Spanish Rice Stuffed Peppers:

bell peppers


5-6 large bell peppers, different colors
1 onion, chopped
1/2 bell pepper, minced.
1 cup white rice, uncooked
1 can rotel
2 cups beef broth
1 pound ground beef, browned and drained
1/2 tsp. cumin, salt and pepper as desired

2 cups sharp cheddar cheese

Rinse and devein peppers. Sautee onion and bell pepper with the ground chicken. Season as desired. Prepare rice as directed, using beef broth instead of water. When rice is finished, mix in with the ground beef, the can of rotel, and add cheese. Stuff into peppers and top with more cheese. Bake in a 350 degree oven for 20-30 minutes or until peppers are soft.

Not Your Mama’s Sriracha Chili Meatloaf … and Feminism

Sriracha Chili Meatloaf and Buttery Lemon Asparagus

One of the most powerful things we can do as women is  to unleash our mad cooking skills.

Yes, I’m a feminist. Being a feminist does NOT mean that I can’t work cooking magic; it means I can. It just means it’s my choice to share my talents with the world–or at least the 4 people I love most. It means if I don’t want to, I don’t have to. But I want to, so I do.

I have found that meatloaf goes a long way towards smoothing things over after an argument. Did you know about the magical powers of meatloaf? If you didn’t know, it’s perhaps the fault of the cafeteria-style meatloaf experiences you’ve had in the past. This is NOT that!

I also must admit that since the price of beef has skyrocketed to almost $7 a pound (a pound, people!) I have been mixing beef and ground pork (I don’t like ground turkey.). But this time, I used pure beef. Because luxury.

I experimented with the glaze and it was amazing.



5 pounds ground beef

1 jalapeno, chopped

1 can green chilies

1 package Knorr’s Beef Broth

2 tsp. dried onions

1 tsp. salt

1 tsp. pepper

1 cup bread crumbs

1/2 cup milk

Seasoning to taste.


1 cup ketchup

1/2 cup soy sauce

1 cup brown sugar

1/2 cup sriracha chili sauce

Directions: Preheat oven to 375.

In a blender, add the vegetables, milk, bread crumbs, broth, egg and spices. Liquefy.

In a big bowl, put the hamburger in. Pour the blender mixture on top. Mix thoroughly.

Place into a large baking pan. Smooth out so it doesn’t look weird.

In another small bowl, mix the glaze. Pour on top of the meat loaf.

Bake for about an hour or until the middle is clear.

Slap Your Mama Green Chili Chicken Enchiladas


That’s right.

These enchiladas ARE delicious enough to incite mama slapping throughout the world. I can’t help it. It’s really your choice, you understand. Please understand that if you make these enchiladas, it’s not MY fault you slapped your mama and I take no legal or personal responsibility as you have been warned.

I’ve taught my daughters how to make these and it’s just sad that even living in Texas–the Tex-Mex capital of the whole stinkin’ world–we can’t find them this good at our restaurants. They have slapped me on occasion after trying them and I have nobody to blame but myself.


10-12 corn tortillas

1 large can green chilis (whole or chopped, it really doesn’t matter)

1 onion, chopped

1 jalapeno (if you don’t like heat, then skip it and add another small can of green chilis)

3-4 cloves garlic

4 chicken breasts (or 8 chicken thighs–you pick your poison)

Chicken broth concentrate (I like Knorr–it looks like this. It makes your chicken more chickeny)


1 bag sharp cheddar cheese

1 tsp or good sized sprig of cilantro

salt and pepper to taste


You won’t believe how easy this is. I feel like publishing this is going to put me in danger with the Tex-Mex Mafia, but I’ll take the chance for you.

First, put a generous amount of oil in a large skillet. I use an iron skillet, but that’s just because I’m Southern and I was raised that way. After it’s hot, put it the chicken, half the onion, one container of chicken broth and the garlic. Salt and pepper the chicken to taste. Cook until the chicken’s juices are all clear.

While the chicken is cooking, work on the sauce. In a blender or food processor, put in the peppers, the other half of the onion, the cilantro, and a pinch of salt. Blend until it’s a nice even green color. It only takes a minute.

In another skillet, heat some oil and drop in a couple of corn tortillas at a time, cooking just a few seconds on each side. You want to soften the tortillas–don’t cook them so long they are hard and stubborn and don’t want to bend.

Put the tortillas on a plate with a paper towel to soak up the grease.

After the chicken is done, cut it into cubes. In a large rectangular baking pan, put a little sauce in the bottom–just enough to wet it. Pour about half of the remaining sauce into the chicken cubes. Mix thoroughly with a big spoon.

Next, put a few cubes inside a tortilla and roll it like a cigar. I’ve never rolled a cigar, but I don’t judge those who do. Repeat until your pan is full.

Pour the remainder of the sauce over the tortillas. Next, completely cover the enchiladas with the bag of cheese. USE ALL OF IT. If you have another bag, use it too. You’re not driving, are you?

Next, cover your enchilada babies with a sheet of tin foil. Be careful to loosely wrap it or the cheese might stick. That would make me sad for you.

Bake in a 375 degree oven for about 30 minutes, or until the cheese is nice and bubbly. I’ve topped these with a bit of the chopped cilantro just to be more Tex-Mexy.

If you make these, please let me know! Send a picture and if it’s better than mine, I’ll use it here and give you credit. 🙂

Easy-Peasy Eggplant Parmesan


You know what I make when I want to feel fancy? Eggplant Parmesan. Know what I make when there’s no meat in the house? Eggplant Parmesan.
Anyway, it’s super easy. As you know, in the South, we like to fry stuff and eggplant is no exception. In the summers when eggplant is readily available at the farmer’s market, it’s super delicious.Here’s how I do it.

Easy Peasy Eggplant Parmesan (EPEP)
1 large eggplant
1 large can diced tomatoes (I like Basil Italian, but any kind will do)
1 can tomato sauce
1 pack spaghetti noodles
2 cups flour
2 cups bread crumbs
4 eggs
2 cups milk
1 tsp salt
1 tsp pepper
Tons of grated parmesan (you can used powder if that’s what you have)
2 tsp garlic powder
2 tsp grated garlic
2 tsp Italian seasoning
In a bowl, mix the tomato sauce and tomatoes together. Add some salt, a pinch of sugar and a bit of Italian seasoning.
Mix the bread crumbs, spices and flour on a large plate. In a bowl, crack the eggs and mix with the milk.
Rinse and slice the eggplant crosswise. You want the slices to be relatively thin. Dip in the milk-egg mixture then dredge in the flour-bread crumb mixture. Put a good amount of olive oil in a hot skillet. Cook each slice of eggplant until brown on both sides.
In a larger pan, cook the spaghetti noodles until almost done.
Place the spaghetti noodles in the bottom of a casserole pan. Top with the cooked eggplant. Next, pour the tomato sauce mixture on top of the eggplant, making sure to cover all available spaghetti noodles. Top with more salt, pepper, and spices, making sure to use tons of parmesan (add some mozzarella if you have it. Do it. It’s good).
Bake at 350 for about 30 minutes or until piping hot and the cheese is melty.