Red Beans and Rice and Cornbread Pudding

For some reason, I'm getting some weird cravings, and I was craving red beans and rice the other day. When I was in boarding school in Florida we used to have black beans and rice or red beans and rice A LOT! It was probably a cheap way to feed hungry students.

I got this recipe from "Down Home With the Neely's" which is a semi-new cooking show on Food Network. I'm still not sure if I like it, only because the couple (the Neely's) are so freakin' lovey-dovey...Oh, and if you're a bread pudding aficionado, I think you'll like this cornbread recipe. Bon appetit!

INGREDIENTS (serves 4 to 6)

Red Beans

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1/2 pound smoked sausage, cut into 1/4-inch slices (I used Kielbasa)
• 1 tablespoon your favorite dry rub or seasoning salt
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper
• 2 (12-ounce) cans red beans, drained and rinsed
• 3 cups chicken stock
• 2 bay leaves

Rice

• 4 cups chicken stock
• 2 cups long-grain rice
• 1 tablespoon vegetable oil
• Pinch salt

DIRECTIONS

In a large skillet heat the vegetable oil over medium-high heat. Saute the onion, celery, green bell pepper, and garlic until tender. Add the smoked sausage, dry rub, thyme, salt and pepper. Saute for about 5 minutes then add the red beans, chicken stock and bay leaves. Let simmer uncovered on low for 1 1/2 hours. Stirring occasionally and adding water, if necessary.

While the beans are cooking add all the ingredients for the rice to a small saucepan over medium heat. Cover and let cook for 15 minutes. Once the rice is cooked, let stand for 5 minutes. Serve with the red beans.

Cornbread Pudding

• 1 (17 oz.) can whole kernel corn
• 1 (17 oz.) can cream style corn
• 1 stick butter, melted and cooled
• 1 (8 oz.) pkg. sour cream
• 2 eggs, beaten
• 1 pkg. Jiffy corn muffin mix

DIRECTIONS

Beat eggs. Add melted, cooled butter, sour cream, whole and creamed corn, and Jiffy mix and mix well to combine. Put into 2 1/2 quart casserole. Bake about 1 hour at 350 degrees.

Chipotle Turkey Cornbread Pie

This recipe is a variation of the chicken taco cornbread pie. I saw this recipe being made on Food Network, but it was done in a baking dish. I really like making these types of recipes on the cast iron skillet because you have fewer pots to dirty and your cast iron skillet also serves as your serving platter. Since the chipotle gives this pie a spicier and smoky taste, a cool, not-too-sweet dry rose will pair up nicely with this dish.

INGREDIENTS

• 1 tablespoon olive oil
• 1 pound, lean ground turkey
• 1 medium yellow onion, chopped
• 1 green bell pepper, diced
• 2 garlic cloves, finely minced
• 2 teaspoons ground cumin
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 (8-ounce) can diced tomatoes
• 2 chipotle chiles, finely diced, plus 1 teaspoon of adobo sauce, from can chipotle in adobo
• 1 cup grated Cheddar
• 1/2 cup chopped fresh cilantro leaves
• 1 (8.5-ounce) package cornbread mix
• 1 egg
• 1/3 cup milk

DIRECTIONS

Preheat oven to 400 degrees F.

Heat the olive oil in a 12-inch cast iron skillet over medium heat. Add the ground turkey, the onions, green peppers, and garlic and cook until the turkey is no longer pink and is cooked through, about 8 minutes. Drain off any excess fat and sprinkle the meat mixture with the cumin.

Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove skillet from the heat and stir in the cheese and cilantro. Press down mixture with back of spoon to make an even, compact layer. Set aside.

Combine corn bread mix, milk and egg in medium bowl; mix just until dry ingredients are moistened. Spoon batter evenly over turkey mixture to cover completely.

Bake 20 to 22 minutes or until corn bread is golden brown. Let the tamale pie stand for 5 minutes before cutting into wedges and serving.

Chicken Taco Cornbread Pie

I've wanted to buy a cast-iron skillet because two of my favorite things to cook in it are fried chicken—yum—and corn bread—double yum. After I found this recipe for chicken taco cornbread pie I just knew that I'll be going to Great News Cookware in Pacific Beach this weekend and buy myself that cast iron I've been eyeing. By the way, a Chenin Blanc goes surprisingly well with this dish. I know I was surprised as well!

INGREDIENTS (Serves 6)

Dressing

• 1/2 cup ranch dressing
• 1/2 cup salsa verde
• 1 cup tightly packed cilantro leaves

Filling

• 2 tablespoons extra virgin olive oil
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped red pepper
• 1 tablespoon finely chopped jalapeno pepper
• 2 cups shredded rotisserie chicken
• 3 tablespoons finely chopped cilantro leaves
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper
• 1 (14 1/2 oz.) can dice tomatoes with green chilies

Crust

• 1 egg
• 1 (7 oz.) pkg. Martha White® Sweet Yellow Cornbread Mix or your favorite cornbread mix
• 1/2 cup milk
• 3/4 cup crushed corn tortilla chips

Toppings

• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded Cheddar cheese
• 3 cups shredded romaine
• 1 cup chopped tomatoes

DIRECTIONS

Heat oven to 400° F. Combine ranch dressing, salsa and 1 cup cilantro leaves in small food processor or blender. Process until well blended. Cover and refrigerate.

In 10-inch Lodge® cast iron skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes. Remove from skillet. Wipe out skillet with paper towel; grease.

In large bowl, beat egg. Add cornbread mix and milk; mix well. Place tortilla chips in greased skillet. Pour cornbread mixture over chips. Spoon chicken mixture over cornbread mixture; sprinkle with cheeses.

Bake at 400º F. for 16 to 20 minutes or until golden brown. Cut into wedges. Top with romaine and tomatoes; drizzle with dressing.

Recipe courtesy of National Cornbread Cookoff