PIN the Stuffed Poblanos to make them later!

Stuffed Poblanos with Ground Turkey was going to be my Friday Favorites pick this week, to remind you that this is a great dish to make for Cinco de Mayo! But I was busy yesterday celebrating the 21st birthday of my blog! So I’m doing an extra post on Saturday this week to remind you about this favorite recipe.

And if you haven’t eaten Poblano chiles you should try this right away! Every time I’ve used them in a recipe I’ve fallen for this mild chile pepper a bit more! But I think this recipe for Stuffed Poblanos might be the biggest WOW of all my recipes that use these flavorful peppers!

When I decided to make a stuffed chile pepper with ground turkey I tried experiments with both Jake and Kara. Then made them once more myself before I had a version I was happy with. But the Stuffed Poblanos recipe you see here is a winner, and it’s been popular on the blog. I hope you’ll make it for Cinco de Mayo or try it soon if you like Mexican flavors!

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Kalyn’s Kitchen is turning 21 years old today, and I’m sharing thoughts about that journey and how food blogging has changed! And if you’re a long time reader who’s finding this post, thank you for the support!

PIN this post if you want to find it later!

Every year on April 24 I acknowledge my blog turning another year older, and share thoughts about that. I’ll always be grateful that my talented brother Rand inspired me to start a food blog! But I did write a lengthy post last year for my milestone twenty year blogging anniversary, so this year I’m trying to keep it shorter.

I will always be grateful!

I still want to emphasize the deep gratitude I feel for the many, many people who have supported and helped me. And my barely tech-savvy senior citizen brain has been depending on smart younger people to help me with technology for many years! I’m also more thankful than ever for the many faithful readers who have followed my blog for years and sent me kind feedback.

I’m not planning to retire, but . . .

People ask me regularly when I plan to retire from the blog! But I’m still working on the site almost every day editing recipes and adding improvements, so I’m not really thinking about that! But I’m not going to lie; the internet has changed in many ways that make running a website harder and less rewarding.

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PIN Ground Beef Tacos to make them later!

When I was a kid I loved my mom’s tacos. Mom would fry corn tortillas to make shells. Then she folded them over to be filled with spicy taco meat, grated cheese, lettuce, hot sauce, and sometimes tomatoes. When we ate mom’s tacos, we had to hold them over a plate because so much grease would drip out!

Ground Beef Tacos with Tomato-Avocado Salsa is a different version of ground beef tacos! These days I make tacos into a low-carb meal by using low-carb flour tortillas. I season the ground beef with my homemade taco seasoning and serve the tacos with a tomato-avocado salsa (with cucumber!)

The tacos you see here are an updated version of Spicy Ground Beef and Black Beans Tacos I first made years ago! But these days a lot of my readers don’t want beans in their taco meat. (If you do want the black beans, follow that link and see the original recipe.)

And Cinco de Mayo is less than two weeks away, and these tacos would be a perfect dinner for that! You can make the ground beef tacos even if you don’t have every ingredient. We doubled the meat, so  you can probably have tacos for dinner more than once. And keep reading to find out about the frozen avocado that we used in the salsa for these tacos!

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PIN this Asparagus with soy sauce to try it later!

This Asparagus with Soy-Sesame Glaze is perfect for spring when asparagus is in season but it’s still cool enough to use the oven. And this is an asparagus side dish that I’ve made over and over!

For this asparagus cooked on a sheet pan, I kept the asparagus spears whole and used a pastry brush to glaze them with the soy-sesame mixture for the last part of the cooking time. Then sprinkle some toasted sesame seeds on, and you have the most amazing soy sauce and asparagus dish you could ever want!

And this recipe is great for any type of diet, see more information about that below! I do hope you’ll try this asparagus with soy sauce and sesame oil if you’re a fan of that flavor combination!

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PIN the Italian Sausage Breakfast Casserole to make it later!

I created this tasty Breakfast Casserole with Italian Sausage when I had a few sausages in the fridge that needed to be used. And at the time I was proud of being frugal and making something delicious out of leftovers! Now years later I’m still making this tasty breakfast casserole regularly!

And this is a long-time favorite breakfast for me now, so I’m reminding you about it for my Friday Favorites pick this week. And the updated version in this post makes a bigger casserole that uses the whole package of Italian sausage links!

