#15 Lasagna by Candlelight

After two weeks of traveling and not doing a whole lot of cooking, I was looking forward to coming home and making some yummy homemade goodness. I took a special trip to the store to get the ingredients for lasagna since it's usually something that doesn't grace my dining room table too often. I picked a new recipe from a family friend from back home, made my usual adjustments (adding more veggies) and made sure to get the necessary ingredients.

Sadly, I came home to my cozy apartment to find that my entire building was out of electricity. Living in Mexico, this isn't such a rarity, but it nevertheless put a damper on my desire to make lasagna. However, my hunger won and I lit all 7 candles I own, placed them around the kitchen to illuminate the necessary ingredients and tools to make this week's new recipe.

Lasagna

Ingredients:

1 lb. hamburger

1/2 diced onion

McCormick's Steak Sea

soning

Red Pepper Flakes

2 tablespoons pesto

3 diced tomatoes

1 cup freshly cut spinach

1 (8-oz.) tomato sauce (I used pre-seasoned sauce)

garlic salt to taste

1 (8-oz.) package lasagna noodles (pre-cooked)

8 to 16 oz. mozzarella cheese (sliced or shredded)

1 c. cottage cheese

Directions

In a saucepan, brown hamburger and onion. Add a dash of steak seasoning and red pepper flakes to give the meat some flavor. Add the pesto sauce. Add tomatoes, tomato sauce, spinach and garlic salt, simmer for 40 minutes. Salt to taste. Place 1/2 noodles in a 9 x 13 pan. Top with 1/3 sauce, 1/2 cheese and 1/2 cottage cheese. Repeat layers ending with sauce. Sprinkle with parmesan cheese. Bake at 350 degrees for 30 minutes. Let stand for 15 minutes before cutting (very important). And though you can't see much in the photo, I sliced some oranges to eat alongside the lasagna.

Buen Provecho!

#14 Can't Go Wrong Bruschetta

One of the easiest things to throw together and never one to disappoint would be bruschetta. This week I decided to make it "new" by throwing some broiled chicken on top. So if you're looking for something simple, easy and delicious, give this one a go.

Can't go Wrong Bruschetta

Ingredients:

1 loaf of french bread (best if freshly made from bakery)

A few tablespoons pesto

2 diced tomatoes

1 cup of shredded/diced cooked chicken

A couple handfuls of shredded cheese

Dash of Oregano

Directions:

Slice the bread down the middle. Spread the pesto on like butter. Put diced tomatoes on top along with the chicken. Sprinkle the loaves with cheese and top with a dash of oregano if you please.

Buen Provecho!

#13 Ginger Glazed Mahi Mahi and Pasta del Dia

Let's just say this has been one of my favorite recipes so far this year. It required some creativity for the quickly thrown-together pasta and some ticklers for the tastebuds with the fish. It even was worth the opening of a bottle of wine to accompany the meal, so get your forks ready and seriously consider this mouth-watering meal.

Ginger Glazed Mahi Mahi (courtesy of allrecipes.com)

Ingredients

3 tablespoons honey

3 tablespoons soy sauce

3 tablespoons balsamic vinegar

1 teaspoon fresh grated ginger

1 clove garlic, crushed or to taste

2 teaspoons olive oil

4 (6 oz) mahi mahi fillets

salt and pepper to taste

1 tablespoon vegetable oil

Directions

1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.

2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.

3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze. Spoon glaze over fish (and over pasta if you like) and serve immediately.

Pasta del Dia

(quickly invented in the kitchen and quickly devoured off the plate)

Ingredients:

3 cups uncooked pasta of your choice

6 bacon strips, diced

2 garlic cloves, minced

A touch of olive oil

1/4 cup of diced onion

1/2 cup of sliced mushrooms

1 cup of milk

1/2 cup of butter, cubed

1/2 cup of grated cheese of choice

1 avocado, diced

Directions:

Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon until crips. Remove to paper towels. In the drippings, saute garlic until tender. Add a little olive oil and saute mushrooms and onions. Add the milk and butter; stir until smooth. Stir in the cheese and bacon; heat through. Drain pasta; toss with sauce. Top with fresh, diced avocadoes.

Grab that glass of wine, say cheers and Buen Provecho!