Mexican Lasagna – “Saved by the Dinner” Recipe

The kids didn’t nap yesterday and I needed a “Saved by the Dinner” recipe. Why? The Cowboss worked the cows all day, our Top Ranch Hand had football practice all afternoon and our two little guys were a mess all day. Some days are just harder than others. However, a good family dinner can turn everything around. No TV, phones or any sorts of gatgets. Over a good dinner, our teenager talks to our toddler, the Cowboss and I get to catch up about our day and the baby babbles to all of us. The rule is just good things are discussed over dinner. I can’t tell you how many hard days were “Saved by the Dinner” and ended on a good note. 

Anyways, here is a 30 minute recipe that you can pull off on any hard day you may encounter! 

http://www.theslowroasteditalian.com/2012/09/simple-mexican-lasagna.html?utm_source=FBRC&m=1

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Texas Style Brisket

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This recipe was so good. Our family ate the whole brisket last night for dinner. I have made this dish for my cowboys the day came home from hunting. They are not exactly roughing it when they go hunting as the cabin is quite comfortable, but I wanted to have a nice dish ready for them. We did miss them and were happy to have them home.

They came home, shared their hunting stories, took showers, wanted a quick grilled cheese sandwiches and hit the bed. Well, change of plans! Brisket will be served the next night, when they can keep their eyes open.

This recipe came from the Pioneer Woman. I was catching up on her cooking show while the guys were away. It is delicious. We typically smoke all of our roasts, especially brisket, but I had to try this recipe. We have all licked our fingers and ate it all!

Ingredients:

  • 3T brisket
  • 2 sliced onions
  • 1 head of garlic – just peel it
  • 2 teaspoons ancho chile powder 
  • Kosher salt and freshly ground black pepper 
  • Two 15-ounce cans red enchilada sauce (We like Hatch brand). 
  • 1/2 cup water (Check half way through, if your sauce needs more liquid).

Directions:

  • Put the garlic and onions into a 6-quart slow cooker.
  • Place the brisket on top.
  • Sprinkle over the ancho powder and 1 teaspoon each salt and pepper.
  • Pour in the enchilada sauce.
  • Cover and cook on low until the meat falls apart, about 8 hours.
  • Check your liquid and add water, if necessary.
  • I have sliced the meat vs shredding it. We like the texture of the beef better.
  • I have served the beef with Mexican style rice, flour taco tortillas, guacamole, salsa and cheese.

Dobrou chut!

3T Zucchini Chocolate Coconut Cake

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Well, we got our first snow this week and my garden is officially done for the season. The past weekend, I have tried to harvest as much as I could before the snow storm. I will have to remind the Cowboss to “remind me” next spring that I shouldn’t plant that many zucchini plants. It was a little too much, but our chickens sure liked the leftover squash.

The cowboys were hunting pronghorn this past weekend and the little guys and I “manned” the ranch. So, we have picked our zucchinis, carrots, beets, tomatoes, peppers and somehow we still had strawberries?! That was a first one for sure.

As I had plenty of time on my hands at night, I decided to shred, freeze and can everything I could. Zucchini processing was one of them. I have packed two cups of shredded squash into freezer safe ziplock bags for baking. Pre-measured and ready to go.

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My sister was “manning” her own household and yet again we ended up talking about food and cooking. She baked this zucchini cake while her kiddos finally went down for the night. It is an old family recipe that our grandma used to make. Easy and tasty and versatile. You can use shredded apples instead of the zucchini. Grandma aka babi was so good with using up all of the produce from her garden. I sure do miss her. Actually, I so miss both of them. Best grandparents and great-grandparents.

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Ingredients:

  • 2 cups all purpose flour
  • 1 cup sugar
  • 1 cup milk
  • 1 cup shredded coconut
  • 1/2 cup canola oil
  • 1 tablespoon cocoa powder
  • 2 eggs
  • 1 & 1/2 teaspoons baking powder
  • 2 cups of shredded zucchini or apples
  • jam, Nuttela or melted chocolate for the top of the cake

Directions:

  • Spray 13×9 pan with canola, so you can get the cake out of the pan.
  • Mix all ingredients really well. You don’t even need a mixer!
  • Pre-heat oven to 400 degrees and bake for 40 minutes.
  • Let it cool for 20 minutes and your cake should come out as “piece of cake”!
  • You can spread your favorite jam or Nuttela or melted chocolate over the top. Grandma even did powdered sugar and milk glaze. All are wonderful!
  • The kids like it and it is even better with a friend that just showed up for an afternoon coffee or tea.

P.S Here is the cake my sister baked. She is today 32! Funny girl she is!

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