Loaded Nachos

Loaded Nachos

Scott and I felt like being rebels and had some loaded nachos as dinner.  I know, I know, this is an appetizer for a little get-together, not an actual meal!  What were we thinking!  But it was great, especially with an ice cold beer.  We ate like kings!  You could easily add some shredded chicken or ground beef to this, but we opted out of any meat.

Loaded Nachos

INGREDIENTS

  • Tostitos Rounds chips
  • Mexican cheese blend
  • 1/4 cup bottled salsa
  • Refried beans
  • Sour cream
  • Guacamole
  • Pickled jalapenos

INSTRUCTIONS

  • Set your oven to 350 F.  Place chips on a cookie sheet in a single layer; add the cheese, bottled salsa, and beans to the chips.
  • Bake for 10 minutes.  When it’s done, add the sour cream, guacamole, and pickled jalapeños.

Spanish Rice

Spanish Rice

This is a go to Spanish rice recipe for me and I found it over at jamiecooksitup.com.  I love that she adds bell peppers to hers, yum!  The only thing I didn’t do was add the cheese to it, even though it’s amazing with it, but for most days that I want Spanish rice, I prefer it without.  Give it a try either way because you won’t be disappointed!

Spanish Rice

INGREDIENTS

  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1/4 cup chopped yellow onion
  • 1/4 cup chopped red, orange, and yellow bell pepper
  • 2 cups rinsed white rice
  • 1 6 oz. can tomato sauce
  • 3 1/2 cup chicken broth
  • 1/2 tsp cumin
  • Salt and pepper, to taste

INSTRUCTIONS

  • Heat a large deep skillet over medium-heat; add butter and let melt
  • Add the onion and peppers and cook for about 5 minutes, until the onions are translucent.  Add the garlic and cook for 15 seconds.
  • Add the rice and stir for about 10 seconds
  • Add the tomato sauce, chicken broth, and cumin and bring to a boil.
  • Reduce the heat to medium-low and place the lid over the pan.  Simmer for 15 minutes.
  • After the minutes are up, with the lid still on, remove the pot from the heat and let sit for 15 minutes.
  • Open the lid, fluff the rice, sprinkle with salt and pepper; serve.

Shredded Chicken Burrito

Shredded Chicken Burrito

Last night I felt like I was on an episode of Chopped.  I knew I wanted to make chicken burritos, but didn’t have a plan for the entire burrito.  So I looked around at what sounded good, made some magic happen, and it was a hit!  I tentatively brought the burrito over to Scott and asked how he liked it, and trust me, Scott is my toughest food critic…he liked it!  I knew I had a winner for sure on my hands at that point.  Woo hoo!  On top of that, it’s a snap to make.

Shredded Chicken Burrito

INGREDIENTS

  • 1 large skinless, boneless chicken breast
  • 1 tsp fajita seasoning
  • 1 tbsp Fritos Jalapeno Cheddar Cheese Dip
  • 1 green onion, chopped
  • 1/3 cup whole pinto beans, drained
  • 1/3 cup Tostitos Medium Chunky Salsa
  • Medium flour tortillas
  • Mexican cheese blend

INSTRUCTIONS FOR CHICKEN

  • Clean your chicken by running it under water for a little bit, bring it to your chicken only cutting board, and cut away any fat pieces
  • Place the chicken in a pot and add cold water to the pot until it’s about halfway full
  • Add ½ tsp salt to water, then cook for 15 minutes
  • Take chicken out with tongs and place on a clean surface and shred it with one hand holding the chicken down with your tongs and a fork in the other hand actually doing the shredding

INSTRUCTIONS

  • Set your oven to 350 F.  Place the tortillas in for 10 minutes to warm
  • In a large bowl, add all of the ingredients and mix
  • Take tortillas out of the oven and add 1/3 cup of the chicken mixture onto each tortilla near one edge.  Fold in sides of tortilla, roll up, starting from edge with filling.  Place the tortillas seam sides down in a greased baking dish and cook for 10 minutes.  Sprinkle with cheese on top during the last 2 minutes.

 

  • Optional Toppings: sour cream, salsa, guacamole

Cilantro Lime Chicken

Cilantro Lime Chicken

I was feeling like having some Mexican food today, so I whipped up a quick meal that I found on ourlifeinthekitchen.com.  I made a few adjustments to it, such as adding paprika, salt and pepper to the chicken.  I also cooked the chicken longer because I wanted a char on it, but the instructions will be for a normal cook time!

