Corn Bread Tamale Pie

 

I'm a big fan of Tamales and this Corn Bread Tamale Pie is quick and easy.  It can also be doubled to feed a crowd.  Feel free to make it spicy if that is what your family likes.

Corn Bread Tamale Pie

Servings: 6

1 lb. ground beef

1 medium onion, chopped

1 15oz. can black beans, rinsed and drained

1 C. canned or frozen corn

1 15oz. can tomato sauce

1 7oz. chopped green chilies

1 C. water or beef or chicken broth

1 T. chili powder

½ tsp. cumin

1 tsp. salt

½ tsp. pepper

Corn Bread:

¾ C. cornmeal

1 T. flour

1 T. sugar

1 ½ tsp. baking powder

½ tsp. salt

1 egg

½ C. milk

1 T. oil

1.       Preheat oven to 425 degrees.  Grease an 8x8 pan.

2.       In a large skillet over medium heat sauté ground beef and onion. Drain.

3.       Return to skillet and add black beans, corn, tomato sauce, green chilies, broth, chili powder, cumin, salt and pepper.  Simmer 15 minutes.

4.       While the meat mixture is simmering, in a medium mixing bowl combine the cornmeal, flour, sugar, baking powder and salt.

5.       Wisk in the egg, milk and oil.

6.       Spread the meat mixture in the bottom of the 8x8 pan, top with corn bread mixture. 

7.       The corn bread mixture may disappear into the meat mixture but will rise during baking.

8.       Bake until the corn bread is brown, 20 to 25 minutes.  Let set 5 minutes.

9.       Cut into squares; serve with grated cheese and sour cream.

10.   Store leftover covered in the refrigerator.  Reheat to serve.  

ASI Spring Trip to Washington, DC

 

Earlier this month I was part of the American Sheep Industry Association’s 2013 Washington, D.C Spring Trip.  This annual event had over sixty sheep producers from across the United States, meeting with their Senators and Representatives.  We also had meetings with USDA, BLM and the US Forest Service.  This event is a great opportunity for the sheep producers to discuss the issues facing their industry with the people in DC that make the decisions.  The big issues this year are the Farm Bill, Immigration Reform and H2-A visas, funding for Wildlife Services and opening International Markets for US Lamb.

 

The first day my husband and I attended meetings at the USDA, Senator Mike Enzi’s office about Immigration and with staffers of the Senate Committee on Agriculture, Nutrition and Forestry.  On the second day we met with staff of four of Oregon’s Congressional Representatives, Suzanne Bonamici, Kurt Schrader, Earl Blumenauer and Peter DeFazio.  My parents also met with Congressman Greg Walden, and Senators Ron Wyden and Jeff Merkley.  All our meeting went well and gave us an opportunity to discuss the issues and how they affect us as producers of lamb and wool. 

 

Sheep Producers would like to see the passage of a Farm Bill, which continues funding for the National Sheep Improvement Center and an increase in funding for the USDA Risk Management Agency and the Livestock Indemnity Program.  The Sheep Industry has been bringing in legal workers from Mexico, Peru and Chile for over 60 years under the H2-A visa program.  We support many of parts of the Immigration Reform proposed by the Senate's “Gang of 8.”  We hope that an agreement can be reached on Immigration Reform that will allow us to continue bringing in foreign workers to herd sheep.

The week in topped off with an American Lamb BBQ.

ASI President Clint Krebs said “we were well received by all of our representatives and senators, and they listened to our concerns.  I feel they were all disappointed in not being able to break the gridlock in DC and implement more programs for their constituents.”

Fast Facts About Sheep Production in the United States

·         As of January 1, 2013, there were 5.34 million head of sheep in the US

·         Sheep are raised in all 50 state

·         There are over 80,000 sheep farms and ranches in the US

·         Through genetics, sheep producers in the US tend to produce a dual-purpose animal-one that is valued for both its meat and its wool

Check out www.sheepusa.org for more information about the US Sheep Industry.

Food, Transforming the American Table 1950-2000

I just got back from Washington DC and I'll post about my lobbying activities for the American Sheep Industry later in the week.  One of the highlights before we started lobbying was the Food exhibit at the Smithsonian National Museum of American History. They have Julia Child's Kitchen, and exhibits on the change in American food taste, the food pyramid and how having electricity in the home changed what America cooked. 

Julia Child's Kitchen

 

This Oven has a built in Recipe Box

Julia Child's Cookbook Collection
2 copies of Joy of Cooking, one of my favorites

This is a great exhibit and fun to see the change in Food in just 50 years.  The growth in ethnic foods like Mexican and Thai, along with the wine industry.  How refrigeration gave us orange juice, bagged salad and tomatoes year round. It also showed how grilling moved from a Sunday afternoon to something that many families including my own do several nights a week.

