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Stuffed Bell Peppers with a Mexican Twist (Keto)

January 19, 2021 //
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Today is Taco Tuesday! As everyone knows, it’s one of our family’s favorite meals of the week since tortillas and cheese are involved. This posed a dilemma during meal prep though since we altered our cooking for low carbohydrate options. Never fear, I dug deep and decided to make Stuffed Bell Peppers with a Mexican Twist.

This recipe is ground beef with onions, garlic, mushrooms, zucchini and Rotel diced tomatoes with green chilies, Mexican shredded cheese seasoned with basil, cumin, oregano and chili powder. Then, it is packed nicely into a bell pepper and topped with MORE cheese.

Stuffed Bell Peppers with a Mexican Twist

Ingredients:

1 pound lean ground beef

1/2 medium onion, chopped

4 gloves of garlic, finely chopped or minced

2/3 cups mushrooms, chopped

1/2 medium zucchini, chopped fine

14.5 ounces Rotel Diced Tomatoes with Green Chili (I only used half and saved the rest for another use)

1 TBSP dried basil

1 TBSP dried oregano

1 TBSP cumin

2 tsp chili powder

1/2 tsp red pepper flakes

Salt and ground pepper to taste

6 bell peppers, any color (your preference)

1 1/2 cups Mexican shredded cheese or Monterey Jack (your preference)

Chopped cilantro (this is optional — you can substitute with parsley)

Directions:

  1. Preheat oven to 375 degrees F.
  2. Brown the ground beef in a large fry pan or Dutch oven over medium high heat for 6-7 minutes until almost cooked through. Drain the meat in a colander to remove any fat. Set aside.
  3. Add the onions and garlic to the same pan and cook about 6 minutes over medium heat until translucent. Then, add the mushrooms, zucchini, tomatoes and all the seasonings. Mix together until thoroughly combined, and cook another 5 minutes stirring occasionally. Add the meat back to into the pan with the other ingredients and stir to combine. Continue cooking about 3-4 minutes.
  4. Turn off heat and add 1 cup shredded cheese to the pan. Stir to combine. Set aside to cool.
  5. Cut off the tops of the bell peppers and clean out the cavity to remove the ribs and seeds. Lightly sprinkle the inside of the peppers with salt and pepper.
  6. Neatly arrange the bell peppers in an 8×8 baking dish or casserole pan. Add about 1/4 cup of water to the bottom of the pan. Place in the oven and let cook for about 10 minutes. Remove from the oven.
  7. Carefully, fill the peppers with the ground beef, vegetable and cheese mixture. Sprinkle the tops with the remaining 1/2 cup shredded cheese. Return to the oven and bake for 20 minutes more or until the peppers are knife tender and the cheese is melted and browned.
  8. Serve with chopped cilantro.

Note: This recipe is designed for Keto but stuffed bell peppers are completely versatile. You can add anything you choose such as fresh or frozen corn and/or cooked white or brown rice. You can also swap out the ground beef for chicken or remove the meat entirely for a Vegetarian dish!

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #Rotel Original Diced Tomatoes, Ground Beef, Keto, Mexican, Stuffed Bell Peppers, Taco Tuesday Recipe

Roasted Pork Tenderloin with Garlic Herb Butter (Keto)

January 16, 2021 //
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This roasted pork tenderloin dinner with a side of green beans is the perfect low carb (Keto) dinner packed with protein and flavor. My family didn’t even miss the rice or pasta that would normally accompany the dinner on any other night. Dry-rubbing the tenderloin and then cooking it on high temperature in the oven guarantees it’ll be golden brown on the outside but tender and moist in the middle. When the thickest part of the tenderloin reads 145 degrees F on a meat thermometer than its ready!

