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Monthly Archives: October 2014

Mexican Lasagna

Mexican Lasagna

I have been cooking and baking, but not doing much writing. I would love to say I will share all of the recipes that I have been making with you this week…I doubt I will. I can say that I will share a recipe with you that I made for the person who gave me this recipe. I can also say I will try like heck to share some stories of more food adventures in the Denver area.

The recipe I am sharing came from the wife of my oldest brother. She made it for a family get together many, many years ago. I really enjoyed it, and got the recipe. I have made it for my family many times over the years. I got the recipe back out a few weeks ago when I heard that my sister-in-law’s grandmother had passed. I wanted to take her dinner for after the funeral, and pulled this out of the recipe file. I made a double recipe and kept one at home for our dinner. The little girls liked it, and didn’t remember having it before. My Sister-In-Law was glad she did not have to make dinner, and said it had been quite some time since she had made the dish: Mexican Lasagna.

Mexican Lasagna

  • 1 ½ pounds ground beef
  • 1 ½ teaspoons ground cumin
  • 1 Tablespoon chili powder
  • ¼ teaspoon red pepper
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 1 -16 ounce can tomatoes, chopped
  • 10-12 corn tortillas
  • 2 cups small curd cottage cheese, drained
  • 1 cup grated pepper jack cheese
  • 1 egg
  • ½ cup grated cheddar cheese
  • 2 cups lettuce, shredded
  • ½ cup tomatoes, chopped
  • 3 green onions, chopped
  • ¼ cup black olives, sliced or chopped

Preheat oven to 350 degrees. Brown ground beef and drain. Add all spices and canned tomatoes and heat through. Cover bottom and sides of a 9 X 13 baking dish with tortillas. Pour beef mixture over tortillas. Place layer of tortillas over mix. Put aside. Combine cottage cheese, jack cheese, and egg. Pour over tortillas. Bake for 30 minutes in preheated oven. Remove from oven and cool for about 10 minutes. Top with rows of shredded cheddar, chopped tomatoes, shredded lettuce, and olives.

This casserole has good flavor, and looks pretty. It can be made ahead of time and refrigerated  pre-assembled before baking. I generally serve it with rice.

I am glad that my sister-in-law shared this recipe with me all of those years ago, and that I was able to make it for her in a time of sadness.

 

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Posted by on October 25, 2014 in recipe

 

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Battered Chicken

Battered Chicken

For the anniversary dinner that I made for my mother I purchased a “Fry Daddy” to make her the homemade French fries she asked for. I have made homemade French fries numerous times on the stove, but NOT since purchasing my new flat top stove. This is what prompted the purchase of the “Fry Daddy”.

That was the only thing I had done with the fryer since buying it. I’m not a fan of fried foods because of the health aspect, so I have spent years “unfrying” everything! Maybe I should say “oven frying”. The other evening when pondering what to make with the chicken breasts I had pulled out of the freezer that morning, I saw the recently purchased and still homeless fryer sitting on the counter. I pulled the Family Cookbook out of the cabinet and started looking for the batter recipe.

My dad came up with “The Batter” recipe when I was a child. He used it for fish, shrimp, and chicken! It was a big hit with my family growing up. I wondered if my husband and children would love it just as much as we did, or if I would still love it.

Batter

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 egg, beaten
  • Lemon-Lime Soda (Sprite or 7-Up)

Combine flour, baking powder and salt. Stir in beaten egg. Add lemon-lime soda to provide the proper fritter consistency. (In case you do not know the proper consistency you do not want this thick like dough. However, it is easier to add more liquid than to take it away once you have put in too much.)

I heated up the fryer, prepped the chicken, and battered away. I almost immediately had inquisitive people in the kitchen (and an inquisitive Chihuahua). “What are you making?” “ Are we having donuts for dinner?” “Did you make French fries?”. I explained that I was making chicken nuggets  or chicken tenders, as my chicken was not all uniformly sized! I also explained that I could not make French fries and chicken nuggets at the same time, or probably not even in the same meal – because of the size of the fryer and the constraints on keeping the fried food fresh and warm.

When the moment of truth arrived I was a bit concerned because of the looks on the faces of my family. The girls LOVED it. Still worried about The Hubs reaction, I waited. He smiled, and then asked if there were more. He had only taken a couple in case he didn’t like them.

Another success! I was so excited that my family was as happy with this batter as when it was first created and brought to the table!

If you are in to fried foods, or really want to try something easy and new (or not), I recommend this morsel!

 
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Posted by on October 15, 2014 in Uncategorized

 

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