Biscuits!
These are to die for, just sayin’.
Let’s get to them biscuits!
INGREDIENTS:
Baking mix, any kind, but I like buttermilk
1 head of garlic, roasted then mashed into a paste
Rosemary, thyme, cayenne, parmesan (grated or shredded)
DIRECTIONS:
Prepare the biscuits according to the box, mix in the garlic paste very well. Grease a cookie sheet and plop large tablespoon size balls onto the sheet. Sprinkle with the last 4 ingredients and bake! Easy peasy!
Enjoy!
As promised, here’s the chili recipe I mentioned in my last post, you can find it here.
This chili is freezable, of course, done in the crock pot and will stay good, long past when you’d think it’s gone bad…
I used canned beans for this, because I needed to make it quickly. But normally, I would have used the frozen beans I have, in the amounts you would get in a can, instead.
INGREDIENTS:
1/2 of your leftover roast from the post I mentioned above. Or 1-1.5lb of pork cooked as mentioned in that post.
1 cube of chipotle marinade, again, in the above post.
8-10 Roma tomatoes, diced roughly
2 cups red bell pepper, diced
2 cups celery, diced
2 cups white onion, chopped
4 cloves garlic, diced
1 can black beans, rinsed and drained
2 cans kidney beans, rinsed and drained
3 tbs chile powder
1 tsp red chile flakes
1 tbs cumin
1 tbs thyme
salt to taste
DIRECTIONS:
In your crock pot, on high, put the meat, tomatoes, marinade and beans. In a large stock pot, heat a little olive oil and start your garlic on medium-high heat. After about a minute, add the onion and celery and cook until they start to get soft. Add the bell peppers, cooking for about 3 minutes to soften the peppers, then add the mixture to the crock pot along with seasonings.
Cook, stirring occasionally, until it resembles something irresistibly delicious. About 3 hours.
I’ll post a recipe to some absolutely amazing biscuits that go with this all too well, very soon. I’m WAY busy getting ready for Halloween, struggling with my usually smooth freezer meal day and having what’s turning out to be freezer meal week and dealing with a teething, oddly pooping toddler and having to put the brakes on potty training completely right now. Not to mention, he’s out grown half his clothes in the last week alone, can destroy a house like nobodies business these days and insists on riding the dog, EVERYWHERE…. I feel a “life” post coming on soon….
Enjoy this chili, or whatever you end up making. If you read this far, thank you. I, for one, have typed this one eyed and dirty handed while whipping up a batch of pasta sauce for the freezer out of 7lbs of tomatoes, peppers and onions. I’m TIRED. Idk how you Pinterest bishes kill 46 meals in one day… You must repeat meals on the regular or have school aged children because my toddler hates everything I do in the kitchen and rains on my cooking parade whenever possible.
Good night!
I promised a follow up to the pork loin recipe with more ideas for these massive pork loins I’ve been finding on sale and hopefully, you have found some AMAZING deals as well!
These carnitas tacos are delicious, easy, they taste authentic, they freeze well so you can use the leftover meat in something else, like chili or soup. My next post will be the chili I made from the leftover meat from this recipe!
First, I have to say I made my own marinade for this recipe. It’s no secret. I usually use chipotle peppers in adobo sauce for most any red Mexican dish I made. They add a distinctive spice and the smokey adobo is unique and delicious. I hated buying a can of peppers in the sauce because I’d use one or two peppers, a little sauce, store it in the fridge for who knows how long and end up throwing it away.
So, I made my own!
Like I said, there’s no secret.
Go buy a can or two, or three, of chipotle peppers in adobo sauce, throw it in a food processor with a little squeeze of lime juice and cumin, portion into an ice cube tray, lined in plastic wrap and freeze!
To use, just melt the cube in a little warm water or broth, add some vinegar, maybe some beer or tequila and marinate that meat!
Back to the carnitas.
INGREDIENTS:
3lbs Pork loin, thawed or frozen, again, this can be done with frozen meat, since it’s being shredded, the toughness of the meat doesn’t matter.
1cup Green bell pepper, diced. I keep mine frozen, which saves a ton of time.
1cup White onion, diced. Again, frozen for me.
1tbs Red pepper flakes
1/2tbs Rosemary
1tbs Thyme
1/2tbs Cumin
1/2tbs Ground black pepper
DIRECTIONS:
In a crock pot, combine above ingredients, with enough water to almost cover the meat. Start on high to get the heat going and lower to low after about an hour or two. Leave until cooked through.
