Enchilada Lasagna

Once again in the theme of cleaning out my freezer I decided to make this Enchilada Lasagna.  I had tomato sauce in my freezer that needed to be used as well as some leftover pork roast that I thought would be good in it.  The lasagna was okay.  It was a quick easy to make but it was not anything fantastic.  However I would make it again if I was in a hurry.

Enchilada Lasagna

Ingredients

For sauce:

• 3 large garlic cloves, minced
• 2 1/2 teaspoons chili powder 
•  1/2 teaspoons  cumin seeds
• 2 cups chicken broth
• 3 cups tomato sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For filling:

• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken breasts or thighs, cubed (I used leftoever precooked pork)
• 1 1/2 cups diced onion
• Pinch kosher salt
• 1 large clove garlic, minced
• 1 teaspoon dried oregano
• 12 (6-inch) flour tortillas
• 3 cups shredded Monterey Jack
• Nonstick cooking spray

Directions

Combine the garlic, chili powder, cumin, chicken broth, tomato sauce, salt and pepper in a medium saucepan over high heat. Bring to a boil. Reduce the heat to low and simmer for 15 minutes. Set aside until ready to use.

Preheat the oven to 350 degrees F.

Heat the vegetable oil in a medium skillet over medium-high heat. Saute the chicken until cooked through, approximately 7 to 9 minutes. (I skipped this step as my meat was already cooked)  Remove the chicken from the pan and place in a medium bowl. Add the onions to the same pan along with a generous pinch of salt, decrease the heat to medium-low and sweat for 4 to 6 minutes. Add the garlic and oregano and cook until the onions are tender, 2 to 3 minutes more. Add the chicken back to the pan and remove from the heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray. Place 1/2 cup of the sauce into the bottom of the dish. Dip 4 tortillas into the remaining sauce and lay them into the bottom of the dish. Cut 1 of the tortillas in half to evenly cover the bottom of the dish. Top this with half of the chicken mixture and 1 cup of the cheese. Starting with 4 more tortillas, repeat the layers, ending with the last 4 tortillas on top. Pour remaining sauce over the dish and top with remaining 1 cup of cheese.

Cover with aluminum foil and bake in the oven on the middle rack for 30 minutes. Remove the foil and bake an additional 10 minutes, or until cheese on top is bubbly.

Hasselback Potatoes

I have been very good at not repeating a meal but I have noticed lately that my sides have become kind of bland.  I decided to spice things up a bit and serve these Hasselback Potatoes.  I saw picture of them on a blog and thought that they looked cool and that I needed to try them.  They were yummy and enjoyed by my whole family, with most kids asking for seconds.  Try them tonight.

Hasselback Potatoes

Ingredients:
6 medium potatoes
5 bacon strips
1 large garlic clove
2 tbsp butter
chicken broth
parmesan
dried basil
pepper
salt


Directions:
Preheat your oven to 350F (175C).
1.  Cut the bacon slices in 4 and thinly slice the tomatoes. Cut those slices in half.
2.  Grate as much Parmesan as you like. I kept it around 2oz or so.
And while you’re at it, grate the garlic as well.
3.  Peel and wash the potatoes.
4.  Place the potato on a spoon with the flat side down.
5.  Cut the potatoes across at about 1 cm intervals. Season the potatoes with salt and pepper. Try to get some between the slices as well.
6.  Put bacon and tomato between the slices.
7.  Sprinkle them with a hint of dried basil. Not too much, just a hint.
8.  Heat 1 1/2 tbsp butter.  Add the garlic before the butter gets really hot. We want to flavor the butter without burning the garlic. Cook for a minute.
9.  Quickly add the potatoes to the skillet.
10.  Pour in enough chicken stock to cover the potatoes between 1/3 to halfway.  Bring the liquid to a boil.
11.  Top the potatoes with the grated Parmesan.
12.  Transfer the skillet to the oven and bake at 350F (175C) for 35 to 40 minutes. Until the potatoes are tender and the cheese is golden brown. The liquid will cook down and the starch will turn it into a thick sauce sticking to the potatoes.

Banana Bread

I am always looking for a good banana bread recipe.  I have eaten lots of good banana bread but I have yet to find that great banana bread recipe.  I guess that I will just have to keep baking and sampling.  This recipe was really, really good.  It was probably the best one yet, but it is still not perfect.  However I don't think you will be disappointed.

Bananas Bread

Yield: 16 servings (194 calories per slice)

• 1 1/2 cups mashed ripe banana (about 3)
• 1 cup packed brown sugar, divided
• 6 tablespoons butter, melted and divided
• 1/4 cup orange juice, divided
• 1/3 cup plain fat-free yogurt (including fat-free Greek yogurt)
• 2 large eggs
• 6.75 ounces all-purpose flour (about 1 1/2 cups)
• 1/4 cup ground flaxseed
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1/3 cup powdered sugar

1. Preheat oven to 350 degrees F. Spray a 9 x 5-inch loaf pan with cooking spray. Set aside.
2. Combine banana, 1/2 cup brown sugar, 5 tablespoons butter, and 3 tablespoons orange juice in a nonstick skillet. Cook over medium heat until mixture begins to bubble. Remove from heat; cool.
3. Place banana mixture in a large bowl. Add yogurt, remaining 1/2 cup brown sugar, and eggs. Beat with a mixer at medium speed.
4. In a small bowl, whisk together the flour, flaxseed, baking soda, salt, cinnamon and allspice.
5. Add flour mixture to banana mixture; beat just until blended.
6. Pour batter into your prepared loaf pan. Bake for 50 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; place on wire rack.
7. For the Glaze: Combine the remaining 1 tablespoon melted butter, remaining 1 tablespoon orange juice, and powdered sugar; stir until well blended. Drizzle over the warm bread.

taco pie

I made these for supper sure that they would be a big hit.  However one on my four refused to even try them, much to my dismay.  Everyone else really liked them.  I do have to warn you though these are NOT healthy or you but they sure are tasty!  Enjoy

Taco CASSEROLE
Ingredients1 (8 ounce) package refrigerated crescent rolls
1 pound ground beef
½ a medium onion; diced
½ can refried beans
1 (1 ounce) package taco seasoning mix (I made my own; see recipe below)
1 cup sour cream
8 ounces shredded Mexican-style cheese blend
1 (14.5 ounce) package crushed tortilla chips

Directions1. Preheat oven to 350 degrees F (175 degrees C).
2. Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
3. Meanwhile, brown the ground beef and onions in a large skillet over medium high heat. Add the taco seasoning; stir together well. Mix together 1/4 cup sour cream with the refried beans. 4. When dough is done, remove from oven and place refried bean and sour cream mixture on top then layer with meat mixture, sour cream and cheese, and then top off with the crushed nacho chips. (I left the chips off the top)
5. Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.