Wild Idea Buffalo Recipe of the Week – JAMAICAN JERK BURGER WITH GRILLED PINEAPPLE AND HARISSA MAYONNAISE

June 24, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week is a JAMAICAN JERK BURGER WITH GRILLED PINEAPPLE AND HARISSA MAYONNAISE. This Bad Boy of Buffalo Burgers is made using Wild Idea Ground Buffalo Meat, Olive Oil, Jerk Seasoning, Pineapple Slices, Onions, Roasted Red Pepper Harissa Mayonnaise, and Buns. Also included is a recipe for the Jerk Seasoning, and Roasted Red Pepper Harissa Mayonnaise. Taking Burgers to a new level! You can find this recipe and purchase the Wild Idea Buffalo Ground Buffalo along with all the other Wild Idea Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

JAMAICAN JERK BURGER WITH GRILLED PINEAPPLE AND HARISSA MAYONNAISE
May is National Burger Month and this is my entry! Difficult? Not too bad, if you are organized. Make again? Yes. Messy to eat? Yes. Delicious? Yes!

Ingredients (makes three 5.35 oz burgers or two half pounders or 6 sliders):

1 – pound Ground Buffalo Meat
1 – tablespoon olive oil +
2 – tablespoons jerk seasoning
Pineapple slices
Caramelized onions
Roasted Red Pepper Harissa Mayonnaise
Buns or, go Bun-less

Preparation:

1 – Crumble the ground buffalo into a bowl and add olive oil and the jerk spices.
2 – Mix together with food gloved hands and portion to desired size.
3 – Chill the pre-made burgers in the refrigerator for 1 hour.
4 – Rub the chilled burgers with a little olive oil and grill over high heat for 3 minutes each side with the grill lid closed, flipping the burgers at 1.5 minute intervals.
5 – Add the pineapple slices during the last three minutes and flip after 1.5 minutes.
6 – Remove the burgers and the pineapple slices form the grill. Cover the burgers and allow them to rest for 5 minutes.
7 – To assemble, place burger on a bun, top with the grilled pineapple and drizzle with the Harissa Mayonnaise. Mmmmmm – it’s sooo good.

Jerk Seasoning Ingredients:

1 – tablespoon onion powder
1 – tablespoon garlic powder
1 – tablespoon brown sugar
2 – teaspoon red pepper flake
2 – teaspoons salt
1 – teaspoon black pepper
1 – teaspoon allspice
1 – teaspoon cumin
1 – teaspoon thyme
1 – teaspoon paprika
1 – teaspoon crushed fennel
½ – teaspoon cinnamon
½ – teaspoon ginger

Sift spices together and store until needed.

Roasted Red Pepper Harissa Mayonnaise
This tasty condiment will keep in a sealed jar in your refrigerator for up to a month.

Harissa Sauce Ingredients:
1 – teaspoon chili powder
½ – teaspoon caraway seeds
½ – teaspoon coriander
½ – teaspoon cumin
½ – teaspoon salt
3 – garlic cloves
1/3 – cup roasted red peppers (I always keep a jar on hand in my pantry)
1 – tablespoon olive oil
1 – lemon, juiced

* Puree all of the ingredients together until smooth.

Harissa Mayonnaise Ingredients:
½ – batch Harissa Sauce
2 – tablespoons Mayonnaise
2 – tablespoons cider or rice vinegar
¼ – cup onions, finely diced
¼ – cup cilantro, chopped

* Gently fold all of the ingredients together in a bowl with a fork. Place in a sealed jar and refrigerate until needed. Pull the mayonnaise out about an hour before using to let it come to room temperature.
https://wildideabuffalo.com/blogs/recipes/jamaican-jerk-burgers-with-grilled-pineapple-and-harissa-mayonnaise

Sunday’s Pork Roast Dinner Recipe – Cinnamon Pork Roast

June 21, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | Leave a comment
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This week’s Sunday’s Pork Roast Dinner Recipe is a Cinnamon Pork Roast. This week’s recipe is made using a Boneless Pork Loin Roast, Ground Cinnamon, Salt, Ground White Pepper, Granulated Sugar, Onions, Cloves, and Soy Sauce. Dinner is served! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Cinnamon Pork Roast
A surprising pleasant, touch of cinnamon sweet, mildly hot flavor is imparted in this very special, savory roast.

