Category: Recipes

Light Chilli Tortilla Lasagna Recipes at My Table

Light Chili Tortilla Lasagna

Light Chili Tortilla Lasagna

Light Chili Tortilla Lasagna is a way for an Italian to bring Mexico to the table.  The tortilla is a substitute for the lasagna noodle.  It is hearty and thick; the combination of salsa and marinara give this dish extra moisture.  The cheese calls everyone to your table.

My first experience with Mexican food was in 1978. My mother-in-law Erika, along with my mother and I went shopping for mother of the bride and groom dresses.  We drove into Sault Ste. Marie, Michigan.  They didn’t find dresses, but we went to a Mexican Restaurant.  I did not like the taste of the cilantro and some of the spices were new to me.  To this day, I don’t like cilantro and always replace it with parsley.  Apparently, some people may be genetically predisposed to disliking cilantro.  Good read: https://www.nytimes.com/2010/04/14/dining/14curious.html

As immigrants, we didn’t venture to many restaurants.  First of all, they like to save their hard-earned money.  Secondly, my nonna said that we didn’t know how others prepared food and that we would eat much better at home.  LOL  In some ways she was right, to this day the best meals I enjoy are around a family table, at home.  However, I am known to dine in many restaurants and around the world.

The turkey and onions sit in the frying pan with the spices.

A mixture of marinara and salsa combine to make the sauce.

The second batch of spices go in; it’s important to season as you layer the flavours.

Lay the Tortillas out and fold into 3.

Use a pizza cutter to make the strips.

My trusty notebook where the ideas come together.  LOL

When the sauce thickens, it’s time to layer the ingredients.  Make sure that the sauce is not watery.

Put some sauce at the bottom of a deep dish.

I used 4 types of cheese.

This bechamel sauce made with yogurt is the star of the dish.

Look at the topping puff.

After the dish goes under the broiler and browns.

 

Light Chilli Tortilla Lasagna Recipes at My Table
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Light Chili Tortilla Lasagna

Mexican meets Italian with a twist on this sauce.  

Course Main Course
Cuisine Home Cooking in Canada, Italian, Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 7
Author Renata Solski

Ingredients

  • 1 lbs ground turkey, chicken or lean ground beef
  • 2 cloves garlic minced
  • 1 onion sliced
  • 1/2 tsp red chili flakes or more
  • 1 tbsp chili powder
  • 1/2 tsp each dried oregano and basil
  • 3 cup marinara sauce homemade or ready to use
  • 1 cup salsa medium or hot
  • 6-8 tortilla cut into strips
  • 2 cups 4 cheese Italiano
  • 2 cups cheddar cheese

The Bechamel

  • 2 cups yogurt
  • 2 eggs
  • 1/3 cup parmesan
  • 1 tsp Italian Seasoning

Instructions

  1. Preheat oven to 350 F.

    Use a 9x13 baking dish or a cake pan.

    Grease the baking dish with canola oil.

    In pan brown the turkey with the onion and garlic.

    Add the red chili, flakes, chili powder and dried herbs.

    Add marinara sauce and salsa.  

    Cover and simmer for 15 minutes at medium/low heat. 

    The mixture should be bubbly, reduced and thick.

    For the Bechamel combine all the ingredients except the Italian seasoning and beat with a fork.

    Cut the tortillas into strips.

    Layer Tortillas, meat sauce and cheese.

    Continue until all ingredients are used.

    Top with the Bechamel sauce and sprinkle with the Italian seasoning. 

    Bake uncovered for  40 minutes.

    Turn on the broiler for 3 minutes. 

    Remove and let sit for 15 minutes before serving. 

Recipe Notes

If using a round cake pan, leave the tortillas whole and layer.

I used whole wheat tortillas for this recipe. 

Use any cheese you prefer.  

 

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Crescent Moons with Jam and Nuts Recipes at My Table

Crescent Moons with Jam and Nuts

Crescent Moons with Jam and Nuts

Crescent Moons with Jam and Nuts are a mock version of my nonna’s Chinudille.  Just like every other Italian recipe every southern Italian has a different version.  My mom makes chinudille the traditional way with the homemade dough which is much denser than my cheat version.  I use premade pie dough to hold in the sweetness of the nuts and jam.  This dough is fluffy and puffs up more.  I don’t know what my nonna Emilia would think, but I am trying to find ways to entertain with no fuss.

Even the same region of Italy can have a different name for the same dish.  Chinudille are also refereed to as Petrali in some parts of Calabria.  All small towns have their own dialect; therefore, some of my Italian friends may have a different name for these.  Some ice them, while others leave them plain.  An excellent read and recipes for Calabrese : http://www.madeinsouthitalytoday.com/calabria-cookies–baked-goods.php

When I  glaze these crescent moons with a little icing sugar, I use the jam to colour the sugar.  My goal is to replace the food colouring with natural colours; therefore, I take a little jam, dilute it with water, put it through a sieve for natural colour.  I leave some of the Crescent Moons naked because I want to savour the jam and nuts.

