4/10/2012

Black Bean Pineapple Enchiladas

Gosh, it is hard to find the time to update this thing! I always make new stuff but I just forget to post the recipes haha. Anywho, these enchiladas are absolutely phenomenal! My husband was hesitant to try them because he wasn't sure how the pineapple would work in the mix but they are soooo so good!!! I got the recipe from http://www.quick-and-easy-dinner.com. This website has a lot of good recipes!! I followed the instructions in this recipe but there are a few changes I made..First, this recipe called for way too many ingredients (quantity of each ingredient). I followed the recipe but you can probably cut everything in half because we only used about half of the chicken mixture. Unless, you want leftovers for the next day so you can make burritos! :) Which is actually a great idea!

Ingredients
*1 chopped red bell pepper
*1/2 chopped medium white or yellow onion
*1 Tbsp olive oil (I used a combo oil - olive, grapeseed & canola)
*1 15-oz can black beans, drained very well
*1 20-oz can crushed pineapple with juice
*1 rotisserie chicken (I used 4 chicken breasts boiled in water seasoned with pepper and garlic salt)
*cilantro to taste (optional)
*1 cup Mexican shredded cheese
*1 large can enchilada sauce - I got a 28 oz can and only poured half of the can on the enchiladas and saved the rest to add to the enchiladas after they were done.
* 10-12 medium-size flour tortillas



Directions:
1)Pre heat oven to 350.

2)Add whole chicken breasts to boiling water. Boil chicken until fully cooked.

3)Saute bell pepper and onion in oil over medium heat until tender. Add drained black beans and diced pineapple (with juice) to skillet. Heat over medium for about 5 minutes.

4)Pull apart chicken and shred; add to skillet and cook for another 5 minutes.

5)Time to put together our enchiladas! Lay a flour tortilla down in dish. Add about 1/4 cup of chicken mixture into the tortilla and roll. Make sure to place them seam-side down in dish. Keep repeating until dish is full.

6)Pour enchilada sauce over the top of the enchiladas and top with cheese. Bake enchiladas at 350 for about 15 minutes. Top with whatever toppings you wish and serve! We topped ours with extra sauce, sour cream and green onions and they tasted delish!!!

3/12/2012

Chicken Fajita Soft Tacos!

So, I suck at updating this. Not like anything reads any of my entries. I guess I just have this to cure my boredom! Hahaha..Anywho, tonight I needed a fast and quick recipe and I just whipped this up. I'm pretty sure you all have made this kind of dinner in one form or another (that is, if anybody is even reading this..haha)..I thought they were delish! Simple, quick and delish!

Ingredients
6 chicken strips
1 yellow bell pepper
1/2 red onion
2 large mushrooms
2 tomatoes
paprika to taste
garlic salt to taste
pepper to taste
lime juice (a couple tablespoons)
red pepper to taste
Oil - couple tablespoons (I used a grapeseed, olive and canola oil blend)
Small soft tortillas

Directions
1) First, get all your vegetables and chicken ready. Chop up chicken into small pieces and set aside. Chop up mushrooms and throw em in a bowl. Cut up the yellow bell pepper and onion in strips and add to bowl.
2) Add oil. Heat oil in pan over med-high heat. Add chicken and cook all the way through over medium heat.. Add paprika, garlic salt, pepper, red pepper. You can add however much you want depending on how much flavor you want to add to the chicken. I added a couple dashes of each. More of the red pepper. Add lime juice.

3) Add oil. Heat oil in pan over med-high heat. Add vegetables and saute until onions are soft. About 10 minutes or so.


4) Add chicken on a tortilla, add vegetable bled on top of chicken and then top with chopped tomatoes. You can also top with whatever else you like! We topped ours with sour cream, cheddar cheese and salsa!

2/7/2012

Braised Paprika Chicken with Rice!

So, this is my take on braised paprika chicken. I got this idea from http://www.eatingwell.com/recipes/braised_paprika_chicken.html. I added things and changed some measurements, etc. This dish takes a little time to make..but it is worth it! It is so good..a very very creamy tastey dish! It serves about 4-6. Takes about an hour and a half all together to make.

Ingredients

- 2 thawed skinless boneless chicken breasts chopped into quarters
- salt to taste
- pepper to taste
- 2 tablespoons of oil. I used a Mediterranean blend; it has olive oil, canola oil, and grape seed oil. But, otherwise, olive oil or canola is okay.
- 1/2 of a medium red onion
- 4 cloves minced garlic
- a few dashes of sugar
- 1 red bell pepper
- 1/2 of a yellow bell pepper
- 2 tablespoons tomato paste
- 2 tablespoons paprika
- a few dashes of garlic powder
- a few dashes of red pepper
- a few dashes of marjoram leaves
- 1 1/2 cup reduced-sodium chicken broth
- 1/2 cup reduced-fat sour cream
- 1- 2 tablespoons all-purpose flour
- 2 tablespoons parsley

Directions

First, grab your chicken breasts and season with pepper and garlic salt. Cut into quarters and set aside.

Mince 1/2 of a red onion and 4 garlic cloves. Toss in a bowl and set aside. Chop up 1 red bell pepper and 1/2 of a yellow bell pepper and set aside.

Heat oil in pan on medium heat. Toss in onions and garlic and sprinkle with sugar. Saute about 8-10 minutes until onions are cooked and soft. Add bell peppers, tomato paste, paprika and a few dashes of red pepper. Stir till blended. Add chicken and 1 1/2 cup chicken broth. Stir and blend together. Sprinkle with marjoram and put the lid on.
Cook on med low heat for about 50 minutes.
A little before the end of cook time..add 1 cup sour cream, 1 tablespoon flour, few dashes of garlic powder and 1/4 salt in a bowl. Wisk until smooth.
Before adding the sour cream mixture remove chicken from pan (when it is done cooking) and put it on a plate. Set aside.
Then add mixture and stir until blended. Simmer on med low for 5 minutes until the sauce thickens. Sprinkle with Italian seasoning.
Put the chicken back in the pan and simmer on med low for about 5 more minutes.
Sprinkle dish with parsley.

