It's Salsa Time!! I found a GREAT little publicaiton from the University of Wisconsin. (link below) for superb salsas!! While my recipe is a "secret" it is most like what they show in this publication! Enjoy Diane Info,Advice & Recipes: http://learningstore.uwex.edu/assets/pdfs/b3570.pdf Photos by: Diane Baker for Canning and Cooking at Home
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I love finding good uses of the produce form my garden and this recipe uses my homemade salsa and home grown/dried oregano too...I even used some of that sweet corn I prepared for freezing a few days ago - this recipe came together great! I will say that you need to make sure you have enough cornbread mix for the topping at the end so, make sure to keep a keen eye on dividing the mix (and maybe short the bottom a bit if you are using one box of Krusteaz mix - enjoy! Diane Colorado Tamale Pie cooking spray 1 .50 pounds ground beef 1 small onion, diced 1 large diced poblano pepper 1 small can diced mild green chile peppers 1 teaspoon salt 10 oz any salsa 1/2 tsp dried oregano 1/2 tsp ground dried chile powder, increase for extra spicy 1 box dry corn muffin mix (Krusteaz) ** 4 ounces shredded Cheddar cheese, divided 4 ounces shredded Monterey Jack cheese, divided 8-12 ounces corn Preheat oven to 350 Brown ground beef, onion and pepper until you brown well enough to drain off excess fat. Add green chile peppers, salt, salsa, oregano, chile powder and mix well with ground beef - let simmer at medium while you prepare the cornbread mixture. Spray baking dish with cooking spray. Prepare box of cornbread mix and place half onto bottom of prepared baking dish. Sprinkle with corn and half the cheese. Add all of the ground beef mixture on-top of that. place remaining cornbread dough mixed remaining 1/2 of shredded cheese along center - on-top of ground beef and use a fork or spoon to gently push cornbread outwards towards edges of 9x13 baking dish (you do want to leave about an inch space around entire dish of no cornbread so steam and any juices can escape while cooking.) Bake on-top of a cookie sheet to catch any drips at 350 for 50-60 mins until top is golden brown, let rest 5 mins and serve. **you can use 2 boxes of Jiffy Cornbread mix (plus the ingredients to make that) in place of the one larger box of Krusteaz Mix Recipe and Photos by: Diane Baker for Canning and Cooking at Home Do you want to know how to 'can' chilies and jalapenos? ok, really it was Diane and Mike picked the peppers to pack and then pickled - not Peter!! LOL My husband loves hatch green chiles so, we pickled some! Enjoy! ~ Diane Peter Piper Packed a Peck of...Pickled Hatch Green Chilies & Jalapenos Peppers!!! Ingredients: *we used Hatch Green Chilies & Jalapeno Peppers 4 quarts peppers (*whatever variety) 1 1/2 c. canning salt 4 Qts. water 1/4 c. sugar 2 TBLS horseradish 2 cloves garlic 10 cups distilled 5% white vinegar 2 c. water Directions: Cut 2 small slits in each pepper. Dissolve salt in 4 qts water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. Slice Peppers. Pack peppers into hot jars, leaving 1/4-inch head space. Combine remaining ingredients in a large sauce-pot. Simmer 15 minutes. Remove garlic. Bring pickling liquid to a boil. Pour hot liquid over peppers, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process half pints and pints 10 minutes in boiling water bath or according to regs in your area. Yield: about 8 pints Recipe Adapted from: Ball Blue Book of Canning Photo by: Diane Baker for Canning and Cooking at Home |