Green Soyrizo Quesadillas

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I started a book club!

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My mother and aunt are the only members. I am 95 years old and these are the types of things I find fun.

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They kicked off the club with stellar picks. Like, we were all gushing over the first two books.

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Then it’s Rachel’s turn to pick. Haven’t we all learned by now not to put me in charge of anything? I have like 12 books in my bedside table waiting to be devoured. So I, of course, want to choose one I already have vs. buying something new. I share a couple of options with them. Apparently Les Mis and Pride and Prejudice were not super attractive reads to them???? Idk. I didn’t want to go with something too dark and serious or anything set in freaky dystopian society because we were on kind of a light train. I was reading my audience! So I chose one by the same author we had just finished reading, thinking well we loved the first one, this will be a safe, crowd pleasing choice. Wrong-o. This sis must have taken some writing courses in between this book and the one we just read or something because this book is just not good. I was trying to convince myself and my fam otherwise with positive thoughts like, “Oh, it got so much better when I got to this part!” I get a text from my mom last night that reads, “I’m struggling with this and can’t wait until I finish it.”

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Fine, you people are getting Tolstoy next!

 

 

Time: 1 hour (prep + cooking) | Serves: 3 quesadillas

Ingredients:

  • 6 whole wheat soft taco tortillas
  • 1 package of soyrizo
  • 1 poblano, diced
  • 1 tomatillo, washed + diced
  • 1 can of green chiles
  • 1 onion, sliced thin
  • 1 red pepper, sliced thin
  • 1 green pepper, sliced thin
  • 2 avocados
  • 4 tbsp. of olive oil
  • Juice of 1/2 a lime
  • S+P, to taste

How to:

  • Heat skillet over medium heat
  • Add soyrizo, cook 3-4 minutes
  • Add poblano + tomatillo + green chiles, cook another 3-4 minutes or until done
  • Remove from the pan
  • Add 1 tbsp. of olive oil
  • Add onion + S+P, cook 4-5 minutes
  • Add peppers + S+P, cook another 4-5 minutes
  • Remove veggies
  • In a bowl, mash avocado + add lime juice + S+P
  • Turn heat down slightly in the pan + add a tbsp. of olive oil
  • Spread some avo on a tortilla + drop it in the pan
  • Top with soyrizo + onion + peppers
  • Spread more avo on another tortilla + place it avo side down on the toppings, cook about 2 minutes
  • Flip + cook another 3-4 minutes
  • Remove + repeat with remaining ingredients
  • Cut with a pizza cutter + serve warm
  • Like a game of tetris, twist mouth + quesadilla into various shapes until an entire dilla fits perfectly inside your pie hole

 

 

Chorizo Mac & Cheese

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I try to fight it, I really do. But my GOODNESS I love suburbia.

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I like leaving for work in the morning & seeing all of the stay at home mommies going for their morning strolls with their young tots. I might shed a tear of jealousy thinking about their flexible schedules & the fact that they’ll probably get to watch Gilmore Girls today but NOT COMPLAINING. God made Netflix for the working woman. I digress.

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BEST part about suburbia: Costco. It’s like dinner & a show in a warehouse. Dine on the hotdogs & surprisingly good pizza AND people watch. All for only $55 a year. Bargain.

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Garr & I walked in the other day with our shoulders back & our chests puffed out. So freakin’ confident.

“Excuse me, where is the MEMBERSHIP counter??” we said a little too loudly.

“Umm right there” *points 3 feet away*. 

“Ahh yes thank you because we are here to purchase a MEMBERSHIP.”

A Costco membership is something we debated about for a while. Do I need a 60 gallon bottle of ranch dressing? No, but I need the OPTION. More so, are we ready for this step into adulthood? Yes. Yes, we are. A rite of passage if you will, we are now your newest Costco members thus rounding out the suburban dream we said we’d put off until our thirties. WHOOPS!

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All I bought were some new pillows & a rug. Need to step up my bulk buying game.

 

Time: 30 minutes (prep +cooking) | Serves: 4

Ingredients:

  • 1 lb. of whole grain penne
  • 1 lb. of pork chorizo
  • 1 red pepper, diced
  • 1 jalapeno, diced
  • 1 cup of shard cheddar, freshley shredded
  • 1 cup of pepper jack cheese, freshly shredded
  • 1 tbsp. of butter
  • S+P, to taste

How to:

  • Cook pasta until al dente, drain
  • In a skillet. cook chorizo over medium heat
  • Once cooked through, add red pepper + jalapeno + S+P, cook another 3-4 minutes
  • Add pasta back to hot pot + add butter
  • Stir in cheese + S+P
  • Add chorizo mix + combine well
  • Serve hot
  • Not kidding this time – smash this in your face

Chorizo + Brussels Sprouts

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Hallelujah & praise Jesus. The Bach is back.

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I’ve already expressed that this show is my pleasure – no guilt here. This two bachelorette thing really threw me for a loop, though. Like, the most stressful premiere in the show’s history – I’ll say it. Chris Harrison giving me heart palpitations up in here.

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I saw a ton of articles leading up to this season about how having two bachelorettes creates unnecessary competition among women when there is already so much. Like, hello, they are on a reality show that’s built it’s dynasty on women competing against each other for a man’s affection……….. Let this one go, guys.

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Though, I would be supes pissed if they told me I got to be the Bachelorette & then said, “Oh we’re going to put a really hot girl next to you & the boys will decide who is more dateable.” I want the show all to myself, dagnabit! Why can’t they make a married version of The Bachelorette for me? They can follow me around on my dates with Garrett. We’re fascinating. Sometimes we eat. Sometimes we shop. You just never know what we’ll do next.

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Someone just give me a reality show. It’s like 8 years overdue.

 

Time: 40 minutes (prep + cooking) | Serves: 2

Ingredients:

  • 1 lb. of chorizo
  • 2 lbs. of brussels sprouts, peeled + trimmed
  • 1 onion, diced
  • 1 tbsp. of olive oil
  • S+P, to taste

How to:

  • Preheat oven to 400 degrees
  • Cook chorizo in a large, oven-safe skillet over medium heat
  • Remove chorizo from the pan
  • Add onion + S+P, cook for 3 minutes
  • Add brussels sprouts + cook another 3 minutes
  • Drizzle with olive oil + put in the oven, cooking for 18-20 minutes
  • Remove from the oven + add chorizo back to skillet to reheat
  • Serve hot
  • Do not share – you earned this