Then, I cut mine in big chunks and set it aside to cool, shred and add back to the crock pot. I then cooked the meat until the liquid was absorbed. (I used a little liquid when I made the refried beans, my fiance said they were the best beans I’ve made so far… Just a little hint!)
What was left was tender, deliciously flavorful, spicy but not TOO spicy, carnitas. I made tacos out of it, then froze half for later! It’s an all day affair with your crock pot, this one… So it’s feasible to leave this cooking all day while you do your thing…
Enjoooooy and have a great weekend!!
We went for a little family hike this morning and I thought i’d share some photos of the Sonoran Desert.
This is another recipe I’ve been sitting on FOREVER. 
I got a new phone and when I take pictures of my food, it’s a pain in the ass to get them onto my computer, so posting takes longer than before.
BUT, my phone takes badass pictures and I’m absolutely in love with things like Instagram. I’m going to start doing a regular post with my favorite shots from the week because the weather is getting beautiful, this town is beautiful, we get out OFTEN and I take a ton of pictures!
Anyway, back to the tacos!
This is another great freezer meal. The meat thaws and reheats well and the rice can be cooked ahead of time and frozen as well. Just make sure to shake it up periodically as it’s freezing so the liquid freezes somewhat evenly. Otherwise you’ll end up with chunky, soggy rice. No bueno.
TACO MEAT:
INGREDIENTS:
1lb Ground turkey meat (No need to defrost)
1tbsp Ground cumin, chili powder
1tsp Garlic powder, thyme, red pepper flakes, celery salt
1 Diced red bell pepper
1 Small sliced white onion
4 Roma tomatoes diced
Bacon grease
DIRECTIONS:
In a large Dutch oven pot, combine frozen turkey and about 3/4 cup of water. Bring to boil, covered and simmer, breaking into pieces until evenly cooked. Uncover, add the seasonings and continue cooking until all the liquid is evaporated and meat begins to brown well. Add the bacon grease, making sure to mix to distribute evenly. Once it’s melted, add the onions and bell peppers. Cook until they start to become soft and the onions become translucent. Add the tomatoes, cover and cook on medium-low for another 10 minutes, stirring occasionally, seasoning to taste.
SPANISH RICE:
INGREDIENTS:
1c White rice
2tbsp Unsalted butter
1tbsp Knorr tomato bouillon
1c Water
1c Herdez red salsa
DIRECTIONS:
In a large skillet, melt butter over medium high heat and add rice. Simmer over medium heat until golden brown. Add water, salsa and seasoning, and return to a boil, cover and cook until liquid is absorbed.
I’ve posted how to make my refried beans before, you can find the recipe here.
I make soft tacos, so I just cook the corn tortillas on a hot comal in stacks of two flipping to heat evenly and store in a tortilla warmer until it’s time to eat
.
That’s all! The only unhealthy part is the bacon grease, which you can easily omit without substitution. The rice can be cooked in EVOO as well to cut calories.
Enjoy!
Finally! Hello! I’ve been sitting on this one for about a month, because I just don’t have a lot of time to blog. I’ve been looking for another job, which has been going wonderfully, again. And I ended up getting rid of my zombie apocalypse machine of a Range Rover in favor of a small and fast, grocery getter. And I’m not even sad.
Onto the food, yes?
This is another recipe from my brothers ex-girlfriend. She use to use Bueno Chile which is delicious, frozen and in a pinch, is a life saver. You literally follow the directions on the back, which call for a little four, water and some thaw time and you’ve got a delicious red or green enchilada sauce that you would swear is home made. That’s about where the compliments on her version of this dish, end. She used canned chicken. Canned. So I’ve fixed a few things and jazzed it up, because, well, that’s what I do, in the kitchen. In college, when I was working my booty off for nothing, some meals just had to come from the dollar store. So I learned how to spice up canned enchilada sauce with fresh veggies. That’s what I did this time, but because we had an extra can and I really wanted to make this damn dish! SO, I’ll post another recipe that calls for my REAL chile verde sauce and you’ll see how I make it by hand, from fresh chiles!
Mmmm…. Looks delicious, right?
CHICKEN:
First, you’ll need to cook the chicken.
I usually use the kind with the skin left on, because it gives the chicken more flavor, you can use the fat in the refried beans and since the rest of this dish is pretty healthy, depending on how you make it, it doesn’t really matter to me that the skin is there.
INGREDIENTS:
6 breasts of chicken
1 tbsp of chili powder, thyme, rosemary, red pepper, black pepper and garlic powder
1 tsp salt
DIRECTIONS:
Cook the chicken in a large pot, over medium heat with enough water to cover half the chicken.
When chicken is cooked through, remove the lid and cook until the chicken is golden brown. Set aside to shred later!
Oh, chopping the chicken into large pieces will help it cool a lot faster if you cooked a bunch, like I do when I make freezer meals out of this!
SAUCE:
It’s super simple, when made this way.
INGREDIENTS:
1 large can of Las Palmas Green Chile Enchilada Sauce
1 medium can of diced green chiles (again, this is the “cheating” version of this recipe, I usually use roasted hatch chiles, but they’re not quite in season yet.)
2 small white onions, diced and processed in a food processor
2 1/2 green peppers, diced and processed in a food processor
2 tbsp butter
1 tbsp of crushed red pepper, black pepper, cumin, oregano, thyme, rosemary and garlic powder
DIRECTIONS:
In a medium sauce pan, over medium heat, melt the butter and add the onions and peppers. Cook until onions become translucent and peppers are soft. Add the remaining ingredients and simmer for about 10 minutes, covered, reducing heat if need be.
REFRIEND BEANS:
The refried beans are easy, and the recipe can be found here.
SPANISH BROWN RICE:
The recipe can be found here the only difference is I used brown rice. I like it better and Mo does too now, so I win another food war I didn’t have to fight! I love it!
Also, shred about 1/2lb of colby jack cheese and about a 1/4lb of Velveeta.
Last but not least, tortillas! You will use the same process to layer the enchiladas as was used on the pollo rojo enchiladas, found in the link above. So you’ll need to measure your baking dish in tortillas, multiply that by 4 and pop that many corn tortillas in the oven, on 350 until they’re ALMOST crispy, but still flexible.
ASSEMBLY TIME!
I know I explained this before in the last enchilada post, but it’s worth repeating. I don’t roll my ladas. I layer, like lasagna.
Layer the tortillas, chicken, sauce and cheese, making the bottom layer the thickest.
Cover with tortillas, tearing them in half, if you have to, it’s fine. Do another layer, thinner than the first, cover with tortillas.
Then use the remaining sauce to cover the tortillas, if you have any tortillas left over. Because the ones on the edge of the oven can often burn, I over estimate how many tortillas I’ll need and if they get too crispy, hey, we have chips! Break a couple of them up and layer them on top of the dish, cover with cheese and tin foil (remember to use toothpicks so the foil doesn’t ruin your pretty presentation!) and pop in the oven at 350!
In about half an hour, take off the tinfoil and turn the heat up to 400 and bake until the cheese is bubbly and golden brown! Let it sit for about 10 minutes after you take it out of the oven or it will fall apart completely, which isn’t a bad thing, it’s just a gooey delicious mess, but for presentations purposes, just let it sit.
Enjoy! 
This is a basic chili. I figured it’d be a good point to start my chili entries, since it’s so simple and easy to build on.
So, let’s get to making some chili!
INGREDIENTS:
1.5lb cooked, shredded chicken. I used leftover chicken from the night before, that we grilled by the pool. Deliciously charred dark meat and it’s skin, but only about two drum sticks worth of skin, not too much fatty mcfat.
1 can each of kidney beans, pinto beans, black beans, rinsed and drained
1 can of corn, drained
5 large tomatoes, diced
4 cloves of garlic, minced
1 small white onion, diced
2 red bell peppers, diced
2 tbsp Sweet Baby Rays Sweet & Spicy bbq sauce
3 tbsp chili powder
1 tsp red pepper flakes
Salt, pepper, thyme, rosemary
DIRECTIONS:
I use bacon grease to cook the vegetables in the beginning. Just about a tablespoons worth or less. I keep it in the fridge, in a little Pyrex custard dish with a lid. Some people do this, some don’t, but my brother and I cook A LOT and were raised by a Southern grandmother, and we save our bacon/sausage grease for cooking. If you don’t like it, use olive oil.
In a large crock pot, combine: Chicken, tomatoes, beans, bbq sauce, chili powder, red pepper, and about a teaspoon of black pepper, thyme and rosemary. You will salt to taste at the very end, if at all due to the bacon grease.
