Wednesday, December 29, 2010

Tarragon Chicken with Wine Sauce




Chicken can be boring if you stick to the same old recipes. Even Mr. & Mrs. P get stumped every once in a while when it comes to reinventing the classic chicken dinner. We had tarragon growing in our garden and put it to good use with this recipe. We hope you will too! You can't go wrong when cooking with wine and cream! Cheers!

Ingredients:
2 cloves of garlic
1 tablespoon of butter
3 tablespoons of olive oil
1-1 1/2 pounds of chicken breast or tenderloin
Salt
Pepper
1 teaspoon of fresh tarragon
3/4 cup of white wine (we used Riesling)
1 tablespoon of heavy cream

Kitchen Essentials:
Measuring cups and spoons
Cutting board
Knife
Large pan
Thongs
Whisk
Paper towel
Serving tray
Aluminum foil

Prep:
Finely chop the garlic and tarragon and set aside. Pat the chicken dry with clean paper towels in order to get a nice sear on the chicken. Season both sides of the chicken with salt and pepper.

Directions:
Place the large pan on the stove and turn to medium heat. Add the olive oil and butter and allow to incorporate into each other. When the oil mixture is hot, arrange the chicken on the pan and cook for 5-9 minutes. Get one side of chicken nice and brown before flipping them. Cook the other side and immediately add the white wine, garlic and tarragon. Cover for 5-7 minutes and allow the chicken to cook through. Uncover and cook for a few minutes allowing the sauce to reduce before removing the chicken and putting it on a plate or serving tray. Cover it with aluminum foil in order to keep it warm. Lastly, add the heavy cream to the pan and whisk the sauce well, removing any bits that are stuck to the bottom of the pan. That's where all the flavor is! Pour the sauce over the chicken and serve.

Tuesday, December 28, 2010

Hearty Tuscan Soup



Need to get away? Take a trip to Italy without leaving home by making this satisfying Tuscan soup. All you need are a few ingredients to transport your taste buds to another country. Viva Italia!

Ingredients:
5-6 tablespoons of olive oil
3 small onions
5 cloves of garlic
Salt
Pepper
1 package Italian sausage
2 32oz cans of chicken broth
3 potatoes
1 15oz can of cannellini beans
4 cups of chopped kale
2 tablespoons of oregano
1 tablespoon of rosemary
Juice and zest of one lemon
Freshly grated Parmesan cheese

Kitchen Essentials:
Measuring cups and spoons
Cutting board
Knife
Strainer
Zester
Stove
Large pot
Wooden spoon
Grater

Prep:
Begin by preparing all of the ingredients before turning on the heat. First, finely chop onions and slice the sausage into 1-inch chunks. Then, wash, peel and chop the potatoes into medium-sized cubes. Strain the cannellini beans. Finally, mince the garlic and chop the kale, oregano and rosemary. Now, you are ready to make your hearty Tuscan soup!

Directions:
In a large pot, heat the olive oil over medium heat. Next, add the onions, garlic, salt and pepper and stir until the onions become soft and translucent. Then brown the sausage in the pot for about 5-7 minutes. Add the chicken broth and allow the mixture to come to a boil with the top on. Then add the potatoes, lemon juice, lemon zest and beans. Cook for about 10-15 until the potatoes are tender. Finally add the oregano, rosemary and kale. Cook for another 5 minutes until the kale softens. If you need more liquid, add more chicken broth or water. Serve hot in a bowl and top with Parmesan cheese.

Monday, December 27, 2010

Lemons the Size of Softballs!





Back in April, Mr. P surprised Mrs. P with a 3 foot lemon tree. Boy were we in for a surprise! The tree flowered beautifully and grew about 15 lemons. At first, the lemons were green, so we left them on the tree a few more weeks. They continued to grow and grow and grow until they were the size of softballs! They just would not stop growing! The pictures above really demonstrate just how over sized the lemons were.



Aren't they the biggest lemons you have ever seen?

Thursday, December 2, 2010

Ginger Party Sausages





While watching the Cooking Channel the other night, we happened to stumble upon Nigella Lawson's show "Nigella's Kitchen." She was hosting a holiday party and made some delectable sausages. She says she never hosts a party without some sort of sausage. We had honestly never thought of serving sausages at a party as an appetizer, and now we are hooked. These sausages are the perfect combination of sweet and savory and they are sure to be a hit at your next gathering.


