Sunday, March 27, 2016

Armando's Poblano Pasta

Boil 3 poblano peppers with spaghetti noodles.

Remove the poblano peppers and blend with 4 cans of mexican cream (Creama) in a blender then mix with cooked and drained spaghetti noodles. Recipe didn't specify but I would think you would remove the seeds from the peppers before blending.

Armando's Chipotle Shrimp

1/4 of a can of Chipotle peppers in Adobo sauce, mix in blender with 3/4 C of Mayo
1 lb of gulf shrimp, cleaned and deveined (not sure on the amount of shrimp as the recipe did not specify)

Salute the shrimp in butter the and the sauce to the shrimp. Mix until heated through and well blended.

Friday, March 25, 2016

Pomegranate Breakfast Parfait

Prep time
Total time
Serves: 1
  • ½ cup plain greek yogurt
  • ¼ cup granola
  • ¼ cup pomegranate arils
  • 2 Tbsp pumpkin seeds
  • ½ Tbsp honey

  1. In a glass, add a layer of each item.
  2. Drizzle with honey.
  3. Enjoy!
Nutrition Information
Calories: 336 Fat: 22.6 Carbohydrates: 74.7 Fiber: 8.7 Protein: 19.3


Spicy Roasted Poblano and Cheddar Frittata (for two)

Roasted Poblano and Cheddar Frittata for Two
serves two
1 tablespoon butter
1 poblano pepper, roasted
1 shallot, minced
1/4 teaspoon sea salt (or more to taste)
1/4 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cayenne pepper, or more to taste
1/4 cup minced cilantro or parsley
1/4 cup grated sharp cheddar cheese
4 eggs, lightly beaten
1 avocado, sliced
Preheat your broiler.
Roast the poblano pepper in your broiler, using tongs to turn carefully until all sides are blackened. Set pepper in a paper bag to steam for 5 minutes. Remove the skin, stem, and seeds under cold running water. Mince pepper and set aside.
Preheat oven to 400 degrees F.
Heat a small ovenproof 8-inch skillet over medium high heat. Melt the butter and add the shallots, cooking until soft. Add the poblano pepper, sea salt, pepper, red pepper, and cayenne; stir to combine. Turn heat to low, sprinkle on the cheese, and then quickly pour on the beaten eggs. Sprinkle with a little more salt, the cilantro, and slide frittata into the oven.
Bake for 5 – 7 minutes, or until the eggs have set and the frittata has puffed up a bit.
Finish frittata with a pinch of red pepper flakes and minced cilantro, slice, and serve with a sliced avocado.

Roasted Red Pepper Hummus

Yield: About 4 - 5 servings
  • 1 1/2 medium red bell peppers 
  • 1 (15 oz) can chick peas, drained and rinsed
  • 3 Tbsp fresh lemon juice
  • 3 Tbsp tahini
  • 2 cloves garlic (use fairly small ones)
  • 1/2 tsp salt, or more to taste
  • 1/4 tsp cumin
  • 2 Tbsp olive oil, plus more for serving if desired
  • Parsley and red pepper flakes, for garnish (optional)


  • Line a cookie sheet with foil, core and seed peppers then slice into quarters (through the length). Align peppers on baking sheet (leaving some space between each) and set an oven rack two levels below broiler (oven rack levels may vary, the idea is to leave about 4 inches between broiler and peppers). Broil peppers 10 - 15 minutes until nicely charred. Remove from oven and transfer peppers to a gallon size resealable bag, seal bag and let rest 10 minutes. Peel peppers, cool completely then dice one of the peppers (4 quarters) into 1 1/2 - inch pieces (you should have about a heaping 1/2 cup). Chop remaining 1/2 pepper (2 quarters) into small pieces, set aside.
  • To a food processor add chick peas, lemon juice, tahini, garlic, salt and cumin. Pulse 2 minutes, then scrape down sides and bottom of processor. Add olive oil and heaping 1/2 cup chopped peppers (the larger pieces). Pulse 1 minute, then add 1 tbsp water to thin and pulse 1 minute longer (if you want it thinner you can add another 1 Tbsp water).
  • Plate and make wide indentation in center portion of hummus, top with additional olive oil if desired and top with remaining small diced red bell peppers. Optionally garnish with parsley and red pepper flakes. Serve with pita chips or veggies. Store hummus in an airtight container in refrigerator.
  • Recipe Source: Cooking Classy