Roasted Pork Tenderloin with Garlic Herb Butter

Ingredients:

2 1 pound pork tenderloins

1/4 cup butter softened, salted or unsalted

1 TBSP minced Italian herbs such as rosemary, thyme, sage, basil and parsley (your preference)

4 cloves garlic, minced

Salt and ground pepper

3 TBSP olive oil or canola oil

Garlic Butter:

1/4 cup melted butter

1/4 tsp garlic salt

1/2 tsp onion powder

1 TBSP parsley, chopped

Directions:

  1. Preheat over to 425 degrees F
  2. Using a fork, poke holes all over the tenderloins. Season the tenderloins with salt and ground pepper on both sides.
  3. In a bowl, add the softened butter and all the chopped seasonings. With a fork mix it well until combined.
  4. Spread the mixture all over the pork tenderloins.
  5. Heat the oil in a large cast iron skillet or Dutch oven over medium-high heat. Sear the tenderloins for 3 minutes per side until browned. Transfer the skillet to the oven and bake the pork for 20 to 25 minutes until the meat thermometer reads 145 degrees F. Remove from oven and let rest.
  6. Melt the 1/4 cup butter and add the ingredients for the garlic butter. Mix well.
  7. Move the the pork tenderloin to a cutting board and cut into 1″ slices and arrange on a serving platter. Drizzle with some of the garlic butter. Pass the remaining in a small bowl.

As you can see in the picture, I served this with roasted green beans that I cooked after tossing them with olive oil, garlic, salt and ground pepper. They cook along-side the tenderloin in the oven the last 20 minutes.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, Elegant Main Course, Keto, Pork, Pork Tenderloin

Stuffed Zucchini (Vegetarian, Vegan, Gluten Free or Keto)

January 10, 2021 //
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Zucchini is an incredibly versatile fruit that masquerades as a vegetable. It’s a popular side dish or ingredient in my favorite bread. This Stuffed Zucchini recipe was an easy Keto dinner that can also be turned into a Vegetarian or Vegan dish with a few adjustments (noted in the ingredient section below). There was a lot of flavor packed into this low carbohydrate meal. It was satisfying, healthy and kid approved!

Stuffed Zucchini (Vegetarian, Vegan, Gluten Free or Keto)

Ingredients:

4 medium zucchini, halved lengthwise

1/4 tsp Italian Seasoning

Salt and ground pepper to taste

1 pound Italian sausage (casings removed) or lean ground beef or ground turkey (your preference — you can also leave this ingredient out for a Vegetarian or Vegan recipe)

1/2 onion, finely diced

2 celery stalks, finely diced

1 carrot, finely diced

1 14.5 ounce can diced tomatoes such as Muir Glen, S&W, Cento or Signature (these should be left out if you’re doing Keto because tomatoes are high in sugar content)

3 garlic cloves, minced

2 cups homemade marinara or store bought such as Barilla, Prego, Cento or Classico

1 cup shredded mozzarella cheese or Violife Vegan Mozzarella Shreds

1 TBSP chopped Italian or curly leaf parsley

Cooking spray such as Pam Original Canola or Olive Oil Spray

Directions:

  1. Preheat oven to 400 degrees F. Coat a large lasagna pan or baking dish with cooking spray.
  2. Cut the zucchini in half lengthwise and trim off the stem ends. Use a spoon (I use my grapefruit spoon with ridges) to carefully scoop out the flesh of the zucchinis. Save the flesh that you scooped out.
  3. Season the zucchini with Italian seasoning, salt and pepper to taste. Arrange the zucchini in the baking dish.
  4. Heat the olive oil in a large sauté pan over medium heat. Add the sausage or other meat choice to the pan and cook 5-6 minutes breaking up the meat with a wooden spoon. (This step will be eliminated if you are making Vegetarian or Vegan.)
  5. Chop the remaining zucchini flesh that you scooped into small pieces. Then, add the onion, celery, carrots and remaining zucchini to the pan. Cook until the onion is translucent and vegetables tender about 6 minutes. Add the garlic and cook another minute. Drain the grease from the pan.
  6. Add the marina sauce into the pan and bring to a simmer about 5 minutes. Season the mixture with a dash of salt and pepper to taste.
  7. Spoon the mixture evenly into the prepared zucchini shells.
  8. Top the zucchini with the shredded cheese.
  9. Bake 25 minutes or until the zucchini is tender and the cheese is melted and golden.
  10. Sprinkle with the chopped parsley and serve immediately.

