Chile Verde Beef Stew with Green Beans

This a delicious twist on a tradition beef stew, spicy and so easy to make ! Stick to your ribs kinda good!

3-4 pounds beef chuck cut into cubes

1 large onion, sliced

1 large tomato, diced

6 garlic cloves, whole

6 Anaheim Chile’s, fire roasted, peeled and sliced

1 Jalapeño, fire roasted, peeled and sliced

4-6 carrots, peeled, large diced

4 yukon gold potatoes, unpeeled, washed and cut in half

2 tablespoons sea salt

1 tablespoon oregano

2 teaspoons ground pepper

1/2 bag organic frozen green beans

1/4 cup cilantro, chopped

  • Place all ingredients except the potatoes in slow cooker. Mix well.
  • Cook on high 3 1/2 hours, add potatoes and cook an additional 30 minutes or until the potatoes are soft.
  • Add chopped cilantro and frozen green beans, stir well and serve .

Perfectly Roasted Chicken

There is nothing I love more than a good, flavorful roasted chicken.  I hope this recipe helps you! 

1 organic chicken, back bone removed and spatchcocked 

3 tablespoons olive oil 

1 tablespoon sea salt 

2 teaspoons granulated garlic 

1 teaspoon dried parsley 

1 teaspoon dried oregano 

1 teaspoon ground pepper 

1 teaspoon sweet or smoked paprika

1/2 teaspoon dried thyme 

  • Preheat oven to 400 degrees 

  • Whisk the oil, salt, pepper and herbs 

  • I wrap my countertop in plastic wrap for easy cleanup. 
  • Remove the back bone with a sharp knife or kitchen shears. 
  • Carefully separate the skin from the chicken. Breast.  Massage some of the herb mixture underneath the skins … pour and rub or brush the remainder of the mixture on the whole chicken … inside and out. 

Slice half of an onion into rings and place on casserole to put a little bit of space between your the chicken and the dish 

  • Don’t forget to season all sides of chicken

  • I never ever cook chicken by time always by temp.  These probe thermometers work amazing … I set for desired temp and always end up with the most delicious chicken. 

  • I roast at 400 for the first 15 minutes then drop temp to 375 

Cheesy Garlic Spaghetti Squash 

I’m always looking for healthy, quick, great tasting side dishes … this one is delicious! 

1 whole Spaghetti Squash, cooked and threaded 

4 garlic cloves, minced 

2 tablespoons ghee 

3 1/3 ounces Kerrygold Cheddar, grated 

  • Heat skillet and add butter. 
  • Once butter is melted add the garlic and cook on medium heat for 2 minutes. 
  • Add the squash and gently toss with garlic butter. 
  • Spread the cheese over the top and cover to melt. 

Tacos de Papa con Carne 

This is hands down my favorite comfort food that reminds me so much of my childhood! So easy to make and I promise it will become a family favorite ! 

3 medium sized potatoes 

1 pound ground beef 

1 onion, diced 

2 teaspoons sea salt 

1 teaspoon oregano 

1 teaspoon cumin 

1 teaspoon ground pepper 

1 teaspoon sweet paprika 

1 cup shredded Monterey Jack 

12-14 corn tortillas 

Enough oil to coat bottom of fry pan 

  • Peel and cut potatoes, place in Pot and cover with water.  Bring to a boil and cook until soft. 
  • Heat a seperate skillet and add the ground beef, onions, spices, and salt. Cook until Beef is browned and onion is tender. 
  • Once the potatoes are cooked, pull out of water and allow to cool. 
  • Mash the potatoes, I use a ricer, add to meat mixture along with shredded cheese and set aside. 
  • Heat corn tortillas over open flan or skillet to soften one or two at a time. 
  • Fill tortilla 1/4 cup of mixture, fold over and hold taco together with wooden toothpick. 
  • Make all the tacos before you start frying. 
  • I don’t like to deep fry so I just pan fry with a smaller amount of oil. 
  • Don’t crowd them and flip only once until crispy and golden brown. 
  • I place them a little elevated to drain any excess oil. 
  • I hope the pictures help! 

Roasted Poblano Arroz Con Pollo 

If I ever want to boost my culinary ego I make Arroz Con Pollo ! My family will “Ohhh and Ahhh” and it always blows my mind because it’s such a simple dish! I wanted to try something different and I’m so happy I did because they all loved it ! 

2-3 pounds chicken, in pieces, your preference, white or dark meat 

1/4 cup olive or avocado oil

1 onion, diced 

6 garlic cloves, diced 

3 Poblano Peppers, Fire Roasted, skins, stems & seeds removed and sliced 

1 1/2 cups basmati rice 

4 cups chicken broth 

1 teaspoon ground cumin 

1 teaspoon dried oregano 

1teaspoon ground pepper 

1 teaspoon garlic powder 

1 teaspoon onion powder 

1 cup cilantro, chopped 

1 bag petite sweet peas, frozen 

  • Heat oil in large dutch oven. 
  • Salt chicken on both sides and brown chicken well on both sides.  
  • Keep the flame on high.  Remove the chicken and add the onion, garlic and rice until onion is soft and rice is lightly browned. 
  • Add the broth, Poblano Peppers, spices, return the chicken and adjust salt. 
  • Bring to a boil, reduce heat to low and cover. 
  • Cook until liquid is absorbed. Remove from heat. Open lid, add peas and cilantro.  Cover and allow to sit 15 minutes. 
  • Toss and serve ! 

