Chorizo Tortilla Casserole

Warning, this recipe is SPICY HOT! But, it’s delicious, and even better the next day! Spicy Mexican chorizo, pepper jack cheese, and an awesome cream sauce made with Campbell’s New Latin Inspired Creamy Poblano and Queso Soup. This post is in no way sponsored by Campbell’s, I just happen to love their products and saw this new soup on a recent grocery shopping trip and thought it sounded good. Then, I came up with this recipe off the top of my head one night about an hour before dinner time. I had tortillas left over from making Spicy Fish Tacos, chorizo in my freezer since it became my new favorite food, and I always have all kinds of cheese.


Chorizo Tortilla Casserole


Casseroles are exactly the prettiest dishes, but they can be fabulous. This dish is easy to put together, just lay down tortillas, top with chorizo, creamy soup mixture, more tortilas, and top with shredded cheese. Bake for 20 minutes, let cool for a few minutes, and dinner is served!


Chorizo Tortilla Casserole


This dish is easy to put together, just lay down tortillas, top with chorizo, creamy soup mixture, more tortilas, and top with shredded cheese. Bake for 20 minutes, let cool for a few minutes, and dinner is served!



Chorizo Tortilla Casserole
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Mexican chorizo filled tortillas in a creamy, spicy sauce. Filling and delicious, for the heat lovers!
Recipe type: Entree
Cuisine: Mexican/American
Serves: serves 4-6
  • 18 taco-size corn or flour tortillas
  • 1 pound bulk Mexican chorizo
  • 3 cups shredded pepper jack or pepper jack with jalapenos cheese, divided
  • 1 cup fresh diced tomatoes
  • 1 can Campbell's Latin Inspired Creamy Poblano and Queso Soup
  • ⅔ can whole milk
  1. Preheat oven to 375 F. Coat a large glass baking dish with cooking spray.
  2. Heat a frying pan over medium high heat, add the chorizo, breaking it up with a spoon, and cook until browned. In a medium bowl, whisk together soup and milk, stir in tomatoes and 1 cup of pepper jack cheese.
  3. Lay down half of the tortillas, overlapping slightly, spread the chorizo over the top in an even layer. Pour half the soup mixture over the chorizo. Top with remaining tortillas, overlapping slightly, then remaining soup mixture. Sprinkle remaining two cups cheese over the top. Bake for 20 minutes, or until bubbly.


Mini Apple Pies Fall Favorites

This shop has been compensated by Collective Bias, Inc. and its advertiser, Price Chopper #BakingAdvantEdge. All opinions are mine alone.

The only thing I like about Fall is the recipes. Pumpkin, apples, soups galore! Heating up the oven to do some baking, even though I’m always looking for new Baking Ideas since it really isn’t my strength. I find a lot of my ideas on Pinterest, and have fallen in love with the Price Chopper’s Fall Baking Giveaway and Fall In Love With Fall boards. When I do bake, I like it to be as simple as possible, and take short-cuts like using Pillsbury Crescent Rolls as pie dough. I like the sweet flavor the crescent rolls give, and even more I like that I don’t have to make dough!

Price Chopper helps me with all of my baking needs, and this fall they are looking for great Fall recipes and giving away 10 KitchenAid Mixers along with $100 Price Chopper Gift Card to the creators of ten recipes chosen at random. You can enter your recipe by following the instructions located here. The contest is open now until November 1. You can also check out the Price Chopper Baking AdvantEdge page for more info.  Thanks to #CollectiveBias for letting me share my Fall inspired recipe today!


Mini Apple Pies


For these Mini Apple Pies, I used Pillsbury Crescent Rolls as the base, canned apple pie filling, and topped them with a mixture of brown and white sugar crumbled together with just a little bit of Crisco butter flavor baking sticks.

Price Chopper Crescent Roll Collage

First, I rolled out the dough, and then used a rolling pin to close up the seams,


Rolled Out Crescent Roll


cut the dough into circles with a 3-inch cookie cutter, and placed them into my muffin pan lined with silicone liners (regular liners are fine, too!).


Crescent Roll Dough in Cups


Then, I chopped up about a cup of apple pie filling, and topped each dough round with 1 tablespoon of filling.


