Monday, February 13, 2017

A Tex Mex Homage for Food Blogger Love: Chicken Corn Chowder and Breakfast Tacos

Happy Monday ya'll. It's almost Valentines Day and after discovering a great post contest through Pintertest Kitchen, I decided to participate in some Food Blogger Love. What is that, you may ask? Well each participant was assigned a blogger to show some love. You could make a recipe from that person's blog, or make your own recipe in their style. Either way, you were just meant to show someone else a little love this Valentines Day.

I was assigned Rose Garden Lane, a fabulous new blog by Katheryn. She lives in Georgia with her husband, Lane, but is originally from Texas. She doesn't have that many recipes yet since her blog is only a couple months old, yet her photos and recipes are all so good already. It's going to be an amazing real blog, not just my silly hobby blog.

Katheryn seems to love Tex Mex food. Of her different recipe categories, a large number of her recipes are Tex Mex. I knew I had to make my own homage to her with a few new Tex Mex recipes of my own. The first was a chicken corn chowder that really had all the flavors of a Tex Mex meal and was perfect for a rainy day The second was some great breakfast tacos, just because those are delicious

Tex Mex Chicken Corn Chowder
  • 3 strips bacon
  • 2 chicken breasts (mine were larger, but if it's small you might do 3)
  • 1 yellow onion, diced
  • 1 carrot,  diced
  • 3 ribs celery, diced
  • 3 cloves garlic, minced
  • 2 potatoes, diced
  • 5 fresh poblano peppers
  • 1 bunch cilantro
  • 1 lime
  • a quart to 6 cups chicken stock
  • 3 cups frozen corn (more or less to taste)
  • 1 cup milk
  • splash of heavy cream
  • shredded cabbage for garnish
  1. Roast poblano peppers on the stove (gas stove or under broiler) until skins blister and turn black. Place peppers in a plastic bag to steam off the skins.
  2. Cut bacon into small pieces and cook in a large pot until fat is rendered. Remove bacon and set aside.
  3. Season chicken breasts with salt and pepper and brown well in the bacon fat and remove.
  4. Add onion, carrot, celery and garlic to the pan and scrape up the fond. Cook until onions begin to soften.
  5. Add potatoes, chicken breast and chicken stock to the pan and simmer until chicken is cooked through. Remove the chicken and shred with forks.
  6. Peel the blackened skin off your peppers and remove the seeds. In a blender, place 2 peppers, stems from 1 bunch of cilantro, zest of 1 lime and juice from one lime. Add 2 ladles of soup and blend until smooth
  7. Add blended soup back to pot and add in the corn and chicken. Chop remaining peppers and add those as well. Add milk and cream and thicken as needed, either with a roux or with corn starch. 
  8. Serve soup with shredded cabbage, cilantro leaves and the crumbled bacon.

Ingredients for Breakfast Tacos
  • 6 corn tortillas
  • 4 eggs
  • 1/4 lb sausage or chorizo
  • cheese as desired
  • spinach, onion, tomato
  1. Cook sausage in a large pan and drain off most of the grease. Add onion, tomato, spinach or whatever other veggies you'd like and cook until soft
  2. In a separate pan, scramble eggs with a little salt and pepper
  3. Heat tortillas until pliable and add cheese, egg, veggies and meat. Enjoy with plenty of hot sauce!

Monday, January 23, 2017

Banana Apple Oatmeal Muffins and a new Recipe Swap Challenge

I'm here today for a couple different reasons. First, I wanted to share an awesome new food blog challenge I discovered. It's through the PinterTest Kitchen and is the February Food Blogger love challenge. Participants will be assigned another blogger that they have to show some love in some way. Whether its making one of their recipes or making their own recipe in the style of that blogger, they just need to do something to show someone else a little love. Sign up or discover more information on their website!

Second, I wanted to share with everyone a great recipe for apple, banana oatmeal muffins. They're super hearty, delicious and not too sweet. They freeze really well and make excellent breakfasts for the entire week. I'm always looking for something that is a different spin on banana bread and these did not disappoint at all. I got the recipe from Rock Recipes

  • 1 1/2 cup rolled oats
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 2 eggs
  • 1/4 cup oil
  • 6 Tbsp brown sugar
  • 2/3 cup milk
  • 1 cup mashed banana
  • 1 cup grated apple
  1. Mix together oats, flours, baking powder, salt cinnamon and nutmeg. In a separate bowl, mix together oil, eggs, milk and sugar.
  2. Mix wet ingredients into the dry and fold in banana and apple
  3. Spoon batter into greased or papered muffin tins and bake at 350 degrees for 25 minutes until done.

Sunday, January 15, 2017

Black Bean Brownies

I don't think there's an attractive way to photograph a brownie.This original recipe found a way to photograph them and make them pretty, but that is not something I can do.

I haven't posted anything on this blog in quite some time. Ever since Secret Recipe Club ended, I haven't been very good at posting consistently, but I want to try and get back into it. I wanted to start off 2017 with a delicious easy recipe. These black bean brownies are gluten free (but you'd never know it) and the beans make them super moist. I highly recommend it for the next time you need an immediate chocolate fix.

Black Bean Brownies


  • 1 14 oz can of black beans, drained and rinsed
  • 2 eggs
  • 1/2 cup cocoa powder
  • 1/2 cup sugar
  • 1 Tbsp vegetable oil
  • 1 Tbsp milk
  • 1 tsp balsamic vinegar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp espresso powder
  • 1 cup chocolate chips
  1. Blend beans in a food processor or blender until smooth
  2. Add all other ingredients to the beans and mix until uniform. 
  3. Pour into a greased 8x8 inch pan and bake at 350 degrees for 30-35 minutes. Make sure you do not over-bake the brownies, otherwise they will be dry.
  4. Let cool completely and then slice.
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