Got some fun!!!! Mexican Chipotle Fiesta!

Oh, my life changed that day. The day I discovered the KROGER Brand Ranch Packets are VEGAN!!! WOOOO!!!! So I need to have a Fiesta to celebrate. Mexican Chipotle Fiesta Salad to be exact!

I adore Chipotle and any kind of Mexican-ish Salad. Here is my favorite!


Chipotle Ranch Dressing
1 container of Tofutti Sour Cream
1 packet Kroger Brand (or other Vegan) Ranch Salad Dressing Packet
3 tbsp Chipotle in Adobo Sauce
2 tbsp Cilantro, chopped
Juice of 1 fresh lime

First prep your chipotle peppers, WEAR GLOVES (trust me) seed the chipotle peppers and remove ribs add to the blender and dump all of the adobo sauce in too. Puree until well blended. Your chipotle will keep in the fridge for about 4 days.

Now on to the dressing
In a medium bowl mix all of the ingredients.

Okay EVERYONE knows what goes in a salad but her is my fave with this dressing!

Black Beans
grilled corn
grilled red bell pepper
black olives
Soy or Rice Cheese
Red Onion
Tomato
Jalapeño
Packaged Salad Mix (I like Hearts of Romaine the BEST)

Some people like to add corn chips or other nonsense... I like to put it all in a really big chip! I have THIS and I really recommend them! You can bake a flour tortilla in the oven and then you have a thing of beauty! OR you could buy this... they taste great and they are a little bigger but I don't like the price or the nutrition label. They are No Bueno!

I am going to hang some balloons for my fiesta! Blog On!

The Next FOOD Network Star- Me?

Food Network Head Shots

Here are my "head shots" Meg (the 15 year old) took yesterday in the garden!

I went to the open call today for Food Network's The Next Food Network Star! It was pretty exciting! They herded us into a room where we waited for our number to be called... I was in there about an hour! Yawn! I met some interesting people and probably had the most fun watching "characters" and laughing at them that I have in a LONG time! There was a WOMAN there that looked EXACTLY like Brett Michaels! I promise! Blonde hair, cowboy hat and all! I wouldn't have known she was a woman except for the "character" sitting next to me pointed out that she has "BOOBIES" hahaha!!!

Today was a brief interview, I am not sure how I did... it was rather confusing and over before it started. lol but Here's to hopin! At least you all like me right?

Top Secret: Hummus Is Yummus!

I love spicy stuff!!! That is probably why I am sitting here eating spicy sweet chili Doritos posting this blog. YES they are Vegan! So are Oreos by the way!!! (thank you Jesus) Sorry, lost on a junk food tirade! ANYWAY, I love spicy food and one of my favorites is Harissa... so I brought North Africa to Greece where alllll of the Hummus is Yummus!

Harissa Yummus


First let's make some Harissa! You can keep this in the fridge for up to 3 weeks! use it on Burgers, over Tofu steaks or stir into Veganaise! Whoa! the possibilities are endless!

10-12 Small Dried chilies-for this I recommend a blend of New Mexico chilies and guajillo with a few Ancho thrown in for variety.(You can use anything you want)
3 cloves of Garlic, minced
3/4 tsp salt
2 tbsp Extra Virgin Olive Oil
1 tbsp toasted and ground Coriander seeds
1 tbsp toasted and ground Caraway seeds
1/2 tbsp toasted and ground Cumin seeds


soak dried chilies in boiling water for 30 minutes. Drain the water and set aside until you need them.

Toast the Caraway, coriander and cumin seeds in a dry skillet until fragrant stirring frequently to keep them from burning. Crush finely in mortar and pestle or spice grinder.
In a food processor, grind down,the garlic, ground spices and salt, when you have a fine powder add in the rest of the ingredients until you have a smooth paste. You may want to add a little water a tbsp at a time until you get the consistency you like.
This will make 1 1/4 cup

alright, now for the FUN!

1 cup canned chickpeas (garbanzo beans)
1 cup canned black beans
1/2 cup tahini
juice of 1 lemon
2 cloves of garlic
1/2 tsp salt
2-3 tsps of Harissa

Garnish with parsley or cilantro and serve cold!

You can use this as a dip or spread this high protein Yummus on a sandwich or pita! You could almost LIVE on this stuff!! Believe me I am trying!

Chili Weather is a comin!

I don't care that I live in Nashville and it is still 90 degrees out!!!!!! Do you? I didn't think so!

Here is my long awaited chili recipe. You are going to kick yourself it is soooo simple and NO there is NO chili powder in it!

1 jalapeño seeded, finely diced
1 medium sized Pablano pepper, seeded and finely diced
1 medium to large spanish onion, diced
1 green bell pepper, diced
2 cloves of garlic, finely minced
1 rehydrated Ancho chili, seeded and diced (rehydrate in boiling water for 30 mins)
3 stalks of celery, diced
2 tsp olive or vegetable oil
1 tsp chipotle in adobe sauce (see note)
2 cans (15 oz) Light Red Kidney Beans
2 cans (15 oz) Dark Red Kidney Beans
4 cans (15 oz) Petite Diced Tomatoes, undrained
3 cans (15 oz) tomato sauce
1 tablespoon Mexican oregano
salt to taste
cayenne if you like

-not opposed to honey...like me? 3/4 cup honey
- meat eater (NOT like me) add 1 lbs pre-browned GROUND SIRLOIN! Not ground chuck or beef, it is also okay to add pre-browned stew meat.

Here goes...
preheat oil in dutch oven or stock pot over medium high heat. Add all of your vegetables and chilies and sauté until onions and celery are translucent. Add everything else. cook until the sauce is reduced and the consistency is Chilish!

There. Mystery solved? I told you it wasn't that amazing!

Got a Vegan in a meat eating house hold? split the mixture in half and put it into 2 pots, only add the meat and honey to one and leave the other pot the same or add veggie crumbles or even rehydrated TVP. I know, simple but I had to say it for those who don't "get it" yet!