Daily Eats: Do we really cook fancy every day?

The answer to that is NO.


This is so true! All the photos, posts, blogs, etc. about healthy food or healthy living that run through my Facebook newsfeed, Feedly Reader, and email on a daily basis can be discouraging rather than encouraging sometimes because I’m comparing those highlights from others to our every day.

I know that my blog projects the image that we cook elaborate meals on a daily basis. The truth is that we really don’t. We have a number of easy routine meals that we rotate through – taco salad, split pea soup, chili, stew, steak and salad, sausage and beans, baked butternut ‘lasagna’ to name a few. We are often looking for easy solutions, even when we try something new like this lettuce wrap style taco night, which didn’t really work all that well. Good flavors. But messy. LOL

lettuce wrap tacos

This night we smoked our wrapped pork tenderloin, made mashed butternut, and sautéed cabbage.

tenderloin dinner

It might look elaborate but it’s relatively simple; the most time-consuming item is the pork. It takes 3-4 hours to smoke and requires a little pre-planning to defrost and to start cooking early enough. But not every night looks like this. Far from it.

I get excited about recipes that Don creates, or when we try a new recipe that combines ingredients or foods in ways we’ve never experienced, and I enjoy sharing that with others. But the reality of our behind-the-scenes is that we aren’t always eating this way. We have plenty of other nights, especially lately, when we don’t even have the energy or time and simply grill some sausage or steak and make steamed veggies, or even pick up pizza or other take out.

If you are trying to make changes in your own cooking style or diet, don’t let the highlights of others (us included) overwhelm you. Make small changes. Get rid of things you don’t want in your kitchen. Start stocking it with the types of foods you want to be eating. Experiment. Try a new side dish like our mashed faux loaded baked potato with your next steak. Or try a whole dish that’s new, once a week; it doesn’t have to be every day that you try something new. Over time, as you learn new ways of combining foods or new cooking methods, you will find yourself incorporating them more and more without realizing it.

Each of us has the opportunity to change and grow until our very last breath. Happy creating.
~ M.F. Ryan

Enhanced by Zemanta

Mashed Butternut and Sweet Potato – Or Faux Loaded Mashed Potatoes

Don decided on a whim recently that he wanted to add a sweet potato to our mashed butternut to see how it tasted. As usual, his ideas always come out amazing.

So, the next time he decided to add a little bacon, and a few other things, and hello delicious! We discovered a new household favorite – faux loaded mashed potatoes.

Not a lot of fancy pictures for this one. (Life is too darn hectic right now! I barely had time to throw this together. lol)

2014-05-13 18.54.20

  • 1 butternut squash
  • 1 sweet potato
  • few strips of bacon
  • green onions/chives
  • sour cream
  • butter
  • salt
  • pepper

How to do it:

  1. Peel the butternut. Core out the seeds. Cut into chunks. (See previous post.)
  2. Peel and cut the sweet potato.
  3. Place both in pan with water to about half way covering the squash and potato.
  4. Boil until soft, just like you do with potatoes. (Usually 15-20 minutes.)
  5. Cook bacon and set aside. Chop into bits when cool.
  6. Dice green onion.
  7. Drain squash and potato when soft.
  8. Add bacon, green onion, butter, and sour cream. Use a stick blender or hand mixer to mash/blend it all together.
  9. Add salt and pepper as desired.

Go with your instincts on quantities. You’ll need more or less of everything depending on the size of your butternut squash and sweet potato. Just start out with a little and add more if you think it needs more butter or sour cream. 😉

It’s really easy, peasy, and crazy delicious. Your welcome. 😛

You don’t need a silver fork to eat good food.
~ Paul Prudhomme

Chicken Taquitos!

I had such a response last night when I shared this on facebook that I decided I might as well write something up here too. Besides, I’ve been radio silent for a stretch because life has turned into a hectic MESS lately and this gives me something to post quick and easy. Hopefully it doesn’t wear on my fb friends to see this again so soon. 😛

These down and dirty chicken taquitos were Don’s brainchild and really very simple if you have a fryer. We used canned chicken (whole chicken cooked and shredded would be EVEN better but when you need quick, canned gets the job done), black beans, our homemade pico, and a little finely shredded cheese that we mixed together in a bowl. We spooned maybe a little more than a tablespoon in a white corn tortilla that we rolled up and fried. It’s pretty simple and straightforward.

2014-03-18 17.45.16

A couple of tips:

  1. We warmed the tortillas in the microwave first by alternating a damp paper towel between each tortilla, only stacking 3-4 at a time, and heating them for 30 seconds. This makes them soft and easy to work with.
  2. When rolling them up, you have to roll them tight. I can’t really tell you HOW exactly to accomplish a perfect roll because the ones I rolled, opened up and the goods exploded out the ends. I was demoted from rolling. Don didn’t have a problem. I swear mine looked the same! But somehow he rolled them tighter, without ripping them, so that they stay closed in the fryer. Whatever taquito rolling kung fu master.
  3. Another trick for keeping them closed in the fryer was to fill the fryer basket full, which for us was three. They were kind of sandwiched together which helped keep them closed as well.

