Mexican Tamales - savory and sweet

Pikes Peak, Colorado Springs, Colorado
December 2011

Mexican Tamales - savory and sweet

Most people just order tamales in a restaurant, buy them off the street from local vendors, or buy them at the store frozen but some us LOVE the freshness of homemade tamales. It is tedious to make and there are several steps but for a Posada, birthday party, holiday or just something different, you'll enjoy making these. I always call my nieces, Delaney and Morgan or my friend Connie when I make them. We make enough for them to take some home. So don't be afraid - just do it!

Westcliffe, CO - Christmas 2011

Corn mush is the base of tamales but the flavor comes from the additional ingredients like green pork chili, chicken with enchilada sauce, shredded beef in red sauce, refried black beans with cheese, rajas and cheese or sweet tamales with sugar, raisins, coconut etc. All of these are then rolled inside corn husks and steamed for about 15-20 minutes until light, fluffy and delicious!!!





Tamale Mix:
6 cups of corn masa
1 tbs salt
warm water
Dried corn husks

Savory Mexican Tamales:
Red Enchilada Sauce or Green Enchilada Sauce (Prepare or buy enchilada sauce both red or green.)
Chicken, pork or beef - shredded
Meatless can be filled with refried black beans and Monterrey Jack Cheese
Prepare My Easy Carnitas recipe from this BLOG dated 3/12/2011 with any of the meats for a savory flavor.

Sweet Mexican Tamales:
1/2 cup brown sugar
1/4 cup hot water
1 cup raisins (dark and golden for color) OR 1 package of dried chopped fruit

Choose to make either sweet or savory filling. The savory filling requires preparing the meat and mixing it up with the green or red enchilada sauce. Or preparing the refried beans and slicing up the cheese. If you choose to make only sweet tamales; bring the 1/4 cup of hot water to a boil, add the brown sugar and raisins OR the hot water, brown sugar and the chopped dried fruit.

The Cates Christmas Tree 2011

Now make the tamale mix. In a large pot, add 4 cups of water and a pinch of salt. Bring to a boil and add the dried corn husks and boil them until they become ply able. Keep them in the pot until usage. Take out a husk, wipe it dry - it will be hot. Now place 2 tbsp of tamale mix into the middle of the husk. With a small teaspoon make a hole and fill with either savory mixture or sweet mixture. Cover with a little more tamale mix. Form about a 3" oval ball within the husk. The bottom of the husk is the smaller end of the husk. Fold up the bottom first, then roll the sides in around the mixture. Leave the top open and stand with the open end upwards in a steam or vapor pot.

Steam or Vapor pot - a large stock pot with a colander inserted or something that will hold up the tamales within the pot. Add about 2 " of water and bring to a boil. The tamales will steam for about 10 -15 mins and be cooked.

Tamales can be cooked days in advance and actually frozen. But they taste best when they are cooked and served within 24 hours of making. So after making, wrap the different types in plastic wrap. When ready to serve place into glass dish with a glass lid and a couple of tbsp water and reheat for about 5 minutes or until steaming. (Cheese tamales need about 7 minutes to melt the cheese again.)

Savory tamales can also be served with green or red enchilada sauce drizzled over them. Remember to celebrate the season, enjoy the family and friends and accept the Lord's Blessings.

Merry Christmas!

Stephanie's Pigs in a blanket casserole

Going back in time, October 2012 was quite busy! I was preparing for Liz and Dave's Wedding by creating her baby book and their romance book. Which I gave them as wedding gifts. I am honored to say I also made Liz's wedding bouquet and veil. Both took so much time along with a lot of love. I am so proud of my baby girl and the woman she has become!



Ti & Fuzzy visiting Colorado Springs 2012

During October 2012, Dave and I were blessed with reuniting with one of my closest high school friends and her husband. Ti and Fuzzy came to Colorado Springs to say "hi" and spend some time with  my sister Terri and her husband, Steve. Steve and I sat together in homeroom in high school! I introduced them to each other 42 years ago!!! Ti and Terri became fast friends as well and Ti is Jenna's Godmother!



Terri Lynn Wilklow Wiebke
1975

When I was a child, one of  my favorite meals was Pigs In a Blanket. It is actually ground meat with rice and seasoning rolled in cabbage leaves. Closed with tooth picks and then cooked in tomato sauce. YUMMY! I love the flavors but I have a dickens with finding the time to make it. I then found out that my husband, Dave, also loved cabbage rolls. So I came up with this recipe which combines all the flavors of the original pigs in a blanket but without all the work!


Pigs in a Blanket Casserole:

1 medium head of cabbage - core and thickly sliced
1 lb lean ground beef
1 lg onion - diced
2 tbsp olive oil
2 cups of cooked rice - season heavy
2 eggs
1 cup shredded carrots
1 tbsp kosher salt
1 tbsp ground pepper
3 cans tomato soup
1 tbsp worchestershire sauce
2 tbsp ketchup

Slice up cabbage in thick slices. Blanch cabbage in salted boiling water for about 3-5 minutes. Remove and set aside. Combine meat, eggs, rice, shredded carrots, salt, pepper together in a bowl. Form into oval balls and set aside. Mix together soup, worchestershire sauce, and ketchup. Pour 1/2 the mixture into a casserole dish. Place a layer of cabbage slices on top. Now add the oval formed meat shapes on top. Place the remaining cabbage slices between and on top of the meat and then cover with the remaining soup. Cover with foil (always with the shinny part down) on top of the casserole dish or cover with glass lid. Bake at 350* for 1 hr. You might need to place a catch baking sheet underneath as it might bubble and spill into the over. If you prefer, remove lid or foil about baking for 40 minutes.

