Archive | May 2009

Recipe Of The Week: Lasagna Enchilada

Hubs found the following recipe in our local newspaper. On the surface it sounded a little weird (at least to me) but I went ahead and made it anyway. We LOVED it and have had it several more times. It is easy, simple and makes enough to fill a 9″x13″ casserole pan. For hubs and I that is enough for a dinner and several lunches!

Note: The recipe does not call for it but it would be absolutely scrumptious if you put avocado slices on the top after cooking! I also use WAY more than the 3/4 c. sour cream and the 1 c. cheese! We also use shredded cabbage (purchased already shredded!) instead of the lettuce.

Lasagna Enchilada

1 lb. Ground Beef
1 Onion, chopped
2 c. Salsa
1-15 oz. can Black Beans, rinsed/drained
1/4 c. Italian Salad Dressing
2 Tbl. Taco Seasoning
1/4 tsp. Ground Cumin
6-8″ Flour Tortillas
3/4 c. Sour Cream
1 c. Cheese, grated
1 c. Lettuce, shredded
1 Tomato, chopped
1/4 Cilantro, minced

Heat oven to 400 degrees. Coat a 3 qt. baking dish with cooking spray.

In large skillet over medium heat saute the beef and onion until meat is no longer pink. Drain off grease and add the salsa, beans, salad dressing, taco seasoning and cumin.

Arrange 3 tortillas in the prepared baking dish. Spread 1/2 the meat mixture over the tortillas then top with 1/2 of the sour cream and cheese. Lay the remaining 3 tortillas over the meat mixture and pour the rest of the meat mixture over the top along with the rest of the sour cream and cheese.

Cover and bake for 25 minutes.
Uncover and bake another 5-10 minutes.

Remove from oven and let sit for 5 minutes.
Top with lettuce, tomato, cilantro and sliced avocado (if desired!).

Lasagna Enchilada Meat Mixture

Lasagna Enchilada Meat Mixture

Lasagna Enchilada Tortilla Placement

Lasagna Enchilada Tortilla Placement

Lasagna Enchilada Meat Layer

Lasagna Enchilada Meat Layer

Lasagna Enchilada Top Layer

Lasagna Enchilada Top Layer

Lasagna Enchilada Ready to Eat!

Lasagna Enchilada Ready to Eat!

Rebecca

Rebecca

 

Recipe Of The Week: Grilled Turkey Breast

As I mentioned here fresh sage sprigs can be used on any meat during bbq’ing for a flavorful and aromatic flair.

For this post I am once again borrowing from one of my favorite chefs (Bobby Flay). If this recipe does not make your mouth water I don’t know what will! Personally I would lay fresh sprigs of sage and thyme over the turkey while cooking and substitute ripe red tomatoes for the green ones.

As always you are most welcome to send us your favorite sage recipe (and picture!) for insertion in future blog posts! Please send it to sales(at)countrymeadowltd(dot)com and please put recipe in the subject line.

Grilled Turkey Breast with Bacon, Green Tomato with Goat Cheese-Sage Mayo
(courtesy of Bobby Flay)

Ingredients

1/2 turkey breast, bone in, about 4 pounds
Olive oil
Salt and coarsely ground black pepper
12 slices bacon, cut 1/2-inch thick
4 ounces soft goat cheese
4 ounces prepared mayonnaise
1 tablespoon finely chopped fresh sage leaves
12 (1-inch) thick slices country white bread, grilled
2 green tomatoes, cut into 1/4-inch thick slices
Watercress

Directions

Preheat grill to high. Brush entire breast with oil and season well with salt and coarsely ground black pepper. Place the breast on the grill, skin-side down, and grill until golden brown and a crust has formed, about 4 to 5 minutes. Reduce the heat of the grill to medium, turn the breast over, close the cover of the grill and continue cooking until a meat thermometer inserted into the thickest part of the breast registers 165 degrees F, about 25 to 30 minutes. Remove the breast from the grill and let rest, loosely tented with foil, for 10 minutes. Slice the breast into 1/4-inch thick slices.

Lay the bacon, lengthwise, over the grates of the grill and grill for approximately 2 minutes per side or until golden brown and slightly crunchy. Remove to a plate lined with paper towels.

Mix together the goat cheese, mayonnaise, and sage in a small bowl. Season with salt and pepper, to taste. Divide the mayonnaise among 4 slices of the bread and top each with 4 slices of turkey, 2 green tomato slices, another slice of bread, 3 slices of bacon, some of the watercress, and top each with the remaining bread.

