No long distance relationship is easy but we made it work. Ben learned first hand, the joys of the Greyhound bus. I caught a ride to Miami for the weekend with a friend a couple times and we would meet at home over long holidays and of course, we coveted our summers together.
Maybe I was drowning my sorrows over having to say goodbye to Ben - maybe I was just a really hungry college girl, or maybe the food was just really, really good, either way - my father in law was astounded.
I chalk it up to my love of Mexican food. I created a recipe for a Mexican Lasagna that is one of my very favorite Mexican meals. Even though it's delicious, I will try and not overeat - at least not when my father in law is around, that is.
1 onion, peeled and chopped
1 yellow bell pepper, seeded and chopped
1 can chopped green chiles
1 teaspoon kosher salt or 1/2 teaspoon table salt
2 tablespoons finely chopped cilantro
2 (14-ounce) cans diced tomatoes
1 tablespoon ketchup
1 lb lean ground turkey
2 (15-ounce) cans black beans, drained and rinsed
3 1/4 cups drained canned corn, from about 1 1/2 (15-ounce cans)
2 1/2 cups grated mature goats Cheddar, or cheese of your choice
6-8 soft flour tortillas (approximately 10-inch diameter)
Preheat the oven to 400 degrees.
For the sauce: Heat the oil in a saucepan on the stove and fry the ground turkey.
Add the onion.
Add a third of the salsa mixture over the tortillas.
Add half of the beans and cheese mixture covering the salsa.
Place on top of the cookie sheet in the oven (to catch any over-flow from the lasagne) and bake for 30 minutes, and let it rest for a good before serving.