Mexican Lasagna

I know, I know.  Thanksgiving is in two days, and I'm giving you a recipe that has nothing to do with turkey or pumpkin, what was I thinking?  I'll tell you what I was thinking.  I am without a doubt excited to overdose on all things Thanksgiving, but I save it until Thursday because I always have plenty of leftovers to last me through the weekend, and I don't want to get sick of those flavors before the day has come.  So, instead of calling the local pizza place to feed us before the feast, I wanted to make something that's the complete opposite of Thanksgiving- Mexican food. 

I've been making this recipe for a few years now, but it never had a name.  Then one day it came to us- it has all the components of a lasagna, but it's ingredients you find in Mexican food, so there you have it!  Mexican Lasagna.  This can easily be made a day or two ahead of time and then baked.  I also like to double the recipe and freeze one to make at a later date (up to 3 months). 

For the Sauce:

• 15 oz can tomato sauce
• 6 oz can tomato paste
• 2 C. chicken stock
• 1 Tb. cumin
• 1 Tb. Mexican Hot Chili Powder
• 1/4 tsp. salt
• 1/4 tsp. pepper

For the Filling:

• 12 corn tortillas, cut in half
• 2 Tb. olive oil
• 1 onion, diced
• 2 bell peppers, diced
• 2 jalepenos, ribs and seeds removed, minced
• 2 cloves garlic, minced
• 1 can of black beans, drained and rinsed
• 1 can of pinto beans, drained and rinsed
• 2 Tb. cilantro, chopped
• the juice of half a lime
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 3 C. shredded Monterey Jack cheese
• 1 C. crumbled Queso Fresco

In a small saucepan, combine all of the ingredients for the sauce.  Bring to a boil, then bring down to a simmer.  Let simmer for 15-20 minutes, then take off of the heat.


In a large skillet, heat the olive oil over medium heat.  Add the onions, peppers, jalepenos, and garlic and cook for 10 minutes.


Add the cilantro, beans, lime juice, salt and pepper to the onion and pepper mixture.  Cook for additonal 5 minutes, then remove from the heat.


Begin assembling the lasagna in a 13x9 pan.  Start with some sauce on the bottom, then 8 pieces of the tortilla, then the veggies, more sauce, and the cheese.  Continue this until you have three layers.  Your pan should look like this, from the bottom up-

Sauce

Tortillas

Veggies

Jack Cheese

Queso Fresco

Sauce

Tortillas 

Veggies

Jack Cheese

Queso Fresco

Sauce

Tortillas

More Sauce

Cheese

    Cook tightly covered in foil for 30 minutes.  Remove foil and cook for an additional 15 minutes or

    until cheese is melted and lasagna is bubbly.  Let rest for 15 minutes after taking it out of the oven

    so it doesn't fall apart when you serve it.  I like to garnish with sour cream, cilantro, and some

    crushed tortilla chips, but you can add whatever you like.

Chocolate Chip Zucchini Pancakes

I developed this pancake recipe when my girls decided to go on a vegetable strike.  Knowing they would never even fathom going on a chocolate strike, I decided to combine the two in order to keep their vegetable intake at an acceptable level.  My children will devour nearly anything you put chocolate on or in, so these were an instant hit.  They are fluffy, flavorful, and come on- it's essetially cake for breakfast.  You can't get any better than that.

• 1 C. all purpose flour
• 1/2 C.  whole wheat flour
• 1/4 tsp. salt
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1 C. shredded zucchini (about one medium zucchini)
• 2 eggs
• 2 tsp. vanilla
• 1 Tb. light agave nectar
• 1 1/4 C. whole milk
• 1/4 C. vegetable oil
• 1 C. mini chocolate chips

In a large bowl, combine the dry ingredients.  Add the shredded zucchini and toss with your hands to coat each piece with flour.  This will help the zucchini from clumping.  It should look like this-

and then this-

 In a small bowl, combine all the remaining ingredients except for the chocolate chips.  Whisk

 until it's thoroughly combined.

Add the wet ingredients to the dry ingredients and stir until everything is incorporated. 

Add the chocolate chips and stir.

Cook the pancakes in a skillet on medium high heat for 6-7 minutes per side.  You can tell when it's  time to flip them over when little bubbles form on the surface.

This recipe makes 12 medium size pancakes,but can easily be doubled.  I like to make a big batch on a Sunday and then freeze them in a Ziploc bag for easy breakfast all week long- you just need to pop them in the microwave. 
See?  All full of fiber and none the wiser-

Pecan Crusted Dijon Chicken

 

At least two or three times a month, I find myself with boneless skinless chicken breasts in my fridge or freezer and have no idea what to do with them.  Let's face it, when you find yourself in a chicken rut, chicken can just seem plain old boring.  However, chicken is a wonderful protein because it can be dressed up so many different ways.  The key to getting out of the dreaded chicken rut is by having a few tried and true chicken recipes in your repetoire that are fast, easy, inexpensive, and most importantly- delicious.  This recipe is all of those things and more.  The best part about this, aside from it being full of wonderful flavors, is that I can bet that you will have most, if not all, of the ingredients on hand. 

