Sweet Corn Tamale Cakes

Sweet Corn Tamale Cakes – Cheesecake Factory Copycat

Serves 8-10

For the Salsa Verde:

6 Tomatillos

3 can diced green chilies

3 green onion

½ bunch fresh cilantro

4 ½ teaspoon sugar

¾ teaspoon cumin

¾ t salt

½ t ground pepper

Pulse in food processor, not too thin and not too chunky

For the Pico De Gallo:

4 Large Roma Tomatos diced

4 T Red onion diced

4 T Fresh Cilantro

2 t lime juice

Salt and pepper to taste

You can chop or pulse in food processor

For the Southwestern Sauce:

1 ½ C Mayonnaise

3 t white or applecider vinegar

3 t water

1 ½ t sugar

1 ½ t chili powder

¾ t paprika

¼ - ½ t cayenne pepper

¾ t onion powder

½ t garlic powder

Blend together in blender and put in fridge/squeeze bottle

Sauce for the Chicken:

3 T. chili powder

3 T. ground cinnamon

3 T brown sugar

3 t. cocoa powder

1 1/2 t. salt

3/4 t course black pepper

6 T olive oil

3 T balsamic vinegar

2 packages chicken tenderloins

Season chicken with Sniders or your favorite chicken seasoning.  Cook on medium and brush sauce on chicken as you cook.  Save chicken for assembly

For the Corn Cakes:

4 ½ c frozen sweet corn

1 ½ c butter softened to room temp

9 T sugar

½ t salt

1 ½ C Corn Masa Harina Flour

6 T all purpose flour

Garnish:

Sour Cream

Avocado, diced

Fresh Cilantro

1.    Add 3 Cups frozen corn to food processor until it couarsely pureed.  In a medium bowl add the pureed corn, softened butter, sugar and salt, mix till combined. 

2.    Add masa and flour and mix until no flour streaks remain.  Add the remaining ½ cup frozen corn kernals and mix till evenly distributed/ ( I forgot to add the whole corn)

3.    Measure ½ cup portions of the mixture and use your hands to form them into 3 inch wide patties.  I put them on wax paper on a cookie sheet and made them in advance and kept them in the fridge covered with plastic.

4.    Add olive oil to a large skillet and preheat over medium low. Add patties to the skillet and cook until golden brown, about 5-8 min and then flip and cook the other side until golden brown another 5-8 minutes.

To Assemble

Heat the Salsa Verde in a sauce pan.

Add Salsa Verde to your plate, spread it evenly. Place the corn cakes on top of the warmed salsa verde, next add chicken, and evenly distribute the pico and southwestern sauce on top.  Dollop with sour cream and garnish with avocado and cilantro.

Southwester Chicken Salad with 2 dressings

Southwestern Chicken Salad

For the chicken:

2 medium chicken breasts ( I used a pack of chicken tenders)

1 T Taco Seasoning

½ t cumin

¼ t salt

Juice of ½ lime

1 T of olive oil

For the Salad

Romaine

Avocado

Diced tomato

Black beans

Garbonzo beans

Corn

cilantro

Marinate chicken in zip lock bag for at least 30 minutes to overnight.  Cook chicken in skillet.  

Top with Cilantro lime vinaigrette or Creamy tomatillo or both.

Café Rio Cilantro Lime Vinaigrette

2 tomatillos

½ bunch cilantro

2 cloves garlic

½ jalapeno, deseeded

Juice of 2 limes

1 Tablespoons sugar

1 C Balsamic vinaigrette salad dressing ( I used Newmans Own)

Put all ingredients in a blender and blend together, no need to chop.  Refridgerate for at least 2 hours before serving.  Overnight is best.

Café Rio Style Creamy Tomatillo Salad Dressing

2 Cups mayonnaise, not light

2 cups sour cream

½ bunch cilantro

2 Tomatillos

2 green onions, green parts only

1 clove garlic

1 jalapeno, deseeded

Juice of 2 limes

About 1 teaspoon salt…to taste

*Blend together and refrigerate

Cooking Club Feb 2019 Guacamole's

Pear Guacamole

4 Avocados

1 jalapeno, serrano or habenaro

Half squeezed lime

½ cup onion

Garlic salt and salt to taste

1 pear sliced and saute’d in butter

Gargonzola cheese

Strawberry Guacamole

4 Avocados

1 jalapeno, serrano or habenaro

Half squeezed lime

½ cup onion

Garlic salt and salt to taste

Gargonzola cheese

6-8 strawberries cut small

Balsamic glaze drizzled on top

Sopapilla Cheesecake Dessert

Sopapilla Cheesecake Dessert

Ingredients

3 (8oz) packages cream cheese, softened

1 ½ c white sugar

1 ½ t vanilla extract

2 (8ox) cans crescent rolls dough

½ c melted butter

½ c white sugar

1 t cinnamon

¼ c sliced almonds

Preheat oven to 350 degrees. Beat cream cheese with 1 ½ cups sugar and vanilla until smooth.  Unroll the cans of crescent roll dough into a 9x13 inch baking dish.  Even spread cream cheese misture into baking dish, then cover with remaining crescent dough.

Drizzle melted butter evening over the top of the cheesecake, stir the remaining ½ c sugar and cinnamon in a small bowl and sprinkle over the top along with the almonds. Bake for 45 min and golden brown. 

Pineapple Black Bean Enchiladas

Great meatless dish. I just layered the tortillas and filling like a big birthday cake because my pan happened to be round. It was quick and easy. I may just do it every time. To see how I cooked it got to my blog.

Pineapple-black bean enchiladas
2 teas veg. oil
1 large yellow onion, chopped (about 1 cup)
1 medium red bell pepper, chopped (1 cup)
1 20 oz can pineapple tidbits, drained
½ cup pineapple juice, reserved
1 15 oz can black beans, drained and rinsed
1 4 1/2 oz can chopped green chilies
1 teas salt
½ cup chopped fresh cilantro
3 cup shredded cheddar cheese
1 10 oz can mild enchilada sauce
8 wheat flour tortillas
½ cup sour cream
8 teas chopped fresh cilantro
Heat oven to 350 degrees. Spray a 9x13 glass pan with oil. Heat oil in a skillet. Add onion and pepper, cook 4-5 min. or until soft. Stir in pineapple, beans, green chilies and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in ½ cup cilantro and 2 cups of the cheese.
Spread 1 Tb. Enchilada sauce on each tortilla. Spoon about ¾ cup mixture over sauce on each . Roll up tortillas; place seam side down in baking dish.
In small bow. Mix reserved 1/3 cup juice and remaining enchilada sauce, pour over entire surface of enchiladas. Sprinkle with remaining cheese. Cover with oil sprayed sheet of foil, sealing tightly. Back 35-40 min. remove foil during last 5-10 min. Top each enchilada with 1 T sour cream and 1 teas. Cilantro. Serves 8.

Crockpot Chicken Tacos---We had them tonight. They are sooooo good.

Crockpot Chicken Tacos

6 Chicken boneless breasts or your choice.

1 teaspoon Cumin

3 tablespoons Chili powder

3 Garlic cloves or 1+ teaspoon garlic powder

1 Green pepper, diced
1 Onion chopped

1 Can diced tomatoes
2 cups chicken broth

Put all ingredients in Crockpot and cook on high for 2 hours.When chicken is done shred chicken. Blend Pineapple and a little bit of juice.

Cook the corn tortilla with cheese on it.  Top with Sour Cream, Avacado slices, and Pineapple sauce.