Innkeeper, Kristie Rosset and member of 8 Broads in the Kitchen
www.eightbroads.com Kristie Rosset’s love of baking began during her childhood. Her father loved to cook, but he traveled for work all week. Holiday and Sunday dinners became special events with his gregarious and generous love of family, food and life. Homemade chocolate chip cookies and pies became her childhood specialty. As an adult, cooking became a creative outlet, yet she felt tied to following recipes...literally. Not until becoming an innkeeper did her culinary talents and confidence soar. Planning menus and preparing breakfast for 30 people brings a large measure of joy, seeing guests savoring a freshly prepared and beautiful meal. Today you can find Kristie teaching cooking classes at our beautiful lakeside inn.
Mexican Lasagna (vegetarian or with meat)
Serves 12 breakfast servings as an entrée.
Ingredients:
2 onions, peeled and chopped
3 celery ribs, washed and chopped
4 cloves garlic, peeled and minced
1 pound ground meat (turkey, chicken, bison)~ optional (omit for vegetarian dish)
1 tablespoon olive or grapeseed oil
Two 15-oz cans pinto beans, drained and rinsed
Two 4-ounce cans green chilies
Two 15 ounce cans fire roasted tomatoes
Two fresh tomatoes (medium size), chopped
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon salt
¼ teaspoon pepper
12 corn tortillas
3 cups Mexican style cheese, shredded
Directions:
1. Preheat oven to 350 degrees.
2. Sauté onions, celery and garlic in a large frying pan, until translucent, approximately 5 minutes. Add the beans, chilies, tomatoes and spices. Simmer for 20 minutes, stirring occasionally until flavors are well blended.
3. Spray bottom of a 9x13 baking pan. Spread one-third of the bean/tomato mixture in the pan.
Top with 6 of the tortillas and 1 ½ cups of the cheese. Top with half of the remaining bean mixture, then 6 tortillas and 1½ cups of cheese. Top with the remaining bean mixture, then 1 cup of cheese.
4. Cover with foil and bake for 30 minutes. Remove foil, and continue baking for another 30 minutes until cheese is melted and lasagna is heated through.
Note:
This lasagna is great without meat, and keeps well. The flavors may be even better the next day or two. For breakfast, serve topped with a poached or fried egg, if desired.
AIHP
Decadent Recipes
Lookout Point Lakeside Inn