To me, this dish was a like eating a Mexican pot pie. It could also be a great, hearty vegetarian dish by leaving out the ground turkey and just spicing up the vegetables. The tamale crust, on the bottom layer, isn’t your typical grits. I found it much creamier and really complimentary to the meat and tomatoes.
- olive oil
- 1 pound ground turkey
- 1/2 cup green onions, chopped
- 1 minced jalapeno, seeds and ribs removed for less heat
- 2 teaspoon ground cumin
- salt and ground pepper
- 1 can (15 ounce) crushed tomatoes
- 2 cups thawed frozen corn kernels
- Cornmeal Crust, recipe below
- 1/2 cup shredded Monterey Jack cheese
- Preheat oven to 375 degrees. Make filling: Heat oil in a large nonstick skillet over medium-high heat. Heat a tablespoon olive oil and brown turkey, stirring occasionally, about 10 minutes. Transfer to a bowl.
- Reduce heat to medium. Add remaining tablespoon oil to skillet. Cook onion, jalapeno, and cumin, stirring occasionally, until soft, about 5 minutes; season with salt and pepper. Return turkey to pan; stir in tomatoes and corn until combined.
- Make Crust. Pour 1/4 cup into the bottom of each of four 10- to 12-ounce ramekins. Smooth tops with a spoon; cool 5 minutes. Top each with turkey filling, dividing evenly; sprinkle with cheese.
- Bake on a rimmed baking sheet until filling is bubbling and cheese is melted, about 30 minutes.
- 3/4 cups yellow cornmeal
- 1 teaspoon coarse salt
- 1/8 teaspoon ground pepper
- 2 tablespoons butter
- Whisk cornmeal with 3/4 cups cold water.
- In a medium sauce pan, bring 1 1/4 cups water, salt, and pepper to a boil.
- Gradually stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 3 to 4 minutes.
- Remove from heat; stir in butter until melted.
Recipe courtesy of Everyday Food
Tex-Mex Cheesy Rice and Broccoli
- 1/2 cup wild rice
- 1/2 cup brown basmati rice
- 1/2 cup wheat berries
- 1/2 cup bulgur wheat
- 3 3/4 cups water
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp ground pepper
- 2 tbsp red wine vinegar or lime juice
- 2 tbsp extra virgin olive oil
- 1 bag Green Giant 100% Natural Valley Fresh Broccoli and Cheese Sauce Steamers, cooked to package instructions
Place grains in medium saucepan along with water. Bring to a boil, add salt and then reduce to a simmer for 40 minutes or until all water is absorbed. Add in seasonings, lime juice, and oil. Stir in broccoli and cheese.
Tonight I cracked open New Belgium Brewery’s Mothership Wit, for Andy and I to share. It was recommend to me last time I was at Wine Authorities. I found it to be nice and smooth yet still having a classic wheat ale finish (smoother than Bell’s Oberon). It’s a perfect summer beer!