My friend said the other day that she was making Mexican Street Corn in a skillet and it intrigued me.  My husband, being from Mexico, and having visited there myself several times- I know how much he loves a good piece of corn while shopping in the markets there.  The cobs are grilled on a cart in the street and then slathered with mayo and topped with spices and cheese- it’s a treat that he loved every time we went shopping.

I found several recipes online but none of them were IT – lots called for chili powder and some called for cayenne but he swore none of those were the right flavor. TAJIN Classico he said- it has to be Classico. (Not familiar with Tajin?  It’s a Mexican company that makes lots of products but one commonly sold here in the USA is Classico Seasoning Mix.  You can find it in many stores or Amazon)

This is really is- it’s just cooking the jalapenos and corn and then mixing everything else in and topping it off. You could swap the Tajin Classico for chili powder and salt but Tajin made it “special” in my house!

 

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Isabella and I wanted pizza for lunch the other day but I had no pizza sauce! I had plenty of cans of tomato sauce and it was super easy to transform it into a delicious pizza sauce!  I don’t think I will ever pay for jarred pizza sauce again!  This was SO much better and cans of plain old tomato sauce are so much cheaper!

 

I had plenty of pancake mix and the kids were asking for blueberry muffins.  A little adjustment and viola- delicious muffins!  You could swap out the blueberries for chocolate chips if you want!  I think the flavored creamer really took these to the next level of yumminess!

This makes plenty of muffins- it makes over 48 mini muffins or about 24 full size ones so you can divide the recipe or freeze the extras!

To freeze- place individually on a baking sheet and freeze about 2 hours.  Then place several muffins in a freezer bag and freeze until needed.  Be careful not to smash them with heavier items.

 

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Fair warning- if you like white chocolate these are AMAZING. I’m not a fan of milk or dark chocolate so when I had some white chocolate and my daughter begged for some peeps- I had to try and see if these would turn out!

I got to thinking- what about caramel chocolate?  OH I bet that would be good too! So many options to play with the original S’more! You can make this in the traditional way – by toasting marshmallows but if you can’t get outside to a fire pit use the microwave!

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There is just something about the combination of lemons and rosemary- both are so fragrant but combine them and WOW!  *Tip: Not a fan of garlic?  You can omit it!  I made two pans- one with garlic and one without and both were awesome.  This is going on our “Make it Again” list! Also, a cast iron pan isn’t mandatory to make this- any oven safe pan will do – but I’ve rediscovered my love of my cast iron pans so expect to see more of them!

 

 

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We LOVE pot roast here.  I make it all sorts of ways but the other day I forgot to put it in the crock pot and by the time I realized that I wasn’t smelling it cooking- it was 4 pm!  My time was limited before the kids (and husband) showed up at the table looking for food. InstaPot to the rescue!

If you don’t have an InstaPot – you need to try it out, It’s my #1 kitchen appliance.  I am in LOVE.  Check them out here.

Season a roast with salt and pepper.  Put the InstaPot on Saute and drizzle with olive oil.  Brown the beef on all sides. If your roast is too long you may need to cut into two pieces.

Remove to a platter when browned and add the onions to the oil, Cook until soft, about 5 minutes.  Then add broth and tomato paste and stir while simmering for about 3 minutes.

Add the roast back into the InstaPot.

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I love good french toast.  I love cooking with cream cheese so it just seemed natural to combine the two into Cream Cheese Stuffed French Toast Rolls!  These are great to make if you have bread that isn’t as fresh as it should be.

First- cut off all the crusts of the breads.  Put them in a freezer bag to make croutons or dressing with later.

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So I was really craving a creamy version of chicken noodle soup and decided to combine my love for chicken noodle soup with a pot pie and it came out FABULOUS.  Delicious and comfort food.

I cheated and used pre-made pie crust but you could make one from scratch! I used these ramekins and they were the perfect size- not too much but not too little and just enough crusty pie crust to make me happy!

p.s. REALLY want to cheat and make this super fast and super easy?  Saute the carrots, onion and celery in butter. Add the chicken, cooked noodles  and a jar of chicken gravy.  Mix well and toss in a dish and cover with pie crust- brush with beaten egg.  Bake 10-15 minutes or until brown.  Enjoy!

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