Chicken, Quick Meals, Tacos

Creamy Chicken Tacos

I’m a day late for Taco Tuesday!  Tonight was taco night in my house.  Years ago when I was in culinary school I made chicken tacos that were so delicious my Mom still talks about them.  I had made them for my whole family and made them several times.  Problem is I never wrote down the recipe.  I have a habit of doing that.  I’ve since learned my lesson and try and jot down the ingredients.   So, tonight I made chicken tacos and it was just like ones I made all those years ago.  They came out A…MAZING!  Completely delicious!!

This recipe is super simple and can be made in less than 30 minutes.  Check out the recipe!

Creamy Chicken Tacos

Ingredients:
1 lb chicken breasts, diced
1 large red pepper, diced
1 jalapeño, diced (seeds removed)
1 bunch cilantro, stems removed, chopped (reserve 4 T for topping)
1 lime, juiced
1 taco seasoning packet
1/2 T garlic powder
1/2 T onion powder
2 t chili powder
3 T olive oil
1 t salt
1 t pepper
1/3 cup sour cream
8-10 taco tortillas

Toppings:
4T chopped cilantro
6-8 oz queso fresco, crumbled
1 small onion, thinly sliced

Directions: Place chicken in a medium bowl.  Add in seasoning, spices, cilantro, 2 T olive oil and half the lime juice. Mix well.  Cover and let marinade at least 1 hour.

Once ready to cook, heat a medium size saute pan on high heat.  Add in 1 T of olive oil and then the red pepper and jalapeño and cook till tender.  Add in the chicken and cook 10-12 minutes on high heat mixing often.  Add in the juice from other half of the lime and mix well.  Once chicken is almost fully cooked, add in sour cream and stir to fully coated.  Let cook 2-3 more minutes.

Heat tortillas 40-45 seconds in the microwave.  To assemble the tacos, add 2-3 spoonfuls of the chicken mixture to tortillas, top with red onion, crumbled queso fresco and sprinkle with remaining cilantro.  Serve and enjoy!

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Holiday, Starters

Cranberry Salsa with Cream Cheese

This is an awesome light appetizer for the holidays.  My sister in law made this for the first time a few years back.  I still remember when I saw it I was unsure of what it was.  The moment she said it was cranberry salsa I could feel the grin on my face forming.  Just because cranberry and salsa don’t usually go.  I am not a huge cranberry fan but the moment I tasted this I was HOOKED.  I make it every year around the holidays.  I should make it more often because that’s how much I love it now.

Cranberry Salsa

12 oz cranberries, rinsed
1 bunch cilantro, stems removed
1 small red onion, quartered
1 jalapeño, cut in large pieces (remove seeds if you want mild keep seeds for spicier)
1 cup sugar (more of less to preference)
1 medium lime, juiced
2 t salt
8 oz Cream Cheese, softened
Crackers

Direction: In food processor add in the cranberries, cilantro, red onion, jalapeños, lime juice and sugar.  Pulse until minced.  Feel free to leave chunkier if you’d prefer.  I like it rather fine.  Season the cranberry salsa with salt to taste.  Place in the refrigerator for a few hours or overnight.  This will help the sugar work with the cranberries.

I’ve seen several recipes for cranberry salsa over the years and they usually use a lot of sugar.  You can do that, I just prefer it to be less sweet and get more flavors from the other ingredients.  I’d add the sugar slowly and start out with less and see how you like it.  Add more if needed.

Once ready to serve spread cream cheese on a serving dish.  Mix the cranberry salsa well and top over the cream cheese.  Serve with crackers of your choice. You can also make this on mini dishes or cups for individual portions.

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Easy & Quick, Sides

Romano Cheese Roasted Red Potatoes

These roasted red potatoes are the perfect side dish for any meal.  They are quick to make and come out delicious!  I love potatoes.  There are so many potatoes out there along with even more ways to cook them.  These are simple to make and a great add with any dish or just eat them right out of the bowl (I may or may not have done that. 🙂 )

Roasted Red Potatoes

Ingredients:
6-8 medium size red potatoes, washed and quartered
2 T olive oil (more if needed)
3 T butter, melted
1 t onion powder
1 t garlic powder
1 t dried rosemary
3 T Romano cheese, grated (optional)
Salt: to taste
Pepper: to taste

Directions: Preheat oven to 400°.  Add potatoes to a baking dish.  Melt butter in a small bowl, add in rosemary, garlic and onion powder and sprinkle of salt and pepper.  Mix well.  Drizzle oil and butter over the potatoes and bake in oven 15-20 minutes.  Mix potatoes and bake another 15-20 minutes.  Add more oil if needed.  Remove from oven and season with salt and pepper and toss with Romano cheese and enjoy.

Notes: Cooking times will vary based on ovens. If you want them crisper keep them in longer, if you just want them cooked through adjust the oven times accordingly.  Feel free to use more oil.  I do feel like it helps with the crispy exterior.

