Author: Colleen Dyroff

Guajillo chili dip (chili cascavel)

It is super bowl Sunday and I just came up with a blow your mind flavored dip. We are making stuffed potato skins, bacon, chives, green onions, cheese, salsa or ranch dressing. A sort of build your own skin, for the skin game. While making some salsas I wanted to do something with guajilloes, my favorite chili, and used this as a starter. This is chili recipe number one for today.  3 guajilloes dried, stem removed 3 large tomatoes 2 tablespoons salad oil 2 teaspoons salt 1 clove garlic 1 cup sour cream Chop tomatoes and place in a blender, crush guajilloes seeds and all, just remove the stem. Add everything else, blending really well for a few minutes. Put everything in a sauce pan, cook on medium heat at a low boil for 30 minutes or longer. Stirring from time to time. It will reduce some. Remove from heat and cool. After mixture is cool place sour cream in a container with a lid, mix 1/2 cup guajillo sauce into sour cream. Seal and …

Pomelo tequila chicken

I really like pomeloes, but finding a “good” one  can be difficult. They smell good, look good, however after slicing into them the pulp just is not quite right. And yes, this happened the other day. I hate to waste food. Having planned something chicken for dinner I decided to use the pulp for a marinade. It turned out pretty darn good. Of course some additives helped improve the flavor too.  Chicken boobs ( I used two halves) boneless, skinless 1 pomelo pulp removed and squished for some juice ( you can use a bowl and the back of a spoon)  2 ounces of tequila  1 teaspoon oregano 15 peppercorns whole 2 serranos, slice big with seeds  A pinch of pink  salt  1 plastic bag or marinating dish Remove pulp from pomelo, I cut chunks out placing them in a bowl and pressed down with a spoon to create some juice. After doing that add all the other ingrediants except chicken and stir. Put chicken in bag or bowl, pour everything on the chicken and …

Tropical poblano peppers with shrimp

Yes, it has been awhile since I have published a recipe. True I have cooked, just forgotten to share with everyone. I have a couple of great ones too. It is not often I randomly shop without a purpose for a meal. The poblanos looked wonderful at the market so I was compelled to purchase two hoping to come up with a stuffing. Of course there is a time frame involved…., if I don’t come up with something fairly soon they will spoil and that is a waste. Planning meals ahead for the week is just something I do, trying to maximize potential left overs etc. Rotating what we have in the freezer is a priority too, things can get lost in there. So, I found some nice fish and decided on fish tacos, and an older bag of gulf shrimp, that really needed to be used. Now this old brain went to work and this is what I came up with. It has a wonderful sauce to go over it too. 2-4 poblanos roasted, peeled, plus …

Colleen’s cranberry salad

Giving thanks to the Lord, our family and our friends. Be safe and be kind.  If you follow my recipes at all you know I am always reinventing the wheel so to speak. Again, I have altered an old recipe to make it even better…..I think anyway. Super easy and you probably already have this stuff on hand for Thanksgivings dinner. I am even thinking of making this throughout the year, it is light and full of flavor.  1 bag cranberries, washed and drained 2 oranges cut out the pulp, no rind or skin: BUT save one sliver of rind. 2 stalks celery finely chopped 1 honeycrisp Apple finely chopped 1 small can crushed pineapple drained ( I had hunks and blended it for a minute) 11/2 cup of sugar In a processor of your choice chop cranberries and orange pieces INCLUDING THE LITTLE RIND PIECE. Add sugar mix well. Place in a sauce pan and bring to a boil over medium high heat. Stir and boil 5-7 minutes. Remove from heat and let cool. …

Moroccan vegetables

I love spices and vegetables, but do not like to make the same thing over and over again. Usually I use only spinach and Moroccan seasoning. Today was a bit different. I had      a refrigerator full of miscellaneous produce and needed to use them up. So this is what I came up with.  1/2 onion chopped 2 sticks celery chopped 2 carrots chopped 1/3 bell pepper chopped 3 tablespoon olive oil 3 cloves thin sliced garlic 1 good teaspoon salt ( as opposed to a bad teaspoon) 1 sliced zucchini 1 sliced yellow squash 1 teaspoon Moroccan spice 4 small tomatoes quartered  Kale ( I had small leaves from the garden I used about 10, choice is yours on how much do to size) 1 can chicken or vegetable broth 1/2 lemon Heat a shallow pan then add olive oil, onions, carrots and celery, bell pepper. Cook about 5 minutes, add garlic, salt, squashes and seasoning stir and place a lid on it for ten minutes. Add broth, stir in. Place tomatoes and …

