Roasted Sweet Potatoes

Sweet Potatoes are some of my favorite things to eat year round.  Last night I was trying to figure out what I was going to make for dinner. I wanted it to be simple. It didn’t need to be done in 15 minutes, I just wanted something that didn’t require me to stand in the kitchen all evening.

I remembered that I had an extra large sweet potato and I began thinking about what I could do with it. In the end I decided to dice it up and roast in the oven.


Roasted Sweet Potatoes

  • 1 Extra Large Sweet Potato (or 3 medium)
  • 2 Tbsp Olive Oil
  • 1 Tbsp Rosemary (dried or fresh)
  • 1 Tbsp Kosher Salt
  • 1 tsp Ground Black Pepper

Preheat your oven to 400 degrees.

1. Prepare a sheet pan with some parchment paper and set aside.

2. Peel your sweet potato and dice it up. Try to keep the dice all the same so that they cook evenly and all at the same time.

3. Pour potatoes into a bowl and drizzle the olive oil over them.

4. Stir the potatoes around with a wooden spoon until the olive oil is evenly distributed.

5. Sprinkle in the rosemary, salt and ground pepper. Give it all another stir to make sure that all the spices are evenly distributed.

6. Pour potatoes onto your sheet pan and spread into one layer.

7. Pop in the oven for 15 minutes.

8. Then pull the sheet pan out and with a spatula flip the potatoes as best you can.

9. Put the sheet pan back in the oven for another 20 minutes and when that time is up, they are done.


Once my sweet potatoes were done, I remembered that I had a microwaveable bag of Brown Rice & Quinoa by Seeds of Change. I love this stuff! I love that it takes 90 seconds to make in the microwave and that I can add whatever I want to it to kick it  up a notch or just eat it as is.


I scooped about ¼ cup of sweet potatoes off the sheet pan and into a bowl, poured in the pouch of Brown Rice & Quinoa and then about another ¼ cup of sweet potatoes on top. I sprinkled a little more kosher salt over it all, mixed it around and then ate it up.


It was delicious!

If you don’t have access to the Seeds of Change pouch, you can always make some brown rice or quinoa on the stove or , I know there are other pouch products that can be substituted.

This is a great fall meal. Early dinner and then a walk, YES!

It makes for a great lunch too because I had a lot of left over sweet potato so I can just pack it up in a little container and take a pouch to work with me and VOILA! Instant lunch!

~Mrs Galvan~




Favorite Fall Soups Round-Up

Fall is here officially  and the mornings and evenings are little cooler. I’ve felt the humidity lessen a little as well. It is still 80+ degrees outside but nonetheless wonderful out. The evening sky and sunset colors are also screaming FALL IS HERE!

 Favorite Fall Soups Round-Up

This post is a round up of all the fall soups that I have been making and some that I recently pinned on Pinterest and will be making soon. Have I mentioned how much I love soup?!?

Vegetarian Chili 

veggie chili

Creamy Chicken Noodle Soup

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Red Pepper & Tomato Tortellini Soup

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Tortilla Soup

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Tex Mex Chili Caviar


Italian Wedding Soup


French Onion Soup au Gratin Stuffed Meatballs


Ramen Noodle Soup


Mushroom Stroguignon


Cauliflower Chowder

Lasagna Soup

Chicken & Rice Soup

Cheesy Chicken Enchilada Soup

Hope you’ll get to make some soon!


~Mrs Galvan~

American Cheese Enchiladas

I’m a Sharp Cheddar Cheese girl. I won’t EVER deny that. I can eat it by the slice! (even though I know it’s not so good for me)

Last weekend (anniversary weekend) we went to COSTCO and I bought a big block of Tilamook Sharp Cheddar Cheese! It’s my favorite.

As I looked into the fridge I realized that I really needed to open up that block of cheese and I started thinking about what I could make. My stomach immediately went to Cheese Enchiladas. I love Cheese Enchiladas! My mom used to make the best enchilada sauce in the world (in my opinion).

I made these enchiladas with a can of doctored up sauce because I had a can but I usually like to make my own sauce.

To doctor up a can of Enchilada Sauce I usually buy the Old El Paso Mild (Red) Enchilada Sauce.

American Cheesy Enchiladas

For the Doctored Up Enchilada Sauce:

  • 1 28oz can of Old El Paso Mild (Red) Enchilada Sauce
  • 1 8oz can tomato sauce (no salt added)
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Taco Seasoning (NO MSG, or the low-sodium one)
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper

1. Pour the can of enchilada sauce and tomato sauce into a large skillet and allow to heat through.

2. Add all the spices and let simmer for 3-5 minutes. Then set aside.


  • 20-21 fresh corn tortillas
  • 4 cups shredded Sharp Cheddar Cheese (I prefer to shred my own-I think the cheese melts better that way)

Preheat oven to 375 degrees.

