Tex Mex Potato Chowder

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To celebrate the start of “-ber month season,” I bring you this wonderfully hearty potato chowder recipe. This has became a fall time favorite as it is easy to throw together on busy school nights, and it is packed with flavor that lasts a couple of meals. This recipe is great as is, but I think that there are so many things you can add to customize the taste. The next time I make this I may add some jalapenos or maybe a serrano to heat things up.  I bet a topping of queso fresco and/or seasoned tortilla strips would set this chowder off as well. I’ve also considered adding extra broth and thickening it up with some Masa flour to enhance the dish with a “tortilla-esque” flavor. The possibilities are endless. I was inspired to give this dish a try by Aunt Bee’s Recipes which is a great recipe blog that I recommend checking out. Aunt Bee’s recipe (found through the above link) offers a slow cooker version of this recipe. If you are interested in making this in a slow cooker her recipe is the way to go. Keep in mind that her ingredients and directions will be slightly different from mine.

TIME: approx. 45 minutes

SERVES: 8-10

Ingredients:

  • 1 lb ground beef
  • 1 tbsp vegetable or canola oil
  • 1 medium yellow onion, chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 5 gloves of garlic, minced
  • 1 packet of taco seasoning (I used reduced sodium)
  • 1 tsp ground cumin
  • 1 tbsp chili powder
  • 1 (10oz) can of rotel tomatoes, drained
  • 1 (15.25oz) can of corn, drained and rinsed
  • 1 (15.25oz) can of black beans, drained and rinsed
  • 1 (28oz) bag of potatoes O’Brien, frozen not thawed
  • 2 (32 oz) cartons of chicken broth
  • 3 cups of milk
  • 8 oz bar of cream cheese, softened/room temperature
  • 1 bunch of fresh cilantro, reserve a few sprigs to top when you dish
  • salt and pepper to taste

Directions:

  1. In a large pot heat oil over medium flame. Add the chopped onion, salt and pepper. Saute for about 3 minutes. Add the ground beef and minced garlic. Cook until beef is no longer pink. Drain any excess grease.
  2. Stir in taco seasoning, cumin, and chili powder until the beef mixture is well coated. Next, add rotel tomatoes, black beans, corn, potatoes, chicken broth and milk.
  3. Bring to a boil then reduce heat.
  4. Simmer while covered for 20 minutes.
  5. Stir in softened cream cheese and fresh cilantro.
  6. Add salt and pepper to taste.
  7. Dish topping with the reserved cilantro and enjoy!

*Photo is an original belonging to me

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Gnocchi and Vegetable Soup

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My husband and I recently returned from a dive trip to the Philippines. It was an amazing trip filled with great diving, good friends and TONS of delicious food and drink. That said, when we returned home from a week of lush eating and drinking we needed to incorporate a healthy dose of vegetables into the week’s menu. It is not necessarily soup weather where we live at the moment but I could not pass this recipe up. As is my pattern, this is a super easy dish to throw together. Seriously, the most difficult part is prepping the veggies. This recipe will be ideal for brisk fall and brutal winter nights to warm up your core and fuel your body with nutrients. This recipe was adapted from Umami Girl who hosts a wonderful recipe blog.

Serves: 8

Time: 35 minutes

Ingredients:

  • 2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 1 bunch of celery, rinsed and sliced
  • 1 lb bag of carrots, peeled and sliced
  • 4 cloves of garlic, chopped
  • 3 (32 oz) cartons of vegetable broth
  • 1 tsp Italian seasoning
  • 1 (15 oz) can of white beans
  • 6 oz baby spinach
  • 16 oz package of gnocchi
  • salt and pepper to taste
  • Parmesan cheese to sprinkle on top
  • crushed red pepper flakes to top

Directions:

  1. In a large pot heat olive oil over medium-hot heat. Add the onion and celery. Saute until tender/crisp (about 5 minutes) then add the carrots and garlic and cook until garlic becomes fragrant (about 30 seconds).
  2. Add the three cartons of vegetable broth and Italian seasoning. Bring it to a boil. Once boiling turn down the heat to create a simmer.
  3. Once simmering stir in the white beans and spinach. Once spinach begins to wilt add in one gnocchi and cook it until it pops up to the top. I do this in order to taste the broth. Taste your tester gnocchi with a healthy spoonful of broth and veggies. Add salt/pepper to your taste at this point. Once you have the broth up to your standards add in the rest of the gnocchi and cook until they pop up to the surface of the soup.
  4. Dish the soup and top with Parmesan cheese and red pepper flakes.
  5. Serve and enjoy!

