Crock Pot Mexican Tortilla Lasagna

This recipe came from weelicious.com, found on Pinterest. I changed just a bit to suit our tastes. For the spices I used 3 teaspoons of Peruvian Chile Lime Seasoning from Boulder Spice Company. Was pleased the way the recipe turned out. Serves 8. Would be great for breakfast, lunch or dinner...

Ingredients:

• 1 tablespoon olive oil
• 1 large onion (I used Vidalia)
• 1 large clove garlic
• 1 pound ground turkey breast
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon chili powder
• 1 large egg, beaten
• 1/2 cup sour cream (I used the entire 8 oz container)
• 1 cup carrots (peeled and grated)
• 1 cup frozen corn, defrosted (I used 1 whole diced sweet red pepper)
• 1/4 cup cilantro, chopped
• 12 corn tortillas
• 2 cups cheese (I used pepper jack)
• 2 16 oz mild chunky salsa (I used Muir Glen)

Directions:

Heat the olive oil in large saute pan and cook the onions for 3 minutes. (I added the chopped red pepper at this time). Add the garlic and saute briefly.

Add the ground turkey, seasonings, and salt and cook 6-7 minutes until cooked through. Set aside to cool.

Combine the beaten egg and sour cream. Add to the cooled turkey along with carrots, corn (if use), and cilantro.

I grease the inside of my crock pot. Spread one cup salsa on the bottom of the crock pot. Layer 5 tortillas, cutting them if necessary to fit the bottom and covering the salsa completely.

Place 1/2 turkey mixture on top of the tortillas and top with one cup salsa and 1/2 cup cheese.

Add another layer of 3 tortillas. Pour the remaining turkey mixture on top and top with 1/2 cup of cheese.

Top with another layer of 3 tortillas, pour remaining salsa on top and cover with 1 cup of cheese.

Cook on low for 2 1/2 hours. 

I served with a soft fried egg and additional green chili. Yum!

Grilled Chicken Cordon Bleu

I changed the original recipe (from Food NetWork) somewhat. Fairly simple recipe, just takes some planning as the chicken needs to marinate for 3-6 hours. You could tailor to you individual tastes; as I did. My one-year old granddaughter even liked it!

Ingredient:

• 10 chicken cutlets (I buy mine at Whole Foods) easier than pounding your own
• 10 slices nitrate-free bacon
• 10 slices soft goat cheese
• 20 mushrooms; sliced
• 1 large sweet onion; sliced
• raspberry vinaigrette (I used Annie's)
• garlic powder
• salt and pepper

Directions:

Wash and pat dry the chicken cutlets. Sprinkle both sides with garlic powder and salt.  Place in a single layer and cover with the raspberry vinaigrette, turning to coat. Cover and refrigerate 3 hours.

Cut 5 pieces of heavy-duty aluminum foil, large enough to amply hold 2 chicken cutlets. Lightly grease to prevent sticking.

On each foil piece arrange sliced mushrooms and onion evenly. Sprinkle with a small amount of vinaigrette.

Place one slice of goat cheese on the center of each cutlet. Roll the cutlets up, wrap a bacon slice around each.

Cut 5 more pieces of foil to fit on top, lightly grease and fold to secure all edges and create a pouch.

Heat your grill to 400-degrees. Place on the pouches on the grill and cook for 25- 30 minutes.

May garnish with fresh pepper and grated parmesan cheese.

Try serving with Easy Raspberry Habanero Sauce (blog: 6/20/2019 label: sauces). Do not be scared; I made with jalepeno pepper!

Bacon Wrapped Scallops

The scallops were purchased frozen from Vital Choice. Their products are wonderful. Frozen, you can take out what you want at a moments notice; unthawing in a sealed bag in cool water. Cooks in 3 minutes and wah la; a delicious appetizer. I obtained the recipe on-line.

Ingredients:

6 large sea scallops
6 slices uncooked bacon
1/2 tablespoon crushed peppercorns
1/2 tablespoons brown sugar
1 teaspoon garlic powder
juice from one lemon
6 wooden skewers, soaked in water

Directions:

Slightly cook the bacon on a foil-lined baking sheet in the oven about 10 minute at 400-degrees. Pat off grease and allow to cool.

In a small plastic bag combine peppercorns, brown sugar and garlic powder. Add the bacon and massage in the rub into the bacon slices.

Rinse the unthawed scallops under cold water and pat dry with paper towels.

Wrap one bacon slice around each scallop and secure on a soaked wooden skewer (3 per skewer).

Drizzle with the lemon juice.

Preheat grill to 500-degrees.  Grease the grill grate well and add the wrapped scallops. Close lid and cook for 3 minutes. Flip them over and grill for 2 more minutes. Remove from the grill.