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.
Goat cheese quiche – could there be a better idea than that in the history of quiche making? I don’t think so. Quiche sometimes seems old fashioned to me but sometimes seems like a totally delicious can’t have a brunch without it type of meal. When quiche became popular in the 80’s, it was pretty basic. Now, thanks to the internet and so many creative bloggers out there, there are SO MANY yummy varieties. So, skip the cheddar cheese and bacon and get creative. Make some goat cheese quiche asap.
Make Ahead French Toast
Make Ahead French Toast – Creme brulee style. It sounds complicated but it’s NOT. The beauty of this dish is how easy it is to impress your brunch guests. With only a little bit of effort. It’s genius. You start the night before, by throwing a few ingredients together, slicing up some challah bread and covering it with the milky, egg-y cinnamon-y goodness that makes french toast, well, french toast. You let it sit overnight and simply pop it in the oven in the morning and BAM. Easy no fuss brunch meal that will have your guests wondering where in the world did you find the time!
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.
Last summer, I had a lot of zucchini in my garden. Like, A LOT! I made zucchini bread, zucchini noodles, grilled zucchini, etc. I still had more and absolutely hated the thought of it going to waste. So I shredded what was left, and put it in ziploc baggies in the freezer. I wasn’t sure what I would do with it, but at least I didn’t have to throw it out! Fast forward to my little babe, who loves to eat anything she can feed herself. So when my sister suggested zucchini tots I was sold! I got to use up all of the frozen shredded zucchini and make a healthy lunch for my little girl.
With Cinco de Mayo coming up, we’re all going to want to eat Mexican food, right? I know I will! I’ve always liked Mexican food, but since moving to South Texas 6 years ago, I have a newfound love for it. We have a lot of Mexican restaurants, and man are they good! One of my favorite places makes a really good chicken tortilla soup. I used to order it every time, but…(in case you’re starting to see a trend here) I like when I can duplicate something I loved at a restaurant! So, after much trial and error, here is my version of chicken tortilla soup. It’s so good that I don’t even order it out anymore – I mean would you look at this cheesy, flavorful goodness?? You know you want to make it!
I don’t like Minestrone soup. Or at least I used to think I didn’t like it. Reality is I had only ever had it out of a can. First time I tried it homemade, I was hooked. It was full of veggies and flavor and didn’t even compare to the canned version. I’ve come to this conclusion- any kind of homemade soup is good! Stop buying cans – start making soup! Now – just do it ok?
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.