Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Homemade Skillet Tamale Pie


2016-04-28 17.06.59

2016-04-28 17.18.37

Cook Time: 50-55 minutes
Prep Time: 10 minutes
Yields: 8 servings
Equipment: Cast Iron Skillet

Ingredients:
1 box of Krusteaz honey corn bread
1 egg
1/2 cup of sour cream
3/4 cup cream style corn
3/4 cup enchilada sauce
2-1/2 pounds of ground pork
1 tablespoon olive oil
1 cup diced onions
3 cloves of minced garlic
1 tablespoon plus 1 teaspoon of chili powder
1-1/2 tablespoon of ground cumin
1 tablespoon dried oregano
1 tablespoon Kosher salt
1 teaspoon black pepper
7 tablespoons of drained Rotel
1/4 cup low sodium beef broth
2 cups of shredded Mexican blend cheese
1/2 cup of chopped scallions for garnish

Directions:
Set oven temperature at 400 degrees F.

First, wipe down the cast iron skillet with a paper towel that’s been lightly greased with vegetable oil. Follow the directions of the back of the corn bread box. To a large bowl, add the egg, milk, and vegetable oil. To those ingredients, add in 3 tablespoons of drained Rotel, (tomatoes with green chilies), cream corn, and sour cream. Mix all those ingredients together until well combined. Next, add in the dry ingredients from the box. Mix until just combined. Do not over mix. Pour the batter into the cast iron skillet and bake for 20 minutes.

While the corn breads in the oven baking, start the filling for the tamale pie. In a large saute pan, add olive oil with diced onions. On medium high heat, saute the the onions for about 3-4 until soft, then add in minced garlic, let cook for another minute. Next, add in the ground pork, cumin, chili powder, Kosher salt, dried oregano, and black pepper. Brown the ground pork, onions, and spices for about 10 minutes. To the meat mixture, add in another 4 tablespoons of the drained Rotel along with 1/4 cup of low sodium beef broth. Stir to combine, and let simmer, on medium heat, stirring occasionally, for another 15 minutes or until liquid had evaporated.

Take the corn bread out of the oven. Using a fork, poke holes all over the top of the corn bread. Then add 3/4 cup of enchilada sauce all over the top. Letting the sauce seep down into the corn bread. Using a slotted spoon, (allowing any extra liquid to drain completely from the meat) transfer the meat mixture onto the top of the corn bread.

To the meat, top generously with the shredded cheese. Spray the dull side of the foil with cooking spray. This will ensure the cheese won’t stick. Cover the skillet and bake for 20 minutes. Remove the foil and broil for an additional 5 minutes until cheese is golden brown. Top with slice green onions. Remove the skillet from oven and let rest for about 15 minutes to set.

 

 

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Taco Bake With Hominy And Blackbeans


2014-12-03 18.00.22

My taco bake is a great way to change from having traditional tacos, to a casserole with all the flavors you love. So of course I start out with the delicious meat with those bold spices.

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I start out with 2 pounds of ground pork that I want to brown off on med high in a large saute pan. To the pork I toss in an onion, and some minced garlic. Then I add taco seasoning, tomato paste, chili powder, 1 tablespoon of Kosher salt, and 1 teaspoon of black pepper. I saute all this all together until the pork is brown, the onions have cooked down, and the spices and tomato paste have combined with the meat. This takes around 10-15 minutes or so. You’ll notice seasoning have given the meat a deep dark red color, that when I add  in some low sodium beef broth. I turn the heat down to med and continue cooking this until the liquid has reduced, giving the meat a slight saucy consistency. Finally, off the heat I toss in 2 tablespoons of fresh chopped cilantro, and set this aside for a bit. This will really give the meat to marry with all the flavors I added.

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Now I adding something here that’s a bit different, but really delicious in the finished dish, hominy. Hominy is a corn product but larger in size, and used a lot in Latin cooking. It’s doesn’t have as sweet of flavor as traditional corn but it gives great texture to the dish, I rinsed and drained these ingredients before adding them in the bowl.  I’m going to add some black beans, and some yellow corn as well to the hominy to give extra flavor and texture. I sprinkle in 1 teaspoon of Kosher salt, pepper, and  1 tablespoon of fresh chopped cilantro to the mixture and stir this all together and set this aside for the minutes.

