R is for Recipe!

So, I try not to focus too much on recipes, but every once in a while I find one worth sharing.  Sine I am on maternity I find myself watching a lot of cooking shows on TV.  This often then leads to me perusing the Food Network site.  I came across a recipe that I tried last week.  It was fairly easy to make and the husband enjoyed it!  I then ate the leftovers for lunch several days in a row.  What was it?  Rachel Ray's Mexican Lasagna.  


My favorite thing about finding recipes online is reading the reviews.  When you read the reviews  you can often find improvements for the recipe.  So, based on the reviews I did make some adjustments!  Here is the recipe with my changes!

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 pounds ground hamburg (this was an adjustment from ground chicken)
• 1 packet taco seasoning
• 1/2 red onion, chopped
• 1 (15-ounce) can black beans, drained
• 1 cup medium heat taco sauce 
• 1 cup frozen corn kernels
• Salt
• 8 (8 inch) tortillas
• 2 1/2 cups shredded Cheddar or shredded pepper jack

Directions

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add meat and season with taco seasoing and red onion. Brown the meat, 5 minutes. Add taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.

I served with sour cream... it was yummy!  We usually don't cook mexcian, but this was easy and delicious!  Until next time...xoxo 

M.... More Cooking in the Crockpot!

Okay... if you have read this blog much you will soon realize that I am not a culinary genius. I do the best I can, but I am not "gifted" in that area. I definitely don't have the skills that my friends "V"and "S"! Both have mad skills in the kitchen and have had me over for several AMAZING meals! If you have the day off today like I do.... it is a perfect crockpot day!

One of the reasons I love crockpot cooking is because I suck at timing everything when cooking. This s ironic becuase I am a total planner. But, no matter what I do the meat is ready but the vegetables are not or the potatoes are cold by the time I get everything else out. One way I avoid this timing stress is via the crockpot. It is easy, requires work up front but then it is just done! It also always ends up looking like a more accomplished meal than it really is. One of the favorites of the hubby and I is our creamy pot roast. We cooked this for my mom's birthday. We have cooked it for most of our meat eating friends too. It never disappoints! The leftovers (which are rare) are also tasty.... says even my husband who generally does not eat leftovers!

I have tried a variety of pot roast recipes, but this is definitely the best one! The sour cream at the end makes it really creamy and flavorful!

Try it for yourself!

CREAMY POT ROAST

creamy pot roast with sour cream, cooked in the crockpot.

Ingredients:

• 1 boneless roast (rump, chuck, or other pot roast cut)


• salt and pepper (part seasoned salt, if desired)


• garlic powder


• 4 or more medium potatoes, peeled and diced


• 16 ounces baby carrots


• 1 large onion, cut in large pieces


• 2 cans cream of celery soup


• 1/2 cup sour cream


• 1/2 cup milk

Preparation:

Place roast in bottom of crock pot; sprinkle with salt, pepper, and garlic powder.. Add potatoes, carrots, and onions. Pour both cans of soup over onion layer. Cover and cook on LOW for 8 to 10 hours. Combine sour cream and milk; stir into the juices and continue cooking for 20 minutes, until heated through.
Serves 4 to 6, depending on size of roast.

Eat it up! Until next time....xoxo