Showing posts from April, 2017

Enchilada Sauce

Part of my fondness for the Southwest is the fact that I love the regional cuisine. I learned to make this sauce when I was living in Tucson, and it is one of the best enchilada sauces I've had. And it's so EASY to make! I love it over spinach and mushroom enchiladas, or black bean and sweet potato enchiladas, and it's great to use in pancake-style enchilada casserole. The secret is the cocoa - don't leave it out, it is essential!

Instant Pot Pasta

A while back, I made an Easy One Pot Pasta that was SO SIMPLE - I didn't think dinner could get any easier. I don't say this often, but...I was wrong. This pasta in the Instant Pot is crazy easy and makes plenty of food, in just a few minutes. Don't you just love one-pot meals?

Essential Oil Spotlight: Peppermint

Did you know the peppermint plant is a natural hybrid of watermint and spearmint? It is believed that peppermint was first cultivated in England in the late 17th century, and the ancient Greeks and Roman valued it for its stomach soothing properties. Peppermint Essential Oil is steam distilled from the whole plant and has a high menthol content. It is a "cool" oil - meaning it can be applied topically to the skin for a refreshing sensation. Read on for five of my favorite ways to use this remarkable oil!

Maple Balsamic Brussels Sprouts

Who else loves Brussels sprouts? And yes, it is Brussels sprouts, as they are named after the city in Belgium. Doesn't sound right, though, does it? Anyway - this is a very simple side dish, and it's full of flavor. (I admit I've been known to eat a full batch of these for dinner!)