Recipe

This recipe is SO easy and YUMMY! 



Cream Cheese Chicken Chili

1 can black beans
1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 tsp cumin
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts

Drain and rinse black beans. Place chicken at bottom of pot, then pour out whole can of corn (undrained), rotel, and black beans. Top with seasonings and ranch mix. Stir together. Place cream cheese on top. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

Recipe from The Plain Chicken

Skillet Lasagna

I know. Ya'll want pictures to go with the recipies. I was in a hurry last night and forgot to snap one. SORRY!

Skillet Lasagna 

8 oz bowtie pasta
1/2 lb sausage ( I didnt use sausage..just ground beef)
1/2 lb lean ground beef
1 tsp minced garlic
1 tsp dried basil
1 (24oz) jar spaghetti sauce
1 cup shredded mozzarella cheese

 2/3 cup ricotta cheese

Cook noodles according to package directions. Drain.  Set aside.

In a large skillet, brown sausage and ground beef.  Drain fat and return meat to skillet.  Add mined garlic and cook until fragrant, about 30 seconds.  Add spaghetti sauce, basil, mozzarella cheese and ricotta to the meat.  Stir to combine.  Add noodles and stir to coat thoroughly.  Simmer about 10 minutes, stirring occasionally.  Top with additional cheese if desire.

Easy Enchiladas

Chicken Ranch Enchiladas



1 packet taco seasoning
1 packet ranch dressing mix
1 can (14.5oz) low-sodium chicken broth
6 chicken breasts
12 flour tortillas
2 cups pepper jack cheese (I used cheddar cheese)
1/2 cup light ranch dressing
1/2 cup salsa

Place chicken, taco seasoning, ranch mix and chicken broth in 6-quart slow cooker.   Cook on low 6 hours.  Remove chicken from slow cooker and shred.  Reserve liquid for rice.

Divide chicken and cheese between tortillas.  Roll up and place in a lightly greased 9x13-inch pan.  Bake at 350 for 20 minutes. ( I also added some fresh pico de gallo)

Combine Ranch dressing and salsa.  Pour over baked enchiladas.  Serve with rice.

Rice

2 tsp olive oil
1 cup rice
1 Tbsp dried minced onion flakes
1 can (8oz) tomato sauce
1 1/2 cup crockpot liquid

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. Stir in onion flakes, tomato sauce and crockpot liquid; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Tostada

 The best tostada recipe I have tried

• 1 lb lean ground beef
• 1 (1oz) packet taco seasoning
• 2/3 cup salsa (I use pico de gallo)
• 1 can fat-free refried beans (I used refried black beans)
• 2 Tbsp sour cream ( we use organic- its delicious)
• 6 (8-inch) flour tortillas ( I use wheat)
• 2 cups shredded cheddar cheese
• lettuce
• tomato
• additional sour cream

Place pizza stone or 15x10 baking sheet into cold oven.  Preheat oven to 425 with pan inside.

In a large skillet over medium-high heat, cook the hamburger until no longer pink.  Drain fat.  Add taco seasoning and salsa to skillet.  Stir and simmer over low heat for 5 minutes.

Heat refried beans in microwave safe dish on HIGH for 2 minutes.  Stir in 2 Tbsp of sour cream.

To assemble the tacos, spread 3-4 Tbsp of refried bean on each tortilla.  Top with taco meat and cheese. 

Remove hot pan from oven.  Place assembled tortillas on pan and put back into the oven for 8-10 minutes, until cheese melts and the tortilla is crisp.  (I got 2 tortillas on each baking sheet)

Top with lettuce, tomato and sour cream.

Wagon Wheel Pasta Salad

I found another yummy recipe. I added ground beef and it was perfect!!!

