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Archives for March 2011

Mini Pork Pies

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These are great served cold, but even better fresh out of the oven – so no need to worry about any left overs!

Pork Pie

If you don’t have any individual Tart tins, you can always use a Muffin tray instead – it’ll work just as well, so don’t worry!

To make 8 Pies
1 Small Onion, peeled and finely chopped
15g Butter
420g Pieces of Pork Loin Steaks, cut into 1cm cubes
2 Rashers Back Bacon, chopped
2 tsp Flour, plus extra for rolling
Pinch Ground Allspice
1tsp Dried Sage
200ml Hot Pork Stock
500g Shortcrust Pastry
1 Egg, beaten

1. Preheat an oven to 150C. Place the Butter in a saucepan, and cook the Onion over a Low heat until soft. Add the Pork and Bacon pieces to the pan, and cook until coloured. Stir in the Flour.
2. Transfer to a large ovenproof dish then add the Allspice and Sage, before pouring the Stock over the top. Cook in the oven for ninety minutes, and leaving to cool.
3. Increase the heat in the Oven to 200C. Roll out the Pastry on a lightly floured surface, and cut into eight rounds, each twelve centimetres across. Gather the scraps together, roll out again, into slightly smaller rounds, repeating until you have enough to make lids for each Pie.
4. Use the larger rounds to line the Tart tins (or muffin trays), leaving a small amount to overlap at the top.
5. Fill each with a spoonful of the Pork mixture, with enough liquid to come to the top of the tray. Dampen the edges, then place the lids on top, sealing firmly. Make a small hole on top of each Pie, brush with the Beaten Egg, then bake for twenty to twenty five minutes, until Golden Brown and hot through.

Photo Courtesy of: Gordon Hamilton

Raspberry and Blueberry Champagne Jellies

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These deliciously decadent Red and Black berry desserts will leave your guests astonished at your culinary capabilities, but they’re incredibly simple to create.

Champagne Jellies

Taking only fifteen minutes to prepare, you’d need to leave these for three to four hours at least to chill and set, so prepare in plenty of time.

To Serve 6
5 Leaves Gelatine
100ml Elderflower Cordial
500ml Champagne or Sparkling Wine
75g Raspberries
75g Blueberries

1. Using a pair of Scissors, cut the Gelatine into small pieces, and soak in a bowl along with four tablespoons of Cold Water for ten minutes. Place the bowl over a pan of gently simmering water, and heat until dissolved, stirring all the time.
2. In a large Jug, blend the Elderflower Cordial with the Champagne, then quickly stir in the Gelatine.
3. Pour into six decorative glasses that you’ll be using to serve from, before adding some of the Raspberries and Blueberries to each one. Chill for at least three to four hours, or overnight if possible to make sure they are fully set.

Photo Courtesy of: adactio

Spicy Sesame and Peanut Pasta

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I am not a big fan of peanut butter or food with peanuts. Although there are some dishes that I appreciate, simply because it is not sweet.

This recipe can be served warm or at room temperature. If you prefer it warm, simply heat the sauce in a pan before adding it to the noodles.

 

Ingredients:

1 lb. spaghetti noodles

3/4 cup smooth peanut butter

1/2 cup roasted peanuts

6 tablespoons soy sauce

1/4 cup water

3 tablespoons sesame oil

2 teaspoons chili flakes

1 teaspoon ginger powder

2 cloves garlic

1 teaspoon sesame seeds

 

 

In a pot of boiling water with salt and oil, cook the pasta according to package instructions. Drain and set aside.

Combine the peanut butter, peanuts, soy sauce, sesame oil, ginger powder, garlic and water in a blender or food processor. Blend it until it is smooth.

Place the noodles in a bowl and pour in the peanut butter sauce. Add the chili flakes and mix well until the noodles are coated. Serve or transfer to individual plates. Sprinkle sesame seeds before serving.

