Green Chile with Roasted Pork

It’s green chile time!

This past weekend it finally felt like fall.  Like, FINALLY.  There are times that I just love living in South Texas (like January when it’s 75 degrees out and everyone else is buried under some named snowstorm…Jonas anyone??).  But when September hits, and it’s still annoyingly hot, I’m all take me back to the northeast!  They are boasting perfect fall temps almost every day and I am still dripping in sweat if I try and take a walk in the afternoon.  So in October, when fall finally does make its appearance here, I fully embrace it.  This past weekend was it.  The temp had finally dropped overnight so when you wake up in the  morning it’s in the 60’s, and it warms up throughout the day.  Heaven, I tell you.  So, Saturday morning we put on pants and long sleeves and headed outside.  It was glorious.

green chile

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Alfredo Sauce

This alfredo sauce recipe is the bomb dot com.  I’ve tried many, and this one beats them all.  Maybe it’s a personal preference, but I’m not a huge fan of sauces that are too thick, and that’s always my issue with homemade alfredo sauces.  I like them a little bit thinner, so they coat the pasta better.  You don’t need a lot of this sauce to make anything you’re eating taste absolutely divine, trust me.

alfredo sauce

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Gnocchi mac n cheese…aka crack n cheese

Gnocchi mac n cheese!!  Or as I lovingly coined it, crack n cheese.  That’s what this is!  SERIOUSLY y’all.  Don’t make it.  Don’t ever make it.  Because you will not be able to stop eating it.  I mean, homemade mac n cheese on it’s own is winning, am I right?  But, for real, who doesn’t love potatoes and especially when they are covered in cheese?!

gnocchi mac n cheese

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Seared Opah with Capers, Tomatoes and Basil in a White Wine Sauce

opah 2

I saw Opah at my supermarket, and having never tried it, decided to give it a whirl.  The fish guy/monger/cutter (what are they even called?) reported that it was tasty and who is he to lie?  So I bought it.  It was fresh and wild caught, which means tasty and tastier in my books.  I was pretty sure I could stick a lemon on top and serve it and it would taste good, but what fun would that be?  So I came up with this concoction and I’m proud to say the food critic/chef/husband deemed it “really good”.  In Katie’s Confessions Blog speak, that means it was freakin amazing…so you should really get on this recipe, like stat.  Any firm white fish will do.  This was a thick, meaty fish and reminded me a lot of swordfish.  I haven’t seen it at my supermarket since, so I will keep this recipe handy next time they have swordfish.

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Angel Hair Pasta with Sauteed Shrimp in a Light Lemon Cream Sauce

shrimp pasta

 

There’s something about pasta in a creamy sauce that is so.darn.yummy, amIriiight??  This came together quickly and tastes like a restaurant quality meal.  I have this tendency to overcook shrimp – don’t fall into that trap.  It takes, maybe, 2 minutes per side.  As soon as that shrimp starts turning pink – flip it.  Overcooked shrimp is never a good thing. 

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Proscuitto wrapped Swordfish

swordfish

This dish is every bit as decadent as it sounds.  It’s definitely something you make as a treat, although it’s not so time consuming that you can’t make it on a weeknight!

You can wrap the swordfish in any kind of cured meat and get the same result.  A really moist, flavorful piece of fish!

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The only meatloaf recipe you need

Here’s another recipe that I’ve tried time and time again.  I’ve played around with it a lot and now twice in a row, I’ve gotten the “This meatloaf is really good” response from my husband.  That kind of response?  That’s an A+!  Trust me.  If there was something he didn’t like about it, he would let me know in…only in the most loving I want you to be the best cook you can be way of course 🙂   I promise he will deny saying that my meatloaf was really good (twice in a row, mind you), but you’re all my proof that he said it.

So, first things first.  Here are (most) of the ingredients you’ll need (I get distracted and forget to get all of the ingredients in the picture – forgive me!).  You want to mince the onion and garlic, like I did in the picture.  DSC_0655

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