Wagon Wheel Taco Pasta Salad
1lb wagon wheel pasta
1 can black beans, drained and rinsed
1 10oz package frozen corn (I don’t even bother thawing it, because I always make this at least a few hours before serving, so it plenty of time to defrost)
2 medium tomatoes, seeded and diced
8oz shredded Mexican-blend cheese
1 1/2 cups salsa
1/2 cup olive oil
3-4 tbsp lime juice
1 tbsp cumin
1-2 tsp chili powder
2 garlic cloves, minced
freshly ground salt & pepper
1/2 cup chopped fresh cilantro

1 avocado, diced Cook the pasta al dente according to package directions. Drain and rinse with cold water.
In a large bowl, combine the black beans, corn, tomatoes, salsa, and cheese. Add the cooled pasta and mix well.
In another bowl, whisk together the olive oil, lime juice, garlic, cumin and chili powder. Pour over the pasta salad, add the cilantro, and mix well. Season to taste with salt & pepper.
Just before serving, stir in the diced avocado.

Another Recipe

Quesadilla Casserole
1 lb ground beef
1/2 cup chopped onion
2 tsp chili powder
1 tsp ground cumin
1 tsp dried minced garlic
1/2 tsp oregano
1/2 tsp crushed red pepper (optional)
16 oz tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 can (8 3/4 oz) whole kernel corn, undrained
1 can (4 1/2 oz) green chilies, undrained
6 flour tortillas (8 inch size)
2 cups shredded Cheddar Cheese

1. Brown beef and onion in a large skillet on medium-high. Add tomato sauce, beans, corn and green chilies. Mix well. Stir in all of the spices except the red pepper. Bring to a boil, reduce heat low and simmer 5 minutes. Add red pepper to taste if desired.

2. Spread 1/2 cup of the beef mixture on bottom of 9X13 pan (sprayed with pam). Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef and cheese.
  
3. Cook at 350 degrees for 15-20 minutes or until heated through. Let stand 5 minutes before serving.
Enjoy!!

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AND

Jamberry Nails

Recipe

I made this Monday night and it was SUPER easy and yummo!!!



(This recipe is for a freezer meal)

Goulash
1lb ground beef
1 can tomato soup
6 oz can tomato paste
2 cups uncooked elbow macaroni 
2 Tbsp Italian seasoning (more to taste)
1 can (15oz) corn, drained
1 tsp garlic powder
1 tsp onion powder
1-2 cups shredded cheese (depending on your “cheesiness” preference)
 
1. Brown Ground beef with onion powder and garlic powder.  Drain.
2. Cook noodles according to package, drain
3. In a large bowl, combine soup, tomato paste, Italian seasoning, noodles and ground beef.  Stir in corn.
4. Transfer to an ungreased 8X8 freezer baking dish and top with cheese.  I buy the foil pans.  Easy peasy and you wont be missing a pan while this meal is in the freezer waiting.
5. Cover with foil.  I like to use heavy duty foil and double wrap it to prevent freezer burn.  Label and freeze.
Cooking instructions: Thaw and bake uncovered at 350 degrees for 30-40 minutes until heated through and melted cheese.

Another Recipe

I made this tonight and it was YUMMMY! 


Layered Enchilada Casserole
2 cup cooked, shredded chicken
1 can diced tomatoes, drained (15 oz)
1 can black beans, drained (15oz)
1 tub Santé Fe Blend Philadelphia Cooking Crème
2 cup shredded cheese. 
3 flour tortillas (I used 6 wheat)

1. Mix the chicken, tomatoes, beans, and cooking crème in a bowl. Combine well.
2. Place a 1/3 cup mixture on bottom of a pie plate or 8X8  freezer pan.  I buy the foil ones. Top with 1 flour tortilla.
3. Top tortilla with chicken mixture and cheese. Repeat layers and end with chicken mixture on top and top with last bit of cheese.
5. Bake uncovered at 350 degrees 30 minutes or until heated through

Recipes

I have been cooking a lot lately. For some reason I never cook the same thing. I am always cooking something new. I wanted to pass on some yummy recipes that I have tried recently. ( What did I ever do before Pinterest?)

