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Dec 30, 2012

Chicken Noodle Bowls

I know it has been a long time since I posted, time gets away from me. Not to mention, my outside the home job has been crazy busy lately. But now I am on a much needed two week vacation.(woohoo)! This recipe I am sharing today is one of my all time favorites. It is easy to make and good for you. All the ingredients are fresh and easy to assemble. This is easy enough to make during those busy weekdays when you are tired and not wanting to do anything. Let's get started!

3 quarts chicken broth (you can substitute vegetable broth
1 1/2 lbs boneless chicken breasts (cut up in large chunks)
1 lb. linguine
8 scallions
2 cups shredded carrots (I buy the pouches already shredded in the produce dept)
1 pkg shiitake mushrooms, sliced (or any mushroom you prefer)
1 small head bok choy, trimmed and shredded
1 pkg frozen snow peas 

In a large pot make the linguine according to package directions and drain well. In a separate soup pot bring the 3 quarts of broth to a boil and add the cut up chicken breasts. Poach chicken for 5 minutes. Add all the vegetables and let simmer for another 5 minutes, until the vegetables are nicely steamed. At this point you can taste the soup to see if it needs any salt or pepper. Add the linguine to the soup pot and stir. Ladle into large soup bowls and enjoy! Perfect for summer or winter.

I hope you enjoy this easy dish as much as I do. Happy eating!

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Sep 23, 2012

Potato Ham Soup

Yesterday was the first day of fall! So in honor of that I am posting my recipe for Potato Ham soup. This is a classic dish, very filling and always good!

It's hard to believe that summer is already over. This summer was so hot and miserable you couldn't do anything outside. But fall is here and the weather is gorgeous, hopefully the cold will stay away for a while. Okay, here are the ingredients for the soup.

2 cups diced ham (leftovers are the best)
4 medium potatoes, peeled and diced
1 onion, diced
2 stalks of celery, diced
2 carrots, diced
4 cups chicken broth
4 tbsp flour
1 tsp. dried thyme
Salt and pepper

In a large soup pot heat 2 tablespoons of oil. Add the onion, celery and carrots and saute for three minutes. Salt and pepper the vegetables while they are sauteing.  Add the potatoes and ham. Add the flour and mix in well. Once the flour has browned a little, pour in the chicken broth and bring to a boil stirring frequently. Add more salt and pepper to taste and the dried thyme. Let simmer on medium heat until the potatoes are soft. At this point you can add a little bit of milk or cream to give it a more creamy consistency. Serve with biscuits or cornbread. I found an awesome cornbread recipe on Pinterest that I used with this. Here it is.

And, here is the finished product. I hope you try this and I hope you enjoy it! Happy Fall Y'all!

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Aug 25, 2012

Chicken Tortilla Soup

It's hard to believe that summer is almost over. I feel like we were cheated this year, it was so hot we couldn't enjoy summer at all. Hopefully the fall will be more normal.

I have been wanting to post this recipe for Chicken Tortilla Soup for a while. It is so good and so easy to make. So here it is! Enjoy!

1 - Rotisserie Chicken, deboned or 1 lb chicken breasts strips
4 - Cups Chicken Broth
1 - 28 oz. can Green Chiles shredded
1 - 16 oz. can Diced Tomatoes
1 - onion, diced
1 to 2 jalapenos, diced
Garlic Powder
Garnishments - chopped cilantro, sliced avocado, diced green onion, cheese and tortilla chips

In a large pot, heat 2 tablespoons of oil. Add diced onion, diced jalapeno and chicken strips (unless you use the rotisserie chicken, then wait to add). Cook until the chicken is browned. Add chicken broth, green chiles, canned tomatoes and salt, pepper and garlic powder to taste.  If you use the rotisserie chicken add that now too. Bring to a boil and reduce heat and simmer for 25 to 30 minutes.

To serve: Crunch up some tortilla chips in the bottom of a bowl, ladle the soup over the torilla chips. Garnish with the avocado, green onion, cheese and cilantro.

There you go, Chicken Tortilla Soup! Happy eating!

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Jul 26, 2012

Perfect Gravy Everytime!

Making gravy is definately one of the things that you can do or you can't do. There is no in between. I have always been able to make gravy without too much trouble, I learned pretty early on how to make it smooth and not lumpy. But, there is always room for improvement and I had one of those lightbulb moments the other day watching Trisha Yearwood's new cooking show on Food Network. She made the comment that gravy is a ratio of 4, 4, 2. Four tablespoons of oil, 4 tablespoons of flour, and 2 cups of liquid. Ta-da! It all falls into place now! Here is the link for the recipe Trisha Yearwood made for milk gravy. A tip that I will add; is to always, always use a whisk while stirring in the liquid to help with smoothing out any lumps. I hope this helps at least some people out there that have always struggled with making gravy!

Happy eating!

