Monday, October 20, 2008

well, we're back...

We're home now and back to normal. This is a fact I would prefer to forget.

The rest of our trip was very nice. We just spent some time relaxing and having fun. We watched Bee Movie and The Namesake. It's always so nice to have absolutely NO PLANS!

We went to St. Elizabeth the New Martyr Church in Murfreesboro on Sunday morning. Chase and Gigi were able to come as well. It was such a nice parish, everyone was so kind!

Would you like a recipe?

On Saturday night I made my Enchilada Lasagna. It's a recipe that was born out of some exploding enchiladas one night. I scrapped the neat little rolled enchiladas and layered everything lasagna style. It's very casserole-ish, but always a crowd pleaser. My 9 year old sister even liked it! I wanted to take a picture but the three of us gobbled it up before I got a chance.

Please forgive but you know this is a Caitlyn recipe, and my mother taught me how to cook. As a result, I don't have exact measurements. Learn to cook like this and I promise it'll always taste better. You learn how to use your chef instincts much better this way and you won't be as stressed out when you sit down to eat, I promise!

Ingredients: Sour cream, milk, salsa, cilantro to taste, small corn tortillas, whole kernel canned corn (drained,) canned black beans (rinsed and drained,) onions (diced and sauteed,) and shredded cheese. Lots of cheese!

  • First I make a sauce, usually with sour cream thinned with a tiny bit of milk and mixed with some salsa. Sometimes I add cilantro, but it isn't necessary. This weekend we didn't have sour cream so I used white cheese dip warmed up in the microwave with the salsa and cilantro.
  • Then I cut strips of corn tortillas with a pizza cutter they're usually about 1 inch in width. These will serve as my lasagna noodles.
  • Then I layer however I want! Usually this consists of tortilla, sauce, corn, black beans, sauteed onions, and cheese.... Repeat. I think usually the lasagna ends up with about 3 layers. Just be sure to end with cheese, after all this is a lasagna.
  • Also, be sure to use the sauce liberally, otherwise it becomes too dry.
  • Then I bake it at 350 degrees for about 30 minutes. This all depends on how many layers you make. I just watch for the cheese and take it out when it starts browning.
  • This weekend we squeezed limes onto the our portions and it made the lasagna come alive! Doesn't lime make everything better?

Happy Monday!


Laurin said...

I actually make something a lot like this...I feel so proud~I have a recipe like Gourmet Caitlyn! You do inspire me quite a bit!!

Susan Cushman said...

Hi. Just saw this after sending you the email asking how Caleb is doing and that I missed you at St John in Memphis yesterday, etc. Great to read your news here on your blog. See you soon!