This looks like a must make.
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Explore our Menu | Starbucks Coffee Company
Today is Starbuck’s 40th anniversary and they’re launching a new collection of miniature desserts. I tried the Salted Caramel Sweet Square. Really good and salty. If you like caramel and pretzels, you’ll like this. I can’t wait to try the rest, especially the lemon bars and the peanutbutter chocolate cupcakes and the…
I made mexican lasagna last week from a book called Cooking Up a Storm: Recipes Lost and Found from the Times-Picayune of New Orleans. The book was written by Marcelle Bienvenu and Judy Walker. Bienvenu writes the paper’s Cooking Creole column and Walker is the food editor. It’s not clear whether the column is still in existence but Bienvenu is still writing for the paper. See her page here.
Anyway, I’ll be making this dish again as husband and picky 7-year-old child declared it “really good.”
If you ever need a good recipe, check out a newspaper’s food page or recipe archive. Those recipes tend to work well because they’re often submitted by readers who have made the dish over and over. No one wants to have their name attached to a failure of a recipe in their hometown newspaper.
I found this book in the clearance bin at Border’s. It was a bargain at $5.99. I’ll do a later post about the book specifically.
2 tbsp vegetable oil
1 small yellow onion finely chopped
1 small green pepper finely chopped
2 large garlic cloves minced
2 pounds lean ground beef
1 10-ounce can Ro-tel
1 package taco seasoning
2 8-ounce cans tomato sauce
2 tbsp sugar
1 8-oz package lasagna noodles
1 8-oz container sour cream
1 8-oz package softened cream cheese
1/2 cup finely choped green onion (green only)
1 pound pepper jack cheese shredded
1 pound American cheese shredded
1/4 cup black olives
Preheat oven to 325. Coat a 9 by 13 pan with cooking spray. (Note: my oven runs a little cool so I set mine at 350)
Cook lasagna noodles in a pot of boiling water al dente.
Combine the cream cheese and sour cream in a bowl. Stir in green onions and set aside.
Shred the cheeses and mix together.
Begin assembling the lasagna:
Spread half the noodles in the bottom of the 9 by 13 pan.
Cover with half the meat mixture then half the sour cream mixture followed half the shredded cheeses. Repeat the layers and sprinkle olives over the top.
Cover with aluminum foil and bake for one hour or until bubbly.
Notes: I only had a pound and a quarter of ground beef and the dish turned out fine. I also only had one can of tomato sauce so I added a cup of chicken broth in its place. I didn’t miss the second can of tomato sauce.
Pea shoots are the leaves of a pea plant. Click here for more information at recipetips.com
I discovered pea shoots after eating them on delicious sandwiches prepared by Noelle at my natural foods store, John Edward’s Market. Now, I’m buying them in the produce section $2.99 for maybe three ounces I think and tossing them into salads and sandwiches at home. It’s hard for me to describe the flavor but they taste a bit watercressy. All I know is, for such a tiny vegetable they pack a lot of flavor.