• Servings: 4
  • Difficulty: Easy
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When I purchased the poblano peppers I was going to make chili rellenos, but I wanted to try something a little lighter and not fried.  I am glad I did!  These stuffed poblano peppers were a huge hit with my family and it’s definitely on my list of favorites!

Ingredients:

  • 4 poblano peppers
  • 1 lb. ground turkey
  • ½ Tbsp. olive oil
  • 1 (10 oz.) pkg. frozen cauliflower rice
  • 1 can black beans, rinsed and drained
  • 1 (1 oz.) pkg. Old El Paso Taco Mix (hot or mild)
  • ½ tsp. garlic powder
  • ¼ tsp. salt
  • ½ cup shredded Monterey Jack cheese
  • ¼ cup chopped cilantro (optional garnish)

Directions:

  1. Heat oven to 350℉
  2. Heat the olive oil in a skillet on med-high heat.  Add the ground turkey and break down the meat while cooking for 5 minutes, or until done. Drain, return to skilled and add frozen cauliflower rice, black beans taco seasoning, salt, and garlic powder.  Stir to combine and cook for an additional 4 to 5 minutes.
  3. While meat is cooking, rinse the poblano peppers and remove the stem. Cut a long slice across the top and remove membranes and seeds, set aside.
  4. When the meat mixture is fully cooked, evenly divide and fill each poblano pepper.  Top with cheese and bake for 25 to 30 minutes, or until peppers are soft and filling reaches 165 ℉
  5. Top with cilantro if using then serve.

Calories: 351 per 1 stuffed pepper

  • Servings: 4
  • Difficulty: easy
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I found the recipe not too long ago and made a few changes to make it my own.  This bacon encrusted pork tenderloin is fantastic and sure to please the whole family!

Ingredients:

  • 1 pork tenderloin
  • 8 slices bacon
  • 4 Tbsp. honey
  • 2 Tbsp. Dijon mustard
  • ½ tsp. Salt
  • ½ tsp. garlic powder
  • Pepper
  • Toothpicks

Directions:

  1. Preheat the oven to 425℉
  2. Season all sides of the pork tenderloin with salt, pepper, and garlic powder, set aside.
  3. Combine honey and Dijon mustard and stir to combine.
  4. Wrap the bacon around the pork tenderloin and secure it with toothpicks. Place the bacon wrapped tenderloin on a baking sheet and baste with half of the Dijon sauce. 
  5. Bake for 25 to 35 minutes, or until the internal temperature reaches 145℉ If your bacon is browning to quickly, cover with foil to prevent it from burning.
  6. Remove from oven drizzle with remaining sauce and allow to stand 10 minutes before slicing.
Cheese and Chicken Enchiladas
  • Servings: 4 to 6
  • Difficulty: easy
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This sauce in this recipe is the same sauce I use in my chicken enchiladas. You can make your sauce from scratch or use any canned version you like. This simple recipe is quick and delicious too!

Ingredients:

  • 2 cups Red Enchilada Sauce at room temperature
  • 16 Corn tortillas
  • ¼ cup cooking oil
  • 3 1/2 cups shredded Monterey Jack cheese
  • 1/4 yellow onion, finely chopped
  • ¼ cup chopped cilantro
  • Sour cream, for serving

Directions:

  1. Place enchilada sauce in a wide bowl and heat 1 Tbsp. cooking oil in a skillet on med-high heat.
  2. Take one cold corn tortilla and dip it in the enchilada sauce covering both sides.  Place in skillet with hot oil being careful as this will splatter.   Adjust your heat as needed. Cook for about 1 minute then flip over.
  3. Take about 2 to 3 Tbsp. cheese and spread evenly on one edge.  Using 2 spatulas, carefully roll the corn shell into the shape of an enchilada. Cook for an additional 30 seconds or until the enchilada is warmed through. Continue this process until shells are used up.
  4. Plate your tamales and top with additional cheese and cilantro.  Serve with sour cream if desired.

Notes:

These are best served immediately!

  • Servings: 4 to 6
  • Difficulty: intermediate
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With this recipe there’s no baking required.  Stovetop to plate makes this a quick dish for any day of the week. 

Ingredients:

  • 2 cups Red Enchilada Sauce at room temperature*
  • 4 cups shredded chicken or turkey
  • 16 Corn tortillas
  • ¼ cup cooking oil
  • 1 cup shredded Monterey Jack cheese
  • ¼ cup chopped cilantro
  • Sour cream, for serving

Directions:

  1. Place enchilada sauce in a wide bowl and heat 1 Tbsp. cooking oil in a skillet on med-high heat.
  2. Take one cold corn tortilla and dip it in the enchilada sauce covering both sides.  Place in skillet with hot oil being careful as this will splatter.   Adjust your heat as needed. Cook for about 1 minute then flip over.
  3. Take about 2 Tbsp. chicken and spread evenly on one edge.  Using 2 spatulas, carefully roll the corn shell into the shape of an enchilada. Cook for an additional 30 seconds or until the enchilada is warmed through. Continue this process until shells are used up.
  4. Plate your tamales top with cheese and cilantro.  Serve with sour cream if desired.

Notes:

These are best served immediately!

*You can use any enchilada sauce you prefer

Red Enchilada Sauce

I have used canned sauce for most of my recipes until I found out how easy it is to make at home.  This recipe makes a quick and tasty sauce. 

Makes about 2 ½ cups

Ingredients:

12 guajillo chilies

1 arbol chili (optional, if you want to heat things up.)

1/4 yellow onion

2 garlic cloves

2 tsp. chicken bouillon

2 cups water

Directions:

  1. Place the chilies in a saucepot with 2 cups water, or enough water to cover the chilies.  Turn heat to high and bring to a boil.  Once water is boiling, turn down heat to medium and cook until the chilies are tender.
  2. Place the softened chilis in a blender with 2 cups of boiled water, onion, garlic cloves, and chicken bouillon.  Blend until smooth.
  3. Return to skillet and cook on med-low heat for abut 5 minutes, stirring often.  Use in your favorite enchilada recipe or refrigerate for another time.

  • Servings: 4
  • Difficulty: easy
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This tasty treat will satisfy everyone!  My daughter-in-law made this one night and oh my goodness I am hooked!  Say hello to melted gooey cheese that meets salty salami and a tomato slice that pulls all these flavors together.  

Ingredients:

  • 8 slices sourdough bread*
  • 1 pkg. Salami Slices
  • 2 large, sliced tomatoes
  • Small jar of pesto sauce
  • 2 cups, shredded mozzarella cheese
  • Butter, softened

Directions:

  1. Heat a skillet on med-high. Spread butter on one side of each bread slice and then spread pesto on the other side of 4 slices.  Once the skillet is heated place one slice of buttered bread (butter side down, pesto side up) into the hot skillet.  Top with cheese, salami, tomato slices and again with cheese.  Place another slice of buttered bread on top.  The butter should be on top.
  2. Cook until the bread is toasted, then flip over and toast the other side.  Continue making each additional sandwich.

Notes:

*My sourdough bread was large, so I cut it in half to make one sandwich.

  • Servings: 4
  • Difficulty: easy
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Want a delicious breakfast recipe that’s easy to make?  Look no further this will become a family favorite.

Ingredients:

  • 4 potatoes, peeled and cut into small cubes
  • ½ yellow onion, diced
  • 1 – 10 oz. pkg.  pork chorizo *
  • 8 eggs
  • 2 Tbsp. butter
  • 4 flour tortillas
  • ½ cup shredded Monterey Jack cheese
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ tsp. garlic powder
  • 3 Tbsp. cooking oil
  • Chopped cilantro for garnish
  • Sour cream (optional)
  • Your favorite salsa (optional)

Directions:

  1. Heat oil in a skillet to med-high.  Once heated add the potatoes, chorizo, onions, salt, pepper, and garlic powder.  Break the chorizo down it will turn almost to mush. Cook, stirring occasionally, until the potatoes are soft, and the outside is browned, about 25 to 30 min.
  2. When the potatoes are almost done cooking heat your tortillas.  I have a gas stove so I put mine on direct heat, but you can do it in a warm skillet as well.  Once all tortillas are cooked, set aside, and keep warm.
  3. Check your potatoes for doneness and seasoning.  Add additional salt and pepper as needed. Once cooked, set aside, and keep warm.
  4. Next cook your eggs.  Whisk the eggs and add the butter.  Heat a nonstick skillet to med-high and add egg butter mixture. Cook stirring often until eggs are done.
  5. Place 4 tortillas onto individual plates. Evenly top with potatoes, eggs, cheese and cilantro if using.  Serve with sour cream and salsa

Notes:

*Make sure you buy chorizo and not chorizo sausage it makes a huge difference.  Regular chorizo if very soft and flavors the potatoes very well. 

  • Servings: 12
  • Difficulty: easy
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 This dish is a delicious appetizer and makes enough to cover 2 blocks of cream cheese.

Ingredients:

  • 12 oz cranberries (fresh or frozen) chopped (chop by hand or pulse in food processor)
  • 1/4 cup chopped cilantro
  • 1 and 1/4 cup green onions chopped
  • 1- 2 small jalapeno peppers, stems and seeds removed, minced
  • 3 tablespoons fresh lemon or lime juice
  • 1/2 cup white sugar
  • 1 tsp ground ginger
  • 1 pinch salt and pepper
  • Block of cream cheese

Directions:

  1. Mix all the above ingredients in a glass bowl. Cover and chill for at least 4 hours before serving (best if made the day before).  To serve pour over the top of a block of cream cheese. I only serve half at a time in case it does not all get eaten at once.  We eat it this with wheat thins.

  • Servings: 4 to 6
  • Difficulty: easy
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I am not a sweets kinda girl, but these apple fritters won me over.  Warm apples surrounded by warm dough topped with a delicious glaze I am all in. 

