Like all of you, after spending the holiday cooking, I want a quick throw-together meal like this simple tamale pie. It’s delicious and a one-pot meal that can ease you back into the impending week ahead. A box of cornbread mix and a can of Rotel tomatoes transform those last bits of turkey into a quick delicious dinner.
Happy Thanksgiving to all of you and your families!
Turkey Tamale Pie
- 3 cups cooked turkey
- 1 10-oz. can of enchilada sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1 can black beans
- 1 8.5-ounce package cornbread mix
- 1 egg
- 1/3 cup milk
- 1/3 cup shredded cheddar cheese
- 1 Tbls. sliced scallions
- 1 Tbls. chopped cilantro
- extra shredded cheese to garnish
- sour cream to garnish
Preheat oven to 375°F.
Combine turkey, rotel tomatoes, enchilada sauce, cumin, chili powder, salt and beans in a pan and bring to simmer, and cook for about 10-15 minutes. Pour turkey mixture into baking dish. In a large bowl, combine cornbread mix, shredded cheese, egg, milk, scallions and cilantro and mix until well combined. Smooth cornbread mixture onto turkey mixture and place in the oven until cornbread is browned, about 35 minutes. Serve with sour cream, and extra cheese.
I opened my freezer this week and realized I have a years worth of overripe bananas sitting there. So with the holidays approaching…yikes!… I thought I’d make some muffins I can freeze ahead and have ready to pop out at a moments notice.
My daughter actually said to me…”Mom I didn’t know you baked breakfast stuff?” Sigh…So after we made these and the batch was gone in a day and the kids said they were the best ever, I thought I’d share with you this yummy recipe.
It’s not fancy, but it will help you survive the kitchen mayhem during the holidays!
Banana Chocolate Chip Muffins
- 1 1/2 cups unbleached all purpose flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1/8 tsp ground cinnamon
- 1 1/4 cups mashed ripe bananas (about 3 large)
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup milk
- 2 small eggs
- 1/2 cup chocolate chips
- 1/2 cup oatmeal
- 1/2 tsp vanilla
Preheat oven to 350°F. Grease 12 muffin cups or line with muffin papers.
Sift first 4 ingredients into a large bowl.
Combine bananas, sugar, butter, milk, eggs and vanilla in a medium bowl.
Mix into dry ingredients until just combined. Fold in chocolate chips and oatmeal.
Divide batter among prepared muffin cups, fill it till 3/4 full.
Bake until muffins are golden brown, 22-25 minutes. (10 to 15 minutes for miniature muffins)
Cool muffins in tray for 5 minutes before transferring muffins to cooling rack to cool completely.
No, you will not become a billionaire if you make this meatloaf (the recipe is from a famous socialite on the Upper East Side) and yes, I know most of you do not have Bison in your freezer—But my mom’s friend Kathy does, because she was in Wyoming hunting buffalo, downed one, and brought pounds of it back. She wanted me to find a great meatloaf recipe to make and here it is.
Bison is a meatlovers dream. It provides all the flavor of beef without the downside of all the cholesterol and fat. I’ve seen it a lot at grocery stores lately and even a big booth at the State Fair last summer.
If Bison is not your thing you can always stick with a regular meatloaf mix—but we loved it and had a great Sunday dinner!
Oh and sorry for the picture! Couldn’t get meatloaf to look pretty.
Billionaire Bison Meatloaf
- 4 Tbls. salted butter
- 2½ cups chopped onion
- 4 Tbls. minced shallots
- 2 Tbls. salt
- 2 Tbls. brandy
- 2 large eggs
- 2 pounds ground bison
- 1 pound ground hamburger
- 2 Tbls. Dijon mustard
- 2 Tbls. tomato paste
- 1 cup white bread crumbs, firmly packed
- ½ cup beef stock
- 1 cup grated mild cheddar cheese
- 1 Tbls. minced garlic
- 2 tsp. ground black pepper
- 1 tsp. dried thyme
- 2 tsp. paprika
- 1 tsp. dried oregano
- ⅛ tsp. minced dried bay leaf
- 4–6 slices parcooked bacon, for garnish at cooking time
Preheat the oven to 375°F.
Melt the butter in a large, heavy skillet over medium heat. When the foaming has subsided, add the onion and shallots and sauté until just soft, 5-10 minutes.
Add 1 Tbls. salt and the brandy. Continue to sauté another 2 minutes. Remove the skillet from the heat.
Beat the eggs in a large mixing bowl. Add the ground meats and all remaining ingredients except the bacon.
Add the onion mixture to the bowl. Knead the meat mixture to combine thoroughly.
Form the mixture into a loaflike shape on a heavy baking sheet lined with tin-foil
Place the parcooked bacon on top of the loaf and bake until the internal temperature has reached, but not exceeded, 155°F, about 1½ hours. Let the meatloaf rest for at least 15 minutes before you slice and serve.
I had the best Veggie Burger at Red Cow Restaurant awhile back and I can’t stop thinking about it. So I thought I’d give it a shot at home and inspire all my vegetarian friends to make this too. Even my carnivore-eating family was won over by these tasty burgers. They will definitely be a staple at our house.
The key here is to get your veggie burger nicely-browned on both sides to hold it together and give it that extra crunch. If you want more heat, add a Jalapeño to the mixture, but definitely make the smoked paprika aioli. It’s a great compliment to these burgers.
I don’t usually promote products on my website but I need to tell you about Rick Bayless’ great Mexican starters that will help your weeknight meal be fast and delicious. All natural and no preservatives. This is as close to fresh tomatillo sauce as I’ve found.
Here it is:
These Enchiladas were some of my famly’s favorite and leftovers were just as good if not better the next day. You can also make and freeze ahead of time. You will be so happy you did!