1. Spray 9×13 glass cooking dish with cooking spray.

2. Pour 1/2 cup enchilada sauce into the baking dish and evenly distribute throughout the pan.


3. Assemble enchiladas by putting about 3 Tbsp of cheese onto a tortilla  and rolling it up.

4. Place the enchilada seam down into the baking dish. Assemble all the tortillas.

5. Sprinkle 1 1/2 cups of cheese over the enchiladas and then pour remaining sauce evenly over the top.

6. Sprinkle remaining cheese over the top and place in the over for 25 minutes.


Serve hot with a side of rice and maybe even some refried pinto beans.

Listen to them sizzle! Yum!

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Be careful, it’s easy to eat a whole bunch of these. I had to ask The Mister to hold me accountable to the number of enchiladas I ate.



~Mrs Galvan~

6 Years

Happy Anniversary to:

The “nicest” man I’ve ever met




My Mister


My confidant


Let me tell you why I happily celebrate today. . . After 6 years of marriage, this man still comes home from a long day at work and smiles at me as though he has just woken up from the best nap ever. He happily rubs my achy feet and gives me manicures and pedicures to show me that he loves me. He is my biggest fan, my protector, my provider, my prayer partner, my confidant,  and my best friend. He does laundry, dishes, he sweeps and he packs my lunch every morning. He holds me when I’m sad, celebrates with me when I’m happy, hugs me all the time, asks me about my goals and dreams and makes me feel so special EVERY SINGLE DAY.


I’m grateful that God brought him into my life at his ripe old age of 19. I’m grateful that he pursued a friendship with me even though I didn’t like him when I met him. I’m grateful that we went through so much in ministry together as friends. I’m grateful for all his honesty in every part of our relationship. I’m grateful that he chose to “court” me. I’m grateful that being married to him is one of the easiest things in the world to do.


This year has been a growing year. It was a hard year but I’m so grateful for it!  It has grown our friendship with one another, it has strengthened our love for one another and shown us that with God by our sides we can get through almost anything.


Mighty Max, I love you so very much and I am looking forward to many, many more years by your side no matter what they look like. Good or bad, silly or serious, hard or easy, fun or boring–I’m not going anywhere.


~Mrs Galvan~


Fall at Casa de Galvan

I know, I’ve been writing about Fall for awhile now but it’s a very exciting season for me!

Besides making fall dishes and using my favorite fall spices, my other fave thing to do is decorate my house for Fall!

My fall decor has come a very long way. My first year of marriage all I had was a couple of garlands of fall leaves. I have all kinds of fun stuff now! Please know that I am very thrifty and I use my Michael’s coupons and go to TJMaxx and the One Spot at Target. I believe that’s the only reason The Mister allows me to spend money on Fall stuff.

Anyway, I wanted to share my decorated home with you all:-)



This is the inside of the front door. The fall swag usually faces outside but since we have had so much rain lately and we get the north wind right at the front door, I decided to face it towards the inside for awhile

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This is my front foyer table. It’s probably my most favorite part of the house to decorate. I’m still not completely done with it but it’s getting there.



This is my seasonal wall. It changes with the season and whatever holiday is up and coming.





I got these two little scarecrows at Target in the One Spot section. I fell in love with them the second I saw them. All the floral arrangement stuff is from @Home Decor in Corpus Christi.




This, my friends, is Stewart. The Mister named him. I found him at TJ Maxx and just HAD to have him!



This season has brought MANY, MANY owls into my home. They are EVERYWHERE and I love them all!

The only things I haven’t posted yet are the Fall Canvas’ that I am working on. I promise that as soon as they are done, I will post them!

~Mrs Galvan~


Try It Out Thursday: Black Beans & Taco Pizza

Try it Out Thursday

Try It Out Thursday is dedicated to recipes, products or ideas that I find on Pinterest or receive in my e-mail. I tend to “pin” and save a lot of recipes and craft ideas and never try them so I decided that this will help me wade through the many pins and e-mails that I have.

A couple of weeks ago, I was lying on my couch catching up on The Pioneer Woman shows that I had DVR’d and I got really excited about the last one where she made a pot of black beans and made four different meals out of them.

I decided I was going to make some black beans and get to cooking. My favorite recipe this far is the Taco Pizza. It was simple to make and fast too!

First, just so you know, I followed Pioneer Woman’s recipe for Black Beans to the “T”. I didn’t change a thing and you shouldn’t either. They are absolutely delicious!

For the Pioneer Woman’s Taco Pizza, I did not make my own pizza dough. I went to the most local Breadsmith and bought some whole wheat dough. It’s a great place to get dough for fast pizza nights during the week. I usually buy two and freeze one for later.

First thing I did was put about two cups of black beans into a skillet with one tablespoon of butter. I mashed them up a little bit but just a little. I added one table spoon of Taco Seasoning (with NO MSG) to the beans and  let them get hot.