Taco Bake

  • 1 lb Ground Beef
  • 1 pkg Taco Seasoning
  • ⅔ Cup Water
  • Chili Cheese Corn Chips- to taste
  • 1 Can Cheddar Cheese Soup
  • ½ Cup Milk
  • 8 to 12 oz Shredded Mozzarella
  • Toppings as desired
  1. Brown ground beef and prepare as taco meat according to the seasoning package (using water).
  2. Pour enough fritos into a 9 x9 pan to cover the bottom.
  3. Top with taco meat.
  4. Combine soup and milk in a sauce pan and heat through until smooth.
  5. Top taco meat with cheese sauce.
  6. Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired).
  7. Bake at 350 degrees for 10-15 minutes until bubbly.
  8. Serve over lettuce and with desired topics.


Chicken Enchilada Quinoa Bake


2 tablespoons olive oil
1 small onion, finely chopped
2 1/2 cups cooked quinoa (white or red)
1 1/2 cups shredded cooked chicken breast
1 can (15 oz) Progresso™ black beans
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 tablespoon chili powder
2 cups Old El Paso™ enchilada sauce (from 19-oz can)
1/2 cup shredded sharp Cheddar cheese (2 oz)
1 cup shredded pepper Jack cheese (4 oz)
Sour cream or plain Greek yogurt
Sliced avocado
Fresh cilantro
Crumbled cotija (white Mexican) cheese, if desired

  1. Heat oven to 350°F. Spray 8-inch square (2-quart) or 13×9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
  2. Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
  3. Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
  4. Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
  5. Bake 10 to 15 minutes.
  6. Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream, avocado, cilantro and cotija cheese. Serve immediately.

One Pot Cheesy Smoked Sausage & Pasta Skillet

  • 1 Tbsp olive oil
  • 1 lb Hillshire Farm Smoked Turkey Sausage, sliced
  • 1 cup diced onion
  • 1 Tbsp minced garlic (about two fresh cloves)
  • 2 cups Chicken Broth
  • 1 (10 oz) can diced tomatoes
  • 1/2 cup milk or heavy cream
  • 8 oz dry pasta (any small pasta will do)
  • 1/2 teaspoon salt and pepper, each
  • 1 cup shredded Cheddar-Jack cheese
  • 1/3 cup chopped scallions, for garnish
  1. Add olive oil to a 4-5 quart saute pan over medium high heat. Add onions and sausage and cook until lightly browned. Add garlic and cook for about 30 seconds.
  2. Add chicken broth, tomatoes, milk, pasta, and seasonings. Bring the mixture to a boil, cover, and reduce heat to low. Simmer for about 15 minutes, or until pasta is tender.
  3. Turn off the heat and stir in 1/2 cup of cheese. Sprinkle remaining cheese on top and cover for about five minutes to allow cheese to melt. Top with sliced scallions and serve.
  4. Makes about 4 servings.


Restaurant Style Blender Salsa

YIELD: about 4 cups
PREP TIME: 2 minutes
COOK TIME: 0 minutes
TOTAL TIME: 2 minutes


one 28-ounce can tomatoes, including juice (I used these whole, peeled plum tomatoes)
1 or 2 jalepeno peppers, de-stemmed and roughly chopped (I prefer 2; remove seeds to greatly reduce heat level)
3 cloves garlic, peeled and finely chopped
1 1/2 teaspoons ground cumin, or to taste
1 1/2 teaspoons salt, or to taste (remember some brands of tomatoes and chips are much saltier than others)
1/4 to 1 teaspoon granulated sugar, optional and to taste (balances the heat and tomato acidity; start with less and add more if necessary; careful not to over-sweeten)
1 or 2 handfuls cilantro leaves, discard stems (I prefer 2)
about 3 tablespoons lime juice
about 3/4 cup corn, optional
about 3/4 cup canned black beans, drained and rinsed, optional
corn chips, for serving


  1. Add all ingredients (except optional corn and beans) to the canister of a blender or food processor in the order listed. Pulse or blend on high power until texture is as smooth as desired. If you have a very strong blender, you probably don't need to pre-chop the ingredients before adding them to the blender, but I do just to make sure I don't get large random, accidentally unblended chunks of any one ingredient.
  2. Taste the salsa and based on personal preference tweak as necessary.
  3. Optionally stir in the corn and black beans.
  4. Transfer to airtight container and serve immediately with chips. However, I prefer to refrigerate salsa for 1 day prior to serving because I prefer chilled salsa and because the flavors marry, mellow, and the flavor improves on the second and third day. Salsa will likely keep up to 1 week airtight in the fridge; however, we've always eaten a batch within 3 days