Mini Apple Pie Filling


Topped with the sugar mixture, and baked them in a 375 degree oven for about 18 minutes.


Baked Mini Apple Pies


Let them cool on wire racks, and immediately devoured them! Or, I should say, my best friends husband immediately devoured them. He said “These are really good!” with a full mouthful of one, and their son liked them, too!


5.0 from 1 reviews
Mini Apple Pies
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Mini Apple Pies made simple with Pillsbury Crescent Rolls
Recipe type: Dessert
Serves: 12 mini pies
  • 1 tube Pillsbury Crescent Rolls
  • 1 cup apple pie filling, diced
  • 2 tablespoons brown sugar
  • 2 tablespoons white sugar
  • 2 teaspoons all-purpose flour, plus extra for dusting
  • 2 teaspoons Crisco Butter Flavor Baking Sticks, plus extra for greasing pans
  • dash ground cinnamon
  1. Preheat oven to 375 degrees F.
  2. Carefully roll out crescent rolls onto a lightly floured surface. Use a rolling pin to seal the pre-cut seams. Cut the dough into circles with a 3-inch cookie cutter. Place liners into a 12 cup cupcake pan, grease the liners lightly with a bit of Crisco, then sprinkle lightly with flour.
  3. Place a cut out circle in each of the liners, pressing down on the dough to form a small "cup". Top the dough with one tablespoon diced apple pie filling in each of the cups.
  4. In a small bowl stir together brown sugar, white sugar, flour, and cinnamon. Cut in the Crisco, then use your fingers to mix together until mixture resembles crumbs. Sprinkle sugar mixture over the top of each apple filled dough.
  5. Bake for 15-20 minutes, or until dough is golden . Cool on wire racks for 10 minutes before serving.


Slow-Cooker Acorn Squash and Apple Soup for #SundaySupper

After a busy summer, and a short blogging vacation last month, I am finally back to #SundaySupper for this weeks Slow-Cooker event hosted by Christie of A Kitchen Hoor’s Adventures and Heather of Hezzi-D’s Books and Cooks. The recipes being shared this week range from soups to desserts and everything in between, including a few I never would think to make in the slow-cooker!

I’ve been receiving a lot of squash from my CSA in the past few weeks, and some of it I had never cooked before, like acorn squash. I was determined to use something from my CSA loot for today’s recipe, seeing as how I’ve been really bad about using all that produce (I know, horrible!) and can’t even find time to freeze it, or I remember it at midnight and really don’t feel like it. This Acorn Squash and Apple Soup uses two medium-sized acorn squash and sweet Gala apples, with a little sweet onion for extra zing.

After chopping up the acorn squash and apples, along with the sweet onion, chopped carrots, and garlic, I put them in the slow-cooker and covered them with chicken broth;

Squash and Apple Soup in the Slow Cooker

and stirred in just a little bit of pepper. Set the slow-cooker to HIGH and let the soup simmer for about 5 hours. Then I pureed it with my new immersion blender (my old one broke a few weeks ago, if you remember my mentioning my pure sadness over it), stirred in a half cup of milk and was ready to serve.

This soup is creamy, slightly sweet and peppery, and reminds me of the Pumpkin Soup I make every Thanksgiving, only sweeter. Don’t get me wrong, it’s not overly sweet, just the perfect balance!



I hope you enjoy this soup as much as we did, and find many other great recipes after this one at the bottom of this post.

