Sopa de Conchas con carne (Conchitas)

What a beautiful day it was outside today! I mean, perfect weather after yesterday’s gloomy downer. Don’t get me wrong, I am all in on a gloomy day–if there is rain. One of my favorite things to do is sit on my back porch with a good book on a rainy day. But NOT today! The sun is shining, the birds are singing, there is a breeze to cool us down….it was amazing.

Today’s recipe comes from a childhood favorite of mine, Conchitas. Mmmm, I love a great soup that hits every part of my soul! I remember having it when I was younger and loved it. I have tried to find it at restaurants here in San Antonio, but haven’t had much luck. No worries, I decided to make my own and it certainly brought me right back to our old kitchen table, surrounded by family. The only thing I was missing was a good homemade tortilla to dunk in this brothy goodness.

I hope this recipe finds its way to your table and is enjoyed by your loved ones they way I always loved it.

Happy eating!


2 tomatoes, cut in half

1 green bell pepper, de-seeded

1/2 onion

3 garlic cloves

1 cup of water

1 lb ground beef

1 tbs oil

8 oz small shell pasta

4 cups chicken stock 1

8 oz can of tomato sauce

1 tbs cumin

1 tsp salt, more to taste

1/2 cup cilantro, with stems


In a blender, combine the tomatoes, bell pepper, onion, garlic, and water. Puree until smooth and set aside.

In a pot, brown you beef until fully cooked. After, drain your meat and set aside. Leave about a tablespoon of rendered fat in your pot.

Add the oil to the pot along with your shells to toast. Be careful to watch and consistently stir to ensure they do not burn.

Pour in your chicken stock, puree, tomato sauce, cumin, salt and cilantro and bring to a boil. Reduce to a simmer and add the beef back to the pot. Cook for 15-20 minutes, checking periodically if the shells are al dente.

Top with fresh cilantro.

Crispy Chicken Nuggets

I finally received my grocery order! **insert angels singing from the heavens** I don’t know about you, but I had my items waiting in my cart for a long while. I would go back everyday, multiple times, to see if any curbside or delivery slots had opened up–and for a couple of weeks there were NONE! Zero. Nada. Zip. To say that my anxiety was on the rise is an understatement. But alas, the delivery came and all is right in my household again.

Today’s dish comes at the request of my friend who grew up on her dad’s chicken nuggets. I absolutely loved the idea of making these tiny parcels of goodness for Troy because I knew he would go bananas over them….and he did. Thank goodness I made them for lunch because they were devoured in 15 mins flat!

I served these with my Everything Sauce and it was a perfect pairing. The recipe for the sauce is below.



3 chicken breasts, cut into nugget sized cubes

1 1/2 cup milk

2 tbs hot sauce (or more if you like it spicy!)

2 eggs mixed with 1 tbs milk

2 cups panko breadcrumbs

1/2 cup flour

1 tbs cornstarch

1 tsp salt, more to sprinkle when nuggets come out of the oil

1/2 tsp pepper

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

frying oil of choice- I used vegetable oil


Mix the milk and hot sauce together until well combined. Place the cubed chicken into the mixture, cover, and place into the refrigerator for at least 1 hour. This is going to help your chicken be super moist!

In a shallow container, beat the eggs until frothy.

In a separate container, combine the panko, flour, cornstarch, and spices.

In a heavy bottom skillet on medium heat, pour in your oil until it is about an inch in depth. Let it come up to temperature while you start breading your chicken. To test your oil, place a piece of panko in the oil. If it starts to bubble, your oil is ready. If it sinks to the bottom then the oil is still to cold for frying.

Take a couple of pieces of chicken out of the milk mixture and place them into the eggs. Remove one piece of chicken from the eggs at a time, shaking off the excess egg, and place it into the panko mixture. Fully cover and set on a wire rack.

Once your oil is hot, place chicken, one piece at a time, in a clockwise pattern. This will help you remember which pieces to turn first and in what direction. Fry for 3-4 minutes on one side, flip, and another 3-4 minutes on the other until you reach a golden brown crust.

