Tag: corn

Beef Tamale Pie

While living this new normal life, my thoughts of cooking are changing. My once passion for cooking is turning into a thing I dread daily. I am getting tired of making a mess, I am over cleaning the kitchen constantly, and quite honestly, I am sick of my own cooking! On top of that, when I place my weekly grocery order, I find out that the store is out of many of the items I requested.

And while it is so easy to be petty, there is much to be thankful for, though. We have food in our freezer and plenty in the pantry. We have not lacked for food on the table and in our bellies. My family is still healthy. We do not battle the loneliness of isolation because we have each other. No matter how much I complain about being in the kitchen, I am oh so thankful!

I found a handwritten recipe from my Aunt Janis last week. I knew, without a doubt, it would be delicious coming from my aunt. This recipe for Beef Tamale Pie seemed simple enough, and I almost had all the ingredients. Since I had no chili mix in the house, I substituted taco seasoning, and it was terrific! I cooked everything in one skillet, so I had minimal cleanup, which is always a plus.

*Note:  My cousin, Regina, told me that she often puts chopped jalapeños in the corn meal mixture for a little extra zip!  Sounds great to me!  

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Beef Tamale Pie

Course Main Course
Author Amye Melton

Ingredients

  • 1 1/2 pounds ground beef
  • 1 medium onion chopped
  • 1 medium green bell pepper chopped
  • 1 teaspoon salt
  • 1 envelope chili mix
  • 1 (14.5-ounce can) petite diced tomatoes drained
  • 1 (15.25-ounce can) whole kernel corn drained
  • 1 cup self-rising yellow corn meal
  • 1 cup shredded sharp Cheddar cheese
  • water

Instructions

  • Preheat oven to 400℉.
  • In a large skillet brown the beef, drain.
  • Add onions, bell pepper, salt, chili mix and tomatoes. Simmer for 5 minutes.
  • Stir in corn.
  • In a bowl mix corn meal, shredded cheese and enough water for spreading consistency.
  • Drop mixture by spoonfuls over beef mixture and slightly spread out.
  • Bake 20 minutes or until the cornmeal mixture has browned.
  • Serve warm with desired toppings.

Low Country Boil

low-country-boil

 

You have heard about how I grew up on a dirt road in North Georgia surrounded by family. My grandfather originally owned the land, and as each of his children married, he gave them a piece of property to build on. It turned out pretty good for my brother, my cousins and me because we had instant friends and playmates. Our favorite thing to do was to play outside. We would ride bikes and play in the woods around our houses from dusk until after dark if our mamas would let us. It didn’t matter how mad we got at each other we had no choice but to make amends. It was like having extra brothers and sisters. We were kin, and we were stuck with each other. Only looking back, being stuck with each other was a blessing. They say it takes a village to raise a child and that is exactly what we had on our little dirt road. A “village” of relatives keeping all of us kids in line.

Being outside is still one of my favorite places to be. These days I’m usually working, though. It’s been quite a while since I’ve romped through the woods without a care in the world. Still, my family enjoys a nice bonfire, cookout, or low country boil, especially during the spring and fall. This low country boil recipe is Greg’s perfected recipe. We like to use fresh Georgia shrimp or Florida Gulf Coast shrimp when available. Also, fresh Silver Queen corn is the best and Conecuh sausage is our choice. Conecuh sausage is available in several varieties in most of our local grocery stores, but if you have a problem finding it in your area, it is available online.

 

Low Country Boil
 
Author:
Serves: 10 to 12
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Ingredients
  • 5 lb. shell-on shrimp (16 - 20 count)
  • 5 lb. sausage, cut into 3-inch lengths (we like Conecuh brand sausage)
  • 6 ears corn, shucked and cut into thirds
  • 5 lb. small red potatoes
  • 1 to 2 pkg. shrimp boil seasoning, depending on taste
  • 2 lemons, sliced
Instructions
  1. In a large stockpot, bring water to a boil with seasoning, and lemons.
  2. When the water is boiling add the potatoes and sausage and cook for 20 minutes.
  3. Add the corn and cook for 10 minutes.
  4. Add the shrimp and cook for 2 minutes.
  5. Drain and serve with cocktail sauce, butter, and sour cream.

 

Corn Pudding

Corn Pudding

Happy Monday everyone and Happy 20th Birthday to my daughter, Savannah! I was two months pregnant before I even realized that I was pregnant with her.  Due at Christmas, Savannah decided she didn’t want to wait and was born six weeks early by emergency c-section. She has continued to surprise us and bring joy to our lives. She is an independent young woman with dreams and goals. Four years ago I shared the words on Savannah’s 16th birthday card. This is still my wish for her; I love you, Savannah!!

A Little Guide to Life

Be good to yourself,
There are some things everyone deserves-
Love, respect, time to recharge.
Never settle for less.

Seek out your dreams.
Start small. Take it as it comes.
Even a butterfly has to inch along
before getting its wings.

Listen to your heart.
Trust your gut.
If the way seems unclear,
look within you.

Let your voice be heard.
You have a story to tell and opinions that count.
And a difference to make.

Stay curious.
Wonder.
Take every opportunity to learn.
Knowledge is a gift.
It will take you places.

Hold on to what’s important.
Let worries go.
No matter how you look at it,
some things just don’t make sense.
The way you choose to carry on
is what really matters.

And when you make that list of what you want in life,
make another list of what you’ve got.
Be sure to start with all the things
that make you a beautiful person.
There are so many.

Most of all, remember you’re loved.
Always.

The countdown is on, just 17 days until Thanksgiving day! If you are like me, you have started making plans. I have started my menu list, of course, my favorite, cornbread dressing and gravy are high on the list. I’m not sure about the turkey this year…I may go with a ham. I plan to share several recipes over the next few weeks that would be perfect for your holiday table, Thanksgiving through Christmas.

Today’s recipe is for corn pudding. It is a hit everytime I make it. It’s easy to make, which is important during the busy holiday season. I don’t like too many starches on the table, but this is a good alternative for those that do not care for cornbread dressing or stuffing.

 

Corn Pudding
 
Author:
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Ingredients
  • 1 tbsp. unsalted butter, softened
  • 6 c. frozen corn (32-oz. or 2 lb.), thawed
  • 1 tbsp. granulated sugar
  • 1½ c. heavy cream
  • 6 lg. eggs, lightly beaten
  • 1½ c. shredded sharp Cheddar cheese
  • 1 tsp. salt
  • ½ tsp. cayenne pepper
  • 3 tbsp. chopped chives
Instructions
  1. Adjust oven rack to middle position and heat to 350°F. Grease a 2-quart casserole dish with butter. Bring a large kettle of water to a boil for water bath.
  2. Bring 2 quarts of water to a boil in a large saucepan for corn. Add corn to boiling water and cook for about 2 minutes. Drain.
  3. Add 1 tbsp. sugar to food processor. Add 4 cups of the corn and pulse until you have a rough puree. Transfer to a large bowl and stir in the remaining whole corn, cream, eggs, cheese, salt, cayenne,and chives until combined.
  4. Pour corn mixture into buttered casserole dish and transfer dish to a roasting pan. Pour boiling water from kettle into roasting pan until it comes halfway up sides of casserole dish. Carefully place roasting pan in the oven and bake until pudding is set and a few brown spots appear around edges and top, (40 to 45 minutes). Remove casserole from water bath, transfer to a wire rack and let stand for 5 to 10 minutes before serving.