I Have Snipped Your Wingspan, My Precious, Captive Swan

The recipe I’ll be sharing today is definitely not a healthy one.  It’s also not a very photogenic meal.  But it’s good.  Really good.


As I said, this isn’t exactly the prettiest meal I’ve ever made.  Personal photo.

The first time I ever had hash was at Bonnaroo last summer.  Corned beef hash always sounded really gross to me, but it was surprisingly good (and great camping food!).  I never made it at home, but I would sometimes find myself craving it.  (Hey, sometimes you just have random cravings.)

I really wanted to experiment a little, though.  I started searching for hash recipes online, and came across a Tex-Mex version.  It sounded delicious, but I wanted to experiment even more … And this was the result.

Chorizo Green Chile Hash

Recipe taken from The Way The Cookie Crumbles (www.crumblycookie.net)

Adapted by me!

Ingredient List:

  • 1 lb chorizo sausage
  • 5 Yukon gold potatoes, diced into cubes
  • 4 eggs
  • 3 tbsp olive oil, divided
  • 1 white onion, diced
  • 1 red bell pepper, diced
  • 2 4 oz. cans diced green chilies
  • 1 tsp sea salt, divided
  • 1 tsp black pepper


1.) Combine the cubed potatoes, 1 tbsp olive oil, and 1/2 tsp sea salt in a medium microwave safe bowl.  Cover and microwave on high for 1 minute.  Stir, then return to the microwave for another minute.  Repeat these steps until the potatoes are completely softened.  (I had to do this several times.)

2.) Heat the remaining 2 tbsp olive oil in a large nonstick skillet.  Add the chorizo, and cook until it’s completely browned, breaking it up as it cooks.

3.) After the chorizo is completely cooked through, drain as much grease as possible.  (If you’ve never cooked with chorizo, it’s a very greasy sausage … So be prepared to drain!)

4.) Add the diced onion and remaining 1/2 tsp sea salt to the drained meat, and cook for approximately 5 minutes over medium-low heat, stirring occasionally.

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It should look something like this at this point.  Personal photo.

5.) Turn the heat up to medium-high, and add the potatoes and black pepper.  Stir once to combine, then let cook for 2 minutes without stirring.

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Yum, potatoes!  Personal photo.

6.) Add both cans of green chilies and red bell pepper, stirring to combine.  Allow the mixture to cook for 3 minutes, stirring occasionally.

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It definitely looks more colorful after this step.  Personal photo.

7.) Using the back of a spoon, create 4 wells in the hash.  Crack an egg into each well.  (You can make more if you want, as long as space in your pan allows.  We wanted 2 eggs each, so that’s why we made 4.)

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As you can see, the wells don’t have to be incredibly deep.  You can probably also see that one of my egg yolks got a little damaged when I added it to the skillet.  Personal photo.

8.) Turn the heat down to medium, and cover the skillet.  Allow the hash to cook, without stirring, until the white of the eggs sets (about 6 minutes).

9.) Enjoy!  This was an incredibly filing meal, so I didn’t make any side dishes.  It made enough for leftovers, though, and we were able to reheat it in a large skillet and recreate the eggs in a well method.  It tasted just as good the second time around!


And When You Finally Disappear, We’ll Just Say You Were Never Here

I feel like I should have shared this recipe a long time ago.  I’ve only made it twice, but it’s something I know I’ll make again.  And again.  And again.

This dish is full of flavor, and, as an added bonus, it’s also pretty healthy!  It’s similar to something you might order at Chipotle or Qdoba, but uses lean fish in place of some of the fattier meat options provided in those restaurants.  (Trust me, I’m not knocking Chipotle or Qdoba.  They’re delicious!  I could probably eat at those two restaurants every day for the rest of my life and be happy.  I might weigh 600 pounds, but I’d be happy.)

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You can’t even see all of the delicious components of the meal in this picture.  Don’t worry, I’ll share some additional pictures … You need to see all of the goodness that goes into one of these bowls!  Personal photo.

Spicy Fish Taco Bowls

Recipe taken from Pinch of Yum (www.pinchofyum.com)

Adapted very slightly by me!