Then, I sprayed my pizza pan with cooking spray and stretched my pizza dough to fit my pizza pan. (I have several pizza pans and even a pizza stone but I like to use my pizza pan that has holes in it for this particular dough because it gets crunchy.)



Then I spread the black beans on the pizza dough and then set my oven to 425 degrees.


While the oven got hot, I shredded 1/2 cup of monterrey jack cheese and 1/2 cup of sharp cheddar cheese. Then I sprinkled the cheese evenly over the entire bean mixture and popped it in the oven for 20 minutes.


While the pizza was baking, I got all my toppings ready.



I shredded up some romaine lettuce, chopped some tomatoes and cilantro and made my sriracha/sour cream dressing.


Here is what it looked like in the end.



Don’t think that because this pizza has salad on top that it’s not gonna fill up your tummy. It will! I was very happy with the way it turned out! Thanks to the Pioneer Woman for coming up with such a delicious and fast pizza idea!

~Mrs Galvan~

Upside Down Pumpkin Pecan Pie Cake


This is me in a nutshell during the months of September through November.

Last week I volunteered to bake something for a church meeting we were going to have and I decided that I wanted to make something with pumpkin in it.

Every December since we’ve been married, The Mister and I make a cherry-pineapple dump cake for our family gatherings. This recipe is very similar. Originally, it’s called a Pumpkin Dump Cake but after eating it and sharing with family and friends we decided it was more of an Upside Down Pumpkin Pecan Pie Cake. We have also decided that this this deliciousness is something we will make every September through November from here forward.

This recipe is absolutely DELICIOUS, so easy to make and it makes the house smell amazing!

Upside Down Pumpkin Pecan Pie Cake

  • 1 can Pumpkin Puree (15 oz)
  • 10 oz evaporated milk
  • ½ cup brown sugar
  • 3 eggs
  • 1 Tbsp Pumpkin Pie Spice
  • 1 box of yellow cake mix (regular or sugar free)
  • 1 cup chopped pecans
  • ½ cup toffee bits
  • 1 cup melted butter (2 sticks)
  1. Preheat Oven to 375 degrees
  2. Spray a 9×13 cake pan with cooking spray and set aside. (I prefer disposable aluminum pans)
  3. In a large bowl whisk together pumpkin puree, evaporated milk, brown sugar, eggs and pumpkin spice. Whisk by hand until smooth and all the lumps are gone.
  4. In a medium size bowl, melt 2 sticks of butter in the microwave. Depending on your microwave, it can take anywhere from 30 seconds to a minute. Set aside to cool a little.
  5. Pour pumpkin mixture into the cake pan.
  6. Sprinkle cake mix evenly over the pumpkin mixture. (If it doesn’t look even, I take a wooden spoon or silicon spatula and LIGHTLY spread the mix around.)
  7. Sprinkle the pecans and toffee bits over the top of it all.
  8. Pour melted butter evenly over the cake.
  9. Bake  at 375 degrees for 40-45 minutes.
  10. Allow to cool for 30 minutes.


This is before all the buttery goodness gets poured over.


This, my friends, is 2 sticks of melted butter.

Remember that I said this recipe is DELICIOUS, not good for you.

Here is what it looks like when it is all done! Add some whipped cream or a scoop of vanilla ice cream to make this recipe even better!



~Mrs Galvan~

Notes from the Mister

Hi.  I’m the Mister.  My wife, to whom this wonderful blog belongs, said that it might be a good idea for me to write up a guest blog for her.  In my almost six years of married, I’ve learned a few things.  One of those things being, if my wife says something is “a good idea,” the direct spousal translation is, “You will do this.”

People who know me know that I love food.  I’ve always loved food.  Steak, burgers, pizza, enchiladas, spaghetti, lasagna, beef stroganoff, TSO chicken; the list goes on, and it’s not limited by international lines.  However, my ability to appreciate good food began to grow after the Mrs. and I were married.

She would whip up something delicious and after a quick prayer (the length directly in proportion to how hungry I was), I would consume said food as I always had, fast; too fast, for my wife, the budding chef.

One night, before I could eat my first bite of deliciousness, she pulled my plate away.  I was perplexed.  I couldn’t eat?  Had I done something wrong?  What was this cruel and unusual form of torture???  My face was a study in confusion mixed with deep and abiding sadness.

I looked at my dear, dear wife, and she said, “I want you to take a bite and tell me what you taste.  Tell me what’s in the dish.”

I looked at the plate and slowly took a bite.

I started with the obvious.  Unimpressed, my wife then asked what seasonings had been used.

Salt. Pepper.  Garlic?  All correct answers.

“What else?”

