Delicious Easy Party Lasagne

I am a great fan of lasagne, however, I hate making lasagne for the sheer fact that it

takes so long... *tick--tock--tick--tock*.  Also, the mess that I make; I practically use every pot and pan in the kitchen.  My sink overflows and it looks like a disaster area.

The other day I was looking for some new recipes that I could incorporate using my muffin pan -- thinking outside the box! I came across a recipe for Thanksgiving leftovers and, I don't know why, the image of mini lasagnes popped up.

Ba-r-r-r-ring! If I use already made little pasta pockets (a.k.a. ravioli), then I might layer them with sauce, cheese and other yummy ingredients and bake! Will it work?
After some more thought, I gathered that I would have to have something to hold these little lasagnes together for easy removal.  Paper liners....NO...foil muffin liners, the paper ones would become soggy and tear and the foil would be sturdy enough to hold up to the wettnes of the sauce. Excellent!

Here is what I did:

Ingrendients & Equipment/supplies:

• 12 cup muffin pan (regular size)
• 12 foil muffin cup liners (remove the paper liners and use only the foil)
• 1, 24 oz. jar or prepared pasta sauce (I used Garlic & Herb flavored)
• 12 frozen beef ravaoli
• 12 frozen cheese ravaoli
• 2 cups of shredded Italian cheese blend cheese (or mozerella cheese)
• 48-50 baby spinach leaves (These are small-ish and I left them whole and removed the stems.)
• 6 quart pot & 4 cups boiling water
• 2 teaspoons salt
• Fork, strainer (or slotted spoon), hot pads, timer, oven.

Directions:

1. Insert the foil liners into the muffin pan. Set aside.
   
   I forgot to remove the paper liners and that was a BIG mistake. They got soggy! Next time I will remember to take them out!
2. Preheat oven to 400F degrees.
3. Bring water to boil in the pot.
4. Keep the beef and cheese ravioli separate. Boil all 12 cheese raviolis and then all 12 beef raviolis. Remove them from the boiling water with a strainer or slotted spoon. (I boiled each batch for 5 minutes.) Make sure to set them aside on different plates...mark with a napkin which plate is beef and which plate is cheese.
5. When ravioli is cooked, begin the layering process as follows:
1. 1 Tablespoon sauce in the bottom of each muffin cup (in the foil liner)
   
2. 1 beef ravioli in each cup.
   
3. 2 - 3 baby spinach leaves in each cup.
   
4. 1 tablespoon or so of shredded cheese in each cup.
   
5. Start again, 1 Tablespoon sauce in each cup.
   
6. Now use the cheese ravioli and place on top as next layer in each cup.
   
7. A couple more baby spinach leaves in each cup. (I skipped this by accident.)
8. 1 Tablespoon cheese (I didn't take pictures of these layers. I figured you understand the process by now.) 
9. 1 Tablespoon sauce in each cup.
10. Last layer: top with a tablespoon or so of cheese in each cup.
    
11. Bake in the oven for 20 minutes at 400F degrees.
12. Remove from oven and let them set for about 5 - 10 minutes.
13. Use a fork to lift the muffin cups out and onto a plate...careful the sauce might spill a bit and it is HOT!
    

Serve with garlic toast, or my family's favorite, garlic cheese biscuits!

Store leftovers in a covered container in the refrigerator for up to 2 days. Reheat in the microwave for about 1.5 minutes at medium-high power.

These are super for a parties. Also, you can make these ahead of time for a fast dinner.

If you let these completely cool, leave them in the muffin pan, freeze them, then remove them and bag tow of them in baggies and freeze them for a fast dinner.

REHEAT from frozen at high power for 2 minutes.

NOTE: You might try making a bigger individual lasagne by using ramakins. Follow the same steps and add two raviolis of each of the beef and cheese and follow the layering process! 

Enjoy!

4 Easy Steps to De-seed a Pomegranate

Today, I purchased a fresh pomegranate at the grocery store. I have enjoyed drinking pomegranate juice, however, I haven't ever attempted to de-seed one, myself.
I had always heard they were difficult and messy to open and remove the seeds. That, in the past, had me stray away from the beautiful round globes of goodness.
Not today! I couldn't resist and I'm glad I didn't.
I did some research and watched a few "experts" show three different ways to remove the seeds and after contemplation, I chose the method below.

I don't know why I chose this one...I guess it looked the easiest, fewer steps, and not messy.
Note: Step#4 did spray a bit of juice in the bowl.

