This is another very simple, easy to follow recipe created with what you probably already have on hand. Potato chowders are one of my favorites. Usually I tend to add in whatever leftovers are staring at me from my refrigerator, begging to be used. This time, I'm trying something new and adding some more exciting flavors by using LA MORENA® Sliced Jalapeños. #RediscoverLaMorena #VivaLaMorenaRead More
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One of my favorite things about cooking is taking a familiar recipe and putting a twist on it. As much as I love tradition, I love to add my own touches to traditions even more. The recipe I am sharing with you today is a twist on a recipe passed on to me from my Nina Margaret. My Nina Margaret is one of the sweetest people (and best cooks) you will ever meet and I think she would enjoy my twist on her recipe.
When I first read my Nina Margaret's recipe for her famous pasta dish, I was a little bit intimidated because I didn't want to mess with it too much. I had never roasted chiles before and I must admit it was kind of exciting and definitely different from my day to day cooking.
To make this savory Pasilla Chile Pasta here are the ingredients that you need:
2 Cups of Kraft Natural Cheese Mexican Four Cheese
1 brick of Philadelphia Cream Cheese (softened)
2 large Pasilla Chiles
2 tsp Chicken bouillon
1 large bag of uncooked Pasta
(I used Egg Noodles)
1 cup of Milk
Boil large pot of water for the noodles.
Roast the chiles over a flame until the skin blackens. I would have preferred to have roasted the chiles over a real grill, but the stove top flame worked just fine. Set aside.
Once the chiles have cooled, peel the skin from the chiles.
Open the chiles and remove seeds. (If you like spicy food, then leave the seeds.)
Slice the chiles and saute them in a pan with a drizzle of oil.
Once the chiles are tender, add them to a blender along with the Philadelphia Cream Cheese, chicken bouillon, and milk. Blend until smooth.
Pour cooked noodles to a casserole dish and add the sauce to cooked noodles. Top with Kraft Natural Mexican Four cheese.
Bake at 350 degrees for 15 minutes or until warmed through.
This is easily an any day of the week recipe. The few ingredients that you need, including Philadelphia Cream Cheese and Kraft Natural Cheese, are already weekly staples. I love shopping at
for my weekly groceries, especially in their produce section, everything is always so fresh.
This dish is a great twist to an everyday pasta side by mixing the roasted Pasilla chiles and Philadelphia Cream Cheese, the flavor is AMAZING!
Check out some other fun Twists to recipes by clicking
This shop has been compensated by #CollectiveBias, Inc. and its advertiser. All opinions are mine alone. #Feast4All
It's so easy to get overwhelmed by the holiday hustle with shopping, cooking, decorating and hosting, I have been looking for a way to make my life just a little bit easier. This year I am enlisting the help of Nestle so I can spend less time in the kitchen and more time entertaining my friends and family. Recently while shopping at Walmart I discovered Stouffer's Mac & Cheese Party Size Entree and thought this would be a great time saver to help make this Thanksgiving an easy meal, not an all day showdown in the kitchen. Not only is their Mac & Cheese delicious, it comes in party size, perfect for feeding 6-8 people. But then I thought, how can I make it more interesting?
It's true, Mac & Cheese is delicious all by itself, but I wanted to make it even better by adding some delicious toppings to mix in. After I put the Mac & Cheese in the oven to bake for about an hour, I got started on the toppings. Within the time it took for the Mac & Cheese to bake, I cooked a couple packs of bacon until they were crispy, steamed some broccoli florets, sauteed some mushrooms and emptied a container of crispy onions into a bowl.
When it comes to decorating for Fall and Thanksgiving, I am a dollar store lady all the way. I love that I can turn a $1 bag of leaves and stickers into decorative food labels and also decorate my table with items from the dollar store too.
Everyone loved being able to mix up their Mac & Cheese to make it their own. I loved the broccoli and crispy onions, the kids really loved the bacon and I was able to sneak in some broccoli for them to eat. I was able to sneak in the broccoli since I had a surprise for them for dessert. (Yes, I am the mom who bribes my kids with dessert.)
It's so easy to get lost in the food and fun times over the holidays, so I wanted to make sure to put the word "Thankful" up for everyone to see and have a little reminder about what this day is all about. This way everyone can take a minute and remember what they are thankful for.
Here is a closeup of my bowl of Mac & Cheese. Although, I only used the crispy onions, bacon, broccoli, and mushrooms, we couldn't help but talk about what other toppings would work well. More veggies would be great, crumbled sausage, or even chorizo.
