On Friday January 6 my niece Holly died peacefully in her sleep.
She was a cancer survivor of five years.
There are holes in my heart were family and friends used to be,
Holly’s is a little bigger.
Will be back to cooking soon.
Wednesday, January 4, 2012
I found this under Group Recipes as I was looking for a Tamale casserole. Now I love Tamales but I do not need dozens of them so I was hoping for a casserole that might do the trick. Well I guess we will just have to get them from the new restaurant we have been eating at. The Mesquite grill at the metro center in Jackson.
We have had several things from their menu now and must say they do have some good tamales.
Back to this recipe. We had a pablano pepper left over from the soup we made so we thought we would use it in this dish.
1 lb ground beef(we have deer meat and used that)
1 Tablespoon olive oil
1 small bell pepper chopped
1 cup celery chopped
1 can whole tomatoes (we used a can of diced)
1/4 cup yellow cornmeal
2 cans corn (drained)
1 can chopped green chilies
2 eggs slightley beaten
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 to 3 teaspoons chili powder
1 teaspoon cumin
1 pablano pepper seeded and chopped (this is optional)
1/4 lb shredded sharp cheddar cheese
In a large skillet saute the ground beef. Add bell pepper,celery and onion and cook until beef is coked and onions onion is clear.
Add tomatoes with liquid, cornmeal and corn blend well then add eggs, salt,pepper, chili pepper and cumin and paplano pepper and ground beef mixture mix and pour into 2quart deep casserole with lid or or use foil
Cover and bake for 45 minutes or till casserole is set
Remove and sprinkle with cheese bake till cheese is melted.
Garnish with olives, avocado and sour cream
Monday, January 2, 2012
This is a terrible picture for such a good soup. It says its a chowder but for me a chowder is thicker than this. Who knows maybe I got it wrong.
It also was not nearly as hot as I thought it would be. Wife has ruined me, I can take more heat than I used to. It does have a lot of ingredients but does not take a long time to cook most time is spent in the prep work.
1 lb shrimp peeled and deveined cut in half or more if very large. wife likes bite size so she gets a little with each spoonful.
1 Tablespoon butter
3-4 slices bacon
1 small yellow onion chopped
6 cloves of garlic minced
3 stalks of celery diced
1 pablano chili seeded and diced. (can use two if small we used one large may go for two next time.)
1 Tablespoon jalapeno chili minced (use gloves!!!)
2 ears of corn cut off cob (we used some we had put up in the freezer)
2 medium white potatoes in 1/2 inch cubes (can use can) we had russet
2 cans sweet cream style corn
2 cans chicken broth
1/2 cup milk
1/2 cup half and half
1 Tablespoon corn starch mixed with 1 Tablespoon cold water
Salt and pepper to taste
Cayenne and chili powder to taste
1/3 cup cilantro
cilantro and cheese to garnish (cheddar pepper jack or what ever you like)
Cook potatoes in water till tender drain and cool
Melt butter in large pot and cook bacon till browns slightly. Add celery,onion,garlic,jalapenos and poblano and saute till slightly softened about 5- 8 minutes.
Now add corn, cream corn,chicken broth,spices,salt and pepper,half and half and milk bring to a boil.
Reduce to a simmer and add potatoes,cornstarch and cilantro
simmer for 20 minutes
Add shrimp and cook till pink about 5 minutes
serve with cheese and extra cilantro.