Cilantro Lime Cream Sauce Recipe

I wanted to try something new with my stuffed peppers tonight and use red/sweet peppers instead of green bell peppers. Since the red peppers tend to be sweeter, I wanted to add a sauce that would be the perfect amount of tart and punch.

Cilantro Lime Cream Sauce

You need:
16 oz sour cream
1 bunch of cilantro
2 limes, will make about 1/4 cup of juice
8 green onions
garlic powder
chipotle powder
cumin
salt & pepper
blender

Directions:
Roughly chop cilantro and green onions, then add them to the blender.

Add all 16oz of sour cream.

Squeeze the limes to make about 1/4 cup of juice, then add it to the blender as well.

Blend on high until smooth.

Add seasonings to taste. I used about 1/4 tbsp of ground cumin, 1/2 tbsp garlic powder, 1/4 tbsp chipotle, and 1/2 tbsp each of salt and pepper.

Serve alongside spicy or Mexican-inspired dishes for a nice pairing. Our peppers and sauce are pictured below. :)

"Magnificent" Homemade Loaded Baked Potato Soup

This is not a recipe for low-fat, no-fat, or lean potato soup. This is your grandma's thick, hearty, fattening, fill-you-up potato soup that doesn't hold punches. You've been warned.

Homemade Loaded Baked Potato Soup

Ingredients:

8 slices of bacon roughly chopped into small bits
3/4 cup of butter
2/3 cup all-purpose flour
6 cups milk (I use whole milk)
6 medium russet potatoes or 4 large baking potatoes, baked, peeled and cubed (I leave about 1/2 the skins on)
1/2 cup chopped green onions, additional for garnish
1 cup shredded sharp cheddar cheese, additional for garnish
1 cup sour cream
1 box/container of chicken broth (I think it's a quart?)

Directions:

In large stock pot on medium heat, brown bacon bits and reserve some for toppings. Leave remaining bacon bits and grease in the pot. Add the butter and stir until melted. Whisk in flour slowly, and continue to stir for smooth consistency. Once all flour is added, stir for an additional 2 minutes.

Begin adding milk one cup at a time, slowly. Whisk each cup into the flour and fat mixture as it's poured in. Cool or cold milk will cause the roux to thicken momentarily, so continue to whisk/stir to keep clumps out of the base.

When all milk is incorporated, add diced potatoes and green onions. At this point, I add about 2 cups of chicken broth as well to keep the soup from being too thick. Bring the soup to a boil, then simmer on low. Add the cup of cheese, cup of sour cream, and any additional chicken broth to reach desired consistency.

The soup is like lava, so I caution you to not serve it immediately, but let it sit for a moment.

Add sour cream, cheese, bacon bits, and green onions as a garnish. Salt and pepper as desired.

Enjoy!

The soup will thicken as it sits, but I just pour more chicken broth into the mix and give it a stir if needed.

I think croutons would be  great addition as well, but we enjoyed it all by its lonesome.

So-Good, Slow-Cooked Pepper Steak

I'm at it again with the Crock Pot. Today, we enjoyed Pepper Steak and Garlic Butter Noodles. The steak was SO easy to prepare in the Crock Pot, and it was waiting on us when we got home 8 hours later.

Slow Cooker Pepper Steak

Ingredients
2 lbs boneless round steak 3/4-1 in. thick
1 small can tomato paste (6-8oz)
1 10-12oz bag of frozen fajita peppers and onions
1 12-15oz can of whole stewed tomatoes
salt
pepper

Toppings/Side Dishes
Rice, noodles, hoagie buns, or cheese

Directions
This really is going to blow your mind. Cut round steak into serving-size pieces (it's going to fall apart anyway - just cut it to fit into the slow cooker). Season with salt and pepper, then place in the bottom of the crock. Mix paste, tomatoes, and peppers together in a bowl, and add the mixture on top of the steak. I added my ingredients directly to the pot and didn't even stir it, but I'm being cautious here...

     

Put the lid on and cook on low for 8-9 hours. I served ours with garlic butter noodles and a little mozzarella.

Husband approved!

Easy, Make-While-You-Work Crock Pot Chili Mac

By the time I get off work and make my 1 1/2 hour drive home, I'd love nothing more than to cook a nice, hot meal for my husband and me. Too bad my body and mind aren't on the same page. More often than not, we end up with a hasty meal of whatever meat I can thaw out quickly enough, canned corn, and canned beans. If we've got it, I'll whip up mac and cheese. The flavors aren't complex, and there really isn't a lot of love put into it.

Enter the Crock Pot.

We both work 8+ hours Mon-Fri. We're out of the house before 6:30am, and no one is home again until at least 4:30pm. While that means I have to skip the "5 hours on low" slow cooker recipes, I have no qualms with leaving an "8 hours on low" meal simmering for 9-10 hours if I must.

This week, we bought ingredients for 5 slow cooker meals. Meal #1 is Chili Mac. Here we go!

Slow Cooker Chili Mac


Ingredients:
oil, for skillet
1 yellow onion, diced
3 cloves minced garlic (or jarred equivalent)
1.5 lbs ground beef
1 can chili beans in gravy, undrained
1 can Rotel (diced tomatoes w/ green chiles), undrained
1 8-10oz can beef broth
1 green bell pepper, seeds and membrane removed, diced
1 tsp cumin
2 tbsp chili powder
1 tsp salt
1 tsp black pepper
4 servings cooked macaroni noodles (prepared just before serving)

In an oiled skillet on med-high heat, soften diced onions and garlic. Before onions become translucent, add ground beef and brown.

 

Add beef mixture to slow cooker, and combined with beans, Rotel, broth, pepper, and seasonings. Give it a stir.

 

Slow cook on low for 8 hours or on high for 4 hours. I made mine the night before and placed in the refrigerator overnight. It's cooking at home as I type this.

30 minutes before serving, boil/prepare 4 servings of macaroni and add to the pot. Stir and allow for 20 or so minutes on low setting.

Serve with shredded cheese, sour cream, corn bread, or tortilla chips.

I'll upload final photos later tonight. Enjoy!

UPDATE: AHHHMAZING! This chili mac turned out great. We'll be having it again for sure. :)

How to Cook Perfect Boiled Eggs Every Time

With these steps, you'll never get a half-cooked yolk or one of those over-cooked, gray yolks. Ever since I've learned this technique, I've had no problem making perfect boiled eggs for salads and deviled eggs. They even peel easier!

1. Place eggs in the bottom of a pot or saucepan in a single layer (do not stack or pile the eggs on top of each other) and fill water to one inch above eggs. Add a couple pinches of salt.

2. Uncovered and on high, heat eggs to a rolling boil. Allow rolling boil for 30 seconds, then remove eggs from heat and cover tightly with lid.

3. Let covered pot sit for 10 minutes without opening lid, then drain hot water from pot and add cool water and a handful of ice cubes.

You're finished!

I peel my eggs under slowly running water as soon as they're cool enough to handle, and I've never had a problem making pretty, clean peeled eggs. :)