Taco Lasagna

Here I go making what looks like a lasagna but is actually a Taco lasagna.

1+ lb. Ground beef

1 medium onion chopped

1tsp. Cumin

1 tsp. Chili powder

1 tsp. Salt

1 tsp. Paprika 

1/2 tsp. Pepper or hot pepper

1 cup taco sauce 

1/2 cup water 

2 Tablespoons flour

1 cup shredded cheddar cheese

1/2 cup +sour cream (save some for topping)

4 oz.  Softened cream cheese

1can red enchilada sauce

1 package Large tortillas 

Brown beef in a slight amount of vegetable oil with chopped onion, salt and pepper.

When browned add chili powder, cumin and paprika and flour. Stir well.

Add sauce and water. Depending on thickness you may have to add a little more water. Cook until all is heated through.  Set aside.

In a medium bowl add softened cream cheese and sour cream.  Mix until blended.  I use a large spoon.

Spray bottom of 13” x 9” baking dish

Place several (2) tortillas cut in pieces on bottom.

Add taco meat, then another layer ,cheese sour cream mixture.  In dollops. Tablespoons then another layer of tortillas and repeat.  Top with remaining sauce and cheddar cheese.

Bake 350° for 30 minutes covered.  Remove cover bake an additional 5 minutes.  

Remove from oven let set for a few minutes and cut in medium size squares

Add lettuce salad ( your favorite)to top or on side and a dollop of sour cream to garnish.

Enjoy!

Fresh Lime pound cake

 

I adjusted some of the amounts to my liking.  An asterisk will note my changes.

Light and delicious with the perfect hint of lime.

I’ll be serving some fresh strawberries to compliment this cake.

Will drizzle an hour before serving.

• 1 cup unsalted butter, softened 
• ***2 cups sugar ( I used 1 1/2 cups)
• 4 eggs 
• 2 tsp vanilla 
• Juice and zest of 2 limes 
• ***3 cups cake flour (I used all purpose sifted and sifted once more)
• ½ tsp baking soda 
• ***½ salt (I used salted butter so I did not add salt)
• 1 cup half and half 

For Glaze:

• 1 cup powder sugar 
• 1-2 tbsp lime juice

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Coat a bundt pan with cooking spray and then sugar.***I did not coat pan with sugar

Cream together butter and sugar in a medium bowl or large bowl, until fluffy.

Beat in eggs, one at a time, until well incorporated.

Beat in vanilla and lime juice.

Combine flour, baking soda and salt in a separate bowl.

Alternate beating in flour mixture and half and half, a little at a time, starting and ending with the flour.

Pour batter into prepared bundt pan.

Place pan in a cold oven and set temperature to 350 degrees. Bake for 1 hour without opening oven.

Remove from oven and cool in the pan for 15 minute. Gently run a knife around the pan and remove to a plate to finish cooling.

Once cake has cooled completely, put powdered sugar in a small mixing bowl and whisk in lime juice, one tablespoon at a time, until a thin glaze has formed.

Drizzle glaze over the cake with a spoon.

Adapted from Lisa’s dinner time dish

Crockpot Barbecue Beef Brisket

Today I am using the other half of a beef brisket I had in my freezer.

Onion should be on bottom of crockpot first.  Brisket on top of the onion.

I made this recipe my own by taking a few ingredients from two recipes.  It’s delicious!

Ingredients:

3  to 4 lb.  Beef brisket 

1 small onion sliced thick

Sauce

1 Tablespoon brown sugar

2 T paprika 

1  Tablespoon chili powder

1 Tablespoons cumin

2 teaspoons salt

1 teaspoon pepper

1 Tablespoon Worshireshire sauce

1 cup Barbecue sauce

1/2 cup water 

  Mix all sauce ingredients in a small bowl. Set aside.

Place sliced onion on bottom.  Place fat side up beef brisket on top of onion..  Mine was trimmed but did have some fat exposed.

  

Top with sauce.

Cook high 5 hours

Low 8 to 10 hours

Shred and serve.  Top with remaining sauce. I strained the sauce before adding it to the Brisket.

I think the paprika gave this a slight bite which complimented the rest of the ingredients.  Slightly sweet but not overly sweet.  Perfect imo.

Delicious!

Served Over mashed potatoes and a side of sweet corn.

L

Pork tenderloin in crockpot

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I made this recipe exactly as it was written.  So good that I’ll make it again.

One error my drippings did not thicken as I expected.  Still yummy!  Enjoy!!

• 2-4 lb pork roast

• 1 cup broth

• ¼ cup balsamic vinegar

• ¼ cup soy sauce

• 2-4 TBSP honey

• 2 tsp minced garlic

• 2 tsp cornstarch

Place tenderloin in slow cooker.( I cut mine in thick pieces) Combine remaining ingredients (except cornstarch) in a 2-cup measuring cup. Whisk together and pour over roast.

• Cook on low 10-12 hours for that fall-apart, insanely tender type of meat. (Or on high 6-8 hours.)

• Prior to serving, ladle out about 1/4 cup of the juice in the crock pot and strain into a measuring cup.

• Whisk in 2 tsp cornstarch. Add in enough juice to make 1 cup.

• Microwave on high for 30 seconds and whisk again. Drizzle sauce over meat prior to serving.

Adapted from Bread with a slice of Butter

Strawberry vinaigrette dressing

Sharing this recipe because I definitely was looking for a great strawberry salad dressing.

Tomorrows salad .

Adapted from

Pinch and swirl 

• ¼ cup red wine vinegar or apple cider vinegar
• 1 small shallot coarsely chopped
• 5 ounces fresh strawberries ~ 5 large strawberries, stemmed and quartered
• 2 tablespoons strawberry preserves or strawberry jam 
• 1 tablespoon honey
• 3 tablespoons olive oil
• kosher salt and freshly ground black pepper to taste

• add vinegar, shallot, strawberries ,strawberry preserves and honey to a blender pitcher; blend until smooth. 
• With blender running, add olive oil in a steady stream; blend until emulsified. Add salt and pepper to taste and blend until combined. Transfer to pitcher and serve.