White Chicken enchiladas

These were super easy and Mike loved them.

Chicken enchiladas with green chili sour cream sauce

10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

1. Preheat oven to 350 degrees. Grease a 9x13 pan

2. Mix chicken and 1 cup cheese (I also sprinkled some chili powder to add flavor). Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Pumpkin Pie Crunch

1 16 oz can of pumpkin
1 12 oz can evaporated milk
3 eggs
1 1/2 cups sugar
4 tsp pumpkin pie spice
1/2 tsp salt
1 pkg yellow cake mix
1 cup chopped walnuts
1 cup margarine or butter melted

Preheat oven to 350 degrees.  Grease bottom of a 9 x 13 pan.  Combine 1st six ingredients in a large bowl.  Beat well, pour into pan.  Sprinkle dry cake mix over the top, then the walnuts and margarine.  Bake for 50-55 minutes.  Cool and top with whipped cream.  ( I think this tastes better cold the next day if you want make ahead of time).  Fabulous, not so much on the healthy side, but hey it's Thanksgiving time.  Just throw in an extra workout that week :)!

Cranberry-Orange Jellied Salad

I made this last Thanksgiving. And I will probably make it again this year.  I know it sounds kind of weird.  But it is really good.  Everyone loved it.

1 pkg orange flavored gelatin
3/4 Cup boiling water
Juice and grated rind of 1 orange
3/4 cup whole berry cranberry sauce

Dissolve gelatin in boiling water.  Stir in orange juice, rind and cranberry sauce.  Chill, stirring occasionally to keep fruit and rind evenly distributed. refrigerate. Serves 6.

Thia Doughnuts

Thia Doughnuts

Don't ask me why they are Thai, we had these at a restaurant trying to use up some funds from groupon and I thought they were so yummy! I thought to myself, "Why pay $6.50 for these, I can make them at home for nearly nothing!" These are beyond easy.

Recipe
dough (whether store bought or made from scratch. I went easy and purchased mine)
flavored syrups
-Chocolate
-Cherry
-Caramel
-Anything you want, you can make a raspberry one very easy
oil to cook the dough

Cut the dough into little pieces (maybe 1 inch) and throw in your hot oil to make little baby doughnut holes. Cook until light brown. Put on a plate and drizzle your syrups of choice on top. That's all folks, easy and yummy!

Chicken Enchilada Spaghetti

Chicken Enchilada Spaghetti

serves 2-4

1 tablespoon olive oil

1/2 onion, chopped

1/2 green pepper, chopped

1/2 red pepper, chopped

2 garlic cloves, minced or pressed

1 teaspoon cumin

1/2 teaspoon chili powder

1/4 teaspoon salt

1/2 teaspoon smoked paprika

1/4 teaspoon pepper

pinch of cayenne pepper

2 boneless, skinless chicken breasts, cooked and shredded

1/2 pound of dry whole wheat spaghetti

1 10-ounce can of red enchilada sauce

3/4 cup freshly grated sharp cheddar cheese

cilantro for topping

Boil water for pasta and prepare pasta according to directions.

While pasta is cooking, heat a large skillet over medium heat and add olive oil. Add onions, peppers, salt and pepper and let cook until vegetables are soft, about 5-6 minutes. Add garlic and cook for another 1-2 minutes, then stir in chicken, cumin, cayenne, paprika and chili powder, along with the can of enchilada sauce. Turn the heat down to low, drain the cooked pasta, then add pasta to the skillet too. Fold in cheese and mix thoroughly to combine. Toss with a set of kitchen tongs until everything is mixed, then serve with a bunch of fresh cilantro.

White Chicken Chili

White Chicken Chili 

4 large chicken breasts, cooked
2 15 oz. cans white beans with juice
2 4 oz. cans diced green chilies
2 14 oz. cans chicken broth
2 15 oz. cans white corn with juice
1 clove garlic, minced
1 tsp. lemon pepper
1 tsp. ground cumin
1/4 cup minced dried onion (or real onion, sauteed)
4 fresh limes
corn or tortilla chips
sour cream
grated cheddar and monterrey jack cheese
 

In a large pot mix beans, chilies, broth, corn, garlic, onion and seasoning.  Shred the cooked chicken breasts and add to the pot.   Heat to a simmer on the stove. 

