Orange Scented Beef with Broccoli

Happy February. It's only been here for a week, but already we've had Groundhog's Day, Superbowl Sunday, and Chinese New Year. At my house, the first week of February also means birthday time for West, complete with family and friend parties, cupcakes and a "mint-apolitan" ice cream pie. February is the fastest month, not just because it has 28 days, but also because we don't stop celebrating. (Stay tuned-here comes Mardi Gras, Valentine's Day, and President's Day.) For someone who loves to cook, you couldn't ask for a better month. January has only Martin Luther King day to keep it peppy, and most people are only eating diet cabbage soups and the like. Then comes Feb and everyone chucks the diet and celebrates with chocolate for romance and chili for football and cherries for Washington (and thin mints for the Girl Scouts-smart girls to come knockin' in February). We're working on Chinese New Year over her. Some sources say the holiday lasts for three weeks, so it's perfect for procrastinators, like me. I've got a fantastic orange scented beef with broccoli recipe served over white rice. The beef is tender and juicy and even broccoli nay-sayers will cozy up to the sweet orange and soy. No need to worry about take out prices; this one will feed four all for about $7.00. Best of all-it's table ready in less than thirty minutes. That will give you more time to start thinking about what you're going to make for all of the other holidays that are waiting just around the corner. It is February, you know.

Orange Scented Beef with Broccoli

Estimated Cost: $7.00

Notes: Use any inexpensive cut of lean, tender beef. If you're unsure if the meat is tender enough for stir-fry, ask your butcher. Read through the recipe and have everything ready before you heat the skillet.

5 tablespoons soy sauce

5 tablespoons orange juice

1 teaspoon orange zest

2 tablespoon brown sugar

1/4-1/2 teaspoon red pepper flakes

1 tablespoon cornstarch

2 tablespoons vegetable oil, divided

1 pound boneless beef steak, cut across the grain into thin strips

1 bunch of broccoli, cut into bite sized florettes

1 tablespoon minced garlic

1/3 cup chopped green onions

4 cups hot cooked rice

In a small bowl, whisk together the soy sauce, orange juice, orange zest, brown sugar, red pepper flakes, and cornstarch. Heat 1 tablespoon oil over high heat in large skillet. Add beef and stir fry until browned, about three minutes. Transfer beef to a plate. Add broccoli and 4 tablespoons water to skillet. Cover and let steam for two minutes. Uncover and cook until liquid evaporates. Add garlic and green onions to skillet. Stir fry for 30 seconds. Add orange juice mixture and beef back to skillet. Cook until sauce is well blended and beef and broccoli are coated in sauce. Serve over white rice.

Feel like Chicken? Try my Orange Sesame Chicken

with Honey and Soy Broccoli and Mushrooms... with Almond Brown Sugar Cookies for dessert. Next Up: Thinking about Valentine's Day...

The Ultimate Classic Tacos

When I was writing about the Taco Bell lawsuit a couple of days ago, I thought it would be handy to link to my own recipe for meaty, ground beef tacos. If you're craving tacos, you don't have to go out to eat or resort to one of those yawn-inducing taco seasoning packets. You can make them yourselves with my handy recipe! Um, just a second while I find that recipe. It must be crumpled and dog-eared at the bottom of my blog somewhere. Where is that darn recipe? It's not here. It never was. If a tree falls in the forest, or if a recipe is made but never written about on a blog, did it ever really exist? But hang on; we love tacos. We eat them all the time. Why weren't they here? What excuse could I have for this glaring omission? I think this is it: Sometimes I forget to share the everyday classics, maybe because they seem a little, well ordinary. But ordinary food is usually the favorite food, the food you return to again and again and find yourself making for dinner every Tuesday night. It's the food I like to make when people come to dinner because I know the grown-ups and the kids will both love it. There's nothing wildly exotic about these tacos. They're the ultimate classic with fried corn tortillas, chili and tomato flavored ground beef, shredded cheddar cheese and spicy and cooling pico de gallo. They'd be just as heavenly teetering on a plate on your lap while you watch the Super Bowl, as they would be around the dinnertable on a plain old weekday. So here they are, never to be lost forgotten or non-existent ever again. Long live ordinary, extraordinary tacos.