Omelet and Potato Breakfast Bites

To make these yummy cups of deliciousness, first, preheat your oven to 400 degrees and make sure you grease your muffin tins really well, making sure to get both the sides and bottom {Update: A few readers had trouble with these sticking to the pan and have offered the following suggestions: Either use a stoneware pan or use the cooking spray that has flour in it. Thanks for the pointers!!}. Throw your tater tots in the microwave for a couple minutes to thaw. Then, place 3 in each standard size muffin tin. Take a small cup and squish them flat into the bottom of each tin. 

Bake your tater tots for 10 minutes. While you are waiting for them to cook, you can gather and chop up the rest of your ingredients. This time I used red and green peppers, and 2 of the awesome Farmland precooked meats~ sausage links and diced ham. One of the reasons I love this recipe so much is because you can sneak all kinds of healthy things into your Breakfast bites. Other ideas include: spinach, mushrooms, onion, tomatoes, basil, zucchini, squash, etc.

After removing your tots from the oven, lower oven temperature to 350 degrees. Sprinkle your toppings over each cup. I love that this meat is precooked because it saves so much time. 

Whip together 8 eggs and 1/4 cup milk with a fork. 
Pour your egg mixture in each tin. 
Sprinkle a little cheddar cheese on top of each cup.
Bake at 350 degrees for about 20 minutes, or until the egg is cooked through. To remove from the pan, I ran a butter knife around the edge of each one to loosen it from the sides, and used a fork to pop them out.

Oh my goodness these are really delicious.  I love that you can make them in about 35 minutes, and be prepared for many mornings worth of breakfasts. I just keep them in the freezer and pop one in the microwave for a couple of minutes whenever we want a warm, yummy and filling breakfast. It is so much healthier than getting food on the go somewhere else!

Crawfish Enchiladas

1/4 pound (1 stick) unsalted butter
1 cup finely chopped onions
1 cup canned green chiles, chopped
3/4 cup finely chopped green bell peppers
2 3/4 teaspoons of salt
2 3/4 teaspoons of white pepper
1 1/2 teaspoons ground red pepper (cayenne)
3/4 teaspoon dried oregano leaves
1/2 teaspoon minced garlic
3 cups heavy cream
1 cup dairy sour cream
8 cups grated Monterey Jack cheese or other white (preferably non-processed) cheese (2 pounds) 2 pounds peeled crawfish tails
2/3 cup very finely chopped green onions
1/2 cup cooking oil
20 (6-inch) corn tortillas (photo from original post shows flour tortillas in assembled photo)
In a large skillet melt ½ stick of the butter.  Add the onions, green chiles, bell peppers, 1 1/4 teaspoon of salt, 3/4 teaspoon of white pepper, 1/2 teaspoon of red pepper, 1/4 teaspoon of oregano and the minced garlic.  Sauté over medium heat for 10 minutes, stirring often.  Stir in the cream and bring mixture to a rapid boil; then reduce the heat and simmer uncovered 10 minutes, stirring constantly.  Add the sour cream; with a metal whisk, beat continuously until the sour cream is dissolved, about 3 minutes.  Add 3 cups of the cheese and stir until melted.  Set the sauce aside.
In a 4-quart saucepan melt the remaining ½ stick butter.  Add the crawfish, green onions and the remaining 1 1/2 teaspoon of salt, 2 teaspoons of white pepper, 1 teaspoon of red pepper, and 1/2 teaspoon of oregano .  Sauté over medium heat for about 6 minutes, stirring occasionally.  Add the cheese sauce to the crawfish mixture and stir well.  Simmer until the flavors are well blended, about 6 to 10 minutes, stirring occasionally.  Set aside.

In a small skillet heat the oil to 325º.  Holding the tortilla with metal tongs, dip each into the hot oil just long enough to soften, about 1 second on each side; drain on paper towels.  Spoon about ⅓ cup sauce on each tortilla and roll up tortilla; place seam side down on a heated serving plate.  Cover the tortilla from end to end with a generous amount of additional sauce.  Then sprinkle it with ¼ cup cheese.  For the prettiest presentation, place the enchiladas under a broiler near the flame until the cheese melts and begins to brown, about 2 minutes.  Or, bake the enchiladas in a 350º oven until cheese melts, about 5 to 8 minutes.  Serve immediately.


