Sunday, September 22, 2013

Mexi Stuffed Pasta Shells

I have to admit, I wasn't even going to put this recipe on my blog because it was a Pinspired recipe that has been going around for quite a while. The thing is, I see it on Pinterest, but never actually look at the recipe. I have no idea if it has the same ingredients as another recipe already posted. I try to keep it as original as possible.

Anyway, I made these on Thursday; it is now Sunday, and my husband is STILL raving about how good the shells were. I've had several people ask me for the recipe in a matter of days... so I figured I should go ahead and post it. To be extra sure, I did look at the stuffed shell recipes on Pinterest, and none of them seemed too much like mine (YAY!).


1lb lean ground beef
1 cup yellow corn (I always keep frozen corn in the house, but you could use a small can of corn or mexi-corn)
1 15oz can seasoned black beans (Goya, Glory, or Rosarita)
1 10oz can Rotel (hot or mild)
1 package low sodium taco seasoning
2 cups shredded colby & monterrey jack cheese
1/2 cup chopped green onions
1 28oz can enchilada sauce
1 12oz box Barilla jumbo pasta shells
sliced jalapenos (optional)


In a large pot, bring water (according to package) to boil. Add pasta shells and cook for 9 minutes. Drain in colander and set aside to cool.

In a large skillet, add hamburger meat, taco seasoning, corn, Rotel, and black beans. Cook until hamburger meat is browned, drain.

Preheat oven to 350.

In a 9x13" baking dish, fill each shell with about 2 spoonfuls of meat mixture. Pour enchilada sauce evenly over shells. Sprinkle chopped green onions on top, then add cheese. Add sliced jalapenos. Bake at 350 for 25-30 minutes until cheese is melted and slightly golden and sauce is bubbling.

Thursday, September 12, 2013

Chile Relleno Casserole

So being from Texas, I love some good Mexican food, or Tex-Mex. LOVE IT. Well, the part of Georgia that I live in doesn't exactly have any amazing Mexican food to offer. It makes me so sad. Great for the diet, but not so great when you're craving something authentic. Well, I learned a trick or two and I can produce some pretty authentic tasting yummies.

With that being said, I have had a hankering something fierce for a good chile relleno. Well, when I was in the grocery store the other day, I decided to remedy this. Now, while I will usually go all out with my authentic dishes, I didn't so much feel like it this week. There's a lot going on, and I wanted flavor AND convenience. So my solution was a casserole. Of course it was... I'm surprised I didn't try to come up with something crock pot related (stay tuned, and I just might).

The result?

Oh my goodness. Oh. My. Goodness. OHMYGOODNESS. I felt like I was eating a chile relleno. The real thing. Straight from Texas and all. Now, this may be that I have been out of state for so long, but this may be my best casserole recipe yet.... even better than my Fiesta Casserole. Oh yes. Is it possible to have a mouthgasm? I think it happened.

So here's how to create this amazingness...


1tsp chipotle chile powder
1tsp cumin
6 eggs
1/4 cup masa flour
1/4 cup all purpose flour
2 cups milk

4 poblano peppers, roasted and seeded
8oz canned diced green chiles (2, 4oz cans)
1 yellow onion, chopped
16oz queso fresco (fresh mozzarella) sliced into 1/2 inch, or so, pieces... or shredded mozzarella
16oz CHORIZO (all caps, muy importante! I used Ole brand, see pic)


Set oven to Broil, High. Roast poblano peppers on a piece of foil, about 3-4 minutes on each side until blistered. Turn broil off & set oven to 350 degrees.

Set aside.

Cut end off of chorizo casing and squeeze into medium sized skillet, repeat. Cook on medium-high heat for 5-7 minutes, mashing with fork to mix together until fat is cooked to a liquid. Take off heat and set aside.

Going back to your poblanos, take thumbs and rub off "blistered" pepper skin. Discard. cut the top off of each pepper and remove stem/seeds. slice each pepper into 4 pieces.

Grease 8x11" pyrex dish (or pam), and place in oven for a few minute while completing the net step:

In a medium sized bowl, add flour and masa flour (Maseca), chile pepper, and cumin. Slowly add milk, stirring constantly to avoid lumps. Mix in eggs. Take pyrex out of oven and pour in half of egg mixture. Layer poblano peppers, half of cheese, half of onion, and 4oz canned diced green chiles.

Layer in sausage using a large "colander spoon" to drain the fat, sprinkle over other half of onion, 4oz canned green chiles, and remaining cheese, layered somewhat evenly. Evenly pour in the remaining egg mixture.

Bake at 350 for 45-50 minutes.

Enjoy... immensely.

It's ok to drool a little :)

Wednesday, September 4, 2013

Morning Power Shake

This has become my go-to breakfast. Not only is it easy, but it's tasty... And good for you. 

I know I post a lot (okay, a lot A LOT) of meals that aren't so healthy. Some that are... But they're definitely outweighed by the comfort foods loaded with calories. To be fair, most of my recipes posted here are those that I make on the weekends. I'm a firm believer that calories should not count on the weekends, but I do try to keep it healthy during the week. 

In an effort to even things out, I want to start posting about some healthy and easy meals. This may take me a bit because they're just not as fun to post, but I'll try. Why not start with breakfast?

I am not, I repeat, I AM NOT a morning person. I find that shakes are the easiest way to start my morning and get me going... And who wouldn't want to start their day with:

Chocolate Banana Peanut Butter Power Shake

Sounds amazing, right? It is. 

1 level scoop of Nutrilite Body Key meal replacement shake powder (or similar)
1 banana
1 tbsp PB2 or peanut butter
2 ice cubes
1/2 cup water

Mix all ingredients in blender until smooth, creamy consistency (like a shake should be of course!). For a thicker shake, use less water.

*low calorie
*vitamins & minerals

Monday, September 2, 2013

Easy Shredded Chicken Fajita Tacos

I have another slow cooker recipe for y'all! You'll love the zesty flavor and hint of kick with this recipe. Plus, it was super easy and delicious.


4 chicken breasts
1 10oz can Old El Paso enchilada sauce
4 packets Goya Sazon con Achiote
1tsp chile pepper powder
1tsp cayenne pepper powder

10 flour or corn tortillas
2 cups sliced fajita vegetables
2  sliced jalapenos
1 tbsp cilantro paste *optional*

2tbs margarine/butter
1/4 cup water


Put chicken breasts in crockpot and apply 1 packet of Goya seasoning (spread evenly) over each chicken breast. Sprinkle in chile pepper and cayenne, then pour in enchilada sauce. Cook on low 6 hours.

After chicken is cooked, put crockpot on warm. Drain half of juice/enchilada sauce into skillet & add vegetables and jalapenos (and cilantro paste). Cook on medium-high heat until onions are translucent and juice has boiled out.

Roughly shred chicken in crockpot with 2 forks. Keep on warm until done serving meat as it will continue to soak up the juices and spices left in the crockpot.

**Optional but recommended**
Preheat oven to 350. In a regular microwaveable bowl, heat butter and water for 30 seconds. Slightly mix. Dip each tortilla in butter/water mixture and place on a piece of foil roughly the size of the tortilla. Roll tortilla foil side out so that it isn't sticking to itself. Do this for as many tortillas as you like, up to 10 as there will be plenty of filling. Bake tortillas for about 7 minutes. This warms the tortilla and gives it an almost homemade taste without making it crispy.