Day 16: Chicken Tamale Pie

There are things that I like, and there are plenty of them, and then there are things that I love, and there are plenty of them, but then there are things that I don’t like, and there are plenty of them too. I am an extremely complicated sort of gal. Everything is too this or too that and I like it that way.

Cheese should be aromatic and the perfect texture of soft meets firm. Eggs should be yolky. Cake should be minimally frosted or frosting-less. Vegetables should either be raw or sautéed perfectly, no boiled carrots for this blogger. Garlic and sriracha should be in piles o’ plenty. Desserts should contain chocolate, butterscotch or caramel. So, maybe I’m picky but most things I can be swayed from with a compelling argument and good taste.

However, there is one thing that I will not, can not and refuse to bend on. I admonish all those who are close to me to be diligent towards the “opinion” (I use bunny ears because…let’s face it, I’m just right on this one) that bread should be starchy and not sweet. I expect the bread I consume to be the kind of bread that feels warm going down because it brings me that much satisfaction. I expect bread to be amazing. A queue that my last relationship was headed for splitsville should have been the day he ate the entire soft middle out of a freshly baked baguette and left me only the crust. Bread is vital.

I am not rambling simply for ramblings sake beloved readers (though I think only my Mom reads this blog so the plural was unnecessary). I am merely trying to show you that I am a woman who knows what she wants and sweet cornbread is not a want. If you’ve read the cornbread post you know that I come from a family of from-scratch cornbread and so it should not be a surprise that I have never tried Jiffy corn muffin mix. I had an idea that it may be sweet because the word muffin was used but I trekked on wanting to follow this recipe for the first go round. I am ashamed to admit I rather liked the recipe as a whole. Yes, it will be better when I make it without Jiffy and use less canned foods but it was pretty fantastic this way too. I will sum this up to the fact that it was coated with chicken, enchilada sauce and cheese so how could it not be delicious? I am sticking to my bread “opinion” everyone, I will not be deterred. Today’s recipe adapted from Pinch of Yum.

Chicken Tamale Pie

Recipe Music: Fluorescent Adolescent by Arctic Monkeys

Ingredients:

1/3 cup buttermilk

1 egg

1 1/2 tbsp taco seasoning

1/4 tsp sriracha

1 can creamed corn (14 oz)

1 box Jiffy corn muffin mix (8.5 oz)

1 can chopped green chiles, drained (4 oz)

1 can red enchilada sauce (10 oz)

2 chicken breasts, shredded

3/4 cup queso blanco

1/4 cup cilantro

Directions:

Boil chicken for 15-20 minutes on stove top (I add garlic, salt and use half chicken broth and half water for boiling).

Preheat oven to 400°.

Combine the milk, egg, 1/2 tbsp taco seasoning (you need the rest for the chicken), sriracha, corn, jiffy mix and green chiles in large bowl. Stir until combined and pour into round glass pie pan coated with cooking spray.

Bake for 20-30 minutes.

While baking shred the chicken breasts and toss together with the remaining taco seasoning. Mix enchilada sauce and cilantro together in separate bowl.

Remove the pie pan from the oven. The cornbread is going to be slightly golden and still very mushy (very technical with my cooking terminology) this is perfect. Destroy it with a fork. Okay, don’t DESTROY it but stab all over the pan so that the enchilada sauce will seep through a bit.

Pour enchilada and cilantro sauce over top of the cornbread.

Top with taco seasoned chicken and the cheese.

Bake for another 15 minutes.

Please let stand for at least 5 minutes (trust me on this).

Eat up!

Day 15: Veggie Guaco Burgers

My parents are saintly. I say this because they left today to run an orphanage in Haiti for a year. So my MIA week has been more FIA (family in action) trying to store up moments with Mom and Dad. I did cook ONE MEAL – only one though because Mom has been keeping my siblings, Britney (25) and Lauren (21), and I optimally full.

I am so proud of my parents. They are fantastic Christian examples, truly “Jesus with skin on.” I thought this saying was terribly creepy until recently because I realized that it is their calling and I think that is really unique and special. While I am not in a place in my life where I am ready to follow in their footsteps I am in a place where doing so seems like something I could maybe some day do. And right now that is enough for God, I think.