I added Garlic Sautéed Spinach as a side dish to round out this healthy dinner!

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #Stuffed Zucchini, #Vegan, Casserole, Gluten Free, Keto, Vegetarian, Violife

Broccoli Cheddar Soup (Vegetarian, Vegan, Gluten Free and Keto)

January 9, 2021 //
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Broccoli Cheddar Soup is one of our kids favorite things from Panera Bread. It is an easy, quick soup that can be made to suit any Vegetarian, Vegan, Gluten-Free or Keto lifestyle. I made a large pot of Broccoli Cheddar Soup today. We will eat some now and freeze some for another cold, winter day. My recipe below includes the Vegetarian ingredients first and Vegan ingredients second.

Broccoli Cheddar Soup (Vegetarian, Vegan, Gluten Free and Keto)

1 TBSP regular, salted butter or Miyoko’s Creamery Cultured Vegan Butter

1/2 onion, chopped fine

2 celery stalks, chopped fine

1 carrot, chopped fine (I like the carrots smaller than matchsticks)

3 garlic cloves, minced

1/4 cup regular, salted butter, melted or Miyoko’s Creamery Cultured Vegan Butter

1/4 cup all-purpose flour or 3 TBSP Bob’s Red Mill Organic Coconut Flour (gluten free)*

2 cups regular whole milk or milk substitute such as Almond Milk, Rice Milk, Coconut Milk (your preference)

2 cups chicken stock or vegetable stock (for Vegetarian)

1 1/2 cups coarsely chopped broccoli florets

2 1/2 cups shredded sharp Cheddar cheese such as Kraft or Violife Cheddar Shreds

Salt and ground pepper to taste

Directions:

  1. Add 1 TBSP butter in a heavy pot or Dutch oven on medium heat until it melts. Add the chopped onion, celery and carrots and cook about 6 minutes until the onion is translucent. Add the garlic and sauté for another minute.
  2. Melt 1/4 cup butter in a microwave dish. Let cool. Add flour and stir until incorporated. Then, add this to the vegetables that are sautéing and stir until completely mixed. Cook about 3 to 4 minutes to cook off the flour flavor.
  3. Gradually begin pouring the milk into the flour mixture while whisking continuously. Then, stir in the broth and continue whisking. Bring to a simmer and cook about 20 minutes until the sauce thickens.
  4. Add the cheese into the vegetable mixture until it melts completely. (Other recipes add the cheese after the broccoli but I reverse the order to keep the broccoli from overcooking.)
  5. Add the broccoli to the mixture and combine completely. Continue simmering the soup for 10 minutes with the lid on. If the soup is too thick, you can add some milk to your desired consistency. Add salt and pepper to taste.

*When you cook with Coconut Flour you only need 20% of the flour called for in the recipe. Coconut Flour is very absorbent. It will make any recipe heavy and dense, which means you need to use less then the recipe calls for and/or an equal amount of liquid.

Enjoy! XOXO Jill

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Categories #Bob's Red Mill Coconut Flour, #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #Miyoko's Creamery, #One Pot Dinner, #Vegan, Broccoli Cheddar Soup, Cheese, Gluten Free, Keto, Soup, Vegetarian, Violife Cheddar Shreds

Chicken Fajitas With Grilled Peppers and Onions

January 5, 2021 //
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The New Year brings many resolutions for self-improvement and that often means losing weight. For our family, we are eliminating carbohydrates, sugar and packaged foods for 30 days (or longer if there isn’t a mutiny). Healthy eating is my goal and this “Taco Tuesday” alternative is a great option. You can swap out the chicken for skirt steak. You can even remove the chicken entirely for a Vegan or Vegetarian take on this simple dish. If you only eat the chicken and peppers like I did, you’ll have a great Keto dinner too.

