Granny's Tamale Pie

This recipe is fairly easy, but rather involved--not exactly something I would make on a normal weekday night. I really enjoyed it, which is saying a lot considering the struggles I've had with eating chicken during this pregnancy.

Tamale Pie

3lbs bone-in, skin-on chicken thighs, trimmed

salt and pepper

1/2 cup vegetable oil

3 cups low sodium chicken broth

8 slices bacon, chopped

1 onion, minced

2 garlic gloves, minced

2 (14.5 oz) cans diced tomatoes, drained

1 (15 oz) can creamed corn

1 (6 oz) can pitted black olives, drained and chopped

2 cups yellow corn meal

1 cup whole milk

3 large eggs

boiling water

Sauce

3 tablespoons all-purpose flour

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 (8 oz) can tomato sauce

salt and pepper

1. Brown Chicken Pat chicken dry with paper towels and season with salt and pepper. Heat 1 1/2 teaspoons oil in large Dutch oven over medium-high heat until just smoking. Cook half of chicken until well browned, about 5 minutes per side. Transfer chicken to plate and discard skin. Repeat with additional 1 1/2 teaspoons oil and remaining chicken.

2. Braise Chicken Stir broth into pot, scraping up any browned bits. Add browned chicken, along with any accumulated juices, and bring to a boil. Reduce heat to medium-low and simmer, covered, until chicken is fork tender, about 1 hour. Transfer chicken to plate. When cool enough to handle, shred chicken into bite-sized pieces, set aside. Strain broth, reserving 1 1/2 cups for sauce. (Save any remaining broth for another use.)

3. Cook Vegetables Meanwhile, adjust oven rack to lower-middle position and heat oven to 325 degrees. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Cook onion and 1/2 teaspoon salt in bacon fat until softened, 5 to 7 minutes. Stir in garlic and saute until fragrant, about 30 seconds. Add tomatoes, corn, olives, 1/2 teaspoon pepper and remaining oil and bring to a boil.

4. Make Base Whisk cornmeal, milk and eggs in medium bowl until smooth. Slowly pour cornmeal mixture into pot, stirring constantly to prevent clumping, and cook until mixture is slightly thickened, about 1 minute. Off heat, stir in reserved bacon.

5. Assemble and Bake Carefully pour half (about 4 cups) of cornmeal mixture into large bowl and reserve. Smooth surface of remaining cornmeal mixture in pot, then top with shredded chicken. Pour reserved cornmeal mixture evenly over chicken and smooth surface. Arrange pot inside large roasting pan. Place roasting pan on oven rack and carefully pour enough boiling water into the pan to reach one-third of way up sides of Dutch oven. Bake until cornmeal mixture is firm, dry and lightly browned, 1 1/2 to 2 hours. Carefully remove from oven and let cool 10 minutes.

6. Make Sauce While pie cools, toast flour in dry skillet over medium heat, stirring frequently, until golden, 3 to 5 minutes. Stir in chili powder, cumin and coriander and cook, stirring continually, until fragrant, about 30 seconds. Stir in tomato sauce and reserved chicken broth and bring to boil. Reduce heat to medium-low and simmer until thickened, about 3 minutes. Season with salt and pepper. Serve, passing sauce at table.

Cook's Country October/November 2009

Scalloped Sweet Potatoes

• 2 pounds Sweet Potatoes
• 4 strips Bacon (I use a little more than this, maybe 6 strips bacon)
• 1 whole Onion, Chopped
• 2-½ Tablespoons All-purpose Flour
• ½ teaspoons Salt
• ¼ teaspoons Black Pepper
• 2 cups Reduced-fat Milk
• 1-¼ cup Grated Parmesan Cheese

1. Preheat oven to 325 degrees. Peel potatoes; cut into 1/4 inch slices. Place potatoes in a large pot of boiling water. Cook for 5-10 minutes or until just tender. Drain well and set aside.
2. Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Drain on a paper towel, crumble and set aside.
3. Add chopped onion to bacon drippings and cook until tender. Stir in flour over low heat and cook to a paste. Add salt and pepper. Add milk and cook until mixture thickens slightly.
4. Arrange half of the sweet potatoes in the bottom of an 11×7 inch baking dish. Sprinkle on half of the crumbled bacon. Pour on half of the milk mixture. Arrange remaining potatoes, sprinkle with remaining bacon and pour the rest of the milk mixture over the top. Sprinkle with cheese. Bake for 20 minutes or until potatoes are tender. If desired, brown cheese for 1-2 minutes under the broiler.

** recipe posted on here by the pioneer woman's Tasty Kitchen **

Jalepeno Poppers

• 10 medium size jalepenos, cut in half (you can make as many or few as you want), remove the stem, ribs and seeds
• 8 oz soft cream cheese
• 1/4 small white onion
• 1 lb bacon

Cut jalepenos in half, stuff with cream cheese and slice of onion. Wrap with 1 slice of bacon. Poke with toothpick to hold it together. Place on baking sheet lined in foil. Bake for 20-30 min on 400 degrees or until jalepeno is tender.