That one meal that I made was too salty but absolutely delicious veggie burgers adapted from The Tolerant Vegan

Recipe Music: Now, Now by St. Vincent

Veggie Guaco Burgers

Ingredients

1/4 cup olive oil

1/2 large white onion, chopped

1 14 oz can of black beans

1/2 cup chopped carrots

1/2 cup cornmeal

1/2 cup breadcrumbs

1 tbsp chili powder

1/4 cup water

1 tsp sea salt

1/3 cup parmesan cheese

1 tsp garlic

Guaco!

1 ripe avocado

2 tbsp salsa (Jack’s Special is my FAVORITE salsa)

1 tbsp lime juice

1/4 cup cilantro

Directions

Sautee onions and garlic until translucent. Then..mix all ingredients together (my very favorite instruction, as you know). Smoosh them into patties and fry about 4 minutes on each side. This makes 5 LARGE patties. If you wanted a normal size it would make about 7.

OH and I forgot!!! Toast your buns! Yes I have a grill and yes I have been busy so I used a toaster. Don’t judge me, people.

Mine was salty because I added parmesan and used italian bread crumbs. Next time I will nix the sea salt. The guaco made the burger extra special. Enjoy everyone!

Day 8: Quinoa Bites

I once online flirted with a talented chef who told me that appetizers and eggs are the hardest things to make. Apparently a lot more care tends to go into petite bits of food. I now believe him. These bites are lovely, filling, nutrient-rich and delectable but they took a lot of work to make. No I wasn’t deboning a duck or anything and the recipe does fit with my trouble-free just mix together method of cooking but…well, maybe I’m just tired or lazy or sad or all of the above today.

Last night I had a run-in, and by run-in I mean a planned meeting, with my most recent ex-boyfriend and it, shockingly, didn’t go well. It didn’t not go well it just…well, it didn’t go well and I ended up looking like one of those soulless women men are always blaming for crushing their ideals of love. I had a realization that we really are done and as with most realizations it kinda punched me in the face. So, though this will be good news in the long run for us both and though I had a decent day I’m a bit blue. The cure for blue-dom? Good jams, good company (Tobias the Cat & Fishin the Dog) and good eats. Before we start how about a round of MEET THE KITCHEN TEAM! (enthusiasm warranted)

Tobias aka Toby the Cat is 4 years old and enjoys meowing loudly in your ear at 4:15 AM, lounging about the right and NOT left corner of the bed, chin scratches and hunting bugs of all sorts.

Fishin the Dog is 10 months old and enjoys a nice rope tug-of-war in the evening, watching a ball be thrown but not running after it, staking out the litter box for prime chomping time (much to Mommy’s dismay) and taking up all of the couch when a human comes near it.

I, Krista, am 27 years old and enjoy the feeling of wearing brand new socks, sticking my arm up-to-the elbow in the beans at the bulk store (rinse your beans people), the sound of children laughing and a good Nerf gun war.

Okay, that’s us – now let’s get started on the jams and food, shall we? WE SHALL!

Today’s recipe adapted from So Very Blessed

Recipe Music: What’s Important by Beat Happening

Quinoa Bites

Ingredients

2 cups cooked quinoa

2 lrg eggs

1 cup diced carrots

1 cup diced white onion

2 cloves garlic, minced

1/4 cup fresh cilantro, chopped

1/2 cup parmesan cheese

2 tbsp wheat flour

1/2 tsp salt

1/4 tsp pepper

1/2 tbsp sriracha (duh!)

Directions

Preheat oven to 350°. Mix together all ingredients (see, love this step – always). Spray mini-muffin tin with cooking spray. Spoon mixture into each cup (I found this works best if you fill but do not stuff). Bake for 15-20 minutes depending on your oven, I went right up to 20 and they were perfect.

So this is easy, right? The hard part came when I removed them from the oven. I am not a patient woman and I pulled the first one out right away. BAD IDEA – let these puppies cool for about 3-5 minutes before removing them if you want them in one piece and..you do. Take a cold knife and slide along the edges until loose, you can then scoop them out no problem. They make the cutest little nests:

Now you can devour them! The sauce I used for dipping is made with mayo, soy, ginger, red pepper flakes and garlic. Enjoy!

Day 7: Avocado & Bacon Pasta

Today I embodied the energizer bunny. I got so much done at work I’m down to only 237 e-mails (that is not a joke – feel bad for me, I’ll wait….). I mowed the lawn and then after I realized I didn’t have the bag on properly I raked up all the trimmings. I took out the trash.I ran 3 miles. I cleaned the kitchen, did the laundry, mopped the floors, changed the bed linen, showered and I even took the time to shave my legs. That people is what we call a hump day miracle. And after all that activity I decided I was absolutely exhausted and put on the pink plaid PJ’s early (had to sex it up after shaving my legs, ya know?).