Chicken Fajitas with Grilled Peppers and Onions

Serves 6

Ingredients for the Chicken:

2 pounds skinless, boneless chicken breasts (about 4 medium to large breasts)

3 TBSP canola or extra virgin olive oil

1 large onion, sliced lengthwise into 1/4″ strips

3 to 4 bell peppers (I use green, red and yellow peppers)

Salt and Ground Pepper to taste

Ingredients for the Marinade:

3 TBSP extra virgin olive oil

2 garlic cloves, minced

1/2 tsp salt

1 tsp ground cumin

1 tsp dried oregano

1/2 tsp chili powder

1 small can diced green chilies such as Ortega (you can use Mild, Medium or Hot depending on your preference)

Ingredients To Serve:

Tostada Shells, Flour Tortillas or Corn Tortillas your preference (traditional Fajitas are made with flour tortillas)

Salsa

Sliced Avocado

Sour Cream

Directions:

  1. Mix all the marinade ingredients together in a bowl. Set aside.
  2. Slice the onions and peppers lengthwise into 1/4″ strips. Set aside.
  3. Cut the chicken breasts in half horizontally. Sprinkle the chicken with salt and pepper.
  4. In a large Dutch oven or cast iron fry pan, add 2 TBSP olive oil. Sear the chicken on high heat undisturbed for 2 to 3 minutes. Turn and repeat on the other side for another 2 to 3 minutes. You can add extra time if they’re not cooked through. Remove from the pan onto a cutting board and cover with foil.
  5. In the same pan, add 1 TBSP olive oil. Cook the onions and peppers on high heat for 2 minutes undisturbed. Then, scrape the bottom of the pan and stir. Cook another 5 minutes until the onions are translucent. Add the marinade and turn the heat on low for about 7-10 minutes.
  6. Slice the chicken lengthwise in 1/4″ strips across the grain. Add to the pan with the peppers and stir to mix. I use tongs to incorporate. Once combined and the chicken is reheated (about 3 minutes) remove to a platter or bowl.
  7. Serve with warm tortillas and any sides that you choose such as cheese, salsa and guacamole. You can also add Cilantro Rice, Spanish Rice and/or Refried Beans.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #One Pot Dinner, #Vegan, Chicken Fajitas, Chicken Recipes, Keto, Mexican Food, Taco Tuesday Recipe, Vegetarian

Cornish Game Hens with Wild Rice and Sausage Stuffing

December 31, 2020 //
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It’s New Year’s Eve and even though we’re having a small dinner with our children I wanted it to be special. Cornish Game Hens with Wild Rice and Sausage Stuffing alongside Roasted Tri-Color Carrots and Broccoli came to mind as a fancy, elegant and impressive meal.

Ingredients:

For the Rice:

1/2 cup uncooked wild rice, rinsed

2 cups water

1/4 tsp salt

For the Stuffing & Game Hens:

3 TBSP olive oil

1 medium yellow onion, chopped

3 celery stalks, chopped

1/2 tsp salt and ground pepper

3 garlic cloves, chopped or minced

1/2 pounds ground pork sausage

4 ounces white button mushrooms, chopped

2 TBSP fresh thyme, chopped

2 TBSP fresh sage, chopped

6 Cornish Game Hens such as Patti Jean

3 TBSP butter

1/2 cup chicken stock

Directions:

  1. Bring 2 cups of water to boil in a large saucepan, add rice and salt. Continue boiling and place a lid on the pan. Turn the heat down to a low simmer and cook for 40 minutes (or according to the package). Uncover and remove from the heat.
  2. In a large sauté pan over medium heat add 3 TBSP oil. Add chopped onion, celery, 1/2 tsp each of salt and pepper. Sauté for 8 to 9 minutes. Add the garlic and cook one minute more.
  3. Add the sausage and saute 5 minutes breaking up the meat with the spoon. Cook until browned. Then, add the mushroom, thyme and sage for another 3 minutes.
  4. Fold in the wild rice and remove from the heat. Let cool completely before stuffing the hens.
  5. To prep the game hens, remove them from their packaging and rinse. Drain any liquid and pat dry inside and out with a paper towel. (This part can be done ahead. Then, let the hens sit in the refrigerator uncovered for 30 minutes to 4 hours. It’ll help the skin crisp easier.)
  6. Stuff each bird with the cooled stuffing mixture. Using kitchen twine tie the legs together. Rub softened butter over the entire hen and then season well with salt, pepper and any other fresh or dried herb seasoning you choose (Ms. Dash, Herb D ‘Provence, etc.). Place in a roasting pan.
  7. Roast for 30 minutes at 425 degrees F, then reduce temperature to 350 degrees F for 30 to 40 minutes more. Baste the chicken with the broth and pan juices every 10 minutes. The chicken is done when a meat thermometer reads 165 degrees F from the middle of the breast.
  8. Remove the hens from the oven and transfer to another baking pan. Turn the heat of the oven up to 500 degrees F with the drippings in the original pan.
  9. Transfer the drippings and liquid to a glass measuring cup and allow the fat to rise to the top. Remove the fat then add the liquid to a sauté pan. Bring to a simmer over medium heat for 6-8 minutes. The sauce should thicken.
  10. Return the game hens to the oven for 5 minutes to heat up and turn their skin golden.
  11. Serve the game hens with a drizzle of sauce. Then, pass the remaining sauce in a gravy boat for everyone to add more on their own.
Cornish Game Hens Ready to Roast!
Roasted Tri-Colored Carrots with Broccoli

Enjoy! XOXO Jill

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Categories #Dinner, #Entertaining, #Family Dinner, Cornish Gam Hens with Wild Rice & Sausage Stuffing, Cornish Game Hens, Elegant Main Course, Sunday Dinner

Beef Stroganoff

December 30, 2020 //
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For Christmas, we cooked a wonderful New York Prime Rib Roast on our rotisserie. It was not only tender and delicious but we had plenty left-over for sandwiches the next day and an upscale Beef Stroganoff.

Normally, this recipe is made with ground beef but I diced up the New York Prime to create a grown-up version of this comfort food.

Beef Stroganoff

Ingredients

1/4 cup butter, divided

1 to 1 1/2 pounds New York Prime Rib, top sirloin, tenderloin, cut in 1/2″ strips (you can also use ground beef)

1/3 cup shallots or small white onion, finely chopped

1/2 pounds mushrooms, sliced (I prefer baby bella or cremini)

4 garlic cloves, minced or pressed

salt and ground pepper to taste

1/2 cup dry white wine

1 1/2 cups beef stock

1 TBSP Worcestershire sauce

3 TBSP flour

1/2 cup plain Greek yogurt or sour cream at room temperature

1 pound egg noodles or fettuccine

chopped parsley

Directions:

  1. Heat the water for your pasta. Cook pasta until al dente and drain.
  2. While the pasta water is heating, sauté the strips of beef in half of the butter in a large saucepan or Dutch oven on medium heat for 3-4 minutes. Increase to high temperature and brown the meat for another 2 minutes. Transfer to a plate. Salt and pepper the meat.
  3. In the same pan, sauté remaining butter, shallots, mushrooms and garlic over medium heat stirring occasionally until vegetables are tender about 5-6 minutes. Remove to a bowl or the same plate with the meat.
  4. Deglaze the same pan with the wine, scraping the bottom to get up all the beef flavoring. In another bowl, whisk together beef stock, Worcestershire and flour until combined and smooth. Pour the beef stock mixture into the sauté pan to combine and simmer for 5 minutes stirring occasionally. Stir in the Greek yogurt (or sour cream) and mix well.
  5. Return the shallots and beef to the mixture in the pan. Stir to thoroughly combine. Taste and season with additional salt and pepper if needed.
  6. Serve the beef mixture over warm egg noodles or pasta. Sprinkle chopped parsley on top.

