Tamale Pie

Prep Time: 30 minutes

Cook Time: 30 minutes

Grade: C
Make Again: No  

Recipe Source: Everyday Food (September 2004)

This was kind of a disaster. I don't know if I can blame the recipe, or if it was just me. The recipe had good reviews on Martha's site, and it was something I have wanted to try since I saw the recipe in the magazine in 2004.

I have made tamale pies before, but in the past, I put the cornmeal crust on the top, instead  of on the bottom of the dish, as this recipe calls for. I guess I didn't cook the cornmeal enough and let it get thick enough. It was entirely runny in the finished dish. There was nothing crust like about it, and it was somewhat unappetizing looking look a cornmeal mush, which mixed in with everything else.

The topping of the dish was good and tasted fine, if not exciting. I made another mistake by not using tomato sauce, instead of crushed tomatoes, because that is what I had in my pantry.  So the top was a little more runny also.

The problems with this recipe were probably from me, both bad substitutions and execution, but I think I will just go back to my old way of making Tamale pie. I don't know if I can find that recipe, but I can probably improvise.

Black Bean Tortilla Casserole

Prep Time: 20 minutes
Cook Time: 15 minutes

Grade: A-

Make Again: Maybe
  
Recipe Source: Everyday Food (January 2011)

This was just a simple recipe to use up leftovers. The original recipe uses mushrooms and black beans, but I don't like mushrooms, so used some chopped up leftover chicken breast. I also used a trick learned from Cook's Illustrated, to spray the corn tortillas with olive oil spray and then back for a few minutes at 300. This makes them more pliable (and tasty!) 

This tasted quite good, but was not too attractive. I won't go out of my way to make this again, but would certainly do it if I have these ingredients on hand and wanted something quick to make for dinner.

Spicy Tuna Melt

Prep Time: 8 minutes
Cook Time: 5 minutes

Grade:B+

Make Again: Yes
  Recipe Source: Everyday Food (September 2011)

(I cut recipe in half and modified slightly. I can't find the original online yet.) 

Mix:   5/6oz can tuna with 1/3 c. salsa and 2T light mayo and salt and pepper. Spread on baguette that is sliced in half lengthwise. (May only need half of baguette, depending on the size.) Sprinkle 1-2oz of shredded pepper jack cheese. Broil for 5 minutes (not too close to broiler, so it won't burn in that time.)

This one isn't so much a recipe, as a good idea for a quick meal. This is what I like about Everyday Food. It has simple recipes that encourage you to try combinations you haven't tried before like Salsa and Tuna.

Very good for a quick lunch.

Enchiladas Verdes

Prep Time: 45 minutes
Cool Time: 20 minutes
Assemble Time: 10 minutes
Cook: Time: 20 minutes

Grade: C- (only because I don't like Tomatillos)

Make Again: No

Recipe: Amercia's Test Kitchen TV Show (Season 9)
Recipe Source: Cook's Illustrated (July 2008)


I've always made or ordered a red sauce when I've had enchiladas, so I wasn't sure if I would like this one.  Well, I didn't like it. 

The recipe itself is good.  Although somewhat time consuming, the work was fairly easy (other than peeling the roasted poblanos.)  I was cleaning my kitchen all along, and I enjoyed making these.  But I just don't like the green sauce.  I used the canned tomatillos, and maybe fresh would have been better, but I will stick to the red sauce version in the future.  

The chick part of the recipe was very delicious though, and I used the leftover broth to make Mexican rice which I will report on next.

Spicy Pasta Bake with Chorizo

Total Time: 28 minutes

Grade: A-

Make Again: Yes (modified)

Recipe Source: Cook's Country (February 2008)

I did modify this recipe a bit to make lighter (less sausage, cream, broth and cheese) and it was still very rich and good. I used a larger can of tomatoes and would do that again. I think I would even skip the cheese and baking, because there is enough flavor from the spicy tomatoes and chorizo, and I don't want a quick and easy dish like this to be so rich.

There was more sauce than I needed, so I think this is what I would do in the future:

4 oz horizo sausage , halved lengthwise and sliced thin
1 onion , chopped fine
4 garlic cloves , minced
1 3/4 cups low-sodium chicken broth
1 1/4 cups water
1 (15-ounce) can Petite Diced tomatoes with chilies
1/4 cup heavy cream
12 ounces penne pasta
Salt and pepper


~ Saute onion and sausage. Add garlic saute until fragrant. Add broth, tomatoes, water, cream, Penne and 1/2 t. salt and pepper each. Bring to a boil. Lower heat, cover, and simmer for about 15 minutes until pasta is tender.

King Ranch Casserole

Prep Time: 45 minutes
Cook Time: 25 minutes
Cool Time: 10 minutes

Grade: A

Make Again: Yes

Recipe Source: Cook's Country (April 2007)

I heavily modified this recipe, which I will describe more below.

