Coal Cooked Zucchini Lasagna

This fireside twist on the classic lasagna will make you the campsite culinary champion. New way for the Keto/ Low Carb Craze that is going around. Thinly sliced zucchini noodles are substituted in for pasta and layered with seasoned ricotta, mozzarella, Italian sausage and marinara.

Serves 4–6 

• 2 cups ricotta
• 3 garlic cloves, peeled and minced
• ½ cup yellow onion, peeled and minced
• 2 tablespoons fresh basil, chopped
• ½ tablespoon fresh oregano, chopped
• 1½ tablespoon olive oil
• 1½ teaspoon salt
• 1 teaspoon black pepper
• 2 cups marinara sauce
• 3 zucchini, sliced length-wise
• 2 cup mozzarella, shredded
• 1 cup Parmesan, shredded
• 1 pound ground Italian sausage, cooked

Instructions:

1. Preheat coals in a fire pit or charcoal grill. Once hot, push charcoals around to the edges of the pit, large enough to fit a large skillet.
2. In a medium bowl, stir together ricotta, garlic, onion, basil, oregano, oil, salt, and pepper until blended. Set aside until ready to assemble the lasagna.
3. Spread ½ cup of marinara on the bottom of a large cast iron skillet. Layer with zucchini slices, ricotta mixture, mozzarella, Parmesan, Italian sausage, and ¼ cup of marinara. Repeat layers 3 more times or until ingredients are gone.
4. Cover skillet with foil, and bake in the fire pit for 20–25 minutes or until cheese is melted and sauce is bubbly. Let rest for 15 minutes before slicing and serving.

Tip: Assemble the lasagna ahead of time to be cooked when ready. You can also substitute spicy sausage, ground beef, or turkey sausage for the Italian sausage.

Laredo Lonches (Mexican Style Cheesesteaks)

Once you cross over the border from Texas into Laredo, Mexico, you’re greeted by food vendors selling these deliciously addictive sandwiches. Lonches are filled with tender steak, melty cojita cheese, and topped with veggies—a perfect Cinco de Mayo treat for any fiesta.
Ingredients: For the steak

1 pound flank steak

1 teaspoon salt

1 teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon chili powder

2 tablespoons vegetable oil

6 bolillos style rolls
Ingredients: For the toppings

½ cup cojita cheese, shredded or crumbled

½ cup red onion, peeled and minced

¾ cup shredded lettuce

½ cup tomatoes, diced

¼ cup cilantro, chopped

1 avocado, peeled and sliced

1 jalapeno, sliced

2 radishes, thinly sliced

2 limes, cut into wedges

Hot sauce

Mayonnaise
Instructions:
Rub flank steak with salt, cumin, garlic, onion, and chili powder. Heat oil in a large skillet over medium high heat. Once oil begins to smoke, sear steak for 2 minutes then flip for another 2 minutes or until slightly charred.
Let steak rest for 5 minutes before slicing.
Reduce temperature to low. Using the same pan with all the drippings, toast the rolls, flipping once, until golden brown and toasty.
Split the rolls, fill with sliced steak, cheese and toppings. Serve with lime wedges, hot sauce, and mayonnaise.
Tip: Spice up this sandwich as much or as little as you like. You can marinate the steak overnight, and/or cook and slice for meal prepping and planning. If you can not find cojita cheese, feta cheese is a decent substitute. If you can not find bolillos style rolls, a good brioche torpedo roll will work very well. This sandwich is all about the toppings—add as many or as little as you want!


Wonderful recipe shared by AmericanLifestyle Magazine !

Holiday Meringue Dessert

Holiday Meringue Dessert

 "1 egg
1/8 teaspoon cream of tartar
1/8 teaspoon almond extract
Dash salt
1/3 cup sugar
2 scoops chocolate ice cream
Chocolate syrup, toasted coconut and maraschino cherries

Place egg white in a small bowl and let stand at room temperature for 30 minutes.Add the cream of tartar, extract and salt. Beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. 

Cover a baking sheet with parchment paper. Spoon the egg mixture into two mounds on paper. Using the back of a spoon, build up the edges slightly. Bake at 250 for 35 minutes. Turn off oven and do not open door; let shells dry in the oven for at least 1 hour. 

To serve, fill shells with ice cream; top each with chocolate sauce, coconut and a cherry, 

Yield: 2 servings."                                       

                                                            Reminisce Extra, Dec 1997

This is the recipe that I have started as a test trial. Did not work out greatly as planned, quadrupled the recipe for my family and friends. The Meringue itself turned out as a cookie, in fact it tasted much better if the Meringue itself the egg mixture which came out of the oven, was just eaten by itself. Otherwise this Desert just looked good in pictures, hard to really pick with a spoon. 

And for those trying it at home, the toasted coconut they are talking about, i found out after searching the grocery store, and eventually searching the web. Just toast sweetened Coconut into a pan and fry it a bit, then sprinkle the already toasted Coconut ( which you have to do yourself) right on top of the dessert. 

Very sweet and good as a cookie, and decoration, otherwise would probably advise not to do it. If anyone has tried it at home before and know a better solution, please tell me !!!