Fritter Ingredients:

  • 1 ½ cups peeled and cored apples cut into a small dice (I used Gala)
  • 3 Tbsp. Butter, divided
  • ¼ cup, plus 1 Tbsp. sugar, divided
  • 1 ¼ cup all-purpose flour
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. cinnamon
  • ¼ tsp. ground ginger
  • ¼ tsp. nutmeg
  • 1 large egg
  • ½ cup sparkling apple cider
  • Oil for frying

Glaze Ingredients:

  • 2 cups powdered sugar, sifted
  • 1 tsp. vanilla
  • 4 Tbsp. milk

Directions for fritters:

  1. Melt 3 Tbsp. butter in a skillet on med-high.  Add apples and sauté for 2 minutes, or until apples are slightly brown and softened.  Remove from heat and allow to cool.
  2. Add flour, baking powder, salt, cinnamon, ginger, and nutmeg to a bowl and stir to combine.
  3. Heat oil in a large skillet to med-high.
  4. To a medium size bowl add the egg, sparkling cider, ¼ cup sugar, whisk to combine.  Stir in apples with butter and stir to combine.  Add flour mixture and stir to combine.
  5. Drop 2 heaping Tbsp. batter into hot oil and mash slightly with a for to expand the batter.  Fry until golden brown about 2 minutes per side.

Directions for glaze:

  1. To a small saucepot add 2 cups sifted powdered sugar, 1 tsp. vanilla, and 4 Tbsp milk.  Stir to combine and heat until warm.  Drizzle over freshly fried fritters, then serve.
  • Servings: 5
  • Difficulty: easy
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My mother-in-law gave me this recipe many years ago. The warm gooey biscuits are delightful. It’s easy, delicious, and quick, which makes it the best recipe ever.  I serve this with a nice green salad.

Ingredients:

  • 2 cans of tuna, drained
  • 2 (6 oz.) Pillsbury refrigerated biscuits
  • 1 can Campbells Condensed Cheddar Cheese Soup
  • ½ can of water (use empty soup can)

Directions:

  1. Preheat oven to 350℉
  2. Place biscuits in a 9 in. pie pan and set aside.
  3. Add soup and water to a bowl and stir to combine.  Add tuna and stir, but don’t stir to hard you want some tuna chunks.
  4. Bake in preheated over for 25 min. or until biscuits are done and you have a nice golden crust on the top. 

  • Servings: 6
  • Difficulty: easy
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This soup is spectacular and easy to prepare.  This is a Chinese style soup filled with premade wontons, chicken, shrimp, and vegetables that swim in broth.   This is my favorite soup that I often serve with Vietnamese Eggrolls – Air Fried, or Deep Fried on the side.

Ingredients:

  • ½ a bag of frozen mini wontons from a 24 oz. bag (I used Korean style mini wontons from Bibigo)
  • 10 cups water
  • 2 ½ Tbsp. chicken bouillon
  • 1 large carrot, peeled and sliced ¼ inch thick
  • 4 large white mushrooms, cut into quarters
  • ½ a large yellow onion, slice thin
  • 1 bunch of green onions, sliced thin
  • 2 chicken breasts cut into 1-inch cubes
  • 12 large shrimps, peeled, cleaned, and deveined
  • ½ tsp. garlic powder`
  • 1 Tbsp. soy sauce
  • 1 bunch Bok choy, cut into large chunks

Directions:

  1. Bring water and bouillon to a boil.  Once boiling turn down heat and add garlic powder, carrots, mushrooms, and chicken breast.  Turn heat to medium-high and cook for 15 minutes.
  2. Add Bok choy and cook for 5 min.   
  3. Next, add shrimp and onion, cook for 3 minutes, or until the shrimp are done. Stir in soy sauce and green onion, then serve.
  • Servings: 6 to 8
  • Difficulty: easy
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Taquitos are rolled, deep fried tacos basically.  They are delicious and great for a tasty appetizer or can make a tasty meal.  This recipe is easy and sure to please your family.  You choose your favorite salsa, so you can heat things up or keep things mild.

Ingredients:

  • 3 boneless, skinless chicken breasts
  • 6 cups water
  • 6 tsp. chicken bouillon
  • 2 tsp. caldo de tomate*
  • ½ yellow onion halved
  • 4 garlic cloves
  • 1 ½ cup of your favorite salsa, plus more for serving
  • 20 to 30 corn tortillas
  • 1 cup cooking oil

Directions:

  1. Place chicken in a pot and cover with water.  Add chicken bouillon, caldo de tomate, onion and garlic. Bring to a boil, then turn down to medium low.  Cook for 15 minutes, or until chicken is cooked through.
  2. Remove chicken to plate, and discard the broth, garlic, and onion.  Place shredded chicken into a bowl, add salsa and stir to combine. 
  3. Heat oil in a large skillet on med-high.
  4. Take 10 tortillas and wrap in a damp paper towel.  (I only do 10 at a time because the tortillas tend to dry out and crack otherwise.**) Microwave for about 20 seconds.  The tortillas should be soft and easy to roll without breaking.
  5. Place 1 tortilla on a clean working space put a little chicken mixture on the tortilla and roll up.   Continue until the tortillas are used up. Carefully place the rolled taquito into the hot oil seam side down***.  Cook until slightly browned then flip and brown the other side.  Once both sides are browned, remove and place on a paper towel to drain.
  6. Repeat steps 4 & 5 until you run out of meat mixture.
  7. Once cooked, serve with sour cream and additional salsa if desired

Notes:

*Caldo de tomate is a tomato bouillon found in the Mexican food section of the grocery store. If you cannot find it just increase the chicken bouillon by 2 tsp.

**It is very important to use a damp paper towel.  I wrapped mine in several towels and they were very damp.  If you do not do this step, your corn shells will break.

**You can use toothpicks to help keep the shells from coming open.

  • Servings: 6 to 8
  • Difficulty: Intermediate
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I love stuffed cabbage rolls and so does my husband.  This recipe takes time, so when I make them, I usually do a double batch and freeze them for another time.  They are worth the time and will certainly keep the family coming back for more. 

Ingredients:

  • 1 lb. ground beef
  • 1 lb. ground pork
  • 1 large cabbage
  • 1 med. onion, divided (1/2 chopped and 1/2 minced)
  • 2 – 14 oz. cans fire roasted diced tomatoes, undrained
  • 2 (24 oz.) jars Sockarooni pasta sauce
  • 1 tsp. garlic powder
  • 1 tsp. salt, divided *
  • 1 tsp. pepper, divided
  • Pepper to taste
  • 1 ½ cups cooked white rice
  • Lemon wedges, optional

Directions:

  1. Bring a large pot of water to a boil.   Remove the core and the outer loose leaves from the cabbage, then place the cabbage head in the pot of boiling water.  Turn heat to med-low and cook for 2 minutes, or until leaves are soft and easy to separate.   Remove softened leaves and set aside.
  2. Add Sockarooni, chopped onion, diced tomatoes, ½ tsp. salt, ½ tsp.  and pepper to a saucepot and simmer for 5 minutes.  Taste your sauce and add additional salt and pepper if needed.
  3. In a medium size bowl, mix the beef, pork, ½ mixed onion, 1 tsp. garlic powder, ½ tsp. salt, pepper, and cooked rice.  ** (Fry a little of the meat mixture and do a taste test.  Adjust seasoning if needed.)
  4. Preheat the oven to 350℉.  Pour about a cup of the tomato sauce mixture on the bottom of a 13 x 9 in. baking dish. Next, place one cabbage leaf on your clean workstation, cut the tough part on the bottom of the leaf off.  I usually do a v shaped cut.  Spoon about 2 to 3 ounces of the meat mixture onto the cabbage leaf and form a long meat log.  Fold the sides of the toward the middle, then roll from the bottom to the top.  Place cabbage roll, seam side down, into baking dish and continue until the meat mixture is used.
  5. Cover the cabbage rolls with remaining sauce and bake for 55 minutes.  Carefully remove from oven and let stand 5 minutes.  Serve with lemon wedges. ***

Notes:

*Salt is a tricky ingredient.  It is used in tons of recipes but use too much and game over.  I always start with a small amount and adjust as needed.  When I make my meat mixture, I fry a little bit for a taste test.  I hope you do the same, It’s the easiest way to know if your mixture is to your liking and the best time to adjust if needed.

**A lot of stuffed cabbage recipes call for uncooked rice, but I have found that the rice doesn’t always cook properly.

***I love to squeeze a little lemon on my cabbage rolls, but it’s not necessary.

If you freeze a batch for later, defrost in refrigerator and bake as directed above.

  • Servings: 6 to 8
  • Difficulty: intermediate
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Ingredients:

  • 4 tbsp Canola oil, or vegetable oil
  • 2 soup bones
  • 3 lb. beef chuck roast cut into 2 in. cubes
  • 1 tsp. salt
  • 6 guajillo peppers, seeded and stems removed
  • 1 or 2 arbol chilis (optional.)
  • ½ tsp. black pepper
  • 1 large yellow onion, peeled and chopped
  • 6 garlic cloves, minced
  • 1 tsp. dried oregano
  • 2 tsp. ground cumin
  • 2 tsp. chicken bouillon
  • 6 cups water
  • 6 tsp. beef bouillon
  • 2 bay leaves
  • 1- 14.5 ounce can diced tomatoes, do not drain
  • 1- 8-ounce cans tomato sauce
  • 4 medium russet potatoes, peeled and cut into 2 in. cubes
  • 4 carrots cut into 2 in chunks
  • 2 small ears of frozen corn into 1 in. rounds
  • ½ medium cabbage, cored and cut into wedges

Optional Garnish Toppings:

  • Cilantro, chopped
  • Onions, chopped
  • Jalapeños, sliced
  • Radishes sliced
  • Avocado slices
  • Lime wedges
  • Chopped Cabbage

Directions:

  • In a medium saucepan, add guajillo peppers, arbol chilies, and enough water to cover the chilies.  Bring to a boil, once boiling turn heat to low and cook until peppers are softened, about 5 minutes.  Once peppers are soft, place in blender and pulse until smooth, set aside.
  • Heat a large skillet over medium-high heat and add 2 tbsp oil.  Brown beef on all sides. Remove from beef from skillet and keep warm.
  • Add the remaining oil and once the oil is hot adding the onions and sauté until translucent.  Add the garlic, oregano, cumin and chicken bouillon and cook for about 30 seconds, or until fragrant. 
  • Pour in 6 cups water, beef bouillon and guajillo mixture stirring well to combine.  Add soup bones and bay leaves.  Bring to a boil, then reduce heat to medium-low and let simmer uncovered, stirring occasionally for 1 hour.
  • Add in diced tomatoes, tomato sauce, potatoes, carrots.  Continue simmering uncovered for 20 minutes, or until beef and vegetables are tender. Finally add in corn and cabbage wedges and stir into soup mixture.  Let simmer for 5 to 10 minutes or until corn is tender. Discard the bay leaves and salt and pepper to taste.
  • Serve in bowls with the garnishments you choose to use.