*Serve with cheese, fresh squeezed lime juice, sour cream and crushed chips on top. 

For the chicken, you can used a Rotisserie if you're short on time.  Otherwise, bake the chicken breasts in the oven or cook in a pan on the stove, then shred. 

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas

Ingredients:

• 6 Tablespoons honey
• 5 Tablespoons lime juice
• 1 Tablespoon chili powder
• ½ teaspoon garlic powder
• 3 boneless, skinless chicken breasts, cooked and shredded
• 2 cups green enchilada sauce, divided
• 1 cup sour cream
• 8-10 flour tortillas
• 2 cups grated Monterey Jack cheese

Method:

Preheat oven to 350 degrees.

In a large bowl, combine the honey, lime juice, chili powder and garlic powder; toss with the shredded chicken and let marinate in refrigerator for at least 30 minutes. Pour about ½ cup of enchilada sauce in the bottom of a greased 9x13 inch baking pan. Fill each tortilla with about 2 Tablespoons of the chicken, a pinch of cheese, making sure to reserve about 1 cup of cheese later. Mix the remaining enchilada sauce with the sour cream, and any leftover marinade. Pour the sauce over the enchiladas and sprinkle with the remaining cheese. Bake for 30 minutes, or until golden brown and crisp on top.

Pumpkin Cream Cheese Muffins

Pumpkin Cream Cheese Muffins

Ingredients:
For the filling:
8 oz. cream cheese, softened
1 cup powdered sugar

For the muffins:
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree (see Note)
1¼ cups vegetable oil

For the topping:
½ cup sugar
5 tablespoons flour
1½ teaspoons ground cinnamon
4 tablespoons cold unsalted butter, cut into pieces

Note: A standard sized can of pumpkin is 15 ounces, just shy of 2 cups (16 ounces). You could open another can if you want and freeze the extra or just use one can which is what I did. The amount is so little I don't think it makes a difference in the final product.

Directions:
To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer.

To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.

To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. I always get inpatient here and mix it together with my hands so that it looks like the texture of wet sand. I know you aren't supposed to do it this way but I'm impatient. Transfer to the refrigerator to chill until ready to use.

To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. You want to put the cream cheese lower than you think because it will rise a lot during the baking process. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. I like them warm, cold, and room temperature.

Healthy Pumpkin Cookies

Healthy Pumpkin Cookies 

Here's one of my fav healthy pumpkins cookie recipes. 

Ingredients:
1 1/2 TBS butter  ( I use extra virgin coconut oil)
1 1/2 TBS unsweetened applesauce
1/2 cup brown sugar ( I used sucanat sugar)
1/4 cup honey ( I used agave nectar)
2 egg whites
1 TBS water
1/2 cup whole wheat flour
1/2 tsp salt
1 tsp cinnamon
1/4 tsp baking soda

1/2 tsp nutmeg

1/2 tsp ginger

1/2 tsp ground cloves
2 cup old fashioned rolled oats
1 cup pureed pumpkin

 (For all of the spices I substituted for 1 TBS of pumpkin pie spice)

Directions:
1. Preheat your oven to 350
2. Mix together butter, applesauce, brown sugar, honey, egg whites, and water.
3. Add in your dry ingredients, and then your oatmeal and pumpkin.
4. Spoon onto cookie sheet (sprayed with Pam) and bake for 12 minutes

Peach dream dessert

Hands down this is my all time favorite Peach dessert.  I have been making it for years, so good and easy.  With it being peach season I busted this one out the other day.  Serve with a scoop or two of ice cream and you have a hit.

1 Package white cake mix

1 1 /4 cup oats

1/2 cup margarine

1 egg

1/2 cup chopped walnuts

1/4 cup brown sugar

4-6 fresh peaches sliced

Combine cake mix, 6 tbs margarine and 1 cup oats. (reserve the rest of oats for topping). Add egg and mix, press into a 9 x 13 pan. Pour peaches over crust.  To reserved crumbs, add 1/4 cup oats, 2 tbs margarine, nuts and brown sugar. ( I actually make more of the topping because I like it so much)  Beat and sprinkle over peaches. Bake at 350 degrees for 30-40 minutes. Serve with vanilla ice cream.

