The Savory Spoon

  Hi, bloggers! Today’s recipe: Creamy Poblano Pasta This dish is perfect for when you want something comforting but a little different from your usual spaghetti. It’s creamy, full of flavor, and only takes around 30 minutes. Serves 4. Ingredients: 200 g pasta (penne or spaghetti) 2 roasted poblano peppers, peeled and deseeded 1 cup milk or cream ¼ onion 1 garlic clove 2 tbsp cream cheese (optional) Salt to taste 1 tbsp oil or butter Preparation: 1. Cook the pasta according to the instructions on the package. Drain and set aside. 2. Make the poblano sauce: Blend the roasted poblano peppers with milk, onion, garlic, and cream cheese until smooth. 3. Cook the sauce: In a pan, heat the oil or butter and pour in the sauce. Let it simmer for 5–7 minutes. Add salt to taste. 4. Combine: Add the cooked pasta to the sauce and mix until fully coated. 5. Serve: Top with cheese or a bit of chili flakes if you want it spicy. Enjoy your creamy poblano dream! 💚 Comment your requests for next we...

Hi, bloggers! In this new post, I’m going to show you how to make some Crispy Potato Tacos for those days when you don’t have much time to cook but still want something delicious. This recipe serves about 4 people, so let’s get to the ingredients. Ingredients: 4 medium potatoes 12 corn tortillas ½ cup shredded cheese (optional) Salt and pepper to taste Oil for frying For serving (optional): Chopped lettuce Sour cream Green or red salsa Crumbled fresh cheese Before we start cooking, let’s wash our hands to avoid contaminating the ingredients. Preparation: 1. Cook the potatoes: Peel the potatoes and boil them in salted water until soft (about 20 minutes). Drain them and mash them. Add salt, pepper, and shredded cheese if you'd like. 2. Assemble the tacos: Warm the tortillas a little so they don’t break. Add a spoonful of mashed potatoes to each one and roll them up like tacos. 3. Fry: Heat oil in a pan and fry the tacos until golden and crispy on both sides. Let them drain on paper t...

Hi, bloggers! In this new post, I’m going to show you how to make Chicken Tinga. I promise you’re going to love it—it’s super tasty, quick, and easy to make! Ingredients: 2 cooked and shredded chicken breasts 3 large tomatoes ½ onion (sliced) 2 garlic cloves 2 chipotle peppers in adobo sauce (adjust to taste) 1 teaspoon dried oregano Salt and pepper to taste Vegetable oil ½ cup of the broth where the chicken was cooked Optional for serving: Tostadas, tortillas, sour cream, shredded cheese, avocado, lettuce. Before we start, let’s wash our hands well to avoid contaminating the ingredients. Instructions: 1. Cook the chicken: If it’s not cooked yet, place the chicken breasts in water with salt, a bit of garlic, and onion until tender. Then shred it. 2. Make the sauce: Blend the tomatoes, garlic, chipotle peppers, a pinch of salt and pepper, and the chicken broth until smooth. 3. Sauté the onion: In a large pan, heat some oil and sauté the onion until it becomes translucent. 4. Add the sau...

Hi, bloggers! In this week’s post, I’m going to show you how to make some super delicious pancakes you can enjoy for dinner, breakfast, dessert, whenever you want! I promise you won’t regret trying this recipe. Ingredients (makes 6–8 pancakes): 1 ½ cups all-purpose flour 3 ½ teaspoons baking powder A pinch of salt 1 tablespoon sugar 1 large egg 1 ¼ cups milk 15g melted butter (plus a bit more for the pan) 1 teaspoon vanilla extract Optional tip for extra fluffiness: Separate the egg yolk and white. Beat the white until stiff peaks form and fold it in at the end for a super airy texture. Instructions: 1. Mix the dry ingredients. In a large bowl, combine the flour, baking powder, salt, and sugar. 2. Combine the wet ingredients. In another bowl, beat the egg with the milk, melted butter, and vanilla. 3. Combine both mixtures. Add the wet mixture to the dry ingredients and mix just until combined. Don’t overmix! The batter should be a bit lumpy. 4. (Optional) Fold in the beaten egg white. ...