Tex-Mex Roasted Stuffed Peppers

I can’t get enough of roasted peppers! I love how roasted peppers are crispy charred, and yet soft and juicy. I used to be under the assumption that I couldn’t get a good charred pepper without a gas stove or grill, but I’ve discovered that an oven broiler is a great way to cook peppers! Roasted bell peppers are a tasty and healthier alternative to tortillas for Mexican dishes (or try a sandwich bread or bun swap with my Roast Beef Stuffed Peppers!). These Tex-Mex Roasted Stuffed Peppers are a great way for turning leftovers into a fresh new dish! Use … Continue reading Tex-Mex Roasted Stuffed Peppers

Salsa Verde Casserole

It’s been a busy few weeks since opening my Etsy shop (if you haven’t already checked it out, you can find the Hello Homebody Etsy shop here). I’ve been attempting to fill orders, create new items for the shop, and keep up with recipe planning and blogging. My goal is to create a good schedule so that I’m not jumping from project to project all day long, but I haven’t found that happy balance of organization quite yet. In the middle of my scattered-ness, I’ve been falling back on our favorite dishes for dinner, simple recipes that I know by … Continue reading Salsa Verde Casserole

Chile Rellenos Casserole

This just might be the very first “new” recipe that I tried out right after Drew and I were married. I’d loved to cook for years before that, but cooking for my new husband was just so much fun! Casseroles. I love them for so many reason: they’re so tasty (I really don’t know if I’ve ever met a casserole that I didn’t like), they’re great leftover, and one-dish dinners make clean-up easy! But so many of the casseroles that I make are loaded with pasta or tortillas. This dish is light on carbs but still filling and easy! Green … Continue reading Chile Rellenos Casserole

Crockpot Tex-Mex Black Beans

You’ve probably heard about the pros of cooking dry beans: it’s cheaper than buying canned beans and they’re healthier (because you can decide what goes into them!). But cooking dry beans is also so easy! Cooking beans in chicken broth really gives them an extra meaty flavor (but you could use water or vegetable stock instead). The chicken broth thickens with the spices to make a rich and flavorful chili sauce! Serve these tasty beans as a side dish, in burritos, or on top of nachos! Crockpot Tex-Mex Black Beans                        … Continue reading Crockpot Tex-Mex Black Beans

Chicken Avocado Lime Soup // Crockpot Recipe

These past few weeks I’ve been loving the fresh avocados! I bought several during early Spring and was really disappointed, I almost thought that I’d lost my love of avocados. I’m glad that wasn’t the case! I can’t get enough of them right now and I’ve been adding them to everything. With all of that said, if you don’t prefer avocados (like my husband), this soup is good even if you don’t top it with avocado!  I know it’s the beginning of summer, we’re in Texas and it just keeps getting hotter, but I couldn’t wait to make this soup! … Continue reading Chicken Avocado Lime Soup // Crockpot Recipe

Spicy & Sweet Baked Beans

Recently we were served a Mexican meal that came with a side of baked beans. The beans were spicy and sweet, with bacon, jalapenos, and cilantro. I’d never considered combining baked beans and Mexican black beans but it was so good, I couldn’t wait to try to duplicate the recipe! I feel like what I came up with is pretty close, though I did choose to use black beans instead of navy beans. Spicy Baked Beans                                    6 servings 5 strips of bacon 1 cup … Continue reading Spicy & Sweet Baked Beans

Corn and Black Bean Salsa

This salsa has such a fresh and flavorful taste, it’s perfect for summer! All of the ingredients in this simple recipe are easily kept on hand, great for a last minute appetizer or side dish. Corn and Black Bean Salsa 1 cup rotel 1 cup corn 1 cup black beans 1/4 cup onion (chopped) fresh cilantro corn chips 1 lime Stir together rotel, corn, beans, and onion. Add lime juice to taste. Top with chopped cilantro. This salsa is best if chilled before serving. Serve with corn chips. Enjoy this salsa with a tasty Mexican meal or at your next … Continue reading Corn and Black Bean Salsa

Cilantro Lime Chicken Fajitas

These fajitas are the perfect blend of sweet and spicy! This is one of the very first recipes that I created, it’s one of my favorites. I love to make these fajitas in the summertime! This recipe can easily be adapted for the grill or it can be tossed into the crockpot (no marinating time necessary!). Fajitas: 3 chicken breasts 1 small onion 2 bell peppers tortillas sour cream cheddar cheese Marinade: 3 limes (juiced) small bunch of cilantro (chopped) 3 tbs olive oil 1/3 cup brown sugar 1 tsp salt 1 tsp chili powder 1/2 tsp cumin 1/2 tsp … Continue reading Cilantro Lime Chicken Fajitas

Sour Cream Salsa Verde Chicken Enchiladas

This is probably my favorite. recipe. ever. The creamy salsa verde sauce is so easy and so good! Mexican (maybe I should say Tex-Mex) is my favorite type of food and I pretty much always order sour cream enchiladas when we go to Mexican restaurants. This is also my favorite dish to make at home… Sour Cream Chicken Enchiladas 16 oz jar salsa verde 16 oz container sour cream 1 bunch of cilantro (washed and chopped) 3 chicken breasts (cooked and shredded) 8-10 tortillas (I used flour) 8 oz monterey jack cheese (shredded or crumbled) 1/4 tsp red pepper flakes (optional) Preheat oven to … Continue reading Sour Cream Salsa Verde Chicken Enchiladas