*Photo is an original belonging to me

Sriracha Beef and Cabbage Stir Fry

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My husband and I will soon be entering a transition period in which our “home roles” reverse. I will be launching a career and he will be staying home with our kids more frequently to accommodate my work schedule. This means that I will be letting him take the reigns in the kitchen a little more often. This is a beautiful thing and is one of the reasons why I started this blog. I wanted a place where all of our favorite recipes could live and be accessed from anywhere by anyone. I will admit that I am a little concerned about this transition as my dearest husband has trouble making mac-n-cheese from a box with clearly listed instructions… That said, I took on the hunt for this recipe as a challenge to find a dish similar to the meals my husband makes when he has to cook. There are a few things he can whip up for dinner really well and his go-to dish is ground beef tacos. This recipe is as easy as ground beef tacos, takes about the same amount of time, and the flavor is phenomenal. I am confident that my husband can pull this recipe off. This recipe was adapted from a fabulous recipe blog called Budget Bytes. I highly recommend Budget Bytes to everyone as the dishes look delicious and the author, Beth, breaks everything down financially for people like me who like to eat under budget.

Time: 45 minutes

Serves: 6-8

Ingredients:

  • 4 tbsp soy sauce
  • 2 tbsp sesame oil
  • 2 tbsp sriracha sauce
  • 1 tbsp brown sugar
  • 1bsp canola oil (or whatever unflavored oil you like to use to brown/cook your meat)
  • 1 lb ground beef
  • 5 cloves of garlic, chopped fine
  • 1 tbsp grated ginger
  • 1 small head of green cabbage, sliced into strips
  • 1 lb bag of carrots, peeled and sliced with a potato peeler
  • 1 bunch of green onions, rinsed and sliced
  • 5 oz can of water chestnuts, drained and diced
  • extra sriracha to top the dish (optional)
  • Rice noodles to top the dish (optional)

Directions:

  1. In a small bowl combine the soy sauce, sesame oil, sriracha and brown sugar. Mix until combined and set aside.
  2. Heat canola oil over a medium flame and add the ground beef. Once the beef is mostly cooked add the garlic and ginger and continue to cook until fragrant.
  3. Add in the reserved sauce you made in the first step along with the sliced cabbage and carrots. Toss this mixture together and cook until the cabbage is tender crisp.
  4. Add the green onions and water chestnuts. Cook until the water chestnuts are just heated through. You don’t want to cook it too long or the green onions and water chestnuts will begin to loose their crunch.
  5. Plate the stir fry and add your optional toppings. We used crunchy rice noodles and a drizzling of extra sriracha.
  6. Serve and enjoy!

*Photo is an original belonging to me

 

Fruit Salsa and Churro Chips

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This recipe is a fresh summertime staple. Packed with sweet berries, sour Granny Smith apples, and tropical kiwi you won’t be able to get enough. My kids particularly like the churro chips as the bottoms are caramelized and crunchy like the outside of a churro, but the tops are softer like the center of a churro. I always make extra chips just because they are so good on their own. The recipe below is written for one batch of chips, but it is well worth it to double up on the chips. This salsa is inspired from my mom’s old recipe. It is very easy to throw together and is the perfect desert for a summer BBQ.

