Week of July 7th - TWO new recipes!

[Meatless Monday] TAMALE PIE

Ingredients:

6 au gratin or small oven proof dishes (or one 9 x 9 baking dish)
1 cup cornmeal for polenta (or prepared polenta, about two 18 ounce tubes)
3 cups pinto beans, cooked (or canned)
1 cup frozen corn
1 15 ounce can diced tomatoes
1 1/2 cups salsa
2 teaspoons cumin
1/4 teaspoon cayenne
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup chopped cilantro
2 cups shredded Mexican cheese blend (or a mix of Monterrey jack and cheddar)
Sour cream to serve

Note: If you have time, we recommend cooking the beans from dry beans – it greatly enhances the flavor and texture!

Directions:

Make the polenta. When it is done, spread a layer evenly in the bottom of each dish. You can prepare it in advance and refrigerate until baking.

Preheat the oven to 350°F.

Chop the cilantro. Drain the can of diced tomatoes and 1/2 cups salsa to remove excess liquid. If using canned beans, drain and rinse the beans.

In large bowl, coarsely mash the beans with a fork. Add 1 cup corn, tomatoes, salsa, 2 teaspoons cumin, 1/4 teaspoon cayenne, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/4 cup cilantro. Mix to combine.

Spoon the bean mixture on top of the polenta. Top each dish with cheese and remaining cilantro.

Bake for 20 minutes until heated through. Remove from oven and let cool for about 5 minutes before serving. Top with sour cream to serve.

[NEW] SLOW COOKER MAPLE DIJON CHICKEN (Pampered Chef frozen meal)

Ingredients:

4-6 skinless boneless chicken breasts
2 T Pampered Chef Dijon Mustard Rub 
3 T Pampered Chef Maple Herb Rub
1 T Pampered Chef Garlic & Herb Rub
1 cup chicken broth
2 sweet potatoes, peeled and chunked
1 onion chopped

Prepare everything in a freezer bag.  Cook in slow cooker for 6-8 hours on low.  Boom, you're done.

[NEW] LEMON PEPPER CHICKEN WINGS 
Original recipe here.


Ingredients:

1 tablespoon freshly cracked pepper
2 teaspoons grated lemon zest (from 2 lemons)
1 teaspoon paprika
1 teaspoon kosher salt
1 tablespoon extra virgin olive oil
2 ½ to 3 pounds chicken wings

Directions:

Heat the oven (with oven rack in the middle) to 425°F.

To crack the peppercorns, first pour some onto a cutting board. Using the back of a small skillet’s round edge, firmly press down to crack the peppercorns. (Make sure they are all cracked before adding or you might break a tooth!). Add to a large bowl.

Grate the zest of the lemons directly into the bowl. Add the paprika, salt, and oil.

Wash the chicken and pat dry with paper towels. Add to the bowl and toss to coat with the marinade. Transfer the chicken to a rimmed sheet pan and arrange in a single layer. Cut the zested lemons in half and place, cut-side down, amongst the chicken.

Roast until the chicken is cooked through and no longer pink (you can cut into one to make sure) and the skin is golden brown and crisp, 30 to 40 minutes. Squeeze the roasted lemons over the chicken.