Chicken Tamale Pie

Yes, this tastes almost exactly like a real chicken tamale, without all the crazy work. It's ridiculously easy to put together, and everyone in my family likes it. It is a whole meal in one, just add a salad and you are good to go!

I love that I can serve my family something that is healthy, without sacrificing taste or variety. Try this guy out and let me know what you think!

Chicken Tamale Pie:
1/3 c. milk
1/4 c. egg
1/2 T. taco seasoning
1/4 tsp. crushed red pepper flakes
1-15 oz. can creamed corn
1-8.5 oz. box Jiffy corn muffin mix
1-4 oz. can diced green chilies, drained
1-10 oz. can red enchilada sauce, any heat level
1 T. taco seasoning
1 lb. chicken, shredded, can use breasts or thighs
3/4 c. shredded cheese
Preheat oven to 400 degrees. Combine milk, egg, 1/2 T. taco seasoning, ground red pepper flakes, creamed corn, muffin mix and chilies in a large bowl, stirring together just until combined. Pour mixture into a greased round pie plate. Bake for 20-25 minutes, until it is barely set and golden brown. While that is baking, combine the chicken with 1 T. taco seasoning, and the enchilada sauce. When the corn mixture has set enough, pierce it all over with a fork. Pour the chicken mixture over the top spreading evenly. Top with cheese. Bake again at 400 degrees for 15 minutes, or just until the cheese melts. Cut and serve!

Shoyu Chicken

Our family has become a big fan of the CROCKPOT! With three kiddos now, and schedules changing all the time, I still want to feed my family a healthy and nutritious meal each night. Thank goodness for being able to throw things together, and letting them cook slowly throughout the day!

The first time I made this for my family, I didn't quite know what to serve with it. Since then, and after I took this picture, we have discovered our favorite way to top it is with fruits and veggies. Don't be alarmed, when I say fruit, I mean pineapple chunks. :) Feel free to try this "Hawaiian Chicken". It really hits the spot, especially with some cooler temps coming our way.

Shoyu Chicken:
1/2 c. soy sauce
1/2 c. brown sugar
1 c. water
2 garlic cloves, minced
1 onion, chopped finely
1 tsp. grated ginger
1 1/2 tsp ground black pepper
1 T. dried Italian seasoning
1/2 tsp. crushed red pepper flake
2 lbs. chicken (thighs or breasts, or combo)
Whisk together all ingredients, except the chicken, in a bowl. Put the chicken in a crock pot, sprayed with cooking spray, to keep from sticking. Cover the chicken with the sauce mixture. Cover and let cook on low for 8 hours, or high for 4 hours. Shred chicken with 2 forks, and then let it keep warm in the crockpot with all the cooking juices until ready to serve. Serve over cooked rice.
Toppings can include: fried chow mein noodles, celery, pineapple chunks, jalapeño, possibilities are endless. :)

Long absence

Long time away, now it's time to play....in the kitchen, that is!

Thanks for your patience with me, here we go again!