My Mexican Lasagna Recipe

This is a go-to recipe in my home - perfect for when kids are coming to dinner and you aren't sure what to make for them.  My children love this recipe...I came up with it when I was playing around with an existing recipe and trying to use what I had on hand in my kitchen that day.   

Ingredients: 

1 14 oz. can of black beans (rinsed and drained)
1 14 oz. can of diced tomatoes
1 cup frozen corn
2 - 3 cups shredded cheddar or marble cheese (depending how cheesy you like it on top)
1 package lean ground beef (1.5 lbs?)
2 tbsp. 3 Onion Dip Mix
1 package plain flour tortillas
3 tablespoons Epicure's Pueblo Bean Dip Mix

*Cook's note:  If you do not have these Epicure products you can substitute them with similar store brand ones.  Pueblo Bean Dip can be substituted with a low sodium taco seasoning...although I have to say the Pueblo one is pretty amazing.  3 Onion Dip could be substituted with dehydrated onions.

 Instructions:

1. Start with the onions in a large skillet with a couple of tablespoons of olive oil - cook until soft.
2.  Add the ground beef and brown it.
3.  Add the tomatoes, Pueblo Bean Dip Mix, black beans and corn - stir and let cook 5 minutes.  If it is looking dry add 1/2 cup water, otherwise continue cooking for another 5 minutes on medium.
4.  Take your casserole dish(es) and spray with oil to prevent tortillas sticking.   Line the bottom of the dish with tortillas, it is okay to overlap them so it is well covered.  You want them to cover the sides too.
5.  With a SLOTTED spoon (so it drains some of the excess liquid that will have formed now with cooking - it is okay to have some of the liquid but you don't want too much) scoop half the meat mixture over the tortilla layer.  Sprinkle with 1 cup of cheese.
6.  Add another layer of tortillas.  Spoon the remaining meat over top.  Cover with tortillas - tucking this layer into the sides of the dish.  Sprinkle the top with the remaining cheese.  I use just enough to lightly cover the top and not more than that.
7.  Bake in preheated oven at 350 degrees for 30 minutes.
8.  Serve with sour cream, Epicure's Poco Picante Salsa and Epicure's Guacamole.  Enjoy :) 

This dish is just as tasty on day two as a leftover dinner and it freezes well.

Porcupine Meatballs

The other day at soccer we somehow got to talking about Porcupine Meatballs and I said how much my kids love them.  I like that they are easy and I can prepare them earlier in the day and then pop in the oven an hour before dinner. That day I said I would share my recipe, so here it is:

Porcupine Meatballs

Ingredients:
1 1/2 lbs. lean ground beef
2/3 cup basmati rice
1/2 cup water
1/4 cup finely chopped onion (I use 2 tbsp. Epicure's 3 Onion Dip Mix instead so the kids can't be picky about finding pieces of onion in their dinner - it is a great onion substitute)
1 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper
1 large can tomato sauce (15 oz)
1 cup water
2 tsp. worcestershire sauce

How to make:  Mix the ground beef, 1/2 cup water, onion, salt, pepper, garlic, and rice.  Shape mixture into 1 1/2 inch balls.  Place the meatballs in an ungreased shallow baking dish (i.e. pyrex) large enough that the meatballs are not on top of each other but placed side by side with a couple of cm. between.  Mix the remaining ingredients and pour over the meatballs.  Cover with foil and bake at 350 degrees for about 45 minutes.  Uncover and bake for 15 minutes longer.  (Tip:  Check with meat thermometer like I do or cut one open to make sure it is no longer pink inside) Serve immediately.

I like to serve these meatballs for dinner with a nice green salad and some crusty bread for dipping in all the lovely sauce.  If your kids aren't salad eaters - green beans would be a nice complement too.

Enjoy!

It's warming up FINALLY! Strawberry Rhubarb Streusel Cake

I love the warm days of late spring...the garden is in bloom, my lilacs smell heavenly, the birds are singing away, and my rhubarb is growing!  Today I tried a new recipe I came across on-line, and with a few alterations to make it even tastier, I decided it was worthy of sharing with others.

I'll call it Simply Irresistible Strawberry Rhubarb Streusel Cake...




Ingredients:
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
2 eggs beaten
1 cup sour cream (I use fat free) or plain yoghurt
2 cups chopped rhubarb
1 cup chopped strawberries
plus see below for the streusel ingredients

How to:  Prepare a 13 x 9 inch baking pan with spray oil OR grease and flour it.  (I use the spray oil and it never sticks)  Preheat oven to 350 degrees.

