This is one of my new favorite "it's 5:00 and I haven't thought about dinner yet" meals. Quick and easy and almost everything is on hand in my food storage.
Shredded chicken
1 can corn
1 can black beans
1 can diced tomatoes w/ green chiles (or regular tomatoes and a can of green chiles)
1/2 packet of taco or chili seasoning
*simmer*
Top chips with shredded cheddar and microwave until cheese is melted. Top with chicken mixture, sour cream, and fresh salsa.
Thursday, August 4, 2011
Wednesday, July 27, 2011
Rolo Brownie Bites with Caramel Cream Cheese Frosting
These are SOOO good. I made them the other night for a party. Not anything too grand done with this recipe, but super yummy. Just the way I like it!
1 box fudge brownie mix plus necessary eggs, oil & water per package instructions (or your favorite homemade recipe)
24 Rolo candies plus extras for the cook's snack
4 TBS. butter, softened at room temperature
4 oz. cream cheese, softened at room temperature
2 TBS. caramel sauce
1 cup confectioners sugar
Remove all the wrappers and refrigerate the Rolo candies. Pre-heat oven to 325F. Prepare brownies according to package directions. Grease a 24 cup mini muffin tin with cooking spray and fill each cup 3/4 full with batter. Bake for 15-20 minutes until a toothpick inserted comes out clean. Remove from oven and immediately press a Rolo, smaller side down, into the center of each brownie bite until the top of the Rolo is even with the top of the brownie bite. Cool for a couple of minutes then carefully remove the brownie bites from the pan to a cooking rack. Allow to cool completely.
To make the frosting, whip the butter and cream cheese together until smooth. Add the caramel sauce and blend. Add the confectioners sugar and whip until creamy and smooth. Using a pastry or plastic bag with a piping tip, pipe the frosting onto the top of each brownie bite. Chill in the refrigerator to set the frosting a bit before serving
1 box fudge brownie mix plus necessary eggs, oil & water per package instructions (or your favorite homemade recipe)
24 Rolo candies plus extras for the cook's snack
4 TBS. butter, softened at room temperature
4 oz. cream cheese, softened at room temperature
2 TBS. caramel sauce
1 cup confectioners sugar
Remove all the wrappers and refrigerate the Rolo candies. Pre-heat oven to 325F. Prepare brownies according to package directions. Grease a 24 cup mini muffin tin with cooking spray and fill each cup 3/4 full with batter. Bake for 15-20 minutes until a toothpick inserted comes out clean. Remove from oven and immediately press a Rolo, smaller side down, into the center of each brownie bite until the top of the Rolo is even with the top of the brownie bite. Cool for a couple of minutes then carefully remove the brownie bites from the pan to a cooking rack. Allow to cool completely.
To make the frosting, whip the butter and cream cheese together until smooth. Add the caramel sauce and blend. Add the confectioners sugar and whip until creamy and smooth. Using a pastry or plastic bag with a piping tip, pipe the frosting onto the top of each brownie bite. Chill in the refrigerator to set the frosting a bit before serving
Wednesday, July 20, 2011
Kahuna Burgers
Drew and I love Rumbi's Kahuna burgers (it is a double patty so is a little much for me) but they sure are tasty. Last summer we tried to recreate it on our own and they turned out yummy.
Hamburger Patties (fresh ground beef tastes the best) or chicken breast
Teriyaki Marinade
Pineapple slices
Swiss Cheese
Marinade the the patties/chicken breast in the teriyaki sauce for at least a few hours (we usually do ours overnight)
Grill the patties/chicken breast (or you can cook the chicken in the oven) as the meat nears getting done add a pineapple slice with a piece of swiss cheese on top of it. Allow to melt.
Serve on yummy kaiser rolls or hamburger buns with Mayo, Tomato, and Lettuce and whatever sides suit your fancy.
We LOVE these as burgers and as chicken sandwiches.
Hamburger Patties (fresh ground beef tastes the best) or chicken breast
Teriyaki Marinade
Pineapple slices
Swiss Cheese
Marinade the the patties/chicken breast in the teriyaki sauce for at least a few hours (we usually do ours overnight)
Grill the patties/chicken breast (or you can cook the chicken in the oven) as the meat nears getting done add a pineapple slice with a piece of swiss cheese on top of it. Allow to melt.
Serve on yummy kaiser rolls or hamburger buns with Mayo, Tomato, and Lettuce and whatever sides suit your fancy.
We LOVE these as burgers and as chicken sandwiches.
Sunday, May 29, 2011
Vegetable Tortelini Soup
This is from Our Family Treat my neighbor does this blog and it has some super yummy recipes and fun giveaways too. You can cook this in a crock pot as well just don't add the tortellini until 10 minutes before you are ready to serve the soup otherwise it will be overcooked.