  • Servings: 4 to 6
  • Difficulty: easy
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While visiting with a good friend she made this recipe and both me and my husband are hooked.  It is traditionally an Italian recipe, but it goes well with many dishes, so I make it often.  I tweaked the recipe to make it my own and it’s amazing.

Ingredients:

  • 4 Roma tomatoes, diced
  • 1 large garlic clove, minced
  • 1 green onion, finely chopped
  • ¼ cup chopped fresh basil
  • 2 Tbsp. olive oil. Divided
  • 1 ½ Tbsp. balsamic vinegar
  • Pepper to taste
  • ½ baguette, thinly sliced

Directions:

  1. Add to bowl, tomatoes, garlic, green onion, basil, 1 Tbsp. olive oil, balsamic vinegar, and pepper.  Mix to combine and set aside.
  2. Preheat oven to 400℉.   Brush 1 side of each baguette slice with olive oil and place on baking sheet, olive oil side up. Once oven is heated place in oven and toast for about 3 minutes, checking bottom so it does not burn.  
  3. Remove toasted bread from oven and add a spoonful of the tomato mixture onto each slice.  Serve immediately.
  • Servings: 4 to 6
  • Difficulty: intermediate
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If you ask my husband what this dish tastes like he’d say “like a rainbow full of flavors.”  The warm spices and yogurt make and amazing marinade that coats the chicken.  Served with rice, pita bread, Raita, and grilled lemon.  I always make enough for leftovers.  I love this dish!

Ingredients:

  • 1 whole chicken, spatchcocked innards removed (see step one below.)
  • 2 tsp. ground ginger
  • 2 tsp. garlic powder
  • 1 tsp. ground turmeric
  • 1 Tbsp. chili powder
  • 1 tsp. cinnamon
  • 1 tsp. cumin
  • 1 Tbsp. salt
  • ¼ cup chopped cilantro
  • 1 cup plain yogurt
  • 3 lemons, cut in half

Directions:

  1. With a pair of poultry sheers, turn your chicken over and cut along both sides of the spine.  Remove the spine so the chicken will lay flat.  Rinse the chicken and pat dry.
  2. Add all the remaining ingredients to a bowl and mix well.
  3. Preheat your grill. *  Leave one side of the grill empty to create a space for indirect heat.
  4. Lay your chicken down, breast side up and spread the sauce onto the chicken covering all of it well.
  5. Place the chicken, breast side up, on the indirect heat and grill for about 45 minutes.  Check and make sure the internal temperature reaches 165℉.  Once your chicken is cooked, carefully flip the chicken over and place on the direct heat.  Grill for about 5 to 10 minutes, or until you have nice grill marks. Place the lemon on the grill flesh side down on the direct heat.  Grill for a few minutes, or until you have nice grill marks.  Serve the lemon with the chicken.  YUM!

Notes:

*You can bake this recipe if you like.  Heat the oven to 400℉. Place the chicken on a backing dish, cover with rub and place in the center rack.  Cook for 15 minutes, then lower the heat to 350℉ and cook for an additional 35 to 40 minutes, or until the internal temperature reached 165℉.

I serve this dish with, white rice, pita bread and Raita, which is an Indian yogurt cucumber sauce and grilled lemon.

This is a delicious Indian yogurt cucumber sauce that goes well with Tandoori Chicken and other dishes. 

Ingredients:

  • ¾ cup plain yogurt
  • ½ English cucumber, finely chopped
  • ¼ cup cilantro, minced
  • ¼ tsp. cumin, or to taste
  • ¼ tsp. garam masala
  • ¼ tsp salt.

Directions:

  1. Place all ingredients into a bowl and stir well.  Refrigerate until ready to use.
  • Servings: 4
  • Difficulty: easy
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Talk about a flavorful marinade.  It’s both tangy and spicy. I love lemon zest and it really brings the flavor profile to a full circle.  Take your time marinading your chicken.  I like to marinate it overnight, but no less than 4 hours.  Also, I sometimes make and extra batch to use as a sauce. * Pair this dish with Chicken Rice with Onions and Garlic and a side salad. 

Ingredients:

  • 8 chicken thighs
  • 4 garlic cloves, minced
  • ¼ yellow onion, chopped
  • 4 to 8 Thai chili peppers, minced **
  • Juice and zest of 1 lemon
  • 1/3 cup orange juice
  • ¼ cup olive oil
  • 1 Tbsp. sweet paprika
  • 1/2 tsp. ground coriander
  • ½ tsp. salt
  • 1 tsp. oregano
  • Chives, chopped (optional garnish)

Directions:

  1. In a small bowl add all the ingredients, except chicken.  Stir well to combine all ingredients.
  2. Add chicken thighs to a zip lock bag and pour marinade over chicken. Roll the chicken around to coat completely and allow it to marinate for at least 4 hours, but overnight is best.  Toss the chicken on occasion as the marinade will settle.
  3. Heat oven to 400℉ place chicken thighs on a baking sheet and bake for 35 to 45 min.  The internal temperature should reach 165℉. *
  4. Once done, top with additional sauce if you made it and chives. 

Notes:

*I often make a double batch of the marinade to use as a dipping sauce.  For the dipping sauce, I cook the marinade for a few minutes, and drizzle on the chicken prior to serving.

**Use 8 Thai peppers if you want it really spice, or if spicy food isn’t an option for you just leave the peppers out.

Boo Boo and Piper

I thought I’d take a few minutes to introduce you to my fur babies. I know this is predominately a food blog, but food isn’t the only thing that brings me happiness. These girls are God’s blessing, and I would be lost without them. My beautiful Boo Boo and Piper. Aren’t they the cutiest?

Boo Boo is quite the character she thinks all toys are balls. If you ask her life is play, play, play and sleep, sleep, sleep, which doesn’t sound to bad to me.

Boo is always happy to greet people with a big smile! Seriously, she is so much fun and gushy too. Let’s not forget about Miss Piper.

Look Piper’s amazing smile. She’s 4 years old and the sweetest girl ever! She is a very relaxed dog, until she goes to the park to play, then she is all over the place, and it’s beautiful watching her play. Swimming is her favorite thing so when we hit the beach she’s in heaven. Did I mention she’s the best momma ever too? Piper blessed us with a beautiful puppies. I was amazed at how well she did with her babies.

Piper and her baby

Here’s a few pictures of her litter. Absolutely beautiful. All of her puppies have been place in amazing homes, and we often get pictures of them.

Tator Tot
Buttercup
Precious

We truly are blessed to have these girls in our lives. Thank you for taking the time to have a sneak peak into my life! Keep scrolling for more pictures.

  • Servings: 4
  • Difficulty: easy
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I love regular white rice, but sometimes it gets boring.  This rice dish is not only delicious, but it also pairs well with many other dishes.  I love the crunchy texture of the fried garlic and I am sure you will too.

Ingredients:

  • 1 cup Jasmine rice
  • 1 ¾ cup cold water
  • 2 tsp. chicken bouillon
  • 2 garlic cloves, minced
  • ½ medium yellow onion, diced
  • Pepper to taste
  • 1 Tbsp. cooking oil
  • Fried garlic *
  • Chopped chives (optional garnish)

Directions:

  1. Rinse the rice with warm water, drain and place rice in a saucepot.
  2. Heat a skillet to med-high heat.  Add the onions, cook for 1 minute.  Add the garlic, and cook for 2 minutes, or until the onions are translucent.
  3. Place the onion and garlic mixture in the saucepot with the rice.  Add 1 ¾ cup cold water, chicken bouillon, and pepper. Stir to combine.
  4. Bring to a boil, then turn down heat to low and simmer 20 minutes.  Fluff with fork, garnish with fried garlic and chopped chives, then serve.

Notes:

*I love fried garlic and found a jar of it at the local Asian market.  If you can’t find it. It’s easy to make, just be careful not to burn.  Peel and chop up garlic cloves.  Fry in olive oil stirring often.  Pull when the garlic is browned.  You can also leave it out, but I love the texture this brings to the dish.

Fried Garlic found at the local Asian market

  • Servings: 4
  • Difficulty: easy
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This dish can be served for breakfast, or if you are not a breakfast eater, brunch, or lunch. The chorizo potatoes are very filling, and the soft yolks create a creamy sauce for the whole dish.  This will certainly become a family favorite.

Ingredients:

  • 4 potatoes, peeled and cut into small cubes
  • ½ yellow onion, diced
  • 1 – 10 oz. pkg.  pork chorizo *
  • 8 eggs
  • 8 corn tortillas
  • ½ cup shredded Monterey Jack cheese
  • ½ tsp. salt
  • ½ tsp. pepper
  • ½ tsp. garlic powder
  • 1 Tbsp. cooking oil
  • Chopped cilantro for garnish

Directions:

  1. Heat oil in a skillet to med-high.  Once heated add the potatoes, chorizo, salt, pepper and garlic powder.  Break the chorizo down it will turn almost to mush. Cook, stirring occasionally, until the potatoes are soft, and the outside is browned, about 25 to 30 min.
  2. When the potatoes are almost done cooking heat your tortillas.  I have a gas stove so I put mine on direct heat, but you can do it in a warm skillet as well.  Once all tortillas are cooked, set aside and keep warm.
  3. Check your potatoes for doneness and seasoning.  Add additional salt and pepper as needed. Once cooked, set aside, and keep warm.
  4. Next cook your eggs.  I like mine sunny side up, but over easy is fine too.
  5. Place 2 tortillas onto a plate, top with potatoes, 2 eggs then cheese. Serve immediately!

Notes:

*Make sure you buy chorizo and not chorizo sausage it makes a huge difference. Regular chorizo is very soft and flavors the potatoes perfectly.

