I plan to continue my travel posts but decided to intersperse them with some recipes. For you see, I am on a mission. We have a very busy Summer and Fall happening at the lake. We have lots of company coming, including our large family for the Labor Day Weekend. I am researching recipes that can be done ahead of time, can be frozen, are good in the crock pot, and just generally easy for me to prepare. I am trying to eliminate chaos in the kitchen so that I can enjoy being with our guests as much as possible.
For an example, every Labor Day my DIL and I make BLTs for lunch. When you have 14 plus people to feed that is a lot of bacon to fry, bread to toast and assembly to do. This year I am making a big crock pot full of pulled chicken with barbecue sauce. Everyone can help themselves. I will warm some buns and put out coleslaw and chips. The test chicken is in the crock pot right now. I will post the recipe if it is a winner.
Another blogger is cooking for guests. Mary of One Perfect Bite is visiting with her family which includes children. This whole month she is featuring kid friendly, easy recipes to feed a crowd. I have been following closely. Mary always post great recipes. This tortilla pie she featured on her blog is a winner.
This would make a great entree for the family coming with our Son and DIL later in September. I can make several versions of the pie and pop them in the freezer. This version is great with ground sirloin, corn, baby spinach and Monterey Jack cheese. The Mom in the family is a vegetarian so I will make one of them with black beans instead of meat. Served with sour cream, chopped tomatoes, shredded cheese and lettuce it will be easy to get on the table after a busy day on the lake.
Thanks for a great recipe Mary.
TORTILLA PIE (From One Perfect Bite inspired by Martha Stewart)
4 four tortillas (10-inch)
1 tablespoon olive oil, plus more for pan
1 cup chopped onion
1 1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
Coarse salt and ground pepper
2 tablespoons tomato paste
1 pound ground beef sirloin
1 tablespoon minced garlic
1 package (10 ounce) frozen corn kernels (shoepeg corn if possible)
1- 6 ounce package fresh baby spinach, torn into pieces
2 cups (8 ounces) shredded Monterey or Pepper Jack cheese
Fresh cilantro sprigs, for garnish (optional)
Sour cream (optional)
1. Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan (use bottom of the pan as a guide). For some reason my tortillas fit perfectly in the pan without trimming. Lightly oil bottom and sides of pan. Set aside.
2. In a large skillet, heat oil over medium heat. Add onion, cumin, and red pepper flakes; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste. Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Add corn and spinach; stir until spinach has wilted, about 2 minutes.
3. Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 cup cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 cup cheese.
4. Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream. Yield 4 to 5 servings.