 

• 4 boneless skinless chicken breasts
• 1 C. pecans, finely chopped
• 1/2 C. plain bread crumbs
• 1 tsp. salt
• 1 tsp. pepper
• 1 Tb. sugar
• 2 Tb. fresh thyme, finely chopped
• 1/4 C. honey
• 1/4 C. Dijon mustard
• 2 tsp. balsamic vinegar
• cooking spray

 

Preheat the oven to 400.  Lightly spray a pan with cooking spray.



In a shallow dish, mix together the pecans, bread crumbs, salt, pepper, sugar, and fresh thyme.



In another shallow dish, whisk together the honey, mustard, and balsamic vinegar.



Evenly coat each chicken breast in the mustard mixture, then coat it with the pecan mixture, and place it in the baking dish.  Repeat for each chicken breast.



Spray the tops of the chicken with a light coating of cooking spray to promote browning.



Bake at 400 for 30 minutes.  Let the chicken rest for 5-10 minutes before serving.

 

White Chocolate Cranberry Orange Scones

 

Scones make me feel fancy.  Plus, they're delicious, and when you have scones in your house it's fun to offer them to guests because then they think you are fancy.  Scones are great for breakfast, brunch, a late night snack, and are wonderful for entertaining.  These particular scones are so moist and flavorful that you don't need any butter or jam.  Make sure you try one right out of the oven- a warm white chocolate cranberry orange scone will change your life.  Or, at the very least, it will change your breakfast.

 

• 3 1/2 C. all purpose flour
• 1/2 C. sugar
• 1 3/4 Tb. baking powder
• 1/2 tsp. salt
• 3/4 C. VERY cold butter, cubed
• 1 egg
• 3/4 C. milk
• 1/4 C. half and half
• 1 tsp. vanilla
• 1 Tb. orange zest
• 1 C. white chocolate chips
• 1 C. sweetened dried cranberries, chopped

 

 

Preheat the oven to 400.


In a large bowl, combine the flour, sugar, salt, and baking powder. 


Add the cold butter to the flour.  Cut the butter into the flour using a pastry cutter. If you don't have a pastry cutter you have two options- go old school and use two knives, or go new school and freeze the butter, then grate it into the flour using a cheese grater.


In a medium bowl, whisk together the milk, egg, vanilla, and orange zest.


Add the milk mixture into the flour mixture and combine.  Make sure not to overwork the dough because you don't want the butter to get too warm.


Add the cranberries and white chocolate chips to the dough.  You might have to use your hands at this point, the dough is relatively thick.


On a lightly floured surface, knead the dough for 30-40 seconds.  Form the dough into a log 2 inches in diameter. 


Cut the dough into 12 equal pieces on a little bit of a diagonal.  Place the pieces on a lightly greased baking sheet. 


Bake at 400 for 20-25 minutes until golden brown.

 

 

Tomato Basil Bread

 

About ten years ago, I tried the Atkins diet.  For ten minutes.  It was miserable.  I am a complete and utter carbohydrate enthusiast, and I think no meal is complete without them.  Being married into an Italian family means we make a good amount of pasta, and I tend to get sick of plain old garlic bread as an accompaniment.  In an effort to mix it up a bit, I made this bruschetta inspired delicious bread that is baked in the oven until crispy and warm and full of melted goodness.

 

• 1 baguette, sliced in half lengthwise
• 1 tomato, chopped
• 2 Tb olive oil
• 2 cloves garlic, minced
• 1 Tb fresh Italian parsley, chopped
• 1 Tb fresh basil, chopped
• 1/4 C. grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper

 

Preheat the oven to 400.


Slice the baguette in half lengthwise.  Scoop out some of the bread from the inside of the baguette to make room for the filling.


Mix all of the remaining ingredients together.  Spoon the mixture onto the bottom half of the bread, then place the othe half on top.


Wrap the filled baguette in foil.  Bake for 30 minutes.


Slice and serve.

Hot Spiked Cider

 

What do you do when you have leftover apple cider and nothing to do with it?  Why, add booze to it of course!  This  flavorful and inviting cider is warms your body from the inside out.  This cider is great for entertaining during the fall and winter months.  What better way to greet your guests in from the cold then with a warm cocktail?  I can think of none other.  The scent of the cider warming up with the cinnamon will make your house smell like fall heaven, so even if you aren't making the spiked cider, it's a nice trick to making your house smell amazing.

 

• 2 64 oz bottles of apple cider
• 4 cinnamon sticks, plus more for garnish
• small bottle of Brandy
• bottle of Sour Apple Pucker
• whipped cream (optional)

 

In a large saucepan, heat the cider over medium low heat with the cinammon sticks. 


Once the cider is warm, you can assemble the drinks.  Pour one ounce of Brandy and one half ounce of Apple Pucker into a glass or mug, then top with the apple cider.


Garnish with whipped cream and a cinnamon stick.