Step 1:

Use a knife and lightly score (cut) the outer skin at the equator of the Pomegranate.

Don't cut too deep, just barely enough to make a cut that you can easily see.


Step 2:

Using both hands, grasp the pom. Using your thumbs, gently pull where the pom is cut. Rotate the pom as you pull. You will feel and hear the pom release. It is a bit tough, but keep pulling apart, like opening an egg.
When it breaks open, continue to pull into two halves.


Step 3:

Next, hold one of the halves, cut side down, and using a wooden spoon, hit the outer skin of the pom. The seed will fall into the bowl.
Turn over and check to see if most have come out. I actually pulled apart more and then hit the backside until they all the seeds released. This took about 20 seconds.

Repeat with other half.

Step 4:

Eat the seeds. Store in covered container, or blend in a smoothie!

Buttery Oatmeal Cranberry Raisin Nut Cookies

Tac-urritos!

I'm loco for tacos, and especially beef burritos...so I decided to combine them to make Tac-urritos! These are so easy to make and way more flavorful and much better ingredients than what you might purchase at the local fast food place.
I make up a batch and keep it in a sealed container in the fridge. When we are in a hurry, I take a small helping and zap it in the microwave for "prisa-rápida-rápida-dinner-on-the-go".
Use your imagination with the toppings --Vuélvete loco (Go crazy).
This is a super recipe for a large group gathering or for a fast meal on a busy week night.
Enjoy :D

Tac-urritos

Beef Filling Ingredients

• 1- 2 pounds ground lean beef (I use ground sirloin or ground chuck) Note: I cook the ground meat ahead of time and refrigerate until I'm ready to whip up a batch of this or to make a taco salad!
• 1 small can of mild enchilada sauce
• 2 mini bell peppers - orange and yellow (they are so colorful and naturally sweet) - cut open and remove the pith and seeds, chop into small bits.
• 1/2 a small yellow onion or about 4 green onions (again I like the milder flavor of green onions and the added color of the green leafy parts) - peeled and chopped finely. (My family doesn't like big chunks of onion but they like the flavor that onion bring to the mix.)
• 2 tablespoons of olive oil
• 3-4 small garlic - peeled and chopped finely
• lightly salt and pepper (the enchilada sauce is quite salty)

Tortillas & Toppings:

• Low Carb - High Fiber - Whole wheat tortillas (or you can use regular flour tortillas)
• Cheddar Cheese or a Mexican Blend that is already shredded
• black olives - sliced
• jalapenos - pickled and sliced
• green onion
• baby spinach leaves
• sour cream (low fat or fat free can be used)
• Prepared guacamole (I purchase it in the produce refrigerated section of the local grocery store)
• chopped tomatoes (I use small grape tomatoes and slice them in half)
• Jarred salsa (I like the salsa with mango or pineapple, or lime and garlic)

Directions for Filling:

    

1. Over medium-high heat, in a rather large non-stick skillet, brown the ground beef and break it apart into small pieces as it cooks. Add a small amount of salt and pepper.
2. Remove from the pan and place into a bowl lined with paper towels to drain.
3. Place the skillet back over the heat and add in the olive oil and chopped bell peppers and onion. Saute for about 3 minutes. (save the garlic for later or it will scorch and become bitter tasting.)
4. Now reincorporate the cooked beef and add in the chopped garlic. Stir well for another minute.
5. Open and pour in the enchilada sauce. Stir. Reduce heat to low. COVER with a lid and let it simmer for about 15-20 minutes. Stir every 5 minutes or so. If the contents is bubbling to hard, turn the heat down further! You don't want to burn the enchilada sauce.

Toppings:

1. In a dry skillet, over medium high heat, gently brown and warm up the tortilla.
2. Place the tortilla open on a plate
3. Sprinkle the cheese, baby spinach, onion, and other desired toppings first.
4. Spoon over some of the beef filling.
5. Top with sour cream, black olives, guacamole and a little bit of salsa and jalapenos!
6. Roll it up, or just eat it with a fork (I prefer the fork method as it can get really messy, really quick).

LOCO OPTIONS!

• Purchase some crunchy corn taco shells.
• Fill them up with the beef filling and toppings.
• Add a soft flour or soft corn tortilla  to the outside of the crunchy shell, as a spill-net.
• NOTE! Before you add the tortilla, warm them in the microwave for about 15 seconds and slather the inside with butter! Oh My Dear Lord, these are heavenly!~

Happy eating!!!!!!