layered chili relleno casserole

I love casseroles, and I love chili peppers and I especially love cheese. So when we brought in yet another bucketful of peppers from the garden I thought I must come up with something a bit new. We had been saying we needed to make chili rellenos lately but it was too late tonight so we made this instead. Very Yummy. Very very yummy.


  • 3 eggs
  • 1.5 cups self rising flour
  • 1 cup milk
  • 10-20 raw Anaheim or Poblano Peppers
  • 4 cups Mexican Style Blend Shredded Cheese
  • Ground Beef or chuck 85% lean meat / 15% fat cooked,  ( yield from 1 & 1/4 lb raw meat )
  • 1 large diced Onion and a few diced jalapenos if you dare
  • 2 tbsp Coconut Oil

We will be layering a batter mixture, peppers, cheese, batter mixture, peppers meat, and then cheese again.

First half your peppers lengthwise, and place cut side down on a cookie sheet, you can crowd them. Bake or broil just until they begin to get bubbled on the outside, take out and set aside.

Keep oven on at 4oo.

In blender, whip eggs and milk, then add flour and blend well. Set aside.

In a skillet  brown together your ground beef, onions and jalapenos. Set aside.

Take a large casserole dish and add coconut oil, then place in oven for 5 minutes or so until dish is hot. Take out of oven and put on hot pad or stovetop.

Immediately pour in 1/2 of your batter mixture so that it will begin to cook from the warmth of the dish as you add the other ingredients. Then layer half of the peppers just spreading evenly. Then add 3 of the 4 cups of cheese. Then the rest of the peppers, pour on the remaining batter, then the cooked meat, spread evenly and the rest of the cheese. Put in oven and bake about 20 minutes until set and the cheese on top bubbly.

Cut into squares and serve. You could put a tomato or chili sauce on top, but we liked it just as it was.

nutrition info, serves 10,  each serving 380 calories, 21 g fat, 21 g carbs, 24 g protein

cheesy baked tomatoes

baked tomato wsig

Rainy rainy day today, I mean KABOOM! rainy, as in flooding in local areas. None here thank goodness, but too rainy to do anything outside. So, we head for the kitchen which tends to be one of our favorite places anyway. Moriah is making several, yes several batches of butter ( we love our Jersey girls, thank you Lord) and we decided to try something new. For a change our something new does not involve chocolate. This is today’s creation. Get yourself a small baking dish, or a big one if you like, and add a small bit of extra virgin olive oil. Then get ready for some yumminess. Start with a fresh from the garden homegrown in TN tomato, I cannot guarantee the results with anything else. Slice the tomato in half and remove the stem part. Set the tomato, or tomatoes in your baking dish and generously top with cheese, we used Italian blend, but you could use Mozarella and Parmesan and anything else that sounded good. Then add some spices, we used Italian spice blends and a bit of fresh. And some Real Salt, because Real Salt is the best. The absolute best salt there is in my opinion. Then bake at 400 for about 10-15 minutes, depending on the thickness of your tomatoes, then finish it off with a couple of minutes on broil, just to brown and bubble the cheese. Then prepare for your mouth to water. Serve on plates and pour remaining olive oil over each piece. Absolutely heavenly. My daughter called it gluten free pizza, but that was really in jest because we don’t strictly adhere to any particular dietary plan and think some folks go overboard. Do what works for you but don’t ever think it is a way to salvation or that it makes you better than anyone. (ok, done on that one you can unplug your ears now). Food is given to us to enjoy, stick with real foods and don’t get into idol worshipping and things will be ok.

Hmmm, now it is time for something chocolate 🙂

gourmet salad

I love salads, in fact I love salads so much it is hard to get a good salad in a restaurant. To tell you the truth, we cook so good around here it is hard to go out anywhere and order anything better. But let me share with you my favorite salad ideas and then you can get creative and make your own. 

Start with artisan lettuce, which is really just a combination of different lettuces, no iceberg stuff. I honestly don’t think iceberg should even be called lettuce. I mean butter lettuce, romaine, spinach, red leaf green leaf and so on. lettuce with some color, rich color. Wash it and dry it either with a spinner or just put in a dish towel and squeeze. Then add some chopped veggies. Again, think color, sweet red peppers, carrots, snow peas, cauliflower, whatever sounds good to you. And if fresh tomatoes are available a good amount of them too. Then add some zing, finely diced garlic, green onions, hot peppers. Then add some sort of meat, maybe grilled chicken breasts or steak cut in thin slices, or even some hard boiled eggs. Then think cheese. personally I like mozzarella, but feta is good too. Or blue cheese, or parmesan. Than add some amazing dressing, homemade of course, don’t ruin your wonderful salad with store dressing.

You can nearly eat as much as you like of this and feel wonderful Smile .

What do you like on your salads?

Momma’s amazing dressing

  • apple cider vinegar
  • extra virgin olive oil
  • crushed red pepper
  • cloves of garlic
  • oregano
  • basil
  • green onions
  • parsley
  • pink himalayan salt
  • peppers

This is another recipe idea, you can get creative and you really can’t go wrong as long as it tastes good to you. One great way to find out what works together is to open all your items and smell them together . Gather up your vinegar and olive oil and all your favorite spices. Fresh spices are best but use what you have and like. I have listed above what I use but this is how we like it, use what you like.

