Monday, November 16, 2015

Chicken Tamale Pie

This cold weather has me in the mood for warm comfort food! This qualifies as that!

 My husband texted me and told me he was on the way home, and asked what was for dinner. I told him "Chicken Tamale Pie." No response back. Now I knew exactly what he was thinking, "Pie, oh no." Anything in a pie plate for dinner he's usually not a fan of. Just the idea of it. I kinda of guessed what the no response was, and texted him that "I think you'll like it!"

When we were sitting down eating he was telling me how delicious it was, and he laughed and told me that he wasn't too excited when he got my text, but it surpassed its name. Maybe if I call it Cheesy Chicken Mexican Casserole...or something like that it would be better!

























Chicken Tamale Pie

Serves: 8

Ingredients:

Cornbread Recipe (below) or cornbread mix prepared according to package instructions
2 cups cooked and shredded Chicken breast
1 can diced tomatoes and green chiles (10 oz.), drained
3/4 cup frozen corn
2 teaspoons taco seasoning
3/4 cups shredded cheddar cheese (or cheese of your choice)

Cornbread Recipe:

3/4 cup cornmeal
1-1/3 cups milk (I used plain yogurt)
1 cup whole wheat flour (or all-purpose)
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 Tablespoons honey
1 eggs
1/4 cup grapeseed Oil (very beneficial) or whatever oil you have on hand
  
Preheat oven to 350 degrees F. (170 degrees C) In a small bowl, combine cornmeal and yogurt (or milk); let stand for 5 minutes. Grease a 9 inch pie plate.

In a large bowl, whisk together flour, baking powder, and salt. Mix in the cornmeal mixture, honey, egg, and oil until smooth. Pour batter into prepared pan. Bake in preheated oven for 15 minutes.

While cornbread is baking mix shredded chicken breast with corn, taco seasoning, and diced tomatoes. Toss together.

When cornbread is done -it will be just barely set and starting to get golden brown. Top with chicken mixture; sprinkle with cheese. Bake at 350° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Serve.

Thursday, November 5, 2015

Gingersnaps

This is the perfect cookie to serve with pumpkin dip, or just enjoy with a big cold glass of milk! Slightly crispy with a chewy center! Oh so yummy. You just can't stop with one...or two!

Gingersnap Cookies

1 cup salted butter
2 cups Sucanat (which is whole cane sugar or 1 cup brown sugar/ 1 cup white sugar)
3 eggs
1/2 cup Almonds, ground
1 teaspoon vanilla
1 teaspoon nutmeg
1 teaspoon ginger
1 Tablespoon cinnamon
teaspoon allspice (optional)
2 teaspoons baking soda
2 cups flour 

Preheat oven to 350 degrees F. In mixer add butter and sucanat beat on high speed till light and fluffy. Add eggs, one at a time making sure each is well mixed before adding the next. Add almond and vanilla.


Place flour, spices and baking soda into a large bowl; mix. Then slowly add to wet ingredients. Mix until just combined.

Scoop a heaping 1 inch size amount of cookie dough into ungreased cookie sheet. Bake for 11-13 minutes or until edges are just turning brown. Let cool for 5 minutes before removing from pan. Enjoy!

You just can't resist 'em!





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