If you’re a fan of Italian sausage like I am, this might become one of those breakfasts you make over and over. And I’m so glad I had the slightly crazy idea of putting leftover Italian sausage into a breakfast casserole; I hope you try it soon!

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PIN the Stir-Fried Bok Choy to make it later!

Stir-Fried Bok Choy is an Asian vegetable I’m guessing some of my readers might have never eaten. But it would be sad if you didn’t try this tasty Bok Choy side dish. When we made the recipe recently to take new photos, we inhaled it, and then spent about 5 minutes talking about how good it was!

The Bok Choy stir fry is extra flavorful with soy sauce, sesame oil, Oyster Sauce, and butter, and after we devoured it we wished there was more! This is an Asian side dish that’s quick, easy, delicious, and low in carbs.

And Bok Choy is readily available, even in regular American grocery stores. And if there’s an Asian grocer in your neighborhood, you’ll discover many more varieties of Bok Choy there that would be fun to try! I hope you try this recipe soon!

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PIN the Cottage Cheese Pasta Bake to try it later!

Cottage Cheese Pasta Bake with Mushrooms is a vegetarian pasta casserole that’s loaded with creamy goodness from plenty of cottage cheese and Mozzarella cheese! And I know warmer weather is coming, so I’m happy to share it with you before casserole season turns into salad season.

Kara and I loved this recipe, even though the final results were not overly photogenic. But the combination of pasta, mushrooms, flavorful Rao’s pasta sauce, dried herbs, cottage cheese, Mozzarella cheese, and Parmesan Cheese was such a winner.

My site has quite a few recipes for pasta with sausage, but this is a flavorful pasta casserole that has great flavors without any meat! I hope you try this recipe soon if you like the sound of these ingredients!

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PIN Broccoli and Cauliflower Salad to try it later!

This Broccoli and Cauliflower Salad has a dressing with that distinctive tarragon flavor that I like so much. I remember when I first tried fresh tarragon, and how much I loved the interesting flavor. And tarragon is one of the first herbs that shows up in the spring.

But through the years I’ve realized not everyone likes the slightly anise flavor of this herb. So let me be clear that you can skip the tarragon completely in the dressing for this tasty salad (or use another type of herb.)It will still taste great! And this is a perfect salad for spring when many summer vegetables aren’t available yet.

When we made the broccoli and cauliflower salad recently to update the photos, Kara and I couldn’t help adding creamy Feta cheese And OH MY, what a great addition that was. Of course the Feta is optional, but if you like Feta I hope you use some. And both broccoli and cauliflower are cruciferous vegetables that are loaded with nutrients, right? I’m reminding you about this healthy salad for my Friday Favorites pick this week, and I hope you try it as a new idea for a think-outside-the-box salad!

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PIN the salmon salad to try it later!

I love this easy Salmon and Asparagus Salad that’s perfect when you want a light dinner, and this salad is one of my favorite Sheet Pan Meals. For this simple recipe, just roast asparagus a few minutes on a sheet pan, then add the salmon. (I’d rub the fish with my favorite Szeged Fish Rub if you have some.) Whisk together an easy dressing while the salmon and asparagus cooks, toss the greens with dressing, and assemble a wonderful salmon and asparagus salad like you might get at a fine restaurant.

I think the photos really show you what a delicious salmon dinner this is; Kara and I devoured it when we took these pictures. We made some very slight changes to the recipe when we updated these photos a few years ago, but roasted salmon and roasted asparagus with a lemon-Dijon dressing is really a wow! If you like these ingredients I hope you try it soon!

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PIN the recipe for Deviled Ham Spread to try it later!

Deviled Ham Spread has been one of my favorite things to make with leftover ham for quite a few years now! And when I buy ham for a holiday meal I’m always happy to have leftover ham to make this!

I love to eat this deviled ham stuffed inside low-carb pita bread for a quick and easy lunch. And I enjoy these pita sandwiches made with deviled ham so much that I find myself doubling the recipe to make this with ham steaks from Costco, even when I don’t have leftover ham.

Through the years I also started adding chopped onion or green onion, finely chopped celery, and just a little fresh-squeezed lemon juice to the recipe.

And I bet today many people have leftover ham from Easter, so I’m hoping you make some deviled ham! This post also has four delicious low-carb options for using deviled ham. If you’ve never made this at home, trust me, it is so delicious.

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