Much of our Italian baking is very simple because nonna didn’t have much to choose from during the depression and the war.  Flour, sugar and eggs comprise the base for many sweet treats and and a few nuts, fruits and berries go a long way.

The frozen pie dough makes these cookies easy to prepare.

Cut out little rounds.

The filling consists of nuts and jam.

Place tiny dabs of the mixture in the rounds.  Fold over and crimp.

It’s easy to crimp the rounds together with a fork.

Little bites ready for the oven.  You can make them larger, but this is the perfect size for entertaining.

I will ice some of them, and my natural food colouring is strawberry jam.  Heated with some water and put through a sieve it will colour the icing sugar.  

Out of the oven and you can see that some of the jam oozes out, but it’s ok.

The icing is opaque and clings to the little pockets.  It is not a heavy icing and actually compliments the jam.  

Plated for the table.

Crescent Moons with Jam and Nuts Recipes at My Table
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Crescent Moons with Jam and Nuts

My cheat version of nonna's Chinudile.  

Course Dessert
Cuisine Home Cooking in Canada, Italian
Keyword Crescent Moons with Jam and Nuts
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 30
Author Renata Solski

Ingredients

The cookies

  • 1 ready made pie crust
  • 1/2 cup chopped walnuts
  • 3 tbsp strawberry jam grape is also good
  • 3 tbsp all purpose flour for dusting

The icing

  • 2 tbsp jam
  • 1 tbsp water
  • 1/2 cup icing sugar

Instructions

The cookies

  1. Heat oven to 450 F. ( check frozen pie dough instructions)

    Remove pie dough from wrapper.  Follow all instructions on package for defrosting.

    Put a piece of parchment paper or wax paper on the counter.

    Dust with flour and roll out the pie dough a bit thinner.

    Use a circle to cut out rounds. I used my pierogi cutter.

    Mix the chopped walnuts and jam. Place a dab in the middle of each round.

    Fold over the rounds and crimp with a fork.

    Place in over for about 5 minutes.  ( temperature may vary according to your oven)  They should be golden brown and puffed.

    These may be served as is and are bite size for entertaining.

The Icing

  1. Place the jam and water in a small pot and dissolve.

    Strain through a sieve.

    Add the almond extract and the powdered sugar.

    Combine and drizzle over the crescent moons.  

Recipe Notes

If you are looking to make the authentic Chinudille go to https://bigflavorstinykitchen.com/turdilli-chinudille-2/

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Kale, Sausage and Bacon Skillet Recipes at My Table

Kale, Sausage and Bacon Skillet

Kale, Sausage and Bacon Skillet

Kale, Sausage and Bacon Skillet is a meal all in one pan.  I love watching Food Network and Ina Garten inspired me to create a meal that goes to the table with no fuss.  She created meals with no sides and I started thinking.  Ina had one meal with polenta which I love; and so, I borrowed some of her ideas and here is a meal that you can entertain your family or friends with and it’s easy.

Cooking is like writing, and we draw inspiration from others.  I love entertaining, but sometimes it gets overwhelming.  Ina’s episode on no sides was great and if you want to see her recipes go to: https://www.foodnetwork.ca/shows/barefoot-contessa-back-to-basics/episode-guide/cook-like-a-pro-no-sides-required/

I drew some inspiration from Ina and added my personal touches to this polenta dish.  Working with polenta is like working with a blank canvass, you can add any flavours and create your own work of art.  I love kale and always trying to get more vegetables into our diet.  My go-to meats are chicken and turkey.  This dish sears the sausage, caramelizes the onions, and browns the bacon so that it becomes succulent.  Both the bacon and the sausage is turkey based and infuses healthy into this recipe.

Cut all the stems from the Kale and then finely chop it.

The sausage, bacon and onions in the pan.

It looks like so much kale in this pan.

 

 

 

 

 

 

 

 

 

It wilts down quickly and then it’s ready for the sausage, bacon and onions.

  

As soon as it is wilted add the kale and the 1/2 cup of broth.

Add a Splash of balsamic for sweetness. It also balances all the flavours.

Polenta is to an italian like a blank canvass to an artist. I love using polenta as a base for a wide variety of dishes.

Plated and ready; this dish is great any time of the year.

Kale, Sausage and Bacon Skillet Recipes at My Table
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Kale, Sausage and Bacon Skillet

One meal, one pan and it includes the sides.  

Course Main Course
Cuisine Home Cooking in Canada, Italian
Keyword Kale, Sausage and Bacon Skillet
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Author Renata Solski

Ingredients

  • 4 tbsp olive oil
  • 1 medium onion
  • 2 clove garlic
  • 1 tbsp Italian seasoning
  • 3 hot turkey sausages
  • 4 slices turkey bacon
  • 1 bunch Kale remove stems, wash and chop
  • 1/2 cup vegetable broth or water
  • 2 tsp balsamic vinegar
  • salt and pepper to taste
  • asiago cheese shaved

Instructions

  1. Place 2 tbsp of olive oil in a large skillet.

    Add the garlic, spices and let them warm up in the oil.  Do not burn.

