A while back I found this recipe for Sour Cream Noodle Bake over at Food Network that I wanted to try and then realized we had a big move coming and that I didn’t have the exact ingredients so I took quite a few liberties with this recipe and hubby loves it reconstructed! So, I don’t think we’ll ever get around to trying her original recipe, but you can tell me what you think.
RECONSTRUCTED MEXICAN LASAGNA
1 pound ground chuck or sirloin
8-9 ounces tomato sauce, divided
Fresh ground Salt and Pepper, to taste
2 cups elbows or shells or any combo of
1/2 cup sour cream
1 1/4 cup small curd cottage cheese
1 large bunch green onions, sliced thin
1 cup grated medium cheddar cheese
10 ounce can Original Rotel tomatoes, DRAINED WELL
15 ounce can black beans, DRAINED WELL and RINSED
Preheat oven to 350°.
Spray 11×9 baking dish with non-stick spray.
Spoon 2 spoons of tomato sauce into the bottom of your baking dish
Prepare pasta according to package directions to al dente. Drain and set aside.
While pasta is boiling, brown ground sirloin and half of the green onions, seasoning with salt and pepper to taste as browning. Drain fat.
While meat is browning and pasta is boiling mix together the sour cream and cottage cheese in a medium bowl, seasoning with fresh ground salt and pepper.
Add in pasta and remaining green onions. Set aside.
Add remaining tomato sauce, drained Rotel as well as the drained and rinsed black beans to the meat and stir to blend well.
Assemble starting with the noodle mixture followed by the meat mixture and half the cheese and repeat.
Bake 20-30 minutes until cheese is melted and heated all the way through.
Top with a dollop of sour cream and salsa.
NOTE: This recipe also works well with no bake lasagna noodles. Just omit the pasta from the cheese mixture ad assemble like Italian Lasagna.
2 pounds skinless, boneless chicken, breasts and/or thighs
1 batch Fire Roasted Salsa Verde
1 large tomato chopped
1/3 cup chopped cilantro
3/4 cup sour cream, divided
3/4-1 cup shredded Monterey Jack cheese
Spray casserole dish with NON-STICK cooking spray
Lay chicken pieces in bottom.
Generously salt and pepper chicken.
Cover with Fire Roasted Salsa Verde
Place a generous dollop of sour cream on top of each chicken piece.
Cover with grated Monterey Jack cheese.
Sprinkle with diced tomatoes and chopped cilantro.
Bake 45 minutes at 350°.
Fire Roasted Salsa Verde
My Source for awesome homemade verde sauce is Chris the wonderful cook, griller, photographer and Big Green Egg enthusiast. Check out his blog at NIBBLE ME THIS. He adapted this from Steven Raichlen’s Planet Barbecue!
1 pound tomatillos, husks removed
1 Serrano pepper
1 jalapeno pepper
1 Anaheim pepper
1 large onion, peeled and sliced into thirds
3 cloves garlic, peeled and skewered together with a toothpick
½ cup cilantro, chopped
1 tablespoon bacon fat
3 ounces chicken stock
½ teaspoon sugar
Salt and pepper to taste
Get your grill cooking at about 450f.
Place the peppers and tomatillos on and sear them until all sides are blackened.
This should take a few minutes per side. Remove and place them into a plastic bag for 5 minutes.
Meanwhile, grill the onion and garlic until browned (about 4 minutes a side for the onion, 1-2 for the garlic) and remove from heat.
Skin, seed, and dice the peppers.
Skin and quarter the tomatillos. Don’t be super picky about getting all the charred skin off, you want a little in there for flavor.
Quarter the grilled onions.
Place them all in a food processor and pulse them until you get a salsa like texture.
Heat the bacon fat over medium high heat and then add the tomatillo mixture for 3-5 minutes. You’ll get some thick “pops” as the thick liquid heats but keep stirring.
Mix in the chicken stock and bring to a simmer. Cook for 5 minutes, letting the flavors get happy together.
GARDEN TOMATO SALSA
6 cups chopped tomatoes
i bunch cilantro, chopped fine
1 medium Vidalia onion, chopped fine
Juice of 1 lime*
4 cloves minced garlic
1 tablespoon kosher salt
2 tablespoons red wine vinegar
2 teaspoons olive oil
jalapeno, minced to taste
Toss all together and chill 24-48 hours before serving. You end up with about 7 1/2 cups of salsa.
It’s still very warm and humid with a chance of thunderstorms ALL week, but a bit more tolerable than it has been. I ran to Costco and did some errands on Saturday and got caught in one of the worst thunderstorms I’ve ever been in. I think partly because the people around me were so panicked and unable to cope. Gheesh people, it’s just water.
ON THE BREAKFAST PLATE
BOOST Nutritional drink and coffee
AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS
LAUNDRY… just a couple loads
LIVING AREAS… mostly tidy, but need to do floors AS ALWAYS
KITCHEN… NOT quite clean, but just a little tidying will do
STUDIO… Just don’t know where to start this week in here
YARD… hubby needs to mow and edge, bit nothing for me to do 😀
BLOG… some recipe updating and planing for future posts
MONDAY – APPOINTMENTS & ERRANDS TUESDAY – PAPERWORK, CLEANING WEDNESDAY – EBAYING, SORTING and PACKING THURSDAY– PAINTING TOUCH UPS FRIDAY – ?? SATURDAY – WORK AROUND HOUSE, FOOTBALL & RACING SUNDAY – WORK AROUND HOUSE, FOOTBALL & RACING
CURRENTLY READING & TELEVISION / DVR
With being under the weather and being cooped up so much I’ve been watching a bit more TV. Rented a few movies the past couple weeks too.
READING: I switched over to Marie Force’s #10 book in the Fatal Series.
