Wednesday, January 29, 2014

Inside-Out Stuffed Pepper Stoup

was looking for a quick meal to use chorizo in that wasn't breakfast inspired or a chili. I started pulling out ingredients and threw this together! It could be used with ground beef for the weaker ... But if you love good flavor and spice, this is an easy Stoup guaranteed to get your taste buds dancing! 

Inside-Out Stuffed Pepper Stoup


1lb Fresh Ground Chorizo (ask your meat counter for this, do not buy the tube!)
1 can diced tomatoes
4 garlic cloves, minced
1 yellow, orange and red bell pepper chopped large
1 cup of chicken stock
1 tsp cumin
1 tsp chili powder
1/2 tsp allspice
Salt and pepper
White rice, cooked 


In a deep skillet, add ground chorizo and garlic and brown for about 6 minutes on med-high heat. 

Add the can of diced tomatoes liquid and all, chicken stock, peppers, spices and a pinch or two of salt and pepper. Heat to boil.

Cover and simmer in low for about 15-20 mins.

Once rice is cooked, I added 2 tbsp of butter. 

Serve rice over Stoup on a shallow bowl! 

Bon appetite! 

Sunday, March 24, 2013

Peanut Butter Cinnamon Oatmeal Cookies

It's Palm Sunday, it's springtime and we are snowed in. Yes, you read it right... SNOW. We have around 6 inches or so now and what better way to spend it baking cookies! I decided to spruce up a basic oatmeal cookie recipe and add eggs (because it was weird not to) and BAM! These delicious cookies had all my boys coming back for seconds and thirds and forths. Packed with cinnamon and peanut butter butter goodness!

Peanut Butter Cinnamon Oatmeal Cookies

1 cup sugar
1 & 1/2 cup flour
2 cups Quick Cook Steel Oats
2 tsp Ground Cinnamon
1/2 cup unsalted peanut butter
1 tsp baking soda
2 eggs
1 cup butter (2 sticks, softened)

Preheat oven to 350 degrees.
In a bowl, mix all ingredients above well, using hands is best. Roll into small balls and flatten wit fork on lined or greased cookie sheet.

Bake for 8-12 minutes (depending on size of cookies)

Optional - sprinkle with cinnamon sugar.

Cool and enjoy!

Thursday, March 21, 2013

Balsamic Tomato Braised Chicken

Needed a simple delicious meal tonight for dinner and decided to test my culinary skills and whip up a great dish in 30 minutes! Success! If your a fan of balsamic vinegar then this chicken will defiantly satisfy your taste buds! My whole family devoured it!

Balsamic Tomato Braised Chicken

3 boneless skinless chicken breasts
1 8oz can of diced small tomatoes
1/4 cup balsamic vinegar
1 tsp garlic pepper
1tsp thyme
1 tsp oregano
1 tbsp 21 seasoning salute (Trader Joes exclusive)

Heat 2 turns of the pan of EVOO over medium high heat. Season chicken with salt and garlic pepper and brown in pan turning occasionally.

While chicken is browning, mix tomatoes, balsamic vinegar, thyme, oregano, 21 seasoning salute, and a pinch of salt and pepper in a bowl.

Dump mixture over chicken, cover, simmer over medium-medium low for about 15 minutes or until chicken is no longer pink and juices run clear.

Bon appetite!

Friday, December 7, 2012

Blue Cheese and Bacon Coleslaw

I know what your thinking.... Ewww Blue Cheese?! It's time to have Adult Taste Buds now. This Coleslaw will knock your socks off with its tangy bold flavor and crunch. It is served best cold scooped right over a pulled pork open face sandwich or paired with your favorite BBQ... Enjoy
(Can be made 2 hours ahead. Cover and chill)

Blue Cheese and Bacon Coleslaw
Serves 12
Prep Time - 5-10 mintes


  • 8 bacon slices, chopped
  • 3/4 cup mayonnaise
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 16 ounces purchased coleslaw mix
  • 1 cup crumbled blue cheese


  • Cook bacon in large skillet until crisp. Using slotted spoon, transfer bacon to paper towels. Whisk mayonnaise, vinegar, and honey in large bowl. Stir in coleslaw mix, cheese, and bacon. Season with salt and pepper and toss to coat. 