 

Photo Courtesy Of:  joyosity

 

Cabbage Rolls

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Cabbages are a good source of vitamin C. I enjoy its sweet taste. I can even eat it boiled with a little salt. In this recipe I used ground chicken, but feel free to use other types of meat if you wish.

 

Ingredients:

1 large cabbage

500g ground chicken

3 cloves garlic, minced

2 onions, chopped

2 tomatoes, seeded and sliced

1 large carrot, peeled and grated

3 cups tomato sauce

3 tablespoons of olive oil

salt and pepper

wooden toothpicks

 

Core the cabbage and make sure not to damage the leaves. Place the cabbage in a pot or Dutch oven with water. Bring to a boil. Reduce the heat and simmer for 5 minutes or when the leaves are a little soft. Remove the cabbage from the pot and put it in iced water for 3 minutes. Drain the water and dry the leaves. Separate the leaves and remove the hard parts. Set aside.

In a bowl, combine one part of the garlic, half of the onions, grated carrot and the ground chicken. Mix well and season it with salt and pepper.

Get a cabbage leaf and place a tablespoon of ground chicken mixture. Wrap the cabbage around the mixture and secure it with a toothpick. Do this with the remaining cabbages and ground chicken.

In a saucepan over medium flame, heat the olive oil. Sauté the onion until it becomes translucent. Add the garlic and cook for another 3 minutes or until light brown. Add the tomatoes. Cover the saucepan for another 5 minutes. After, add the tomato sauce and season it with salt and pepper. Place the cabbage rolls in the pan in one layer. Simmer for 20-30 minutes. Transfer to a plate and remove the toothpicks before serving.

 

Photo Courtesy Of: shekay

 

Spiced Beef and Chilli Blinis

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A Blini is a little bite-sized hors d’oeurve, made from a thin, Russian Style pancake, with some sort of topping on it – in this case, the ever-so-popular Spiced Beef and Chilli, with a topping of Guacamole.

Spiced Beef

Very popular at gatherings and parties, you can easily change the toppings to something you prefer.

To make 32
150g Strong White Flour
5g Self-activating Dried Yeast
Pinch Sugar
Pinch Salt
2 Eggs, separated
100ml Sour Cream
190ml Milk
2tbsp Paprika
2tsp Mild Chilli Powder, plus extra for dusting
1tbsp Ground Cumin Powder
3tbsp Olive Oil
675g Lean Sirloin or Rump Steak
2tbsp Tomato Chutney
2tbsp Guacamole

1. Sift the Flour into a large bowl, then combine with the Yeast, Sugar and Salt. Begin to add the Egg Yolks, Sour Cream and Milk, before beating until smooth. The consistency should be similar to Pancake batter.
2. Make sure you get all of the Dry Ingredients off of the side of the bowl, as you now need to cover the bowl with a sheet of Cling Film and leave to prove for at least two hours. The mixture will froth up, as opposed to increasing in volume like Bread or Dough. The mixture will be ready when the surface is covered with small bubbles, about one or two millimetres across.
3. Whisk the Egg Whites until they foam and increase in volume, but they shouldn’t hold their shape. Fold into the Mixture.
4. Place some Clarified Butter into a frying pan, set over a medium heat, then place teaspoons of the Blini Mixture into the pan to cook slowly – they should be golden brown when cooked, with small bubbles on top of them.
5. In a small bowl, combine the Paprika, Chilli Powder and Cumin powder, along with the Olive Oil. Brush the Steak with this mixture, then cover and chill for at least an hour.
6. Heat a grill to a medium heat, then cook the Steak to your preference, then leave to stand for five minutes. Warm the Blinis under the grill, then spread evenly with the Tomato Chutney.
7. Cut the Steaks into small strips, present on top of the Blinis with a small amount of Guacamole, before dusting with the extra Chilli Powder.

Photo Courtesy of: Gary Soup

Turkey Soup

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Served with Peas and Leeks, this dish is very healthy, very tasty, and takes just ten minutes to prepare – and is also a great winter warmer. If you’re not a big fan of Turkey, you can always make this dish with Chicken – it’ll require a bit more time in step one, but not massively.

