The holidays are pretty much here. That means there is lots of cooking and baking going on all over the place. I am constantly running to the store because I forgot something on my list. I sure hope that I am not the only one like that! Today I am teaming up with Del Monte® to show you what a few pantry staples can do for the holidays. A well-stocked pantry can save a ton of time in this already crazy time of year.
I asked on my Facebook page yesterday what you guys wanted to see today; Sweet or Savory. I was shocked, but the savory won out in a landslide. And the request was for healthy savory. I had a different dish I was going to share, but I will save that one for later. I almost forgot about these tacos, so I am glad you guys sent me searching through my drafts. If you don’t follow me on Facebook, make sure you do. We have lots of fun sharing things over there!
I am exited for this post today. It is Pass the Cookbook Club time, and today the book was Seoultown Kitchen by Debbie Lee. This book is all about Koren Pub Grub and food you share with your family and friends. Everywhere you turn Koren barbeque is popping up, so I was excited to see a couple of the recipes and give one a try!
This is the third and final post as part of the Kraft Recipe Makers project. I hope you enjoyed the Chicken Fajita Pizza and the little video I made for the Barbeque Chicken Nachos! The other two recipes had a decidedly Mexican twist, so this time I decided to go a little bit more on the Italian side. Make sure you read all the way thru because there is an awesome giveaway at the end!
Do you know what croutes are? According to the French they are a pastry case, or a crust. My husband found this recipe, and requested that I make it. I am not sure he really knew what it was, but he saw it had a sausage filling, and that was enough for him. Turns out they are kind of like a savory hand pie. You can fill them with anything that you want!
Do you remember when I made Chicken Fajita Pizza using Kraft Recipe Makers? Well I am back to share another fun recipe using a new Kraft Recipe Makers product. This time I am using the Hickory Barbeque Beef, and totally mixing things up! Nachos are always a hit – doesn’t really matter who you are. Combine that with tangy barbeque sauce, and you have a non-traditional snack or dinner everyone will love.
Kraft Recipe Makers is a new product that packages two complementary sauces together, so you can create a quick and easy meal the whole family will enjoy. The sauces create layers of flavor, that you can’t always get in a quick weeknight dish. All you have to do is add the fresh ingredients (protein, grains, and veggies). The box comes with three recipes ideas for you, or you can create your own. There are nine varieties to pick from, so there is sure to be something for everyone.
To show you just how easy it is to use Kraft Recipe Makers I made a little video for you! This is my first time shooting a video, so be nice
Barbeque chicken nachos are perfect for a game day party, a weeknight dinner, or an afternoon snack. The chicken could be cooked in the crockpot, so all you have to do is assemble when you get home from a busy day. A beef roast would also be a great option for these nachos.
- 2 pound boneless, skinless chicken breasts
- 1 Kraft Recipe Makers Hickory Barbeque Beef
- Tortilla Chips
- Cheddar Cheese
- Red onion, diced
- Tomatoes, diced
- Cilantro, chopped
- Jalapenos, sliced
- Sour Cream
- Place 2 pounds of chicken into a slow cooker. Top with the bottle of Brown Sugar & Cider Vinegar Simmer Sauce. Cover and cook on low for 8 hours, or high for about 4. Once cooked, shred the chicken.
- To assemble the nachos, place a layer of tortilla chips on a microwave safe plate or a baking sheet. Top with a layer of cheese, red onion, chicken, and tomatoes. Pour a layer of Sweet Hickory Bbq Finishing Sauce over the cheese. Repeat with another layer. Microwave or broil the nachos until the cheese is melted.
- Serve garnished with cilantro and jalapeno slices. Guacamole and sour cream are great for dipping.
What could you do with these sauces for weeknight dinner? Share your own recipe inspired by Kraft Recipe Makers’ sauces for a chance to win a $100 Visa gift card.
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This giveaway is open to US Residents age 18 or older.
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The Official Rules are available here.
This sweepstakes runs from 9/9/13 – 10/27/13.
It may be September, but grilling season is not over! Not by a long shot. We still have temps in the 90′s in Colorado, so I am all about cooking outside, and keeping it cool inside. For us grilling doesn’t really know a season though. Christmas Eve tradition on my husband’s side of the family is to grill steaks. It has been some pretty frigid nights that my FIL has been out there grilling! Do you have a time of year that you put the grill away?
Thanksgiving is this week, are you ready? Are you ready for all the leftovers? Well this year the #SundaySupper team is here to help. We have about 50 recipes to help you use up those leftovers. And not just turkey sandwiches
I have had this recipe bookmarked forever! Originally it was made with chicken, but it works great for leftover turkey. It puts a whole new spin on your Thanksgiving dinner. The base of this pie is a box corn bread mix. You mix in a can of cream style corn. This would be another great opportunity to use up some leftovers. If you have any kind of corn left from your dinner, just mix that in. My family makes a creamy, cheesey corn dish for the holidays. I would use that in a heart beat instead of having to have a can of corn on hand.
This came together very quickly. In my head I thought it was going to be more work than it was. After about 10 minutes of work it was baking in the oven, and we were waiting for ooey, gooey, sauce, cheesey goodness. A little heat from the enchilada sauce, cornbread, and spiced turkey make for a great dinner. This was a hit in my house, and will be made again and again (with turkey or chicken.
Soup weather is here. I am actually excited about this, because I have so many soup recipes I want to try this year. And after today, that list is going to grow. This week Susan from The Girl in the Little Kitchen is hosting a “Dishes That Keep You Warm” event. So don’t miss all the great soul warming dishes at the end of this post.
I haven’t made Chicken Tortilla Soup in forever. I made it years ago, loved it, and quickly proceeded to never make it again. Makes perfect sense, right? Ok, well maybe not, but I was determined to change that this year. So when this event came up, this was the first thing I thought of. It is a little spicy, super adaptable to what you like, and full of toppings (one of my favorite parts of soup).
I garnished mine with avocado, red onion, tortilla strips, cilantro and lime wedges. The lime adds a great freshness, and a little tartness to the soup. Sour cream would be great if you don’t like a lot of heat, to help cool it down. I am not a fan of black beans, so I left that part out, but feel free to add a can of black beans to the soups. Or bell peppers if that is what you like. Really, anything goes here! I have the leftovers in the freezer right now, can’t wait for a cool night to bring it out again.