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Hashbrown Enchilada Skillet #SimplyPotatoes

Hashbrown Enchilada Skillet

Hashbrown Enchilada Skillet

I am excited about post today.  I am working with Simply Potatoes to bring you a great 5 ingredient recipe, but also a chance for you to win up to $3,000.  All you have to do is head over and submit your own 5 ingredient recipe, and you are entered to win.  You can use any one of the Simply Potatoes varieties, and you can submit a main dish, a side dish, or an appetizer.  How cool would it be if one of my readers won, go enter! 

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Baked Chicken Taquitos

Crispy Baked Taquitos

Baked Chicken Taquitos

Today is an important day for two reasons.  First, it is my baby’s birthday!!!  I now have an 8 year old!  I can not believe how quickly he has grown up, and what a wonderful kid he is turning into.  He is smart, funny, creative, and super into sports.  He has his party with friends tomorrow night, and guess what they are doing?  Playing basketball and soccer.  Not a bad thing for a bunch of 2nd graders to burn off energy :)

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Chicken Tortilla Soup #SundaySupper

Chicken Tortilla Soup 4

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.

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Chicken Bacon Avocado Quesadillas #SundaySupper

Chicken Bacon Avocado Quesadilla 4_

I am back with the talented #SundaySupper team today.  This week the focus is back to school.  School is back in session here, so our nights are busy again.   Football practice, homework, and just playing leave little time for anything else.  It is times like this when you need quick and easy recipes to get dinner on the table.  If you are out of ideas just wait – there are so many great ideas at the end of this post.

Quesadillas are a favorite at our house.  And they are so versatile, you can use whatever you have in your fridge.  Leftover Chicken?  Perfect.  Leftover Taco Meat?  Great.  Just cheese and a few veggies?  That works too.  Really it is just a tortilla with cheese and whatever else you want to put in.  It doesn’t always have to be Mexican either.  You could use breaded chicken, Mozzarella cheese, and dip it in marinara sauce.  Or maybe chicken, carrots, onions, and dip it in a peanut satay sauce.  They take minutes to prepare, and you can change it up to meet everyone’s tastes.

This version is one of my favorites.  Chicken, Bacon, and Avocado are perfect together.  I like it on a sandwich, and I love it in this quesadilla.  You can use leftover chicken or rotisserie chicken to get this meal on the table quickly.  Just crisp up some bacon, dice and avocado and you are done.  If you have fresh tomatoes they would be wonderful in here too.  Serve with this Red Onion Salsa for a wonderful dinner for the whole family.

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Taco Cups

Tonight is the last night in our house.  The movers come tomorrow to load up everything, and then we are on our way to Colorado.  My son’s teacher is throwing him a going away party at school today.  He is very excited for that, but he really is going to miss all of his friends and his teacher.  He is such a sensitive little boy, I feel bad for him today.  It is sad to leave everyone, but what is to come is so exciting.  Unfortunately, at age 6 you just don’t understand that.  He is very excited to get to see Daddy again, and for the separation to be over.  That part has been harder on him than I ever thought it would be. 
In my mission to clean out my kitchen I came up with these little Taco Cups.  I had leftover Wonton Wrappers and Taco Meat.  I thought the Wontons would make a great “shell”.  They didn’t get as crispy as I would have liked, but I think my impatience was the problem there.  There isn’t really a recipe here, so I will just tell you what I did.
I filled muffin tins with 2 wonton wrappers each.  I laid them at angles, so all of the sides were covered.  Spray with nonstick spray, and bake at 400 degrees for about 10 minutes.  You have to watch them, so they don’t burn.  Fill with whatever toppings you want!  I picked Taco Meat, Cheese, Guacamole, and Tomatoes.  I mixed the warm taco meat and the cheese together, so the cheese was nice and melted.  You could add in black beans, corn, salsa, black olives…the possibilities are endless!  This made for a quick lunch, so I could get back to packing! 
This would make a fun appetizer for a party too!  You could set up a little “bar” and everyone could pick their own toppings.  I love serving fun, finger foods at parties.  It always seems like everyone has more fun!

Taco Pizza

Pizza isn’t my favorite.  Don’t worry, keep reading!  I am still the same blogger you know and love :)  I eat pizza, and enjoy it, but I could also go without it.  Taco Pizza on the other hand, that I love!  Unfortunately my family does not agree with me, so I almost never get it.  For a girls night in, my friend Katie and I have been known to get Taco Pizza from a local place, along with a pack of Budweiser Select.  Only 55 calories a piece…..girl math (counteracts the calories in the pizza).   We may or may not play Just Dance on the Wii as well.  Just one of the things I am really going to miss with moving 800 miles away :(

My 6 year old loves to make pizza at home.  Recently, I got the brilliant idea to make myself Taco Pizza on these nights!  Genius! In the process of cleaning out my freezer, I found a couple balls of Naan dough.  These were the perfect size for our dinner.  My son made his a plain cheese pizza, but I topped mine to the max!  I am so excited to add this to our pizza nights. 


