Fiesta Delicioso

At our house we celebrated sies de Maya—I know a day late for cinco de Maya, but just as good! We had a full-blown Mexican feast!

We started out with a black bean and corn salad recipe from Yvonne at StoneGable. Yvonne’s recipe included red pepper. Beloved doesn’t eat bell peppers in any color so I substituted chopped green onions for a little zip. I served it in a tomato cup to add more vitamins and color. The leftovers were great on tortilla chips! You can find the recipe here.

The main course was hot tamale pie, a recipe I’d almost forgotten. It’s easy, delicious, and even better the next day. It makes a large amount and could easily be divided. I love recipes that make enough to eat one and freeze or share one.

Postre (dessert) was a classic Mexican flan! Save room for this caramel custard with a fabulous sauce or you’ll be sorry. I love this almost as much as its French cousin creme brulee’. This recipe is in the April/May Taste of Home magazine. It’s my go- to place for finding recipes for those “what can I make for dinner?” days! Qui aproveche’—Enjoy your meal!

Hot Tamale Pie

Cornmeal Crust—Combine 5 cups of cold water with 2 1/2 cups yellow cornmeal, 2 tsp. salt, and 1 tblsp chili powder. Stir well. Cook over medium heat until thickened (about 15 minutes). Add water if it becomes too thick. Line the bottom and sides of 9X13 greased casserole with 2/3 of the mixture. Reserve the rest.

While this is cooking, brown 1 1/2 pounds ground chuck, 1/2 cup chopped celery, 1 chopped onion and 2 cloves crushed garlic. Drain. Add 1 (16 oz.) can tomatoes and 1 can cream style corn. Fill the cornmeal crust with the meat filling. Top with remaining cornmeal mixture and grated cheddar. Bake at 350 degrees for 30-45 minutes.

Giant Flan

2 cups sugar, divided

3 1/2 cup whole milk (I used 2 %)

6 eggs

1/2 tsp salt

1 tblsp. vanilla extract

Cook one cup sugar in a heavy saucepan over medium-low heat until melted without stirring—about 15 minutes. Reduce to low and simmer 5 more minutes until syrup is a golden brown, stirring occasionally. Pour into an ungreased 10” round cake pan tilting to coat the bottom of the dish. Let stand for 10 minutes. In a large saucepan, heat milk until bubbles form around the sides of the pan. Remove from heat. In a separate bowl whisk eggs, salt, and remaining one cup sugar. Stir in one cup of the warm milk mixture to temper eggs. Stir in vanilla. Slowly pour into baking dish over syrup. Place cake pan in a larger baking pan. Add hot water to 3/4 inch. Bake at 325 degrees for 40 minutes or until the center is just set. It will still jiggle. Remove to wire rack and cool for one hour. Chill overnight. To serve run a knife around edges to loosen and invert onto a rimmed serving dish. Add a dollop of whipped cream if desired!

I am joining Lisa at BlessedwithGrace for Tempt my Tummy Tuesdays. Join her for more great recipes here!

Tempt My Tummy and Tasty Tuesday...Red Beans and Rice

Today I am joining Lisa and Lana at Blessed with Grace and Jen at Balancing Beauty and Bedlam for a double post. It's my first time to join either of these two and I am glad to join the party!

First, let me say that it is hotter than blue blazes here in my neck of the woods. I tend to categorize food into summer food and winter food. And in my opinion, red beans and rice definitely falls into the latter category. I don't know what made Beloved think of this dish. Maybe he was thinking about a trip to the French Quarter; Alton could have talked about it on the food network. Heck, maybe he just saw a Popeye's commercial. But Beloved requested red beans and rice this week, and I was so happy for a meal suggestion that I immediately pulled out the recipe.

You can absolutely tell this is not a "borrowed" photograph! No one would post a pot that looks like this. I haven't figured out a way to doll up real pots that are being used for photos! The point is--it's what's IN the pot that is good. I grew up about ten miles from the Louisiana state line and these people consider themselves to be the experts in this field. Cajuns know how to do this! This is how I was taught to do it:

Chop 1 large onion and 2 cloves of garlic. Boil about 3 cups of water with 1/2 pound of salt pork. If you're watching your salt or you aren't sure what is is :) you can leave the salt pork out, but it won't be the same...good, but not the same. Add the onion and and garlic and 3-4 tablespoons of chili powder. Simmer until the onions are soft. Add 1 (28 0z.) can of stewed tomatoes, 2 cans of pinto beans, and 1 tablespoon sugar. Simmer about an hour. Add 1 pound of smoked sausage cut into 1/2 inch slices. Simmer on low about an hour. Serve over rice.

I served it with a fresh spinach salad and cornbread. I still think of this as winter comfort food, but it was so good we just turned down the air conditioning! Beloved was happy! Thanks for letting me join you! Please visit http://Blessedwithgrace.blogspot.com/ and http://inpassionatepursuit.blogspot.com/

Thank you for the Award

Fajdich Times