Leeks

You could even prepare this dish the day before you want it, then heat it up when needed – that’s how easy and fast it is to make!

To Serve 4
300ml Turkey or Chicken Stock
4 Skinless Turkey Breasts, cut into 2cm strips
1 Large Leek, rinsed and finely chopped
300ml Double Cream
1tbsp Wholegrain Mustard
1tbsp Fresh Parsley, chopped
225g frozen Peas, cooked

1. Pour the Stock into a large Saucepan, then bring to the boil. Add the Turkey Strips, before turning the heat down and simmer for five minutes.
2. Using a Slotted Spoon, lift the Turkey Strips out of the Stock, and keep warm. Bring the Stock to a rapid boil, until reduced by two thirds.
3. Lightly steam or boil the Leek for two or three minutes, until just tender. Drain well, then keep warm with the Turkey
4. Add the Cream, Mustard and Parsley to the Reduced Stock, stir well, and begin to add the Peas slowly, until everything is cooked through and warm.
5. Season well, stir, before removing from the heat. Add the Turkey and the Leeks to the pan, stir again, and serve in bowls, with pieces of Crusty bread to soak up the Juices.

Photo Courtesy of: Tracy Hunter

Chocolate Covered Bacon

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Some people find this weird, but it is extremely delicious. It is sweet and salty at the same time. It is similar to Royce’s chocolate covered potato chips, but it is more sinful. You can slice the bacon in bite size pieces if desired.

 

Ingredients:

6-8 slices thick cut, honey cured bacon

12 ounces semisweet chocolate chips

White or colored chocolate chips

 

Preheat the oven at 375F.

Place the bacon in a baking tray lined with parchment paper and bake them for 15-20 minutes depending on how you want it done. Let the bacon cool for 5-10 minutes. After, drain the excess oil using paper towels or place the bacon in a strainer.

Set up a double broiler. Let water boil at the bottom pan. Reduce the heat and let it simmer. Place a heatproof bowl on top of the simmering water. Add the chocolate chips and stir until they melt.

Dip the bacon in melted chocolate until it is coated. Place it in a baking tray lined with new parchment paper. Repeat the process for the remaining bacon. Drizzle with white or colored chocolate if desired. Let the chocolate harden in the refrigerator before serving.

 

Photo Courtesy Of:  urbanfoodie33

 

Seared Scallops

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Scallops are a good source of vitamin B12 and omega3 fatty acids. It helps control high blood pressure and it reduces the risk of heart disease. It is also said that it can protect against childhood asthma because of its anti-inflammatory compounds.

Here is a simple and healthy recipe that you can whip up for dinner or when you have guests.

 

Ingredients:

2 teaspoons garlic salt

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

2 tablespoons lemon pepper

16 sea scallops, rinsed and drained

2 tablespoons olive oil

4 tablespoons chopped fresh parsley

4 teaspoons lemon juice

 

Season the scallops with garlic salt, oregano, thyme and pepper.

Heat it the olive oil in a non-stick skillet under medium heat. Sear the scallops for 3 minutes on each side or until it is light brown. Transfer it to a bowl. Add the lemon juice and parsley. Mix well. Serve with salad.

 

Photo Courtesy Of: bitslammer

 

Seafood and Autumn Vegetable Wholemeal Spaghetti

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Near-impossible to resist if you’re a fan of Seafood, this dish is also very healthy and very quick to make – taking twenty five minutes including preparation time.

Seafood and Autumn Vegetable Wholemeal Spaghetti

You can use Cod for this recipe, or any other White fish, if you have a preference – try with Coley or even some Scallops for a treat!

