Sweet Corn Tamale Cakes

Ingredients:

• 1 1/2 c. sweet corn, frozen
• 1/2 c. butter, softened
• 3 T. granulated sugar
• 1/8 t. salt
• 1/2 c. masa harina
• 2 T. all-purpose flour

Garnish:

• 1/4 c. sour cream
• 1/2 avocados, chopped
• 2 T. cilantro, fresh chopped

Directions:

1. Coarsely puree 1 cup of the frozen corn in a food processor.
2. Combine pureed corn with softened butter, sugar and salt.
3. Blend well with electric mixer until smooth.
4. Add masa and flour and bled well.
5. Mix in the remaining 1/2 cup of frozen corn by hand.
6. Measure 1/2 cup portions and form into 3-inch patties.
7. Arrange patties on a baking sheet and bake 25 to 30 minutes or until the cakes are browned on the bottom.
8. Carefully flip cakes with a spatula and bake for an additional 5 to 7 minutes, or until other side is browned.
9. Arrange cakes on a plate and sever with garnish.

BBQ Ribs

Directions:

1. Wrap ribs in 3 layers of aluminum foil
2. Turn grill on maximum heat for 10 minutes
3. Put ribs on for grill for 10 minutes
4. Flip rib packets and turn heat to low
5. Cook for 20-30 minutes
6. Flip and cook for 20-30 minutes longer.

Pumpkin Bread

Years ago I found a wonderful Pumpkin Bread recipe.  After a couple of moves, the recipe has gone missing.  I'm still searching for the missing recipe since I don't have it memorized.

Ingredients:

4 eggs
3 c. sugar
1 c. raisins
1 1/2 t. salt
2 t. cinnamon
2 c. pumpkin (1 can)
2 t. baking soda
1 t. nutmeg
1 c. pecans
3 1/3 c. flour
1 c. vegetable oil
2/3 c. water or orange juice

Directions:

1. Mix sugar, eggs, salt, oil, and pumpkin.
2. Sift flour, soda and spices.
3. Add water and flour to mix.
4. Stir in nuts and raisins.
5. Bake at 350 degrees for 1 hour in greased and floured baking pans.

Gnocchi Bolognese

Ingredients:

• 1 t. olive oil
• 3/4 lb. ground beef
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, minced
• 1 1/2 t. dried basil
• 1 (28 oz.) can diced tomatoes
• 1 (16 oz.)  bag frozen potato gnocchi
• 1/4 c. grated Parmesan cheese

Directions:

1. Heat the oil in a large nonstick skillet over medium-high heat.
2. Add the beef and cook, breaking it apart with a wooden spoon, until lightly browned, 4-5 minutes.
3. Stir in the onion, carrot, celery, garlic, and basil; cook stirring occasionally, until the vegetables soften, about 5 minutes.
4. Stir in the tomatoes; bring to a boil.
5. Reduce the heat and simmer, stirring occasionally, until slightly thickened, 12-14 minutes.
6. Meanwhile, cook the gnocchi according to package directions, omitting the salt if desired, drain.
7. Add the gnocchi and cheese to the skillet and cook, tossing, until hot, 1-2 minutes.

Prep Time = 15 minutes

Cook Time = 25 minutes

Serves 6

Chicken and Spinach Casserole

Ingredients:

1/2 C. mayonnaise
1/2 C. sour cream
1/2 t. garlic powder
pinch of black pepper
1/3 C. grated Parmesan cheese
1/3 C. shredded mozzarella
2 C. diced, cooked chicken breast
10 oz. frozen spinach, thawed and drained well
Cooking spray

Directions:

1. Preheat oven to 350 degrees F.
2. Spray a 9" x 9" baking dish with cooking spray.
3. Combine mayonnaise, sour cream, garlic powder, pepper, Parmesan cheese, and mozzarella cheese in a medium bowl.
4. In another bowl, toss 1/3 of the sauce with the chicken and spinach.
5. Spread in the casserole dish.
6. Pour the rest of the sauce mixture over the chicken and spinach.
7. Bake, uncovered 40 minutes, or until top is golden brown.

Serves 6

TIP: Shred Chicken Quickly

My aunt was visiting a few months ago and I pulled out my Kitchen Aid mixer to make some dinner rolls.  She asked me if I knew the mixer was great for shredding cooked chicken.  To be honest, I had never thought of this.  The next time I needed to shred a couple of chicken breasts I gave it a try.

I have to agree, it works great.  I've tried both the mixing paddle and the dough hook and both do the job.

Chicken Pizza Crist

Ingredients:
2 C. cooked, shredded chicken breast
2 C. mozzarella, shredded
1 T. parsley, dried
1 t. basil
1/2 t. onion powder
1/2 t. garlic powder

Directions:

1. Preheat oven to 425 degrees Fahrenheit.
2. Process chicken and cheese together. Mixture will resemble a meal/thick, dense crumb consistency. (I use my Ninja blender to accomplish this)
3. Press chicken/cheese mixture on parchment paper on a cookie sheet.
4. Top with parsley, basil, onion and garlic powder.
5. Bake for 12 minutes.
6. Let cool for five minutes.
7. Top with sauce, cheese, and then toppings.
8. Bake for 6-8 minutes more, or until toppings are melted.
9. Let cool for five minutes.
10. Slice and serve.