  • Servings: 2
  • Difficulty: easy
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This is one of my favorite breakfasts. The soft egg with that warm sauce and tortillas, oh man. Please read the notes at the bottom it will be helpful.

Ingredients:

  • 3 Guajillo peppers, stems and seeds removed
  • 3 Roma tomatoes, left whole
  • 3 Roma tomatoes, diced (this will be added later.) *
  • 2 Tbsp. canola oil
  • 2 garlic cloves, peeled
  • ½ onion – Divided. (Dice 1/4 of the onion, and leave the other 1/4 whole) *
  • ¼ tsp. cumin
  • ¼ tsp. Mexican oregano
  • 1 – 1/2 cups water
  • 2 tsp. chicken bouillon
  • Salt and pepper to taste
  • Cilantro, chopped (optional – garnish)
  • ½ cup Queso Fresco Cheese, or shredded cheddar cheese, (optional)
  • 8 eggs
  • 8 corn tortillas

Directions:

  1. Boil the water. When water begins to boil add your 3 whole Roma tomatoes (save the diced tomatoes for final sauce step,) and chili peppers. Cook until chili peppers are soft, about 5 minutes.
  2. Place the cooked tomatoes, chilis, onion, garlic, cumin, oregano, chicken bouillon and water in the blender and blend until smooth, being careful the hot ingredients tend to splatter. Return the blended ingredients to the saucepan and add the diced tomato and onion. Taste your sauce and add salt and pepper as needed. Allow sauce to simmer 10 minutes.

While your sauce is simmering get those corn tortillas ready. Now here you have options…

  • Not so healthy, but delicious… heat 2 Tbsp. canola oil to frying pan… add 1 tortilla at a time and cook until you see bubbles form in tortilla. Remove from heat and place on paper towels to remove excess oil, set aside and keep warm. Or
  • Place 2 tortillas in between 2 wet paper towels (this will steam them.)  Place in a microwave for about 30 seconds or until tortillas are soft, set aside and keep warm.
  • Next fry up those eggs. I usually do one egg per tortilla, but you make yourself happy.
  •  Place 2 warm tortillas on a plate, then add your eggs, cheese, and cilantro. Serve

Notes:

*I like my sauce chunky, so I divide my onion. I keep half of it whole to be blended and dice the other half to add to the sauce that has already been blended. I add three tomatoes that are diced to the sauce later as well. This gives extra texture to your final sauce.

  • Servings: 4
  • Difficulty: easy
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This is an easy, delicious, filling meal that doesn’t break the bank.  It’s beautiful too!

Ingredients:

  • 1 lb. lean ground beef
  • 6 white mushrooms, sliced
  • 1 small yellow onion, divided (mince half and slice the other half)
  • 1 tsp. garlic powder
  • ¼ tsp. salt
  • ½ tsp. pepper, divided
  • 3 cups cooked white rice
  • 2 cups hot water
  • 3 tsp. beef bouillon
  • ¼ cup flour
  • 1 tsp. onion powder
  • 3 Tbsp. butter
  • 2 Tbsp. + 1 tsp. oil, divided
  • 4 eggs
  • Green onions, chopped for garnish

Directions:

  1. Add the beef, garlic powder, minced onions, salt, and pepper to a bowl, and mix to combine.  Separate the beef into 4 equal sections, and form hamburger patties.
  2. Add 1 Tbsp. oil to a skillet and heat to medium-high.  Add the beef patties, and cook until done, about 5 to 7 minutes. Remove to plate and keep warm.
  3. Wipe out the skillet and then heat it to med-high heat.  Add 1 Tbsp. oil and when the oil is hot, add the sliced onions and mushrooms.  Sauté 3 minutes or until mushrooms are soft and onions are translucent.  Remove to plate and keep warm.
  4. Dissolve the bouillon in the hot water, set aside.
  5. In a medium saucepot, add the butter and 1 tsp. oil.  Once butter is melted add the flour and onion powder, cook 1 minute.
  6. Fry the eggs to your liking, I like mine sunny side up or over easy.
  7. Add about ¾ cup rice to a plate, top the rice with some of the onions and mushrooms, then gravy, next hamburger patty, and last the fried egg.  Repeat 3 more times.

We recently took a road trip to Oklahoma City, Ok and found The Collective.   This place is extraordinary and a pleasant surprise.  When you first walk in you see several mini restaurants lined up and plenty of seating.   This is not just a building filled with mini restaurants, they have a 40-foot full bar with 32 rotational taps and a coffee shop, and often have live music.  A true food mall, with a twist.

We ran into the manager, Deprecia. She is an amazing host and very knowledgeable. She showed us around and filled us in on the inspiration for The Collective.

They opened in 2019 and were hit hard when covid happened.   With the rooftop patio that seats almost 100 people, they were able to welcome patrons back to the business.  When you visit don’t forget to take your pooch, the patio is dog friendly.

Thank you Deprecia!

Most of the mini restaurants are a step up from a food truck and gives the owners the ability to learn what it takes to run a full restaurant.  They gain many skills like managing their product, what sells, what doesn’t, and cost of supplies.  With this knowledge many of these small kitchens move on to open full restaurants.   

Look at all the food options here!
Drinks anyone? 40-foot full bar with 32 rotational taps
Always a friendly face!

Did I mention they also allow local artists to sell their artwork here too?  I was amazed at the beautiful pieces hung on the walls!

Paintings from Local artists.
This beautiful dish was prepared at Shaka.  It’s called Ohana Scallops.  They scallops are seared in lemon butter and are served on top of a citrus pineapple mango chutney.  It’s delicious, and I would recommend trying it.
This colorfull taco was prepared at The Fried Taco. The taco in this picture is the Carribean Jerk Chicken.  This taco is delicious! This taco is filled with jerk seasoned chicken thighs, sweet potato bits, queso fresco, and mango chutney. 
The slow cooked meat is shredded, stuffed into a corn tortilla and then fried.  Talk about a wow-factor!  Unfortunately, I could only eat one because I had other dishes to try, but you bet your bottom, when I go back it’s top on my list!
I love spicy food, so I tried the Pineapple Express and the Blueberry with my taco.  They both taste amazing, and yup they’re hot! My favorite is the Blueberry, but if you can’t take the heat, you better skip this one.
Check out these Beef Soya Sticks from Edie’s Grill – YUMMY!  The beef was well seasoned, with a bit of a smoky flavor and the sauce was a perfect, creamy addition to this dish.

We really enjoyed our visit here and will come back when we are in Oklahoma City. Besides, I didn’t get to try all the restaurants yet!

  • Servings: 10
  • Difficulty: easy
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We love watching football and having football food.  This is a simple, easy to do, recipe that takes little time and it’s tasty too. Warm meatballs with melted gooey cheese make this a winning dish!

Ingredients:

  • 30 meat balls from 1 bag fully cooked Italian Meatballs
  • 10 rolls from 1 pkg. Sister Schubert’s Dinner Yeast Rolls (they are fully cooked)
  • 1 24 oz. jar Newman’s Own Sockarooni (or any other Jar of your preference)
  • 1 cup shredded cheddar cheese

Directions:

  1. Preheat oven to 350℉.  Place 10 frozen rolls on a baking sheet.  Once oven is heated, bake rolls for 5 to 10 minutes, as per package directions.
  2. Cook the Sockarooni in a medium sized pot, on medium heat.  Carefully, sauce splatters.
  3. On a microwave safe plate, heat 30 meatballs for 1 minute. Once heated add to sauce. Stir to combine and cook on low heat for 5 minutes.
  4. When the rolls are heated through, remove from oven and slice in half.  Spoon 3 meatballs and some sauce on the roll, top with cheese and serve.

Notes:

The meatballs I bought were Walmart’s brand and they were pretty good, but you can use any brand you choose. 

You can also switch out the dinner rolls I used, but make sure they are fully cooked to save time.

I love Newman’s Own Brand, but with the other ingredients, it’s easy to swap out for any brand you like.

  • Servings: 6
  • Difficulty: easy
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This is what I call comfort food.  My girlfriend is from Laos, and she introduced me to this beautiful dish.  It’s sweet, sour, and spicy. I can’t get enough of it, so I make it often!  I make mine spicy, but you can adjust the heat level to your liking.

Ingredients:

  • 12 cups water
  • 1 – 14 oz pkg. frozen seafood mix
  • 12 large head on shrimp
  • 1 cube Knorr Caldo De Cameron
  • 4 thin slices galangal
  • 3 crushed lemon grass stalks, divided
  • 1 tsp. salt
  • ¼ tsp. ground ginger
  • 15 kaffir leaves
  • 1 medium yellow onion, divided (chop half, and slice the second half)
  • 10 Thai chili peppers, chopped *
  • ¼ cup fish sauce
  • ¼ cup lime juice

Directions:

  1. In a large pot add water and bouillon, bring to a boil.
  2. Clean the shrimp. Cut a small slice down the shell from the head to the tail.  Remove the shell and head and remove the vein from the back. ** Place the shell and the head into the pot of water. Place the shrimp meat in the refrigerator for later use.
  3. To the pot add the galangal, 2 lemon stalks, kaffir leaves and chopped onion. Turn heat to med-low, and simmer for 10 minutes. Skim the top of the broth as needed to remove impurities. ***
  4. After the broth has simmered for 10 minutes, you will strain out the galangal, lemon stalks, kaffir leaves and onion from the broth, reserving the liquid.  
  5. Return the broth to the pot on med-high heat and add the remaining lemon stalk, ginger, and salt.  Simmer 5 minutes.
  6. Add the seafood mix, shrimp, Thai chili peppers, fish sauce and lime juice. Simmer until shrimp turn pink, about 5 minutes.
  7. Remove the lemon stalk and serve.

Notes:

*Thai chili peppers are very hot.  You can always adjust the heat level by using less and use more to heat things up.

**I used kitchen scissors to cut the back of the shrimp, but you can use a knife as well. 

Cut right down the back

  • Servings: 4 - 6
  • Difficulty: easy
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When I tried this recipe, I was amazed at how well all the flavors came together. This is a succulent, Moroccan stew like dish that’s packed full of flavor. I created my version of this recipe and the family loved it.  I am sure you will too!

