Baked Jalapeño Popper Rolled Tacos

14183915_10210004692171984_5575178893195959478_n

I snagged this recipe from the Land o Lakes website. That’s right people I actually found a decent recipe off of a commercial brand’s website. I am willing to try my hand at anything inspired by jalapeño poppers. How could a recipe involving creamy, cheesy, spicy goodness go wrong?

These rolled tacos are amazing. There is really no other way to describe them. Their crispy baked shell add the perfect texture to a creamy filling. I went crazy with the jalapeños because we like spicy food so if you are not a big fan of heat I suggest using half of what this recipe calls for. These tacos are perfect for weeknights when time is tight as it doesn’t take very long to make. We finished with quite a few left overs, but keep in mind that only two of us were eating these. That said, if you have a larger family with older children you may want to double the recipe and stock your freezer with left overs. These are large rolled tacos, not your small 6 inch rolled street tacos. One of these with a side dish is more than enough to fill you up for dinner.

Makes: 10 rolled tacos     Calories: 295 per rolled taco    Time: 45 minutes

Ingredients:

  • 4 tbsp butter, divided
  • 2 tsp minced garlic
  • 1 1/2 cups cooked chicken, chopped
  • 1/4 cup of milk, I used 2%
  • 1 (8oz) package of cream cheese
  • 1 (12oz) jar jalapeños, drained and chopped finely
  • 1 cup shredded mild cheddar cheese
  • 10 flour tortillas

Directions

  1. Melt 2 tbsp of butter in a large pan. Add garlic and cook until fragrant (about 30 seconds). Add cooked chicken, milk, cream cheese and jalapeños. Mix together until the cream cheese is soft and all ingredients are well mixed.
  2. Turn off heat and stir in cheddar cheese.
  3. Preheat your oven to 400 degrees Fahrenheit.
  4. Spread a thin layer of the chicken mixture over one half of each tortilla and roll it up tightly. Place each rolled taco on a baking sheet with the seam side down.
  5. Melt the remaining 2 tbsp of butter and brush a little over each taco.
  6. Bake for 7 minutes and remove from the oven to flip the tacos. Bake for an additional 7 minutes.
  7. Remove from the oven and let cool for a minute or two before serving.
  8. Serve with your favorite side dish and enjoy!

*Photo is an original belonging to me

*Recipe adapted from http://www.landolakes.com

Save

Chipotle Chicken Pop-ables – ★★★★✩

Image

 

Chicken breasts + chipotle powder + panko crumbs = absolute deliciousness! I personally feel that there is nothing better then an oven baked, crispy, popcorn-chicken with spice. These bitty bites are all of the above. They are bite size making them a fun weeknight dinner option. This recipe is very simple and quick which is perfect for us. The only catch is that to reheat you really have to do it in the oven. Perry gave 4 stars and this is why:

These chicken poppers are quite spicy and very juicy. I like that they are small enough to eat a handful and think that they would be good for game-day snacks. My only complaint is that I don’t have an oven at work so as left overs they were not as good. This is why I gave 4 stars instead of 5. They are best reheated in the oven because it keeps the crumbs crisp. 

Serves: 4+     Calories: 210 per serving     Time: approximately 30 minutes

Ingredients:

  • 1 lb boneless skinless chicken breasts, diced into bite size pieces
  • Cooking Spray
  • 1 cup panko crumbs (Japanese bread crumbs usually found next to regular bread crumbs at the market)
  • 1 tbsp italian seasoning
  • 1/2 tsp paprika
  • 1/2 tsp chipotle powder
  • 1/2 tsp salt +more for seasoning chicken
  • Ground pepper to taste + more for seasoning chicken
  • 1 egg

Directions:

  1. Preheat oven to 375 degrees Fahrenheit
  2. Lightly season diced chicken breasts with salt and pepper
  3. Line baking sheet with aluminum foil and lightly spritz with cooking spray
  4. Lightly toast panko crumbs in a dry pan. Watch this closely because it will toast very quickly and you don’t want it to burn. Toast until it is lightly browned, think golden. 
  5. In a bowl mix together seasonings and add toasted panko. Set aside 
  6. Whisk the egg and pour into a separate bowl with your diced chicken. 
  7. Individually roll the pieces of chicken in panko/spice mixture and set on baking sheet. Repeat with the rest of the chicken.
  8. Bake in the oven for 12-15 minutes. 
  9. Serve with your favorite condiments and sides. 
  10. Enjoy!