Ingredient List:

  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1/2 tsp cayenne pepper
  • 1 tbsp olive oil
  • 3 to 4 tilapia fillets, approximately 4 oz. each (I used 3 the last time I made this, and that was plenty for the two of us.  We even had leftovers.)
  • 2 garlic cloves, minced (or the equivalent of jarred, pre-minced garlic if you’re pressed for time)
  • 1 cup sweet corn kernels (The original recipe suggests fresh corn straight from the cob.  I’m sure that would taste amazing, but we used frozen sweet corn.  And you know what?  It tasted crisp and fresh.  So feel free to use what you have on hand!)
  • 1 red onion, diced
  • 1 red bell pepper, diced
  • 1 15.5 oz. can black beans, drained and rinsed
  • 4 cups steamed rice (I typically use whatever we have on hand.  The last time I made this, I used white basmati rice.  I used brown rice the time before that.  Both options were delicious.)
  • Toppings of your choice (Some examples include salsa, fresh cilantro, guacamole, shredded cheese, sour cream, and fresh avocado slices.)


1.) Mix the chili powder, cumin, and cayenne pepper together in a small bowl.


This will act as a “rub” for your fish.  Personal photo.

2.) Rub the fish evenly on both sides with the spice mixture.  I use a ton of seasoning, but if you want to lighten up on the spiciness, feel free to use less.  If desired, add salt and black pepper for additional flavor.

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I wasn’t kidding about using a ton of seasoning.  I promise it won’t overpower the other components of the dish if you want really spicy fish fillets.  Personal photo.

3.) Add the olive oil to a large nonstick skillet and heat over medium high heat.

4.) Add the garlic and cook for approximately 30 seconds, or until fragrant.

5.) Place the tilapia fillets in the skillet; cook the fish on each side for several minutes.  Once the fish is completely done (it should be completely white and flake apart easily), remove the fillets and set aside on a plate.

6.) Add the corn, red bell pepper, and onion to the pan.  Do not add any additional olive oil.  Heat until the peppers and onion are tender-crisp, stirring occasionally.

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Look at that vibrant color!  (You know I had to bust out some Gordon Ramsay phrases on this one!)  Personal photo.

7.) Add the drained and rinsed black beans to the vegetable mixture.  Stir to combine and heat through.

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Yum!  Personal photo.

8.) Shred the fish fillets into small chunks, and add it to the bean and vegetable mixture in the skillet.  Stir to combine.

9.) Spoon over bowls of steamed rice.  Garnish with your choice of toppings.  I used guacamole and two types of salsa: Herdez Casera Medium and Herdez Salsa Verde.

10.) Enjoy!  I usually just serve this with additional chips, salsa, and guacamole.  This is a pretty filling meal, so it’s not really necessary to make a bunch of side dishes.

We’re Not The Kids That We Once Were … We Can’t Be The Adults We Want To Be

On Saturday I decided to try a new recipe.  I stumbled across it when I was looking for inspiration for some new meals online, and thought it sounded pretty good.  What I didn’t know was that it was going to be amazing.

I had fairly high hopes for this meal because, as you may have learned from my blog thus far, I love Mexican and Tex-Mex flavors.  So obviously a recipe for chicken enchiladas sounded good to me.  But I wasn’t sure if these enchiladas would blow me away … I mean, chicken enchiladas are chicken enchiladas, right?  Wrong!  These were some of the best enchiladas I’ve ever made (like restaurant quality, if I do say so myself)!  And the best part?  They were easy to make.

These will definitely be added into the regular rotation on our menu.  They were a big hit!  Please try them immediately … You won’t regret it!

Chicken Enchiladas with Green Chile Sour Cream Sauce

Recipe taken from Taste and Tell (www.tasteandtellblog.com)

Adapted by me!

Ingredient List:

Shredded Chicken (Filling)

  • 3 frozen boneless, skinless chicken breasts (I used 2 large and 1 medium, and that was the perfect amount for the filling.)
  • 2 cups water
  • 1 tsp cilantro
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic salt
  • 1 tsp black pepper


Shredded Chicken (Filling)

1.) Place frozen chicken, water, and all seasonings in a crockpot and cover.

2.) Allow the chicken to cook for 6-8 hours on low or 3-4 hours on high.

3.) After cooking, remove the chicken from the crockpot and place on a cutting board.

4.) Shred the chicken with two forks (it should be tender enough that it pretty much falls apart).

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The chicken was both tender and moist, so you definitely don’t need to worry that it will dry out!  Personal photo.

Ingredient List:



Enchilada Assembly

1.) Preheat the oven to 425 degrees.

2.) Spray a 9×13 inch pan with cooking spray.

3.) Warm the tortillas in the microwave (I zapped mine for 30 seconds) to make them more pliable.