Scoop our cabbage leaves and a meat form together then drizzle with sauce.

Butternut Squash with Chicken and Herbs

Mr. & Mrs. Robinson

This past year has been very hectic and I have totally ignored this blog. I am attempting to add at least 25 new recipes, photos and stories by the end of December 2012. Or less ...if the world ends on 12/21/12! So going backwards, on November 23, 2012, our family celebrated the marriage of our daughter, Liz to her wonderful husband, Dave Robinson on the rooftop of their apartment in Arlington, VA.

My daughter, Liz, loves butternut squash. I make butternut squash soup, I mash butternut squash in into mashed potatoes, but I really don't use it as a side or compliment to meats. Chicken, turkey and fish make a great compliment to squash. So here is a one-dish recipe.

The newlyweds on their "mini moon" visiting
the Aztec ruins outside Mexico City.

Butternut Squash with Chicken and Herbs:

2 skinless chicken breasts - boned and split in half
1 small/medium butternut squash - seeded and chopped into cubes
4 shallots - cubed
1 small bag of baby carrots
4 stalks of celery chopped in large cubes
1/4 Olive Oil & 2 tbsp
2 tsp balsamic vinegar drip over all and then gently stir to be completely covered
1 tblsp kosher salt
1 tsp ground pepper
1 clove chopped
2 tbsp chopped rosemary
2 tbsp honey mustard
1/2 cup water with 1 tbsp flour or corn starch mixed.


Prepare boneless skinless chicken or buy pre-cut and split. Add 2 tbsp olive oil to dutch oven, pressure cooker or pan that can be used on top of the stove and in the oven.  Brown the chicken on all sides about 2 mins on each side. Turn off heat. Let set while you add cubed butternut squash, shallots, celery, and carrots. In a small bowl combine the remaining 1/4 cup olive oil, chopped clove, honey mustard; stir well. Pour this over the chicken and vegetables. Stir gently so that everything is covered. Now add salt, pepper and chopped rosemary, again stir gently. Place dutch oven or pan covered into 350* for 20 minutes, take out and turn chicken and gently stir the vegetables. Recover and place back into the over for another 20 minutes. Remove foil, turn off oven and let stand in oven for another 10 minutes. Vegetables should be soft but not mushy. Remove vegetables and chicken onto a platter cover immediately. Place pan on stove and turn to high heat. Add water with flour mixture and create a roux. Scrapping the bottom and sides of the pan. Remove from heat when thickens. Strain if you wish or just drizzle over the platter and serve. Can be served with rice if desired.

If you are looking to make this healthier, substitute cooking oil spray for the olive oil. Also you only need to add some water to loosen the flavors in the pan and drizzle over the chicken and vegetables.

Tomato Cucumber Salad

The farmhouse in Barker, New York

Our dog Toby

Mom and Dad bought a farm in upstate New York in the town of Barker. Dad was the Superintendent of Schools there and Mom was a substitute teacher. She eventually went on and got her teaching degree while they lived there. Barker was a small farming town. The largest industry aside from the school was a vegetable/fruit packing plan. I used to visit with my kids over the summers. It never stopped Dad from assigning chores even after having the kids! I spent a couple of hours a day in their vegetable garden pulling weeds or hoeing. But at the end of the day, there was nothing that tasted better than fresh vegetables from their garden.

This is a simple salad that Dave always likes. I especially enjoy making this when I can get both red and yellow cherry or grape tomatoes. No only does it taste delicious but it looks fantastic!

Tomato Cucumber Salad:

Dad enjoying the pool!

1 pint of cherry or grape tomatoes - washed, dried and halved (or
get a pint of both yellow and red and use half of each)
2 long English cucumbers or tender regular cucumbers
1/4 cup finely diced red onion
1 cup pitted olives - halved (if small ones, no need to cut them)
1/4 cup feta cheese - crumbled
2 tbsp chopped fresh basil
3 tbsp of a zesty Italian salad dressing
Salt and Pepper to taste

In a salad serving bowl add salad dressing, basil and red onion whisk for a few seconds. Taste for need of salt and pepper. Now add olives, cucumbers and tomatoes gently toss. Sprinkle on top with feta cheese.
Refrigerate covered for at least an hour before serving.

My Carrot Cake



Dave the "Carrot Cake Critic"

I never needed to make carrot cake. I had a friend that would always make it for our festivities. But alas, we are no longer friends so I had to try and come up a terrific alternative to her hearty, tasty recipe. I played with several online recipes only to be told by the "critic"....my husband, that it did not have enough stuff in it or it was not moist enough. I then began combining a couple of recipes with what I thought was the best of them. And this is what I came up with. I made this for a Bible Study Dinner Party and it was a hit so I remade it again as cupcakes at this year's Easter Dinner. It was a hit!!!