5.0 from 3 reviews
Slow-Cooker Acorn Squash and Apple Soup for #SundaySupper
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Savory acorn squash and sweet apples blended together with a creamy finish, made completely in the slow-cooker.
Recipe type: Slow Cooker/Soup
Serves: about 4 servings
  • 2 medium acorn squash (about 2 pounds)
  • 4 cups chicken broth (or water for a vegetarian version)
  • 2 cups chopped, peeled Gala or other sweet red apples
  • 1 carrot, peeled and sliced (about ¼ cup)
  • ½ cup chopped sweet onion
  • 1 large clove garlic, minced
  • ¼ teaspoon white pepper
  • ½ cup milk or light cream
  • fresh parsley, for garnish
  1. Using a very sharp knife, make a large slit in the tops of both acorn squashes. Place in the microwave on high for 3 minutes, turning after a minute and a half. Alternate: Place in boiling water for 2 minutes. Carefully remove. Cut the squash in half, scoop out the seeds and pulp, and then cut into wedges about 1-inch thick. Cut off the skins, getting as close to the skin as you can. Once the skins and any remaining pulp are removed, cut the squash into cubes between 1-2 inches thick.
  2. Place the cubed squash, chopped apples, carrot, onion, and garlic into the slow cooker, pour in chicken broth or water, then stir in the white pepper.
  3. Set the slow cooker on HIGH and cook for 4-6 hours, or on LOW for 8 hours, until squash is completely tender. Using an immersion blender, puree until smooth. Stir in milk, ladle into bowls and garnish with parsley.



Satiating Soups

Scrumptious Mains (Breakfast and Dinner)

Satisfying Sides

Scintillating Sweets

Savory Baking

Sips and Spreads

Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.
To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Eggs with Chorizo and Potatoes

Until a few weeks ago I had never cooked chorizo, but my regular grocery store started carrying it recently, and every week since I would go by it in the meat section and think about trying it. These Baked Eggs with Chorzio and Potatoes are made with Mexican chorzio, which is ground and in a casing like sausage or in bulk, which is what I used here.  This recipe is inspired by Food and Wine Baked Eggs with Chorizo and Potatoes.

Eggs with Chorzio and Potatoes


Mexican chorizo is spicy, like taco meat, and is prepared the same way as ground beef. Paired with simple sunny-side up eggs and finely diced potatoes, this makes a great weekend breakfast! Serve with toast or bagels with juice and coffee for a complete meal.


Eggs with Chorizo and Potatoes


This recipe has only 4 ingredients, and is fairly simple to make. I chose to make it completely on the stove and cut the potatoes into small pieces to save time. These days I love nothing more than saving time!



I hope you enjoy this recipe as much as I did!

Eggs with Chorizo and Potatoes
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One-pan spicy chorizo with eggs and crisp fried potatoes!
Recipe type: Breakfast/Brunch
Cuisine: Mexican/American
Serves: 4 servings
  • 1 pound bulk Mexican chorizo
  • 4 large eggs
  • 1½ cups finely chopped (1/2 inch or less) red potatoes, unpeeled
  • ¼ teaspoon onion powder
  • 2 tablespoons vegetable oil
  • salt and pepper
  1. Heat a large skillet over medium high heat. Add the chorizo and break into small pieces with a spoon, stirring often, until cooked through and lightly browned, about 8 minutes. Remove the chorizo from the pan and set aside.
  2. Wipe out the skillet and return to the heat, adding the vegetable oil. Add the potatoes and onion powder, saute, stirring often, until potatoes are cooked through and crispy. Add the chorizo back to the pan.
  3. Turn the heat down to medium/low. Make four indentations in the mixture, break an egg into each one, cover the skillet, and cook just until the eggs are set, about 5 minutes.


Spicy Fish Tacos and Southern Living Super Fast Southern Cookbook Review

I received a free copy of Southern Living Superfast Southern to review. All opinions, as always, are my own. 

I’m back from a two-week blogging break! You may notice some slight tweaks to the look of the blog, and I have more improvements in the works. Today I have a great recipe for Spicy Fish Tacos along with a review of the new cookbook Southern Living Superfast Southern for you. Enjoy!

Spicy Fish Tacos


Along with some delicious sounding recipes, Superfast Southern (Oxmoor House, $19.95) offers tips for cooking with speed, including a few I need to work on myself like “Keep Your Kitchen Organized” (I try, I really do!) and “Read Over The Entire Recipe Before Shopping” (yes, even food writers can make this critical error, even with their own recipes!). As for the recipes, there are snacks like Southern Shrimp Butter with Toasted Baguette Slices, salads like Blueberry Fields Salad,which I know I’ll be making soon, quick soup, skillet dinners, fast sandwiches, and even desserts.