Ingredients:

  • 1 pound beef chuck roast, cut into 1 in. cubes
  • 1 ½ tsp. paprika
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • ½ tsp. ground ginger
  • 1/8 tsp red pepper flakes
  • ½ tsp. black pepper
  • 2 Tbsp. olive oil
  • 1 med. yellow onion, cut into large strips
  • 6 garlic cloves, minced
  • ½ cup chicken broth
  • 1 can diced tomatoes (14.5 oz), undrained
  • 3 cups peeled, cubed butternut squash
  • ½ cup cilantro, chopped

Directions:

  1. In a bowl add paprika, cinnamon, salt, ginger, pepper flakes, black pepper, stir to combine.
  2. Add beef to bowl and toss to coat.
  3. Heat oil in a skillet, and beef.  Cook until beef is browned, about 4 – 5 minutes.
  4. Add onion and garlic, cook for 1 minute, or until onion is translucent.
  5. Add broth and tomatoes, bring to a boil. Cook for 5 min.
  6. Add butternut squash, cover, and simmer for 20 minutes, or until squash is fork tender.
  7. Garnish with cilantro and serve. 

Notes:

I like to serve this with a side of quinoa

  • Servings: 1 cup marinade
  • Difficulty: easy
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Grilled chicken thighs with spicy jerk marinade!

I love grilled chicken, but I get tired of same old same old barbeque sauce.  This is a tasty option that will satisfy your tastebuds.  I love this marinade for my chicken thighs, but don’t limit yourself, chicken breast and chicken legs work well too!     

Spicy Jerk Marinade

     

Ingredients: 

  • ½ cup canola oil
  • ¼ cup lime juice
  • ¼ cup soy sauce
  • ½ yellow onion, chopped
  • ¼ cup chopped cilantro
  • ½ tsp thyme
  • 2 tsp. garlic powder
  • ¼ tsp. Ground ginger
  • 2 Tbsp. brown sugar
  • 2 Thai chilis, chopped*
  • ½ tsp. black pepper
  • ½ tsp. salt
  • 1 tsp. allspice
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon

Directions:

  1. Combine all the ingredients except chicken in a large bowl.  Stir until all ingredients are combined.  Pour ingredients into a resealable bag. 
  2. Add the chicken to the bag.  Close the bag and roll the chicken in the marinade to cover all the chicken.
  3. Marinade for 8 to 12 hours.
  4. Grill your favorite chicken.

Notes:

*I love using Thai chili peppers, but you can use serrano or jalapeños too.  If you can’t take the heat, don’t use any!

Ready for the steam bath!
  • Servings: 40
  • Difficulty: I won't do it again
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I love tamales, so I thought I would cook them by myself and that my friends is a big NO NO! If you see the servings, prep, cook and difficulty section you will see I kicked my own a$$, but I did it and so can you. I highly suggest you ask for help from your family and friends. That is what I should have done. You will see that I cooked the pork in my pressure cooker, the stove top will take at least an hour and a half cooking time.

Please read all the notes, they might save you some time.

I love challenges and this recipe is tasty, but my wrapping is a work in progress. All-in-all, they turned out perfect to me.

Day 1 – Cook the pork and chili sauce

Pork Ingredients:

  • 1 Tbsp. vegetable oil
  • 3- to 3½-lb. boneless pork shoulder, cut into chunks
  • 1 medium yellow onion, chopped
  • 6 medium cloves garlic, peeled
  • 2 dried bay leaves 
  • 1 Tbs. dried Mexican oregano
  • ¼ tsp. ground cloves
  • 2 guajillo chilies stemmed and seeded
  • 1 ½ tsp. salt
  • 1 tsp. whole black peppercorns
  • 1 tsp. whole allspice berries
  • 1 (14.5 oz.) can fire roasted tomatoes
  • 2 cups water mixed with 2 tsp. chicken bouillon

Directions to prepare the pork filling in the Instant Pot:

  1. Place guajillo chilies in a small saucepot and cover with water.  Bring to a boil, then turn off heat and allow chilies to soften, about 15 minutes.
  2. Once the chilies are soft, remove from saucepot and place in blender.  Add garlic, oregano, cloves, salt, and fire roasted tomatoes, blend until you have a sauce.
  3. Turn your Instant Pot to the sauté setting and heat oil.  Once heated add the yellow onion and sauté until tender, about 2 minutes. 
  4. Turn off the Instant Pot and add the pork, bay leaves, black peppercorns, allspice berries, bouillon water, and the ingredients in the blender.  Stir to combine.
  5. Place the lid on the Instant Pot, close the valve, set the pressure to high and cook for 40 minutes.  Once time has elapsed allow to natural release for 15 minutes. 
  6. Carefully turn your vent to open to release any steam left in the pot.  Once it is safe take the lid off and check to see that the meat is fork tender.  If not, repeat step five, but only cook for 10 min.  Repeat as necessary.
  7. Once the meat is done, remove the pork to another dish.  Using 2 forks shred the meat and set aside. Strain the broth to remove all the chunky stuff.  Keep the broth for the chili sauce.

Red chili sauce ingredients: *

  • 2 Tbsp. cooking oil, divided
  • 2 yellow onions, chopped
  • 12 garlic cloves, minced
  • 12 guajillo chilies, stems removed and seeded
  • 3 (14.5 oz) cans fire roasted tomatoes
  • 3 (4 oz.) cans hatch chopped green chiles**
  • 1 tsp. cumin
  • 1 tsp. Mexican oregano
  • 1 tsp. ground allspice
  • 1 tsp. ground cloves
  • 1 Tbsp. salt
  • 1 tsp. cinnamon
  • 4 cups water mixed with 4 tsp. chicken bouillon***

Directions for Chili Sauce:

  1. Put guajillo chilies in a saucepot and cover with water, heat to boiling then turn off heat and allow chilies to soften, about 15 min.
  2. In a skillet heat oil to medium-high and add onion and garlic.  Sauté until the onion is translucent, 2 to 3 min. 
  3. Remove the onions and garlic and place in a blender. To the blender, add the softened chilies, tomatoes, chopped green chilies, and ¼ cup broth.  Blend until smooth.
  4. Pour the ingredients in the blender back into the skillet and cook on medium heat for 5 minutes. Add the oregano, cumin, allspice, ground cloves, salt, cinnamon, and 2 cup bouillon water. Simmer on low for 20 minutes, stirring often.  The sauce will thicken up, get darker and be a smooth consistency.  Watch your sauce, you may have to add more broth if it gets too thick.  Add broth ½ cup at a time so you don’t thin it too much.
  5. Taste your sauce and add additional salt if needed.
  6. Divide the sauce in half.
  7. Add ½ of the chili sauce to the pork and stir to combine. The remaining sauce will be used when serving the tamales.

Masa Ingredients:

  • 1 package Maseca Tamal
  • Lard
  • Salt
  • Baking powder
  • 3 – 4 cups reserved pork broth*
  • Corn husks, previously soaked in hot water

Directions:

  1. Make masa according to Maseca Tamal’s directions on package.  The only difference is they call for water and I always use broth.  You can use other brands but I prefer this one.
  2. Take one corn husk and feel it. (Some of the husks will not be great, but keep them for the steaming part of the recipe.) You want the rough side down as you will put the masa on the soft side.  Spread a thin layer of masa (about 2 Tbsp.) in a triangle shape, see image above.
  3. Take about 1 Tbsp. meat mixture and spread close to the center, see image #2 above.
  4. Fold one side over, and then fold the other side.  Then fold the bottom up.  Continue this process until done. See image above.
  5. Add water to the steamer, just below the steamer basket.  Take a few of the leftover cornhusks and put a layer on the bottom of your steamer, and stack/lean the tamales top side up.  Put another layer of leftover cornhusks on top of the tamales and steam for 1 ½ hours.  Take a tamale out and check for doneness, steam an additional 30 min. if needed.
  6. Allow your tamales to rest about 10 to 15 minutes so they set properly.

Notes:

Prior to assembling tamales take 30 to 40 corn husks and soak in hot, hot water for at least 1 hour. 

*Cook the red chili sauce while the pork is cooking. The sauce is a double batch.  I combine have the sauce with the cooked pork and reserve the 2nd half to serve with the tamales.

**If you can’t find the hatch chilies, use regular green chilies.

***The broth is used throughout.  Use the broth from the pork 1st. You may need more broth, if so mix 1 tsp. chicken bouillon with 1 cup warm water.  Always add a little broth at a time because you can’t take it back. 

I used an angled cake spatula to spread the masa and it worked great. You can also use the back of a spoon, or whatever is easier for you!!

  • Servings: 4
  • Difficulty: easy
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Do you ever have leftover meat from the night before and wonder what to do with it?  How about turning it into a whole new meal?  These microwaved potatoes are topped with leftover meat and tasty chipotle sauce.  It’s a quick, delicious easy weeknight dinner that’s sure to please the entire family.

Ingredients:

  • 4 large potatoes, washed
  • Meat of your choosing (Beef, Chicken, or Pork) cut up or shredded into bite size chunks *
  • ½ red onion, chopped
  • 1 cup shredded cheddar cheese

Chipotle Sauce Ingredients:

  • 2 chipotle peppers in adobo sauce**
  • ½ cup mayonnaise
  • ¾ cup sour cream
  • 1 ½ Tbsp. lime juice
  • ¼ tsp. garlic powder
  • Salt and Pepper to taste

Directions:

  1. Wrap each potato individually in cling wrap, and poke both sides, several times with a fork.  Place in microwave and cook on high heat for about 10 min., or until fork tender.
  2. While the potatoes are cooking, to a blender add chipotle peppers, mayonnaise, sour cream, lime juice, and garlic powder.  Blend until smooth.  Set aside
  3. Remove potato to plate and slice down the middle.  Fluff the inside of the potato with a fork then top with meat, cheese, and onion.  Drizzle with chipotle sauce and serve right away.

Notes:

*This is a great recipe to use up the leftover meat from the night before, or from a rotisserie chicken.  I used leftover pork I used to make tamales. 

**To cut the spice level, use one chipotle pepper instead of two.

Ribeye!
  • Servings: 4
  • Difficulty: easy
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While in Boise, Idaho we visited a restaurant called Diablo and Sons.  I ordered a steak, and it was cooked to perfection. The steak had a coffee rub, and I am hooked.  I usually make a double batch, so I have some on hand. Try this rub next time you grill!

Ingredients:

  • ½ cup ground coffee
  • ¼ cup packed brown sugar
  • 2 tablespoons salt
  • 1 tsp cumin
  • 1 tablespoon paprika
  • 1 tablespoon + 1 tsp.  garlic powder
  • 1 tablespoon black pepper
  • Cayenne pepper to taste (optional)
  • 4 steaks of your choosing, allow to come to room temp. (We like Ribeye)

Directions:

  1. Put all ingredients, besides the steak, in a bowl and stir to combine.
  2. Once your steak is at room temperature, season both sides of the steak with the coffee rub.
  3. For a nice medium rare steak, Heat your grill to a high.  Grill the steaks until golden brown and slightly charred, about 4 minutes per side.
  4. Allow steak to rest a few minutes prior to serving.
Coffee Rub
  • Servings: 4
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This is a hearty, comforting breakfast, or brunch recipe that takes me back to our trip to Mexico. The sauce is amazing and so easy to make.  I like to top this with cheese and a little Mexican crema before serving.  Definitely, a family favorite!

Ingredients:

  • 4 Roma tomatoes
  • 3 guajillo chili peppers, seeds and stems removed
  • 1 Chile de arbol*
  • ½ tsp. epazote
  • 6 garlic cloves, divided
  • ½ yellow onion,
  • 10 corn tortillas, cut into triangle chip shapes**
  • 1 Tbsp. chicken bouillon
  • ½ cup cooking oil
  • 8 large eggs
  • ½ cup crumbled Queso fresco
  • Mexican Crema (optional)

Directions: (Please read “NOTES” prior to cooking)

  1. To a medium sauce pot add tomatoes, guajillo peppers, Chile de arbol.  Cover with water and bring to a boil.  Once boiling, turn the heat to medium and simmer for about 10 min., or until peppers are softened.
  2. Once the chilies and tomatoes have cooked, do not drain, remove the vegetables, and place them into a blender with 4 garlic cloves, onion, epazote, and 1/3 cup of reserved water. Blend until smooth.
  3. Drain the sauce pot of all remaining water and put the blended ingredients back in the saucepot.  Simmer 10 to 15 minutes to reduce the sauce. 
  4. While the sauce is simmering, add the cooking oil to a skillet and heat to medium high.  Add the tortilla triangles and fry until crisp, about 2 to 3 minutes.  Remove cooked chips to a paper towel lined plate, keep warm. (If using premade chips, disregard this step and move on to the next.
  5. When the sauce is thickened.  Fry your eggs the way you like them. 
  6. Quickly, toss the tortilla chips in the sauce and stir to coat.  Plate the chips and top with fried eggs and queso fresco cheese. Serve immediately.

NOTES:

For best results, serve this as soon as you toss the chips because the longer the chips sit in the sauce, the softer it gets.

*If you can’t tolerate spicy food, leave the Arbol Chile out.  If you like spicy food, you can add 2 arbols to heat things up.

**I have had leftover tortillas chips from a take-out order, and I used those leftovers chips.  You can also use premade tortilla chips, but remember they are salted, so adjust your sauce seasonings accordingly.

Corn tortillas cut into triangles
  • Servings: 6
  • Difficulty: easy
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Yummy!

I have been to several crab boils, and I always look forward to the next one.  While visiting Galveston, TX, we had access to fresh fish markets and that’s where I found this lovely once blue crab and fresh shrimp.  You know I had to do my own boil then. Shrimp boils are so fun and easy too.

Ingredients:

  • 6 blue crabs, washed
  • 2 lbs. shrimp, washed
  • 2 lbs. small red potatoes, washed
  • 6 whole corn on the cob, shucked, washed, cut in thirds
  • ½ cup of Louisiana Crawfish Shrimp & Crab Boil*
  • Enough water to cover all ingredients

Directions:

  1. In a large pot add potatoes, crabs, and the Louisiana Crawfish seasoning.  Add enough water to cover everything by at least 2 inches, you may have to add more water later. Stir well and bring to a boil.  Once boiling turn down heat and boil for 10 min.
  2. Once 10 min. has elapsed, add the corn and boil for 5 minutes. At this point do a taste test of the broth if weak add a little more spice mix, if to strong add a cup of water and repeat the process until it tastes like magic to you.
  3. Add shrimp to pot and turn off heat.  Allow to rest for 10 to 20 minutes. **
  4. Once the pot has rested, serve. 

Notes:

*I bought a 16 oz. pkg., but you might find something smaller, or just save the remainder for another time.

** The spice mixture is spicy and according to the package instructions, the longer it sits the spicier it gets.  If you want it milder, add the shrimp and cook 3 minutes, then serve immediately.

Fresh Blue Crab from a local fish market in Galveston
  • Servings: 6
  • Difficulty: easy
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Not only is this dish beautiful, but it’s also healthy too.  Packed full of fiber and taste, it’s sure to be a hit with your family too. We love eating this alone, but it’s a nice side dish for fish and other meats. 

Ingredients:

  • 6 cups chopped kale
  • 3 cups broccoli florets
  • 1 red bell pepper, diced
  • 1 red bell pepper cut into small pieces
  • 1 yellow onion, diced
  • 2 cups baby spinach
  • 3 garlic cloves, minced
  • 1 Tbsp. olive oil
  • 2 tbsp soy sauce
  • 1 cup water mixed with 1 tsp. chicken bouillon
  • Red pepper flakes (optional)
  • Salt and pepper to taste
  • 1 cup cooked tri-color quinoa
  • 1 cup cooked Israeli couscous (pearls).

Directions:

  1. Heat olive oil in a large pot.  Add onion and red bell pepper and sauté until the onion is translucent, about 3 minutes. Add garlic and sauté 1 more minute. Once done, remove to plate and keep warm.
  2. To your large pot add kale, broccoli, red pepper flakes, chicken broth, and soy sauce.  Cook until vegetables are tender crisp, about 5 minutes.
  3. Once the vegetables are cooked add back to the pot the onions, red bell peppers, couscous, quinoa, and spinach. Cook 2 to 3 minutes to heat through. Add salt* and pepper to taste.
  4. Serve this wonderful dish warm.

Notes:

*I didn’t add salt because I thought the chicken bouillon and soy sauce added enough but do a taste test and add if you feel necessary.

  • Servings: 4
  • Difficulty: easy
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Chowder bowls

Every time I visit San Francisco, CA. I go to pier 39 to enjoy a hot clam chowder bowl.  The warm soup and the sourdough bowl are both hearty and comforting.  Since we’ve been traveling to the other side of the country, I haven’t had one in a long time.  So, this is my version of that wonderful San Francisco bowl.

Ingredients:

  • 2 slices thick cut, or 4 slices regular bacon
  • 3 (6.5 oz) cans chopped clams, do not drain
  • 1 celery rib, chopped
  • 1 yellow onion, chopped
  • 3 garlic cloves, minced
  • 2 large potatoes, peeled and cut into ½ in. cubes
  • 1 Tbsp. olive oil
  • 2 cups water, divided
  • 1 Tbsp + 1 tsp. Chicken bouillon
  • 1 – 8 oz. bottle clam juice
  • ½ tsp. black pepper
  • ¼ tsp. thyme
  • 1/3 cup flour
  • 1 cup heavy cream
  • 4 small sour dough bowls
  • Chopped cilantro, and chives (optional garnish)

Directions:

  1. On a paper towel lined microwave safe plate lay the bacon in a single layer, cover with paper towels, and cook for 5 minutes, or until the bacon is crisp. Crumble and set aside.
  2. Heat oil on med-high setting.  Add the chopped celery and onion and cook for about 2 minutes, or until the onions are translucent.  Add Garlic and cook an additional minute.
  3. Add the bottle of clam juice, 1 cup water, chicken bouillon, pepper, thyme, and potatoes.  Bring to a boil, reduce heat to medium, and cook until potatoes are tender, about 15 minutes.
  4. To a medium size bowl, add the remaining water and flour and whisk until smooth.
  5. Once potatoes are tender, slowly add the flour/milk mixture and stir to combine.  Make sure you don’t boil just keep on a medium to low heat. Cook long enough for the broth to thicken, about 2 -3 minutes.
  6. Add the undrained clams and stir.  Cook for 2 minutes and stir in crumbled bacon.
  7. Cut the tops off the sourdough bowls* and scoop out some of the bread (don’t remove all the bread) to form a bowl.  Ladle soup into bread bowl, garnish with parsley, and or chives.

Notes:

*Serve the top of the bread bowl with the soup bowl, it tastes delicious when dipped into the soup.

