A Bowl of Goodness

Cold weather calls for a big bowl of chili! When the temperatures dropped and the rain moved in that's exactly what I made this week! Usually, I make a pot of chili on the stove top, but instead I threw everything in the crock pot this time.

Here's how I made it:

• 2 cans of diced tomatoes and onions 
• 1 can of tomato sauce
• 1 can of water
• 1 package of ground turkey meat
• 1 can of red kidney beans
• 1 Tb minced onions
• 1 Tb garlic salt
• 1 Tsp pepper
• 3 Tb of chili seasoning from Carroll Shelby's chili kit
• 1 Tb masa from the chili kit

I threw everything into the crock pot and cooked it on high for 4 hours then turned it to low for 2 more hours. 

You can garnish with cheese and Fritos because there's no other way to eat it!! 

Another Successful Dinner

It might still feel like summer in Dallas, but I'm trying to trick mother nature. If I make cold weather recipes the temperatures will go down, right?! Wrong! I made Crock Pot Chicken Taco Chili the other night and it's still going to be 90 today! Blah! At least it felt like fall in my kitchen! 

I adapted the recipe from here after seeing it on Pinterest. Some ingredients I omitted or substituted and I'm so glad I did because it was pretty spicy. 

Crock Pot Chicken Taco Chili

Ingredients: 

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans ( I omitted these) 
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies ( I used 1 can of Rotel and 1 can of diced tomatoes)
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
• 24 oz (3-4) boneless skinless chicken breasts ( I used tenders)
• chili peppers, chopped  (I omitted this)
• 1/4 cup chopped fresh cilantro (I used dry cilantro) 
• 1 8-oz can of water

Directions: 

Combine everything in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with Fritos, cheese, sour cream, and avocado! 

This recipe even got the hubby's approval so I know we will be trying it again in the future! 

What's For Dinner

Do you find yourself scrambling through the kitchen daily trying to figure out what's for dinner?! I do, and we never have enough ingredients for most recipes. So, when I found this chicken taco recipe on Pinterest, I was elated that I only needed a few ingredients. And, surprise surprise, I had most of them on hand! The bonus, it's a crock pot recipe which means easy clean up! 

Via

Crockpot Chicken Tacos
Recipe from Tasty Kitchen
Serves: ~12 people

1 Envelope Taco Seasoning (I use Old El Paso Reduced Sodium)
6 Pieces Boneless, Skinless Chicken Breasts or Chicken Tenders
1 16-ounce jar Salsa (I used Trader Joe's Roasted Garlic Salsa)
1 Package of Tortillas (I prefer corn) 

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. I also added half a cup of water since my mixture was very thick and some diced onion for taste. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken shreds easily. 

You can serve the tacos with tortillas, guacamole, lettuce, shredded cheese and/or sour cream. 

This recipe is a keeper! Fast, and delicious! 

Chicken Parmesan {My Quick Version}

Yes, this Chicken Parmesan is as scrumptious as it looks and easy to make! I whipped mine up in about 20 minutes. Ok, so I might have cheated a little with a prepackaged seasoning, but that's what happens when you're busy and have a little one running around. Just keeping it real around here. No time for recipes from scratch! 

Ingredients:

• 1 package Kraft Fresh Take Italian Parmesan Seasoning (found in the cold section)
• 1 package of chicken tenders
• Fettuccine noodles
• 1 squash
• A handful of carrots
• Any brand of pasta sauce
• Shredded Mozzarella Cheese

Directions:

• Heat a skillet with enough olive oil to coat the bottom
• Evenly coat the chicken tenders with Italian seasoning
• Place chicken in the skillet. Cook about 5 minutes on each side or until brown and crispy
• Slice squash and carrots and toss in pan to cook with chicken for the last 5 minutes
• Boil pasta in separate pot
• After chicken is fully cooked I added the pasta sauce to the pan and sprinkled Mozzarella cheese on top of the chicken to melt.
• Serve over drained pasta 

And there you have a nice hearty meal for your family! Even my picky child ate some so I 'll say it's kid approved! 

Shrimp and Spinach Enchiladas with Jalapeño Cream Sauce

Photo Via 

Let me just tell you how delicious these enchiladas are. Make them when you are famished because they are so good that you won't want to stop eating! I might have powered down 3 of them!! 

I adapted the recipe from this original one. 