I decided to make these Spicy Fish Tacos because fish tacos have been coming up in conversation between my husband and myself. Neither of us had ever had them, and someone told him that they had faboulous ones in California, but the ones made in restaurants around here quite honestly suck. Of course, I can’t tell you for sure, since I never had them, but it had gotten me to thinking I should try a recipe from another area.

The recipe calls for flounder, which I love, and the coating for the fish is easily put together. It’s really not all that spicy either, I think older children would enjoy them without thinking they are too hot. If you don’t have flounder, tilapia would be great also!


Spicy Fish Tacos


While the recipe says the total prep and cook time is 20 minutes, I believe they did not include the time it takes to chop the vegetables and fruit for the salsa. If you really need a quick weeknight dinner, I suggest making the salsa on Sunday and keeping it covered in the fridge for a few days until you need it. I used 1 pound of flounder fillets, and ended up with a lot more cornmeal coating mixture than I needed to coat the fish. Luckily, I realized it was going to be too much before I started dipping the fish in it! I saved the rest in a covered container.

Spicy Fish Tacos and Southern Living Super Fast Southern Cookbook Review
Quick, spicy fish tacos with a fabulous mango salsa great for weeknight dinners.
Recipe type: Entree
Cuisine: Southern
  • For the Mango Salsa:
  • 1 mango, chopped
  • 1 jalapeno, seeded and finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon fresh lime juice
  • 1 tablespoon finely chopped red onion
  • 1 tablespoon chopped fresh cilantro
  • ¼ teaspoon salt
  • For the Fish Tacos:
  • 6 (6-ounce) flounder fillets - I used 1 pound, about 8 thin fillets
  • 1 lime ( I used ½ of a lime, the other half for the salsa)
  • 2 tablespoons chili powder
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • ½ teaspoon ground red pepper
  • 1½ cups plain yellow cornmeal
  • Vegetable oil, for frying
  • 6 (8-inch) soft taco-size flour or corn tortillas, warmed
  • Toppings: shredded lettuce, chopped tomatoes, refrigerated gaucamole, lime wedges, fresh cilantro leaves
  1. Prepare the salsa ( can be made ahead):
  2. Stir together all ingredients. Cover and refrigerate until ready to serve.
  3. Preheat oven to 250 degrees F ( optional, to keep fish warm). Place fish on a shallow plate. Squeeze juice from lime over fillets. In a shallow bowl, combine chili powder and next 3 ingredients. Sprinkle 1½ teaspoons seasoning mixture evenly over both sides of fillets.
  4. Combine cornmeal with the remaining seasoning mixture, stirring well. Dredge fillets, one at a time in cornmeal mixture, shake off excess. Let fillets stand for 5 minutes after coating.
  5. Heat 1½ inches vegetable oil in a cast iron pan to 350 degrees. Fry fillets, working in batches, 2-3 minutes or until golden brown. Drain on a plate lined with paper towels and keep warm in the preheated oven. Cut fillets into thin strips on chunks. Serve on warmed tortillas with desired toppings.
Very slightly adapted from Southern Living Superfast Southern


Simple Tomato Juice

Remember last week when I shared my Slow Cooker Marinara Sauce, and I told you not to get rid of the juice from the crushed tomatoes? That’s because your going to use it here, for this Simple Tomato Juice!



Okay, I really did mean to put this recipe up the day after I posted the marinara sauce, and it didn’t happen. I hope you haven’t been waiting! I think it’s a great way to make use of the wonderful, sweet juice from the tomatoes you crushed for the sauce.  If you didn’t make the sauce and don’t want to make sauce, and you have a juicer, you can easily juice the tomatoes with it. I love tomato juice, and vegetable juice, and have since I was young. The only thing I don’t like now that I’m older is how much salt is in it.  I add seasoning to my tomato juice because I just don’t think it’s good without them, however it’s still much lower sodium than store bought juice.  The liquid from the tomatoes is reduced on the stove to thicken, and then seasoned to taste. Don’t taste the juice while it’s hot or even warm, the flavor will be different than with ice cold juice. Instead, test the flavor by putting a small amount in a glass with one ice cube, and let it get cold, taste and adjust the seasoning in the remaining simmering juice. Start with just a tiny amount of each seasoning, less is more with this recipe.  Since this is fresh juice, it will separate, so stir well before serving.

