Monday, March 4, 2013

Tamale Pie

Happy Monday Morning! Did you enjoy your weekend? Did you spend time with people you love - or did you get to rest and relax in the quiet? :D We were at our last church service at Springhouse Worship & Arts Center until we come back in the fall. Happy and sad - they are REAL family.

Anyway. :)

Today's recipe under review is for Tamale Pie from Brown Eyed Baker.

I didn't change a thing on this recipe. :) Oh, wait. Yes I did, by accident. :D But I also cut it in half. I accidentally used organic fire-roasted crushed tomatoes versus diced tomatoes. And when you dice the jalapeno, be sure to get all the ribs and seeds out - I use a knife to make sure!

The heat on this, for me, was perfect. It wasn't too spicy at all, but flavorful. I'm thinking about changing it up next time - what a shock, right? :D - by either doubling the filling and keeping the amount of cornbread topping the same, or adding a can of black beans. Kenn's only criticism was that the bread was too thick on the bite he had - and it did get thicker in one corner. I put out guacamole and sour cream to top with.

I'm definitely giving this a YES, PLEASE - even my dad said, "That'll eat!" and he doesn't like spicy. :D The leftovers warm up beautifully. DO let it sit for the 15 minutes it calls for, and it will slice up beautifully.

OK, I'm outta here! :) Have a wonderful, BLESSED day!

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