Ground Beef Tacos:

Estimated Cost for Ground Beef: $5.00-enough for 20 tacos

Notes: I love to double this recipe and freeze the leftovers.

1 tablespoon vegetable oil

1/2 large onion, chopped

1 lb ground beef

2-4 cloves garlic

1 tablespoon chili powder

pinch of cayenne or crushed red pepper flakes

1/2 teaspoon salt

1 (8 ounce) can tomato sauce (If you like it spicy, use El Pato)

In a large skillet, heat the oil. Add the onions and cook for 5 minutes. Add the ground beef and cook, breaking up with a spoon. When the beef is almost cooked through, drain off the fat. Stir in the garlic, chili powder, cayenne, and salt and cook for 2 minutes. Stir in the tomato sauce. Bring to a boil, reduce heat and simmer for five minutes.

Serve inside lightly fried corn tortillas with homemade pico de gallo, cheddar cheese, shredded lettuce, and sour cream. I like to make refried beans in the crockpot to go along side; they're so easy, it won' take you but a moment.

Up Next: Chinese New Year favorites

Beefier than Taco Bell Nachos for Super Bowl Sunday

Have you been following the crazy law suit against Taco Bell? A consumer is calling for Taco Bell to be more honest about the actual percentage of beef they use in their tacos, burritos, and cheesy gordita crunch-a-ma-jigs. I don't know what they have on their menu. I haven't been there in years. Not since my sister Heidi bought a burrito on our drive from California to BYU and it dripped all over her cut-off sweats as she cruised the I-15. I was riding shotgun, trying to sop it all up with napkins and laughing my head off. I don't think that incident was Taco Bell's fault, but if you think it was, maybe I should consider a lawsuit. It has caused me considerable emotional distress and I haven't been able to step into a Taco Bell or wear cut-off sweats since then.

I think we're getting a little too big for our litigious britches, don't you? Here's what you do if you don't like what they're doing at Taco Bell, at Mc Donalds, at Acme Roller coaster company-you don't go. You don't spend your money there. You don't have to sue, get it? Your dollar is your vote. And aren't we forgetting the obvious here? Who goes to Taco Bell because they are expecting the finest quality Angus beef? Unless I've got America pegged all wrong, I think people are there for taste and price. Taco Bell, like any good housewife, stretches their budget by adding a little of this and a little of that to their ground beef. Didn't your Mom put oatmeal in her meatloaf? Beans in her chili? Breadcrumbs in her hamburger patties? That conniving little penny pincher! Take her to court and sue her for all she's worth! How dare you, Mom? Um...It sounds ridiculous, because it is ridiculous. Businesses, just like people, balance their budgets by making compromises here and there. If you don't like the extended beef at Taco Bell, take your discriminating dollar somewhere else. (Or make your own food at home; I'm here to help.) I'm pretty certain you'll be paying more, but maybe you'll be so busy eating you can keep your litigious mouth shut.

That sounded a little harsh. Let me try that last line again. Maybe you'll be so busy eating, you can keep your litigious mouth closed. Was that nicer? Oh, good. This is nicest of all: I've got some big, beefy nachos for your Super Bowl Sunday. They're loaded with shredded beef, melted cheddar, sour cream and homemade super-fast salsa. Get a pot roast going sometime this week so you'll have plenty for nachos this weekend. And if you're too busy to cook, you can always go to Taco Bell. No suing though, OK?

Pot Roast for Mexican Recipes

Estimated Cost: $8.00 for lots

Any inexpensive roast will work well, since you're going to be simmering for a long time.

