My buffalo chicken tacos

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For our 1 year wedding anniversary, my husband took us (me and the baby!) out to this new Mexican restaurant we have in town called Coba Cocina. It has this beautiful fish tank, and the food is delicious! It’s a very modern take on some Mexican dish favorites. We had nachos for an apetizer; they were individually made nachos. Amazing!
My inspiration for today’s recipe came from the delicious buffalo chicken tacos I had! At Coba Cocina, they lightly fried the chicken, then covered it with delicious buffalo sauce, and topped it with a coleslaw. Since, I couldn’t fry to save my life, and I’m a busy mom, I came up with a recipe that takes 5 minutes to put together, and you let the crock pot do the rest!

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Pinterest Pin Review

I’m an artist, crafter, I love to cook, I DIY everything, and now I’m a mom. Of course I’m addicted to Pinterest! It does what me and my friends have been doing for years; sharing tips and tricks to life! Pinterest has just taken it to a whole new, awesome level!
So, if you’re like me, you pin everything like a maniac, and don’t check the links, and/or you flood your boards, and don’t know what to try first, or it’s overwhelming, and you never get around to trying anything. Well, I’m going to share with you some things I’ve tried, and loved, along with the link (if there’s a good one available!) and anything I’ve added to make it different for my liking! I’ll do some of the experimenting for you!

Today, I’m going to share a recipe that I have literally made a hundred times this winter, and it can easily be made in the crock pot without sacrificing flavor, which is awesome when you want a good meal when you walk through the door!!
Recipe: creamy white chili

This recipe comes from the blog Mel’s Kitchen Cafe, and I have to say, she’s become one of my favorite blogs! She’s a busy mom that loves to cook and share delicious recipes (a lady after my own heart!) and they are all busy woman friendly!

I don’t do much to this recipe, it’s pretty well perfect! I do add mushrooms, it adds a little more volume, and it’s nice to make more product without having to use more chicken, and, I love mushrooms! Also, I’ve been on a big coconut oil kick, and that’s what I use to sauté everything when I cook it on the stove top. By the way, the stove top version of this recipe may take 15 minutes to put together, if you already have your chicken thawed of course. If I don’t get up early enough to put together the crock pot, I don’t stress too much about exhausting myself over the stove after a long day!

I hope everyone tries this recipe, and look forward to more of my pin reviews in the future. I’m going to do a little of everything, not just recipes! Get ready!

Summer Time = Good Food

Being that I haven’t posted in a while, I have a lot to talk about, but one thing that has been more on my mind (as it always is this time of year) is food! Wait…I don’t think there is a time of year when I don’t get excited about food! Summer is an amazing time for food, especially when you have good friends and family that farm and garden, and got their crops out earlier than you and have things ready to eat! My favorite summer food; tomatoes! My husband’s family introduced me to my first garden fresh tomato, and I haven’t looked back! I don’t even buy them in the winter time, and if a salad has tomatoes on it, I push that mess to the side! I am a bit spoiled. Mama Kay Lynch has a ton of summer recipes, and one of my favorite is this tomato pasta salad she adapted from a side dish served at Lambert’s Cafe (home of the throwed rolls). Anyone touring through Missouri, or in Alabama has to stop by a Lamberts. they only have three locations, unlimited side (the tomato salad, fried okra, fried taters) and yes, they literally throw the rolls at you! Best dining experience of your life! Me and the husband are lucky enough to have family in, or close to two of the locations lambert’s has, so we have had our share! So yeah, Kay created her own version of the tomato salad, and I have to say, I like it better than Lambert’s! shhh….don’t tell! But it’s simple, and so delicious! Without further ado, here’s what you need!

-tomatoes (depending on how big the bowl, one to two medium sized ones)
-elbow macaroni
-lots of bacon
-onion
-salt and pepper to taste

get your noodles boiling, however you cook it! I oil and season the water.

cut up the bacon into small cubes ( I have those kitchen scissors that you use to cut chicken and other raw things. ) cook up until crisp

while waiting on the bacon and pasta to cook, cut up your tomatoes into cubes (you can cut the skin off first if you prefer) and cut your onion, and put it all in a big bowl.

drain and rinse your pasta in cold water, add to the bowl

add the delicious delicious bacon!

salt and pepper that mess and mix it up with a big spoon! You will prolly want to eat it straight from the bowl, I guess you can resist temptation, that’s optional of course.

So there is my first recipe for the summer! Hopefully I will be sharing a lot more as the crops come rolling in. I am still eagerly anticipating the ripening of many of my crops, in the mean time, I’m sure my fellow gardeners will keep me well stocked! So, go cook delicious food! sniff your tomatoes hard, and enjoy thier summer flavors!

