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Tag Archives: Tasty

Not all non-spicy soups are tasteless

After my fun and relaxing morning workout yesterday, I prepared this Tex-Mex Chicken Soup using the slow cooker. It’s savory and really creamy. Also, for those of you who don’t like eating a lot of spicy foods, I believe you’re going to enjoy this one because it’s not very spicy at all. 🙂
But, I still added the option of mixing a little cayenne pepper for those who are the same as I, prefer a little kick to their meal. However, either way, lol, you never can go wrong with Tex-Mex and soup.

I promise you and your family are going to love this non-spicy but still incredibly tasty soup. Enjoy! 😀

Slow Cooker Tex-Mex Chicken Soup

2-3 frozen chicken breasts, halves
1 onion, diced
1 10-oz can tomatoes and green chiles, I recommend Rotel 
1 15-oz can corn
1 packet ranch salad dressing mix
1 Tbsp. Ground Cumin or powdered coriander as a substitute
1/8-1/2 tsp. cayenne pepper, Optional
1 tsp. chili powder
1 C. chicken broth
1 8-oz cream cheese

Directions

Place the chicken into your slow cooker, and add the onion, tomatoes, and chiles, black beans, and corn. Stir in salad dressing mix, cumin, chili powder, and broth. Cover and cook on low for eight hours. Shred the chicken with two forks and stir in the cream cheese. Cover and cook on high for thirty minutes, or until the cream is completely dissolved.

Source 365 Slow Cooker Suppers

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Slow Cooker Tamale Pie

Tamales are a delicious Mexican dish. If I had a list of my favorite Mexican entrees; Tamales would certainly be on there lol. I don’t know what it is, but they taste even better during Christmas. My most liked tradition is when my family and I go to my Aunt Sandra’s on Christmas day and eat some of her amazing  tamales. Yum yum!!!

I too enjoy pie, but I have never tried tamale pie so when I saw the title of the recipe I was very inspired on cooking this recipe. As always like all of the dishes that I’ve prepared, it’s delicious and super easy to make.
🙂

What is your most liked Mexcian dish?

Slow Cooker Tamale Pie

Ingredients:

1 lb ground beef
1 tsp. ground cumin
1/2 tsp salt
1/2 tsp. chili powder
1/4 tsp pepper
1 can 15 oz Goya, black beans
1 can 14-1/2 oz diced tomatoes with mild green chilies, undrained
1 can 11 oz whole kernel corn
1 can 10 oz enchilada sauce
2 green onions, chopped
1/4 C. minced fresh cilantro
1 package (8-1/2 oz corn bread/muffin mix (I used Jiffy brand)
2 eggs
1 C. shredded Mexican cheese blend

Directions:

1. In a large skillet pour a few drops of oil and cook the beef over medium heat until no longer pink; drain the fat. Mix in the cumin, salt, chili powder, and pepper. Transfer the mixture to your slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions, and cilantro. Cover and cook on low for six-eight hours or until cooked through.

2. In a small mixing bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook one-hour longer or until a toothpick inserted near the center comes out clean. Sprinkle with cheese; cover and let stand for five minutes. Serve with sour cream and additional cilantro if desired.

Source six sisters stuff

 

Baked Pork Chops and Apples with Brown Sugar Glaze

Last night I was planning on blogging, but I chose not to because my brain went totally blank. So I decided to write this morning after my walk as I love walking in the mornings for exercise. It’s very relaxing, fun and it helps me to brainstorm with what I want to say for new blog posts. Today I walked two miles, and it took me about an hour. I felt so good afterward lol. 

Now onto the cooking section

I am an enormous fan of sauces/glazes. Whenever I find a recipe that includes a sauce I instantly know that I have to prepare the dish. This Baked pork chops and apple recipe is no different because it to includes a flavorful glaze.

Do you like to workout? If you said yes, do you prefer inside or outside? Are you a sauce fan?

Baked Pork Chops and Apples with Brown Sugar Glaze

Ingredients

Two apples, peeled and sliced
Four boneless pork chops
salt and pepper
4 Tbsp butter
4 Tbsp brown sugar
½ tsp cinnamon
½ tsp nutmeg or ginger

INSTRUCTIONS

Preheat oven to 350°. Cover a baking sheet with foil and spray it with non-stick cooking spray.

Layer apples in the bottom of the previously prepared baking dish. Sprinkle with cinnamon. Trim fat from pork chops. Layer on top of apple slices. Sprinkle with salt and pepper. In a small pot over medium heat, melt butter, brown sugar, cinnamon, and nutmeg, stirring continually. Pour sauce over the pork chops and apples. Bake uncovered for thirty-five – forty minutes.

Source wonder mom wannabe

 

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A throw off of Tater Tots

I love tater tots! This recipe is a twist on the classical favorite!

