For Cornbread

1/2 cup cornmeal

2 tbsp sugar

1/2 tsp salt

1 tbsp baking powder

1 egg

4 tbsp butter melted

1/3 cup buttermilk

1 cup creamed corn

4.5 oz can diced green chiles

Tamale Casserole

2 cups cooked chicken shredded white or dark meat

1 cup Monterey Jack cheese shredded

1 cup Mexican cheese shredded

10 oz can red enchilada sauce

Optional Toppings



green onions

pomegranate seeds

sour cream


Preheat your oven to 400 F degrees.

Add the cornmeal, sugar, salt, baking powder to a medium size bowl and whisk together. Add the egg, butter, and buttermilk and whisk well. Stir in the creamed corn and the green chiles. Pour the cornbread mixture into a 12 inch skillet or a 9x9 inch baking pan.

Bake for about 20 to 25 minutes. To make sure the cornbread is done, insert a toothpick in the center of the cornbread and if it comes out clean, it's done.

When the cornbread is done, poke holes into it with a fork, or I used the end of a wooden spoon.

Mix half of the enchilada sauce with the shredded chicken. Pour the other half of the enchilada sauce over the top the cornbread. Top with shredded chicken and all the cheese.

Bake the casserole for about 15 minutes or until the cheese has melted and has started to brown on top.

Let cool for about 5 minutes then top the casserole with any of the optional toppings listed before serving.

Recipe and Image from Jo Cooks




Three boneless skinless, chicken breasts, pounded to one inch thick

1/4 cup flour

salt & pepper

1 tbsp olive oil

1 28 ounce can diced tomatoes

1 5.5 ounce can no salt added tomato paste

1 cup baby spinach leaves

2 tbsp dried basil

1 cup grated Parmesan cheese


Preheat oven to 350 degrees

Heat an oven proof skillet over medium high heat with oil

Season Chicken Breasts with salt & pepper on each side.

Put chicken breasts, laid flat, in a zip lock bag, with air expressed, and zipped up.

Using the flat side of a meat mallet, pound chicken breasts to an even thickness, starting in the thickest parts and working out. Pound to about a one inch even thickness

Open ziplock bag and add flour. close up again and shake bag to coat chicken breasts.

In a bowl, whisk together diced tomatoes, tomato paste, and basil

Transfer chicken breasts to the heated skillet. Sear on each side for 2-3 minutes until crusty and golden on either side. Turn heat off skillet. Distribute spinach leaves over the chicken. Pour tomato mixture over the chicken.

Evenly divide Parmesan cheese over each chicken breast.

Put the skillet in center of oven and bake for 20 minutes or until chicken is cooked through, and cheese is melted and golden.

Serve with hot pasta

Recipe and Image from The Food Blog




1 pound ground Italian sausage

2 14 ounce cans tomato sauce

1 -14 ounce can diced tomato

1/2 yellow onion diced

3 garlic cloves minced

1/2 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon ground black pepper

3/4 pound lasagna noodles (broken)

1 cup shredded mozzarella cheese


Mozzarella cheese

Ricotta cheese

fresh parsley


Add the ground sausage to a large skillet and cook over medium heat while stirring. Once the sausage is mostly cooked add the diced onion to cook.

When the onion is translucent and soft and sausage is cooked through add the minced garlic. Cook for an additional 30 seconds.

Add the tomato sauce and diced tomato to the skillet. Stir to combine.

Add seasonings and stir. Break the lasagna noodles over the skillet and add to the sauce. Press the noodles down as much as possible into the sauce. Cover the pan and allow to simmer over medium heat for about 15-20 minutes stirring occasionally.

Once the noodles are softened add in a cup of mozzarella cheese. Stir to combine.

Serve and top with additional mozzarella cheese, ricotta cheese, and fresh parsley.

Recipe and Image from House of Yumm




1 tablespoon olive oil

1 tablespoon butter

1 pound yukon gold potatoes sliced about 1/2 inch in thickness

3 garlic cloves minced

1 teaspoon thyme chopped

1 teaspoon rosemary chopped

1 teaspoon oregano chopped

2 lean New York Steak strip steaks

salt and pepper

Garlic Butter Compound:

1/4 cup softened butter

3 garlic cloves minced

1 teaspoon thyme chopped

1 teaspoon rosemary chopped

1 teaspoon oregano chopped


In a large cast iron skillet over medium high heat, add olive oil and butter, potatoes, garlic, thyme, rosemary and oregano. Cook for about 3 minutes, stir and cook an additional 3 minutes or until fork tender. Remove and set on a plate.

Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium high. Cook the steaks to desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.

Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the potatoes back to the pan and heat through and let the butter melt into the steaks.

Recipe and Image from The Recipe Critic