Archive for May, 2011

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Today’s Bonus Recipe: Spicy Southwestern Lasagna

As you all know I dropped a winner in your laps this morning with Gooseberry Patch’s Easy Cinnamon Rolls.  Tomorrow I will post my review of the gluten free version.  So please check back in.

Tonight’s supper was Spicy Southwestern Lasagna from May 2011 Bon Appetit Magazine ad for Texas Pete’s Chipotle Sauce (page 66)


  • 1 pound skinless, boneless chicken breast halves
  • 1/2 cup flour (all purpose or all purpose gluten free)
  • 2 tsp salt divided
  • 1/2 tsp ground cumin (original recipe called for 1/4 but I love love LOVE cumin)
  • 5-6 T butter divided (original called for 3-4 T – just wasn’t enough)
  • 1 medium onion, diced
  • 1 small poblano pepper, diced
  • 1 cup fresh corn kernels (used canned corn drained)
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes in juice
  • 2 cups heavy cream
  • 1/4 cup chipotle hot sauce
  • 1/4 cup chicken broth or water
  • 1 tsp sugar
  • 16 corn tortillas (original recipe called for 12 and in three layers but I wanted more tortillas so I made another layer)
  • 2 cups shredded extra sharp cheddar cheese
  • 2 T chopped cilantro

Preheat oven to 375.  Place chicken breast halves between sheets of plastic wrap and lightly pound to 1/4 inch think using a rolling pin.
In a shallow dish, mix flour,  1 tsp salt and cumin.  Dredge chicken breasts through flour mixture and reserve excess.  Over med-high heat, melt 2 T butter in a large skillet.  Brown chicken just until cooked through being careful not to burn butter.  About 1-2 minutes each side.  Remove chicken and cover with foil.
In same pan, add 2 -3 more T butter and reduce heat to medium.  Add onion, pepper, corn, garlic and reserved flour to the pan and stir, scraping up browned bits from the bottom of the pan.  If mixture looks dry, add additional butter up to 2 T.  Cook until vegetables have softened, about 3-4 minutes.  Add tomatoes with their juice, cream, chipotle hot sauce, broth or water, 1 tsp salt and sugar.  Stir and continue to cook until sauce has thickened about 1-2 minutes.  Remove from heat.  (NOTE: I found that my sauce was not getting thick enough so I made a little more roux from 2 T butter and 4 T flour and add it and 1 cup Mexican blend shredded cheese to the sauce).
Take chicken and cut into 1/2 inch pieces.  Add chicken to sauce along with 1 T chopped cilantro and stir well.
Line the bottom of a 9 x 13 baking dish that has been sprayed with vegetable spray with 4 tortillas.  Spread 1/3 the chicken mixture over the tortillas and top with 4 more tortillas. Repeat ending with tortillas on top.  Spread cheese over top and bake until heated through, about 12 minutes.  Top with remaining T cilantro and serve.

This was a great dish.  I did find it needed more thickening and made a note of that.  ENJOY!


It’s Gooseberry Patch Giveaway Time Again!!

NOTE: Should have said earlier I will be posting the gluten free version tomorrow.  Happy Baking!


My friends at Gooseberry Patch have done it again!

101EERA delightful collection of easy breezy, toss together, in a snap, no-fuss recipes!!! My first recipe from this great new collection was all the things a recipe should be from a Gooseberry Patch cookbook! Perfectly easy!!

These really are the easiest!!! I added a couple of pictures to the collage showing how I cut my cinnamon rolls with thread.  This way they don’t get smushed 🙂


Easiest Cinnamon-Raisin Rolls

  • 2 cups biscuit mix
  • 1/2 cup raisins (I used craisins 🙂 )
  • 1/2 cup sour cream
  • 4 T milk, divided
  • 2 T butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup nuts, finely chopped
  • 1/2 tsp cinnamon
  • 1 cup powdered sugar

In a bowl, stir baking mix, raisins, sour cream and 3 T milk just until combined.  Gently smooth dough into a ball on a floured tea towel.  Knead 10 times.  Roll dough into a 12 inch x 10 inch rectangle.  Spread rectangle with softened butter.  Mix brown sugar, nuts and cinnamon.  Sprinkle over dough.  Starting on the long end, roll up dough tightly, pinch edge to seal.  Cut roll into 12 slices.  Place slices, cut side down, in greased muffin cups.  bake at 400 degrees for 15 minutes or until golden.  Stir together remaining milk and powered sugar.  Drizzle over warm rolls.  Makes one dozen.

cinnamon rolls

YUM!  Hannah’s first response: O.M.G.  Yep, another winner.  Thanks Gooseberry Patch!!

Now if you want to win a copy of this cookbook here’s how you enter: Leave me a comment after each recipe (there will be at least TWO more between now and the giveaway) and consider yourself entered.  Each recipe you comment on enters  your name again! Please share this giveaway with your friends if you facebook or have a blog.  Then Monday May 16 after noon  I will draw the winner.  Good luck and try these rolls…they are amazing!


Playing Catch-up

It seems I play catch-up more than anything else these days.  SOOO busy!  And May seems to be starting out as a very busy month.  I suppose it is to keep me from sitting around and waiting on my vacation to get here.  I headed back to the beautiful state of Vermont the first week in June so I have to get things “done up” around here.


I think I shall just cc you all on my master list and update and give you details as I have them.  Sound good?


Now to share some of the pictures from earlier this month, lest you think I am making all this fun stuff up!




Yesterday was a lovely Mother’s Day with all my chicks in one basket and lovely gifts from the kiddos – ferns for my porch, a beautiful flowering cactus, two sets of DVDs ~ Mad Men and Friday Night Lights – my faves!  And Jerry bought me a new lens for my camera – SCORE!!!


A great meal of ribs and potato salad with gluten free cupcakes for dessert.

I really do have to get rolling this morning.  Thanks for stopping by and  please, please PLEASE  come back tomorrow for a new Gooseberry Patch Giveaway!

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