Note: The Beef Stroganoff can also be served over rice, polenta or mashed potatoes. You can leave out the mushrooms if you have picky eaters (I often do).

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #One Pot Dinner, Beef, Beef Stroganoff, Comfort Food

Spinach Lasagna (Meatless)

December 17, 2020 //
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This is for my sister who is not a carnivore like me and asked for a Vegan lasagna recipe. I love a challenge and this prompted me to search several Vegan and Vegetarian recipes over the past few days. I wanted the perfect meatless lasagna that my family would eat. The recipe also needed to be simple. Although, it is Vegetarian, it’s not too far from my traditional meat sauce lasagna.

Greek yogurt or tofu is substituted for the egg that is traditionally used in the ricotta mixture. Spinach is used in place of the meat, which is an even better source of protein. This is a great lasagna and filling dinner for any Vegan or Vegetarian.

Here you go Heidi Lou!

Spinach Lasagna

Ingredients:

1 box no-bake lasagna noodles or fresh pasta sheets (my preference)

1 large onion, chopped

3 garlic cloves, minced

Salt and fresh ground pepper

1 tsp Italian Seasoning

2 packages frozen spinach, thawed and drained

3 cups ricotta cheese

1/4 cup Greek yogurt or silk tofu

1/2 cup Parmesan

3 cup mozzarella cheese

2 cups crushed tomatoes (such as San Marzano, Muir Glen or Cento) or jar of pasta sauce

fresh chopped parsley

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large skillet over medium heat add oil, onion and garlic. Sauté until the onions are translucent. Add the salt, pepper and Italian seasoning. Stir in the thawed and drained spinach until completely combined. Turn off heat.
  3. In a large bowl, stir together the ricotta, Greek yogurt or tofu (depending on which you use), Parmesan, handful of parsley, salt and pepper. Mix to combine. Set aside.
  4. You’re now ready to begin building the lasagna in a large baking dish or lasagna pan. Add a thin layer of the crushed tomatoes or pasta sauce to the bottom of the pan to cover. Top the sauce with a layer of the no-bake or fresh lasagna pasta overlapping if necessary. Next, add another scoop of the crushed tomatoes or pasta sauce over the noodles. Then, add about 1/4 cup of the spinach mixture and spread evenly. Add 6 dollops of the ricotta mixture over the spinach and spread. Sprinkle with an even layer of mozzarella cheese. Repeat these steps again, ending with the mozzarella and a sprinkle of Parmesan on the top.
  5. Cover with foil and bake 45 minutes, then remove the foil and bake another 15 minutes until the cheese is bubbly and the lasagna slightly browned.
  6. Let cool for 10 minutes before cutting in order for it to set. Garnish with the remaining parsley and serve.

Add a Caesar Salad and Garlic Bread to complete this very meatless dinner.

Enjoy! XOXO Jill

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Categories #Dinner, #Dinner For Two, #Easy Dinner, #Family Dinner, #Main Dish, #One Pot Dinner, #Vegan, Casserole, Italian, Lasagna, Meatless Lasagna, Mozzarella, Pasta, Recipe for a Crowd, Spinach Lasagna, Vegetables, Vegetarian

Classic Meat Lasagna

December 13, 2020 //
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The cheese, sauce and noodles are bubbling in the oven!

Lasagna is something I’ve made endlessly over the years for my family. It can be made ahead and even frozen until you’re ready to cook. This is another recipe committed to memory, which prompted me to write everything down while I made it tonight. My advice is to use the best ingredients and the thinnest lasagna noodles available, which usually are not found in a box.