Salsa Time: 20 minutes

Chips Time: 30 minutes

Salsa Ingredients:

  • 2 Granny Smith apples, peeled and diced into small chunks
  • 2 kiwis, diced into small chunks
  • 1 carton (1lb) strawberries, washed and diced into small chunks
  • 1 carton (8oz) raspberries, sliced in half
  • 3 tbsp fruit preserves, my mom always used apple jelly but I prefer strawberry preserves
  • Juice of 1/2 lemon
  • 1tsp lemon zest

Churro Chip Ingredients:

  • 10 (10 inch) flour tortillas
  • 1 stick of melted butter
  • 1/2 cup granulated sugar
  • 2 tbsp cinnamon

Directions for Chips:

  1. You will want to start with the chips first because you can utilize bake time to start making the salsa.
  2. Preheat the oven to 350
  3. Combine the sugar and cinnamon
  4. Rub both sides of the tortillas with butter and sprinkle the cinnamon/sugar mixture on both sides as well.
  5. Stack the tortillas a few at a time and slice into 8 triangles.
  6. Place the slices on a baking sheet and bake for about 10 minutes. Repeat for additional slices.
  7. Be sure to rinse the baking sheet between batches because the sugar residue will burn. This results in a smokey kitchen and the second wave of chips will have burnt bottoms instead of caramelized ones. This takes a little extra time but it is well worth it not to have burnt chip bottoms or a screeching fire alarm.

Directions for Salsa:

  1. Combine all the prepped fruits, lemon juice, zest and preserves.
  2. Mix really well
  3. Serve with Churro Chips
  4. Enjoy!

 

 

Sloppy Joe Casserole

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If you look at my pinterest search history you will find that 90% of my recipe search terms are “casserole.” I love the convenience of throwing a bunch of tasty things into a baking dish and letting magic happen in the oven. This recipe is especially wonderful as it takes the flavor of a Sloppy Joe and maximizes it with a cornbread base. Talk about savory sweet, this dish is packed with flavor! I chop up a bunch of extra vegetables to add a bit of crunch (and nutrients too I guess) and it is a slam dunk. I adapted this recipe from http://www.bunsinmyoven.com

Serves:  10    Calories: 462.4 per serving     Time: 45 minutes

Ingredients:

  • 1 (8.5 oz) box of cornbread mix
  • 1 cup cheddar cheese, divided
  • 1/3 cup of milk, I used 2%
  • 1 egg
  • 1 (14 3/4 oz) can of cream corn
  • 2 (16 oz) cans of sloppy joe sauce
  • 2 tbsp butter
  • 1 sweet onion, chopped
  • 2 green bell peppers, chopped
  • 1 red bell pepper, chopped
  • 1 lb ground beef
  • 1 bunch of green onions, chopped

Directions:

  1. Preheat oven to 400 degrees Fahrenheit and grease a 9×13 baking dish
  2. Mix together the cornbread mix, 1/2 cup of the cheddar cheese, milk, egg, and cream corn.
  3. Pour this mixture into your baking dish and bake for about 15 minutes.
  4. While cornbread is baking melt the butter in a large pan.
  5. Sauté the onion and peppers for 3 minutes
  6. Add the ground beef and cook until it is no longer pink.
  7. Drain the fat from the pan. This is important because you don’t want this mixture to be too liquid-y.
  8. Add all but 1/2 cup of the sloppy joe sauce to the beef mixture and stir it all in.
  9. By now your cornbread should be done baking. Check for readiness with a toothpick (basically stab the cornbread with a toothpick once and if it comes out clean the bread is done).
  10. Puncture the cornbread with a fork to create little holes. Spread 1/2 cup of the sloppy joe sauce over the cornbread.
  11. Pour the beef mixture over the cornbread and spread evenly. Top with the rest of the cheddar cheese and return the baking dish to the oven for 15 minutes.
  12. Remove from the oven, let cool for a minute or two, top with green onions and serve.
  13. Enjoy!

*Photo is an original belonging to me

*Recipe adapted from http://www.bunsinmyoven.com

BLT Chicken Salad

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Chicken salad, I’ve reached chicken salad status… To some this may seem like a stupid thing to consider a milestone, but entertain me for a second. I remember the days my mom was done with every single one of us kids because we were crazy. When it came time for dinner she had very little energy to put into making a big meal. One of her go to recipes was egg salad… Yes, it is as disgusting as it sounds. Hard-boiled eggs smothered with mayonnaise and some salt and pepper. I “yack” just thinking about it. It always made me wonder “how bad are we that she would actually feed this to us?” Nightmares still plague me about how she would sometimes send us off to school with an egg salad sandwich tucked into our lunchboxes. I made my own vow at a young age to never feed my future husband and child(ren) rotten-eggs-on-toast (egg salad). Chicken salad is a big deal for me because it is my go to “quick and easy” and it doesn’t suck. Sorry mom, kinda..