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Uncategorized

Pulled Pork Nachos

I love to create new dishes with left overs.  I don’t mind using my left overs if I can repurpose them into a new dish.  That is what I did here.  I made nacho with left over pulled pork.  It’s great to keep some left overs in your freezer for a quick meal during the week. I’m a huge nacho fan. I can eat them all different ways and all the time.  These are made to be slightly, (I said slightly) healthier.  I used a lot less cheese than normal but they still came out amazing.

I baked these nachos in the oven but you can also do in the microwave! Take a look at this recipe that is sure to please anyone.

Pulled Pork Nachos

Ingredients:
8-10 oz tortilla chips
10-12 oz cooked pulled pork, heated
2 jalapeños, diced (seeds removed)
1 small onion, diced or thinly sliced
8 oz shredded cheese, (I used Colby Jack)
½ cup sour cream
¼ cup bbq sauce
1 t onion powder
1 t garlic powder

Directions: Preheat oven to 350°.  In a small bowl mix together the sour cream and bbq sauce and onion and garlic powder.  Set aside.  Lay out the tortillas on a baking sheet.  Spread the warm pulled pork over the top of the tortillas evenly, top with jalapeño, onion and cheese.  Bake in oven till cheese melts and nachos are warm about 10-12 minutes.  Serve with immediately with sour cream bbq sauce.

Notes: Feel free to use more cheese. I prefer my nachos covered in cheese, however I was trying to be slightly healthier and reduced the cheese.  You can add more toppings or change up the toppings.  It’s best to heat the pulled pork ahead of time so you don’t overcook in the oven so it dries out.

Chicken, Mexican, Spicy

Spicy Chicken Enchiladas

As most people know it is Taco Tuesday, however for me it’s Enchilada Tuesday.  I’m going to share with you a simple enchilada recipe.  I am a huge fan of enchiladas.  I like making them because they are rather easy and don’t take too long to prepare, are perfect for a crowd and they are great left over.

There are so many different ways to prepare enchiladas.  I am sure mine are far from authentic but I enjoy it.  This is a spicy chicken enchilada.  They are very easy to make and can be tweaked to however you like them.  You can make these ahead of time and refrigerate until you are ready to bake them.  I wouldn’t make more than 2 days early.

Spicy Chicken Enchiladas

Ingredients:
2 cups cooked chicken, chopped or shredded (I used rotisserie Chicken)
4 cups shredded cheese (I used a Taco Blend)
¾ cup sour cream
1 medium onion, diced
3 T or more (Hot sauce) (Use whatever you have on hand)
1 t garlic powder
1 t onion powder
1 t chili powder
1 t cayenne pepper
1 large can red enchilada sauce
8-10 Fajita size flour tortillas

Optional Toppings:
Sour Cream
Cilantro
Onion

Directions:  Preheat oven to 375°.  In a large bowl mix together chicken, 2 cups of cheese, sour cream, hot sauce and spices and onion.

In an oven safe baking dish cover the bottom of the pan lightly with enchilada sauce.  Add some sauce to a large plate.  To assemble, dip tortilla in the sauce on both sides.  Add in 2 heaping spoonfuls of the chicken mixture evenly to middle of tortilla.  Roll up and place seam side down into baking dish.  Continue with remaining tortillas.

Once all completed, pour remaining enchilada sauce over the enchiladas and sprinkle the left over cheese over the top.  Bake in the oven covered with foil 35-45 minutes.  Remove foil and cook another 5-7 minutes.  I like to have the enchiladas crisp up slightly around the edges.  Let set a few minutes prior to cutting.  Top with sour cream or additional toppings.

If you are going to make ahead of time and bake when it’s time for dinner you will need to add some extra time for baking.  Maybe 15-20 minutes extra since they will be cold when baking.

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Kid Fun, Life, Sweets

Oreo Rice Krispie Treats

Happy Monday everyone!  I spent a few days last week taking care of my niece and nephew.  We had a great time.  We drew, we played games, we hung out and we cooked.

We made Oreo Rice Krispie treats, I made some enchiladas and tacos. We had a Mexican dinner on Friday night and we made bacon squares with bagels for breakfast.  It’s really fun to cook with the kids in the kitchen.

Below are some photos from that time and and the recipe for the Oreo Rice Krispies.  Enchilada recipe coming soon.  I will be back to regular posts soon.

Oreo Rice Krispie Treats

Ingredients:
3T- butter
5 -cups mini marshmallows
6 -cups rice cereal
8 -Oreo cookies

Directions: Add cookies to a large zip lock bag and smash with a spoon till crumbled. Melt butter either in a large microwavable bowl in microwave or in a large sauce pan.  Once butter is melted stir in the marshmallows until melted. If your doing in the microwave heat another 1-2 minutes, stirring half way through. Marshmallows should be completely melted! Add in cereal and Oreos. Press into a greased 13×9 pan. Let cool then cut into desired sizes.

Note: Add more or less Oreo cookies to your liking. Use an aluminum disposable pan for easy clean up.

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