Yum and relaxation…


Well, been one of those days … and lucky me…I typically don’t like Australian wine…however, this was on sale fo $3.88 a bottle…(don’t judge me, I’m just happened on a good deal). I love this one. Especially the Shiraz, Shiraz-Merlot, and this one. Try it. COLD!! yes, cold.

And happens to pair well with the Poblano peppers dish…ijs…LOL

I like this chilled….even though you don’t typically chill red wine…it is super yum cold.



Chicken stuffed poblano peppers



Chicken Stuffed Poblano Peppers. These are easier to make than you think. And SUPER yummy!!

4 Large Poblano Peppers, cored, deseeded
1 small onion, chopped
2 med tomatoes, chopped (I use 2 roma tomatoes)
2 cloves garlic, chopped
1/2 cup cilantro, chopped
2 cups cooked chicken, chopped (I cheat and use 2 small cans of chicken)
1/2 tsp cumin
1/2 tsp oregano
2 tbsps. olive oil divided
1 cup mozzarella cheese
1/2 cup cheddar cheese (I use Kraft triple cheddar cheese)

Preheat oven to 400 degrees. Line a baking sheet with foil and use 1 tbsp. of olive oil to coat it. I think you could also use cooking spray to lightly coat the foil too…??

Rinse and cut the tops off of the Poblano peppers. Cut along seam on the one side and gently pull out seeds. Set aside.


In large saucepan heat 1 tbsp. olive oil. Cook tomatoes, onion, and garlic until no more moisture…approx. 5 min on med-high. Stir often.


Add chicken, cilantro, cumin, oregano, and salt, and mozzarella cheese. *you really don’t need to add salt if you are using canned chicken. I find Canned chicken is just easier and more time efficient. stir.


Line the peppers up on the prepared baking sheet. Stuff the peppers with the mixture. I use a large spoon and stuff them starting at the bottom by pushing a heaping spoonful to the bottom of each. I then go back and fill each pepper until I run out of mixture.


Put the peppers on the baking sheet in the preheated oven and cook for 20 min. Once cooked take them out. Change oven to BROIL. Sprinkle cheddar cheese over each pepper and then place back in the over on the top rack and broil for about 1 min or until the cheese melts and chars a touch. Be careful because this happens fast. I like burnt cheese so…do how you like.


WHA-LA!! YUMMM-A-LICIOUS!! these are so good. A little high in sodium but that is why I say don’t add salt. The cheese and canned chicken (buy low sodium if possible – and make sure to RECYCLE your cans) give it enough flavor.

I serve with rice. I found this new brand my local store is selling. Minute rice Multi grain medley. It is FANTASTIC!! I add a tsp of chicken boullion to the water. YUM!


I hope you enjoy. It was a big hit with my kids. I think next time I will try with the rice instead of Chicken making it vegetarian. ?? I think it will work.

Caldo de Res


This is a FABULOUS flavorful Mexican soup. It has super easy ingredients but takes a couple hours to make….BUT- don’t shy away from it. I make it on a lazy Sunday and catch up on my recorded shows from the previous week while I cook. Easy right? Just try it…I think you will like it. It is easy to make, lots of flavor, cheap ingredients, and relatively healthy.

4 Beef Short Ribs
1 corn on the cob, cut into 4 pieces (if it isn’t the season for fresh, use frozen niblets thawed)
1 small onion, sliced
1 tomato, chopped
1/2 cup cilantro
1 Tbsp olive oil
2 carrots, peeled and chopped into chunks
2 celery ribs, chopped into chunks
1 large or 2 small potatoes, peeled and chopped into chunks
2-3 small wedges of cabbage
2 small summer squash, chopped in chunks
2 packets sazon (optional)
garlic powder (optional)
Adobo (optional)
Tajin (optional)

Fill Large pot about 2/3 full of water. Drop in beef short ribs. Bring pot to a boil. Skim scum that forms off top of soup with large spoon and discard. Turn heat down to bubble but not a full rolling boil. Cover with lid slightly ajar for 50 min.

you can now pick what shows to catch up on, get on the treadmill for 35 min, whatever you want.


