recipes

My Nachos

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This is fairly easy to pull together. The ingredients are easy to get at most grocery or discount stores. 

  • 1 lb ground beef
  • taco seasoning
  • ¼ cup of ketchup
  • ¼ cup of minced onion
  • Tortilla chips
  • Shredded Cheese
  • Salsa
  • Sour Cream
  • Hot sauce, optional

Brown ground beef in skillet, drain grease. Add onion, taco seasoning, ketchup and a little water and saute until all ingredients. On a baking sheet lay tortilla chips into a bed and evenly distribute meat over chips and cover with shredded cheese. Bake in a 450 degree oven for 5-7 minutes. Dress with salsa and sour cream. Feeds 2-3. 

If you have questions let me know. 

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Chicken Cordon Bleu Pasta

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My wife is at it again. This recipe is a deconstructed Chicken Cordon Bleu with a twist. It will feed a crowd and it’s just good.

soupdiva:

  • 16 oz pasta
  • 1 lb or so boneless chicken breast, diced
  • 10-12 oz ham, cooked and cubed
  • 8 oz cream cheese, softened
  • 2 cups Swiss cheese, shredded
  • 1 1/2 cups milk
  • ½ stick butter
  • 1 tsp garlic powder
  • 1 cup Panko bread crumbs (seasoned or plain)

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BBQ Chicken Pasta

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We had this for dinner tonight, its addictive and good. Yummo!

soupdiva:

  • 4 slices bacon, diced
  • About 1 lb boneless, skinless chicken breast, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ teaspoon crushed red pepper flakes, or more, to taste
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 1/2 cups chicken broth
  • 1 (14.5-ounce) can petite diced tomatoes

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Peruvian Quinoa Chowder

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Here’s the recipe from the picture I shared earlier. It’s delicious stuff.

  • 32 oz chicken broth + 2 cups water
  • 1 bunch green onions (about 6), diced
  • 2 large or 3 small cloves fresh minced garlic
  • 1 serano chilie pepper, seeded and diced
  • 1 small can tomato paste
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2/3 cup quinoa
  • 1 can hominy OR 1 cup frozen corn kernels
  • Salt and black pepper to taste

 Cook 6 hrs in crock pot; then add:

  • Two 4 oz cans baby shrimp
  • ½ cup half and half or 1 can coconut milk
Continue cooking until heated through. Top with chopped fresh cilantro and fresh lime juice if desired.

I served this with Cheesy Mexican Cornbread (1 box Jiffy corn muffin mix, ½ cup defrosted frozen corn kernels, ½ cup shredded pepper Jack cheese, ¼ cup sour cream, 1/3 cup half-and-half, one egg, baked 400 degrees for 20 minutes).

Tony’s Sausage Queso Dip – A Great Super Bowl Snack Idea

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I make a dip that is enjoyed by family and friends. There are many variations on this queso dip that others make. My opinion is that anytime there is cheese, cream cheese, sausage and sour cream are involved then you can’t go wrong.

  • 1 Roll of Breakfast Sausage (spiciness optional)
  • 1 Brick of Cream Cheese
  • 8 oz Sour Cream
  • 4 Cups of Shredded Cheese (I like a blend of Monterrey Jack, Queso, Asadero, Cheddar)
  • 1 Jar of Salsa (mild, medium or hot)

Brown sausage (drain grease) blend in cream cheese until melted and well incorporated. Add sour cream, shredded cheese and salsa. Stir ingredients together and let cheese melt. Add in cayenne pepper or other warm spices. Use a slow cooker to combine ingredients and keep the dip warm. Serve with tortilla chips or veggies.

Thai Noodle Soup, It’s Awesome!

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This is my wife’s fusion of a couple of recipes she found online. It’s a yummy soup that takes you to Thailand and it packs a little bit of heat too. 

  • 4 carrots, sliced
  • 4 green onions, diced
  • 1 red bell pepper, diced
  • 8 oz fresh mushrooms, diced
  • 32 oz vegetable broth (plus 1 cup water)
  • ¼ cup creamy peanut butter (or almond butter)
  • ¼ cup soy sauce
  • Up to ½ tsp Sriracha
  • 1 tbsp coconut oil (can omit, but adds an extra coconut “punch”)
  • 1 tsp minced garlic
  • 1 tsp ground ginger
  • 1 tsp smoked paprika
  • 1 tsp ground tumeric
  • Salt and pepper to taste
  • 1 14 oz can coconut milk
  • 2 cups dried noodles of your choice (rice, udon, ramen) broken into pieces

OPTIONAL: chopped fresh parsley or cilantro and fresh lime juice to garnish

Add all ingredients except coconut milk and noodles to crock pot. Cook 6-8 hours on low or 3-4 hours on high, adding milk and noodles during the last 30 minutes. Garnish with fresh parsley or cilantro and lime juice if desired.

As is, this soup is vegan; if desired, you may add shredded chicken for added protein (and use chicken broth instead of vegetable broth as well). Also easily converts to paleo.

Enjoy my friends.