Diane's Nacho Pasta

• 1 pound farfalle pasta, cooked according to directions,  drained, save 1 cup of pasta water

• 1 tablespoon olive oil
• 1 medium onion, diced
  
• 2 cloves minced garlic
• 2 poblano peppers, chopped
• 1 jalapeno (or more to taste) diced
• 1 can black beans, drained
• 1 large can diced tomatoes
  

• 1 pound boneless skinless chicken thighs, cut into chunks
  
• 1 tablespoon olive oil

• 2 cups shredded cheddar cheese
• 1 cup scallions, chopped - whites and greens
• cilantro to taste - I use 1/4 cup

In a large (large enough to hold all ingredients) skillet, on medium, heat olive oil and brown chicken.  

Remove chicken and set aside.  Add additional olive oil to skillet and diced onion. Saute until onion is soft.  Add garlic and peppers.  Saute until peppers are soft.  Add black beans, tomatoes and browned chicken to pan.  Heat until bubbling and chicken is cooked through.

Pour sauce over cooked.  Stir to combine adding pasta water if needed.  Add cheese, scallions and cilantro and stir to combine and melt cheese.

Serve!!🍲

 I Love Mexican Food

I think I didn't have my first Taco until I was in college.  I always like spicy foods, but Mexican just wasn't common.  Now a taco is the least common Mexican item I eat.

This week we will be having two different  meals influenced by the chilies and flavors of Mexico.   I am making my own fajita and taco seasoning.  The store bought varieties have so much salt and sugar in them and by the ounce are fairly expensive.  I also invented a nacho pasta dish that we love.   I will share both.  They can be mixed up in larger quantities and stored in shaker jars. 

 

Diane's Fajita Seasoning

1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon ground paprika
1 teaspoon Truvia  (1 packet) 
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground cumin
¼ teaspoon cayenne pepper 

 

Diane's Taco Seasoning

Most taco seasoning mixes contain salt, warming spices (such as paprika, oregano, and chili), onion powder, and garlic powder.

2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½  teaspoon (to taste) kosher salt
1 teaspoon coarsely black pepper
½  teaspoon ground paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon (to taste) crushed red pepper flakes 

 

Our Corned Beef and Beef Roast for Sauerbraten

 

 

 

MENU 3-16 to 3-23

Wed - Corned Beef, Cole Slaw, Cucumber Salad

Thu - Roasted Chicken, String beans

Fri - Out after appointments

Sat - sauerbraten  potato pancakes, broccoli

Sun - Turkey Chili

Mon - BBQ kielbasa, cole slaw

Tue - Queso Chicken Cutlets, Asparagus

Wed - Chicken Schwarma in pita pockets

Packet Seasonings

So today, even though it's the 16th, is our corned beef day.  It's a day early for St. Patrick's Day.  I cut open the corned beef briskets fro the package and low and behold, they didn't come with the seasoning packet.   So, I had to improvise.  I looked up what the packets might have in them and then picked out the spices and herbs that I have in stock.  The list is mustard, dill, bay leaves, allspice, ginger, star anise, pepper, cloves, coriander, cinnamon, juniper berries, mace, chilies, cardamom.  I used mustard seeds, bay leaves, allspice berries, pepper and coriander.  I hope it works.  It's slow cooking now.