Wednesday, May 6, 2015

Lets Celebrate Cinco de Mayo : Chicken Tamale Potpies /Spicy Black Beans/Ginger Turkey /Chicken Meatball Soup

                                           Serves 4
Serve these individual potpies with a side of spicy black beans  Turkey /Chicken Meatball Soup (recipes below)

 2       teaspoons canola oil
1       cup chopped onion 
12     ounces ground chicken
1       tablespoon ground cumin
1/2    teaspoon chili powder
1/2    teaspoon salt, divided
1       cup chopped zucchini
3/4    cup fresh corn kernels
1     10-ounce can diced tomatoes and green chiles, un-drained
1     8-ounce can unsalted tomato sauce
Cooking spray 
1/2   cup coarsely ground yellow cornmeal
1-1/2   cups water, divided
3          ounces Monterey Jack cheese, shredded and divided (about 3/4 cup)
Make a Ginger Turkey /Chicken Meatball Soup (recipe below )

1.    Preheat oven to 400°.
2.    Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes. Add chicken; cook 3 minutes, stirring to crumble. Stir in cumin, chili powder, and 1/4 teaspoon salt; cook 1 minute. Add zucchini, corn, tomatoes, and tomato sauce; bring to a boil. Reduce heat; simmer 8 minutes, stirring occasionally. Divide chicken mixture evenly among 4 (10-ounce) ramekins coated with cooking spray. Place ramekins on a jelly-roll pan.
3.    Place remaining 1/4 teaspoon salt, cornmeal, and 1/2 cup water in a medium bowl, stirring to combine. Bring remaining 1 cup water to a boil in a medium saucepan. Gradually add cornmeal mixture to pan; cook 3 minutes or until thickened, stirring frequently. Stir in 2 ounces cheese. Divide cornmeal mixture evenly among ramekins. Sprinkle evenly with remaining 1 ounce cheese. Bake at 400° for 15 minutes or until light golden brown.

Spicy Black Beans:
Heat 2 teaspoons canola oil in a medium saucepan over medium heat.
Add 1/2 cup diced green bell pepper and 2 minced garlic cloves; sauté until soft.
Stir in 1 (15-ounce) can rinsed and drained black beans,
1 tablespoon fresh lime juice, and 1/2 teaspoon grated lime rind; cook until thoroughly heated (about 5 minutes).
Stir in 1/2 teaspoon crushed red pepper, if desired.

Ginger Turkey /Chicken Meatball Soup:
2         teaspoons canola oil
1/4     cup finely chopped green onions (2)
8        cloves garlic, minced
1        tablespoon grated fresh ginger
2        egg whites
3/4     cup panko (Japanese-style bread crumbs)
1/2     cup finely chopped red sweet pepper (1 small)
3        tablespoons reduced-sodium soy sauce
2        teaspoons sesame oil
1        pound uncooked ground chicken breast or turkey breast
1/2     cup chopped yellow onion (1 medium)
2-1/2  cups reduced-sodium chicken broth
1-1/2  cups water
2        tablespoons rice wine vinegar
1        tablespoon honey
1        teaspoon crushed red pepper
1-1/2  cups cooked brown rice
1/2     cup snipped fresh basil
1 .  In a large nonstick skillet heat canola oil over medium heat. Add green onions; cook and stir about 2 minutes or until tender. Add half of the garlic and the ginger; cook and stir for 30 seconds more. Remove from heat.
2 .  In a large bowl combine green onion mixture, egg whites, panko, sweet pepper, 1 tablespoon of the soy sauce, and 1 teaspoon of the sesame oil. Add ground chicken; mix well. Shape chicken mixture into 1-inch meatballs. In the same skillet cook meatballs over medium-high heat until brown, turning occasionally. Set aside.
3 .  In a large saucepan heat the remaining 1 teaspoon sesame oil over medium-high heat. Add yellow onion; cook for 2 to 3 minutes or until nearly tender, stirring occasionally. Add the remaining garlic; cook and stir for 30 seconds. Add the remaining 2 tablespoons soy sauce, broth, the water, vinegar, honey, and crushed red pepper. Bring to boiling; stir in meatballs. Return to boiling; reduce heat. Simmer, uncovered, until meatballs are cooked through (165 degrees F). Stir in cooked rice and basil.

10 comments:

  1. Oh! Love the idea of a tamale potpie! I'm going to be so stealing this idea. ;-) This looks delightful -- thanks so much.

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    1. Hi John , you will eating your pies , you can add or subtract the ingredients to make it your own . Thanks for stopping by :) .

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  2. Good afternoon Nee,
    Looks so good, I am hungry and want some...What a great idea to make little pies..you are so creative and a wonderful cook. The Ginger Turkey/Chicken Meatball Soup sounds amazing, so many flavors and textures....Thank you for sharing...Have a very blessed day dear friend...
    Dottie :)

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    1. Good evening Dottie , so nice to see you , I had a lot of time on my hands this past couple of weeks and I am using more ginger and the soup is what I came up with (with the help of my kids) the have heir own unique taste (giggling) .
      Thank you for stopping by and may you have a blessed week .
      Nee :)

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  3. Dear Nee, I love this meal from beginning to end and so would my kids!!! I loved pot-pies growing up. xoxo Catherine

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    1. hi Catherine , my family stuffed themselves , and everyone got equal portions . Thanks for stopping by Nee :)

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  4. Yum pot pies are good, but individual pot pies are the best! So nobody will steal mine ;)

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    1. Hi Jasline , you are so cute you sound like Baby Boy . Thanks for stopping by :)

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  5. Oh I wish I could have one now.. :D

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  6. Hi Medeja , trade you one for one of your fabulous desserts . Thanks for stopping by :)

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Hi friends, thank you for stopping by and for taking the time to say hello. The welcome mat is always out and the coffee is always hot .I really appreciate your sweet gesture!