Typical November Weekend
I'm having to re-write this entry because I accidentally hit the "back" button on my browser and STOOPID BLOGGER didn't save a draft. Dammit.
Anyway. Tonight is happy hour at Kona Grill with some work cronies. Tomorrow is Grown Up Responsibility Day with the cleaning and the yardwork. Tonight is the Suns Game (though basketball takes a back seat to football until February), tomorrow is the ASU vs. Oregon game, and Sunday is the Patriots vs. Colts game.
I love this time of year. I just wish that it felt more like fall. It's supposed to be in the mid- to high-80's all weekend and all next week. Which is nothing to grouse about, I'm sure, especially with the protests I can hear coming from my loyal readers of chillier climes. Still, my KINGDOM for just ONE day of sweater-weather.
The cooking extravaganza continues. Last night I made a Tamale Pie that was really good, except that it was so spicy that even I, the girl who eats nacho-sliced jalapenos by the handful, was reaching for the water. It falls under the category of "make again", though next time I'll cut back on the chipolte peppers and the adobo sauce.
Chipolte Tamale Pie
(modified from the recipe from RecipeZaar)
1 tablespoon olive oil
1 lb lean ground beef
1 medium yellow onion, chopped
1 green bell pepper, diced
2 garlic cloves, finely minced
2 teaspoons ground cumin
1 (15 ounce) can pinto beans, drained and rinsed
1 (8 ounce) can diced tomatoes
2 chipotle chiles (found in the Mexican food area of the grocery store), chopped, *plus*
1 teaspoon adobo sauce, from canned chipotle in adobo
1 cup grated cheddar cheese
1/2 cup chopped fresh cilantro leaves
1 (8 1/2 ounce) package cornbread mix (such as Jiffy)
1 egg
1/3 cup milk
- Preheat oven to 400 degrees F.
- Spray an 8-inch baking or casserole dish with non-stick cooking spray and set it aside.
- Heat the olive oil in a nonstick skillet over medium heat. Add the onions, green peppers, and garlic and cook until transparent and softened.
- Add the ground beef and cook until it no longer pink and is cooked through. Drain off any excess fat and sprinkle the meat mixture with the cumin.
- Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes.
- Remove pan from the heat and stir in the cheese and cilantro.
- Spread the beef mixture in the prepared baking dish, pressing down on it with the back of a spoon or spatula to make an even, compact layer.
- Combine the cornbread mix with milk and egg (note: this will NOT be according to package directions) and spread the cornbread batter over the beef mixture.
- Bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting into squares and serving.
I have the week of Thanksgiving off (two work-provided days, three vacation days) and plan to alternate between cooking a new dessert recipe and a new dinner recipe each day. I shall surely post the results herein. To aid me in this endeavor, I have recently purchased several new cookbooks, namely Cover and Bake, America's Test Kitchen Family Cookbook, Baking Illustrated, and America's Best Lost Recipes.
Calvin's family (the only family we have here in AZ) hasn't mentioned what the Grand Turkey Day Plans are, but rest assured I'll be conducting my usual Gastronomical Culinary Extravaganza at home.
I've used the word "extravaganza" twice (now three times). That's a good entry, right there.
Aaaand then after Thanksgiving I'm going on a full-out Cooking Strike until it's time to "Kill the Wobsters!" (think Elmer Fudd ala "What's Opera, Doc?") at Christmas. An Animal Planet tradition since 1998!
Anyway. Tonight is happy hour at Kona Grill with some work cronies. Tomorrow is Grown Up Responsibility Day with the cleaning and the yardwork. Tonight is the Suns Game (though basketball takes a back seat to football until February), tomorrow is the ASU vs. Oregon game, and Sunday is the Patriots vs. Colts game.
I love this time of year. I just wish that it felt more like fall. It's supposed to be in the mid- to high-80's all weekend and all next week. Which is nothing to grouse about, I'm sure, especially with the protests I can hear coming from my loyal readers of chillier climes. Still, my KINGDOM for just ONE day of sweater-weather.
The cooking extravaganza continues. Last night I made a Tamale Pie that was really good, except that it was so spicy that even I, the girl who eats nacho-sliced jalapenos by the handful, was reaching for the water. It falls under the category of "make again", though next time I'll cut back on the chipolte peppers and the adobo sauce.
Chipolte Tamale Pie
(modified from the recipe from RecipeZaar)
1 tablespoon olive oil
1 lb lean ground beef
1 medium yellow onion, chopped
1 green bell pepper, diced
2 garlic cloves, finely minced
2 teaspoons ground cumin
1 (15 ounce) can pinto beans, drained and rinsed
1 (8 ounce) can diced tomatoes
2 chipotle chiles (found in the Mexican food area of the grocery store), chopped, *plus*
1 teaspoon adobo sauce, from canned chipotle in adobo
1 cup grated cheddar cheese
1/2 cup chopped fresh cilantro leaves
1 (8 1/2 ounce) package cornbread mix (such as Jiffy)
1 egg
1/3 cup milk
- Preheat oven to 400 degrees F.
- Spray an 8-inch baking or casserole dish with non-stick cooking spray and set it aside.
- Heat the olive oil in a nonstick skillet over medium heat. Add the onions, green peppers, and garlic and cook until transparent and softened.
- Add the ground beef and cook until it no longer pink and is cooked through. Drain off any excess fat and sprinkle the meat mixture with the cumin.
- Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes.
- Remove pan from the heat and stir in the cheese and cilantro.
- Spread the beef mixture in the prepared baking dish, pressing down on it with the back of a spoon or spatula to make an even, compact layer.
- Combine the cornbread mix with milk and egg (note: this will NOT be according to package directions) and spread the cornbread batter over the beef mixture.
- Bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting into squares and serving.
I have the week of Thanksgiving off (two work-provided days, three vacation days) and plan to alternate between cooking a new dessert recipe and a new dinner recipe each day. I shall surely post the results herein. To aid me in this endeavor, I have recently purchased several new cookbooks, namely Cover and Bake, America's Test Kitchen Family Cookbook, Baking Illustrated, and America's Best Lost Recipes.
Calvin's family (the only family we have here in AZ) hasn't mentioned what the Grand Turkey Day Plans are, but rest assured I'll be conducting my usual Gastronomical Culinary Extravaganza at home.
I've used the word "extravaganza" twice (now three times). That's a good entry, right there.
Aaaand then after Thanksgiving I'm going on a full-out Cooking Strike until it's time to "Kill the Wobsters!" (think Elmer Fudd ala "What's Opera, Doc?") at Christmas. An Animal Planet tradition since 1998!
I just had a flashback of the Christmas I brought Jasper with me to your house and he had to pee on everything in your yard and Gadget had to try and keep up re-marking his territory and, just to mess with Calvin while he was really concentrated on boiling the wobsters outside, I yelled "Jasper don't pee on Calvin!" I have never seen Calvin move so fast in my life. Hahahaha!
Posted by
Heather |
3:49 PM
I remember that! Wish I could have you for Christmas (that'd be my present!). We could have a jammie wearing movie watching marathon and drink baileys until we giggle.
Posted by
Laura |
10:39 AM