The exhibit makes you think about where the Food Industry will go in the next 50 years.  If you are in Washington, DC take the time to stop in and visit this great exhibit.

http://americanhistory.si.edu/

http://americanhistory.si.edu/exhibitions/food

Running for Boston

Today I ran for Boston, for those who were hurt or killed on Monday.  It was a small local race, but it made me feel like a member of the bigger running community.  The race was held in the country and it was a beautiful morning for a run.  Gave me time to think and reflect.  It was a fund raiser for the Local Boy Scout Troop, who did a great job with course support.  The best part of the day was that I won my age group, which has been a goal of mine for a long time.  



Run the Ridge 2013

 

I encourage everyone to run for Boston. 

But also run for yourself and for your community.

 

My Favorite Running Websites:

http://www.eclecticedgeracing.com/ Great place to find local races

http://www.runnersworld.com/ All you need to know about running

http://myroadtoboston.tumblr.com/ This is a friend's blog about his running journey

 

Happy Running!

 

 

 



Roadside Flower Stands

Spring has come to the Willamette Valley!!! Which means rain, followed by sunshine, followed by more rain.  All that rain and sun help the grass grow and the flowers bloom.  Today on a drive I found 2 roadside flower stands.  These stands work on the honor system and always make me smile. :)

This cute stand was filled with Daffodils

Tillamook Ice Cream Buckets. Great Ice Cream and cheese too!

 

 

Flowers in a Vase

 

Hope that your spring is sunny and fun filled!

Easter Leg of Lamb

For me Easter is about new beginnings and the start of Spring.  It also means a big family gathering and delicious food.  Most often a beautiful Leg of Lamb is the start of the show.  This is a quick and easy recipe for Lamb. Enjoy and Happy Easter to you and your family!

 

 

 

 

 

Quick and Easy Leg of Lamb

Serves: 4
 
1 6-7 lb. Bone in Leg of Lamb
1 12 oz. bottle of Italian Salad Dressing
½ C. red wine or red wine vinegar
1 onion (cut into quarters)
3 cloves garlic (crushed)
1 2 gallon size zip lock bag
 
1.       Combine all ingredients in the zip lock bag.
2.       Marinate in the refrigerator from 2 hours to overnight.  Turn over several times.
3.       Preheat grill to medium high for indirect grilling. 
4.       Remove Leg of Lamb from marinate.
5.       Grill over indirect heat for 1 ¼ to 1 ½ hours or until a meat thermometer reaches 125 degrees in the thickest part.
6.       Let lamb stand covered for 15 minutes before slicing. Serve.
7.       Store leftovers covered in the refrigerator.

Looking for more Lamb recipes try to the American Lamb Board.  There website features recipes, videos and links to local restaurants and stores that sale American Lamb.

http://www.americanlamb.com/

Sweet Potato Fries

Sweet Potato Fries have become very popular over the last few years.  I tried several brands at home and was not impressed.  They never got very crispy and most times were very bland.  I had decided that Sweet Potato Fries were best as a treat when eating out.  That was until I found these, Spicy Sweet Potato Fries with Chipotle Seasoning from Alexia.  They combine just the right amount of spicy, sugar and heat and they crisp up nicely in the oven.  I enjoyed them last night with hamburgers and last week with a steak.  So pick up some Spicy Sweet Potato Fries with Chipotle Seasoning from Alexia and bring them to your next party.  Enjoy!!!

Alexia is a great brand and here is a link to all of their wonderful products. http://www.alexiafoods.com/

Catherdral Window Cookies

These colorful cookies, would be a great addition to any Easter Brunch.  They would also be good with those new flavored and shaped marshmallows I have seen lately.  Just make sure the flavor goes well with coconut. Enjoy!

 

 

Cathedral Window Cookies

Servings: 2 dozen

1 C. chocolate chips

2 T. butter
1 egg (beaten)
3 C. rainbow colored miniature marshmallows
2 C. flaked coconut (divided)
 

1. In a saucepan melt chocolate chips and margarine over low heat.  Remove from heat and add egg, beat until blended.  Let cool 15 minutes.
2. Fold in marshmallows and 1 cup coconut.
3. Line a cookie sheet with waxed paper or parchment paper.  Sprinkle with ½ cup coconut.  Top with half the mixture to form a log.  Wrap in paper and chill several hours. 
4. Repeat with remaining mixture.
5. Unwrap and slice.
6. Store in an airtight container.  They also freeze well.

Peanut Butter Cups

These quick and easy bar cookies, should fix any craving for peanut butter and chocolate.

Peanut Butter Cups

Servings: 2 dozen

 

1 C. margarine or butter (melted)

2 C. graham cracker crumbs

1 ½ C. peanut butter

3 ½ C. powdered sugar

1 C. Chocolate chips

 

1. In a medium mixing bowl combine margarine, graham cracker crumbs, peanut butter, and powdered sugar.
2. Pat evenly into a greased 9x13 pan.
3. In a small bowl melt chocolate chips.
4. Spread over peanut butter mixture.
5. Chill for 2 to 3 hours before serving. Cut in to squares.
6. Store leftovers in the refrigerator.  Will keep for up to 7 days.  Also freezes well.

Enjoy!

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