4.) Place a tortilla on a plate and fill with some of the cooked shredded chicken and some of the shredded cheese.

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I put quite a bit of filling in each tortilla, as you can see here.  Personal photo.

5.) Roll the tortilla around the filling and place seam side down in the 9×13 inch pan.  Repeat steps 4 and 5 until you’ve used all of your tortillas, taking care to place an equal amount of filling in each tortilla.

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These are my naked filled tortillas.  Now they just need some of that delicious sauce!  Personal photo.

Ingredient List:

Green Chile Sour Cream Sauce

  • 3 tbsp butter (I used light margarine, and it worked well.)
  • 3 tbsp flour
  • 1 can chicken broth
  • 1 cup sour cream (I used Daisy light sour cream to try to lighten it up a bit, and it worked well.)
  • 2 4 oz. cans diced green chilies


Green Chile Sour Cream Sauce

1.) Melt the butter in a small pan.

2.) Stir in the flour and cook for approximately 1 minute.

3.) Whisk in the chicken broth, and cook over medium heat until thickened.  I whisked the sauce constantly to make sure it was perfectly smooth.

4.) Stir in sour cream and green chilies, then pour the sauce over the enchiladas.

5.) Sprinkle with the remaining cheese.

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Before going into the oven!  Personal photo.

6.) Bake enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

7.) Enjoy!  I served these enchiladas with a side of refried black beans (I used a little chili powder, cumin, garlic salt, and cilantro to give the beans more flavor).  I also added a side of rice.  I used white basmati rice and added some cilantro to the water while the rice cooked.  After the rice was done, I added about 1/3 cup or so of salsa verde (I used Herdez, as that’s our favorite brand) to give it a little more flavor.

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These look, smell, and taste fantastic!  When I took my first bite, my immediate thought was, “I can’t wait to share this on my blog!”  Personal photo.

At This Moment From Where I Sit, None Of It Seems Real

I’m pleased to announce that this week’s Tasty Tuesday post features another original recipe!  If you’ve been checking out the recipes I’ve shared so far, you’ve probably seen a pattern … I really like pasta and I really like Mexican/Tex-Mex flavors.  It’s only natural, then, that I’d come up with a recipe that combines those two things.


Despite terrible lighting, this dish still looks delicious (and tastes just as good!).  Personal photo.

This pasta is a perfect blend of creamy, tangy, and spicy.  It’s a great vegetarian meal, but you could definitely add chicken or shredded beef if you prefer your pasta a little meatier.

Tex-Mex Black Bean Pasta

A Can’t Believe How Strange It Is To Be Anything At All … original recipe

Ingredient List:

  • 1 13.25 oz. box pasta (I used Barilla whole grain penne, but any short pasta would work in this recipe.)
  • 1 15.5 oz. can black beans, drained and rinsed
  • 1 4 oz. can diced green chilies
  • 1 to 1 1/3 cup sour cream (Choose the amount of sour cream based on how saucy/creamy/tangy you want your pasta.  I like mine very saucy/creamy/tangy, so I added 1 1/3 cup.  You may also use regular or low fat sour cream in this recipe.)
  • 1/2 cup red salsa (I used my preferred salsa, Herdez Casera Medium.)
  • 1/2 tsp black pepper
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp garlic salt
  • 1/2 tsp to 1 tsp chili powder (Choose the amount of chili powder based on how spicy you want your pasta.  I love spicy food and I made this for myself when Eric was working, so I added 1 tsp.  If I were making this for both of us, I’d use less.)
  • 1 tsp cumin
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup shredded sharp cheddar cheese
  • Cilantro for garnish


1.) Bring a large pot of salted water to a boil.

2.) Combine black beans, green chilies, red salsa, black pepper, crushed red pepper flakes, garlic salt, chili powder, and cumin in a medium saucepan; simmer for 8-10 minutes, stirring occasionally.

3.) While sauce is simmering, cook pasta in the boiling water until al dente, according to package instructions.

4.) After sauce has simmered for 8-10 minutes, stir in Monterey Jack cheese and sharp cheddar cheese until melted.  Add sour cream and mix thoroughly until sauce is thick and warmed through.

5.) Drain pasta and return contents to pot.  Add sauce to the pot of pasta; toss to coat.  Garnish with cilantro.

6.) Enjoy!  This dish is great paired with a fresh green salad.

Keep Imagining Meeting, Wished Away Entire Lifetimes

I have a confession to make: I’ve only made the recipe I’m about to share with you one time.