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Jul 22, 2012

Momma's Lasagna

I have been slacking in the blog post department. I have so many things in my head for blogging, but for some reason they don't make it to the paper. I promise I will do better. It has been a hot, hot summer this year. Hotter than I have ever experienced in my lifetime. It's time for some relief, but the meteorologists are not forecasting much relief any time soon. So, to get my mind off of the heat I am going to blog about lasagna. This is a simple and fairly inexpensive recipe for lasagna. My mother made this a lot growing up and it is the only way I have ever made lasagna (my version has evolved over the years from what my mother made). I get rave reviews for it and have decided to share it with the blogosphere (not sure that is a word). Let's get started!

1 lb ground beef or turkey (I use turkey for a healthier dish)
1 lb Italian sausage
1 jar spaghetti sauce (I use Prego or Ragu)
Lasagna noodles (you can use the kind you cook or the no cook ones)
16 oz. cottage cheese
3 cups shredded mozzarella cheese (or an Italian blend)

Season the ground meat with salt and pepper and add Italian sausage and brown in a large skillet. Add the jar of spaghetti sauce to the meat mixture and heat through. Depending on the sauce flavor, I sometimes will add some extra Italian seasonings. In a 9x13 pan, spoon a little meat sauce in the bottom. On top of the meat sauce layer the lasagna noodles, covering the whole bottom. On top of the noodles, spoon more meat sauce, then drop dollops of cottage cheese over the meat sauce evenly. Sprinkle a cup of cheese over the cottage cheese. Repeat the layers twice, except on the last layer omit the cottage cheese and just spoon meat and sprinkle cheese over the meat. Bake at 350 degrees for about an hour, or until the cheese is bubbly and browned. Let the lasagna sit for about 15 minutes to set up before cutting into squares. Serve with garlic bread and a green salad (Oh, and a nice glass of red wine never hurts either).

I hope everyone enjoys this as much as my family does. Let me know if you make it and what you think. I appreciate any feedback. Bon Appetit!

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Apr 15, 2012

Legendary Terrazas Pork Green Chile

Pork Green Chile

This will be another Terrazas original recipe. The famous Pork Green Chile. This original recipe was made famous in the little town of LaSalle, CO by my husband’s grandmother, Alexis Terrazas. She was the head cook of a little Mexican restaurant called Farmer’s Inn. They had the best Mexican food in the area. Today I will share with you my husband’s version of this recipe. No one can make it like he does; he has that special touch!  This is requested by family and friends all the time. It is a great recipe if you are feeding a large crowd. Make up some beans and meat for burritos and pour the Green Chile over it and you are set. In Colorado we call it topped and smothered. Leftover Green Chile makes awesome Huevos Rancheros the next morning too. Okay, let’s get started…

1 ½ lbs. Diced Pork
½ tsp. Crushed Red Chile Flakes
½ tsp Garlic Salt
½ tsp Crushed Black Pepper
¼ tsp Salt
1 Large Yellow or White Onion diced
1 can (27 oz) Whole Green Chiles (cut in strips)
1 can (16 oz) Diced Tomatoes
1 can (4 oz) Jalapenos (add to taste)
1 can (8 oz) Tomato Sauce
1 bunch of Green Onions (use the greens also)
Vegetable oil
Optional Ingredients:
Cheese (shredded)
Sour Cream

Serves: 10 - 12
Prep Time: 40 minutes
Cooking Time: 30 - 60 minutes

Canned Ingredients
Pork and green onions

Chopped Green Onions

Heat about 2 tablespoons of oil in a large (5 qt.) pot. Season the pork with Chile flakes, Garlic Salt, pepper, salt. Add the pork to the pot and start browning the meat. 

Diced Pork

You want to get a good caramelization going on the pork.  It helps to cover the pot with a lid while doing this process.  Add the diced yellow onions and the jalapenos (you may want to start with 2 tablespoons, it can make it very spicy) to the pork. Continue browning the meat, onions and jalapenos together until the onions are translucent and the pork is caramelized well.

Cooking pork and onions

Take the can of whole green chiles and shred them into strips. You can do this one of two ways. First method and easiest is to take a knife and cut them into strips lengthwise. The second (and preferred by hubby) method is to take a fork and shred each one lengthwise. Just hold one end and run the fork down the length of the chile. 

Shredding the green chiles

Add the shredded chile, diced tomatoes, and tomato sauce to the pot. Add enough water to cover everything, approximately 2 cups. Cover and let simmer for at least 30 minutes to an hour.

Simmering Pork Green Chile

The best way to serve Green Chile is over a burrito sprinkled with cheese and a dollop of sour cream. You can also eat it as my husband remembers his grandpa eating it, in a bowl with a tortilla as his only utensil. Enjoy!

Grandpa Art and Grandma Alexis Terrazas

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Mar 24, 2012

Krautburgers are What's for Dinner this week!

This is not a dish I make often, although with all the easy ways to get ingredients these days I am not sure why I don't make them more often. Growing up my mom used to make these quite often. She would labor over making the bread dough all day and then cut up the cabbage and steam it and cook the meat. Then there is the assembly, roll out the dough, fill it with the meat and cabbage mixture and bake. Well, now days I go the easier route. I use the frozen bread dough and the slaw mixture you can buy in the pre-packaged salad section in the produce department. They come out just as good, and I don't have to spend all day in the kitchen. So here are the ingredients we need for Krautburgers.


