Vegetarian or not Black Bean and Corn Lasagna

OR

Mexican Lasagna

 

Saute this much onion, I used red/purple whatever you call them. It's about 1/2 a medium size onion.

 

Once they are cooked (5min or so) I added some frozen fire roasted corn.

I added equal amounts of corn and black beans probably about 1 1/2cup-2 cups of each.

Turn the heat off right away. The beans and corn are already cooked you just need to mix them with the onion. Add salt and pepper and this much chili powder.

I used corn tortilla's but you can use flour if you prefer or you can buy the crispy flat things...What are they called? While I was doing everything above I was crisping up my corn tortillas in the oven.

Spray a baking pan and lay down your 1st layer of tortillas then top them with a little verde sauce.

 

Then the black bean and corn mixture.

 

Then some rotel. You can really use whatever you have, salsa and sour cream would be good instead. This is what I had so it's what I used.

Then some cheddar cheese

Repeat

 

I threw this in a 350 degree oven for 15 min.

OPTIONS if you can't wait the 15 min: Do Quesdillas instead of lasagna

Stuff the filling and sauces in the tortilla and make Tacos

Mexican Pizza on those crispy flat things

Of coarse it doesn't have to be vegetarian...Add some chicken, ground beef, or pork if you want it.

I would seasonwith chili powder, cumin, and garlic powder (salt and pepper goes without saying right?)

 

I made some Guacamole to go with this and hubby also topped his with some sourcream.

 

 



Guacamole

Guacamole

Mix together the following:

1 Avocado

about 1/4 cup onion- I used red

2 good size cloves of garlic- more or less depending on your taste

juice of half-1 whole lime depending on your taste and how juicy the lime is. Start with half and taste.

1 medium tomato small dice

Plenty of chopped cilantro

Salt and pepper to taste

Jalepeno if you like a little kick

Taste it and be prepared to add more salt, pepper, garlic, lime, or cilantro depending on your taste. 

 



 

 

Garlic Mashed Potatoes

Garlic Mashed Potatoes

 

Place potatoes in a pot and cover with cold water.

Bring to a boil, remove the lid to the pan

Continue cooking until the potatoes are fork tender.

If you cut the potatoes in small pieces it should take 12-15 minutes.

 

Drain the potatoes but keep the burner on and add in Butter! NOT MARGARINE. It's not the same! You don't have to add the whole stick. This isn't Paula Dean! 2Tablespoons is plenty.

 

Once it gets melty add in chopped garlic. Please use fresh, the jar stuff really doesn't taste the same. I can't be held responsible for your results if you use the jar stuff.

 

I added plenty of salt and pepper at this point.

Then add about 1/4 cup of half and half or heavy cream or a heft TBL or 2 of sour cream. I use whatever dairy I have on hand.

 

 

Then add the potatoes and remove from heat and start mashing. I like my potatoes chunky but if you are used to using the mixer for smoother potatoes go ahead and do that. ***Tip for anytime you are making mashed potatoes it's always best to melt your butter and cream and then add it to the potatoes instead of adding it in cold.

 

 

I served this with The Best Roast...Ever

but it's great whenver you want some good mashed potatoes.

 

 

 



Best Roast...Ever

Best Roast...Ever! With Garlic Mashed Potatoes

 

 

I used stew meat but I've done this before with a large roast, rump, shoulder, butt..whatever you like.

 

Blott the meat with paper towels to dry it off so it will brown better.

 

Then lightly toss the stew meat in flour seasoned with plenty of salt and pepper. (if you are using a roast skip this part)

 

In a hot pan add a good drizzle of olive oil and add the meat. Be careful not to overcrowd the pan. You will probably have to do it in at least 2 parts.

 

It should only take about 2 minutes to get brown. Then flip it for another minute or 2. You just want to sear the meat. It will not be cooked through.

 

Remove the seared meat and add in a medium onion sliced in half moons. Not too thin.

I love mushrooms so I always add some.  I used baby bellas cause they have really good flavor. Again cut these pretty thick because they will cook for a long time and turn into complete mush if they are cut thin.

 

Toss them in the pan, you may have to add a tiny bit more oil.

You don't want to cook them completly just toss them around for a few minutes.

 

 

Then add in about 1 1/2c of red wine. I buy the little 4 packs of the mini bottles so I don't have to open a whole bottle.

