Wednesday, December 27, 2017

Perfect Grilled Chicken

Chicken Taco Meat

All Purpose Meatballs


Sunday, December 10, 2017

Slow Cooker Mexican Chorizo Egg Casserole

  • 16-ounce chorizo sausage
  • 2 cups frozen hash browns, I used shredded
  • 1 cup corn
  • 1 cup black beans
  • 12 large eggs
  • 1 cup milk
  • 1 package McCormick Good Morning Mexican Egg Casserole Slow Cooker Breakfast Seasoning Mix
  • 1½ cups shredded cheddar cheese, divided
  • Optional toppings, sliced avocado, sliced tomatoes, cilantro, salsa, sour cream
  1. In a medium-sized skillet over medium-high heat, add the chorizo sausage and cook until no longer pink in the center.
  2. Spray a 4-quart slow cooker with cooking spray and add chorizo, hash browns, corn and black beans and mix.
  3. In a medium-sized bowl add the whisk the eggs, milk and breakfast seasoning packet. Add in 1 cup of the cheese. Pour on top of hashbrowns in the slow cooker. Top with ½ cheese.
  4. Cook 2½ hours on high or 4 to 4½ hours on low or until eggs are set. Top with additional toppings and enjoy!

Christmas Crack Crust Almond Butter Pie


Watch how to make this recipe.
Special equipment: a 9-inch deep-dish pie dish
Preheat the oven to 350 degrees F. Mix together the oil, granulated sugar, crushed saltines and 1/2 cup water in a large bowl. Press into the bottom and all the way up the sides of a 9-inch deep-dish pie dish. Chill for 15 minutes. Bake the crust until golden, about 25 minutes. Let cool completely.
Meanwhile, microwave the chocolate in a medium microwave-safe bowl in 30-second intervals, stirring after each, until melted and smooth, about 2 minutes. Set aside 2 tablespoons in a small bowl. 
Drizzle the crust with the caramel sauce, then the remaining melted chocolate. Refrigerate while you make the filling. 
Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Beat the almond butter and cream cheese in a second medium bowl with an electric mixer on medium speed until smooth, about 2 minutes. Add the confectioners' sugar and beat until smooth. Fold in the whipped cream until just combined. 
Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Drizzle the reserved chocolate in a lacy pattern around the edge of the pie and decorate with the sliced almonds. Chill until set, 6 hours and up to overnight. 

Sunday, July 9, 2017

Vietnamese Restaurant-Style Grilled Lemongrass Pork (Thit Heo Nuong Xa)

You can use this marinade with small pieces of pork and thread them on skewers and dip them in some nuoc cham dipping sauce. If there’s no lemongrass, use about 1/2 teaspoon Chinese five-spice powder instead. Slicing the pork at the end is a traditional Vietnamese approach to eating meat as the pieces are easier to pick up with chopsticks. Enjoy with rice, a stir-fried or grilled vegetable and a quick soup (canh). Feel free to stuff leftovers into banh mi sandwiches and use them for bun rice noodle salad bowls.
Serves 4
1 pound boneless pork shoulder steak, about 1/2 inch thick
11/2 to 2 tablespoons granulated or light brown sugar
1 tablespoon chopped garlic 
1 tablespoon chopped shallot or yellow onion
1 stalk lemongrass, trimmed and finely chopped (3 tablespoons)
1/4 teaspoon black pepper
1 1/2 teaspoon dark (black) soy sauce
1 1/2 tablespoon fish sauce
1 tablespoon oil
1. Cut the pork shoulder steak into pieces about 3 to 4 inches big. Set aside.
2. Put the sugar, garlic, shallot and lemongrass into an electric mini chopper and process to a fine texture. (Or, mince the garlic, shallot, and lemongrass individually, put them into a bowl, and add the sugar.) Add the pepper, soy sauce, fish sauce, and oil and process to combine well. Aim for a relatively smooth texture. The marinade will be chocolate brown. Transfer to a bowl.
3. Add the pork, and turn to coat well. Cover and set aside at room temperature to marinate for 1 hour. Or, refrigerate up to 24 hours, letting the meat sit out at room temperature for 45 minutes to remove some of the chill before grilling.
4. Preheat a grill to medium-high. Grill for 6 to 8 minutes, turning frequently, until cooked through. Nick with a knife to test. Transfer to a plate, loosely cover with foil or an inverted bowl for 10 minutes before slicing and serving.


Saturday, February 4, 2017



Prep time
Cook time
Total time
Amazing Spanish-style quinoa stuffed peppers made with just 10 ingredients! Simple, flavorful, full of protein and fiber and entirely vegan and gluten free!
Recipe type: Entree
Cuisine: Mexican, Vegan, Gluten Free
Serves: 4
  • 1 cup (168 g) quinoa or rice, thoroughly rinsed and drained
  • scant 2 cups (460 ml) vegetable stock (sub water, but it will be less flavorful)
  • 4 large red, yellow or orange bell peppers, halved, seeds removed
  • 1/2 cup (120 g) salsa, plus more for serving
  • 1 Tbsp (4 g) nutritional yeast (optional)
  • 2 tsp cumin powder
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp garlic powder
  • 1 15-ounce (425 g) can black beans, drained (if unsalted, add 1/4 tsp sea salt)
  • 1 cup (168 g) whole kernel corn, drained

TOPPINGS optional
  • 1 ripe avocado, sliced
  • Fresh lime juice
  • Hot sauce
  • Cilantro, chopped
  • Diced red onion
  • Creamy Cilantro Dressing
  • Chipotle Red Salsa (or your favorite salsa)
  1. Add quinoa and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and quinoa is fluffy - about 20 minutes.
  2. Preheat oven to 375 degrees F and lightly grease a 9x13 baking dish or rimmed baking sheet.
  3. Brush halved peppers with a neutral, high heat oil, such as grape seed, avocado or refined coconut.
  4. Add cooked quinoa to a large mixing bowl and add remaining ingredients - salsa through corn. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
  5. Generously stuff halved peppers with quinoa mixture until all peppers are full, then cover the dish with foil.
  6. Bake for 30 minutes covered, then remove foil, increase heat to 400 degrees F, and bake for another 15-20 minutes, or until peppers are soft and slightly golden brown. For softer peppers, bake 5-10 minutes more.
  7. Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days. Reheat in a 350 degree oven until warmed through - about 20 minutes.
Nutrition Information
Serving size: 2 halves Calories: 311 Fat: 3.4g Saturated fat: 0g Carbohydrates: 59g Sugar: 8.2gSodium: 498mg Fiber: 11.5g Protein: 14.4g

Sunday, January 22, 2017

Egg Roll in a Bowl

Serves 6 to 8

Prep Time: 5 minutes
Total Time: 15 minutes


  • 1 pound ground pork
  • 1 – 16-ounce bag coleslaw mix (shredded carrots and cabbage)
  • 5 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • ⅓ cup soy sauce (Liquid Aminos)
  • 2 tablespoons sesame oil
  • Green onions, for garnish


  1. In a small bowl, combine the garlic, ginger, soy sauce and sesame oil. Set aside.
  2. In a large skillet, brown the pork over medium-high heat.
  3. Add the shredded cabbage and carrots, and stir to combine.
  4. Add the sauce mixture to the meat and veggies. Stir and cook for about 3 to 5 minutes, until the cabbage has just begun to wilt but is still crunchy.
  5. Serve over rice, garnished with green onions if desired.
Simple, delicious, and a little more guilt-free! What do you think of this “Egg Roll In A Bowl”? Are there any other ways you can think of to make egg rolls a little healthier?
Recipe adapted from Mostly Homemade Mom