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Tex-Mex Rice

Watch me make this over on my YouTube channel Faith, Food and Family ! Tex-Mex Rice Ingredients: 2 tsp of garlic powder 2 TBSP of oil (I use avocado, canola or olive oil) 2 cups of jasmine rice 29 oz of chicken broth (I use unsalted) 1/2 cup of salsa 3/4 cup of corn (can use canned, frozen or fresh) salt(or any other desired seasonings) to taste Heat oil in saucepan over medium heat, and add rice to the pan. Stir frequently and toast the rice. When you see the rice turning golden brown in areas, you are ready to add the rest of your ingredients. Add chicken broth, salsa and corn and salt to the rice and stir well. Bring to a boil and then turn down the heat to low and cover and simmer for 20 minutes. Fluff rice before serving. NOTES: I don't use any salt because I watch my sodium. Feel free to add salt to yours if you would like. Be careful if you use salted broth though since it could be easy to oversalt the recipe. Also, you can definitely add cumin, mexic
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Lazy Lasagna

This tastes just as good as lasagna in my opinion. Great for those busy weeknights or when you just don't know what to cook. Watch me make this over on my YouTube channel Faith, Food and Family ! Lazy Lasagna This recipe was adapted from A Mindful Mom's recipe Ingredients: 1 pound of ground beef, cooked 16 ounces of bowtie pasta 4 cups (32 ounces) of your favorite marinara, spaghetti sauce or homemade sauce 16 ounces of cottage cheese 1 egg 2 cups of shredded mozzzarella cheese (divided into 1 cup and 1 cup) 1 cup of shredded parmesan (divided into 3/4 cup and 1/4 cup) Preheat your oven to 350 degrees. Cook pasta in boiling water for 3 minutes under the al dente time. For example, my pasta said 11 minutes for al dente, and I cooked it for 8 minutes. Reserve 1/2 cup of the pasta water after the noodles are cooked and drain the pasta. While the noodles are cooking, add the egg to cottage cheese and mix well. I just use the cottage cheese container s

Mushroom Casserole

Watch me make this over on my YouTube channel Faith, Food and Family ! Mushroom Casserole Ingredients: 16 ounces of Baby Bella Mushrooms, sliced 3 tablespoons of all purpose flour 3 tablespoons of butter 1 cup of heavy cream 1/2 to 3/4 cup of Peppridge Farms Herb Seasoned Classic Stuffing mix in the blue bag (use 3/4 cup if you like a lot of topping) 2 tablespoons of butter, melted (you may want to use an additional tablespoon if you use 3/4 cup of stuffing mix) salt, pepper, onion powder and garlic powder to taste In a skillet over medium heat, melt 3 tablespoons of butter and saute the mushrooms until the begin to release their liquid. Then stir in the 3 tablespoons of flour and desired seasonings. Let the flour cook for a couple of minutes and contantly stir everything around while the flour cooks. Then add the heavy cream and cook until it has thickened. This will just take a couple of minutes. Pour this mixture into a 1.5 to 2 qt baking dish and bake at 375 de

Crockpot Chicken Tortilla Soup

Watch me make this over on my YouTube channel Faith, Food and Family ! Chicken Tortilla Soup Ingredients: 1 onion, diced 3 cloves of garlic, minced (or you can sub garlic powder) 1 tbsp chili powder 1.5 tsp cumin 1 tsp Mexican Oregano 1 28oz cans of crushed tomatoes 32 oz carton of chicken broth/stock 1 8 oz bag of frozen corn 1 4oz can of green chiles 1 can of petite diced tomatoes (can use a can of rotel for more flavor) 1 15oz can of black beans (rinsed and drained) 3-4 cups of chicken cooked and diced or shredded Salt and pepper to taste Place all ingredients in the slow cooker (crockpot) and stir together. Cook on high for 4-6 hours. Add tortilla chips, avocado, cheese, etc. Whatever toppings you want.

Cheese and Black Bean Enchiladas

Watch me make this over on my YouTube channel Faith, Food and Family ! This is a great twist on enchiladas that is meatless/vegetarian. Perfect for Meatless Monday! These are so good and quick and easy to boot! Cheese and Black Bean Enchiladas Ingredients: 4 ounces of cream cheese, softened 3 cups of shredded cheese, divided into a 2 cup portion and a 1 cup portion (I recommend a mexican blend and/or queso quesadilla cheese, but use what you like) 4 ounce can of diced green chiles, drained of any liquid 1 can of black beans, rinsed and drained 12 corn tortillas 19 ounce can of enchilada sauce (I vary what I use, but mostly use red) NOTE: Feel free to add any additional seasonings you would like. Cumin, chili pepper, mexican oregano, garlic powder, onion powder, etc. All would be delicious in this dish. Directions: Preheat your oven to 375 degrees. In a bowl, mix together the cream cheese, 2 cups of shredded cheese and the green chiles and set that to the side. I

Pizza Ramen Soup

New YouTube video will be up Thursday November 19th at 9am Central Time! Watch me make this over on my YouTube channel Faith, Food and Family ! This soup is so delcious and what's even better is that my super picky kid loves this! You can add other typical pizza toppings to this if you like. So many possibilities. This is also such a quick and easy recipe. I highly recommend it! Pizza Ramen Soup Adapted from The Teenage Mutant Ninja Turtles Cookbook by Peggy Paul Casella Ingredients: ½ cup of diced pepperoni (about 2 ounces) 1 12oz bag of Cajun style mirepoix (onions, celery and green peppers) (you can also use fresh) 1-2 tbsp of minced garlic (go by taste, we like a lot of garlic) 1 quart of chicken broth or stock (I use unsalted) 1 15oz jar of pizza sauce 3 tbsp of grated parmesan cheese One 3 ½ ounce package of unflavored instant, ramen noodles (I use dried udon noodles) 1 tbsp of Italian seasoning 1 tsp of oregano Salt and pepper to taste Shredded mozzar

Chocolate Crescent Rolls

New YouTube video is up! Watch me make this over on my YouTube channel Faith, Food and Family ! Chocolate Crescents Ingredients: 1 can of crescent rolls mini chocolate chips powdered sugar First I unrolled the crescents into their triangles. I think the container had 8 in there. Then I sprinkled the mini chips over the triangles, leaving the tip uncovered. I also pressed these in a bit. It helps them stay in place a bit more. Just roll up as usual and bake as directed on the can. When they are done, sprinkle with powdered sugar. Aren't these so pretty? They look like an elegant pastry and they're so simple! I could almost see these sitting in a bakery! Hope you enjoy!