Friday, March 13, 2015

Chicken Tortilla Soup

Easy Peasy chicken tortilla soup:

1 rotisserie chicken (Costco has the cheapest and best)
2 cans corn
2 cans beans (mix it up)
1 small can green chilies 
1 can stewed/diced tomatoes
1 tsp cumin
1/2 tsp cayenne
1 tsp dried Mexican oregano
1/2 tsp red pepper flakes (for heat)
1/2 tsp garlic powder
1 yellow onion diced
3 bell peppers (colors of your choice)
3 Mexican zucchini
5 c. Water
5 tbsp stone ground cornmeal
1 tbsp salt (to taste)
Remove meat from bones and chop roughly, place in large soup pan. Dice onions and peppers and sauté in oil until softened. Add to chicken. Chop zucchini in 2" pieces and add to pan. Empty all contents of canned goods (liquid incl.) into soup pan. Add water and seasoning. Simmer until zucchini are softened. Serve with warm tortillas; garnish with sour cream, salsa, guac and/or shredded cheddar.

Wednesday, November 12, 2014

Apple Maple Balsamic Pork Tenderloin

I made this roast yesterday for a mommy friend and it smelled so good that I had to make it again today for our family. It's super easy and has a nice Autumn aroma that fills the house.

1/4 c Maple Syrup (DO NOT use Pancake Syrup)
1/8 c Balsamic Vinegar
2 c Chicken Stock
1/8 c Red Onion thinly diced
2 tbsp fresh sage thinly sliced
2 tbsp fresh thyme
Salt and Pepper to taste
2-4lb Pork Tenderloin
3 Gala Apples (cut into eighths)

1-2 tsp Corn Starch

In a warm skillet, heat 1-2 tsp olive oil or simply spray pan with oil. When pan is hot (medium-medium high) sear all sides of your roast beginning with the fatty side first. You're looking for the meat to lightly brown. This will give it a nice exterior color and help the fat to caramelize (something that doesn't happen in a crock-pot). Once you've seared all sides, set roast in your crock pot. Add onions to same pan and allow them to sweat. When they start to breakdown add chicken stock (only 1/2 cup). This should release anything sticking to the pan. Simmer and add maple syrup and vinegar. stir together and cook for one minute. Add herbs and cook just long enough to release their aroma. When you start to smell the thyme and sage coming up from the pan remove from heat and pour over your roast.

Add remaining chicken stock and apples to the crock-pot. Cover and cook on high for 4 hours or low for 6-8 hours. (Pork should measure 150 degrees)

Remove the roast from the crock-pot. Allow to rest on cutting board for 10-15 min.

While pork is resting, use a strainer to desperate the liquid in your crock-pot from the herbs and apples. Place liquid back in your skillet and bring to a simmer. Add cornstarch and simmer for a few minutes. Set aside. I kept my herbs mixed in with apples, but if it bothers you pick out the apples to serve with your roast. Nothing pairs better with pork than cooked apples in my opinion.

Slice your roast. Arrange your apples. Pour "gravy/glaze" over the top and serve. Enjoy! :)

I think this pairs well with sweet potatoes, butternut squash, wild rice and other autumnal fare! :)

Enjoy! Happy Eating! :)

Tuesday, October 21, 2014

Gluten Free Jambalaya

1c. long grain brown rice
3 c. liquid: 1 can diced/crushed tomato + stock to make 3 c. total
3 kielbasa or andouille sausages sliced into half inch thick pieces (Sub turkey or chicken sausage for calorie savings)
1 lb jumbo shrimp diced into 1/2 inch  pieces
3 bell peppers (1 yellow, 1 red, 1 orange)
1 yellow onion
4 garlic cloves
1 tbsp dried oregano
1 tbsp dried thyme
1 tsp chipotle powder
1 tsp cayenne pepper
1 tsp Creole seasoning
Salt/Pepper to taste
1-2 tbsp olive oil

Prep: dice all vegetables

In large heavy bottomed skillet heat olive oil. Saute onions until translucent over medium heat. Add garlic, dry spices and rice. Allow saute for 2-3 minutes. Add liquid and stir. Over top of mixture spread diced peppers and sausage. Cover and simmer over low heat until rice is just about done. Cook time will vary depending on the recommended cook time for the rice you chose. Anywhere from 30-45 min. is normal. Just before rice is done, spread shrimp over top replace cover and cook until shrimp is pink. Pull from heat, stir and let sit for 5-10 min. Taste test and add salt and pepper to taste.

Serve and enjoy!

Friday, May 16, 2014

Meat and Veggie Enchilada Casserole

Meat and Veggie Enchilada Casserole

I am always looking for new twists on old favorites and healthy ways to incorporate vegetables into our meals without making it obvious to the munchkins, who turn their nose up at anything that hasn't been processed in a factory. :)

I hit the jackpot last night. This casserole was excellent and so easy to make!

