Pastor Ryan’s Mexican Lasagna
Pioneer Woman
Prep Time 45 Minutes
Cook Time 35 Minutes Servings 8 Difficulty Easy
Ingredients
* 4 cups Unprepared Rice
* 6 cups (to 8 Cups) Low Sodium Chicken Broth/stock
* 4 whole (to 8) Tomatoes (up To You)
* 2 whole (to 3) Onions (up To You)
* 8 cloves (to 14 Cloves) Of Garlic (up To You)
* Butter
* Taco Seasoning (or Chili Powder, Paprika, And Cumin) To Taste
* 1 can (to 2 Cans) Black Or Pinto Beans (up To You)
* 3 pounds Lean Ground Beef
* 2 jars (16 Ounce) Salsa Verde
* Flour Tortillas
* 3 packages (16 Ounces) Mexican Cheese Blend
* 1 jar (16 Ounce) Enchilada Sauce
* 3 cans Corn, Drained
* Sour Cream, to taste
* Cilantro, to taste
Preparation Instructions
Begin by preparing rice with chicken broth/stock. Once prepared, salt to taste.
Chop up tomatoes, onions, and garlic as small as you prefer. Saute in pan with a tablespoon or so of butter. Add approximately 3 tablespoons chili powder, and 1 ½ tablespoon of both paprika and cumin. Stir until nicely combined.
Feel free to add beans if you like them… no need to drain. Mix cooked rice together with tomato/onion/garlic mixture.
Brown the ground beef using about 3 tablespoons chili powder, 1 ½ tablespoon, paprika and 1 ½ tablespoon of cumin and salt to taste with about 4-6 ounces of water to create the taco beef.
Spread one container of salsa verde in the bottom of a large casserole or baking dish. Layer on tortillas covering salsa verde. Some overlapping is expected.
Divide your rice mixture in half and spread it over the layer of tortillas. Divide cheese in half and layer it on top of the rice layer. Approximately 24 ounces of cheese per layer.
Add another layer of tortillas on top of your cheese layer. Pour enchilada sauce over the tortillas and spread it out evenly.
Add layer of browned ground beef. Add 3 cans of corn (drained) on top of beef layer. Then the remaining amount of rice mixture on top of corn layer followed by the remaining jar of salsa verde, on top of which you will add the remaining cheese (approximately 24ounces) to the top…this is our final layer of ingredients. Sprinkle top with some taco seasoning or cayenne pepper.
Bake at 375ยบ for 25-35 minutes until cheese has melted and begins to brown a bit.
Enjoy!
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Sunday, March 13, 2011
Baked Penne with Chicken and Sun-Dried Tomatoes
Baked Penne with Chicken and Sun-Dried Tomatoes
Martha Stewart
Prep: 35 minutes Total: 1 hour
Each baking dish serves four; bake one tonight, and freeze the other for a ready-made dinner later on. When ready to cook, bake it straight from the freezer.
Ingredients
Serves 8.
* 6 tablespoons butter, plus more for baking dishes
* coarse salt and ground pepper
* 1 pound penne rigate
* 1 teaspoon olive oil
* 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
* 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
* 4 garlic cloves, minced
* 6 cups whole milk
* 10 ounces white mushrooms, trimmed and thinly sliced
* 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
* 1 1/2 cups shredded provolone (6 ounces)
* 1 cup finely grated Parmesan (4 ounces)
Directions
1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
6. Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.
7. Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.
Martha Stewart
Prep: 35 minutes Total: 1 hour
Each baking dish serves four; bake one tonight, and freeze the other for a ready-made dinner later on. When ready to cook, bake it straight from the freezer.
Ingredients
Serves 8.
* 6 tablespoons butter, plus more for baking dishes
* coarse salt and ground pepper
* 1 pound penne rigate
* 1 teaspoon olive oil
* 2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
* 1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
* 4 garlic cloves, minced
* 6 cups whole milk
* 10 ounces white mushrooms, trimmed and thinly sliced
* 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
* 1 1/2 cups shredded provolone (6 ounces)
* 1 cup finely grated Parmesan (4 ounces)
Directions
1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
6. Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.
7. Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.
Monday, March 7, 2011
Escarole Salad with Parmesan Dressing
Escarole Salad with Parmesan Dressing
Mad Hungry
If the head of escarole is large, use half for the salad and store half in a resealable bag in the refrigerator for another recipe.