GREAT BRITISH BAKING SHOW – I just love this show and I’m not ready for it to be over! SPOILER ALERT! – I do think Candace winning was the best though.
THE NIGHT SHIFT
FOOD NETWORK STAR – I LOVE Jason and Matt and Rusty. Jason was so funny on the Holiday Baking Championship which he won against professionals. He is pretty innovative with flavor combos and I just love his country accent and euphemisms.
AMERICA’S GOT TALENT – always a fun watch – loving the new softer side of Simon and love that Laverne Cox golden buzzered Celine this past week – such a grown up voice out of such a cute little girl.
I literally dread having to call customer service ANYWHERE! I had to call AT&T as well as AMAZON several times this week. Lately every customer service I have had to call is outsourced to the Philippines and they are reading from a script, don’t truly understand what they are doing and don’t seem to really care. I spent over an hour on hold with AT&T to deal with a rude and obnoxious man who told me “to deal with it”. When I asked for a supervisor, he said he was the supervisor. I told him he reported to someone so I wanted to talk to them. At the 2 hour mark I was transferred to the customer loyalty department who was 1) in the USA 2) completely apologetic and said I should have been informed from the get go that the computers had been down most the day and that no one could have helped me. They gave me a direct dial number to use the next day which also got me a wonderful man here in the states who took care of my problem in nothing flat.
FAVORITE PHOTO FROM THE CAMERA
This is only my favorite photo because I had a wonderful customer service representative at Amazon who finally made a week’s worth of horrible interactions with not so nice customer representatives right in the end. The new plates should be here before the end of the day.
This picture popped up on Facebook yesterday as a memory though so ALL is good in the favorite photo department.
1 1/2 cups broccoli florets
1/2 head shredded red cabbage (optional)*
2 bunches green onions, sliced
1/4 cup chopped red onion
1/4 cup sunflower seeds (shelled)
1/2 cup golden raisins
1/2 pound bacon cooked crisp and crumbled
1 cup mayonnaise
1/4 cup sugar
2 tablespoons apple cider vinegar**
In a large mixing bowl toss the broccoli, red cabbage, onions, seeds, raisins and bacon together.
In a small mixing bowl, blend the mayonnaise, sugar and vinegar together until smooth.
Pour over the vegetable mix.
Toss well and chill 24-48 hours before serving.
NOTE 1*: add another 1 1/2 cups broccoli florets if omitting cabbage. NOTE 2**: can use pineapple juice instead
This is another recipe from crazy aunt Louise – loved that lady! We all remember the Corn Flake Wreaths she made us for Christmas, but she always made this Blueberry Lemon Sauce Cake for 4th of July. She was a serious creature of habit. Thanksgiving always brought her cheesy garlic grits, but I’m still working on perfecting that one – maybe I’ll have it ready for the next Thanksgiving. I make this in an 8×8 baking dish, but it easily doubles for a 9×13. My sauce turned out quite pale today so I added a little yellow food coloring. LOL I say a little, but from the looks of that picture I added a little too much.
BLUEBERRY LEMON SAUCE CAKE CAKE
4 tablespoons butter, softened
1/2 cup sugar
1 teaspoon PURE vanilla extract
Juice of 1 small lemon
scant 1 cup flour
scant 1 teaspoon baking powder
1/8 teaspoon salt
1 Jumbo egg
1/4 cup milk
1+ cup fresh or frozen blueberries
Preheat oven to 350˚.
Sift together the flour, baking powder and salt.
In a mixing bowl cream together the butter, sugar, vanilla and lemon juice until well blended.
Add egg and beat until light and fluffy.
Add the flour mixture alternately with the milk and blend until smooth. Batter will be thicker, like a coffee cake consistency.
Fold in blueberries.
1/2 cup sugar
2 tablespoons brown sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
2 tablespoons butter
2 teaspoons grated lemon rind
Juice of 2 lemons
Over a medium-high heat whisk together the water and cornstarch in a saucepan until smooth.
Add the butter and allow to melt.
Add the sugars and salt, stirring until dissolved.
Add lemon juice and rind.
Bring to a boil, lower heat and simmer until desired sauce consistency.
Over at Tide & Thyme she had a recipe for Mermaid Margaritas. They’re really good, but hubby wanted to amp it up a bit so we made our own version and are calling them Wave Rocking Mermaids. They are so pretty and all the fruit makes a nice snack too.
WAVE ROCKING MERMAIDS – 4 margaritas.
1 cup margarita mix
1/3 cup Triple Sec
3/4 cup LIME Tequila
1/2 cup Pineapple rum
1/3 cup BLUE Curacao
1 tablespoon sugar
1 tablespoon Margarita rim salt
1 tablespoon sanding sugar
1 drop green food color
1 drop blue food color
1 LARGE lemon zested, then juiced
1 lime, zested then sliced
Combine sugar and lemon zest on a small plate. Add 1 drop of food coloring. Mix well using a fork.
Combine salt and lime zest on a small plate. Add 1 drop of the opposite food color. Mix well using a fork.
Combine sugar and salt on a small plate. Mix well using a fork, and set aside.
In a large pitcher combine the margarita mix, Triple Sec, lime tequila, pineapple rum, Blue Curacao, lemon juice and tablespoon of sugar, stirring to blend well.
Wet the rim of each glass using a lime wedge.
Dip the rim into the sugar-salt combo.
Fill glasses with ice, and then the margarita mixture.
Skewer a pineapple wedge, lemon slice and maraschino cherry onto your bamboo pick and stick it into the margarita for garnish.
NOTE: For a sweeter punch, add a Grenadine float just before serving.
NOTE:To keep your drink from watering down with ice melt, chill your pitcher for an hour or so before serving.