Prep-Time 30-40 min
Cook Time: 45 min

Preheat Oven: 350 F

Dry/Canned Goods:
2 cans Red Enchilada Sauce (GF)
1 can diced green chilies
1 package fajita seasoning (GF Organic)
1 small package yellow corn tortillas

1.5lbs extra lean ground beef
2 C. Grated Mexican Cheese
1 8oz Non-Fat Sour Cream

1 bunch Swiss Chard
1 bunch Spinach
1/2 yellow onion

Toss meat into skillet and brown while you chop your veggies. Finely dice the onion. I removed the center "vein" of the chard by using a sharp paring knife. Run your knife down the side of the thick red center on either side. This will remove that center piece which can be "barky" and bitter. Then chop spinach and chard together into large 1-2" piece. Heat second skillet with 1-2 TBSPs oilt (olive or grapeseed). Lightly brown onion in oil then add greens. Cover over medium low heat until greens are wilted. Remove lid and allow liquid to cook off if there is any. Add seasoning and green chilies to browned ground beef.

Set both greens and meat aside (separately - do not combine). I typically  like to cook my tortillas before assembling, but if you are rushed for time you do not have to. I use my pancake skillet, spray with cooking spray of your choice. Over medium - med-high heat, cook tortillas for approx 1 min on each side. After cooking, dip tortillas into enchilada sauce. Grease 9x11 baking dish/casserole dish. Layer Tortillas in the bottom of dish. I let them kind of go up the side just a bit (1/2" or so). Place meat and chili mixture on top of tortillas then layer again with tortillas (that have been cooked and dipped). Next layer with greens and onions. Dollop with sour cream using a spoon. You do not need to spread it around. You may also add a bit of salt and pepper to this layer. Add one more layer of tortillas, sprinkle with cheese and finally pour remaining enchilada sauce over the top.

Bake for 30-40 minutes. I turned the broiler on at the end to get cheese kinda bubbly on the top. :)

Serve with spicy guac and salsa!

I guarantee everyone will love this. If you like mushrooms you could add those to the veggie mixture. Also, you could sub turkey or chicken for the beef without making any other modifications.

This dish can also be frozen once assembled and then baked later. If you do freeze it, you will probably need to bake it for a full hour.


Friday, February 21, 2014

Slow Cooker Pork Green Chili

Slow Cooker Pork Green Chili
(Honorable mention to Olga Attebery for a tip with the sauce)

1 4lb Pork Picnic Roast
1 lg (16 oz) can of Tomatillos
1 small can (4 oz) Salsa Verde (Herdez)
1 tsp Mexican Oregano
1 tsp Cumin
1/2 tsp Chipotle Powder
1/2 tsp Garlic Powder (or 2 cloves fresh crushed garlic)
1 tsp sugar
salt and pepper to taste

Toss all ingredients into slow cooker. Cook for 8-10 hours on low or 5-7 hours on high (until pork easily shreds when pulled with fork).

When pork is completely cooked, remove meat and allow to rest on cutting board. Carefully pour "juice" and tomatillos into food processor or blender. Blend for 10-15 seconds until tomatillos are pureed. Taste and make adjustments as needed with salt, pepper and sugar (1/2 tsp. at a time is the safest way to not over do it). For more spice, add some red pepper flakes.

Shred pork and pour green sauce over pork. Let rest in sauce for 5-10 min.

Serve with fresh tortillas and guacamole. My favorite guac is "Wholly Guacamole". We buy the spicy, but beware - it is actually spicy!

Happy Eating!

Tuesday, February 11, 2014

Kid's Food: Easiest Muffin Recipe (NOT Gluten Free)

Years ago I adapted this recipe so that I could basically make any kind of muffin I want with the same basic dough. They are so easy it's almost too easy. Today, Brock said he wanted muffins for lunch and in 25 minutes, we had muffins!

Dough Ingredients:
1 1/2c. Flour
1/2 c. Sugar
2 tsp baking powder
1/2 tsp salt
1/4 c. Shortening
1 egg
1/2 c. milk

Muffin "filling" 1c.
Example: If you are making blueberry muffins - 1 c. blueberries.

Other fun combos:
banana walnut
cranberry almond
carrot apple ginger
chocolate chip

Whatever you include - it should amount to 1 cup. So, shredded apple and carrot with some fresh grated ginger up to 1 cup.

Preheat oven to 400. Grease muffin tin. Bake for 20-25 minutes. Yields 12 muffins.

Comment with fun filling you have success with! :)

Wednesday, February 5, 2014

Date-Cocoa-Almond Balls

2-2 1/2 c. Pitted Dates
2 Tbsp Pure Unsweetened Cocoa Powder (I used 3)
2 Tbsp Coconut Oil
2 Tbsp Chia Seeds
1-2 handfulls of whole raw almonds
2 -3 Tbsp water

1 cup shredded unsweetened coconut

Add all ingredients minus the coconut to food processor using S-Blade. Put dates in first and nuts on top (soft ingredients always on the bottom). Process until a thick sticky dough forms. You may need the full 3 tbsps of water, you may only need two.

Roll into balls. Roll balls in shredded coconut. 

Refrigerate for 2-3 hours (min.) and serve. 

Recipe modified from