Mexican Lasagna

Hello folks and welcome back to the All Things Southern kitchen. If I said lasagna most people would picture the classic pasta, red sauce, and cheese version. We like that one, too, of course. However, I made a Mexican Lasagna the other evening and the man and I, well, we may have hurt ourselves. Let me walk y’all through it.

mexicanlasagna

“Shellie’s Mexican Lasagna”

12 (6 inch) corn tortillas
1 pound hamburger meat, cooked and drained
1 (15 ounce) can pinto beans
1 (10 ounce) can enchilada sauce
1 can Rotel tomatoes
1 can diced green chilies
1 can diced black olives
8 ounces Monterey Jack cheese, grated
2 cloves garlic, minced
1 teaspoon cumin
dash of hot sauce
Fresh cilantro
Green onions
Black pepper to taste
Fresh lettuce

Friends, I am happy to share this one with y’all. I sort of invented it with what I had on hand. (I do that a lot!) This is super easy. We’ll just assemble our ingredients and layer it up, lasagna style.

Ready? Place six tortillas on the bottom of a greased casserole dish. Spread half of the meat, chilies, olives, enchilada sauce, Rotel tomatoes and cheese across the tortillas and repeat. And– that’s it!

Bake for 40 minutes in a 350 degree oven. I served it in squares a top a bed of lettuce and sprinkled it with green onions and fresh cilantro. Have mercy! That’s my Mexican Lasagna and it’s good eating, from the All Things Southern kitchen to yours!

Sugar Glazed Salmon

Welcome back to the All Things Southern kitchen, friends! I’m serving my Sugar Glazed Salmon for supper! Let me walk you through it and you can serve these delicious filets to your hungry bunch.

“Sugar Glazed Salmon”

1 and 1/2 pounds salmon fillets
1/3 cup Teriyaki sauce
1/4 cup olive oil
1/3 cup water
1 teaspoon garlic
1 teaspoon ginger
1/3 cup brown sugar
1 teaspoon lemon pepper
Juice of one lemon squeezed over the finished salmon steaks

salmon

I’ve started our salmon supper off by preparing a marinade, using Teriyaki sauce, olive oil, a bit of water, minced garlic, ginger, lemon pepper, and brown sugar. Then I took about a pound and a half of salmon fillets, closed them up in a Ziploc bag with the marinade and popped ‘em in the fridge for a couple hours.

Afterwards, I seared them in my heavy cast iron skillet, about a minute or so. This allows the brown sugar glaze a chance to give ‘em a good char on both sides. We love that. Then I sealed them up in a foil packet and finished cooking them in the oven– 15 minutes at 450– that’ll do it. Those foil packets will keep our fillets nice and tender. Note, you can also toss these on the grill if you want to cook outside. Just grill ‘em about 8 minutes per side, or until they flake with a fork.

That’s it, y’all! I’ll take my Sugar Glazed Salmon Fillets and serve ‘em with pasta, salad, or nice, buttery rice. It’s good eating, from the All Things Southern kitchen to yours.

My Pork Tenderloin Perfected

Hello folks and welcome back to the All Things Southern kitchen.  Do you remember all the pork tenderloin recipes we’ve shared over the years? Well, forget them. I tried a new method over the holidays and I’ll never cook a pork tenderloin any other way. I’m calling it Pork Tenderloin Perfected.

“Pork Tenderloin Perfected”

3 lb. pork tenderloin

Cajun seasonings

Crushed peppercorns

Sauce:

2 tablespoons molasses

2 tablespoons soy sauce

2 tablespoons brown sugar

1 teaspoon ginger

1 teaspoon crushed garlic

1 teaspoon balsamic vinegar

 

I’d heard about this method before, but after trying it, I’m sold. I may play around with different seasoning and sauces but I’ll cook always cook tenderloins like this.  We’ll begin by setting our oven at 550 degrees.  Then we’ll take our tenderloin and calculate cooking time. For every pound we’ll cook it for 5 1/2 minutes, no more, no less. (That’s means we’ll cook this 3 pound tenderloin 16.5 minutes.) pork

Now, we’ll prepare the tenderloin by rubbing it down with our favorite seasonings. I’m going to use salt, pepper, and a good Cajun seasoning along with some crushed peppercorns. We’ll place our rubbed tenderloin in a roasting pan, uncovered, and put it in the oven. When the time expires, we’ll turn the oven off but we won’t open the door for a solid hour. That’s the trick that will keep it cooking to perfection. After an hour, we’ll take it out and let it rest 5-10 minutes before slicing it. Simple– yet delicious.

I made a quick sauce and thickened it on the stovetop to pour over our tenderloin while it’s resting. I used molasses, soy sauce, brown sugar, ginger, garlic, and balsamic vinegar and just brought it to a boil and turned it down until it thickened.  You could also use this sauce for a marinade if you’d like, but either way, you simply must try my Pork Tenderloin Perfected! It’s good eating from the All Things Southern kitchen to yours.

Hugs, Shellie