Postachino - aka 'Mormon Coffee'

I have never been a huge fan of the flavor of coffee, but there is something about this rich chocolaty warm drink that has the essence of a coffee-ish flavor.  It's made from barley and is completely caffeine free, and I love that it is something to mix up the late night beverage choices.  Don't get me wrong, hot chocolate is excellent, but sometimes a girl wants her options!

1 cup cocoa mix - I choose the 'no sugar added' version to be a bit healthier
1 cup non-dairy creamer
3/4 cup postum - I get the Pero brand from Winco
1/2 cup sugar - again, I use Stevia to be "healthier"
1/2 tsp cinnamon
1/4 tsp nutmeg

Combine all ingredients and add 8-10 spoonfuls to a mug of hot water.  I like to top with whipped cream and a few shimmy shakes of cinnamon.

Buffalo Chicken Tacos

This dish for me is the best of both worlds!  I LOVE chicken wings, and I LOVE tacos!  I just can’t believe it has taken me this long to but the two together.  It was definitely love at first bite…

1 pound chicken tenderloins – about 6
⅓ cup flour
3 tablespoon cornstarch
⅛ teaspoon cayenne pepper
1 teaspoon garlic powder
⅓ cup buffalo wing sauce (Frank’s Buffalo Wing) , plus extra for garnishment
1 Tablespoon olive oil
10 6-inch yellow corn tortillas
Toppings:
Shredded butter Lettuce
Diced onions mixed with cilantro
Avocado slices
Ranch dressing
Green onions, sliced thinly

Heat a large skillet oven over medium-high heat.

In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken tenderloins with pepper, and then dredge in the flour mixture.

Add 1 tablespoon of olive oil to the skillet and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, cut int small chunks,.  Place the chunks into a bowl and toss with ⅓ cup buffalo wing sauce.

Assemble 10 tacos, dividing the toppings evenly among each taco.

Roasted and Stuffed Poblano Peppers

These stuffed peppers are a bit of work, but totally worth it!!!  The flavors of the pork at first are pretty spicy, but the peppers have a sweet flavor that makes the dish sing when it enters your mouth.  These will definitely be on our regular menu!

1 tsp canola oil

3 lbs Pork shoulder or butt, trimmed of excess fat and cut into 2 inch chunks

1 medium onion, chopped

5 garlic cloves, chopped

1 16 oz jar of tomatillo salsa

3 tablespoons of canned chipotle peppers chopped

1 Tbl ground cumin

1 tsp ground coriander

1 1/2 cup low sodium chicken broth

Juice of one lime

Salt & pepper to taste

In a large Crockpot place the pork roast and cover with onions, garlic, tomatillo salsa, chopped chipotle peppers, cumin coriander, and chicken broth.  Cover and cook on low for 4-6 hours.  Remove pork roast and cover with foil to let rest.  Pour the excess liquid from the Crockpot into a large sauce pan.  Let simmer on medium-high heat for 10-15 minutes or until the liquid is reduced by half.  Shred the pork and add to the liquid.  Squeeze lime juice over the top and add salt and pepper to taste.

For the stuffed poblanos:

6 poblano peppers

1 1/2 cups shredded cheddar cheese

3 Tbl chopped chilantro

2 Tbl chopped red onion

1 Tbl chopped jalapeno or habanero

While the liquid is reducing, wash the poblanos and cut the stems off.  Slice down one side and remove the seeds as best you can.  Place the de-stemmed and de-seeded peppers on a baking sheet. Broil them in the oven, turning until all sides are blackened. Remove from the oven and place in a paper bag (or bowl covered with saran wrap) for about 10 minutes so the skin can be removed easily. Remove the skin of the peppers and place about 1/2 cup of chili in the center of each one and sprinkle with cheddar cheese. Fold the pepper around the filling and use a skewer or several toothpicks pierced through the top to keep them closed. Place on a baking sheet. Sprinkle some more cheese over the peppers and bake in the oven for about 15-20 minutes or until all of the cheese has melted and they are heated through. Remove and garnish with chopped onions, cilantro, and jalapenos or habaneros. Serve with your choice of sour cream, guacamole or avocado slices, and more salsa verde.