To Serve 4
300g Wholemeal Spaghetti
1tbsp Olive Oil
250g Mushrooms, sliced
500g Frozen Cod, defrosted and diced
200g Frozen Peas, defrosted
100g Frozen Prawns, defrosted
1 packet mix for Cheese Sauce
300ml Semi-Skimmed Milk

1. Cook the Spaghetti in a pan of slightly salted boiling water for twelve minutes, or until ‘al dente’, then drain and return to the pan.
2. Heat the tablespoon of Olive Oil in a large frying pan, then add the Mushrooms and fry for two to three minutes before adding the Fish chunks and cook for another one or two minutes.
3. Stir in the Peas and Prawns, then cook for two more minutes.
4. In a small saucepan, mix the Cheese Sauce powder with the Semi-Skimmed Milk, as per the packet instructions.
5. Pour this over the Drained Spaghetti, then gently mix in the Mushroom, Fish, Peas and Prawns, and cook for a further minute to warm through, stirring all the time.
6. Serve straight away, with a fresh Green Salad.

Photo Courtesy of: Noonch

Raspberry Tiramisu

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Instead of layers of Chocolate, the bright layers of berries in this dish are very light (light enough for a summer treat) and fruity to go with many dishes as a dessert.

Raspberry Tiramisu

Try experimenting with different soft fruit in place of the Peaches and Raspberries – you can use a whole range instead, just to keep the meal fresh and interesting.

To serve 6
5 Trifle Sponges
2tbsp Raspberry Jam
6tbsp Sweet Sherry or Marsala
213g Can of Peaches in Juice
225g Fresh Raspberries
250g Mascarpone
500g Custard, cold
300ml Double Cream
Dark Chocolate, shaved or grated

1. Split the Sponges, and fill with the Jam. Cut each into three wedges, and place into a large dish. Mix the Sherry (or Marsala) with four tablespoons of the Peach Juice, then spoon over the Sponge and leave to soak for fifteen minutes.
2. Put the Peaches and most of the Raspberries into a serving dish, then place the Sponges on top.
3. Mix the Mascarpone in with the Custard until creamy and smooth, then spoon over the top of the Sponge and level the top.
4. Whip the Cream, then spread on top. Decorate with the Chocolate Shavings and remaining Raspberries, before chilling until ready to serve.

Photo Courtesy of: stevendepolo

Cocoa Spiced Pork Ribs

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Cooking is so much fun. You can use a wide array of ingredients. If you are creative enough, you will never run out of ideas as to what to prepare.

Here’s a delicious recipe for meat lovers. The chocolate and the chili infuse a lot of flavor to the pork, making it more irresistible. If you aren’t fond of spicy food, you can replace the chili powder with a dash of paprika. You can do without the chili flakes as well. Nevertheless it will still taste incredibly delicious.

 

Ingredients:

2 lbs. pork spare ribs

1/4 cup unsweetened cocoa powder

1 tablespoon Ancho chili powder

1/2 teaspoon five spice powder

1 tablespoon garlic powder

1 tablespoon kosher salt

2 tablespoons olive oil or spray oil

chili flakes

dried parsley

 

Preheat the oven at 400F.

In a bowl, combine the cocoa powder, chili powder, ginger powder, garlic powder and salt. Mix it until all the spices blend together.

Place the ribs in a re-sealable bag. Pour in the cocoa spice mixture. Seal the bag and shake it until the ribs are coated with the spice rub.

Line a baking tray with parchment paper or foil. Shake off the excess rub and Place the ribs on the lined tray. Drizzle the ribs with olive oil or spray it with oil to seal the flavor. Sprinkle it with dried parsley and chili flakes. Bake it for 1 hour or until the meat is starts breaking off from the bone. Serve immediately.

 

Photo Courtesy Of: jamieanne

 

Creole Seasoning

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Creole seasoning is commonly used in New Orleans. It is a combination of spices that livens up any dish and it can be used in everyday cooking. Some Cajun dishes also have a similar seasoning mix.

You can make this seasoning for future use or you can bottle it up nicely and give it away as gifts.

 

Ingredients:

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons dried oregano leaves

2 tablespoons dried sweet basil

1 tablespoon dried thyme leaves

1 tablespoon black pepper

1 tablespoon white pepper

1 tablespoon cayenne pepper

1 tablespoon celery seed

5 tablespoons sweet paprika

 

Combine all the ingredients in a bowl and mix well. You can also blend it in a food processor to make the seasoning finer and to allow the ingredients to blend well. Place the seasoning in a bottle or air tight container.