My Carrot Cake Recipe:
6 cups shredded carrots (I bought 3 packets of shredded carrots from the store)
1 cup brown sugar
1 1/2 cups sugar
4 eggs
1 cup vegetable oil
2 tsps vanilla
1 cup crushed pineapple (squeeze out most of the liquid)
3 cups sifted flour
1 1/2 tsp baking soda
1 tsp salt
2 tbsp cinnamon
1 1/2 cups raisins (dark or golden or combination)
OPTION: 1 cup chopped pecans or walnuts

The Family @ Thanksgiving 2011!

In large mixing bowl combine eggs, brown sugar, sugar, vegetable oil, vanilla until well mixed. Fold in shredded carrots and crushed pineapple. In separate bowl sift flour, baking soda, salt and cinnamon together. Slowly mix the dry mixture into the wet. Once completely mixed turn off mixer. Add raisins by folding into the mixture.

Oven 350*
Grease and flour 2 round 10" cake pans or 9" x 13" rectangular pan or set large cupcake papers into muffin tin. (No need to grease and four). Use ice cream scooper to evenly distribute the mixture into the cupcake papers. Bake 45 - 50 minutes or until toothpick comes out completely clean. Ice when completely cooled.

Cream Cheese Frosting:
1 package cream cheese
1 package of confectioners sugar
1 stick of butter
1 tsp vanilla

Soften butter and cream cheese to room temperature. Place into deep bowl and using mixer beat until fluffy. Add vanilla and beat again. Slowly add the confectioners sugar (if too quickly it will blow-up all over you!). Use an entire package of confectioners sugar. If the icing becomes too thick, add a tsp of milk at a time until it is smooth but firm. Pipe into bag and decorate cupcakes. Keep cupcakes cool or refrigerated until serving.

Liz's Brussels Sprouts with Cranberries

Nana & Memo with Liz at one week old!

Most people do not like brussel sprouts but we have quite a few in this family that really like them especially if done with different flavors. My daughter, Liz, inspired this recipe. She found one similar and told me how good it was. So I used the family to try out her recipe this Easter. It was quite a hit!

Liz - 1995

Liz's Brussels Sprouts with Cranberries:
2 lbs brussel sprouts - roasted
1/4 cup plive oil
Salt & Pepper
1/2 cup balsamic vinegar
1/4 cup sugar
1 cup dried cranberries
Optional: bacon bits

Wash and half the brussel sprouts. Place on a cookie sheet with olive oil. Roast about 375* for about 10 mins then toss and roast another 10 mins.

I a small saucepan add balsamic vinegar and sugar, bring to a boil. Add cranberries and (bacon bits if desired) simmer until the brussel sprouts are done. Place brussel sprouts in a serving dish and drizzle the cranberries and bacon bits sauce over the brussel sprouts. Toss and serve immediately.

Nana's Reinvented Scalloped Potatoes

As Easter approached this 2012, I got a lot of inquiries about my blog. Mostly, why I had not posted in a while. Quite frankly, live got in the way. Work, my husband's illness, family, dogs and puppies but mostly and undesire to just sit down and enter the recipies. I knew my blog would be a huge undertaking but I really thought I could do a recipe a day!!!! LOLOLOLOL I would like to be more realistic and get maybe one a week for the remainder of the year. So let me start with this one!

Our Nana loved scalloped potatoes. Unfortunately, hers were always a bit dry. I took her recipe and added a lot more liquid to make this a triump this past Easter 2012.

Nana & Daba cerca 1940

Nana's Reinvented Scalloped Potatoes:
 6 cups of thinly sliced potatoes
1/2 cup chopped/minced onion (dice finely with chopped)
1 stick of butter
1 1/2 tsp salt
1 tsp pepper
1/4 cup of flour
6 cups of milk

Peel almost 5 lbs of idaho potatoes (minus 2). Using a mandalyn or knife, slice potatoes almost paper thin. Place in a bowl and cover with water until you are ready to assemble the dish. Drain and pat before assemly.

In a large saucepan melt butter on low heat and add finely minced onion (dried minced onion will work too but you need to hydrated them, so add 1/2 more milk to the mixture.) Stir in the salt, pepper and then the flour to make a roux. Add milk to saucepan. Bring to a boil and then simmer until ready to prepare dish.

Grease a 9" x 13" baking dish. Pour an ample laddle of cream mixture on the bottom of the dish. Now take the sliced, drained potatoes and layer them across the entire bottom of the baking dish on top of the cream mixture. Pour another 2 laddles on top of that. Repeat the potatoes and cream mixture until all is used.

Bake at 350*, uncovered for about 60-70 minutes. Potatoes should be tender and top bubbly and lightly browned. Serve immediately. If you need to wait to serve, cover in foil completely (top and bottom) and then cover in a heavy towel to maintain the heat. This can perserve it for about 3hrs.

Serve with ham or any other meat and vegetable dish.