Use about a tablespoon of bacon grease in a large pot heated over medium to sauté the garlic for about a minute before adding the onion and bell peppers. Sauté until the peppers are soft and the onion is translucent, but not caramelized and add to the crock pot.
Stir well and let it cook on high for about 4 or 5 hours. Stirring occasionally and taste testing, adjusting the taste after about 3 hours, when everything has blended well. Doing this too early, before the tomatoes break down and the acidity changes everything before the flavors have had a chance to make friends, will really eff up your process.
That is it.
This is the easiest of all my chili because it involves cooked meat. I doubled this batch and froze half and will no doubt have another entry when I thaw it out and switch it up!
Enjoy!
I say that with confidence, that this truly is, the best turkey burger ever. I only know because I’ve been making them this way forever, it took me a long time to get this just right, and I’ve ordered a turkey burger, EVERYWHERE I’ve eaten in the past few years. They ALL pale in comparison. Red Robin’s turkey burger made me so sick I stopped ordering everybody’s turkey burger and settled on the fact that mine, reigns supreme.
I had always planned to do this post a little differently. But, we defrosted some turkey, yes, I will defrost for burgers, and decided we would rather grill by the pool than make tacos. The pictures are not nearly the quality I had hoped for, I wanted a juicy burger with the cheese, a sexy bun and some condiments. That’s right, I said condiments. I ended up with this…. But I hope that it sparks somebodies interest and they make this burger…. Because you’ll see that sexy doesn’t always equal effing delicious.
INGREDIENTS:
1 Lb ground turkey
1 Large brown egg
1/4 White onion
1/4 Green bell pepper
1/2 Smallest can of diced green chiles
1tsp Black pepper
1tsp Garlic Salt
1 Large handful of bread crumbs. Any kind, I use the seasoned stuff.
Your choice of cheese, buns and condiments. We use whole wheat toast, because I don’t dig the excess, bleached, flavorless carbs that buns possess.
DIRECTIONS:
Process the bell peppers, onions and chiles in a food processor.
Combine everything in a bowl.
Mix it well, with your hands…. There’s just no other way to get it done. Once mixed well, form in to 1/4 lb patties. If you find that the meat is falling apart and isn’t firm enough to hold it’s shape, add more bread crumbs and keep mixing until you get a consistency you can work with. If they’re too mushy, they won’t flip right, they’ll break apart in the pan and you’ll have ground turkey, again. If you’re going to grill them, use a griddle or a sturdy pizza pan. They stick to the grill really bad and you’ll end up with flaming balls of turkey. Like we did…
My darling grill master was able to salvage some of them, so this is what we ended up with!
I hope you try these burgers, they’re delicious and have SO much less fat than beef!
Enjoy!
*Everybody asks where I got this recipe, because it’s authentic, complicated and delicious. To be honest, I stole the IDEA from my brothers ex girlfriend. She use to make this with only canned chicken and frozen chile. She would deep fry the tortillas and didn’t add anything to the sauce or attempt to jazz it up at all, so I “fixed” her recipe!
I’m not going to lie, these bad boys can be A LOT of work. But if you buy extra of everything, you can assemble a couple and pop them in the freezer for later! To reheat, bake at 400F until cooked and melted thoroughly. The rice and beans can be prepared and frozen too, making this almost way too easy later for a dinner party, ahem, FIESTA! 
Mmmmmm, right? This was almost the first meal I ever ruined. I almost burned it, the tortillas, the chicken and the sauce while preparing everything to put it all together! Thankfully, it actually turned out delicious and my BFF finally sampled my cooking and absolutely LOVED it!
I use a 9x11 casserole dish, so all the ingredients are measured for that size!