Ingredients
* 1/2 head escarole, tip and tail trimmed, sliced lengthwise and thinly sliced crosswise
* 1 head radicchio, thinly sliced
* 1/3 cup thinly sliced dates
* 1/3 cup fresh lemon juice (from 1 large lemon)
* 1/2 teaspoon Dijon mustard
* 1/4 cup grated Parmesan, plus several shavings
* 1/2 cup extra-virgin olive oil
* Freshly ground black pepper
Directions
1. Combine the escarole and radicchio in a large salad bowl. Toss in the dates.
2. In a jar with a tight-fitting lid, combine the lemon juice, mustard, grated Parmesan cheese, olive oil, and black pepper. Shake well to combine. Pour over the salad and toss.
3. Grate more Parmesan on top and serve.
Mad Hungry
If the head of escarole is large, use half for the salad and store half in a resealable bag in the refrigerator for another recipe.
Ingredients
* 1/2 head escarole, tip and tail trimmed, sliced lengthwise and thinly sliced crosswise
* 1 head radicchio, thinly sliced
* 1/3 cup thinly sliced dates
* 1/3 cup fresh lemon juice (from 1 large lemon)
* 1/2 teaspoon Dijon mustard
* 1/4 cup grated Parmesan, plus several shavings
* 1/2 cup extra-virgin olive oil
* Freshly ground black pepper
Directions
1. Combine the escarole and radicchio in a large salad bowl. Toss in the dates.
2. In a jar with a tight-fitting lid, combine the lemon juice, mustard, grated Parmesan cheese, olive oil, and black pepper. Shake well to combine. Pour over the salad and toss.
3. Grate more Parmesan on top and serve.
String Bean and Carrot Medley
String Bean and Carrot Medley
Mad Hungry
Simple seasoning allows the flavors of the string beans and carrots to really stand out.
From the book "Jamaican Cooking" by Lucinda Scala Quinn (Macmillan).
Ingredients
Makes 6 servings.
* 1 pound string beans
* 4 carrots
* 2 tablespoons butter
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
Directions
1. Wash and remove the ends from the beans and slice them diagonally into 1-inch pieces. Peel the carrots and slice them into thin discs. Toss the two vegetables together and place them in a steamer or a pot with 1/2 inch of water. Cover and cook gently until just tender, 4 to 5 minutes.
2. In a bowl, toss the vegetables with the butter, salt, and black pepper, and turn them onto a large serving plate.
Mad Hungry
Simple seasoning allows the flavors of the string beans and carrots to really stand out.
From the book "Jamaican Cooking" by Lucinda Scala Quinn (Macmillan).
Ingredients
Makes 6 servings.
* 1 pound string beans
* 4 carrots
* 2 tablespoons butter
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
Directions
1. Wash and remove the ends from the beans and slice them diagonally into 1-inch pieces. Peel the carrots and slice them into thin discs. Toss the two vegetables together and place them in a steamer or a pot with 1/2 inch of water. Cover and cook gently until just tender, 4 to 5 minutes.
2. In a bowl, toss the vegetables with the butter, salt, and black pepper, and turn them onto a large serving plate.
Spaghetti Bolognese
Spaghetti Bolognese
Mad Hungry
Lucinda's version of bolognese sauce takes just a third of the time of the original to prepare. Serve it over spaghetti or any pasta you may have in the pantry.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 4 to 6.
* 1 tablespoon extra-virgin olive oil
* 1/2 onion, finely diced (1/2 cup)
* 1 carrot, finely diced
* 2 celery stalks, finely diced
* 4 ounces pancetta, finely diced (optional)
* 1 pound ground beef, or a combination of beef and pork
* Coarse salt
* 1/2 cup red or white wine
* 1 28-ounce can best-quality tomatoes, pulsed in a blender
* 1/2 cup cream or milk
* Freshly ground black pepper
* 1/4 teaspoon crushed red pepper flakes
* 1 pound spaghetti or other pasta
* 1 1/2 tablespoons unsalted butter
* 1/2 cup freshly grated Parmesan cheese
Directions
1. Heat a saucepan over low heat. Add the olive oil, onion, carrot, and celery and saute over low heat until lightly caramelized, about 12 minutes. Add the pancetta and beef and cook, separating the meat into small pieces, until browned, 10 to 15 minutes. Drain off most of the fat. Stir in 1 teaspoon salt.
