STUFFED MEXICAN CORNBREAD: QUICK WEEKNIGHT DINNER
As always, I over purchased in food preparation for Thanksgiving. With the leftover boxes of Jiffy cornbread mix I decided to make some stuffed mexican cornbread. This uses mostly pantry staples and things you probably already have in your kitchen.
This took longer in the oven this time than it usually does. I'm not sure if it is because I doubled it or if my oven is going out, but this usually only takes about 18-20 minutes, so watch your time. Toss in some extra jalapenos to pretty it up and add a little bite.
Ingredients: (this serves a lot!)
1 medium onion
1 bell pepper chopped
1 lb ground beef or ground pork
4 boxes of Jiffy Cornbread, made per directions
1 pkt taco seasoning mix
1/2 can black beans drained, rinsed
1/2 can corn drained
1 can rotel, undrained (can use diced tomatoes if you dont want spice)
couple cups fresh spinach
2 cups cheese for cornbread, plus a little for sprinkling on top
Shepherd's Pie Recipe | How to Make Perfect Shepherd's Pie
Shepherd's pie - perfect comfort food for cold winter days. Follw this recipe to learn how to make perfect shepherd's pie.
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Ingredients:
For the meat mixture:
2 pounds (1kg) ground lamb
1 large onion, chopped
3 garlic cloves, crushed
3 tbsp olive oil
4 tbsp (30) flour
1/2 tsp salt
1/2 black pepper
1 tsp rosemary
1 tsp thyme
1 tbsp tomato paste
2 cups beef broth
7oz (200g) carrots
7oz (200g) peas (fresh or frozen)
For the puree:
3.5 pounds (1.5kg) potatoes
1 tbsp butter
1/2 cup (120ml) milk
1/4 cup (25g) cheddar cheese
1/2 tsp salt
1/2 black pepper
egg yolk
Directions:
1. Peel the potatoes and cut into 4. Place in a medium pot and cover with cold water. Set over high heat, add a teaspoon of salt, cover and bring to a boil. cook until tender.
2. While the potatoes are cooking, heat olive oil in a pan over medium heat. Add the onion and sauté 2-3 minutes, add crushed garlic and chopped carrots, sauté until the carrots are tender, about 5-7 minutes.
3. Add the ground lamb, Cook until no longer pink, about 5 minutes. Season with salt, pepper, chopped rosemary and thyme. Add tomato paste, flour and stir.
4. Add beef broth and frozen peas. Bring to a simmer, reduce heat to low and cook, stirring occasionally, until sauce thickens.
5. When the potatoes are done cooking transfer them to a bowl. Add butter, milk, egg yolk, salt and pepper. mash the potatoes until smooth.
6. Preheat oven to 400F (200C).
7. Layer the meat mixture in a 13X8.5 (33X22cm) ovenproof dish. Spread the puree over the meat mixture.
8. Bake 20-25 minutes. or until mashed potato is golden brown.
Equipment:
Baking dish:
Nonstick pan:
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The Pioneer Woman's Tex-Mex Frittata | The Pioneer Woman | Food Network
Ree says this scrumptious frittata can be enjoyed for breakfast, lunch OR dinner! It's just that good.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Tex-Mex Frittata
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 25 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
2 tablespoons olive oil
2 tablespoons salted butter
2 medium Yukon gold potatoes, very thinly sliced
2 cloves garlic, minced
1 medium red onion, cut into thin wedges
1 red bell pepper, diced
1 orange bell pepper, diced
1 jalapeno, finely diced
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
8 large eggs
1/4 cup jarred chunky salsa
1/2 cup grated pepper jack
1 cup cherry tomatoes, halved lengthwise
1 avocado, diced
Fresh cilantro leaves, for serving
Sour cream, for serving
Directions
Position an oven rack in the middle of the oven and preheat the broiler.
In a 12-inch ovenproof nonstick skillet or a very well-seasoned cast-iron skillet, heat the olive oil and butter over medium-high heat. Add the potatoes, garlic, onions, red and orange bell peppers and jalapeno to the skillet. Add the cumin and season with salt and pepper. Cook, stirring gently, until the veggies begin to soften, about 5 minutes. Arrange the veggies so that the potato slices are flat and in an even layer.
Meanwhile, in a pitcher or bowl, whisk together the eggs, salsa and a pinch of salt. Stir in the grated pepper jack.
Pour the egg mixture into the skillet, being careful to cover the veggies and get it around the edge of the skillet. Cook, undisturbed, until the eggs begin to set on the bottom, about 5 minutes. Transfer the skillet to the broiler, using the middle rack, and cook until very lightly browned on top, about 5 minutes.
Carefully slide the frittata onto a cutting board. Slice into 4 to 6 wedges. Garnish with the cherry tomatoes, avocado, cilantro and a dollop of sour cream.
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The Pioneer Woman's Tex-Mex Frittata | The Pioneer Woman | Food Network
Cheesy Taco Pasta | Delish
Taco night meets Sunday Pasta Night.
DIRECTIONS
1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
2. Meanwhile, in a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then add taco seasoning.
3. Drain fat.
4. Add canned tomatoes and 1/4 cup reserved pasta water and stir, then add cheese and let melt, stirring occasionally, 2 minutes. Add cooked pasta and toss until completely combined.
5. Garnish with cilantro and serve.
INGREDIENTS
12 oz. short-cut pasta
1/2 large white onion, chopped
kosher salt
1/2 jalapeño, chopped
1 lb. ground beef
2 tbsp. Taco Seasoning
1 (15) oz. can diced fire-roasted tomatoes
1 1/2 c. shredded cheddar and Monterey jack
Chopped fresh cilantro, for garnish
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One Pot Taco Pasta Skillet
One Pot Wonderful! Taco Tuesday, prepped in 5 minutes, ready in 15. Created for GoodCook.com