This recipe was inspired by a recipe I found on http://www.thegarlicdiaries.com. If you get the chance, please check out their beautiful website. They do the 21 day fix so if you are looking for recipes to fit your diet plan for the 21 day fix you will want to head over there right away. What drew me to the recipe is the BLT part of its title. Why have standard chicken salad when you can have BLT chicken salad?!  Not only is the recipe easy and delicious but we have a few days worth of left overs.

Serves: 8    Calories: 156.4     Time: 30 minutes

Ingredients:

  • 12 oz pkg of bacon, I used center cut bacon
  • 2 large chicken breasts, cooked and shredded
  • 3 roma tomatoes
  • 1 1/2 (5.3 oz) containers of plain greek yogurt
  • I head of romaine lettuce, chopped (yields approx 5.5 cups of lettuce)
  • OPTIONAL: Salt, pepper, dill to taste
  • OPTIONAL: toast, crackers, avocacos

Directions:

  1. Cook chicken and bacon.
  2. Chop up lettuce and tomatoes. Put chopped veggies into a large bowl with greek yogurt.
  3. Shred chicken and crumble the bacon.
  4. Add the meats and optional seasonings to the bowl and mix well.
  5. Scoop onto toast, crackers or like http://www.thegarlicdiaries.com suggested avocados! We grilled our avocados. If you wish to do the same just cut the avocados in half, remove the pit and rub them with olive oil. Season with salt and pepper and put the on the grill “cut-side” down. Grill until you get the desired char (only a few minutes at medium heat).
  6. Enjoy!

*Photo is an original belonging to me

*Recipe adapted from http://www.thegarlicdiaries.com

Baked Jalapeño Popper Rolled Tacos

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I snagged this recipe from the Land o Lakes website. That’s right people I actually found a decent recipe off of a commercial brand’s website. I am willing to try my hand at anything inspired by jalapeño poppers. How could a recipe involving creamy, cheesy, spicy goodness go wrong?

These rolled tacos are amazing. There is really no other way to describe them. Their crispy baked shell add the perfect texture to a creamy filling. I went crazy with the jalapeños because we like spicy food so if you are not a big fan of heat I suggest using half of what this recipe calls for. These tacos are perfect for weeknights when time is tight as it doesn’t take very long to make. We finished with quite a few left overs, but keep in mind that only two of us were eating these. That said, if you have a larger family with older children you may want to double the recipe and stock your freezer with left overs. These are large rolled tacos, not your small 6 inch rolled street tacos. One of these with a side dish is more than enough to fill you up for dinner.

Makes: 10 rolled tacos     Calories: 295 per rolled taco    Time: 45 minutes

Ingredients:

  • 4 tbsp butter, divided
  • 2 tsp minced garlic
  • 1 1/2 cups cooked chicken, chopped
  • 1/4 cup of milk, I used 2%
  • 1 (8oz) package of cream cheese
  • 1 (12oz) jar jalapeños, drained and chopped finely
  • 1 cup shredded mild cheddar cheese
  • 10 flour tortillas

Directions

  1. Melt 2 tbsp of butter in a large pan. Add garlic and cook until fragrant (about 30 seconds). Add cooked chicken, milk, cream cheese and jalapeños. Mix together until the cream cheese is soft and all ingredients are well mixed.
  2. Turn off heat and stir in cheddar cheese.
  3. Preheat your oven to 400 degrees Fahrenheit.
  4. Spread a thin layer of the chicken mixture over one half of each tortilla and roll it up tightly. Place each rolled taco on a baking sheet with the seam side down.
  5. Melt the remaining 2 tbsp of butter and brush a little over each taco.
  6. Bake for 7 minutes and remove from the oven to flip the tacos. Bake for an additional 7 minutes.
  7. Remove from the oven and let cool for a minute or two before serving.
  8. Serve with your favorite side dish and enjoy!

*Photo is an original belonging to me

*Recipe adapted from http://www.landolakes.com

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