Monthly Archives: August 2013

Ruger Loved Wearing Clothes. R.I.P.

Ruger Loved Wearing Clothes. R.I.P.

This week has been a very difficult one. My precious ten year old weenie dog Ruger had to be put to sleep. He had a large tumor in his abdomen that was attached to most of his organs and there was no way they could remove it. He went from walking around and eating doggy birthday cake on Sunday to no longer able to walk and whimpering in pain on Wednesday. This post is in honor of my little buddy, you will be forever missed.

Yesterday was a sad day, I kept hearing Rugers little feet on the wood floors and kept thinking I needed to go check on him. It’s amazing how powerful the mind is, it had almost convinced me that Ruger was still here. After sulking, watching all my recorded shows off the DVR and eating Chocolate Chip Cookie Dough ice cream for lunch I had to snap out of it. I went to the kitchen to start making dinner and I found that once I got busy and was working with a purpose I felt better.

I made delicious Stuffed Pobalno peppers and served them with refried beans. The recipe is really simple and these taste amazing. Enjoy!

Stuffed Poblano Peppers

Stuffed Poblano Peppers

1 pound of ground beef (if you like ground turkey instead feel free to use it)

4 large Poblano pepper with the tops hollowed out

1 small white onion, chopped

8 ounce brick of pepper jack cheese, grated

1 tsp of taco seasoning

1 tsp of garlic powder

1/2 tsp pepper

1/2 tsp sea salt

1 Tbs chili powder

2 shakes cayenne pepper (optional)

1 12oz. can of red enchilada sauce

1 15oz. can chili (no beans)

Preheat your oven to 350. Cook the beef with the onion until its done, drain fat off and remove pan from the heat. Stir in the seasonings and half of the cheese. Stuff the peppers with the meat mixture and place in a 9×13 baking dish. Mix the enchilada sauce and the chili together and pour over the peppers, top with the rest of the cheese. I put refried beans in the same dish and topped them with cheese as well. Cover with foil and bake for about 35 min. If you like the peppers more cooked cook for an hour, we like the peppers to still be a little crunchy.

Happy Cooking!


New Castle Chicken

New Castle Chicken

My husband’s step-brother moved into his college dorm last week, so of course he needed what all guys think of when they move…a refrigerator. We had a mini-fridge in our garage that we were using for beverages, so we loaned it to him. Since we had to take everything out of the fridge I had an influx of beer in my kitchen refrigerator taking up valuable food (and wine) space. I had an ah-ha moment…Since I won’t drink a six pack within the next month I need to cook with it…and that is where this recipe came from.

I will admit it, I do enjoy a good beer. My favorite one is New Castle Brown Ale, it has such an earthy flavor and is not super heavy. I also love baked chicken, so moist and delicious….mmmm now I am ready for lunch! Here is a recipe for a wonderful chicken, that is simple to make, and has an unique and hearty flavor.

New Castle Chicken

1 whole organic chicken (mine was about 3 pounds)

1 bottle of New Castle beer

1 red onion

1 tsp season salt

2 tsp garlic powder

1 tsp herbs (I used just italian seasoning because it smelled good)

Place the onion in the bottom of your baking dish and then take the giblets out of the chicken and rinse him off in the sink. Set the chicken breast down on top of the onions and pour the New Castle all over and around the chicken. Sprinkle all the seasonings on the chicken, cover and bake at 350 for about an hour or until a thermometer reads 165 in him. Once the chicken is done, take it out of the dish and place on a cutting board to carve and serve. Cooking the chicken with the breast down makes the breast meat really juicy and flavorful.

I serve this with green beans, sweet potatoes and rolls.

Happy Cooking

Beer Battered Cod

Beer Battered Cod

My husband loves fried fish, fried shrimp, fried….anything really. This simple recipe is one of his favorites, I have to keep it in our normal dinner rotation.

I am picky about fish, I do not want it to be slimy or fishy or canned tuna. My go-to fish is always Cod, its has a mild flavor and is normally relatively inexpensive. If you do not like cod, you can use any fish that you do like.


