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


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