Posted at 12:53 pm , on May 26, 2020
If you’ve ever had Tuscan chicken pasta or pizza you might like to try Tuscan Chicken Lasagna. It’s packed with grilled chicken, spinach, sun dried tomatoes, garlic and loads of mozzarella and parmesan cheese. Most Tuscan chicken recipes are made with a cream sauce but I opted for a traditional red sauce instead and it was quite delicious. Instead of making a big pan of lasagna, I made two smaller ones and placed one in the freezer for later. We enjoyed a side salad and fresh sliced bread to make this meal complete. It easily made 4 meals for the two of us.
Posted at 9:49 am , on May 12, 2020
Mongolian beef is one of my favorite take out dishes. There’s just something about that crispy beef covered in a delectable thick sauce that is packed with flavor and clings to every bite. Asian dishes can sometimes be challenging but since I started following “Woks of Life“, I am learning more about wok cooking and trying new techniques that make Asian food taste so good. This is one of their most popular dishes and I can see why. Ever since they posted instructions on how to prepare beef for stir fry I’ve been anxious to try it out. It cooks up with a crispy texture but so tender it almost melts in your mouth. It’s so good you might think it came from your favorite restaurant. If you love Mongolian Beef, I guarantee you will love this recipe!
Posted at 7:35 am , on May 5, 2020
Happy Cinco de Mayo! This year Joe and I are sharing a mountain of nachos with all our favorite toppings. These nachos have a little bit of everything to tempt your taste buds, starting with spicy ground beef and green chile cheese sauce. Then there’s the avocado corn pico with pickled jalapenos and a few black olives to top it off. Bring a fork because as you make your way through these nachos it’s like a towering Jenga, you pull out a chip and find the toppings shifting and sometimes topple. Nachos are just fun to eat and Cinco de Mayo is the best excuse to make up a platter. If you double the ground beef, you can make tacos on the side. Win Win!!
Posted at 10:10 am , on April 7, 2020
Smoked sausage skillet meals are so delicious and can be made with many different ingredients to make them savory, sweet or spicy. I had some pineapple chunks in the freezer that would pair well together for a tasty teriyaki skillet dish. Adding rice pilaf on the side complimented the sweet and spicy sausage. With so much free time these days it made sense to assemble all the ingredients and start the prep work early. Once that task was done it took no time at all to put it together. I added some chopped onion and roasted red pepper to the mix but you can use other things that you have on hand including broccoli, carrots or any sweet or bell peppers. For such a simple meal it won’t be soon forgotten.
Posted at 10:12 am , on February 28, 2020
My favorite go to blog for Asian food is “The Woks of Life“. This family of four make some of the most beautiful and authentic Asian dishes you’ve ever seen. I have enjoyed learning their techniques and ingredients that go into Asian cooking. After trying many of their recipes, I have to say they are always delicious and easy to make. This recipe is my take on their Chicken and Broccoli with Brown Sauce. This made enough for a meal plus leftovers for lunch the next day. I went with veggies that my family likes and added some chili oil for a spicy kick.
Posted at 10:23 am , on January 31, 2020
For 25 years Joe and I called Kansas City home. I will always be sentimental about our time in Kansas, that’s where we raised Josh and Cam and made so many good friends. Kansas City is a passionate city. They love their barbecue and they love their Chiefs! And since Kansas City is going to the Super Bowl for the first time in 50 years, I think this is cause for a celebration. In honor of the Kansas City Chiefs I am making the ultimate super bowl dish . . . Kansas City BBQ Fries. Now you all know that Joe’s Kansas City Bar-B-Que is about the best there is with their burnt ends, ribs, brisket and pulled pork, but what you might not know is that they make the best fries too. I remember one year when they were voted #1 for the best fries in the state of Kansas; they rewarded their customers with a free fry day and gave away an order of fries with every order. Oh my goodness, you just don’t know how good they are until you’ve tasted them. On Sunday we’ll be cheering on the Chiefs and eating some good barbecue! Hope you enjoy the day no matter who you’re rooting for!
Posted at 11:05 am , on January 24, 2020
I haven’t made meatballs in the longest time. They were one of Cameron’s favorite things to eat. I used to make a big batch and package them in single serve bags that he could pull out for a quick meatball sub or add to his favorite pasta. These meatballs are much different than any I’ve ever made before. I added a bit of New Mexico with some roasted red and green chiles along with some queso fresco cheese and tortilla chips. The meatballs on their own turned out quite tasty with a little kick in every bite. I envisioned these meatballs simmering in salsa which turned into two salsa’s. The first is a chile de arbol salsa which was by far my favorite. It included roasted red tomatoes along with onion, garlic and tomatillos. While I was at it, I had all the ingredients to make a verde salsa, which was loaded with green chile. It made more than enough for a meal and then some. Whatever is left can go into the freezer until the next time a meatball craving comes along.
Posted at 3:56 pm , on December 6, 2019
Do you ever feel nostalgic around the holidays? It can bring back memories of your favorite times with friends and family, at least that happens to me. Recently I came across a folder with my old takeout menu’s that I saved from our favorite restaurants in Kansas City. One of our favorite restaurants was Frida’s, decorated in the art of Frida Kahlo, serving authentic Mexican food that was different than anything we ever tasted in New Mexico. Oh, how we loved that place! Frida’s was popular for a time but ultimately closed it’s doors in the summer of 2016. However, I saved their menu which described their dishes in great detail. I re-created their Caldo Tlapeno a few years ago which is one of my favorite soups to date. Joe’s favorite dish was the Chile en Nogada. Translation . . . it’s poblano chiles stuffed with meat, fruits and spices topped with a cream sauce and pomegranate seeds called nogada. It’s a beautiful dish with the aroma and colors of the holidays. With pomegranates in season I thought it was time to re-create this dish at home. Surprisingly it was very easy to make and captured the taste and appearance we remembered so fondly.
Posted at 2:09 pm , on December 3, 2019
Green chile is a staple here in NM with the harvest beginning in early August. Around mid September until the first frost, the chiles that are left on the plant will begin to mature and turn the most magnificent color of red. You might think they are used mainly to string chile ristras that will be dried and eventually ground into chile powder. This is true, however some of the local farms will pick the red chiles at their peak and roast them just like green chiles. They tend to have a hint of sweetness but can also taste hotter than the green chiles. As they mature their outer skin becomes thicker which can make them easier to peel or harder depending on who roasts it. I’ve had some bad experiences over the years and it’s worth it to find out who is roasting your chile and how much experience they have. I haven’t had much luck finding recipes using roasted red chiles, however I always wanted to try it with a creamy pasta. Actually it tasted better than I could have imagined. The sweet heat from the chiles compliment the creamy cheese sauce which clings to every strand of pasta. This has become one of our new comfort foods that we can’t get enough of, at least until the chile runs out . . .
Posted at 10:17 am , on September 20, 2019
When I made the carne adovada earlier in the week, I packaged most of it for the freezer. But I set aside just enough along with the reserved red chile sauce to make chimichangas like I had at “Little Anitas”. I promise you will love these chimi’s smothered in red and green chile with melted cheese. On the side I added some charro beans and a tamale for Joe. Every bite can only be described as a taste sensation so take time to savor every bite. This is one of those times when I wish I had a bigger stomach, but leftovers for lunch the next day was delicious! Once you have carne adovada on hand, the chimi’s are a breeze to make.