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
- 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
- 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.
- Turn off heat and stir in cheddar cheese.
- Preheat your oven to 400 degrees Fahrenheit.
- 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.
- Melt the remaining 2 tbsp of butter and brush a little over each taco.
- Bake for 7 minutes and remove from the oven to flip the tacos. Bake for an additional 7 minutes.
- Remove from the oven and let cool for a minute or two before serving.
- Serve with your favorite side dish and enjoy!
*Photo is an original belonging to me
*Recipe adapted from http://www.landolakes.com
My gosh this soup has so much flavor! With this recipe you’ll expect tons of veggies, tons of spice and such a savory broth. Don’t be surprised to find yourself slurping up every last drop of this stuff. I had started getting tired of the traditional vegetable soups. You know the usual culprits – barley vegetable, summer vegetable, root veggie puree. We desperately needed something different so I turned to my recipe companion, Pintrest. I fall so hard into the Pintrest web but have climbed my way out with some killer recipes, this being one of them. The original recipe does include tofu and mushrooms, but there are just some things I cannot stomach and those are two of them. So if you want to make this soup even more hearty then you will want to visit the original recipe posted at http://www.joanne-eatswellwithothers.com.
Serves: 8 Calories: 200/serving Time: 30 minutes
- 3 tbsp olive oil
- 1 large onion, sliced
- 1 tbsp grated ginger
- 1 jalapeno, minced (Add an extra one if you really like it hot)
- 1lb bag of carrots, peeled and sliced into disks
- 1 small savoy cabbage, coarsely chopped
- 2.5 quarts vegetable broth
- 1/2 cup soy sauce
- 1/3 cup rice vinegar
- 2 tsp salt
- 2 tsp ground black pepper
- 1/2 cup cold water
- 1/4 cup cornstarch
- 1 medium zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 6-8 leaves bok choy, thinly sliced
- 1 (14 oz) can of diced tomatoes
- 2 tsp sesame oil
- Heat oil in a large pot over medium heat. Add in the onions, ginger, and jalapenos Cook for a few minutes, stirring.
- Add in the carrots, and cabbage. Cover and cook for about 3 minutes, or until cabbage starts to wilt. Add in the broth and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes.
- In the meantime, whisk together the soy sauce, rice vinegar, salt, pepper, cold water, and cornstarch in a separate bowl. Set aside.
- Add the zucchini, and bell peppers to the pot. Simmer until the veggies are tender, about 8 minutes. Add in the soy sauce mixture and stir until the soup thickens, about 8 minutes. Add in the bok choy and tomatoes and bring the soup back to a simmer. Stir in the sesame oil.
- Dish and Enjoy!
*Photo and video are originals belonging to me
*Recipe adapted from http://www.joanne-eatswellwithothers.com
I tend to make major leaps after a small success. I pulled off a grilled romaine salad so I got cocky and took my grilling challenge to wings. I would be lying if I said I wasn’t a little terrified. Additionally I’ll be honest and admit that the emergency water bottle was used a handful of times to put out small rack fires.. However I pulled it off and these wings were yummy. Who knows what’s next in my grilling adventure. Tri-tip anyone?
These wings are spicy and tangy. The original recipe called for a Scotch Bonnet chile pepper which is reportedly much hotter then the habanero pepper I used. If you like really really hot wings then I suggest finding said pepper and using it in this recipe. Our grocery store does not carry it so I had to substitute. I also shared some wings with my neighbors who are connoisseurs of all things chicken wings and they suggested rounding out the sauce with something sweet such as honey. I will certainly heed this advice and cannot wait to make these again. As for the grilling process, this recipe is pretty easy to follow. You season the wings, grill them, and toss them in sauce. Done deal! These will be great for the upcoming Super Bowl and quickly approaching summer barbecues.
Serves: 4 Calories: 460 per serving Time:25 minutes
- 2 lbs chicken wings, we bought party wings already cut
- 2 tbsp olive oil
- salt and pepper
- *optional* any chicken rub you like, I used garlic powder, onion powder and a pinch of poultry seasoning
- 1/4 cup distilled white vinegar
- 1 large habanero pepper, minced (wear gloves when handling these hot peppers)
- 2 tbsp yellow mustard
- 2 tbsp dried oregano
- scallions, chopped for topping
- Light your grill and heat to medium, approximately 350 degrees F
- Rub your wings with olive oil, salt, pepper and optional chicken rub.