Ingredients:
1/4 cup of orange marmalade
1/4 cup of wholegrain mustard
2 tablespoons of olive oil
1 tablespoon of soy sauce

1 teaspoon of ground ginger
1 garlic clove, finely chopped
1 pack of Little Beef Franks (not smoked)

Kitchen Essentials:
Oven
Refrigerator
Measuring cups and spoons
Small bowl
Spoon
Knife
Cutting board
Baking dish
Ziploc bag (if storing in the refrigerator overnight)

Prep:
Preheat the oven to 350 degrees F. Chop the garlic clove.

Directions:
In a bowl, mix together the orange marmalade, mustard, olive oil, soy sauce, ginger and garlic. Place the sausages in a buttered baking dish in a single layer and pour the mixture over the sausages. Move the sausages around to make sure they are evenly coated. Cook for about 30 minutes until the sausages are fully cooked. Try one before your guests arrive to ensure they are delicious. Try not to eat them all!

Note: If you are making these appetizers the night before a party, place the sausages and the mixture into a Ziploc bag and refrigerate overnight.

Wednesday, December 1, 2010

Ginger Martini


The holidays can be stressful...that's why you need a recipe for a cocktail that you can whip up in no time for your next holiday gathering. This cheerful drink is sophisticated and fun. Your friends will be begging you for the recipe after one sip!


Ingredients: (Makes two drinks)
1/2 cup of lemon vodka (We used Absolute Citron)
1/2 cup of Perrier Sparkling Water (Lemon flavor)
1/3 cup of ginger simple syrup (instructions below)
A splash of lemon juice

Kitchen Essentials:
Stove
Small pot
Wooden spoon
Martini shaker
Martini glasses
Measuring cups
Knife
Cutting board

Prep:
Make the simple syrup about an hour or so before serving. In a small pot, bring one cup of sugar, one cup of water and one peeled ginger to a boil while stirring with a wooden spoon or spatula. Once the sugar is dissolved, remove from the heat and discard the ginger. Once the mixture is cooled, pour into a measuring cup and place in the refrigerator until ready to serve. The simple syrup can be stored in the refrigerator for a few days. There will be enough simple syrup for up to four martinis.

Chill your martini glasses by placing ice and water into them five minutes before serving. Cut the lemon into wedges.

Directions:
Add vodka, Perrier and simple syrup into the martini shaker. Shake for 30 seconds. Pour the ice water out of the martini glass and then pour the mixture into the glass. Add a splash of lemon juice. Enjoy while telling stories about your favorite holiday memories or watching a Christmas movie!

Saturday, November 20, 2010

Drunken Raisins Bread Pudding




This bread pudding recipe is the solution to all of your problems. Well, not really, but it will make you feel better after a terrible day! Consuming this dessert is almost like treating yourself to a hot bubble bath. Let us explain - first, you soak the raisins in rum, then you soak the bread in a luxurious milky batter. The process of making this dessert is just as soothing as eating it - its all about relaxing, de-stressing and keeping your mind off of your worries.


We modified Aarti Sequeira's bread pudding recipe by adding the rum-soaked raisins. As she says on her show "Aarti Party" on the Food Network, bread pudding hugs you from the inside out! We think she's right!



Ingredients:

1 French baguette
3 eggs
1 can of coconut milk
3 cups of whole milk
1/2 teaspoon of salt
1 teaspoon of vanilla extract
1/4 teaspoon of Cinnamon
1/4 teaspoon of cardamon
1/4 teaspoon of ground ginger
1 cup of sugar
1/2 cup of raisins
1/2 cup of dark rum
Vanilla ice cream


Kitchen Essentials:
Oven
Knife
Cutting board
Measuring cups and spoons
Baking dish
Small bowl
Large bowl
Whisk

Prep:

Soak the raisins in the rum for an hour or more before preparing this dessert. The longer they soak, the richer the flavor.

When you are ready to begin, preheat the oven to 350 degrees. Cut the baguette into 1-inch cubes, place in a baking dish and toast in the oven for about 10 minutes.

Directions:

In a large bowl, combine the eggs, coconut milk, milk, salt, vanilla extract, cinnamon, ginger, cardamon, sugar and rum-soaked raisins. Carefully whisk, making sure the mixture does not spill out of the bowl. Finally, add the bread cubes and make sure they are all evenly coated. The longer they soak, the better it tastes! When you are ready to bake, place the entire mixture into a baking dish. Pop into the oven and bake for about 35 minutes, until the bread has soaked up all of the liquid. Do yourself a favor and serve your portion with a nice scoop of vanilla ice cream on top. The warm bread pudding with the rich, cold ice cream is edible bliss!

