20 September 2012

something delicious for the weekend



These recipes have a Mexico-flair, the idea is that they work together as a great dinner for family and friends but they are as good on their own for the party. Loved both by children and adults.

Chicken lasagna

1 grilled chicken
2-3 tbs mexican spices, like fajhita seasoning
1 can refried beans
100 ml water
1 tsp salt
1 tsp cumin
2-3 tbs jalapeno, your own choice
1 jar mild salsa sauce
1 jar cheese sauce
cheddar cheese
6-8 tortillas
200 ml sour cream
100 g cream cheese

Preheat the oven to 180 Celsius. Debone the chicken and cut down the meat in bite size pieces. Stir together refried beans, water and cumin and taste with salt. Add the jalapeno if choosen to use.
Put 2-3 tortillas in an oven proof dish, cover the bottom. Spread the refried beans over the tortillas, layer the chicken and drizzle the spices over it, spread the salsa sauce and then grated cheddar.
Repeat; tortillas, refried beans, chicken, spices but now the cheese sauce instead of salsa sauce, grated cheddar and then cover and close it with tortillas on top.
Stir together the sour cream and the cream cheese in a pan over a low heat. Pour over the tortillas and drizzle some grated cheddar on top. Put in the oven for 30 minutes. Serve hot.



Dip with minced beef and chesse

500 g minced beef
2-3 tbs mexican spices, like fajhita seasoning
1 leek, finely chopped
½ green pepper, finely chopped
½ red pepper, finely chopped
1 red chili, deseeded and finely chopped
400 g, one can, fresh tomato sauce
400 g cheese sauce
200 ml water
1 tbs worcester sauce
200 g grated cheddar cheese
½ -1 tsp cayenne pepper
½ tsp paprika
100 g extra cheddar, grated, on top

Preheat the oven to 200 Celcius. Brown the beef in a pan and taste with the seasoning. When almost done, mix with the leek, peppers and chili and let it soften. Stir in the tomato sauce, water, cheese sauce and worcester sauce. Taste with salt, cayenne pepper and paprika. Stir in the grated cheddar.
Pour the mixture in an oven proof dish and top with the extra cheddar. Put in the oven until the cheese is melted. Serve with nachos or tortillas.

Notice: The dip is also good wrapped into tortillas.



Artichoke dip

2 baguettes, sliced
olive oil
1 can artichokes
3 tbs mayonnaise
100 ml grated parmesan cheese
2 garlic cloves
½ tsp salt
100 g grated cheddar cheese

Preheat the oven to 225 Celcius. Drip the bread with the oil and put in the oven for few minutes to make it a little bit crusty. Put the artichokes, mayo, parmesan, garlic and salt in a food processor and mix well together. Devide the mixture on the baguette slices and put in the oven again for 5-10 minutes or until the dip is warm through.

Notice: The dip can also be poured into and oven proof dish and warmed through. Then served with the baguette slices. 

Cooking and photographing by Halla Bára and Gunnar
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