Chicken Tamale Pie

Since I am such a Cooking Light fan, I'm not sure how I missed this recipe but I'm glad Pinchofyum brought it back to life! 

This will go into the weekly meal rotation file.  Perfect for work night's and another recipe for store bought Rotisserie Chicken! Whooo hooo!

NOTE: You can substitute the spice mixture for one package of Taco Seasoning mix using 1/2 for the cornbread and 1/2 for the chicken.

Ingredients

1/3 cup milk
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 oz) cream style corn
1 (8 oz) box corn muffin mix (I used Jiffy)
1 (4 oz) can chopped green chilies
1 (10oz) can enchilada sauce

2 cups cooked chicken - shredded
1 cup grated cheese
Optional: chopped fresh cilantro and Cojita cheese to sprinkle on top

Preheat oven to 400 degrees
Spray 9" pie plate with non stick spray.
Mix together chili powder, cumin, salt and pepper and set aside.
In medium bowl, mix together milk, egg, 1/2 of spice mixture, cream corn, muffin mix and chopped green chilies. Stirring just until moist.  Pour into prepared pie plate and bake 20-30 minutes or until top springs back easily. 
Remove from oven and let cool 10 minutes. Toss shredded chicken with remaining spice mix.
 Pierce entire service of baked muffin mixture with fork (gets a little sticky but don't worry, nobody will notice!).  Pour enchilada sauce on top.  Top with seasoned chicken and cheese.  Bake an additional 20 minutes and sprinkle with Cilantro and Cojita cheese if desired. 

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Easy and Fresh Mango Chutney

Easy on the cook Mango Chutney!  If you've got a knife and can boil water, you can make this Chutney!  It's good on everything: chicken, pork, fish...your finger?

 

My Mom throws amazing dinner parties and this is her recipe. (via her friend Debbie who has been making it for years, who shared it with my Mom, who shared it with me,  shared recipes are the best!)

 

My Mom had a 'LaughingSpatula Party'...not kidding!  Almost everything she served was from my blog.  In fact she made so many desserts she created "Breakfast Bags" for her guests to take home. (how clever is that?).   She even tied my business card to each bag!   I love that she loves me...I am her favorite ya know, it's true.  Shhhhh, don't tell my sisters, they don't know.... 

Ingredients

 

1 1/2 cups sugar

1 1/2 cup rice vinegar

1 1/4 # Mangos - chopped, about 4 cups  (here is a great tutorial on chopping Mangos )

1/2 jalapeno - seeded and chopped

1 clove garlic - chopped

1" fresh ginger - peeled and chopped

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup dried fruit - I used golden raisins but you could use dried apricots, apples etc.

 

Directions

 

Combine sugar and vinegar in a large saucepan. Bring to a simmer.  Simmer until sugar is dissolved, stirring occasionally - about 10 minutes.

 

Add remaining ingredients and simmer 40 minutes more.  Remove from heat.

 

Chutney will thicken as it cools.

 

You can store this in your refrigerator for up to a week and it is also perfect for canning. 

 

 



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Caprese Grilled Chicken

Apparently I need two new categories for my recipes: Titled RFM and RFR.  That would be 'Recipes from Mom' and ' Recipes from Rob'!  This one is an RFR but the next one will most likely be an RFM!

Doesn't get much better than this...easy, healthy, fast!  I'd say those are three requirements that make this a perfect recipe.  Great for weeknights but fancy enough for guests.  

I tossed some fresh asparagus in a bit of olive oil and threw it on the grill with the chicken.  Reduced a bit of Balsamic Vinegar on the stove to top it off and Chicken Perfection!


Ingredients

4 chicken breasts
2 tablespoons olive oil
4 thick slices of fresh mozzarella
4 slices fresh tomato
1/3 cup balsamic vinegar

Instructions

Heat your grill to medium high heat.  Rub  chicken with olive oil, salt and pepper to taste. As chicken is cooking, pour balsamic vinegar into sauce pan  and simmer until reduced by half. Set aside. (this takes only about 3-5 minutes once it starts to simmer).

When chicken is thoroughly cooked, top with mozzarella, basil, tomato slice and about a tablespoon of the balsamic reduction.  Serve warm or chill chicken and serve cold the next day...made a perfect lunch for me!

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Fresh Corn Salad!

A summer staple!  All you need is fresh corn, peppers, maybe some onions...a little sour cream and you have a crunchy yummy summer salad!

I used Polano and Red Pepper but you could substitute most anything. Avacodo would be nice too!

I'm keeping this commentary simple...just like this salad!

Ingredients

6 ears of shucked fresh corn
1 Poblano pepper (seeded and chopped)
1/2 red pepper (seeded and chopped)
1/2 cup sour cream
1 tablespoon sugar (add a bit more is  your corn is not very sweet)
Salt and Pepper

Mix it all together...chill for about 30 minutes to meld the flavor and done!

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