1 pound Italian Sausage
1 cup onion-chopped
2 garlic cloves- minced
1 cup carrots-diced
1 cup zucchini-diced
1 green pepper- chopped
3 13 oz cans beef broth
1 28 oz can crushed tomatoes
1 28 oz can whole tomatoes
1 15 oz can tomato sauce
1/2 cup dry red wine (optional)
1 teaspoon basil
1 teaspoon oregano
1 teaspoon parsley flakes
Brown sausage. Set aside and cook saute onions and garlic, until translucent. Then add broth, red wine, tomatoes, carrots, and spices. I used a potato masher and mashed the whole tomatoes a little bit. Stir and bring to a boil. Then reduce the heat and let simmer for about 30 minutes. Then add pepper and zucchini. Cover and let simmer for another 20 minutes. Add tortellini for the last 10 minutes of simmering. Sprinkle with parmesan cheese.
1 pound Italian Sausage
1 cup onion-chopped
2 garlic cloves- minced
1 cup carrots-diced
1 cup zucchini-diced
1 green pepper- chopped
3 13 oz cans beef broth
1 28 oz can crushed tomatoes
1 28 oz can whole tomatoes
1 15 oz can tomato sauce
1/2 cup dry red wine (optional)
1 teaspoon basil
1 teaspoon oregano
1 teaspoon parsley flakes
Brown sausage. Set aside and cook saute onions and garlic, until translucent. Then add broth, red wine, tomatoes, carrots, and spices. I used a potato masher and mashed the whole tomatoes a little bit. Stir and bring to a boil. Then reduce the heat and let simmer for about 30 minutes. Then add pepper and zucchini. Cover and let simmer for another 20 minutes. Add tortellini for the last 10 minutes of simmering. Sprinkle with parmesan cheese.
Baked Ziti
I made this for dinner co-op last week. It was delicious and made A TON!
Preheat the oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook about 10 minutes until tender then drain. In a large skillet, cook ground beef over medium heat. Drain grease. Add spaghetti sauce, and simmer 15 minutes. Use a 9x13 inch baking pan. Layer as follows: 6 Tb of sauce mixture, thin layer of shredded mozzarella cheese, 1/2 of the ziti, entire tub of ricotta cheese spread across, 1/2 remaining sauce mixture, remaining ziti, remaining sauce mixture, a thick layer of shredded mozzarella cheese. Top with grated Parmesan cheese.
Bake for 20 minutes in the preheated oven, or until cheese is melted.
I got this from this blog
1 pound dry ziti pasta
1 pound lean ground beef (I use 85/15)
2 jars spaghetti sauce -one jar of Prego Meat flavored,
one jar of Prego tomato, onion & garlic flavored
one jar of Prego tomato, onion & garlic flavored
1 small tub of ricotta cheese
12 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Bake for 20 minutes in the preheated oven, or until cheese is melted.
I got this from this blog
Thursday, May 5, 2011
Baked Creamy Chicken Taquitos
I made these tonight for Cinco de Mayo. They were SO yummy. I would probably use this same recipe to make enchiladas the next time I do. It had such a good flavor. YUM.
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip 'em in salsa, sour cream, guacamole.
Recipe by OurBestBites.com
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Dip 'em in salsa, sour cream, guacamole.
Recipe by OurBestBites.com
Sunday, February 6, 2011
Cookie Pizza
I got this recipe from Pillsbury.com. They call it Rocky Road Pizza and they add peanuts to the top, but nuts tend ruin desserts at our house so we omitted them.
2 cups of ready made cookie dough (if you buy the bigger tub you can get two pizzas out of one tub)
Chocolate Chips
Marshmallows
Caramel (like ice cream topping caramel)
Coat the pizza pan with cooking spray. Break the cookie dough into chunks and place all over the pan. Then using floured fingers push the cookie down into the pan to create the crust. Bake at 350 degrees for 12 min. Take out of the oven and add the chocolate chips (sprinkle to your liking) and the caramel (drizzle to your hearts content). Then put back in the oven and cook for an additional 3 minutes. Remove pizza again and add the marshmallows (again to your liking). Bake for another 3 minutes. Remove from oven drizzle more caramel over the marshmallows and let cool completely before serving, about an hour and a half.
**If you like the marshmallows more melty then you can add them to the top when you add the chocolate chips. We like ours more fluffly so we don't cook them as long as the other toppings.
2 cups of ready made cookie dough (if you buy the bigger tub you can get two pizzas out of one tub)
Chocolate Chips
Marshmallows
Caramel (like ice cream topping caramel)
Coat the pizza pan with cooking spray. Break the cookie dough into chunks and place all over the pan. Then using floured fingers push the cookie down into the pan to create the crust. Bake at 350 degrees for 12 min. Take out of the oven and add the chocolate chips (sprinkle to your liking) and the caramel (drizzle to your hearts content). Then put back in the oven and cook for an additional 3 minutes. Remove pizza again and add the marshmallows (again to your liking). Bake for another 3 minutes. Remove from oven drizzle more caramel over the marshmallows and let cool completely before serving, about an hour and a half.
