Post(s) tagged with "quick and easy recipe"

Recipe: Not You Average Lasagna

Growing up lasagna was one of my favorite meals. I would love going over to my tia (aunt) Josephina’s house for dinner and having a big piece of lasagna and a tall glass of sweet iced tea. For a parent it had everything you could ask for: meat, cheese, veggies? All major food groups covered! Now a days I can never find lasagna that quite captures the tastiness that tia Josephina’s lasagna captured. Until now! My tia might live 2300 miles away but every time I make lasagna, which is not often enough, I think of her and her big smile.

However I’ve modernized the art of lasagna making. It’s not a new take on the Italian favorite but it makes it fun to make and oh so fun to eat. I’ve taken what I can remember from my tia Josephina’s lasagna and have found a couple other recipes online (oh the World Wide Web, what I would do without you I really do not know) that have some yummy additions that I liked. You’ll definitely have to try this recipe over the weekend but remember: put your own spin on a classic and add the stuff you like, that’s what makes cooking fun! Happy eating:)

Note: I don’t tend to measure anything while I cooking, so the measurements below are guesses. Add as much cheese and veggies as your little hear desires;)

What You’ll Need:

  • 12 cup cupcake/muffin pan
  • ½ cup chopped onion
  • ½ cup chopped mushrooms
  • 2 garlic cloves grated
  • 1 tablespoon of paprika
  • ½ tablespoon of cumin
  • Salt and pepper to taste
  • 1 ½ cups shredded mozzarella cheese
  • 1 cup ricotta cheese
  • 1 cup grated parmesan cheese
  • 1 jar of your favorite tomato sauce
  • 1 ½ lbs. ground beef/turkey/chicken
  • 1 pack of round wonton/gyoza wrappers


Preheat oven to 375ºF

Add tomato sauce to medium sauce pan and heat through. (Keep warm while you complete additional steps.)

Heat a large pan over medium heat and brown beef/turkey/chicken. Midway through browning add onions, mushrooms, garlic, paprika, cumin, salt and pepper. Sauté meat mixture for about 15 minutes, continually crumbling meat.

Spray cupcake tin with olive oil to prevent sticking. Place 1 wonton wrapper in each tin and form into cup shape. Spoon a dollop of pasta sauce in each tin. Ricotta cheese is next, dividing it evenly among the 12 cups. I then add some parmesan cheese for flavor and then the browned ground beef.  Then sprinkle about 1 tablespoon of mozzarella cheese. Once you have filled the first layer, gently press down another wonton wrapper in, forming another cup shape. Repeat the process by distributing the remaining tomato sauce, ricotta cheese, parmesan, ground beef and mozzarella cheese.

Bake for 10-13, or until cheese has melted. Let cups cool, remove from pan and enjoy!

Recipe: Chicken Enchilada’s

You need

  • 10 soft corn tortillas

For Filling:

  • 5 cups chicken broth
  • 6 pieces boneless (skinless) chicken breast
  • 1 onion, quartered
  • 1 teaspoon garlic powder
  • 2 tablespoons tomato paste
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Salt to taste
  • Can of corn


  • 4 cups tomato sauce
  • Pinch of cinnamon
  • 2 teaspoon chili powder
  • Cheese (as much as you want, you could never have enough cheese) 


Preheat the oven to 250 degrees F. Wrap tortillas in foil and warm in oven. 

For Chicken:

Bring broth to a boil in a Dutch oven. Set chicken into broth with garlic powder and onion. Return to a boil, cover and reduce to medium heat. Poach chicken in broth 10 minutes. Remove chicken to a bowl and let cool. Shred with hands. Add tomato paste, spices, corn and salt and work through the chicken. 

For Sauce:

Combine all sauce ingredients and heat on medium to low heat (keep warm until needed).  Remove tortillas from oven and switch broiler. 

Enchilada making:

Pour a little tomato sauce onto the bottom of a casserole dish, covering completely. Pile chicken mixture and some cheese into warm corn tortillas and roll. Line casserole dish with enchiladas (seam side down). Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven and broil 5 minutes to melt cheese.

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