Taco Pizza
Printable Recipe

1 pound pizza dough (recipe found here)
Taco Meat
Refried Beans (optional, I don’t use them)
1/4 cup Taco Sauce
1 cup Cheddar Cheese
1 1/2 cup Lettuce, chopped
1 Tomato, chopped
1/4 cup Black Olives, chopped
1 cup Nacho Cheese Doritos, crushed

Preheat oven to 450 degrees.  Roll dough out onto a greased baking tray.  Pierce dough with a fork.  Bake for about 5 minutes. Remove from oven.

Spread Taco Sauce over dough.  If using beans mix them in with the meat.  Spread meat over the sauce.  Sprinkle with cheese.  Bake for 10 minutes, or until cheese is bubbly.  Top with lettuce, tomato, black olives and Doritos.  You can also top with more cheese and serve with additional taco sauce as desired. 

Chicken Tostadas

My husband said tonight that he thinks I have too many desserts and sweet things on my blog.  So today, I bring you a dinner recipe.  I have a couple of them to give you, I just haven’t gotten around to it.  My dinner pictures are never very good, because I am just trying to get the food on the table quickly.  Husband and Son don’t wait for food!  If we have leftovers, then I take my time after dinner to get a picture, but that doesn’t always happen. 

We found this Cooking Light recipe last summer, and immediately fell in love.  It is so good!  It is great for summer too.  You can use leftover chicken, or a rotisserie chicken, and then you don’t even need to cook anything!  It is a fun recipe for a party too.  You could just lay out all sorts of different toppings, and people could assemble their own.  Plus it is so colorful and pretty! 

Chicken Tostadas
Adapted from Cooking Light
Printable Recipe


Guacamole (I always make my own, but this one works well with this, so I followed it)
1 avocado, peeled
2 Tbls tomato, chopped
1 Tbls Onion, chopped
1 Tbls lime juice
1/4 tsp salt
1 clove garlic, minced

Pico De Gallo
1 cup tomato, chopped
2 Tbls onion, chopped
1 Tbls lime juice
1/4 tsp salt
1 Tbls cilantro, chopped
1/2 jalapeno, chopped

Chicken
2 chicken breasts
garlic powder
onion powder
salt
pepper
chili powder
cumin
1 Tbls lime juice
paprika

8 (6 inch) corn tostada shells

Sprinkle both sides of chicken with all the seasonings except the lime and paprika.  Bake at 350 for 20-25 minutes, or until chicken is cooked through.

While chicken is cooking prepare the guacamole and pico de gallo. 

Guacamole – mash the avocado with a fork.  Add in all of the ingredients.  Stir until well combined.

Pico De Gallo – Combine all of the ingredients in a bowl.  Toss well.

Shred the chicken using 2 forks.  Sprinkle paprika over all of the chicken, and add the lime juice.  Toss together. 

To serve spread guacamole across the tostada shell.  Top with chicken and then pico de gallo.  You can add anything else you like at this point.  Enjoy!

Chicken Tostada Bites

Friday night was Girls Night Out!!!  Well actually, girls night in this time.   We all brought something to share, ate, laughed, had a margarita, and had a great time.  It had been way to long!  I chose to make Chicken Tostada Bites, and they were a hit. I was told to make sure that I blogged about this, so they could all have the recipe! I had seen something like it over at Apple a Day, but put my own spin on it.  Usually I make something like this on real Tostada’s, but I thought serving on chips was a cute idea and much more fitting for Girls Night!

Unfortunately I was so excited to see my girls, I forgot about taking pictures – oops! 

Chicken Tostada Bites
Printable Recipe

Tortilla Chips
Chicken
1 pound boneless skinless chicken breasts
1 jar salsa
1/2 of lime, juiced

For the Pico De Gallo
1 large tomato, diced
1 small green chili, diced
1 Tbls chopped fresh cilantro
3 Tbls red onion, diced
Salt

For the Guacamole
2 large avocado
5 Tbls red onion, diced
1/2 tsp chili powder
1/2 tsp paprika
Salt and Pepper to taste
Juice from 1/2 of lime

Put chicken in a 13×9 baking dish.  Pour a jar of salsa (whatever flavor or heat level you like) over the chicken.  Bake at 350 degrees for about 20 minutes, or until it is cooked through.  Once it is cooked through, using 2 forks shred the chicken.  Squeeze lime juice over the chicken.  Toss back in with the salsa. Cover with foil so it stays warm. 