That being said I didn’t want to get into a big party in the kitchen but my tummy had another plan. I mean, what kind of non-party meal involves avocado, cilantro, lime and bacon? The answer: None. This is a party in a bowl and it’s super easy.

Today’s dinner adapted from two peas & their pod.

Recipe Music: She’s A Star by James

Avocado & Bacon Pasta

Ingredients

6 ounces spaghetti

1 lrg avocado, chopped

1 tbsp lime juice

2 cloves garlic, minced

1/2 cup cilantro, chopped

1/2 tbsp sriracha

3 strips bacon, chopped

1 lrg tomato, chopped

1/4 cup white onion, chopped

1/2 tsp salt

1/2 tsp pepper

Directions

Boil pasta in salted water by box directions, generally about 8-12 minutes. As pasta is boiling add cilantro, lime, avocado, tomato, garlic, salt, pepper, onion and sriracha to food processor (or the ever-amazing Ninja which I use) and blend into a creamy sauce. When pasta is finished rinse with cold water (this stops the pasta from continuing to cook and cools it down (Duh!)) and toss with sauce. Add chopped bacon to mixture and if you’re really feeling fancy some parmigiano-reggiano to the top. Voila! Bon appetit!

Day 5: Jalapeno Cornbread

I grew up in Southeast Detroit where my Mamaw and Papaw, originally from the hollers of Kentucky, were my very favorite people. I spent most summer days picking tomatoes and cucumbers from their garden listening to them bicker. At night before bed, Papaw would turn on In The Heat of the Night and in the morning he’d play some type of, what I thought at the time was twangy noise (my noise of choice then was New Kids On the Block or Milli Vanilli of course). Now I know he was introducing us to Loretta Lynn, Johnny Cash, The Carter Family or, Mamaw’s favorite eye-candy, Aaron Tippin. Though I’m sure some of my fondness is idolized I appreciate that much of my youth was spent enjoying simple living and surrounded in love.

As with most Southern households a big portion of our joy came from the food. My favorite meal was ALWAYS Mamaw’s homemade cornbread heated up with ice-cold milk poured over it; Brilliant pepper-y and creamy flavors with great company. Now that I’m older and slightly lactose intolerant (slightly because I can eat dairy just not ice cream or milk – don’t ask, my body is as weird as my personality) I’ve had to come up with new favorite meals. Mamaw still makes cornbread for me but without milk I find I need more flavor-variety to get the same ooey-gooey feelings I’m used to.

Adapted from Cosmo Cookie please help me in welcoming (drumroll………….)

Recipe Music: Fist City by Loretta Lynn

Jalapeno Cornbread 

Ingredients:

1 cup frozen white corn

1 cup all-purpose flour

1 cup white cornmeal

2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

2 eggs

2 cups butter milk

2 jalapeno peppers, seeded, membrane removed and chunky chopped

2 tbsp canola oil

2 tbsp butter

Sauce:

2 tbsp mayo

2 tbsp sour cream

2 tsp roasted chopped habanero pepper

2 tsp roasted chopped pineapple

1 tsp ginger

1 tsp srircha

Directions:

Preheat oven to 425°F

In large bowl whisk together flour, cornmeal, baking powder, baking soda and salt. In smaller bowl whisk together eggs, 1 cup of buttermilk, jalapeno and oil. Combine the two bowls and stir together. Add 1/2 cup more of buttermilk after the original two bowls are combined. Add in your corn and the remainder of the buttermilk.

Put 10″ cast iron skillet in the oven to heat up, after about a minute remove and add butter. Swirl around the pan until the sides and bottom are coated in luscious melted butter (Caution: Do not lick pan – HOT!). Add cornbread mixture.

Bake for 10-20 minutes or until toothpick inserted in middle comes out clean.

Be sure to remove cornbread from pan as soon as taken out of oven so it doesn’t continue to cook, set aside and let cool.

The sauce is optional and easy as you just mix everything together – this would be delish with a nice big glass of milk but for the lactose-free individual the creaminess of the sauce really adds to the meal. No sour cream? Yogurt works well too but you do need some fat to cut down on the sweetness so stick with the mayo.

PS: I will get better at this picture thing, I keep forgetting to take them!

