Sunday dinner

Yesterday and today we had Stake Conference in our Church, The Church of Jesus Christ of Latter-day Saints. We got a new Stake Presidency! I enjoyed the talks a lot, or at least as much as I could hear with our baby not staying still for a second. Elder Gay of the Seventy spoke both days. Something that he said that stood out to me was "Go home and ask your husband/wife what you can do better, and then go do it without being protective". I feel like sometimes when my husband tells me that he didn't like something that I did, I become protective of my actions and refuse to do what he would like me to. So, I personally need to work on this. I need to hear without being overprotective. I want to do what he would like me to, not because he asks me, but because I love him and I want to make him happy.

Enough said with the spiritual thought, now I would like to share with you our Sunday dinner recipes. I like to experiment on Sundays, but usually on Sundays we invite someone for dinner, so I am always nervous about the food I am serving. But today I was pleased with how everything turned out.

For main dish we had Easiest-Ever One-Dish Chicken Tamales. Doesn't it sound delicious??? Well, it was!

Easiest-Ever One-Dish Chicken Tamales

Ingredients

• 1 pkg (8 1/2 oz) corn muffin mix (such as Jiffy) (I made my own muffin mix at home, you can find the recipe for it here)

• 1 can (14 3/4 oz) creamstyle corn

• 2 eggs, lightly beaten

• 1/2 cup  milk

• 1 teaspoon  chili powder

• 1/2 teaspoon  ground cumin

• 1 pkg (8 oz) shredded taco cheese blend (such as Sargento)

• 1 can (10 oz) hot enchilada sauce (such as Old El Paso)

• 3 cups  shredded cooked chicken, from rotisserie chicken

• 1 cup  sour cream (optional)

• Lime wedges (optional)

Directions

1. Heat oven to 400 degrees . Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.

2. In a large bowl, combine muffin mix, corn, eggs, milk, chili powder, cumin and 1 cup of the cheese. Spoon into prepared baking dish. Bake at 400 degrees for 20 minutes.

3. Pierce casserole with a small knife in about 12 places and spread enchilada sauce over top. Scatter chicken and remaining cup of cheese over casserole; bake for 20 additional minutes.

4. Allow to cool for 10 minutes and cut into 8 squares. If desired, serve with sour cream and lime wedges.

For desert we had Banana Pecan Coconut Chocolate Chip Blondie. And yes, it really had all the ingredients listed in the name. You will find the recipe here.

Banana Pecan Coconut Chocolate Chip Blondie

Ingredients

6 tbsp unsalted butter

1/4 cup granulated sugar

1/4 cup maple syrup, agave syrup or golden syrup

1/2 tsp baking soda

1/4 tsp salt

1 egg

1 tsp vanilla extract

1/2 cup mashed, ripe banana

1 cup all purpose flour

1/3 cup shredded coconut

1/3 cup pecan halves, roughly chopped

1/3 cup bittersweet chocolate chips

Directions

Preheat your oven to 350 F (180 C). Place the butter into an 8-inch pie tin or brownie tin and put it into the oven for 5 minutes - just so the butter melts. Swirl the melted butter around in the tin to grease it and then pour the butter into a medium bowl.

To the bowl of melted butter, add the sugar, syrup, salt, egg, vanilla and banana. Beat the ingredients together and add the baking soda, flour, coconut and pecans. Fold in until evenly combined.

Pour the mixture into the greased tin and spread out in an even layer. Sprinkle with the chocolate chips and bake for 25-30 minutes until golden brown. Leave to cool for 5 minutes in the tin before slicing/scooping and serving!

I hope you all have an enjoyable week! Follow apearlinoyster in Instagram to see more recipes!

Warmly,

Juliana