 1⁄2 cup water
• 2 Tbs milk
• 2 teaspoons lemon juice
• salt and pepper

Vegetables:

• 1⁄4 cup olive oil
• 1⁄2 bunch asparagus fresh (remove bottom inch of stem,cut remainder into 1-inch pieces)
• 1⁄2 red belle pepper julienne cut 
• 1 cup broccoli florets blanched 
• 1 cup frozen peas and carrots
• 1 cup spinach cut into 1/2-inch pieces or frozen chopped
• 12 Oz farfalle pasta

DIRECTIONS

Sauce:

• MELT butter in a sauce pan over medium heat. Stir in garlic pepper and rosemary. Whisk to thoroughly blend and cook for 1 minute.
• COMBINE chicken broth, water, milk, and lemon juice in a mixing bowl. Add cornstarch and whisk until cornstarch has dissolved and there are no lumps.
• ADD liquid mixture to sauce pan.
• Whisk all ingredients together and bring to a boil.
• Season with salt and pepper to taste, then remove from heat.

Chicken & Vegetables Preparation:

• HEAT a saute pan over medium high heat.
• Add ¼ cup extra virgin olive oil.
• SAUTE chicken strips until internal temperature reaches 165°F.
• ADD all vegetables and saute until cooked through.
• ADD cooked, drained pasta and sauce to saute pan.
• Stir until pasta is thoroughly coated with sauce.

Coleslaw

 14 oz coleslaw mix without dressing

2 T dried onion

2/3 C mayonnaise 

3 T oil

1/3 - 1/2 C sugar

1 T vinegar

1/4 tsp salt

1/2 tsp celery seed

Mix all together and let set for an hour in fridge.

Beef Enchiladas

 1 lb ground beef

1 1/2 T chili powder

1 T paprika

1 1/2 tsp cumin

1 1/2 tsp garlic powder

1/2 tsp salt

4 Oz tomato sauce

2 C water, divided

1/4 C flour

3/4 tsp sugar

1 T oil

Corn tortillas

2 C cheese

Preheat oven to 350 F. Brown ground beef. Add spices and tomato sauce and 1 C water. Bring to a simmer on low. Mix remaining water with flour and sugar. Stir into meat. Simmer until thick. While sauce is cooking, heat oil in a skillet over medium high heat. Warm tortillas until pliable. Fill each tortilla with cheese and roll up. Place in baking dish and pour sauce over. Top with cheese. Bake 25 minutes until cheese is slightly brown.

Serena's Egg Salad with Jalepeno Cilantro Hummus

Serena’s Egg Salad:

• 5 Eggs, hard boiled
• 1/8 C Red Onion, chopped
• 2 Scallions, chopped
• 1 Italian Zuchinni, lightly peeled and chopped
• 8 Grape or Cherry Tomatoes, halved
• 1/2 C Jalepeno Cilantro Hummus (recipe to follow)
• Add Sea Salt &/or Black Pepper as desired
• note: additional spices optional – fresh basil, chives, rosemary, nutmeg.

Combine all ingredients in bowl and stir. Serve atop a bed of greens,and drizzle with balsamic. OR atop toasted Ezekiel bread, drizzle with raw honey.
Regrigerate leftovers and use within 2 days.

Jalepeno Cilantro Hummus:

• 1 Can Garbanzo Beans, drained and rinsed
• 1 Jalepeno, chopped (include seeds for hot)
• 2 T Peppercinnis
• 1/2 bunch Cilantro
• 3 Garlic Cloves, peeled and chopped
• 1 Lime, juiced
• 1/8-1/4 C EVOO
• Add H2O for desired consistency

 Combine all ingredients in Food Processor or Magic Bullet. Refrigerate for up to 7 days.
Serve with Pita Chips, Tortilla Chips, or Rice Crackers.
Suggestions: Use in place of mayonaise for Egg Salad, Tuna Salad, Pasta Salad, Tortilla Spread for Wraps.