SOUTHWESTERN LASAGNA TORTA

1 onion

1 lb. ground pork (or beef)

1 packet taco seasoning

2 cups prepared salsa

8 corn tortillas (6 inch) cut crosswise in quarters

10 oz. frozen peas, thawed

1 3/4 cups shredded sharp cheddar cheese

1 cup refried beans

1/3 cup drained sliced pickled jalapeno chiles

1 cup sour cream

1/4 finely-chopped cilantro

 

In a large skillet, cook the onion until golden and tender and pork until no longer pink.  Sprinkle in taco seasoning with 1/2 cup water and simmer, stirring, until saucy, 1 to 2 minutes.  Remove from heat. 

 

Preheat oven to 400 degrees.  Lightly grease a round 9-inch deep-dish pie pan.  Add 1/2 cup salsa to the bottom of the pan and tilt to coat.  Arrange a third of the tortilla pieces on top, overlapping slightly to make an even layer.  Top with half of the meat mixture and half of the peas, then sprinkle with 1/3 cup cheese.  Add another layer of tortilla pieces, 1/2 cup salsa and the refried beans; sprinkle with the jalapenos and 1/3 cup cheese.  Layer with the remaining tortilla pieces, meat mixture and peas; sprinkle with 1/3 cup cheese. 

 

Cover the pan snugly with foil, set on a baking sheet and bake in the middle of the oven for 25 minutes.  Uncover the pan, sprinkle remaining 3/4 cup cheese on top and bake until bubbling, about 8 minutes.  Tent with foil and let stand for 10 minutes.  Uncover and top with the sour cream and cilantro. 

PEANUT BUTTER CHOCOLATE CHIP COOKIES

1 cup peanut butter
1 cup brown sugar
1 large egg
1 teaspoon baking soda
1/2 cup chocolate chips

Beat first four ingredients and then stir in chocolate chips.  Drop 1" balls on to cookie sheet.  Bake at 350 degrees for 12 minutes.  Makes 16.

PEKING CHICKEN

8 bone-in chicken thighs (about 4 lbs.), skin discarded
Salt and pepper
3/4 cup chopped scallions (about 6)
4 cloves garlic, chopped
1/4 cup soy sauce
3 tablespoons honey
1 tablespoon grated fresh ginger
1/4 teaspoon sesame oil

Season the chicken with salt and pepper and place in a greased 6- to 7-quart slow cooker.  In a small bowl, combine scallions, garlic, soy sauce, honey, ginger and sesame oil.  Pour the mixture over the chicken, cover and cook on low heat until the chicken is tender, about 4 hours.  Serve with rice and the pan juices.

Leftovers?  Make fried rice. 

BAGNA CAUDA CAULIFLOWER PASTA

Don't let the anchovies scare you! This was so yummy.  I loved it, Andy liked it and Macy snarfed it up!  It reminds me of a recipe my dad made when we were younger: garlic, butter, anchovy dipping sauce for bread.  YUM.

2 heads (about 24 cloves) garlic, separated into cloves with the skin on
Fine sea salt and black pepper
1 lb. egg fettuccine pasta
1 large head, white, purple or yellow cauliflower, cored
1/4 cup EVOO
20 flat anchovy fillets (from two 2-oz. tins or one 4-oz. jar)
4 tablespoons butter
1 pt. half-and-half

In a small saucepan of salted water, simmer the garlic for 20 minutes.  Drain and let cool, then peel and mash into a paste; season with sea salt.

Meanwhile, bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.  Drain and return the pasta to the pot.

While the pasta is working, place the cauliflower in a medium pot or dutch oven with a tight-fitting lid.  Add 1 inch water, bring to a boil, cover and simmer until tender, 10 to 12 minutes.  Drain and separate into small florets.

In a medium saucepan, heat the EVOO over medium heat.  Add the anchovies and stir until they melt into the oil.  Add the butter, cream and garlic paste; season with salt and pepper.  Stir until it thickens.

Toss the pasta with the cauliflower and the cream sauce.

HOMEMADE BREADSTICKS

1 packages fast rise yeast
1 1/2 cup warm water
2 tablespoons sugar
2 tablespoons sugar
1/2 teaspoon salt
3 to 4 cups flour

Dissolve first three ingredients then add the last three. Mix and knead 3 minutes. Let rise for 10 minutes. Melt 1/2 cube butter on a baking sheet with sides. Roll dough on floured surface. Cut strips with pizza cutter. Put on pan. Sprinkle with garlic salt and Parmesan cheese. Let rise 20 minutes or more. Bake at 375 degrees for 10 minutes. Can be make early and refrigerated, covered. Let come to room temperature and rise 10 minutes. Bake.

COCONUT CHICKEN & VEGETABLE CURRY

2 chicken breasts, diced and seasoned with salt and pepper and curry powder
1 tablespoon olive oil
1 small onion, chopped
1 red pepper, chopped
1 can bamboo shoots
4 carrots, chopped
5 small potatoes, chopped
3 tablespoons green curry paste
1 clove garlic, minced
1 tablespoon ginger root, grated
2 cans coconut milk
2 tablespoons brown sugar
2 tablespoons fish sauce
Fresh basil & limes for garnish
Cooked white or brown rice

Boil potatoes and carrots until just tender. Heat oil in large skillet and add onion, pepper and chicken until chicken is no longer pink. Add coconut milk, ginger root, brown sugar, fish sauce, green curry paste, and bamboo shoots. Once combined, add potatoes and carrots. Simmer and serve over rice.

STUFFED CHICKEN CAPRESE

• 6 chicken breasts (6 oz each), tenderloins removed
• Salt and pepper
• 6 oz. fresh mozzarella, cut into 6 slices
• 2 plum tomatoes, cut into 6 slices each
• 12 basil leaves
• 6 pieces thinly sliced prosciutto
• 1/4 cup EVOO
• 3 lemons, halved, for serving
• 1/4 cup store-bought pesto

Swap out the basil for additional store-bought pesto.

Directions:

1. Cut a pocket horizontally in each chicken breast. Season lightly inside and out with salt and pepper. Place 1 cheese slice, 2 tomato slices and 2 basil leaves inside each pocket. Wrap 1 prosciutto slice crosswise around each breast to enclose the filling.

2. Preheat a grill to medium. Brush the wrapped chicken with 1 tbsp. EVOO and place on the grill. Cook, turning once, until well marked on both sides, about 10 minutes. Move to a cooler part of the grill and cook until no longer pink in the center, about 5 minutes. Add the lemon halves to the grill and char briefly.

3. Meanwhile, in a small bowl, combine the pesto and the remaining 3 tbsp. EVOO. Transfer the chicken to a platter, top with the pesto mixture and serve with the lemons.