 

Photo Courtesy Of: WordRidden

 

Broken Biscuit Cakes

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If you’re like me, you’ll hate it when a packet of Biscuits has broken ones in them. But, if you have this recipe to hand, you’ll always have a tasty treat to hand. They’ll last in a fridge for a week, or in the freezer for up to three weeks, so that you’ll still get the same quality taste and textures.

Broken Biscuit Cakes

So simple and easy, it’s a great dish to make if you’ve got kids nearby to keep the occupied. If you prefer, use all Milk or Plain Chocolate, and other biscuits instead of Digestives used in this recipe.

To make 40 Squares
200g Dark Chocolate, minimum 60% cocoa solids
100g Milk Chocolate
3tbsp Golden Syrup
300g Unsalted Butter
300g Digestive Biscuits
75g Glace Cherries, quartered
50g Sultanas
100g Flaked Almonds, toasted

1. Break the Chocolate into pieces, and place into a large bowl of Golden Syrup and the Butter, then stand over a pan of simmering water – make sure the bowl doesn’t touch the Water though! Leave until the Chocolate has melted, stirring frequently.
2. Remove the bowl from the heat. Place the Biscuits into a large bowl, then break into pieces with a Rolling Pin. Add to the Chocolate, along with the Cherries, Sultanas and Almonds, then stir well until mixed evenly.
3. Line a shallow roasting tin with clingfilm, then pour the mixture in, and level at the top. Chill for at least two hours before cutting into squares, then storing until you need or want them!

Photo Courtesy of: Lord Biro

Tomato and Chilli Chutney

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Left unopened, these jars will last around a year – when they’re open, store them in a fridge and use within two weeks, and they’ll be great still.

Tomato and Chilli Chutney

You can use these as presents, or as a treat every so often – served over a Jacket Potato, with a Salad or on Toast as a spread.

To make 3 Jars
1.5kg Vine Ripened Tomatoes
3 Medium Red Onions, peeled and chopped
2 Bramley Cooking Apples, peeled, cored and roughly chopped
3cm Root Ginger, peeled and grated
3 Large Red Chillies, finely chopped (remove the seeds for a milder flavour)
2 Garlic Cloves, finely chopped
150g Sultanas
600ml Red Wine Vinegar
350g Light Soft Brown Sugar
1 1/2level tsp Mustard Powder

1. Make a small cut in the base of each Tomato, and place in a heat-proof bowl. Pour enough boiling water to cover them, and leave to stand for a minute. Drain off the Water and skin the Tomatoes. Chop Roughly, then place in a Large Saucepan.
2. Add the Onion, Apple, Ginger, Chillies, Garlic, Sultanas and a teaspoon of Salt to the Saucepan, then stir. Place on a medium heat, then add the Red Wine Vinegar, Soft Brown Sugar and Mustard Powder, then bring to the boil, stirring occasionally.
3. Simmer without a lid on for two hours, or until the mixture is thick – the exact time will depend on the thickness of the pan, and the heat used. As it thickens up more, start to stir more to prevent anything sticking to the base of the pan.
4. Wash the Jars that you are going to use in hot soapy water. Rinse clean of any suds, and place in the Oven, open side down at 140C for twenty minutes.
5. Test the Chutney is ready. To do this, draw a wooden spoon across the base of the pan, and if you can clearly see the base of the pan, it’s ready!
6. Spoon the chutney into the Jars, then leave to cool. Leave to mature for at least six weeks before eating, to give the flavours a chance to mature and the Vinegar taste to mellow slightly.

Photo Courtesy of: Elin B

Creamy Ginger and White Bean Soup

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Beans take a while to cook, that is why it is common to buy canned ones. Low sodium canned beans are better options especially if you use them often.

I prefer dried beans because they taste good and have better texture. I cook them in a pressure cooker to reduce the cooking time in half.

