2009 Veggies |
Have you had enough turkey yet? We ended up with an almost 20-pound bird. The only drawback, I've found, of ordering a local turkey is that it can be more difficult to get the exact size you want. I bargained for a <15 lbs. tom and got a much meatier one. I have the "Turkey" folder pulled out of my recipe file (why yes, I do have a file dedicated just to this bird; it's a sub-category under "Poultry" in the ordered box of clippings about which my husband constantly teases me.) We polished off the tetrazzini in no time so tonight I prepared a Mexican Lasagna with my own twists. When people ask me if I learned to cook from my mother I hesitate because my mom was more of the casserole generation. Don't get me wrong, she made mostly from-scratch dinners every night, rarely used the microwave for food preparation, and raised a very healthy family, but she and I happen to have different styles of cooking. Let me put it this way, at the Thanksgiving dinner table, as I was picking through our deck of Earth Dinner cards and came upon the question "What foods are staples in your pantry/fridge?" my mom admitted to relying on Cream of Mushroom Soup. On that note, I dedicate this casserole recipe to her; she's the ace of this domain. I love you Muzz!
South-of-the-Border Lasagna
Serves 8-12
1 lb. leftover turkey, chopped in a food processor (can sub. ground turkey)
16 oz. homemade salsa
3 dried hot peppers, cut into small pieces
2 t. chili powder
1 1/2 t. ground cumin
1/2 t. black pepper
1/2 t. granulated garlic
1 large egg, whisked
2 c. ricotta cheese
1 1/4 c. shredded mozzarella cheese, divided
14 sprouted corn tortillas
2 c. cooked beans (mung, black, pinto, etc.) pureed w/ enough liquid to make spreadable
2 c. fresh frozen corn kernels
4 green onion, chopped (optional, to garnish)
Sour cream/plain whole milk yogurt (optional, to garnish)
Preheat oven to 350 degrees F. Heat a large skillet and add turkey, salsa, chilies, and seasonings. Cook a few minutes so flavors can meld; set aside. In a small bowl, combine egg, ricotta, and 1/4 c. mozzarella. Grease sides and bottom of a 9x13-inch casserole dish. Cover bottom of pan with 4 tortillas. Layer in the following order: corn, 1/2 of meat mixture, 4 tortillas, bean puree, remaining meat, 4 tortillas, then cheese mixture, remaining shredded cheese. Bake about 45 minutes or until bubble and golden brown. Remove from oven and cool slightly before cutting and serving. Garnish with green onions, and sour cream/yogurt. Can be made ahead and frozen or refrigerated before baking.
Our Front Door |
Window boxes |
Cluster of Blackberry Canes with White Lights |
You did a really pretty job, very festive looking, love the lights.
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