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Another component I going to add to this dish, is some salsa. In a food processor I start with caned fire roasted tomatoes. To that I add onion, 1/2 a seeded jalapeno, 2 tablespoons of fresh cilantro, garlic,(optional), the juice of one lime, sugar, (just to balance out the acidity of the ingredients), and 1 tablespoon of Kosher salt. I just process this until I get the consistency of a jarred salsa.

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I thought it would be a great idea to have something refreshing and cool to put over the top of this taco bake. Similar to the way they add cold topping on a taco. Here in a bowl I have some chopped red and yellow grape tomatoes. I’ve add some diced red onion, 1/2 a seeded jalapeno, 2 tablespoons of fresh cilantro, avocado, the juice of one lime, and some Kosher salt. I tossed all this together gently, and placed some plastic wrap directly over the ingredients so as not to cause the avocado to turn brown. Then I placed this in the frig until the taco bake comes out of the oven. At this point I start to assemble the dish.

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2014-12-03 18.00.22

Ingredients:

2 pounds of ground pork or  ground meat of your choice
1 diced yellow onion
1/2 a diced red onion
3 cloves of minced garlic (2 for the meat, and 1 for the jarred style salsa, this one is optional)
1 can each, drained and rinsed, hominy, and low sodium black beans
2-15 ounce cans of fire roasted tomatoes (regular diced tomatoes are fine)
1/3 cup of thawed frozen corn
1 package of med size flour tortillas
2 limes
1 bunch of cilantro
1 pint each of red and yellow grape tomatoes
1 seeded jalapeno
2 diced avocados
1 package each of Mexican blend and Colby jack shredded cheese
3 tablespoons plus 1 teaspoon of Kosher salt
1 teaspoon of black pepper
2 packages of taco seasoning mix
2 tablespoons of chili powder
2 tablespoons of tomato paste
1 cup of low sodium beef broth

Instructions:

At the bottom of a deep casserole dish I ladle in some of my jarred style salsa. Then I have 4 med size flour tortillas that I place on top of that. Next the meat. Then a mixture of shredded Mexican and Colby jack cheese, then another layer of 4 flour tortillas  Next the hominy, black bean and yellow corn mixture, with a few ladles of the salsa on top of that then add more of the cheese mixture.  Finally I take the last 2 tortillas and cut them in half, lay them in there, ladle on the rest of the meat mixture, and top with the rest of the cheese.  Spray the dull side of a large piece of foil with non-stick cooking spray so the cheese won’t stick, cover and bake at 375 degrees for 45 minutes. Then remove the foil and bake for another 10 minutes or so until the cheese is golden brown. Let the taco bake rest for around 20 minutes allowing it to set. I then top with the raw avocado salsa that’s been in the frig.

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Next Day Nachos


2014-10-21 17.03.06

Earlier when I blogged about my Chipotle Chili, I always have a lot left over. That’s not a problem because now it’s Monday and Monday night is football night in my house. So I’ll I did was take my leftover chili and added some shredded chicken, and my favorite tortilla chips,. I just poached off 2 boneless skinless chicken breast in some low sodium chicken broth with a sprig of rosemary that I tossed into the broth and a sprinkling of Kosher salt and pepper. I slow simmered the chicken breasts until they were cooked  completely through. I then shredded the poached chicken with 2 forks and just layered all my ingredients from yesterdays pot of chili. I started with the tortilla chips. I happen to love the ones with a hint of lime. I laid out on a large serving plate all the chips, then topped the chips with the chili that I warmed up. On top of the chili I sprinkled on all the shredded chicken. To that I spread out a large handful of the Monterey Jack cheddar cheese, Lastly, remember the guacamole I made with the cilantro, tomatoes, red onions and lime juice. I spoon all that all over the top. For me, it’s a great way to use all those toppings that didn’t quite get finished. If you had some salsa or Pico de gallo on hand, that would also be delicious on these nachos as well. I just serve this with some lime wedges and that’s all there is to it. It’s as if your having a different meal but in fact your using your chili and all the toppings to do “double duty”,

2014-10-21 17.03.06

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Chili With Smokey Ancho Chilies


2014-10-20 15.51.09

What’s better than a bowl of chili with all the “fixins” on a cold day?, a bowl of chili on a cold day. This recipe is one for the books. Here’s how I made it. First I start with the chilies.