I love getting together with my family. Days and months and years go by so fast, it's so important to spend time together with the ones you love. It was great to be able to actually spend time with my family, rather than spending the whole evening cooking in the kitchen.
Here are some more tips for making the holiday gatherings easier.
- Roll out a blank sheet of paper for the kids table or find an activity table cloth like the one I found at Walmart, add a box of crayons or markers for the kiddos to entertain themselves.
- For dessert, you don't have to go crazy trying to bake something, grab a box of Nestle Drumstick sundae cones. There are so many varieties now, everyone has a favorite, including the new Peppermint and crispety, crunchy, peanut-buttery Butterfinger Drumstick.
Now that you're ready to plan Thanksgiving dinner, when you head out to do your holiday grocery shopping put Mac & Cheese Bar on the list. stop by Walmart and pick up the Stouffer's Mac & Cheese Party Size and Nestle Drumsticks to save yourself some time in the kitchen, and spend more time with the people you care about.
Need some more inspiration for Thanksgiving? Check out this Pinterest Board:
This shop, #ChooseSmart has been compensated by #CollectiveBias, Inc. and its advertiser. All opinions are mine alone.
As much as I love Halloween, I am kinda glad it's over. We finally had some cooler weather and rain this weekend and in this house cooler temps mean cozy food and no more barbecues (besides my husbands traditional Christmas Eve barbecue). The holidays can be such a busy time of year, with all of the running around from store to store, but for me the one place that I like to do all of my grocery shopping for the holidays, is Smart & Final. Keep reading for my yummy Slow Cooker Corn Chowder recipe.
My favorite part of Fall is the food, it is the only time of year I can get away with making soups, stews and chowders in my house. Today I am sharing my slow cooker corn chowder recipe. For me, life is easier when you can just throw everything together and forget about it until later. This is the perfect recipe for those busy days when you just don't have time to stand over the stove and oven for dinner or those cozy days that just want to be spent watching movies.
Do you shop at Smart & Final? This warehouse store makes every day shopping and holiday shopping so easy and affordable. Their home brands are easily half the price of their competitor and are great quality. The holiday season is the best time to save as much as possible.
All of my ingredients for this recipe fit in a small basket, were First Street brand, and cost under $30.
Here is my yummy Slow Cooker Corn Chowder recipe:
1 lb First Street Bacon
1 stick of First Street Unsalted Butter
1 Large Brown Onion
8-10 Medium Golden potatoes
2 (3 lb) Cans of First Street Chicken Broth
*I only use 1 1/2 cans for the recipe
1 1/2 cups of First Street Half & Half
1/4 cup First Street Corn Starch (not pictured)
3 cups of First Street Frozen Whole Kernel Golden Corn
4 cups of First Street Mild Cheddar
Salt and Pepper to taste
Before you start chopping, set your slow cooker to high to get it nice and hot and now get ready to chop.
1. Start by chopping the bacon to 1 inch pieces and cook until crispy. Remove from drippings and set aside for later.
2. Add the stick of butter to the hot crock pot to melt.
3. Dice the large Brown Onion and add to butter, cook until translucent.
4. Add the 1/4 cup of corn starch to the butter and onions and mix well. It will be thick.
5. Next add the chicken broth, slowly at first while whisking the corn starch. Continue to add all of the broth.
6. Peel and chop the potatoes and add to the slow cooker.
7. Add 1 1/2 cups of Half & Half and Frozen Corn. Stir to mix.
Now, walk away. Depending on how long you will be away, you can set to low or high and when you are ready to serve, mix in the cheese and salt and pepper to taste.
I know you were wondering what you were going to do with that yummy bacon, well here it is. Serve yourselves a warm bowl of your fresh corn chowder and add the bacon crumbles and maybe some chopped chives to the top. Serve and enjoy.
What I love about this recipe is that you can completely prepare ahead of time and just throw it all together when you're ready. I like to sit and peel then chop the potatoes, onions and bacon at the same time. After that, you can mostly throw it all together.
Another note for this recipe is that you can substitute and add whatever you have on hand. If you don't have bacon, chop some ham and throw it in there, or instead of corn, add frozen broccoli. If you don't have mild cheddar, throw in Monterrey Jack cheese or a mixture. The next time you're at
keep in mind you can pay half price if you buy their First Street products.
Make sure to check out our tutorial on Instagram below.
I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper amplification for #CollectiveBias and its advertiser.
How do you spice up Macaroni & Cheese? Let's share recipes!