Tamale Pie

This recipe is absolutely fantastic!  I had forgotten how great it is, and how forgiving it is as a recipe; you can make more or less by adjusting the amount of main ingredients without worrying about the effects, it will still come out great.  You can flavor it hot and spicy or mild.  

This is what you need to have on hand:

Ground round or sirloin (Try 1 to 1 1/2 pounds)
Canned, frozen or fresh kernel corn (lots!)
1 can of ripe black olives (sliced)
12-16 ounces of shredded cheese with a good cheddar base (Mexican or fiesta style is great)
chopped or diced tomatoes (the large can)
Salsa - if desired (your style and heat preference)
1 large onion, chopped
chili powder
garlic powder
yellow corn meal to make the "mush" to line the casserole and cover the top for baking

Pre-heat oven to 350 degrees.  Use a glass, ceramic or pottery style casserole (I used a deep dish glass pie
plate which worked great).  Presentation is a plus!

Make up the corn meal "mush"..Basic recipe:  In a sauce pan, place 1 1/4 cups corn meal, 2 1/2 cups water and 1/2 tsp. salt.  Cook over medium heat on stove top, stirring frequently, until it starts to thicken.  Set aside.

Brown the meat with the onions in a skillet.  Drain off the excess fat.  Mix in the tomatoes (drained), salsa, cheese, corn, olives, and ample chili powder and garlic powder.  I used a cup of salsa, about 2 cups of fresh frozen corn and a good 2 tablespoons of chili powder and a tablespoon of garlic powder.  You want this mixture to be thick because it will gain  juice as it cooks.

Yum!!!!!!!!!!!!!
Next line your casserole with the cornmeal mush, yet save enough to cover the top.  I layered mine about 1/4 inch thick this time and I liked it better than when I layered it 1/2 inch thick a few weeks ago, but this can be to your preference.  After you spread the bottom with the corn meal, spoon in your meat and cheese mixture and cover it evenly.  Spread the remaining mush over the top and poke a hole in the very center for the steam and juices to ooze out.  Bake at 350 degrees for an hour.  Let it cool a few minutes.  Garnish with a combination of salsa, sour cream, cilantro, cheese, avocado slices.....

Salmon, fruit salsa, veggies, new potatoes, salad, ciabatta, and a Happy Birthday to me, Simply!

Cooking something beautiful and fantastic can be easy.  On my birthday a few weeks ago, my wish was to have a simple dinner at home.  So this is what we did!

We bought salmon steaks and wrapped them individually in foil and gave them each a dollop of butter, garlic powder, a slight touch of olive oil, and a good squeeze of lemon.

Next we sliced up a yellow crook neck squash and a zucchini and placed the slices in a foil bag with the same seasonings as above.  We closed up the foil bags tight then placed the salmon and veggies on the grill and closed the lid to let them simmer and steam.  Then came the fruit salsa,

This time we sliced up mango, strawberries, tomato, red onion, fresh mint, a delicate splash of lemon, and some apple cider vinegar. Pretty much anything goes.  Fresh pineapple too, I almost forgot!

I had some leftover boiled new potatoes which a sliced up in chunks and pan fried them in a little olive oil and garlic.  Then made up a green salad, and voila!  Simple absolutely delicious dinner!