Recipe Ingredients:
3 1/2 to 4 pounds boneless pork loin roast
2 tablespoons ground cinnamon
2 tablespoons salt
1 teaspoon freshly ground white pepper
2 tablespoons granulated sugar
1 onion, finely grated
4 garlic cloves, minced
1 to 2 tablespoons soy sauce

Cooking Directions:
1 – Combine cinnamon, salt pepper, sugar, onion, and garlic. Blend in 1 tablespoon soy sauce. If not spreadable, add another tablespoon of soy sauce. Rub mixture into loin. Refrigerate 3 hours to overnight.
2 – Grill pork over medium-low indirect fire 1 1/4 to 1 1/2 hours (about 20 minutes per pound) or until the internal temperature is 155°F (approximately 65°C).
3 – Allow to rest for 5 to 10 minutes before cutting into thin slices.
Serves 10 to 12.
https://www.cooksrecipes.com/pork/cinnamon_pork_roast_recipe.html

It’s Chili, Chowder, or Stew Saturday – Beef Stew with Vegetables

June 13, 2020 at 6:02 AM | Posted in CooksRecipes, It's Chili Soups or Stews Saturday | Leave a comment
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This week’s It’s Chili, Chowder, or Stew Saturday Recipe is a Beef Stew with Vegetables. Some of the the ingredients you’ll be needing are Beef Stew Meat, Tomatoes, Onions, Red Wine, Red Potatoes, Carrots, Zucchini, and more! Where’s the Beef, right here! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Beef Stew with Vegetables
Potatoes, carrots and zucchini team up with beef chunks in a red wine-garlic-tomato braising sauce that make this beef stew a tasty main entrée that is great for weeknight family meals or casual entertaining. Serve alone or over your choice of rice or pasta. If desired, add an additional garnish of chopped herbs.

Recipe Ingredients:
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds beef stew meat, cut into bite-size pieces
2 tablespoons olive oil
1 (14.5-ounce) can peeled and diced tomatoes, undrained
1 1/2 cups water
1 medium onion, chopped
1/2 cup dry red wine or water
6 MAGGI Beef Flavor Bouillon Cubes
2 cloves garlic, finely chopped
2 bay leaves
4 large red potatoes, unpeeled and cut into bite-size pieces
2 large carrots, peeled and sliced
2 medium zucchini, sliced

Cooking Directions:
1 – Combine flour, salt and pepper in large, heavy-duty plastic bag. Add beef; shake to coat well.
2 – Heat oil in stockpot over medium-high heat. Add beef; cook, stirring frequently, for 7 to 10 minutes or until no longer pink. Stir in tomatoes and juice, water, onion, wine, bouillon, garlic and bay leaves. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 30 to 35 minutes or until beef is tender. Remove bay leaves.
3 – Stir in potatoes and carrots. Increase heat to medium; cover. Cook, stirring occasionally, for 30 to 40 minutes or until vegetables are tender. Stir in zucchini; cook for 8 to 10 minutes or until zucchini is tender.
Makes 6 servings.
https://www.cooksrecipes.com/soup/beef_stew_with_vegetables_recipe.html

Wild Idea Buffalo Recipe of the Week – Buffalo Beans

June 10, 2020 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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Wild Idea Buffalo Recipe of the Week – Buffalo Beans WEDNESDAY

This week’s Wild Idea Buffalo Recipe of the Week is Buffalo Beans. I can just taste and smell the aroma of this dish! Some of the ingredients you’ll be needing are Wild Idea Ground Buffalo, Olive Oil, Onions, Spices, Roasted and Chopped Green Chilies, Maple Syrup, a cup of Strong Coffee, Beans, Green Onions, Shredded Cheddar Cheese and more! Oh these Wild Idea Buffalo Recipes just keep coming! You can find this recipe and purchase the Wild Idea Ground Buffalo along with all the other Wild Idea Products at the Wide Idea Buffalo website. So Enjoy and Eat Healthy in 2020! https://wildideabuffalo.com/