Spinach and Artichoke Dip Pizza

Oh, do I have a pizza recipe for you.  This is by far one of the best homemade pizza's I have ever made.  Seriously so good.  Holly and Dan, this one if for you. So yummy, and pretty easy.


Spinach and Artichoke Dip Pizza


1 14" pizza crust, pre-made from the store, your favorite crust recipe, I used this one  http://www.ourbestbites.com/2008/04/breadsticks-and-pizza-dough/
2 tbsp olive oil
1/2 medium white onion, diced
2 cloves garlic, minced
2 tbsp flour
1/4 cup heavy whipping cream
1 1/4 cup milk (I used skim)
1/2 tsp salt
1/4 tsp red pepper flakes
1/2 cup parmesan cheese
1 (14 oz) can quartered artichoke hearts
4 cups fresh baby spinach
1 cup shredded rotisserie chicken (I boiled 2 small breast and then shredded)
1 cup shredded Italian cheese blend


Directions:


Preheat oven to 450 degrees or light grill.  I used the grill.


Prepare pizza crust as directed.  *If using a homemade crust or crust made from a mix, you will want to pre-cook the crust in the oven for 5 minutes or on top of the grill for 3 minutes so the middle of the pie does not become mushy with the toppings on it.


In large skillet or pot, heat olive oil over medium heat.  When oil is warm, add onion and cook until translucent, about 5 minutes.  Add garlic and cook one more minutes.  Add flour and stir to mix with onions, then slowly whisk in heavy whipping cream followed by the milk, salt, and red pepper flakes.
Lastly, stir in parmesan cheese until combined.


Place spinach in microwavable bowl and microwave on high for 1 minute.  Spinach will wilt slightly.  Add to cream mixture, and stir until it is completely wilted.  Add artichoke hearts and stir to combine.


Spread spinach and artichoke cream mixture onto prepared pizza crust.   Top evenly with shredded chicken, followed by Italian cheese blend.  Bake in preheated oven for 9-11 minutes, or until cheese is golden brown, or on a pizza screen on the grill for 5-7 minutes (check every couple of minutes to make sure bottom is not burning).


Cut into slices, and enjoy.  

Smoked Turkey Club Panini

Smoked Turkey Club Panini

*Note: You can use any type of artisan or sourdough bread in this recipe. Boule loaves (a rustic 8-inch round loaf) works great. I used a honey wheat/multigrain loaf and it was delicious, also.

*Makes 4 sandwiches

8-12 slices bacon
1/3 cup sun-dried tomatoes, packed in oil, rinsed, patted dry and minced
1/3 cup light mayonnaise
8 slices thick-cut crusty bread
1/2 pound thinly sliced deli Swiss cheese
1/2 pound thinly sliced deli smoked turkey
3 cups baby spinach or arugula

Cook bacon until crisp. You can use a skillet or use the microwave, placing the bacon in a single layer on a paper-towel lined plate, cover with paper towels and microwave for about 5 minutes (repeating the process if all the bacon doesn’t fit the first round). In a small bowl, combine the sun-dried tomatoes and mayonnaise.

Lightly spread butter over one side of each bread. Lay the butter-sides down on a cutting board or work area. Spread each slice with the sun-dried tomato mayonnaise. Layer half of the cheese on 4 slices of bread then top with turkey, bacon, spinach (or arugula) and remaining cheese. Top with remaining bread, butter side up.

Cook the sandwiches on a panini press, skillet or grill pan heated on medium heat for one minute prior to cooking. I use an indoor grill pan for my paninis but a skillet would work just as well. I place 2-3 sandwiches (depending on the size of the sandwich) in the grill pan and weigh the sandwiches down with a heavy pot (you can also use a foil-covered brick or similar object). Cook the sandwiches for about 4-5 minutes per side, until they are golden brown and the cheese is melted. Repeat with remaining sandwiches. Serve immediately.

Mango and Black Bean Quinoa Salad

Mango and Black Bean Quinoa Salad

*Note: The recipe calls for cooked quinoa. I used about 3/4 cup dry quinoa and cooked it in chicken broth to get the 2 cups cooked (I measured out the two cups cooked and had a bit leftover in the pot).