I start with 1 cup of vinegar and 2 cups of olive oil, put them in the blender, then just start adding what smells good together. I will share a tip, use twice as much as you think you would like. If one clove of garlic sounds good use two. Personally I use about 5 or 6. Your fresh herbs and spices should be chopped but it doesn’t have to be small, just small enough to blend. You can blend and add and blend and add, but make sure your final blend really whips it all together well. Then put it all in a large canning or honey jar, and let it sit on the counter for 24 hours then refrigerate. It is best after 1 week but we also often use it right away.

This is great as a marinade, a salad dressing, a meat sauce, a sandwich spread, drizzled over roasted veggies,  veggie or bread dip, and much more. I would love to hear what you add and how you use it!

seasons of cooking?

2012-11-09 18.25.24

In our house usually the oldest daughter at home is the kitchen manager. She is responsible for planning meals, grocery lists, keeping inventory, and keeping the deep freeze, kitchen fridge and pantry in order. I let her pretty much organize the kitchen as she likes.  She is also the supper cook and chief baker. Our method has worked well for many many years and produced very well trained expert domestic wives with well fed husbands. Smile 

However each time ones gets married we hand the baton to the next and it always is fun to see the changes that come about as the next one settles in.

Each daughter has had her culinary specialties. And we gets lots of fun variety. Southern, Italian, Mexican, and then there is Georgia’s fire breathing can’t get hot enough Mexican. We purposely plant 5 rows of peppers in the garden for her. I am tellin ya, my girls can COOK Smile!

But hey, Momma likes to cook too! So in between sharing with the next in line, I have gotten to cook a few new things myself.  I thought I would share one of my newest creations. We call them taco cups. Here is the general idea.

I usually make pinto beans in the crock pot once a week and make enough for a couple meals. So  I already had these made. In a big skillet I  put 2 pounds of ground beef and a diced onion and a handful of diced peppers. I cook the beef and such till well browned and then add in about 8 cups of pinto beans, they are cooked but not mashed. I then add either 2 cans of diced tomatoes or the equivalent amount of fresh ones. I keep all that at a low simmer. Then I take a dozen corn tortillas and lightly fry each in a small amount of oil until pliable. Then I take my 12 cup muffin tin and put it upside down on the counter. I place each tortilla over the cup and bend the edges down, tucking them however they will fit. Then take another muffin tin and place over it and press down gently. You could smaller muffin tins but I have the big ones so this works well for me. Then put them in the oven and bake until crunchy around the edges, usually around 20 minutes at about 350. Then you remove and place your tortilla cups on plates. Fill with the meat/bean mixture, top with mexican blend shredded cheese, a dollop of sour cream, sprinkle with crushed red pepper and garnish in between with shredded lettuce and more diced tomatoes.

Yummy. Great for a crowd. This made enough for 12 cups. 1 or two cups per serving unless you work on a farm, or you are a fast growing youngin.

mexican pile up

This is a menu idea, it has been one of our favorites this past month or so.

  • cooked rice or refried beans from my Fiesta Basics
  • ground beef cooked with chopped onions, in pan till crunchy brown, crumbled
  • grated fiesta blend cheese
  • diced tomatoes
  • diced peppers, lots, mild or hot or both
  • sour cream
  • crushed red pepper

you can assemble this anyway you like but this is what we do

take a dinner plate and make a bed of either cooked rice or beans, or layer both if you like, add ground beef on top of that, then add cheese on top of that, then add tomatoes and peppers, and a dollop of sour cream, then sprinkle lightly with crushed red pepper

if I can ever get a picture before it is devoured I will, but no promises 🙂

comfort food survey

It was 25 degrees out when I got up this morning. We now have both wood stoves going and coffee brewing on the one in the kitchen. I am pondering what are my favorite warm-me-up meals and thought I would ask your opinion.

What are some of your favorite winter comfort foods?

smoothie creations

Most mornings I have a smoothie for breakfast, It is quick and easy, yummy and super healthy if you use good ingredients. I thought I would start sharing my different smoothies as we come up with new creations.

Today’s smoothie creation

in the blender I added

  • 1/2 cup spring water
  • 1 cup nonfat plain yogurt
  • 2 cups fresh blackberries
  • 1 and a half frozen bananas
  • 2 spoons Coconut Creme Concentrate

blend away, super yummy!

busy, busy, busy

snow snow, snow, this has been the snowiest winter I ever remember, what new recipes would you like to see?

snow cream

this is a famous recipe from a dear friend 🙂

Thank you Mrs Sisse Pfieffer!

Get a big bowl of clean snow
In another large bowl mix:
1 to 2 C. sugar
1 to 2 tsp. vanilla flavoring
1 to 2 C. milk
1 to 2 raw eggs (optional)
After mixing those real well, taste to make sure that it is very sweet, because the snow will dilute the taste. If not real sweet, go ahead and add more sugar now. (It is hard to dissolve sugar after you add the snow.)
Start adding snow until you get the consistency and flavor you like.