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Poblano Macaroni & Cheese

27 Jan


The first time I made this for my husband he asked me: “What’s the green stuff?”! He was skeptical, but after the initial forkful he smiled and mentioned to me how much he enjoyed it! He liked this side dish so much, he asked me to make it the next night again! It’s not your standard Mac & Cheese. It contains white cheddar and the outlier is the green stuff… Cilantro and poblano peppers! The peppers do not add much heat to the dish, but they do offer a nice depth of flavor. Coupled with the various seasonings this recipe calls for, it’s bursting with goodness! Enjoy!!

2 Poblano chiles
8 oz. elbow pasta
2 tablespoons unsalted butter
4 cloves of minced garlic
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1 teaspoon mustard powder
1/4 teaspoon cayenne powder
1/2 teaspoon ground cumin
1/2 cup chopped cilantro
Salt and pepper to taste
4 cups grated white cheddar (I was just shy of 4 cups, so I added some regular cheddar cheese)

Roast the poblano chilies under the broiler until blackened, about 5 minutes per side. Place the chiles in a paper sack or plastic food-storage bag, close it tightly, and let the for 20 minutes. Take the chiles out of the bag and rub off the skin. Take the chiles out of the bag and rub off the skin. Remove the stem and seeds and chop the chiles into 1-inch long pieces.

Bring a large pot of salted water to a boil and add the pasta. Cook according to your package’s directions ad then drain the pasta. (You want the pasta to be cooked but not mushy; cook for 5 minutes.)

Preheat the oven to 375. Grease a large baking dish or a large 12 inch cast-iron skillet, and pour the drained pasta into the dish.

In a pot (you can use the pot the pasta cooked in or you can do this while the pasta boils), on low heat melt the butter. Add the garlic and cook for 1 minute. Whisk in the flour and cook until a light brown, toasty paste is formed, about 1 minute. Whisk in the milk and stir until it’s thickened a bit but still fluid, about 1 to 2 minutes. Remove the pot from the heat and stir in the mustard powder, cayenne, cumin, cilantro, and chopped poblano chiles. Adjust seasonings and add salt and black pepper.

Slowly add half of the cheddar cheese and stir until it’s melted and well combined into the sauce. (If the sauce has cooled too much and the cheese won’t melt, return the pot to low heat on the stove seems a little thick return it to the stove until soft again. If however, the sauce gets too thick, like a custard, you can thin it by stirring in milk, a teaspoon at a time.) Pour sauce over pasta and top with the remaining half of the cheddar cheese and bake uncovered for 20 minutes or until brown and bubbling.

Recipe originally from The Homesick Texan

Adapted from


Ziti with Broccoli Rabe & Sausage

8 Apr

Ziti with Broccoli Rabe & Sausage

Slowly starting up the blog again!

Spanish Chorizo and Chicken Chili

11 Jan

While we haven’t had any snow, it’s been cold.  Chili is a great meal to warm you right up.  Daniel thought this chili was delicious and the chorizo added some extra spice to it!





  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 2 pounds ground chicken or turkey
  • 3/4 pound chorizo, cut into medium dice
  • 2 medium onions, chopped
  • 5 to 6 garlic cloves, chopped or grated
  • 2 jalapenos diced
  • 1/4 cup sherry or 1/2 cup dry Spanish wine such as Rioja
  • 1/4 cup hot sauce
  • 2 to 3 cups chicken stock, depending on how thick you like your chili
  • 2 rounded tablespoons (about 2 palmfuls) smoked paprika
  • 1 tablespoon (about a palmful) cumin
  • Salt and freshly ground black pepper
  • Packet of hot chili mix
  • Large can of crushed tomatoes
    Tortilla chips
  • Shredded Cheese


Heat the oil in a large skillet or chili pot over medium-high heat.  Once the oil is hot, add the ground chicken or turkey and brown it for 5 to 6 minutes then add the chorizo and cook 2 to 3 minutes more to render the fat.

Drain the fat.  Add the hot chili mix/packet, diced jalapenos, onions, and garlic.  Season with the pepper, paprika, and cumin, then cook until the onions are tender, 5 to 6 minutes more.  Stir in the sherry or wine, stir for 1 minute, then add the can of crushed tomatoes, and 2 cups of stock.  Simmer for a couple additional minutes to combine the flavors, then taste for salt or hot sauce.  Add more stock if you like the chili thinner.  Garnish with shredded cheese and serve with tortilla chips or cornbread!~

Recipe adapted from – Rachael Ray’s Big Orange Book “Chorizo and Chicken Chili”

Crash Hot Potatoes

29 Dec


f you are looking for a different starch or potato dish to serve with your dinner, look no further than the crash hot potatoes! They are different, yet in a good way. They are crispy on top and soft on the bottom. They are loaded with flavor. They are very easy to make! They don’t always look that pretty, but once you have that first bite… you will be hooked!


  • 12 whole New Potatoes (or Other Small Round Potatoes)
  • 3 Tablespoons Olive Oil
  • Kosher Salt To Taste
  • Black Pepper To Taste
  • Rosemary (or Other Herbs Of Choice) To Taste ** I didn’t use rosemary, but used garlic powder, adobo, and italian seasoning.

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary, or any other seasonings you may have on hand or prefer.

Bake in a 450 degree oven for 20-25 minutes until golden brown.


Recipe from: The Pioneer Woman Cooks “Crash Hot Potatoes”




Getting back into the swing of things

27 May


*photo from*

Hi Everyone!! It’s been far to long since I’ve updated my blog! Life has been hectic, but I’m slowly getting back into things. I have lots of recipes bookmarked that I need to bake, cook, test, and blog about; I’m just trying to determine the best way to sift through all this data. Hopefully I can come up with a good plan of action going into next week. Stay tuned for lots of yummy items, including great desserts as always!

I wanted to take some time to share with you something I’ve been getting more into as of lately; Couponing! I’ve always collected coupons from the store flyers and weekend papers, but you can say I’ve moved it up a notch! Yes, this is partly due to the new show “Extreme Couponing”; yes I love it! But who doesn’t want to save that much money.

I do find some fault with the way they portray the show because most of these people seem to buy foods full of preservatives and sugar filled drinks. Yes they do stock up on paper towel, toilet paper, laundry detergent, and many other great things. But I rarely see them buying fresh fruit and vegetables; and even for a family of 2 I easily spend at least $20.00 on fresh fruits and vegetables, probably more towards $25.00+ on the weeks were we are making things with lots of vegetables. I hardly see any coupons for produce though. However, with all the other great coupons out, there is money to be saved on everything else!

I don’t have the time to devout hours upon hours every week looking for coupons and printing them all out, but even just spending a little time each week can save some money. Remember that most coupons in the local paper on Sunday do correlate to the sales for that week. What I have found is that by stocking up on things when they’re on sale even if I don’t need them right away, will save a large amount of money in the long run rather than buying them when you need it with no sale or coupon.

Here are some coupon sites I have found helpful: (linked to
Red Plum
Smart Source
A full cup
Facebook- if you like a product, often times you get a coupon for a free product. Just do some research on products you like or buy often
Also, check out manufacture’s websites for coupons.

What sources do you use for coupons?

Hope you find this helpful!!

May not be Pepe’s, but pretty close!

20 Dec

I love Pepes Pizza!!! This homemade pizza may not be the actual thing, but it’s pretty close in my opinion!!

6 more days till Christmas!!!