Although, I’m pretty confident in my lasagna-making ability, I will never serve it to my son-in-law from Naples, Italy since his family’s Italian restaurant makes the best I’ve ever tasted…hands down! It’s his nonna, Mamma Carmela’s recipe. Her lasagna is layers of thin homemade noodles with the most incredible sauce and cheese. It’s something we order whenever we go to their restaurant because it is a delicacy for any lasagna lover.

Although, mine is not nearly as good, here’s my version that begins with meat sauce that cooks all day and thin, fresh, store-bought lasagna noodles (someday I’ll learn to make my own)!

Classic Meat Lasagna

1 pound ground beef

1 pound Italian sausage

1 medium onion, chopped

1 carrot, diced small

3 garlic cloves, chopped

1 TBSP olive oil

1 28 ounce can of San Marzano Style Whole Peeled Tomatoes

1 15 ounce can tomato puree

1 6 ounce can tomato paste

1/4 cup red wine

1 tsp oregano

1 tsp basil

1 tsp salt

1 tsp pepper

16 ounce fresh mozzarella cheese, sliced (such as Bel Gioioso or Galbani)

12 ounces shredded mozzarella or Italian blend cheese (the one I used tonight was for Pizzas)

16 ounces ricotta cheese (such as Bel Gioioso, Galbani, Lucerne or Maggio)

1/2 cup grated Parmesan cheese

1 egg

16 ounces lasagna pasta (I use thin flat sheets of fresh pasta)

Directions:

  1. Preheat oven to 350 degree F.
  2. In a large pan or Dutch oven, heat olive oil and add chopped onions, carrots and sliced garlic. Sauté for 5-6 minutes until the onion is translucent.
  3. Add the ground beef and Italian sausage and cook until completely browned. Drain fat and return to pan.
  4. Add whole peeled tomatoes, tomato puree, tomato paste, red wine, oregano, basil, salt and pepper. Bring to boil then reduce heat to low. Cover and simmer for 3 to 4 hours, stirring occasionally. At this point, I emulsify the sauce to thin out the meat but that’s optional and not necessary.
  5. Slice the mozzarella log or purchase pre-sliced.
  6. In another bowl, mix the ricotta cheese, egg, Parmesan cheese, parsley, salt and pepper until combined. Set aside.
  7. In a 14 x 11 1/2 baking dish you will begin to assemble the lasagna ladling some of the pasta sauce on the bottom. Top this with the 2 fresh lasagna noodle sheets (you do not need to cook the noodle if it is fresh. If you are using a box lasagna noodle, follow the instructions to cook before this step). Add another layer of sauce, then dollops of the ricotta cheese mixture that you’ll smooth over the meat. Next, you’ll add the sliced mozzarella cheese in three rows of three. You will repeat these steps two more times. After the final layer you’ll add the shredded mozzarella cheese and remaining slices of mozzarella. Finally, sprinkle with some Parmesan.
  8. Cover the lasagna with foil and cook for 50-60 minutes on top of a baking sheet (to catch any sauce that may bubble over). Remove the foil and cook for an additional 10 minutes until the top is slightly browned.

Serve with Caesar Salad and garlic or sour dough bread. Serves 6 – 8.

Enjoy! XOXO Jill

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Categories #Dinner, #Family Dinner, #Main Dish, Casserole, Classic Meat Lasagna, Comfort Food, Lasagna, Meat Lasagna, Sauce, Sunday Dinner

Chicken Tamales with Red Chile Sauce — A Christmas Eve Tradition

December 13, 2020 //
0

In 1992, I was a journalism major and as a school assignment queried a magazine to write a story about tamales. It wasn’t about me making them or my recipe but my mother-in-law who would have an assembly line of family and friends making over 250 tamales every Christmas Eve. She was from El Paso, TX and grew-up making these from scratch. It was a fabulous, fun tradition that I knew would be a great food magazine article. To my surprise, the magazine agreed (which gave me an awesome grade!).