*Serves 4-6

2 cups cooked quinoa, cooked in vegetable or chicken broth, at room temperature or chilled
1 (15-ounce) can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
4 green onions, white and green parts thinly sliced
1/2 cup chopped fresh cilantro
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Place the cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro.

In a small bowl combine vinegar, olive oil, and lime juice. Whisk until the dressing is smooth and pour on top of salad. Toss to combine and add salt and pepper (add more to taste if desired). Chill the salad for at least one hour before serving.

Low-Fat Chocolate Chip Zucchini Bread

Low-Fat Chocolate Chip Zucchini Bread

source: Skinny Taste

1 cup all purpose flour

1 cup white whole wheat flour (regular whole wheat flour works)

1/2 cup brown sugar (not packed)

1 -1/8 tsp baking soda

1 tsp vanilla

1/2 tsp salt

1/2 cup chocolate chips

1 large egg, beaten

2 tbs melted butter

1 cup apple sauce

1-1/2 cups shredded zucchini (not packed)

I also added some pumpkin pie spice and cinnamon for extra flavor

Preheat oven to 325. 

1. Combine flour, sugar, baking soda, and salt in a large bowl.  Mix well.  Add chocolate chips and gently mix to combine. 

2.  In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini.  Add to the flour mixture and stir until just blended. 

3. Pour batter into a large 9X5 in loaf pan.

4. Bake at 325 for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove from loaf pan and let it cool before slicing. 

Chewy, Chunky Blondies

Usually when I make a cookie or something I try to tweek it to a healthier version.  Halfing the sugar, adding stevia, using whole wheat flour ect...  I ate really well last week so I decided to go for the kill and do the real thing on Sunday.  I accidentally added an extra cup of sugar and didn't realize it until it was too late.  Let's just say I was on major sugar overload after two of these babies.  Won't be doing that again.  EJ was excited, he said it's about time you bake some "real cookies".  


Chewy, Chunky Blondies
from Baking From My Home to Yours by Dorie Greenspan
makes 32 blondies


2 cups all-purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 sticks (8 oz) unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
1 cup chocolate chunks
1 cup butterscotch chips
1 cup pecans, chopped
1 cup sweetened shredded coconut


Directions:


Preheat oven to 325 degrees F and butter a 9x13 inch baking pan.  Set aside.


In medium bowl, whisk together flour, baking powder, baking soda, and salt.  Set aside.


In large bowl with electric mixer, beat the butter until smooth and creamy.  Add both sugars and beat for another 3 minutes, or until well incorporated.  Add eggs, one at a time, beating for 1 minute after each addition, then add in the vanilla.  Reduce mixer speed to low and add the dry ingredients, mixing until just combined.


Stir in chocolate chunks, butterscotch chips, pecans, and coconut with a spatula or wooden spoon.  Scrape batter into prepared pan and use spatula to even out the top as best as you can.


Bake in preheated oven for 40 minutes, or until a knife comes out clean.  Dorie notes that the blondies should pull away from the sides of the pan a little and the top should be a nice honey brown.  Cool for 15 minutes on a rack, before turning the blondies out onto the rack to cool completely.  Enjoy

Creamy 5-Cup Fruit Salad

Creamy 5-Cup Fruit Salad

*Serves 4-6 as a side dish

1 (10-ounce) can pineapple chunks (about 1 cup), drained
1 (11-ounce) can mandarin oranges (about 1 cup), drained
1 medium apple, cored and chopped (about 1 cup)
1 cup grapes, halved
1/2 cup sour cream, light or regular
1/2 cup sweetened, shredded coconut

Combine the fruit in a large bowl, tossing well so the apple (and other fruit that likes to brown) can get coated in the pineapple and orange juice to prevent browning. Stir in the sour cream and coconut, gently tossing to coat. Refrigerate for at least 4 hours prior to serving to allow the flavors to meld together. Serve chilled. You might notice that after a day or so of sitting in the fridge, quite a bit of liquid from the fruit pools at the bottom. If eating the leftovers, I like to gently pour some of this off before eating.

Zucchinni Lasagna

Zucchini season is now upon us.  I get really sick of eating it, so I am always looking for new recipes to cook with it.  A lady in my ward said that she made a zucchini lasagna.  So I decided to give it a whirl and come up with my own recipe.  Feel free to change it up to however your taste prefers.  You can pretty much take your favorite lasagna recipe and exchange the noodles for the zucchini.