Cheddar Potato Gratin


This cheesy potato dish is sure to become a family favorite! It sure has in our family. This recipe is the perfect companion to your Thanksgiving turkey or favorite weekday chicken dish. One bite and you will be hooked!


Ingredients:
5 medium potatoes
1 can of cheddar cheese soup
2 cups of milk
2 tablespoons of butter
2 tablespoons of flour
1 /12 teaspoon of salt
1 1/2 teaspoon of pepper
1 bag of shredded cheddar cheese

Cooking Essentials:
Oven
Vegetable peeler
Knife
Cutting board
Measuring cups and spoons
Medium sauce pan
Wooden spatula
Whisk
Baking dish


Prep:
Preheat oven to 350 degrees. Peel and chop the potatoes into 1/2 inch cubes and place in buttered baking dish.

Directions:
Make a roux, which is a thickening agent, by heating the butter in a pan over low heat. When the butter melts, add the four and whisk continuously until the lumps are gone. Next, slowly add the milk and turn the heat up to medium. You will see the milk begin to thicken. Add the cheddar cheese soup and heat through. Add the salt and pepper and stir. Pour the cheese mixture over the potatoes and top with shredded Cheddar cheese. Bake in the oven for about 30 minutes until the potatoes are soft and the cheese is melted and bubbly.

Friday, November 12, 2010

Homemade Pesto Sauce




If you have never made pesto before, don't fear! It's easier than you think! As long as you follow directions, you will be fine. The first time we made homemade pesto, we doubled up on the basil because we had so much of it growing in our garden. Big mistake! It tasted like we were eating an actual tree - not good! This recipe is Ina Garten's except that we toast the pine nuts and walnuts before putting them in the food processor and she doesn't. We think it tastes better when you toast them because it brings out the natural oils of the nuts, which turns up the flavor.


This recipe will make enough pesto to use over and over again. It can be stored in the refrigerator for about a month. We like to toss it with whole-wheat pasta and some Parmesan cheese when we don't have a lot of time to cook. On the weekends, we enjoy mixing the pesto with a little bit of mayo and spreading it on our croissant sandwiches. We tasted pesto mayo in Hawaii for the first time and were hooked!

Ingredients:
1/4 cup walnuts
1/4 cup pine nuts
9 cloves of garlic (chopped)
5 cups fresh basil leaves, packed
1 teaspoon of kosher salt
1 teaspoon of black pepper
1 1/2 cups of olive oil
1 cup of freshly grated Parmesan cheese

Kitchen Essentials:
Pan
Spatula
Food processor
Knife
Cutting board
Measuring cups and spoons

Prep:
Clean and dry the basil leaves.

Directions:
Toast the walnuts and pine nuts in a dry pan over low heat, stirring frequently, for about 5-8 until they are golden brown. Your nose will let you know when they are done! Place the nuts into a food processor. Coarsely chop the garlic and place into the food processor as well. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute.

Wednesday, November 10, 2010

Sinful Three-Layer Brownies



Every once in a while it's nice to take a break and relax while enjoying a decadent dessert. However, these three-layer brownies are more than decadent...they are sin on a plate! If you love chocolate and peanut butter, then this recipe is for you! The chewy brownie base, crunchy peanut butter center and crisp cereal topping are sure to leave you friends and family wanting more!

Ingredients:
1 box of brownie mix
¼ cup of unsalted peanuts
4-5 chopped Reeses’s peanut butter cups
1 ¾ cup peanut butter
1 ½ cup milk chocolate chips (for brownie mix)
¼ cup milk chocolate chips (for garnish)
1 ½ cups of Rice Krispies cereal
1 ½ teaspoonful of butter

Kitchen Essentials:
Stand mixer or mixing bowl and hand mixer
9x13 baking dish
Oven
Oven mitts
Measuring cups and spoons
Knife
Cutting board
Medium Pan
Spatula
Wooden spoon

Prep:
Chop the peanuts and peanut butter cups. Preheat the oven according to the directions on the brownie mix box.

