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

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.

creamy cheesy potato soup


When it is cold or windy or rainy, ok I guess anytime except a hot summer day, I love soup!! My ultimate comfort food, well except for some dark chocolate. We have been working an a new soup book for my bookstore, a compilation of yummy soup techniques. This is what we did yesterday.

To our large crockpot we added

  • diced raw potatoes
  • chunks of broccoli tops
  • 1 package of cream cheese cut in chunks
  • a package of cooked bacon pieces
  • enough whole (at our house fresh) milk to cover it all
  • a dash or two of soul seasoning (healthy seasoned salt sort of)

we turned it on high and ran out the door to go get a horse, about 3-4 hours later we returned and served it up with a half cup grated cheese and a dollop of sour cream topping each serving. It was INCREDIBLE!!! I cannot wait to make it again and will probably add more veggies.

This is just a menu idea would you like to see it made into an ebook with step by step instructions and pictures?

crustless spinach quiche

  • 7 eggs
  • 2 bunches fresh spinach washed and stems removed
  • 3 banana peppers chopped
  • 1 bell pepper chopped
  • 2 cups cooked white rice
  • 9 oz shredded cheese, colby/jack mix
  • 3 T butter

preheat oven to 350 degrees     

In a blender add all eggs, and peppers and 1 and 1/2 bunches of spinach. Blend well, then place in mixing bowl and add rice and remaining spinach, stir well. Take baking dish and add butter, place in oven until butter melts, then pour in mixture. Bake until firm, approx 20 minutes, remove and spread cheese on top, then bake until bubbly. Enjoy!

6-8 servings

Chicken Noodle Delight

What you need is:

  • 1 box spaghetti noodles
  • 1 half stick of butter
  • 1 chicken breast
  • 2 Tablespoons of oil
  • 1 Bell pepper
  • 1 Onion
  • 1/2 cup of flour
  • 2 cups milk
  • 2 cups mozzarella cheese grated.

Cook spaghetti, drain then add your butter. Let the butter melt in while you cook the rest.
Pre heat oven to 350.
Dice chicken breast into little bite sized pieces.
Dice bell pepper and onion into small pieces.
Put pepper, onion and chicken breast in a medium sauce pan, nearly cover with water and add two teaspoons of veg oil cook on medium heat until tender, as soon as the water evaporates out let it get just a little brown. Cook uncovered.
As soon as your chicken mixture is done:
Add your flour, mix well. Then add your milk slowly, create a white sauce by stirring regularly as it gets thicker.
As soon as it is about as thick as gravy remove from heat, add to noodles. Mix well.
Pour into a casserole dish, cover with cheese and bake for 20 min.
Take it out and enjoy!!!

This recipe was contributed by my dear daughter April, thank you!

twice baked potatoes

enough baked potatoes for your family

and for each potato

  • 1 T. butter
  • 2 T. sour cream
  • 1/2 cup grated cheese
  • 1/4 t. cajun seasoning


  • toppings such as diced green onions and chopped bacon pieces, another half cup cheese and another dollop of sour cream

Take each baked potato and cut in half lengthwise. Scoop out the inside leaving just a shell. Put the scooped out potato insides in a mixing bowl and add all the filling ingredients. Mash the potato insides and blend together with the filling ingredients mixing well. Then put back in the shells. Top each potato half with more cheese, and place all potatoes in a baking dish with melted butter in the bottom. Bake on 350 degrees just long enough to melt the cheese. Then top each potato with a dollop of sour cream, green onions, bacon pieces.

stuffed quesadillas

these are really easy, you will need

  • cooked filling, leftovers are great, meat, veggies, rice etc.
  • tortillas – corn or flour
  • extras like diced onions and/or tomatoes, and/or chili peppers
  • grated cheese, Mexican style is best
  • vegetable oil
  • toppings, sour cream or guacamole

Warm your skillet and add a small amount of oil, just enough to cover the bottom. Take a tortilla and on one half add filling and cheese and any extras, not too much, you are going to fold over the half without anything onto the filled half. It should no be so full that the stuffing is falling out. Then place in skillet and fry until golden brown, turn carefully and fry the next side. The cheese should be getting oozy. Cut into quarters with a big knife or pizza cutter and serve with salsa and toppings. Really yummy and really easy. Our favorite is to use our jalapeno chicken and rice.