  • Servings: 25
  • Difficulty: intermediate
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I learned this recipe about 20 years ago from a Vietnamese lady who spoke little English.  I have treasured it since and cook it often, with a few of my own twists. The flavor is amazing, and you can’t eat just one.  You can also make a big batch and freeze for another time.  Did I mention you can air fry them too? Serve these with your favorite sweet chili sauce.*

Ingredients:

  • 1 ½ lbs. ground pork
  • 1Tbsp. sugar
  • 3 Tbsp. fish sauce*
  • ¼ tsp. black pepper
  • ½ tsp. salt
  • 1 tsp. garlic powder
  • 1 bunch green onions, chopped
  • 3 large eggs (2 will go in meat mixture, 1 will be used for egg wash)
  • 2 small bundles Mung Bean noodles (bean thread noodles.)*
  • 1 cup Black Fungus, or Wood Ear Mushrooms*
  • ½ cup shredded carrots
  • 25 spring roll wrappers, cut in half to form 2 triangles*
  • 4 to 6 cups Canola Oil for frying those bad boys (you do not need the oil if you are air frying)

Directions:

  1. Before you begin rolling your eggrolls, please take time to read the directions and look at the image of the rolling process.  This will make this a lot easier to understand.
  2. Cover Black Fungus in boiling hot water and allow it to soak until the mushroom is soft and pliable, about 5 min. Once soft, chop into small pieces, leaving the hard pieces out, and place in a large bowl.
  3. In a small saucepot, heat enough water on the stove to cover the Mung Bean Noodles.  Once the water is boiling turn the heat off and add the Mung Bean Noodles.  Stir them around and once they are soft, about 5 min., quickly remove from hot water and rinse in cold water (It won’t take long.) Once cool, cut into about 1-inch pieces (you don’t have to be exact.) Add to large bowl.
  4. To the same large bowl add pork, green onions, carrots, and 2 eggs.
  5. In a separate small bowl add sugar, fish sauce, pepper, salt, and garlic powder, stir to combine, add to the large bowl, and mix all ingredients until well combined.
  6. In a small bowl add the remaining egg and stir, you will use this to seal your eggroll.
  7. Heat a small skillet to medium high and fry a small amount of the meat mixture for a taste test. Once cooked, and cooled taste the meat and adjust the seasoning if needed. 
  8. Lay one spring roll triangle onto your working space, using your fingers, dip into the egg wash, and smear on the top of the triangle. 
  9. Next, top the eggroll wrapper with a little less than 1 Tbsp. meat mixture and spread evenly.  Fold in both sides and roll from bottom up.  See image below. * Continue rolling until you run out of the meat mixture.
  10. If cooking immediately, place about 4 cups cooking oil into a deep skillet and heat to med-high, about 375℉.
  11. The oil is extremely hot, so carefully lower an eggroll into the oil.  Continue adding eggrolls, in a single layer until the skillet is full, but you still have room to move them around, you will probably have to work in batches.  Cook for about 15 minutes, turning on occasion. You want the eggroll to turn a golden brown.
  12. Remove from oil and place on a paper towel liked baking sheet.
  13. Serve with your favorite sweet chili sauce.
Rolling instructions
Ready to Fry or Freeze

If you plan to make ahead and freeze, see note below. **

Air fryer method:

  1. Place your eggrolls in a single layer, not touching, and air fry for 10 to 15 minutes.
  2. If cooking from frozen, cook in the air fryer for about 20 minutes.

Notes:

*I live near an Asian market, so I can pick up some of the ingredients there.  If you need help finding anything, they are always happy to help.

**Make ahead and freeze – instead of frying place your eggrolls, in a single layer, not touching on a parchment lined cookie sheet, or whatever you have that will fit in your freezer.  Freeze solid, and then wrap tightly in cling wrap for another use.  By freezing in this manner, you can separate them and cook what you want.

  • Servings: 8
  • Difficulty: easy
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4 bean salad

This bean salad could be a meal itself. This is a healthy, vegetarian dish that is packed with protein and fiber, which makes it filling too!   Try this as a side dish for BBQ Chicken, burgers, and ribs. 

Ingredients:

  • 1 15.5 oz. can chickpeas, rinsed and drained
  • 1 15.5 oz. can white beans, rinsed and drained
  • 1 15.5 oz. can red kidney beans, rinsed and drained
  • 1 15.5 oz. can black beans, rinsed and drained
  • ½ red onion, chopped
  • ¼ cup olive oil
  • 3 Tbsp. red wine vinegar
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp. oregano

Directions:

  1. To a medium size bowl add the beans, onion, stir to combine. 
  2. In a small bowl add olive oil, red wine vinegar, salt, pepper and oregano, stir to combine.
  3. Pour the olive oil mixture over beans and toss to combine. 
  4. Refrigerate for at least 1 hour prior to serving.
  • Servings: 6
  • Difficulty: easy
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This is one of the easiest side dishes you can prepare.  The potatoes are creamy and full of flavor.  We could eat these every day! Try this with a little sour cream it’s amazing.

Ingredients:

  • 2 lbs. little potatoes, *washed
  • ¼ cup olive oil
  • 1 ½ Tbsp. garlic powder
  • 2 tsp. salt
  • ½ tsp. pepper
  • ¼ cup chopped green onions (optional)

Directions:

  1. Preheat the oven to 375℉
  2. To a large bowl, add the potatoes, olive oil, salt, and pepper, stir to coat potatoes.
  3. Add the potatoes to a roasting pan and bake for 25 to 30 min., or until fork tender.
  4. Remove from oven, plate and top with green onion, if desired.
Little potatoes
  • Servings: 4-6
  • Difficulty: easy
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A friend of mine loves to have these deep-fried mushrooms.  She usually purchases them in the freezer area of the local grocery store, but they are often hard to find.  I whipped up this beer batter and we made our own batch.  The nice crunchy exterior and the warm cooked mushroom will make your mouth water.  They are the perfect appetizer or snack!  I always serve them with a side of ranch dressing.

Ingredients:

  • 1- 8oz. pkg. white mushrooms, washed and end of stem removed*
  • 1 ½ cup all-purpose flour, divided
  • ½ tsp. salt’
  • ½ tsp. pepper
  • ½ tsp. garlic
  • ¼ tsp. cayenne pepper (optional)
  • ½ cup beer
  • ½ cup water
  • 4 cups oil

Directions:

  1. Heat oil to 375℉
  2. To a medium size bowl, add 1 cup flour, salt, pepper, garlic, beer, and water. Stir to combine, set aside.
  3. In a small resealable bag, add ½ cup flour. Toss in mushrooms and shake to coat.
  4. Take a flour coated mushroom and place in wet batter.  Stir to coat, shake off excess and carefully place into hot oil. ** (Continue until all mushrooms are done.) Fry for 8 to 10 minutes, or until a deep golden brown. Carefully remove from oil and place on a paper towel lined plate.

Notes:

*If the mushroom is too large, cut it in half.

**The oil is extremely hot.  Take it easy when lowering your mushroom to avoid serious burns.  Also, the oil might tend to pop so you might want to use a fry screen.

Delicious!
  • Servings: 8-10
  • Difficulty: easy
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This melon salad is sweet and tangy.  The lemon zest brings this to a new level and it’s the perfect dish to take to any summer gathering.  You can easily double or triple the batch for larger gatherings. 

Ingredients:

  • 4 cups seedless watermelon, cubed
  • 1 cantaloupe, cubed
  • 1 ½ cups Sapphire black seedless grapes, washed*
  • Zest and juice of 1 lemon
  • 2 Tbsp. raw honey
  • ¼ cup chopped mint

Directions:

  1. In a small bowl combine lemon juice, lemon zest, and honey. Stir to combine, set aside
  2. To a large bowl add the fruit, top with lemon mixture and mint.
  3. Gently, stir to combine and refrigerate until ready to serve.
Sweet Sapphire Black Seedless Grapes

Notes:

*If you can’t find the Sapphire grapes, use any seedless grape. 

  • Servings: 4
  • Difficulty: easy
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I was never a big fan of chicken livers until I had them fried in batter while in Lawton Oklahoma.  The store charged us $1 for each liver, and I thought I bet I can do them cheaper.  I was absolutely right! These fried goodies are easy to do and will cost you around $5 for a pound of them.

Ingredients:

  • 1 lb. fresh chicken livers, cleaned
  • 3 cups cooking oil
  • 1 cup BASIC CHICKEN DUST (CHICKEN BATTER) (ingredients also listed below)
  • 1 cup milk, or water
  • ***********************
  • Ingredients for Chicken Dust:
  • 1 cup all-purpose flour
  • 2 tsp. sweet paprika
  • 2 Tbsp. garlic powder
  • 2 to 3 tsp. salt
  • 1 tsp. pepper
  • ½ tsp. sugar
  • ½ tsp. red pepper flakes

Directions:

  1. Add chicken dust ingredients to a resealable bag.
  2. Place the milk in a bowl for dipping.
  3. Heat oil in a deep frying pan to 375-degrees.
  4. Coat the livers in the milk, then place in chicken dust.  Close bag and shake to coat the livers evenly.
  5. Repeat step 4
  6. Carefully, add the battered chicken livers to the oil in a single layer (you may have to do a few batches.) causing burns, so be careful Heat the oil to med-high, and once heated carefully add the livers in a single layer. Fry for about 8 to 10 minutes, or until livers are golden brown and completely cooked to 165-degrees.
  • Servings: 6-8
  • Difficulty: easy
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Bacon Cheddar Spinach Quiche

This is a dish I make often because my family loves it and it’s so easy to do.  Not only is it tasty it can be served for breakfast, lunch, or dinner. You can double the recipe and freeze one for another use. *

Ingredients:

  • 1 refrigerated pie crust **
  • 1 cup half and half
  • 5 eggs, slightly beaten
  • ¼ tsp. salt
  • 1/8 tsp. pepper
  • 8 slices of bacon, cooked and broken into smaller pieces
  • 1 ½ cups cheddar cheese, shredded
  • 2 Tbsp. finely chopped yellow onion
  • 1 cup baby spinach

Directions:

  1. Preheat the oven to 350℉. Carefully unroll 1 pie crust and place into a 9 in. pie pan.
  2. In a medium sized bowl add the half and half, eggs, onions and salt and pepper.  Stir to combine and set aside. 
  3. In this order top the pie crust with cheese, spinach, bacon and lastly the egg mixture.
  4. Bake in the oven for about 40 to 50 minutes, or until knife inserted in the middle comes out clean. Allow to rest for 10 minutes prior to serving.

Notes:

*If you want to make ahead and freeze, bake the recipe as noted above.  Once done, remove from the oven and allow to cool completely.  Place the cooled pan and quiche in the freezer and freeze.  When the quiche is completely frozen, remove from pie pan and wrap tightly in cling wrap.

When it is time to reheat, do not defrost.  Set the oven to 350℉. Unwrap the quiche, place back into your pie pan, cover with foil, and bake for about 20 to 30 minutes, or until heated through.

MANGO SALSA

  • Servings: 4-6
  • Difficulty: easy
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Delicious

Recently, we took a trip to Puerto Vallarta and had an amazing lunch on the beach. We were served mango salsa and I have been dreaming of it ever since. Guess the only way to curb a craving is to make a batch yourself. I did just that and it was so easy… What took me so long? This is a simple, delicious recipe that you can make for yourself or take to any gathering. I serve this with fish tacos, and tortilla chips.