Homemade Ranch 

I have always wanted to learn how to make ranch and I could never get it just right.  After many attempts I think I got it ! Even better yet a fellow blogger friend Neohomesteading suggested I use whey to culture it ! Whey is not a required ingredient but it will make it healthier. 

1 cup mayonnaise (homemade or bought) 

1 cup buttermilk 

1 cup unflavored Greek Yogurt or sour cream

3 tablespoons ACV 

3-4 garlic cloves minced 

1 heaping tablespoon fresh or dried chives 

1 heaping tablespoon fresh or dried parsley

1 teaspoon dried dill 

1 teaspoon onion powder 

1 teaspoon garlic powder 

1 teaspoon sea salt 

1/2 teaspoon ground black pepper 

1/4 cup whey (optional) 

  • Whisk all ingredients to combine. 
  • Place in jar and store in refrigerator for 7-10 days. 

Quick Pickled Red Onions 

Have you ever tried Pickled Red Onions ? If you haven’t this recipe is super simple, quick and crunchy deliciousness! I put them on tacos, scrambled eggs, in sandwiches, on fish or grilled steak… I promise you will always have a jar in your refrigerator! 

1 red onion, sliced on mandoline 

3/4 cup red wine vinegar 

2 tablespoons honey 

1/4 teaspoon salt 

1/4 teaspoon pepper 

  • Slice onion on mandolin.
  • Find a jar that you can pack the onions in thightly. 
  • In a bowl whisk together vinegar, honey, salt and pepper. 
  • Pour the vinegar liquid into jar until it’s filled right to the top. 
  • Place in fridge at least 2 hours. 
  • Will keep in refrigerator up to 4 weeks. 

Pork Belly & Sweet Potato Tacos 

Sounds weird ? Maybe… but it totally works! I promise.  Takes a bit to make but not difficult at all! Wait till you taste … 

1 1/2-2 pound pork belly 

1/2 onion, sliced 

3 garlic cloves, whole no need to peel 

Salt & pepper 

Thyme, pinch 

Oregano, pinch 

1 bay leaf 

1 cup beef, chicken or vegetable broth

  • Salt and pepper both sides of pork belly generously 
  • Pour the broth into Instant Pot bowl, add the onion, garlic and pork belly. 
  • Sprinkle with thyme, oregano and bay leaf. 
  • Set to High Pressure for 30 minutes. 
  • Allow the pressure to naturally release. 

  • Take the pork belly out of pressure cooker and allow to cool in order to handle. 
  • Chop the pork belly. 

  • Place on a parchment covered sheet pan with 3-4 small sweet potatoes or yams cut in half and cut side down. 
  • Sprinkle with salt and pepper 

  • Bake at 375 convection for 30 minutes . 

  • Set up with all your favorite toppings and enjoy! 

Pork & Cabbage Bake 

We’ve been out of town and I couldn’t wait to get home and cook!  I love eating out but I don’t think anything compares to a nice home cooked meal! I love the combination of pork and cabbage… just saying those two words makes me smile ! 

1 pound ground pork, good quality vegetarian fed

1/2 large onion, diced 

4-6 garlic cloves, chopped

1/2 cabbage, sliced thin 

2 cups pasta sauce, sugar free 

1-2 cups shredded cheese, mozzarella or Monterey Jack or white cheddar or parm in any combination 

  • Heat large skillet and add the pork, onion and garlic. 
  • Cook until brown and cooked through. 
  • Add the cabbage and cook on high until wilted. 
  • Add the sauce and half of the cheese.
  • Cook for 3 minutes and turn off heat. 
  • Sprinkle the remaining cheese, cover and bake for 15-20 minutes at 350 covered. 

Luke & Grace’s Chocolate Chip Protein Cookies 

My sweet little friend text me because she needed a “healthish” protein packed cookie for her kiddos for an after school snack.  I got to work and came up with this delicious cookie! SSSOOO GGGOOOOODDD 

5 pitted dates 

1/4 cup water 

1/2 cup coconut oil 

2 tablespoons Grassfed butter (optional) 

1/4 cup maple syrup 

1 egg 

1/4 cup almond butter 

2 teaspoons vanilla 

  • Preheat oven to 340 degrees 
  • Blend all of the above ingredients. 

1 cup cassava flour 

1/2 cup oatmeal 

1 scoop protein powder 

2 tablespoons flaxmeal 

2 tablespoons chia seeds 

1/2 teaspoon cinnamon (optional) 

1/2 teaspoon baking soda 

1/4 teaspoon salt 

  • Combine in bowl and add the blended liquid ingredients.
  • Using cookie scoop make 12-14 balls of dough. 
  • When you place them on parchement covered sheet pan wet your fingers and flatten down the dough ball. 
  • Bake for 10-12 minutes