Amy's Recipe of the Day

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Location: Texas, United States

Sunday, February 27, 2011

Green Chile Tamale Pie

Cooking Light. Super-Yummy. I have been trying to make a chicken pita dish from the same issue and I can't find any tahini in our small town. But, being in south Texas, Walmart Supercenter had tomatillos, masa harina, poblanos, cilantro, etc., so I changed my menu to this one.
I can't use cast iron on my ceramic stove, so I just used a nonstick skillet and transferred to a baking dish.
I forgot to serve this with the lime wedges. They are still in the fridge. Oops. Still yummy.

* 1 cup masa harina
* 1 teaspoon kosher salt, divided
* 1/4 teaspoon ground red pepper
* 1 cup boiling water
* 1 tablespoon olive oil
* 8 ounces ground sirloin
* 1 1/2 cups chopped onion
* 3 garlic cloves, minced
* 1 poblano chile, seeded and chopped
* 1/2 teaspoon freshly ground black pepper
* 8 ounces tomatillos (about 8 small), chopped
* 1 cup frozen baby lima beans
* 2 tablespoons butter, melted
* 1/2 teaspoon baking powder
* 1/4 cup (1 ounce) crumbled queso fresco
* 2 tablespoons chopped fresh cilantro
* 4 lime wedges


1. Preheat oven to 400°.

2. Combine the masa harina, 1/4 teaspoon salt, and ground red pepper, stirring well with a whisk. Add 1 cup boiling water to masa mixture, and stir until a soft dough forms. Cover until ready to use.

3. Heat a 9-inch cast-iron skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add beef to pan; cook 5 minutes or until browned, stirring to crumble. Add onion, garlic, poblano chile, remaining 3/4 teaspoon salt, and black pepper to pan; sauté 5 minutes or until onion is tender, stirring frequently. Add tomatillos and lima beans to pan, and cook for 2 minutes. Remove from heat.

4. Add butter and baking powder to masa mixture, stirring until smooth. Dollop batter over filling, and spread into an even layer. Cover pan with foil; bake at 400° for 30 minutes. Uncover and bake an additional 10 minutes or until crust is lightly browned around edges. Remove from oven; let stand 3 minutes. Sprinkle with crumbled queso fresco and cilantro; serve with lime wedges.


Thursday, February 03, 2011

Easy Dinner Hash

From the internet. Better than we expected. I didn't want to only use half of the sausage, so I doubled it.

• 1 tablespoon vegetable oil
• 8 ounces bulk Italian sausage (I used Light)
• 1 potato, peeled and diced
• 1/4 onion, chopped
• 1 cup frozen mixed vegetables (forgot to buy this and used 1 can green beans, some frozen corn and peas)
• salt and pepper to taste
• 1/4 cup shredded Cheddar cheese
1. Heat the vegetable oil in a large skillet over medium heat. Stir in the sausage, and cook until crumbly and just slightly pink, about 5 minutes. Stir in the diced potato and onion. Continue cooking until the potatoes are tender and have lightly browned, 10 to 15 minutes.
2. Once the potatoes are tender, stir in the mixed vegetables until hot. Season to taste with salt and pepper. Sprinkle with Cheddar cheese before serving.

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Wednesday, February 02, 2011

Black Bean Vegetable Soup

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 carrots, chopped
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 4 cups vegetable stock
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (8.75 ounce) can whole kernel corn
• 1/4 teaspoon ground black pepper
• 1 (14.5 ounce) can stewed tomatoes
1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.


Tuesday, February 01, 2011

Chocolate Hazelnut Cake

1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 teaspoon vanilla extract
1/4 cup water or Frangelico
3 cups heavy whipping cream
1 1/2 cups semisweet chocolate chips
1/4 to 1/2 cup sugar
2-3 Tbsp Frangelico
1 cup finely chopped toasted hazelnuts
12 hazelnuts for decoration
1. Prepare cake mix according to package directions, using required ingredients, plus pudding mix, vanilla, and an additional 1/4 cup of water. Spread batter evenly among three greased and floured 9 inch cake pans. Bake at temperature specified on cake mix box for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely, then chill in refrigerator for 30 minutes.
2. In a double boiler over simmering water, melt chocolate chips. Gradually add 1/4 cup of the whipping cream, stirring constantly until smooth. Remove from heat and let cool to room temperature. Beat 3/4 cup of whipping cream until soft peaks form. Fold the whipped cream into the cooled chocolate mixture. Stir in 1/2 cup of the finely chopped hazelnuts. Chill 30 minutes.
3. Beat remaining 2 cups of whipping cream until soft peaks form. Add sugar and Frangelico, then fold in the remaining 1/2 cup of chopped hazelnuts. Chill until ready to frost cake.
4. Place 1 cake layer on cake plate. Spread 1/2 of the chilled chocolate mixture over top. Add another cake layer. Spread with other 1/2 of chocolate mixture. Top with last cake layer. Frost entire cake with hazelnut-whipped cream. Place 12 whole hazelnuts around top outer edge of cake as a garnish. This cake should be kept in the refrigerator.