**If you like the marshmallows more melty then you can add them to the top when you add the chocolate chips. We like ours more fluffly so we don't cook them as long as the other toppings.
Wednesday, January 19, 2011
Chicken in Creamy Sun-Dried Tomato Sauce
My neighbor made this for our dinner co-op and it was absolutely delicious!
2 cans cream of chicken soup & herbs
1 cup chicken broth
1/4 cup coarsely chopped pitted kalamata olives
2 tbsp drained capers
2 cloves minced garlic
1 can (14oz) artichoke hearts drained and chopped
1 cup drained chopped sun-dried tomatoes
8 skinless boneless chicken breast halves (about 2lbs)
1/2 cup chopped fresh basil leaves (optional)
Mix soup, chicken broth, olives, capers, garlic, artichokes, and tomatoes in 3 1/2 quart slow cooker. Add chicken and turn to coat.
Cover and cook on low 7-8hrs or on high 4-5hrs, or until chicken is no longer pink. Sprinkle basil, if desired, serve with rice, noodles, or mashed potatoes.
2 cans cream of chicken soup & herbs
1 cup chicken broth
1/4 cup coarsely chopped pitted kalamata olives
2 tbsp drained capers
2 cloves minced garlic
1 can (14oz) artichoke hearts drained and chopped
1 cup drained chopped sun-dried tomatoes
8 skinless boneless chicken breast halves (about 2lbs)
1/2 cup chopped fresh basil leaves (optional)
Mix soup, chicken broth, olives, capers, garlic, artichokes, and tomatoes in 3 1/2 quart slow cooker. Add chicken and turn to coat.
Cover and cook on low 7-8hrs or on high 4-5hrs, or until chicken is no longer pink. Sprinkle basil, if desired, serve with rice, noodles, or mashed potatoes.
Pork Street Tacos
These are soooo yummy! I will take a pic tonight after dinner and add it to the post (if I remember)
1-2lb pork loin roast
1 can chicken broth
1 tbsp chopped cilantro
1 tbsp cumin
1 bay leaf
1 1/2 tsp minced garlic
1-2 tsp minced onion
1-2 tbsp lime juice
2 c water/2 buillion cubes
Salt and pepper both sides of pork roast. Put all ingredients into crock pot and cook 7-8hrs on low or 4-5 hrs on high. Once cooked, take meat out of crock-pot and shred into bowl. Put shredded meat into casserole dish with some of the crock pot juice. Cook at 450 for 20 min. Serve onions, cilantro and salsa.
1-2lb pork loin roast
1 can chicken broth
1 tbsp chopped cilantro
1 tbsp cumin
1 bay leaf
1 1/2 tsp minced garlic
1-2 tsp minced onion
1-2 tbsp lime juice
2 c water/2 buillion cubes
Salt and pepper both sides of pork roast. Put all ingredients into crock pot and cook 7-8hrs on low or 4-5 hrs on high. Once cooked, take meat out of crock-pot and shred into bowl. Put shredded meat into casserole dish with some of the crock pot juice. Cook at 450 for 20 min. Serve onions, cilantro and salsa.
Monday, December 6, 2010
Chicago-Style Italian Beef Sandwiches
Yummy.
3 cups water
3 beef buillon cubes
1 t. each of: salt, pepper, oregano, basil, parsley onion powder, garlic powder
1 bay leaf
1 or 2 pkgs of Italian salad dressing seasoning (The recipe says one, reviewers say two, I had one and a half on hand so I did that ;)
Boil all together and pour over beef roast (3-5lbs) in crockpot. Cook on low 8-10 hours. Shred and leave meat in juices for another hour.
Optional: (but not so optional in my opinion)
Slice and add red and green peppers and onions to crockpot during last hour, but remove for serving to top sandwiches. Mushrooms would also be fabulous.
Serve on Kaiser rolls topped with melted provolone cheese, cooked peppers & onions, and peppecini's.
You can remove some of the juices, but as they say in Chicago "The wetter the better!" Mmmmmm, Mmmmm.
3 cups water
3 beef buillon cubes
1 t. each of: salt, pepper, oregano, basil, parsley onion powder, garlic powder
1 bay leaf
1 or 2 pkgs of Italian salad dressing seasoning (The recipe says one, reviewers say two, I had one and a half on hand so I did that ;)
Boil all together and pour over beef roast (3-5lbs) in crockpot. Cook on low 8-10 hours. Shred and leave meat in juices for another hour.
Optional: (but not so optional in my opinion)
Slice and add red and green peppers and onions to crockpot during last hour, but remove for serving to top sandwiches. Mushrooms would also be fabulous.
Serve on Kaiser rolls topped with melted provolone cheese, cooked peppers & onions, and peppecini's.
You can remove some of the juices, but as they say in Chicago "The wetter the better!" Mmmmmm, Mmmmm.
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