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
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I was watering my 'Wee Garden' today and noticed a rather large pickling cucumber that escaped me until now and I decided that the tomatoes that were now ripe and the cucumber needed to be put to good use. I found a nice yolo green pepper in my garden and a small jalapeno and added them into the 'mix'. I thought about making relish or pickling slices. Then my husband said "how about just something un-pickled and 'tasting like Summer in a Jar'. There you have it!! I decided to NOT pickle with vinegar's or sugars and to just let the flavors speak for themselves - they don't just whisper in this dish - they scream and it's a YAY! One of the easiest and tastier "salad/slaws" I've made to date - Enjoy! Diane Garden Fresh Tomato Toss Ingredients: 4-5 heirloom tomatoes, ripe 1 small green bell pepper 1 small jalapeno, seeded 1 large pickling cucumber 1 tsp kosher salt dash of course ground black pepper 1 tbs olive oil Fresh Garden Herbs: handful of garlic chive 6 leave of sweet basil handful of parsley few sprigs of Dill 2 small pinches of oregano Dice all veggies and place in mixing bowl. Add all herbs, with salt & pepper to Cuisinart and blend. Stream in just about 1 Tbs of olive oil until blended. Mix Herbs into veggies until well blended and refrigerate until serving. Make approx 1 pint. Recipe & Photos by: Diane Baker for Canning and Cooking at Home *This is a sharing post with recipes of similar type shared with you all - please make sure to check out Sumptuous Spoonful's link below - which has MORE great Cucumber and Tomato related recipes! https://www.facebook.com/SumptuousSpoonfuls/photos/a.165784163519595/1713306085434054/?type=3 |