Vegetable Beef Bow Tie Skillet

1 lb ground beef
1 cup chopped onion
1 can (14 1/2 oz) beef broth
1 1/2 cups uncooked bow tie pasta
1/2 cup water
1 tsp Italian Seasoning
1 tsp Chili Powder
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1 cup chopped sweet yellow pepper
1 cup chopped zucchini
2 cups chopped tomatoes (I used one can of the petite diced tomatoes)
1 cup shredded cheddar cheese

In a large skillet, cook beef and onion. Stir in broth, pasta, water, and seasonings. Boil, cover, and simmer for 15 minutes. Add in yellow pepper, zucchini, and tomatoes. Cook until veggies are tender. Sprinkle with cheese

Recipe from Walking Barefoot Together



And for Dessert.......
Lemonade Pie

Ingredents:
Filling:
1 can (14 oz) sweetened condensed milk
1 can (6 oz) pink lemonade concentrate, thawed

1 (12 oz) tub frozen whipped topping, thawed

1 Gram cracker pie crust (You can make your own but I was going for easy)




 Combine sweetened condensed milk and lemonade, whisk together. Fold in whipped topping. Pour into gram cracker pie crust. Spread evenly. Freeze for a couple of hours.

When ready to serve, take from the freezer, let sit on the counter for 3-5 minutes or until you can cut pie. Serve immediately. Store any leftovers in freezer immediately.

I must not be to fat

Thank you all for the suggestions about my reflux. Thankfully last night it went away and I got to sleep. I slept great and only got up once to potty!

Today I headed to the grocery store to buy weekly groceries and supplies to stock up my freezer  with quick meals. I was going up and down the isles with my huge list ( and huge belly)  when this fire fighter starts hitting on me! I dunno which way I should take that..but I guess I'm not THAT fat at 9 months pregnant! HA

I am so excited about my dr's appointment tomorrow. I cant wait to see Jackson on  ultrasound again and hear how much he weighs AND not to mention pick his birthday!!!

Here are a few things I am cooking up to freeze:

Baked Ziti
Ingredients:
1 lb. whole milk or 1% cottage cheese
2 large eggs, lightly beaten
3 oz. grated Parmesan cheese (about 1 1/2 cups), divided
Table salt
1 lb. ziti
1 tbsp. extra-virgin olive oil
20 oz. turkey Italian sausage
1/2 cup yellow onion, finely chopped
5 medium cloves garlic, minced or pressed
1 (28 oz.) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 tsp. dried oregano
1/2 cup plus 2 tbsp. chopped fresh basil leaves, divided
1 tsp. sugar
Ground black pepper
3/4 tsp. cornstarch
1 cup heavy cream (or whole milk)
8 oz. low-moisture mozzarella, cut into 1/4-inch pieces

Center a rack in the oven and preheat the oven to 350° F.  Whisk cottage cheese, eggs, and 1 cup Parmesan together in a medium bowl; set aside.  Bring a large pot of water to boil.  Stir in 1 tablespoon salt and the pasta; cook until pasta begins to soften but is not yet cooked through, 5-7 minutes.  Drain the pasta and leave in colander.
Meanwhile, heat olive oil in a skillet over medium heat.  Crumble in the turkey sausage and cook until nearly browned.  Add in the onion and garlic and continue to cook until the onion is softened and the sausage is completely browned.  Stir in the tomato sauce, diced tomatoes and oregano; simmer until thickened, about 10 minutes.  Off the heat, stir in 1/2 cup basil and the sugar, and season with salt and pepper.
In a small bowl stir together the cornstarch and heavy cream.  Transfer the mixture to the now-empty stockpot over medium heat.  Bring to a simmer and cook until thickened, 3-4 minutes.  Remove the pot from the heat and add the cottage cheese mixture, 1 1/2 cups of the tomato sauce and 3/4 cup mozzarella.  Stir to combine.  Add the pasta and toss to coat thoroughly with the sauce.
Transfer the pasta to a 9×13″ baking dish and spread the remaining tomato sauce evenly over the top.  Sprinkle the remaining mozzarella and Parmesan over the top.  Cover the baking dish tightly with foil and bake for 30 minutes.
Remove the foil from the pan and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer.  Cool for 20 minutes.  Sprinkle with the remaining 2 tablespoons basil and serve. 