- Put chicken on the grill and turn them occasionally cooking for 25-20 minutes. Times vary depending on the size of your chicken and how often you lift the lid of your grill to turn the wings. Do not open too much as it releases the heat and takes longer to cook your wings. You will know the chicken is done by cutting into one of the wings and finding that there is no redness near the bone.
- While your wings cook prepare the sauce by mixing together the vinegar, habanero, mustard and oregano in a large bowl.
- Once wings are done and have a nice char add them to the bowl with sauce and toss coating them evenly.
- Top the wings with chopped scallions and enjoy!
*photo is an original belonging to me
*Recipe adapted from:
Schlesinger, Chris. Willoughby, John. “Jerk Wings from Hell.” Grill It!. Ed. Louise Abbott, Marek Walisiewicz, Kati Dye. New York: DK Publishing, 2008. 165. Print.
It is not much of a secret that we love buffalo chicken. We’ve done soup, egg rolls, pizza and now we can check meatloaf off the list. My favorite thing about this loaf was not only how juicy it was but also how the tangy the top layer of sauce paired with the creamy and sharp Gorgonzola cheese. This is a rich loaf with TONS of flavor, and heat. It was super easy to throw together but bear in mind that it does take an hour to cook. It isn’t really a thirty minute meal, and that is because of cook time.
Serves: 8 Calories: 240 per serving Time: 1 hour 10 minutes
- 1.5 lbs of chicken (get 2 lbs and save half of a lb for tacos later in the week!)
- 1 cup Italian Bread Crumbs
- 2/3 cup of celery, sliced
- 1/3 cup Gorgonzola crumbles
- 1 small white onion, chopped fine
- 1/2 cup of milk, we used 1%
- 1/2 cup of hot sauce, this is where you choose your adventure and tailor the heat to your tastes. We went with the hottest
- 1 large egg
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- ¼ tsp dried dill weed
- Black pepper to taste
For the topping:
- 3 tbsp hot sauce
- 2+ tbsp Gorgonzola
- Preheat oven to 350 degrees Fahrenheit.
- Spray a loaf pan with cooking spray and set aside. We have a really cool pan that drips fat to the bottom. If you can get your hands on one I would definitely recommend it.
- In a large bowl mix ground chicken, bread crumbs, celery, Gorgonzola and onion.
- In a smaller bowl whisk milk, hot sauce, egg, salt, garlic powder, parsley, dill and pepper.
- Pour wet ingredients into chicken mixture and mix until combined. It will feel pretty “wet” but don’t worry because this is what makes it so juicy!
- Press mixture into a prepared pan.
- Brush with remaining 3 tbsp hot sauce and bake for 1 hour.
- Sprinkle with additional Gorgonzola cheese and continue to cook until cheese is melted, about 5 minutes.
- Let sit for 10 minutes before serving.
*Photo is original belonging to me
*Recipe adapted from http://www.motherthyme.com
It only took one bite to know that this recipe would become a regular in my kitchen. Traditionally Thai dishes don’t use ground beef but since I have two very busy little boys I needed to make it easy and affordable. Ground beef or beef strips, this recipe is a show stopper. The flavor is savory, spicy, and sweet. I think the fresh basil is really the highlight here. It adds a crisp fresh element that really blew us away. We spooned the beef over a mound of brown rice that added a nice chewy texture. We declared that from now on we will be doubling this recipe because two dinners just isn’t enough!
Serves: 5 Calories: 423 per serving (includes 1 cup brown rice) Time: 25 minutes
- 10 cloves garlic
- 2 teaspoon red pepper flakes
- 1/4 tsp salt
- 2 tablespoons cooking oil, I used Canola
- 1 shallot, chopped
- 1 pound ground beef
- 1 yellow bell pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- Black pepper to taste
- 4 teaspoons brown sugar (light or dark)
- 4 tablespoons low sodium soy sauce
- 1-2 cups basil, I used 1.5 cups of basil from my garden
- Brown rice, cooked (optional)
- If you’re serving with rice start cooking your rice now.
- Crush garlic with the flat blade of a knife. If you have a mortar and pestle you can use them to make a paste with the crushed garlic, pepper flakes and salt. If you don’t have a mortar and pestle continue using the flat blade of a knife and crush together the garlic, pepper flakes and salt to make a garlic-y paste. Once you’ve made the paste let it sit for a minute or two to allow the flavors to meld together.
- Heat oil in a large pan and cook the garlic paste with shallot for a minute over medium heat.