**** these taste great on the grill as well ****

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Pumpkin Ravioli with Gorgonzola Cream Sauce

For Pasta:
1 cup semolina flour
1 cup white flour
2 eggs
1 tsp oil
1 tsp water

Combine flours and make a well. Beat eggs, oil and water, pour into center of well. Mix and knead until a stiff dough. Add more water if needed. Wrap in plastic wrap and rest in fridge for at least 30 minutes (I do it over night to save time).

For filling:
1 1/2 pound pumpkin
2 tablespoons softened unsalted butter
1 egg yolk
1/4 cup grated Pecorino Romano cheese
1 tablespoon minced fresh sage
Freshly grated nutmeg to taste
Salt and freshly ground black pepper to taste

Preheat the oven to 350 F. To make the filling; quarter the pumpkin, removing the strings and seeds and place, flesh side down, on an oiled baking sheet. Bake for 35 minutes, or until tender. Peel and puree flesh. Add egg yolk, cheese, sage, nutmeg and salt and pepper to taste.

To make ravioli, divide dough into eight pieces. Roll two pieces into 1/8 inch strips, or on the setting of 5 on your pasta roller. Lay out one strip of dough on cutting board, place 1 tsp filling on dough about an inch apart (you'll make about four to five raviolis per strip of dough). Brush water around the outside of the filling, lay second strip of dough on top and seal, forcing out any air bubbles. Using a knife, or pasta roller, cut out ravioli. Allow ravioli to dry for 10 minutes before boiling.

Bring a large pot of water to a boil, add a generous amount of salt. Gently place ravioli in water, cook for 10 minutes. Drain.

For Sauce:
1/4 cup heavy cream (I used fat-free half and half)
4 oz Gorgonzola
1/8 cup chicken broth
1 garlic clove

Over a double boiler, place Gorgonzola, allow to melt partially. Whisk in cream and broth and garlic clove whole. Cook for 3-4 minutes, remove garlic clove. Toss over pasta and serve immediately. I added toasted pine nuts as well.

Pumpkin Scones with Maple Frosting

(scones from Allrecipes.com, frosting from Pioneer Woman)

SCONES:

Ingredients

• 1/4 cup softened butter
• 1/4 cup white sugar
• 1 egg
• 1 cup canned unsweetened pumpkin puree
• 1/4 cup milk
• 2 3/4 cups self-rising flour
• 2 tablespoons milk

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. Cream together butter and sugar, then beat in egg, pumpkin puree and 1/4 cup milk until smooth. Stir in flour until a dough forms, then knead a few times on a well floured surface until the dough holds together. Press the dough into a flat circle 1/2 to 3/4 inch thick. Cut into 6 wedges, place onto greased baking sheet, and brush the tops with 2 tablespoons of milk.
3. Bake in the preheated oven until golden brown on top and bottom, 10 to 15 minutes. Once done, wrap scones with a clean dish towel and allow to cool for 15 minutes before serving.

(I added 2 tsp of pumpkin pie spice to the batter.)

FROSTING:

To a mixing bowl, add 1 bag of powdered sugar. To this, add about 2 teaspoons maple flavoring, about 3/4 cup milk, & 1/4 cup melted butter. Stir until thick but pourable.

Pumpkin Chili with Cocoa

(from Pioneer Woman's Tasty Kitchen)

Ingredients:

• 1-½ pound Ground Beef
• 1 whole Onion, Chopped
• 1 clove Garlic, Crushed
• 1 whole Red Bell Pepper, chopped
• 1 teaspoon Cumin
• 1 teaspoon Chili Powder
• ¼ teaspoons Chipotle Seasoning (Mrs Dash)
• 1 can 28 Oz Crushed Tomatoes
• 1 can (19 Oz) Kidney Beans, Drained And Rinsed
• 1 cup Beef Broth (or Water)
• 1 cup Pumpkin Puree
• 1 teaspoon Unsweetened Cocoa Powder
• 1 teaspoon Apple Cider Vinegar
• ½ cups Corn
• 1 can Diced Green Chilies, 4 Oz Can
• 1 pinch Salt And Pepper, to taste

Preparation Instructions

Heat ground beef and onion in a large non-stick skillet on medium-high heat until meat has browned. Drain any excess fat. Add garlic, red pepper, cumin, chili and chipotle seasonings and cook for 1-2 minutes. Add remaining ingredients and heat medium-high until bubbly, then reduce heat to low and simmer covered for 20 minutes.

(I ended up doubling all the spices. This recipe is REALLY bland.)

Pumpkin Dip

(from Allrecipes.com)

Ingredients

• 1 (16 ounce) container frozen whipped topping, thawed
• 1 (5 ounce) package instant vanilla pudding mix
• 1 (15 ounce) can solid pack pumpkin
• 1 teaspoon pumpkin pie spice

Directions

1. In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving. Serve in a hollowed-out pumpkin. Serve with cinnamon graham crackers and granny smith apples.