Spicy Mexican Lasagna

This recipe is from my dear friend, Wendy A.K.A. @RightGirl on Twitter. She’s a saucy gal, filled with spice and intrigue. Of course her recipe is a reflection of her and I’m very pleased with the new addition. Thanks, my Fleur, and don’t worry, I’ve taken the freezer advice under serious consideration.

Mexican Lasagna

Mexican Lasagna

Mexican Lasagna

Brown 1.5lbs lean ground beef
Add a f***-ton of cayenne pepper
Add another heaping f***-ton of chili powder
Beef should have a reddish tinge to it after seasoning.

Layer a lasagna pan with thick corn chips (I like Old El Paso for a commercial brand)
Place a layer of ground beef mixture on top
Add a layer of ass burning hot salsa
Add a layer of mixed grated cheese (I like marble cheddar & Jack)
Add a layer of sliced jalapeno peppers

Repeat layers till you run out of stuff

Place pan in an oven preheated to approx 350°
Cheese throughout dish should be melted in 25-35 minutes. Turn off over and leave pan to stand within for another 10-15.

Serve with sour cream, and you may want to put a roll of toilet paper in the freezer for later.

As a side note from Delectable Jen, you can also mix the cheese with a can of cream of mushroom or chicken soup and a splash of milk for a different kind of flavor.


Mozzarella Chicken

  • 4-6 boneless, skinless chicken breastsMozzarella Chicken
  • 2 – 3 bouillon cubes or 1 can of chicken broth
  • 4-6 slices of mozzarella cheese
  • 1 – 2 eggs
  • 1- 2 cups of bread crumbs

Rinse the chicken breasts, and dip in eggs mixture and then the bread crumbs. Be sure to dip them in twice, for a thicker crust.  Lightly brown in a frying pan and layer in a 9 X 13 casserole dish. Cover with boullion juice and bake uncovered at 350 degrees for 35 – 45 minutes.

Cover the chicken with cheese and return to the oven, just to melt the cheese. Serve over rice or buttered noodle. To make it healthier, serve over brown rice or wheat pasta and use low sodium broth.

This is also delicious with a marinara type sauce spread over the top, especially if you’re going with the buttered noodles, similar to chicken Parmesan.


Frosted Pecans

I just discovered this recipe this Christmas. Far and away, my favorite treat this past holiday. It isn’t the easiest recipe I’ve listed (we know how much I like that <eye roll>) but I think the results make up for the work involved.

  • 1 egg whitefrosted-pecans-2
  • 2 TBS cold water
  • 1/8 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1/4 tsp All Spice
  • 1/2 c sugar
  • 2 c pecans

Combine egg white and water, salt and spices. Beat until foamy. Add sugar, 1 TBS at a time, beat until stiff peaks form. Dip pecan in milk, one at a time. Layer in baking tray 1 ” apart.

Bake 275 degrees for 40-45 minutes. Store in a tight container. Voila!


Sinfully Good Breakfast Tacos

These breakfast tacos are a special recipe from the director of Sin City, sin_city_ue31Robert Rodriguez. If you haven’t seen the movie, you should.  You’ve got Bruce Willis, Benicio Del Toro, Mickey Rourke, Clive Owen,  Rosario Dawson and many others. Can’t go wrong. But this is not my movie/book review blog so I will move right along to the deliciousness.

The Flour Tortillas

  • 2 c flour
  • ½ t salt
  • ½ t baking powder
  • ¼ c butter or lard
  • 3/4 c hot water

Crumble the fat inside flour with hands or fork, looking for a cornmeal texture. Mix hot/warm water with flour, as it gets moists set it aside and add water to the remaining dry dough as needed.

Knead dough in hand or mixer, looking for a smooth elastic texture and roll into 8 – 10 golfball size balls. Dampen a cloth w/ warm water, cover, and let sit for 20 mins


The Eggs

  • Potato, peeled and chopped
  • Corn oil
  • Corn tortillas, diced
  • Tomatoes, diced
  • Onion, diced
  • Jalapeno, diced

Add corn oil to pan, heat on medium heat. Once pot tender all the way thru, add sea salt and pepper right away, to taste. Using the oil that cooked your potatoes, toss in diced corn tortillas, let them fry.While they are cooking…

Get a teflon pan heated to medium high, let it warm while you prepare the corn tortillas. Flatten balls of dough into discs and roll them out .

Check your corn tortillas. Pull them out when finished, salt and pepper to taste.

Drain the remaining oil in the pan, throw in diced onion, tomatoes, jalapeños. Start cooking down for a few mins.

Pan for tortillas should be hot, roll disc once more, throw on tortilla, flip after 8 sec, check color, will have color if the pan is hot enough, should cook for 1 to 1 ½ mins on each side. Should bubble. Have tortilla holder and towel ready to toss finished flour tortilla in.


Over medium heat, add eggs to heated pan, put in potatoes, let set for a sec.

Slowly move the eggs around to cook, do not over cook, be sure to turn off heat to ensure not over cooked!

