Month: November 2019

Green Enchilada Chicken Soup

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This soup is so good! I’ve had my eye on a particular recipe for Green Enchilada Chicken Soup for a while now and I had all the ingredients shopped for it already. My sister happened to make a version of it recently and her finished product looked so amazing, I just had to make it sooner than later. I had two eager taste-testers in the waiting… I have to say both my husband and grandson loved my version here, hooray! Maybe you’d like to give it a try. I used a Pinterest recipe to start, then added some of my own touches to make it my own. There are a number of ways to top/garnish this soup, we’ll talk about that later. Ingredients 1 tablespoon olive oil 1/2 white onion 4 cups chicken broth 1 28oz can green enchilada sauce (mild) 1 small can roasted diced green chiles 1/4 tsp garlic powder 1/8 tsp dried comino (cumin) 1/4 tsp chile powder 1/4 tsp salt 1 cup shredded cheddar cheese (or mix of your preference) 1 …

Tacos In La ðŸŽ¶

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Oh, tacos in LA! Everyone should taco-taste in LA! So in talking to another traveler (honestly this guy is more of an adventurer really, as he seems to always be looking for the next most fab adventure.) Well anyway we got to talking… tacos in LA. He gave me plenty of recommendations, but I decided to start my own quest… Best tacos in the LA/surrounding areas, join me?. First stop… Yuca’s. I have to say I definitely was not disappointed. The toppings here really add to the tasty goodness of the tacos. Lot’s of goodness going on here, in this tiny little kitchen. The tacos here are quite delish, but a little on the pricey side I think. I do love the condiments/toppings offered here though, the toppings only add to the deliciousness! Later Yuccas. On to… (In East LA) These tacos are ginormous in size! They are mega-filled with the meat/filing of your choice. This morning (for my breakfast 😊) I went with the carnitas taco. Wow probably enough meat for 3/4 tacos in …

Green (Tomatillo ) Salsa

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Ingredients…  8-10 tomatillos, peeled and stems removed 2 jalapeños 4 Serrano chiles 1/4 white onion, separated 3 cloves garlic, peeled 3/4 tsp salt 1 cup chicken stock 1/4 cup fresh cilantro 1/2 tsp dried oregano Pinch of comino (cumin) 1 tablespoon lime juice Process… Broil on high (about 4 inches from the heat source) the first 5 ingredients until blistered The garlic should be removed after 3 minutes or so, so it doesn’t burn Turn the rest of the ingredients every 5 minutes or so Remove the ingredients as they become blistered enough The garlic will be done first, then the onion, then the rest of the ingredients I like to add the items to my blender as they are done *dont forget to cut off the stems of the chiles before adding them to your blender You can remove the seed in the chiles if you like, this will render a less spicy salsa Add all ingredients listed to your blender Blend Taste for salt, enjoy!

Mexican Posole w/Pork

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3 – 31/2 pounds pork butt, marbled with fat, chopped into small cubes 3 tablespoons cooking oil 6 cloves garlic, minced 1 tsp salt 2 tsp crushed oregano 1/2 tsp cumin powder 1/4 tsp pepper 1 tsp garlic powder 3 bay leaves 10 cups beef broth 1 can (28oz) enchilada sauce, Las Palmas 1 1/2 cans (28oz) red chile sauce, Las Palmas 2 tablespoons chile powder 1 large can white hominy 2 cups hominy liquid

Zoodles with Avocado Cream Sauce

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This is a great dish to make if you are doing Keto or low carb, it’s super tasty and easy. Make your zoodles. There are contraptions you can buy on Amazon to do this. For the sauce… 3 avocados 1/4 cup cream 1/4 cup water 1/4 tsp lemon juice 1/4 tsp garlic powder 1/4 tsp salt Blend all until smooth Spiral your zucchini Salt and pepper the noodles Pan fry over medium heat in 1 tablespoon olive oil for just about 10 minutes Add amount of sauce to your specific desire/zoodles to sauce ratio. Top with parm cheese, enjoy! g.

Easy Tex-Mex Ground Turkey Stuffed Peppers

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Thanks to my daughter for reminding of the fact that these are yummy! I had not made them in decades. As a young mother and budding foodie I believe my first try took a lot of work (in my opinion) and the effort did not yield too much flavor. This version of stuffed peppers is full of flavor and could not be easier… Ingredients… 1 pound ground turkey 1 envelope taco seasoning 1 cup rice (cooked) 4 large bell peppers (any color), tops trimmed off and white and seeds inside of peppers removed Dash of pepper 1/8 tsp paprika 1/8 tsp salt 1/8 tsp garlic powder Process… Preheat oven to 350 Cook the ground turkey Add the taco seasoning and all other seasonings Combine the cooked turkey with white rice Stuff each pepper with the turkey and rice mixture Top each stuffed pepper with grated cheddar cheese Bake the peppers for 45 minutes Enjoy!