About Us

Hello! and welcome to our site. We are a husband and wife duo who likes to make food and experiment with new recipes. We decided we needed to take love for food and share it with our friends. We hope you enjoy our twist on some of our favorite recipes.

Cheesy Nacho Bake


Spicy. Check. Cheese. Check. Chips. Check. The husband and I love Tex-mex, Mexican, spicy food with the typical cumin flavor. We were both craving a spicy supper. Something semi-healthy or a simple twist on Enchiladas without the tortillas.

I'm pretty sure that the both of us could a. eat chips and salsa everyday; b. eat tacos at least once a week; and c. add cumin to anything. Speaking of cumin, I decided to go crazy and buy an economy size container at Costco. Don't worry, it's half gone.



Recipe: Cheesy Nacho Bake


1 Large chicken breast
2 Cups Frozen corn
2 Cups Mexican Cheese
1 Cup Chicken Broth
2 Large Carrots, diced
1 Onion, diced
1 Can Black beans
2 Cloves garlic
Tortilla Strips
3 Tbsp Taco Seasoning(See recipe below)

Taco Seasoning Recipe
1 Tbsp chili powder
1 Tbsp ground cumin
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp smoked paprika
1/2 Tbsp crushed red pepper
1/2 tsp salt and pepper

Combine together in a small spice jar. You may want to double the recipe as I use it frequently for different recipes.

Preheat oven to 350°F. In a saucepan, fill with water. Put a dash of salt in the pan and boil chicken breast until cooked through. Set aside and shred. In sautè pan, combine the onion, garlic, carrot and taco seasoning over medium heat until half cooked. Add the chicken broth and stir. Add frozen corn, shredded chicken and black beans to pan and stir. Add mixture to 2.5 Quart baking pan.

Sprinkle half cheese on top. Using the tortilla chips, align in pan and sprinkle with remaining cheese. Bake for an hour or until cheese is slightly brown and bubbly. Serve and Enjoy!