1 pot roast, about 3 lbs.

1 onion, sliced

3 cloves garlic, whole

1 cup smooth salsa

1 cup beef broth

Put everything in the crockpot on high for 4 hours, or on low for 6-8. Mash up the onion and garlic with the juices. You can also do it on the stove top; just brown the roast in a little oil, add all the ingredients and simmer until tender about 3 hours.

Quick Salsa

Estimated Cost $1.00 for about 2 cups

1 (14 ounce) can Mexican style diced tomatoes with jalapenos

juice of 1/2 lime

pinch of sea salt

1/3 cup chopped onion

1 clove minced garlic

Combine all ingredients in blender and process to smooth, or leave it a little chunky.

Nachos:

Layer tortilla chips, refried beans, shredded beef, and shredded cheddar cheese. Bake at 350 until cheese is melted. Top with sour cream, salsa, and chopped scallions and tomatoes.

Next Up: More Super Bowl food. Or Chinese New Year. Still thinking...

PS I might go to Taco Bell one of these days, just to show my support.

Mini Meatloves with Sweet Tomato Glaze

A hot-off-the-griddle, warm welcome to my new readers! Pull up a chair and I'll make you a nice cup of tea in my mind.
Yesterday after I was finished filming my donut segment for TV, I raced out of the studio, and headed straight for home, a 5 hour drive. (The charges were blissfully playing at their cousin's house near Salt Lake City.) Sailor has a voice class that she's already missed three times while we were in the Middle East, and I didn't want to end up doing more make-up classes for make-up classes. I drove sensibly, but the goal of making it to voice class was on my mind. I pulled up to class at 4:30 on the dot, not a minute too soon or too late. (Thank you again, my over-worked, underpaid guardian angel, whoever you are.) I raced home to wash the 5 hour old donut dishes and then I ran back to pick up Sailor, only to have to race her home again to get her ready for her ballet make-up class. I remembered my mom was home alone, and called to make sure she had dinner. Then, I did the only sensible thing that a frazzled mother can do around 6ish on Monday night. I went through the Del Taco drive-through. The man at the window had a twinkle in his eye. He's my new funny friend and his name is Tito. "You look pretty brave, so I give you the hottest Del Scorcho sauce, lady." I told him I thought I could take it his Del Scorcho and put it in my kid's baby bottles; we like it hot at my house. "Why you come here for dinner tonight? You look like a nice lady. You don't make dinner for your family? Maybe I make dinner for you, then you should make dinner for me." Then we both chuckled for a while. I'm not in the habit of inviting strange men to my house for dinner, but I just might make an exception for silly Tito. Anyone who can make me laugh at the drivethrough deserves a warm meal. This, and not Del Taco quesadillas, is what my family is having for dinner tonight. It's a great meatloaf recipe for those busy nights (and tonight is another one of those) when you don't have time to warm your hands by the oven for an hour. These yummy little loaves are cheap to make and bake up in just twenty minutes. The best part is the sweet tomato glaze over the juicy meat, especially if you've got some mashed potatoes on the side. Eat your heart out, Tito!

Money Saving Tips: Buy your ground beef in bulk for the best deals. Take it home and freeze it one pound portions, for easy meals. Stale bread of unwanted loaf heels are put to good use in this recipe.

Miniature Meatloaves with Sweet Tomato Glaze

Estimated Cost: $5.00 for 4

1 slice bread

1/3 cup milk

1 lb. ground beef (I used ground sirloin)

1 egg, beaten

1/4 cup instant oatmeal

1/2 cup minced onion

1 clove garlic, minced

3/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon dried oregano

2 tablespoon ketchup

1 tablespoon brown sugar

1 teaspoon balsamic vinegar

Preheat oven to 425 degrees. Line cookie sheet with foil and coat with cooking spray. Break up bread into 1 inch pieces and place in large bowl. Pour milk over the top and allow to soak in for about thirty seconds. Add beef, egg, oatmeal, onion, garlic, salt, pepper and oregano. Gently mix until well combined. Shape beef into four separate oval "loaves" and place on cookie sheet. Bake at 425 for 15 minutes. Meanwhile combine ketchup, brown sugar, and vinegar in a small bowl. Brush over mini meatloaves. Bake for an additional five minutes. Let stand for five minutes before serving. Serves four.