    Remove the garlic.

    Add the onion and cook until translucent.  

    Separate the sausage from the casing. I like to pull it out in little rounds.

    Add the sausage to the pan.

    Slice the bacon into small pieces and add to the pan.

    Cook until the bacon and sausage are browned.

    Remove everything from the pan.  

    Add 2 tbsp of olive oil to the pan.  

    Place the Kale into the pan.  Add salt, pepper and the broth.

    Stir and wilt to half.

    Splash with the balsamic vinegar. 

    Add the bacon, sausage and onions to the kale.

    Turn to blend all the flavours together. 

    Pour the whole thing onto a platter.

    I poured mine over polenta.  

Recipe Notes

You can eat this as is or pour it over rice or polenta.  An alternative would be served with fresh bread.

 

 

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Chocolate Peanut Butter Cereal Cheese Cake Recipes at My Table

Chocolate Peanut Butter Cereal Cheese Cake

Chocolate Peanut Butter Cereal Cheese Cake

Chocolate Peanut Butter Cereal Cheese Cake is decadent and brings together two of the most loved flavours.  The cream cheese gives this cake texture and the Reese”s Pieces finish off the cake with little surprise crunches. This cake is multi-layered simple luxury.  The toppings including the chocolate syrup make it deliciously gooey, in a good way.

My nieces Angelina and Marina came for their annual pool/birthday party at my house.  We always have enough fun to last a few months.  I lived far away from them for most of their lives, but now that I am closer I love to have them over at every chance I get.  What kid doesn’t like peanut butter and cheese?

When I saw the General Mills Chocolate Peanut Butter cereal at the store that incorporated peanut butter and chocolate, I got this idea.  I made a crust from the cereal and then whipped up the traditional cheese cake batter.  For fun I garnished with Reese”s Pieces and extra cereal.  The girls did a taste test video and I wasn’t sure what they would say.  This is not rehearsed.  LOL

The crumbs and the crushed cereal come together with the butter.

Putting a piece of plastic wrap over the crumbs helps to spread them out evenly.

The cream cheese, peanut butter, sugar and butter hanging out in a bowl. 

Everything mixes into a velvety smooth consistency. 

Mix a couple of spoonfuls into the mixture.

Now fold in the remainder of the cool whip.

Spoon the cheese mixture over the crumb crust.

The cake ready to go back into the refrigerator.  

My toppings of the day; Wait until before serving to place them on the cake.  They will be soggy if you put them into the refrigerator. 

 

Chocolate Peanut Butter Cereal Cheese Cake Recipes at My Table
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Chocolate Peanut Butter Cereal Cheese Cake

Cereal and peanut butter in a cake.  

Course Dessert
Cuisine Home Cooking in Canada, Italian
Keyword Chocolate Peanut Butter Cereal Cheese Cake
Prep Time 45 minutes
Servings 16
Author Renata Solski

Ingredients

The Crust

  • 1 cup graham cracker crumbs
  • 2 cups Chocolate Peanut Butter Cereal crushed
  • 1/2 tsp cinnamon
  • 3 tbsp sugar
  • 1/2 cup melted butter

The filling

  • 2 8 oz packages cream cheese softened
  • 1/2 cup smooth peanut butter
  • 1/4 cup sugar
  • 2 tsp pure french vanilla extract
  • 1 container Cool Whip

The garnishes

  • 1 cup Chocolate Peanut Butter Cereal
  • 1 cup Reese's pieces I used O Henry
  • 1/2 cup chocolate syrup

Instructions

The Crust

  1. Use a food processor to crush the cereal.

    Combine the cracker crumbs, cereal crumbs and cinnamon.

    Melt the butter and pour it into the crumb mixture.  I like to use a fork to bring it all together.

    Place in a 9 X 13 pan and place a piece of plastic wrap over the top. The plastic wrap makes it easy to smooth out the crumbs.

    Use your hands to press the mixture down.  

    Place crust in refrigerator for at least 15 minutes.


The Cheese and Peanut Butter

  1. In a bowl mix together the softened cream cheese, peanut butter, french vanilla extract and sugar.

    Beat until smooth.

    Add a couple of spoonfuls of the Cool Whip and beat.

    Next fold in the remainder of the cool whip.

Assembly

  1. Remove the crust from the refrigerator.

    Spoon the cheese mixture over the crust.

    Smooth out with a bent icing knife.  This type of knife gives you the most even top ever. 

    At this point you can add the Skor bits or anything that won't go soft.

    Return the cake back to the refrigerator.

    When ready to serve, sprinkle on the remainder of the cereal, the cookies and drizzle with chocolate syrup.  

Recipe Notes

You can crush the cereal by pulsing in a food processor or put in a plastic bag and crush with a rolling pin.  

For the garnish, you can use 1 cup of a packaged candy or add 1/2 a cup Skors and 1/2 cup chocolate chips or small Aero cookies.  Be creative.  

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