*Photo is an original belonging to me

 

Ry-Thai Baked Chicken and Peanut Sauce – ★★★★★

Image

Last week I attempted to make Thai chicken wings but being who I am I bought the absolute wrong kind of chicken for the recipe. Anyone else out there try to make chicken wings with chicken drumsticks? No? Only me? Thought so… Needless to say I had a TON of peanut sauce left over from my attempted chicken wings. My neighbor Ryan suggested that I make some homemade chicken nuggets to dunk in the peanut sauce. I was completely sold on the idea and now I have this recipe to give you guys 🙂 I have a few breaded chicken recipes on here so I used my previous knowledge to craft this recipe. Don’t feel like you are bound to this exact recipe though. Play with the spices and see if you can make something even better! I know that when I make this again it won’t be exactly true to the recipe because I like to try different spices. Naturally this was a hit. Perry even went so far as to say he liked the chicken by itself also. This is huge coming from a guy who doesn’t usually like chicken. He gave full stars and here is why:

“Kelsey’s peanut sauce is a favorite of mine. I could eat spoonfuls of it that is how much I like it. Even if the chicken sucked this recipe would have gotten five stars for the peanut sauce alone. Luckily though the chicken was just as good as the peanut sauce on its own. It was really crunchy and the breading had a lot of flavor. I’m not sure what spices she used but I could definitely taste paprika and it was an awesome smoky addition. Full stars!”

Serves: 5          Calories: 223/2 pieces of chicken + 50 calories/1 tbsp peanut sauce    Time: 30 minutes

Ingredients for Peanut Sauce:

  • 1/2 cup peanut butter
  • 1 tbsp fresh minced ginger
  • 1/3 cup low sodium chicken broth
  • 1 tbsp honey
  • 1/4 cup low sodium soy sauce
  • 3 tbsp rice vinegar
  • 3 tbsp sesame oil
  • 3 cloves of garlic
  • If you like it spicy add some siracha 

Ingredients for Chicken:

  • 1.5 lb boneless skinless chicken breast tenders
  • cooking spray
  • 1.5 cups panko crumbs
  • 1.5 tbsp Italian seasoning
  • 1.5 tbsp paprika (I used sweet hungarian)
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • pinch of red chili flakes (if you like heat)
  • 1 egg

Directions:

  1. Preheat oven to 375 degrees
  2. Spray baking sheet with cooking spray
  3. Mix together panko and spices in a large bowl
  4. Whisk the egg in a separate bowl
  5. Clean and trim chicken
  6. One piece at a time, dip in egg then roll in panko mixture and set on baking sheet 
  7. Complete until all the chicken is coated and bake for 15 minutes
  8. While baking the chicken put all peanut sauce ingredients in a blender or food processor and blend until smooth
  9. Serve chicken hot with peanut sauce and enjoy!
  10. ***You will have a TON of peanut sauce left over so freeze it for later use or cook up some Chicken Satay 

*Photo and recipe are originals belonging to me. Feel free to post recipe on your own blog but please link to my blog for credit.

Baked Beef Taquitos – ★★★★★

ImagePerry always has strong cravings for Mexican food, but I don’t necessarily like how heavy Mexican food can feel in your stomach. I attribute that heavy feeling to how much deep frying is involved in the cooking process. When I do attempt to satisfy my husband’s cravings I make sure it’s a “make over” recipe that calls for baking rather then frying. This taquito recipe is a what I like to call a jackpot dinner. They are delicious, filling, easy to make, and not completely bad for you. I used a spicy chipotle salsa to kick up the heat and a creamy homemade guacamole to cool it down (guac recipe here). Perry gave five stars and this is why:

When I saw that Kelsey was making these with flour tortillas I didn’t think it was going to come out nearly as good as they were. They honestly looked like skinny burritos and I was a little put off. However, my opinion quickly changed when I took my first bite. The tortilla looks big but after it’s been in the oven it comes out crunchy and less fluffy looking. Kelsey made some quacamole to go with it and the combination of flavors was awesome. I would love to try this with shredded beef also.  I want Kels to make a back stock of these and keep them in the freezer to feed my Mexican food cravings. Full stars for flavor, spice, and crunchy tortillas.”

    Serves: 5+       Calories: 236 / Taquito       Time: 30 minutes

Ingredients:

  • 1 1/4 tablespoons vegetable oil
  • Cooking Spray
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 lb lean ground beef
  • 1 cup salsa, plus more salsa, for dipping (we used chipotle and it had great flavor/heat)
  • 2.5 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 10 (7 1/4 inch) flour tortillas
  • 3/4 cup cheddar cheese or 3/4 cup monterey jack cheese, shredded
  • Optional: sour cream, guacamole, and salsa for dipping

Directions:

  1. Heat the oven to 400°.
  2. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often.
  3. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes.
  4. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
  5. Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds.
  6. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
  7. Tightly roll the tortillas and place them on a foil-lined baking sheet with the seam sides down.
  8. Spritz the taquitos lightly with cooking spray, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes.
  9. Serve them hot with sour cream, salsa, and/or guacamole
  10. Enjoy!

*Original recipe belongs to http://www.food.com

*Photo is an original belonging to me

Toasted Meatball Subs – ★★★★★

ImageImage

I love that pinterest gives me the inspiration to be creative and make delicious dinners. This time I had a lightbulb moment after seeing a meatball appetizer and an open face sandwich recipe next to one another. I crafted this little gem with a little help from allrecipes.com. I loved the crunchy whole wheat bread with cheesy chicken meatballs. I topped mine with buffalo sauce and perry took jalapeños on his. This recipe is a must try and I encourage trying different toppings. Perry gave these 5 stars and here is why:

“Kels nailed this one and I couldn’t hardly wait for the left overs. I usually find meatballs made with beef to taste kind of greasy so I liked that the chicken ones were not greasy, adding to the overall flavor. I snuck a taste of the meatballs before Kelsey made subs and I think they are delicious on their own, maybe with a sweet sauce to offset the jalapeño heat. Overall these were delicious and it seemed like Kelsey didn’t really make a mess of the kitchen. I give them full stars!” 

Serves: 5       Calories: 260 (this varies depending on your bread/roll)     Time: 45 minutes  

Ingredients:      

  • 1 lb ground chicken
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1 egg, beaten
  • 1/3 cup of whole wheat breadcrumbs or panko crumbs
  • 3 garlic cloves, minced
  • 1-2 jalapeño peppers, one diced and one sliced if you want to use it as topping
  • 1- 8 oz block of sharp cheddar, divided half shredded and half sliced
  • Whole wheat bread or rolls

Directions:

  1. Preheat oven to 425 degrees Fahrenheit
  2. Spray a large baking dish or rimmed baking sheet with nonstick spray.
  3. In a large bowl combine  the ground chicken with salt, pepper, egg, bread crumbs, garlic cloves, chopped jalapeño and the grated cheddar. Mix thoroughly to combine. Roll into small/med meatballs. Bake for 30 minutes or until cooked through.
  4. Slice your rolls lengthwise.  Place 3-4 meatballs in each roll, then cover with sliced cheddar.
  5. Bake for 6-8 minutes
  6. OPTIONAL: Broil to brown the cheese. I wouldn’t do this because I personally don’t like to eat burnt bread…. 
  7. Top with your favorite toppings and enjoy! 

*Photo is an original belonging to me

*Recipe is adopted from allrecipes.com

 

 

 

Mediterranean Pizza – ★★★★★

Image

This was an “on the fly” recipe because we found ourselves at the grocery store short a dinner recipe. That is what is so cool about having this blog because I was able to look it up on my phone and throw something quick and delicious together. I used my “go to crust recipe” and decided I would switch up the toppings. We went Mediterranean because as of late I’ve developed an obsession with feta. The added bonus of this recipe is that we were able to get two big pizzas out of the toppings we used. Since this was a “throw together” I do not have exact measurements for the toppings but will do my best to describe what we used. Perry loved this pizza (mainly because of the banana peppers are his fav) and gave five stars. Here is why:

This pizza is definitely not your traditional cheese and pepperoni. That is one of the things I love about Kelsey’s recipes. She strays away from the norm and uses a lot of different flavors that work really well together. This one had a combination of all our favorite toppings. I love banana peppers and black olives while Kelsey loves sun-dried tomatoes and feta cheese. Every bite was different and equally as delicious if not more than the last. I was even able to bring left overs to work and it heated up great in the microwave. I give this pizza full stars.”

Serves: 4       Calories: 338

Ingredients:

  • 1 & 1/2 cups of all purpose flour
  • 1 tbsp sugar
  • 1 & 1/4 tsp dry active yeast (I used the one specifically for pizza crust but the original kind works great too)
  • 1/4 tsp coarse salt
  • 3/4 cup of warm water
  • 1 tbsp olive or canola oil
  • Cooking spray
  • 1/3 cup + a pinch of cornmeal
  • Tall jar of sun-dried tomatoes in olive oil, sliced (also keep the oil to drizzle over crust before putting on toppings)
  • Medium jar of black olives, drained washed and sliced
  • Tall jar of banana peppers also known as pepperoncini
  • 5 oz. container of feta cheese, you can get the herbed kind if you like
  • Any herbs/spices you might like or have on hand (we used garlic, oregano and dill)

Directions:

  1. Heat oven to 450 degrees
  2. In mixing bowl combine 3/4 cup of flour, sugar, yeast, and salt. Stir in the water and olive oil. Beat about 2 minutes and stir in 1/3 cup of cornmeal and the remaining 3/4 cup of flour to make the dough ball.
  3. Sprinkle a little flour on the surface you want to knead the dough on. Knead for about 5 minutes, until smooth and elastic. Cover the bowl and let it rise for 10 minutes.
  4. Spray a cookie/baking sheet with cooking spray and sprinkle with additional cornmeal. Press dough into a rectangular shape, and pinch with fork. Bake for 8-10 minutes (until edges start to brown)
  5. NOTE: If you want to make two pizzas only use half of the toppings per pizza. If you only want to make one pizza than go topping-crazy 🙂
  6. Drizzle olive oil from sun-dried tomatoes over crust. Don’t drizzle too much because it will come out super greasy and I am assuming it may make your crust a little soggy for left overs. A little does it 😉 Layer your tomatoes, olives, banana peppers, feta and any spices/herbs you desire on top of the crust and pop back into the oven for an additional 5-6 minutes until toppings heat through and cheese softens.
  7. Slice and enjoy!

*Photo is an original belonging to me

**Recipe belongs to me but you have my permission to take it and change it and publish it on your own blog. If you post it I just ask for a little mention/credit. Sharing is caring right?

Balsamic Green Beans

Image

 

I love any and all green vegetables especially with a balsamic drizzle. This dish has both of those things along with shallots and bacon. It’s a very easy dish to make with great flavor to please any crowd. The original recipe calls for almonds and I completely forgot to add them yesterday so I am going to post the recipe with almonds in the ingredients so next time I make it I will add almonds. Original recipe found at myrecipes.com

Serves 6-8

Ingredients:

– 2 lbs of fresh green beans

– 6 large shallots

– Cooking oil (I used canola the recipe calls for vegetable.)

– 1/2 cup balsamic vinegar

– 1 tbsp light brown sugar

– 3 tbsp butter

– salt and pepper to taste

– 1/2 cup almonds chopped and lightly salted

– 1/2 cup cooked and crumbled bacon (about 5 slices)

Directions:

1.) Cook the green beans in a boiling pot of salted water for 3-4 minutes (until crisp-tender) Drain and plunge beans into ice water to stop the cooking process.

2.) Cut shallots crosswise into thin slices. Separate rings. Pour oil to 1-in depth and heat over medium-high heat. Fry shallots for 1-2 minutes or until crisp. (Do this in batches not all at once. Safety first!) Remove from oil and drain shallots on paper towels. 

3.) Cook vinegar and sugar in a large skillet over medium-high heat for 5-6 minutes. Stir often.

4.)Stir in butter until blended. Add the beans and saute for 5 minutes or until heated through. Season with salt and pepper. 

5.) Top with shallots, almonds, and bacon

6.) Serve immediately

*Original recipe found at myrecipes.com

**Photo original taken by me