2. Pour the wine into the beef mixture to deglaze the pan; stir to loosen the browned bits on the bottom of the pan. Cook for about 2 minutes, until the wine is almost evaporated. Add the tomatoes and stir in the cream, black pepper, and red pepper flakes. Gently simmer for about 40 minutes, until the sauce has reduced and thickened.
3. Start cooking the spaghetti when the sauce is within 10 minutes of being done. Bring a large pot of water to a boil over high heat. Add the spaghetti and a generous pinch of salt to the boiling water and cook until al dente, about 8 minutes. Drain.
4. Stir the butter into the bolognese sauce and season to taste with salt and pepper. Spoon the sauce over the pasta and serve with grated Parmesan cheese on top.
Mad Hungry
Lucinda's version of bolognese sauce takes just a third of the time of the original to prepare. Serve it over spaghetti or any pasta you may have in the pantry.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Ingredients
Serves 4 to 6.
* 1 tablespoon extra-virgin olive oil
* 1/2 onion, finely diced (1/2 cup)
* 1 carrot, finely diced
* 2 celery stalks, finely diced
* 4 ounces pancetta, finely diced (optional)
* 1 pound ground beef, or a combination of beef and pork
* Coarse salt
* 1/2 cup red or white wine
* 1 28-ounce can best-quality tomatoes, pulsed in a blender
* 1/2 cup cream or milk
* Freshly ground black pepper
* 1/4 teaspoon crushed red pepper flakes
* 1 pound spaghetti or other pasta
* 1 1/2 tablespoons unsalted butter
* 1/2 cup freshly grated Parmesan cheese
Directions
1. Heat a saucepan over low heat. Add the olive oil, onion, carrot, and celery and saute over low heat until lightly caramelized, about 12 minutes. Add the pancetta and beef and cook, separating the meat into small pieces, until browned, 10 to 15 minutes. Drain off most of the fat. Stir in 1 teaspoon salt.
2. Pour the wine into the beef mixture to deglaze the pan; stir to loosen the browned bits on the bottom of the pan. Cook for about 2 minutes, until the wine is almost evaporated. Add the tomatoes and stir in the cream, black pepper, and red pepper flakes. Gently simmer for about 40 minutes, until the sauce has reduced and thickened.
3. Start cooking the spaghetti when the sauce is within 10 minutes of being done. Bring a large pot of water to a boil over high heat. Add the spaghetti and a generous pinch of salt to the boiling water and cook until al dente, about 8 minutes. Drain.
4. Stir the butter into the bolognese sauce and season to taste with salt and pepper. Spoon the sauce over the pasta and serve with grated Parmesan cheese on top.
Lemon Tarragon Roast Chicken with Vegetables
Lemon Tarragon Roast Chicken with Vegetables
Martha Stewart
You can prepare two of these chickens at the same time: one to eat for dinner tonight and one to save for sandwiches, soups, and salads.
Ingredients
Serves 4 to 6.
* 1 garlic bulb, halved horizontally
* 2 sprigs fresh tarragon, plus 1 tablespoon chopped tarragon leaves
* 1 whole chicken (3 to 4 pounds), rinsed, trimmed of excess fat, and patted dry
* 3 tablespoons unsalted butter, softened
* 1 shallot, finely chopped
* Coarse salt and freshly ground black pepper
* 2 lemons (1 halved, 1 thinly sliced)
* 2 large red onions
Directions
1. Preheat oven to 400 degrees Fahrenheit.
2. Place both garlic halves and the tarragon sprigs in cavity. Stir together butter, shallot, and chopped tarragon. Season with salt and freshly ground pepper. Loosen skin of chicken near cavity with hands; spread butter mixture under skin all over flesh.
3. Squeeze juice from lemon halves over chicken; place in cavity. Season bird with 1 teaspoon salt and 1/2 teaspoon pepper.
4. Halve the large onions horizontally at an angle. Arrange in the middle of a 9-by-13-inch roasting pan or baking sheet to form a square. Position halves so that the slanted ends of each pair face each other, inward, and almost touch. Place chicken, breast side up, on onion "rack."
5. Roast chicken, basting 2 or 3 times with pan juices, until an instant-read thermometer inserted into thickest part of chicken thigh registers 165 degrees Fahrenheit and juices run clear, about 1 to 1 1/2 hours.