Simple Tomato Juice
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Fresh squeezed tomato juice, lightly seasoned to taste. Great for tomato juice lovers that want a lower sodium alternative to store bought.
Recipe type: Beverage
Serves: about 2 juice glass size servings
  • about 2 cups reserved juice, or fresh squeezed
  • small pinch each:
  • salt
  • garlic powder
  • onion powder
  • celery salt
  • white pepper
  1. Pour juice into a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Add seasonings, stir well. Taste a small, chilled amount and adjust seasonings to taste. Allow to cool and refrigerate for up to one week, or freeze for 3 months. Stir well before serving.
Additional seasonings to try:dried parsley flakes, cayenne pepper (SMALL amount), Worcestershire sauce, lemon juice


Southern Living What’s For Supper 5 Ingredient Weeknight Meals Review

Unless this is your first visit here, you know I often write about my struggles with getting dinner on the table, more specifically in the Summer than any other time of year. What you don’t know is that I’ve agreed to be a full-time babysitter for my daughter’s Godmother’s baby, and right now her schedule has it so that she won’t be picking him up from here until about 15 minutes before we normally eat dinner. Yeah, time crunch much? The baby doesn’t nap well, and is quite a bit colicky, so I’m really going to have to adjust how I get things done. I’ll admit, getting things done is something I’ve been struggling with. When I was sent Southern Living What’s For Supper 5 Ingredient Weeknight Meals to look at and try out the recipes, I thought, just in time!


The book starts with basic ingredients everyone should have on hand, including oils and sugars, then provides tips for cooking with few ingredients including looking for quality and using frozen vegetables. and my favorite time saving tip, keeping your pantry, fridge, and freezer well stocked. I don’t drive, so mine are always WELL stocked, maybe a bit too much, because I usually can’t just run out to the store.

There are a variety of recipes, including Grilled Chicken Caprese, No Cook Suppers like Roast Beef and Tomato Jam Wraps, a good amount of fabulous sounding pizzas (Grilled Tomato-Peach Pizza, hello!), and my favorite quick meals, breakfast for dinner! There are also side dishes and 3 ingredient desserts. Southern Living What’s For Supper 5 Ingredient Weeknight Meals features gorgeous food photography, recipes with easy preparation, and tips for almost every recipe.

While I can normally figure out something quick for dinner if I have to, I have a bad habit of forgetting side dishes, sometimes until it’s too late. The day I received the cookbook I knew what I was making for dinner, but didn’t have any idea in mind for a side dish, when I saw Lemon Zucchini Ribbons. I could have sworn they were under “So Easy Sides” but it turns out they are under “No-Cook Suppers”. Oops! Either way, they were quick to put together and delicious! You can substitute the almonds for almost any salted nuts you have on hand. I minced the garlic because I don’t have a press, that’s next on my list to buy.

5.0 from 1 reviews
Southern Living What's For Supper 5 Ingredient Weeknight Meals Review
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Thinly sliced zucchini replaces pasta in the bright, seasonal, summery dish.
Recipe type: Side Dish/No-Cook DInner
Serves: 5 servings
  • 6 medium-size zucchini ( I only used three, for two adults and a 5 year old)
  • 1 large lemon
  • 2 garlic cloves, pressed (or minced)
  • ¼ cup chopped salted almonds ( I used pecans)
  • ⅓ cup torn fresh basil leaves
  • 2 tablespoons olive oil
  • ½ teaspoon table salt
  • ¼ teaspoon freshly ground black pepper
  1. Grate zest from lemon to equal 1 teaspoon. Cut lemon in half and squeeze juice into a measuring cup to equal 3 tablespoons. Whisk zest, juice, olive oil, and garlic together in a large bowl.
  2. Trim ends of zucchini. Using a vegetable peeler, peel zucchini lengthwise into long, thin ribbons. Add zucchini ribbons, salt and pepper to lemon juice mixture; toss to combine. Refrigerate 1 hour. Sprinkle with basil and almonds before serving.


