Happy Friday! This morning I kicked my butt at the gym with a 35 minute tempo run as part of my half marathon training plan. I ran at a 8:46 min/mile pace and with a warm-up and cool down, I completed about 4.35 miles on the treadmill.
For some reason, after-work runs aren’t happening as often as I’d like. By the time I get home, it’s almost 6 pm, and by that time I’m starving!
Tonight we’re having a fun Olympics/Chinese takeout party with Brittney…at least, I hope her and Ryan want to watch the Olympics! I can’t wait for the track events coming up (obviously).
On Sunday, I have an article being published in our local paper about an Olympics party menu. I did a bunch of research on the topic, and some people were simply picking different types of cuisine for a party spread (think Mexican with French and Italian). I recently made this tamale pie, which would be perfect for a party or any weeknight dinner. I love how easy it comes together and most of you will already have these ingredients in your own pantry.
Adapted from Better Homes & Gardens
1 cup chopped green sweet pepper
1 small onion, chopped
1 teaspoon garlic powder
1 tablespoon canola oil
1-15 ounce can black beans, rinsed, drained, and slightly mashed
1-15 ounce can pinto beans, rinsed, drained, and slightly mashed
2/3 cup vegetable juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1-8 1/2 ounce package Jiffy corn muffin mix
1/2 cup shredded Mexican cheese blend
2 teaspoons dried parsley
Grease a 2-quart square baking dish or 10-inch quiche dish; set aside.
In a medium skillet cook sweet pepper, onion, and garlic powder in hot oil until tender. Stir in beans, vegetable juice, chili powder and cumin; heat through. Spoon bean mixture into the prepared dish.
Prepare corn muffin mix according to package directions. Add cheese and dried parsley to muffin mix, stirring just until combined. Spoon cornbread mixture evenly over top of bean mixture. Bake, uncovered, in a 400 degree F oven about 25 minutes or until golden. If desired, serve with salsa and sour cream.
On my current to-make list:
These ultra-crunchy crackers from King Arthur Flour look better than anything you can buy at the store. Crackers have been on my list for some time, and I feel this recipe may be it.
I love Jessica’s blog, How Sweet it is. Her recipes and photos are just dynamite. This recipe for Brown Butter Peach Crumble Bars reminded me of the Savannah Bars I bought during our trip to the Appleton Farmer’s Market. Maybe this will be how I’ll finally use up my frozen peaches from last year.
Question: Which Olympic events are you must excited about? In addition to running, I love gymnastics and swimming.
By the way, don’t forget to enter my West Bend Giveaway! One lucky She’s on the Run reader will win a 5-piece home canning kit. To enter, check out the post here. You have until tomorrow morning!