at home with ann

For a family that loves tacos as much as we do, I can't believe I haven't made something like this before.  A layered casserole like lasagna, but with taco filling instead of marinara and tortillas instead of pasta.  Use whatever taco filling you like.  I chose ground chicken and onions and peppers, but any ground meat would work, as would beans, sweet potatoes, or tempeh. I went a little crazy buying corn tortillas because the package of 24 was on sale for 69 cents.  Needless to say, we had a lot to use up, and they aren't actually all that wonderful with tacos because they break and explode toppings all over your hands. They are perfect in this casserole, though. Taco-sagna Olive oil 1 medium onion, chopped 1 bell pepper, chopped 1 clove garlic, chopped 1 pound ground chicken 14 oz. can tomato sauce 2 Tablespoons ground cumin 1 Tablespoon ground chili powder 1/4 teaspoon cayenne pepper ~12 corn tortillas 1 1/2 -2 cups shredded cheddar cheese Toppin...

When I was in college, we used to go to a dive Mexican restaurant to drink giant margaritas.  Along with those margaritas I would often order Arroz con Pollo.  I have to say, my memory of that dish might be a little hazy, but I think my version is way better.  And I'm not just saying that because due to some timing issues and a baby who needed a bath and to be put to bed, I didn't eat dinner last night until almost 9 and inhaled my bowl.  That is late for someone who is usually starving by 7. Also, I sometimes eat lunch at 11 in the morning and today it involved ants on a log.  I'm either 8 or 88.  But I digress. Arroz con Pollo inspired by Eat Live Run Serves 6 1 1/2 pounds chicken breasts , sliced in half lengthwise to form thin filets (you can use any cut of chicken here) Olive Oil 1-2 onions, chopped 1-2 green bell peppers, chopped 2 cloves garlic, minced 2 teaspoons cumin 1 teaspoon paprika 1/4 teaspoon saffron, crushed 1 bay leaf 1 1/2 ...

Mama Pea  is a bit of a celebrity in the blog world.  A one-time lawyer, she left her job to stay home with her adorable daughters, and transitioned her family from a conventional to a vegan diet.  This is not the land of fake food, however, her recipes are varied, flavorful, filling, and satisfy everyone.  Plus, she shares awkward things like how she spends all day wearing old yoga pants.  I do too.  And she never fails to make me laugh.  She has a cookbook coming out this week, which I desperately want, but in the meantime I will keep cooking from the fantastic recipes she posts on her blog.  One such recipe is this tortilla soup.  I love tortilla soup, but do not always love dealing with chicken, so this was a perfect alternative.  I changed it very slightly just based on the veggies we had on hand, and also to add a mini cheese quesadilla for dipping, because we eat cheese around these parts. Tortilla Soup very slightly modified ...

It's baseball season!  That's a pretty big deal to those of us who live around Boston.  I've been to many Red Sox games, and while the quality of the ball-playing can vary greatly, the food is never very good.  Yet, for some reason, I often feel compelled to eat it because it's part of the experience.  And because by the end of the game, it's late and we've been drinking overpriced beer. In honor of the Red Sox home opener this past weekend, I made sausage grinders.  These are no street cart food, though.  Organic chicken sausage, fresh vegetables, and whole wheat buns make them better. Sausage Grinders Ingredients: 1-2 onions, thinly sliced 1 bell pepper, thinly sliced 1 12oz. package chicken sausage.  I used Al Fresco brand Sweet Italian.  Cut into 1/2 inch slices. 1 teaspoon olive oil 1/4 teaspoon red pepper flakes rolls Heat olive oil in a large saute pan or frying pan.  Slice your veggies and sausage.   Saute for about ...