MEXICAN LASAGNA SUIZA
Cheesy chicken enchiladas get a makeover in this quick and easy lasagna. Tomatillos mix with two cheeses, crema and layers of tortillas to create a golden, bubbly weeknight dinner.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat broiler to high with rack at center oven.
- Gather your ingredients.
- Halve, peel and chop onion, seed and chop jalapeno peppers and crush and chop garlic.
- In a large skillet, heat EVOO, 2 turns of the pan, over medium-high heat. Add onions, jalapenos, garlic, cumin, salt and pepper. Stir a few minutes to soften, then add 1/2 cup water and let it absorb. Add tomatillos, chop a small handful of cilantro and add, then stir in juice of 1 lime, agave or honey and stock.
- Remove the skin and bones from chicken, pull meat or chop into small pieces and add to sauce.
- Char the tortillas to blister and soften over open burners or in a dry stainless or cast-iron skillet on electric stovetop over high heat.
- In a bowl, stir up the crema with juice of 1 lime and shredded cheeses.
- Assemble lasagna in 8-by-8, 9-by-9 or 9-by-13 casserole (a 9-by-13 will be tighter and cook faster because the layers will be more spread out). Spray the casserole, then add some tortillas, half the chicken and sauce, tortillas, half the cream and cheese, tortillas, half the chicken and sauce, tortillas, half the cream and cheese. Place in oven and broil until brown and bubbly.
- Meanwhile, peel red onion and thinly slice on mandoline or by hand. Toast some pepitas in small skillet. Chop more cilantro.
- Top lasagna with toasted seeds, red onions and cilantro. Cut into 4 portions to serve.
- Fill a rocks glass with ice. Add all ingredients to a shaker with ice. Shake with ice and strain into rocks glass. Garnish with a lime wheel.
RACHAEL RAY'S MEXICAN LASAGNA
Rachael must love her Mexican lasagna because she has several versions. I found this highly-rated recipe on the Food Network. This is broken into simple steps. The spinach flavored tortillas really make this something special. If you like spicy foods, be adventurous and try Jalapeno Cheddar tortillas. *NOTE* If you plan to have leftovers, the reviewers recommend serving the tortillas on the side and not layering with them. The tortillas get will be soggy after sitting in the refrigerator. Doing that makes assembly a snap! :)
Provided by Kats Mom
Categories One Dish Meal
Time 30m
Yield 1 pan, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- TO COOK THE FILLING: Preheat a large skillet over medium high heat.
- Add 2 tablespoons extra-virgin olive oil - twice around the pan.
- Add chicken and season with chili powder, cumin, and red onion.
- Brown the meat, 5 minutes.
- Add taco sauce or stewed or fire roasted tomatoes.
- Add black beans and corn.
- Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
- ASSEMBLE LASAGNA: Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil.
- Cut the tortillas in half or quarters to make them easy to layer with.
- Build lasagna in layers of meat and beans, then tortillas, then cheese.
- Repeat: meat, tortilla, cheese again.
- Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.
- Top with the scallions.
- *NOTE* - I omit the last step and offer the chopped scallions, chopped tomatoes, salsa and sour cream on the side as additional toppings.
Nutrition Facts : Calories 866.9, Fat 41.3, SaturatedFat 17.9, Cholesterol 219.4, Sodium 1295.6, Carbohydrate 49.8, Fiber 10.3, Sugar 5.4, Protein 76.2
MEXICAN LASAGNA
Rachael Ray's Mexican Lasagna recipe, from 30 Minute Meals on Food Network, is a south-of-the-border take on an Italian classic.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F.
- Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.
- Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.
POSOLE MEXICAN LASAGNA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Place rack in oven in middle of oven and heat broiler or place oven on 400 degrees F.
- Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a skillet over medium-high heat. Add pork and crumble up as it browns. While pork browns, season the meat with cumin, coriander and salt and pepper. Once browned evenly, stir in hominy and reduce heat to simmer.
- While meat cooks heat 1 tablespoon olive oil in a sauce pot, add onions, garlic and peppers, season with salt and pepper and saute until softened 5 to 6 minutes. Place tomatillos and cilantro or parsley in food processor and process until almost smooth. Pour into onion and garlic mixture and simmer to mellow, 5 to 6 minutes more. Replace the processor bowl. Pit and scoop the avocado flesh into the processor, add the lime zest and juice. Add the honey, puree until smooth and season with a little salt. Stir the avocado mixture into the green sauce and remove from heat.
