Mi Tamale

Mi Tamale

Have you ever had the taste for a specific food, or foods, so you throw something together including those food items and it turns out to be great! I just had that happen and I have to get this recipe down before I forget what ingredients I used to create this taste bud tantalizer!
Chinese food will sometimes combine two ingredients that would seem totally unlikely pairs. yet they turn out to compliment each other completely even bringing on a new flavor of yummy! One example is Mayonnaise and honey. I would not normally think, “Hey, I’m going to combine May and honey. That will be good.” But that combination is fantastic over Honey Walnut Shrimp!
The combination I came up with the other night was just like that. I had a taste for hamburger and tamales. I thought that should be easy enough since hamburger is in tamales. As it turned out I didn’t have the ingredients for tamales, not even close! I substituted so many ingredients it turned out to be its own creation. When I served it to my family I told them, “I have no idea how this is going to taste. If it tastes nasty, well, sorry I didn’t have ingredients for what I intended on making.”
When each one of my kids took down a salad size dinner plate I could tell they were taking my warning seriously. My youngest asked what was in it and she didn’t think a couple of the ingredients sounded right going together. When they sat down and had a bite, the look of surprise was across every face! They got up and scooped up more of this delicious casserole! The flavor is incredibly different and really good!

Mi Tamale

With no further ado, here is my creation!

Prep time: 15 minutes or less.
Bake time: 35 minutes.


Ingredients:
1 box Jiffy Corn Bread Muffin Mix 1 egg 1/2 cup creamed corn
1 tsp. Cumin 1 tsp. Chili Pepper 1/4 tsp Salt
1/4 tsp. Black Pepper 2 Cloves Garlic 1 lb Hamburger
1/3 can Green Enchilada Sauce 1 c. Cheddar Cheese


Directions:
Preheat oven to 400 degrees.
In an oven safe skillet put the 2 cloves of garlic in it with a pat of butter and saute over medium heat for a minute until the garlic starts to release its essence. Add the hamburger to the pan. Sprinkle the cumin, chili pepper, salt and pepper over the hamburger as it browns.
While the hamburger is browning get a medium bowl and empty the Jiffy Corn Bread Mix powder into it. Add the egg and the creamed corn to the bowl and whisk together. Set aside.
When the hamburger is brown remove from the heat. Separate the fat from the hamburger. Pour the Green Enchilada Sauce over the hamburger in the skillet. Add the Cheddar Cheese to the hamburger as well. Mix.
Pour the Jiffy Cornbread mixture over the hamburger in the skillet. Do not mix! But do spread it over the top of the meat as best you can.
Bake for 35 minutes and it’s done!

Change-Up Your Cheese Sandwich!

Grilled cheese sandwiches are delicious just as they are! Have you thought of a little change-up for your cheese sandwich? I get bored with the same thing all the time. I enjoy tossing together different ingredients to find a new taste. This one is a subtle, yet yummy alternative! With this grilled cheese instead of using butter try a blade of mayonnaise instead.

Prep time: 2 minutes

Bake time: Griddle 5 minutes

Ingredients:

2 slices white bread 1 or 2 slices American cheese 2 Tbls. Mayonnaise

Directions:

Using a skillet, spray the surface with Pam.

Take one slice of your white bread and spread mayonnaise on one side of it. Now lay the slice of bread in the pan with the mayonnaise side down, so it’s on the surface of the griddle.

Take your cheese, 1 or 2 slices, whichever you prefer, and lay the cheese on the slice of bread in the griddle.

Take your other slice of bread and spread mayonnaise on one side of it. Lay it on top of the cheese with the mayonnaise side out.

Let the bread sizzle for a couple of minutes. Lift a corner of the bottom bread to see when it starts to turn brown. With a spatula carefully flip the sandwich over so the other side can cook. The second side will cook much faster than the first side. Just give it a couple of minutes and it will be brown.

Remove from the griddle and serve with a sliced dill pickle!

Banana Nut Bread

This banana nut bread stands out above the rest with the crunchy crust, tender banana chunks and crunchy nuts!

Preparation time: 20 Minutes

Bake time: 1 hr.

Ingredients:

2 Banana’s 2 cups flour 1/2 tsp. baking soda 1/2 tsp. salt

2 eggs 1/4 cup sour cream 1/2 cup butter 3/4 cup sugar

1/4 cup brown sugar 1/2 tsp. vanilla 1/2 cup walnuts

Directions:

Do not mash the banana’s. Rather, slice them into 1/2 inch chunks.

Mix all of the ingredients together in a mixing bowl except banana’s and sour cream. Blend well.

Now add the banana chunks and sour cream by gently folding into the batter until mixed in well.

Spray a bread pan with Pam.

Pour mixture into pan and bake 1 hr.

Allow to cool about 15 minutes, then invert the pan to remove the loaf. Slice and serve. Butter spread on a slice is very good!

KETO

All Of My Recipes has never been just about recipes. As a once very overweight woman I know the importance of weight loss and finding good, realistic, help for it.

Keto, Ketosis, whichever way you choose to say it, it’s the insanely popular diet program of 2018 and now 2019! It’s going stronger than ever!

KETOSIS COOKBOOK OFFER+ MORE

One reason for it’s popularity is the energy it helps your body produce.