- Add the beef and continue to cook until just browned, approximately 6 minutes
- Stir in your bell peppers. I like to leave my bell peppers still a little crunchy so I immediately moved onto the next step. If you like your bell pepper more soft allow them to cook for a minute or two before moving onto the next step.
- Add the soy sauce and brown sugar. Cook for a minute or two longer
- Add the basil and cook until just wilted, about a minute.
- Spoon beef over a bed of rice or other steamed veggies. OR eat it straight out of the pan, I will not confirm nor deny that I was tempted..
*Photo is an original belonging to me
*Recipe is adapted from http://www.littlespicejar.com which is an adorable food blog with many many more delicious recipes!
With Football season upon us I think it is appropriate that I post a “game day buffalo chicken something” recipe. This is a great dish for game day because it doesn’t require a lot of fuss and will feed all your footballers. Be warned, that with everything else buffalo chicken, this soup is ADDICTING! It has a great spicy bite with tender shredded chicken and fill-your-belly veggies/egg noodles. This soup is so easy to throw together and such a pleasure to enjoy with family and friends! We love this recipe and cannot wait to make it again!
Serves: 10 Calories: 255 per serving Prep time: approximately 30 minutes Cook time: 4 hours
- 4 large carrots, peeled and sliced
- 3 celery stalks, diced
- 6 cloves of garlic, diced
- 1 medium yellow onion, diced
- 1 lb chicken breasts
- 12 oz buffalo sauce
- 6 cups of chicken broth, I used reduced sodium chicken broth
- 2 cups wide egg noodles
- 1/2 cup heavy cream
- Add carrots, celery, garlic, onion, chicken, buffalo sauce, and chicken broth to the crock pot. Cook on low for 3 1/2 hours.
- Add the egg noodles, raise the temperature to high, and cook for a half hour.
- Remove the chicken breasts, shred them and return them to the crock pot
- Turn off the crock pot and stir in the heavy cream.
- Serve hot and GO TEAM! 😉
*Photo is an original belonging to me
*Recipe adapted from http://www.wineandglue.com
Zuppa Toscana recipes are all over pintrest. There are so many that I probably have about 6 different variations pinned in my “recipes to try” board because I cannot decide which one could be better. This winter my Zuppa Toscana recipe problem was solved. My brother-in-law’s wonderful girlfriend, Leah, told me about this amazing soup she and her sister made. I looked at the recipe on her facebook page and thought, “Alright this is it! If Leah thinks this one is the best then it must be the best.” I promptly deleted the other pins so as to not get confused with all the recipes. A few weeks later I made the soup. You guys, I cannot say it enough, this recipe is amazing! What is even more crazy is that we made it without bacon. The plan was to make a big pot of soup and take it over to my father-in-law’s house for dinner. Since he was eating with us I tried to subtract as much sodium as possible which meant the bacon had to go. I would describe this dish as creamy, hearty, spicy, and comforting. There is something to be said about a big ol’ bowl of soup that really does warm the soul. Perry gave this recipe a full five-star rating. Here is why:
“I love soup, sausage, potatoes and all things spicy. There was no way I wasn’t going to like this recipe. At first I was unsure because of how creamy the broth looked. I thought dairy was supposed to ease spiciness, but as far as I could tell it was a great pairing. The broth goes down smooth because of how creamy it is but the spicy aftertaste is the real treat. Kelsey used spicy Italian sausage so it had that extra kick. I give this recipe five stars because not only was it delicious but it also filled me up which is not something many soups can do. I can’t wait for the left overs.”
Serves: 10 Calories: 290 per serving Time: 1 hr
- 1 lb Italian sausage, we used the spicy stuff
- 1 tsp crushed red pepper flakes, less if you do not like it too hot
- 3 large russet potatoes, cubed (skin is optional)
- 1 large onion, diced
- 5 cloves of garlic, minced
- 3 cups of kale, chopped
- 64 oz of chicken broth, we used less sodium
- 2 cups of water
- 1.5 cups of whipping cream
- 1 hearty tsp of white pepper
- In a large pan, brown the sausage and stir in the pepper flakes. Transfer to a dish and set aside
- To the same pan add the onions and garlic and sauté for 10 minutes, until onions are tender.
- Stir in chicken broth and water. Bring to a boil.
- Add the potatoes and cook until soft (approximately 20-30 minutes)
- Once potatoes are cooked, add the whipping cream, cooked sausage and white pepper. Cook until heated through.
- Add kale just before serving.
- Dish and enjoy!
*Photo is an original belonging to me
*Recipe adapted from http://www.bigoven.com