Slow Cooker Marinara Sauce

I have a serious problem with my tomato garden, too many tomatoes!! I have yet to convince my husband to stalk the plants instead of just caging them, so every year they fall over. I can almost live with it, except that the tomatoes blemish easily because of getting to much water, or more so, lack of sun in the back of the garden to allow them to dry out a bit. Of course, there is nothing wrong with them, they just don’t look pretty enough to give to the neighbors.




I always use blemished tomatoes to make sauce, but now I didn’t have time to do it on the stove with having to stop and stir it often, turn it off while I picked my daughter up from the bus stop, and not have room on the stove to make dinner (since this wasn’t dinner that night, it’s best refrigerated for a day to thicken and let the flavors meld). So, out came my slow cooker. I don’t use it nearly as much as I should, I guess being a stay at home mom I don’t really need to start dinner hours early, but sometimes it comes in handy.

This isn’t a sauce to put together on a weekday morning, it takes too long, but great to put together and let simmer all day on a Sunday, then just boil some pasta and top with this Slow Cooker Marinara on a busy weeknight. It’s not overly fancy, just fresh ingredients and low and slow simmering. Crush the tomatoes over a bowl, and don’t get rid of that juice, you can use it to make fresh tomato juice! It’s so simple to make, I’ll be posting the recipe soon!


After simmering all day, I allowed the sauce to cool down, put it in a container, and refrigerated it overnight. Then I had to decide whether to leave the sauce chunky, puree it completely, or just give it a quick run through with my immersion blender to leave it slightly thick. I was going to puree it completely so I added tomato paste into the pot with the sauce to thicken it up (check out my friend Ann’s recipe for fresh tomato paste for more ways to use garden tomatoes. Too bad I saw it after this was done!) and started to puree it with my immersion blend. And then it fell apart!! Not my sauce, my immersion blender, my favorite kitchen tool, broken!! It’s over 10 years old, so I guess the glue holding it together finally gave up. Funeral will be held Friday at 6:30. Luckily, I was able to salvage the sauce, slightly thick.




This sauce would be perfect left chunky for heartier pastas like rigatoni, slightly thick for  spaghetti, or thin for angel hair pasta! Enjoy!


5.0 from 1 reviews
Slow Cooker Marinara Sauce
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Marinara Sauce with fresh ingredients slow simmered in the slow cooker all day for perfect flavor.
Recipe type: Sauce
Cuisine: Italian
Serves: makes about 10 cups
  • about 18 garden fresh tomatoes
  • heaping 1 cup chopped yellow onion
  • 1 carrot, finely shredded
  • 2-3 cloves garlic, minced
  • 2 tablespoons extra light olive oil
  • 1 tablespoon granulated sugar
  • 2 teaspoons dried parsley
  1. Cut blemished parts off of tomatoes. Crush tomatoes with your hands over a bowl to remove as much of the seeds as possible, until you have 6 cups of crushed tomatoes.
  2. Add olive oil to the slow cooker, stir in all the crushed tomatoes, chopped onions, garlic, shredded carrot, parsley, and sugar. Cover and simmer on low for 8 hours. Let cool and refrigerate overnight.


Chilled Chickpea Soup

I think now would be the perfect time to share one last really summery recipe, with this Chilled Chickpea Soup. Great for hot days, the pureed chickpeas make this a filling soup that won’t leave you hungry!



This really isn’t the last summery recipe since I have tons of fresh produce to use, but this one is a middle of summer, it’s 95 degrees out type of recipe! I’m sure it’s still 95 in a bunch of places right now.

I made this a while back after seeing it on Pinterest and realizing I already had most of the ingredients on hand, and could easily change the rest. It was a great way to use some of the vegetables from my garden. I don’t make chilled soups all that often, with the exception of Bacon Gazpacho which has just recently become a favorite, but I’ve been looking for new ways to use up the vegetables from the garden and my CSA. They are everywhere!

I love hummus and this soup is just like a thinned out hummus with chunky vegetables in it, then topped with blue cheese or feta cheese. Or really, any kind of cheese you like as long as it’s a soft, crumbly cheese.

