Monday Night Meals: Week 14

Mother-in-law Sandwich

Ingredients:

2 pork tamales

1 can diced tomatoes

2 whole-wheat hot dog buns

½ white onion

½ c shredded cheddar cheese

½ lb. sirloin steak

½ lb. chorizo

1 t chili powder

1 t cumin

1 t paprika

½ c chicken stock

pickled peppers

hot sauce

vegetable oil

salt and pepper

Directions:

            Begin by preparing the chili. Heat a saucepan with a drizzle of oil on medium heat. Cube up the sirloin steak, place into heated saucepan with the chorizo.  Allow the meat to brown, stirring often. Chop the onion; place half of the onion into pan. Allow onion to become soft, about five minutes.

            Add the chili powder, cumin and paprika into the pot. Slowly add the chicken stock to deglaze the pan. Add the diced tomatoes to the pan. Add salt, pepper and hot sauce to taste. Allow the sauce thicken on medium-low heat, about ten minutes.

            Slice up the peppers. Steam the tamale until fully cooked, about twenty minutes. In the bun place the tamale, then pour chili on top, chopped onions, cheddar cheese and peppers. Enjoy, Go Bears!

 

Pecan Pie

Ingredients:

8-inch piecrust

1 c brown sugar

1 stick of butter

½ c corn syrup

½ c orange juice

2 c pecans

1 T vanilla

3 eggs

Directions:

            Prepare a piecrust and place into a buttered pie pan. Preheat oven to 350 F. Place the crust into the freezer while preparing the filling. Meanwhile, in a saucepan melt the butter. Add the brown sugar to the pot, allowing the sugar to completely dissolve.

            Add the brown sugar mixture to a mixing bowl. Add the corn syrup, orange juice and vanilla to the bowl, mix well. Slowly add the eggs, one at a time, tempering them into the hot mixture.

            Take out the piecrust; place the pecans evenly across the crust. Pour the sugar mixture evenly over the nuts. Place into oven, bake for forty minutes. Serve with whip cream. Enjoy, Go Cowboys!