Moroccan vegetables

I love spices and vegetables, but do not like to make the same thing over and over again. Usually I use only spinach and Moroccan seasoning. Today was a bit different. I had a refrigerator full of miscellaneous produce and needed to use them up. So this is what I came up with.  1/2 onion chopped 2 sticks celery chopped 2 carrots chopped 1/3 bell pepper chopped 3 tablespoon olive oil 3 cloves thin sliced garlic 1 good teaspoon salt ( as opposed to a bad teaspoon) 1 sliced zucchini 1 sliced yellow squash 1 teaspoon Moroccan spice 4 small tomatoes quartered  Kale ( I had small leaves from the garden I used about 10, choice is yours on how much do to size) 1 can chicken or vegetable broth 1/2 lemon Heat a shallow pan then add olive oil, onions, carrots and celery, bell pepper. Cook about 5 minutes, add garlic, salt, squashes and seasoning stir and place a lid on it for ten minutes. Add broth, stir in. Place tomatoes and kale on …

Pumpkin spice for breakfast

This year all the craze seems to be pumpkin spice. Not sure I would like it, just sounds, well….strange. We should eat pumpkin pie not drink it right? Have to say I am a changed person. While shopping I saw our favorite milk company had a small pumpkin spice drink ” for a limited time”. I got suckered in and bought some. All I can say is yum. John and I both hand a small glass. At 250 calories per cup…..I think this needs to be rationed.  Well this morning I poured John an orange juice and said “hey, what about a pumpkin orange drink”? Using half oj and half pumpkin spice milk drink I mixed in a small glass and stirred. Sipped……and Shazam …..tastes like a 50 50 bar with a hit of pumpkin spice.  Just thought I would share.  As always we hope you enjoy. 

Fresh beet salad

Beets are a vegetable you either love or not. It is hard to hide in a dish because of the beautiful color. Yes, there are yellow beets however the red, brilliantly bright colored one works great for this salad. It just pops with the green leaves, burgundy red colors and soft flavor of the dressing. Vegans will love this dish as well. Heck my husband loved it and I will be making it again tonight.  Beets seem to come in bunches of three; I used one beet and half the beets greens for a batch. It was more than enough for a nice side salad with our meal. I am thinking you could use all the greens, and all the beets to make a larger batch, having left overs for a few days to come. The small amount we had left was excellent the next day.  1 bunch of beets ( three beets with greens attached) 1/3 cup white balsamic vinegar 3 tablespoons sesame seed oil Pinch of salt 1 teaspoon soy sauce  When you …

Refreshing iced tea

Iced tea is not just for summer……unless you live in the New England states. John visited this May and found iced tea was coming back on the menu to be served. Being from California and now Texas that is totally bazar to us, iced tea is a year long drink in these western states. Figures that close to the end of summer I have come up with a new combination of tea bags, making a refreshing flavorful drink. No sugar is needed but if you desire you can add some.  1 cup boiling water 2 large family size tea bags ( I use Luzianne)  1 regular size lemon/ginger flavor bag Cool water to fill pitcher I heat water in a sauce pan, when it boils I remove from the heat and add the bags. Push down so they get thoroughly soaked. Let sit for thirty minutes. Pour cool water into pitcher, remove teabags from pan and squeeze out. Pour seeped liquid into the pitcher. Add ice to a glass and serve. The lemon ginger adds …

Green posole

We love stuff with tomatillos. Salsas, chile verde, and sauces. I had never made green posole before, in fact I did not even have a name for it until a high school student said, “oh you’re talking about green posole”. So, I guess it has been made before. This is an easy, tasty dish. Perfect for the upcoming cooler weather; Or even a football night. Just a few ingrediants are needed. But it takes a few hours to cook.  1/2 bag posole about 1-1 1/2 cups (soak overnight in some salt water) or use the package directions to prep it 8-10 tomatillos  1/4 cup water 1/2 Teaspoon salt 4 cups chicken broth or stock 1 pound ground pork 1/4 teaspoon cumin Cilantro, chopped onion, Jalisco cheese, limes: all for toppers and/or garnish 6 corn tortillas cut into thin strips  Hand blender or regular blender The night before or in the morning soak the posole in salted water. This will soften it up before cooking begins. Toss that water before using. Remove outer leafy layer on …