Tamale Bake

I found today's recipe on The Food in My Beard and knew that I HAD to make it! I love tamales but seriously they are a pain in the ass to make. So we only have them every once and a while, well not anymore!!!!!

Tamale Bake

Things you'll need:

For the Dough:

5 cups boiling water

1 cup cornmeal

1 1/2 cups corn masa/corn flour

1 cup cold water

For the Filling:

1 1/2 lbs ground beef

1 package taco seasoning mix or as much as you desire

14oz diced tomatoes fresh or canned, really your choice

1 large onion diced

5 jalapenos, yes 5

3 cloves of garlic, mashed

cheese i would suggest at least 2 cups, depends on how much you like cheese

• Preheat oven to 350
• Heat a heavy pan on medium-high heat and brown the ground beef
• Remove beef from pan and add the onions and jalapenos, cook until brown
• Add garlic and spices and cook for about another minute
• Return beef to pot and mix well
• Add about 1 1/2 cups of water, simmer until the liquid has slightly reduced
• In a separate bowl mix together the cornmeal with some salt and add the boiling water
• Allow to sit for 5 minutes
• Add the masa/corn flour and the cold water and mix until you get an almost peanut butter like consistency
• Grease a 9 x 13 and add about half of your dough and spread up onto the side of the pan as best you can
• Add a layer of cheese and then the beef mixture
• Add another layer of cheese and the remaining dough
• Spread the dough over the beef mixtureand all of the delicious juices, sprinkle some cheese on top
• Bake for 1 hour

This was delicious! All the deliciousness of a tamales without the hassle! No complaints from the family is always a bonus too! Enjoy!

Pumpkin Lasagna

Alright so I know it's late for this but I love pumpkin so much I keep it on hand in the freezer. This is something I've made before and it was a huge hit! It is one of my personal favorites. I'll put down a simple sauce to use for this but if you are feeling up it use my sauce recipe

Pumpkin Lasagna

Things you'll need:

1 tbsp olive oil
1 medium onion, chopped
4 6 cloves of garlic, chopped
1 lb spicy italian sausage
1 large zucchini, cubed
1 28oz can tomato sauce
1 cup red wine
salt and pepper to taste
1 lb ricotta cheese
1 cup shredded mozzarella cheese
1 cup shredded romano cheese
2 eggs
1 1/2 cups pumpkin puree
1 lb cooked lasagna noodles

• Preheat oven to 350
• Place a heavy skillet over medium-high heat with the olive oil and saute the onion until translucent
• Add sausage, use a spatula to break up while browning
• Add zucchini and allow to cook for 5 minutes
• In a medium pot combine tomato sauce and red wine and bring to a boil over medium-low heat salt and pepper to taste, I usually add a combination of parsley, oregano, thyme and basil. Allow to simmer for atleast 15 minutes
• In a large bowl mix together the ricotta, mozzarella and romano cheeses
• Add eggs, pumpkin and salt and pepper to taste, combine. If you're feeling spry add some cinnamon for a different flavor.
• Built your lasagna in a 9 x 12 starting with a layer of sauce, layer of pasta, layer of half of the sausage mixture, layer of half of the cheese mixture. Add another layer of noodles followed by the remaining sausage and cheese mixtures. Finishing with another layer of noodles, a layer of sauce and sprinkling some additional mozzarella cheese on top.
• Bake for 25 minutes. let cool for 15 before slicing and serving

Traditional Deviled Eggs

Easter is over, so now what to do with all of those hard boiled eggs......... 

Traditional Deviled Eggs

Things you'll need:

7 of those beautifully decorated eggs

1/4 cup mayonnaise

1 1/2 tbsp sweet pickle relish

1 tsp mustard

salt and pepper to taste

paprika for garish

• Halve the eggs length wise
• Removed the yolks and place in a small bowl
• Mash yolks together with mayonnaise, relish, mustard, salt and pepper
• Fill eggs evenly with yolk mixture and sprinkle with paprika

Is that not the easiest thing to make?! This has to be my shortest entry yet. Man are these things good though. Did not last very long at all! Sometimes the easiest things are the best, Enjoy!

Corned beef

I start this entry by revealing that this is my favorite holiday. Being Irish I feel especially awesome on this day!  So I felt the need to create a corned beef brisket from scratch. Once I decided this Greg said I became as giddy as a school girl. I will say this is a timely ordeal, not because of how much effort it takes but because of how long you have to let it sit. However it is totally worth it!

Corned beef

Things you'll need:

1 beef brisket about 4-5 lbs, trimmed
2 qt water
1 cup salt
1/2 cup brown sugar
1 cinnamon stick, broken into several pieces
1 tsp mustard seeds
1 tsp black peppercorns
8 whole cloves
8 whole allspice berries
2 bay leaves, crumbled
1/2 tsp ground ginger
2 lbs ice
1 small onion quartered
1 large carrot, coarsely chopped
1 large celery stalk, coarsely chopped

• Place the water in a 6 to 8 qt stock pot along with all of the spices
• Cook over high heat until the salt and sugar have dissolved
• Remove from heat and add ice, stir until the ice has melted. If necessary place in refrigerator until it reaches 45 degrees. Congratulations you have now made the brine!
• Place brisket in a 2 gal zip top bag and add the brine
• Seal and lay flat in a container, cover and place in the refrigerator for 10 days
• Check daily to make sure the beef is completely covered and stir/shake the brine
• After the 10 days, remove the beef from the brine and rinse very well under cool water
• place brisket in a pot just large enough to hold the meat, add the vegetables and cover with water by 1 in
• Set over high heat and bring to a boil
• Reduce to low, cover and gently simmer for 2 1/2 to 3 hours
• Remove and slice against the grain

This has by far been my favorite meal I've made. We had some friends over and they all enjoyed it, even the ones that have never enjoyed corned beef before! I think I'll make this for my birthday meal HAHA!