While the chicken is cooking get the pico de gallo and the guacamole ready. 

Pico de Gallo – combine tomato, chili, cilantro and onion in small bowl.  Season with salt.  I squeezed a little lime juice on it as well.  Set aside

Guacamole – Halve the avocados, remove the pits, and scoop out the flesh onto a plate.  Using a fork, mash the avocados.  Mix in the onion and seasonings.  Squeeze in the lime juice.  I always taste test, and adjust the seasonings.  It really depends on the avocado how much salt and other seasonings you need.  So start light, taste and add more if you want.  I usually add in tomato with my guacamole, but because this was using pico de gallo as well, I left them out.

To serve stop each chip with a scoop of guacamole, and spoonful of chicken, and then a little pico de gallo. 

 


Chicken Burrito Pizza

In case you missed it, Cinco De Mayo was yesterday!  In honor of this holiday I decided to try a recipe that caught my eye in Shape magazine.  I love all things Mexican – chips and salsa, guacamole, enchiladas, tacos, the rice, fajitas….pretty much all of it.  I think I could eat it everyday, and be a happy girl!  There is a big debate in our house about taco pizza.  Is it pizza?  Is it Mexican?  What is it?  My husband prefers to just ignore it and claim it is neither and not eat it.  I on the other hand like it a lot.  I do not claim that it is real pizza, because really if I want pizza I was the greasy, cheesy, pepperoni goodness – not lettuce.  So I put it in a different category all together.  But I don’t get it often.  Then I saw this recipe for Chicken Burrito Pizza and I said too bad for him, I was making it!  No lettuce, so he can’t complain, right?  It wasn’t his favorite, but I didn’t expect it to be.  I on the other hand thought it was great!!  I am so excited for the leftovers for lunch today!

I have a tried and true pizza crust recipe, but decided to try Shape’s recipe for crust.  It was good, I might have to use it in the future sometime.  They didn’t have a calorie count for the crust alone, just for a whole slice of pizza.  A slice of pizza with both of the toppings is only 107 calories.  I had more than once slice, for sure – but if I can feel half way decent about eating Mexican I am ecstatic!  They called for lowfat cheese, which I didn’t use, and I am sure I put more chicken on the pizza then they called for.  But that is the beauty of making your own food, right?

Printable Recipe

Pizza Dough

1/2 cup bread flour
1/2 cup whole-wheat flour
3/4 tsp active dry yeast
1/4 tsp salt
1/2 tsp sugar
6 Tbls cold water

Combine the dry ingredients.  Create a well in the middle and add the water.  Using your hands to gently combine the dough until it comes together (this can take a couple minutes, it is kind of dry).  You can either then knead the dough for 10 minutes or until firm and smooth, or you can put it in your electric mixer.  Use the paddle attachment, set on the lowest speed for about 10 minutes.  Cover with a dish towel, let it rest for 5 minutes.

Roll the dough out to form a 11 inch circle.  Place it on a metal pizza pan with small holes in it.  Let rest again for 45 minutes before you add the toppings.

Chicken Burrito Pizza
Adapted from Shape

For the Pizza
Salsa (2 Tbls – 1/4 cup)
Pizza Crust
1 cup mozzarella cheese
1 chicken breast, grilled and diced
4 Tbls black beans (I didn’t use these)
1/4 cup thinly sliced red onion


For the Pico De Gallo
1 large tomato, diced
1 small green chili, diced
1 Tbls chopped fresh cilantro
3 Tbls red onion, diced
Salt


For the Guacamole
1 large avocado
3 Tbls red onion, diced
1/2 tsp chili powder
1/2 tsp paprika
Salt and Pepper to taste
Juice from 1/2 of lime

While the dough is resting work on the pico de gallo and the guacamole.

Pico de Gallo – combine tomato, chili, cilantro and onion in small bowl.  Season with salt.  I squeezed a little lime juice on it as well.  Set aside.

Guacamole – Halve an avocado, remove the pit, and scoop out the flesh onto a plate.  Using a fork, mash the avocado.  Mix in the onion and seasonings.  Squeeze in the lime juice.  I always taste test, and adjust the seasonings.  I really depends on the avocado how much salt and other seasonings you need.  So start light, taste and add more if you want.  I usually add in tomato with my guacamole, but because this was using pico de gallo as well, I left them out.

Preheat oven to 450 degrees.  Spread salsa over the prepared dough.  Sprinkle with cheese.  Top with the chicken, black beans and onions.  Bake for 7 to 10 minutes, or until the edges of the crust are golden brown.

Slice pizza and top slice with a spoonful of guacamole and pico de gallo.  Enjoy!!