Monday, August 31, 2009

Mexican Lasagna

Photo from For the Love of Cooking (my camera battery died)

YUMMY! I love FOR THE LOVE OF COOKING. Her food looks so delish!! I made this tonight and my whole family enjoyed it. I served it with tortilla chips and sour cream and avacado (instead of quacamole). Try it, you'll like it! And go visit her will fall in love with her food!

Mexican Lasagna

3-4 flour tortillas
Cheddar cheese, grated
Refried beans
Black beans
Frozen sweet corn, thawed
Tomatoes, diced
Black olives, sliced
Green onions, sliced
Fresh cilantro, chopped

Turkey Filling:

1 lb lean ground turkey
1 tsp olive oil
1 small sweet yellow onion, diced
3 cloves of garlic, minced
1 tsp paprika
1 tsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp garlic powder
Sea salt and fresh cracked pepper, to taste

Dice and prepare all vegetables for the lasagna. Heat the olive oil in a large skillet over medium heat. Once hot add the ground turkey and break up until it's in small crumbles. Add the onion and seasonings then mix thoroughly. Cook until the meat is done and the onion is tender, about 6-7 minutes. Add the minced garlic and stir constantly for 60 seconds. Remove from heat and set aside to cool.

Preheat the oven to 350 degrees. Coat a baking dish with cooking spray. Add some salsa to the bottom of the baking dish and coat evenly. Next add a flour tortilla (I trimmed the sides a bit so it would fit the dish). Spread refried beans over the entire tortilla then add cheese, ground turkey, black beans, tomatoes, corn, black olives, a bit of green onion then spread some salsa over the top. Add another flour tortilla and repeat the layering process 2- 3 times

On the final layer, add the tortilla, a thick layer of salsa and cheddar cheese then sprinkle the top with black olive slices. Cover and bake in the oven for 25 minutes. Remove lid (or tin foil) and bake for an additional 5-7 minutes or until the cheese melts and gets golden brown. Let sit for 5 minutes before slicing. Top with fresh guacamole and sliced green onions.

Thursday, August 27, 2009

Buffalo Chicken Dip

This recipe was given to me by my friend, Julie. It is super easy and addictive to eat- the more you eat- the more you want it!!! It also works just as well with low fat ingredients, so you can save a lot of calories!

2 10 oz cans of chicken (drained)
1/2 cup of Franks Red Hot (you can go up to 1 cup based on how hot you want it)
1/2 cup of Ranch Dressing
1 8 oz bar of cream cheese (softened so it will be easy to stir in)
1 cup of Mozzarella cheese

Use a fork to "fluff" the chicken in the can and put in a medium size bowl. Add the Red Hot and the Ranch dressing and mix. Stir in cream cheese and then mozzarella cheese. Pour into a small casserole/ oven safe dish and back at 325 deg. for 20 minutes. Or, it can be microwaved until heated well throughout.

Serve warm with Tostitos tortilla chips.


Friday, August 21, 2009

Peanut Butter M&M Chocolate Chip Goodness

My friend Abbey has a variation of the Toll House Cookie Recipe. They are awesome. I do warn you that if you make them, I recommend to NOT keep key ingredients on hand unless you have more will power than I do. (Or have someone to share a LOT of them with.)

Sorry about the weirdness below. Not going to bother fixing it.
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup peanut butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup (12-oz. pkg.) chocolate chips
  • 1 cup m&ms
  • Directions

    PREHEAT oven to 375° F.

    COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

    BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

    PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

    dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

    * May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

    FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.