 

 

Ingredients:

1 pound dried white cannellini beans

4 cups sliced yellow onions

1/4 cup olive oil

2 garlic cloves, minced

1 knob of ginger (5cm)

2 quarts chicken stock

Salt and pepper to taste

 

Soak the beans in water for at least 6 hours or overnight. Peel the ginger and slice it into thick strips. Set half aside for garnish.

Heat a Dutch oven or a large stock pot over medium flame. Sauté the onions in olive oil for 8-10 minutes or until they become translucent. Add the garlic and cook for another 3-5 minutes or until they are light brown. Pour in the chicken stock. Add the beans and half of the ginger. Bring it to a boil. Reduce the heat and simmer for 45 minutes to an hour or until the beans are very soft. Let it cool for 10 minutes.

Remove the ginger and puree the soup in a blender or food processor for 1 minute or until it is smooth.

Reheat it in the pot. Season it with salt and pepper. Ladle into individual bowls. Garnish with the remaining ginger. Serve warm with bread.

 

Photo Courtesy Of: wonderyort

 

Pork and Pepper Stir-Fry

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Bell peppers or capsicums contribute a lot of flavor to a dish. They also contain vitamin C and lycopene like tomatoes. Here is a yummy pork and bell pepper recipe you will surely enjoy. If you are not fond of spicy food, you can make do without the jalapenos and it will still be delicious. This dish is best eaten with rice or tortilla.

 

Ingredients:

2 pounds pork tenderloin, cut into 1/2 inch strips

2 tablespoons olive oil

3 onions, thinly sliced

2 tablespoons all-purpose flour

3 tablespoons paprika

1 green bell pepper, cut into strips

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

2 fresh jalapeno peppers, sliced into rings

2 tablespoons soy sauce

2 large cloves garlic, minced

1 teaspoon salt

Ground black pepper

Coriander

Sesame seeds

 

Marinate the pork in soy sauce.

In a large skillet over medium flame, heat the olive oil. Saute the garlic and onions for 3-5 minutes or until the onions are translucent.

Dredge the pork in flour and stir-fry for 15-20 minutes or until it is tender. Add the bell peppers and jalapeno. Cook for another 10 minutes or until the peppers are half cooked, but still crunchy. Season it with paprika, salt and pepper. Mix well. Garnish with coriander and sesame seeds before serving. Serve warm.

 

Photo Courtesy Of: comicpie

 

Quinoa, Sweet Potato and Broccoli Salad

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The low GI Quinoa used for this dish is great – it’ll keep you fuller longer, plus it’s packed full of proteins, vitamins and minerals.

Quinoa

The range of Vegetables in this dish give it a great mix of colours, tastes and textures, and it’s easy enough to change the Red Pepper for a change.

To Serve 1
100g Quinoa, uncooked
Vegetable Stock, enough to cook the Quinoa in
1 Sweet Potato
1 Red Pepper, diced
Handful of Broccoli Florets
2tbsp Olive Oil
1//4tsp Cayenne Pepper
2tbsp Lemon Juice
Zest of ½ Orange
Salt and Pepper, to taste

1. Bake the Sweet Potato in the Oven at 190C for around forty to forty five minutes, or until soft and tender. Peel and Dice the flesh. At the same time, cook the Broccoli in boiling water until cooked, then trim any excess from the stalks.
2. Simmer the Quinoa in the Vegetable stock, until the liquid has gone, and the Quinoa is light and fluffy. Remove from the heat, and allow leave to cool.
3. Once cooled, mix the Quinoa, Sweet Potato, Broccoli and Red Pepper together in a large bowl. In a smaller bowl, mix the Lemon juice with the Orange zest, Olive Oil and Cayenne Pepper.
4. Gently toss the Lemon and Orange Dressing with the Vegetables and Quinoa, then season with Salt and Pepper.

Photo Courtesy of: avlxyz

Danish Hash

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Very quick to make, this dish is very simple as well. It’s hot, tasty and full of nutrition – a personal favourite after a weekend.