Cilantro Lime Chicken

  • 1 boneless, skinless chicken breast, cut into cubes
  • 1/2 lime, juiced
  • 1 clove garlic, minced
  • 2 tbsp EVOO
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp cayenne
  • 1/3 cup cilantro, chopped

Directions

  • Pour EVOO into a large skillet and heat over medium-high heat.  Add chicken and cook about 8 minutes, stirring often.
  • Add lime juice once chicken is cooked through.  Lightly stir the browned bits from the pan.  Place chicken onto plate or bowl and sprinkle with cilantro.

This recipe goes great with Spanish Rice!

Fiesta Chicken and Rice Bowl

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I was looking for a healthy meal to bring to work for the week and stumbled upon this great recipe from julieseatsandtreats.com.  Instead of making it in the crock pot, however, I made the rice on the stove because it’s quicker for me to do it that way.

Fiesta Chicken and Rice Bowl

INGREDIENTS

  • 1 large skinless, boneless chicken breast
  • 1 cup uncooked white rice
  • 1 10 oz. can enchilada sauce
  • 1 4 oz. can chopped green chilies
  • 1/2 cup chicken broth
  • 1 medium yellow onion, chopped
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1 avocado
  • 1 cup pico de gallo
  • 1/2 cup quesco fresco, crumbled
  • 1 lime

INSTRUCTIONS FOR CHICKEN

  • Clean your chicken by running it under water for a little bit, bring it to your chicken only cutting board, and cut away any fat pieces
  • Place the chicken in a pot and add cold water to the pot until it’s about halfway full
  • Add ½ tsp salt to water, then cook for 15 minutes
  • Take chicken out with tongs and place on a clean surface and shred it with one hand holding the chicken down with your tongs and a fork in the other hand actually doing the shredding

INSTRUCTIONS

  • Place a large skillet on the stove on medium high heat and add EVOO
  • Add the chopped yellow onion and cook for about 5 minutes, or until the onion becomes translucent
  • Add the white rice and cook for about 30 seconds to one minute
  • Add the enchilada sauce, chopped green chilies, chicken broth, cumin, and salt
  • Bring to boil; reduce heat to medium low and cover the pan with the lid.  Let it simmer for about 15 minutes or until the rice has soaked up all of the liquid and it no longer looks crunchy
  • Top with the pico de gallo, queso fresco crumbles, avocado, and lime

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Chicken Taquitos

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Are y’all ready for the best chicken taquitos you’ve ever had?  No exaggeration there – you won’t find better!  Bear with me with my picture taking “skills,” please.  I’m embarrassingly bad, but I promise the food tastes a heck of a lot better than my abilities to show it!  Yikes :/  Also, my last post was 8 months ago.  I don’t want to focus on the bad, but I’m sorry that I’ve neglected you!  I have come to share some amazing recipes with you again and hope you’ll enjoy them!

So I found this amazing recipe over at seededatthetable.com, which they’ve actually adapted from ourbestbites.com.  I’VE adapted it to my own tastes and let me tell you, not a SINGLE person will turn these bad boys down!  Even the kids love it.  Yes, you heard me, KIDS LOVE THESE TAQUITOS!

Ok, as you can tell, I am very excited about these guys.  They’re just so good!

Chicken Taquitos

INGREDIENTS

  • 1 large skinless, de-boned chicken breast
  • ¼ cup red salsa (I like Tostito’s medium chunky salsa)
  • 3 ounces cream cheese, softened
  • 2 tbsp fresh lime juice
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 2 tbsp sliced green onions
  • 1 cup shredded Mexican blend cheese
  • small corn tortillas
  • kosher salt
  • cooking spray
  • toothpicks

INSTRUCTIONS FOR CHICKEN

  • Clean your chicken by running it under water for a little bit, bring it to your chicken only cutting board, and cut away any fat pieces
  • Place the chicken in a pot and add cold water to the pot until it’s about halfway full
  • Add ½ tsp salt to water, then cook for 15 minutes
  • Take chicken out with tongs and place on a clean surface and shred it with one hand holding the chicken down with your tongs and a fork in the other hand actually doing the shredding

Now it’s time to get started on the rest of the meal!

INSTRUCTIONS FOR TAQUITO FILLING

  • In a large bowl, add 3 ounces of softened cream cheese, ¼ cup red salsa, 2 tbsp fresh lime juice, ½ tsp each of: ground cumin, chili powder, onion powder, and garlic powder and stir until it’s combined well
  • Stir in the green onions
  • Stir in the chicken and 1 cup of cheese

INSTRUCTIONS FOR ASSEMBLING TAQUITOS

Now it’s the easy part: putting it all together!

