In my mom’s hometown, there is a food stand called The Tamale King. The owner, Ray, makes the BEST tamales in the United States.
I am not even going to pretend that my skillet tamales compare to Ray’s real tamales. These are the lazy version; you don’t have to…
- Shred the meat
- Make masa
- Soak corn husks
- Assemble individuals tamales
You just need a skillet and about 30 minutes to cook this delicious dinner.
- 1 pound ground beef or turkey
- 1 bell pepper (any color will work; I used yellow)
- 1/2 tablespoon cumin
- 1 teaspoon chili powder
- 2 cups salsa
- 2 tablespoons water
- 2/3 cup frozen corn
- 6 corn tortillas
- 4 oz. shredded cheese
- Chop the pepper. Cook the pepper and the meat in a skillet over medium heat for about 10 minutes or until meat is cooked through and no longer pink. Drain.
- Return meat to skillet with cumin, chili powder, salsa, water, and corn. Bring to a boil.
- Cut tortillas in half and then into 1-inch strips. Add the tortillas strips to the skillet. Reduce heat, cover, and simmer for 8 minutes.
- Top with cheese before serving.
P.S. I am linking up with Angie for Fiesta Friday.
I don’t know about you, but today’s the last time I will feel twenty-two.
That’s right. Tomorrow is my 23rd birthday. The older I get, birthdays seem to become less and less important.
But that’s another blog post for another time. Today, we are making cupcakes, and (more specifically) some pretty amazing frosting.
This frosting is only three ingredients, but it steals the show. If you’re feeling fancy, you can make cake from scratch. Since I am
lazy simple, I used a cake mix.
Peanut Butter Cream Cheese Frosting
- 8 oz. cream cheese
- 3/4 cup PB2 (powdered peanut butter)
- 1/4 cup granulated sweetener of choice (I used a blend of stevia and sugar)
- 1/3 cup milk or water
- Place all ingredients in a large mixing bowl.
- Using a hand mixer or stand mixer, beat the ingredients together for 3-5 minutes, until everything is well-combined and fluffy. I paused about every 90 seconds to scrape down the sides of the bowl.
- Eat it! I used a large star tip to pipe the frosting onto chocolate cupcakes. This frosting would also be good between chocolate cookies, on a chocolate pie, or just on a spoon 🙂
Do you have a favorite birthday cupcake?
What would you do-oo-oo-oo for a Klondike bar?
Now that you are considering all sorts of crazy feats, let’s switch gears and chat about the great month of March. I love March for several reasons.
Do y’all remember those word puzzles from childhood that were a series of pictures placed together to make words? I can’t remember what they were called, but they looked like this:
February is National Chocolate Lover’s Month
It’s no secret that I LOVE nut butter. I like nut butter with bananas. I like nut butter with oatmeal. I like nut butter with pretzels. I like nut butter with carrots. And I really like nut butter with chocolate.
By now, you probably know what we are celebrating…
Happy National Oatmeal Month!
Long before the Quaker Mill Company began operations in 1877, oatmeal had already earned the reputation of being a breakfast food, and rightfully so. Because it is warm, earthy, and filling, it is ideal fuel for a busy day.
However, I don’t think any food should be limited to one time of the day. Who says you can’t have ice cream at breakfast? Why don’t we eat eggs at lunch? And, please, let’s find a way to get oatmeal into our supper regimen.
Italian Baked Chicken
Makes 2-5 servings
- 1 pound boneless, skinless chicken breast
- 1 egg
- 1 egg white
- 2 tbs. milk
- 1/2 cup oatmeal (quick or rolled oats)
- 1/4 cup Parmesan cheese (powder or freshly grated)
- 1 tsp. Italian seasoning mix
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/4 tsp. paprika
- salt and pepper to taste
- Preheat oven to 425 degrees Fahrenheit.
- Spray a baking sheet with nonstick cooking spray.
- Cut chicken into strips about 4 inches long by 2 inches wide (or whatever size you prefer).
- In a shallow bowl, lightly beat the egg, egg white, and milk together. Set aside.
- Use a food processor to create oat flour by grinding the oatmeal for about a minute. Depending on how course you want your flour, you may need to grind it a little longer.
- In a second bowl, mix all the dry ingredients (oat flour, Parmesan cheese, and spices).
- Dip each piece of chicken in the wet mixture. Then roll it in the dry mixture, pressing the dry mixture into the chicken. Transfer to the baking sheet.
- Bake for 15-20 minutes, turning once.
- Let cool.
- Eat and enjoy!
And for the the first time in a long time, I am linking up with #fiestafriday. Special Thanks to Juju and Lily for cohosting. Enjoy the party!
It’s January, which means three things:
- The air is cold.
- The gym is packed.
- We are all celebrating National Oatmeal Month. Am I right?
Although there is nothing I can do to bring warmer weather or expel a few Resolutioners from the gym, I can continue to help you celebrate National Oatmeal Month.
Lemon poppy seed is one of my favorite muffin flavors. Lemon is light, and happy, and the taste of summer. Maybe these muffins will provide enough sunshine to last me to June.
- 2 cups oatmeal
- 1 1/2 teaspoon poppy seeds
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/2 cup orange juice
- 1/2 cup applesauce
- 1 tsp vanilla extract
- 1 tsp honey
- juice from 1/2 medium lemon
- zest from 1/2 medium lemon
- Preheat oven to 350 degrees Fahrenheit and liberally coat a 12-count muffin pan with nonstick spray
- Grind oatmeal in a food processor to make a coarse flour
- Whisk together oat flour, poppy seeds, baking soda, baking powder, and milk
- In a separate bowl, combine milk, orange juice, applesauce, vanilla extract, honey, lemon juice, and lemon zest
- Mix wet ingredients into dry ingredients
- Evenly distribute batter between 12 muffin wells
- Bake for 10-12 minutes
- Let cool in pan
- Remove from pan, eat, and enjoy!