Saturday, January 27, 2018

Yucatan turkey chile verde

I saw this recipe on one of those meal-prep mail service websites and decided to recreate it on my own. I have made some tweaks, but it turned out really well. Not too spicy, but a lot of flavor.


  • 1 yellow onion, chopped
  • 1 or 2 cloves peeled fresh garlic
  • 1 poblano pepper
  • 1 tablespoon peanut butter
  • 1 lb ground turkey
  • Yucatan spice blend 1/8 tsp each (paprika, coriander, powdered garlic, cumin, allspice and cinnamon)
  • 1/4 pound crushed tomatillos (1 used 2 fresh, diced)
  • 2 green bell peppers
  • 1 lime
  • fresh cilantro


1 Prep the chile verde ingredients

  • Peel and coarsely chop onion
  • Finely chop, press, or grate garlic
  • Remove the stem, ribs, and seeds from the poblano; thinly slice the poblano lengthwise, then finely chop. Wash your hands after handling.
  • Chop green peppers
  • In a medium bowl, gradually whisk together the almond butter and 1.5 cups hot tap water until smooth.

2 Brown the turkey

  • In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the turkey, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the turkey to a plate. Do not clean the pot.

3 Make the chile verde

  • In the same pot used for the turkey, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the onion, garlic, and peppers, season lightly with salt and pepper, and cook, stirring to scrape up any browned bits from the bottom of the pan, until the vegetables start to soften, 3 to 5 minutes. 
  • Stir in the Yucatan spice blend and cook until fragrant, about 1 minute. 
  • Stir in the tomatillos then add the peanut butter/water mixture and the turkey. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the vegetables are tender and the turkey is cooked through, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper. 
  • When the chile verde is almost done, prepare the garnishes.

4 Prep the garnishes

  • Cut the lime into wedges.
  • Coarsely chop the cilantro

5 Serve

  • Transfer the chile verde to individual bowls. Garnish with the cilantro and serve with the lime wedges.

Serves: 4

Saturday, October 21, 2017

Butternut Squash Soup

I've made this twice now and both times it was delicious! It has crazy high reviews on, which is no surprise. This is almost the same as the recipe online with just a few tweaks. 

1 chopped onion
4 tablespoons butter
6 cups peeled and cubed butternut squash (1 squash)
3 cups water
4 tsp Better Than Bouillon chicken base
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon chili powder
1 (8 ounce) packages cream cheese

In a large saucepan, saute onions in butter until tender. Add squash, water, bouillon, marjoram, black pepper and chili powder.

Bring to boil; cook 20 minutes, or until squash is tender.

Puree squash and cream cheese in a blender or food processor in batches until smooth.

Return to saucepan, and heat through. Do not allow to boil.

Serves: 4-5

Saturday, June 17, 2017

Southwest Seasoned Pork Chops

This is taken from the "Not Your Mother's Make-Ahead and Freeze Cookbook." It's so simple but resulted in extremely tasty pork chops! I didn't freeze these, but just marinaded all day and grilled in the evening. 

1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon taco seasoning
4 boneless pork chops, about 1/4 in thick

  1. Combine marinade ingredients in freezer bag and add pork chops. 
  2. Freeze or refrigerate until grilling.
  3. Grill until cooked through - 10 to 15 minutes (160 degrees for medium doneness)

Friday, February 24, 2017

Roasted Broccoli (from frozen)

This recipe is a game changer! I love roasted broccoli and am thrilled that this method makes it super easy to make. Originally from Budget Bites. You could absolutely make this up in gallon freezer bags and freeze for an even faster side dish!


1 lb. frozen broccoli florets
2 tbsp olive oil
1 tbsp Montreal steak seasoning


  • Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Spread the frozen florets out over the baking sheet.
  • Drizzle the olive oil over the florets, then sprinkle the Montreal steak seasoning over top. Toss the florets in the oil and seasoning until everything is evenly distributed
  • Transfer the baking sheet to the oven and roast for 20 minutes. Take the baking sheet out and use a spatula to stir the broccoli and redistribute the oil and spices. Return the baking sheet to the oven and roast for another 10 minutes, or until the broccoli develops the amount of brownness desired. 
  • Best if served immediately as the broccoli tends to cool very quickly.

