Thursday, June 13, 2013
This is one of my families favorite recipes! We made it for the first time for Jeremy's birthday last year. This was after he asked me to make something similar that had not turned out so well. Imagine that happening at my house! lol So I was really excited about how well this turned out after that mishap.
I have doubled the original recipe (link at bottom) and tweaked it to fit my family best. This casserole does come out with a bit of a "wet" consistency, but it is still wonderful imo! Let me know what you think! :)
1lb ground beef
2 cups cornmeal
2 tsp salt
2 tsp baking soda
2 cups milk
1 can Rotel
1 can cream style corn
2 cups cheese (divided)
Preheat oven to 350'. Coat 9x13 glass baking dish with butter or cooking spray. Cook ground beef in skillet until done.
In a large bowl combine the cornmeal, baking soda, salt and stir well. Then add the eggs, milk, onion, jalapenos, rotel, corn and 1 cup of the cheese to the cornmeal mixture. Stir in the ground beef. Pour into the greased 9x13 dish.
Bake approx 1 hour. Remove from oven and top with remaining cheese. Place back in oven to melt cheese. Serve with sour cream or salsa!
Changed up the recipe a bit, but original credit goes to Mom's Mexican Cornbread!
Monday, February 18, 2013
1 tsp Cumin
1 cup Beef Broth
1 medium Onion
2 shredded Zucchini
1/4 cup Chili Powder
15 oz can of Kidney Beans
28 oz can of Diced Tomatoes
Garlic powder, Salt and Pepper to taste.
1.5 lbs Ground beef or Turkey which ever you like best.
Brown the ground beef and onions together until meat is cooked all the way through. While the meat is cooking add the chili powder, cumin, salt, pepper and garlic powder. Once the meat and onion mixture is done, mix in the broth, shredded zucchini and diced tomatoes. Cook for about 20 minutes on medium heat.
Mash up 1 cup of the beans and add to the mixture along with the rest of the can. Cook for about 10 more minutes until it is heated all the way through. Cut up your lettuce and tomato for use as garnish.
We layered all these ingredients together kind of like a Frito pie/Taco salad type of dish! I loved this dish because my whole family enjoyed it and I was able to sneak in some Zucchini with out anyone noticing! We doubled this recipe since we have a teenage boy and wanted to have some leftovers. The original recipe as is should feed a family of five for one dinner.
Monday, January 14, 2013
Salt and Pepper
1.5 lbs shredded chicken
10.5oz can Cream of Chicken soup
3 cups frozen or canned mixed veges
Preheat the oven to 400'. Pour the mixed vegetables, cream of chicken soup and shredded chicken into a mixing bowl. Season with oregano, garlic powder, salt and pepper to taste. Mix thoroughly!
Lightly grease your muffin pan and place one biscuit into each cup, pressing around the sides until it rises up to the top.
Then fill with the chicken mixture and place in the oven for 15mins.
I would check it at about 12 minutes. This would also be the perfect time to add a little cheese to the top! We made some of ours with and some without cheese.
I did not come up with this idea myself, although I did tweak it a bit for our family. I have to give credit to BevCooks at Tablespoon.com!
Sunday, January 13, 2013
Save used eggshells, making sure that at least half the shell is intact for each. Place the eggs shells into an egg carton, they will stay in this carton for several weeks. Boil water and add salt until no more salt will dissolve into the water. Pour a small amount of the salt water into a cup, preferably one you can throw away. Then add food coloring to make whatever color you want. Pour the colored/salted water into the shells and fill about halfway up.