Add corn on the cob pieces to the water with the ribs. Replace the lid slightly ajar and continue heating at a bubble for 15 min.

If you use frozen corn, you can throw it in frozen or thawed. Time to start watching your shows. But set the timer on you oven so you don’t forget…15 min!!


Add Celery. Cover with lid ajar and cook 15 min. Set your timer and resume watching show.


While the celery is cooking, add about a tablespoon of olive oil to saucepan and use med-med high heat. Cook onions for about 1-2 min. Then add chopped tomatoes and cook another 1-2 min. Add about 1/4 cup of chopped Cilantro. Sauté together another couple minutes or so.

Add the onion, tomato, cilantro mix to the soup pot.


At this point you can add a bit of salt but not to much…better to add later than have to take away. If you want, you can add the optional seasonings listed. I suggest you do. Although the soup still tastes great just adding salt, I like it more flavorful so I add a couple generous shakes of the garlic powder and adobo. I also add two packets of the sazon and add a light shake or two of Tajin (find these in the “ethnic” aisle at the grocery store or your local Mexican grocery store.). . I also squeeze the juice of half a lime into the soup as well.

*NOTE- if your water is getting low in the soup, you can add 2-3 cups to the pot to bring it back up to the original amount. Also, if you didn’t want to use a lot of seasoning, I think this would be good with beef broth instead of water…just a thought.


Add the carrots and cover with lid ajar, again, and set timer for what? 15 min. LOL


Add cabbage wedges, cover with lid ajar, cook 15 min.


Add potatoes. I peel mine but you can just scrub them really well and cut up into chunks and add. However you prefer. Gently push them into the soup so they can cook nicely.
Cover again and cook 15 min.


Add the squash. I used one zucchini and one yellow squash. Use two of each or one and one, whatever you want. I like to use one and one for two reasons- variety and color. But, get what is in season, cheap, or tasty.

Cook for another 10 min. or so until fork tender. I don’t cover just cook…but I do try to gently push the squash down into the soup so it can cook nicely.


Ladle into bowls. Make sure to get a yummy piece of everything.

Serve with some chopped cilantro on top and lime wedges to squeeze into the bowl. Also, sliced jalapeno is good to spice it up as well. you can through those in the soup pot but I let everyone put it in on the side…adjust their own heat. No matter how you do it–it is YUMMM!
You can also serve with warm tortillas or toasted French bread.

I like to serve with a small cup saucer plate so you can take you corn cob out of the soup to cool a little …makes it easier to eat. OR just leave it…once you eat the soup then eat the corn cob and short rib. This is a perfect SLURPY soup….just eat and ENJOY!

My daughter likes to add extra tajin to the soup at the end in her bowl. If you aren’t familiar with Tajin or Adobo..they are great go to seasonings at our house. My kids love to put Adobo on grilled/sautéed Asparagus and Portobello mushrooms, sautéed squash and zucchini, steaks. Tajin has a tangy lime flavor- My youngest likes it on pretty much everything…potatoes, steak, popcorn, steamed broccoli, and baked kale…. anything.

Salsa a la casa


Ok, so I know  it  doesn’t   look  like  much. .my lighting is bad …and  yes  its  on  my  fage yogurt container. ..BUT..THIS  SALSA  IS  YUMMALICIOUS!

Super easy  to  make  and  very  inexpensive.

1 (28 oz) can royal diced tomatoes w green chilies
4 cloves garlic, peeled
1 small bunch cilantro,  washed and rough chop (about  a cup or two)
1 small onion, chopped.
1 jalapeño, stemmed & seeded(optional -& use seeds if u want super hot)
1 tsp cumin
1 tsp salt
1 tsp sugar

Plop all the ingredients  in a food processor  or blender. They  don’t  have  to  be  perfect. Also, I drain most of the liquid out of the tomatoes  but you  don’t  have  to  (it  will  be  thinner )
  Run a few min or until nicely blended. …that’s  it! 

