Archive for the ‘Food and Recipes’ Category

I am not afraid to eat carbohydrates. Frankly, I crave them.

True story.

I love to cook with rice, whether as a side dish or incorporated into the main course. I serve it alongside many dishes.

One thing though, I do not prefer plain white rice. I like it and I will eat it, but I like me some flavor.

Flavor people. It’s all about the f-l-a-v-o-r.

Brown rice, wild rice, white rice, brown jasmine rice, saffron rice. Mmm! I like it all.

Ha! I just sounded like Bubba from Forrest Gump talking about the shrimp business.

Lately I have been on a brown rice kick and not only does it have a different taste but it seems to boost with flavor.

How to flavor-boost your rice

Let’s say we are use a minute rice or fast cooking rice. I suggest using brown rice, not only is it a healthier option it is yummier too!

When boiling your water add 1 cube of chicken bouillon per 1`cup of water and salt and pepper.

Then cook rice as instructed.

You can also replace the water with Swanson Chicken broth – but I prefer the cubes.

This way alone is my favorite and if you like rice anyway then you will especially love this.

Optional ingredients to add to your brown rice

  • chopped green onion
  • dash or two of soy sauce
  • Pico de gallo mixture – unbelievably delicious. I actually turn this into a meal at times.
  • eat with edamame
  • grill up or saute some grilled vegetables

There ya go! An easy, simple and delicous way to add some flavor to an otherwise boring dish. Don’t be afraid to go out on a limb and experiment. That is what is fun about cooking.

Photo Source Credit: Maya Picture

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Here is a favorite and easy appetizer recipe of mine. Clearly, food is on my mind here lately. This recipe has been passed between friends and down the line so many times and it  is always a hit. Honestly, I could eat an entire batch by myself.

No lie!

The recipe I was given called for only 10 tortillas but it makes much more than that and I use anywhere from 15-20. It is a spread and is lovely by itself or on crackers, wheat thins or my favorite Cracked Pepper & Olive Oil Triscuits…yum! I just had to throw that in there.

There is one ingredient in here that I think is key to these roll-ups, otherwise they will just taste like any other roll-up or possibly a blob of sour cream and cream cheese…Accent Flavor Enhancer. I have never used this before trying in it this recipe and I was impressed how much it added flavor to the mixture.

Tortilla Roll-Up Ingredients

  • 10-20 tortillas
  • 1 Package of Cream Cheese
  • 1 8oz Sour Cream
  • 1 bunch of green onions (cut off & chop green parts finely)
  • 1 jalapeno pepper (seeded and chopped very finely)
  • 1 small can of chopped black olives
  • Thinly sliced ham (thinner the better)
  • 1 teaspoon of Accent Seasoning *this is key, it makes the flavor Oh! so delicious! Don’t be afraid to use more.

Tortilla Roll-Up Instructions

  1. Place tortillas and ham aside
  2. Mix all ingredients together in serving bowl
  3. On parchment paper or a plate place about a teaspoon of mixture on tortilla
  4. Lay ham on top
  5. Roll in form of an enchilada
  6. Leave whole and put in casserole dish or other rectangle container
  7. Repeat until finished
  8. Once you have rolled all the tortillas then place the whole roll-ups in the refrigerator
  9. They can be left overnight, but atleast for an hour
  10. Then cut in horizontal, bite size pieces.

Thank me later.


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Most of my recipes do not have precise instructions or desired amount of ingredients, but I’ll do my best.

This is so easy to make and also very delicious.

I generally serve the soup and then the next night we make chicken tacos out of it.

I originally obtained this recipe years ago and have adapted it and changed it to fit our liking.

Easy Chicken Tortilla Soup Ingredients

  • 4 Chicken Breast (thawed is best, but you can put in frozen)
  • 1 14oz box of chicken broth. I use low sodium because I do add sea salt and in my head hope it makes up the difference without being too much.
  • 2 cans of petite diced tomatoes (if you like spice or flavor, get the ones with garlic,, onion, peppers, etc…)
  • 1 can of Rotel tomatoes
  • 1 cup of Salsa of your choice (depending on your spice preference; I love Herdez Salsa Casera, found by the green chiles and jalapenos with other salsas, but generally grouped separately)
  • 1 teaspoon ground Cumin
  • 2 Garlic Cloves halved or chopped
  • 1 or 2 teaspoons of olive oil
  • 1 bunch of fresh cilantro

Easy Chicken Tortilla Soup Instructions:

  1. Turn crock-pot on high and complete first to steps while gathering ingredients.
  2. Pour olive oil in bottom of crock-pot
  3. Add chopped or halved garlic
  4. Once ingredients are gathered and you have completed prepping add chicken broth
  5. Place chicken breasts inside
  6. Then add cans of tomatoes and Rotel (DO NOT DRAIN ANY)
  7. Pour in salsa and cumin
  8. Add Sea Salt and Ground Pepper to taste or you can wait until end.
  9. Top with chopped cilantro ( I put enough in there to cover surface of liquid)

Cooking options

  1. Cook on low for 6-8 hours, if unattended an additional broth just in case.
  2. If present, I cook on high for two hours then turn to low for remaining cook time.

I prefer the chicken to be falling apart, basically shredding itself.herdez salsa casera

Pull chicken apart or dice then add back into soup.

Serve with sour cream, tortilla strips, Monterrey Jack cheese, avocado, black olives and green onions if desired.

This is a very easy and delicious chicken tortilla soup recipe.

* You can also add big chunks of bell pepper and onion towards the end just because I like it. I have added corn, black beans, zucchini and other vegetables as well.

* For vegetarian options – use vegetable broth and omit chicken and chicken broth and amp up the veggies.

* When I have vegetables in soup, I can get even my pickiest eater to eat them.

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Cold pasta is the best. I made this Southwestern Style Pasta recipe last week and it turned out great. It is so simple, minimal ingredients and I prepared it with two different dressings to alternate with and to accommodate different taste buds.

Southwestern Style Pasta Ingredients

  • multi-colored rotini pasta
  • Black Beans (drained)
  • Mexi-Corn (drained) A small can of corn will work
  • Rotel tomatoes (drained) but leave a small amount of juice for flavoring
  • Red Onion (finely chopped)
  • Sea Salt & Pepper

I cook/boil the pasta in chicken broth until tender and drain under cold water.

Add corn, black beans, rotel tomatoes and diced red onion to pasta.

Toss with Sea Salt and Black Pepper

Add Lemon juice to taste.

Voila! Delicious!

In addition I make the Hidden Valley Buttermilk Ranch Recipe.

It calls for 1 packet of seasoning, 1 cup of buttermilk and 1 cup of mayo (I prefer Hellman’s). Mix and chill.

I divide into in half and to spice it up I pour a bit of pickled jalapeno juice into one half and chop up pickled jalapenos, adding them to the ranch dressing.

I then pour it over my own serving of pasta and Voila! Even more delicious!! Yum!

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