Posted at 12:53 pm
I learned how to make lasagna during high school, it was actually my sophomore year in Mrs. Wagner’s culinary class. Her class was the very first time I was taught in a culinary setting and it made my desire to learn and love cooking even greater. Although it was only for one school year with her, Mrs. Wagner was a marvelous mentor…patient, caring and was great in using different tools to engage with students in preparing and cooking delicious food.
Since high school…many moons ago, I think I’ve only made lasagna only a handful of times and each time I never strayed away from the one ingredient she showed us that was surprising but made a difference…cottage cheese. This of course isn’t the exact recipe because her’s was the classic bake in the oven lasagna, but I kept most of the ingredients and incorporated it into making a crock-pot lasagna!
This crock-pot recipe is a perfect and easy weekend dinner…set it up early, run your errands then come home to a delicious meal.
Thank you Mrs. Wagner 😊
Posted at 2:50 pm
You can’t go wrong in this recipe! It’s nothing but honey, sriracha and red pepper flakes for extra heat. Personally I’m not a fan of sriracha but my husband loves it. So when I made fried chicken for dinner one day I knew I wanted to drizzle honey over it. As I was getting the honey out of the pantry I saw the sriracha next to it and figured…why not?! It’s a quick and simple sauce that I have used twice, drizzled over fried chicken and smothered on chicken wings.
Posted at 10:31 am
I have 2 Mexican dishes that are my absolute favorite and every time I go home to see my mom I know for sure I will be eating one or the other. The first is Chicken in a Mole sauce, the second is this
Guisado de Puerco en Chile Rojo, but for the sake of the readers of my blog I will call it…Pork Stew in Red Pepper Sauce! I had mentioned during my New Year post that I was able to get a recipe from my mom where I put together actual measurements…well here it is! Despite the amount of peppers, it is not overpowering of heat, it is tender and every bit has a ton of flavor. It takes a bit of time but it is well worth it! Really…a taste of my home. ☺
This recipe post is dedicated to all 4 of my siblings. It might not be exactly like mom’s dish but it’s close enough! When I started writing I knew that I wanted mom’s food here too where you guys can easily look up and make at home for your own family. I hope ya’ll enjoy it. ♥♥♥♥♥
Posted at 4:28 pm
So I’m not one to put my name on something just like that, but this green salsa is pretty special to me and thought I would share it! For those who are familiar with salsa verde (green salsa) you might be puzzled on my ingredients! This particular salsa came about through A LOT of trial and error. I’m pretty sure I’ve mentioned it before but I’m not big on spicy food, I also have two little ones and it can be difficult making Mexican food because of the spice some dishes have. My green salsa has got to the mildest salsa I have ever had. In fact this came about because I absolutely love my mother-in-law’s green salsa and wanted to re-create it. Of course hers has a bit of heat to it so I experimented with ways to tone it down and somehow ended up using sugar. Yes, you read it right…sugar! Then I took a bit of my mom’s secret (not so secret anymore!) chicken bouillon to give it extra flavor! I used this salsa every time I make Enchiladas Verdes (Green Enchiladas). You are able to adjust the heat level by adding extra jalapeños and as you will see in my instructions, leaving the seeds in. Guys if my picky son can eat this with his food and if my 2 year old can literally lick it off her plate…it’s safe to say it is kid friendly and super delicious!