Chilled Chickpea Soup
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Creamy chickpeas, chunky vegetables, tahini, and crumbled cheese combine to make this fabulously filling chilled soup!
Recipe type: Soup
Serves: 4-6
  • 2 15.5 ounce cans chickpeas, drained and rinsed well
  • 1 cup chopped fresh tomatoes
  • 1 cup chopped cucumber
  • 1 cup water (or more, depending on desired consistency)
  • ½ cup crumbled blue cheese
  • ¼ cup chopped green pepper
  • ¼ cup chopped chives
  • ⅛ cup chopped cilantro
  • ⅛ cup chopped parsley
  • 1 clove garlic, minced
  • 3 tablespoons lemon juice
  • 2-3 tablespoon tahini
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon ground cumin
  • salt and fresh ground pepper, to taste
  1. Combine the chopped tomatoes, cucumber, chives, parsley, and cilantro in a bowl along with a dash of salt and pepper.
  2. In a blender, combine the drained and rinsed chickpeas, lemon juice, tahini, garlic, olive oil and another dash of salt and pepper. Add water, starting with one cup, and blend until smooth and thin enough to pour. Taste and adjust seasoning, if needed. Pour into bowls, top with the vegetable mixture, and sprinkle crumbled blue cheese on top.
Adapted from The New York TImes


Bacon Gouda Stuffed Bell Peppers

Bacon Month 2014 Square 800


#BaconMonth is coming to an end. No more bacon recipes. Ever. How sad. Just kidding! Of course there will be bacon recipes, just not twice a week. Haha! Bacon Month has been hosted by the amazing Julie of White Lights on Wednesday with a new bacon focused cookbook giveaway each week. The final giveaway is for a copy of The Bacon Cookbook. You can enter below, but first let me tell you about what I made for today!

I was torn on what to make for the final recipe. I knew I wanted to do something with bell peppers, but couldn’t decide whether I wanted it to be an entree or an appetizer, spicy or mild, or which cheese to use. So I turned to my Facebook page and asked my followers: Bell peppers stuffed with chorizo, bacon, and goat cheese (entree) OR bell pepper stuffed with bacon and Gouda cheese (appetizer)? All but one said the recipe I am sharing today! I LOVE my Facebook fans, when they get to see my posts that is.




These stuffed peppers are extremely mild compared to what I would normally make, so they would be great for a party with a group of people that don’t like spicy foods, or for kids. They are also really easy to make, just 5 ingredients including seasoning. You’ll want to serve them hot, but not right out of the oven, so if you are making a bunch for a party I would keep them warm in a 200 degree oven.



Gouda cheese doesn’t melt in the oven like some other cheeses, instead it gives the peppers a crispy baked cheese topping. If your like me and would like to add a little bit of spice to them, add just a pinch of cayenne pepper to the cheese mixture.

Giveaway info:  Giveaways are open to US and Canadian residents.  Canadian residents will receive an egiftcard in the amount of the book’s price.  Winners will be announced within 48 hours, and will have 48 hours to claim prize, must be 18+, and entries will be verifies (no “giveaway accounts”). 

a Rafflecopter giveaway

Bacon Gouda Stuffed Bell Peppers
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Sweet bell peppers stuffed with a simple mixture of bacon and Gouda cheese. Great for the mild-loving crowd, or add a pinch of cayenne for heat!
Recipe type: Appetizer
Serves: Makes 32 stuffed peppers
  • 8 small to medium green bell peppers
  • 1 pound bacon
  • 3 cups finely shredded aged Gouda cheese
  • ⅓ teaspoon garlic powder
  • ⅓ teaspoon black pepper
  1. Cook bacon in a large pan over medium-high heat until crispy. Drain on paper towels then crumble. Preheat oven to 425 degrees F.
  2. Slice each pepper in half, remove the seeds and thick membranes, then slice each half in half again.
  3. In a medium bowl, combine the shredded Gouda, garlic powder, and black pepper. Toss with your hands to mix.
  4. Place a little crumbled bacon in the middle of each slice of pepper, top with a pinch of cheese mixture to cover. Place on a parchment paper lined large baking sheet. Bake in the preheated oven for 13-15 minutes or until cheese is golden and peppers are sizzling. Serve warm.

  Check out the final recipes made for Bacon Month!