Chicken Enchiladas

Ingredients

• 1 medium onion, chopped fine
• 2 jalapenos, seeded and chopped fine
• 1 tsp. canola oil
• 3 cloves garlic, minced
• 3 tbsp. chili powder
• 2 tsp. cumin
• 1 tbsp. sugar
• 1 (15 oz.) can tomato sauce
• 1 cup water
• 1 tomato, seeded and chopped

•     Salt and pepper
• 1 lb. boneless, skinless chicken breasts
• 1 cup shredded sharp white cheddar cheese, divided
• 1 cup shredded monterey jack cheese, divided
• ½ cup minced fresh cilantro
• 12 (6-inch) soft corn tortillas
• Cooking spray

·    

     Combine the onion, jalapeno and oil in a large saucepan over medium heat. Cook, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin and sugar, and cook just until fragrant, less than 30 seconds. Mix in the tomato sauce, water, and chopped tomato. Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes.

·       Nestle the chicken into the sauce. Reduce the heat to low, cover and cook until the chicken is completely cooked through (160˚ F on an instant-read thermometer), about 12-20 minutes. Transfer the chicken to a plate and set aside to cool.

·       Strain the sauce through a large mesh strainer into a medium bowl, pressing down on the onions and tomatoes to extract as much liquid as possible. Transfer the reserved solids to a large bowl and set aside. Season the sauce with additional salt and pepper to taste.

·       Shred the chicken into bite size pieces and add to the bowl with the onion mixture. Add in ¼ cup of the enchilada sauce, ½ cup of each of the shredded cheeses, and the cilantro. Stir to combine.

·       Preheat the oven to 425˚ F. Oil a 9 x 13″ baking dish with cooking spray. Stack the tortillas on a plate, cover with plastic wrap, and microwave for 40-60 seconds, until warm and pliable. Spoon 1/3 cup of the chicken mixture evenly down the center of a tortilla. Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down. Repeat with the remaining filling and tortillas.

·       Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly.

·       Reduce the oven temperature to 400˚ F. Remove the enchiladas from the oven and pour the sauce oven the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes.

·       Remove the foil and bake for 5 more minutes, until the cheese is browned. Remove from the oven and let stand 10 minutes before serving.

Monday recipe

Another recipe from Pearls, handcuffs, and Happy Hour... This was REALLY yummy!!!



SMOTHERED CHICKEN

4 boneless, skinless chicken breasts

6-8 slices of bacon, cooked & chopped

4 slices cheddar cheese

BBQ sauce {I used Rudy’s}

Montreal steak seasoning

Green onion

Honey mustard sauce {1 cup mayo, 1/2 cup dijon mustard, 1/4 cup honey}

Sprinkle chicken with montreal seasoning on both sides. We really LOVE spicy food, so we used the spicy montreal, but you can get it regular too :)

Transfer chicken to large skillet and cook on medium high heat for about 6-8 minutes on each side.

Meanwhile, cook bacon & chop. I totally cheated. Since I can’t cook bacon to save my life…and I really didn’t feel like trying…I bought the fully cooked kind and just microwaved it until it was crisp :) A little puny, but still dang good.

After cooking chicken on both sides, keep in skillet and spread a tablespoon of BBQ sauce on each breast & layer with bacon…

Now top with cheddar cheese.

Cover the skillet with a lid and cook on medium high head for an additional 10-15 minutes. When it’s ready, remove and top with green onions and serve with the YUMMY honey mustard sauce!

