I think the blog will go something like this: One Chef per month and I am going to try to do 2 entrees, 2 appetizers and 2 deserts for the that one chef. This does not mean it will not have more than this but hopefully never less. The recipes will not always be exactly from the chef themselves but will be a starting point for interpretation. I just want the blog to be fun for anyone who enjoys sharing food with friends and family.

Sunday, August 15, 2010

Chipotle honey lasagna rolls






Ya'll need to prepaire yourself for a mark original and by that I mean completely original, we were worried at first, but they ended up wonderful!! so heads up not all the recipes on this blog are going to be from famous chefs, some are going to be from yours truly! but because bobby is this month's chef this recipe is southwestern inspired!

Chipotle honey lasagna rolls:

This was a little Trial and error.

Start with preparing 12 lasagna noodles as the box directs. How many noodles depends on how many rolls you want and how thick you want them. We ended up using the left over noodles and sauce to make an actual layered lasagna and it was just as delicious.

Brown 1 1/2 pounds of ground pork and set aside

The sauce is:

1 can chipotle chili's in adobo sause
1 can diced green chili's
1 can tomato sauce
1 tbs oregano
1 tsp garlic powder
1 tsp onion powder

Blend together with a blender or I used a boat motor mixer

This is when we realized that that sauce was way spicy, taste it and see what you like but we decided to take 1 cup of the sauce mixture from above then decided to add:

1/2 cup honey
1/2 cup brown sugar
1 more can of tomato sauce

This toned down the sauce so it was not so spicy, so sorry about being left with a lot of spicy sause!! (If you just add the honey and brown sugar it would be a great dipping sauce)

Mix the new and improved sweeter sipicy sauce with the pork and one can of strained corn and let simmer for 10 minutes.

You are now ready to start rolling.

Take a lasagna noodle and put the pork mixture in the middle then add dubliner cheese (cubed), this tastes simular to a white cheddar. Add about 1 Tbs ricotta cheese on top of everything else. Wrap up the edges of the lasagna noodle around everything. Repeat this process for as many rolls as you would like. Top each roll with mozerrella and cook at 400 until cheese is desired doness!!! ha ha then enjoy! word of advice: you might want to eat with a glass of milk because they still have a bite to them. so good luck and happy cooking!!

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