Next pan or same one, make eggs w/ tomatoes, onions, corn tortillas and jalapenos the same way.

Heap two plates with different sets of eggs and go to town!

Have to give the credit to my Twitter buddy, @frankjm, for this glorious recipe.


Mom’s Zucchini Bread

Here it is, everyone! I’ve mentioned it quite a few times in here already and made all the people I know jealous by talking about it all holiday season.

My mother pulls out all the baking stops during the holidays, baking cookies galore and homemade Peppermint Bark…but her best recipe has been in the family for awhile. *drum roll*

My mom’s zucchini bread!

It is my favorite bread, period. It is always moist but fluffy, filled with sweet cinnamony flavor and absolutely wonderful warm or cool. Perfect for any event, my mom’s zucchini bread also makes a great gift. Wrap it in foil and a pretty red paper and you have a welcome gift no matter where you go. Better yet, just slap it in someone’s hand and watch as they devour the whole loaf in seconds flat!

The best part is that is a relatively simple recipe to make.

First, preheat your oven to 325 degrees. Then, pull out 2 large loaf pans or three small loaf pans and a large mixing bowl.

You will need:

  • 2 eggs
  • 2 c sugar
  • 1 c oil
  • 2 c grated unpeeled zucchini
  • 3 tsp vanilla
  • (optional) 1/4 cup raisins or nuts

We leave out the nuts/raisins, but if you like them, they will be a nice addition. Take this first group of ingredients and mix well in a large bowl. Then, add the next (dry) ingredients and again, mix well. It is not necessary to mix after each addition.

  • 1/4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 tsp cinnamon
  • 3 c flour

Ensure you have a well-mixed batter, then pour into greased loaf pans. Bake at 325 degrees for 1 hour. Insure an inserted toothpick comes out clean before removing them from the oven. Let them cool for several minutes before removing from loaf pans. They should slide out easily from the pans and set them on a cooling rack….zucchini-bread-12

You can dig in as soon as you’d like!!

You can double and triple this recipe if you would like. My mom makes 8 loaves at a time…and it is still never enough!

Hint: This will also freeze very well and keep much longer if refrigerated.

Easiest Peanut Butter Cookies

Four ingredients, folks. Yep, these are the easiest peanut butter cookies ever and pretty tasty to boot! This is also a great one to include the kiddies on. Simple ingredients, very little clean up and FUN! Kids love to crack eggs and get their hands dirty.

You will need:



  • 1 cup of peanut butter
  • 1 cup of sugar
  • 1 egg
  • 1 tsp of vanilla extract
  • Preheat your oven to 350 degrees

If you are like me in the kitchen, you don’t like to get your hands icky. I can’t stand handling raw meat, eggs or oily products barehanded, so I keep a box of thin, disposable gloves in the kitchen. If you are doing this with kiddos, then I recommend you pull some out and all don a pair. Set out all your ingredients and then add to medium sized bowl. Get your hands in there and start squeezing. Mix batter together until you can create one large ball of dough. Roll balls of dough to the size of a ping pong ball or smaller.

Once they are all rolled, pull off your gloves and throw away. Pull out a cookie sheet and line it with foil. Put each ball on ungreased sheet and push down in the center with a fork. Then – to create that familiar criss-cross pattern – push once more diagonally over last mark.

Continue on until you run out of dough. Put the first sheet in the oven and check after 8 mins. I like mine to be more moist instead of crumbly, so I pull them out early. But they should be completely done by 12 mins. Continue to check for softness and pull out as soon as the edges brown.



Quick and Easy Pizza

(This is a good recipe from an old friend.  I’ve copied his recipe here. I’ve tried it, with good results. – delectablejen)

Recipe: Quick and Easy Pizza Crust

A cousin passed on this simple pizza crust recipe which I just cooked last night. It was easy and made a really nice, light crust. Click on the title above to get to the original allrecipes.com recipe page.

1 (.25 oz) package active dry yeast
1 tsp white sugar
1 c. warm water (110 degrees F)
2.5 c. bread flour (all purpose works fine too)
2 tbs. olive oil
1 tsp. salt

1. Preheat oven to 450. In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. Stir in flour, salt and olive oil. Beat until smooth. Let rest for 5 minutes.
3. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or cookie sheet dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15-20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

My cousins comments:

Those are the real instructions… some things I’ve learned: Roll the dough out on the surface that you want to cook it on (don’t try to transfer it). I use a pizza stone, usually (if you use a pizza stone, flour or cornmeal it – the dough will stick). But when I don’t want to use the big oven, I just pat it out on a piece of parchment paper and lay that directly on the rack of the toaster/ convection oven. Which brings me to – you can use this to make one big pizza or two little pizzas. We like the little ones because they fit in the smaller oven. The dough is super sticky, so I roll it around on the floured surface so that you don’t get it all over your hands, and then once you are ready to shape it – put a little olive oil on your hands – it makes it a lot easier. Also, I have let it rise longer than 5 minutes. I think up to about 30 minutes or so is OK.