I definitely say DO NOT skip on the honey mustard {unless you’re really not a fan}. And, of course, if you like shortcuts, buying a tasty bottle of honey mustard dressing would do the trick just fine too :)

Yum!

I made this last week and James is still talking about how good it was. I was sick and couldn't taste it, so I'll just take his word for it ;)

**I did not have big shells and I could not find them at the grocery store.. So I just made the sauce and we put in on top of chips like nachos. **

TACO STUFFED SHELLS

recipe from Blog Chef

1 lb. ground beef

1 pkg. taco seasoning

1 {14 oz.} pkg. cream cheese

12 large pasta shells

1 cup salsa

1 cup taco sauce

I cup shredded cheddar cheese

1 chp shredded monterrey jack cheese

1/2 cup tortilla chips, crushed

3 green onions, chopped

1 cup sour cream

Yes, I know. It looks like it requires a little too much effort, but I swear that’s SO not the case! First on the list, go ahead and brown your meat. Drain and return to pan. Add taco seasoning & prepare according to package directions. Then go ahead and toss in your cream cheese, cover, and let it simmer until the cream cheese is melted. Mix it around til it’s nice & blended and then set it aside. You’ll wanna make sure this little mix has time to cool off before stuffing your shells.

In the meantime, cook your shells according to package directions. Drain, return to pot, and mix with butter. Pour some salsa in the bottom of a 9x13 baking dish.

Now stuff your shells with the meat mix and place them in the baking dish on top of the salsa. Cover the tops of the shells with taco sauce. I know the recipe called for a cup, but I just eyeballed it and put on as much…or as little…as I wanted :)

Cover the baking dish with foil and cook at 350 for 30 minutes. I failed to cover the shells…don’t make the same mistake!! It’ll make your shells all crunchy if you don’t cover them!!! Remove from oven, uncover, and sprinkle crushed tortilla chips and the cheeses on top of the shells. Cook for about 15 more minutes {uncovered} or until cheeses are all melted.

Remove from oven and top with whatever makes your little heart happy. We topped ours with sour cream and green onions….YUMMO!!!!

LOVE IT!!!!

Recipe from here

Slow cooker angel chicken

I tried this last Sunday and it was SO yummy!!!

I got this recipe from here

First things first... If you don't have Reynold's Slow Cooker liners..GO GET THEM NOW!!!!
They go right in your crock pot so after you are done with your meal you just throw them away... UMMMM HELLO EASY!!!!!!!

SLOW COOKER ANGEL CHICKEN

adapted from Cleverly Inspired

4 boneless, skinless chicken breasts

1 8oz. pkg. baby bella sliced mushrooms ( I didn't use mushroom.. James doesnt like them)

1 can condensed golden mushroom soup

1 stick of butter

1 pkg. dry Italian salad dressing mix

1/2 cup chicken broth

1/2 of an 8oz. tub of cream cheese spread with chive & onion

rice or pasta ( I choose pasta)

First things first…

Melt butter in a saucepan and add the Italian salad dressing packet. Stir in the soup, chicken broth, and cream cheese until it combines and melts.

Place the mushrooms on the bottom of your crock pot and place the chicken breasts on top.

Pour the sauce mix on top of the chicken, cover with lid, and cook on low for 5 hours!!!! ( I cooked mine for about 3.5 hours and it was done!!)

Cheeseburger Macaroni

I made this last night and it was soooo yummy!

Cheeseburger Macaroni

1 lb lean hamburger meat
1 pkg taco seasoning
1 can Rotel tomatoes and green chilies (or petite diced tomatoes)
2 cups beef broth (or water)
1 cup elbow macaroni

Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.

Meanwhile, make the cheese sauce….

2 Tablespoons butter
2 tbsp flour
3/4 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper

Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

Serves 4.

Read More

The Best Chocolate Cake Ever

I made this cake and let me say ....YUMMMMY!!!! You HAVE to make this. It was SO super easy!!!

