Back in the Kitchen

We're back in the kitchen.... well, we never really left it! Life Happens and so the food must go on!

We want to wish all of you the best of health and spirits this Holiday Season!

Looking forward to bringing you some great recipes and cocktails to provide for your entertaining! With those family get togethers, it's mandatory to keep stock!

So what do you say? Ready for some more food and cheers? Well then, grab your apron and the white zinfandel, we're about to have a really good time!


SALUD!

Lunch

Yesterday Eric and I went grocery shopping after dropping the little one off at school. While at Safeway, I purchased about 1/2lb of sliced roast beef for sandwiches. Normally we buy our sandwiches from the deli with our chips and drink, I just didn't feel like waiting in line.

When we got home, Eric made our lunch. Toasted bread, mayo, mustard, the roast beef and GASP! I FORGOT THE PICKLES! Dang it.

I must say, the roast beef was really good! So good that my meager sandwich didn't compare to the sandwich I was building in my mind.

I thought of lightly grilling some onion slices, grabbing some sourdough bread and making an open face sandwich! My plan kind of goes like this:

* Sourdough bread slices
* 1 lb sliced roast beef
* grilled onion
* pepper jack cheese slices

Preheat oven to 350

Place sourdough bread slices on foil lined cookie sheet.

Spread some mustard on top of sliced bread.

Place some roast beef on top.

Followed by onions and pepper jack cheese.

Broil! OH WAIT! How bout a green chile on top? MMMmmmm! Now that my friends sounds good! (I will post of picture of this when I actually make it!)

♥ Did you try this? Post your pic on our facebook fan page!


SALUD!

Lunch

Well if you know me, I don't really watch what I eat! No calorie counting here! But when I stepped on the scale the other day and saw that I was 7 lbs less than I was two weeks before.... I kinda changed things up a bit!

Today for lunch I am having some soup. I am trying Progresso's Lite Zesty Santa fe Chicken soup. This is amazing! Great flavor! As I sit and eat, I can't help but think I should throw in some pepper jack cheese and slices of fresh avocado! Served with some chips and salsa on the side maybe. (I told you I like to eat!)

Glass of ice water with lemon to go with.


SALUD!

Chile Cornbread Recipe

INGREDIENTS:

* Cornbread Mix
* 1 stick of butter
* 1 can cream corn
* 1 can green chiles

Preheat oven as suggested for cornbread mix.

Melt stick of butter.

Spray sides of baking dish and pour in melted butter.

In bowl, mix cornbread as instructed. Add can of cream corn and green chiles. Mix thoroughly.

Pour into bowl and bake as directed.

Serve with Crock Pot Chili.

Crock Pot Chili

INGREDIENTS:

* 1 can Kidney Beans
* 1 can Chili Beans
* 1 can White Beans
* 1 can Black Beans
* 1 1/2 lbs ground beef cooked
* 1/2 red onion chopped
* 1 can green chiles
* shredded cheese to top

Chile Cornbread


Open all your cans and pour into crock pot. Add onions. Place crock pot on high.

Cook ground beef. I like to add salt, pepper, garlic salt and Worcestershire sauce.

Add ground beef to crock pot. Serve in 1/2 hour.

Serve with Chile Cornbread.

We suggest either beer or nice ice cold glass of milk!


SALUD!

Chili's Profits to Benefit St. Judes September 27

On Monday, September 27, 2010, Chili's invites you to dine with them and all proceeds will go to benefit St. Jude!

To find out more about this event, visit St. Jude HERE
To sign up for Chili's Newsletter visit HERE

* I received information about this event through Chili's newsletter.

Pork Recipe with Mango Pico de Gallo

INGREDIENTS

* 6 pieces center cut pork chop (boneless)
* 1 1/2 cups brown rice
* Maria's Original Mango Pico de Gallo
* 3 ears of corn
* fresh parsley or cilantro to garnish

Start by cutting up your pork in cubes. Fry in skillet with your choice of oil. Make sure you cook thoroughly without overcooking though as your pork will also be simmering.

Boil water to cook your ears of corn. Start cooking your rice or use your rice cooker.

Once your pork is cooked, remove pork from skillet and place in a pot. Add Maria's Original Mango Pico de Gallo and simmer in pot stirring occasionally.

Serve on top of or with your brown rice. Cut corn in half or you may cut down the sides and serve accordingly.

Garnish with fresh parsley or cilantro.

All done! We suggest cerveza to go with this dish!


SALUD!