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. :)

Loaded Sweet Pepper Nachos

I feel like we totally pigged out tonight and went off the deep end. Did I really cook, serve, and eat nachos for supper? Yep. Sure did.

Sweet Pepper Nachos

Ingredients
1 bag small sweet peppers (I didn't use the whole bag, only 8-10 of the biggest ones)
1 lb lean ground beef (substitutions work well here - turkey, etc.)
1 can black beans
1 small can (6oz) tomato paste
taco seasoning or your favorite taco spices
Optional toppings:
diced tomato
sliced jalapeno
1 cup shredded cheese
sour cream
green onions
hot sauce

Directions

Preheat oven to 375°F.

Make taco meat:
Brown meat on medium-high heat, season. Once brown, add rinsed can of black beans and remove from heat. Stir mixture. Add tomato paste and continue to stir. Depending on your meat choice, it may be thick. Add tablespoons of water until proper chili consistency.

Prepare peppers & assemble:
Cut tops off peppers, then slice lengthwise, creating boats. Layer boats in 9x13" baking dish, and spoon chili mixture into boats. Any remaining chili can be on top or in between peppers.

Bake at 375°F for approx. 30 minutes, or until peppers are fork tender.

Top with shredded cheese and let it rest while the cheese melts.

Add jalapenos and diced tomatoes to the dish, and add sour cream and green onions once served.

The yellow peppers look a lot like Fritos Scoops, but taste so much better.

"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.

And Now, A Collection of Pumpkin Recipe Memes

Because they're incredibly relevant right now.

Pumpkin Pie Dip with Green Apples and Graham Crackers

Yum. This was my first pumpkin recipe of the fall season, and it was perfect! The weather is just cooling off here in Houston, and it's not quite time for a pumpkin roll or bread yet, IMO.

We've been really busy at work, so I thought it'd be nice to share my goodies with the team. I made this pumpkin dip recipe, placed it in a Graham Cracker crust to chill and serve, and laid it out for our design team with apples and crackers. I hope you'll enjoy it as much as we did!

Pumpkin Pie Dip

Ingredients

• 2 blocks (8oz each) cream cheese, room temperature
• 1 1/2 cups of pumpkin puree - NOT the easy pie filling you see on shelves in the fall
• 1 cup light brown sugar
• 4 tablespoons honey
• 1 teaspoon pumpkin pie spice (I cheated - if you want to use your own combo of ginger, cloves, cinnamon, go for it!)

• Graham Cracker crust
• Graham Crackers, ginger snaps, or even pretzels
• Apple slices

Directions

In large bowl, mix cream cheese and pumpkin (if you buy the 15oz can of Libby's, it's almost the whole can) until smooth. Add spices, honey, and sugar. Mix well. Pour into serving dish or Graham Cracker crust and chill for at least 1 hour.

Serve with dippers, and pass on the recipe!

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. :)

Healthy Crock Pot Recipe: Salsalito Lime Chicken

You'll need:
3-4 frozen chicken breasts
3 jalapeno peppers (or more for heat), seeded and diced
24oz jar of picante sauce or salsa
1 small yellow onion, diced
1 teaspoon minced garlic
3 limes
1/2 tbsp each:
cumin
salt
black pepper
paprika
onion powder

Optional for serving (not all paleo):
shredded cheese
cilantro
sour cream
tortillas or chips

Directions:
Add chicken breasts to bottom of Crock Pot. Add juice from 3 limes, jar of salsa, diced onions, garlic, jalapenos, and spices to pot and cook on low for 6-7 hours.

Top with cheese, sour cream, cilantro, or tortilla chips.

We enjoyed ours on flour tortillas with sour cream. Easy peasy and delicious.

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. :)

Easy and Delicious Crock Pot Red Beans and Sausage with Rice

You'll need:

1 lb red beans or kidney beans (rinsed and soaked overnight)

1 link pork & beef sausage

3 stalks of celery, roughly chopped

1 medium onion, diced

4-5 cloves garlic, minced OR 1 tsp jarred, minced

1 green bell pepper, diced

2 tablespoons Tony's or favorite creole seasoning

2 cans chicken broth

Cooked white rice

Crock Pot :)

Directions:

Slice sausage into coins with 1/2" thickness and drain beans.

Add everything except for rice to Crock Pot. Top off with water and give it a stir. Cover with lid and cook on low for 6-7 hours.

