TURKEY TAMALE PIE

Love this Turkey Tamale Pie, but then I’m a pretty big fan of polenta. Fortunately, so were my guys and our friends who sat down to this delicious meal. I didn’t take a count, but I do believe it earned every thumbs up possible. Yum!
Tamale Pie2 tbsp olive oil

1 large white onion, diced

1 red bell pepper, cored, seeded, and chopped

1 tsp sea salt

1 tsp dried oregano

1 tsp ground cumin

1/4 tsp ground black pepper

1 lb ground turkey (chicken is good, too)

1 tbsp tomato paste

1-14.5 oz can diced tomatoes

3 cups water

1 cup cornmeal

1-1/4 cup Monterey Jack cheese, divided

2 cups frozen corn kernels, thawed

1 green onion, sliced thin

1) Preheat oven to 400 degrees

2) Heat oil in large skillet over medium-high; add onion, red bell pepper, salt, oregano, cumin, and black pepper and cook 5 minutes; stir in ground turkey and cook 5 minutes until just cooked through; stir in tomato paste and diced tomatoes and cook 5 minutes; remove from stove top and spread in bottom of large casserole dish; set aside

3) In large saucepan, bring water to a boil; stir in cornmeal and cook, stirring continuously, until thickened, about 2 minutes; remove from heat and stir in 1 cup cheese (reserving 1/4 cup) and corn; spread evenly over chicken mixture

4) Bake tamale pie in oven 30 minutes until top is golden brown; sprinkle cheese and green onions over top and cook additional 2-3 minutes until cheese melts; remove from oven and let sit 10 minutes before serving; enjoy!

Servings: 6

SESAME CHICKEN WITH SNOW PEAS

You can’t go wrong with sesame chicken. You can’t go wrong with snow peas. Put them together and…well…you can’t go wrong at all. My guys agree wholeheartedly!
Sesame Chicken

1/4 cup soy sauce

2 tbsp sherry cooking wine

1 tbsp cornstarch

2 tsp brown sugar

1 tsp ground ginger

1/4 tsp ground black pepper

3 boneless, skinless chicken breasts cut into bite-sized pieces

2 tbsp olive oil

1 tsp Thai chili sauce

6 oz snow peas, ends trimmed

1-8 oz can bamboo shoots, drained and rinsed

1-8 oz can water chestnuts, drained and rinsed

3 scallions, sliced thin

2 tbsp sesame seeds (I used a white-black mix)

2 tsp Asian sesame oil

1) To large ziploc bag, add soy sauce, sherry cooking wine, cornstarch, brown sugar, ground ginger, and black pepper; seal and shake to mix; add chicken, shake, and let marinate 15 minutes; drain marinade from chicken, reserving marinade

2) Heat olive oil in large skillet over medium-high heat; add chicken and cook, stirring often, 3 minutes

3) Stir in marinade, chili sauce, snow peas, bamboo shoots, and water chestnuts and cook, stirring often, 3 minutes until warmed through; stir in scallions, sesame seeds, and sesame oil and remove from heat; serve with or without rice and enjoy!

Servings: 4