The reason I’ve only made it one time?  I … Have no idea.  It was a little spicy for Eric, but other than that we both thought it was amazing and delicious.  I’m going to toot my own horn for a moment and say that it was probably restaurant quality.  Not like three Michelin star restaurant quality (let’s be real!), but something you’d at least find in a halfway decent Tex-Mex place.

I took this recipe from the blog Cook Like a Champion.  The author of this blog, Courtney, combined two recipes (one from Elly Says Opa and one from Homesick Texan) … And, as I said before, the result was awesome!  I made the enchiladas pretty much exactly as the recipe stated, though I did tweak a few things here and there.  One thing I changed was the amount of chipotle in adobo (I added more), which may have been why they were a little too spicy for Eric.  Then again, he doesn’t have a high threshold for spicy food anyway … So who knows?

I will definitely be making these again in the future.  I will likely cut back on the amount of chipotle in adobo next time, though.  I can always add some extra spice to mine with jalapeño peppers!


Personal photo.

Chipotle Rice and Black Bean Enchiladas

Recipe taken from www.cooklikeachampionblog.com.

Adapted very slightly by me!

Ingredient List:

Chipotle Rice and Black Beans (Filling)

  • 1/2 tbsp canola oil
  • 1/2 onion, diced (I used white onion)
  • 2 cloves garlic, minced (or the equivalent of jarred, pre-minced garlic if you’re pressed for time)
  • 1 chipotle in adobo, minced (I used 3 and this proved a little too spicy for my fiancé, so adjust according to your preferred level of spiciness)
  • 1 bay leaf
  • 1/3 cup uncooked white rice
  • 2/3 cup water or broth (I used chicken broth)
  • 1/2 cup black beans
  • 1/2 tsp oregano


Chipotle Rice and Black Beans (Filling)

1.) Heat the oil on medium-high heat in a shallow pot or saucepan with a tight-fitting lid.

2.) Add onion to the saucepan and cook until tender.

3.) Stir in the garlic, chipotle in adobo, and bay leaf.  Sauté for 1 to 2 minutes.

4.) Stir in the rice, toasting it until it’s just a little golden.

5.) Add the water (or broth), black beans, and oregano.  Add salt and pepper to taste.

6.) Bring ingredients to a boil, cover, then turn the heat down to low.  Simmer for about 15 minutes.

7.) Remove the saucepan from heat, leaving the lid on.  Allow it to sit for about 5 minutes before fluffing with a fork.

Ingredient List:

Chili Gravy (Sauce)

  • 1/4 cup lard or vegetable oil (I used vegetable oil)
  • 1/4 cup flour
  • 1/2 tsp black pepper
  • 1 1/2 tsp garlic salt (the original recipe calls for both salt and powdered garlic, so I simply combined the two with an ingredient we had on hand)
  • 2 tsp ground cumin
  • 1/2 tsp dried oregano (the recipe calls for Mexican oregano, but I used regular and it tasted just fine)
  • 2 tsp chili powder
  • 2 cups chicken broth or water (I went with chicken broth again)


Chili Gravy (Sauce)

1.) Heat the oil in a skillet over medium-high heat.

2.) Stir in the flour and continue stirring for 3 to 4 minutes, or until it makes a light brown roux.

3.) Add all dry ingredients and continue to cook for 1 minute, constantly stirring to blend all ingredients.

4.) Add chicken broth (or water), mixing until the sauce thickens.

5.) Turn heat to low and allow sauce to simmer for 15 minutes.  Add water to adjust the thickness.

Ingredient List:


  • 1 package corn tortillas
  • 1/2 block freshly shredded Pepper Jack cheese (this is what I used, but feel free to play around with other types of cheeses)


Enchilada Assembly

1.) Preheat the oven to 400 degrees.

2.) Coat the bottom of a 13×9 baking dish with approximately 1/2 cup of the chili gravy.

3.) Heat corn tortillas.  I heated mine by zapping them for about 30 seconds in the microwave, but you can also heat them over the stovetop.  They just need to be warm enough to be pliable.

4.) Fill each tortilla with chipotle rice and beans, and fold tortilla around filling.

5.) Place tortillas in the baking dish seam side down.  Cover with remaining chili gravy.

6.) Top with freshly shredded Pepper Jack cheese and bake for 15 minutes or until sauce is bubbling and cheese is melted.

7.) Enjoy!  This dish is great on its own, but we had tortilla chips with salsa and guacamole as a “side.”