Directions:
First, make the brownies according to the directions on the box. Once the brownies are done, remove from the oven and sprinkle with chopped peanuts and Reese’s peanut butter cups. In a medium pan over low heat, melt the butter and add the milk chocolate chips. Do not increase the heat or the chocolate will burn. Stir continuously until the chocolate melts and is smooth. Add the peanut butter and continue stirring so that it incorporates with the chocolate. Lastly, add the Rice Krispies cereal and mix well. Once the mixture is complete, pour it over the Reese’s and peanut topped brownies and with a spatula, smooth out the mixture so that it is one even layer. Sprinkle some milk chocolate chips on top and place in the fridge for approximately three hours. Once the brownies are firm, cut into squares and enjoy!

Tuesday, November 9, 2010

10-Minute Chorizo and Scallops


Even after a long day at work, you can treat yourself and your loved ones to a fabulous, no-fuss dinner. How does a 10-minute sausage and seafood recipe sound? If this is what your heart desires, this entrée is for you! You can serve this dish with a quick side dish such as salad or cous-cous.

Ingredients:
½ pound of chorizo sausage
1 pound of scallops
A handful of chopped cilantro
1 tablespoon of fresh lemon juice

Kitchen Essentials:
Large non-stick pan
Measuring cups and spoons
Wooden spoon
Knife
Cutting board
Paper towels or kitchen towel
Small bowl

Prep:
This dish is so simple that there is rarely any prep required. First, cut the chorizo into ¼ inch slices and set aside. Pat dry the scallops with papers towels, so that they are nice and dry. Cut the lemon in half and juice the lemon. Lastly, rough chop a handful of cilantro for garnish.

Directions:
Place your non-stick pan on the stove and turn the stove on to medium heat. Add the chorizo directly to the pan. No oil is needed for this dish as the chorizo will release its natural oils. Cook the chorizo for about five minutes until it has browned to your liking. Spoon out the chorizo, leaving behind the oil and mix in the scallops so they are coated with the oil from the chorizo, this will help it cook and absorb the flavor of the chorizo. The scallops will only need about a minute or two to cook. Return the chorizo to the pan and add the lemon juice. Remove from the heat, place on a serving platter and sprinkle the scallops and chorizo with chopped cilantro. Surely you will be thinking: “Wow, that was fast, easy and delicious!” Enjoy!

Thursday, November 4, 2010

Creamy Vanilla Panna Cotta with Strawberry Cognac Glaze


We absolutely love dessert, especially panna cotta! It is Mr. P’s ultimate favorite! What exactly is panna cotta you ask? It’s an Italian custard or pudding which translates in English to “cooked cream.” We like to compare its texture to that of a Spanish flan. You can make it in many different flavors; however this recipe is for the classic vanilla panna cotta. It is simply the best!


Ingredients for Panna Cotta:
1 teaspoon of unflavored gelatin
7 ounces of Fage Total 2% Greek yogurt
1½ cups of heavy cream
4 teaspoons of cold water
3 teaspoons of pure vanilla extract
½ cup of sugar
Mint leaves (for garnish)

Ingredients for Strawberry Cognac Glaze:
2 cups of fresh strawberries
4 tablespoons of strawberry jelly or jam
1 teaspoon of lemon zest
1 teaspoon of water
Sugar (to taste)
2-3 tablespoons of Cognac (brandy)

Kitchen Essentials:
Small bowl
Large bowl
Whisk Small pot
Measuring cups and spoons
Wooden spoon
4 8-ounce ramekins
Knife
Cutting board
Plastic Wrap
Spatula or butter knife

*Note* Because this dessert requires 6 hours of chilling time, it is best to make it the night before you serve it.

Directions for Panna Cotta:
Combine the gelatin and cold water in a small bowl and let it sit for about 15 minutes. Meanwhile, in a large bowl, whisk the Greek yogurt, vanilla extract, and ½ cup of the heavy cream until well incorporated. In the small pot over medium heat, add the other half of the heavy cream and the sugar. When the sugar completely dissolves, pour the warm heavy cream/sugar mixture into the cold gelatin mixture and whisk. Lastly, add the cold yogurt mixture and continue to whisk. Carefully pour the panna cotta into the 4 ramekins and refrigerate uncovered for about 1 hour. After an hour, cover with plastic wrap and refrigerate for at least another 5 hours.

