Chicken Tamale Pie

So this is a quick and easy dinner that taste yummy. It is a bit altered from the one I found online because where is the fun in just following a recipe.

  • 3 Chicken Breast
  • 1 Cup Shredded Cheese
  • 1 Can of Black Beans (drained and rinsed)
  • 1 Can of Rotel
  • 1 Can of Corn
  • 1 Tablespoon Cumin
  • 1 Tablespoon Chili Powder
  • 2 Pickled Jalapenos (chopped)
  • 2 Tablespoons Pickled Jalapeno Juice
  • 1 Package of Cornbread
  1. Boil the chicken until fully cooked. Then shred the chicken up.
  2. Mix together the shredded chicken, cheese, Black Beans, Rotel, Corn, Cumin, Chili Powder, Jalapenos, and Jalapeno juice and spread out across a baking dish.
  3. Prepare the Cornbread mixture by the package, but don’t bake it. Pour this mixture over the baking dish and level it out.
  4. Bake in oven at 350 degrees for about 15-20 minutes until the cornbread is a golden brown.
  5. Remove and enjoy with perhaps a dollop of sour cream, some extra cheese, salsa, or what ever floats your boat.

Joe’s Version of Hayashi Stew

DSCF2232Well I realized today that not only have I not been posting on here, but I also realized that my meals were becoming boring at home. The same things over and over again, mainly meatloaf, baked chicken, and pork chops. Well the time has come for me to once again start this lovely thing back up and I am going to do my best to have at least once a week post with my cooking as well as starting to try to bring my dream of food back alive… so today is a spin on a very popular Japanese dish. It is traditionaly made with a top-quality beef… but I am not swimming in the money and unless some of ya’ll want to send me some cash to make them with all this really nice ingrediants I am making it with pork chops cut down into a long large dice, kinda like the you are going to do a large dice, but accidentally leave two of them connected or like a large batonnet cut.


8 Tablespoons of butter

1 1/2 lbs of pork cut like i described above

1 yellow onion sliced

1 clove of garlic chopped

1 cup of sweet red wine

3 Tablespoons of Ketchup

1 cup of chicken stock

1 cup of beef stock

1/4 cup of flour

If you know Hayashi Stew you will notice quite a few changes…. if not oh well hope you enjoy.

  1. Heat 2 Tablespoons of butter in a dutch oven on medium to high heat. when mostly melted add the onions and saute, stirring often, until brown, about 5-7 minutes. Remove the onions to a plate.
  2. Melt 3 Tablespoons of butter in the dish, and add the meat and garlic. Cooking turning the meat occasionally, until the outside looks not pink, about 3 to 5 minutes. Remove these and put these on the same plate as the onions.
  3. Pour the red wine into the dish and kinda scrape up all the stuck bits with a wooden spatula.
  4. Blend the ketchup into the wine and then add the meat and onions to the dish.
  5. Add both of your broths to the dish and reduce heat to medium low to allow the dish to simmer for about an hour and half.
  6. (hour and half passed) in a heavy sauce pan, melt 3 Tablespoons of butter over medium heat and whisk in the flour. Let this cook for about 3 minutes or so.
  7. Gradually ladle in about half of your stock into the butter mixture (roux) and whisk until silky smooth.
  8. Stir the now thickened sauce back into the dutch oven and continue to simmer covered for about 30 minuets.
  9. Season with salt and pepper to taste and enjoy with a side of rice.

Baked Salmon


I wanted to go a bit healthy on this recipe, so I decided to go with a nice baked salmon.

3-6 Salmons Filet, descaled and boned

2/3 Cup Apple Cider Vinegar

1/4 Cup Soy Sauce

1 Tablespoon Garlic Powder

2 Tablespoons Butter

First put the butter, vinegar, soy sauce and garlic powder over medium heat in a sauce pan and let that reduce stirring occasionally for about 10 minutes. After this is finished baste the salmon in the mixture and place them in a baking dish skin side up. Pour remaining sauce over the fish in your baking dish. Bake these at 375 for about 12-15 minutes until nice and flaky. Serve skin side up.

