Chicken Tamale Casserole

This one is much closer to the lowbrow end of the spectrum, but still good.  Doable in 45 minutes from preheating the oven to serving, mostly just baking time.  Reheats better than the original.  

Chicken Tamale Casserole

(adapted from Cooking Light, Nov 2008)

The ingredients hint at the pedestrian nature:

6 oz cheese (I use a Trader Joe's Mexican blend)
1/3 cup milk
1 egg
1 tsp ground cumin
1/4 tsp cayenne pepper
1/2 tsp ancho chile pepper
1/4 tsp coriander
1/2 tsp ground oregano
1 14.75 oz can cream-style corn

1 4 oz can chopped green chiles, drained

1 8.5 oz box corn muffin mix (such as Jiffy)
1 10 oz can red enchilada sauce (I also like to use Salsa de Chile Fresco on occasion, available at any Kroger worth its money)
1.5 cups shredded, roasted chicken breast
Sour cream

Preheat oven to 400.   Combine in bowl: 1 oz cheese (about 1/4 cup), milk, egg, spices, corn, and green chiles.  Stir in corn muffin mix until just moist.  Spread in 9 x 13" pan coated with cooking spray.  Cook until just set, about 15 minutes.  Pierce surface all over with fork and pour enchilada sauce or salsa de chile fresco over top.  Top with chopped chicken and remaining cheese.  Bake until cheese is melted and sauce bubbly, 13-15 minutes.  Let sit for five minutes before serving.  

Habanero Soup

8.23.10:

Habanero Carrot Soup

I have been on the lookout for a spicy soup recipe ever since our trip to the Outer Banks in the fall of 2007.  We ate at Chilli Pepper's (MP 5.5 on the bypass) on a whim.  They had a menu that (at least at that time) specialized in spicy foods and fresh seafood.  Yes, and yes please.  Aside from the best swordfish either of us has ever had,  I also had an outstanding habanero soup.  

I'm not going to post the recipe for this one since I found my reproduction disappointing.  Interesting flavor combinations (leeks, carrots, sweet potato, habanero, coriander) but a little bit bland(!).   Other reviewers noted that it was too spicy as is - so I foolishly believed them,  made it as instructed, and was disappointed.   Should have chopped up the whole habanero and included it.   For me, the rest of the flavors were just not outstanding enough to try a second time, but here's the link for anyone who's interested:

Carrot Habanero Soup

A Currant Affair

Breakfast (guest appearance by Patrick):

Flaky Currant Scones 

(from Rose Leventhal's The Bread Bible)

As part of Patrick's adventure through baking, he is working his way slowly through The Bread Bible.  The scones were flaky and very tasty, although the currant flavor was somewhat muted.  

Dinner:

Black bean tostadas

(adapted from Cooking Light January 2006)

Salsa: 

1/2 cup chopped avocado

1/2 cup chopped yellow tomato

1 tbsp fresh lime juice

1/2 tsp salt

1/2 tsp cumin

Freshly ground black pepper

Tostadas:

Habanero & lime tortillas (from Trader Joe's)

2 tbsp fresh lime juice

1/2 tsp ground cumin

1/2 tsp salt

1/4 tsp cayenne pepper

15 oz can spicy black beans, drained

1 cup roasted chicken breast, shredded

Grated cheese (I used a blend of Jack & Cheddar)

Shredded lettuce

Sour cream

Combine together avocado, tomato, lime juice, salt, and cumin; add black pepper to taste, set aside.

Broil tortillas for 2 minutes on each side or until just crispy.

Combine 2 tbsp lime juice, cumin, salt, cayenne, and black beans.   Mix with immersion blender until desired consistency.  

Spread 1/2 cup black bean mixture on each tortilla.  Top with 1/4 cup chicken and 3 tbsp cheese mixture.   Broil for 2-3 minutes or until tortillas are just brown on edges.  Top with lettuce, salsa, and sour cream.