Roasted Shrimp Enchiladas with Jalapeño Cream Sauce (adapted from Damn Delicious):

INGREDIENTS:

• 1/2 - 1 pound medium shrimp, peeled and deveined (I used 1 lb)
• 2 tablespoons olive oil, divided
• Kosher salt and freshly ground black pepper, to taste
• 2 cloves garlic, minced
• 1 small onion, diced
• 4-5 cups baby spinach, lightly chopped
• 2 tablespoons chopped chipotle pepper, in adobo sauce
• 1/4 teaspoon oregano
• 1/2 teaspoon cayenne pepper
• 12 (6-inch) corn tortillas, warmed
• 2 cups white cheddar cheese (I used Monterey Jack)

For the jalapeño cream sauce:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour 
• 1 1/2 cups chicken broth
• 3/4 cup sour cream
• 2 jalapeños, seeded and minced
• 1/2 teaspoon garlic salt
• 1/4 cup chopped fresh cilantro

DIRECTIONS:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.

Place the shrimp onto the prepared baking sheet. Add 1 tablespoon olive oil, salt and pepper, to taste, and gently toss to combine. I also added garlic salt and lemon juice. 

Place into oven and roast just until pink, firm and cooked through, about 6-8 minutes. Remove from oven and let cool before dicing into bite-size pieces.

Reduce the oven temperature to 375 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.

Heat remaining 1 tablespoon olive oil in a large skillet. Add the garlic and onion and cook, stirring occasionally, until the onions become translucent, about 5 minutes. Add the spinach, chipotle pepper, oregano and cayenne. Cook, stirring occasionally, until the spinach just begins to wilt, about 1-2 minutes. Add the shrimp and gently toss to combine.

To make the sauce, melt the butter in a large saucepan. Whisk in the flour until lightly browned, about 1-2 minutes. Gradually whisk in the chicken stock and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in the sour cream and cream cheese. Add the jalapeños and garlic powder and simmer unitl the sauce has thickened, about 2 minutes; season with salt and pepper, to taste. Remove from heat and stir in the cilantro.

Heat the tortillas in the microwave for 10 seconds to prevent them from cracking.

To assemble the enchiladas, lay the tortilla on a flat surface and spoon 1/3 cup of the shrimp mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and shrimp mixture.

Pour half of the jalapeño cream sauce evenly over the top. Place into oven and bake, covered, until lightly golden and bubbly, about 20 minutes.

Serve immediately with remaining jalapeño cream sauce, garnished with cilantro. I also served mine with black beans! 

Happy Eating! 

Spring Eating

 

Do you feel like your taste buds change with the weather? With spring and warm weather here I've been craving lighter foods such as salads, fruits, and vegetables. I've been perusing sites trying to find new recipes to satisfy my taste buds. Here's a few that look delicious!
 

Via

Lobster and avocado on a salad make my heart go pitter patter!

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These look like a much healthier alternative than the cheese Doritos I like to munch on!

 

 

Via

 

One can never go wrong with a fresh fruit tart. It's one of my favorite spring/summer desserts! They have just enough sweetness to fulfill without making you feel like you overindulged.

 

Via

 

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Chicken, coconut, and mango sauce must be good together!

 

 What are you craving lately?

 

You can go here to see more delicious recipes I've pinned.

 

What's For Dinner

In an effort to be more health conscious and cut down our eating out, I hit up Pinterest over the weekend for recipes.  Here's what I'm serving up this week! 

Honey Glazed Chicken/ Blackened Tilapia Tacos/ Chicken Enchilada Soup/ 

Last night we enjoyed the Tilapia Tacos. They were full of flavor, but could have been a touch spicier! Overall, they were delicious, quick to prepare, and I will certainly make them again. 

Have you made any Pinterest inspired recipes lately?

Go here to follow me on Pinterest and see what else has caught my eye. 

A Summer Soire

Summer is the perfect time for a relaxing dinner party! Here are the refreshing things I would serve.

Table Setting Via/  Blackberry Sage Cooler/ Pasta Salad/ Summer Corn Cakes/ Spinach and Black Bean Salad/ Quacamole Brushetta/ Vanilla Cake with Strawberry Cream Frosting

Healthy Eating

The time has come to get my booty into shape before Summer. Here in Texas swim suit season has already hit. Let me just tell you that trying on suits will really get a girl motivated to get fit. Since loosing weight and staying healthy is 80% diet, that's where I've decided to start. My goal is to eat really well during the week and drink a ton of water, then splurge a little on the weekends and still enjoy a cold beverage if I choose. It's all about moderation! 