  • On two pieces of paper towels, add 2 small corn tortillas in the center
  • Wrap them up nice and tight
  • Place in microwave for 30 seconds. BE CAREFUL, IT’S HOT!
  • Carefully take out from microwave and place on clean surface
  • Spoon about 2-3 tablespoons of the chicken mixture onto the lower third of a tortilla
  • Roll the tortilla tightly and stick two toothpicks on either side of the tortilla
  • Place on a large cooking tray that is covered in tin foil
  • Once you’ve rolled all of your tortillas up, spray them all with cooking spray and sprinkle kosher salt on each. Don’t get too crazy with the salt!
  • Bake for 15 minutes or until golden brown

Here is a picture of them in all of their glory.  It’s actually how I typically eat them because they’re so good on their own, but I thought I would spice them up today with the guac and sour cream.  Oh, and the cheese!  Let’s not forget about the yummy cheese!DSC01037

And if that’s not spicy enough, you could add some refried beans and chips with your taquitos.  I mean, if you REALLY want to indulge.

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Chicken Fajitas

Chicken Fajitas

I am TELLING you, God is trying to teach me a lesson right now, but I am not getting it, whatever it is.  Maybe it’s to slow down and chillax?  I don’t know.  Remember Monday morning when I fell down the stairs, hurt my tailbone for days and have a nasty rug burn on my arm?  Yeah, that happened.  Then tonight, after preparing this lovely dish, I added all of the leftovers to a container and JUST as I was about to place it on the counter, I have no idea what happened, but it ALL fell down!  It fell on the counter, on the cabinets, and on the floor.  I gasped loudly and thought again, “of course!  Just my luck!”  This has been reoccurring to me lately and I don’t know why!  Waaaah!!

Okay, so moving on. . .

It’s chicken fajita time!  This is a REALLY easy recipe, so it’s great for days when you’re too exhausted to prepare an elaborate dinner.  Not only that, but this is a clean eating recipe.  There’s nothing in here that’ll fatten you up, so you can have seconds!  But I’ll be honest with you, I was full halfway through the fajita.  And mmm, I couldn’t do without the lime.  SO good!  I don’t know why, because I was starving tonight!  I got home late from the office and needed something quick to whip up, so here is this yummy meal!

CHICKEN FAJITAS

INGREDIENTS

  • 1 tbsp olive oil
  • 2 chicken breasts, cut into thin strips
  • packet of fajita seasoning
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3/4 cup onion, chopped or thinly sliced
  • 1 bell pepper (any color), sliced
  • 2 tortillas
  • 1 lime, cut into wedges
  • fresh salsa

INSTRUCTIONS

  • Heat oil in skillet over medium high heat.  In a bowl, add fajita seasoning and salt and pepper to the chicken; mix with your hands (wash hands after touching chicken!)
  • Saute 3 to 4 minutes or until browned; place chicken on plate
  • Saute onion and bell pepper for about 5 minutes or until tender
  • Return chicken to skillet for 1 minute
  • Spoon chicken into tortillas and serve with lime wedges and salsa

So easy, so good…enjoy!

Mexican Pizza

Mexican Pizza

This right here is our favorite thing to eat in our house.  Mexican Pizza.  Mmm…

Trust me, once you have this, it’ll be a staple in your house as well.  It’s a rip off from Taco Bell’s Mexican pizza, but it’s so. much. better!

All right, let’s just get to it already.  I know your mouth is watering!

MEXICAN PIZZA

INGREDIENTS

  • 4 small Mission corn tortillas
  • 1 can of Rosarita vegetarian refried beans
  • 2 tbsp of Ortega taco sauce
  • 1 tbsp paprika
  • 2 tbsp Ortega taco seasoning
  • 1 roma tomato, diced
  • 2 scallions, chopped
  • Handful of Mexican blend cheese (Costco kind rocks)

INSTRUCTIONS

  • Line a large cookie sheet w/ aluminum foil.  Place the 4 tortillas on it and spray it with cooking spray.  Pop it in the oven at 350 degrees for 5 minutes on each side.  In the meantime, heat the refried beans in a small sauce pan on low.  Add 2 tbsp of Ortega taco seasoning, and 1 tbsp paprika.  Stir and turn off the heat.  After the 10 minutes are up, take the cookie sheet out and spread enough of the refried beans on each tortilla to cover it, except the edges.  Spread a little Ortega taco sauce on each tortilla.
  • On two of the tortillas, add some tomatoes and scallions (for a little kick, I add pickled jalapenos) and a generous “sprinkle” of the Mexican cheese blend.
  • Pop it back in the oven for 12 minutes.  When it’s done, place the tortillas that are full on top of the refried beans.
  • Wait several minutes for it to cool and dig in!