BUFFALO BEANS
Recently, a customer (thank you Suzanne) sent me a recipe for cowboy beans. It was a recipe that I was very familiar with as a kid – which we called “Hamburger Beans”. It was often dinner, or served as a side dish during outdoor cookouts. I took her suggestions, along with notes from my mother’s recipe from years back and came up with Buffalo Beans. It’s good-ole-fashioned, stick to your ribs food. A good hunger remover after a big day. Approved by Wild Idea’s Harvest Crew!

Ingredients:

1 – pound Ground Buffalo
2 – tablespoons olive oil
2 – onions, chopped
4 – cloves garlic, chopped
2 – teaspoons salt
1 – teaspoon black pepper
1 – tablespoon cumin
2 – teaspoons coriander
2 – teaspoons chili powder
1 – teaspoon oregano
½ – teaspoon smoked paprika
1 – 8 ounce can roasted and chopped green chilies
1 – cup ketchup
¼ – cup mustard
½ – cup maple syrup
½ – cup strong coffee
2 – cans beans, rinsed
Green onions or shredded cheddar cheese

Preparation:

1 – In a heavy pot over medium high heat, heat oil and crumble in ground buffalo meat and add the onions, garlic and dry seasonings. Push the meat around in the pan breaking up the meat pieces and incorporating the spices. Cook until the meat is browned, about 10 minutes.
2 – Add the remaining ingredients and stir to incorporate. Bring to a boil and then reduce the heat to low and simmer until desired consistency is reached.
3 – Garnish the beans with green onions or cheddar cheese and accompany with corn bread.
https://wildideabuffalo.com/blogs/recipes/buffalo-beans

Diabetic Dish of the Week – Spanish Paella with Shrimp and Scallops TUESDAY

June 9, 2020 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Spanish Paella with Shrimp and Scallops. Some of the ingredients you’ll be needing are Onions, Short Grain White Rice, Dry White Wine, Paprika, Saffron, Roasted Red Peppers, Scallops, Shrimp and more! Dinner is served! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Spanish Paella with Shrimp and Scallops
Ingredients
Preparation time: 35 minutes

1 tablespoon olive oil
2 cloves garlic, minced
2 cups chopped onions
1 cup short-grain white rice
1 cup low-sodium chicken broth
1/2 cup dry white wine
1/2 cup water
1 1/2 tablespoons fresh-squeezed lemon juice
1/2 teaspoon paprika
1/2 teaspoon saffron
1/4 cup boiling water
4 small plum tomatoes, chopped
1/4 cup chopped fresh parsley
1 jar (4 ounces) roasted red peppers, drained and chopped
1/2 cup frozen peas, defrosted
10 large scallops
20 large shrimp, shelled and cleaned

Directions
Yield: 7 cups
Serving size: 1 cup

* Heat olive oil in a large skillet or sauté pan. Add garlic, onions, and rice and cook, stirring, for 5 minutes. Stir in broth, wine, water, lemon juice, and paprika. Stir saffron into boiling water and add to mixture. Stir in tomatoes, parsley, and roasted red peppers. Cook uncovered for approximately 10 minutes on medium-low heat, stirring occasionally. Stir in peas, scallops, and shrimp and cook for additional 7–10 minutes until scallops and shrimp are done and rice is tender. Serve immediately.

Nutrition Information:
Calories: 198 calories, Carbohydrates: 12 g, Protein: 28 g, Fat: 3 g, Saturated Fat: 0 g, Sodium: 89 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/spanish-paella-with-shrimp-and-scallops/

Subscribe to Diabetes Self-Management Magazine
Your one-stop resource for advice, news and strategies for living with diabetes.