The Best Chocolate Cake Ever

1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips

Preheat oven to 350 degrees F. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. It usually takes around 45 mins for two, 9-inch pie pans.

Buttercream Frosting (I made this frosting and mine didn't turn out so well...)

1 cup shortening (Crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream

In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Read More


Hope ya'll are having a great weekend!!!

Homemade Ice Cream without a Machine (UPDATED!!)

I was searching through a recipe blog the other day and found a recipe for

Homemade Ice Cream without a Machine

YES PLEASE!!!

So, I made it today. I tasted it before I stuck it in the freezer and its yummmmmy. It was so EASY and could be switched up in in instant.

Here is the recipe:
Cinnamon Bun Ice Cream

2 cups heavy cream
1 (14 oz.) Eagle Brand® Sweetened Condensed Milk
3 tablespoons butter, melted
1/2 tsp ground cinnamon
1/2 teaspoon vanilla extract

Whip heavy cream to stiff peaks in large bowl. Whisk sweetened condensed milk, butter, cinnamon, and vanilla in large bowl. Mix well. Fold in whipped cream.

Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

Read More here

**UPDATE**
I made the ice cream and we were so exited to try it I didnt let it get all the way frozen! It tasted good but had a WEIRD consistency. I am going to try it again with a different flavor and see if that changes anything.

Recipes

Catherine shared these 2 easy recipes with me. They are staples around my house so I thought I would share:

Chicken Alfredo
1 jar Bertolli Classic Alfredo Sauce
-Pin Wheel noodles (or any noodles of your choice)
-frozen peas
-chicken

Directions: (I never measure when I cook I just add..SORRY!)
-Cook chicken (I usually cook it in the glass pan with salt and pepper).
-Cut Chicken up
-While chicken is cooking start cooking the pasta then drain
-In a baking dish mix cooked cut chicken pieces, Bertolli alfredo sauce, and peas
-Bakes at 350 degrees for around 30 minutes and PRESTO dinner is served.





Chicken Spaghetti
-Velveta (1/4 of the big package)
-noodles
-Rotel
-chicken
-milk

Directions: (I never measure when I cook I just add..SORRY!)
-Cook chicken (I usually cook it in the glass pan with salt, pepper and garlic powder).
-Cut Chicken up
-While chicken is cooking start cooking the pasta then drain
-Open Rotel and drain
-In a baking dish mix chicken,Velveta (1/4 or more of the package), Rotel, and noodles (then add a little bit of milk)
-Cook on 350 for about 15minutes.

then DINNER is READY its yummmmmmmmmmo :)

Trying to become the new me..

I used to love cooking and posting recipes on my blog..So, in becoming the new me I would like to post some recipes again.

Have you heard of the Pioneer Woman? She is a DIVA! She can do it all..cook, photography, teach and so much more. I was on her blog the other day and saw this YUMMY recipe

My Brother’s Chicken Tacos

Prep Time: 10 Minutes | Cook Time: 30 Minutes | Difficulty: Intermediate | Servings: 8

Ingredients

• 16 whole Corn Tortillas (small Size)
• 4 whole Boneless, Skinless Chicken Breasts, Cut Into Pieces
• Salt, Cumin, Chili Powder To Taste (or Use Taco Seasoning)
• 2 Tablespoons Canola Oil
• 2 cans (4 Ounce) Diced Green Chilies
• 1-½ cup Finely Grated Cheese (cheddar Or Cheddar/jack Mix)
• Sour Cream
• Hot Sauce (Chulula Or Other Brand)
• 2 cups Thinly Sliced Romaine Lettuce (or Any Lettuce)
• 4 whole Roma Tomatoes, Diced
• Canola Oil, For Frying Tacos

Preparation Instructions

*Be careful frying with hot oil!*

Season diced chicken liberally. Heat 2 tablespoons oil in large skillet over medium-high heat. Add the chicken and cook for a couple of minutes. Dump in the diced green chilies. Stir and cook until chicken is totally done inside. Turn off heat and set aside.

