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Entries in green chiles (3)


Hurricane Stew with Shingles & Shutters

Happy Tuesday Friends! I am writing to all of you today from the comfort of our HUGE LoveSac. Don’t know what a LoveSac is? No problem. Check them out here. I am probably sitting too close to a gigantic television screen and I’m wallowing in self-misery. Yep, you heard it. I am not smiling. Pippy and I are down in the dumps… and Monday has already passed. Monday is the day you’re supposed to feel this way, right? Not Tuesday!

Well, I will tell you why I am feeling pretty bummed today. Many of you either heard about or were affected by Hurricane Irene. She caused some havoc, especially on base Quantico. I will not get into the details because I do not want to give ‘bad’ people any idea of the potential severity of the problem. Either way, because of the problems, Nick did not have to go to work yesterday and today he was delayed until noon. I was half hoping that he would not have to go into work again today. I like having him around. However, he left about 20 minutes ago and now I am here, all alone, missing him like crazy and sipping on my Macchiato, wishing we were out frolicking together.

I am in a F.U.N.K.

Anyway, I mentioned Hurricane Irene. Well, last weekend, in an attempt to prepare, Nick and I created an awesome crock pot dish that we could keep warm until we lost power. We never lost power. But we still had our creation. Are you ready to be blown away by our Hurricane Irene concoction?

Nutritional Info:
Serving Size: 1 HEAPING cup full, small amount of chips
Total Calories: 292.5
Total Fat: 15 G
Total Carbohydrates: 9 G
Total Fiber: 2.7 G
Total Protein: 28.6 G
Points+: 7

Today I give you Hurricane [Irene] Stew with Shutters & Shingles.  

Here is what you will need:

  • 1 ½ to 2 pounds beef
  • 2 spicy sausage links
  • 2 pieces of the corn on the cob, cooked & kernals removed!
  • 2 cans chili ready tomatoes
  • 1 can diced tomatoes with green chilies
  • 1 small can tomato sauce
  • 2 or 3 whole jalapenos, minced
  • 1 can diced green chilies
  • 1 to 2 tablespoons Cajun seasoning
  • 1 tablespoon cayenne pepper
  • 3 cloves garlic, pressed
  • ½ tablespoon sugar
  • ½ tablespoon
  • Handful of baked salt & vinegar chips, broken into small chunks


  • In a large skillet, over medium heat, add a couple of tablespoons of oil
  • When the oil is thoroughly heated, add the beef and cook until it is no longer pink

  • Add the beef to the crock pot. Then cook the sausage until it is no longer pink, cutting it into small pieces
  • Add the sausage to the crock pot.
  • Add the remaining ingredients to the crock pot, mix thoroughly and cook on high for several hours or low for 6 hours.

  • When your Hurricane Stew is finished, serve it in a bowl and add some shingles & shutters [a handful of broken pieces of baked chips]

Cool, huh?! We LOVED this stew. Nick was not keen on adding the shutters and shingles to the stew; he is worried about losing weight. We figured out the points for a serving of potato chips & now every time I turn around he is eating potato chips. He is having so much fun with Weight Watchers and knowing that he can eat whatever he wants. It makes me smile, but I don’t want him to get too comfy.

This hurricane stew was great. In fact, I think we will keep it on our rotation for quite some time. Even though Irene was not nice, this stew treated us very fairly!! I hope you all give this a try.

Until Next Time,

Happy Stewin’


P.S. This could easily be gluten free if you subsitute the chips for a GF brand. No biggie!!


Chicken Tortilla Soup

Good Morning Foodie friends! Many of you know that I have hang ups on certain foods – macaroni & cheese, for example. Well, I also love Mexican food. It is a bit of an obsession, meaning when I start eating Mexican food there is likely going to be several days where Mexican foods are involved. I have to weaned off of it, I cannot give it up cold turkey. While that is not such a bad thing, my Mexican cravings can sometimes last weeks. It sounds excessive, right? Luckily I have an understanding boyfriend who puts up with my food-craving shenanigans. Not to mention, Mexican is delicious! Well, it started again for me on Saturday – we went to my favorite Mexican restaurant in the area and I’m addicted again. As a result, all I can think about is making, ordering and eating Mexican food. So last night, in an effort to use up some of the food we have before we move, I made Chicken Tortilla Soup. I like soup and Chicken Tortilla Soup just happens to be one of my favorites. The best part is how easy it comes together – you just create your masterpiece, put it in your crock pot and forget it for several hours! Awesome!

