Corn And Green Chili Tamale Casserole

Corn And Green Chili Tamale Casserole

Tamale History:

Tamales just might be the best food ever created. If you have ever had a good one, you know just what I am talking about. Tamales are best on a cold winter day. The spiciness and the warmth do a body good.

Tamales can be traced back as early as 5000 BC. They served as a nutritious and portable food for Aztec, Mayan, and Incan warriors.

This is so easy to put together!  I left the tamales in the frig overnight rather than using the microwave to thaw them.  I layered all the ingredients, except the sauce and cheese, and placed the casserole in the refrigerator. When ready to bake, add the sauce and cheese and pop it in the oven. It is always a good idea to remove a casserole from the oven about 30mintes before baking, this one is no exception.

This recipe also says it can be cooked in the microwave,  on high for about 15 minutes until hot and bubbly. I have not tried this. I do used the "delayed Bake" setting on my oven so I can put it in and at the desired time, it is ready to eat!


6 4-ounce frozen chicken or beef tamales
1 10-ounce package frozen white or yellow corn (unthawed)
  3 -4-ounce can diced mild green chilies
3 green onions, chopped
1 cup chopped fresh cilantro
1 cup whipping cream
1 7-ounce can salsa verde
1 1/2 teaspoons chili powder ( I use Ancho Chili Powder)
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups grated Monterey Jack cheese

Avocado wedges
Additional salsa verde (optional)
Sour Cream

Preheat oven to 375°F. Place frozen tamales in microwave and cook on high until thawed, about 5 minutes. Remove husks. Cut tamales in half lengthwise. Place in single layer in 10-inch-diameter glass pie dish or an 8 x 10 in. baking dish. Sprinkle with frozen corn, chilies, green onions and 1/2 cup cilantro. Whisk cream, salsa verde, chili powder, cumin, salt and pepper in medium bowl to blend. Drizzle over casserole. Sprinkle grated cheese over top.

Bake casserole until heated through and bubbling, about 35-45 minutes. Remove from oven, cover loosely with foil and allow the casserole to rest for 15 minutes. Sprinkle with 1/2 cup cilantro. Serve with avocado, sour cream and more salsa, if desired.

Makes 4 Servings. Let us know what you think! Contact us at LouAnn@WideWorldOfRecipes.com

This is a great option for a summer picnic. It is delicious and a nice change for the normal salads. This is one of those salads you can tweak to your taste.

Black Bean and Rice Salad

LouAnn Dykhouse

2 14 1/2-ounce cans chicken broth
1/2 cup water
1 1-pound package long-grain rice
3 bay leaves
2 15-ounce cans black beans, drained, rinsed
3 fresh ears of corn, kernels removed from ears and steamed slightly
2 red bell peppers, diced
1 green bell pepper, diced
1 medium red onion, diced
1 medium bunch fresh cilantro, chopped
1 to 3 jalapenos, seeded and finely chopped

1/2 cup olive oil
6 tablespoons orange juice
4 tablespoons red wine vinegar
3 teaspoons ground cumin
2 teaspoon chili powder
1 tsp ground Pasillo chili powder, optional
juice of 3 limes
Lettuce leaves
Fresh cilantro sprigs
Bring chicken broth and water to boil in heavy large saucepan. Add rice and bay leaves. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
Transfer rice to large bowl and fluff with fork. Mix in black beans, steamed corn, bell peppers, red onion, jalapenos and chopped cilantro, set aside. Mix together oil, orange juice, vinegar, cumin, chili powders and lime juice.
Pour orange juice mixture evenly over rice mixture and toss to evenly coat. Season salad to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Line platter with lettuce leaves. Mound salad on platter. Garnish with fresh cilantro sprigs and serve. Serves 12,

State Fair Potato Salad

I got this recipe from Bon Appetite in July of 2000. It is a great Recipe for Potato Salad and perfect for a pot luck or a summer picnic. It goes well with the Cherry Cola Ribs. Roasted Red Potato Salad Drizzling sweet pickle juice over the warm potatoes is the secret to this delicious salad.

Preheat Oven to 400°

3 1/2 pounds red-skinned potatoes, Rinsed, dried and cut into 3/4-inch pieces 1/4 cup juices from jar of sweet pickles Dressing: 3/4 cup mayonnaise 1/3 cup buttermilk 4 teaspoons Dijon mustard 1 teaspoon sugar 1/2 teaspoon ground black pepper 4 hard-boiled eggs, peeled, chopped 1/2 cup chopped red onion 1/2 cup chopped celery 1/2 cup chopped sweet pickles Spread potatoes in a single layer onto a foil lined baking sheet. Sprinkle with salt and freshly ground black pepper. Lay a piece of foil on top of the potatoes without creating a seal. Roast about 40 minutes or until the potatoes are soft but not mushy. Remove from the oven, remove the foil and drizzle pickle juices over potatoes and toss gently. Cool to room temperature. Once cool, place in a large bowl. Whisk mayonnaise, buttermilk, mustard, sugar, and pepper in medium bowl to blend; set aside. Add eggs, onion, celery, and pickles and toss gently to blend with the potatoes.  Pour in the dressing and toss gently to coat the vegetables. Season to taste with salt. (Can be made the day before.) Chill. Bring to room temperature before serving.)

