PW's Mexican Lasagna

This is SO easy and tastes even better than you think it will! On Pioneer Woman's site the recipe is to serve about 20 billion people. I condensed it for a family of 6... and you'll still have leftovers.

1 jar Salsa Verde

2 sm or 1 large bag Mexican shredded cheese

2 cans diced tomatoes

1 can corn, drained

1 can black beans

1 large onion chopped

5-6 garlic cloves, chopped

2 cups rice (Basmati is great if you have it)

1 can chicken broth

1 pack flour tortillas (1o count is plenty)

1 8oz can or jar of enchilada sauce

1 1/2 lbs ground beef (I used turkey and it's really good too)

Taco Seasoning or Chili powder, Paprika, and Cumin

Salt

Sour Cream

Cilantro (optional)

Prepare rice as directed with chicken broth instead of water. If you have a rice cooker, I just dumped the rice and broth and hit cook. Melt 1 tbsp butter in a skillet and sautee onion, garlic, and tomatoes. Add approx 1 1/2T chili powder, and 1T of each Paprika and Cumin (Or 2 1/2T of taco seasoning). Stir till nicely combined. Add black beans (no need to drain). Mix cooked rice into this. Brown the ground beef with 1 1/2T chili powder and 1T of each Paprika and Cumin (or taco seasoning). Salt to taste. You can add 1/2 cup of water if you want the beef more saucy. I just left it dry.

Let the layering begin!(Press each layer flat with a spatula or wooden spoon to ensure enough room in the pan).

Spread 1/2 container of salsa verde on the bottom of a casserole pan. Layer on tortillas covering the salsa. You will have some overlap. I cut one into 4 and used the corners to cover the edges of the pan. Divide rice mixture in half and spread into a flat layer on the tortillas. Divide cheese in half and create another layer on top of the rice. Add another layer of tortillas. Pour enchilada sauce over that tortilla layer and spread evenly. Add layer of ground beef. Add the drained can of corn on top of the beef. Then the remaining rice mixture on top of the corn layer. Then the remaining salsa verde and then the remaining cheese. Sprinkle with some taco seasoning or cayenne pepper.

Bake at 375 for 25-25 minutes until cheese has melted and begins to brown.

Serve with sour cream and chopped cilantro, if desired.

If you'd like to see the play by play tutorial, click here

http://thepioneerwoman.com/cooking/2008/08/cooking-with-pastor-ryan-delicious-mexican-lasagna/

Chicken Pasta Salad

5 cups cooked chicken (3 breasts)
2 cups green grapes (I use red--whichever you prefer)
2 cups torn spinach
2 1/2 cups sliced celery
7 oz. corkscrew pasta
1 jar marinated artichoke hearts--quartered (optional)
3 green onions chopped
1/2 cup slivered almonds (toasted--or not, either way)

Dressing:

1/2 cup oil
1/4 cup sugar
2 T. white wine vinegar
1 t. salt
1/2 t. dried minced onion
1 t. lemon juice
2 T. minced fresh parsley

Beef and Burgundy

*Be aware that this takes about 2 hours to make, 90 minutes of which is spent baking in the oven. It's well worth the wait for fork tender beef!* sorry for the crappy picture of a picture!

3 tbsp EV olive oil

4 slices bacon, chopped

2 1/2 pounds sirloin or sirloin tips cut into large, bite size pieces

salt and pepper

1 cup red wine

2 cups beef stock

1 pkg frozen pearl onions

2 tsp sugar

5 tbsp butter

1/2 lb mushrooms, quartered

1 lb wide egg noodles

handful of fresh chives

2 tbsp flour

2 tsp grated orange zest

Preheat oven to 375.

Heat 2T of olive oil in a dutch oven or oven safe heavy bottomed pot over med heat. Add the bacon and cook until crisp, 4-5 minutes. Remove bacon to a towel lined plate.

While the bacon browns, season the chopped sirloin with salt and pepper. Working in 2 batches, brown the meat in the hot bacon fat, stirring occasionally until deep golden brown, about 10 minutes. Transfer the browned meat to the bacon plate as each batch is browned, add more olive oil if needed.

Add the wine to the pot and deglaze the pan, scraping up any brown bits from the bottom of the pan with a wooden spoon. Bring the wine to a bubble and cook for a couple minutes to reduce it, then add beef stock. Return the meat and bacon to the pot, cover the pot, and transfer it to the oven. Bake for 90 minutes.

When the meat has cooked for 60 min, place the onions, sugar, and a splash of water in a small saute pan. Cook over med heat until the water has evaporated and the onions are tender and heated through, 4-5 min. Reserve and keep warm. 

While the onions are cooking, heat a med skillet with 1 tbsp butter and remaining 1 tbsp of olive oil over med heat. Add mushrooms and cook till golden and tender. Season with salt and pepper. Reserve and keep warm.

Bring a large pot of water to boil for the noodles. Add some salt to water and cook until al dente. Drain the noodles and return to pot. Add 2 tbsp butter and chives, toss to combine.

After 90 minutes, remove the beef from the oven and place the pot over med high heat. Add onions and mushrooms and bring stew up to a bubble. Place the pan the mushrooms were cooked in over med high heat and melt the remaining 2T of butter. Sprinkle the flour over the butter and cook mixture for 1 minute. Ladle about 1 cup of the liquid from the pot into the skillet with the roux and whisk to combine. Cook for a min or two to thicken then stir the sauce back into the stew. Simmer till thickened, 5-6 minutes. Stir in the orange zest. Serve the stew over the buttered noodles. 

Ice Cream Lime Pie

One of my husband's favorite desserts. You have to start at least one day before you plan to serve it. I start mine 2 days before.

2 eggs
1/2 cup sugar
1/3 cup lime juice
1 tbsp grated lime peel
3 drops food coloring
1/3 cup powdered sugar
1 cup cream/top milk
1 pint or 2 cups vanilla ice cream
1 1/2 cup graham cracker crumbs
1/4 cup melted butter

Beat eggs until they are thick. Gradually add sugar until light. Add food coloring, cream/milk, lime juice & lime peel. Pour into a freezer safe tray or pan and freeze.

Remove frozen lime mixture. Breaks into chunks and beat with a beater until firm, then put back in the freezer to partially freeze.

Mix butter and graham cracker crumbs. Line a tin or glass pie dish with the mixture.

Beat the ice cream until smooth. Then spread into the pan with crust and top with the lime mix.

Put the pie back in the freezer until you are ready to serve.

Cream Puffs

I can't believe I haven't posted this one already. Well here it is:

1/2 cup butter
1 cup water
1 cup flour
4 eggs

In medium pan heat butter and water until boiling. Take off heat and add flour. Stir with a wooden spoon quickly until mixture becomes a dough ball. Add the eggs, one at a time. Make sure you stir until the mixture is smooth and then add the next egg. Spoon out onto a buttered and floured cookie sheet or use parchment paper. Bake for 40 minutes at 400' then turn off the oven and let sit for 15 minutes. Remove and set on cooling rack

Filling

1 cup whipping cream
1 small pkg vanilla instant pudding
1 1/4 cup of milk
1 tsp almond extract

Whip cream until peaks form. Set aside. Mix pudding and milk until thick. Add extract. Then add cream, gently folding it in.

Chocolate Glaze

1/2 cup chocolate chips
1 tbsp butter
1 1/2 tsp light corn syrup
1 1/2 tsp milk

Add all ingredients to a small sauce pan. Stir over heat until the mixture melts and becomes smooth. Drizzle over the filled cream puffs.

Enjoy.