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Breakfast the Morning After Tacos

So this was breakfast today. It should have been bacon and pancakes, but I failed as quarter master this week.

Last night we tried a new taco filling- chorizo and potato. I forgot to take pics, but I’ll write it up next time we have it.  Anyhoo, there was no taco filling left over. This is a good thing, because that means Devin really liked it. But I had quite a bit of fixins left and decided to work them into breakfast, one way or the other!

This is what I had: diced fresh tomatoes, cucumbers, white onion, cabbage, shredded sharp cheddar, and lime wedges.  I suppose this qualifies as migas, but who cares? It was awesome!

Day After Tacos Scrambled Eggs

4 eggs
Salt
Sriracha
4 tostadas
Leftover taco fixins
Olive oil

Heat a couple of tablespoons of olive oil over low heat in your favorite egg scrambling pan. Take 2 tostadas and roughly crush them and add them to the heated oil. Scoot them around in the pan until the pieces begin to brown. Whisk the eggs with salt and a wee bit of srirac…
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It’s a Hot Tea Kind of Day

I’m telling you right now- this Harney and Sons Cranberry Autumn Tea + Becca Nielsen’s honey from last season - absolute deliciousness and comfort!

Instant Pot Red Chile Chicken Posole

I visited a local Hispanic market in Rifle yesterday (my kids told me I should start buying the "good Mexican candy."  Who am I to argue? 

In addition to buying a bag of said "good Mexican candy," I also purchased a can of hominy- to make some posole.

I used this recipe, but I made some changes.

I used:
2 tablespoons olive oil
2 boneless, skinless chicken thighs
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
1 teaspoon chile arbol
1 teaspoon dried oregano
1/2 cup water

I put the olive oil in the instant pot and set it on saute.  I measured and put the spices in the oil and let it hang out a second.  Then I added the chicken thighs and let them brown a little (about 5 minutes).  I dumped the water in and put the lid on the pot.  I set it for 10 minutes on manual with a quick pressure release.

I added:
2 cans of red enchilada sauce
1 can hominy
enough water to fill the pot halfway

I put the lid back on and set it for another 10 minutes on manual, quick pre…

Self-Care Weekend!

I am doing my best to catch a cold.  My husband has been fighting it off for about a week now.  This morning I woke up with a headache, scratchy throat, etc.

As a result, I am declaring this weekend "Self-Care Weekend."  I will drink massive amounts of hot tea and crochet until my fingers fall off- all whilst sitting in front of the pellet stove, warming my toes.

This is the project on which I am currently working:
It is a very simple scarf pattern.  I found it here.  In the blog post, the person uses this yarn, but I had this yarn on hand: This yarn is 70% alpaca and 30% bamboo.  So far, the scarf is squishy and soft- just what you want in a scarf.  The finished project will take a little over 340 yards of yarn- which makes the cost (5 skeins at $13.00 per skein) around $65.00.  When I looked the yarn up to see how much I paid for it, I noticed this particular color has been discontinued.  I'm glad I usually follow the advice given to me by the ladies I used to knit w…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process:

Cucumber Pico de Gallo

Normally, when I make pico de gallo, I use tomato, red onion, and jalapeño.  This week, the garden is spewing forth dozens of cucumbers, so I'm throwing those in as well.
There really isn't a recipe for pico... you just throw whatever you want in there.  I'll list what I used, but I also won't give amounts.  If you don't groove on onion, use less.  If you don't like cucumbers, don't use them.  Do whatever makes you happy!
Cucumber Pico de Gallo
6 lemon cucumbers, diced (I don't seed mine) 6 roma tomatoes, diced (I squish out the jelly stuff so the mixture doesn't get too soupy) 1 small red onion, minced 1 small jalapeño, minced Fresh lime juice Red wine vinegar Olive oil Salt
Mix everything up and let it sit at least 30 minutes before you attack it.  If you have the willpower... I never do!

Pasta in the Instant Pot

Continuing my streak of amazing suppers in my Instant Pot, tonight I offer you pasta!

So I read several different recipes for spaghetti in the Instant Pot.  They seemed fairly formulaic, and most used jarred pasta sauce (which I never have around).

So armed with some ratios, canned tomatoes and penne, I set out to make supper.

Was this perfect?  No.  Was it good? Yes. Will I do it differently next time? Yes (but I never really do anything the same way twice).

For the sake of posterity, I will call this recipe 3 Cheese Mushroom Pasta.

3 Cheese Mushroom Pasta

1/2 box of penne pasta (you could also use regular spaghetti noodles, I just didn't have any)
3 tablespoons olive oil
1 small sweet onion, chopped
1/2 teaspoon garlic powder
8 large cremini mushrooms, sliced
28oz (2 14.5oz cans) fire roasted diced tomatoes
2 cups water or broth
2 sprigs thyme
2 sprigs oregano
2 sprigs basil
1 cup crumbled feta cheese
1/2 cup shredded cheddar or mozzarella
1/4 cup finely shredded asiago or Roma…