Guacamole

Guacamole. You either like it or you don’t. I like it, but I’m sure you already guessed that since you knew this was heading into a recipe post about….yep…that yummy green stuff that you can slather on most Mexican foods. Some like bits of tomato mixed in or a few minced onion. Me, I like mine simple.

Here’s what I use:

An Avocado, onion powder, lime juice and either fresh or dried Cilantro.

 

Halve the avocado lengthwise.

Take out the pit.

I like using my trusty melon ball scoop for this next step.

Scoop out the pulp…

and place into a bowl.

Add some lime juice.

Then the onion powder and Cilantro.

Mash with a fork and stir to combine all ingredients.

Add more lime juice until you get the right consistency that you want.

Slather on taco, Tostadas or use as a dip.

Enjoy!

Guacamole

Ingredients:

Avocado; desired amount
onion powder; to taste
lime juice
dried or fresh Cilantro, minced

Directions:

Halve the avocado lengthwise and take out the pit. Scoop out the pulp into a bowl. Add lime juice,onion powder and Cilantro. Mash with a fork and stir to combine all ingredients.Add more lime juice until you get the right consistency that you want.

Slather on taco, tostadas or use as a dip.

Lasagna Rolls

Lately I have been seeing recipes for lasagna rolls..or as some call them lasagna bundles. I thought I’d try my hand at them, so I basically took my lasagna recipe and…well turned them into rolls. I did make a few changes from my regular recipe. Instead of making my homemade sauce, I cheated and used a good jar sauce. What can I say, I was feeling lazy and this was much faster. I also substituted ricotta instead of cottage cheese, though I love cottage cheese in my lasagna, I found that in the rolls, it turned a bit too watery and squished….yes I said squished…out the sides.

These really are also great if you are having family or friends over for dinner. They are much easier to serve and everyone gets an equal portion. I also found that these freeze really well.

Here’s what you need:

1 large jar of spaghetti sauce ( you can make your own with meat or a marinara sauce instead if you prefer), lasagna noodles, 1 container of ricotta cheese, Parmesan cheese, dried basil, 1 egg and shredded mozzarella cheese.

First. boil the noodles and drain. I found that the oven ready (not non boil) noodles took less time to boil than the regular ones. You can still use the regular ones as well.

In a bowl add ricotta, basil, Parmesan cheese and mozzarella cheese. Taste mixture to see if you need to add more seasoning or cheese.

Crack in one egg and mix well.

Spread a thin layer of sauce on the bottom of a large casserole dish.

Lay the noodles flat.

One one end, spread a spoonful of the ricotta mixture.

Carefully roll up the noodle. I wonder how many times I get to type in the word noodle before this is done.

Place seam side down into the casserole dish.

Repeat with the remaining noodles, leaving a small space in between each roll.

Spoon sauce over the rolls.

Sprinkle on the mozzarella then the Parmesan.

Bake at 450 degrees for 20 minutes covered. Uncover and continue baking for 10 minutes more or until cheese is bubble and slightly golden.

Serve with crusty bread and a nice salad.

Enjoy!

Lasagna Rolls

Ingredients:

1 large jar of spaghetti or marinara sauce
1 container of ricotta cheese
1 Tbs of dried basil or more to taste
1/4 C Parmesan cheese  + more for on top o
1/4 C shredded  Mozzarella cheese+ more for on top
1 egg
lasagna noodles

Directions:
Boil the lasagna noodles; drain. In a bowl, combine ricotta cheese, Parmesan cheese, mozzarella cheese, basil and egg. Spread a thin layer of sauce on the bottom of a large casserole dish.
Lay each noodle flat, working with one at a time, spread a spoonful of ricotta mixture on one end. Carefully roll up the noodle and place into the casserole dish, seam side down. Repeat with the remaining noodles, leaving a small space in between each one. Spoon sauce over the rolls.Sprinkle on the mozzarella then the Parmesan.

Bake at 450 degrees for 20 minutes covered. Uncover and continue baking for 10 minutes more or until cheese is bubble and slightly golden.

Serve with crusty bread and a nice salad.

Rancho Huevos

When hubby and I would go to Boston to visit his mom, one of the dishes she would always make for us was rancho huevos. Before I met my hubby I had never had rancho huevos let alone heard of it….still have a hard time pronouncing it. My Southern kicks in and it comes out something like raaaeenchoo hoorverus. Anyway, her version of the dish is always delicious. She taught me how she makes it, and since then I have put my own spin to it. Ofcourse, hers will always be hands down, the best. Hubby asks for me to make mine frequently, so he seems to like mine as well.

These go great with refried black beans….yes I said refried black beans (another yummy thing I discovered since meeting my hubby) and warm corn tortillias. Ok and being the bacon lover that I am, a side of bacon along with it as well makes me swoon.

You will need…..

2 cans of diced tomatoes, an onion, 2 cloves of garlic, cumin, dried cilantro, salt and of course eggs.

First, chop up the onion…..

then mince the garlic.

Heat a pan on medium high heat. Add a few Tbs of olive oil.

Throw in the onion and the garlic. Cook until onions begin to soften.

Add the tomatoes, undrained. Reduce heat to medium.

Next add cumin, salt and cilantro. Stir and cook for about 5 minutes.

Make a hole in the tomato mixture and add in the egg.

Repeat with desired amount of eggs, making sure they have a little space between them.

Cover the pan and reduce heat to medium low. Cook for about 10 minutes or until eggs are cooked.

Serve right away.

Enjoy!

Rancho Huevos

Ingredients:

eggs
2 cans of diced tomatoes, undrained
1 onion, chopped
2 cloves of garlic, minced
salt to taste
1/4 tsp cumin or more to taste
2 tsp dried cilantro or more to taste

Directions:

Heat a pan on medium high heat. Add a few Tbs of olive oil. Throw in the onion and the garlic. Cook until onions begin to soften. Reduce heat to medium and add the tomatoes, cumin, salt and cilantro. Stir and cook for about 5 minutes.

Make a hole in the tomato mixture and add in the egg. Repeat with desired amount of eggs, making sure they have a little space between them. Cover the pan and reduce heat to medium low. Cook for about 10 minutes or until eggs are cooked.

Serve right away.