Chicken Enchilada


Well I was originally craving enchilada soup, but after making the base decided to go to the store and pick up some tortillas so that I could turn it into enchiladas. The reason I was deciding to do this is I found at my local grocery mart, cubes of cilantro. Just like bullion, but cilantro… it’s mind blowing.

3 Chicken Breast, Boiled and Shredded

1 Cup Sour Cream

1 can Cream of Chicken Soup

1 can Rotell

2 Cups Chicken stock (or water)

1 Cilantro cube

8 Flour Tortilla

1/2 Cup Cheddar Cheese

1/2 Cup Mozzarella Cheese

Add all the ingredients, except the tortillas and cheeses to a slow cooker and let go for about 3-4 hours on low. Quickly wet the tortillas in water and shake off excess and then spoon in slow cooker mixture. top with both cheeses and roll up. Do this until you are out of room in you baking dish, or all 8 tortillas are used. Pour remaining mixture and cheeses ontop of the the enchiladas and bake for 10 minutes or so at 300 degrees.

Cajun Spaghetti

Something you may not know about me is I love spaghetti, it is the first meal that I cooked that I actually saw people go back for seconds. I have had some good ones, and some bad ones. Now I know that my family probably gets really tired of me cooking spaghetti…. so It is time for a different spin. I close at my real job tonight, so I will not be home to cook for my wife and son. So Crock Pot time baby and I call this one Cajun Spaghetti.

1 24 ounce can tomato sauce (if you want you can even use those cheap pre-made spaghetti sauces, just stick with traditional for this one.

1 Onion Chopped

1 Bell Pepper Chopped

2 Tablespoons Cajun seasoning

1 teaspoon oregano

1-2 teaspoons chili powder

1-2 teaspoons garlic powder (substitute out two cloves fresh minced garlic for better flavor)

2 andouille sausages cut in 1 inch pieces

Directions on this one are pretty darn simple. Add all ingredients and run on low for 4-6 hours depending on how crunchy you like your veggies. Word to the wise…. I came up with this one off the top of my head so I have no idea how it will turn out…. if you do try it let me know what you think or perhaps your variations.

I forgot to mention serve over your favorite noodle, I am choosing classic spaghetti noodle.

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Mexican Meatloaf

Mexican Meatloaf:

I was looking for something different than my plain old fashion meatloaf when I came across some old taco seasoning I had made. Now I didn’t have any taco shells or tortillas so here is what I came up, with a Mexican Meatloaf.

2 Lbs  Ground Beef I like 80/20

1/4 cup of Taco seasoning (store bought works fine, but I prefer my homemade… has more kick)

2 Large Eggs

1/2 cup bread crumbs

1/2 cup Shredded Cheddar Cheese

1/2 cup Shredded Mozzarella Cheese

Mix together the Beef, Eggs, Bread Crumbs, and Seasoning until fully incorporated with the meat. Put down some parchment paper and press the meat out into a flat rectangle about 1/2 inch thick, I made it just a little less wide than my meatloaf pan will fit. Once laid out flat, cover all but the last inch or so with the mozzarella cheese, then do the same with the cheddar on top of the mozzarella. Then use the parchment paper like a sushi roller so that you are making a giant meat cheese sushi roll. place this on the pan, seam side down and bake at cook for about an hour to get that perfect look. Enjoy!

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On a side note to those who have followed me and noticed that I really haven’t made a post in the last year. Both of my parents passed away and it took me quite awhile to where I could cook with enthusiasm again. They used to love for me to cook for them, or at least they told me they did. Now I should be getting back to cooking my strange dishes and putting them on here for all to see.

