July 2009 Weddings
Dear Community,

Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.

If you have questions about this, please email help@theknot.com.

Thank you.

Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.

How about another recipe swap?

Re: How about another recipe swap?

  • I'd be in!
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  • YES!
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  • I think I'm out. No one reviewed my recipe I submitted last time, so I don't know if people would want another one from me.

    I did love the recipe I made though. 

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  • imageCurlyGirlyGirl:

    I think I'm out. No one reviewed my recipe I submitted last time, so I don't know if people would want another one from me.

    I did love the recipe I made though. 

    :( Sorry to hear your recipe didn't get reviewed! I'm sure your recipe wasn't the problem. Of course you don't have to participate if you really don't want to, but I'm sure we'd love it if you did! 

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  • I'd be in!
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  • imageCurlyGirlyGirl:

    I think I'm out. No one reviewed my recipe I submitted last time, so I don't know if people would want another one from me.

    I did love the recipe I made though. 

    AH! It was me!!! I loved the recipe, not sure why I didn't post a review about it?!?!  It was delish! I had made a different kind of tamale pie before that I didn't like very much, but this one was way better!! Sorry I didn't post it with the group :(

     EVERYONE! this recipe is yummy!

    Chicken Tamale Pie
    4.9 from 17 reviews
    Author: Pinch of Yum, adapted from Cooking Light
    Prep time: 15 mins
    Cook time: 30 mins
    Total time: 45 mins
    Serves: 8
    Ingredients
    • 1/3 cup fat free milk
    • 1/4 cup egg substitute (I just used eggs)
    • 1 1/2 tablespoon taco seasoning, divided
    • 1/4 teaspoon ground red pepper
    • 1 (14 3/4 ounce) can cream-style corn
    • 1 (8.5 ounce) box corn muffin mix (such as Jiffy)
    • 1 (4 ounce) can chopped green chiles, drained
    • 1 (10 ounce) can red enchilada sauce
    • 2 cups shredded cooked chicken breast
    • 3/4 cup shredded white or cheddar cheese 
    • cilantro for topping if desired
    Instructions
    1. Preheat oven to 400?.
    2. Combine the first 7 ingredients (milk through green chiles), using just 1/2 tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.
    3. Bake at 400? for 15-20 minutes (I cooked mine longer, as the cornbread wasn't quite set). While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done - it will be just barely set and golden brown - pierce entire surface liberally with a fork (if it's sticking to the fork, bake a little bit longer). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400? for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro.

      

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  • Hey Cole, it's no big deal, but I thought, "Zoinks! Was I off the mark?" 
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