Directions for Strawberry Cognac Glaze:
Because the glaze is served room temperature, make one hour before serving. In a small pot, combine the strawberry jelly or jam and the water. With the heat on low, stir the mixture until the jam dissolves and becomes a thick glaze. This should take 5-10 minutes. When the jam has dissolved, add the sliced fresh strawberries and mix to coat the strawberries. Because the amount of sugar in jams and jellies differ, taste the mixture to test for sugar. If you would like it a little sweeter, then add some sugar and allow it to dissolve before removing from the heat. Off the heat, add the lemon zest and cognac. Let the glaze come to room temperature before pouring over the panna cotta.

Serving Instructions:
Remove the plastic wrap covering the panna cotta and use a small spatula or butter knife to scrape the sides of the ramekins. Quickly invert the ramekin onto individual plates and pour the strawberry cognac glaze over the panna cotta. Garnish with a mint leaf and enjoy!

Wednesday, November 3, 2010

Searching for Color in North Carolina

Although we love living in Miami, we hate the fact that we cannot witness the beauty of the seasons changing. So every Fall, we pack our bags and head to a place where we can experience the changing of the leaves, the crisp air and pure nature. This year, we headed out to North Carolina with our traveling Chihuahua Joey! Here are some snapshots of our trip:






















Monday, November 1, 2010

Homemade Breakfast Potatoes


Looking for an easy and satisfying breakfast dish for your hungry family? Look no further than these homemade seasoned potatoes! They are so much yummier than the frozen kind and you won’t break a sweat making them. They perfectly complement our Mexican Breakfast Lasagna. Try it this weekend!

Ingredients:
1 Medium sized yellow onion
1 Red bell pepper (You can used a green bell pepper as well)
8-9 Yukon gold potatoes
2 teaspoonfuls of fresh rosemary
2 teaspoonfuls of fresh thyme
1/4 cup parsley
Salt
Pepper
Olive oil


Kitchen Essentials:Large non-stick panMeasuring cups and spoonsWooden spoonKnifeCutting boardPaper towels or kitchen towelLarge bowl or platter


Prep:
About 10 minutes before cooking, rinse the potatoes and pat them dry with a clean kitchen towel. Finely chop the onion and red bell pepper. When chopping the potatoes, chop them into 1/2 inch cubes. Try to make them all about the same size, so they cook evenly.

Directions:
Add some olive oil to the non-stick pan and turn the stove on to medium heat. When the oil is hot, add the onions and red peppers. Sprinkle with some salt and pepper, to help soften the onions and red peppers. Cook for about 5 minutes, stirring occasionally. Remove the softened onions and peppers from the heat and set aside.

Add some more olive oil and then add the chopped potatoes. Stir so they are all coated with the hot olive oil.  Add some more salt and pepper to season the potatoes. Continue cooking for 10-15 minutes, until the potatoes are golden brown and tender. Before removing the potatoes from the heat, sprinkle with chopped fresh thyme and rosemary and return the softened onions and peppers. Now its time to taste the potatoes to make sure they are perfectly seasoned! Transfer to a bowl or platter and sprinkle with some chopped parsley. Enjoy!

Tuesday, October 26, 2010

Miami Springs Sunset


Miami Springs, Florida is a hidden jewel tucked inside of the busy metropolitan city of Miami. One step inside of this gorgeous small town, and all of your worries fade away. That's why we decided to name this drink 'Miami Springs Sunset.' You are sure to relax as you sip this refreshing, no-fuss cocktail. Its even better if you are watching the beautiful sunset from our front porch! Enjoy!

(Makes about 2 cocktails)

Ingredients:
1 cup of pineapple juice
1/2 cup of Bacardi Limon
1 teaspoon of lemon juice
1 teaspoon of grenadine
1/4 cup of sugar

Kitchen Essentials:
Measuring cups and spoons
Knife
Cutting board
Strainer
Lowball glass or short tumbler
Pitcher (if making for a large crowd)
2 small plates
Cocktail glasses

Prep:
Begin by garnishing the cocktail glasses with a sugar rim. Add sugar to one plate and lemon juice to another. Dip the edge of the glass in the lemon juice first and then in the sugar. This can be done up to a few hours prior to serving the cocktail. We recommend doing this if you are having people over.

Directions:
Combine the pineapple juice, Bacardi Limon, and lemon juice in a pitcher. Stir and place in the fridge until ready to serve. Pour the mixture in the sugar rimmed glass. Slowly add the grenadine, letting it sink to the bottom of the glass. DO NOT mix. Cut some lemon slices and place on the side of the glass.

Isn't this a gorgeous drink? We think so! Enjoy!