Spicy Dr. Pepper Pulled Pork

This is a remake of a fantasticrecipe I found from Pioneer Woman… I vamped it to be a crock pot recipe and added more sweetness and spice. I couldn’t say it’s all mine, but I defiantlyadded my touch. Work weeks can be hectic, so I decided to cook it overnight and stored it separately in the refrigerator for dinner that night before headed to work in the morning. The aroma filled my house and I bet every single one ofthe boys in my home would have ate it for breakfast! You could server this pulled pork style on a bun and a side of blue cheese and bacon coleslaw (or slap that coleslaw right on the pork, no ones judging) or burrito style. However to your liking. Enjoy!

Spicy Dr. Pepper Pulled Pork
Prep Time: 10 Minutes
TPW_0195Cook Time: 10 Hours

1whole Large Onion
1whole Pork Shoulder ("pork Butt") - 5 To 7 Pounds
Salt And Freshly Ground Black Pepper
4 peppers deseeded ONLY from a 7oz can of Chipotle Peppers In Adobo Sauce
2cans Dr. Pepper
4Tablespoons Brown Sugar

Preparation Instructions:

Peel the onion and cut it into wedges. Lay them in the bottom of a large crock pot. Generously salt and pepper the pork roast (once meet has come to room temperature), then set it on top of theonions in the pan.

Pour the chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, and set on low. This setting should cook the pork for 10 hours, turning roast two or threetimes during the cooking process. Check meat after cooking time is complete; it should be absolutely falling apart (use two forks to test.) If it's not falling apart, return to the crockpot for another hour.

Remove meat from pot and place on acutting board or other work surface. Use two forks to shred meat, discardinglarge pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meatand liquid separately, then remove hardened fat once it's cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Burrito Style: Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you'd like..

Traditional Style – Serves up well with Blue Cheese & Bacon Coleslaw (recipe to follow)

Friday, September 14, 2012

Coca Cola Cupcakes

I am a HUGE Coca-Cola Fan. I pride myself on my Cola of choice and do not drink Pepsi. I also love sweets so these cupcakes are a no brainer. I cannot wait to scarf down at least half of these!

~Saucy Mom Jess

Coca-Cola Cupcakes with Salted Peanut Butter Frosting

12-14 cupcakes                                                                                   

1 cup Coca-Cola
1/2 cup unsweetened cocoa powder
4 tbsp. unsalted butter, cut into pieces
1/2 cup plus 2 tbsp. granulated sugar
1/4 cup firmly packed dark brown sugar
1 cup all-purpose flour
1/2 tsp. plus 1/8 tsp. baking soda
1/2 tsp. salt
1 eggs
  1. Preheat the oven to 350F. Line a cupcake pan with baking papers.
  2. In a small saucepan, heat Coca-Cola, cocoa powder, and butter over medium heat until butter is melted. Add sugars and whisk until dissolved. Remove from heat and let cool.
  3. In a large bowl, whisk flour, baking soda, and salt together.
  4. In a small bowl, whisk egg until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently stir flour mixture into cocoa mixture.
  5. Use a 1/4 cup measure to pour batter into the cupcake papers. Bake cupcakes for 25 minutes or until cake springs back when pressed in the middle.
  6. Allow cupcakes to cool completely before frosting.
Note: Diet cola cannot be used as a substitute for regular cola in this recipe.

Salted peanut butter frosting:
4 cups powdered sugar
1 cup unsalted butter, softened
1 cup creamy peanut butter
1/4 tsp salt
3-4 tbsp. heavy cream
Sea salt for sprinkling
Chocolate jimmies
Ground salted peanuts

  1. In the bowl of a stand mixer fitted with a whisk attachment, combine powdered sugar, butter, peanut butter and salt. Mix on low speed until just combined, then switch to high speed.
  2. Add heavy cream one tablespoon and beat until mixture is lightened and smooth. Transfer to a piping bag or zip-top bag with the corner snipped. Pipe onto cooled cupcakes.
  3. Garnish with jimmies, ground peanuts and a sprinkling of sea salt.
Recipe Curtiosy of