Taco Pie

Tonight's feature is a good one. This recipe was created by my friend, Dianna. It is full of familiar Mexican food flavors, but they are presented in a unique way. It makes a great potluck offering, as well as a family-pleasing favorite.

Taco Pie

One pound very lean ground beef or turkey, crumbled and cooked, with grease drained away.

1 pkg. taco seasoning mix

water called for on the seasoning mix packet

1/2 of a 16-oz. jar salsa, drained

5 tortillas (I use LaTortilla Factory low carb/high fiber)

1 can nonfat refried beans

1 can Mexicorn

6 oz. shredded cheese (cheddar or co-jack)

Cook beef, drain well, place back in pan and add taco seasoning and water and cook until water is absorbed or evaporated.

Spray 10" deep-dish pie plate with nonstick cooking spray. Arrange 4 tortillas to cover bottom and sides of pie plate.

Over the tortillas, layer as follows:

1/2 can of refried beans

1/2 beef

All of the salsa

1/2 Mexicorn

1/2 cheese

Last tortilla centered

Remaining refried beans

Remaining beef

Remaining corn

Cover with the rest of the cheese.

Bake at 350 degrees for 25-30 minutes, until nicely browned. Serve with lowfat sour cream and salsa. Optional toppings: sliced green onions, sliced black olives.

Shrimp and Grits

This dish was prepared for us while we were visiting Dylan and Lauren in South Carolina. It comes from "America's Test Kitchen: Cooking for Two 2009."

The recipe as written serves two, but it can be easily doubled.

Shrimp and Grits

Do not substitute instant grits or old-fashioned grits for the quick-cooking grits in this recipe, as they require different amounts of liquid for cooking. To make this dish easier to eat, we suggest peeling the shrimp completely, including the tail shells.

8 ounces large shrimp (31 to 40 per pound), peeled and deveined

1 Tbl. olive oil

1 garlic clove, minced

Pinch cayenne pepper

Salt and pepper

1 Tbl. unsalted butter

1 small onion, minced (about 1/2 cup)

1.5 cups water

1/2 cup heavy cream

1/2 tsp. hot sauce

1/2 cup quick grits

4 ounces extra-sharp cheddar cheese, shredded (about 1 cup)

1 scallion, sliced thin

1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Toss the shrimp with the oil, garlic, and cayenne and season with salt and pepper. Cover and refrigerate while preparing the grits.

2. Melt the butter in a 10-inch skillet over medium heat. Add the onion and cook, stirring often, until softened, 3 to 5 minutes. Stir in the water, cream, hot sauce, 1/2 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Slowly whisk in the grits, reduce the heat to low, and cook, stirring often, until the grits are thick and creamy, 5 to 7 minutes.

3. Off the heat, whisk in the cheddar until combined. Lay the shrimp on their sides in a pinwheel formation over the grits, then press on them lightly to submerge about halfway. Transfer the skillet to the oven and bake until the shrimp are cooked through, 5 to 7 minutes. Sprinkle with the scallion before serving.

Normandy-Style Chicken with Apples

Another of Dylan and Lauren's favorites that they prepared for our visit. Recipe courtesy of "The Complete Idiot's Guide to Cooking for Two."

Normandy-Style Chicken with Apples

The cuisine of Normandy usually involves cream, apples, and the region's famed Calvados apple brandy, and you'll find them all in this dish.

2 (6-oz.) boneless, skinless chicken breast halves

1 Granny Smith apple

2 leeks, white part only

3 Tbl. unsalted butter

1 Tbl. sugar

Salt and fresh ground black pepper to taste

2 tsp. fresh thyme or 1/2 tsp. dried

2 Tbl. Calvados or brandy

1 (5.5-oz.) can apple juice

1/2 cup heavy cream

1. Rinse chicken and pat dry with paper towels. Trim all visible fat, and pound between two sheets of plastic wrap to an even thickness of 1/2-inch. Rinse and core apple. Cut apple into slices 1/2-inch thick. Slice leeks in half lengthwise and then thinly slice each half. Place leek slices into a colander and rinse well under cold running water. Set aside.

2. Heat 1.5 Tbl. butter in a large heavy skillet over medium heat. Add apple slices and cook for 3 minutes. Turn apple slices gently with a spatula, sprinkle with sugar, and cook for an additional 3 to 5 minutes or until apple is tender. Remove apple slices with a spatula and keep warm.

3. Heat remaining 1.5 Tbl. butter in the skillet over medium-high heat. Sprinkle chicken with salt and pepper and add to the skillet. Cook for 2 minutes per side, turning chicken gently with tongs. Add leeks, thyme, Calvados, apple juice, and cream. Bring to a boil, cover the skillet, and cook over low heat for 10 to 15 minutes or until chicken is cooked through and no longer pink.

4. Remove chicken with a slotted spatula and keep warm. Reduce sauce over medium heat for 3 minutes or until slightly thickened. Season to taste with salt and pepper. To serve, place chicken on plates with apple slices and spoon sauce on top of chicken. Serve immediately.

Variation: Substitute boneless pork chops for chicken. Cook pork for 15 to 20 minutes or until tender.