Saturday, November 12, 2016

Baked Spicy Chicken Tacos

Adapted from:

1 tablespoon of olive oil
3 chicken breast, cooked and shredded
1 packet of taco seasoning
1/2 cup of onion, diced
1 can rotel
Stand n' Stuff taco shells
1/2 can refried beans
Monterey jack cheese, enough to melt on top of tacos
**any toppings you may want...jalapenos, cilantro, lettuce, tomatoes, sour cream, salsa, etc.**

Preheat oven to 400 degrees.

Heat olive oil over medium heat in a medium skillet.

Add onion to skillet and cook for 2-3 minutes or until onion is translucent and fragrant.

Stir in the chicken, taco seasoning and rotel.  Stir to combine fully.  Reduce to simmer and allow to cook for 5-8 minutes, until liquid is fully gone.

Place taco shells in the baking dish, standing up.  Spoon 1 tablespoon of beans in the bottom of the taco shell.  Top with the chicken mixture, almost to the top of each shell.

Sprinkle each shell generously with shredded cheese.

Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.

Remove from oven and add toppings.


Saturday, November 05, 2016

My Favorite Broccoli & Rice Casserole

This is THE BEST Broccoli and Rice Casserole!  I love the spice from the Rotel!

2 cups cooked rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 stick of butter
1 can of rotel, undrained
1 jar of Cheez Whiz
1 package of frozen broccoli florets
salt and pepper, to taste

Heave oven to 350 degrees.  Mix all ingredients together.  Bake until hot through and edges are brownish.  About 30-45 minutes.

Saturday, January 02, 2016

Vanilla Pudding Chocolate Chip Cookies aka The Perfect Chocolate Chip Cookies

Recipe courtesy of:

I saw a post on Facebook asking about the best chocolate chip cookie recipe and this recipe was provided.  I decided to make them during Christmas.  I was hoping they really were the best and I have to agree...they are.

1 cup unsalted butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz. package vanilla instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
2. Using a mixer, beat together butter and sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips.
3. Drop cookie dough by rounded tablespoons onto prepared baking sheet.  Bake for 10-12 minutes, or until slight golden and set. Remove cookies from oven and let cool on baking sheet for two minutes. Transfer to a cooling rack and cool completely.

Wednesday, May 29, 2013

Spaghetti West Texas

Chad's Granny Melba passed this recipe to my mother-in-law, Eloise, who made it for us.  The first time she made it I enjoyed it so much I ended up eating the leftovers EVERY.SINGLE.DAY for four days.  I'm NOT a spaghetti fan but this is different and the green olives are salty and a little surprise in each bite.  Enjoy!

1 pound of spaghetti (cook separately)
2lbs. ground beef
1 small jar of green olives, sliced
2 bags of sharp shredded cheese
1 large (46oz) can of tomato juice
1 Tbsp. chili powder
1 small onion
1 tsp. pepper

Brown ground beef in a deep pot.  Add ALL of the tomato juice, chili powder, onion and pepper.  You are going to think that it is WAY to much tomato juice but just go with it.  I let the tomato mixture simmer on low just to meld the flavors.

You can make this in one big 9x13 inch pan or two smaller pans.  Whatever pan you choose, make sure it is a deep pan.  Layer the ingredients like this:

Green Olives
Ground Beef/Tomato Mixture
Sharp Shredded Cheese

Bake at 350 degrees for approximately 30-40 minutes.

Friday, January 04, 2013

Pico de Gallo & Guacamole

I have recently fallen in love with pico de gallo.  I love to make it during the summer when the tomatoes are fresh.  This recipe came from Pioneer Woman.  Thanks PW!

5 whole Plum (roma) Tomatoes
1/2 whole Large (or 1 Small) Onion
3 whole Jalapeno Peppers
Lime Juice
Salt To Taste

Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.
Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

This is also perfect for making guacamole.  Take as many avocados as you would like, get the meat out and use a fork to mash up a bit.  Add a some of the pico with a little bit of lime juice and salt.  Yummy!  PERFECT guacamole!

Tuesday, December 11, 2012

MiMi's BBQ Meatloaf

I am NOT a fan of meatloaf.  My mom never cooked it and to see looks gross with all that ketchup slathered on top of it...bleh!

When we lived in Oil City, my dear friend Melissa, had mentioned bringing meatloaf to a gathering at my house.  I was a bit concerned because of my meatloaf aversion but she said "this is really good and different."

Based on looks alone, it is NOTHING like a "normal" meatloaf, so that won me over and made me try it.  The taste was good...hard to explain but just a really good, somewhat barbecue-ish flavor.  Try it, you won't be disappointed.

1 cup fresh bread crumbs (2 pieces of sandwich bread)
1 onion, chopped finely (or use onion salt and powder for picky eaters)
1 1/2 tsp. salt
1/4 tsp. pepper
2 8oz. cans tomato sauce, divided (set 1/2 cup to the side for the sauce)

Mix above ingredients together well...don't not add meat yet.  Then add to 1 1/2lbs. ground beef.  Form into loaf and place in pan.  Put into oven at 350 for 15-20 minutes. While the meatloaf is cooking, make the following sauce:

Remaining 1/2 cup of tomato sauce
1/2 cup water
1 Tbsp. vinegar
3 Tbsp. brown sugar
1 Tbsp. ketchup
2 Tbsp. worchestershire sauce
2Tbsp. barbecue sauce

Remove the meatloaf from the oven and drain off any fat.  Pour sauce over loaf and cook for 1 hour or until done.  May want to baste occasionally or divide and pour sauce 2-3 times during cook time.

Serves 4-6 people.

Monday, June 11, 2012

Field Pea & Corn Dip

I'll be honest...the first time I saw this dip I thought...ewwww!  Then I heard others saying, "Ooooh" and "Mmmm" and figured I should try it.  It is delicious and very fresh tasting.  This is a perfect dip for summertime.  Not too heavy and made with good ingredients.  Eating it with the Fritos gives just the right salty kick to it.  This makes a TON so the recipe can be halved very easily.  Let me know if you love it!

2 cans field peas with snaps (15.8 oz can), rinse and drain
2 cans shoepeg corn (11 oz can), drained
2 cans Rotel tomatoes (10 oz can)
1 can diced tomatoes (14 1/2 oz can)
5 green onions, slices
2 cloves garlic, minced
1 Tbsp finely choppe fresh parsely
Prepared Good Seasons Zesty Italian Dressing (you need the packet of seasoning, olive oil and red wine vinegar)

Stir all ingredients together.  Cover and chill 8 hours.  Add 2 diced avocados when ready to serve.  Drain.  Serve with Frito Scoops.  Yields 8 cups.