Ingredients:

  • 2 ripe mangos, diced
  • 1 red onion, diced
  • 2 red bell peppers, diced
  • 1 or 2 Jalapeños, diced *
  • 1/3 cup chopped cilantro
  • Juice of 1 lime.

Directions:

  1. Place all ingredients in a medium size bowl and stir to combine. Refrigerate for 30 minutes and then serve.

Notes:

*The more jalapeño peppers you use the hotter this gets.  If you can’t handle the heat leave the Jalapeño pepper out.

CHICKEN PEPPERS AND ONIONS (instant pot or stove top)

  • Servings: 6
  • Difficulty: easy
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Chicken it’s what’s for dinner tonight!

This is one of my favorite dishes. I love the tender-crisp vegetables. The warm whole tomatoes pop in your mouth and bring a freshness to the dish. It’s so good! In this recipe I used the tomatoes we grew in our garden.

Ingredients:

  • 3 chicken breasts, cut into chunks (about 1 inch)
  • 1 Tbsp. olive oil
  • 1 10 oz. pkg. cherry tomatoes
  • 1 large onion (yellow or red), cut into bite size chunks (about 1 inch) *
  • 1 green bell pepper, cut into chunks (about 1 inch)
  • 1 red bell pepper, cut into chunks (about 1 inch)
  • 3 garlic cloves, minced
  • 1 Thai chili pepper, chopped (optional)**
  • 1 – 24oz. jar marinara sauce (I used Bertolli)
  • Salt and pepper to taste

Directions:

  1. Turn your Instant pot to med-high on the sauté function and add oil. Once heated add the chicken and cook for 4 minutes, stirring often.
  2. To the same pot add the onion, garlic, bell peppers and cook until onions are translucent, or tender crisp, about 2 minutes.
  3. Add the jar of marinara, and Thai chili pepper if using.  Turn your pot to med-low and allow to cook for 20 to 25 minutes, or until chicken is cooked thoroughly. ***
  4. Add the tomatoes and cook for an additional 4 minutes, or until the tomatoes are warm and popping.  **** Remove the Thai pepper and do a taste test. Add pepper and salt to your liking.

Notes:

*I used both yellow and red onion for a pop of color, but it’s not necessary.

**If you don’t have a Thai pepper, you can used ½ a jalapeno. If you don’t like spicy food, you can remove the hot pepper all together.

***Always check your chicken to make sure it is cooked thoroughly! With a meat thermometer, check to make sure it is 165℉.

****I love warm tomatoes.  I try to allow a few to pop, while keeping some whole. 

I usually cook this dish when I make my Barbacoa Beef, but it pairs well with so many other dishes. The lime zest and lime juice take this the rice to a whole new level. It’s amazing and sure to be a hit with your family!

Ingredients:

  • 1 cup Jasmine rice, rinsed and drained
  • 2 cups cold water
  • Zest and juice of 1 lime
  • 1/2 cup chopped cilantro
  • 2 tsp. light cooking oil, I used Canola
  • Salt and pepper to taste

Directions:

  1. Place rice into a pot and top with water and oil. Heat to boiling over high heat, do not remove lid.  Once boiling, turn the heat to low, and simmer 15 min.
  2. Once rice is cooked add lime juice and zest and fluff with a fork.

Notes:

Make sure you fluff your rice with a fork.  When you stir the rice it turns to mush.

My family loves when I make this dish.  There are so many ways you can use this recipe.  Try this with tortilla chips, over your taco, or burrito, and on top of scrambled eggs.  I’m certain you can find many ways to use this recipe as well.  We always have this salsa with my Barbacoa Beef Barbacoa and It’s YUMMY!

Ingredients:

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) can low-sodium corn kernels*
  • 1 medium red onion, diced
  • 1 red bell pepper, diced
  • ¼ cup chopped cilantro
  • 1 jalapeno, minced (optional)
  • Zest from ½ lime
  • Juice of 1-½ limes*
  • zest from 1 lime
  • 2 Tbsp. Olive oil
  • ½ teaspoon dried Mexican oregano*
  • salt and pepper to taste

Directions:

  1. Stir together black beans, corn, red onion, red pepper, cilantro, and jalapeno in a large bowl. Set aside.
  2. Whisk lime juice, lime zest, olive oil, dried oregano, salt, and pepper in a medium bowl until well combined.
  3. Pour liquid mixture over salsa and mix thoroughly. Add additional salt and pepper, to taste if desired. Cover and refrigerate at least one hour before serving.

Notes:

*If you have fresh corn, you can substitute that.  If you don’t like spicy food remove the jalapeño.

Instant pot – Barbacoa Beef

Instant Pot Barbacoa Beef

  • Servings: 8 to 10
  • Difficulty: intermediate
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Barbacoa Beef Burrito

This dish is amazing and goes well with cilantro lime rice, bean corn salsa and a nice warm tortilla. Don’t limit yourself, make a beef rice bowl, create your own taco salad, or nachos using this delicious beef.

Ingredients:

  • 5 lbs. chuck roast, cut into 4 chunks and seasoned with salt pepper and garlic powder
  • Tbsp. oil, I used Canola
  • 1 cup beef broth
  • 5 chipotle peppers in adobo sauce*
  • 8 garlic cloves, minced
  • 1/3 cup apple cider vinegar
  • 1 Tbsp., plus 1 tsp cumin
  • 2 tsp. oregano
  • 1 tsp. pepper
  • 1 tsp. salt
  • 1 tsp. ground cloves
  • 2 limes, juiced
  • 2 bay leaves

Directions

  1. Place in a blender beef broth, chipotle peppers, minced garlic, apple cider vinegar, cumin, oregano, salt, pepper, ground cloves and lime juice.  Blend until smooth, set aside.
  2. Turn your Instant Pot on and use the sauté function on med-high setting.  Add oil, and once heated add your seasoned meat and brown on all sides, about 3-min. each side.  Once browned, turn off the Instant pot, and transfer meat to a plate.  Add ¼ cup water to the pot to loosen those yummy bits left from the meat.  Put meat back into pot and add the mixture from the blender and add the bay leaves.
  3. Turn on your Instant Pot and set to manual, high for 45 minutes and close the valve.  Once the time is done allow to natural release for 10 minutes.
  4. When the time as elapsed, carefully turn the vent to open and allow steam to release.  When steam has stopped, open and take two forks and see if the meat is easy to shred (fork-tender.) If not, repeat the process for an additional 10 minutes and test again. Once the meat is fully cooked, shred and keep warm until ready to use.

Notes:

*If you don’t have limes, you can substitute with 1/4 cup lime juice. *I used a 7 oz. can of chipotle chilies, I froze the leftover for another use. Use less peppers if you don’t like spicy food.

  • Servings: 6
  • Difficulty: easy
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While traveling full-time in our RV, I found that my Ninja Foodi pressure cooker is a godsend! I can cook almost anything in it without heating up the place and trust me in a 5th wheel that means a lot.  I went to Olive Garden and tried this soup.  I love it and now I can have it anytime! Try it with a salad and crusty bread.  YUMMY!

Zuppa Toscana

Ingredients:

  • 1 lbs. hot Italian sausage (can substitute with 1 lb. mild Italian sausage)
  • 6 slices thick cut bacon, chopped
  • 1 large yellow onion, chopped
  • 3 large russet potatoes, washed, halved, and sliced thin
  • 1 small bunch of kale washed, stems removed and cut into bite size pieces
  • 6 garlic cloves, minced
  • 8 cups warm water mixed with 8 tsp. chicken bouillon*
  • 2 Tbsp. flour, mixed into ¼ cup of water to make a slurry
  • 1 cup heavy whipping cream, at room temperature
  • ½ tsp. pepper

Directions:

  1. Turn your instant pot on to sauté med-high.  Add bacon and cook until crisp, drain and set aside. 10 min
  2. To same pot heated to med-high heat, add the Italian sausage and using your spatula break it down into bite size pieces.  Cook until browned, about 5 minutes. Add onions and garlic and sauté for about 2 minutes or until translucent.
  3. Reduce heat to medium and add the chicken bouillon water, pepper, and potatoes.   Cook for about 10 minutes or until potatoes are done.
  4. When potatoes are soft, stir your flour slurry to mix up anything that may have settled.  Slowly add to your pot, stir to combine and allow to cook for 5 minutes. 
  5. Add bacon, kale, and heavy cream, stir to combine.

Notes: *Instead of the bouillon you can use chicken stock but be sure to add salt to your liking; I have found that many recipes call for chicken stock, but then you must add salt, so I often use bouillon. 

[servings=”10″ preptime=”10 min.” cooktime”1hr, 10 min.” difficulty=”intermediate”]

Wrapped Breakfast Burritos Ready to Eat or Freeze!

A delicious, easy, freezable breakfast that’s so easy to make and great when you don’t have time to cook in the morning.  I cook up a large batch and freeze them, so we have a quick warm breakfast ready to go. 

Ingredients:

  • 1 Dozen Large Eggs, whisked
  • 3 Tbsp. Butter
  • 20 Mission Soft Taco Flour Tortillas*
  • 8 Slices of Bacon, cooked and crumbled
  • 1 ½ Cups Cheddar Cheese, shredded
  • 1 tsp. Salt
  • 1/8 tsp. Pepper

Directions:

  1. Melt butter in a skillet over med-high heat.  To the whisked eggs add salt and pepper and stir to combine.  Add the eggs to the skillet and cook until done. Remove from heat and add in the cooked bacon, stir to combine.
  2. Heat flour tortillas in microwave for about 30 seconds.  Just long enough to make the tortilla pliable. Take one flour tortilla and lay down flat.  Add a 2 Tbsp. of the egg mixture to the center of the tortilla. Top with cheese and then fold.
  3. Folding the tortilla is easy Fold both sides towards the middle, then fold the bottom to the top. *
  4. Continue until all ingredients are gone.
  5. The burrito will be cool once you roll all of them, so if eating right away, heat in the microwave for 30 seconds, then serve.
Bacon and egg mixture

Notes:

I cook a big batch and freeze for an easy grab breakfast… wrap each burrito individually for a single serving or wrap a batch for several people.  I reheat by microwaving them for about 1 minute and 30 seconds.

Here is an image I found on the internet on how to roll a burrito…

Image found with a google search