The following year a story about our Christmas Eve tradition and my mother-in-law’s menu and recipe for Chicken Tamales with Red Chile Sauce was published. (Ping me and I’ll let you know the magazine and date it was published.) Obviously, I was super proud and have never forgotten the recipe and tradition even though my mother-in-law has since passed and life changed tremendously.

The following is my rendition of that recipe that I’m happy to share to keep this wonderful Christmas Eve tradition alive!

Chicken Tamales with Red Chile Sauce

Ingredients:

1 package dried corn husks, soaked in water to cover overnight

1 — 4 pound chicken

Red Chile Sauce:

10 dried New Mexico Chiles

2 dried Pasilla Chiles

2 tsp minced garlic

2 1/2 cups chicken broth (from the poached chicken)

2 tsp salt

1/4 tsp ground pepper

1/4 tsp cumin

Filling:

1 TBSP vegetable oil

1 cup finely chopped onions

4 cups shredded poached chicken

1 cup Red Chile Sauce

1 tsp salt

Masa Harina Dough (if you’re unable to purchase 3 1/4 pounds of masa from a Mexican market this is the recipe to make the dough)

1 1/3 cups vegetable shortening

4 cups masa harina

2 tsp salt

1 tsp baking powder

2 2/3 cups warm chicken broth (from the poached chicken)

Directions:

  1. Soak the corn husks in water to cover overnight.
  2. In a stockpot, add the whole chicken and cover with water. Add a pinch or two of salt. Bring to a boil, reduce heat to a simmer and cook for 45 minutes. Remove chicken to a plate to cook. Reserve the chicken broth for the Red Chile Sauce and Masa Harina.
  3. When the chicken is cool enough to handle, remove chicken meat and shred for the filing (should be about 4 cups).
  4. Red Chile Sauce — Soak chiles in hot tap water to cover for 15-60 minutes, until softened. (The time variance depends on the dryness of the chiles.) Discard the stems and seeds. Transfer the chiles to a blender with 3/4 cup of hot water; cover tightly and puree. Repeat with the remaining chiles. Add garlic and puree 10 seconds more. Strain mixture through a sieve into a medium saucepan. Stir in chicken broth, salt, pepper and cumin. Bring to a boil, reduce heat to a simmer, stirring occasionally for about 10 minutes. (The sauce can be made 24 hours ahead, covered and refrigerated until needed.) Makes about 4 cups.
  5. Filing — Heat oil in a medium saucepan over medium heat. Add onions and cook until translucent, about 6-7 minutes. Stir in 4 cups of shredded chicken, 1 cup of the Red Chile Sauce and salt. Simmer, stirring occasionally until liquid is almost evaporated, 15 to 20 minutes. Makes 4 cups.
  6. Masa Harina Dough — Beat shortening, masa harina, salt and baking powder in mixer bowl to combine. Gradually beat in warm broth. Cover with a damp towel.
  7. Rinse corn husks and dry. Open 1 large husk on a work surface (if corn husks are small, overlap two). Spread 1/4 cup dough in center of husk to 5×4″ rectangle on the husk. Spoon 2 TBSP filing down center of rectangle. Fold up sides of husk, then fold ends over to make a packet. Secure with strips from the corn husk or actual string. Repeat with the remaining husks, dough and filing to make 24 tamales.
  8. Arrange tamales upright on steamer rack in Dutch oven over simmering water. Cover and steam 2 hours, adding more boiling water as needed.

Serve tamales with remaining Red Chile Sauce on the side. We also included Margarita’s, Mexican Rice, Refried Beans, Guacamole and Salsa for a true Fiesta!

Enjoy! XOXO Jill

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Categories #Dinner, #Entertaining, #Family Dinner, #Main Dish, Chicken Recipes, Chicken Tamales, Christmas Eve Cooking Tradition, Mexican, Mexican Food, Red Chile Sauce, Tamales
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