Blackened Tilapia Fish Tacos

These were so delish and light! I swear I could eat fish tacos every day, so needless to say, I love different variations of them.  These are packed with flavor and very light. 

1/4 cup sour cream

Click to see sa2 tablespoons chopped fresh cilantro

2 tablespoons fresh lime juice

1 tablespoon honey

Click to see savings1 jalapeño pepper, seeded and chopped

1 cup thinly sliced white onion

Click to see savings 1 1/2 teaspoons paprika

1 1/2 teaspoons brown sugar

1 teaspoon dried oregano

3/4 teaspoon garlic powder

1/2 teaspoon salt

Click to see savi1/2 teaspoon ground cumin

1/4 teaspoon ground red pepper

4 (6-ounce) tilapia fillets

Click to see savings1 tablespoon canola oil

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1/2 ripe peeled avocado, thinly sliced

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Click to see savingsCombine first 5 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl.

Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness.

Warm tortillas according to package directions. Divide fish, onion mixture, and avocado evenly among tortillas. Serve with lime wedges.

Chili Lime Tacos

These tacos are super simple to make and taste delicious.  The lime juice makes them tangy, and the corn makes them sweet.  I served with lime wedges to add that final pop at the end.  These will definitely be on our regular menu!

1-1/2 pounds boneless skinless chicken breasts

3 tablespoons lime juice

1 tablespoon chili powder

1 cup frozen corn

1 cup chunky salsa

12 corn tortillas, warmed

Sour cream, shredded cheddar cheese, avocado, and shredded lettuce, for topping

Place the chicken, salsa and corn in a slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 3 hours.

Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker for an additional hour.

Serve in tortillas and top with toppings if desired. Makes about 12 tacos.

LeAnn's Famous Sloppy Joes

These are a Halloween tradition ever since my Tyson married his beautiful wife Brandi.  Every year at Halloween we are invited to Brandi's parents house LeAnn and Bill for some DELICIOUS sloppy joes.  This year we had our own Halloween and I figured we would carry on the tradition.  Since these are no manwitch sloppy joes, it was a rather easy choice.  Leann also graciously gave me the recipe so I was very excited to try them!!!

4 lbs ground beef (I substituted one pound for ground turkey and didn't think any flavor was sacrificed)
1 qt (32 fluid oz) ketchup
2 tsp lemon juice
1 c chopped celery
1/2 tbsp ground pepper
1 large chopped onion
1/4 c vinegar
salt to taste
1 1/2 tsp Worcestershire sauce
1/4 c brown sugar
1/2 c water
1/4 c tomato paste
1 tsp water
1 tsp mustard
1 c grated carrots
1 small can El Pato tomato sauce (found in Mexican Food isle)
Hamburger buns
Sliced cheddar cheese

Brown, season and drain hamburger in a large skillet.  In a crockpot, add cooked hanburger and the remaining ingredients through tomato sauce.  Simmer on high heat until the celery, onion, and carrots are tender, about 4 hours.  Serve over hambuger buns, and top with sliced cheese.

Corn Casserole

As we bid farewell to summer, and enter fall...what better way to embark on the journay than with a delicious corn casserole.  It has the beautiful colors of summer, and the fabulous flavors of fall.  It's a great way to spin an otherwise ordinary corn on the cob, and it doesn't take too much time. 

6 ears corn (still in the husk) - frozen corn would work too, but corn right off the cob creats this milky creaminess that you just won't get with the frozen stuff.

2 red bell peppers, diced - I did one red and one orange for some added color

2 fresh jalapenos, diced

1/2 cup heavy cream

Salt and freshly ground black pepper

1 stick salted butter, cut into pieces

Preheat the oven to 350 degrees F.

Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn with a sharp knife. Turn the knife to the dull side and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside. (I do this inside the bowl because it goes everywhere if you cut it on a board.)

Add the red bell peppers, jalapenos, heavy cream, salt to taste, a generous amount of pepper and butter and mix it well. Pour into a 9 by 13-inch baking dish. Bake until thoroughly warmed through, 30 to 45 minutes.