TORTILLAS:
I use yellow corn tortillas. Like I said I don’t roll, I layer, so I need to crisp my tortillas up so they don’t turn to mush. Like I said before, the original recipe was to fry them in oil. It was a HUGE mess and was disgustingly unhealthy. So, I bake them in the oven now! Use your casserole dish and layer the tortillas so the bottom of the dish is covered, with no gaps. Sometimes it helps to break the tortillas into pieces later to fit properly, so count for extra tortilla “patches”. Count how many tortillas you have and multiply by 3. Bake the tortillas until pliable, but crispy. Keep your eye on them though, they burn quickly. Mine charred while I was trying to wrangle toddlers and cook chicken and sauce at the same time…
CHICKEN:
3-4 lbs of boneless, skinless chicken breasts
1/2 tsp of red pepper flakes, cumin, thyme, granulated garlic
I cook the chicken first. In a large pot with just enough water to almost cover the chicken, this works on chicken right out of the freezer, like I’ve said before, I rarely defrost meat. Season the chicken with a teaspoon of red pepper flakes, cumin, thyme and garlic, fresh or granulated, but not garlic salt. Cook the chicken on medium high, covered, for about 15 minutes. Uncover, reduce the heat and flip the chicken. Continue cooking, uncovered, until all the liquid is absorbed and the chicken is browned. Don’t be afraid of burning the chicken, I know it sounds counterproductive, but since you’re shredding it, searing it a little bit just adds more flavor. I chop the chicken, so I don’t have to wait for it to cool, you can shred if that’s your thing, it all turns out the same.
SAUCE:
14 sundried red chile pods
2 red bell peppers, chopped
1/2 large white onion
1/2 tsp thyme
1/2 tsp cumin
38 oz water
2/3 tsp salt
2 cloves garlic, minced, you can used granulated garlic. Just use about 1/2 the amount as fresh.
1/2 tsp oregano
2 tbsp extra virgin olive oil
2 tbsp unbleached flour
Remove stems and seeds from chile pods and rinse. Soak pods in lukewarm water for about 3 minutes or until they’re soft. In a sauce pan, simmer the water and the pods for about 20 minutes on low heat. Meanwhile, chop the onion and bell peppers into to pieces and sauté in a large skillet with a drizzle of olive oil, until semi soft and maybe a little seared. Remove from heat, once cool, blend in food processor until smooth and set aside in a bowl. Once the pods are cooked and soft, place them in the food processor with half of the cooking liquid, salt, garlic and oregano. Process until smooth and add to the other puree. Using the same skillet from the onion and bell peppers, heat oil over medium heat, add flour and stir until golden brown. Remove from heat, add blended chile mixture to roux and whisk until any lumps dissolve. Return to heat and slowly combine remaining cooking liquid until your desired sauce consistency is reached. Continue cooking on very low heat, covered, for a few minutes.
INSTRUCTIONS:
Grate about a pound of colby jack cheese. I use Joseph Farms because it’s humanely raised, fed an all natural, vegetarian diet and the cows are free to roam and reproduce. All gravy in my opinion.
Moooooving on. <---- Get it?
Layer the tortillas allotted for the bottom of the dish, then use a little over half the chicken to make the next layer. Cover with cheese. Next, using a ladle, add the chile sauce, enough to cover the bottom layer. Repeat using the next batch of tortillas, the rest of your chicken, some cheese, and a good helping of sauce. Next, use the rest of your tortillas, broken up a bit for effect, and layer on top, cover with remaining sauce, THEN cheese.
Cover loosely with tin foil, or use tooth picks to keep foil from falling into cheese. Place in the oven, preheated from the tortilla baking, to 300F, and wait about 20 minutes. Uncover and cook until brown and bubbly!
YES…. There’s more. How do you think the rice and beans got there? And no, they’re not boxed or canned.
BEANS:
I use an entire package of pinto beans when I make beans, because I freeze them in batches to refry later, use in soups or chili, or whatever else I need beans for! However, I did not know that the average gringa, doesn’t know how to refry beans, or what the secret is… It’s REALLY not that hard. Here we go….
Rinse your beans. Yea, I said it. The beans might be dirty, they need a good washing. Wash those beans. Next, in your crock pot, soak the beans over night. If you still have a lid on your crock pot in the morning, good luck, otherwise, if you’re like me, remove half the beans for later or get a bigger crock pot. An entire package of beans is A LOT of beans. Cover the beans with water and cook on medium, all day. Check after a couple of hours to see if beans are squishable yet. Once the beans are cooked, remove from the crock pot, portion out the amount you need for dinner, and freeze the rest!
In a medium sauce pan, over medium low heat, simmer the beans with enough liquid to cover the beans. Using a bean masher, mash the beans, until desired consistency is reached. Salt to taste, do NOT forget this part, they’re an ugly mess with no salt.
SPANISH RICE:
2 cups of white rice. You can use brown, I think it tastes fine, but it’s not as authentic.
3 cups of water
1 cup hot salsa, I use Herdez brand red salsa.