Have all other ingredients—grated cheese, sliced lettuce, diced tomato, sour cream, and hot sauce—ready.

Also have a plate ready, as well as a stack of five or six paper towels to hold in your hand.

TO FRY

To fry the tacos, heat a couple of inches of canola oil in a heavy skillet over medium-high. Place some chicken in the middle of a tortilla, then fold tortilla in half. Clamp the tortilla shut with a pair of heat-proof metal tongs, then carefully lay the taco—one side down—in the oil. As you lay it in the oil, use the tongs to hold the top side down for a few seconds to form it in place. Once it stays put, repeat with two other tacos. Turn tacos after 30 to 45 seconds, or when each side gets light golden brown (not too brown.)

One at a time, remove tacos from the pan with tongs, holding sideways as you remove them to allow oil to drip out of the sides. Place the taco in the stack of paper towels. Fold the sides and corners around the taco to tightly hold it, then give it three or four shakes to remove excess oil. Remove it from the paper towels and place on a plate. Repeat with other tacos in the pan.

As you continue frying the other tacos, have someone carefully place some grated cheese inside the tops of the tacos (gently pry them open just enough to place the cheese in). Then just let them sit until ready to serve—the cheese will melt as it sits in the warm taco.

To serve, garnish in this order: a smear of sour cream, dashes of hot sauce, shredded lettuce, diced tomato. You’ll need to slightly open up the tops of the tacos to get all the garnishes in there.

Tacos will be hot for a minute or two after frying, so don’t rush into eating! They’ll stay nice and warm for a little while after frying.

Let me just tell you EVERYTHING I have ever made from her site is YUMMMMMMY! I want to make it sooooo bad!

Don't forget The Team M auction starts Thursday!!!

A yummmmy dinner

I got this recipe from Kelly's Korner. It has a lot of steps but it was really tasty!

Lemon Chicken with Green Beans

6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic
1 teaspoon salt
1/2 teaspoon ground pepper
3/4 lb green beans ( I used fresh)
8 small red potatoes, quartered ( I boiled my potatoes first)
4 chicken breasts

Preheat oven to 450. Coat a large baking dish with 1 tablespoon olive oil. Arrange lemon slices from 1 lemon in a single layer on the bottom of the dish. In large bowl combine remaining olive oil, lemon juice of 2nd lemon, garlic, salt and pepper. Add green beans and toss to coat. Using tongs, remove green beans and arrange them on top of lemon slices. Add potatoes to same olive oil mixture and coat. Arrange on inside edge of dish on top of the beans. (I think it’s so pretty!) I also add a lemon pepper mixture on top of everything. It adds a lot of flavor.Place chicken in olive oil mixture and coat. Place chicken in dish. Roast for 40-50 minutes. Remove chicken and continue roasting potatoes/beans if necessary.

Baby its cold outside!

It's so cold here today. A girl at work asked me for my recipe for Chicken Tortilla Soup. That really made me want some. So I got home and cooked some up really quick.

Chicken Tortilla Soup
6 tbsp oil
6 cloves garlic (minced)
1 onion, chopped
1 (28 oz) can diced tomatoes
1 tbsp chili powder
2tbsp ground cumin
3 bay leaves
6 c. chicken broth
1 tsp salt
1/2 tsp cayenne pepper
4 to 6 chicken breasts, cooked (or 1/2 whole chicken)
8-12 corn tortillas (cut in squares)

Heat oil. Add garlic and onion and saute. Add in tortillas and cook until a little brown. Stir in tomatoes, chili powder, and cumin. Mix in chicken broth; bring to a boil. Add bay leaves. Reduce heat. Add salt, cayenne pepper and chopped chicken. Simmer 30 min. Serve with sour cream, cheese, and guacamole if you desire.

This recipe is sooooo easy. You have to make it!

Stay warm!

Dont forget the giveaway ends Friday!