Baked Cauli-Tots

Ingredients

3 C. (about half of the head) shredded cauliflower 
1 C. shredded sharp cheddar cheese
1 egg
¼ c breadcrumbs
1/4 tsp. salt
three grinds black pepper
½ tsp ground mustard

Instructions

Preheat your oven to 400°F. Lightly a mini muffin pan with non-stick cooking spray.

1. Rinse and shred the cauliflower. Place it in a towel and squeeze out the extra water. Combine all of the ingredients in a large bowl, and until mixed thoroughly.

2. Using a spoon, divide the mixture separating the muffin cups and press down firmly into the cups. Bake for fifteen-twenty minutes, or until golden brown

Source Cupcakes and Kale Chips

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Homemade Chicken Taquitos

My brother and dad love eating taquitos. Whenever they make a trip to the grocery store one of the things they will buy is frozen taquitos, heat them up in the oven and eat them like their nothing lol. No offense to those who loves these things because I confess I enjoy eating them too. 🙂 However, I am going to have to admit though that these Homemade Taquitos are the BOMB.com and beats the frozen ones by 1000 lol.

Cream Cheese and Chicken Taquitos

Ingredients

3 C. chicken, cooked and shredded 

6 oz cream cheese, softened

⅓ C. sour cream

½ C. Salsa

1 ½ C. Colby jack cheese

1 ½ C. chopped baby spinach, stems removed

Salt and pepper, to taste

12 6 inch corn or flour tortillas (I used Mission Foods)

canola oil, for frying

Instructions

Heat ½” of oil in a skillet over medium heat. In a large bowl combine the chicken, cream cheese, sour cream, salsa, Colby jack, and spinach. Add salt and pepper to taste. Once the oil is hot enough (place your hand over the pan, above oil, to feel the heat), add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread it out using a spatula. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides. Repeat the process until all the tortillas is stuffed, rolled and fried. Set on paper towels to drain. Serve warm and ENJOY!

Source Lilluna

Crock pot King Ranch Chicken

King Ranch Chicken is one of my all-time favorite casseroles. And here’s why: it’s delish, full of creamy goodness and filling. Yum, yum lol. What more could you want?

Crock pot King Ranch Chicken Casserole

Ingredients

14 oz tortilla chips, white or yellow
4-5 chicken breasts, rinsed, pat dry, cooked and diced
10 oz diced tomatoes with green chilies, drain slightly (I used Rotel)
10.75 oz cream of chicken soup
10.75 oz cream of mushroom soup
2 cloves garlic, minced
1 medium onion, chopped
2 C. shredded cheese, (I used Colby Jack)
1 C. chicken broth

Instructions

Grease your crock pot with nonstick cooking spray. Spread a layer of tortilla chips in the crock pot to cover the bottom. (It’s ok if they are overlapping.) In a large sized mixing bowl combine the chicken, diced tomatoes, cream of chicken soup, cream of mushroom soup, chicken broth, garlic, and onion. Stir until combined. Put half of the chicken mixture on top of the chips. Next, cover with half of the cheese. Then repeat layers on top of cheese…..chips, chicken mixture, and cheese. Cook on low for approximately four hours or high for three hours. Serve with extra tortilla chips.
Source Six Sisters Stuff

Barbecue Baked Salmon

I have never tried salmon cooked in barbecue sauce before until now, as I am currently on vacation for a week visiting my Grandma. And while I am visiting I chose to cook three separate recipes this week. Tonight to start things off I prepared for my Granny this delicious barbecue baked salmon. We both loved it!!! 🙂

This recipe is SUPER easy to make, and clean-up is no different.

Barbecue Baked Salmon

Ingredients

12 oz salmon filet (Rinse and pat dry)
Salt and pepper to taste
½ C. Sweet Baby Ray’s BBQ sauce

Instructions

Preheat oven to 400 degrees

Line, a baking sheet with foil and lightly, grease it with non-stick cooking spray and put the salmon skin side down in the middle of a foil-lined pan. Season your salmon with salt and pepper then pour on your BBQ sauce covering the whole fish. (I spread mine around with a spatula and or a basting brush) Bake for twenty to thirty minutes (or until salmon is finished cooking. Add extra BBQ sauce on the side when serving.

Then the other two dishes I am cooking later this week are Honey Dijon Garlic Chicken Breasts. Lol, that recipe was the very first one I blogged about when I began my blog earlier this spring. And the other one is Chicken Alfredo. Yum! 😀

Source Six Sisters Stuff

A twist on Meatloaf

Do you love Philly cheesesteak sandwiches? And or are you a fan of meatloaf? I admit I don’t like it that much, but I love and love Philly cheesesteak sandwiches. Yum yum! Even though they are totally unhealthy lol. 😀

However, I had this intense urge to cook tonight, and I chose to try a different twist on meatloaf (as I am trying my very best to expand my horizons on food lol), my inspiration was the Philly cheesesteak sandwich. This Philly Cheese Meatloaf recipe was excellent and super easy to prepare. And not to mention a huge favorite! 🙂

Philly Cheese Meatloaf

Ingredients

1 medium onion, chopped
1 green or red bell pepper, chopped
1 Tbsp. Olive oil
1-2 lb. ground turkey or beef
1/2 C. bread crumbs
1 egg
1/4 tsp. salt
1/4 tsp. pepper or more to taste
1/2 tsp. garlic powder
3 Tbsp Worcestershire sauce
Six slices provolone or Colby Jack cheese

Instructions

Preheat the oven to 350°F.