2014-03-18 17.45.36

2014-03-18 17.48.19

We didn’t time the length of frying. We just watched them and took them out when they were golden. My guess is it might be have been 3-5 minutes each. We served them with a dip made of sour cream and hot sauce mixed together.


chicken taquitos

I like the challenge of trying different things and wondering whether it’s going to work or whether I’m going to fall flat on my face. 
~ Johnny Depp

Enhanced by Zemanta

Mexican Chicken Stew

I’m calling this stew but some might call it chili. Either way, this is an easy, crock pot meal with chicken and Mexican flavors. And yes, it was outstanding so you should totally try it. 🙂

A recipe or mention of a Mexican flavored chicken crock pot meal popped up on my FB feed weeks ago and ever since I’ve had it on my mind to want to try something like that. Since I couldn’t remember the original source (and didn’t Pin it like I should have for later reference), I did a quick search for recipes and settled on these two (one, two) for my inspiration. (One day I might trust my own knowledge of complimentary ingredients and flavors but I’m not quite there yet. It is progress though that I put together my own recipe using these as guides rather than just making one of the recipes word for word.)


  • 1 lb chicken
  • 2 cups chicken broth (or water and bouillon cubes)
  • 1 onion
  • 1 green bell pepper
  • 1 10-ounce can diced tomatoes and chilies
  • 1 14-ounce can of diced tomatoes
  • 1 6-ounce can of tomato paste
  • 1 can of black beans
  • 2 tbsp coconut oil
  • 1 tbsp of our homemade chili garlic paste (or just garlic)
  • 2 tbsps of our homemade taco seasoning (for a combination of chili powder, cumin, and coriander, as well as a few others)
  • a few sprigs of spicy oregano from our herb garden (or use 1 tsp dried oregano)
  • 1 lime – zested and squeezed
  • salt and pepper to taste
  • cilantro (for garnish)

Just put everything in the crock pot and let it cook for 6 hours on high. Take the chicken out and pull it with forks. Put it back in and serve when ready. You really can’t get much easier than that.




The ‘before’ shot once everything was in the pot.




‘After’ adding the chicken back to the pot.

We have one serving left that Don is having for dinner tonight. Jealous Much! I’m already thinking about how soon I can make it again. 😉

I wouldn’t say that processed food, ready meals and even takeaways aren’t relevant to modern life, it’s just that over the past 40 years there are three generations of people who have come out of school and gone through their home life without ever being shown how to cook properly.
~ Jamie Oliver
Enhanced by Zemanta

Creamy Broccoli Soup

My hearty thanks to Michelle of Nom Nom Paleo for her Curried Cream of Broccoli Soup recipe. It saved my butt the other night. I had an abundance of broccoli this week so I jumped online and Googled, “paleo broccoli soup”. Presto! Nom Nom Paleo was in the top few hits and since I know her recipes rock I clicked on her link.

I didn’t have all the same ingredients but I made do with what I did have. The soup. Was awesome. Definitely a winner and something to go in my little box of quick and easy meals. (Okay, quick is a relative term, it took me over an hour to make but I was multitasking and doing a bunch of things. I think if I’d been focused on dinner only, it might have only taken 30-40 minutes.)

Here’s the nitty-gritty on what I did.


  • 1.5 lbs broccoli (if you don’t have a scale, it was about 4 big heads of broccoli)
  • 2 large onions
  • 1 small apple
  • 2 tbsp of coconut oil
  • 4 cups chicken broth
  • 2 tbsp curry powder
  • 1 cup water with about a tbsp of Tropical Traditions Coconut Cream Concentrate (substitution for coconut milk that I did not have)
  • salt and pepper, to taste

What I did:

1. Roughly chopped the onion and sautéed it with the coconut oil for about 5-10 minutes while chopping the broccoli, including the stalk. I also peeled and cored the apple and roughly chopped it.

2. Then I added the broccoli and apple to the pot and poured the 4 cups of broth over it. Michelle’s recipe said that the broth should be covering the veggies and mine only about halfway filled the pan. So I added more water until I had what you see below. I don’t know how much extra water I added.

broccoli soup1

3. I brought the pan to a boil then reduced to low to simmer. I think I turned it down too low, too soon, because it wasn’t really simmering and I had to turn it back up a bit at one point, then down again. In the end, it simmered for about 35 minutes until the veggies were soft.

4. Next, I added the curry, salt, and pepper. Michelle’s recipe called for 1 tablespoon of curry. Either because I had so much extra broth/water, or because my curry isn’t very spicy, I added another tablespoon. (It wasn’t very spicy in my book, just very flavorful.)

broccoli soup2

5. I took the pot off the stove to cool a little but I didn’t let it cool down much; we have a metal stick blender that handles the high heat just fine. (I have seen a plastic one melt before so be careful and mindful of that if yours is not metal.) I blended it until the mixture was smooth. 

broccoli soup3

I know. It looks like baby food. Try to look past the green. I’m telling you, it’s yummy.

broccoli soup4

6. I returned the pot to the stove and turned the burner back to high to ensure my last ingredients would not reduce the overall heat of the soup and then I added the 1 cup of water and the Tropical Traditions Coconut Cream Concentrate.

You can essentially make coconut milk with TT’s coconut cream concentrate. The jar says to use 1-2 tsp for 6-8 ounces. I’ve never actually used my coconut cream much before so I wasn’t sure what to expect. It didn’t dissolve well in the cup of water because the concentrate is in a solid state and my water was not hot. And since it doesn’t really look like coconut milk and I was afraid it wouldn’t have enough flavor, I added about 2 tablespoons. I figured it couldn’t hurt anything. I also hoped that the cream would melt and incorporate in the heat of the soup so I just put it in the pot and stirred it for a bit. It all came together fine in my opinion.

I dished out a bowl and topped it with some canned chicken. Nothing fancy. Just great tasting.

broccoli soup

The way you think, the way you behave, the way you eat, can influence your life by 30 to 50 years.
~ Deepak Chopra

Enhanced by Zemanta