Saveur Magazine Contest: Tailgating: Posole

 Vote for me please! Posole 2 lbs. pork for carnitas, cut into 2 inch cubes 2 cups large sweet onion, diced 2 Tbsp minced garlic 2 tablespoons oil 2.5 cups beef broth 2 cans (15-1/2 ounces each) golden hominy, drained 2 cans (4 ounces each) chopped green chilies 1 large can, (28 ounces) diced tomatoes,... Continue Reading →

Design*Sponge Repost: Fantastic Comfort Food

I found this originally on design*sponge. I made it this week and must say, while the rain wasn’t present, I totally see this dish as a fall staple while the weather turns grey. It’s gorgeously simple. I used two torn bolillo bread rolls from my deli department and pre cut mushrooms. Something that started off... Continue Reading →

Hap-pea New Year Black Eyed Pea Stew 2 links of smoked sausage, cut into 1/2 inch rounds 3 cans of Black Eyed Peas, undrained 1 onion, chopped 2 bay leaves 1 Tbsp Tabasco Hot Sauce 1 28 oz can of diced tomatoes 1 bag of frozen okra 1 green pepper, chopped 2 Tbsp of garlic, minced 4... Continue Reading →

First Fall Soup Cider Pork Stew 4 red gala apples, cubed 1 large butternut squash, peeled and cubed 1 onion, cubed 2 carrots, chopped into rings 2 celery stalks, chopped 2 cups of apple juice 2 cups of chicken broth 2.5 lbs of pork carnitas, cut into chunks 2 Tbsp garam masala salt & pepper to taste... Continue Reading →


Ingredients: 1 Separated head or about 16 cloves whole, unpeeled garlic 2 qtWater 1 tsp Salt 1 pinch of pepper 2 Cloves 1/4tsp Sage 1/4tsp Thyme 1/2 Bay leaf 4 Sprigs parsley 3 tb Olive oil Directions: Drop garlic cloves in boiling water and boil for 30 seconds. Drain, run cold water over them and... Continue Reading →

Spice for the Soul

Taco Soup2 lbs of ground beef1 package of taco seasoning1 package of ranch seasoning2 cans of black beans, undrained1 28oz can of diced tomatoes1 can of RoTel (any heat level)1 can of corn1 onion, diced1 green pepper diced Brown ground beef with onion and peppers until cooked through. Add remaining ingredients. Heat through. Serve with... Continue Reading →

My Sick Soup

Pho Tai (as this American girl knows it)In a greased pie plate, half a yellow onion (skin and all), half a red onion (skin and all), slice a 4 inch piece of ginger length wise) - place in oven for 45 - 60 minutes at 400 until the onion and ginger are charred.Meanwhile, boil 2... Continue Reading →

Why do they call it Wild?

Wild Rice and Mushroom Soup1 quart half & half cans of beef broth 2 packages of "90 second" Uncle Ben's Wild Rice1 package of fresh "mixed mushrooms" (or sliced white button) 1 onion, diced 2 tsp garlic 2 Tbsp Worchestershire Sauce Salt & Pepper2 Tbsp Oil Saute garlic, onion and mushrooms in oil until soft.... Continue Reading →

Mmm…Mmm Good!

La Madeleine Tomato Basil 2 cans of 28oz diced tomatoes, not drained 2 sticks of real salted butter 1 bunch of fresh basil, chopped 1 quart of whole cream 2 Tbsp garlic, minced salt & pepper Melt butter in pot, add herbs and spices, add tomatoes. Heat through. Pour in cream stirring, continue to heat.... Continue Reading →

Zuppa Toscana

Zuppa Toscana4 cans of chicken broth3 medium potatoes, quartered1 onion, chopped1 lb. of Owen's Italian Sausage1 bunch of kale, cleaned and torn into pieces1 quart of half & halfIn a skillet, fry sausage and onion until soft.Boil potatoes in water until cooked through and fork tender. Drain off water. Add broth and kale and cook... Continue Reading →

Create a free website or blog at

Up ↑

%d bloggers like this: