Let's Dish With Linda Lou

Where You Taste The Love

Homemade Tamale Pie

2016-04-28-17-18-37

2016-04-28 17.06.59

My HomemadeTamale Pie is a combination of cheesy ground pork-topped cornbread and it’s to die for. I add a few secret ingredients to the store-bought cornbread mix that sends this dish over the top.

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Sour Cream And Ricotta Cheese

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Stuffing (2)

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Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Yields: 8 servings
Equipment: 1 (12-inch) cast-iron skillet, 1 (12-inch) sauté pan, large mixing bowl, aluminum foil, chef’s knife

Ingredients:
2 1/2 pounds of ground pork (substitute ground beef)
1 (15-ounce) box of Krusteaz honey cornbread
1 large egg, room temperature
1/2 cup (4 ounces) of sour cream, room temperature
1/4 cup (2 ounces) of whole milk ricotta cheese, room temperature
3/4 cup cream-style corn
3/4 cup enchilada sauce
1 tablespoon olive oil
1 cup onions, small dice
3 cloves of garlic, minced
1 tablespoon plus 1 teaspoon of chili powder
1 1/2 tablespoon of ground cumin
1 tablespoon dried oregano
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
7 tablespoons of RO*TEL, drained
1/4 cup beef stock, unsalted
2 cups of shredded cheese, Mexican blend and/or Colby Jack
1/2 cup of green onions, (white and green parts) thinly sliced, on the bias, for garnish

Directions:
Preheat oven to 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 RO*TEL, (tomatoes with green chilies), cream corn, ricotta cheese, and sour cream mix to combine. Next, add in the dry ingredients from the box. Add the dry ingredients to the wet, mix until just combined. Do not overmix. Pour the batter into the cast-iron skillet. Bake for 20 minutes.

While the cornbread is in the oven baking, start the filling for the tamale pie.

In a large sauté pan, over medium-high heat add olive oil with diced onions. Stirring frequently, cook the onions for about 3 to 4 or until soft and translucent. Add minced garlic, stir, cook for 1 minute more.

Next, add in the ground pork, cumin, chili powder, Kosher salt, dried oregano, and black pepper. Stirring frequently, cook the ground pork, onions, and spices for 10 minutes, or until meat is no longer pink, about 6 minutes. To the meat mixture, add the remaining 4 tablespoons of the drained RO*TEL and beef stock, stir to combine. Simmer over medium heat, stirring occasionally, for another 15 minutes or until all the liquid evaporates. Drain fat, transfer meat mixture to a large mixing bowl. Set aside.

Take the cornbread (in the skillet) out of the oven. Using a fork, poke holes all over the top of the cornbread. Add 3/4 cup of enchilada sauce. Spread evenly over the top. Letting the sauce seep down into the cornbread. Generously top with shredded cheese.

Spray the dull side of the foil with cooking spray. This will ensure the cheese won’t stick. Tightly cover the skillet. Bake for 20 minutes.

Switch oven to broil, remove the foil, broil for 5 minutes until cheese is golden brown. Remove the skillet from the oven and let rest for about 15 minutes to set. Garnish with green onions.

Guacamole, Chunky-Style

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Chicken Tortilla Soup

2014-12-30 11.47.28

Whenever it turns out to be a gloomy day, I get this huge craving for a hot bowl of soup. My Chicken Tortilla Soup with all its wonderful toppings fits the bill perfectly.

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Tuscan Soup (6)

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Cilantro

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Diced Fire Roasted Tomatoes

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Chicken Broth

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Limes

Red Onion

Diced Red Onion (2)

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Prep Time: 40 minutes (this includes the garnish and toppings for the soup)
Cook Time: 48 minutes
Total Time: 1 hour 28 minutes
Yields: 4 to 6 servings
Equipment: 2 rimmed baking sheet pans, 6-quart Dutch oven with a lid, mesh sieve, 2-cup measuring cup, measuring spoons

Ingredients For Roasted Chicken:
2 bone-in, skin-on, chicken breasts
4 tablespoons of olive oil, divided
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper

Ingredients For Tortilla Strips:
1 package of corn tortillas
some non- stick cooking spray
2 tablespoons of Kosher salt

Ingredients For the Soup:
2 tablespoons of vegetable oil
2 quarts of chicken broth, unsalted
2 cups of water (reserve 1/2 cup for cornmeal)
1 red bell pepper, seeded, large dice
1 green bell pepper, seeded, large dice (substitute green bell pepper)
1 onion, large dice
1 Fresno chili, seeded and minced (substitute jalapeno pepper)
3 cloves of garlic, minced
1 cup of green onions, sliced, (the white and light green parts)
1 (11-ounce) can of Ro*Tel (tomatoes with green chilies)
1 (15-ounce) can of fire-roasted tomatoes with juice
1 (15-ounce) can of black beans, low sodium, drained and rinsed
1 (11-ounce) can of white shoepeg corn, drained and rinsed
2 tablespoons of tomato paste
3 tablespoons of cornmeal
1 tablespoon of chili powder
1 tablespoon of ground cumin
2 tablespoons of dried oregano
1 1/2 tablespoons of Kosher salt
1 teaspoon of fresh ground black pepper
1 bay leaf

Toppings:
1/2 cup of cilantro, roughly chopped
1 cup of green onions tops, thinly sliced
1 lime, cut into wedges
1 (8-ounce) package of shredded Colby Jack cheese
1/4 cup of red onion, finely diced

Directions:
Preheat oven to 375-degrees F.
Start by spraying both sides of the corn tortillas with non-stick cooking spray. Stack the tortillas on top of each other slicing them into strips. Divide the strips in half giving you two equal portions. Arrange the tortilla strips into a single layer on each baking sheet pan. Sprinkle with Kosher salt. Bake for 12 to 15 minutes. Allow the tortilla strips to cool for 15 minutes before placing them into a large resealable bag.

Adjust oven temperature to 350-degreed F.
On a rimmed baking sheet pan place two chicken breasts. Rub the top of each breast with olive oil. Sprinkle each one with Kosher salt and fresh ground black pepper. Bake for 35 to 40 minutes. Allow the chicken to cool for 30 minutes before removing the skin and chicken from the bone. Use your hand to shred the chicken. Transfer to a large platter. Set aside.

In the meantime, while the chicken is in the oven, prep all the vegetables, open all the cans, drain the corn and black beans for the soup.

In a preheated Dutch oven, over medium-high heat, add vegetable oil. To the oil, add dried oregano, ground cumin, chili powder, and tomato paste, stir to combine. Stirring frequently, cook for 1 minute to allow the spices and tomato paste to bloom. Next, add the onions, diced peppers, Fresno chili, garlic, bay leaf, Kosher salt, and freshly ground black pepper, stir to combine.

Stirring occasionally, cook for 5 to 7 minutes giving everything a chance to marry and soften. Next, add the fire-roasted tomatoes with juice, Ro*Tel, black beans, and corn, and cooked shredded chicken, stir to combine. Add chicken broth and water, again stir to combine. Bring the soup up to a boil, reduce the heat to medium-low, simmer for 35 to 40 minutes.

During the last 15 minutes of cooking, in a measuring cup, add 3 tablespoons of cornmeal to 1/2 a cup of water, mix well. Pour this mixture into the simmering hot soup, stir to combine.

Turn the heat off, remove the bay leaf.

To serve, ladle the Chicken Tortilla Soup into a porcelain serving bowl. Add all or any combination of the green onions tops, chopped cilantro, finely diced red onion, cheese, and crispy tortilla strips. Serve with a lime wedge.

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