Mexican Lasagna

This is definitely one of my favourite recipes, it's cheesy, delicious, and a crowd-pleaser.  I have made if for quite a few different people and they always love it.  I usually serve it with sour cream and salsa, but you can also throw some sliced black olives, tomatoes, avocado, or shredded lettuce on top as well.  The recipe doubles well, just make it in a 9x13 inch pan instead.  I find this lasagna just as good the next day, so I definitely like to have left-overs.  

Mexican Lasagna

1 small onion, diced
1 tbsp. olive oil
1 lb lean ground beef
2 cloves garlic, finely diced
2 tbsp. chili powder (homemade recipe here)
540 ml can tomato sauce
1 tsp sugar
1 egg
1 cup cottage cheese
1 cup Mozzarella cheese, grated
1/2 cup Cheddar cheese, grated
3 large tortillas
2 green onions, sliced
Toppings:
salsa
sour cream
shredded lettuce
diced tomatoes

Heat oil in large skillet.  Add onions and cook until soft.  Add ground beef and garlic and cook until beef is browned.  Mix in chili powder and then add tomato sauce and sugar.  Simmer for 15 minutes, stirring often.
Preheat oven to 350F.  Beat the egg and then mix with cottage cheese.
Spread the bottom of a 9x9 pan with 1/3 of the beef and sauce.  Cover with 1/2 of the Mozzarella cheese.  Place a tortilla on top, cutting so that it fits.  Add the cottage cheese and cover with another tortilla.  Cover the tortilla with 1/3 of the beef and the rest of the Mozzarella cheese.  Place the last tortilla on top and cover with the rest of the beef and the Cheddar cheese.  Sprinkle the green onion over top.  Bake for 30 minutes.  Serve with salsa, sour cream or any other toppings.  Enjoy!

Lemon Coconut Pie

I recently found this awesome enamel pie plate at Value Village for $3 and knew I had to have it.  It's so pretty!  The only problem is that unless it's a pot pie, I never make pies.  The reason being that I suck at making pie crust.  I don't know why, I follow directions and tips, but my pie crusts never turn out.  So I decided to make a crust out of crushed Lady Fingers instead.  Way easier, and it tastes great too!  

I love everything lemony, and this pie is no exception.  I also like that it's different from lemon meringue...because you can't have too many types of lemon pies:)

Lemon Coconut Pie

1 1/4 cups crushed Lady Finger Biscuits

1/4 cup + 3/4 cup sugar

1/4 cup melted butter

zest and juice from one lemon

2 eggs

2 tbsp flour

1/2 tsp baking powder

1/4 tsp salt

1/2 cup shredded coconut

Preheat oven to 350F.  Mix the crushed Lady Fingers with 1/4 cup of sugar, the butter, and the lemon zest.  Press the mixture evenly into the bottom and sides of a pie pan.  Bake for 8 minutes.

Beat the eggs and remaining sugar together until well blended.  Add the flour, lemon juice, baking powder, and salt and mix well.  Pour into the cooked pie crust and then cover with the coconut.  Bake for 25 minutes, or until browned.  Chill in the fridge for a few hours before cutting.  Enjoy!

Spring Roll Salad

Everything about this salad is amazing!  The flavours blend together so well, I could probably eat it every day.  And it's so refreshing to have in the middle of winter.  The fresh lime and cilantro and the overall brightness of this salad makes me feel like spring is just around the corner.  I found the original recipe for this salad here, but I have made a few changes to it, such as the addition of mango.  I love mango in spring rolls, and I also think mango, cilantro, and lime go really well together, so I wanted it in this salad.  If you have the time I recommend making the dressing ahead of time so the flavours have a chance to mingle.  I found it tasted better the next day, but it was also delicious the first day, so if you can't make it ahead of time don't worry.

Spring Roll Salad

100g Vermicelli noodles, cooked according to pkg

3 cups shredded Napa Cabbage

1/3 cup chopped cilantro

1 cup sliced English cucumber

1 red pepper, cut into thin strips

1 mango, julienned

1 can baby corn, sliced

2 green onions, sliced

spicy dressing:

1 tbsp sesame oil

2 tbsp sriracha hot sauce

1 lime, juice and zest

1 tsp soy sauce

1 tsp minced ginger

1 garlic clove, minced

Cut the noodles into bite-sized pieces and put in a large bowl.  Add the rest of the salad ingredients to the bowl and toss.  

Whisk the dressing ingredients together in a small bowl and stir into the salad.