Sunday, October 30, 2016

Cake Mix Pumpkin Spice Cinnamon Rolls

Cake Mix Pumpkin Spice Cinnamon Rolls
1 hr, 30 Prep Time
20 minCook Time
1 hr, 50 Total Time
    For the rolls:
  • 1 (16.5 oz.) box spice cake mix
  • 4 1/2 teaspoons active dry yeast
  • 2 1/2 cups warm water
  • 1 teaspoon salt
  • 4 1/2 cups flour
  • For the filling:
  • 1/2 cup butter, very soft
  • 3/4 cup brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • For the frosting:
  • 4 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla
  • 1-2 tablespoons milk
  • 1 1/2 cups powdered sugar
  • Pinch of salt
  1. In a medium bowl, stir yeast into warm water; set aside. In a large bowl combine cake mix, salt and 4 cups of the flour. Stir in the yeast and water. Gradually add the last 1/2 cup flour until the dough pulls away from the sides of the bowl and a soft but slightly sticky dough forms.
  2. Cover with plastic wrap and let rise in a warm place until dough is doubled in size, about 60 minutes.
  3. Turn dough onto a large, floured surface and knead once or twice. Roll dough into a rectangle about 12 inches wide, 28 inches long and 1/4 inch thick.
  4. Spread soft butter evenly over dough. Combine brown sugar, pumpkin pie spice and cinnamon and sprinkle over butter.
  5. Once you have spread the butter and spice mixture over the dough, cut the large rectangle in half to form two smaller rectangles. Starting with a long end, roll each rectangle into a log. Slice the dough into 1 to 1 1/2 inch pieces.
  6. Place the rolls into 2 greased 9x13 pans (or a 9x13 and a 9x9, depending on how many rolls you have). Cover the rolls and let rise until doubled in size, about 40 minutes.
  7. Meanwhile, preheat oven to 350 degrees. Bake rolls for about 20-25 minutes, or until golden brown.
  8. While rolls cook, beat the cream cheese and butter for the frosting with an electric mixer until creamy. Mix in the vanilla and 1 tablespoon of milk.
  9. Gradually add the powdered sugar and salt, mixing until smooth. Add more milk, if needed, until frosting reaches desired consistency. Spread frosting over hot rolls.

Spicy Smoked Sausage Alfredo Bake

Spicy Smoked Sausage Alfredo Bake
10 minPrep Time
10 minCook Time
20 minTotal Time
  • 16 ounces dry pasta
  • 3 tablespoons butter
  • 2-3 cloves garlic, minced
  • 3 tablespoons flour
  • 1 cup chicken broth
  • 2 cups half and half
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup grated Parmesan cheese
  • 2 cups mozzarella cheese, divided
  • 1-2 tablespoons chopped fresh parsley
  • 1 (12 oz) fully cooked smoked sausage, any variety
  1. Cook pasta according to package directions until just al dente; drain.
  2. While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Stir in flour.
  3. Whisk in chicken broth until smooth, then stir in half and half.
  4. Add salt, pepper, cayenne, and red pepper flakes and simmer until sauce is thickened, about 5 minutes.
  5. Stir in Parmesan cheese and 1 cup of mozzarella until cheeses are melted and smooth.
  6. Slice sausage into 1/4 inch pieces and add to the sauce, along with the chopped parsley and cooked pasta. Season with additional salt and pepper if needed.
  7. Preheat broiler. Pour the pasta mixture into a lightly greased, 9x13 inch baking dish. Top with remaining mozzarella cheese.
  8. Broil for 2-3 minutes, or until cheese is bubbly and golden.

Balsamic Garlic Roasted Green Beans and Mushrooms

Balsamic Garlic Roasted Green Beans & Mushrooms
10 minPrep Time
20 minCook Time
30 minTotal Time
  • 1 pound fresh green beans, trimmed and halved
  • 8 ounces mushrooms, cleaned and halved
  • 8-10 whole garlic cloves, halved
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper, to taste
  1. Preheat oven to 450 degrees. Line a large rimmed baking sheet with foil and spray with non-stick cooking spray.
  2. Spread green beans, mushrooms and garlic in an even layer on the prepared baking sheet.
  3. In a small bowl, whisk together olive oil and balsamic vinegar. Drizzle over vegetables in pan and toss to coat evenly. Season with salt and pepper, to taste.
  4. Bake for 20-25 minutes, or until beans are tender-crisp.

