It’s Hot-Hot-Hot here in Texas! Although not nearly as hot as last year, and 100% more moisture, so there’s that! I have a Friday Menu that is sure to please for a summer day.
So, what’s on the menu? Something to cool us down is a good idea I think. Also, I have a treat for you, I’m giving you all of the recipes instead of just one today. = ) (That KeriAnne is so paisley and sweet!)
Hot-Hot-Hot Friday Menu
Black Bean Lasagna
Pico De Gallo
Corn Dip
Basil Lime Sorbet
Black Bean Lasagna
- 15 oz tin whole black beans
- 28 oz tin chopped tomatoes (you can use fresh of course)
- 15 oz tin black bean puree
- 15 oz tin black refried beans
- 3/4 cup chopped onion
- 1/4 cup chunky salsa (I like mango salsa for this)
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 8 oz ricotta cheese
- 1/8 tsp garlic powder (or fresh garlic is great also)
- 2 eggs
- 1 package no boil lasagna noodles
- 1 can enchilada sauce
- 1 1/2 cup mozzarella cheese
- 1 1/2 cup colby jack chees (or pepper jack)
- Heat oven to 350°
- Spray a 9 x 13 pan with Pam
Bowl One
Combine black beans, tomatoes, refried black beans, onion, salsa, chili powder, cumin, enchilada sauce. Mix well.
Bowl Two
Combine Ricotta cheese, garlic, eggs, salt and pepper to taste, colby jack cheese. Mix well.
Layer: Bean Mix, Cheese mix, noodles, continue layering until you run out of an ingredient, just like layering lasagna. Top with Mozzarella cheese
Bake @ 350° for 45 minutes. Remove from oven and let stand 15 minutes. Serve. Fresh Pico De Gallo, Guacamole and sour cream are great to have on the side.
Black Bean Lasagna
Next on this Friday Menu…
Pico De Gallo
-
- 6 roma (plum) tomatoes, diced
- 1/2 red onion, minced
- 3 tablespoons chopped fresh cilantro
- 1/2 jalapeno pepper, seeded and minced
- 1/2 lime, juiced
- 1 clove garlic, minced
- 1 pinch garlic powder
- 1 pinch ground cumin
- salt and black pepper to taste
- Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.
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Pico De Gallo
- Here’s a make ahead dip that’s great with this Friday Menu…
Corn Dip
- 2 cups (8 ounces) shredded cheddar cheese
- 1 can (11 ounces) yellow and white whole kernel corn, drained
- 1 can (11 ounces) Mexicorn, drained
- 4 ounces pepper Jack cheese, shredded
- 1/4 cup chopped green onions
- 1 can (4 ounces) chopped green chilies
- 1 jalapeno pepper, seeded and chopped
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 1/8 teaspoon sugar
- Additional chopped green onions, optional
- Tortilla or corn chips
Mexican Corn Dip on the Friday Menu
Basil/Lime Sorbet
- 1 wineglass water (about 5 ounces)
- 1 wineglass sugar (equal in weight to the water)
- 5 to 6 limes, zested
- 1 glass lime juice
- 1 very large bunch basil (I use my lime basil) pounded to a puree
Place the water and sugar in a pan, bring to a boil, and simmer for 4 minutes with the lime zest. Remove from the heat, and allow to cool for a while. Add the lime juice and basil puree. Stir this up and leave to infuse for a while. Pass it through a coarse sieve and pour into a plastic tub or earthenware dish and place in the freezer. Generally, sorbet takes 2 hours to set. Try to stir it around every 30 minutes, if you remember. Serve it in a glass on its own.
Capping off the Friday Menu…Basil Lime Sorbet
I hope you have an excellent weekend ~KeriAnne