Homemade Enchilada

Homemade Enchilada

So I decided to make homemade enchiladas today. This was a daunting task to begin with…

1 whole Onion (white small) ~ Finely Chopped
1 garlic clove minced
1/4 teaspoon oregano
1/2 teaspoon cumin
.5 oz (weight) chili powder
1.5 Cups Chicken Stock

Sweat the onions and garlic together over medium heat for about three to five minutes. Add the dried ingredients together next, I used a whisk to help break it up as it hit the onions and garlic. The reason I used a whisk was because I added the chicken stock and whisked it together to keep clumps of powder from forming. I let this simmer for 20-30 minutes.

I ran my corn tortilla through mixture to that it would evenly coat the tortilla. add a couple tablespoons of taco meat (already cooked) and some cheese, rolled it up and put some more cheese on top… made enough of these until my Pyrex dish was full and poured the remainder of the sauce over the top and baked them at 350 until the cheese was melted.

My only problem was the tortillas broke apart at the sides… gotta figure that one out.

Mongolian Beef and Hot and Sour soup

Mongolian Beef and Hot and Sour soup

So my wife was looking at a picture of Mongolian beef and said she wanted some, so what does any self respecting @home chef do, look at the recipe that their wife attached to it and make it for her like a mad man. It was a copy cat recipe on both of them but I will at least give it out…. I don’t take credit but I did make alterations which i will put in parentheses.

Mongolian Beef
*I made a triple batch*

P. F. Chang’s Mongolian Beef


2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped (2 teaspoons garlic)
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
2 large green onions, sliced on the diagonal into one-inch lengths
(1 Yellow Bell Pepper)
(2 Red Bell Peppers)

1 Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.

2.Don’t get the oil too hot.

3.Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

4.Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.

5.Remove it from the heat.

6.Slice the flank steak against the grain into 1/4″ thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).

7.Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.

8.Let the beef sit for about 10 minutes so that the cornstarch sticks.

9.As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).

10.Heat the oil over medium heat until it’s nice and hot, but not smoking.

11.Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.

12.You don’t need a thorough cooking here since the beef is going to go back on the heat later.

13.Stir the meat around a little so that it cooks evenly.

14.After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.

(add 1/4 cup of Mongolian mixture to wok/skillet, and saute the bell peppers for two-three minutes. remove and add the the meat pile.)

(add one medium bag of frozen broccoli with 1/2 cup of Mongolian mixture, cook until your level of firmness, leave in and follow next step)

15.Put the pan back over the heat, dump the meat (and bell peppers) back into it and simmer for one minute.

16.Add the sauce, cook for one minute while stirring, then add all the green onions.

(aside form the extra cooking I left them to soak in the juice and plated directly from wok)

17.Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.

18.Leave the excess sauce behind in the pan.

6 ounces chicken breasts, cut into thin strips
HOT and SOUR soup

1 quart chicken stock
1 cup soy sauce
1 teaspoon white pepper
6 ounces bamboo shoots, cut into strips (canned is perfect)
6 ounces wood ear mushrooms, cut into strips (used can straw mushroom)
1/2 cup cornstarch
1/2 cup water
2 eggs, beaten
4 ounces white vinegar
6 ounces silken tofu, cut into strips (never used tofu before, but I used soft tofu, not sure if it is the same or not)

1 Cook chicken strips till done. Set aside. (didn’t put chicken in mine)
2 Bring stock to boil. Add soy sauce, white pepper, bamboo, mushrooms and chicken. Stir. Let cook for 3 minutes.
3 While cooking, in separate bowl combine cornstarch and water to make slurry. Add slurry a little at a time and stir until thick (i used 1/2 of the slurry)
4 Add eggs while stirring and cook for 30 seconds or until eggs are done. (i let mine cook longer, my family is super paranoid about salmonella, so i keep them happy.)
5 Turn off heat. Add vinegar and tofu, give it a quick stir. Spoon into bowls and enjoy!

Mongolian Beef Recipe courtesy of :
Hot and Sour Soup Recipe courtesy of: