Tag Archives: Tasty
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.Â
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
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 cauliflowerÂ
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
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
â…“ 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
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