Enjoy!

Rebecca

Rebecca

Recipe Of The Week: Ginger Soy Shrimp

I’m going to ask you for a little understanding here.

Due to our (hubs & I) schedule we don’t really cook during the week. I make a large dinner on Monday and we eat on that during the week and on the weekends hubs usually bbq’s. I don’t have a lot of time to cook fancy meals (unless family is coming!) or try a lot of recipes so most of the recipes posted under our Recipe of the Week heading will be ones found online or ones that you have submitted. I will always give credit where credit is due and post links back to the website where the recipe was found.

So without further ado……

Ginger-Soy-Lime Marinated Shrimp
(courtesy of Bobby Flay)< —one of my favorite chefs!

Ingredients

2 large shallots, peeled and chopped
1 (2-inch) piece fresh ginger, peeled and chopped
4 cloves garlic, smashed
3/4 cup soy sauce
1/2 cup fresh lime juice
2 tablespoons sugar
1/4 cup chopped green onions
1/4 cup peanut oil
1/4 teaspoon coarsely ground black pepper
2 pounds large shrimp, shells and tails on

Directions

Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth. Add the green onion and oil and blend until combined. Season with black pepper, to taste. Place shrimp in a large bowl, pour the marinade over, and let marinate at room temperature for 20 minutes.

Preheat a grill to high. Remove shrimp from the marinade and grill for 1 1/2 to 2 minutes per side. Serve on brown paper bags, if desired.

**For You Hardass Ginger Lovers**
Check out I Love Ginger
Anything and everything Ginger can be found here…not to mention a whole plethora of Ginger recipes!

 

Rebecca

Rebecca

Recipe of the Week: Cupcakes

Send us your Blackberry recipes!

If you have a favorite blackberry recipe please send it to sales(at)countrymeadowltd(dot)com with Recipe in the subject title. You can also include a picture of your final product. We will post your recipe (and picture!) in a future blog post.

Sarah over at Daily Loaf posted a scrumptious looking recipe that fits in perfectly with our theme (blackberry) this week!

Sarah’s notes on the Vanilla Bean Cupcake:
When it comes to creating the perfect cupcake, simplicity is best. I like to make a basic vanilla cake that can be paired with a variety of frostings and toppings depending on your mood, and will be subtle enough in flavor to carry an extra rich buttercream. The cake featured here calls for whole eggs along with an equal ratio of egg whites to keep it light and fluffy and maintain the pure color. The use of the vanilla bean makes a big difference in the fragrance and overall taste of the cake as well, so go ahead and splurge in the spice aisle. After you’re done scraping out the tiny seeds, throw the pod into a mason jar with baker’s sugar, keep it in the cupboard and use the vanilla-infused sweetness to add an extra dimension to your recipes.

Vanilla Bean Cupcakes

3 cups baker’s (superfine) sugar
3 eggs
3 egg whites
3 and 3/4 cups all-purpose flour
1 and 1/2 cups milk
1 cup vegetable oil
3 and 1/4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
1 vanillla bean

Preheat oven to 325 degrees. Line muffin tins with baking cups.

In a large mixing bowl, with an electric mixer, beat sugar and eggs/whites together until slightly thickened, about 2 minutes. Sift together the flour, baking powder and salt into a medium bowl. Add the flour mixture, milk, oil, and vanilla to the eggs. Split the vanilla bean from end to end and scrape the seeds out with a knife. Add to the mix and incorporate the ingredients together slowly, just until the batter is smooth. Fill each muffin cup 2/3 full.

Bake in preheated oven for 12-14 minutes or until a toothpick inserted into the center comes out clean. Let cool completely while preparing the frosting.

Blackberry Buttercream

1 cup butter (2 sticks)
1 8 ounce package cream cheese
5 cups powdered sugar
1/3 cup seedless blackberry preserves
1 teaspoon vanilla extract

Place the butter and cream cheese in a mixer bowl and whip together until creamy. Add the powdered sugar one cup at a time. When combined, add the blackberry preserves and the vanilla and mix well. Can be held in the refrigerator overnight and re-whipped prior to frosting the cupcakes.

Makes 3 dozen frosted cupcakes.

Vanilla Bean Cupcake With Blackberry Buttercream Frosting

Rebecca

Rebecca