Creamy Tomato Basil Soup

Chilaquiles!

This picture makes this look like nothing, but wow! So delish, I couldn't believe it. :)  I made my salsa verde from scratch, so it is super spicy (I'm having a love affair w/Serranos)

• 1 1/2 cups salsa verde
• 1/2 cup sour cream
• 1 bag of Tostitos Hint of Lime Corn Chips

• 2 cups shredded chicken
• 2 cups shredded Monterey Jack or mozzarella cheese

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Heat oven to 350 degrees F. Spray 2-quart casserole with cooking spray. 

In medium bowl, mix salsa verde and sour cream.

Break up chips into bite-size pieces. Place half of chips in casserole. Top with shredded chicken, followed by half of salsa mixture. Top with half of the cheese. 

Repeat with remaining chips, salsa mixture and cheese.

Bake about 30 minutes or until cheese is melted and top is golden brown. Let stand 5 minutes before serving.

Tomato Pie

Fresh tomato pie, with bacon, garlic, serrano & cheese. Nom, nom, nom!

Muy caliente!

Mushrooms, leeks, Serrano, arugula & spinach. (What I had & what needed to get used). Nice & spicy (little brave w/heavy dose of Serrano!)

Quick work-night din din

Chicken, carrots, onions & leeks over egg noodles. One of my favorite easy ones.

Haven't made too many wacky ones the last few weeks. 

Will be posting pix & recipe of the ham soup that I'm making this week.

Bacon Brussels Sprouts

1 lb Brussels Sprouts, washed & halved

4 strips of bacon

large handful of garlic

small onion

chicken stock

2 teaspoons butter

Cook bacon until done; drain on paper towel lined plate. Reserved bacon grease. Mince onion and garlic, saute in reserved bacon grease. Add sprouts, butter and enough chicken stock to fill pan approximately 1". Saute on low approximately 15 minutes, or until sprouts are tender. Crumble bacon, sprinkle over sprouts and cook another minute or so, stirring constantly. Salt & pepper to your own taste. (Personally, I hate adding salt to anything for flavour)

Enjoy!!!

Trying to recreate the greens from 5 Points ....

Coconut crusted Tilapia (store bought). Been obsessively trying to recreate the greens from this one bar where we shoot.

This version:

1 bag baby spinach

handful of flat leaf parsley

handful of arugula

big handful of grape tomatoes 

big handful of garlic

1 small white onion

3 chili peppers

handful of shredded Mexican cheese blend

squeeze of lime

Mince garlic, onion and pepper. Saute in EVOO about 3 minutes. Pulse tomatoes in food processor, add to pan, omitting seeds and liquid. Saute 2 minutes. Add spinach, parsley and arugula, plus a squeeze of lime, cook until wilted. Once wilted, stir in cheese. Continue cooking until cheese is melted.

First Post ... or, Some Ado About Waffles

Waffles is a (soon to be) divorced broad of a certain age who has gradually developed a love of cooking over the last 2 years.


Prior to this life, cooking was limited to a very basic palette, due to X-Mr. Waffles dietary restrictions. Since leaving him, I've been having a blast cooking up all sorts of wacky shit that X-Mr. W. would have never, never, never eaten.

Bon Appetite!!!