1 heaping tbsp of Knorr Tomato bullion
2 tbsp of stick butter or 2 tbsp of olive oil
In a large skillet, heat the butter or oil over medium/high heat. Add the rice and cook until it starts to get a nice golden brown color to it. Add the water, salsa and bullion. Stir and mix together until it starts to boil, cover and reduce heat to simmer until all the liquid is absorbed and the rice is cooked. Just add more water if it absorbs before the rice is cooked…. Obviously.
You can freeze the beans, the enchiladas and the rice, once cooked and cooled. But, if you’re going to freeze the rice, I suggest cooking it, al dente, then letting it cool and dry out for about an hour, then portion it out to freeze it. To re-heat, just refrigerate until thawed, and either microwave with a little extra water or back in a sauce pan with some water until the rice is tender!
Well, that is it. That is all there is to this wonderfully simple meal. Haha! This is why I say assemble before hand and freeze any part you can! Even the enchilada sauce, when cooked in large batches, can be frozen in little portioned containers!
I hope you give this a try! The work is well worth it, and honestly, we’re all, mostly, Mom’s here, life is a lot of work, if you don’t do most of that work in the kitchen, your life will be more work elsewhere. Healthy food makes for healthy families and when you put effort into a meal like this, the person you’re cooking for, notices and appreciates. And yes, after a meal like this I do the dishes and clean up. I don’t share chores in this house, and ladies, neither should you.
Now get up and get in the kitchen!
I 100% thought this was common knowledge, my entire life, but it’s like a small cult like group of people that know what “real” ranch dressing is.
I grew up with the stuff. I'm from “Hidden Valley” (where ranch dressing is “from”), that stuff in the bottle is a rip off and you're missing out on an amazing little corner of the salad dressing world.
It is not hard to make, can often be made to have less fat than the store version, while tasting MUCH better than fat free, and the original.
I eat this on everything. I work out harder because of it, but it’s soooooo worth it. Even the baby loves it!
INGREDIENTS:
This is literally all that’s in here!
I use the olive oil mayo because it has half the fat and calories of regular mayo, and you use 2 cups, so it matters! The second ingredient is the low fat butter milk. The brand doesn’t matter, they’re all about the same! And last, the Hidden Valley ranch mix. Don’t get the dip or the buttermilk recipe, just get this original packet.
I use 2 packs, because we tear through ranch. But if you were to use only 1 packet, you’d use a little less than a cup of mayo and a little over a cup of buttermilk.
The exact amounts vary because some like their dressing thick, and some like it thinner. Some buttermilks are thicker, some mayo’s consistency can vary, so it’s all never exact.
It’s all to your liking.
DIRECTIONS:
Combine ingredients in a large bowl and mix thoroughly using a whisk….. Not too complicated! I like to have Moses help me with this step, it’s a little messy when he does it, but boy to toddlers love to help!
Refrigerate to thicken and keep in mason jars or a tightly sealed Tupperware bowl for so you get the longest life out of your ranch! It will stay good for about a month, depending on your fridge.
We had a party for my baby man and his cousin this past weekend. I wouldn’t have normally shared, but my brothers mother in law made an absolutely breathtaking cake for these little men! So I had to share.
Check out this amazing Whinny the Poo cake! The tree is cotton candy with a little led light. Moses looooved it! It makes me wonder what kind of cake to get him for his birthday next month…
I’m a professional breakfast burrito maker. I don’t want to brag…. Buuuut, I’ve got skills. 
I literally make these daily and I’ve fine tuned it into a pretty quick process, about 20 minutes…. Plus, we shop at Whole Foods and Fresh and Easy, where their prices are amazing. This breakfast feeds 3 people for $1.30 each!
I keep my potatoes, bell peppers and onions chopped up in Tupperware in the fridge. It saves an incredible amount of time for me since I use bell peppers and onions every single day!
A-here, here we go:
INGREDIENTS:
3-4oz Breakfast sausage, we usually use chicken sausage, but it doesn’t render much fat for cooking the potatoes, so times like this, we use regular old Farmer John.