Yesterday, Mom, "A", and I hit the store ready to load the cart with healthy foods. 

Here's what we came home with minus some very addicting blueberry Eggos. 

I'm excited to try these bars since I enjoy the KIND granola. It's Gluten free for anyone with celiac's disease looking for a yummy granola. 

I'm a total water gal, but I decided to mix it up a bit and try Crystal Light for a little added flavor once in a while. I'm really hoping it tastes as refreshing as the Simply brand Raspberry Lemonade! Wishful thinking I'm sure.

These are my favorite chips ever! "A" even digs them! I've been making a lot of avocado salsa to eat them with or they are great plain too. 

Here's a list of foods I'm eating these days:

• Banana with honey and cinnamon sprinkle 
• Chicken or turkey sandwich on wheat sandwich thins with mustard
• Avocado Salsa
• Apple and Organic fresh ground peanut butter 
• Cheese sticks and Everything pretzel crisps
• Grilled chicken with the Avocado salsa on top
• Yogurt with KIND granola
• Lots of fresh fruits and veggies

My main goal is to really cut down on carbs, and unhealthy snacking. Plus, I've limited myself to only 1 snow cone a week. Nothing like drinking ice and sugar on a hot day!

If you read the blog Bryn Alexandra, then you might have noticed she started a food blog, 80percenthealthy to track her eating habits and get healthy. She has some great ideas for eating on the run. I've even gotten some of my ideas from her. The bean burrito recipe she uses looks divine! I can't wait to try it!

Tonight we are trying her shrimp tostada recipe with black beans, and guacamole. You can follow me on Instagram to see more yummy foods!

Shower Food

Yesterday you saw pics of the shower I cohosted over the weekend, but I wanted to focus on the food from the event today and share the recipes with you. All of the items we made took less than 30 minutes and would be great for company, a birthday party, baby shower, or a side dish at a weekend cook out. 

Avocado Chicken Salad 

via Becoming Betty

Black Bean and Corn Dip

This is my own recipe. Combine 1 can of drained corn, black beans, and Rotel in a bowl. Add 1 chopped avocado, and a handful of fresh cilantro. Combine in 2 Tb. of lime juice, and add cumin, garlic salt, and pepper to taste. Mix together and chill. 

Cheesecake Stuffed Strawberries 

via The Sweets Life 

Fruit Salad

We combined fresh strawberries, grapes, and cantaloupes, then drenched them in fresh whipped cream.

Pink Lemonade Punch

(My Own Recipe)

Combine 1 Liter Gingerale, 1 can Frozen Pink Lemonade, 1 can of Pineapple Juice, frozen raspberries

Mix well and serve chilled. This stuff is so addicting and delicious! 

Hopefully one of these recipes will find it's way into your kitchen! I already made the chicken salad again, but for lunch this time with Triscuits. My husband even ate it and thought it was really tasty. You can't beat that it's healthy too.

No Fail Recipes

Part of my 12 accomplishments for 2012 includes trying new recipes and actually eating dinner at home. We tend to eat out entirely way too much. Not to mention, we have a 1 1/2 year old that gets fussy around dinner time and does not want to sit still for an entire meal! For the past month we have actually stuck to our guns and I've been getting to know my kitchen. See, it is possible to pin things on Pinterest and then actually try them! Here are some of the no fail recipes we have tried and devoured!

Avocado Salad

Baked Crispy Cheddar Chicken

Baked Zucchini Sticks

Spinach and Ricotta Shells

Crispy Chicken with Creamy Italian Sauce

Scallops with White Wine and Lemon

Cilantro Lime Shrimp

We made tacos out of these! I mixed lime juice with sour cream and dalloped it on top with some shredded lettuce and salsa. They were healthy and delicious!

For these and other recipes you can follow me on Pinterest! Happy pinning and cooking!

Christmas Dinner

I don't know about you, but my mouth is watering just thinking about Christmas dinner! Our family sticks to a pretty traditional menu except we substitute pork for turkey. After several turkey meals throughout the holidays we are usually ready for a change. My favorite part of the meal just might be my brother's homeade crescent rolls! They are the best!

Recipes Via

Pork Tenderloin

Mashed Potatoes

Green Beans

Recipes Via

Dressing

Crescent Rolls

Cranberry Sauce

Pecan Pie

What is your favorite holiday dish?