Up Next:

Thanksgiving Dinner Roll Tutorial

Italian Tomato and Basil Steaks in the Crockpot

I was bemoaning the lack of fall in the southwest, but now I am celebrating its abundance in the northeast. Sailor, West, and I landed in Rochester, New York early Wednesday morning. I am struck, dumb-founded, twitter-painted by all the beauty. You don't have to look hard or drive far away. It is in the backyard, across the street, growing just beyond the parking lot. Today we are heading out on a packet boat for an afternoon fall foliage tour of the Erie Canal. All of this beauty has a time limit. Frost said that nothing gold can stay. I know that one violent gust of wind will steal away all of my lovely leaf friends. I'm heading outside while I can. In the meantime, here's a savory fall recipe to share on the wake of Cookie Bookie. (If you missed any Cookie Bookie, scroll down and lick your lips.) I've got a luscious, tender beef recipe in a sumptuos tomato and basil gravy. Pour it over mashed potatoes, polenta, or buttered noodles. It will warm the soul after a chilly afternoon looking at the winsome wonders of my favorite season.

Money saving tips: Use a very economical cut of steak, since it's going to get tender in the crockpot. Don't waste your money on anything for the grill. Choose skillet or braising cuts of beet.

Italian Tomato and Basil Steaks in the Slowcooker

Estimated Cost: $5.00

1 lb. steaks-any economical cut since it will be made tender in the crockpot

1/2 medium onion, finely minced

1 clove garlic, minced

1 and 1/2 cups tomato sauce

1 tablespoon brown sugar

1 teaspoon balsamic vinegar

2 teaspoons dried basil, or 1 tablespoon fresh

pinch of crushed red pepper flakes

1/3 cup whipping cream mixed with 1 tablespoon cornstarch

Combine all ingredients in the slowcooker, EXCEPT cream and cornstarch. Cook on low for 6-8 hours or on high for 3-4 hours, or until tender. Stir in cream and cornstarch and cook for an additional 10 minutes. Serve over pasta, mashed potatoes, or polenta.

Try the steaks over these buttered noodles. Toss a pound of campanelle with a couple tablespoons of browned butter, chopped basil, and salt and pepper.

Next Up:

Mini Freeform Meatloaves

Grilled Rib Eye Steaks with Mushrooms, Red Pepper, and Blue Cheese

I've got faculty meetings tonight. Classes start next week. I can't put it off any longer. Back-to-School is creeping up on me, nudging summer off the high dive and into the deep end of the swimming pool. The backpacks are already being yanked off the store shelves to make room for Halloween costumes. Is it really time to put away the popsicles and take out the pencils? When did you go back to school when you were a child? September, sometime after Labor Day, right? The apples aren't even at their peak until September; do kids these days leave their teachers an ear of corn on the cob? And yet...the weather is on my side of the argument. Yesterday it was screaming summer at 104 degrees. Ha-there's still time to get a few more of your summer favorites in before you surrender to pumpkin pie.

Like grilled steak-the ultimate summer dinner. Bonus: it makes men go wild to smell steak grilling. I think it's some cave-man throwback. All right, it makes me go a little wild too. The scent of beef on the grill is absolutely seductive. And hey-I lucked out this week. As part of my meal planning for Food on the Table (the website I love for planning menus that coincide with the weekly specials at your favorite grocery store), I printed a copy for a grilled Rib Eye steak with a mushroom, red bell pepper and blue cheese topping. People, I give it an A plus. Sheesh, I'm grading food now. Maybe it really is time to get back to school.

