Food glorious food!

So yeah blogging more often hasn't happened....so here is my "Let's catch up on 2 months of fun" blog!

Chef Pepe at work! :-)

Paul and I (well mainly Paul, I just supervise and think of ideas of what to cook! lol) have been busy cooking up a storm of new food creations. Our young adult group with Deacon Dave may think it's strange I don't cook, but since Paul loves to cook why get in the way of a good thing? He cooks, I clean, and everyone goes home happy at the end of the day. We have a crock pot, but (shhh don't tell Becca lol jk) we haven't used it yet. I think apart of me is afraid of coming home to some charred, black piece of meat because it wasn't supervised enough.

Since getting our blender we've made homemade marinara sauce which is fabulous and not too complicated either. Others may snuff at it saying it's not authentic or needs more ingredients, but I enjoy the sauce just the same. It makes about four servings which is perfect for us cause you can only eat leftovers for a few days before going nuts!

Here's the ingredients for a successful Marinara sauce:

- 1 can stewed tomatoes (16 oz.)
- ½ to 1 can tomato paste (8 oz)
- 2 – 4 cloves garlic
- 2 tablespoons parsley
- 2 tablespoons oregano
- ½ cup riesling or white wine
- Salt and pepper to taste
Empty the stewed tomatoes and tomato paste into a food processor or a blender and blend until combined. Add the garlic, parsley, oregano, salt, and pepper and blend again. This does not need to be exact and is really up to personal preference. Keep in mind that once it cooks the ingredients with the wine will taste different. Transfer the mixture into a pot and add the white wine. This should cook on low for at least 30 minutes minimum if not longer.

By the way, if you're like us and don't like Riesling very much as a drinking wine you may be wondering what to do with the rest of the wine. We found freezing it in an ice cube tray works nicely. After freezing overnight they store easily in a plastic bag. Then if you every want to make the sauce again (or any other recipe that calls for wine) you don't have to buy another bottle but instead just plop 2 cubes into the pot!

We've also made our own rendition of Baked Ziti with chicken and zucchini in the mix. I've never really cared for zucchini but recently I've grown a liking for it. Fried zucchini with marinara sauce is yummy (haven't made it from scratch yet but we will someday). Zucchini by itself dipped in ranch is awesome too. Who knew this unassuming member of the squash family could be delicious in so many different ways? As a kid I never ate squash. I think I may have even hated it. Now I kind of want to try eggplant...crazy I know!

But by far from all of these dishes my new favorite meal is Cuban Steaks. I don't know if they're authentically Cuban, but it sparks me to want to try more Cuban dishes. On the side of this creation we have Calabacita, a New Mexico creation marrying zucchini, corn, onion, garlic, Queso Fresco (a yummy Mexican cheese that reminds me of Mozzarella only it can crumble), and of course Green Chile.

I mean really what dish doesn't need Green Chile? I even had Green Chile on Cheese Fries on Friday...amazing! I would have eaten the huge plate of them all by myself if Paul hadn't stopped me! LOL It's strange eating Green Chile though. You can start eating a dish very unaware of the Green Chiles and without the gradual warning that jalapenos typically give, a once innocent dish can into a heat packed, mouth burning creation with the snap of your fingers. At the same time it can be a very neutral taste. So beware of Green Chile it can be a very deceptive ingredient. The longer they are cooked in a dish the more heat they bring. So add them at the very last minute just enough to get them warm if you don't want to burn your tougue.

But back to the Calabacita. It's a very yummy side dish that isn't too bad for you. Plus it's super easy. Here's our recipe:

- 1 Zucchini in cubes
- 1/2 Onion chopped
- 1 Cup Frozen Corn (adjust portion to your taste)
- 2 cloves garlic
- 2 Tablespoons Green Chile (adjust to your taste, but be warned...it can get spicy!!!)
- 1 Tablespoon Olive oil
- Queso Fresco to taste

First put a skillet on medium heat and add the olive oil to the pan. Use more Olive Oil if it is not coating the bottom efficiently. Cook the onions till they are close to golden brown and add the garlic to let it cook for about 30 seconds before adding the zucchini Continue stirring the mixture for about 2 minutes or until the zucchini is tender before adding the corn. Once the corn has been introduced add the Green Chile. Keep in mind the longer the Green Chile cooks with the mixture the spicier it gets so this needs to be the last step (or the first if you want to burn your mouth while you're eating it). Sprinkle Queso Fresco crumbles on top to your desire and serve!


Here's the marinade for the Cuban Steaks in case you're curious. You can use pretty much any type of steak with this. Paul and I prefer Flank Steak because it holds the flavor well.

- 1/4 cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons vegetable oil or olive oil (we use olive oil)
- 1 ½ teaspoons oregano
- 1 ½ teaspoons Cumin
- 1 ½ pounds steak
Combine all the ingredient above in bowl or zip-lock bag. Put steak in the marinade for at least 30 minutes turning it over after 15 minutes to expose the other side to the seasonings. Grill to your heart's desire for however long makes you happy.

Bon appetit! Hope these recipes give y'all some ideas. ;-)