Melt in Your Mouth Potatoes

Melt in Your Mouth Potatoes
10 minPrep Time
45 minCook Time
55 minTotal Time
  • 3 pounds Yukon Gold potatoes, peeled
  • 6 tablespoons butter, melted
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup chicken broth
  • 2-3 cloves garlic, peeled and crushed
  • 2 tablespoons fresh chopped parsley
  1. Place oven rack in upper-middle position. Preheat oven to 475 degrees. Spray a large rimmed baking sheet with non-stick cooking spray.
  2. In a small bowl, combine melted butter, thyme, rosemary, salt, and pepper.
  3. Cut potatoes into 3/4 to 1 inch thick slices, discarding ends. Toss potatoes in butter mixture. Arrange in a single layer on prepared baking sheet.
  4. Roast potatoes for 15 minutes. Remove from oven and flip potatoes over. Return to oven and roast for an additional 15 minutes.
  5. Remove potatoes from oven and flip one more time. Add the broth and garlic to the pan and carefully return to oven. Roast for an additional 10-15 minutes, or until potatoes are tender. Sprinkle with parsley and serve.

Tuesday, May 10, 2016

Meesh's Chicken Salad Recipe

For the chicken salad:
½ c. – ¾  cup chopped toasted pecans or the honey pecans for extra yum
2 ½ c. cubed cooked chicken or shredded chicken
1 Granny Smith apple, cored, peeled, and diced small
2 stalks celery, diced small(aprx. 1/3 c.)
1 green onion, thinly sliced
1/4 cup red onion, finely chopped
1/3 – 1/2 c. dried cherries (chopped) or dried cranberries
2 Tbs parsley, finely chopped
little bit of fresh dill (optional) to taste
1/2 c. Mayonaise
¼ - ½ c. – sour cream (depending on how creamy you like it)
½ t. salt (or more to taste)
½ t. pepper (or more to taste)

In a large bowl toss together pecans, chicken, apple, celery, green onions, red onions, dried cherries, parsley and dill. Add mayonnaise and sour cream to taste, starting with written amounts until you reach your desired consistency. Add more salt and pepper to taste.

It’s really a recipe that you add or subtract what you like or don’t like. But I find it delicious served on croissants.

Friday, February 12, 2016

Crockpot Quinoa Enchiladas

I found this recipe on Pinterest and it was really good! It makes quite a lot, which is great because we love leftovers. That means less cooking for me and that's always a good thing. :)

1 pound ground turkey
1 and 1/2 cups uncooked quinoa
1 can (15 ounces) black beans
1 cup frozen corn
1 can (10 ounces) diced tomatoes and green chilies
1/2 cup salsa
1 teaspoon minced garlic
1/2 cup onion
1/2 cup chopped sweet bell pepper
1 cup water
1 can (19 ounces) enchilada sauce
1 tablespoon chili powder
1 teaspoon cumin
2 cups cheddar or Mexican cheese
1/3 cup fresh cilantro, chopped

Optional: 2 tablespoons fresh lime juice, sour cream, green onions, 1 small jalopeno


  • Cook the ground turkey; drain any grease and place in the slow cooker.
  • Add in the uncooked quinoa (make sure to rinse first), the black beans (drained and rinsed), the frozen corn, the diced tomatoes and green chilies (do not drain), the salsa, and minced garlic.
  • Chop up the onion and bell pepper into small pieces and add to the slow cooker. If desired, chop up a jalapeno and add it too.
  • Add in the water, enchilada sauce, chili powder, and cumin.
  • Combine and cook on high for 3 to 3 and 1/2 hours or until the liquid is all absorbed into the mixture.
  • Once it is done cooking, remove the lid and stir everything again. Stir in the cheese and fresh cilantro (stems removed and chopped).
  • If desired add in the fresh lime juice.
  • Top with sour cream and some chopped green onions if desired.
  • Serve with tortilla chips, or use as filling for soft tortillas or inside taco shells.