6. Remove pan from oven, and let chicken stand 10 minutes. Carve chicken. Arrange chicken and roasted onions on a platter. Spoon pan juices over meat.
Martha Stewart
You can prepare two of these chickens at the same time: one to eat for dinner tonight and one to save for sandwiches, soups, and salads.
Ingredients
Serves 4 to 6.
* 1 garlic bulb, halved horizontally
* 2 sprigs fresh tarragon, plus 1 tablespoon chopped tarragon leaves
* 1 whole chicken (3 to 4 pounds), rinsed, trimmed of excess fat, and patted dry
* 3 tablespoons unsalted butter, softened
* 1 shallot, finely chopped
* Coarse salt and freshly ground black pepper
* 2 lemons (1 halved, 1 thinly sliced)
* 2 large red onions
Directions
1. Preheat oven to 400 degrees Fahrenheit.
2. Place both garlic halves and the tarragon sprigs in cavity. Stir together butter, shallot, and chopped tarragon. Season with salt and freshly ground pepper. Loosen skin of chicken near cavity with hands; spread butter mixture under skin all over flesh.
3. Squeeze juice from lemon halves over chicken; place in cavity. Season bird with 1 teaspoon salt and 1/2 teaspoon pepper.
4. Halve the large onions horizontally at an angle. Arrange in the middle of a 9-by-13-inch roasting pan or baking sheet to form a square. Position halves so that the slanted ends of each pair face each other, inward, and almost touch. Place chicken, breast side up, on onion "rack."
5. Roast chicken, basting 2 or 3 times with pan juices, until an instant-read thermometer inserted into thickest part of chicken thigh registers 165 degrees Fahrenheit and juices run clear, about 1 to 1 1/2 hours.
6. Remove pan from oven, and let chicken stand 10 minutes. Carve chicken. Arrange chicken and roasted onions on a platter. Spoon pan juices over meat.
Bean-and-Veggie Sliders
Bean-and-Veggie Sliders
Mad Hungry
Prep: 20 minutes Total: 25 minutes
These mini bean-and-veggie burgers take inspiration from Vietnamese banh mi sandwiches. Blended beans and rice are the basis of these sliders, which are supercharged with grated carrots, broccoli, and ginger. Top them with cilantro and sliced mango for the brightest burgers ever.
Ingredients
Makes 12.
* 2 cups cooked kidney beans
* 1 cup steamed jasmine or basmati rice
* 1/2 cup shredded carrot
* 1/3 cup shredded broccoli
* 2 tablespoons grated ginger
* 2 tablespoons finely chopped fresh cilantro
* 1/2 recipe flavor base
* 1 tablespoon vegetable oil
* 12 small whole-wheat rolls, split
* Garnishes: Chili Mayonnaise (see below), lettuce, mango, red onion, and cilantro
Directions
1. Pulse beans in a food processor until mixture resembles ground meat. Pulse in rice. Stir bean mixture in a bowl with carrot, broccoli, ginger, cilantro, and flavor base. Form into twelve 2 1/2-inch round patties (1/4 cup each). Cook in hot oil over medium-high heat until golden, about 3 minutes per side. Sandwich in rolls, adding garnishes.
Mad Hungry
Prep: 20 minutes Total: 25 minutes
These mini bean-and-veggie burgers take inspiration from Vietnamese banh mi sandwiches. Blended beans and rice are the basis of these sliders, which are supercharged with grated carrots, broccoli, and ginger. Top them with cilantro and sliced mango for the brightest burgers ever.
Ingredients
Makes 12.
* 2 cups cooked kidney beans
* 1 cup steamed jasmine or basmati rice
* 1/2 cup shredded carrot
* 1/3 cup shredded broccoli
* 2 tablespoons grated ginger
* 2 tablespoons finely chopped fresh cilantro
* 1/2 recipe flavor base
* 1 tablespoon vegetable oil
* 12 small whole-wheat rolls, split
* Garnishes: Chili Mayonnaise (see below), lettuce, mango, red onion, and cilantro
Directions
1. Pulse beans in a food processor until mixture resembles ground meat. Pulse in rice. Stir bean mixture in a bowl with carrot, broccoli, ginger, cilantro, and flavor base. Form into twelve 2 1/2-inch round patties (1/4 cup each). Cook in hot oil over medium-high heat until golden, about 3 minutes per side. Sandwich in rolls, adding garnishes.
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