Chicken dum Biryani

Main Ingredients  for Chicken Biryani:

  • 2 cups long grained basmati rice
  • 500 gm boneless chicken thighs or 750 gm chicken on bone
  • 4 cups water
  • Salt to taste
  • Marination Ingredients :
  • 1 cup hung curd (internet says Greek yogurt can be used as a substitute)
  • 2 tbsp ginger-garlic paste
  • 4 green chillies crushed
  • 2 tsp lemon juice
  • 1/2 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp ground coriander
  • 1/2 tsp garam masala powder
  • 2 tbsp fresh coriander leaves finely chopped
  • 1 tbsp mint leaves thinly chopped
  • Salt to taste

Whole Garam Masala Ingredients:

  • 1 bay leaf
  • 2 whole Kashmiri red chillies
  • 2 green cardamoms)
  • 2 cloves
  • 1-1/2 inch cinnamon stick (cut into bits)
  • 1 mace
  • 2 star anise
  • 3/4 tsp whole cumin seeds (jeera)
Other Ingredients :
  • 1 big onion (cut into slices)
  • 1 small onion coarsely chopped
  • 2 tsp fennel or saunf powder
  • 1 tsp yellow chilli powder
  • 1/2 tsp cardamom powder
  • 1/2 cup fresh cream
  • Few saffron strands
  • 4 tbsp milk
  • 1-1/2 tbsp rose water
  • Few ginger julienne
  • 2 tbsp pure ghee
  • Some brown onions to garnish

Cook the Rice :

  •  Wash the rice thoroughly in normal tap water and soak for about 30 minutes.
  • Soak the saffron in milk or luke warm water and set aside.
  • Heat 2 cups of water in a big pan.
  • Add salt and rose water.
  • When the water starts boiling then add rice into it.
  • Cook the rice over medium high heat for about 10-12 minutes and then simmer the flame.
  • When the rice are 3/4th done, then take out half of the cooked rice from the pan and remaining rice are to be set aside.

Cook the Chicken :

 In a medium size bowl, mix all the marinate ingredients.
  • Cut the chicken into small  pieces and marinate it with the above mentioned ingredients mixture.
  • Coat the chicken pieces well into the mixture, cover and set aside for about 30-40 minutes.
  • Meanwhile, heat a big non-stick pan and melt the ghee in it.
  • Add whole garam masala and saute for few seconds over moderate heat.
  • When the spices turns into little brown then add chopped onions.
  • Cook the onion on a low flame and make sure that they should not change their color.
  • Stir constantly if the heat is getting too high.
  • Put little bit of water to get a nice and glossy color of onions.
  • When onions are well cooked, add marinated chicken along with its whole mixture.
  • Now add fennel and turmeric powder.
  • Mix it well and adjust with the salt.
  • At this moment, add 1-1/2 cups of water and leave to cook for 6-8 minutes on semi flame.
  • Once the chicken seems to be done, then you can mix cardamom powder along with fresh cream or yogurt.
  • Remove from the heat and allow to cool down.
  • When the chicken cools down, take the chicken pieces out and strain the whole gravy over the pieces of chicken.
  • Garnish with some chopped coriander and set aside.
  • Spread a single layer of the prepared chicken over the rice left in the pan and spread some saffron mixture.
  • Garnish the biryani with  brown colored fried onion slices.
  • Now make the layer of remaining rice and chicken one after the other, sprinkle the saffron mixture, chopped coriander and ginger julienne.
  • Now we have to cook this biryani on very low flame, i.e., on dum means without exploring out the steam.
  • Cover the pot either with an aluminum foil or with a wheat dough and place a lid on it.
  • Immediately reduce the flame.
  • Make sure the steam should not come out.
  • Let it cook on low flame on dum (low heat) for about 6-7 minutes.
  • Serve this delicious chicken dum biryani piping hot with few round onion slices, lemon wedges and raita of your choice.
Chicken dum biryani tastes better with chicken on bone but I prefer cooking my biryani with boneless chicken, so that no bone get stuck in my mouth.
The important aspect of making a proper Chicken Dum Biryani is to cook it on dum with a proper cover or lid. Although there are many methods to cook it on dum.