Wednesday, October 20, 2010

Show-Stopping Mexican Breakfast Lasagna



We rattled our brains trying to figure out what to make the day the Delicioso film crew came to our home to shoot video of us cooking and entertaining. We wanted it to not only be delicious, but also unique and simple to make. The producer asked us to make brunch and we thought of making something Mexican to appeal to Univision's audience. That's when we came up with this recipe. Our guests loved it! We are sure that our original recipe is sure to be a hit on your kitchen table! It's satisfying, hearty and perfect for brunch!

Ingredients:
2 tablespoon of butter, separated
1 cup of chopped yellow onions
3 cloves of garlic (minced)
2 tablespoons of flour
1 1/2 cups of chicken broth
1/4 cup of heavy cream
1 slice of a chipotle pepper in adobo sauce (found in the canned aisle)
Salt
Pepper
3 teaspoons of tomato paste
1 teaspoon white vinegar
12-16 eggs (varies with the number of people)
6-8 flour tortillas (varies with the size of your baking dish)
1 pound of ground chorizo
1 tomato
Cilantro for garnish (or parsley if you prefer)
1 pack of shredded Mexican cheese blend
1/2 cup of milk or half-and-half

Kitchen Essentials:
Oven
Measuring cups and spoons
Baking dish
Small bowl
Large bowl
Wooden spoon
Knife
Cutting board
Spoon
Non-stick Pan
Whisk
Blender
Food processor (if chorizo is not already grounded for you)
Regular stainless steel pan
Can opener

Prep:
Chop the chipotle pepper slice, tomato and parsley.

Instructions for Chipotle Pepper Sauce:
Melt 1 tablespoon of butter in a stainless steel pan on low heat. Add the chopped onions and sprinkle lightly with salt and pepper. Allow the onions to soften and add the minced garlic. Cook until tender and remove from heat. Place in a small bowl. Melt 2 tablespoons of butter in the same pan and whisk in 2 tablespoons of flour. This combination of cooking butter and flour is called "roux" and will later thicken the sauce.
Continue whisking the roux for about 30 seconds and then begin to slowly add the chicken broth.
Add the onions and garlic into the pan. Continue to whisk and add the chipotle pepper, white vinegar and the tomato paste. Lastly, add the heavy cream. Make sure to taste the sauce to check the salt level. (Remember, chorizo is salty, do put too much salt in the sauce.) It should be spicy, but not too spicy!
Pour the sauce into the blender and puree, so that it become smooth and thick.

Instructions for the chorizo:
If you did not find the chorizo already ground, remove the chorizo from the casings. Place into the food processor and pulse until it is ground. That's it!
Place the chorizo on the non-stick skillet and cook it on medium heat for 5 minutes just to get it a little browned. Set aside. There is no need to put oil in the pan because the sausage will release its own grease.

Instructions for the scrambled eggs:
Add the eggs, milk or half-and-half and 1 teaspoon of salt in a bowl and whisk. In the non-stick pan on low heat, melt 1 tablespoon of butter and then add the egg mixture. Stir the eggs in the pan with a wooden spoon and cook for about 8-10 minutes until eggs are firm but still moist. Do not over cook them because they will continue to cook in the oven later.

How to assemble the Lasagna:
Pour some of the chipotle sauce on the bottom of the baking dish and put two flour tortillas. (You can toast them on a dry pan if you wish prior to assembly.) You are using the flour tortillas like you would use the pasta sheets in a traditional lasagna. Pour half of the scramble eggs over the tortilla and then half of the chorizo. Sprinkle about a handful of cheese over the first layer. Place two more flour tortillas over the cheese. Pour some more chipotle sauce over the flour tortillas, then the remaining scrambled eggs and chorizo. Sprinkle with another handful of cheese and place two more flour tortillas. You are almost done! Pour a little more of the chipotle sauce and sprinkle a generous handful of cheese over the top. Your lasagna is ready for the oven. Bake for about 10 minutes or until the cheese is melted and begins to brown in a 350 degree oven. Sprinkle with some chopped tomatoes and cilantro and you are ready to serve!

Our Haunted House 2010

October is by far our favorite month! Not only is it the month with the most weekends this year, it is Breast Cancer Awareness Month and Halloween (our favorite holiday!). It is our second Halloween at our home and we hope to receive more trick-o-treaters than we did last year. Maybe our enhanced decor will attract them to our house this year!














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