Inside every issue you’ll find…
* The latest medical and research news
* In-depth articles related to both Type 1 and Type 2 diabetes
* Weight Self-Management: Everything to maintain a healthy diet
* Diabetic Cooking: Recipes and meals for every occasion
* Quizzes, Q&As, Resources, Products, and more!Your one-stop resource for advice, news and strategies for living with diabetes.
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Chicken Enchiladas

June 8, 2020 at 6:42 PM | Posted in chicken, Enchiladas, Mission Tacos, Old El Paso Products, Ortega | 2 Comments
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Today’s Menu: Chicken Enchiladas

 

 

I had to be at the Doctor’s Office at 8:00. So no Breakfast until I got back. For Breakfast just a cup of Bigelow Decaf Green Tea. 88 degrees and partly sunny out today. After Breakfast I went to Kroger to pick up some of the ingredients I need to make tonight’s Dinner, Chicken Enchiladas. After Lunch I got the cart out and did some yard work. Helped out one of my neighbors do some yard work also. As I said for Dinner tonight it’s my Mom’s favorite, Chicken Enchiladas.

 

 

I had not made these in quite a while. So earlier I went to Kroger after and picked up a Simple Life Rotisserie Chicken. Love these Roasters from Simple Truth that the Kroger Deli prepare. Always delicious and good size Roasters. I pulled all the Meat and put it in a plastic container and set it in the fridge until ready to use.

 

 

 

To make the Enchiladas I’ll need the following; Mission Carb Friendly Flour Tortillas, 2 tablespoon Roasted Ground Cumin, 2 tablespoon Chili Powder (plus more for sprinkling), 2 tablespoons Cajun Spice, 1 teaspoon Sea Salt, 1 teaspoon freshly Ground Black Pepper, 1 Kroger Simple Truth Rotisserie Chicken (pulled meat ), Extra Light Olive Oil, 1/2 medium Red Onion (diced), Three 15-ounce cans Red Enchilada Sauce (or use Green if preferred!), 3 cups of Sargento Reduced Fat 4 Cheese Mexican (plus more if needed), Daisy Reduced Fat Sour cream (for serving), and Chopped fresh Cilantro (for serving).

 

 

I already pulled all the Meat of the Rotisserie Chicken and had it in the fridge, try not snacking on the Chicken as you’re doing this (good luck). Put the pulled Chicken in a bowl and set aside. To prepare them I preheated the oven to 350 degrees F. I’ve been using Mission Carb Friendly Tortilla for a while now. One at a time, held the Tortillas over the stove top burner (heated to medium heat) to brown slightly, about 20 seconds per side. Set the warmed Tortillas aside. In a bowl, mix together the Cumin, Chili Powder, Cajun Spice, salt and pepper. Add the pulled Chicken to the Spice Mix. Heat the oil in a skillet over medium heat add the Chicken until heated through and remove the Chicken from the skillet and set aside. In the same skillet; and add the Onions to the skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; and set them aside on a plate. Pour the Enchilada Sauce into the skillet and reduce the heat to low, allowing it to warm through.

 

To make the enchiladas: Pour 2 cups of the Sauce (Old El Paso Enchilada Sauce) into a 9-by-13-inch Casserole Dish and leave the rest in the skillet. Dip a Tortilla into the Sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some Cheese down the middle, followed by some Chicken and finally, some of the Caramelized Onions. Roll it up tightly, then place it seam-side down in the Casserole Dish. Repeat with the rest of the Tortillas. Pour the rest of the Sauce over the Enchiladas, then sprinkle on the rest of the Cheese. Give it a final sprinkling of Chili Powder. Bake until hot and bubbly, 30 minutes at 375 degrees. Let it sit for 15 minutes before serving.