1 pound of ground beef
1 medium onion chopped
1 huge zucchini sliced into strips
16 ounces of cottage cheese
2 eggs
1/2 cup Parmesan cheese
1 cup of whatever cheese you want or have on hand (preferably mozzarella)
1/4 cup of oregano
1/8 cup basil
1/2 tsp salt
1/8 tsp pepper
I also threw in optional:
1 fresh diced tomato from the garden
1 medium diced summer squash
1 jar of spaghetti sauce
2 eggs
2 more cups of cheese.

Brown and drain your beef, then add your onion until cooked, then add your summer squash and tomato
then add your jar of spaghetti sauce.  In another bowel add your cottage cheese, oregano, basil, salt, pepper, Parmesan cheese, and 1 cup of cheese, with your 2 eggs.

Pour 1 cup in your lasagna dish then layer your zucchini like you would lasagna noodles.  Then another cup of sauce and then half of your cheese sauce.  Repeat layers, with your final layer top with the rest of sauce and cheese.  Bake at 350 degrees for 45 minutes.

Adding the diced tomato and summer squash added a lot of flavor but also made it a little bit runny. So you may not want to add it.  It still turned out really good.

Skillet BBQ Chicken Pasta

So I have decided to try to post every recipe that I try, so that I can just come back and find it here on my own recipe blog when I need it.  Here's own we did tonight for dinner, everyone liked it including Corbin.  This is rare that he likes something new,  bbq is always a hit at our house.

Skillet BBQ Chicken Pasta


1 tablespoon extra-virgin olive oil

2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne pasta
2/3 cup barbecue sauce
1/3 cup sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese

In a large 12-inch nonstick skillet heat the olive oil over medium heat (you could also use a large pot if you don’t have a skillet this big). When hot, add the chicken and onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.

In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.

Serve immediately and garnish with additional red or green onions and shredded cheese.

Recipe Source: My Kitchen Cafe

Honey Lime Fruit Salad

Honey Lime Fruit Salad

*Note: This fruit salad is best served right away (or at least within an hour of making) because the strawberries tend to stain the light colored fruit. It doesn’t affect the taste at all but is a slight bummer for presentation.

*Serves 4

1 (20 oz.) can pineapple chunks, drained well
1 can mandarin oranges, drained well
2-3 ripe kiwi, peeled and sliced into thick half moons
1 cup green grapes, halved
1 cup strawberries, quartered
Zest from one lime, about 1 tablespoon
2 tablespoons honey
1 teaspoon poppy seeds (optional)

Combine the fruit in a medium-large serving bowl. Add the lime zest and poppy seeds, if using, and gently toss. Drizzle the honey over the fruit and again, gently mix until the fruit is evenly coated with the honey. Serve.

Strawberry-Lime Cream Cake

I made this cake for EJ and Jamies B day.  It was very good!

Strawberry-Lime Cream Cake

*Note: this recipe looks like it has a lot of steps, and it does, but each can be made in advance and the cake assembled later. Plus, none of the steps are very difficult. The end result is worth it, trust me!

*Serves 12

White Cake:
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/3 cups buttermilk
1/2 cup butter, softened
1 teaspoon vanilla
4 egg whites

Preheat the oven to 350 degrees F. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Add buttermilk, butter and vanilla. Beat with an electric mixer on low speed for 30 seconds, scraping the bowl as needed. Increase the speed to medium and beat for 2 minutes. Add the egg whites and beat for 2 minutes more, scraping down the sides of the bowl as needed.

Pour the batter into 2 greased and floured 9-inch round cake pans. (I lined the bottom of mine with a parchment circle and greased the top of the parchment circle.) Bake the cakes for 28-30 minutes until a toothpick inserted near the center comes out with moist crumbs. Don’t overbake or the cakes will be dry. Cool the cakes on a wire rack for 10 minutes. Loosen the sides with a butter knife and remove the cakes from the pans to cool completely.

Strawberry Syrup/Puree:
1 pint fresh strawberries, washed and hulled
4 tablespoons sugar
1 teaspoon lemon juice

Combine all the ingredients in a blender and process until smooth.

