Stuff Jacki Posts

This tumblr has quickly turned into a food blog. Oh well.

Tried another interesting recipe tonight. Never thought of putting peaches on a quesadilla, bit this was pretty fantastic.

Tonight’s dinner was a vegetarian recipe (but don’t tell John). :)

Delicious with a side of guacamole and jalapeños!

Dinner tonight! I made it with turkey sausage instead of chicken. Also added fresh jalapeño, as I do with most things I make.

Delicious!

I made another big batch of one of my favorites today: homemade refried beans in a slow cooker. (On a side note, why does my iPhone always want to autocorrect refried to be capitalized? Strange.)

This is the recipe that I use, without much adjustment. I usually just throw in a little extra jalapeño, since we like things hot.

When they’re done, I put them in the fridge for a while to harden a bit, and then freeze into meal-size portions with my vacuum sealer (if I put it in there right out of the slow cooker, it’s too liquidy for my sealer and gets a little messy).

Great for a variety of meals - tacos, nachos, even stuffed peppers! (Which I did one night when I was out of ground beef.)

Tried another delicious new recipe for dinner! I only used 2 chicken breasts, but the same amount of spices, and it turned out very hot. Just how we like it!

I also added some leftover corn from when we had it on-the-cob the other day, which was a great addition to the salsa! Oh, and we couldn’t help but add a little shredded cheddar cheese on top of the tacos. Creatures of habit. :)

This was a definite winner! Sweet and spicy.

Baked Kale looks and sounds pretty disgusting. But oh my gosh, it’s delicious! I found this recipe online and tried it with a little Hot Salt. It really does taste and crunch like potato chips! John and I both loved it. I plan to make some more, trying out different spices. Any recommendations?

I made some chicken enchiladas on Friday, and they were a big hit! I used this recipe, with a couple tweaks.

I didn’t have any green onions, and I don’t like black olives, so I omitted them. I added a small can of green chilis in the filling, and added some fresh tomatoes and jalapeños to the top of the enchiladas. Oh, and I used my homemade refried beans instead of canned, which added some extra spice.

I mashed up some avocado and lime to eat on the side, and these were complete winners! I’ll probably be adding this to the dinner rotation, particularly when I have leftover grilled chicken.