Makes  one  and  a half  fage yogurt containers. .or about 38 oz of salsa.

Mine  is  pretty  spicy. ..kinda  like  eating  flanming hot cheetos that  you  know  you  need  to  stop  but  you  just  can’t. ..lol….gives  good  reason  to  have  an ice  cold  beer with it and  chips. ..

You  can  use two 14 oz of canned diced tomatoes,  fire roasted are good.  If  you  do  this  add  a 4oz can  of  green  chilies…depends  on  how  spicy  you  want  it.

You  could  also  add  a chipotle pepper in adobo too….

Eat  with  chips or use  over  tacos,  enchiladas,  whatever  you  want.

Cajun cabbage


Ok..so this is pretty cheap, pretty good, and you can improvise.

1 large head of cabbage
1 package of cajun seasoned sausage*
1 large onion

Unhealthy directions:
Cook the sausage* remove  from  skillet


Cook several slices of bacon* remove  from  skillet

Add onion to  pan  and  cook  a few  minutes.

Chop the cabbage while  waiting  for  the  sausage and  bacon  to cook.


  Once  bacon  is  finished, add  cabbage  to  bacon  grease and  onion. Cook until cabbage starts to become tender crisp.

Add the  sausage  back in  along  with  crumbled  bacon. Stir.  Add  salt  n pepper  to taste.

Serve with  cornbread
*if you  can’t  find  cajun  seasoned  sausage you  can  add  cajun  seasoning to  the  sausage.

*Or use pizza sausage

Healthy directions :

Cook  onion  in olive  oil,  add  chopped  cabbage. Season  with  salt  n Pepper. 
Spice it up w red  pepper  flakes.

*Use  turkey sausage instead of  cajun seasoned sausage .  I like to  do  this  and  add  sage to  the  sausage  when  cooking. 

The cancer fighting kitchen


Ok, so it’s sideways…turn your  head

Anyway, I found  this  book  at my  local  library. …Great book with  loads  of  information not  just  receipes.

Check  it  out. .even  if  you  don’t  have  or  never  had  cancer. ..alot of  the  receipes are vegetarian, easy, and  inexpensive. There  are  also  some  great  salmon ideas, soups, smoothies, and  desserts.

It  talks  about  all   the  direct  herbs, spices, vegetables and  their  properties that  help  keep  you  healthy and nourished depending  on  your  needs.

Helps  you  with  protein, dealing  with  chemotherapy side  effects, enhancing  flavor and  dealing  with  taste  changes,  and  optimizing your  nutritional  benefits.  

Roasted pumpkin seeds


Seeds from a pumpkin, cleaned
Parchment paper

Carve your pumpkin (s)


I usually take two bowls. ..One for the slimy pumpkin goop and one to pitch the seeds in….doesn’t have to be perfectly clean..just get as much off as possible.

Then dump seeds into colander and rinse in the sink..Most of the pumpkin slime washes right off..

Dry the pumpkin seeds:

You can do this one of 2 ways. ..
1- place on cookie sheet and let dry overnight
2- spread seeds out on parchment paper on cookie sheet bake on 350 degrees until dry…anywhere from 25-45min… You will start to smell them. . Start checking in them. . Toss a few times. Done when they start turning golden and dry.

I use method 2

Put dry seeds in a bowl and toss in olive oil or melted butter. . Not to much.  *

I had 4 pumpkins so I used 2 cookie sheets

Put back on cookie sheets without paper. . Toast until golden. .Approx 5-10 min.  Check them so they don’t burn. 

Take out and sprinkle w salt.

*You can also Toss with any seasonings you like …cayenne pepper,  adobo, ranch dry mix, cinnamon n suga… Be creative to your taste.