Serve over rice.

Scampi-Style Shrimp and Linguine in a Garlic Cream Sauce

We've got a new H-E-B in our neighborhood with a FANTASTIC seafood counter. I took advantage of it this evening by snagging a pound of beautiful shrimp for $8.

Doesn't it look delicious?

Here's what you need to get started:

1 lb peeled, deveined shrimp. I used 41/50 size.

1/2 cup diced yellow onion
1/2 cup chopped flat leaf parsley
Nearly one bulb (6-8 cloves) freshly pressed garlic
1/2 stick butter
1 cup heavy whipping cream
salt
pepper
paprika
grated Parmesan cheese
garlic bread

Melt butter in skillet on medium heat. Add onion and garlic, stir and cook until onions are transparent. Also heat salted water to boiling for linguine.

Add linguine to boiling water. Raise heat on skillet to medium-high. Rinse and drain shrimp, season with salt, pepper, and paprika before adding to heated skillet.

Crispy, Baked Tilapia with Panko Crumbs

It's going to be fish and chips for our Wednesday packed lunches, and I wanted that crunchy coating without the deep frying. Panko crumbs to the rescue!

Gather your ingredients:

4-5 tilapia fillets (I used 1 Kroger brand bag of frozen, individually wrapped fillets)
2 tbsp Old Bay Seasoning (or "Chesapeake Bay" if you're doing it the Kroger brand way, as I did)
2 cups Panko, Japanese-Style Bread Crumbs
2 tbsp olive oil
2 eggs
salt, pepper

aluminum foilbaking sheet

preheat oven to 475°



Mix panko, seafood seasoning, and olive oil in a bowl, and beat eggs in shallow dish with salt and pepper.

Split fillets into strips. You may quarter the longer fillets.

Easy 4-Item Chicken Stir Fry

Okay. I say "4-Item," because I cheat. I admit it. When I can buy a single package of prepared stir fry veggies in the Kroger produce section, I do it. I'm counting my cellophane-wrapped veggies as 1 item. So there. :)

Here's what you need:

Stir fry veggies (broccoli, carrots, onion, and bell peppers)
2 chicken breasts
1 bottle La Choy Stir Fry Sauce
Soy sauce

Cooking oil
Wok or large skillet



Slice chicken breasts horizontally, cover with plastic wrap, then pound chicken out to approx 1/4 inch thickness.



Heat wok or skillet to med-high heat. Cut the thin chicken breast into small strips (approx 1x1" pieces), and add 2 tbsp cooking oil before placing chicken into skillet.

Homemade, Skillet Beef Stroganoff

I originally pinned this recipe for crock pot beef stroganoff, but I immediately noticed 2 things:
1. I would need to cut down on the measurements (I'm cooking for two), and
2. my schedule does not permit for the slow cooker or crock pot.

I decided to try my own version, using Heather's Bytes' recipe as my basis. The results? Rich, creamy, better-than-the-box beef stroganoff.

Get started with:

1 lb hamburger meat, seasoned, browned, and drained
1 can Golden Mushroom Soup - do not substitute!
1/2 can beef broth
4oz (1/2 bag) of No Yolks Egg White Dumplings noodles
4oz (1/2 block) cream cheese
1/2 cup sour cream

3 quart pot
skillet
small bowl

Keep browned meat on medium-low heat, and add noodles to boiling, salted water.

Perfect Baked Chicken Recipe

When a recipe calls for cooked chicken, don't ever use bland, boring chicken breast meat ever again! This recipe will change your life. It's very simple, but it will make all the difference in your casseroles, salads, and other dishes that call for cooked chicken.

Start with:

2-3 large chicken breasts
1 tbsp chopped, dried parsley
1/2 tbsp salt
1/2 tbsp ground pepper
1/2 tbsp paprika
1/2 tbsp onion powder
1/2 tbsp garlic powder

small bowl
skillet
shallow baking pan or cookie sheet
non-stick spray
Pre-heated oven at 350°

In a small bowl, combine all of the spices and mix.

Prep chicken breasts by trimming off extra fat or rib meat, if you prefer. I usually slice off wasteful amounts of meat when trimming fat and rib meat, so that's the huge pile of chicken you see piled up on the left. Whoops.

Rub the mixed spices on both sides of the chicken breasts.