Summer Lifesaver: Grilled Tamale Pie

I guess we've been kind of spoiled this year. The weather in Wisconsin has been pretty temperate this summer. So, we've had very few hot muggy days.

That makes me pretty happy, as I'm simply not a fan of hot, humid weather -- which tends to render me limp, listless and headachey.

Yes -- I'm afraid I'm a wimp when it comes to the dog days of summer.

However, I'll confess that I don't believe summer has TRULY happened unless we have a few of those scorching hot days when the idea of cooking makes my stomach turn.

This week -- and into the weekend -- looks like it's going to bring some of that weather.

Fortunately, I've got a plan.

When the kitchen is too hot for cooking, adapting recipes for the grill is a life-saver. Such is the case with this delicious tamale pie, which can be prepared completely on your backyard grill.

It all starts with fresh summer vegetables like zucchini, peppers, tomatoes and fresh sweet corn which are cooked with fresh chorizo and black beans in a cast iron skillet and topped with a cornmeal crust.

But, look twice. Because this isn't the tamale pie you might be used to.

While some recipes for tamale pie call for cornbread as a topping, we opted to keep things more traditional by using a mixture of masa harina (the flour used for tortillas and tamales), butter and chicken broth.

It's easy to throw together and it creates a delicious tamale-like topping that cooks quickly and lends an authentic flavor to this great hot weather dish.

Get the Recipe: Grilled Tamale Pie

©BURP!

Easy Company Fare: Mustard Crusted Chicken Thighs

Everyone needs a few tried and true chicken recipes in their repertoire … the kind of recipes that only use a few staple ingredients and can be whipped up in a flash for a weeknight dinner.

This is one of those recipes.

It was an idea that came about while we were looking through the pantry, trying to think of what to have for dinner (an all-too-common occurrence, but one that often meets with mixed results). I had a package of chicken thighs that needed to be used, but no time to marinate them as I normally would.

So, I decided to rely on flavorful staples I had lying around -- a few tablespoons of mustard, fresh herbs and a bit of wine. I decided a bit of butter would keep the baked chicken moist, while ensuring a bit of caramelization on the exterior. And what started off as an impromptu experiment turned into one of the most delicious recipes I've come up with in a long time.

These delicious chicken thighs are impressive enough to serve to impromptu guests, but they feel just as at home alongside a pile of fluffy mashed potatoes and green beans.

Mustard Crusted Chicken Thighs

There are more great recipes where this one came from! We created this dish as part of our work with the Go Bold with Butter blog, where you'll find an amazing collection of delicious recipes using real butter.

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Breakfast for Dinner: Green Chilaquiles with Eggs

I've never been a big fan of the "breakfast for dinner" concept.  I know that other people get a huge kick out of eating a big plate of pancakes at 6pm.  But, not me.  I prefer my pancakes at 10 a.m., accompanied by a glass of orange juice and a strong cup of coffee.

But, I’m not completely unreasonable.  In fact, there are certain “breakfast-like” foods that I can be persuaded to eat in the afternoon and evening.

I can be coaxed, for example, into hauling out my trusty blue pyrex pie plate to whip up a quick and delicious vegetable quiche for dinner every now and again (that's quite a bit like eggs & toast, isn't it?).  And I've also been known to get a craving for latkes (probably close enough to pancakes) in the late afternoon on certain occasions.

And then there are chilaquiles... ah, how I love my chilaquiles.

Interestingly, chilaquiles claim to fame is often their magical ability to ease the symptoms of a hangover.  As the story goes, the eggs, which contain good quality protein, supposedly help restore the body’s strength.   And the spicy chiles in the sauce apparently possess a natural pain reliever, providing relief from the tell-tale headache left behind after an evening of excess.

But, I don’t need to have a hang-over to crave this dish. In fact, I will gladly scarf down a bowl of chilaquiles for breakfast, lunch, or dinner without hesitation.

Give me a bag of slightly dry corn tortillas… or a half-eaten bag of nice, thick-cut corn chips…  Then show me the rich stores of homemade roasted tomatillo sauce that I have languishing in the freezer downstairs… and I’m yours.

Chilaquiles are one of the easiest (and most delicious) dishes known to man.  The word chilaquiles is derived from a Nahuatl word meaning "in a salsa of chiles.” And the concept is really that simple.

They don’t require a recipe at all if you have a bit of salsa, tomatillo sauce, or mole on hand. Just heat 1 teaspoon vegetable oil in a skillet over medium heat. When hot add a cup or two of the sauce and cook for a minute or two, giving it a good stir.  When the sauce is heated, add a few handfuls of tortilla chips and toss to coat. Serve over refried beans or top with a fried egg or a bit of leftover pulled chicken. A garnish of cilantro, sour cream, and/or cotija cheese is also nice.

So, pull that tomatillo sauce out of the freezer and enjoy these chilaquiles -- for breakfast, brunch, OR dinner.

Quick Roasted Tomatillo Sauce


©BURP! Where Food Happens
Want more? Read Lo's latest ruminations at FOODCrush, her Milwaukee Magazine blog.