 

Serve the enchiladas topped with a dollop of sour cream, a sprinkling of cilantro. And time to enjoy these Enchiladas! Hot, Cheesy, and Flavorful! Another one of those Keeper Recipes courtesy of Ree Drummond of the Food Network. The original recipe is at the end of the post. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

 

 

 

 

 

Chicken Enchiladas

Ingredients
10 to 12 corn tortillas
2 tablespoons cumin
2 tablespoons chili powder, plus more for sprinkling
2 tablespoons Cajun spice
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 boneless, skinless chicken breasts
1/4 cup vegetable oil
1 large onion, diced
Three 15-ounce cans green enchilada sauce (or use red if preferred!)
3 cups grated Cheddar-Jack cheese, plus more if needed
Sour cream, for serving
Diced tomatoes, for serving
Chopped fresh cilantro, for serving
Lime wedges, for serving

Directions
1 – Preheat the oven to 350 degrees F.

2 – One at a time, hold the tortillas over the stove top burner (heated to medium heat) to brown slightly, about 30 seconds per side. Set the warmed tortillas aside

3 – In a bowl, mix together the cumin, chili powder, Cajun spice, salt and pepper. Sprinkle both sides of the chicken breasts with the spice mix.

4 – Heat the oil in a skillet over medium heat and cook the chicken on both sides until done in the middle and the juices run clear, 4 to 5 minutes per side. Set aside on a plate to cool, then shred finely with a fork.

5 – Throw the onions into the same skillet, stir them around and cook until deep golden brown and caramelized, 4 to 5 minutes; set them aside on a plate. Pour the enchilada sauce into the skillet and reduce the heat to low, allowing it to warm through.

6 – To assemble the enchiladas: Pour 2 cups of the sauce into a 9-by-13-inch casserole dish and leave the rest in the skillet. Dip a tortilla into the sauce in the skillet, then lay it on a baking sheet or plate. Sprinkle some cheese down the middle, followed by some chicken and finally, some of the caramelized onions. Roll it up tightly, then place it seam-side down in the casserole dish. Repeat with the rest of the tortillas. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese. Give it a final sprinkling of chili powder.

7 – Bake until hot and bubbly, 30 minutes. Let it sit for 15 to 20 minutes before serving.

8 – Serve the enchiladas topped with a dollop of sour cream, a sprinkle of diced tomatoes, a sprinkling of cilantro and a wedge of lime

Jennie – O Turkey Recipe of the Week – Traditional Turkey Sloppy Joes

May 29, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Traditional Turkey Sloppy Joes. I’ve made my Sloppy Joes many times using the JENNIE-O® Lean Ground Turkey. It’s Sloppy Joes made healthier and even more delicious! You’ll be needing JENNIE-O® Lean Ground Turkey, Vegetable Oil, Onion, Bell Pepper, Garlic Tomato Sauce, Worcestershire Sauce, Tomato Paste, Salt, Pepper, and Hamburger Buns. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Traditional Turkey Sloppy Joes

Enjoy traditional Sloppy Joes with a delicious twist—as this recipe replaces classic ground beef with lean ground turkey. Bonus? You can get this easy meal on the table in less than 30 minutes.

INGREDIENTS

1 tablespoon vegetable oil
1 (16-ounce) package JENNIE-O® Lean Ground Turkey
1 small onion, chopped
½ cup bell pepper, diced
3 cloves garlic, minced
1 (8-ounce) can tomato sauce
2 tablespoons Worcestershire sauce
1 tablespoon tomato paste
¾ teaspoon salt, if desired
¼ teaspoon freshly ground black pepper
5 hamburger buns, split and toasted

DIRECTIONS

1) Heat oil in large skillet over medium heat. Cook ground turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add onion, bell pepper and garlic; cook 3 minutes, stirring occasionally.
2) Add tomato sauce, Worcestershire, tomato paste, salt and pepper. Simmer uncovered 10 to 15 minutes or until sauce thickens. Spoon mixture onto bottom of rolls; close with roll tops.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories2 70
Protein 22g
Carbohydrates 25g
Fiber 4g
Sugars 6g
Fat 9g
Cholesterol 65mg
Sodium 610mg
Saturated Fat 2.5g
https://www.jennieo.com/recipes/181-traditional-turkey-sloppy-joes

Healthy Burger Recipes

May 27, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Burger Recipes. It’s Grilling Season, of course when isn’t, and here’s some Delicious and Healthy Burger Recipes with recipes including Classic Hamburger, Mushroom-Swiss Turkey Burgers, and Kimchi Pork Burgers. If it’s not already, get your grill cleaned up and ready! Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Burger Recipes
Find healthy, delicious burger recipes including classic hamburgers, turkey burgers and chicken burgers. Healthier Recipes, from the food and nutrition experts at EatingWell.