I am very familiar with the energy proper eating will produce. It’s absolutely incredible! Instead of sitting on the couch flipping channels you get this feeling in yourself that says, “Let’s go enjoy the day!” And the next thing you know your legs launch you off the couch and you’re in the shower getting ready to go! The energy just keeps coming! It really is all about what you put into your body.

That was my biggest challenge, learning how to eat right and finding recipes for just that. It’s all good to talk about and decide, but putting it all into action, I was at a loss. This ketosis cookbook spells it out for you! There are tons of real food, good food, recipes!

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Hip to Waist Excess Fat

Your hip to waist ratio can give you an inside look about your overall health. Sometimes it’s hard to determine if that little bit of belly fat is normal for your size or do you need to lose a few extra pounds?

Your hip to waist ratio should be no more than 0.8 if you are a woman and 0.95 for a man. If your hip to waist ratio runs outside of this number your risk for heart problems and other excess fat related problems increases. The larger the number the higher your risk factor. You should seriously consider losing a few pounds.

If your hip to waist ratio is at or below the number allowed, Congratulations! You are taking great care of your body!

To determine your hip to waist ratio:

With a flexible tape measure, measure your waist, no cheating let that belly hang where it naturally does, measure at your navel around your back. Waist____________

Then, measure your hips around the widest area (across your buttocks). Hips _________

Divide the waist measurement by the hip measurement. This is your hip to waist ratio!

Height to Weight Index

Here is your height to weight index. Remember these numbers are approximate, meaning take into consideration whether you are a large boned person, or just ate a huge pizza dinner the night before causing water retention from all the salt and the fact that maybe this was more than your usual eating habits. Always check your height with your shoes off and your weight with your clothes off for accuracy.
After you find your appropriate weight for your height you may want to look at the BMI calculator Height and Weight Guide – BMI.

Height and Weight Guide – BMI

If you are going to look at what is the ideal weight for a person of your height you really need to take a look at your Body Mass Index.  The calculator below is self explanatory.  Fill in the options and calculate. This will give you a better idea of where you are health-wise.

 

Your Weight(kg):
Your Height(cm):

Your BMI:
This Means:

 


Fantastic Scrambled Eggs

Scrambled eggs are one of the very first recipes many of us learn to whip up in a kitchen. Over many years I experimented with all kinds of scrambled egg hacks! Scrambled eggs with cheese added; scrambled eggs with milk added, water added, chives added, olives added, sausage added, bacon added and the list goes on. After trying all those variations, and some were very good, the recipe I found I really enjoyed the most…..scrambled eggs, with a pinch of salt, period. No secret ingredient, no fancy stuff, just scrambled eggs.

 

Preparation time:  1 minute

Bake time:  1 minute (skillet time)

Ingredients:

1 – 3 Eggs                1 Tbs Butter         Salt

Directions:

Set your burner to medium.

Crack how ever many eggs you want into a bowl.  The more eggs you use, the longer the skillet time will be.  Between 1 – 3 eggs cook for about 1 minute.  4 – 6 eggs give about 1 1/2 minutes to 2 minutes.

Add a pinch of salt per egg.  1 egg = 1 pinch.  2 eggs = 2 pinches. 3 eggs – 3 pinches, and so on.

Either use a wire whisk or electric beaters and mix the eggs and salt until well blended.

Put your non-stick skillet on the warm burner.

Add the butter.  For more eggs use more butter accordingly.

Pour the blended eggs into the pan whether the butter is melted or not.  As the eggs become set (you can see it setting in the skillet) move them around, flipping, stirring, etc.  Keep them moving. Only let the eggs sit in one spot for less than half a minute (eggs over cook easily).

The eggs are done when they are still shiny!  Eggs continue to cook after they’ve been removed from the burner. For scrambled eggs shiny is the best time to remove them from the burner.  Shiny does NOT mean they are still drippy and gooey.  It means they are firm, yet still shiny.

Serve with a slice of toast and fresh fruit!  It’s beautiful!

 

Corn Fritters

This is one of my favorites because it’s quick and easy!  I love shaking the fritters up in powdered sugar!

Preparation Time:  20 Minutes

Bake Time:  No baking

Ingredients:

1 – 1 lb Can whole kernel corn, drained and reserve liquid            1 ½ cup flour

2 tsp baking soda           ¾ Salt           1 egg, beaten              Milk

Directions:

Pour corn liquid in measuring cup and add milk to measure 1 cup.

Sift together dry ingredients.

Combine egg with liquid and add corn.

Add to dry ingredients mixing just until flour is moistened.

Drop batter from tablespoons into deep hot fat. Fry turning once until golden brown about 3 to 5 minutes.

Drain on paper towels and serve with warm maple syrup. Or you can place in a zip lock bag with powdered sugar and shake to coat. And serve.

Best & Easy Bar-b-que Sauce

This bar-b-que sauce is tasty, tangy and low on calories!

Preparation Time:  10 Minutes

Bake Time:  No Baking

Ingredients:

1 Large can tomato paste           4 Tbs Worcestershire Sauce           6 Tbs Soy Sauce

4 Tbs Lemon Juice            6 Tbs Teriyaki Sauce           1 tsp liquid smoke

1 tsp garlic powder           2 Tbs dehydrated minced onion           2 tsp horse radish

¾ cup brown sugar twin (sugar substitute)           4 tsp. Paprika

Directions:

In medium bowl mix all ingredients. Keep refrigerated until ready to use. Will keep for months.