Tuesday, May 26, 2015

Chiles Rellenos Casserole

Chiles Rellenos Casserole

From Anna the coworker
Recipe By Southern Living 2/98
Serving Size 6 Preparation Time 1:00:00

1/2 lb ground beef
1/2 lb ground pork sausage (1 lb sausage works well if you don’t want to use the ½ lb ground beef)
1 medium onion -- chopped
1 clove garlic – pressed
--- Cook in large skillet over medium heat, stirring until meat crumbles and is no longer pink. Drain well.

4 large eggs
1/4 cup all-purpose flour
1/2 tsp salt
1/4 to 1/2 tsp hot sauce
1 1/4 cups milk
--- Whisk together until smooth.

2 (4.5oz)cans chopped green chiles
2 cups(8oz) shredded sharp cheddar cheese -- divided

Spread 1 can chiles into bottom of a lightly greased 8" sq. baking pan;
sprinkle with 1 cup cheese.
Spoon meat mixture over cheese. top with remaining chiles and cheese.
pour over casserole.

Bake at 350 for 45min. Let stand 10 min. before serving. 

Tuesday, October 28, 2014

Taco Soup

Cooked chicken - a couple of breast or a few thighs work well
2 cup diced onion – I use sweet onions
2 – 15 oz cans pinto beans
1 – 15 oz can light kidney beans
1 – 15 oz can whole kernel corn, drained
1 – 15 oz can Mexican stewed tomatoes
1 – 15 oz crushed tomatoes
1 – 15 oz can tomatoes with chilies
1 – 8 oz can diced green chilies
1 pkg taco seasoning mix
1 – 1oz ranch salad dressing mix (Hidden Valley)
grated cheese
sour cream, chopped green onion, sliced olives, avocado = all optional

Sauté onion, add other ingredients.  Cook in slow cooker for 6-8 hr on low or for 1 hr on stovetop.

Serve with chips and choice of garnishes. 

You can use ground beef instead of chicken.  If using ground beef – brown the beef first, drain, then sauté onion.

The recipe doesn’t call for draining the beans, but I always do. I drain and wash the beans and then add a better than chicken broth with enough water to make it the soupy-consistency that I like.

Sunday, June 8, 2014

Healthy Snacks from Nikki P

I just watched a video about healthy snacks. Here are my favorites.


Carrot and Raisin Salad

  • Shredded carrots
  • Raisins
  • Whipped Honey
Mix for one / two servings. Melt honey in microwave. Cool in frig.

Frozen Grapes

Place grapes in freezer. Add on a skewer for flair.

Frozen Chocolate Banana Peanut Butter Bites

  • Banana
  • Peanut Butter
  • Chocolate chips
  • Coconut oil

Melt chocolate with a little bit of coconut oil. Slice bananas. Place peanut butter between two slices. Place on wax paper. Drop chocolate on top. Freeze

Caramel Apples

  • Apples
  • Dates, Medjool

Cut apples and dates in to bite size pieces. Add to skewer for flair.

Sunday, September 8, 2013

Pasta Alla Checca - Test and Review

I watch Its Judy's life on youtube. It is a daily video log of the day for a family of three. The husband made this recipe and it sounded very good. I wanted to try it myself.

Here is the video recipe. Pasta Alla Checca by BenjiManTV

I started the dish before realizing I was out of spaghetti so I had to use elbow pasta instead. I think it would have been much better with spaghetti or fettuccine. I also used a lot less olive oil than the recipe specifies. I used yellow tomatoes because they were the sweetest ones at the grocery store. I also haven't found an issue with storing the mozzarella with the tomatoes mixture. It would have looked prettier with red tomatoes or a mixture of the red and yellow.

This is a really simple and tasty dish but requires some fore-thought to prep the tomatoes. It tasted fresh and had a good balance of savory and tangy. The oil wasn't too heavy for me. I will be making this again.


  • 1 box of pasta
  • 2 containers of tomatoes (small cherry or grape tomatoes that come in a plastic container)
  • 1 ball of mozzarella
  • 1 package of fresh basil leaves
  • 2-3 garlic cloves, minced
  • Olive oil
  • Salt and pepper


  1. 2-8 hours ahead of serving prepare the tomatoe mixture.
  2. Cut the tomatoes, basil, garlic and place in a bowl. Salt and pepper.
  3. Pour in oil. I certainly didn't use a cup's worth. More likely less than half a cup.
  4. Cover and let it sit between 2-8 hours.
  5. Cook pasta.
  6. Cut mozzarella into cubes and mix into tomatoes.
  7. Pour freshly cooked pasta over the tomatoes, toss and serve.

Friday, August 9, 2013

Apples with Peanut Butter and Chocolate Chips

Is is a great snack and a good way to eat fruit for a picky eater while still having yummy chocolate. I've seen this in Pinterest with the peanut butter drizzled on top but I aim for the short cuts that reduce prep time and clean up while still giving me results. I usually use semi sweet chocolate chips. I tried the mini version but it didn't give me enough of the chocolate flavor. I also tried dark chocolate, which I usually prefer, but it didn't work will here.


  • Place a spoon or two of peanut butter in a microwavable dish like a small ramakin. If you use a durable plastic spoon, you can put it in the microwave with the dish.
  • Heat the peanut butter until warm, about 30 seconds.
  • Slice the apple into quarters, cut out the core. Then slice each quarter into thirds.
  • Pour some chocolate chips on top of the peanut butter.
  • Dip the apple into the mixture and eat!

Monday, August 5, 2013

Peach Crunch Cake - Trial and Review

Peach crunch cake is a simple layered dessert that goes great with ice cream. Take the extra time to use fresh peaches because you can taste the difference. I took this to a party and it was a hit. I received many complements and a few people asked me for the recipe.

The cake mixes in with the butter and peaches creating a gooey warm pudding. The brown sugar, butter and nuts give it a crunchy top. Two great textures.

The original recipe called for canned peaches in a light syrup. I used fresh and created a simple syrup for the peaches that replaces the syrup in a can.


  • 4-5 Fresh peaches
  • 1/2 cup water
  • 1/2 sugar
  • 1 box of yellow cake mix
  • 1 stick of butter
  • 2 handfuls of brown sugar
  • 1-2 Tbsp of chopped nuts (pecans)


  1. Heat the oven to 350 degrees.
  2. Peel the peaches. Reserve the peels. Slice and dice, then place in a 9x13 baking pan.
  3. In a pan, heat the water over high heat. Squeeze the peels of the peaches and pour in any juices from cutting the peaches.
  4. When it comes to a boil, add in the sugar and stir until dissolved.
  5. Pour it over the peaches.
  6. Pour the cake over the peach mixture.
  7. Slice the butter and place over the cake.
  8. Sprinkle the brown sugar over the butter.
  9. Sprinkle the nuts over the brown sugar.
  10. Bake for 40 minutes. Bake longer if you use a smaller pan.

Monday, July 29, 2013

Bachata and other Latin dances

When I started ballroom dancing, I had never heard of bachata or merengue. I vaguely knew what salsa was (other than the reason tortilla chips were invented). Now I'm obsessed. I can't stop listening to music for these styles of dance. I love dancing them and that has translated into a love of listening to that style of music. Bonus points: since the lyrics are in Spanish, I can't sing along. However, I've found that I'm starting to learn phrases even though I don't know what they mean.

Check out my playlist on Spotify or on YouTube. I do have some favorites.

Will you become as obsessed as I am?

Hashtags: #Spotify #Music #Bachata #Salsa #Merengue #Latin #Dance