 

 

Stir that in and then add about 2C-2 1/2Cups of Beef stock

 

Add the meat back in and Reduce for about 15-20 min over medium heat. Everything up to this point took me about 15 min. If you are doing this in the morning before work once you get to this point go do your hair or makeup or shower or something. You don't need to be in the kitchen for this.

I normally would have added my carrots at this point but I forgot so I just added them into the crockpt after I was done reducing.

 

 

Set crockpot on low. It will be ready after a minimum of 5 hours but it's better if you let it go longer. I put it in the crock pot at 8 and almost all my liquid was gone when I got home at 5:45. Keep that in mind and adjust your liquid depending on how long you will be gone.

You could also add potatoes at this point if you want but I prefer to make garlic mashed potatoes when I get home and serve it over that. YUM!

ALTERNATIVELY the first time I made this I did it in my dutch oven. Instead of putting it in the crockpot after reducing put your dutch oven in the oven at 300 for 3 hours.

 

This is what was waiting for me when I got home.

 

Serve over Garlic Mashed Potatoes. I'm posting that recipe on it's own.

 

 

Butter/Thyme Scallops w/Creamy Polenta

 

 

 

First let me say that I made this about a month ago and forgot to post it so take my directions accordingly.

 

POLENTA

I'm guessing from my pictures that I sauted some diced onions 1st. This is totally optional and based on your taste. You could also add some garlic and knowing me I'm surprised I didn't do that...anyway  you can totally skip this step and it's not a big deal.

 

Looking at this pic it does look like I added a little minced garlic once my onions were done.

 



 

 

Then add about 2 cups of milk. (You can also use water or chicken stock but this was CREAMY polenta, plus I think it tastes better with milk).

 

 

 

Wisk it occasionally so it doesn't scorch on the bottom.

It should start getting bubbly when it's ready for the polenta.

 

 

 

I used instant polenta

 

 

Add the polenta; start with about 1/2 cup and wisk, wisk, wisk! It will start to get thick. You can add more polenta or milk as needed to get the right consistency. Because it's instant it will  cook in just a  few minutes, but at the same time it's more than just mix it in and it's done. Stir it over low heat for about 3 minutes or so otherwise it can taste grainy.

 

 

How thick you want it is totally your preference. You can make it really creamy or really thick and pour it in a pan and refrigerate it for a 30 min or so to firm it up and then cut in slices and pan fry it. It's really versatile and really void of flavor, so you must add flavor.

This is why I started with sauted onions and garlic.

 

 

I added a blend of asiago, mozzarella, and parmesan.

 I also added some leftover chopped herbs from my scallops. You can finish it with some butter a little bit of cream if you want to live dangerously. Another combo that's really good is goat cheese and an herb blend of parsley, rosemary and thyme.

 

As you can see it thickened up a little so I added some more milk before serving it.

 

SCALLOPS

So, I love scallops, I don't cook them at home a lot because they can be kind of pricy. I was really craving them and I saw a bag of frozen ones labeled JUMBO so I bought them. Big mistake, these are NOT jumbo at all and not the best quality but I rolled with it. I've made pretty much the same meal with shrimp before and it's a fun play on shrimp and grits.

 

Start by salt and peppering your scallops or shrimp

 

Then get a pan really hot and add a little drizzle of oil and slowly lay the scallops in the pan and then leave them alone. Let them get nice and brown before turning them.

Notice all the water coming out...blah frozen scallops.

These did not turn out like they should have and I'm blaming the fact that they were frozen and I probably didn't thaw them out enough. I was hungry!

 

If you are using shrimp just toss them around for 2-3 min and they will be done! Much easier!

 

Once they are done add a Tablespoon of butter and this much chopped thyme. Toss it all together and tada! I'm also pretty sure that I add a little minced garlic to the butter but I don't have a picture of it so if you like garlic butter like I do then please add some. Just throw it in the pan with the butter and herbs. It should all come together in 1 minute!

 

Look like I also sauted some greens...I don't remember if this was spinach, kale, or chard. I have a basic recipe for swiss chard that would work with just about any green. http://thisandthatkitchen.blogspot.com/2012/08/swiss-chard-this-is-what-swiss-chard.html Just adjusting cooking time depending on the green.