This is where my culinary expertise ended, the one I thought I had.  Up to this point in my life, I’d only ever thought about the immediate flavor of whatever food I was eating.  Dissecting individual flavors from my food was not a foreign concept, I watched plenty of Food Network; I just never practiced it.

This was the night my “palate training” began.

I have since learned to recognize and appreciate the bold flavor of basil (one of my favorites), the warm smokiness of cumin, the subtle yet necessary addition of bay leaves, and the heady aroma of lavender.  Not to mention garlic and butter.  Garlic, how I love thee.  Let me count the ways…

My training is ongoing.  My palate and its ever-developing Jedi Master level abilities of taste has never been the same.

-The Mister

Try It Out Thursday: Creamy Chicken Noodle Soup

Try it Out Thursday

Try It Out Thursday is dedicated to recipes, products or ideas that I find on Pinterest or receive in my e-mail. I tend to “pin” and save a lot of recipes and craft ideas and never try them so I decided that this will help me wade through the many pins and e-mails that I have.

I hope that you’ve noticed that I am trying to be more consistent in my postings. I’m working really hard to do at least one post a week, sometimes two.

I’m still on a soup kick and this week I tried out a Creamy Chicken Noodle Soup from Jaclyn over at Cooking Classy.

This week we have had some rain and so it’s been a great time for soup. Yes, more soup!  (It’s been nice since we’ve been having 100+ degree weather lately) The Mister and I have really been enjoying all the different soups that we have been testing and creating.

The Creamy Chicken Noodle Soup that Jaclyn has on her site is absolutely delicious! I only made some minor tweeks. I used two Rotisserie Chicken breasts (because I’m lazy and they were already cooked) and I added 1/4 teaspoon of ground cumin and a dash of chili powder.

I heartily recommend this recipe as well as the Cooking Classy website in general. Jacyln has some really great recipes on her blog!

Here’s what mine looked like.



I also sprinkled a little shredded cheddar cheese on top. It was delicious!

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~Mrs Galvan~

Enchiladas Suizas

For most of my life I was a very picky eater. My meals consisted of mostly American fast food and whatever my mom, grandma and aunt made from the Mexican food genre. That mostly consisted of rice, beans, fideo, tortillas (flour & corn), picadillo (ground beef with potatoes) and variations on all of those things. One thing I didn’t get to eat often was enchiladas. I only really got to eat them when we went to Mexican food restaurants.  My favorite enchiladas were the red sauce ones with american cheese inside. I didn’t like meat or chicken in them.

I can go back to one day specifically when we went to eat at a local restaurant called Miguel’s. They had a Mexican food buffet and they had my favorite enchiladas but this one Sunday, they did not. They instead had enchiladas with GREEN SAUCE! I was so grossed out. I was grossed out because of the color not because they tasted bad. I wouldn’t even try to eat them.

At the ripe old age of 32 with a new lease on my palate, I found Pinterest and these pretty green enchilada pictures kept popping up. I looked at a whole bunch of recipes and decided that I would make my own version of these pretties!

The Mister had some co-workers over for dinner one evening last week and I just knew that I had to make these.

Enchiladas Suizas

18-20 fresh corn tortillas

1 Jar Cookwell & Company Green Chili Stew

8oz Mozarella Cheese, shredded

8oz Monterrey Jack Cheese, shredded

Enchilada filling:

2lbs Boiled Chicken Breast, shredded

1/2 cup Sour Cream

8oz Softened Cream Cheese

1/2 cup cilantro, chopped

Salt & Pepper, to taste

Preheat oven to 350 degrees

1. In a small bowl, combine the shredded cheeses and set aside.

2. Take a 9×13 baking dish and spray with cooking spray.

3. Spread 1/2 cup of Green Chili Stew in the bottom of the baking dish.

4.In a large bowl, combine shredded chicken, sour cream, cream cheese, cilantro, and the salt and pepper. Mix well.

5. Take a warm corn tortilla and fill with about 2 Tbsp of filling, 2tbsp of shredded cheese. Roll up and place seam side down in your baking dish on top of the Green Chili Stew. Repeat this step until your baking dish is full.


If your tortillas are not fresh/warm wrap them in a damp paper towel, put them in a ziploc bag and place in the microwave for 30 seconds to a minute. This will soften them up so that they don’t break when you are rolling them full of the enchilada filling.


6. Sprinkle the top of the enchiladas with half of whatever cheese you have left.

7. Spoon over the remainder of the Green Chili Stew.

8. Sprinkle the remaining shredded cheese on top.

9. Take a piece of foil and spray the matte side with some cooking spray. This is so that when the enchiladas are in the oven and the cheese puffs a little it doesn’t stick to the foil.

10.  Cover your baking dish with the foil and place on the top rack in the oven.

11. Bake for 30 minutes. Serve hot along side some Mexican Rice!


These enchiladas are creamy on the inside and the outside. That’s why I love them so much!

~Mrs Galvan~