Remove from oil and sprinkle with salt while it is still hot. Serve with my everything sauce *recipe below*

Evie’s Everything Sauce:

Y’all, this sauce is seriously yummy! I love using this sauce as a dip for my fries or as a condiment on my burgers. This recipe couldn’t be any easier either!

1 cup of ketchup, 1/2 cup mayonnaise, 2 tbs dijon mustard, 1 tbs hot sauce (or to taste–I like a little kick!) and 1 tsp of honey. Mix all ingredients together and chill before serving.

King Ranch Pork Casserole

Quarantine feels like an episode of Chopped where most of my ingredients are leftovers. Is that how you feel?

Growing up we would have a dish called King Ranch Chicken Casserole. I LOVE this casserole! It is the most ooey, gooey, creamy, Tex-Mex dish that screams nostalgia. Luckily enough, this is a big pantry pull. I did not have chicken on hand, but I substituted a pulled pork I had made earlier in the week and it worked perfectly!

A great way to re-imagine leftover proteins is to throw them in a casserole! There is something sinfully satisfying about a dish so cheesy and creamy…honestly, you can’t go wrong with comfort food.

My hubby really enjoyed this re-imagined childhood favorite and I was able to make use of many items I already had on hand.

Substitute what you have on hand in your pantry–this is the time to get creative and have fun!

Happy Eating!


1 onion, diced

1 green bell pepper, diced

2 tbs avocado oil

2 heaping cups of leftover pulled pork (sub any leftover protein in your refrigerator)

1 can cream of mushroom soup

1/2 block of cream cheese

1 can green chilies

2 Roma tomatoes, diced

2 tbs chili powder

1/2 tbs garlic powder

1/4 tsp cayenne

salt and pepper to taste

2 1/2 cups shredded cheese

12-15 corn tortillas (depending on vessel used to cook the casserole in)


Preheat oven to 350.

In a large skillet over medium high heat, saute onions and bell pepper in avocado oil until onions are translucent.

Add in the pork, cream of mushroom soup, cream cheese, chilies, tomatoes, and spices and bring to a boil. Taste and adjust salt and pepper. Take off heat and set aside.

In a 13×9 baking dish (or a 3 quart dutch oven as pictured) spoon some of the mixture on the bottom and layer the tortillas in an even layer-barley overlapping. Spoon an even layer of the mixture and top with 1 cup of cheese. Repeat for 2 more layers-topping with the 1/2 cup of cheese. Bake for 30 minutes.

Garnish with sour cream, cilantro, and green onions.

Banana Walnut Bread

I don’t know about you, but this quarantine has made me very open to baking. I am a self proclaimed NON baker. In fact, I destroy every sweet thing I try to bake. I blame it on my lack of love for sweets—the one thing my hubby absolutely loves in this world!

I figured since I am here at home-for who knows how long- that I should try to evolve and sharpen my baking skills. I have a feeling Troy is going to be very excited about this new outlook on sweets.

Wish me every ounce of luck!

Happy Eating!


2 c flour

1/4 tsp salt

1 tsp baking soda

1/2 c softened butter

1/2 c brown sugar

1/2 cup granulated sugar

2 eggs, beaten

2 c mashed ripe bananas

1 cup walnuts l, chopped

1/2 tbs cinnamon

1 tsp allspice

1/4 tsp nutmeg


Preheat oven to 375.

In a bowl, sift the dry ingredients together- flour, salt, and baking soda.

In a separate mixing bowl, cream together the softened butter and sugars. Once combined, add in the eggs and mashed bananas and mix thoroughly.

Next, add the walnuts and spices and stir to combine. Slowly fold in your dry ingredients-making sure not to over mix.

Pour your batter into a buttered loaf pan and bake for 45-50 minutes-until a toothpick comes out clean from the center.

Let the bread cool before serving.

Enjoy with a pad of butter or your favorite jam.