I really liked how this turned out. I have tried some of the chicken casseroles from Cover & Bake, and this seemed a little bit easier and less rich to me. It was spicy and flavorful, and I liked the reddish creamy sauce. I always like casseroles in the winter, so I can see myself making this again. The prep took a while, but really, there was some free time in there where I was able to clean up in my kitchen, so it didn't feel like a lot of work.

I didn't want to make as much to serve 8 people, and I wanted it to be a little bit lighter. However, it is by no means a "light" recipe. I just know that ATK casserole recipes often are too "saucy" for me and also the sauces that use cream, are often to rich for me. So I adjusted accordingly - using less cream, less cheese and more tomatoes. I have some ideas for future changes so I am going to record the ingredients here. I think I will skip the jalapeno in the future and just use pepper jack cheese in addition to using a diced tomato with chiles in it.


My Version of King Ranch Casserole

8 (6-inch) corn tortillas
1 tablespoon unsalted butter
1 medium onion, chopped fine
2 teaspoons ground cumin
1 15-ounce) can petite diced tomato with chiles
1/4 c. flour
1/4 c. heavy cream
1 15 oz can low-sodium chicken broth
1 pound boneless, skinless chicken breasts (2 large), halved lengthwise and cut crosswise into 1/2-inch slices
3 tablespoons minced fresh cilantro
2 cups Pepper Jack cheese, grated
Salt and pepper
1 cup Fritos, crushed (about 3 oz)

1. Preheat oven to 450 degrees.

2. Spray tortillas with cooking spray, and bake on sheet until slightly crisp and browned, about 12 minutes. Cool slightly, then break into bite-sized pieces.

3. Heat butter in Dutch oven over medium-high heat. Cook onions with 1/2 t. salt and cumin until lightly browned, about 8 minutes.

4. Add tomatoes and cook until most of liquid has evaporated, about 8 minutes.

5. Stir in flour and cook 1 minute.

6. Add broth and cream, bring to simmer, and cook until thickened, 2 to 3 minutes.

7. Stir in chicken and cook until no longer pink, about 4 minutes.

8. Add cilantro and cheese and stir until cheese is melted. Season with salt and pepper.

9. Scatter half of tortilla pieces in 2 quart casserole or baking dish. (Place on rimmed baking sheet if pan may overflow). Spoon half of filling evenly over tortillas. Repeat.

10. Bake until filling is bubbling, about 15 minutes.

11. Sprinkle Fritos evenly over top and bake until Fritos are lightly browned, about 10 minutes.

12. Cool casserole 10 minutes. Serve.

Migas

Total Time: 25 minutes

Grade: A-

Make Again: Maybe

Recipe Source: Best 30-Minute Recipes

This was very good and easy. The only problem with the recipe is that it uses baked Tortilla chips, which I don't love on their own. I bought some, and they are expensive, and that doesn't really seem reasonable for a quick egg dinner. But sometimes I do have extra corn tortillas, so maybe I would make my own chips by spraying with oil then baking.

Zucchini Beef One Pot Meal

Prep Time: 10 minutes
Cook Time: 30 minutes

Grade: A

Make Again: Yes

Recipe Source: Me

This recipe was inspired by an idea I read on the Cook's Illustrated bulletin board. It is very flexible and could be used with other spices and flavors. I like it because it is super easy and is a nice way to use up zucchini.

I liked this served over rice, but it also good on its own.

1 T. olive oil
1 small onion diced
1 teaspoon salt
3-4 medium zucchini 1" dice
1/2 - 3/4 teaspoon chipotle powder (or minced chipotle in sauce)
1/2 teaspoon cumin
1 lb lean ground beef (or turkey)
15 oz. can petite diced tomatoes
cilantro, 2-3 Tablespoons minced (optional)
2 oz pepper jack cheese, grated (optional)

1. Heat olive oil in dutch oven over medium heat and saute onion, for about 5 minutes.

2. Add zucchini and salt. Saute another 5 minutes.

3. Add meat and cook, breaking up with spoon, until brown.

4. Add spices and saute about 30 seconds.

5. Add tomatoes with juice and stir. Bring to a simmer, reduce heat to medium-low and simmer 15 minutes until flavors are combined.

6. Stir in chopped cilantro if desired.

7. Serve topped with cheese if desired.

Southwestern Turkey Burgers

Prep Time: 14 minutes
Cook Time: 12 minutes

Grade: A

Make Again: Yes

Recipe Source: Everyday Food (July 2006)

These are very good and big! I used Pepper Jack cheese some skipped chopping up the Jalapeno. I also used a little less Turkey (20 oz, instead of 24), since that is the size of the package.