Pumpkin Apple Muffins

Yield: Makes 18

1 1/2 cups whole wheat flour
1 cup all purpose flour
1 tablespoon pumpkin pie spice
1 1/4 teaspoons baking powder
2 cups sugar
1 cup canned solid pack pumpkin
1/2 cup vegetable oil
2 eggs
1 cup chopped peeled cored apples
1 cup raisins
1/2 cup chopped walnuts

Topping
1/2 cup packed brown sugar
2 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
1/4 cup (1/2 stick) chilled butter

Preheat oven to 350°F. Grease eighteen 1/2-cup muffin cups or line with muffin papers. Sift first 4 ingredients into medium bowl. Stir sugar, pumpkin, oil and eggs in large bowl until well mixed. Mix in dry ingredients, apples, raisins and walnuts. Place equal amounts of batter into prepared cups.

For Topping:

Combine brown sugar, flour and cinnamon in small bowl. Cut in butter with fingers or pastry blender until mixture is crumbly.

Sprinkle topping over muffins. Bake until muffins are golden brown and tester inserted into centers of muffins comes out clean, about 30 minutes. Cool. Serve muffins warm or at room temperature.

Chile Rubbed Pork with Corn Salsa

Mildly hot, ancho chili powder lends fruity sweetness to these roasted pork tenderloins. Anchos, which are dried poblano chilies, are the most commonly used chili pepper in traditional Mexican cuisine.

Ingredients:

• 2 pork tenderloins, about 1 1/2 lb. total
• 2 Tbs. olive oil
• Salt and freshly ground pepper, to taste
• 2 tsp. ancho chili powder
• 1 cup fresh or thawed frozen corn kernels
• 3/4 tsp. ground cumin
• 1 small yellow onion, chopped
• 1 large tomato, seeded and chopped
• Juice of 1 lime
• 3 Tbs. chopped fresh cilantro

Directions:

Preheat an oven to 425°F.
Rub the pork tenderloins with 1 Tbs. of the olive oil. Season generously with salt and pepper, and sprinkle with the chili powder.
In a large fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the pork and brown on all sides, about 5 minutes total. Transfer the tenderloins to a shallow roasting pan just large enough to hold them. Reserve the fry pan and drippings.
Transfer the pork to the oven and roast until an instant-read thermometer inserted into the center registers 145° to 150°F and the meat is barely pink in the center, 15 to 20 minutes. Transfer the pork to a carving board, cover loosely with aluminum foil and let rest for 10 minutes.
Meanwhle, add the corn and cumin to the drippings in the fry pan and set the pan over medium-high heat. Cook, stirring, until the corn is lightly browned, 3 to 4 minutes. Remove from the heat and stir in the onion, tomato, lime juice and cilantro. Season with salt and pepper.
Cut the pork into thin slices and serve with the warm salsa. Serves 4 to 6.
Adapted from Williams-Sonoma Food Made Fast Series,

ALE BRAISED SHORT RIBS

Here, beef short ribs and chunks of butternut squash are slowly simmered with ale and diced tomatoes to create a warming winter dish.

Ingredients:

• 4 to 5 lb. bone-in beef short ribs, cut into 3-inch pieces
• Salt and freshly ground pepper, to taste
• 2 yellow onions, thinly sliced
• 3 garlic cloves, sliced
• 1 butternut squash, about 2 lb. total, peeled and cut into chunks
• 1 can (14 1/2 oz.) diced plum tomatoes, with juice
• 1 bottle (12 fl. oz.) ale or dark beer
• 3 Tbs. all-purpose flour
• 1/4 cup water

Directions:

Brown the short ribs
Preheat a broiler. Generously season the ribs on all sides with salt and pepper. Working in batches if necessary, arrange the ribs on a broiler pan and place under the broiler. Broil the ribs, turning once, until well browned, about 3 minutes per side. Transfer the ribs to a slow cooker.

Cook the short ribs
Scatter the onions and garlic over the ribs. Add the squash. Pour in the tomatoes with their juice along with the ale. Cover and cook according to the manufacturer’s instructions until the meat is separating from the bones and the squash is tender, 5 to 6 hours on high or 7 to 8 hours on low.

Thicken the sauce
Using a slotted spoon, transfer the ribs and squash to a shallow bowl or platter and cover loosely with aluminum foil. Skim the excess fat off the sauce. Put the slow cooker on the high-heat setting. In a small bowl, whisk together the flour and water. Whisk the flour mixture into the sauce and cook, uncovered and stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Season with salt and pepper. Spoon the sauce over the ribs and squash and serve immediately. Serves 6.

FRICO

Great Low -Carb and Eay Snack. Got this recipe from Bob-Appetite.

16 tablespoons finely grated Parmesan or Grana Padano cheese

Special equipment: A silicone baking mat (such as a Silpat)

Preheat oven to 375°F. Line a large rimmed baking sheet with silicone mat.

Working in 2 batches, scoop 8 mounds of finely grated Parmesan or Grana Padano cheese (1 tablespoon per mound) onto mat, spreading each mound about 3" wide and spacing at least 1" apart.

Bake cheese until light brown and melted, 5–6 minutes (check occasionally while baking so it won't turn too brown). Remove sheet from oven and let frico cool completely. (To shape frico, leave baking sheet in oven with door open; use a small offset spatula to remove frico one at a time, working quickly to shape. To form tuile-like shapes, gently roll warm frico around the handle of a wooden spoon. To form cups, press onto the bottom and up the sides of a mini muffin pan. Keep frico warm until ready to mold; it hardens quickly as it cools.)