Danish Hash

The Root Vegetables in the meal provide a heap of Carbohydrates – essential to give you energy, and the Bacon will provide a great amount of Protein which will help re-build any muscle tissue spent over the course of exercise.

To Serve 4
1 Large Onion
3 Garlic Cloves, roughly chopped
1/2tsp Crushed Dried Chilli, optional
4tbsp Extra Virgin Olive Oil
110g Bacon, or 1 Packet Lardons
3 Carrots
3 Large Potatoes
1 Parsnip or ¼ Swede or ¼ Turnip
Black Pepper, to taste

1. Peel and Chop all of the Vegetables into cubes, around one centimetre square.
2. Using a Large Pan with a lid, cook the Onion, Garlic and Chilli in the Oil over a low heat until the Onion is soft.
3. Cut the Bacon into similar sized pieces then add to the pan. Cook with the lid on for a couple of minutes, checking regularly.
4. Add all of the vegetables into the pan and stir until all coated in Oil – you can add more if needed.
5. Cook with the Lid on for a fifteen to twenty minutes, checking on a frequent basis. If the Hash starts to stick, then add a small amount of Water.
6. Remove the lid and turn up the heat, cooking until the Hash is crispy and there’s no fluid left in the pan.
7. Serve with a handful of Green Leaves such as Rocket or Baby Spinach – you could even place a poached Egg on top for added protein, colours and flavours.

Photo Courtesy of: joyosity

Mexican Lasagna

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Here’s a twist to the traditional lasagna recipe. Adjust the spices if desired and adding fresh tomatoes is a good idea too. Enjoy!

 

Ingredients:

3 tablespoons olive oil

3 cloves garlic minced

2 pounds ground beef

2 tablespoons chili powder

2 teaspoons ground cumin

1 cup tomato sauce sauce

1 15-ounce can black beans, drained

1 cup canned corn

Salt and pepper to taste

8 (8 inch) soft corn or flour tortillas

2 1/2 cups shredded Cheddar cheese

sliced black olives for topping

1/2 cup sour cream

 

Preheat oven to 400F.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Saute the garlic for 3-5 minutes until they are light brown. Add the ground beef and cook it for 10-15 minutes or until it is brown. Mix in the tomato sauce, beans and the corn. Cook for another 8-10 minutes. Season it with salt, pepper, chili powder and cumin. Mix well.

Grease a round baking dish with the remaining oil. Assemble the lasagna by placing some meat mixture at the bottom of the dish. After, layer it with a tortilla. Cut the tortillas if needed. Repeat the process until the tortilla is finished. Make sure that the top layer is meat. Sprinkle it with Cheddar cheese.

Bake it for 15-20 minutes or until the cheese is light brown. Let it stand for 5 minutes. Top with sour cream and garnish with black olives. Serve warm.

 

Photo Courtesy Of: alanagkelly

 

Garlic Parmesan Chicken

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This is an easy recipe that is perfect for those who don’t have time to cook. It is a delicious dish that everyone will love. It is best served with potatoes and vegetables. You can also put some salsa on the side or sprinkle it with mozzarella before baking to make it cheesier.

 

Ingredients:

4 cloves garlic, chopped

1/4 cup olive oil

1/2 cup Parmesan cheese

1/2 cup bread crumbs

1 teaspoon garlic salt

1/4 teaspoon pepper

1 tablespoon chopped parsley

4 boneless, skinless chicken breasts

 

Preheat the oven at 400F.

Place the olive oil and garlic in a microwavable bowl or container; microwave on high for 30 seconds.

In a shallow dish, combine the Parmesan cheese, bread crumbs, garlic salt, pepper and parsley. Mix well.

Dip the chicken in the garlic olive oil and then coat it with the Parmesan mixture and place it in a baking dish. Bake it for 25-30 minutes or until the chicken is soft. Do not let it become to dry. It must stay juicy.

Serve immediately with preferred side.

 

Photo Courtesy Of: misscrabette