You can have this dish by itself or serve it with rice. We used brown rice. Very very good!!

11/19/2011

Creamy Chicken Rotini

Haven't updated in awhile....I have been pretty busy!
Anywho, this recipe is really easy and tastes great! Well, I think so at least! If you are looking for a creamy pasta packed with vegetables then here you go..I found this recipe on family.go.com/food. But, I added spices and kind of tweaked the measurements. All the ingredients are give or take. I usually just add whatever and whip it up..tasting a lot during cooking. So, feel free to add whatever you want! :)


Ingredients..
1/2 - 1 box rotini pasta (depending on how much you want to make)
vegetable oil
1 pound boneless skinless chicken breast - cubed
4-8 oz cream cheese (depending on how much rotini you add and how creamy you like it)
2 cups mixed vegetables
about 1/2 of a bottle of roasted red pepper Italian dressing
1 red bell pepper - chopped into strips
Pepper, garlic salt, paprika - to taste

Directions:
Make pasta according to directions on box. Drain and set aside when done. But, while you got the noodles going..
Add oil to pan and cook chicken until fully cooked on medium high-medium.
Add spices.
I always drain out the oil if any is left in the pan.
Saute bell pepper with mixed vegetables in a separate pan. You can always steam the mixed vegetables as well.
When done add to chicken.
Add rotini to pan.
Pour in roasted red pepper Italian dressing and cream cheese and stir everything together.
Heat over medium-low till everything is blended.
Add more spices if you wish! You can pretty much add any kind of spices you want!

A lot of the times I dont pay much attention to exact measurements, etc. I just go for it! Just taste the dish along the way..
But, this is a Super creamy and yummy pasta dish! Mmmm!!

10/27/2011

Skillet Garlic Meatball Dinner
I got this recipe from www.momswhothink.com. It is delish!!! Especially for those garlic lovers! Love it! We are fatties so we like to eat a lot of it. It is that good!


Ingredients:
1 pound lean ground beef
1 large egg - I usually add two instead of one. The meatballs cook better with two.
¼ cup seasoned dry bread crumbs (I add a little bit more)
3 Tablespoons grated Parmesan cheese (I add a little bit more)
¼ teaspoon salt
¼ teaspoon black pepper
1 (10 ounce) package frozen cut green beans, thawed
1 (15 ounce) can small white potatoes, drained and quartered
1 (14½ ounce) can stewed tomatoes
4 garlic cloves, minced (Of course we add a lot more...love us some garlic!)


Directions:
1. In a medium bowl mix the beef, egg, bread crumbs, cheese, salt, and pepper. You can also add any other spices as well.
2. Form the mixture into however many meatballs you can make.
3. In a large, deep nonstick skillet, brown the meatballs over medium-high heat, turning occasionally, until fully cooked.
4. Add the green beans, potatoes, tomatoes, and garlic.
5. Bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer for 8 minutes, stirring occasionally until the green beans are tender and the meatballs are cooked through. Serves 4. I added some garlic salt, more pepper and some paprika at the end of cooking time. I also cooked it altogether for 5 more minutes. Serve and enjoy!!!!!

10/24/2011

Red or Green tacos
I got this recipe from a group on facebook called Grubbin' on This (https://www.facebook.com/groups/204644209549348/) I needed to find a easy recipe for dinner and I sure found it! No pictures this time but this recipe is seriously the easiest recipe with barely any ingredients and these tacos taste DELISH! You can make them with either green salsa or red salsa. I have tried making them with both. Both are amazing but I prefer using red salsa because the tacos come out less spicy but also have a better flavor to me. I used a mild chunky red salsa. But, like I said, both are amazing!



Ingredients I used..
1 can green or red salsa
2 chicken breasts
pepper to taste
sea salt to taste
sour cream (however much you want)
cheese (however much you want)
corn tortillas (you can use flour for soft tacos)
vegetable oil

Directions:
Put jar of green or red salsa in slow cooker
Add chicken breasts
Top with sea salt and pepper. Cover and heat on high for 4 hours.
Take out chicken breasts and shred them. Add the chicken back in the slow cooker and stir.
Heat oil in pan and fry up the shells. Top with sour cream and cheese. You can add anything you want to your tacos and there ya go!

YUM!

10/23/2011

Chicken teriyaki with vegetables and rice

This recipe is always our go to meal when I need to fill in a night or something. It is super easy and you can pretty much use anything or make it to your liking.

Ingredients
about 5 chicken strips
white rice - white or brown rice will work.
vegetables - you can use any vegetables you like. I used green bell peppers, onions and carrots.
teriyaki glaze - I used a glaze but you can use just the regular marinade or soy sauce if you wish!
olive oil
other spices if you wish - I used a bit of garlic salt, garlic powder and pepper

Directions
1) Cook rice according to directions.
2) While the rice is cooking saute vegetables in olive oil until fully cooked. While sauteing the vegetables I added some pepper, garlic salt and garlic powder.
3) Cook chicken in a separate pan until cooked through.
I usually combine the chicken and vegetables when I add the glaze but you dont have to.
4) Add vegetables and chicken together when both are fully cooked.
5) Add teriyaki sauce and simmer for about 5 minutes.

Put rice on your plate and top with teriyaki chicken and vegetables and you are done!
YUM!!!