If you are new to my blog, there was a time when I worked as a waitress at a local Tex-Mex restaurant. This particular restaurant had the philosophy that regardless of your hired position, it was important for you to be trained in all of the areas of the restaurant. You know, so you could … Continue reading Restaurant Style Pico de Gallo
I was an only child until the age of nine. Well, nine and a half really. I met my real Father at the age of fifteen. My stepfather was the only Dad that I had. I do not remember not having him as my Dad, I was that young when he entered my life. He … Continue reading Why I Hate Canned Peas And The Recipe That Redeemed Them – Hertha’s Dill Peas!
I decided to try and sneak onto the Reader so I could see what the blogs that I follow were up to. After one computer crash and several looooooooong moments hoping that my computer wouldn’t crash again, I found this delicious looking soup recipe! Woohoo!
I think that I would use chicken thighs – because HELLO cheaper! – and add 1 can of chickpeas, drained and rinsed of course. What do you think?
Happy cooking! xo
- 1-2 tablespoons oil
- 1 onion- diced
- 4 garlic cloves- rough shredded
- 1 – 1 1/4 lbs. chicken breast diced into cubes (or 2 cans chickpeas, drained)
- 1 teaspoon coriander
- 1 teaspoon dried Mexican oregano (or some bay leaves)
- 1 teaspoon salt
- 2 teaspoon chili powder
- 2 teaspoon cumin
- ⅛ – ¼ teaspoons chipotle powder or cayenne, or to style
- 1 tomato – diced
- 1 tiny can diced green chilies (optional)
- 4 cups chicken stock
- 4 cups water
- 4 ounces dry linguini noodles (or pasta, or gluten-free or rice noodles)
- Juice of 1 lime
- Garnish with avocado slices, recent cilantro, scallions and lime
Read More: Gluten Free Instant Noodle Cups
- In a very massive heavy bottom pot or dutch oven, saute onion in 1-2 T oil over med-high heat for 2 minutes.
- Add chicken and garlic. Saute 5-6 minutes till it begins to brown, stirring usually.
- Add salt and…
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This frittata looks delicious! It would be great for brunch or just a nice breakfast with the kiddos.
About my computer…the two people who are supposed to be working on setting it up for me (first they have to LEARN about the new programs, set it up for me specifically and then trouble shoot ALL of the problems that I find and try to figure out how to fix the problems) are going on vacation for 2 weeks! Soooooooo my new computer that was supposed to be ready for February is hopefully going to be ready in…April? Maybe?!
Oh well, happy cooking!
I’ve heard about and read a number of blogs where they all insist that cauliflower rice is the best thing BUT until Carol posted this, I was not convinced. Carol, I trust YOU so I pass this on to my followers!
My computer…well, it will come when it comes. Now we are trying a different one so I don’t know what to tell you. It’s just not happening as quickly as I was told.
Happy cooking everyone!
My recipe tried and tested and it’s awesome………. Cauliflower Rice.
And all you need is a Cauliflower and an Onion.
A little Coconut oil to cook or other oil of your choice.
Sea Salt and a squeeze Lemon Juice.
Either grate or blitz in a food processor ( but not too fine) you want some texture.
Heat pan and keep pan HOT as you don’t want Cauliflower to steam and go soggy.
Use Tablespoon Coconut Oil and put in the desired amount of Cauliflower and onion mix.
Cook quickly and then season and add lemon juice.
All in all, it only takes a few minutes to cook….. a bit longer if more than one portion but keep pan hot.
If you wish to vary the taste you can add 1 tsp of Cumin seeds to oil before adding Cauliflower if you are eating…
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This recipe looks super yummy and ultra easy! You get all of the flavours of cabbage rolls without all the work. Personally, I would use rice rather than cauliflower rice because I would have enjoyed the carbs but that’s up to you.
I hope you enjoy the recipe! Happy cooking!
Cabbage rolls tend to be a popular dish found in the Balkans, Central, Northern, and Eastern Europe and some places in Western Asia, Iran, and North Africa. Though, when we think of cabbage rolls here in the United States, most often those rolls come from Polish and Jewish Eastern European influences and they tend to be popular in many different communities.
That being said, I had received a large head of green cabbage in my locally grown, organic fruit and veggie delivery the other day. As I took the cabbage out of the box, I instantly remembered a recipe I had come across for cabbage roll stew and right then and there I decided that was what I’d make.
This is a crock pot recipe, which as a busy mom, is perfect. Who doesn’t want one and done when you have little ones at your…
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I loved Tex-Mex food and this easy sheet pan Fajitas recipe looks super delicious!
On another note, I should have my new computer here and up and running by February. Woohoo! See you soon! xo
All of the taste, none of the cast iron skillet burns!
I’ve said it before (in my world-famous fire-roasted salsa post): I love Mexican food. Specifically Tex-Mex, actually. Tacos, chimichangas, enchiladas… Despite being a born-and-raised Indiana boy, this is some of the best comfort food I can think of. I have noticed that every time we go to a Mexican restaurant, when the server walks through the dining room with the sizzling cast iron skillet of fajitas, every head turns and watches them go by, most saying, “ooooh, that looks good.”
With small kids in the house, a sizzling cast iron skillet isn’t always the wisest choice. So we find another way. These fajitas are simple and made in the oven, but will definitely pass the test.
One of the best things about fajitas is the veggies. Sliced fresh bell peppers (or poblanos, if you are feeling a little extra chile-y)…
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I loved falafel so I’m making sure that all of you have a recipe. This would be great with my hummus recipe! xo
How was everyone’s holiday? You get any good presents? Eat any good food?
I hope the answer to both of those questions is yes. You deserve both.
Here we are at the end of 2017, and I feel like this year just flew by. My cooking and baking schedule for December is almost always hectic as I’m busy putting together recipes and posts for the 12 Days of Christmas series I do every year on the blog. Then all at once the holiday comes, the bustle is over and everything is calm and lax.
A lot of us have a tendency to indulge in a whole lot of sweet and not so lean treats during the holidays that after a while may feel like a sugar overload. I certainly love my carbs and sweets and I’ll never give them up–but after a while I too find myself craving leaner foods…
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There is nothing like a steaming hot bowl of beef stew on a cold day! I especially loved it with a chunk of crusty bread slathered with butter to soak up all of that tasty liquid! Mmmmmmm-mmmmmm! lol I usually used my slow cooker to make my stew because once you have everything in it, … Continue reading Home-Made Beef Stew – Slow Cooker Or Stove Top
When it starts to get cool, I always felt it was time to dust my trusted slow cooker off. I should have used it more often in the Summer because it sure would have been better than turning on the stove! And I did occasionally use it for ribs. Mmmmmmm-mmmmmm! I think that I just … Continue reading Slow Cooker Winner Winner Chicken Dinner