Mix the sugar, salt, baking soda and flour in a large mixing bowl.  Add eggs, sour cream and mix with dry ingredients until moistened - do not overmix.  Add fruit and fold into batter.  It will not look like much in quantity, but it will rise!  Spoon it into baking pan and spread out evenly.

Streusel topping:  Mix 1 cup sugar, 1 teaspoon cinnamon, 1/4 cup softened butter and 1/4 cup flour until it forms a crumbly consistency.  Spread over top of the batter.

Place in the oven and bake for 45 minutes or until a toothpick inserted in center comes out clean.
Enjoy warm or cool...with ice cream, whip cream or just a nice cup of tea!

Verdict:  Yum!  This cake needs no other words of praise...it is easy and delicious.  Note:  I used half sour cream and half plain yoghurt when I made this today as I didn't have enough of one...it was perfect!

A Perfect Chocolate Chip Cookie...finally!

Drum roll please...I found it...I discovered the ONE...my quest is over...I have the recipe for the perfect chocolate chip cookie in my possession...well at least MY ideal of the perfect cookie!

I love chocolate chip cookies.  Making a great chocolate chip cookie might sound easy but I believe it is really a test of your baking devotion to get the recipe just right.  My perfect cookie needs to be slightly chewy yet a little crispy too, sweet but without overpowering the chocolaty goodness in each bite.  I am a very hard judge when it comes to chocolate chip cookies, which has led me to trying ALOT of recipes over many years, in my quest for perfection.

The recipe originates from one I found on All Recipes...I have made a few adjustments and renamed it so there is no mistake of what this is for!  The Best Chocolate Chip Cookies:


Notes:  Ingredients -
1 cup salted butter (softened)
1 cup sugar
1 cup brown sugar
2 eggs
2 teaspoons real vanilla
1 teaspoon baking soda dissolved into 2 teaspoons hot water
3 cups flour
1/4 tsp salt
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees.  Mix the butter and two sugars in a mixing bowl until creamy.  Add the eggs and mix.  Add the vanilla.  Add the baking soda/water mixture and mix.  Add the flour and salt, mixing until combined.  The dough will be quite stiff.  Fold in your chocolate chips.

Spoon cookie dough onto your ungreased cookie trays - this recipe yields 3-4 dozen depending on how big you make them.  I made mine an average size and got 3.5 dozen nice sized cookies!  Bake in the oven for 10-12 minutes or until it just turns that lovely golden brown on the edges.  (Mine were perfect at 12 minutes - this will depend on your oven temperature)  Let cool on tray for a couple of minutes and then transfer to a cooling rack.  Store in an air tight container.

Verdict:  I freeze half the batch so I have fresh cookies the following week/days - this also keeps us from eating them all in a day or two!  (and they are so yummy you will want to!)  These chocolate chip cookies have it all...chewiness...crispy...not too sweet, but sweet enough...you can really savour the chocolate taste because it is not lost in an overpowering cookie dough.  A perfect cookie.

Enjoy!

P.S.  An Epicure note - you could use the Epicure Belgian Chocolate Chips in this recipe to make them even more decadent!

One of my favorites...Fish Tacos!

My family loves this recipe - the original inspiration was shared years back by a good friend now living with her family in Kelowna - over time I have tweaked it somewhat to make it simple and healthier.  This is a fast dinner to make!

The recipe is Fish Tacos...

Yield:  4 people

Ingredients:

8 medium sized Cod fillets (or any white fish you like)
Epicure Garlic Sea Salt (could be substituted for sea salt and minced garlic or even garlic powder with similar results?)
2 tablespoons Olive Oil

Coleslaw
3 cups of coleslaw (shredded cabbage and carrots - I use a bag of the already mixed)
Zest and juice of 1 lime
3 tablespoons low fat mayonnaise
2 tablespoons chopped fresh basil
2 tablespoons Epicure 3 Onion Dip Mix

8 whole wheat tortillas
Guacamole and salsa are optional

Notes:  
Combine the coleslaw ingredients and set aside.  (pre-make and keep in the fridge for a few hours if you like)  In a frypan heat the olive oil and put the fish in - sprinkle with garlic sea salt.  Cook on one side and flip...repeat sprinkling of garlic sea salt.  The fish will not take very long to cook so keep a close eye on it. Warm tortillas.  You are ready to serve.
To serve: place some fish in the tortilla and top with coleslaw mixture, guacamole and salsa.  Wrap and enjoy!

Verdict:  This recipe is easy and healthy!  If your kids don't eat the coleslaw substitute theirs with diced cucumbers and shredded lettuce.

Happy Cooking!

Instant chocolate pudding finally made healthier...

I don't know about you but I have fond memories of chocolate pudding from when I was a little girl.  To me it was comfort food.