Classic Hamburger
Slow-cooked onions add moisture and flavor to these lean beef burgers. A quick blend of mayonnaise, ketchup, relish and vinegar makes a perfect tangy, sweet and creamy “special sauce” for this burger. We love the dill relish here, but use sweet relish if you prefer it. Serve with sweet potato fries…………………………………

Mushroom-Swiss Turkey Burgers
In this gluten-free turkey burger recipe, lean ground turkey stands in for ground beef, and portobello mushrooms produce a juicy, flavorful alternative to the traditional bun. Melted Swiss cheese, sliced tomato and arugula top off this delicious low-carb dinner!…………………………….

Kimchi Pork Burgers
This amped-up burger recipe swaps out beef for ground pork: it gives you similar nutrition (protein, iron, zinc) but has a milder flavor to allow this recipe’s bold Asian flavors to sing…………………………..

* Click the link below to get all the Healthy Burger Recipes
http://www.eatingwell.com/recipes/17919/main-dishes/burgers/

Kitchen Hint of the Day!

May 27, 2020 at 6:00 AM | Posted in Kitchen Hints | 1 Comment
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Grab an Onion to clean that grill…………………………

Pass me an Onion. While there’s still some heat in your grill, attach an onion to a fork and rub over the hot bars. The water in the onion steam cleans them and removes any stuck-on food.

One of America’s Favorites – Tamale Pie

May 25, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A tamale pie

Tamale pie is a pie and casserole dish in the cuisine of the Southwestern United States. It is prepared with a cornmeal crust and ingredients typically used in tamales. It has been described as a comfort food. The dish, invented sometime in the early 1900s in the United States, may have originated in Texas, and its first known published recipe dates to 1911.

Tamale pie is prepared with a cornmeal crust and typical tamale fillings arranged in several layers. Beef is traditionally used, but it can also be prepared using other meats such as chicken and turkey meat, and can also be prepared as a meatless dish. Although sometimes characterized as Mexican food, these forms are not popular in Mexican-American culture, in which the individually wrapped style is preferred. Tamale pie has been described as a “comfort-food classic” in the book The Ultimate Casseroles Book, published by Better Homes and Gardens.

Ingredients that are used include beef and ground beef, pork, chorizo, chicken, beans, cheese, cornmeal, corn, creamed corn, beans, black olives, onion, garlic, tomato, bell peppers, chili peppers, salsa, butter, seasonings such as chili powder, salt and pepper. Standard fine cornmeal can be used, as can masa harina, a corn-based tortilla flour. Cheese used may be used to top the dish, and can also be inside of the pie. The dish is typically baked in an oven. Garnishes used include cheese, sliced tomatoes, avocado slices, cilantro and olive oil.

A portion of a tamale pie

Tamale pie was invented sometime in the early 1900s in the United States, and circa the mid 1910s the dish was included in the curriculums of some home economics classes in U.S. high schools. The dish may have originated in the U.S. state of Texas. John F. Mariani’s 1983 title The Encyclopedia of American Food and Drink claims the first published recipe for tamale pie dates to 1911. Recipes for this style of dish were also published prior to this time. The 1899 book The Capitol Cook Book, published in Austin, Texas included a recipe for a similar pot pie prepared with a wheat flour crust on the top of the dish, and the 1905 book The Times Cook Book #2, published by the Los Angeles Times, included a recipe for a casserole with “cornmeal crusts above and below.” Another cookbook published circa the time of World War I has a tamale pie recipe, stating that the dish can be utilized to save wheat.

 

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