Money Saving Tips: You could use whatever steak for grilling your grocery store has on sale this week-strip steak, flatirons, flank, etc. Grill up some extra steak to use in a salad tomorrow night. The toppings would also be nice over chicken, pork, or even fish. If you can't get blue cheese on sale, swap it out for feta or even parmesan. You only need about an ounce, so a little goes a very long way.

Grilled Rib Eyesteaks with Mushrooms, Red Bell Pepper and Blue Cheese

For Four Servings: $12.00-but get your steaks on sale for sure!

1 lb rib eye steaks, or any other steaks for grilling

1 tablespoon pepper

1 teaspoon salt

1 tablespoon butter

8 ounces sliced mushrooms
1 small red onion, sliced

1 red bell pepper, cut into strips

1 teaspoon Dijon mustard

1 teaspoon brown sugar

1/2 teaspoon Worcestershire sauce

1 ounce blue cheese

Preheat a grill for medium hot cooking. Season the steak on both sides with salt and pepper. Grill steak to desired doneness, about four minutes per side for medium. Let rest for five minutes. Meanwhile, melt butter in large skillet over medium high heat. Add mushrooms, onion, and bell pepper. Saute until vegetables are tender. Stir in mustard, brown sugar, and Worcestershire. Season to taste with salt and pepper. Divide steaks among four plates. Top with vegetables and sprinkle with blue cheese and serve.

Next Up: Chile and Lime Corn on the Cob

Cubed Steak Parmesan from Food on the Table

How was your weekend, everybody? We made it through a double ear infection, a case of the flu, a five mile run, a homemade picnic table (my Quiet Man can build), a job offer, and a party for 16. Hello-world, we're home from vacation!
But now it's Monday, and in just a few hours every person under my humble roof will be asking me what is for dinner. (A dangerous question on a Monday-don't they ever learn?) Aha-I've got a new weapon in my dinnertime arsenal! A couple of posts ago, I wrote about a great website called Food on the Table. It's such a great shortcut for planning meals, saving money and menu planning. Food on the Table organizes store specials for you and offers you customized recipes that highlight sale items and your personal cravings. I may not always follow the recipes exactly-I'm kind of a shoot from the hip kind of gal, but I love having some ideas generated that correspond with the weekly specials. (I'm just going to tell the kids to long on themselves and tell me what's for dinner!)
This week, Food on the Table told me that my grocery store had cube steak on sale. I probably would have thrown it on the grill like I usually do, but Food On the Table recommended a recipe for Cubed Steak Parmesan. Yum! I've had chicken parmesan and eggplant parmesan, but I've never had cubed steak parmesan. It was soooo yummy- a bit like a cross between a meatball and chicken parmesan. Coat the meat in egg and dip it in parmesan & breadcrumbs (the actual recipe used crushed saltine crackers), then brown it in a skillet. Finish it off in the oven and pour over some red sauce (I made a homemade tomato an basil) and a smattering of mozzarella and parmesan.
It was absolutely fantastic with a swirl of pasta and bit of fresh, green salad. And best of all? The pasta, parmesan, mozzarella, and steak were all on sale, so I made about 8 servings for around 10 bucks. What's for dinner tonight at your house?

Up Next:

Chicken Fettucini Alfredo

Bengal Beef Skewers for the Man in your Life

Floating along in the spirit of sweet smelling June, I almost forgot to post a Father's Day menu. Although, if you scroll down to my last post, you could make a very fine feast of Teriyaki Chicken and pineapple upside down cake for your Dad, but then there is also your husband to consider. Somehow, I forget that I'm sorta responsible for that man of mine on Father's Day, too. (I did remember to get him some little presents-an Ella Fitzgerald CD, a tin of Altoids, a Toy Story 3 puzzle to put together with the charges, and an inflatable neck pillow for our big trip to the Middle East in the Fall. I don't think he's reading this post, but if he is I have no surprises left. That's what happens after nearly 15 years of marriage.) If I ask the Quiet Man what he wants for dinner, he usually says something kind but maddeningly unhelpful, like "I'm happy with what you make everyday." But on Father's Day, I don't want that every-day-kind-of happiness. I want that manly-beefy-holiday-kind-of-happiness. I had to put on my thinking cap for something really special. I had a flashback to our days of graduate school in southern California, when we spent our weekends making good use of our Disney annual passes. For those of you who know Disneyland, you'll recall a distinctive, savory aroma the minute you cross the threshold into Adventureland. The smell of Bengal Barbecue Beef Skewers, from some little cafe next to the Indiana Jones ride, was enticing enough to excite even the ever-stoic Quiet Man. Everyone who passes by drinks in the intoxicating smell-mmmm, this is the stuff that culinary dreams are made of. I wish I had a scratch and sniff sticker so you could lean in and see for yourself. Tender bites of grilled beef, doused with a savory sauce with the flavors of garlic, sesame and soy. This'll be just the ticket to surprise the Quiet Man, even if he already knows about all of his suprises. The smell alone would be worth it, but trust me-the flavor is unforgettable-in a manly-beefy-holiday kind of way, too.

Bengal Beef Barbecue Skewers

Estimated Cost: $8.00 for 6 skewers
Money Saving Tips: The grocery stores will have big meat sales for Father's Day, so stock up. Any tender cut of beef for grilling will work well here, so ask your butcher for your best and cheapest cut.

1 cup Soy Sauce

1 1/2 cups Water

1 Tbsp. Ground Black Pepper

3 Tbsp. Sesame Seed Oil

1 tsp. Ground Red Pepper

1/2 tsp. Cayenne Pepper

1 Tbsp. Granulated Garlic

3 Tbsp. Cornstarch

18 one-ounce pieces Sirloin Beef Chunks

6 Bamboo Skewers
Directions
Combine all of the ingredients above and bring to a boil, adding cornstarch to thicken. Soak the bamboo skewers in water to avoid burning. Place 3 pieces of beef on each skewer and cook on the grill 3 minutes on each side or until desired doneness. Brush with sauce and serve.
Here's what I'm serving alongside:

A green salad with apples, berries, and pecans,

Cheesy potatoes

Mixed vegetables

And there will be pie and ice cream. I'm not sure what kind, but I read somewhere that it was the favorite dessert of men. I've never forgotten it. That kind of useful information sticks with a girl.

Next Up:

Cinnamon Swirl Bread

Vitameatavegamin-or Beef and Barley Soup in the Slow Cooker

We've been on an I Love Lucy kick this month. It's not just a title, I really do love that crazy redhead. We all do, young charges included. The only drawback to too much Lucy is trying to get them to settle down at bedtime after they watch her brilliant oddball comedy. It's more of a hyperactivity catalyst then pure liquid sugar. It's making me laugh so hard that I actually get an ab workout. Hey, I wasn't even trying.

One of the best episodes, hands down, is "Vitameatavegamin."

Remember when Lucy gets sloshed practicing a commercial for the miracle supplement? She tells viewers that the alcohol-laden syrup contains "vitamins, meats, vegatables, and minerals." And that got me thinking about this Beef and Barley Soup in the Slow Cooker. It's got vitamins, meats, vegetables, and minerals. The only thing it doesn't have is alcohol, so you are guaranteed to stay warm, satisfied, and 100 percent sober. It's a cinch to make in your slow cooker, so fill 'er up today. "It's so tasty too; just like candy." Well, maybe that's a bit of a stretch, but it's spot-on if you leave out the candy part.

Watch here for sore tummy muscles.

Money Saving Tips:

Use any cut of on sale beef, even a pot roast, cut into 1 inch pieces. Beef bouillion cubes will work well here, just add less than you think you need and taste at the end and adjust. Got any leftover cooked vegetables-just throw them in at the end.

