Archives for the month of: December, 2015

Chili and oyster stew are a Christmas tradition on my side of the family. When I was younger I only liked the chili but now that I have grown wiser in my ways and my tastes have matured (ha!) I looooovvvve oyster stew too.

Here is a link to my “no recipe” recipe chili.

And here’s how our Christmas 2015 oyster stew turned out…

Oyster Stew Recipe adapted from Paula Deen- a Christmas tradition - we always have oyster stew and chili


  • 2 green onions, chopped
  • 2 Tbs. butter
  • 12 oz fresh raw oysters, undrained
  • 1 quart (32 oz.) whole milk
  • 1/4 tsp. salt
  • 1/4 tsp. white pepper
  • 1/8 tsp. cayenne pepper
  • optional toppings: oyster crackers, sliced green onions


Saute onion in butter until tender.

Add oysters, milk, and seasoning.

Cook over low heat until edges of oysters begin to curl, and the stew is hot but not boiling.

Top with crackers after serving and garnish with sliced green onions.

recipe adapted from

Here’s an easy, back to basics recipe: HOMEMADE CROUTONS!

Perfect use for that day old bread - Homemade croutons - a few ingredients that you probably already have - check out that freshly grated cheese on there - YUM

These are super easy to make and you can adjust the seasoning and toppings to make them perfectly to your taste. Croutons should end up light in color with little grease, well-seasoned, and of course, crunchy.


  • bread (I used a loaf of French bread that was getting stale)
  • oil (I used a few teaspoons of extra virgin olive oil, but canola would also be good if you want something more neutral-tasting) or clarified butter
  • salt and pepper
  • crushed red pepper flakes
  • tiny piece of hard Pecorino-Romano cheese (enough to make a Tablespoon or so when you grate it)
  • cheese grater


Preheat oven to 400°F.

Cut bread into cubes; removing crusts if desired. (I left them on because I like a more rustic crouton. Just kidding I don’t really care about “rustic-ness” I am just too lazy to cut the crusts off ha!)

Place bread pieces on a baking sheet lined with parchment paper. Drizzle oil (or clarified butter) on top and toss gently to coat. Don’t overdo the oil/butter because you don’t want the croutons to get too greasy.

Season with salt, pepper, and red pepper flakes, according to taste.

Toss gently again to mix in seasonings.

Bake for 15-20 minutes or so, until lightly browned. Remove from oven and grate cheese directly on top so it melts as the croutons cool on the baking sheet.

After cooled, store in an airtight container.

recipe adapted from The Professional Chef by The Culinary Institute of America

Homemade Red Enchilada Sauce Recipe

We recently had enchiladas for dinner and I wanted to ditch the canned sauce. I made my own and it was delicious! Super easy, and way tastier too. Here’s what I did…

Homemade Red Enchilada Sauce Recipe - so easy and delicious you will never want the canned stuff again!


  • 4 Tbsp. vegetable or canola oil
  • 4 Tbsp. all-purpose or gluten-free flour
  • 4-8 Tbsp. chili powder, depending on how much (or little) ‘kick’ you want
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/4 tsp. cumin
  • 1/2 tsp. oregano
  • 2 c. chicken or vegetable stock


Heat oil in a pan over med-high heat. Add flour and stir together over the heat for a minute or two. Stir in the chili powder, garlic powder, salt, cumin, and oregano.

Gradually add in the stock, whisking to remove lumps.

Reduce heat and simmer 10-15 minutes until thick.

Use immediately or refrigerate in an airtight container for up to 2 weeks.

Makes approximately 4 cups.

recipe adapted from

Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

Cheesy Bean and Turkey Burritos

cheesy-turkey-burritos-make-a-giant-batch-and-freeze-individually-re-heat-however-many-you-want-in-the-microwave-from-frozen (1)


8 Can Chicken Taco Soup

Chicken Taco Soup - freezer friendly

Cheesy Oven Baked Beef and Bean Burritos

Cheesy Oven Baked Beef and Bean Burritos