Burrito Verde

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Burrito Verde

Burrito Verde

Disclaimer: There one Amazon Affiliate link in this post. If you click the link and buy the book, I would get a small commission. Just enough for me to indulge in my favorite guilty pleasure, Taco Bell. This post was not influenced by my craving for Taco Bell at all. All opinions are my own, as always. Additionally, there are some links to Pampered Chef products where I am an independent consultant.  One of the first things I do when I move to a new community, and I’ve moved a lot, is to find a local Mexican restaurant that I want to frequent.

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Pork Schnitzel

Pork Schnitzel

Disclaimer: I work for Pampered Chef as an independent consultant to help support my dream of owning a DSL camera. There are some links at the bottom of the post for Pampered Chef products I sell. If you buy the products, I receive a commission on the sale. One food that I fell in love with as a child was schnitzel. When asked what their favorite food is, most children would not respond with “Schnitzel.” I did.  I spent most of my formative years as a child living in Germany. My dad was in the Air Force and stationed in

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Rosemary & Garlic Roasted Potatoes

Rosemary & Garlic Roasted Potatoes

Growing up, my mom had to twist my arm to cook. I was not a fan. It wasn’t until I developed a crush on a professor (okay, graduate assistant instructor) in college that I decided I wanted to cook. David loved cooking and would treat his students to a buffet of delights at his home as we dropped off our big assignment. From that moment on, I wanted to learn how to cook. How lame, right? While nothing ever happened with my instructor, other than developing a nice friendship, I discovered that I wanted to learn how to cook. After college came

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Classic Italian Lasagna

Disclaimer: I work for Pampered Chef to help support my dream of owning a DSL camera. There are some links at the bottom of the post for Pampered Chef products I sell. If you buy the products, I receive a commission on the sale.  When it comes to food, my family has always known one thing to be true. Denise does not like lasagna. At the tender age of seven, I proved my distaste for this dish by throwing a plateful of lasagna off a balcony. (Unfortunately, it landed on our car so I was found out.) This fact held true

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Chicken with Lemony Green Beans and Potatoes

Before I met my husband, I secretly hoped that I would find a man who loved to eat the dark meat on chicken. I don’t like dark meat. It’s only white meat for me, so I figured having a man who liked dark meat would be perfect. We could eat a whole chicken with no issue.  However, I had no luck in that. I met Chris and fell in love with him before I asked that all important question, “What’s your favorite? White or dark meat?” He let me know he loved white meat and couldn’t stand dark meat. And,

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Homemade Spaghetti Sauce

I’ve got to be honest. When it comes to spaghetti, I cheat. I cheat every single time I make it. I throw the noodles in the water, brown some meat, and then add jarred spaghetti sauce. If I’m in the mood, I might even add a few spices, including a pinch of cayenne to give it some kick. It takes me only 15 minutes to make, tops. Quick and easy. The problem with jarred sauce, though, is it doesn’t taste very satisfying. However, I’ve never been one to try making homemade sauce. Maybe it is because my dad did that

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Zucchini Bread

Zucchini Bread

Disclaimer: I work for Pampered Chef to help support my dream of owning a DSL camera. There are some links at the bottom of the post for Pampered Chef products I sell. If you buy the products, I receive a commission on the sale.   Mid-summer. A time of miserable heat and humidity, and vegetables ripe enough to pick from the garden. While our temperatures have been unusually mild, our garden has grown plenty of tomatoes and zucchini ready to pick. The challenge has been how to use all this extra produce. Earlier this week, I made a fresh tomato sauce and

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Cheesy Zucchini Rice

I hate most vegetables. I do.  I want to like them. I’ve tried vegetables in many different ways in the hopes of loving them, but I struggle. My biggest issue with most veggies is the texture. The texture is not pleasing to my tongue.  There are a few vegetables I don’t mind. I love raw carrots, broccoli, and tomatoes (although they are technically a fruit). I like cooked peas, broccoli (as long as it is quickly sauteed…I hate it steamed), spinach, mushrooms, and corn (technically a grain, right?).  I don’t like to eat bell pepper or onions, typically, but love

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Italian Quiche

When I was a little girl, in the 1970s, I remember hearing the phrase, “real men don’t eat quiche.” I found this phrase a bit confusing because I had no clue what quiche was. I’m quite sure my dad never bought into the real men tagline with the phrase, after all, he liked watching musicals and romantic movies with my mom. However, I didn’t eat quiche until I left home since my parents never made it.  It was when I was a graduate student living in southern Georgia that I started to experiment with cooking. During that time in my

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From Sour to Sweet

This week has been a challenge. In. So. Many. Ways.  At the end of last week, I developed an itch on one of my legs; an itch that wouldn’t go away. In fact, it got worse and spread to my other leg. I couldn’t imagine what it was. I started to panic and think we might have bed bugs. Of course, my husband having no such rashes or problems meant that couldn’t be it. (Why bed bugs went through my mind, I have no idea.) Later I theorized it must be gnats eating me alive. Wrong again. Finally, after dealing with

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