Holiday Recipe

My motto as a kid was always "eat dessert first! We would go to the yummiest grossest cafe on Earth, Luby's and I would always get chocolate pie and devour it first. Just in case a fire ever occurred, I didn't want my dessert to waste. I can now thank Luby's for the extra pounds I acquired as a kid.

Since we are speaking of desserts, my new favorite as an adult with a richer palette is my mom's pecan pie! We always enjoy it during the holiday season, so why not share it with you today?!

This recipe holds special meaning to my heart not only because mom makes it, but because my late Grandpa LOVED it! Every holiday he would make extra sure we were bringing the pecan pie that was made with fresh pecans from his tree. And we always saved the last piece for him.

I know this recipe is sure to satisfy any sweet tooth!

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Honey Seared Chicken

Via Pinterest

I finally stopped pinning and started doing! I kicked it off with a copy cat recipe of P.F. Chang's Honey Seared Chicken. While it was delicious, next time I'm going to P.F. Changs or Pei Wei. I believe in honesty, so I'm just sayin'. The recipe had too many steps for my liking and it could have easily been messed up with one small error. Plus, it wasn't as good as the original version.

I cut up tenders and let them marinate for 20 minutes before coating them in batter and frying. I followed this recipe exactly and here's the final result after I tossed the chicken and sauce in the wok.

I served it over rice! Yummy!

Banana Nut Bread

My sweet tooth kicked in over the weekend and put me in the mood for a hot loaf of what I think is the best banana bread ever. Maybe I think that partly due to the fact that my grandma taught me to make it and always had a loaf ready for me when I visited. She's still around, but sadly does not bake anymore. I guess I'm sort of carrying on the family recipe for her. 

I pulled out all of my ingredients and surprisingly had everything I needed and didn't have to make a quick run to the store. Amazing!

I trusted my Kitchen Aid mixer that was a wedding gift from my grandparents to whip up the yummy batter. One must have have the proper tools to bake. And yes, I licked the bowl even though it had raw egg in the mix. That's part of the process and the fun in my kitchen. 

Notice that I floured the pan so the bread wouldn't stick and then in the oven it went.

Here's our famous family recipe that I followed. After an hour of baking at 350 degrees, it was ready. 

I pulled it out of the oven and let it cool before I dumped it onto my baking rack. Then I served up a piece for myself to share with Baby A. It was sweet, moist, and exactly what I was craving. Thanks Nannie!

Do you have a special family recipe you like to make?

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It's Time to Party

I hosted our monthly neighborhood Bunco game at my house last night. Along with lots of good wine, and crazy fun ladies came good snack food. If you remember my summer to do list from here, then you will know that I wanted to make Strawberry Jello Salad. Well, lets check that one off the list.

Strawberry Jello Salad

Here's the recipe:

Bottom Layer: Mix 2 cups crushed pretzels, 1 cup of sugar, and 3/4 cup of butter. Bake at 400 degrees for 8 minutes. Let cool.

Middle Layer: Mix a package of cream cheese, 1 tub of cool whip ( I use fat free), and 1 cup of sugar. Pour on top of pretzel mixture and freeze. 

Top Layer: Mix 2 cups of boiling water with 2 packages of strawberry jello and a package of frozen strawberries diced. Pour on top of Middle layer and put in fridge to set. Serve chilled. 

I also served one of my favorite dips which is a corn and black bean dip. What makes it one of my favs besides the fact that it's scrumptious, is the fact that it's super easy to make. 

Black Bean and Corn Dip

Here's the recipe:

Mix 1 can of drained black beans, 1 can of drained corn, 1 can of Rotel with cilantro and onion, chopped purple onion, the juice from 1 lime, garlic salt, pepper, and diced avocado. I usually mix it all together and let it marinate for several hours before serving. I add the avocado last so it maintains its bright green color. Serve with tortilla chips and try not to eat the whole bowl full! 

I also served my easy chips and queso and used my bargains from shopping this week. 

The cute striped napkins and colorful plates were 50% off at Target this week left over from the 4th of July section. They were both under $2. Score!! I heart Target!

The utensil holder was on sale at World Market plus I had a $10 off coupon so I purchased it and a set of 6 plastic cups for around $15. It went great with my striped napkins and I didn't even plan it that way! 

Not only did we have a blast playing Bunco and chowing down, but I have to mention that I won $40 for the most Buncos! I never win anything! Maybe my luck is changing. 

HAPPY FRIDAY!

*Linked up: Embellishing Life, CRAFT, Skip to my Lou, Between Naps on the Porch, The Girl Creative, Crafts Keep me Sane