Monday, July 6, 2009

Posole Mexican Lasagna and KY Trip: Part 1

Brinkley Farms, my CSA, offers ground chorizo that is full of paprika, chili, and cumin flavoring. If you can’t get your hands on some, ground pork can also be used. This lasagna comes together fast and is delicious all by itself.

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  • 2 tablespoons extra-virgin olive oil
  • 2 pounds ground chorizo
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • Salt and freshly ground black pepper
  • 1 (15-ounce) can hominy
  • 1 large red onion, chopped
  • 4 cloves garlic, grated or chopped
  • 1 15 oz jar tomatillo salsa
  • 2 avocados
  • 1 package large flour tortillas
  • 6 ounces pepper Jack cheese, shredded
  • Sour cream, to pass at table

Place rack in oven in middle of oven and heat broiler or place oven on 400 degrees F.

Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a skillet over medium-high heat. Add pork and crumble up as it browns. While pork browns, season the meat with cumin, coriander and salt and pepper. Once browned evenly, stir in hominy and reduce heat to simmer.

While meat cooks heat 1 tablespoon olive oil in a sauce pot, add onions, garlic and peppers, season with salt and pepper and sauté until softened 5 to 6 minutes. Place tomatillo salsa, onion and garlic mixture into the food processor and pulse several times. Pit and scoop the avocado flesh into the processor, puree until smooth and season with a little salt.

In a baking dish layer sauce, tortilla, meat, tortilla, sauce, meat, etc. End with a layer of tortilla, sauce and finally cheese. Place baking dish in the oven and bake for 10 minutes until bubbly and cheese is brown. Pass sour cream at the table.

Recipe courtesy of Rachael Ray

KY Trip: Part 1

The night before, as we were packing up we stopped by Snikroc Farms soft serve ice cream stand!! This is right around the corner from our house too – I’m a lucky girl!

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I got a caramel sundae with sprinkles – yummy!!

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Loaded up Friday afternoon with a very happy boy – Finley.

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Wilson is never very excited for car rides; he’s a nervous but good boy.

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Friday evening we arrived in KY at 8 PM and spent time with Andy’s parents, sister and brother-in-law. Andy also enjoyed some major “Blaze” time with his boxer.

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Saturday, I met my sister and nephews at Frisch’s Big Boy for my childhood favorite breakfast bar where I enjoyed plenty of French toast.  We then went back to her house and I got to visit Dexter, her 4-month-old bullmastiff.

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Saturday evening we met back-up with Andy’s family for dinner at Arlington, EKU’s, our alma mater, country club.

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We had fried banana peppers, green beans, and crudités with beer cheese as the table appetizers.

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I has the classic chicken dishes for my entree – apricot glazed and almond crusted with asparagus and herbed mashed potatoes.

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