1 1/2 lbs of ground beef or turkey
1 package of slaw mix (in the produce department, usually contains carrots and cabbage)
2 - 1 lb loaves of frozen bread dough (thawed according to package directions)


Take out the bread dough in the morning to thaw (use the thawing directions on the package). Preheat the oven to 350 degrees. Brown the meat in a large skillet, salt and pepper to taste. Drain the meat and set aside. Add the package of slaw mix to the hot skillet and saute for about 4 minutes. Return the meat to the skillet and combine with the slaw mix. Set aside the meat mixture.

Take your bread dough and break off a ball about the size of a baseball, roll out to a circle about 6-7 inches.

Fill the center with a scoop of the meat mixture and fold the dough over sealing the edges. After you have made all the Krautburgers, let them rest on the sheet pan for about 15 minutes.

Bake in the oven until they are golden brown, about 20-25 minutes. Serve the Krautburgers with butter, ketchup and mustard. I usually put a slit in the top and add butter to melt down inside. Have the ketchup and mustard on the  side for dipping. Enjoy!

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Mar 19, 2012

Spanish Rice Made the Right Way

Authentic Spanish Rice
As I promised in my last post, I am sharing my Spanish rice recipe. This is a very simple rice dish, but oh so good. I even go as far to say it is better than most restaurants. I do not like all the extra things they put into the Spanish rice in the restaurants. I like it simple, but filled with flavor.

So here are the ingredients:

1 cup White Long Grain Rice
4 cups Water (approximate)
1 Small can Tomato Sauce
1 1/2 teaspoon Garlic Salt
1 teaspoon Pepper
1 teaspoon Ground Cumin
Vegetable Oil

In a medium skillet, heat about a tablespoon of vegetable oil until hot. Add the rice and let it brown, stir it continuously so it doesn't burn.

While you are browning the rice, add the garlic salt, pepper and cumin and stir in. After the rice is a nice golden color add about 3 to 4 cups water and the can of tomato sauce. Let it come all come to a boil and then turn down and let it simmer until the rice is tender and all the liquid has evaporated out.
You can add more salt at this point if you need too, otherwise it is ready to serve along side the Famous Terrazas Enchiladas.
 I hope you enjoy the rice as much as my family does. Happy eating!

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Mar 18, 2012

The Famous Terrazas Enchilada Recipe

The Terrazas Enchiladas

I have been told that I should record my recipes to share with others. So I am going to start blogging the dishes I cook and share them here with all of you. It seems appropriate to start my blog with our family tradition; Terrazas Enchiladas. These are enchiladas like you have never had before. With a delicious homemade sauce, and all the toppings. They are made with a flour tortilla instead of the usual corn that we are used to having. Although, I do make an enchilada casserole with the same sauce and corn tortillas, but that will be another post. I learned how to make these enchiladas while my husband and I were dating in high school. His family made them weekly and so his mother taught me how to prepare them. I have been making them now for 27 plus years. And they are requested by friends and family on a regular basis. So here we go...

  • 1 1/2 lbs Ground Beef or Ground Turkey
  • 4 cups of water (approximate)
  • Vegetable Oil
  • Flour
  • Salt and Pepper
  • Garlic powder
  • Red Chili Powder
  • Lettuce (shredded)
  • Tomato (diced)
  • Onions
  • Cheddar Cheese (shredded)
  • Sour Cream
  • Flour Tortillas


Brown the ground meat in a large skillet, preferably one with high sides. Season the meat with salt, pepper and garlic powder. Once the meat is browned, drain and remove from skillet and set aside. In the same skillet, add about 2 tablespoons of oil and 2 tablespoons of flour to make a rue.
In these pictures, I keep the meat in the pan and make the rue with the meat, you can do it either way.
*The chile powder needs to be straight red chile, no other spices added to it.

Once the flour has browned a little bit, add 2 tablespoons of the red chili powder* and stir in well.

Add the water slowly, I would start with 2 cups and then add more gradually until you have a sauce the consistency of gravy. Add salt, pepper and garlic powder to taste. Add back in the browned meat and stir together.

While the enchilada sauce is simmering. Chop your lettuce, tomatoes and onions.

Now it is time to assemble the enchilada. This is the fun part! Everyone makes their own. You take the tortilla and submerge it in the enchilada sauce, covering the whole thing. Then the tricky part; flip the tortilla onto a plate getting a spoonful of meat in the center when you do.

Now, I fill the center with a little cheese and onions, then roll it. After I roll it, I add more cheese, tomatoes, lettuce and sour cream and a little more sauce on top. And there you have a Terrazas Enchilada

I hope everyone enjoys this recipe. As you can see in the picture there is also spanish rice on the side and I will post the recipe for rice in the next post. Enjoy!

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