Wednesday, October 26, 2011

Tamales: Awesome...that's all I need to say about that!!

A few people from church have been asking for my recipe for homemade it is:

Tamales are, by nature, and extremely labor intensive and time consuming meal to prepare...however, sooooooooooo worth it!!  This would be a great opportunity to cook with your children or grand-children or any children near you.  This will make a large amount so either have a large family, invite company over or get out your freezer bags.

Make sure you have a steamer or pressure cooker before you even begin.

Tamale Filling
  • 1 Pork Roast (It is good if it is a little on the fatty will need the juice that renders later)
  • 2-3 cans of Hunts Spicy Red Pepper diced tomatoes (or plain if you would like)
  • One diced white onion
  • One diced green bell pepper
  • 5 diced garlic cloves
  • If you have any "left-over" bacon grease you can add (optional...unless you are from the south, like myself!!)
  • Garlic powder, chili powder, salt, pepper (These are all "to taste") 
    • (Also, for my Gluten Free Friends, aka "GFF's", use McCormic Brand spices as they are one of the only brands that is Gluten Free
Place all ingredients in a crockpot and cook on low until meat is falling apart (about 10 hrs.)  Then shred all of the meat with a fork and leave in juice until ready to fill tamales.  Next, gather these ingredients... 

Tamale Casing
  • masa
  • corn husk
  • about a cup or so of water

(1) Mix the masa using the drippings from the meat first.
(2) Then add water if needed.
(3) While mixing the masa submerge the husks in water to soften them.
(4) Lay out a corn husk and spread masa on the upper half of the husk about the thickness of a quarter. (If masa doesn't spread well, i.e. "somewhat smooth but sticky", add more liquid to it)
(5)  Place a portion of the meat in the center of what you have spread on the corn husk vertically.
(6) Lay one side of the corn husk over the center and then fold back the corn husk leaving the masa partially folded...then repeat on the other should have something now that resembles a unwrapped tamale laying on top of an empty corn husk.
(7) Roll the tamale up in the corn husk and then fold the bottom portion of the husk upward to seal off the bottom.
(8) Repeat numerous times (Don't you just love how specific I am really just depends on the size of the roast.)

Cooking the Tamales

(1) Place the tamales open-end-up in a steamer.
(2) Allow them to steam until masa is somewhat firm and "browned" on the tips (this will mean that the portion inside the husk is cooked but still soft and moist.
           **Note: I find it better to steam these in small batches unless you have a large steamer.

Eating the Tamales this point after you have been smelling the meat and the tamales for hours on end...I really don't need to describe how to eat them.

Yummy, Super-Easy Peanut Butter Cookies (These are gluten and dairy free...but you would never know it!!)

Here's what you need...

1 cup of peanut butter (I use chocolate peanut butter)
1 egg
1 cup of sugar

Mix ingredients together and spoon onto a baking pan then bake at 350 for about 10 min.

Organized Chaos: The Housekeeping Binder

Managing a family is no easy task and as the lady of the house it is our privilege to make things run as smoothly as possible as to not hinder your husband in the area of work that he is called to do. To help me in this area I have a housekeeping binder. This binder holds everything from menu plans, to budget and  my housekeeping schedule. Each page is inside a plastic page protector so that I can cross off what I have completed with a dry erase marker. 

Tuesday, October 25, 2011

Stuffed Pumpkin

A dear friend of mine shared this recipe with me a couple of years ago, and although she lives 6 hrs away, every time I make this I think of her...

So here's what you need:

* one pound of either ground beef or pork
*1 onion chopped
*4 or 5 cloves of garlic
*1 bell pepper chopped
*spices to taste
*1 can of tomato sauce
*4 cups of cooked rice
* one large pumpkin hallowed out, but keep the top for the "lid"

Cook the meat with the onions,garlic,bell pepper and spices then add the tomato sauce; stir
in the cooked rice and put the meat mixture in the pumpkin and then put the "lid" of the pumpkin on. Bake at 350 for about an hour or until the outside of the pumpkin is starting to cook.

Tuesday, October 18, 2011

Dallas Arboretum

 We were so blessed to get to go on a field trip with Ms.Clara (aka Granny). We started our day off with breakfast at Denny's and then headed to the Dallas Arboretum.

Apparently the pumpkins were more interesting than the camera.
Granny poses with the kiddos
I love all these pumpkins!!

Belle's Castle

The Purple Princess
The Pirates

The Pink Princess

They didn't want to get out ....they felt like Cinderella.

By the end of the day they were worn plum out...Thank you granny for our special day.

Monday, October 17, 2011

Don't Throw Away Those Orange Peels!

Want to add a clean citrus scent to your vinegar cleaning spray...try this:

Grab a gallon of white distilled vinegar and drop the peels from oranges inside and let them sit in the vinegar for two of weeks. Then pour the orange scented vinegar in a spray bottle and clean away!!!

Crowned With Joy!!