Tag Archives: foodporn

Me gusta Mexicano!

Food, food, food…..I love you! I know it is pretty clear if you follow me on social media, but I really love Mexican food, especially tacos. There’s just something about the flavors in Mexican dishes that make me happy!!!!

Several years back I experimented with a dish that has become one of my favorites to make when entertaining because it is a) simple to make b) something that puts a spin on your regular stuffed shell recipe and c) absolutely delicious.

Mexican Stuffed Shells! Yes, you heard right!

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I made these last week and posted some snaps on my snapchat and IG story, and so many of you messaged me or snapped me back asking for the recipe. Here it is, friends!

                                                Katie’s Mexican Stuffed Shell Recipe
Ingredients:

-1 lb ground beef
-1 package taco seasoning
-4 oz cream cheese
-1 box of jumbo pasta shells
-1 1/2 cups salsa (you can use any kind you prefer or make your own)
-1 cup taco sauce
-1 cup shredded cheddar cheese
-Black Beans, rinsed (optional)
-Corn (optional)
-Green onions, chopped
-Sour cream OR plain greek yogurt

Directions:

Cook the ground beef as oven preheats at 350. Once beef is cooked, mix in cream cheese, taco seasoning, corn, and black beans if you are using. I have made this recipe both with corn and black beans and without, and I definitely prefer with!

As you cook the ground beef mixture, bring a pot of water to a boil and boil the shells. It’s all about multitasking, friends!

Use a 9 x 13 baking dish (I use a stoneware baker from Pampered Chef because I love how it cooks them),  and pour salsa on the bottom of the pan to coat. Spoon meat mixture into shells and place in pan. Drizzle taco sauce on top of shells, cover with foil, and bake for 30 minutes.

After your timer goes off, remove foil from shells and add shredded cheese, baking for another 15 minutes. Once completed, remove and top with sour cream and green onions.

***I provided the option of Greek Yogurt as a substitute for sour cream. This IS a recipe you can make healthier, and this is one of those healthier swaps.

These are so tasty and are different….prepare to share this recipe because once you make them for friends, they are going to ask you for the recipe!

I often get asked what I pair with these since your traditional garlic bread and salad may not go as well. I typically make homemade guacamole and chips!

ENJOY!

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Life is Short…Eat Dessert First.

Pinterest has it out for me.

Honestly…..If I cooked five meals a day for the rest of my life I STILL would have recipes left over to try! Please tell me I’m not the only one!

This week I made dinner for Kyle and my mother in law and thought it was finally time to try out one of the recipes I had pinned way back when…..lemon soufflés. These weren’t just any soufflés though….they were made in an actual lemon.

You know me, I am all about presentation with food, so off to the store I went for some lemons and ingredients! I was surprised how easy these little guys were to make!

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Look at these cute little beauties!

Katie’s Little Lemon Soufflés 

Ingredients:

-8 lemons ( go for the larger ones, trust me. Size matter here!)
-3 eggs
-1/2 cup sugar
-Confectioner’s sugar
-2 Tablespoons Flour (I used Cake Flour)

Instructions:

1. Line a pan with parchment paper and preheat over to 350 degrees.

2. Slice just enough off of the bottom of the lemon (stem end) so that it can sit level. Don’t slice it to where you can see the inside of the lemon!

3. Cut off the tip (that’s NOT what she said….sorry, I had to) approximately 1/3 of the way down from the top. You can choose to keep the lemon tops if you want….they can be your soufflé hats!

4. Using a knife, spoon, or some form of wizardry scoop the pulpy inside of the lemon out and place in a bowl. You will need the juice for later, so don’t get rid of that! For me, this was the hardest part, so if someone comes up with a really easy way, please let me know. Next time I may try a melon baller.

5. You will need 1/4 cup of the lemon juice, so extract it at this time.

6. Mix egg yolks (save the egg whites for later) in a heat proof bowl with the lemon juice, 1/4 cup sugar, and the flour. I used a simple whisk for this task.

7. Place a large pot on the stove with water and bring to a bowl, then place the heatproof bowl inside of it, whisking for about 7-8 minutes.

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I used a Pampered Chef mixing bowl. It worked great!

8. Once thick, remove and beat with an electric mixer for about 8 more minutes, then move to a different bowl and set to the side.

9. In a bowl combine the remaining 1/4 cup sugar with the egg whites and beat until frothy. I used my KitchenAid mixer and started on the lowest speed for about 2 minutes, then slowly increased the speed until the meringue had soft peaks.

10. Mix about 1/3 of the meringue into the yolk mixture. Once combined, fold in the rest of the meringue, then fill each lemon, stopping just a bit shy of the top so it doesn’t overflow.

11. Bake for 15-17 minutes or until the tops are a golden brown. The mixture should have risen about an inch above the lemon.

12. Garnish with confectioner’s sugar and top with a lemon hat if you want. Serve immediately!

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Lessons learned while making these:

-They were tasty, but very, very light.
-I should’ve cooked them a smidge longer.
-I need to buy mutant sized lemons next time.

Everyone seemed to enjoy them, so I was a happy camper.

And so was my kitchen help for the night, Murphy.

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