Pot Roast!

So, the pot roast without potatoes was a success!  This is a crock pot recipe that I have altered a bit, because that’s the best part about cooking!  The experimenting! So, here it is:

INGREDIENTS:

1-2 pounds of pot roast meat\

2-3 cloves of garlic

olive oil

2 large carrots (or sometimes to save time, I’ll get the bag of organic mini carrots)

handfull of mushrooms chopped up

1 onion (or a half if it’s a fairly large onion)

1 bag frozen green beans (the ones Kroger has for $1!)

RUTABAGA! I am obsessed with this delicious veggie!  skin cut and cube!

Worcestershire

1 C chicken or beef broth

horse raddish sauce

salt

pepper

adobe seasoning

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Lasagna…with no pasta!

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So, I know everyone has been so excited about this recipe! At least that’s what I am telling myself, that there are people chomping at the bit because I have not posted it yet! Well, here it is! If you absolutely have to have pasta…go ahead, I won’t tell, but I highly recommend you try it my way!

SERVES ABOUT 8-10

INGREDIENTS:

2 LBS GROUND TURKEY (OR BEEF…WHATEVER YOUR POISON IS)

3 TBS OLIVE OIL

1 ONION

1 GREEN BELL PEPPER (IF YOU CUT THEM AND FREEZE THEM IN A GALLON ZIP BAG, IT SAVES A LOT OF TIME, JUST BREAK WHAT YOU NEED…KAY LYNCH TAUGHT ME THIS AND SAVED MY LIFE!)

HAND FULL OF MUSHROOMS

3 TBS GARLIC (I LIKE TO GET THE SQUEEZE BOTTLE OF GARLIC JUST TO SAVE TIME)

1 SQUASH (WHEN IT’S IN SEASON)

1ZUCCINI (ALSO WHEN IT’S IN SEASON…CHEAPER THAT A WAY)

1 RUTABEGA

TOMATO SAUCE (1 CAN)

TOMATO PASTE (2 CANS OR A BIG CAN)

2 TBS SUGAR

1 EGG

1 CONTAINER COTTAGE CHEESE

1-2 BAGS OF SHREDDED CHEESE DEPENDING ON HOW CHEESY YOU LIKE IT!

LARGE PAN (WHATEVER YOU NORMALLY USE FOR LASAGNA, I USE A PAMPERED CHEF PAN JUST BECAUSE IT’S THE BIGGEST I HAVE)

COOKING SPRAY (FOR PAN)

SEASONING I USE:

SEA SALT

PEPPER

CIANNE

OREGANO

ANY ITALIAN SEASONINGS I HAVE ON HAND

THYME

WORCESTERSHIRE

OR, I MAKE UP SOME OF EMERALD’S BAYOU BLAST!! scroll down on the page to find it…;)

1. peel and thinly slice your rutabaga….this is hard! I recommend cutting it in half, and using a very sharp very large knife, and be very very careful! I would cut them about a quarter inch if you can…now that I am thinking about it, my mandolin slicer would prolly have cut this with no problems!

2. fill up a pot with water, add salt and rutabaga…this is your pasta! you will cook it until it is tender, just like you would regular pasta

3. while you’re waiting on your rutabaga, saute your veggies! if you are using ground beef, I would brown and drain it first, then add your veggies…

4. add your ground turkey! brown and season everything as you go!

5. add tomato paste, and mix good

6. add tomato sauce, fill one of the cans with water and add if the mix seems too thick. add your sugar at this point.

let simmer for a few minutes

7. check the rutabaga, if tender, drain and let cool

8. mix egg with cottage cheese

TIME TO LAYER!!

SET THE OVEN TO 350F SPRAY YOUR PAN!

I layer it like this:

rutabaga

sauce

cottage cheese

cheese!

……keep layering!!

I like to end my layering with a heaping layer of cheese!

pop that puppy in the oven and let cook until it gets nice and bubbly!!

pull it out, and eat before it’s cool so it’s a soupy mess and burns your mouth!

….at least that’s what we do at my hizouse!

it’s about 400 calories of pure deliciousness! For those keeping count! If you want to feel a little guilty…make some garlic bread! hot sauce taste great on lasagna, and I recommend Louisiana…pronounce WEEZIANNA!

I made it half and half with pasta on one half…David did not try the non-pasta half, but he did say he liked it…and that he didn’t eat just anybody’s lasagna! So it was a definite win on Thursday night!! I hope everyone enjoys this dish as much as I do!!

*If anyone has any suggestions for my recipe let me know!! comment please! I love changing up my recipes and making them tastier!

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