3 large Cod filets (sliced into serving sizes)

1 1/4 cup of flour

1 egg beaten

1 teaspoon of garlic powder

1 teaspoon of cajun seasoning

1 bottle of beer (12oz) I like a dark german beer, but you can use whatever you have.

1/2 cup of flour for dusting the filets in before putting them in the batter.

Large pan or pot with 2 1/2-3 inches of oil heated on medium high

Start heating the oil so it will have time to get hot when the filets are ready.

Mix the flour, egg, and seasonings together and then add the beer.

Take the pieces of filet and cover them in flour and then put them into the batter.

When a drop of water sizzles in the oil, its ready for frying.

Add the filets into the oil, do  not crowd them. Fry them until the batter is a nice golden brown. Use tongs to turn them once while they are cooking.

When they are done let them drain on a plate or wire wrack with a  paper towel on it.

Serve the fish with cocktail and tarter sauce and french fries! Yum!

Happy Cooking!


I have been very blessed to have great in-laws (no I am not just saying that), so having them come over is always fun. Even though we all love each other, I still feel the need to impress them. I try to make sure my house is clean, the dinner is good and everything goes smoothly.

This time I made a stuffed pork tenderloin wrapped in bacon and served with green beans and salad. The recipe is actually very simple and the presentation is high impact. Everyone enjoyed it and there wasn’t a speck leftover.


1 package of pork tenderloin (it has two pieces in it)

1 pound of bacon (I like the maple flavored one, but get what you like)

1 box of stuffing that can be made on the stove (I like the pork one)

3 granny smith apples

salt and pepper

1 small red onion sliced

4 big handfuls of fresh green beans (washed and ends snapped)

Make the stuffing according to the directions on the box. While the water is coming to a boil dice your apples (I do about 1 inch pieces) and set them aside.

Next, butterfly the tenderloin. I like to make a pretty big space for the stuffing, just make sure not to cut all the way thru.

Once the stuffing finished, add two of the diced apples to it and mix them in well.

Add the stuffing mixture into one side of the tenderloin, depending on the size you may not use all the stuffing mixture. once you have piled it in, take the other side of the tenderloin and put it on top, butterflied side on top of the stuffing mixture.

Next is the bacon! Take strips of bacon and wrap it around the tenderloin, you just lift up the sides and stuff it under.

Once the pork is wrapped with more delicious pork place it in a 9×13 baking dish (I like stone wear, but use whatever you have). Surround the pork with the green beans, rest of the apples and the red onion

Cover and bake at 375 for about an hour. I take the foil off for the last 15-20 min so the bacon can get nice and brown. While its in the oven, make a delicious salad and some rolls or garlic bread to complete your dinner.

This is a really easy and delicious dinner that you can prep and save for later.

Happy Cooking

Starting a blog sounded like such a simple task yet, I spent 3 hours yesterday designing my new blog and ended up using a pre made design and just altering the colors. This morning a woke up with a sense of urgency to rush to my new computer to start my blog, but my stomach had its priorities, first things first…a healthy breakfast.

Last night we took our exchange student to his first ever baseball game, so after an evening of pigging out on junk food and sharing a 3 foot sausage in a bun with every yummy topping available (everything is bigger in Texas) I needed some real body fuel. I made a yummy green juice with kale, apple, cucumber, celery, ginger and lemon. If you have never juiced, try it, I bet you will like it.

While sipping my breakfast I started planning my weekly menu, my husband requested fried shrimp, beer-battered fish, our exchange student wanted burgers and I always want some form of asian food. After planning my menus my hubby texts me and lets me know his dad and step-mom are coming to dinner tomorrow  night and I need to change the menu for that night. Luckily I am an accommodating wife, so I tweak the menu a bit, instead of making pulled pork sliders, we are having stuffed pork tenderloin wrapped in bacon (gotta impress the in-laws).

This week I will try to keep track of my ingredients and form a recipe to share, I will have to refrain from just smelling spices and throwing a bit of this and that in. I am naturally not a recipe follower, I like freedom in cooking and I never did like to color in the lines. My goal this week is to make a recipe that can be followed by those who enjoy coloring in the lines.

Stay Tuned.