1. Line a baking sheet with foil and grease it with cooking spray. Set aside. Pour oil into a large skillet, add the onion and pepper and sauté them in the oil until soft. Mix these veggies with the remaining ingredients except for the cheese in a large bowl.

2. Place half of this mixture into previously prepared baking dish and top with three of the slices of cheese. Repeat so you have two meat-cheese layers. Bake for forty-five minutes (the internal temperature of the meat should reach 165°F). Allow the meatloaf to sit for five minutes before slicing and to serve.

Source Of the hearth

Baked Zucchini Fries

Tonight was my first time ever to prepare and eat Zucchini. The result of this new encounter went really well. I actually love it lol. Although, since this was my first time to prepare Zucchini I needed to do a web search on “How to cut zucchini into fries.” as I did not have a clue how too. Lol to make this long story short I quickly learned how to form them, and they tasted excellent. 🙂

These fries are amazingly crisp-tender and healthy with just 135.4 calories. And no one would ever believe that these are baked!

Baked Zucchini Fries

Ingredients

1/2 C. Panko breadcrumbs
1/2 C. grated Parmesan cheese
1 tsp. Italian seasoning
1/4 tsp. pepper
1/2 tsp. salt
2-4 zucchini, Rinsed and quartered lengthwise
1/2 C. all-purpose flour
2 large eggs, beaten
2 Tbsp. Dried parsley

Instructions

Preheat oven to 425 degrees F.

1. Lightly grease an oven safe cooling rack with nonstick spray and place it onto a baking sheet lined with foil. In a large mixing bowl, combine Panko, Parmesan, and Italian seasoning; season with salt and pepper, to taste. In another bowl add flour and in a third bowl add the eggs. Set all aside.

2. Working in batches, dredge each individual zucchini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

3. Put the zucchini onto the previously prepared baking sheet. Place into oven and bake for twenty-twenty two minutes, or until golden brown and crisp. Serve immediately, garnished with parsley, if desired.
When you’re ready to eat, you can dip these in your preferred dipping sauce Ranch, garlic, marinara.

Source Damn delicious

Potato Chip Chicken Tenders

 This past week I was in a small town called Weimar, Texas. While I was there, I had the pleasure of dog sitting for a whole week for my Aunt and Grandparents. I had a fantastic time! 😀 While there I too picked out fourteen recipes and several more today, I want to cook and blog about within the next couple weeks after recently realizing that I only need thirty-nine more posts to make it to one hundred.

So to start this fun challenge of reaching 100 posts, I want to show you a very simple and quick recipe using Lay’s Wavy Hickory BBQ, which not only has their own seasoning but also has a little extra crunch because of the wavy style. However, if you’re not a BBQ fanatic, feel free to replace it with a different potato chip flavor like Lay’s Kettle Cooked Maui Onion or Lay’s Wavy Roasted Garlic and Sea Salt.

What is your favorite potato chip flavor?

 

Baked Potato Chip Chicken Tenders

Ingredients

2 lbs chicken tenders (Rinsed and pat dry)

2 1/2 C. (2 regular size bags) LAY’S Wavy Hickory BBQ Chips 

1 C. sour cream 

One large egg

1/2 tsp kosher salt

1/2 tsp. ground pepper

Directions

Preheat the oven to 400º F

1. Line a baking sheet with foil and spray it with non-stick cooking spray. Set aside. Next, crush the chips into crumbs leaving the bag somewhat open to let air out and smashing the chips in the bag using a meat mallet and or you can use a food processor. Toss the chip crumbs into a shallow bowl.

2. Combine the sour cream, egg, salt and pepper in another large shallow bowl until mixed well. Dredge the chicken in the sour cream blend, let any extra sour cream drip off and then press the chicken strips into the chip bits. Place on the previously prepared baking sheet. Repeat with the leftover chicken.

3. Then bake in the oven for eighteen to twenty-five minutes or until the chicken reaches an internal temperature of 165 degrees and the outside crust has started to brown. Let cool and serve with your preferred dipping sauce.

 

Thank you very much for reading!

Coming up next week

Parmesan Pork Chops Veggie Medley

Crockpot Apple BBQ Pork Tenderloin and Garlic Parmesan Yellow Squash Chips

Philly Cheese Meatloaf and Baked Zucchini Fries

 

Source: Eat the love

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