1/4 White onion, diced
1/2 Green bell pepper, diced
1 Potato, diced
A pinch of: Black pepper, red pepper flakes, thyme and garlic powder
5 Eggs, we use the Whole Foods 365 brown eggs, they’re a little more expensive, but they’re better than bleached eggs.
Milk
Pepper Jack cheese
Flour tortillas
DIRECTIONS:
In a large skillet, brown the sausage over medium heat. Add the diced potato and herbs and cook, stirring frequently until potatoes start to get translucent and soft, cover for a few minutes if need be. Add the onion and bell pepper and cook until soft. In a bowl, combine the eggs and a splash of milk, scramble and add to the pan…. On a griddle, heat the tortillas until they’re warm and soft, grate the pepper jack cheese and finish cooking your eggs to your liking!
Roll up in a nice burrito with your hot tortilla and serve….
That’s it! Sometimes I add salsa, switch up the cheese, use chorizo or bacon, or ditch the potatoes…. There are endless ways to mix up this burrito, the breakfast burrito is a no fail.
Enjoy! And let me know how it works for you!
I had to post this in addition to my original banana bread because, it’s amazing. I made a loaf for the house and my lovey asked me to make a few for his bosses too! Needless to say, it’s a big hit!
There is no big difference from my original banana bread recipe which can be found here, except that about a half table spoon of cinnamon is added in with the sugar.
The difference is in the topping. Which is too easy.
Take about 3/4 of a cup of brown sugar and mix in another table spoon or 2 so of cinnamon. If your brown sugar isn’t so fresh or was left open and is hard as a rock, microwave a chunk for about 30 seconds. It will get soft and you can crumble it by hand. But be sure to go through it carefully and remove all the really tiny hard pieces. When the sugar gets older it forms tiny sugary rocks that can actually chip a tooth if you’re mid-munch.
Sprinkle the mixture over the banana bread before it goes in the oven. Take a toothpick and swirl the topping into the top of the batter.
The bread, with the topping, will take a little bit longer than an hour to cook. Just keep an eye on it after about an hour and fifteen minutes, until a knife inserted into the middle of the loaf, comes out clean.
This bread also freezes incredibly well!
Enjoy!
I have received SO many compliments on my homemade sauce. The baby has loved this since I started him on solid foods. It’s delicious and is, hands down, as healthy as you can get!
This sauce, freezes really well. So, make a huge batch and portion it out for things like spaghetti and meatballs, chicken parmesan, lasagna, or this!
So, let’s get started!
Ingredients:
(If you’re going to make a large batch to freeze, double your veggies, at LEAST. This makes enough for the 3 of us to eat and have leftovers for a day or 2. But, since everybody loves it, so it goes quickly! If you like a thicker sauce, that will “stick” to your noodles, add a small can of tomato paste. I would recommend adding it to the sauce you intend to use in lasagna so it holds together better, or if you are using small pasta, like a bowtie pasta.)
10 Roma tomatoes, you don’t have to use Roma tomatoes, they are just my favorite.
1 Large yellow onion
2 Large bell peppers
4 Cloves garlic
Thyme
Oregano
Rosemary
Basil
Pinch of Sea Salt & sugar
Olive Oil
Isernio’s Hot Italian Chicken Sausage, AMAZING brand, I’ve mentioned it before. Find it here.
1 Pkg Whole wheat linguini
Directions:
Chop all the veggies. I don’t peel my tomatoes, so I chop them smaller than everything else. In a LARGE skillet, brown the sausage over medium high heat. It’s okay if it sticks and burns a little. Since it’s chicken, it doesn’t really render much fat while cooking, but it all works out, trust me. Drizzle a good amount of olive oil into the pan and add the onion and garlic, cooking over medium heat until onion starts to become translucent.
Add the bell peppers and herbs, cooking over medium high heat until the peppers get a little soft. Add the tomatoes and cook simmer, covered, stirring occasionally for about 20 minutes. Uncover cook an additional 20 minutes or until the sauce reduces to your liking. Salt and sugar to taste. Don’t forget this part. Tomato sauce from the jar has a lot of salt, so if you taste this sauce without salt and sugar, you’ll be pretty shocked. 
If you’re making a large batch and don’t have a big enough pan, or are busy and like to make use of your crock pot, you can always stop after your onions are cooked and add everything to a large crock pot. Cook on low as long as you’d like. It really can’t over-cook!
I hope this is as big of a hit for you as it is for me! It’s always good to have a pasta sauce recipe ready to go (and in the freezer) if you ever get unexpected guests for dinner. And, I’ve always found people just appreciate food that’s made from scratch, a little bit more…. And that makes me happy.
Enjoy!