It is sad but in the years since I was young, chocolate pudding has kind of been ruined by all the ready-made varieties available in grocery stores.  Have you looked at the list of ingredients on the packages?  So many preservatives that I can't even pronounce.  I'm sorry but if I can't even say it, how is my poor body going to digest it?  Even the top-selling instant chocolate pudding brand disappoints me with it's list of ingredients.

Epicure's "Chocolate Pudding in an Instant" launched with their 2011 product line-up...I was curious because of my affection for pudding.  I bought a package to put in my sample bag and discovered....drum roll please...their pudding only has FOUR ingredients...sugar, tapioca, cocoa and sea salt!!  No preservatives and no artificial colors.  I got very excited and wondered about it's taste...

I made "Epicure's Chocolate Pudding in as Instant" into a Chocolate Parfait.

Notes:  I used one package of the pudding mix ($5.95) and mixed it with 2 cups of skim milk.  My youngest daughter stirred it with a whisk for 2 minutes, then I stirred it for another 2 minutes.  (the package says 2 minutes total, but the first stirs were child-strength, next time I may use the electric mixer, I think it would be fastest)  At this point it looked very pudding-like.  I spooned it into small dishes, put them in the fridge for 5 minutes and then added a layer of cream I had whipped ahead of time.  On top of this I added some blackberries and then shaved a little semi-sweet chocolate over everything.  This made 8 smaller servings (really all you need!) or it could have been done as 6 regular servings if you like.  I put them in the fridge for an hour before serving.

Verdict:  Chocolate pudding is back in our house!  Woo hoo!  This was easy to make and I LOVE that it is not full of junk.  The whole family LOVED it.  I can't wait to try to make pudding pops in the freezer with this...move over Fudgsicles!!  I think the way I made it tonight would be great with sliced strawberries.  If you don't have time for "made from scratch" this mix is pretty close - especially since it's ingredients are all things you know.

Cheers!

P.S.  I know I may seem partial to Epicure products because I sell them, but when I make their recipes or use their ingredients I am trying them out honestly for my family and my business.   I don't want to personally recommend anything to my customers that isn't a good product - therefore I test it first.

Chasing away the blues with blueberry muffins...

I think the winter blues are out looking for me, but I am determined not to let them catch up!

2011 has started with some challenges for our family and I am trying to keep us focused so we can get past them and make this a great year.  This week we have a few friends struggling with serious health problems, and our thoughts are with them for a speedy recovery.  This makes me also remember how lucky I am to be healthy and have a healthy family.  That is a great comfort to me, and is probably what gives me the strength to remain positive even when life throws in a speed bump along the way.

So, what do I do when I feel blue?  I bake.  Somehow the routine of assembling the ingredients, reading a recipe and making it, is therapeutic.  It makes me feel good.

The taste of blueberries make me happy too...maybe it's because they remind me of hot summer days when we can pick them in our backyard.  A little taste-bud escape from the rainy, winter day outside.

The recipe I have chosen is Shari's Any Berry Muffins  - it was shared with me three years ago by a dear friend of mine.  This is not the first time I have made these!  


Shari's Any Berry Muffins

• 1 cup frozen berries
• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup plain yoghurt
• 1 egg
• 1/2 cup sugar
• 1 tsp baking soda
• 1/2 cup oil
• 1 tsp vanilla

Mix flour, salt and baking powder in a bowl.  Mix yoghurt and baking soda together in a glass dish/measuring cup, cover with plastic wrap and allow to expand.  In a separate bowl beat egg.  Add vanilla, oil and sugar.  Then start adding dry mixture and yoghurt mixture, mixing by hand - alternating small amounts at a time.  Add berries - folding into batter gently.  Bake regular sized muffins at 350 degrees for about 30 minutes or until a toothpick when inserted comes out clean.  Makes 12 muffins.

Notes:  I used blueberries to make my batch of muffins.  I also decreased the amount of sugar to 3/4 of what the recipe calls for, otherwise I followed the instructions.  I think it would be interesting to try this recipe with apple sauce instead of the oil - if I had some on hand I would have done it today.  (when I make these next time I will try it that way and leave my thoughts in the comments here)  I made my batch in a mini-muffin pan - it yielded 24 muffins.  I adjusted the baking time to 20 minutes and they came out perfect.  

Verdict:  These are delicious blueberry muffins - nice and moist because of the yoghurt!  My children love them and are excited they have gone to school in their lunch bags.  This is a basic recipe that I think you could jazz up with a little kitchen imagination...maybe a little lemon zest or some chopped pecans?  If you like a classic blueberry muffin then leave the recipe as is, and serve them warm with a little pat of butter for breakfast.  Yummy!