Lime Cream:
*Note: you can substitute 1 to 1 1/2 cups fresh strawberry jam for the strawberry puree
4 limes, for 1/2 cup fresh lime juice
1 (14-ounce) can sweetened condensed milk
2 cups heavy whipping cream

Zest and juice the limes into a medium bowl. You should have about 1/2 cup lime juice. Add the sweetened condensed milk and mix well. Add the whipping cream and beat until medium-stiff peaks form. Cover with plastic wrap and refrigerate until needed.

Whipped Cream Frosting:
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla
1 envelope (about 2 teaspoons) unflavored gelatin
4 tablespoons water

In a small bowl, place the water and sprinkle the gelatin over the top. Let the mixture stand for 3-4 minutes until the gelatin has thickened. Microwave for 20-30 seconds until the gelatin dissolves and the mixture is warm. Remove from the microwave and let the mixture cool to room temperature (don’t let it set up!). In a large bowl, whip the cream, sugar and vanilla until slightly thickened. While beating slowly, gradually add the cooled gelatin to the whipped cream mixture. Whip at high speed until stiff peaks form.

To assemble the cake, slice each cooled cake round in half horizontally to form 4 cake circles. Place one cake layer on a cake plate and spread an even layer of strawberry syrup over the top. Spread a thick layer of lime cream over the jam, leaving a 1/2-inch border around the edge as the top cake layers will press the cream out toward the edges. Repeat the same layering process with the next two layers. Top with the final cake layer and frost the entire cake with the whipped cream frosting. Garnish with fresh limes and strawberries, if desired. Chill for 1-2 hours before serving to let the cake set up.

Mexican Lasagna

Mexican Lasagna

Printable Version with Picture
Printable Version

*Note: this lasagna isn’t super heavy on the sauce, just enough to plump up the pasta noodles perfectly and help everything hold their shape (not dry…just not overly saucy). I split all the ingredients (sauce, cheese, noodles) into three layers but feel free to simplify and just halve everything and do two layers only. Less noodles, more sauce. It’s up to you. Also, the ingredient list looks long, but it comes together quickly, especially with the no-boil lasagna noodles.

*Serves 6-8

1 1/2 pounds lean ground beef or turkey
1 yellow onion, coarsely chopped
2 garlic cloves, finely minced
1 (6 ounce) can tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
dash of ground cayenne pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
3 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes, drained
1 (15 ounce) can black beans, rinsed and drained
1 ½ cup frozen corn kernels, white or yellow
1 (6 ounce) can olives, chopped
9-12 no-boil lasagna noodles (I love the Barilla brand), or boil and drain regular lasagna noodles
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup sour cream, light or regular
8 ounces cream cheese, light or regular

Preheat the oven to 350 degrees. Lightly grease a 9X13-inch pan and set aside.

In a large 12-inch skillet, brown the ground beef or turkey and onion over medium heat until the meat is no longer pink. Drain the grease. Add the minced garlic and tomato paste. Stir to combine well and cook for about a minute. Stir in the chili powder, cumin, cayenne, oregano and salt and pepper. Mix well. Add the diced tomatoes and tomato sauce. Stir to combine. Add the black beans, corn and olives. Mix well and heat through, about 5 minutes.

Remove the skillet from the heat. Spread 1/2 cup sauce in the bottom of the prepared pan. Layer three (or four, depending on the brand of noodles you use) noodles over the sauce. Spread 1/3 of the sauce over the noodles. Dollop 1/3 of the sour cream and 1/3 of the cream cheese (just pinch off chunks and toss them on top) across the sauce. Sprinkle with 1/3 of the cheeses. Repeat the layers two more times until all the ingredients are used.

Cover the lasagna with foil and bake at 350 degrees for 35 minutes. Uncover and bake 10-15 minutes more, until the lasagna is hot and bubbly. Let stand 10 minutes before cutting into and serving.

Thai Peanut Noodle Salad

Haven't posted in a while but I am still cooking. I made this without the chicken and added green peppers instead of the colored (colored peppers are blasted expensive!) last night and had it as a side. I love food...

8 oz Linguine
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)

Thai Peanut Salad Dressing
1/2 C peanut butter1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt*
2-3 t sriracha chili sauce*
2-4 T water*