Day 3: Lemon Poppy Seed Pancakes

Here’s what they don’t tell you about exiting a relationship and living alone: You will have a TON more closet space. No, wait that isn’t it, though that is fantastic! It’s….You will hear noises in the night that turn you back into a 5-year-old under your covers with a flashlight (or an iPhone which is basically the same thing nowadays). Nope, still not it. Ohhhh, now I remember:

You will have to freeze a lot of meals when cooking for one.

This is not necessarily a bad thing, there are positives to the situation. For instance, my gorgeous lime green, black and white wallet will be fuller but it means there will be days of no cooking, which makes my heart sad. However, not being a morning person or rather an enthusiastic morning person (aren’t those people annoying?) I will enjoy not cooking at 5:45 when I wake up most days. That is exactly the state I am in this drizzly August morn.

I couldn’t bring myself to even crack an egg, it was task enough to feed the cat and dog – in fact after I performed said task I got back in bed as the energy spent on the walk to the food bowls was too much for me. Luckily, Fishin’ (this is my dog’s name – and please believe me when I say I did not pick it) had other plans that involved my getting my lazy tookus up and at ’em. So begrudgingly I rose and began my day. I recalled that I froze some pancakes I made and perked right up knowing that hot water in the sink and the microwave were in my future and not a whisk or a skillet. Praise God! Here comes the original recipe, adapted from picky cook

Recipe/Microwaving Music: Music Box by Decoder Ring

Lemon Poppy Seed Pancakes

Ingredients:

2 cups wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/3 cup sugar

1/8 tsp (or a pinch) salt

1/3 cup of poppy seeds zest of 4 lemons

2 cups buttermilk

2 large eggs, beaten

2 tbsp melted butter

Directions:

Put dry ingredients (sugar, flour, baking soda, baking powder) into their own bowl and mix. Put wet ingredients (buttermilk, eggs, lemon zest, poppy seeds and butter) in their own bowl and mix. Combine the two. Cook the pancakes. I prefer cast iron skillet pancakes – they have a better crust on them but any pan will work just make sure to heat to the right temperature before putting batter into the pan. A droplet of water in the center should jump around.

To top mine off I use powdered sugar, coconut flakes, fresh fruit is lovely too and about 2 tbsp of maple syrup for 3 pancakes – anymore than that and you’re looking at cavities.

PS: Zesting 4 whole lemons is ridiculous, you will work off a good handful of calories. When I made these I believe the direct quote from moi was “I think my arms have their own set of abs now.” ENJOY!

Day 1: Fiesta Chicken Salad

I, like most women that I know, am absolutely and sublimely addicted to Pinterest. I was never interested in cooking until I discovered the beauty that is Pinning…and moved in with my high school turned late 20’s love, but now it brings me mucho happiness. Said relationship is now over but my love of preparing food has continued.

On day one of our journey together there are 2 things you MUST know:

• I put sriracha in almost everything – it’s the most delicious culinary find since garlic.
• I loathe cinnamon. I will NEVER and I do mean NEVER add it to any recipe I am going to personally eat.

Okay, so you didn’t need to know the second thing…oh well. I am part of the “Look at me!” generation that brought the world Facebook, Twitter and…Wordpress after all.

And here we goooo…today’s recipe adapted from greens and chocolate.

Recipe Music: Call Your Girlfriend by Erato

Fiesta Chicken Salad

Salad:

2 chicken breasts – cubed

1 large green bell pepper – chunky chopped

20 cherry tomatoes – cut in half

1 can black beans – drain the grossness please

1 cup corn (I used frozen white corn)

1/2 head of lettuce – chunky chopped

1/2 cup cilantro

2 ripe avocados – chunky chopped

1-2 cups of crunched up tortilla chips

Dressing:

1/2 cup lite mayo

2/3 cup plain yogurt

1/2 tsp chopped garlic

1 tbsp ranch seasoning (if you don’t have ready-made this consists of parsley, ground black pepper, seasoned salt, garlic powder, onion powder & thyme)

1 tbsp taco seasoning (if you don’t have ready-made this consists of chili powder, garlic powder, onion powder, crushed red pepper flakes, oregano, paprika, cumin, salt, ground black pepper)

Directions:

Super easy. Combine all salad ingredients in bowl. Combine all dressing ingredients in bowl. Mix the two bowls together. My dinner guest, known as Mom, hates onions (I don’t understand where I came from people) so I didn’t add to dish but I did put some on top of my bowl.

The finished product isn’t pretty, although if I’m honest mine rarely are, but man oh man is it DELISH.