Let’s get down to business. Here is what you will need:

  • 2 chicken breasts
  • ½ medium onion
  • 2 cans diced tomatoes with green chiles
  • 1 can mild enchilada sauce
  • 1 can chopped green chiles
  • 2 cups chicken broth
  • 1 jalapeno, small dice
  • 2 teaspoon garlic salt
  • 1 ½ teaspoon chili powder
  • 1 teaspoon cayenne pepper
  • 2 teaspoon cumin
  • Sprinkle pepper and salt
  • Corn tortillas


  • In a slow cooker, add chicken and sprinkle with salt and pepper
  • Add all of the remaining ingredients
  • Cook on high for 4 to 5 hours

  • After this time has elapsed, preheat oven to 350 degrees F
  • Cut the tortillas into small chunks/strips
  • On a lightly greased baking sheet add the tortillas and bake for 10 minutes or until crisp


  • In the meantime, remove the chicken to a plate and shred with a fork

  • Return to crock pot and allow the chicken to cook for another 5 minutes

  • Assemble – soup, sprinkle a little cheese and a few tortillas on the top [you could even add a dollop of sour cream to the top if you wanted!]

This soup was PACKED full of awesome flavors. It has a great kick, which is something Nick and I both love in our dishes. If you don’t like the heat, just remove the hot ingredients or reduce it. I personally would not eliminate all of the heat.

I hope you all enjoy!

Until Next Time,

Happy Cooking!


Mango - Peach Chicken Enchiladas

There was a change in our plans yesterday afternoon and we did not have to make the trek North. As a result, I was able to get out all of my gluten – free ingredients and start experimenting in the kitchen. I knew I wanted to recreate a traditional Mexican dish, but I wanted it to be lighter and, obviously, free of gluten. Well, what I created ended up packed full of flavor and took less than 1 hour to create and bake. Now, that’s what I call impressive especially when your plans change and dinner at home is a must.

What did I make, you may ask? Well, last night I made MangoPeach Chicken Enchiladas. Oh my! This dish is an amazing twist on the traditional Mexican dish. It is sweet with a little heat and comes together just like the traditional dish.



Your shopping list needs to include:

  • Approximately 14 ounces of mango – peach salsa
  • 2 large chicken breasts, cooked and seasoned, and shredded
  • 1 ½ tablespoon lime juice
  • Salt and ground pepper, to taste
  • Oil, as needed

  • 8 corn tortillas
  • 4 ounce can of chopped green chiles
  • 3 cups shredded cheddar cheese
  • Hot red pepper flakes, to taste




  • Preheat the oven to 350*
  • Cook the chicken on medium – low heat until no longer pink on the inside, season with salt and pepper to taste, cool and shred

  • Pour about half of the salsa into the bottom of a greased baking dish
  • Pour lime juice over the chicken, season with more salt and pepper, if desired, and toss well to coat all of the shredded chicken
  • Heat oil in a skilled and heat corn tortillas, individually, until softened, turning it over once to coat with oil
  • Place the tortilla into the dish with the salsa, fill with chicken and roll up seam side down – repeat for the remaining tortillas, adding more oil, if needed
  • Pour the remaining salsa all over the rolled tortillas
  • Top with the chiles and sprinkle with cheddar cheese and red pepper flakes

  • Bake for about 30 minutes. If you want, broil the dish the last 5 minutes



This was a wonderful dinner, impromptu as it was. I will definitely keep making this version of one of my favorite Mexican dishes. In fact, next time I WILL be making my own peach - mango salsa and my own green chiles! I'm pretty excited about it. Nick and I have had some fun experimenting making our own salsa for snacks in the past couple of months, so why not make one of my FAVORITE types of salsa in the whole world. Yes, you heard that right - mango - peach salsa is one of my favorite [if not THE favorite] salsa. I could eat it with a spoon, kind of like my previous obssession with Nutella. Oh yes, there was a time when I would eat Nutella from a spoon and go through a jar every 1 1/2 to 2 days. I was addicted; I blame most of that on my European adventure and eating the biggest Nutella filled crepes ever created by man on the streets of Rome. 

The best part about this delicious meal is it is free from gluten. How amazing is that? I mean, eating these yummy enchiladas that are full of sinful flavor while maintaining the gluten - free lifestyle is amazing and, in this case, delicious! It is incredible! 

Unfortunately, I do believe Nick and I will have to make our long journey up North to pick up our car tonight. That means only one major thing with respect to the blogging world - likely no incredible gluten free meal to bring to you all tomorrow. I apologize in advance! However, I will not let you down. I have a couple of things to bring to you, that I am pretty excited about... so you will get something tomorrow. But I am not sure how it will compare to this amazing meal!

Until Next Time,

Happy Gluten - Free Experimenting!!