Tamale Pie

I don't know about you, but when I'm not hungry, it's hard for me to cook! During the last two weeks, I've not really "cooked" anything! We've just eaten what we wanted, when we got hungry! I love those days! They spoil me! But now that we're back in the school routine, it's back to cooking for me.

Every time I ask Larry what he wants, he says, " I don't care. Every thing you cook is good". Or sometimes, he may throw in..."well, I don't know what's on the menu"! Ok, well then tell me what you want on the "menu" and that's what we'll have. When he does ask me for something, it's usually chicken & dumplins, chicken noodle soup, Shepard's Pie or even B's pizza. (That's the way my mom made them!) But this time, he threw me for a loop and asked for Tamale Pie, Chipolte Lime Chicken and Spicy Lettuce Cups! Well, alrighty then!

On the mission I went to find the perfect recipes for ... all of the above! So far, I'm 2 for 2! Here's the Tamale Recipe I found. I won't lie and tell you where I found it - because I looked so much, I couldn't even tell you where I found it! But it's good & I hope you enjoy!

3 Tbsp Canola oil, divided

1 small onion, chopped

1 lg clove garlic, finely chopped

1 lb beef (or turkey) (I used ground deer burger)

1/2 tsp chipolte puree or smoked paprika (or more to taste)

1 1/4 tsp kosher salt, divided

1 Tbsp + 1 tsp sugar, divided

2 tsp white vinegar

1 8 oz can tomato sauce

1 15 oz can beans (pinto, kidney or black) (I used pinto)

2 c frozen corn (I used 1 can whole kernal, drained)

1/3 c flour

2/3 c cornmeal

1 tsp baking powder

1 Tbsp sugar

1/2 c buttermilk

1 egg

1 c grated cheddar cheese

1) Heat oven to 400. In a 10 or 12 in heavy oven proof pan, heat 1 Tbsp of oil & saute onions until translucent and browning around edges.

2) Add garlic & saute another minute, then crumble meant. Turn up heat to cook - stirring & breaking until browned.

3) Stir in chipolte puree, 3/4 tsp salt, 1 tsp of sugar, vinegar, tomato sauce, beans & corn. Simmer for a few minutes so the ingredients can get to know each other! (HA...read that the other day & couldn't wait to use it!)

4) Whisk together flour, cornmeal, baking powder, remaining 1/2 tsp salt & remaining Tbsp sugar. In another bowl, whisk together the egg, buttermilk & remaining oil. Finally, mix the liquid mixture with the dry ingredients. Stir in half of the cheddar cheese. **Or cheat like I did...I had a package of War Eagle Cornbread mix so I just followed the package instructions - added sugar & cheese! Ta-Da...

5) Pour meat mixture into 9x13 baking dish

Cover evenly with cornbread mixture. Top with remaining half of cheddar cheese. Place in pre-heated oven for 20-25 minutes or until cornbread is golden brown & knife inserted in center comes out clean!

It was really, really good! Personally, I think it needed a little jalepeno to spice it up a little but overall, it was different & good.

There are TONS of Tamale Pie recipes out there. In this one cookbook I always reach for when looking up new recipes, she actually used Tamales & Wolf brand chili instead of using making cornbread. My dad's wife says she actually makes chili & layers her ingredients starting with cornbread mixture on the bottom, chili, corn, cheese - repeat.

If you have a favorite Tamale Pie recipe ...how do you fix yours?

Crawfish Corn Chowder

One of my co-workers made this chowder for a Multi-Cultural luncheon at work recently. They had a whole slew of Louisiana dishes and I just had to have this recipe. My VP made Jambalaya & he kindly gave me his "secret" recipe too! It was so yummy!

Here's her chowder recipe....I hope you enjoy!

2-3 celery stalks, chopped

1 onion, diced

1 bell pepper, diced

2 cloves minced garlic

1 stick butter

2 lbs Crawfish tailmeat*

1 pint half and half

2 cans cream of potato soup

2 cans whole kernal corn, drained

celery seed to taste

salt & pepper to taste

ground red pepper to taste

1/2 bunch of parsley, destemmed & chopped

5-6 green onions, chopped

Saute veggies in butter. Add cream of potato soup, corn, celery seed, tailmeat and half and half to desired consistency. (I added water too). Stir until simmering. Add salt, black pepper and red pepper, let simmer a little more until all flavors are meshed. You can add a can of cream of celery soup, cream of shrimp soup, etc...if you like. Last 5 minutes, add parsley & green onions.

*Crawfish tailmeat can be found frozen in the seafood case at Wal-Mart. Shrimp or keilbasa sausage can be substituted and/or included.

I added a little Tony Chachere's seasoning to give it a more Louisiana flavor.

Pecan Pie

My in-laws came before Christmas to visit & brought 2 pecan pies. They were delicious! I was so glad my MIL shared her recipe!

3 eggs

1/2 c sugar

1 cup Karo Syrup

2 Tbsp melted butter

dash of salt

1 tsp vanilla

Combine eggs & sugar - beat by hand (with wisk or fork) until creamy. Add karo, melted butter, salt & vanilla - mix well. Pour into an unbaked pie crust. Place pecans on top until well covered. Bake 350 degrees for approximately 55 mins or until center doesn't "jiggle".

Use a pie crust cover to keep the edge from getting too brown. I think what I'll do next time is chop the pecans & add them to the mixture before adding to the crust.

From Mother's handwritten cookbook, here's her recipe & comment:

3/4 c dark Karo syrup

3/4 c sugar

3 eggs beaten

2 Tbsp flour

1/3 c melted butter

1 c pecans

Mix together and pour into an unbaked pie shell. Bake 40 minutes on 350 degrees.

Here's what makes this special...her added note: "Got this recipe at Southern State (now SAU). I think I made it once or twice but Kathy Turley (my aunt) always makes the pecan pies at Thanksgiving and Mamaw always makes them at her house. I did use a 9" deep dish pie crust. Maybe one day I'll make one...think I might for Christmas." (Handwritten in 2002)

Update...as I mentioned above, I did it. I made another pie & this time, I chopped the pecans & mixed it with my syrup mixture before pouring into my crust. Oh my stars, it was the best. It looks a little runny in the picture but only because I cut it while it was piping hot! It was super delicious!

Ham & Cheese Breakfast Casserole

This casserole was served at my Nashville baby shower! It was so good, I requested the recipe and made it for the teachers at our Back 2 School breakfast. Word of advice, serve it hot because it's not as good warmed up!

18 slices white bread, cubed

8 oz cooked ham, cubed (can use Pampered Chef chopper or buy it cubed)

2 c shredded Cheddar cheese

1 1/2 c diced Swiss cheese

6 eggs

3 1/2 c milk

1/2 tsp onion powder

2 c crushed cornflakes

1/2 c butter, melted

Lightly grease a 8x13 baking dish. Line the bottom of the dish with half the bread cubes. Sprinkle with ham, Cheddar & Swiss cheese. Top with remaining bread. In a bowl, beat together the eggs, milk & onion powder. Pour evenly over bread. Cover & refrigerate overnight.

Preheat oven to 375. In a small bowl, blend the crushed cornflakes and melted butter. Spread evenly over casserole. Bake 40 minutes until bubbly and golden brown. Let stand 5 minutes before serving.

You might want to add a little salt & pepper to taste.

Enjoy!