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I start with 7 dried Ancho chilies that I put into a sauce pan with 3 cups of water that I bring to a boil, then simmer for about 30 minutes on med low heat. While that’s doing it’s thing, it’s time to prep all the veggies. Most of what makes a chili so great is all the veggies and spices that go into the recipe. It does take some time but it is so worth it.

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Here I have 1 each red and green bell pepper chopped. 1 yellow onion chopped. 1 jalapeno pepper seeded and chopped. 5 cloves of garlic minced.

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Now after 30 minutes, the Ancho chilies are ready to be taken out, but save the chili stock. I tell you what I do with that liquid in a minute. Set them on a plate to cool until you are able to handle them. Once cooled you want to take the tops off and seed them.

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Starting with the top left picture are the Ancho chilies that I’ve seeded and put into a food processor. Now Ancho chilies are just smoked and dried Poblano peppers. They are really quite mild but give a nice smokiness and color to the dish. I add all the minced garlic to the processor, and 1 jar of Piquillo peppers that I drained. I then add 2 tablespoon of light brown sugar and 2 Chipotle peppers with their seeds. Now if you want less heat, then remove the seeds from the Chipotle peppers, I add some of the Ancho chili (stock) water that I reconstituted the peppers in, to the food processor to help in blending all these ingredients together and to add extra flavor. Pulse all of this until it’s all blended well, this last picture is what you’ll end up with.

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Now here I have all my veggies, pus I’ve added 1 bunch of green onions sliced. Reserve the dark green tops for garnish later. I also have 1 can each of dark red kidney beans and black beans that both have been drained and rinsed.

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Moving on, I get all my spices together for this recipe and a large heavy bottom pot.  I have 2 tablespoons of olive oil getting hot on med heat so I can start to bloom the spices and bring out all of their oils. 2 tablespoons each of cumin, garlic powder, ground chipotle pepper, paprika, chili powder, and 1 tablespoon of cardamon. Let all the spices bloom in the oil for a minute or two stirring them around. Now I add the meat.

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Here I have 3 pounds of ground beef that I add into the pot.

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I turn up the heat to med high and add the meat into the pot with 2 tablespoons of Kosher salt and 1 teaspoon of black pepper. Once it starts to brown, I add 1 tablespoon of tomato paste for a concentrated tomato flavor and stir that through. This all cooks for 5-7 minutes or so until all the meat is brown, and has absorbed all those wonderful spices. Here I do something a bit different. I add in 1 can of beef consomme.

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The beef consomme adds a deep savory beef flavor to the meat. I add this to the browned beef and let it all reduce and get absorbed into the meat before adding in the veggies. This will take a few minutes with the pot still on med high heat. Stirring this together, once this is absorbed into the meat add all the veggies in and stir to combine.

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After stirring all the veggies in with the meat it’s time to add 1 more can of beef consomme and 2 can of San Marzano tomatoes to the pot.

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Turn the stove back down to med and let everything simmer nice and slow for about 40 minutes. After 40 minutes, add in the beans and let cook for another 15 minutes.  The chili is now finished. Turn the heat off and cover. The chili will stay nice and hot while you make all the toppings.  My favorite part.

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The dark green onion tops that I reserved from earlier.

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You can’t have chili without some guacamole right? This is how I make mine. I start with half of a red onion diced fine. Then 1 jalapeno seeded and minced fine. 3 avocados diced in small chucks.  2 plum tomatoes seeded and diced small. The juice of 1 1/2 limes. 2 tablespoons of fresh chopped cilantro, and a good sprinkling of Kosher salt and pepper. I mash all this with a fork, but not to break up all the avocados. I like my guacamole to be chunky

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I set all my toppings,  shredded Monterey Jack cheese, guacamole, cilantro, limes, and my green onions. Oh and I always have to have corn bread too.

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This I didn’t make from scratch, but that’s fine. I don’t mind taking some help from the store!

2014-10-20 15.51.09

Is this a beautiful site or what?

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