Beef with Barley Soup

Estimated Cost: $6.00 for four large servings

1 lb. stew meat

1 large onion, chopped

2 carrots, peeled and chopped

2 ribs celery, peeled and chopped

1/2 cup chopped mushrooms

1 clove garlic, mined

5 cups beef broth

pinch of crushed red pepper flakes

1 bay leaf

1 tablespoon dried parsley, or 2 tablespoons fresh

Add later:

1/2 cup uncooked pearl barley (quick cooking is fine)

1 tablespoon balsamic vinegar

1 teaspoon brown sugar

fresh parsley, for serving

Add meat through parsey to crock pot. Cook on low for 6-8 hours, or on high for 3-4 hours. Add barley for last hour of cooking. Stir in vinegar and sugar. Taste and adjust seasonings.
Next Up:

Crock Pot Mulligatawny

PS Click here to vote for West's More Rockin' Morrocan Peanutty Pitas everyday through 2/12. Scroll down and register-it takes 10 seconds, promise! See yesterday's post if you have no idea what I'm talking about.

PSS West just got an offer to appear on a morning show to make his recipe. He's decided to enter the witness protection program instead.

It wouldn't be Christmas without Tamales

If you live in Southern California, Christmas is time for tamales. Your sweet Mexican friends and neighbors will bring you plastic bags, filled with tasty meat fillings encased in tender corn dough. Muchas Gracias, you will say, and Feliz Navidad. Then when your friends turn their backs, you will devour your tamales, all of them. You will want more, and you might get another bagfull, but you surely will only get them in December for Christmas. But if you move away from Southern California, there's a good chance (sniffle) that no one will ever bring you a tamale again. People might even think that you should go and buy your own tamales, because they are available at every movie theatre.Ay caramba, amigos. Hot tamales are good too, but not for Christmas.

So you will have to resort to making your own tamales.

Warning: Making tamales is messy and time-consuming. Proof: My friend Denise and I turned out a cool six dozen in my kitchen; it took all morning to make them and all afternoon to clean them up.

Warning: Tamales are outrageously delicious and terribly addictive. Proof: West has eaten NOTHING but tamales since I made them-lunch, dinner, breakfast, lunch, dinner. If this keeps up, I'm going to rename him Westito and buy him a sombrero.

Last year I gave you the in-depth tamale making guide. You've got to click here to get it. This year, I'm giving you the fillings. I make red chile beef, cheese and green chile, and I usually make tomatillo chicken. But this year, I used my sweet and spicy chicken and it's been the run-away favorite. Here's my new three favorite fillings below, and if you give up before you get them made into tamales, they make super-fantastic tacos, too. Feliz Navidad, either way.

Tamales with Sweet and Spicy Chicken

1 lb boneless, skinless chicken (frozen is fine)

1/3 to 1/2 cup brown sugar (use the higher amount for tamales)

1 14 ounce can petite diced tomatoes, undrained

generous pinch of crushed red pepper

Place everything in the crockpot and cook on high for about three hours. Shred with fork. Season to taste with salt and pepper. Chicken will absorb extra juices when shredded.

Tamales with Red Chile Beef

1 3 lb. beef roast, any cut

3 garlic cloves

1 onion, roughly chopped

1 (14 ounce) can Mexican style diced tomatoes with green chilies or jalapenos

2-4 tablespoons chile powder

Place all ingredients in crock pot on high for about 5 hours. Shred with fork and carefully discard fat. Season to taste with salt and pepper.

Tamales with Cheese and Green Chilies

shredded cheddar cheese and green chilies

optional: chopped olives, green onions, minced jalapeno

My friend Denise brought over some cans and we made some tamales in there too. Haven't steamed them yet, but I'm anxious to find out how they turn out.

I can't get enough of English Toffee Popcorn

Be Back this weekend with the recipe....