- Char all of the tortillas over an open flame or in dry hot skillet.
- In a baking dish layer sauce, tortilla, meat, cheese, tortilla, sauce, meat, cheese, etc. End with a layer of tortilla, sauce and finally cheese. Place baking dish in the oven and bake for 4 to 5 minutes until bubbly and cheese is brown. Pass sour cream at the table.
RACHAEL RAY'S ITALIAN FISH 'N' CHIPS
We tried it the other day and really enjoyed this version of a "fish and chips" dinner. I especially liked the crumb coating used to cook the fish in.
Provided by TasteTester
Categories < 4 Hours
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oven to 500 degrees.
- Halve the potatoes lengthwise, then cut each half into 5 wedges. Place the potatoes on a baking sheet and drizzle with about 3 tablespoons of the olive oil. Add the crushed garlic to the potatoes and sprinkle with the rosemary; season with salt and pepper. Toss the potatoes and garlic to evenly coat in the olive oil and seasonings, then roast for 25 minutes or until tender and golden at the edges.
- Once the potatoes have cooked for about 12 minutes, heat the remaining 1/4 cup of extra-virgin olive oil in a skillet over medium-high heat. Season the fish with salt and pepper.
- Combine the cornmeal, flour, cheese and the lemon zest on a plate, and coat the fish evenly. Add the fish to the skillet skin side up and cook until deeply golden brown on both sides, turning occasionally, about 8 minutes total.
- While the fish cooks combine the tomatoes, parsley, scallions, lemon juice and a drizzle of olive oil in a small bowl. Season the sauce with salt and pepper to taste.
- Serve the fish with a little of the sauce on top and with the potatoes alongside.
Nutrition Facts : Calories 696.4, Fat 30.3, SaturatedFat 5.8, Cholesterol 87, Sodium 605.4, Carbohydrate 51.6, Fiber 5.4, Sugar 3.6, Protein 54.2
RACHAEL RAY'S CAESAR-FILLED FRICOS
Caesar salad served in mini bowls made out of Parmigiano - so cute and delicious! You can also fill the cheese bowls with any other type of salad. I saw these on Rachael's holiday open house show with John Cusack.
Provided by FLKeysJen
Categories Cheese
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF.
- On a large nonstick baking sheet, place about 2 tablespoons of the grated cheese in circles about 4 inches across. Place the baking sheet into the oven until the cheese melts and turns golden brown, about 5-7 minutes.
- While the cheese rounds are in the oven, set up 8 small cups or bowls on your countertop upside down.
- Once the cheese is golden, quickly remove the tray from the oven and, using a small knife or spatula, lift up the cheese rounds and place them over the inverted cups or bowls and allow them to cool. On the show she used an empty egg container but you could also use mini muffin tins.
- While the cheese bowls are cooling, combine the lettuce, anchovy paste, lemon juice and Parmigiano in a mixing bowl. Season with salt, freshly ground black pepper and a drizzle of olive oil, and toss to combine.
- When the cheese cups are completely cooled, arrange them on a serving platter and fill each one with a small scoop of the Caesar salad. Serve immediately.
ALMOST LASAGNA - RACHAEL RAY
This is a recipe from Rachael Ray. I have not tried it but it looks great! Easier than lasagna, because it's not, this pasta, meat sauce and ricotta toss-up is just as hearty and comforting as the layered Italian fave, but it's ready in a fraction of the time and with much less effort.
Provided by jnkmiles
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining.
- Heat a deep nonstick skillet over medium-high heat. Add extra-virgin olive oil, 2 turns of the pan. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, allspice and Worcestershire sauce. Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then combine about 1/2 cup of stock into the meat. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes.
- Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it inches.
- Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta, toss again. Taste to adjust salt and pepper. Serve bowlfuls of Not-sagna with extra sauce on top and more grated Parmesan to pass at the table.
Nutrition Facts : Calories 996.4, Fat 36.1, SaturatedFat 14.4, Cholesterol 111.8, Sodium 891.1, Carbohydrate 108.1, Fiber 7.3, Sugar 11.2, Protein 53.5
RACHAEL RAY'S BLOODY KETCHUP
All the ingredients of a bloody mary in a ketchup! Rachael Ray served these with waffle fries seasoned with celery salt and pepper.
Provided by Christineyy
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all!
Nutrition Facts : Calories 62, Fat 0.3, Sodium 739, Carbohydrate 16, Fiber 0.3, Sugar 14.3, Protein 1.1
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